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Stiff Royal Icing


"Gingerbread house icing you can eat. It holds together really well! To use, place in piping bag or use spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies."
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15 m servings 174 cals
Original recipe yields 36 servings (6 cups)

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  • Prep

  • Ready In

  1. Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.


  • Cook's Note:
  • I usually will reserve the 2 tablespoons of warm water until the end, to use to get the desired consistency. If the icing is too runny, add more powdered sugar. If the icing is too stiff, add more water in very small amounts.

Nutrition Facts

Per Serving: 174 calories; 0 g fat; 43.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 11 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This makes a lot of icing for big projects! Plus, using meringue powder instead of raw egg whites is definitely a safer way to eat!