The BEST Gingerbread Icing

The BEST Gingerbread Icing 2 egg whites 1 tsp Almond extract optional 5 cups of confectioners' sugar have more to thicken if needed whisk the egg whites in a stand mixer until frothy add in almond extract if using slowly pour in confectioners' sugar on low speed, making sure to scrape down the sides of the bowl periodically once all the sugar has been combined increase the speed of the mixer to high and whisk for 7 to 10 minutes stiff peaks should form and when you run a knife through you should see the path of the knife hold fill a piping bag and use immediately if storing put into an airtight container and lay plastic wrap on the top of the icing to keep air off of it. This will prevent a crust from forming.