This stiff royal icing recipe makes gingerbread house icing you can eat. It holds together really well! To use it, place it in a piping bag or use a spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies.
Ingredients
- 0.5 cups meringue powder
- 1 tablespoon meringue powder
- 1 cup warm water
- 0.75 teaspoons cream of tartar
- 12 cups confectioners' sugar
- 2 tablespoons warm water , or as needed
Instructions
-
1
Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, then confectioners' sugar in a large bowl using an electric mixer on low.
-
2
Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes.
-
3
If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.
Nutrition Facts
Per serving
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