Gingerbread House Frosting

Ingredients:

3 Egg whites, room temp.
1 lb Powdered sugar
1 ts Vanilla
2 ts Cream of tartar

Method:

Mix, beat for 7-10 minutes.
Spread as desired.
HOUSE HINTS: Don't cut shapes until after dough's baked.
Fill baking sheet with sheet of dough, cut it as soon as out of oven.
The shapes fit together better as will become misshapen if cut before baking.
Bevel or miter edges of walls where they join.
Do this with sandpaper after the baked pieces have become cold.
They fit better.
Forget trying to make the whole thing edible and use glue gun to stick walls together.
Only eat the flat part of the walls.
Can make roof out of 2 pieces of cardboard and cover with candy or shredded wheat (thatched roof look).
A gingerbread roof is heavy and difficult to make even.
Make lots of soft royal icing and spread on liberally to look like snow and cover small faults.
Use cardboard tube and stick bridge mix on it with royal icing.
Looks like a fieldstone chimney.
Eat candy but not tube.
Ice cream cones covered with green and white icing make good evergreen trees and pretzels are good for fences.
From: Teri Chesser Date: 18 Nov 96 National Cooking Echo -