Best 2 Gingerbread House Icing Glue Recipes
If you're looking for a fun and festive holiday treat, look no further than the classic gingerbread house. This iconic edible structure is a great project for kids and adults alike, and it's sure to impress your friends and family. The key to a successful gingerbread house is the icing glue, which holds the walls and roof together. This recipe provides a simple and easy-to-follow method for making the perfect gingerbread house icing glue. With just a few ingredients and a little bit of time, you'll have a strong and sturdy glue that will hold your gingerbread house together all season long.
In addition to the gingerbread house icing glue recipe, this article also includes instructions for making two types of gingerbread dough: a classic gingerbread dough and a gluten-free gingerbread dough. This way, everyone can enjoy this delicious holiday treat, regardless of their dietary restrictions. So gather your ingredients, preheat your oven, and let's get started!
ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE
Royal icing is the mortar or glue that holds a gingerbread house together. Here are the tips to making this easy three-ingredient recipe.
Provided by Barbara Rolek
Categories Dessert Ingredient
Time 10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 30 g, Fat 0 g, ServingSize 1 house (12 to 15 servings), UnsaturatedFat 0 g
GINGERBREAD HOUSE ICING
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
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
Tips:
- To make the gingerbread house icing glue, you will need 4 egg whites, 1 tablespoon of lemon juice, and 4 cups of powdered sugar.
- Beat the egg whites until they are foamy. Add the lemon juice and beat until the mixture is stiff.
- Gradually add the powdered sugar, beating until the mixture is thick and glossy.
- If the icing is too thick, add a little water or lemon juice. If the icing is too thin, add more powdered sugar.
- Use the icing to glue the gingerbread house pieces together.
- Let the icing dry for at least 30 minutes before moving the gingerbread house.
Conclusion:
Gingerbread house icing glue is a simple and easy way to glue gingerbread house pieces together. It is made with just a few ingredients and can be made in just a few minutes. The icing is also edible, so you can use it to decorate your gingerbread house as well. If you are looking for a way to make your gingerbread house look its best, gingerbread house icing glue is the perfect solution.
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