Reviewed: Apr. 10, 2012

Perfect for gingerbread houses.

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Reviewed: Feb. 14, 2012

I realised that I left my meringue powder at my parents' home and was at such a loss, until I found this recipe that is :) I used vanilla instead of lemon for my Valentines Day sugar cookies, worked great!

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vivelle90

Reviewed: Jan. 21, 2012

First time making royal icing. I used these on some sugar cookies and they made the sugar cookies taste AWESOME!!! Love this recipe. A but runny, but still manageable!

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Reviewer:

Gema Mazon

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Ridgecrest, California, USA

Reviewed: Jan. 5, 2012

Was great for decorating "The Best Rolled Sugar Cookies" by Jill Saunders :D.......

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Reviewer:

FernieEirk

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Reviewed: Dec. 21, 2011

I thought 4 egg whites was too much -- I used 2 egg whites and came out great. It was perfect for our gingerbread house and held the pieces up well. Doesn't taste good though - good for something like a gingerbread house where you just need it to be more strong than tasty.

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Reviewer:

d turner

Reviewed: Dec. 21, 2011

My eggs must be grade F lol because my icing turned out very runny. It was fine though since I didn't use it for gingerbread houses. We used it to decorate gingerbread cookies.

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{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

First time followed amounts and had to add a lot more powdered sugar. Second time halfed the egg whites and simply kept adding sugar till I got the thickness I wanted. Love how fast it hardens.

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Reviewer:

SUNSHINE24

Cooking Level: Beginning

Home Town: Kingston, Idaho, USA

Living In: Osburn, Idaho, USA

Reviewed: Dec. 11, 2011

I had to alter this a little bit to make it thick enough. I used 2 egg whites, whipped really well, then added 3+ cups of powdered sugar.

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cjeannetteb

Cooking Level: Intermediate

Reviewed: Dec. 4, 2011

Great glue and icing for our gingerbread house!! I read other reviewers thoughts and used 3 large egg whites and 4 cups of confectioners sugar, 1 tsp vanilla and a dash or two of cream of tartar. PERFECTION. And the first time too!! (to pasteurize egg whites- slowly stir the egg whites with a whisk over a double boiler until they are warm to the touch but not too long!!)

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Reviewer:

divinedani

Reviewed: Dec. 4, 2011

This is a nice icing for cookies. I tried to make it for assembling a gingerbread house but even with adding cream of tartar to hopefully thicken it it was still to runny. I will keep this recipe for cookies.

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