This Royal Icing Gingerbread Frosting is specially formulated to dry quick and strongly affix your gingerbread house pieces together. Also will dry solid on gingerbread cookie cut-outs.
- One large egg-white
- 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 1–2 tablespoons milk as needed
- Beat together the egg white, vanilla and 1 cup of powdered sugar. Slowly beat in the remaining powdered sugar, adding a little milk if the frosting gets to dry and begins to clump. Frosting should be smooth and thick.
- Load frosting into piping bag with a small round tip. If you don’t intend to use immediately, cover the tip with plastic wrap and place in the fridge for up to 24 hours, letting it sit on the counter for an hour to come to room temperature before using.
- Category: dessert
- Cuisine: American