Royal Icing (for gingerbread party houses)
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/img/photos/biz/gingerbreadhouse-150.jpg
width : 150
height : 150
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/img/photos/biz/gingerbreadhouse-150.jpg
This recipe makes 1 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Since this icing dries out very quickly, it's important to keep it covered with plastic wrap or a damp towel.
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.