This Gingerbread House Icing recipe creates a strong and sturdy icing that is perfect for building and decorating gingerbread houses. It dries hard and holds the pieces of the house together, making it essential for creating a beautiful and edible holiday decoration.
Making gingerbread houses for the holiday season is a tradition that many families enjoy. Whether you are making a simple house or an elaborate creation, having the right icing is essential for ensuring that your gingerbread house stays together and looks great.
To keep your gingerbread house together you want an icing that hardens. Kind of like a glue but edible and for baking.
This recipe is easy to make and can be adjusted for different consistencies depending on your needs. You can also add food coloring (paste or gel not liquid) to give your gingerbread house some festive colors.
Gingerbread icing is easy to make using 3 ingredients and the best royal icing recipe, which is commonly used for constructing gingerbread houses.
Gingerbread House Icing Ingredients
- Large egg whites (pasteurized at room temperature)
- Powdered sugar (confectioners’ sugar)
- Cream of tartar
How to Make Frosting for Gingerbread Houses
In a large mixing bowl, combine the egg whites and cream of tartar.
Using an electric mixer (handheld or stand mixer), beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
Gradually add the powdered sugar, about a cup at a time, to the egg white mixture.
Continue beating the mixture on medium-high speed until stiff peaks form and the icing becomes glossy. This process may take around 5-7 minutes.
To test the consistency, lift the beaters from the icing—if the peaks that form hold their shape and do not fall, the icing is ready. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a few drops of water.
Add the royal icing to a piping bag with tip and use immediately to assemble your gingerbread house or store it in an airtight container at room temperature.
Tips and Tricks for Decorating with Icing
- Adjust the consistency by adding small amounts of water to thin it or more powdered sugar to thicken it. Test out consistency on parchment paper before applying to gingerbread house.
- Royal icing dries quickly, so keep it covered when not in use to prevent it from hardening.
- Use different decorating tips for icing effects such as a star shaped tip for to make snowflakes or a round tip for outlining windows and door.
- Add embellishments such as gumdrops, peppermints, sprinkles, etc. using the royal icing as glue.
- Use leftover icing to decorate cookies or cupcakes.
- Can add a small amount of paste or gel food coloring (not liquid).
More Holiday Sweet Treats
- Chocolate Covered Strawberry Lights
- Christmas Tree Brownies
- Chocolate Butterscotch Haystacks
- White Chocolate Chex Mix
- Christmas Cornflake Wreaths
Recipe
Gingerbread House Icing
Ingredients
- 3 large egg whites pasteurized at room temperature
- 4 cups powdered sugar confectioners’ sugar
- ½ teaspoon cream of tartar
Instructions
- In a large mixing bowl, combine the egg whites and cream of tartar.
- Using an electric mixer (handheld or stand mixer), beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
- Gradually add the powdered sugar, about a cup at a time, to the egg white mixture.
- Continue beating the mixture on medium-high speed until stiff peaks form and the icing becomes glossy. This process may take around 5-7 minutes.
- To test the consistency, lift the beaters from the icing—if the peaks that form hold their shape and do not fall, the icing is ready. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a few drops of water.
- Add the royal icing to a piping bag with tip and use immediately to assemble your gingerbread house or store it in an airtight container at room temperature.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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