Decorator Icing the Editors of Publications International, Ltd.
This recipe is part of the recipe for Cocoa Gingerbread Cookies
|3-1/2||cups powdered sugar|
|1||teaspoon almond or lemon extract|
|2||to 3 tablespoons water|
*Use clean, uncracked egg.
- Beat egg white in large bowl until frothy. Gradually beat in powdered sugar until blended. Add almond extract and enough water to moisten. Beat until smooth and glossy.
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