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My review
Royal Icing II
Kristen Pontier
"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."
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Ingredients
15 m servings 43 calsOriginal recipe yields 48 servings (3 cups)
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Directions
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- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 43 calories; 0 g fat; 10.8 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
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Reviews
Read all reviews 135169 Ratings
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Most helpful positive review
11/8/2008
I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, to...
Most helpful critical review
12/10/2010
I know so many bakers seem to really like this icing and I do like the taste and how it is hard on the outside but soft in the middle but I had a hard time using them to ice cookies. I had to he...
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11/8/2008
I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, to...
1/2/2008
This was really great. Easy to make. Used for our cookies. It hardened very well but not so hard that you couldn't bite into it without chipping a tooth. Didn't harden up too quickly either ...
9/22/2010
I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use th...
12/16/2002
Excellent!! Used to decorate my gingerbread cookies, worked well and dried fast so I could get them put away. Tip; use ziploc freezer bags with a decorator tip fastened in a corner. This allows ...
2/13/2010
The way I made this icing I'd give it 5 stars - the way it was written I can only give it a 4. The thing I was MOST disappointed about was the fact that the actual directions are so vague. I hav...
12/17/2005
I used it for 100 gingerbread houses at school (I'm a teacher) and it worked like a charm. So much easier than using egg whites!! I bought the meringue powder in bulk.
4/30/2008
This is the BEST icing recipe ever. I didn't use it for gingerbread houses though; I wanted an icing that dried hard and shiny so I could stack multiple cookies together. This stuff tastes great...
12/13/2006
I loved feeling totally confident with people eating the icing (egg white powder is the only way to go in this instance). I really think my grandmother should consider this to hold her dentures ...
1/16/2007
This icing turned out great...I use different flavorings and always tastes great!