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.
