A Gingerbread House: Icing

Use this thick icing recipe to construct a gingerbread house.


| December/January 1998



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This is a thick, construction-worthy icing. It may be thinned with water for use in decorating the house.

•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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