Gingerbread House Icing
User Reviews
5
Gingerbread House Icing
Description
This gingerbread house icing relies on whipping room-temperature egg whites with cream of tartar to achieve stability and volume. Gradually adding powdered sugar while beating creates a thick, glossy consistency that pipes and holds shapes well. Its firmness when dry is essential for sturdy gingerbread constructions.
The flavor is mildly sweet with a clean finish, allowing gingerbread spices or other cookie flavors to stand out. The preparation involves careful beating to ensure the icing is stable but not overmixed.
After making, the icing should be stored covered to prevent drying out. It can be doubled if more quantity is needed for larger projects. Use the icing soon after preparation for best results in gingerbread assembly.
Ingredients
- 2 large egg room temperature, white
- 3 cups powdered sugar
- ½ teaspoon cream of tartar
Instructions
- In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.
- Add in powdered sugar a little bit at a time mixing well.
- Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and the icing holds its shape (about 3-5 minutes).
- Store well covered.
Notes
- You can double the icing quantity if needed for larger gingerbread projects.
- Use room temperature egg whites for better volume when whipping.
- Store the icing well covered to keep it from drying out before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 44 | 2% |
| Carbohydrates | 11g | 4% |
| Sodium | 3mg | 0% |
| Potassium | 10mg | 0% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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