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Candy House Decorator Icing

 Candy House Decorator Icing
This frosting can be made a day ahead if the frosting container is sealed tightly and refrigerated. It dries quickly, so keep unused portions covered. One batch will frost 5 small milk carton candy houses. —Susan Davidson, Elm Grove, Wisconsin
0 ServingsPrep/Total Time: 20 min.


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup egg whites (about 3)
  • 2-1/4 teaspoons cream of tartar


  • In a large heavy saucepan, combine the sugar, corn syrup and water.
  • Cook and stir over medium heat until sugar is dissolved. Bring to a
  • boil. Cook, without stirring, until a candy thermometer reads
  • 234° (soft-ball stage).
  • Meanwhile, in a large bowl, beat egg whites and cream of tartar on
  • medium speed until soft peaks form. Gradually add sugar mixture,
  • beating on high until stiff glossy peaks form and sugar is
  • dissolved, about 8-10 minutes. Use to decorate gingerbread houses or
  • other holiday projects as desired. Yield: 5 cups.