This icing acts as the "glue" to hold the gingerbread pieces together.
- 4 cups powdered sugar
- 3 egg whites*
- 1/8 teaspoon cream of tartar
Place all ingredients in a medium Bamboo Fiber Mixing Bowl. Beat at low speed of electric mixer 5-7 minutes or until icing is glossy and holds peaks. The icing dries very quickly; cover with a damp towel when not being used. To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using. Icing may be tinted using food coloring (liquid, paste, or powder), if desired.
- 2 cups
(enough to assemble and decorate 1 house) servings
3 tablespoons merinque powder (pasteurized egg whites and cream of tartar), available at craft stores or retail stores that sell cake decorating supplies, can be substituted for egg whites. Add to the powdered sugar along with 6 tablespoons warm water. Omit cream of tartar.