All-Purpose Powdered Sugar Icing
Author: Nancy Baggett
Ingredients
  • 1 1-pound box
  • or 3 cups powdered sugar, if lumpy sift after measuring
  • 1 tablespoon commercial dried egg white power or meringue
  • power, optional
  • 1 teaspoon light corn syrup
  • 1 teaspoon vanilla extract, or ½ teaspoon almond extract or lemon extract
  • 4 to 6 tablespoons water, as needed
  • Drops of synthetic or botanical food colors, as desired
Instructions
  1. In a large bowl thoroughly mix together the powdered sugar and egg white powder (if using). Add the corn syrup, vanilla (or other extract), and 4 tablespoons water. Stir them in, gradually adding more water as necessary for the desired consistency. For piping, the consistency should be stiff enough that the icing holds its shape but can be piped through pastry tips. For spreading, the icing should have a fluid but not runny consistency. Divide the icing among up to 5 or 6 smaller bowls for cookie icings and stir in food colors as desired. Keep covered with plastic wrap when not being used so they don't dry out.
  2. Use immediately or store them in the refrigerator for up to a week. Stir well and bring to room temperature before using.
Recipe by KitchenLane at http://kitchenlane.com/2014/11/all-purpose-powdered-sugar-icing-good.html