My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!
I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe . Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel unsure and awkward when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance.
I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.
Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. Or vanilla, etc.) it really can taste good so don’t be afraid to try it, if you flavor it correctly lemon and almond. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.
Small Batch Royal Icing Recipe
Yield: 2 cups frosting
Prep Time: 10 minutes
Total Time: 10 minutes
This icing dries very stiff and can be used for gingerbread houses and decorated cookies.