Description
This icing sets up quickly making for easy to build gingerbread houses that won’t fall apart on you. Follow my gingerbread house recipe for a stress free gingerbread building experience.
Instructions
Make the icing
- Wash your bowl, beater, and spatula you’ll be using to remove any oils. Dry them with a clean paper towel.
- Mix the powdered sugar and meringue powder in the bowl of a mixer.
- Pour in 3 tablespoons of the water and then turn the mixer on to mix everything just to moisten the sugar.
- Scrape down the sides of the mixer with your clean spatula, focusing on getting the sugar off the sides and bottom of the bowl.
- Turn the mixer back on and mix for a few more seconds. Scrape again.
- At this point, the sugar should be moist enough that you can whip the icing. Add in 1 more tablespoon of the water and scrape one more time.
- Turn the mixer on high and whip the icing. If the icing still seems stiff, dribble in enough of the remaining tablespoon of water for the icing to stop being clumpy.
- Continue to beat the icing until it holds its shape. From here, your icing is ready to use for your gingerbread house. Either place it in piping bags or place a piece of plastic over the bowl on the surface of the icing to keep it from drying out.
Notes
Thinner consistency for piping: Add in 1-2 tablespoons of water to the icing for thinner consistency that’s perfect for piping on designs, writing, or other fine detail work. You can still use this thinner consistency to stick things on your gingerbread house, but they will take longer to dry. It’s best to use this thinner icing for sticking on things that are not on vertical surfaces for this reason or are lightweight.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking Building Blocks
- Method: Mixer
- Cuisine: European