3 egg whites
1 teaspoon cream of tartar
1 pound powdered sugar (about 4 cups), sifted
Let's make it
Beat egg whites with cream of tartar in bowl until stiff peaks form. Add sugar and continue beating until mixture is thick and holds its shape. Cover bowl with damp cloth when not in use. This frosting can be made from several hours to a day before use. It makes a great glue for gingerbread houses and other edible works of art. Store in an airtight container in the refrigerator.