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Just like Christmas lights, there is no need to keep it up year-round. Royal icing will be best if used within 3 days of it being made. Make sure to store in an airtight container or it will dry out and harden and be unusable. I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here. This is a brief overview of how easy this recipe is.
Can you use regular frosting for gingerbread houses?
The most successful way to roll out this gingerbread cookie dough is between two sheets of parchment paper. It will stick to your counter no matter how much you flour it. As a hobby farmer, business owner, and mom of five, I'm all about keeping it simple in the kitchen. Let's work together to find something for your table. Royal icing can be used immediately or stored with plastic wrap pressed against the top and completely sealed in the fridge for a few days.
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When you run the back of a spoon through the icing, it should hold its shape. Confectioners Sugar – Also known as powdered sugar or icing sugar. Confectioners’ sugar is a very fine form of granulated sugar that dissolves easily. Because of its fine texture, it’s often used to make frostings and icings. Here’s everything you need to know about how to make a gingerbread house.
Ingredients 1x2x3x
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Food coloring is all you need to make gingerbread house glue in your favorite colors! I prefer using gel food coloring, but any type will do. It is easy to make and work with and really forgiving. The best way to use the icing is to transfer it to a piping bag. You will be able to be more detailed using a bag and can get into the cracks and crevices better. Gingerbread House decorating is one of my favorite holiday traditions!
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You will also need molasses to make these gingerbread houses, which you should be able to find in the baking aisle of your grocery store. Don’t forget to pick up the meringue powder as well, you will need it to get your icing nice and firm! You can find exact measurements below in the recipe card.
Then add the roof and wait a minute before adding more “snow” or “icing” to the top. Gingerbread house icing is typically made from confectioners sugar, egg whites, and cream of tartar. This recipe is easy to make and only requires a few ingredients. The best frosting to make a gingerbread house is our recipe below.
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But the day can quickly go south if you bought a kit from the store. They are so easy to work with for the most part, but often they don’t give you enough icing and the icing you do get often doesn’t work great. Add a colorful decoration to your holiday table with this Gum Drop Gingerbread House. Topped with rainbow candies and gum drops, this festive gingerbread house is great for the whole family to do together. If you’re looking for another option, meringue powder is a great choice. It’s often used in recipes as a safe, alternative to fresh egg whites.
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My favorite thing to do is decorate the house, not build it! Though, with this gingerbread icing recipe, building the house is pretty stress-free too. Here’s my completely homemade gingerbread house recipe including how to bake, construct, and decorate with royal icing and buttercream. Everything can be prepared in advance, see my make ahead tip after the recipe instructions.
Gingerbread house icing is more than just icing, it’s the glue to hold your gingerbread house together. This is most definitely the most difficult part of making a gingerbread house… but not anymore! The key is to make sure you have the right icing that dries quickly and holds well. I’m including templates (in the recipe card) to make either 1 larger gingerbread house (which I demonstrate in the video) or two smaller houses (shown above). This recipe will make enough to do either one of these.
This recipe is a basic Royal icing that is made to the right consistency for building a gingerbread house. Royal icing is the “glue” that holds the house together. It’s also the glue adhering any candies to the walls and roof.
That ensures it will dry out fast, which will keep your designs from smudging and your walls from budging (if you'll pardon the rhyme). Honestly, using this homemade gingerbread icing will be your secret tool to keep a gingerbread house together. Simply add it to the back of the pieces and hold them together.
You will want to scroll to the recipe card at the bottom of the post for the full recipe card with measurements. Scroll down for a detailed set of instructions on how to assemble a gingerbread house. Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion. As you begin mixing the ingredients they will form a pasty icing mixture however you’ll need to continue mixing to make sure it’s thick and glossy.
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A fun and festive project to do with the kids, building a gingerbread house is a great activity to do on a snowy, cold winter weekend. I refrigerated the decorated pieces for 20 mins after I had my design so they were a little more solid and the frosting would set a bit. This gave me time to clean up some of my mess and switch my frosting to a new bag so I could use a different tip for the icing to use as glue for the house assembly. Pipe royal icing to make decorative designs around the walls of the house and roof.
Using the proper icing (in this case, royal icing) will make a huge difference in how secure your gingerbread house is, since the icing is the glue that holds it together. I’ve had success with decorating mine right away, but do what works best for you. Of course, you can also turn to tools that do all this work for you. These awesome Gingerbread Pop-Out Cutters simplify the design process in a snap. Just roll your dough, cut out two of each shape, imprint the design, and bake — you’ll have a sweet house that fits together perfectly, no math required! A fluffy gingerbread house icing that works as the “glue” to keep the house together!
The dough is a little sticky from the molasses, so I recommend chilling in two discs before rolling out. I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.
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