Edible Gingerbread Cuckoo Clock with Internal gears

Step 6 Make Royal Icing

I know there is a bit of a debate over making royal icing with raw eggs or not with eggs but I like my stuff to stick together.  What a lot of websites recommend when working with raw eggs is to make sure that you use properly refrigerated, clean, grade A or AA eggs with intact shells and to avoid contact between all of the bits, so the yolk, egg whites and the shell.  It tasted great and no salmonella when we made it, however do note that it is a risk.

Royal Icing:

    2-2/3 cups confectioners' sugar, plus more as needed
    2 egg whites


To make the royal icing: whip confectioners sugar and egg whites together until you get a nice even consistency.  Here is my trick in order to hide my icing. I tint it the same colour as the gingerbread.  I add a brown icing colouring to my icing, so that it looks very similar and doesn’t stand out.