ROYAL ICING<\/p>\n
3 cups (750 mL) icing sugar
\n2 large egg whites
\n\u00bd teaspoon vinegar (to create shiny effect)<\/p>\n
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\u2019s too thick, add more egg white. If it\u2019s 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). <\/p>\n
Read 30 minutes
\nGingerbread House icing – Wednesday
\nReport envelopes – Thursday
\nPractice Role Play – Wednesday
\nWalking field trip on Thursday – dress for the weather
\nWinter Holiday Party – Thursday (grs.4s – snacks, gr.5s -board games)
\nBags to take home some supplies – Thursday
\nLibrary books – Thursday
\nSanta Breakfasts (pjs, plate, fork, knife, cup) – Friday<\/p>\n","protected":false},"excerpt":{"rendered":"
ROYAL ICING 3 cups (750 mL) icing sugar 2 large egg whites \u00bd 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, … Continue reading