A fluffy gingerbread house icing that works as the “glue” to keep the house together! This is out go-to recipe and it works perfectly every time. It’s soft and easy to pipe, but strong and holds so well. This icing is also great for adding decorations to a gingerbread house or a gingerbread tree as well as gingerbread cookies. It’s the best gingerbread house icing!
Gingerbread houses are a Christmas staple! Every year we turn on the Christmas music and host a gingerbread house party for the kids! We use our gingerbread house icing recipe to “glue” them together and make fluffy decorations. Add food coloring to change the color and get creative with your gingerbread house!
Making gingerbread houses has been a tradition of ours since I was a kid. The icing that comes in a gingerbread house kit is usually horrible. It’s too hard to pipe, takes so long to dry and has zero fluff to it. I always whip up a batch of this icing for everyone to use and it truly works so well.
The consistency is like edible glue but still soft and fluffy! I also like that it’s thicker, holds it’s shape and dries quickly, allowing you to build your gingerbread house faster.
The frosting is sticky but still fluffy and easy to squeeze out. Furthermore, you can also divide the icing into separate bowls and make fun colors. Get creative and make pink, blue, green, red and more!
Once your gingerbread house is done you can use it for decorations or eat it! I personally love the way a decorated gingerbread house looks on a shelf in my kitchen or dining room. A charming Christmas decoration that you don’t have to store.
Table of contents
Table of Contents
- How to Make Gingerbread House Icing
- Ingredients
- Directions
- Tips for Making Gingerbread House Icing
- Storing Gingerbread House Icing
- Easy Way to Fill a Piping Bag
- Frequently Asked Questions
- Is buttercream or royal icing better for gingerbread houses?
- What do you use to decorate a gingerbread house?
- More Holiday Desserts You’ll Love!
How to Make Gingerbread House Icing
Here’s what you’ll need to make your own delicious gingerbread house icing!
This recipe only uses 3 ingredients and 3 steps! It doesn’t get easier than that!
Ingredients
Confectioners Sugar (Powdered Sugar)
Egg Whites
Cream of Tartar
Directions
- In an electric mixer, beat egg whites and cream of tartar until stiff peaks form.
2. Next, turn the mixer to low and add powdered sugar one spoonful at a time.
3. Once all of the powdered sugar is in the mixer, turn it to high again and beat until the icing is fluffy.
Tips for Making Gingerbread House Icing
If the texture is still runny, add another 1/4 cup powdered sugar and continue to whip. This will thicken it up. It should look similar to a thick glue. Continue adding 1/4 cup of powdered sugar in until you reach the consistency.
If the texture is too thick, add a tablespoon water and continue to whip. Keep adding a tablespoon of water until you get the desired consistency.
Add flavor by adding a teaspoon of any extract you like!
If you want different colors, use food gel to make festive icing colors like blue, green and red.
Storing Gingerbread House Icing
We recommend using the icing within 24 hours. To store it add the closed piping bags into a large zip lock bag and close the bag. Place in the refrigerator and remove an hour before using so it can soften.
Easy Way to Fill a Piping Bag
A friend of mine taught me this trick years ago and I use it whenever I’m filling a piping bag. It makes it easier!
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.
It’s less messy and works every time!
Frequently Asked Questions
Is buttercream or royal icing better for gingerbread houses?
A buttercream frosting will not hold a gingerbread house together as it’s not strong enough. Royal icing is used to decorate cookies and houses and can be a little liquidy until it sets.
The best frosting to make a gingerbread house is our recipe below. It’s neither royal or buttercream and truly it’s own frosting made for gingerbread houses.
Is it safe to eat gingerbread house icing?
Yes! This icing is completely safe to eat as it’s made with sugar, eggs and cream of tartar.
How do you stick a gingerbread house together?
Honestly, using this homemade gingerbread icing will be your secret tool to keep a gingerbread house together. It’s like magic! Simply add it to the back of the pieces and hold them together. Then add the roof and wait a minute before adding more “snow” or “icing” to the top.
What do you use to decorate a gingerbread house?
You can either make your own gingerbread house or buy a kit.
Next, make a batch of this gooey and perfect gingerbread house icing to glue your house together and decorate it! In addition, you’ll need a variety of candy!
Here’s a list of all of the items:
Gingerbread House Kit or Homemade Pieces
Gingerbread House Icing (Recipe Below)
Candy for Decorating
Cardboard, Wood Platter, Marble Platter or Plate – This is to build the gingerbread house on.
Quick tip – Make a batch of Eggnog to sip while you assemble your gingerbread houses!
More Holiday Desserts You’ll Love!
Tips for Hosting a Cookie Swap
Winter Wonderland Drink Station
The Best Homemade Hot Chocolate
Let us know if you make this icing by leaving a comment and review below!
We 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.
Notes
Nutrition
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Janice Smith says
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.
Eden says
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!
Diane says
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.
Eden says
Yay! So glad you liked it Diane! We use it every year and it works SO well!!
Ashlee says
I haven’t made this yet, but was wondering how much should I use to frost 24 cookies?
Eden says
Hi Ashlee, this recipe is for gingerbread house. I wouldn’t recommend it for cookies.
Meagan says
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!
Eden says
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!!
Hiba says
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!
Eden says
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.