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The Best Strong Royal Icing for Gingerbread House Glue and Decoration

A white bowl filled with stiff, perfectly mixed gingerbread house icing, ready for decorating.
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This recipe creates a sturdy, pipeable royal icing perfect for assembling and decorating your gingerbread house. It dries hard, acting as reliable edible glue for walls and roofs.

Ingredients

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  • 4 large egg whites (or 4 tablespoons meringue powder)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract (optional)
  • 4 cups confectioners’ sugar, sifted
  • 1/4 teaspoon cream of tartar (if using egg whites)

Instructions

  1. If using egg whites, place them in a clean, grease-free mixing bowl. If using meringue powder, combine the powder with 1/2 cup of lukewarm water and let it sit for 5 minutes to hydrate.
  2. Using an electric mixer, beat the egg whites (or hydrated meringue powder mixture) on medium speed until foamy.
  3. Add the cream of tartar now if you are using egg whites. Increase the mixer speed to medium-high and beat until soft peaks form.
  4. Gradually add the sifted confectioners’ sugar, about 1 cup at a time, mixing well after each addition.
  5. Add the vanilla and lemon extracts. Continue beating on medium-high speed for 5 to 7 minutes until the icing is very stiff, glossy, and holds stiff peaks. This is your strong construction icing.
  6. To thin the icing for decorating details, add water, 1 teaspoon at a time, until you reach the desired consistency. For building, keep it very thick.
  7. Use immediately for construction. For decorating, separate the icing into bowls and color with gel food coloring if desired.
  8. To build your house, apply thick lines of icing to the edges of the gingerbread pieces and press them together. Hold pieces in place for a few minutes until the icing begins to set. Allow the structure to dry completely (several hours or overnight) before decorating the exterior.

Notes

  • For the strongest ‘gingerbread house glue,’ use the icing as thick as possible directly from the mixer.
  • If the icing seems too thin for piping details, add a small amount more sifted confectioners’ sugar.
  • This royal icing dries hard, which is necessary for a sturdy holiday centerpiece.
  • Store unused icing in an airtight container at room temperature for up to two days; it may need a quick re-whip before use.

Nutrition

Find it online: https://delishsymphony.com/gingerbread-house-icing-recipe-glue/