"Gingerbread house icing you can eat. It holds together really well! To use, place in piping bag or use spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.
I usually will reserve the 2 tablespoons of warm water until the end, to use to get the desired consistency. If the icing is too runny, add more powdered sugar. If the icing is too stiff, add more water in very small amounts.