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Ingredients

10 m servings 23 cals
Original recipe yields 64 servings (4 cups)

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Directions

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  • Prep

  • Ready In

  1. In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 23 calories; 0 g fat; 5.9 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

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Reviews

Read all reviews 192
  1. 239 Ratings

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Most helpful positive review

This recipe is fast fast fast. We made graham cracker houses and it was thick like glue. I actually assembled the houses with sugar melted in a small omlete pan. It works like hot glue if you ...

Most helpful critical review

As written, the recipe did not work for me. After 35 seconds of beating the egg whites into the icing sugar/cream of tartar mixture, the whole thing hardened to the point of actually breaking th...

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This recipe is fast fast fast. We made graham cracker houses and it was thick like glue. I actually assembled the houses with sugar melted in a small omlete pan. It works like hot glue if you ...

Fantastic. I used 1 egg white, 1 cup confectioner's sugar and 1/4 tsp cream of tartar and the results were most excellent on sugar cookies. The cream of tartar is essential for a smooth icing ....

I add 2 cups of confectioner sugar and 1/2 teaspoon of lemon juice to make icing for my cupcakes and it was perfect. It is dry outside and soft inside which is a hit with kids.

Perfect! I doubled the recipe for our gingerbread house, and it could not have worked better. It set up well, and is VERY strong. I remember when I was a kid having such a hard time getting t...

Awesome, awesome, awesome! This works GREAT! I used this to ice gingerbread cookies. This will surely be my go-to recipe for decorative icing from now on. It dries very nice (dries hard so it do...

I was not looking forward to making this and have been putting it off! Needed the recipe for icing for Sugar Cube House Contest in my family. Thought I would get a head start so I would not get ...

tastes fine; has nice consistency; yiels one cup, however, not four, big difference.

I pastuerized the eggs first by placing them in 140 *F water for 3 1/2 minutes. I added the cream of tarter to the egg whites and beat them together, then beat in the sugar and 1/4 tsp vanilla....

I forgot to beat the eggs and just mixed them together. I whipped it extra long then it was just fine. We made candy train with it and it turned out perfect! I didn't have any problem with th...