Best 2 Gingerbread House Icing Recipes
Making gingerbread houses is a fun and festive activity that can be enjoyed by people of all ages. However, one of the most important parts of making a gingerbread house is the icing. The icing is what holds the house together and gives it its delicious flavor. There are many different recipes for gingerbread house icing, so it can be difficult to decide which one is the best. In this article, we will provide you with a few tips on how to choose the best recipe for gingerbread house icing. We will also provide you with a few of our favorite recipes so that you can try them for yourself.
Check out the recipes below so you can choose the best recipe for yourself!
GINGERBREAD HOUSE ICING
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
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
GINGERBREAD HOUSE DOUGH & ICING
Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.
Provided by NcMysteryShopper
Categories Dessert
Time 40m
Yield 1 House
Number Of Ingredients 13
Steps:
- Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
- Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
- Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
- Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
- Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
- Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.
Tips:
- To make the royal icing, use pasteurized egg whites instead of fresh egg whites. Fresh egg whites may contain harmful bacteria.
- If you don't have meringue powder, you can make your own by heating egg whites and sugar in a saucepan over low heat until the sugar is dissolved. Then, whip the egg whites until they are stiff and glossy.
- To make the icing even smoother, strain it through a fine-mesh sieve before using.
- When decorating the gingerbread house, use a pastry bag fitted with a small tip to apply the icing. This will help you to create clean and precise lines.
- If you are using candy to decorate the gingerbread house, attach it to the icing with a little bit of melted chocolate or corn syrup.
- Let the gingerbread house dry completely before moving it. This will help to prevent the icing from smudging or breaking.
Conclusion:
Gingerbread houses are a fun and festive way to celebrate the holidays. With a little planning and effort, you can create a beautiful and delicious gingerbread house that will be the centerpiece of your holiday table. These tips and variations will help you create a stunning gingerbread house. When you are finished decorating your gingerbread house, let it dry completely before moving it. This will help to prevent the icing from smudging or breaking. Display your gingerbread house in a prominent place in your home and enjoy it with your family and friends.
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