Description
This classic royal icing recipe is the ultimate glue for gingerbread houses—sturdy, glossy, and perfect for piping. Safe and customizable with extracts or colors, it’s the go-to base for your sweetest holiday builds.
Ingredients
4 cups powdered sugar (confectioners’)
3 tbsp meringue powder (or 3 large pasteurized egg whites)
6 tbsp warm water
½ tsp vanilla or almond bean (optional)
Instructions
1. In a large clean bowl, whisk together powdered sugar and meringue powder.
2. Add water gradually, mixing on low using a stand or electric hand mixer. Beat until shiny and fluffy peaks form (3–5 minutes).
3. Stir in optional vanilla or almond extract.
4. For piping, add a splash more water to thin out.
5. For construction, keep icing thick and spoonable.
6. Test with spoon: lines should disappear slowly for piping; for building, icing should hold its shape.
7. Store leftover icing in airtight container with plastic wrap touching surface to prevent crusting.
Notes
Use meringue powder for safety and longer shelf life.
Substitute extract with lemon juice or maple glaze for added flavor.
Keep a damp towel over icing bowl during use to prevent drying.
Store in fridge up to 3 days or freeze up to 1 month.
Let finished gingerbread house dry overnight for best results.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Holiday
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: gingerbread house icing, royal icing, holiday baking