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Royal Icing II

By: Kristen Pontier

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

Rate/Review | Read Reviews (86)

9,846 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 cups

Ingredients

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

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.

Nutritional Information

Amount Per Serving Calories: 43 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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Reviewed on Jan. 14, 2010 by Sweet Apron

I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't...

Reviewed on Jan. 2, 2008 by Charlene1234

This was really great. Easy to make. Used for our cookies. It hardened very well but not so...

Reviewed on Dec. 19, 2003 by BABYLADY4

Excellent!! Used to decorate my gingerbread cookies, worked well and dried fast so I could get...

Reviewed on Sep. 22, 2010 by GALA62

I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla...

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...

Reviewed on Apr. 30, 2008 by MsNina

This is the BEST icing recipe ever. I didn't use it for gingerbread houses though; I wanted an...

Reviewed on Dec. 13, 2006 by foodaholic

I loved feeling totally confident with people eating the icing (egg white powder is the only...

Reviewed on Jan. 16, 2007 by TonyaG

This icing turned out great...I use different flavorings and always tastes great!

Reviewed on Jan. 6, 2004 by JDINGER

We just made gingerbread houses and this recipe was perfect "glue" for the house. We had...

Reviewed on Nov. 15, 2003 by CRANIOGIRL

With a portable mixer, I found after the 10 minutes, that additions of small amounts more...

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