Royal Icing for gingerbread houses is the essential component for building gingerbread houses and confections.
This Royal Icing Recipe is for building gingerbread houses and all of the handmade confections. Simply beat the icing a little longer for building the gingerbread houses and making the holiday trees.
When making the red doors and custom door mats, simply beat the Royal Icing less. The consistency will be thick and pourable.
Royal Icing for gingerbread housesEquipment:
- One Royal Icing recipe per gingerbread house should be plenty.
- Of course, it’s always a good idea to have a little extra Royal Icing!
- For extra Royal Icing – The ratio – 1 1/4 cups confectioners’ sugar, 1 egg white and 1/4 teaspoon cream of tartar – Mix this in any quantity you prefer.
- 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!
- No need to sift the confectioner’s sugar!
Here's the magic recipe for gingerbread houses and confections. Make it and use it right away for the consistency and success for decorating your gingerbread house!Prep Time 15 minutes
- 1 2-pound bag confectioners' sugar
- 6 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.
To make icicles:
To be sure that you have enough Royal Icing, fill a 12" cake-decorating bag 1/2 full of Royal icing prior to decorating your gingerbread house. This way, the Royal icing will be reserved for the best part - icicles!