Since this icing dries out very quickly, it's important to keep it covered with plastic wrap or a damp towel.
- Portion size 625 servings
- 4 cups icing sugar
- 1/2 teaspoon cream of tartar
- 3 egg whites
MethodThis is the original Royal Icing recipe from our December 1990 story, Let's have a gingerbread party! Click here to read gingerbread party materials and instructions.
In bowl, sift together icing sugar and cream of tartar. Using electric mixer beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.