Royal Icing

• 2 egg whites
• 3 c icing sugar
• 1 t lemon juice
• 1 t vanilla
• 1/2 t cream of tartar (optional)

Beat egg whites until stiff.

Gradually add icing sugar.

Add lemon and/or vanilla.

For fruit cake, cover cake with apricot jam and then Marzipan, making sure the marzipan seals the cake. Leave to dry overnight, and then ice with Royal icing. Leave open to the air overnight to allow to set hard.

This icing dries hard and dries easily. It can be piped easily. Keep it covered while you work with it for making gingerbread house.