For Easter, I made some sugar cookies eggs (instead of the big chocolate eggs or the chocolate bunnies). I used this recipe for the icing. It is simple to make and easy to be creative. The icing dries with a smooth and glossy appearance.
Ingredients:
1 box (1 lb) confectioner's sugar
2 tbsp powdered egg whites
5 tbsp water
Directions:
In a large bowl, with mixer on low, beat together sugar, egg whites, and water until well combined. Increase mixer speed to high, and continue beating for 5 minutes, until stiff peaks form. If not using immediately, press plastic wrap directly on surface of icing and refrigerate for up to 1 week. Bring to room temperature before using. If icing thins, beat in extra confectioner's sugar with a spoon until thick. Makes about 3 cups
I separated it into separate bowls (for several colors). I also added a little water to get the desired consistency. This icing is easy to manipulate. For the most part, you can drizzle it where you want it to be and use your finger to smooth it out. I also used a cake decorating bag for small detail.
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