Royal Icing for Gingerbread Houses

Table Of Content

• Creole Jambalaya Recipe
• Bakery Flour Sales
• Homemade French Croissants (step by step recipe)
• For Professional Bakers

Here is a quick run-down but make sure to scroll all the way to the printable recipe card. A friend of mine taught me this trick years ago and I use it when filling a piping bag. It’s the easiest way to fill an icing bag without the mess. It’s a charming Christmas decoration that you don’t have to store but can enjoy all holiday season.

Creole Jambalaya Recipe

Royal icing can be used immediately or stored with plastic wrap pressed against the top and completely sealed in the fridge for a few days. Make a vibrant house with this Gingerbread House Makeover idea. Decorated with green, orange, pink, violet, yellow and white Pouch Icing, this gingerbread house is great for kids and beginners alike. Royal icing will take minutes to begin to harden but it won’t be fully dry for a couple of hours. Try this royal frosting, cream cheese frosting, or this classic vanilla frosting. Place the roof pieces, making sure one edge is lined up with the top of the roof.

Bakery Flour Sales

Chilling the dough is imperative—otherwise the house pieces will lose shape and constructing will be impossible. The dough is a little sticky from the molasses, so I recommend chilling in two discs before rolling out. The whole scene glistens with a fresh dusting of Sparkling Sugar. Food coloring is all you need to make gingerbread house glue in your favorite colors! I prefer using gel food coloring, but any type will do.

Homemade French Croissants (step by step recipe)

This way, it will last for a few weeks until going stale. Your gingerbread house will last between six to eight months that way and still be edible when you thaw it out! If you leave it out for decor, you can use a glass dome over a cake stand or platter to keep it fresher. Once the roof is dry, add icing to the top of the back and front panels and gently place roof pieces over the top.

Cringe-Worthy Gingerbread House Fails - Business Insider

Cringe-Worthy Gingerbread House Fails.

Posted: Thu, 15 Nov 2018 08:00:00 GMT [source]

Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. The gingerbread should just start to darken at the edges, and then you know it’s done.

More Frosting Recipes

Add the cream of tartar as well and whisk until you have a foamy mixture. The second type of royal icing will be a little thinner, and will be used to decorate the finer details on your gingerbread house. Once the dough is chilled, it’ll be easier to roll out. Remove the dough from the package and place it on your work surface (Image 22). While the dough is chilling, prepare the gingerbread house template. You can even do this the day before, to save time.

Since 1929, the Wilton Team of bakers has been inspiring the joy of creativity in everyone, everywhere, every day. No matter where you are on your baking journey, Wilton is here to help you bake your world happy. You sure can, but you will want to mix at a low speed to make sure you can keep an eye on the consistency of the icing. Mixing on a medium speed or a high speed might send powdered sugar flying.

Seal the opening of the piping bag or ziploc bag, making sure to remove as much air as possible. Exposure to air will cause the royal icing to harden. A tried-and-true Easy Gingerbread House recipe with a gingerbread house template and tips on how to construct and decorate it.

You will want to scroll to the recipe card at the bottom of the post for the full recipe card with measurements. To dye royal icing, concentrated gel paste works better than liquid food coloring because it's more vibrant and won't alter the consistency of the icing. I love Americolor's 12-piece coloring kit, packaged in squeeze bottles so you never have to worry about making a mess.

Pipe royal icing along the top of the walls and top edges of the front and back of the house panels. Mix until you get a smooth, thick royal icing mixture (Image 34). The correct consistency should be spreadable but stiff, so that the royal icing will not “run” or spread, but still easily pipeable (Image 35). Bake the gingerbread (maximum of 2 trays at a time), for about 15 – 20 minutes (cut out pieces) or 20 – 25 minutes (without removing scrap dough).

English toffee is one of our favorite holiday traditions. This is a thick icing and you will need to apply quite a bit of pressure to squeeze it out of the bag. It is also easier to pipe if you only fill the piping bag about 1/4 full. This icing is safe to eat as it’s made with sugar, eggs, and cream of tartar. As you begin mixing the ingredients they will form a pasty icing mixture however you’ll need to continue mixing to make sure it’s thick and glossy. When you run the back of a spoon through the icing, it should hold its shape.