Ingredients:

  • 3 large egg whites (about 100g / 3.5 oz), pasteurized
  • 4 cups (480g / 17 oz) confectioners' sugar (icing sugar), sifted
  • 1 teaspoon (5ml / 0.17 fl oz) vanilla extract
  • 2-4 tablespoons (30-60ml / 1-2 fl oz) lukewarm water
  • Optional: Food coloring gels

Instructions:

  1. In a clean mixing bowl, whisk the egg whites until they form soft peaks. Don't over-whip.
  2. Gradually add the sifted confectioners' sugar, one cup at a time, whisking on low speed until fully incorporated.
  3. Stir in the vanilla extract.
  4. Gradually add the lukewarm water, one tablespoon at a time, whisking until the icing reaches a smooth, pipeable consistency. Check for consistency.
  5. Divide the icing into separate bowls and tint with food coloring gels, stirring well (optional).
  6. Transfer the icing to piping bags or squeeze bottles fitted with your desired tips.
  7. Decorate your cookies as desired.
  8. Allow the icing to dry completely at room temperature, uncovered, for at least 1-2 hours, or until hard.