Royal Icing For Gingerbread House Recipes

ROYAL ICING I

Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories Desserts Frostings and Icings Cookie Frosting

Yield 32

Number Of Ingredients 3

Ingredients

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Steps:

Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g

ROYAL ICING FOR GINGERBREAD HOUSE

Royal Icing for Gingerbread House image

This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 3

Ingredients

2 pounds confectioners' sugar, sifted
1/2 cup plus 2 tablespoons meringue powder
Scant 1 cup water, plus more if needed

Steps:

With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.
Thin icing as needed by stirring in additional water, one teaspoon at a time. For piping designs, add just enough water that icing is no longer stiff; for floodwork, add water until icing is the consistency of honey.

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE

Royal Icing Recipe for a Gingerbread House image

Royal icing is the mortar or glue that holds a gingerbread house together. Here are the tips to making this easy three-ingredient recipe.

Provided by Barbara Rolek

Categories Dessert Ingredient

Time 10m

Number Of Ingredients 3

Ingredients

1 pound confectioners' sugar (sifted, more as needed)
1/2 cup/3 large pasteurized egg whites (room temperature)
1/2 teaspoon cream of tartar

Steps:

Gather the ingredients.
In a large bowl , combine the confectioners' sugar, cream of tartar, and pasteurized egg whites. Scrape down the sides of the bowl.
Turn the mixer to high and beat until the mixture is thick, bright white, and will hold a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with.
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, lumps will form in the icing and they will never pass through an icing tip.
When ready to use, transfer to a piping bag and decorate . Enjoy.

Nutrition Facts : Calories 122 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 30 g, Fat 0 g, ServingSize 1 house (12 to 15 servings), UnsaturatedFat 0 g

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