What is the best icing for gingerbread houses?

The best icing for gingerbread houses is royal icing made with egg whites, powdered sugar, and cream of tartar. It starts out thick and pipeable, then dries hard so your walls, roof, and candy decorations stay in place instead of sliding off.

Can you use store-bought frosting for gingerbread houses instead of royal icing?

You can, but it will not work nearly as well. Store-bought frosting stays soft and fluffy, which is great for cakes and cupcakes, but it is too slippery for building and decorating gingerbread houses. Royal icing is much thicker and dries quickly, which gives you clean lines and strong “glue.”

Is royal icing made with egg whites safe to eat?

If you are worried about raw eggs, use pasteurized liquid egg whites from a carton. They are treated to kill bacteria and are a great alternative option for royal icing.

How far in advance can you make royal icing for gingerbread houses?

You can make royal icing 1 to 3 days in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface, and keep it at room temperature. When you are ready to decorate, give it a good stir and add a tiny splash of water if it feels too stiff.

How do you keep royal icing from drying out while decorating?

Royal icing dries quickly, which is great on the house, but not as fun in the bowl. Keep piping bags twisted closed when you are not using them and cover any extra icing with a damp paper towel or plastic wrap pressed right onto the surface.

Easy Royal Icing Recipe for Gingerbread Houses

Royal Icing for Gingerbread Houses

Graham cracker gingerbread house wall pieces piped with white royal icing in a brick pattern, with two small green and red wreath windows, ready to assemble.

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Thick, sturdy royal icing that works like edible glue for gingerbread houses. Perfect for outlining, piping details, and holding candy in place all night long.

Author: Crystel Montenegro Home
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 3 cups

Ingredients

3 large egg whites, room temperature
or about 1/3 cup pasteurized liquid egg whites
1/2 teaspoon cream of tartar
4 cups powdered sugar, sifted
Gel food coloring, optional

Instructions

Whisk egg whites and cream of tartar
Add the 3 large egg whites and the 1/2 tsp cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the mixture is foamy.
Slowly add powdered sugar
Turn the mixer to low and add the 4 cups of powdered sugar a little at a time so it does not puff out of the bowl. Scrape down the sides as needed until all of the sugar is incorporated.
Beat until very thick and glossy
Once the sugar is fully mixed in, increase the speed to medium high and beat for another 5 to 7 minutes. The icing should look thick, shiny, and hold stiff peaks when you lift the whisk. This extra mixing time is what gives royal icing its strength.
Adjust the consistency if needed
For assembling houses, keep the icing very stiff. If it’s too stiff, you can add a few drops of water at a time to thin it out. If it gets too thin, mix in a little more powdered sugar.
Tint and transfer to piping bags
Divide the icing into small bowls and tint with gel food coloring as desired. Spoon into piping bags or zip top bags and twist the tops closed so it does not dry out. Snip a small opening in the tip when you are ready to decorate.

Notes

This recipe makes about 3 cups of icing, enough to decorate roughly 4 to 6 small graham cracker houses, depending on how heavy you are with the details.
An electric mixer is important here. I use my Bosch (and love it!), but any stand mixer or even a sturdy handheld mixer will work.
Press plastic wrap directly onto the surface of the icing if it needs to sit for a while, so it does not crust over in the bowl.

Find it online: https://crystelmontenegrohome.com/royal-icing-recipe/