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Royal Icing for Gingercake House

Use this recipe to decorate our Gingercake House.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, December 2004


  • 2 cups confectioners' sugar
  • 2 tablespoons meringue powder or powdered egg whites


  1. Put sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed to combine. With the mixer running, add 3 tablespoons water. Raise speed to medium; mix, scraping down sides of bowl once, until icing is white and a ribbon forms when a spoon is lifted, about 4 minutes. (If necessary, thin icing with more water, a tablespoon at a time.)

  2. To use, transfer to a pastry bag fitted with a small round tip (such as Ateco #2). Twist top of bag; seal with a rubber band. To keep icing from drying out, put a damp paper towel in the bottom of a tall glass; stand bag inside, tip end down.

Cook's Notes

Store icing in an airtight container at room temperature for up to 1 day, or refrigerate it for up to 3 days. Stir before using.


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