Gingerbread House Icing

No ratings yet

If you are building a gingerbread house this year, then you have to try this recipe for Gingerbread House Icing. It holds the cookies together so well that you can make the best gingerbread house ever and have lots of fun while doing it!

Prep Time15

Total Time15

Course: Icing

Cuisine: Christmas

Keyword: Gingerbread House Icing

Servings: house

Calories: 3564kcal

Author: Jill

Ingredients

32 oz powdered sugar
3 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Instructions

In a large mixing bowl with whisk attachment, combine powdered sugar, egg whites, cream of tartar and vanilla extract.
Whip on low until all ingredients are incorporated then turn the mixer to medium-high until soft peaks form.
Use immediately to decorate your gingerbread house recipe or store with plastic wrap on top of the icing and sealed completely.

Notes

To Build a Gingerbread House...

Build a platform to create your gingerbread house. You can use a broken-down box or even a cutting board. I used a cutting board and covered it in aluminum foil for my platform.
Decorate all of the sides of your gingerbread house before you assemble. You will need to let decorated pieces dry before you start.
Start with the back of the house piece and one of the sides. Pipe a generous amount of icing on the long edge and one short edge of the side of the house and place on your base. Hold in place for a few minutes to allow the icing to start to dry. Prop that piece up with a glass or something sturdy while you work on the second piece.
Pipe a generous amount of icing on the bottom and side that will be touching the side piece of gingerbread house that is already attached to the base.
Continue to do the same thing to the other remaining pieces of gingerbread house base. Use as many glasses or other items to help prop up the sides of the gingerbread house.
Once your base has been assembled, pipe as much icing as needed to fill any voids in the gingerbread house.
Let the gingerbread house base dry for an hour before attaching the roof of the gingerbread house.

Then you will want to pipe a generous amount of icing on the backside of the gingerbread house in a line to where it will line up with the front and back pieces. Assemble the roof onto the house, you will have to hold pieces in place for a few minutes to give the icing time to dry slightly. Let the gingerbread house dry for 2-3 hours then you are all done and enjoy!

Notes:

This icing has raw egg whites in the recipe, it is not safe to consume but it does make great icing to help glue gingerbread houses together.
Can be stored in the refrigerator for up to 3 days before being used to construct a gingerbread house.
Use as much as necessary to help “glue” the gingerbread house together.
This recipe can be doubled or tripled if you are decorating several houses.
Decorate your pieces before you assemble the gingerbread house.
I used powdered sugar after the house was all decorated and put together to lightly dust the top of the gingerbread house.
You can add gel food coloring to the icing but just a warning it will make it a little bit runny.
If you want to be able to consume icing, you can use pasteurized egg whites for this recipe.

Nutrition