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.
Original recipe makes 6 cups
Ingredients
1/2 cup meringue powder
1 tablespoon meringue powder
1 cup warm water
3/4 teaspoon cream of tartar
12 cups confectioners’ sugar
2 tablespoons warm water, or as needed
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PREP
15 mins
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READY IN
15 mins
Directions
- 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.
Nutrition
Calories: 174 kcal
Carbohydrates: 43.3 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0 g
Protein: 0.7 g
Sodium: 11 mg
