Rating: 5 Pugs

I am a little OCD when it comes to eating raw egg whites or yolks. In this recipe, the mixture is heated to 150F, which means no more raw eggs (yay). For some reason, I find this icing less sweet, perhaps cooking it makes a difference.

Ingredients:

4 1/2 cups icing sugar (confectioners sugar)

Egg whites from 2 large eggs (you can use the equivalent in liquid egg whites)

2 tsp. of water

1 1/2 tsp. pure vanilla extract

Pinch of salt (1/2 tsp.)

1 1/2 oz. of heavy cream

Directions:

In a large heat-resistant mixing bowl combine 4 cups of icing sugar, egg whites, water, vanilla, and salt. Stir with a spatula until you have formed a smooth paste. Place mixing bowl over a water bath until it reaches a temperature of about 150F (use a thermometer). Remove from heat and add 1/2 cup of icing sugar and mix at a low speed to combine and then medium speed until you have a thick frosting texture.

Use thick icing for piping details and outlining. If you want to glaze your cookies add in heavy cream and beat until the icing has the consistency you want. You can always thicken it again by adding in more icing sugar. You can colour your icing by adding a few drops of food colouring. Make sure your food colouring is gluten free.

To try my recipe for amazing gluten free sugar cookies click here.