Here's a terrific recipe for buttercream icing for cookies with no raw egg whites. For any recipes that require egg whites, you can substitute dried, powdered egg whites, usually found at cake-decorating supply stores. Then you can still lick the bowl!
Ingredients
- ½ cups confectioners' sugar: 1 piece
- butter: 3 Tbsp (softened)
- vanilla extract: 1 Tbsp
- milk: 1 Tbsp (or more if needed)
- drops red food coloring: 3 piece (optional)
Metric Conversion
Stages of cooking
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Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.
