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Royal Icing

Yields enough to assemble/decorate 1 large house
Royal Icing


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 6 cups powdered sugar



In a large bowl, use an electric mixer to beat together the egg whites and cream of tartar. Once they are well combined, start adding the sugar—1 cup at a time. Continue to beat at medium speed until all the sugar is incorporated. Scrape the bowl with a spatula as needed. Transfer royal icing to a piping bag fitted with a decorating tip and use this thick icing to “glue” gingerbread pieces together. To decorate the gingerbread house, thin the royal icing with water, adding 1 teaspoon at a time until icing is easy to pipe. Dye with food coloring, if desired. When not in use, cover royal icing with plastic wrap pressed against the surface of the icing; store at room temperature.