{"id":586,"date":"2010-06-23T17:52:00","date_gmt":"2010-06-23T17:52:00","guid":{"rendered":"\/post\/Gingerbread-House-Royal-Icing-(frosting-or-decoration).aspx"},"modified":"2010-06-23T17:52:00","modified_gmt":"2010-06-23T17:52:00","slug":"gingerbread-house-royal-icing-frosting-or-decoration","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=586","title":{"rendered":"Gingerbread House Royal Icing (frosting or decoration)"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">2 c.<span style=\"mso-spacerun: yes;\">&nbsp; <\/span>granulated sugar<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">&frac14; tsp. cream of tartar<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">1 c. warm water, divided<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">4 T. meringue powder<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">1 pound confectioners&rsquo; sugar<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">&frac14; c. corn syrup<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">In heavy saucepan over medium-high heat, mix sugar, cream of tartar and &frac12; c. of the water. Bring to<span style=\"mso-spacerun: yes;\">&nbsp; <\/span>boil. Do not stir after sugar is dissolved. Boil until mixture reaches 240 degrees on a candy thermometer. (This is the soft ball stage point at which a few drops of the syrup in ice water from a &ldquo;soft ball&rdquo; or one that is easily flattened). Remove syrup from heat.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">&nbsp;<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Comic Sans MS&quot;; font-size: 10pt;\">Meanwhile in a large mixing bowl, beat remaining &frac12; c. warm water with meringue powder and confectioners&rsquo; sugar until fluffy. Slowly add the hot syrup, beating until light and fluffy.<span style=\"mso-spacerun: yes;\">&nbsp; <\/span>Slowly add the hot syrup, beating until light and fluffy. Add corn syrup and beat about 3 minutes more to incorporate. If desired, tint portions of icing with paste food color for decorative trim. Colors ripen and darken, so prepare them a few hours ahead. Keep covered. Store airtight in refrigerator for up to three weeks. Can be re-beaten.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 c.&nbsp; granulated sugar &frac14; tsp. cream of tartar 1 c. warm water, divided 4 T. meringue powder 1 pound confectioners&rsquo; sugar &frac14; c. corn syrup In heavy saucepan over medium-high heat, mix sugar, cream of tartar and &frac12; c. of the water. Bring to&nbsp; boil. Do not stir after sugar is dissolved. Boil until [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/586"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=586"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/586\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}