How to make icing smooth?

by Jeremy
(London, Ontario, Canada)

I've made quite a pile of gingerbread houses in the last few years, but a recurring problem is getting the icing as smooth as I could like it.

I'm not a baker or a cook of any kind - this is the only thing I do in the kitchen all year :P For the parts of the houses that I choose to put icing on, but not decorations my icing is always a little lumpy, and not as smooth looking as I would like.

I use the icing recipe from this site - 2 egg whites, 5 cups of icing sugar.

Do you have any suggestions?

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Dec 14, 2008
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Sift Your Sugar First
by: Anonymous

First, try sifting your icing sugar--depending on the brand they put some additives which can cause lumps. Sift before you measure the sugar. Also, you might try this recipe

3 egg whites
3-3/4 cups Sifted icing sugar (415 grams I think)

Beat at high speed for 7-10 minutes

Your recipe of 2 eggs to 5 cups of sugar sounds like it probably came out pretty stiff.

Hope this helps and let us know if you get to the lump-free stage!

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