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For gingerbread house project:

Royal Frosting
2 egg whites (room temperature)
1/2 teaspoon cream of tartar
1  1lb. pkg. of confectioners' sugar (about 4 cups)
1 tsp. of water (if it seems too hard, you can add a little more
         water when you have finshed beating the frosting.)  Beat  
         extra water in.
Beat egg whites and cream of tartar until frothy.  Use an electric mixer.  Add confectioners' sugar and water; beat until stiff.  Place in covered container such as a Cool Whip container.  Wrap in a plastic bag.
*******Note:  Do not buy the frosting in a container from the grocery store.  It does not harden properly and teh candy will slide off the roof, etc...

See me if you have questions!