Building with Royal Icing – the secret to building gingerbread houses is the Royal Icing. The Royal Icing recipe’s powdered sugar/egg white ratio needs to be just right!I’m sharing 25+ years experience of decorating and planning gingerbread house parties! With these tips you will be ready to host the most spectacular holiday party!
National Gingerbread House Day is right around the corner – December 12th!
Back when my children were toddlers, we started our holiday tradition of decorating gingerbread houses. In the beginning, the gingerbread houses’ walls would not stay together. So we supported them with soup cans until the Royal Icing set. That’s when I started testing Royal Icing recipes.
After years of trial and error, I discovered the perfect Royal Icing! So without further ado, here’s my tried and true Royal Icing recipe . . .
Decorating With Royal Icing
This Royal Icing is the perfect consistency for decorating gingerbread houses.
- 12 cups powdered sugar
- 8 egg whites
- 1 t. cream of tartar
In the bowl of an electric mixer fitted with a wire attachment, add all of the ingredients.
Beat the mixture at high speed, until it is thick and holds its shape.
Trim the tip a pastry bag, add pastry tip, fill 1/2 full with Royal Icing.
Pipe decorations onto the gingerbread houses and assemble fences and decorations.
+ Be careful to squeeze pastry bag from the top and not the middle!
Tip: Be sure to cover the bowl with Saran Wrap or a lid because the Royal Icing will dry out! No need to refrigerate the Royal Icing.