Best 6 Easy Icing For Gingerbread Houses Recipes

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In the realm of holiday baking, gingerbread houses stand as iconic edible masterpieces that bring joy and festive cheer to homes worldwide. These intricate structures, often adorned with colorful candies and intricate details, are a delightful canvas for culinary creativity. Join us on a delectable journey as we delve into a collection of easy-to-follow icing recipes, each designed to transform your gingerbread house into a winter wonderland. From the classic Royal Icing, known for its crisp, white finish, to the luscious Chocolate Ganache Icing, offering a rich and decadent touch, we've curated a range of icings that cater to every taste and skill level. Let's embark on this sweet adventure and turn your gingerbread house into a true work of edible art!

Check out the recipes below so you can choose the best recipe for yourself!

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

GINGERBREAD COOKIE FROSTING



Gingerbread Cookie Frosting image

This is the recipe my mother uses to frost gingerbread cookies at Christmas.

Provided by Alison Hendon

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 4

Number Of Ingredients 3

1 cup confectioners' sugar
ΒΌ cup milk
10 drops food coloring

Steps:

  • Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g

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

GINGERBREAD HOUSE



Gingerbread House image

You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One recipe of dough makes one

Number Of Ingredients 14

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Melted white chocolate or Royal Icing, recipe follows
Gumdrops, licorice and peppermint, as desired
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice

Steps:

  • Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
  • Preheat oven to 375 degrees F.
  • Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
  • Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
  • Bake at 375 degrees F for about 15 minutes until dough feels firm.
  • Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
  • Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
  • Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
  • Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
  • Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
  • Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

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

Tips:

  • Use fresh egg whites: Fresh egg whites are essential for making royal icing. Older egg whites may not whip up as well and can make the icing runny.
  • Whip the egg whites gradually: Start whipping the egg whites on low speed and gradually increase the speed to high. This will help to prevent the egg whites from becoming over-beaten and grainy.
  • Add the sugar syrup slowly: Slowly add the sugar syrup to the whipped egg whites while the mixer is running. This will help to prevent the icing from becoming too runny.
  • Beat the icing until stiff peaks form: Continue beating the icing until stiff peaks form. This means that when you lift the beaters out of the icing, the peaks will stand up straight.
  • Use the icing immediately: Royal icing dries quickly, so it is important to use it immediately after it is made.
  • Store the icing in an airtight container: If you need to store the icing, place it in an airtight container and store it in the refrigerator for up to 2 weeks.

Conclusion:

Royal icing is a versatile and easy-to-make icing that can be used to decorate gingerbread houses, cookies, and other desserts. By following the tips above, you can make perfect royal icing that will help your gingerbread house look its best. With a little practice, you'll be able to create beautiful and delicious decorations that will impress your friends and family. Happy baking!

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