For a thinner royal icing, used to make an even glaze for the tops of cookies, or to attempt a more ambitious, elegant design, thin according to instructions in step 2. Typical recipes involve two parts egg white to nine parts sugar by weight, a ratio that ensures this ultra-low-moisture icing can dry to a crisp.
Use immediately as a thick frosting or to make chunky decorations, like the buttons on a gingerbread man or little rosettes on a cake color, if desired, according to instructions in step 3. It's the key to keeping your gingerbread house from falling down. It's the best option for projects like gingerbread houses since, unlike buttercream frosting, royal icing will harden once dry. Increase speed to medium and beat until thick and frosting-like, about 20 seconds or until the mixing bowl feels cool to the touch. Royal icing is the edible 'glue' or mortar that holds a gingerbread house together and can be used to make fancy sugar decorations. Transfer to stand mixer fitted with a paddle attachment, add remaining 2 ounces powdered sugar (1/2 cup 60g), and mix at low speed to combine. Stir with a flexible spatula to form a smooth paste, then set over a gently simmering water bath in a 3-quart saucier and stir until paste is hot to the touch, or about 150☏ (66☌) on an instant-read thermometer. Royal icing is simple to make, and only takes 4 ingredients: meringue powder, vanilla extract, powdered sugar, and corn syrup. To Make the Icing: Measure 16 ounces powdered sugar (4 cups 450g) and place in the bowl of a stand mixer, then add egg whites, rum, vanilla, salt, and cream of tartar.
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