Best 4 Gingerbread House Icing No Egg Recipes

Baking a gingerbread house is a delightful holiday tradition, but the thought of making icing with raw eggs can be daunting. The risk of salmonella is a legitimate concern, especially if children will be involved in the decorating process. Thankfully, there is a simple and safe way to make gingerbread house icing without eggs. This no-egg icing recipe uses common ingredients that you probably already have in your kitchen, such as powdered sugar, corn syrup, and water. It is easy to make and sets quickly, making it ideal for decorating gingerbread houses.

Here are our top 4 tried and tested recipes!

EGGLESS ROYAL ICING

Eggless Royal Icing image

This Eggless Royal Icing is perfect for decorating cookies! With a subtle lemony taste, this egg-free royal icing is great for anything from sugar cookies to drawing decorative shapes or gluing together a gingerbread house. It hardens when it dries, so decorations stay in place.

Provided by Oriana Romero

Categories Dessert

Time 5m

Number Of Ingredients 8

Ingredients

2 cups (240 g) confectioner's sugar
4 - 5 teaspoons (20 - 25 ml) water
4 teaspoons (20 ml) light corn syrup
1 teaspoon (5 ml) lemon juice
2 tablespoons (30 ml) aquafaba
1/4 teaspoon cream of tartar
2 cups (240 g) confectioner's sugar
1 teaspoon (5 ml) lemon juice

Steps:

Mix confectioner's sugar and water in a glass bowl until no lumps. Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.
Add light corn syrup and mix until incorporated.
Stir in lemon juice and mix until incorporated. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it's too thick, add more water (about a teaspoon at a time). If it's too thin, add a little more sifted confectioners' sugar. Continue adding more until you reach the consistency you'd like.
Use the white icing as it is, or divide the icing into several bowls and add gel food coloring. See notes for different consistencies.
Use immediately, or store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the icing for up to 3 days. Stir gently with a spatula before using.
Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba and cream of tartar on medium-high speed until it reaches medium peaks, 5 to 8 minutes
Add confectioner's sugar; mix until well incorporated.
Add lemon juice and mix to incorporate. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it's too thick, add more water (about a teaspoon at a time). If it's too thin, add a little more sifted confectioners' sugar. Continue adding more until you reach the consistency you'd like.

Nutrition Facts : Calories 524 kcal, Carbohydrate 135 g, Protein 1 g, Fat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 133 g, ServingSize 1 serving

EGG-FREE ROYAL ICING

Egg-Free Royal Icing image

This easy royal icing recipe dries shiny and hard! Add more or less milk based on how thick you want your icing. You can replace the almond extract with any flavor you prefer. Add food coloring of your choice.

Provided by A Shadd

Categories Desserts Frostings and Icings Cookie Frosting

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
4 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
1 drop food coloring, or as desired

Steps:

Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g

GINGERBREAD HOUSE ICING

Gingerbread House Icing image

Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.

Provided by AngelaC

Categories Dessert

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

3 large egg whites
4 3/4 cups powdered sugar
1/2 teaspoon cream of tartar

Steps:

In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
Add powdered sugar in small amounts, mixing well on high speed after each addition.
Beat on high speed 4-5 minutes or until mixture thickens.
Refrigerate, covered, until ready to use.
You may need to stir icing to soften before use.

Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7

VEGAN / EGGLESS ROYAL ICING

Vegan / Eggless Royal Icing image

I found this on the Wilton forums when searching the web for an eggless royal icing substitute. I made a batch this morning and used it to assemble a gingerbread house. The pieces stuck together easily, the icing isn't running, and the roof isn't slipping at all. I'm very pleased! (Note: I'm posting the recipe as I found it, but I had to add an extra tsp of liquid - I used water, total of 3 tsp - as it was very pellet-like at first.)

Provided by L00k7025

Categories Dessert

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
2 teaspoons light corn syrup
1/4 teaspoon almond extract (or clear vanilla)
favorite paste food coloring or powder food coloring

Steps:

1. In a small bowl, stir together confectioners' sugar and first liquid (water or rice milk) until smooth.
2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
4. Cover icing with damp cloth when not using to prevent crusting.

Nutrition Facts : Calories 1022.6, Fat 0.1, Sodium 23.2, Carbohydrate 262.2, Sugar 242.8

Tips:

Use a stand mixer fitted with the paddle attachment to make the icing. This will help to ensure that the icing is smooth and lump-free.
If you don't have a stand mixer, you can make the icing by hand. Just be sure to beat it until it is smooth and creamy.
Add the powdered sugar gradually, one cup at a time. This will help to prevent the icing from becoming too thick or lumpy.
If the icing is too thick, add a little bit of water or milk until it reaches the desired consistency.
If the icing is too thin, add a little bit more powdered sugar until it reaches the desired consistency.
Use the icing immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
When you're ready to use the icing, let it come to room temperature for about 30 minutes before using.
To decorate your gingerbread house, use a piping bag fitted with a star tip. This will help you to create beautiful designs.
You can also use the icing to glue gingerbread pieces together.
If you're using the icing to glue gingerbread pieces together, be sure to let the icing dry completely before moving the gingerbread house.

Conclusion:

Gingerbread house icing is a delicious and easy way to decorate your gingerbread house. With a few simple ingredients, you can make a smooth and creamy icing that will add a touch of sweetness and beauty to your creation. So get creative and have fun decorating your gingerbread house with icing!