This recipe originally accompanied five-spice gingersnaps.
Cooks' note:
Icing can be made 1 day ahead and chilled, its surface covered with a dampened paper towel and bowl covered with plastic wrap.
Recipe information
Total Time
15 min
Yield
Makes about 3 cups
Ingredients
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preparation
Step 1
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
Step 2
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.
