Make a quick and easy “gingerbread” house using tubes of frosting (or royal icing) and graham crackers. Trim with small candies.
If you have pointy ice-cream cones, turn them upside-down and frost them green to make trees.
3 egg whites
4 3/4 cups confectioners' sugar
1 tsp vanilla
1/2 tsp cream of tartar
Dump everything in a bowl and beat with an electric mixer until the frosting is stiff (7-10 minutes). Use immediately or cover with a damp cloth to keep it from hardening in the bowl or:
Separate frosting into individual zip-top bags (one for each color you want)and add a drop or two of food coloring to each bag. Press out as much air as you can, then seal the bags and knead them to mix the frosting and the food coloring.
To pipe the frosting onto the graham crackers, snip a small piece off the corner of each bag. (If there is frosting left, re-seal the bag with a bit of tape; use the excess frosting to decorate sugar cookies!)