Royal Icing for gingerbread houses – it is the essential component for building gingerbread houses and confections. For the gingerbread houses and holiday trees, the consistency should be thick and creamy. For the red doors and custom door mats, it should be a thick pourable consistency. The ingredients are the same for all. The difference is in how long the Royal Icing is beaten.
Royal Icing For Gingerbread Houses Essential Equipment:
- Make two batches per gingerbread house(recipe below).
- Between uses, cover the Royal Icing with saran wrap or a bowl with a lid because it dries quickly.
- Multiple batches of icing may be made – no need to wash out the bowl between batches. Saves time!
- Before measuring, pour the confectioners’ sugar into a big bowl because it will be easier to measure.
- Scoop measuring method – measure the confectioners’ sugar scoop the 1-cup measuring cup into the sugar.
- No need to sift the confectioner’s sugar!
- Ratio – 1 1/4 cups confectioners’ sugar, 1 egg white and 1/4 teaspoon cream of tartar – Mix this in any quanity you prefer.
- My favorite amount to make is 5 cups confectioners’ sugar, 4 egg whites and 1 teaspoon cream of tartar.
Here's the magic recipe for gingerbread houses and confections. Make it and use it right away for the consistency and success!Prep Time 15 minutes
- 5 cups confectioners' sugar
- 4 egg whites
- 1 teaspoon cream of tartar
In the bowl of an electric mixer fitted with a wire attachment, add the sugar, egg whites, and cream of tartar.
For building gingerbread houses, beat until thick and creamy.
For the red doors and custom door mats, beat until the icing is a thick pourable consistency.