Royal Icing

(used to make gingerbread houses)

• whites of 3 large eggs

• ½ tsp. cream of tartar

• 1 lb. powdered sugar

1.         Beat egg whites and cream of tartar until frothy.

2.            Gradually add powdered sugar and beat 5-7 minutes, until glossy stiff peaks form when beaters are lifted.

Note:  When not working with the icing, keep covered with a damp paper towel to keep it from drying out.  Icing may be stored, tightly covered, in a refrigerator up to 2 weeks.  If separation occurs, beat with a spoon to blend.