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“This makes a smooth, hard icing when it dries. Ideal for "edible" crafts like gingerbread houses or cookie christmas ornaments. Obviously this isn't for everyone but I thought it might be worth posting since it is fun for the Holiday Crafts. (But be careful, it does dry quickly so it should be covered with a damp cloth when not in use)”

Ingredients Nutrition


  1. Beat the egg whites with the 1/2 tsp cream of tartar until stiff.
  2. Add the 1 cup of powdered sugar and beat 5 minutes with mixer. Add second cup of sugar and beat until it holds it's shape. If the icing doesn't look thick enough for you just gradually add a little more sugar as you mix icing or if it's not moist enough add a few drops of water until it reaches desired consistency. (The size of the egg whites can vary and effect the consistency).
  3. Add food coloring if desired.
  4. Transfer to a bowl and cover with a damp cloth or press plastic wrap in the bowl directly over frosting and lift up only when you need to get more icing.
  5. It is reccomended that you use an electric (stand) mixer, not a hand mixer because it will give your hand mixer a workout!

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