Gingerbread house icing you can eat. It holds together really well! To use, place in piping bag or use spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.

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Cook's Note:

I usually will reserve the 2 tablespoons of warm water until the end, to use to get the desired consistency. If the icing is too runny, add more powdered sugar. If the icing is too stiff, add more water in very small amounts.

Nutrition Facts

173.6 calories; 0.7 g protein; 43.3 g carbohydrates; 0 mg cholesterol; 10.7 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2014
This makes a lot of icing for big projects! Plus using meringue powder instead of raw egg whites is definitely a safer way to eat! Read More
(4)
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/08/2014
This makes a lot of icing for big projects! Plus using meringue powder instead of raw egg whites is definitely a safer way to eat! Read More
(4)
Rating: 5 stars
07/29/2018
Wonderful! Read More
(1)
Rating: 5 stars
12/12/2018
Great recipe and consistency. I created different colors from the one recipe and stored in freezer zip locks. This is my new and only icing recipe. Thank you for sharing?? Read More
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