Icing for a Gingerbread House
A firm royal icing for gingerbread houses that mixes quickly, holds pieces in place, and can be tinted for decorating.
Prep 5 min · Makes about 2 cups
Ingredients
- 1 ounce egg white from 1 large egg
- 12 ounces powdered sugar, divided
Directions
- Add the egg white and half the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the sugar blends into a thick paste, then slowly add the remaining powdered sugar. Turn the mixer up to medium and beat until the icing is pale, smooth, and airy, about 2 minutes. If it feels too thick to work with, loosen it with a few drops of water. Use it right away, and cover the bowl snugly with plastic so the icing does not dry out. Royal icing may be stored in an airtight container at room temperature for up to 12 hours.
- To color the icing with gel paste, portion it into separate bowls for however many shades you want, and cover each bowl tightly with plastic. Work with 1 bowl at a time: stir in 1 drop gel paste until the color is evenly mixed, then add more gel if needed. Re-cover any bowls you are not actively using.