Gingerbread Icing and Assembly - Part 1
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Yield: 1 Servings Ready in 1 hours
favorite of 2 people 2 people want to try
Gingerbread Icing and Assembly - Part 1 Preparation
In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3" from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars. Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to recipelu-digest Volume 01 Number 248 by N8ugz@aol.com on Nov 12, 1997
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