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Tips & Tricks

Frosting Recipe

3 egg whites (room temp.)
1 t. cream of tartar
1 lb. powdered sugar (4 cups)
1 t. vanilla extract (optional)

Whip egg whites and cream of tartar at high speed for about 2 minutes, until foamy. Add powdered sugar slowly. Mix well at high speed while adding sugar until the consistency of thick mashed potatoes. Scrape sides, beat about 2 minutes more.

Frosting drys quickly so keep covered at all times. Store leftover frosting, tightly covered, in the refrigerator. Re-beat before using again. Yields about 3 1/2 cups.

Tips for Working with Younger Kids

• Children - ages 3-4 need assistance. It sometimes works well to have an adult apply the frosting and the child stick on the candy.
  
  
• Children - ages 4-6 may have difficulty handling a decorator bag. Often times the frosting ends up squirting out the top of the bag. Instead, put frosting in a sturdy ziplock bag, seal and make a small clip off the corner. They can then squeeze out the frosting through the clipped corner and not worry about it coming out the top.
  
  
• Young children love to lick the frosting. If they lick the end of the frosting tip, the frosting will not stick as well. Fluids break down the frosting and prevent it from sticking.
  
  

Ingredients

Gingerbread - flour (enriched—bleached wheat flour, malted barley flour, niacin, iron, thiamine, mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid),molasses, shortening (partially hydrogenated soybean and cottonseed oils, mono-and diglycerides), sugar, water, baking powder, ginger, cinnamon, baking soda, cloves, salt

Frosting - confectioners’ sugar, meringue powder (dextrose, corn starch, egg albumen, sodium aluminum sulphate, alum, monocalcium phosphate, tartaric acide, artificial flavor), cream of tartar, vanilla powder

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