Description
This classic Gingerbread House Icing recipe creates a perfectly smooth and sturdy royal icing, ideal for assembling and decorating gingerbread houses. Made from simple ingredients, the icing hardens as it dries, providing a strong bond for your holiday creations.
Ingredients
Scale
Ingredients
- 32 oz powdered sugar
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a large mixing bowl fitted with a whisk attachment, add the powdered sugar, egg whites, cream of tartar, and vanilla extract. This combination forms the base of the royal icing.
- Whip the Mixture: Whip the mixture on low speed initially to incorporate the ingredients smoothly. Then increase the mixer speed to medium-high and continue whipping until soft peaks form, indicating the icing has reached the perfect consistency.
- Use or Store: Immediately use the icing to decorate and assemble your gingerbread house. If not using right away, cover the bowl tightly with plastic wrap pressed directly onto the icing’s surface to prevent drying out, and store until ready to use.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- The cream of tartar stabilizes the egg whites and helps the icing set firmly.
- Work quickly when using the icing as it hardens upon exposure to air.
- For a stiffer icing, whip a little longer or add extra powdered sugar.
- Use immediately or store covered at room temperature; do not refrigerate as it may cause condensation and affect texture.
