Royal Icing

These are the recipes I use for royal icing, from my book No-Bake Gingerbread Houses for Kids. Both of these recipes make equally strong icing that will hold your gingerbread house together like glue. But I prefer using meringue powder because it’s much easier to use and safer to eat than raw egg whites. You can find meringue powder at craft or cake decorating stores.

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. 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. Beat in the powdered sugar 1 cup at a time until mixed together and smooth.