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.
I hope we get to make gingerbread houses this year! It is a goal I have, we will see what happens with my slow culinary skills!
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