I love Halloween because it’s the time of year where there’s candy at every turn but sometimes, you’ve had your fill and want something different. I know I’m not the only one so when I threw Halloween party last weekend, I served candy but I also baked some Halloween treat cookies and decorated them to looks like black cats, pumpkins and witches. They were a big hit with everyone and several of my guests asked for the recipe so I thought I’d post it for friends and family and anyone else who might be interested in baking Halloween cookies. So, here’s the icing recipe that I used. I snagged it from Celebrations and made some tweaks in the ingredients and preparation.
1 cup egg white
5 cups powdered sugar
2 tsp lemon juice
pinch brown sugar
1. Put egg whites into big bowl (use a metal one and chill it a bit in the fridge) and whip with a whisk until soft peaks form. You can use a professional mixer or do it by hand if you don’t have one but you have to be pretty rigorous when whipping. Definitely a workout.
2. Add the powdered sugar, 1/2 cup by 1/2 cup and keep on whisking. Add in the lemon juice and keep on beating until it is very thick and airy. Add more powdered sugar if it isn’t thickening enough.
3. Keep beating! It’s going to take up to 10 min, if whipping by hand. If you won’t be icing your cookies right away, if they’re baking in the over while prepping the icing, for example, be sure to cover your bowl with plastic wrap and stick in the fridge until you need it.
4. You can add food dye to color the icing any color you like. Just be sure it’s mixed in well. You might have to divide the frosting into separate bowls if you’ll be doing multiple colors.
5. You can save the icing in the fridge for up to 5 days. But don’t use cold icing on cookies. Let whatever amount you’ll be needing sit to achieve room temp before using.
