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Meringue powder isn’t always readily available, so if you need to make royal icing without it, make the classic version: royal icing made with egg whites. This icing is perfect for building gingerbread houses. It’s a sweet, edible glue!
1. Put the egg whites and cream of tartar in the bowl of an electric mixer, and hand whisk for approximately 30 seconds until all the lumps are gone.
2. Pour all the icing sugar into the mixer bowl with the egg white and cream of tartar combination, place the bowl on your mixer stand and, using the paddle attachment, mix on low speed for 10 minutes.
3. Your icing will be thick and perfect for making gingerbread house walls stay together. If you’d like to use this recipe for decorating cookies, you will need to thin the icing with water to achieve a decorating consistency. If you need help finding the right cookie decorating consistency, please see my blog for how-to tutorials and videos. Have fun decorating!
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