Making an Easter Peep Graham Cracker House
ROYAL ICING RECIPE
3 egg whites (or 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the egg whites) I prefer meringue powder instead of the egg whites and so do not need the cream of tartar.
1/2 teaspoon cream of tartar
4 cups (1 pound) unsifted confectioner sugar
food coloring, if desire
In a large bowl, whip the egg whites with the cream of tartar until foamy.
Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it will be and the faster it will harden up.
Cover the bowl of icing, taking out only as much as you’ll need immediately. The easiest way to store the icing for long periods of time is in a plastic pastry bag, or zip-top food storage bag.
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