*The cream of tartar will make the frosting fluffier/lighter and the vanilla isn't necessary if it isn't going to be eaten! When I have used this for "building" school projects I omit the cream of tartar and vanilla and it works fine. It dries very quickly. You can mix in food coloring if desired. It keeps well in a covered container in the refrigerator for a few weeks. Just moisten with a little water and stir to fluff up.
Ingredients
- 3 egg whites
- 1 box powdered sugar (4 3/4 c.)
- 1 tsp. vanilla (*optional)
- 1/2 tsp. cream of tartar (*optional)
Directions
In a medium sized mixing bowl, combine all ingredients with an electric mixer. Beat on high 7 to 10 minutes or until frosting is very stiff. Keep frosting covered with damp cloth at all times to prevent crust from forming. Makes 3 cups.
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Submitted 6/13/05.
Source: Better Homes & Gardens New Cookbook
Submitted By: S. Wales
s_wales@hotmail.com
Royal Frosting