3 tablespoons meringue powder
6 Tablespoons warm water
1 pound powder sugar
1/2 teaspoon cream of tartar
1 teaspoon Vanilla or Almond flavoring
NOTE:
3 egg whites may be substituted for 3 tablespoons of meringue powder. Omit the water if using real egg whites.
Because this frosting dries quickly, and very hard, this is the recommended frosting to use for gluing together the walls and roof sections.
1. Keep all utensils completely grease-free. Combine all ingredients, mixing slowly with stationary mixer until peaks form. Beat at high speed for 7 to 10 minutes. This is important for the frosting to be soft enough to use with pastry bag.
2. This frosting is fast drying – keep bowl covered with a damp cloth. If icing is too thick when using fine tubes, add a few drops of water. For thicker icing, beat in a little extra confectioners sugar. Store leftover frosting, tightly covered, in the refrigerator for weeks. Rebeat before using again (if using real egg-whites, the frosting will not keep its cementing properties after the initial beating). This recipe makes about 3-1/2 cups of glue frosting.
Frosting Tip:
When working with egg whites or meringue powder, keep all utensils grease-free. Any oil or grease will break down the frosting mixture. Note that the “decorators frosting” contains grease (shortening). When decorating, it is helpful to keep one bag exclusively to be used for “glue frosting”, and another bag to be used for the decorators frosting. This helps to keep grease away from the “glue frosting”.
Disposable Decorating Bags / Quick Change Couplers / Tips
To Prepare Bag:
1. Unscrew coupler ring. Notice that the threads on the coupler start about Å“ inch above the coupler tip. Push the coupler tip into bag, forcing it down as far as possible.
2. With scissors, trim bag about 1/4 inch below bottom edge of coupler.
3. Position decorating tip over coupler tip and bag. Screw ring in place to secure. To change tips, unscrew ring, replace tip and screw on ring.
To Fill Bag:
1. Cuff bag top over one hand while using your other hand to scoop in icing with spatula. Don’t fill bag with more than 1/2 cup icing.
2. Unfold cuff and twist top of bag closed, forcing icing down into bag and decorating tip. Release air bubbles before decorating by holding bag over icing bowl and squeezing until air is released.
Tip:
If decorating with children, it is helpful to place a rubber-band tightly around the top of the bag (where twisted) to prevent frosting from being squeezed out the wrong end.
Frosting bags, tips, couplers, coloring and decorations may be purchased from most craft or Internet on-line stores.