LARGE RECIPE FOR ROYAL ICING
Beat together:
1 1/2 cup Warm water
12 tb Meringue powder
Add:
4 lb Powdered sugar
1 ts Almond extract
SMALL
RECIPE FOR ROYAL ICING:
3 tb hot water
1/2 ts almond extract
3 tb Meringue Powder, (beat;add:)
1 lb confectioners' sugar
Beat until icing loses it's
shine and stands in peaks.
Beat water and meringue
powder until frothy. Add as much p. sugar as necessary. Continue beating
until icing stands in peaks. Color as desired.
Icing should not be stiff
or house will not hold together as long. Add more water to thin the icing
if necessary.
Makes enough for 2-3 houses.
Can half recipe.
ROYAL ICING NOTES:
Icing will keep about 2
weeks unrefrigerated or may be stored in fridge for months. Seal very tightly
in TUPPERWARE! You cannot use "lumps."
Requires heavy-duty table
mixer*
Any bit of oil will cause
this icing to become soupy and unusable.
Icing SHOULD NOT be stiff
or GB houses fall apart a lot sooner!
You might want to add 1/4
ts Cream of Tartar for additional icing strength.
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