Astounding gingerbread house icing: 1 key fix
This is the perfect, sturdy Royal Icing recipe from Taste Portfolio, created by Jacob. It acts as strong glue for gingerbread houses and pipes beautifully for detailed decoration. You can trust this formula to hold your walls and roof together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough icing for one large gingerbread house
- Category: Baking
- Method: Electric Mixer
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups Powdered Sugar, sifted
- 3 tablespoons Meringue Powder
- 6 tablespoons Warm Water
- 1 teaspoon Vanilla Extract (optional)
Instructions
- Sift the powdered sugar into a large bowl.
- Whisk the meringue powder into the sugar.
- Gradually add the warm water while mixing on low speed with an electric mixer.
- Once combined, increase the speed to medium-high.
- Beat the icing for 5 to 7 minutes until it forms stiff, glossy peaks. This is your ‘glue’ consistency for building.
- For piping decorations, if the icing is too stiff, add water one teaspoon at a time until you reach your desired consistency.
- Use immediately or cover tightly with plastic wrap pressed directly onto the surface to prevent drying.
Notes
- For structural support, keep the icing very stiff (little to no added water).
- If the icing seems too soft after beating, add more sifted powdered sugar, one tablespoon at a time.
- Always cover unused icing; Royal Icing dries hard quickly.
- Jacob suggests using this icing within a few hours for best results.
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 48g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg