Comments on: Royal Icing for Gingerbread Houses

By: Jude Tuck

Jude Tuck — Mon, 08 Dec 2025 04:48:54 +0000

This is a good recipe

By: Joan

Joan — Sun, 07 Dec 2025 15:21:53 +0000

I think you forgot to include cream of tartar in the royal icing with egg white recipe. That may be why it doesn’t hold up.

By: Melissa

Melissa — Fri, 10 Jan 2025 21:54:36 +0000

In reply to peter henderson. You just added too much water. Did you read all of the tips and tricks for knowing the amount you need?

By: peter henderson

peter henderson — Fri, 10 Jan 2025 15:22:53 +0000

I’m not really sure what I did wrong but the icing didn’t get nearly as tight as I wanted it to.

By: Melissa

Melissa — Sun, 29 Dec 2024 05:10:32 +0000

In reply to Emma. I'd just do a double batch!

By: Emma

Emma — Sat, 28 Dec 2024 14:15:56 +0000

I am making 4Xsmall gingerbread houses using your templates and recipe, how much icing should I make? I am afraid to quadruple this, seems like it would be too much!

By: Melissa

Melissa — Sat, 30 Nov 2024 04:52:16 +0000

In reply to Hanna. Hanna, I'm so sorry. I think this recipe got edited wrong because it needs 2 pounds of powdered, not the 1. I just made it today again. I hope you try again.. not sure what happened there.

By: Hanna

Hanna — Fri, 29 Nov 2024 23:08:52 +0000

Using the ratios provided (egg whites), it was incredibly runny. I needed to add another 2 cups of powdered sugar. Even then, it couldn’t stand up my gingerbread house.

By: Melissa

Melissa — Tue, 26 Nov 2024 16:55:43 +0000

In reply to Karen Andrawos. Yes! You'll want it fully covered, so like in a tupperware with plastic wrap all the way touching the top or in a piping bag that isn't cut open on the tip and is tightly sealed.

By: Karen Andrawos

Karen Andrawos — Tue, 26 Nov 2024 15:58:25 +0000

If I’m giving this to a friend to decorate a gingerbread house, how should I package the icing for them so it wouldn’t harden before they use it?