Gingerbread House Icing


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Gingerbread House Icing is the perfect royal icing recipe to hold together all of your baked gingerbread cookies!

We start with Perfect Gingerbread Cookies or even Sugar Cookies as a base. This gingerbread house icing is quick drying, sturdy and strong.

Gingerbread House Icing is the perfect “glue” for your baking! This can be used to make full gingerbread houses however, we also use it to make gingerbread houses out of graham cookies or mini gingerbread houses. (I have the cutest mini gingerbread house cookie cutters).

Gingerbread house icing next to a decorated gingerbread house

How to Make Gingerbread House Icing

Gingerbread house icing is more than just icing, it’s the glue to hold your gingerbread house together. This is most definitely the most difficult part of making a gingerbread house… but not anymore! The key is to make sure you have the right icing that dries quickly and holds well.

This gingerbread house icing uses raw egg whites and while I’m completely fine using them raw, if you’d prefer you can also buy pasteurized egg whites in a carton to use in this recipe.

You’ll want to make sure your eggs are at room temperature.

 

Whipped gingerbread house icing scooped with a spoon

As you begin mixing the ingredients they will form a pasty icing mixture however you’ll need to continue mixing to make sure it’s thick and glossy. When you run the back of a spoon through the icing, it should hold its shape.

If your gingerbread icing is over mixed, it can become too thick making it difficult to pipe. In this case, you can add vanilla or water to thin it out a little bit (about 1/4 teaspoon at a time).

Gingerbread house icing used to assemble a small gingerbread house

This recipe can also be used to make smiles on gingerbread men and of course to decorate your house or even to attach decorations to Sugar Cookies or Gingerbread Cookies. It’s a thick icing, intended to be used as glue so it doesn’t work well as an icing to decorate entire cookies.

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Gingerbread house used with Gingerbread House Icing
5 from 3 votes
Review Recipe

Gingerbread Icing

Prep Time 10 minutes
Total Time 10 minutes
Servings 32 servings
Author Holly Nilsson
Course Dessert
Cuisine American
This Gingerbread Icing is so easy to make, and works great for holding those walls together on your gingerbread houses!

Ingredients

  • 2 large egg whites room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon cream of tartar

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Instructions

  • In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.
  • Add in powdered sugar a little bit at a time mixing well.
  • Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and the icing holds its shape (about 3-5 minutes).
  • Store well covered.

Recipe Notes

Icing can be doubled.
Nutrition based on serving size of 2 Tablespoons

Nutrition Information

Serving: 2tablespoons, Calories: 44, Carbohydrates: 11g, Sodium: 3mg, Potassium: 10mg, Sugar: 11g
Gingerbread House Icing is the perfect royal icing recipe to hold together all of your baked gingerbread cookies! #spendwithpennies #easyicing #gingerbread #gingerbreadhouseicing #easyrecipe #holiday #festiverecipe #gingerbreadhouse
Gingerbread House Icing is the perfect royal icing recipe to hold together all of your baked gingerbread cookies! #spendwithpennies #easyicing #gingerbread #gingerbreadhouseicing #easyrecipe #holiday #festiverecipe #gingerbreadhouse

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. How far in advance can this recipe be made? We are hosting a party after church Sunday night and are having a graham cracker house contest. Hoping I can have this made in the morning/afternoon before we leave for church.

    Also I bought 20 condiment bottles from the dollar store, hoping this will be a good applicator for little hands over a piping bag…we’ll see.5 stars

    1. Hi Barbi, making it that morning should work great, I wouldn’t make it more then the night before for sure! You will want to store it in a zippered bag with the air squeezed completely out of it to keep it from hardening then add it to the condiment bottles when you plan to use it. Hopefully that works out for you! Have fun decorating!

  2. Hi what’s the best way to store and “revive” it when ready?
    I may need to make this the night before a ginger bread house party. Thanks!

    1. Hi Sara, if making the night before I would store it in a zippered bag with the air squeezed completely out of it to keep it from hardening. Then you could even snip the end off the zippered bag and use it for piping onto your gingerbread houses.

  3. If I am helping with a Christmas party and we are making around 50 gingerbread houses out of Graham crackers how much of this frosting do you think I will need?

    1. Oh boy, it sounds like you are going to be busy Lyndsey! As for how much icing that is a tough one to answer, if you are just using it glue the houses together you can get away with a lot less than if you intend to go crazy with decorating, adding snow, candies, and cereal shingles like we did! We used close to a full recipe to create the gingerbread house in your photos if that helps you decide.

  4. This year we are making gingerbread house and cookies for the first time in 22 years. Your “glue” is going to be very helpful. We are especially happy that it is edible as well as construction material. hahaha

    Your newsletter is one of the few I have kept, and this icing is just another example of why.

    Thank you.5 stars