In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' 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.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe has been updated and may differ from what was originally published or broadcast.
Tried this for the first time to frost Christmas cookies using Alton’s recipes. The icing was a perfect taste and texture. It was not overly sweet. A great combination with his sugar cookies. Thank you Alton.