frosting
Gingerbread House Basic Royal Icing
I love making gingerbread houses for the holidays. I love to decorate them with royal icing so they are shiny and colorful. This recipe is just perfect without egg whites or meringue powder. Technically this icing is like a cookie glaze that hardens perfectly so you can stack the cookies. And it’s WAY more delicious than Royal Icing.
This recipe requires NO Egg Whites and NO Meringue Powder to make, so it’s really simple. You probably already have all the ingredients you need right in your pantry.
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the walls. It needs to be pretty thick to begin with if you are doing an outline around your houses.
This recipe requires NO Egg Whites and NO Meringue Powder to make, so it’s really simple. You probably already have all the ingredients you need right in your pantry.
Royal Icing without Egg Whites or Meringue Powder
1 Cup Confectioners Sugar2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the walls. It needs to be pretty thick to begin with if you are doing an outline around your houses.
For Cookies
Separate the icing into different bowls for coloring with food coloring. Pour the icing into zip lock bags and cut a tiny hole in the corner of the bag. Using the thick frosting, outline your cookies and let the frosting sit about 10 minutes to slightly harden. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting to thin it out just a bit, and mix well by kneading the bag, holding the hole shut with one hand. Fill the middle of the cookies with icing and using a toothpick, spread the frosting to fill in all the holes. Let the cookies sit at room temperature on your kitchen counter until the icing has hardened all the way. Once the icing is hard to the touch, you may stack the cookies to package up or store. Store at room temperature for up to one week.
Copyright 2001-2025 LoriAnn.
