Build amazing holiday traditions with your family by assembling and decorating a gingerbread house together! A fun and festive project to do with the kids, building a gingerbread house is a great activity to do on a snowy, cold winter weekend.
And a gingerbread house is only as good as the ‘glue’ that holds it together. While there’s no magic icing that will work for every single person in every single circumstance, this royal icing recipe gave us the best results – plus, it’s edible! Don’t forget to check out our helpful hints down below for even more tricks to getting your house ready for Christmas in no time!
Gingerbread House Icing Recipe
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
5 tablespoons warm water
Beat all ingredients together until icing forms stiff peaks (7 to 10 minutes at low speed with a heavy-duty mixer or 10 to 12 minutes at high speed with a hand-held mixture)
- When it comes to building gingerbread houses, patience is a virtue! Give your gingerbread house plenty of time to dry after assembly before adding decorations.
- Temperature can greatly affect the longevity of your gingerbread house. If your kitchen is warm or the temperature is humid, the icing may melt or fall off your gingerbread house.
- Be careful not to overwhip your icing. Incorporating too much air may make it difficult for the icing to stick to the cookie.
- Keep any icing covered when not in use to avoid drying.
- Keep all utensils completely grease-free for proper icing consistency.
- Since this icing is made with Meringue Powder and not raw egg whites, it is safe to eat!
- Store remaining icing in an airtight container for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.
Share Your Treats!
Be sure to tag your photo