This is one of those little helpful posts and it will come in handy when I post about our gingerbread houses in the next little while.
Royal icing is used for projects such as gingerbread houses and icing flowers because it becomes rock hard and keeps project pieces in place. It is 100% edible...it just doesn't taste so great once it hardens!
1 lb. powdered sugar
3 TBSP meringue powder*
1/2 tsp cream of tarter
5-10 TBSP hot water
Combine all ingredients in a large bowl (start with only 5 TBSP of water).
Beat with a hand mixer for 10 minutes.
If the frosting is too clumpy, add more water 1 TBSP at a time until a frosting consistency is reached.
The frosting should be able to be squeezed out of a frosting tipped bag.
Store the frosting in an airtight container and do not put in the fridge.
*This can be found at many different craft stores.
**This recipe is from my mom.