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Royal Icing for Gingerbread House

This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.

  • Yield: Makes about 5 cups

Source: Martha Stewart Living, February 2009


  • 2 pounds confectioners' sugar, sifted
  • 1/2 cup plus 2 tablespoons meringue powder
  • Scant 1 cup water, plus more if needed


  1. With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.

  2. Thin icing as needed by stirring in additional water, one teaspoon at a time. For piping designs, add just enough water that icing is no longer stiff; for floodwork, add water until icing is the consistency of honey.

Cook's Notes

To prevent icing from hardening, cover bowl or piping tip with a damp paper towel, and wrap in plastic.

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