Royal Icing for Gingerbread Houses

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Royal Icing for Gingerbread Houses
Ingredients and Supplies
  • 8 cups powdered sugar, sifted
  • 4 Tablespoons meringue powder #76-1504
  • 1 Tablespoon gum arabic #76-3503
  • 1/2 teaspoon cream of tarter
  • 2/3 cup water
Royal Icing is a stiff icing that is excellent for putting a gingerbread house together or other projects. It works as a glue holding the pieces together. After gingerbread pieces have cooled, the pieces may be assembled. Attach pieces using royal icing piped from a pastry bag.Let royal icing harden at least 4 hours before attaching the roof or candies. To attach candy, gum, cookies and other edible decorations use royal icing piped from a pastry bag. The icing is edible, but very hard and crunchy. Keep royal icing covered at all times with a damp towel until ready to use.

In small mixing bowl, combine water, meringue powder, and cream of tarter; beat until stiff peaks form. In separate bowl, combine powdered sugar and gum arabic; mix thoroughly, then add to meringue. Beat on low, then medium speed until stiff peaks form. Royal Icing needs to be whipped a long time; whip until fluffy and holds shape when piping. Keep covered with a damp towel. Store in airtight, clean, greaseless container and rewhip when ready to use.

Royal Icing Mix is also available in 1lb and 10lb quantities. All you have to do is add water and mix!

Meringue Powder
Meringue Powder
76-1504
Unit: 4 oz. tub
Gum Arabic
Gum Arabic
76-3503
Unit: 2 oz. jar
Royal Icing Mix
Royal Icing Mix
77-101
Unit: 1 lb. bag