Royal Icing (for gingerbread party houses)
Since this icing dries out very quickly, it's important to keep it covered with plastic wrap or a damp towel.
Servings: About 2-1/2 cups (625 mL)
Ingredients:
Photography by Frank Grant
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4 cups (1 L) icing sugar
1/2 tsp (2 mL) cream of tartar
3 egg whites
Preparation:
This 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.
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.
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For more ideas on cooking with Real Cream, click here |
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