I spent Wednesday in my son's classroom at school making this icing for Gingerbread Houses. It depends on the weather/humidity as to exact measurements - but start w/ this.
2 pounds of confectioners sugar
5 egg whites*
1 1/2 to 2 Tablespoons Cream of Tartar
Mix together until when you pull the beaters out it drips SLOWLY off. Add egg white or sugar as needed to thin or thicken.
*Use pasteurized egg white if icing will be eaten.
2 pounds of confectioners sugar
5 egg whites*
1 1/2 to 2 Tablespoons Cream of Tartar
Mix together until when you pull the beaters out it drips SLOWLY off. Add egg white or sugar as needed to thin or thicken.
*Use pasteurized egg white if icing will be eaten.
MsgID: 215819
Shared by: Bev - GA
In reply to: ISO: gingerbread house frosting
Board: Holiday Cooking and Baking at Recipelink.com
Shared by: Bev - GA
In reply to: ISO: gingerbread house frosting
Board: Holiday Cooking and Baking at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: gingerbread house frosting |
| Sue, Allentown PA | |
| 2 | Recipe(tried): Gingerbread Icing |
| Bev - GA | |
ADVERTISEMENT
Random Recipes from:
Desserts - Fillings, Frostings
Desserts - Fillings, Frostings
- Hough Bakery Icing (repost)
- Whipped Icing (like on the cakes at Kroger) (repost)
- Chocolate Chip Cooked Frosting (using evaporated milk and marshmallow cream)
- Clone for Pillbury Frosting
- Mock Whipped Cream Frosting with Pudding Mix
- Italian Meringue Buttercream
- First National Bank Hot Caramel Sauce (1970's)
- Chocolate Glaze (that hardens when cool)
- Royal Icing (using meringue powder)
- Freezer Frosting
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute