Faint At Heart

Maybe I’m alone in this but I’ve gotten sick of Halloween candy. It’s so boring and unoriginal. In order to exercise some creativity, I decided to give out homemade Halloween cookie treats to friends and family last year, instead of candy and it was a big hit. It’s not so much about the cookie or its flavor or how it tastes. It’s all about the decorations, of course. Check out this recipe for easy easy frosting to frost your cookies or cupcakes. It’s a great addition to your Halloween party food spread. You’ll only need a few ingredients and basic kitchen tools and a drop of elbow grease for the whipping.

2 teaspoons of lemon juice
1 cup of egg whites
5 cups of sifted and powdered sugar

1. In a big, metal and chilled (in the fridge, 20 min) bowl, beat the egg whites fast and rigorously until the egg whites form peaks. Use a cold whisk. You can also use an electric mixer with a wisk attachment, if you have one. Bit it’s not necessary.

2. Slowly mix in the powdered sugar. If you’re doing the mixing by hand, add about 1/4 to a 1/2 cup at a time. If using the electric professional mixer, just sprinkle it in slowly. Once all of the sugar is added and it’s well incorporated, add that lemon juice in and mix it all up so that it’s very thick, like thick toothpaste. If it’s not thick enough, add a little more powdered sifted sugar until it is.

3. This icing can be stored, if it isn’t used right away or if there is leftovers, for up to five days. Just cover the bowl and place it in teh fridge.

4. You can color the frosting to any color, using the right amount of well mixed food coloring. Always ice anything, cookies, cake, cupcakes, with room temperature frosting for easy spreading.