A Gingerbread House: Icing

Use this thick icing recipe to construct a gingerbread house.

December/January 1998
By Susan Wasinger 
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This is a thick, construction-worthy icing. It may be thinned with water for use in decorating the house.

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•6 large egg whites (I used pasteurized egg whites)

•10 cups sifted confectioners’ sugar

1. With an electric mixer, beat the egg whites on low speed until frothy. Add 1/2 cup sugar and beat for another minute. Add the remaining sugar in four batches and beat on high speed for 5 to 10 minutes or until the mixture holds a stiff peak and is as thick as toothpaste. Keep the icing in a covered bowl until ready to use, then beat gently for 1 minute before using.

Click here for the original article, A Gingerbread House.

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