I made the Children's Gingerbread House recipe from this site, then used this recipe for icing since I had cream of tartar (magic stuff) and I know it really helps the icing harden. I made it just as listed but did this one change: mixed it until it got combined and a bit stiff, then since it didn't seem strong enough, added about 1/2 cup extra powdered sugar with a sifter a little at a time until it got pretty hard to mix. You can tell when it's done cause your shoulder hurts a bit, but should be nowhere near "beater-breaking". :)
This recipe made enough to ice a small gingerbread house (using Wilton house cutters) with all the trimmings (men, trees, etc.). (If you had a large house I would bump up to 95 servings or so for 3 egg whites and more sugar.) It held like a dream! I probably didn't even need to prop up the roof (though I did out of habit and I recommend this practice). I do use toothpicks to prop up the other stuff. Hint: put icing under the toothpicks. Basically, just put icing on the "ground" wherever you need it, then just use a sifter or sieve to scatter powdered sugar snow over everything to hide it.
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I made the Children's Gingerbread House recipe from this site, then used this recipe for icing...