Here’s how to make a gingerbread house to decorate with your kids or give as a gift as I love to do each year.
Gingerbread competition is on! Guys verses Girls. Check out this step-by-step video on how you can make and assemble a gingerbread house FAST using the best icing recipe to create snow and make the candy stick (I give you the icing recipe below and lots of extra tips in the video). Post your gingerbread houses on my Simply Productive Fans Facebook Page for us to vote on. It’s fun for all ages and you’ll create lasting memories for years to come!
Royal Icing Recipe
Makes About 2 1/2 Cups
(Adapted from Martha Stewart)
2 large egg whites, or 5 tablespoons meringue powder mixed with a scant 1/2 cup water
1 pound icing sugar (3 1/2 cups)
1 teaspoon Almond Extract for flavoring
Food coloring (if needed)
In the bowl of an electric mixer, beat egg whites or meringue powder, sugar, 2 teaspoons of water and almond extract on low speed for 10 minutes. Add food coloring if needed. Royal icing needs to have different consistencies, depending on how you use it.
For piping, the icing should easily pass through a pastry tip and retain its shape (I like to make my icing a bit stiffer so it dries fast when assembling the house and candy sticks easily without the icing running down the gingerbread house). For spreading on the base where I set the house on, I like the icing to form stiff peaks that stay in place but still easy to spread.
If icing is too thin, beat 2 to 3 minutes more. If it is too thick, add water a few drops at a time, mixing thoroughly between additions.
NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised; use meringue powder as a substitute instead.