© Quentin Bacon
- TOTAL TIME: 10 MIN
- SERVINGS: Makes about 1 1/4 cups
This sugary icing makes a great topping for cakes. It dries to a hard, white, shiny gloss; food coloring can also be added.
- 1 egg white
- 1/2 pound confectioners' sugar (2 1/4 cups)
- 1 tablespoon water
- In a medium bowl, beat the egg white at medium speed until foamy. Add the confectioners' sugar, 1 cup at a time, beating between additions, until the sugar is completely incorporated. Add the water and beat at high speed until the icing holds its shape, about 5 minutes.
- Spoon the icing into a piping bag fitted with a plain tip and use at once; thin with water if necessary.