ROYAL ICING
3 cups (750 mL) icing sugar
2 large egg whites
½ teaspoon vinegar (to create shiny effect)
Sift icing sugar into bowl. Beat in egg whites until icing is thick enough to hold its shape (7-10 min.). Add vinegar half way through beating. The beating is very important. The icing should be creamy, but too stiff to drip from the spoon. If it’s too thick, add more egg white. If it’s too thin, add a little more icing sugar. Seal the icing in an airtight, recyclable container as it hardens quickly (i.e., margarine tub, or Ziploc bag).
Read 30 minutes
Gingerbread House icing – Wednesday
Report envelopes – Thursday
Winter Holiday Party – Thursday (grs.4s – snacks, gr.5s -board games)
Bags to take home some supplies – Thursday
Library books – Thursday
Santa Breakfasts (pjs, plate, fork, knife, cup) – Friday