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Cook Time:5 minsTotal Time:5 minsServings:24Yield:about 1/2 cupJump to Nutrition Facts
Cook Time:5 minsTotal Time:5 minsServings:24Yield:about 1/2 cup
Cook Time:5 mins
Cook Time:
5 mins
Total Time:5 mins
Total Time:
Servings:24
Servings:
24
Yield:about 1/2 cup
Yield:
about 1/2 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 cups confectioners' sugar, plus more as needed1tablespoondried egg whites (see Tips)2tablespoonswater½teaspoonlight corn syrup¼teaspoonvanilla or almond extractNatural liquid dye (optional; see Tips)
Cook Mode(Keep screen awake)
Ingredients
1 cups confectioners' sugar, plus more as needed
1tablespoondried egg whites (see Tips)
2tablespoonswater
½teaspoonlight corn syrup
¼teaspoonvanilla or almond extract
Natural liquid dye (optional; see Tips)
DirectionsStir together confectioners' sugar and dried egg whites in a small bowl. Stir in water, corn syrup and vanilla (or almond) extract and drops of natural liquid dye, if using, until completely smooth. To color the frosting with frozen juice concentrate, see variation below.Use the icing as is for drizzling or stir in more water to thin for spreading or more sugar to stiffen it for piping.TipsMake Ahead Tip: Cover and refrigerate for up to 5 days; thin with a little water if necessary before using.Tips:Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.Find a rainbow of natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.Variation: To dye icing with frozen juice concentrate: Omit the water and stir in 2 to 4 tablespoons thawed frozen juice concentrate to color the icing instead of purchased natural dye. Try cranberry juice for pink, orange juice for pale orange, Concord grape juice for pastel purple.Originally appeared: EatingWell Magazine, November/December 2013
Directions
Stir together confectioners' sugar and dried egg whites in a small bowl. Stir in water, corn syrup and vanilla (or almond) extract and drops of natural liquid dye, if using, until completely smooth. To color the frosting with frozen juice concentrate, see variation below.Use the icing as is for drizzling or stir in more water to thin for spreading or more sugar to stiffen it for piping.TipsMake Ahead Tip: Cover and refrigerate for up to 5 days; thin with a little water if necessary before using.Tips:Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.Find a rainbow of natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.Variation: To dye icing with frozen juice concentrate: Omit the water and stir in 2 to 4 tablespoons thawed frozen juice concentrate to color the icing instead of purchased natural dye. Try cranberry juice for pink, orange juice for pale orange, Concord grape juice for pastel purple.
Stir together confectioners' sugar and dried egg whites in a small bowl. Stir in water, corn syrup and vanilla (or almond) extract and drops of natural liquid dye, if using, until completely smooth. To color the frosting with frozen juice concentrate, see variation below.
Use the icing as is for drizzling or stir in more water to thin for spreading or more sugar to stiffen it for piping.
Tips
Make Ahead Tip: Cover and refrigerate for up to 5 days; thin with a little water if necessary before using.
Tips:Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
Find a rainbow of natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.
Variation: To dye icing with frozen juice concentrate: Omit the water and stir in 2 to 4 tablespoons thawed frozen juice concentrate to color the icing instead of purchased natural dye. Try cranberry juice for pink, orange juice for pale orange, Concord grape juice for pastel purple.
Originally appeared: EatingWell Magazine, November/December 2013
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Nutrition Facts(per serving)21Calories5gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
