Here’s a terrific recipe for buttercream icing for cookies with no raw egg whites. For any recipes that require egg whites, you can substitute dried, powdered egg whites, usually found at cake-decorating supply stores. Then you can still lick the bowl!
Ingredients
- 1 ½ cups confectioners' sugar
- 3 tablespoons butter, softened
- 1 tablespoon vanilla extract
- 1 tablespoon milk, or more as needed
- 3 drops red food coloring (Optional)
Directions
Step 1
Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 131 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat3g | 14% |
Cholesterol12mg | 4% |
Sodium32mg | 1% |
Total Carbohydrate23g | 8% |
Protein0g | |
Calcium4mg | 0% |
Potassium7mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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