Royal icing is the glue or mortar that holds a gingerbead house together, among other uses. It got its name from being used on fruitcake -- the traditional wedding cake of English royalty -- to keep it moist. I prefer using pasteurized egg whites (now available at grocery stores in cartons) instead of meringue powder because the result is smoother and it has better "stickability." Be careful not to overwhip your royal icing, or it will crack as it dries and your house will collapse.
View this larger image.
See these step-by-step instructions for filling a pastry bag.
Makes enough for 1 decorated Gingerbread House
View this larger image.
See these step-by-step instructions for filling a pastry bag.
Makes enough for 1 decorated Gingerbread House
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 pound sifted confectioners' sugar or more as needed
- 1/2 cup pasteurized egg whites (3 large egg whites)
- 1/2 teaspoon cream of tartar
Preparation:
- Place all ingredients in a large mixing bowl and combine. Scrape down sides. Turn the mixer to high and beat until thick and very white. Mixture will hold a peak. This should take at least 7-10 minutes.
- When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise there will be lumps in the icing and they will never pass through an icing tip.
- I prefer white icing, but you may tint it by using a small amount of paste food color. For 1/4 cup tinted icing, dip the tip of a toothpick into desired color, then into the icing, and stir well. Repeat until desired color is achieved. For strong colors, such as red, royal blue and dark purple, use 1/8 teaspoon color to 1/4 cup icing.
Contrary to the review posted below, this recipe delivers PERFECT royal icing EVERY TIME and I have been making royal icing and gingerbread houses for 20 years. You may not have used enough confectioners' sugar. If it's soupy, add more sugar and keep on whipping.
