Monday, December 15, 2014

Royal Icing in Secret Santa's Gingerbread Cookie Workshop

D's class is doing a Secret Santa Gift Exchange this week. He decided that he wanted to bring his buddy some decorated gingerbread men on the first day. I still had some Puerquitos dough. So I rolled out, cut the men, and baked before I ran out the door for a girls' evening with Pia. 

D decorated the cookies with Jake (thanks for helping, my Love); and I helped D wrap them up in the morning.

Royal Icing

  • egg whites from two eggs, or more if needed to thin icing
  • 4 C organic powdered sugar, or more to thicken icing
  • juice from one lemon

Beat the whites until stiff but not dry. 

Add sugar and lemon juice. Beat for another minute. 

If the icing is too thick, add more egg whites; if it's too thin, add more sugar. 

Add food coloring if you desire. This icing may be stored in an airtight container in the refrigerator for up to 3 days.

D's Secret Santa neglected to bring him a gift. He was sad. But he wrapped up his second present tonight and said, " I hope my Secret Santa remembers me tomorrow." Sweet boy. I hope so, too.


  1. Ouch, I hope his Secret Santa doesn't fall down on the job. That would be very hurtful.


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