Royal Icing: The Secret to Sturdy Gingerbread Houses
A quick and easy three-ingredient royal icing recipe provides the perfect 'glue' for gingerbread constructions.
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Instructions
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Combine 1 pound confectioners' sugar, 1/2 teaspoon cream of tartar, and 1/2 cup room temperature pasteurized egg whites in a large bowl; scrape the sides.
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Beat the mixture on high for 7-10 minutes until thick, bright white, and holding stiff peaks, adding more confectioners' sugar 1 teaspoon at a time if too thin.
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Cover the icing's surface directly with plastic wrap to prevent drying.
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Transfer the icing to a piping bag for decorating.
Nutritional Info (per serving)
Calories:
1832 kcal
Carbohydrate:
454 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
13 g
Saturated Fat:
0 g
Sodium:
212 mg
Sugar:
445 g
Fat:
0 g
Unsaturated Fat:
0 g