Gingerbread house - condo
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5 from 4 votes

Royal Icing

This royal icing is THE BEST Royal Icing I have ever used for a gingerbread house!
Course icing
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 cups
Author Steven Stellingwerf (from "The Gingerbread Book" pg. 15)


  • 3 cups icing sugar/confectioners’ sugar/powdered sugar sifted
  • 2 tbsp meringue powder
  • 6 tbsp warm water


  • Combine the icing sugar and the meringue powder in a clean and grease-free mixing bowl. ***Do NOT use a plastic bowl. I recommend using stainless steel, washed with hot water and dried with a paper towel. 
  • Add the water and beat until the icing forms peaks (about 8-10 minutes with a heavy-duty mixer, 10-12 minutes with a hand-held mixer). * I also recommend using a stand mixer, as it's a pain to use a hand held.
  • Keep the icing covered with a damp cloth while it is being used and store it in an airtight container (do NOT refrigerate it).
    Before using again: beat again at low speed


Note: For successful icing, keep all utensils completely grease free.