n large bowl of stand mixer combine the egg
whites and vanilla and beat until frothy. Add
powdered sugar gradually and mix on low speed
until sugar is incorporated and mixture is shiny.
Turn speed up to high and beat until mixture
forms stiff, glossy peaks. This should take
approximately 5 to 7 minutes. Add food coloring,
if desired. For immediate use, transfer icing to
pastry bag or heavy duty storage bag and pipe as
desired. If using storage bag, clip corner. Store
in airtight container in refrigerator for up to 3
days.
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