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.
Want to make gingerbread house building so MUCH easier?! First, toss the icing in the gingerbread house kit because it’s too hard to pipe, takes so long to dry, and has zero fluff to it.
This icing is AMAZING for making gingerbread house and adding decorations to a gingerbread house or gingerbread Christmas trees, mini gingerbread houses as well as gingerbread cookies.
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!
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!
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)
How to Make Gingerbread House Icing
- 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.
- Next, turn the mixer to low speed and add powdered sugar one spoonful at a time.
- Once all of the powdered sugar is in the mixer, turn it to high again and beat until the icing is fluffy.
Recipe Tips for Gingerbread House Icing
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 thickness 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 desired consistency.
Customizing the Flavor: Add a teaspoon of your favorite extract, such as vanilla, almond, or peppermint, for a flavorful twist.
Adding Festive Colors: Use gel food coloring to create vibrant, festive colors like red, green, or blue. Gel coloring is ideal because it doesn’t alter the icing’s 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.
Storage
Short-Term Storage:
- For the best results, use the 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.
Long-Term Storage:
- Freezing: 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.
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.
Frequently Asked Questions
Is gingerbread house icing safe to eat?
Yes! Made with sugar, pasteurized eggs, and cream of tartar, this icing is safe to eat.
What is gingerbread house icing made of?
It’s made with powdered sugar, egg whites, and cream of tartar. Our recipe is simple and uses just a few ingredients.
How long does gingerbread house icing take to harden?
It takes about 30 minutes to harden completely, providing a strong, stable structure.
How do you 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.
What can you use instead of egg whites in icing?
Meringue powder is a great alternative. It’s made from dried egg whites and is a safe option for making icing.
Can you use regular frosting for gingerbread houses?
No. Regular frosting isn’t thick or stable enough. Gingerbread icing is specifically designed to harden and support the structure.
More Holiday Desserts You’ll Love
- The Best Royal Icing Recipe
- Maple Syrup Frosting
- Peanut Butter Blossoms
- The Best Homemade Hot Chocolate
- Christmas Sugar Cookies
- Gingerbread Spritz Cookie Recipe
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
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.
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!
Question:
Sounds like a great recipe from the reviews and I’d like to use it. But, can this frosting be made in advance? How would you store it if made ahead of time?
Thank you!
The best icing for building a gingerbread house. Hardens very fast and holds its form. Highly recommend.
How long does this frosting last once applied? At what point do you think it will be bad? Days? Weeks?
It honestly stays a very long time! I toss them after Christmas, but it doesn’t go bad, and I think it would last another 3 months!
How much meringue powder do you substitute for the egg whites
Hi Barbara, I haven’t tested this! Bit, maybe try one and see if that works. If not add another.
how much does your recipe make? How many piping bags would this fill? I’ve got 10 gingerbread decorators and they’ll each need their own piping bag. Just wondering how many batches I’ll need to make. thanks!
You will get about 4 small piping bags. You can double the recipe to fill more.
This is the very BEST icing I’ve ever used. So soft, creamy and stiff yet extremely easy to pipe and hardened quickly and beautifully! I’ll never use anything else. Thank you for this awesome recipe.
Isn’t it the best!! It works SO well and it’s so fluffy. We use it several times a year! I am so happy it worked for you!
I had a gingerbread decorating party for 7 kids aged 7-9. This was perfect for decorating and easy for the kids to work with. The flavor wasn’t important for this project so it’s a 5 star recipe.
Yay! So glad you liked it Diane! We use it every year and it works SO well!!
I haven’t made this yet, but was wondering how much should I use to frost 24 cookies?
Hi Ashlee, this recipe is for gingerbread house. I wouldn’t recommend it for cookies.
I just made this last night for an Easter-themed house. In south Louisiana, it’s quite humid and it was made even more so by 5 straight days of rain. (Yes. Really. Non-stop rain.) Even so, I made this recipe, added a little more powdered sugar due to the humidity and it was AMAZING. I was a bit nervous because it seemed so soft, but it piped like a dream, held color beautifully, and it really held that house together! Even with the humidity, I left the roof go after only 30 seconds and it stayed!
The frosting was so supply and pliant, that we actually used it like buttercream for some areas, but it hardened like a rock and it didn’t take that long. I will never use any other icing but this. Thank you!
Thank you for this beautiful review Meagan! What a cute idea to make an Easter themed house too! There is much fun Easter candy to decorate with!!
I was wondering how far ahead this recipe can be made and how long it could be stored? It looks so good can’t wait to try!
Hi! The icing can be made a few days ahead but has to be stored completely sealed or it will dry out. It also needs to be brought back to room temp before using. I do like it fresh better as it’s the perfect consistency.