The holiday magic of building a gingerbread house starts with reliable frosting that holds it all together. Unlike other royal icing recipes, this 5-minute Gingerbread House Frosting is the perfect combination of flexibility for decorating and stiffness for construction, ensuring your gingerbread house stands tall!
Building gingerbread houses is one of my favorite Christmas traditions but nothing is more frustrating than when the icing will not harden or spread. Leaving you with a mess of a gingerbread house and a mess on the kitchen table. I made it my mission to create the perfect frosting recipe so you can have the perfect homemade gingerbread house.
While this recipe is great for building mini gingerbread houses, it's also equally suited for icing details. Add any swirls, snowflakes, windows, or doors to your gingerbread house for an impressive presentation. Plus, the almond and vanilla extract add just the right amount of flavor for you to lick leftovers off the spoon.
Why this recipe works
- Built to last: Unlike frostings that may soften or crack, this recipe creates a rock solid foundation for your gingerbread house.
- Foolproof preparation: Designed to be beginner friendly, this royal icing comes together in no time.
- Customizable consistency: Easily adjust the consistency with water for a thicker, sturdier icing or a thinner icing that's perfect for decorating.
- Delicious flavor: The addition of almond and vanilla extract gives this frosting that class sugar cookie frosting taste that you know and love.
What you need to make gingerbread frosting
- Meringue Powder: Acts as the foundation of the frosting, providing stability without the need for egg whites.
- Water: Helps dissolve the meringue powder and adjust the consistency of the frosting.
- Cream of Tartar: Stabilizes the icing and ensures it holds up over time.
- Powdered Sugar: The base of every great frosting, creating the structure and sweetness.
- Vanilla & Almond Extracts: Add a subtle depth of flavor, making the frosting delicious and festive.
Can I use egg whites instead of meringue powder?
Yes, but meringue powder is easier to work with and provides a more consistent result. If you're using egg whites, the texture may be effected by the freshness or the size of the egg. Using meringue powder makes the royal icing easier to work with, giving you a fluffy and stable icing every time.
How to make royal icing
Mix the base: In a large mixing bowl, add the meringue powder, water, and cream of tartar. Beat until smooth and the powder dissolves completely.
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Add the sugar: Slowly add the powdered sugar on low speed. After the all of the sugar is incorporated, increase the speed and beat for 4 minutes.
Vanilla and almond extract: Stir in the vanilla and almond extracts gently to keep the fluffy texture.
Adjust the consistency: For building the house, use the thick frosting as is. For decorative piping, transfer some icing to a smaller bowl and add drops of water until you reach your desired consistency.
Use right away: Keep the frosting covered with a damp cloth to keep it from hardening.
What’s the best way to decorate a gingerbread house?
I like to start by decorating the main details on the cookies before assembling the house. This way, you don't have to try to decorate while the house is drying or upright. Add candies before the icing has hardened and once the pieces are decorated, use the thick frosting to assemble the house. Once assembled, place on your dessert table with frosted ginger cookies and no bake Christmas cookies.
Storage and make ahead
Short term storage: Royal icing can dry and harden quickly so store it in a airtight container or piping bag if you're taking a break from decorating. If the icing hardens, run it over warm water while it's in the airtight container.
Long term storage: If you need to make ahead of time, store the frosting in the fridge for up to 3 days, longer if you don't plan on eating the frosting. Before using, bring it to room temperature using warm water and beat it gently to bring back the texture.
More Christmas recipes you'll love
5-Minute Frosting For Gingerbread House
Ingredients
- 5 tablespoons meringue powder
- 1/2 cup of water
- 1 tablespoon cream of tartar
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Combine the meringue powder, water, and cream of tartar and mix until the powder dissolves completely.
- Slowly add the powdered sugar beating on low speed.
- Once all powdered sugar has been added, turn to medium speed and beat for four minutes, scraping the sides occasionally until icing is fluffy.
- Add extracts and mix gently.
- Cover with a damp cloth to keep from hardening and use right away.
- This is the icing you use to cement everything together.
- To pipe decorative lines on the assembled house, or to make hanging icicles add some of this frosting to a cup and add drops of water one by one until it’s the consistency you’re looking for.
Chandice Probst says
This is the best frosting for building a gingerbread house and keeping it together so well.
Leslie says
Thank you for your generosity of the ebook 😊
This is my first experience on your website.
God Bless You
Chandice Probst says
Thanks for being here!