Thanks for a great recipe. Easy to make and just the right consistency for icing. Very good on gingerbread cookies. I'll be using this recipe again.
This is such a great recipe-and if you plan on writing on cookies, etc and find it a little thick, use a few drops of lemon juice until it reaches the consisitency you're looking for. This stiffens up beautifully!
This is the perfect icing if you need "glue"! We used it for a gingerbread house and also for a few more projects. I omitted the cream of tartar and it still held up perfectly. If you plan to eat it, consider adding a splash of vanilla. Without it, it tastes pretty much like the "glue" it substitutes.
Wonderful, easy recipe. Used it for gingerbread men. Very easy to work with.
I have a recipe a lot like this. I use it every year for milk carton gingerbread houses. It's excellent. True, it does call for raw egg, but you can always use pasteurized eggs. Even if you used unpasteurized, you would be fine (I don't eat it, anyway).
I just wouldn't risk using egg whites in a frosting recipe when there are safer alternatives like meringue powder and pasturized egg products. Why take the chance?
I used this recipe for my family's gingerbread houses for Christmas. It was so easy to make and silky smooth. It was also very easy to work with and dries beautifully. Will be using from now on.
Excellent. Does not become stone hard, so eats well. Lovely white colour. Substituted cream of tartar with a teasp. of lemon.
Loved this recipe. It was so easy to make and so yummy. I love icing that hardens. I did add a 1/2 teaspoon of vanilla to the mixture to add a little more flavor.