How to Make a Perfect Royal Icing

Although you can use most any stiff frosting to decorate gingerbread buildings, royal icing is a simple solution to the issue of construction mortar. It also keeps well.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Electric mixer (heavy duty preferable)
• 6 egg whites or equivalent meringue mix (available in craft stores or kitchen supply outlets)
• ½ tsp. cream of tartar
• 2 lbs. 10X confectioner's sugar
• Pastry bags

1. Beat egg whites in a perfectly clean mixing bowl until stiff.
2. Skip this step if you are using meringue mix and the ingredients include tartar; if not, sprinkle cream of tartar over beaten egg whites and stir in to stabilize egg whites.
3. Add confectioner's sugar very gradually, mixing as you go.
4. Crank up the mixer to the highest setting when you've added all the sugar, and beat the icing until it begins to look glossy. This means that the sugar has been completely incorporated into the eggs. Add a little more confectioner's sugar if your mortar's too thin. You can add a few drops of water if it's too thick and food coloring if you wish. Be sure to beat thoroughly after any additions.
5. Spoon your mortar into your pastry bag, tie off the end with a twist tie and twist the bag down from the end as you work.

Tips & Warnings

• This icing may be used to decorate cookies too! Add water and food coloring (use the paste coloring that comes in a tube for best results). Warm it in the microwave and dip sugar cookies to coat.
• You can make a pastry bag by snipping off the tip of wax paper folded in quarters, but craft stores and restaurant supply stores sell convenient coated fabric bags with a variety of tips.
• Make sure the gingerbread is clean and dry before applying icing. Swipe off extra flour with a damp but not wet pastry brush. If you're fortunate enough to have old fashioned radiator furniture in your house, set your pieces atop these to dry. The gentle heat is perfect and the smell is heavenly!
• Be careful not to overbeat eggs as they will turn rubbery and break down when you add the sugar.
• Be careful not to make your icing too stiff. You'll have a sore arm in the morning and will have trouble cutting out those sugar cookie snowmen.
• This thick icing is tough on mixers! If all you have is one of those handheld numbers, halve the recipe and make two batches until you know how rugged your equipment is.