This frosting for gingerbread house is the recipe I always rely on when I want my house to actually stay together. I like how incredibly simple it is, how fast it comes together, and how it turns decorating into a fun tradition instead of a stressful project. It dries firm, pipes beautifully, and works like edible glue.
Why You’ll Love This Recipe
I love this recipe because it uses only three basic ingredients and takes just a few minutes to make. I like that it dries quickly while still giving me enough time to pipe and adjust pieces. It’s strong enough for construction, yet smooth enough for decorating details. I also enjoy the flavor, which makes it great for both houses and cookies.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I add the powdered sugar, pasteurized egg whites, and cream of tartar to a large mixing bowl or the bowl of my stand mixer with a whisk attachment. I mix everything on medium speed until soft peaks form. The icing should be thick, smooth, and able to hold its shape. Once it reaches the right consistency, I use it immediately to assemble and decorate my gingerbread house using a piping bag or a spatula.
Servings And Timing
This recipe makes enough frosting to assemble and decorate one standard gingerbread house. When I plan to decorate heavily or make more than one house, I double the recipe.
Prep time is about 5 minutes, and the total time is also approximately 5 minutes since there is no baking involved.
Variations
When I want colorful decorations, I mix in gel food coloring a little at a time until I get the shade I like. If I need extra-strong icing for building walls or roofs, I add a small amount of powdered sugar to thicken it. For finer details, I stop mixing as soon as soft peaks form to keep the icing smooth and easy to pipe.
Storage/Reheating
I store leftover frosting in the refrigerator for up to three days. I always keep it tightly covered and press plastic wrap directly onto the surface to prevent it from drying out. Before reusing it, I let it sit at room temperature briefly and stir until smooth.
FAQs
Can I make this frosting ahead of time?
Yes, I often make it one or two days ahead and store it in the refrigerator until I’m ready to use it.
Is this frosting good for decorating as well as building?
Yes, I use it for both construction and decorating because it dries firm and holds details well.
What consistency should the frosting have?
I look for a thick, smooth texture with soft peaks that hold their shape without being stiff.
Why does the frosting harden quickly?
This frosting is designed to set fast so the gingerbread pieces stay in place, which is why I keep it covered when not in use.
Can I double or triple this recipe?
Yes, I often scale it up when making multiple gingerbread houses, and it works perfectly every time.
Conclusion
This frosting for gingerbread house is a recipe I use every holiday season without fail. I love how quick it is, how strong it sets, and how it makes decorating fun and successful. Whenever I want a dependable icing that keeps everything together, this is the recipe I choose.
A simple, sturdy royal icing perfect for assembling and decorating gingerbread houses. It sets quickly, holds strong, and pipes cleanly for festive details.
Total Time:5 minutes
Yield:Enough for one standard gingerbread house
Ingredients
1 pound (about 4 cups) powdered sugar
3 pasteurized egg whites
1/2 teaspoon cream of tartar
Instructions
Add powdered sugar, egg whites, and cream of tartar to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium speed for about 5–7 minutes, until the mixture forms soft peaks and is thick, smooth, and glossy.
Use immediately to assemble or decorate your gingerbread house. Store any unused frosting tightly covered with plastic wrap pressed directly on the surface.
Notes
For thicker icing (ideal for construction), add a bit more powdered sugar.
To color the icing, mix in gel food coloring after whipping.
Cover bowl with plastic wrap when not in use to prevent drying out.
