Gingerbread House Icing Recipes

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GINGERBREAD HOUSE DOUGH & ICING



Gingerbread House Dough & Icing image

Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.

Provided by NcMysteryShopper

Categories     Dessert

Time 40m

Yield 1 House

Number Of Ingredients 13

3/4 cup molasses
3/4 cup sugar
2 tablespoons ginger
2 teaspoons ginger
2 tablespoons cinnamon
2 teaspoons cinnamon
3/4 cup unsalted butter, chopped into cubes
1/4 teaspoon baking soda
1 egg, beaten
5 1/2 cups plus flour
3 egg whites (or use alternative in instructions)
1 pinch cream of tartar
1 lb powdered sugar

Steps:

  • Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
  • Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
  • Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
  • Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
  • Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
  • Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.

GINGERBREAD HOUSE ICING



Gingerbread House Icing image

Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.

Provided by AngelaC

Categories     Dessert

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 large egg whites
4 3/4 cups powdered sugar
1/2 teaspoon cream of tartar

Steps:

  • In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
  • Add powdered sugar in small amounts, mixing well on high speed after each addition.
  • Beat on high speed 4-5 minutes or until mixture thickens.
  • Refrigerate, covered, until ready to use.
  • You may need to stir icing to soften before use.

Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE



Royal Icing Recipe for a Gingerbread House image

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

1 pound confectioners' sugar (sifted, more as needed)
1/2 cup/3 large pasteurized egg whites (room temperature)
1/2 teaspoon cream of tartar

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 FOR A GINGERBREAD HOUSE



Royal Icing for a Gingerbread House image

This recipe will see you through assembling and decorating a 6-by-7-inch gingerbread house with plenty left over for snowdrifts and other essentials.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 2 cups

Number Of Ingredients 4

1 pound confectioners' sugar
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract

Steps:

  • Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides 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 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip.

EASY GINGERBREAD HOUSE



Easy Gingerbread House image

This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.

Provided by KathyMayhewHall

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 15

2 cups butter
2 cups brown sugar
1 cup molasses
1 cup dark corn syrup
2 tablespoons lemon zest
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground mace
12 cups all-purpose flour
1 (16 ounce) package confectioners' sugar
3 egg whites
1 teaspoon cream of tartar
1 drop white vinegar

Steps:

  • Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
  • Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
  • Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
  • Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
  • Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
  • Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
  • Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
  • Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
  • Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.

Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g

ROYAL ICING FOR GINGERBREAD HOUSE



Royal Icing for Gingerbread House image

This recipe 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

Yield Makes about 5 cups

Number Of Ingredients 3

2 pounds confectioners' sugar, sifted
1/2 cup plus 2 tablespoons meringue powder
Scant 1 cup water, plus more if needed

Steps:

  • With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.
  • Thin icing as needed by stirring in additional water, one teaspoon at a time. For piping designs, add just enough water that icing is no longer stiff; for floodwork, add water until icing is the consistency of honey.

GINGERBREAD HOUSE FROSTING



Gingerbread House Frosting image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 24

Number Of Ingredients 5

6 cups powdered sugar
1 cup shortening
1/3 cup light corn syrup
1/4 cup milk
Red, green and yellow food color, as desired

Steps:

  • Beat all ingredients except food colors until smooth enough to spread, beating in additional milk if needed. Leave most of frosting white; remove and tint small amounts of frosting with food colors for decorating front of house.

Nutrition Facts : ServingSize About 2 1/2 Tablespoons

ROYAL ICING I



Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 32

Number Of Ingredients 3

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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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