Monday, December 9, 2013

Gingerbread House Royal Icing

The final component to a gingerbread house is the royal icing.  This is literally the glue that holds everything together.  My favorite royal icing recipe is adapted from here.  It uses cream of tartar, which apparently has some magical property to help stabilize the egg whites (along with being the other half of baking powder).  It really does make a difference!

It really helps to put this in a squeeze bottle or other icing bottle.  If you don't have one available, you can apparently use a ziploc bag and cut a hole in the corner.  But seriously?  This doesn't work.  Get a bottle.

Gingerbread House Royal Icing
Makes enough icing for a medium house and all the decorations

2 egg whites
1/8 tsp cream of tartar
2 tsp water
3 cups powdered sugar

Beat egg whites, cream of tartar, and water in a stand mixer until frothy.  Add in sugar slowly (otherwise the powdered sugar will go everywhere).  When the sugar is combined, beat on high until stiff peaks form, about 5-10 minutes.

Transfer to an icing bottle and build your house!

All pictures copyright Rebecca Stanek, all rights reserved.

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