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A fluffy gingerbread house icing that works as the “glue” to keep the house together! It’s fluffy, made with three ingredients, and works SO well! It’s my go-to recipe as it’s soft and easy to pipe, but strong and holds so well.
This icing is amazing for making gingerbread houses and adding decorations to gingerbread Christmas trees, mini gingerbread houses as well as gingerbread cookies.
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- Gingerbread House Icing Recipe
- Why You’ll Love This Recipe
- Gingerbread House Icing Ingredients
- How to Make Gingerbread House Icing
- Storage
- Recipe Variations
- Eden’s Tips
- Easy Way to Fill a Piping Bag
- What You Need to Decorate a Gingerbread House
- Is Gingerbread House Icing Safe to Eat?
- How Long Gingerbread House Icing Takes to Harden
- How to Stick a Gingerbread House Together
- More Holiday Desserts You’ll Love
- Gingerbread House Icing Recipe
Gingerbread House Icing Recipe
Want to make gingerbread house building so much easier? First, toss the icing in the gingerbread house kit you bought at the grocery store because it’s too hard to pipe, takes so long to dry, and has zero fluff to it.
I use this icing every year for my homemade gingerbread house recipe and make batches when I host a gingerbread house party for the kids. What better way to celebrate the holiday season?
Make a batch of Eggnog or any of my Christmas cocktails to sip while you assemble your gingerbread houses!
Why You’ll Love This Recipe
Perfect for Decorating: Its thick consistency holds its shape for intricate designs, making it ideal for piping details and adding creative touches.
Strong and Reliable: The thick, glue-like consistency makes it effortless to hold roof and wall pieces together, ensuring your gingerbread house stays sturdy.
Soft and Fluffy Texture: While it’s strong, the icing remains fluffy and easy to pipe, perfect for both construction and decoration.
Quick-Drying: This icing dries quickly, so you can build and decorate your gingerbread house faster without worrying about pieces slipping.
Customizable: Divide it into bowls and add gel food coloring to create festive shades like red, green, and blue, or add a teaspoon of your favorite extract for a flavorful twist.
Gingerbread House Icing Ingredients
Confectioners Sugar – Also known as powdered sugar or icing sugar. Confectioners’ sugar is a very fine form of granulated sugar that dissolves easily. Because of its fine texture, it’s often used to make frostings and icings.
Egg Whites – Whisking egg whites into your icing recipe will give the icing stability and a thick texture. It also creates a glossy sheen and fluffiness in this icing. They are crucial for making gingerbread house icing. When using raw egg whites, used pasteurized eggs when making frosting.
Cream of Tartar – Cream of tartar is an acidic salt that helps to stabilize the whipped egg whites in this recipe. It also prevents them from deflating too quickly. Do not omit this ingredient!
How to Make Gingerbread House Icing
Beat the egg whites: In the bowl of a stand mixer, with the whisk attachment, beat egg whites and cream of tartar on high speed until stiff peaks form.
Add the sugar: Turn the mixer to low speed and add powdered sugar one spoonful at a time.
Finish the icing: Once all of the powdered sugar is in the mixer, turn it to high again and beat until the icing is fluffy.
Storage
Refrigerate
For the best results, use your batch of icing within 24 hours. Store it in an airtight container in the refrigerator overnight.
If you’ve already transferred the icing into piping bags, close the tops tightly, place the bags in a larger plastic bag, and seal it. Store in the refrigerator and allow the icing to come to room temperature for about an hour before use for easier piping.
Freezer
You can freeze gingerbread house icing for up to 3 months. Store it in an airtight container and thaw overnight in the refrigerator. Bring it to room temperature before using, and whip it lightly to restore its texture if needed.
Recipe Variations
Customizing the Flavor: Add a teaspoon of vanilla extract, almond extract, or peppermint extract for a flavorful twist on the perfect icing.
Adding Festive Colors: Use gel food coloring to create vibrant, festive colors like red, green, or blue. Gel coloring is a better idea than liquid food coloring because it doesn’t alter the icing’s consistency.
Egg White Substitute: Meringue powder is a great alternative for liquid egg whites. It’s made from dried egg whites and is a safe option for making icing.
Eden’s Tips
To Thicken: If the icing is too runny, add 1/4 cup powdered sugar at a time, whipping thoroughly after each addition. The icing should resemble thick glue for the perfect consistency. Continue this process until the desired stiff consistency is achieved.
To Thin: If the icing is too thick, add a tablespoon of water and whip until smooth. Gradually add drops of water, if needed, until you reach the right consistency.
Take-Home Tip: Wrap completed gingerbread houses in large cellophane bags for guests to take home. Secure the top with a festive ribbon for a polished and gift-worthy presentation.
Shortcut Gingerbread House: Don’t want to fool with making gingerbread pieces for the house? Or maybe you just don’t really like the taste of gingerbread? Try making this house with graham crackers instead!
Not Just For Structure: Remember, this great recipe isn’t just for gluing together the side walls and the roof of your gingerbread house. You can also use it for decorating Gingerbread Cookies and attaching gingerbread house decorations like candy canes, gumdrops, and other candies!
Easy Way to Fill a Piping Bag
A friend of mine taught me this trick years ago and I use it when filling a piping bag. It’s the easiest way to fill an icing bag without the mess.
- First, cut the tip of the bag and add in the
- Get a tall glass with a wide mouth and put the piping bag inside with the edges folded around the rim of the glass.
- Spoon in the frosting and push it down to the bottom of the glass.
- When the bag is 3/4 of the way full, remove it from the cup and twist the top of the bag closed. Use a rubber band to tie the frosting bag at the top.
What You Need to Decorate a Gingerbread House
- Gingerbread house pieces (homemade or from a kit)
- Gingerbread house icing (recipe below)
- Piping bags and tips
- Candy for decorating
- Base to build on (cardboard, wood platter, marble platter, or plate)
Is Gingerbread House Icing Safe to Eat?
Yes! Made with sugar, pasteurized eggs, and cream of tartar, this icing is safe to eat.
How Long Gingerbread House Icing Takes to Harden
It takes about 30 minutes to harden completely, providing a strong, stable structure. Remember that the time the drying process takes can vary based on the temperature and humidity of your home.
How to Stick a Gingerbread House Together
Use this homemade icing! Spread it on the edges of the pieces, hold them together, and let it set. It’s the secret to a sturdy house.
You wouldn’t want to use a regular frosting because it isn’t thick or stable enough. Gingerbread icing is specifically designed to harden and support the structure.
More Holiday Desserts You’ll Love
Let me know if you make this icing by leaving a comment and review below!
I’d love to hear your thoughts. AND please tag @sugarandcharm us to share your wonderful gingerbread houses! Happy Baking!
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Gingerbread House Icing
Equipment
- Electric Mixer with Whisk Attachment
Ingredients
- 4 egg whites
- 1 tsp cream of tartar
- 4 1/2 cups powdered sugar , start with 4 cups and see how the texture is, then add the 1/2 cup.
- food coloring , if you want to make different colors.
Instructions
- In an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together.
- When the egg whites are whipped to firm peaks, turn the mixer to low and spoon in the powdered sugar.
- Continue adding in the powdered sugar until it's gone, then turn the mixer on high to whip again.
- Once it becomes fluffy (only a few minutes) it's done. It should be sticky, fluffy and thick!
- Divide the frosting into different bowls and add the desired amount of food coloring to each bowl. Whatever colors you want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whipped up perfectly with hand beater and held the house together very well. A recipe worth saving and using again and again. Thanks for sharing this
My batch did not hold the house together, but worked for decorating. I am now concerned about the extra that I froze for use days later. Thinking after it thaws, I could add more powdered sugar to make it firmer? What do you suggest?
Yes maybe use more powdered sugar or make sure you beat the egg whites and cream and tartar until thick. I have never had this problem, mine holds like glue!