Variants and Tips

– I used pasteurized egg whites in a carton, which you can find in the refrigerated section of the supermarket. If you use fresh egg whites, one egg white will suffice, and make sure it’s very fresh. Be careful when cracking the egg that no yolk pieces fall into the bowl, otherwise the egg whites won’t whip properly.

– The consistency of this icing is perfect for garnishing cakes and donuts. If you want thicker icing, for example, to decorate cookies, add a few more tablespoons of powdered sugar.

– You can color the icing by adding powdered or gel food coloring.

– The icing should be used immediately once prepared, however, if necessary, it can be kept for about an hour by covering the bowl with a damp cloth.

– If you need to add decorations to the icing, such as sprinkles or others, do it just after spreading the icing.

– After decorating your sweets, let the icing dry at room temperature without covering. It will take at least 2-3 hours.

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