Best Gingerbread House Icing Recipes

GINGERBREAD HOUSE ICING

Steps:

• In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
• Add powdered sugar in small amounts, mixing well on high speed after each addition.
• Beat on high speed 4-5 minutes or until mixture thickens.
• Refrigerate, covered, until ready to use.
• You may need to stir icing to soften before use.

ROYAL ICING FOR GINGERBREAD HOUSE

Steps:

• With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.
• Thin icing as needed by stirring in additional water, one teaspoon at a time. For piping designs, add just enough water that icing is no longer stiff; for floodwork, add water until icing is the consistency of honey.

GINGERBREAD HOUSE DOUGH & ICING

Steps:

• Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
• Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
• Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
• Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
• Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
• Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.

BEST ROYAL ICING FOR GINGERBREAD HOUSE

Steps:

• Beat egg white briefly and gradually add sugar, tartar and flavorings. Continue to beat until mixture reaches a smooth, creamy texture. If consistency is too runny, add more powdered sugar in 1/4 cup segments. I like to double this recipe for initial house construction. Keep bowl covered with damp cloth or plastic wrap to delay hardening while using icing, or spoon icing into a pastry bag with star-shaped tip to apply icing more carefully to the house. You can even make icicles and patterns with the icing! Overall construction and decorating may require 2-4 batches.

GINGERBREAD HOUSE: ICING

Steps:

• Sift sugar and cream of tartar together. Add egg whites and vanilla and beat until very, very stiff--a knife should make a clean cut. 2 this recipe will make 4 small houses or 1 big house.

GINGERBREAD HOUSE ICING

Steps:

• In a large bowl mix the ingredients together until it forms soft peaks.
• Use to put together gingerbread house recipe and for decorating.
• Keep covered when not using to prevent it from hardening.