This quick and easy royal icing sets up like cement, making it perfect for building sturdy gingerbread houses. Made with simple ingredients like powdered sugar, egg whites, and lemon juice, it comes together in under five minutes and holds strong without any fuss.
Sift the powdered sugar to avoid lumps. Use room-temperature egg whites for best texture. Don’t over-whisk or the icing becomes too stiff. Work quickly as the icing sets fast. For extra strength, let the icing dry completely (overnight) before moving the gingerbread house. In humid conditions, the icing may take longer to set. Apply icing generously for better hold. For a vegan version, substitute egg whites with 3 tablespoons (45 ml) aquafaba. For colored icing, use gel food coloring. Leftover icing can be stored in an airtight container in the refrigerator for up to 3 days; press plastic wrap onto the surface before sealing.
Keywords: royal icing, gingerbread house, quick icing, rock-hard icing, holiday baking, cookie decorating, egg white icing