Description
You need a strong, pipeable Royal Icing to act as the ‘glue’ for holding your gingerbread house together and for adding detailed decorations. This recipe delivers that sturdy, reliable hold every time.
Ingredients
Scale
- 4 cups Powdered Sugar, sifted
- 3 tablespoons Meringue Powder
- 6 tablespoons Warm Water
- 1 teaspoon Vanilla Extract (optional)
Instructions
- Place the sifted powdered sugar and meringue powder into a large mixing bowl.
- Slowly add the warm water while mixing on low speed with an electric mixer.
- Once combined, increase the speed to medium-high. Beat the icing for 7 to 10 minutes until it becomes very stiff, bright white, and holds stiff peaks. This whipping process is key to its strength.
- If using, mix in the vanilla extract during the last minute of beating.
- Test the consistency: For ‘glue,’ the icing should be very firm. For piping details, it should hold its shape perfectly when piped. If too stiff, add water half a teaspoon at a time. If too soft, beat in a little more powdered sugar.
- Use immediately for construction or cover tightly with a damp cloth while decorating or waiting to assemble.
Notes
- Always cover the icing with plastic wrap pressed directly onto the surface when not in use; it dries very quickly.
- If you skip the meringue powder, you can substitute 2 fresh, pasteurized egg whites, but beat for a longer time until very stiff peaks form.
- This icing hardens completely, providing the necessary structural support for walls and roofs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking / Holiday
- Method: Mixing/Beating
- Cuisine: American/Holiday
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 45g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg