Catholic Recipe: Ornamental Frosting
Also Called: Royal Icing
This recipe is used to decorate cookies. Make sure none of your utensils, bowls or pastry bags have any residue of oil, or else the icing break down. After decorating, the icing turns hard with a nice sheen.
Beat egg white, cream of tartar, and vanilla in small bowl until foamy. Gradually beat in sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with a knife. Divide in several cups; tint with food coloring. Makes about 3/4 cup.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965