This is your basic royal icing recipe using egg whites. This royal icing dries nice and smooth and rock hard! The only recipe you will need for gingerbread houses, piping, flooding and glazing.
This recipe makes enough to cover 80 medium sized cookies! If you need less you can cut the recipe in half. Store leftover icing covered in plastic wrap at room temperature. Stir before you use it.
Combine your egg whites, sifted powdered sugar, and cream of tartar in the bowl of your stand mixer with the whisk attached.
Mix on low to get the ingredients combined then bump up to high for 1-2 minutes. Add in your vanilla extract and whip until it's white. No need to mix for longer than 5 minutes.
Place the royal icing into a bowl or container with a lid. Your THICK royal icing is now ready to be thinned down to the consistency you desire.