Royal Icing III

Royal Icing III


"A recipe for Gingerbread House icing."


10 m servings 23 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.
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Your rating



  1. 194 Ratings


This recipe is fast fast fast. We made graham cracker houses and it was thick like glue. I actually assembled the houses with sugar melted in a small omlete pan. It works like hot glue if you ...

Fantastic. I used 1 egg white, 1 cup confectioner's sugar and 1/4 tsp cream of tartar and the results were most excellent on sugar cookies. The cream of tartar is essential for a smooth icing ....

I add 2 cups of confectioner sugar and 1/2 teaspoon of lemon juice to make icing for my cupcakes and it was perfect. It is dry outside and soft inside which is a hit with kids.

Perfect! I doubled the recipe for our gingerbread house, and it could not have worked better. It set up well, and is VERY strong. I remember when I was a kid having such a hard time getting t...

Awesome, awesome, awesome! This works GREAT! I used this to ice gingerbread cookies. This will surely be my go-to recipe for decorative icing from now on. It dries very nice (dries hard so it do...

I was not looking forward to making this and have been putting it off! Needed the recipe for icing for Sugar Cube House Contest in my family. Thought I would get a head start so I would not get ...

tastes fine; has nice consistency; yiels one cup, however, not four, big difference.

I forgot to beat the eggs and just mixed them together. I whipped it extra long then it was just fine. We made candy train with it and it turned out perfect! I didn't have any problem with th...

I pastuerized the eggs first by placing them in 140 *F water for 3 1/2 minutes. I added the cream of tarter to the egg whites and beat them together, then beat in the sugar and 1/4 tsp vanilla....