This is your BFF when building a gingerbread house. It dries like a rock and makes the daintiest little icicles. —molly yeh
enough for 1 house and a ton of decorations (or a few houses and a few decorations)
large egg whites
cream of tartar
In This Recipe
In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, beat together the egg whites and cream of tartar until foamy. Gradually beat in the powdered sugar. Beat on medium high for 7 to 10 minutes, until very fluffy.
Immediately spoon into a piping bag and use. Any frosting that's not being used should remain under plastic wrap (the plastic wrap should touch the surface of the frosting), so that it doesn't dry out.