Gingerbread House Royal Icing
The perfect royal icing for use when making gingerbread houses!
Servings 2 cups
- 1/2 cup liquid egg whites
- 5 cups powdered sugar
- 1/2 teaspoon cream of tartar
In the bowl of an electric mixer, beat together egg whites, powdered sugar and cream of tartar for about 3-4 minutes or until mixture is thick enough to hold a peak. You may need to add more powdered sugar, do so in 1/4 cup increments. Humidity/weather can also cause icing to be too loose/runny. You want to be sure you have stiff peaks, so increase powdered sugar until it's stiff. We find 5 cups to do the trick, but adjust accordingly.
Since it dries quickly, keep the icing covered with a damp cloth while working.