Frosting for Gingerbread houses
Frosting for Gingerbread Houses
3 egg whites
1 box powdered sugar (4 cups)
1 t. cream of tartar
Beat eggs until foamy. Add sugar and cream of tartar slowly. Keep mixing until thick and stiff enough to hold a sharp line when cut through with a knife.
Do not refrigerate frosting. Keep frosting covered with damp paper towels or cover with lid to keep from drying out.
