Royal Icing II
|
"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."
Original recipe yield: 3 cups.
|
|
INGREDIENTS:
- 3 tablespoons meringue powder
- 4 cups sifted confectioners' sugar
- 6 tablespoons water
|
DIRECTIONS:
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
|
