ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE
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
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
SALTED CARAMEL GINGERBREAD HOUSE
Popcorn and pretzels meet caramel and candy in this salty-sweet house.
Provided by Food Network Kitchen
Categories dessert
Time 9h35m
Yield one 6-by-7-inch house
Number Of Ingredients 35
Steps:
- For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
- Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
- Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
- Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
- Decorate the side panels: Using the piping bag fitted with a small tip, pipe a pea-size dot of icing onto the back of 1 of the peppermint hard candies and attach it to the top center of 1 of the side panels. Pipe icing onto the backs of 4 of the fig bar pieces and attach them to the panels as evenly spaced windows shutters. Pipe icing to draw 2 windows between the shutters. Line the frames with pretzel sticks, breaking them to fit. Pipe a pea-size dot of icing onto the backs of 9 of the butterscotch candies and press them along the bottom of the panel. Repeat this process on the remaining side panel. Let the panels rest until set, 30 minutes to 1 hour.
- Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on about 11 French toast cereal pieces. Pipe a small dot of icing onto the back of 1 of the red sprinkle-coated gummy candies and attach it to the front panel just above the line of cereal. To make a flower, pipe a small dot of icing on the cut sides of 8 of the toasted-marshmallow jelly bean pieces and attach them in a ring around the red gummy. Pipe icing to draw a door; attach the caramel jelly bean with a dot of icing to make a doorknob. Pipe icing onto the backs of the gummy gingerbread people and place 1 on either side of the door. Pipe icing to draw 2 windows; line the frames with pretzel sticks, breaking them to fit. Let the panel rest until set, 30 minutes to 1 hour.
- Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining French toast cereal as needed. Pipe a small dot of icing onto the back of the remaining red sprinkle-coated gummy candy and attach it just above the line of cereal. To make a flower, pipe a small dot of icing on the cut sides of the remaining 8 toasted-marshmallow jelly bean pieces and attach them in a ring around the red gummy. Create a decorative trim by piping a pea-size dot of icing onto the backs of the caramel-coated pretzels and pressing them along the bottom of the panel. Pipe icing to form 2 windows; line the frames with pretzel sticks, breaking them to fit. Let the panel rest until set, 30 minutes to 1 hour.
- Decorate the roof panels: Using the piping bag fitted with a large tip, pipe short lines of icing onto the backs of a few pieces of the frosted shredded wheat cereal and attach them to 1 of the roof panels in a row. Repeat until both roof panels are completely covered. Let the panels rest until set, 30 minutes to 1 hour.
- For the caramel: Spread the sugar in a medium skillet (see Cook's Note). Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes.
- Assemble the walls: Carefully place the skillet of hot caramel by your work surface (you will use it like glue to attach the panels to the base and to one another). Dip the bottom of the front panel in the caramel and place it on the foil-wrapped base. Use a silicone brush to brush a line of caramel along the inside of the panel at the base to reinforce it. Prop up the panel with a can. Brush more caramel up 1 edge of the front panel so you can attach the side of the house. Dip 1 side of a side panel in the caramel and place it perpendicular to the front panel, forming a corner. Brush the inside of the panel along the base with more caramel to reinforce it. Prop up the side piece with a can. Repeat with the second side panel and the back panel. Sprinkle the seams of the house with sea salt.
- Attach the roof: Once the walls are set enough to hold the roof panels and while the caramel in the skillet is still warm, remove the cans. Then brush the warm caramel onto the back of a roof panel along the edges (where the roof will attach to the walls); press the panel onto the house and hold it in place until the caramel sets, about 30 seconds. Repeat with the other roof panel. Use the piping bag fitted with a large tip to pipe icing along the seams of the roof to reinforce it.
- Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular walkway in front of the house; line the edges with pecan halves and pave the middle with crushed sesame candy. Pipe icing snowdrifts around the walkway and the base of the house; sprinkle with popcorn, pressing it gently into the icing so it sticks.
- Using the piping bag fitted with a large tip, pipe more icing along the top seam of the roof; line with a row of the fluted gummy caramels. Let the house rest until dry.
CARAMEL GINGERBREAD GLUE
How do you stick gingerbread houses together? Mima Sinclair's caramel glue is perfect for keeping your Christmas gingerbread houses in one piece.
Provided by delicious. magazine
Categories Christmas baking recipes
Number Of Ingredients 4
Steps:
- Put the sugar and water in a large, low-sided frying pan over a medium-high heat. Without stirring, bring to 160°C on a sugar thermometer. If you don't have one, the syrup is ready when the sugar has dissolved and it turns a light golden colour.
- Swirl the syrup gently in the pan to even out the colour. Take the pan off the heat and leave to cool for a few moments to thicken slightly to the consistency of honey.
- If the syrup begins to harden in the pan, put it back over a gentle heat until it has returned to the required consistency.
Nutrition Facts : Calories 308kcals, Fat 0g, Protein 0g, Carbohydrate 76.9g (76.9g sugars), Fiber 0g
CARAMEL SYRUP FOR GINGERBREAD HOUSE
This recipe for Caramel Syrup 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
Number Of Ingredients 2
Steps:
- Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.
GINGERBREAD CARAMELS
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12 1/2 dozen
Number Of Ingredients 12
Steps:
- Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
- In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
- Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
- Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.
MELTED SUGAR GLUE FOR CANDY HOUSES
To hold the pieces together instead of icing, this can be used. Do not do this part with the children as it is extremely hot. This is the way my mom does it but I will also credit http://www.kaboose.com
Provided by UmmBinat
Categories Canadian
Time 9m
Yield 1 large candy house amount, 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour sugar into a heavy pot.
- Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes. Watch closely to avoid burning, and be very careful handling it because it is extremely hot.
- Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.
CARAMEL FOR A GINGERBREAD HOUSE
This caramel works as a very strong glue for a gingerbread house. However, it is extremely hot so keep it away from children and be sure to take the proper precautions to avoid burns.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 3/4 cup
Number Of Ingredients 2
Steps:
- Spread the sugar in a medium skillet. Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes.
GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING
This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'
Provided by Cassie Best
Time 1h50m
Number Of Ingredients 22
Steps:
- Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
- Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
- In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
- To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
Nutrition Facts : Calories 626 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL GINGERBREAD CUPCAKES
One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined our favorite gingerbread cookie recipe and our favorite cupcake recipe, then enhanced the cupcakes with caramel frosting and a drizzle of caramel ice cream topping. Our guests reached for seconds and thirds until nothing was left but a delicious memory and a stellar recipe to share. -Delaine Smith, Barrie, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.
Nutrition Facts : Calories 390 calories, Fat 13g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 212mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.
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