Recipe#4267

Title: Ginger House

From: jjortikka@aol.com (Jjortikka) 
 Newsgroups: rec.food.baking 
 Subject: Icing for Gingerbread House 
 Date: 11 Dec 1998 14:23:22 GMT 

8 large egg whites
 14 to 15 cups powdered sugar (about 3 3/4 lbs.)
 Using electric mixer, beat 4 whites in medium bowl until very foamy,
 about 1 minute.  Add 1/2 cup powdered sugar.  Beat until well
 blended.  Add 6 1/2 to 7 cups sugar, 1/2 cup at a time, beating
 until well blended after each addition and scraping down sides of
 bowl occasionally.  Beat icing at high speed until very thick and
 stiff, about 5 minutes.