Royal Icing For Gingercake House Recipes

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE

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.

ROYAL ICING FOR A GINGERBREAD HOUSE

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.

ROYAL ICING FOR HOUSE ASSEMBLY AND DECORATING

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 I

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.