Click to Print This Page (top banner and side navigation will not print)
Adapted from Patti's Gingerbread
Makes enough for one gingerbread house that is about 7 inches wide, 4 inches deep, and 7 inches tall.
1 pound confectioners' sugar
3 tablespoons meringue powder
1/4 teaspoon cream of tartar
1/2 cup minus 1 tablespoon hot tap water
In the bowl of a mixer, wisk the confectioners' sugar and meringue powder together. Add the cream of tartar and mix again.
Put the bowl onto the mixer stand, add the hot water and beat for 3 or 4 minutes at low speed until no lumps remain. Scrape down the sides of the bowl and beat again until the icing holds stiff peaks, 5 to 8 minutes.
Keep the icing bowl covered with a wet kitchen towel or plastic wrap when it is not being used because it dries out quickly. The icing can be made ahead and stored in the refrigerator. Before using it, remove it from the refrigerator and mix it again until it forms stiff peaks.