Royal Icing Recipe

Royal icing is the glue that holds a gingerbread house together.  Be careful not to over whip your royal icing, or it will crack as it dries and your house will collapse.

Ingredients
1 pound (4 cups) sifted confectioners' sugar or more as needed
1/2 cup egg whites (3 large egg whites)
1/2 teaspoon cream of tartar

Directions
Place all ingredients in a large mixing bowl and combine. Scrape down sides.  Turn the mixer to high and beat until thick and very white.  Mixture will hold a peak.  This should take at least 7 - 10 minutes.

When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form.  Royal icing dries out quickly, so make sure it is covered all the time.

I usually put frosting in a gallon size baggie and cut a hole in the corner.