Because of this it is ideal for making gingerbread houses.
This recipe whips up quickly, can be made ahead, and can be made with pantry staples. (It doesn't call for meringue powder.)
EASY ROYAL ICING RECIPE (WITHOUT MERINGUE POWDER)
I first tried this recipe when my oldest was in 2nd grade. They were making gingerbread houses and asked for help from parents to make the frosting.This was a tradition the school had every year for the second graders, so I ended up sending frosting with each of my kids as their turn came.
Royal icing doesn't taste good. At least not this version. It is sweet, but it's main purpose is to use as a binding agent.
This recipe is made using raw egg whites.
If you're going to use the icing for sugar cookies or cakes, you may want to find a recipe that uses meringue powder instead.
That is, if you're worried about consuming raw eggs.
I use this recipe solely for making and decorating gingerbread houses that will be displayed, not eaten.
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INGREDIENTS NEEDED FOR CLASSIC ROYAL ICING RECIPE
You only need 3 ingredients for this recipe.- egg whites
- confectioners' sugar
- cream of tartar
HELPFUL KITCHEN TOOLS
HOW TO MAKE TRADITIONAL ROYAL ICING
It's best if you allow your eggs to come to room temperature before making the icing. However, I have made it using eggs straight from the fridge and it turns out.
Warm eggs allow the frosting to whip up quicker and fluffier.
Begin by separating your egg whites from the yolks.
Make sure you don't get any yolk in with your whites. If you do, then the egg whites won't whip up to stiff peaks.
I usually separate the eggs one at a time in a smaller bowl, then add to the bowl of an electric mixer.
Then if I accidentally puncture the yolk of one egg, it doesn't ruin all of them.
Once you have your egg whites, add the powdered sugar and cream of tarter. Using the whip attachment, turn the mixer on low speed until all the powdered sugar has been absorbed by the eggs.
Then beat on high until stiff peaks form.
That's all there is to it! You now have royal icing. It will make about 2 cups of icing.
One batch makes enough to make 2-3 gingerbread houses.
I often double this recipe without any problems.
HOW TO USE ROYAL ICING
The hard part about using the frosting is that it hardens as it is exposed to air.
Placing it in a bowl and using a knife to frost doesn't work well.
It is best to place the frosting in a piping bag. This way the frosting is only exposed to the air after it comes out of the bag.
I used to always place the frosting in zip top bags. Then snip the corner and squeeze it out. It was my handy version of a piping bag. I always had them on hand.
However in recent years the plastic bags have turned to a new 'stay open' variety. These bags stand up (somewhat) on their own. However the bottom no longer has points to clip and squeeze from.
Anyone else not care about this new style? I honestly don't see that big of a difference in ease of use and now I can't use them as piping bags anymore!
Tip: When snipping the end off the bag, always start smaller than you think you should and then test. It's easier to snip a little more than to start off with a hole too big.
I have never used piping tips with this recipe, but you totally could.
If you have leftover royal icing, simply place the piping bag back in the fridge for later use. The open end may harden up, but you can usually remove the end and the remaining frosting is just fine.
TIPS FOR MAKING THE ROYAL ICING AHEAD OF TIME
I've made the frosting several days ahead of time. The key is to make sure you package it up airtight.
If you want to just leave it in the bowl until ready to use, then you MUST place a piece of plastic wrap directly on the frosting, right up to the edges of the bowl. Otherwise it will harden.
My preferred method is to place it in piping bags. Then it's ready to grab and go when it's time to use.
I keep the icing in the fridge until ready to use.
MAKING GINGERBREAD HOUSES WITH ROYAL ICING
My youngest two made these houses. We always just use graham crackers. You can make real gingerbread if you like.You can use the frosting to bind the graham crackers, but it's also great to decorate with.
In years past, I've spent a lot and got lots of different candies to decorate with. This year, I only bought gumdrops and peppermint swirls. They found chocolate chips and pretzels in the pantry.
Below are some of their creations over the years. My son was always making some kind of Star Wars creation instead of a house.
MORE FROSTING RECIPES
Don't forget to pin it!!
Royal Icing Recipe for Gingerbread Houses
Servings: 4
Prep time: 10 MinTotal time: 10 Min
Easy royal icing recipe, perfect for making gingerbread houses. This icing hardens nicely to weld your gingerbread creations together.
Ingredients
- 3 large eggs at room temperature
- 4 cups powdered sugar
- 1/2 tsp cream of tartar
Instructions
- Separate the egg whites.
- Add the powdered sugar and the cream of tarter.
- Mix on low speed until the powdered sugar has been absorbed by the egg whites.
- Turn mixer to high speed and mix until the frosting forms stiff peaks
- Use immediately, or store (airtight!) in fridge until ready to use.
Notes
Be careful not to get any egg yolk into your recipe. You won't be able to get the icing to come to a stiff peak if there are any yolks in it.
I always separate each egg in a small bowl and then dump it into the mixing bowl. This way if I accidentally puncture the egg yolk, I don't ruin all of them.
Scoop the frosting into piping bags for easy use.
Storing the icing airtight is important. If you keep it in the bowl, place plastic wrap directly on the frosting and right up to the edge of the bowl. If you don't it will harden. I find it's just easier to scoop it into the piping bags and store that way. Then it's ready to go.
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