Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 gingerbread house
Yield: 1 large house
Royal icing is the edible "glue" or mortar that holds a gingerbread house together and can be used to make fancy sugar decorations. It's the best option for projects like gingerbread houses since, unlike buttercream frosting, royal icing will harden once dry and keep your gingerbread house from falling apart.
Use Pasteurized Eggs
If you plan to eat the gingerbread house after it has served its decorative purpose, we recommend using pasteurized egg whites since the icing is not cooked. Pasteurized egg whites are available at grocery stores in cartons and are better options than meringue powder because the result is smoother, and the icing has better sticking power. You can also use pasteurized fresh eggs (you'll need 3 to 4 large eggs).
How to Handle Royal Icing
The best and easiest way to use royal icing is to transfer it to a piping or pastry bag. The piping bag makes it much easier to get into corners when assembling the gingerbread house and allows for more exact placement of candy decorations like icicles and curlicues. This recipe makes enough royal icing for assembling and decorating a standard-sized gingerbread house, so plan accordingly.
Gingerbread House Advice
After piping, this royal icing should harden in about 15 to 30 minutes. The exact amount of time will depend on the temperature and humidity in your kitchen. When building a gingerbread house, it's best to let the walls set up for a few hours before adding the roof.
The easiest way to use royal icing is to transfer it to a piping or pastry bag. The piping bag makes it much easier to get into corners when assembling the gingerbread house and allows for more exact placement of candy decorations like icicles and curlicues. This recipe makes enough royal icing for assembling and decorating a standard-sized gingerbread house, so plan accordingly.
Scroll down for a detailed set of instructions on how to assemble a gingerbread house.
Tips for Perfect Royal Icing
- Rainbows—The icing can be colored by using a small amount of paste food color (don't use liquid food color because it will dilute the icing and make it soupy). For 1/4 cup tinted icing, dip the tip of a toothpick into the desired color, then into the icing and whip. Repeat until the desired color is achieved. For strong colors, such as red, royal blue, and dark purple, use 1/8 teaspoon color to 1/4 cup icing.
- Room-temperature eggs—No matter what kind of eggs you use, make sure the egg whites are at room temperature for better volume.
- Cream of Tartar—Don't omit the cream of tartar—it helps stabilize the egg whites and keeps the icing smooth.
- Don't over-whip—Be careful not to over-whip your royal icing, or it'll crack as it dries, and your house will collapse.
Ingredients
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1 pound confectioners' sugar, sifted, plus more as needed
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1/2 teaspoon cream of tartar
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1/2 cup room-temperature pasteurized egg whites
Steps to Make It
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Gather the ingredients.
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In a large bowl, combine 1 pound confectioners' sugar, 1/2 teaspoon cream of tartar, and 1/2 cup room temperature pasteurized egg whites. Scrape down the sides of the bowl with a silicone spatula.
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Turn the mixer to high and beat until the icing is thick, bright white, and holds a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar, about 1 teaspoon at a time. Don't add too much at once or the icing will be dry and hard to work with.
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When finished, cover the surface with plastic wrap, ensuring it touches the surface of the royal icing so a crust doesn't form. Royal icing dries out quickly, so keep it covered at all times, otherwise, lumps will form in the icing, and they'll clog the icing tip.
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When ready to use, transfer to a piping bag and decorate. Enjoy.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk for foodborne illness.
How to Assemble a Gingerbread House
- To stick a gingerbread house together, start by lining up two adjoining walls and marking their location on the base. Make a thick L-shaped line of icing where the walls will go and place the walls on top, holding them until the icing sets. Add a line of icing on both sides of the wall joint and gently press together, holding until the icing sets.
- Repeat with the two remaining walls, allowing the icing to set each time. Let the house dry for at least a few hours before adding the roof.
- Use more icing to secure shingles and a chimney, or draw on windows and pathways.
Feeling Adventurous? Try This:
- Lemon juice. Substitute an equal amount of lemon juice for the cream of tartar if you don't have cream of tartar in your pantry. Lemon juice will give the icing a slight tangy flavor.
How to Store
Royal icing can be used immediately or stored with plastic wrap pressed against the top and completely sealed in the fridge for a few days.
Is Buttercream or Royal Icing Better for a Gingerbread House?
While buttercream icing has a delicious buttery flavor and fluffy texture, making it ideal for cakes and decorating cookies, it won't hold a gingerbread house together. Royal icing, made with the help of whipped egg whites, is a sturdier mixture and will harden as it dries, cementing the gingerbread house together.
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 1832 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Total Carbohydrate 454g | 165% |
| Dietary Fiber 0g | 0% |
| Total Sugars 445g | |
| Protein 13g | |
| Vitamin C 0mg | 0% |
| Calcium 13mg | 1% |
| Iron 0mg | 2% |
| Potassium 455mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
