Royal Icing for Graham Cracker Gingerbread Houses (The best "glue")
Make gingerbread houses that don’t fall over. This thick, bright royal icing sticks like a grudge and dries fast enough to keep the kids from touching things too soon.
Servings 10
Calories 96kcal
Equipment
Ingredients
- 2 cups confectioners sugar
- 2 egg whites , room temperature
- 1 teaspoon lemon juice
- pinch of cream of tartar
Instructions
- Rinse your mixing bowl with lemon juice or white vinegar.
- Beat the egg whites and cream of tartar at high speed until they are foamy.
- Add the sugar and lemon juice.
- Beat at high speed until thick and fluffy.
- You may need to add a little water if it is too stiff or a little sugar if it is too thin. It should have the texture of old fashioned paste.
Video
Notes
Storage:
Cover with a damp paper towel, pressing it to cover the surface, then cover with plastic wrap. Refrigerate for a week or so. You can freeze it for a couple of months - but I generally don't like the texture after it's frozen.
Tips:
- For color add a few drops of food color while whipping.
- Keep the royal icing covered with a damp paper towel or it will crust over and harden pretty quickly.
Nutrition
Calories: 96kcal | Carbohydrates: 24g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 9mg | Sugar: 23g | Vitamin C: 0.2mg
