The Ultimate Gingerbread House Glue
A quick Google search will provide a plethora of recipes for Royal Icing, used to construct a Gingerbread House. They are all pretty much the same with small variations in amount of water, which will always be a variable from day to day anyway.
I start with this recipe and tweak the amounts of water needed based on humidity and what I am need it for. Sometimes I want the icing a little thicker and dryer, and other times softer and wetter, and sometimes I’m flowing with the same icing by adding plenty of water to create a 20 second flow icing!
Royal Icing
Course: GingerbreadCuisine: GingerbreadDifficulty: Easy7
cups frosting30
minutesIngredients
6 Tablespoons (108 grams) Wilton Meringue Powder (results may differ with other brands)
8 cups (2 lbs or 906 grams) Powdered Sugar / Confectioners Sugar
3/4 cups (236 grams) warm Water
2 teaspoons Vanilla, or other flavoring if desired (Optional)
Directions
- Combine all dry ingredients in the stationary mixing bowl, and slowly add water mixing slowly with stationary mixer.
- After water is fully combined, scrape edges of bowl and beater. Frosting will be fairly soupy.
- Beat on level 3 of a KitchenAid mixer. Frosting will begin to thicken.
- After beating 7-10 minutes, frosting will be stiff and fluffy. If too thick, thin with a small amount of water to obtain desired consistency. A too thick frosting can result in hand fatigue from squeezing the pastry bag.
- I perform a finger test looking for a stiff but tacky frosting. If frosting is too dry, add a little water to create a tacky frosting.
- Cover with a damp cloth to prevent from drying out. This frosting will dry out QUICKLY if left uncovered.
- Store leftover frosting, tightly covered, in the refrigerator for weeks. This recipe makes about 7 cups of glue frosting.
Notes
- 6 egg whites may be substituted for 6 tablespoons of meringue powder. Omit the water if using real egg whites.
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