Royal Icing

Royal icing the snow that cobbles a gingerbread house together

Royal icing is utterly indispensable to any home baker's repertoire, particularly if you want to build a gingerbread house, or make really fancy shapes. Be aware, however, that it sets like concrete - only faster - so not only do you need to work deftly, but it must be used sparingly in situations where you want your friends and family to be able to eat your baking without requiring a visit to the dentist shortly thereafter. 

Royal Icing Recipe

3 egg whites at room temperature

4 cups icing/confectioner's sugar (520 g)

½ teaspoon cream of tartar

Beat eggs and cream of tartar until thickened. Sift in icing sugar ½ cup at a time beating thoroughly. Continue beating for 5 minutes more. A knife drawn through the icing should leave a clean cut. Use immediately, and keep covered with damp cloth, lest the mixture set into a large, unwieldy lump.

It is best to put the royal icing into a bag which you can buy specifically for the purpose. I have such a bag – when using it, fill it only half-full with icing, else you can’t apply pressure. The icing hardens really quickly, so don’t leave icing for a while in the bag and come back ... it will have hardened and you won’t be able to use it and will have to wash out the bag – not much fun. So do make sure you have an uninterrupted couple of hours when undertaking the decorating. More, if you are doing it with the kids.

When in doubt when cobbling the pieces of a gingerbread house together you can use more snow, but be aware it will make the house less palatable, a thing of beauty but not to eat.

If you want shiny snow for your house, you can add 1 tablespoon of corn syrup per cup of royal icing. You can also sprinkle sugar crystals on freshly applied icing.

Royal icing can also cobble a kranse kake together