Ingredients:

6 oz. Egg whites
2 lbs. Confectioner's sugar (powdered sugar)
2 tsp. Cream of Tartar
optional Food coloring to tint icing

Method:
Place Confectioner's sugar and Cream of Tartar in a mixer. While mixing slowly incorporate egg whites until mixture turns into a thick paste. If mixture is too"wet" add more Confectioner's sugar. Remove Royal Icing from mixer and if desired portion and tint with a few drops of food coloring. Place Royal Icing in an airtight container or cover with a damp towel until used.

Chef Larry's Notes:
Use Royal Icing to assemble various sweets such as Gingerbread Houses and structures and to decorate cookies and wedding cakes.

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