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The Best Ever Strong Royal Icing for Gingerbread Houses

A white bowl filled with stiff, glossy, perfectly piped gingerbread house icing sitting on a white surface near a window.
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This recipe provides a reliable, strong royal icing perfect for acting as ‘glue’ to build your gingerbread house structure and for detailed piping decoration. It dries hard and holds its shape well.

Ingredients

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

Instructions

  1. If using egg whites, place them in a clean, grease-free bowl. If using meringue powder, combine it with 1/2 cup of lukewarm water and let it sit for 5 minutes to hydrate.
  2. Add the vanilla extract and lemon juice (or cream of tartar) to the egg whites or hydrated meringue powder.
  3. Using an electric mixer, beat the mixture on medium speed until soft peaks form. This takes about 3 to 5 minutes.
  4. Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the sugar from flying out, then increase to medium-high.
  5. Once all the sugar is incorporated, 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 ensures the icing is strong enough to be ‘edible cement’.
  6. To use as ‘gingerbread house glue,’ the icing should be very thick. If it seems too soft, mix in a few more tablespoons of sifted confectioners’ sugar.
  7. To use for piping decorations, you may need to thin a small portion slightly by mixing in a few drops of water until it reaches a pipeable consistency that still holds its shape.
  8. Use immediately or cover tightly with plastic wrap pressed directly onto the surface of the icing to prevent it from drying out.

Notes

  • For the strongest ‘gingerbread house glue,’ aim for a very stiff consistency. The icing should not droop when you lift the mixer beaters.
  • If you need bright white icing for contrast, use meringue powder instead of fresh egg whites.
  • This icing sets best at room temperature. Avoid trying to assemble your house in a very humid environment, as this slows the drying time.
  • Store leftover icing airtight in the refrigerator for up to one week; remix well before using again.

Nutrition

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