Recipe#433

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INGREDIENTS

3 1/2 pounds confectioners' powder sugar, sifted
1/2 pint fresh egg whites (approx. 8 egg whites to 1 cup)
2 drops acetic acid
little blue coloring (optional)

INSTRUCTIONS

Separate egg whites making sure they are entirely free of egg yolks (least bit of yolk will discolor the icing). Leave standing for awhile and they will beat up quicker and lend a better color to the icing than if used right away.

After letting the egg whites stand, place them in a deep round bowl and beat for one minute, then add about half of the sugar. Mix and beat up thoroughly with a wooden spatula or a machine if you have one, adding the balance of the sugar gradually, beating all the time. Now add the acetic acid and blue coloring. The acid makes the icing set hard, yet not brittle, and the blue produces a whiter icing. If icing is to be colored, leave out the blue.

Be sure to beat this mixture until it is so firm that when spatula is withdrawn the icing will stand up and not settle back, but stay in that position. Then you will know the icing is stiff enough for piping.