Royal Icing for Gingerbread Houses

How to make royal icing for gingerbread houses using either meringue powder or egg whites! This is the BEST recipe for your gingerbread houses!

Prep15 min
Total15 min
Serves1 (About 4 cups, enough for 1 small to medium gingerbread house)

Published 13 Dec 2021

Jump to recipe

May I introduce you to the MVP of gingerbread houses? The glue that holds the whole house together is- drumroll please… royal icing. If you haven’t discovered the magic ofRoyal Icing for Gingerbread Housesyou are in for a real treat!

Royal icing in an orange stand up mixer bowl and on the mixing blade.

Royal icing is made with powdered sugar, egg whites and water. However, if you are going to consume your gingerbread house instead of using it for a decoration, you can use powdered sugar, meringue powder which is pasteurized powdered egg whites, and water. It’s a personal preference, so use what feels better to you! When the icing is done can view mymaster gingerbread house recipe with 2 free templates here.You can also make ahaunted gingerbread housefor Halloween!

Royal icing is really easy to work with but more importantly is essential to the successful construction of a gingerbread house. The icing will become rock hard when it air dries. It will hold the walls and roof on as well being used to stick candy on the house too. The best way to use the icing is to transfer it to a piping bag. You will be able to be more detailed using a bag and can get into the cracks and crevices better.

A hand holding a gingerbread house wall about to ice with royal icing in a pipet.

Why You’ll Love This Recipe

Don’t be nervous if you are new to royal icing. It is easy to make and work with and really forgiving.
Royal icing can be dyed but I leave it white because it looks pretty and doubles as snow! Don’t worry about using too much icing or “messing” up because it will just look like a snowdrift or icicles.
This recipe provides two methods for making royal icing—using meringue powder or egg whites—giving you flexibility based on your preferences and ingredient
Whether you’re assembling a gingerbread house or decorating cookies, this recipe’s adaptable consistency makes it ideal for a variety of festive baking projects.

Recipe Ingredients

Powdered sugar -Or confectioner’s sugar
Meringue powder – Can be subbed with egg whites

See the recipe card below for full information on ingredients and quantities

How to Make Royal Icing

Royal Icing with Meringue Powder:

Step 1.Mix powdered sugar and meringue powder in a bowl with 10 tablespoons of water.

Step 2.If making with egg whites, mix egg whites and powdered sugar in a bowl with 5 tablespoons of water.

Step 3.Beat with a mixer until well incorporated and shiny, adjusting water for desired consistency.

Step 4.Keep the icing covered with a wet towel or plastic wrap to prevent hardening when not in use.

Recipe FAQs

Does royal icing have to be used immediately?

Royal icing will be best if used within 3 days of it being made. Make sure to store in an airtight container or it will dry out and harden and be unusable. I have storage tips and tricks in the recipe.

How long does royal icing take to dry?

Royal icing will take 20-30 minutes to begin to harden but it won’t be fully dry for a couple of hours.

Is Buttercream or Royal Icing Better for a Gingerbread House?

Buttercream icing is buttery and delicious but it won’t hold a gingerbread house together. Royal icing is king for gingerbread house construction. However, you can use buttercream frosting for embellishments if you wish, though I never do because who wants to make two recipes of icing when one works just fine?

A hand holding a mixer beater with icing on it in front of a pan of gingerbread house pieces.

Expert Tips

You can haveno leftover greasein your bowls, on your spoons, or in your icing bags. I keep separate icing bags just for royal icing because buttercream is so hard to clean off the plastic.
Make sure there isno trace of egg yolkif you are using egg whites in your icing. That little bit of fat, either from the yolk or leftover on your bowls willruin the batch of icingand keep it from setting up properly.
You can useraw egg whites or pasteurized eggs whitesdepending on what you are comfortable with.
Theicing should be thick enough to hold its shapebut still manageable to stir with a spoon. If the icing is too thick, add water gradually; if too thin, add more powdered sugar.
When you are ready to put your house together, put about2 cups of your royal icing in a piping bagor a good quality freezer zipper-topped plastic bag. Use a frosting tip that is about½ inch widecircle or cut about ½ inch off the tip of one corner of your baggie. If the hole is too small it’s really hard to get the icing to come out. I do thisbigger tip for assemblingthe house and move to asmaller tip when I’m ready to add decorations and candy.
When not in use,cover the icing with a wet dish towelor press plastic wrap directly onto its surface toprevent it from hardening.

More Frosting Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!

Royal Icing for Gingerbread Houses

An easy recipe for royal icing two different ways, using meringue powder or using egg whites, depending on what you want to use or have on hand! Both work great and this is the perfect royal icing for gingerbread houses.

Ingredients

For the royal icing using meringue powder:

8 cups powdered sugar (confectioner's sugar (2 pound))
6 tablespoons meringue powder
10-15 tablespoons water (roughly 3/4 to 1 cup)

For the royal icing using egg whites:

8 cups powdered sugar (confectioner's sugar (2 pound))
3 egg whites
5-10 tablespoons water (roughly 1/2 to 3/4 cup)

Instructions

To make royal icing with meringue powder:: Add your powdered sugar and meringue powder to a large mixing bowl. Add 10 tablespoons of water to the bowl.
To make royal icing with meringue powder:: Use a stand mixer or a hand mixer to beat until well incorporated. If the icing is very crumbly, add more water, 1 tablespoon at a time until it creates a thick but smooth icing. I normally end up adding 4 more tablespoons of water and sometimes the full 5, it'll depend on how you measured your powdered sugar though.
To make royal icing with meringue powder:: Beat until the icing is shiny, about 6-8 minutes with a stand mixer and 8-10 minutes with with a hand mixture.
To make royal icing with meringue powder:: The icing should be thick but not so thick you can't stir it with a spoon. Adjust the constancy as needed.
To make royal icing with meringue powder:: When you aren't working with your royal icing place a clean wet dish towel over the top of the icing so that it doesn't start to harden. You can also press a piece of plastic wrap against the top of the icing.
To make royal icing with egg whites:: Add your egg whites and powdered sugar to a large mixing bowl. Add 5 tablespoons of water to the bowl.
To make royal icing with egg whites:: Use a stand mixer or a hand mixer to beat until well incorporated. If the icing is very crumbly, add more water, 1 tablespoon at a time until it creates a thick but smooth icing. I normally end up adding 4 more tablespoons of water and sometimes the full 5, it'll depend on how you measured your powdered sugar though.
To make royal icing with egg whites:: Beat until the icing is shiny, about 6-8 minutes with a stand mixer and 8-10 minutes with with a hand mixture.
To make royal icing with egg whites:: The icing should be thick but not so thick you can't stir it with a spoon. Adjust the constancy as needed.
To make royal icing with egg whites:: When you aren't working with your royal icing place a clean wet dish towel over the top of the icing so that it doesn't start to harden. You can also press a piece of plastic wrap against the top of the icing.

Notes

You can have NO LEFTOVER GREASE in your bowls, on your spoons, or in your icing bags. I keep separate icing bags just for royal icing because buttercream is so hard to clean off the plastic. You can also have NO TRACE OF EGG YOLK if you are using egg whites in your icing. That little bit of fat, either from the yolk or leftover on your bowls will ruin the batch of icing and keep it from setting up properly. You'll only make this mistake once! The goal for the icing is for it to be thick but not so thick that you can't get it to pipe out of your bag. If it's too thick you can't work with it, and if it's too thin it doesn't work either. I go for an icing that I can stir relatively easy with a metal teaspoon but the spoon will also stand up in the icing in the bowl. When you are ready to put your house together, put about 2 cups of your royal icing in a piping bag or a good quality freezer zipper-topped plastic bag. Use a frosting tip that is about ½ inch wide circle or cut about ½ inch off the tip of one corner of your baggie. If the hole is too small it's really hard to get the icing to come out. I do this bigger tip for assembling the house and move to a smaller tip when I'm ready to add decorations and candy. You can use raw egg whites or pasteurized eggs whites depending on what you are comfortable with. Get my gingerbread house recipe here (with 2 free house templates you can just print out!) Need candy ideas for decorating your house? Here's the best candies for gingerbread houses.