Pastry Chef Angela Perry's Icing

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by Karla Coe-Specker

wfaa.com

Posted on February 13, 2014 at 1:38 PM

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 Cups confectioner's sugar

-In a standing mixer bowl, combine the egg whites and vanilla until frothy. Add confectioner's sugar slowly and blend until mixture is smooth and shiny. Turn speed up to high and blend until mixture forms white peaks like meringue (about 5 to 7 minutes). Create colors with adding food coloring, as desired. For immediate use, place in a pastry bag for piping or in a heavy duty storage bag. For use beyond immediate, this icing should be stored in an air tight container for up to 3 days.

 

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