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How To Build a Gingerbread HouseHow To Use Royal IcingRoyal Icing (sometimes called "Icing Glue") is a special kind of icing used for holding gingerbread houses together because it dries hard and sturdy. It is not recommended to eat because it contains raw eggs. It doesn't taste very good, anyway!Royal Icing is also used to "glue" candies and decorations to the gingerbread house. You can use pastry bags to pipe icing or a bowl of icing and a knife to spread it onto the house. If you don't have any pastry bags, you can use a sandwich-size Ziploc bag with a small hole cut in the tip. Remember, this icing dries very quickly. When you're not using it, keep it covered and in the refrigerator.
 Royal Icing Recipe
3 egg whites at room temperature1 pound of confectioner’s sugar (powdered sugar) 1/8 teaspoon cream of tartar Food coloring (optional)
 Warm up the eggs quicker by placing the whole eggs in warm (not hot) water.
Storage: Keep your icing covered as it dries when exposed to air. I usually put mine in the pastry bags right away. Keep the end of the pastry bag closed and the tip covered too. You can place your pastry bag of icing in a gallon size plastic bag and store in the refrigerator for about 2 days. 
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Put your egg whites in a mixing bowl; then add the sugar and cream of tartar.
Mix on low to blend all the ingredients together.
Once blended, switch to high speed and mix for about 6 minutes (use a timer). Your icing will turn very white and be stiff. The icing should hold a peak.
Add food coloring to the icing for fun colors!
