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Gingerbread House Icing

Active Time: 5 minutes
Total Time: 5 minutes • Makes: about 2-1/2 cups

1 pound Schnucks powdered sugar (about 3-3/4 cups)
3 Schnucks large egg whites*
1 teaspoon cream of tartar
1 to 2 teaspoons water

In large bowl, with mixer on low speed, beat powdered sugar, egg whites, cream of tartar and 1 teaspoon water until combined; occasionally scraping bowl. Increase speed to high; beat 5 minutes longer or until mixture is very stiff. If icing becomes too stiff, stir in additional 1 teaspoon water. Cover tightly until ready to use. Transfer icing to pastry bag and use to create the gingerbread house with graham crackers.
*Use pasteurized eggs if icing will be consumed.

Cook’s Wisdom

Icing dries out and becomes hard very quickly. While working with icing, keep it covered with a wet towel or plastic wrap to prevent drying.