Tuesday, December 21, 2010

Royal Icing For Gingerbread Houses


* 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
* 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
* 1 teaspoon almond extract

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract, if necessary.

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