Need to decorate a gingerbread house, lots of cookies or cupcakes...here's the best recipe for royal icing. It can be made a few days ahead and works like a charm every time. If you have kids then chances are your child has (or will, trust me) decorated little graham cracker "gingerbread" houses at some point in their grade school (or pre-school!) career. The teacher and kids will love you if you can make a batch of this frosting and make a little bag of frosting for each child in the class. Last week I decorated shortbread hearts with my son's fourth grade class. Every child got their own cookie and their own packet of royal icing. I used the shortbread
recipe with pink glaze (see recipe for natural red dye coloring here)
. I used a cupcake container to transport cookies, frosting and scissors --30 cookies and 30 frosting bags fit just perfectly! The kids did a great job and we had lots of fun!!!
Royal Icing for Decorating
from Martha Stewart Magazine
2 cups confectioners sugar
2 Tablespoons dried egg whites (Just Whites brand)
3 Tablespoons water
Combine sugar and dried egg whites. I usually hold the beater in my hand and whisk together. Add water and beat on high until very glossy and holds stiff peaks (about 5-8 minutes). So simple, right!!