Royal Icing II

SUBMITTED BY: Kristen Pontier PHOTO BY: foodaholic

"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water

READ REVIEWS (17)

DIRECTIONS

Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

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REVIEWS

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Reviewed on Dec. 19, 2003 by BABYLADY4

Excellent!! Used to decorate my gingerbread cookies, worked well and dried fast so I could get them put away. Tip; use ziploc freezer bags with a decorator tip fastened in a corner. This allows you to work off and on without worrying about the frosting drying out on you.

21 users found this review helpful

Reviewed on Dec. 17, 2005 by TABLESPOON

I used it for 100 gingerbread houses at school (I'm a teacher) and it worked like a charm. So much easier than using egg whites!! I bought the meringue powder in bulk.

8 users found this review helpful

Reviewed on Jan. 6, 2004 by JDINGER

We just made gingerbread houses and this recipe was perfect "glue" for the house. We had enough time to decorate the house and yet it set up quickly. Perfect!

8 users found this review helpful

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