Construction Frosting Recipe

Begin by ensuring 6 ounces of fresh egg whites reach room temperature (approximately 6 egg whites). Using an electric beater with a wire whip attachment, beat the egg whites for about a minute until they turn slightly frothy.

Combine 2 pounds of confectioners' sugar with 1/4 teaspoon of cream of tartar. Gradually add this sugar mixture to the bowl of egg whites, beating at a slow speed. Once fully combined, increase the mixer's speed to high and continue beating for 10 minutes. The frosting will become stiff and firm.

After these ten minutes, the frosting is ready to use directly from the mixer. Alternatively, you can refrigerate it for a few hours. If assembling a gingerbread house, it's optimal to use the frosting within 10 hours for best results.