Gingerbread House Icing
This thick, fluffy gingerbread house icing works like edible glue! Made with just three ingredients, it pipes beautifully, dries hard, and holds gingerbread walls, roofs, and candy in place. It's the royal icing I use for our gingerbread house parties every year!
Servings: 6 servings
Cost: $10
Equipment
- Electric Mixer with Whisk Attachment
Ingredients
- 4 large egg whites (pasteurized if the icing will be eaten)
- 1 tsp cream of tartar
- 4 1/2 cups powdered sugar 4 to 4½ cups powdered sugar, added gradually as needed
- 2 tbsp food coloring optional
Instructions
- Whip the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large egg whites and 1 teaspoon cream of tartar on high speed until stiff peaks form.
- Add the powdered sugar: Turn the mixer to low and slowly add 4 cups powdered sugar, one spoonful at a time.
- Whip until fluffy: Once the powdered sugar is incorporated, increase the speed and beat until the icing is thick, glossy, and fluffy.
- Check the consistency: Pull a knife straight through the icing. The line should stay open instead of running back together. If it's too loose, gradually add up to the remaining ½ cup powdered sugar, mixing and testing as you go.
- Add color if desired: Divide the icing into bowls and add small amounts of gel food coloring until you reach your desired colors.
- Fill the piping bags: Transfer the icing to piping bags and seal the tops. Keep any unused icing tightly covered so it doesn't dry out.
Notes
- Consistency: The icing should hold stiff peaks and keep its shape when piped. Add powdered sugar a little at a time if it's too runny.
- Too thick: Add water just 1 teaspoon at a time until the icing is easier to pipe.
- Yield: Makes approximately 3 cups, enough for 2–3 standard gingerbread houses or 6–8 mini houses, depending on how heavily you decorate.
- Make ahead: Use pasteurized egg whites if the icing will be eaten. Refrigerate in a tightly sealed container and follow the egg product's storage instructions.
- Prevent drying: Keep icing covered or in closed piping bags while you work.
- Coloring: Use gel food coloring rather than liquid to avoid thinning the icing.
Nutrition
Calories: 363kcal | Carbohydrates: 90g | Protein: 2g | Fat: 0.04g | Sodium: 39mg | Potassium: 120mg | Fiber: 0.002g | Sugar: 88g | Calcium: 2mg | Iron: 0.1mg
