ROYAL ICING for GINGERBREAD HOUSES

Table of Contents: CAKES, SWEET BREADS AND FROSTINGS

 

 

The egg whites must be at room temperature, about 70 degrees, to whip to full volume.

3 egg whites, room temperature


1 lb. confectioners’ sugar (powdered or 10 X sugar)

 

½ tsp. cream of tartar

 

Put the egg whites and sugar into a large electric mixer bowl.  Begin mixer on low-speed  and beat until mixed; then increase to full-speed.  Beat on full-speed until the mixture begins to get stiff. Add the cream of tartar and continue beating until mixture is very stiff.  Cover

the bowl with plastic wrap when not in use.  This prevents premature hardening of the icing while it is being used.

Use as decoration icing and “glue” on Gingerbread Houses, etc.

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