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Royal Icing for Gingerbread Houses

3 egg whites (dried or pasteurized will allow you to eat the icing)
3/4 teaspoon cream of tartar
1 pound confectioners' sugar

Beat the egg whites with the cream of tartar until frothy -- about 5 minutes. Beat in the sugar. Add food coloring if desired. Makes enough for one gingerbread house.

* Note: We would add more sugar, making it a thicker icing. We found it to be a bit thin and the items slid off the buildings. We held them in place until the icing dried a bit. Also, the houses are much easier to build if you have a box of some sort to attach the graham crackers to. At home, we used small, empty milk containers.

Thursday, December 16, 1999



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