3 egg whites, room temperature
1 lb (4 cups) powdered sugar
1/2 tsp cream of tartar
Combine sugar and cream of tartar in mixer bowl. Using whip attachment, mix slowly until the sugar absorbs the egg whites. Scrape the bowl with a rubber spatula, then whip on high speed for 7 – 10 min.
Frosting dries hard, quickly. For building gingerbread houses.