Ingredients
Equipment
Method
Beat the egg whites
- In a large mixing bowl, beat egg whites and cream of tartar (if using) on medium speed until frothy.
Add powdered sugar
- Gradually add sifted powdered sugar, 1 cup at a time, while continuing to beat.
Add vanilla
- Beat in vanilla extract. Continue beating until stiff peaks form and the icing holds its shape.
Adjust consistency
- For assembling the house: Keep icing thick, like a stiff paste.
- For piping decorations: Add a few drops of water at a time to thin slightly for easier piping.
Use immediately or store
- Use immediately for best results.
- Can be stored in an airtight container at room temperature for up to 24 hours. Re-whip briefly before use if needed.
Notes
For food safety, consider using pasteurized egg whites or meringue powder.
If using meringue powder, follow the package instructions: typically, 3 tbsp meringue powder + 6 tbsp water = 3 egg whites.
This icing dries hard, making it perfect for structural support and decorative accents.
You can add food coloring if desired for colorful piping or seasonal designs.