Best & Easy Classic Royal Icing for Gingerbread Houses
This classic rock-hard royal icing for gingerbread houses is the perfect edible glue that dries to a finish so hard you can practically use it as mortar. It’s the glue that holds the whole holiday together — literally.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 tablespoons meringue powder
- 4 cups powdered sugar, sifted
- 6 tablespoons warm water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar (optional)
Instructions
- Prepare your workspace: ensure bowl and beaters are completely clean and dry. Wipe with white vinegar if needed.
- Sift the powdered sugar into a large mixing bowl.
- Add the meringue powder and cream of tartar (if using) to the sifted sugar and whisk together.
- Pour in the warm water and vanilla extract. Mix on low speed until dry ingredients are mostly incorporated.
- Increase speed to medium-high and whip for 7 to 10 minutes until stiff peaks form.
- Check consistency: for gingerbread house assembly, it should be very stiff (like toothpaste). Adjust with water or sugar as needed.
- Separate and color with gel food coloring if desired.
- Fill piping bags with icing and pipe as needed.
Notes
Royal icing hates humidity. Plan your project for a dry day or use a dehumidifier/fan. Let each section of the gingerbread house dry completely before adding the next piece. For the ‘glue’ that holds the house together, keep the icing thick and sturdy. For outlining and flooding, thin with a few drops of water.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 15
- Sodium: 5
- Carbohydrates: 15
- Protein: 0.5
Keywords: royal icing, gingerbread house, holiday baking, edible glue, cookie decorating