This year we made our annual gingerbread houses simply out of graham crackers. This Royal Frosting made mostly of egg whites sets up really fast and holds the graham crackers together. In fact after making the frosting I would recommend putting a wet towel over the top of the bowl, to keep it moist while you are putting together your gingerbread house.
Royal Frosting
3 Egg whites at room temperature
1-lb powdered sugar (confectioners sugar, sifted about 4 3/4 cups)
1 teaspoon vanilla
1/2 teaspoon cream of tarter
Beat with electric mixer 7 to 10 minutes or till frosting is very stiff.
Keep frosting covered with damp cloth at all times to prevent crust from forming.
Makes 3 cups
Make flowers with pastry tube on silicone paper or waxed paper. Let dry 8 hours before peeling off paper. Dab a little frosting on bottom of each flower to attach to top or sides of cake.
*We doubled the recipe and that made approx. 5 gingerbread houses.
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