3 ounces of pasteurized egg whites (roughly 3 egg whites)
1 tbsp of vanilla powder
4 cups sifted powdered sugar (made with tapioca start not cornstarch)
1-2 tbsp water (if needed)
Instructions
To start, chill the mixing bowl and whisk attachment for 10 min. (Make sure the bowl has no oil; any oil in the bowl will prevent the egg whites from setting up).
Remove bowl from freezer; add egg whites and cream of starter. Beat eggs on medium-low speed until frothy.
Add powdered sugar (half at a time) at low speed until just combined. Turn the speed up to high and beat until glossy and lighter in color for 3-4 minutes. Icing should be thick but easily flow.
Remove the majority and beat the remaining icing until stiff. If icing is too thick, add ½ tsp of water at a time.
