My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!

I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe. Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel awkward and unsure when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance. 

I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.

My very favorite Gingerbread House Icing Recipe

Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. However if you flavor it correctly (lemon, almond, or vanilla, etc.) it really can taste good so don’t be afraid to try it. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.

My very favorite Gingerbread House Icing Recipe

Small Batch Royal Icing Recipe

This icing dries very stiff and can be used for gingerbread houses and decorated cookies.
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Ingredients

  • 2 Cups powdered sugar
  • 2 Tablespoons meringue powder
  • 1/4 Cup warm water, plus more for thinning to flood consistency
  • 1/2 teaspoon clear vanilla or almond extract

Instructions
 

  • In the bowl of an electric mixer combine powdered sugar and meringue powder.
  • Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
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