Royal Icing (with egg whites)
Source of Recipe
unknown
Recipe Introduction
Icing used to "glue" gingerbread houses together, also for make-ahead decorations for cakes (frosting hardens - to the point of being brittle at times--and keeps its shape)
List of Ingredients
3 egg whites, room temperature
1 pound powdered sugar, sifted
1 teaspoon vanilla
1/2 teaspoon cream of tartar Recipe
Combine all ingredients in small, deep mixing bowl. Beat with electric mixer 7-10 minutes until frosting is very stiff. Divide into separate bowls and add food coloring as desired. Keep each bowl covered with a damp cloth -- this frosting dries quickly when left exposed to the air. Use pastry tube to decorate cookies as desired. Allow to dry before stacking. The thicker the design, the longer it will take to dry.
This recipe is also good for making rosettes and other shapes. Larger shapes should be allowed to dry for several hours or overnight before being handled. Use a little dab of additional frosting to *glue* in place on sides of cakes.
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