ROYAL ICING FOR HOUSE ASSEMBLY AND DECORATING
This is a great master recipe for all things gingerbread. As a thicker icing it works perfectly for assembling a gingerbread house, and when thinned to a pipeable consistency works well for decorating.
Provided by Dan Langan
Categories dessert
Time 10m
Yield Assembly and decorations for one gingerbread house, or decorations for 24 to 36 gingerbread cookies
Number Of Ingredients 7
Steps:
- Combine the sugar, egg whites, water, vanilla, vinegar and salt in the bowl of a stand mixer fitted with the whisk attachment on low speed to form a smooth paste, about 1 minute. The mixture will be thick and resemble toothpaste. Add an additional 1/2 teaspoon water if needed to smooth out the icing.
- Increase the speed to medium-high and whip until fluffy and white, 2 to 3 minutes. When ready, this stiff royal icing should hold its shape and stick to your finger when touched, similar to the consistency of toothpaste. If it isn't at all sticky, add an additional half teaspoon of water and re-whip. Use this stiff icing for assembling a gingerbread house. (Make a double batch if making an advanced gingerbread house mansion.)
- To thin for decorating, stir a few drops of water at a time (about 1 teaspoon total) into the icing until it is a thinner consistency that still holds its shape.
- To tint the icing, stir in a few drops of gel food coloring until you reach the desired color. (As the tinted royal icing sits, the color will get a shade or two darker.)
- If not using right away, cover with plastic so the icing doesn't dry out.
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
ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
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
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