Gingerbread House and Cookie Frosting/Mortar
A fine and tasty frosting that becomes hard and sturdy enough to
hold gingerbread houses together and attach M&Ms and other
decorative items. If kept in a dry and cool location, it's still edible after the holidays.
Suitable for use with Trygve's
Gingerbread House and Cookie Recipe
Mix in bowl
and beat until stiff peaks form:
3 egg whites
1 teaspoon cream of tartar
1 pound powdered sugar
1 teaspoon vanilla
Apply to gingerbread with a pastry frosting bag or make a quick-and-dirty
version by spooning the frosting into
a plastic bag and snipping off one corner. I usually do the latter, I like
to stick one corner of the plastic bag into a large glass (1+ quart) measuring
fold the rest of the bag back over the edge of the measuring cup, and then fill
bag. Pull the edges of the bag back up and tie off with a twist-tie, being
not to let the wire of the twist-tie puncture the frosting-filled bag (otherwise
you'll get frosting all over everything but the gingerbread when you squeeze).
Cookies should be cool
before applying frosting.