By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
5 min
Sturdy Royal Icing for Gingerbread Houses
Recipe GLPR47276e45e44ca7
A smooth, firm royal icing made with egg white and powdered sugar, perfect for piping decorative details and structural assembly of gingerbread houses. This classic icing hardens to a glossy finish that holds its shape beautifully.
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Ingredients
1 large egg white (about 2 tablespoons)
3 cups powdered sugar, divided
Directions
Place the egg white in a medium mixing bowl and beat with an electric mixer on medium-high speed until it becomes foamy, about 1 minute.
Gradually add 2 cups of the powdered sugar, 1/4 cup at a time, while continuing to beat. Mix until the icing is thick and forms soft peaks, about 2–3 minutes.
Add the remaining 1 cup of powdered sugar and beat until the icing reaches stiff peaks and becomes bright white and glossy, about 1–2 minutes more.
Use the icing immediately for piping, assembly, and decoration of your gingerbread house. Keep any unused icing covered with a damp cloth to prevent it from drying out.
Comments
This royal icing is dirt cheap and available everywhere, but the 5-minute time is misleading: you need to whip egg whites to stiff peaks, which takes 3–5 minutes alone, then beat in powdered sugar for another 2–3, so realistic prep is closer to 8–10 minutes. The bigger caveat is food safety. Raw egg white carries a genuine salmonella risk, especially for households with young children, pregnant people, or immunocompromised members—you'd need pasteurized eggs (less common at Charlotte grocers like Food Lion or ALDI) or to skip this for a cooked or aquafaba alternative. If your household is not vulnerable and you stock pasteurized eggs, this is a solid, economical adhesive for gingerbread construction.
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