This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.
4 cupsconfectioners' sugar
1/2 teaspooncream of tartar
6 tablespoonspasteurized liquid egg whites, or equivalent reconstituted dried egg whites (3 egg whites) (see Ingredient note)
1 teaspoonvanilla extract
Food coloring, (optional)
Water for thinning, if needed
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