royal icing for building gingerbread and piping cookies
- 455 g icing sugar
- 80 g egg whites about 2 eggs
- 3 g cream of tartar
- 9 g water
Sift the icing sugar to remove lumps, add in the bowl of the stand mixer and add the water, egg whites and cream of tartar, mix for a minute or two with the paddle attachment at a low/medium speed until combined, scrape bowl with a spatula and then turn up speed to high and mix for 5 minutes or until peaks form.Place in a bowl or lidded box and cover with a layer of plastic wrap touching the surface so a crust doesn't form then add a wet paper towel on top and add another layer of plastic wrap, then if using tub/box place on lid and keep in the fridge.lasts for two weeks.if using right away cover bowl with a damp towel until ready.