No-Bake Gingerbread Houses for Kids by Lisa Anderson & Photographs by Zac Williams

Author:Lisa Anderson & Photographs by Zac Williams
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2010-11-15T00:00:00+00:00

Egg White Royal Icing

3 egg whites

1/2 teaspoon cream of tartar

4 cups powdered sugar

Beat the egg whites and cream of tartar together until the meringue has formed stiff peaks (meaning when you lift the beaters out of the meringue, it stands up straight and doesn’t fall over). Beat in the powdered sugar, 1 cup at a time, until mixed together and smooth.

Meringue Powder Royal Icing

1/4 cup meringue powder

1/2 cup water

4 cups powdered sugar

Beat the meringue powder and water together until the meringue has formed stiff peaks (meaning when you lift the beaters out of the meringue, it stands up straight and doesn’t fall over). Beat in the powdered sugar, 1 cup at a time, until mixed together and smooth.

Tinting the icing with food coloring is a fun and easy way to add more color to your houses. Gel food coloring works the best because it is super concentrated and makes deep, bright colors. You can find gel food coloring in most grocery stores, but the gels at craft and cake decorating stores come in many more colors and are even more concentrated.

When tinting your icing, use a craft stick or toothpick to add just a tiny bit of gel to the icing. A little bit goes a very long way. You can always keep adding more, but you can’t add less!

The easiest way to use the icing to decorate your house is to spoon some of it into a quart-size ziplock bag. Squeeze the air out of the top, then seal the bag. Double-check and make sure it is completely sealed or else the icing will come out the top when you squeeze the bag. Cut off a bottom corner of the bag and squeeze the bag to push the icing through the hole. The smaller the hole, the thinner the line when you’re piping the icing. You’ll usually want a thinner line when decorating, but you can use a thicker line when “gluing” the house together.

Any icing that is left in the bowl needs to be covered with plastic wrap so that the plastic wrap is touching the surface of the icing. Icing that is exposed to air will turn hard quickly and you won’t be able to use it.

You can store royal icing in the fridge for a few days.

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