After posting the definitive gingerbread house makings, it occurred to me that some of you might like to have the recipe to make your own royal icing. Especially if you live in a small town, you might not be able to find it prepackaged in a cake decorating aisle. I have found it in Hobby Lobby and Wal Mart. I looked up the article in my ancient Wilton cake decorating book, ( I thoroughly burned myself out on this with the boys’ birthday cakes, so I don’t do it anymore, but I still have my books!)
The Reason For Royal Icing on a Gingerbread House
According to Wilton, (the experts on icing,) the reason cake decorators use royal icing is because it is a smooth, hard drying, fast drying edible icing.The icing will last for months. It is recommended for making decorations, (or as in our case, using as a mortar for gingerbread houses!) It is not used to ice an entire cake as it would make it really hard. This recipe is also good for decorating cookies in some instances.
Royal Icing Recipe for a Christmas Gingerbread House
First make sure that your utensils, beaters, and bowl are totally grease or oil free, as oil makes royal icing break down.
3 Tablespoons Meringue Powder
1 lb (4 cups) confectioner’s sugar
6 Tablespoons warm water (for stiffer icing, use one Tablespoon less water.)
Beat all ingredients until icing peaks (7-10 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand held mixer.)
Makes 3 cups.
For more info on cake decorating in general, and tips on filling your bags, etc. check out the Wilton site.
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