Royal Icing

This icing acts as the "glue" to hold the gingerbread pieces together.


  • 4 cups (1 L) powdered sugar
  • 3 tbsp (45 mL) meringue powder
  • ⅛ tsp (0.5 mL) cream of tartar
  • 6–7 tbsp (90–105 mL) water


  1. Combine all the ingredients in a medium mixing bowl.

  2. Use a hand or stand mixer to beat the ingredients at medium speed until the icing is glossy and holds peaks, about 5–7 minutes.


  • 2 cups
    (enough to assemble and decorate 1 house)  servings

Cook's Tips:

3 pasteurized egg whites can be subsituted for the meringue powder and water.

This icing dries very quickly, so cover it with a damp towel when it’s not being used.

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