Royal Icing – Gingerbread House Glue

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

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Recipe by Loreta Wilson / GingerbreadArtist Course: GingerbreadCuisine: GingerbreadDifficulty: Easy


cups frosting
Prep time




  • 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)


  • 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.


  • 6 egg whites may be substituted for 6 tablespoons of meringue powder. Omit the water if using real egg whites.

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