All You Need
- 1 lb (500 g) icing sugar
- 6 tbsp (90 mL) warm water
- 3 tbsp (45 mL) powdered egg whites
- 1 tsp (5 mL) Club House Pure Vanilla Extract
- Club House Assorted Food Colours
Place icing sugar, water, powdered egg whites and vanilla in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
For each colour of icing, place ½ cup (125 mL) icing in bowl. Stir in 3 to 4 drops food colour until evenly distributed and icing is smooth. Add additional drops food colour until icing is of desired colour. (Keep remaining icing covered with a damp cloth to prevent drying.).
To ice cookies, place cooling rack on foil-lined baking sheet. Spoon icing onto cookies using a teaspoon. Cookies can also be iced using a new small paintbrush. Place iced cookies on cooling rack to dry.
Use contrasting icing colours to decorate iced cookies, if desired. Place small amount of contrasting icing in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting icing onto cookies. Allow iced cookies to dry thoroughly before stacking.
Chef’s Tips: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden. If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating softer, more muted design. Allow glaze to dry before storing cookies in airtight containers.