Instructions

1. Pour the powdered sugar into the bowl and add the cream of tartar. Mix well; add the egg whites.

2. Blend the ingredients with the electric mixer on low until well combined, then increase the mixing speed to high. Beat the icing for about five minutes until it appears fluffy and white.

4. Transfer the icing to the pastry bag fitted with the #2 icing tip and coupler. Push the icing into the pastry bag with the spatula; fold down the open edge of the bag securely.

5. Position the end of the icing tip at the roofline of the gingerbread house where you wish to create the icicle. Squeeze the pastry bag gently to extrude icing; make a dot about 1/2-inch in diameter.

6. Press the icing tip into the dot and then drag the icing down to create a drip. Pull the icing tip away to leave the icicle dangling from the roof of the gingerbread house.

7. Repeat the same process to create a series of icicles along the edge of the roof. Space the icicles in a random manner to make them look realistic. Make some of the icicles larger and others smaller.

8. Allow the icing icicles to dry and harden without disturbing them.