Royal Icing Cookie Paint

Directions

1. 1
   In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed.
2. 2
   Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites.
3. 3
   After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium.
4. 4
   Beat until the mixer thickens and stiffens, about 3 minutes.
5. 5
   STORING ICING: Keep Royal Icing in an airtight container.
6. 6
   To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap.
7. 7
   Royal Icing will keep refrigerated for up to 2 days.
8. 8
   Before reusing, lightly beat with a whisk or fork.
9. 9
   Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies
10. 10
    *RAW EGG WARNING
11. 11
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
12. 12
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.