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The Ultimate Gingerbread House Icing: Strong Glue for Building and Decorating

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You need a reliable icing to build and decorate your gingerbread house. This Royal Icing recipe acts as a strong edible glue for assembly and pipes smoothly for detailed holiday decorating.

Ingredients

Scale
  • 4 large egg whites (or 4 tablespoons meringue powder)
  • 1 teaspoon clear vanilla extract
  • 1/2 teaspoon lemon juice
  • 8 cups confectioners’ sugar, sifted

Instructions

  1. If using meringue powder, combine the powder, egg whites (if using), vanilla extract, and lemon juice in the bowl of a stand mixer fitted with the whisk attachment. If using only meringue powder and water, mix powder with 6 tablespoons of water until dissolved, then add vanilla and lemon juice.
  2. Beat the mixture on medium speed until it becomes foamy, about 2 minutes.
  3. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on low speed until incorporated.
  4. Once all sugar is added, increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very stiff, glossy, and holds stiff peaks. This is your building consistency.
  5. For assembly (glue), the icing should be very thick. If it seems too soft, add more sifted sugar, one tablespoon at a time, until it holds its shape firmly.
  6. For decorating, if you want a softer, more pipeable consistency, beat in 1 to 2 teaspoons of water until you reach the desired flow.
  7. Use immediately for assembly. Cover the bowl with a damp cloth while working, as royal icing dries quickly.

Notes

  • For the strongest edible glue, use the icing immediately after mixing, before it has a chance to thin out.
  • If you need to store leftover icing, press plastic wrap directly onto the surface of the icing in an airtight container and refrigerate for up to one week. You may need to re-whip it before use.
  • If you prefer using egg whites over meringue powder, pasteurizing them first is recommended for safety, especially when making holiday treats for children.

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