Saturday, December 20, 2008

Royal Icing Recipe (INEDIBLE!)

Apologies! I shared our graham cracker "gingerbread" houses with you but ~forgot~ to share the royal icing recipe!

Several of you have asked me for it, so here it goes!

Royal Icing Recipe *inedible!*

This recipe yields a very small amount of frosting- so consider making a multiple batch. Three times the amount works well for TWO children.

3 egg whites at room temperature

¾ tsp cream of tartar (in spice/baking aisle at grocery store)

1 pound (about 3 and ¾ cups) confectioner’s (“powdered”) sugar

Combine ingredients in bowl and beat on high speed for ten minutes or until VERY fluffy~ if the icing seems runny, add a bit more powdered sugar and mix, mix, mix some more. Store in airtight container *at room temperature*. Do NOT refrigerate, and remember, DO NOT EAT.

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As always, thank you for your comments, tips, suggestions and questions!