Gingerbread House Icing
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.
Servings: 2 gingerbread houses
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
Store it in an airtight container at room temperature.
