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Strong Royal Icing for Gingerbread Houses

Four peaks of stiff, white royal icing, perfect for gingerbread house icing, piped onto a white plate.
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Make sturdy royal icing perfect for gluing gingerbread pieces together and piping detailed decorations on your holiday house.

Ingredients

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  • 3 large egg whites (or 4 tablespoons meringue powder)
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice or cream of tartar

Instructions

  1. If using meringue powder, mix it with 6 tablespoons of water and let it sit for 5 minutes. If using fresh egg whites, place them in a clean mixing bowl.
  2. Beat the egg whites or meringue mixture with an electric mixer on medium speed until soft peaks form.
  3. Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition.
  4. Add the vanilla extract and lemon juice or cream of tartar.
  5. Increase the mixer speed to high and beat for 5 to 7 minutes until the icing is very stiff, glossy, and holds stiff peaks. This is the consistency for building.
  6. For piping decorations, if the icing is too stiff, add water one teaspoon at a time until it reaches your desired piping consistency. Do not add too much water.
  7. Use immediately for construction or cover tightly with plastic wrap pressed directly onto the surface to prevent drying.

Notes

  • For best structural results, use the icing immediately after mixing when it is at its stiffest peak stage.
  • If the icing seems thin, add more sifted confectioners’ sugar, one tablespoon at a time.
  • Store unused icing in an airtight container at room temperature for up to two days. Do not refrigerate.

Nutrition

Find it online: https://cookerycourier.com/gingerbread-house-icing-recipe/