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A foodie in Texas May 20, 2004Would not make this again.
Although this icing makes for pretty decorating, it dries too hard and crunchy. It actually hurt my teeth to bite into it. I have found that Toba Garret's glace icing is much more compatible with my decorating needs. It dries solid and stackable, yet chewy. I think royal icing should be used for nonedible items such as cookie ornaments and gingerbread houses.
A foodie in Bangladesh Dec 24, 2003Would make this again.
I used this recipe to make gingerbread houses and it worked really good. I will use it every day of my life. Thank you for your recipe.
A foodie in Rhode Island Dec 21, 2003Would make this again.
I made this for the spicy gingerbread cookie recipe and it worked very well. I lined the cookies with the recipe as is and flooded them with a thinned version of the same. To thin the icing, I just added water in very small incriments until icing was the consistancy of paint. I used a small round tip for the lining and a small flat tip for the flooding. Using the small flat tip gave me better control over the flow.
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