My mother's royal icing, only for Christmas cakes. Yet I know that, without the glycerine, this is a marvellous substitute for cement, holding many a gingerbread house together.
The last house we built lasted 200 gingerbread years before needing repair.
1 lb (500g) icing sugar
1 dessertspoon (10ml) lemon juice
1 dessertspoon (10ml) glycerine (optional, for a soft icing)
2 egg whites
Put half the sifted icing sugar into the mixing bowl and add the egg whites.
Beat (with a mixer) at SLOW speed thoroughly until very white and smooth
Add the remaining sugar and lemon juice, and glycerine if used
Continue beating until the mixture looks ‘dull’ and very white and peaks form.
Enough to thickly cover a 9 inch diameter cake.
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