How Do You Make Royal Icing For A Gingerbread House?
This sugary white icing is hard and crunchy when allowed to dry. It forms the “glue” for gingerbread houses. This edible glue is used to both hold the house together and apply decorations. It is easy to make and use. Although traditionally made with raw egg whites, this recipe uses meringue powder instead, eliminating the risks of eating raw egg. Using either a hand or stand mixer, combine the confectioners sugar and the meringue powder. Gradually beat in the water a little at a time until the icing is smooth and glossy. If the icing is too thick, add more water at just a teaspoon at a time. Add the almond extract. Beat on high for 3 minutes. The icing should be stiff and glossy but not too thick to be easily spread.
