To create an icing with more structure and ensure more successful detailed decorating, we whipped egg whites with confectioners’ sugar in a stand mixer.
SERVESMakes 1 1/3 cups
WHY THIS RECIPE WORKS
Basic icing recipes call for sugar mixed with milk or water, but this leads to thin icing best applied as a glaze. We wanted to draw sharp, distinct features and embellishments on our gingerbread cookies. To create an icing with more struct...