The Perfect Gingerbread House 'Glue' Is Royal Icing

Step 1

Gather the ingredients. The Spruce / Ana Zelic In a large bowl, combine the confectioners' sugar, pasteurized egg whites, and cream of tartar. Scrape down the sides of the bowl. The Spruce / Ana Zelic Turn the mixer to high and beat until the mixture is thick, very white, and will hold a peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with. The Spruce / Ana Zelic When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip. The Spruce / Ana Zelic When ready to use, transfer to a piping bag and decorate. Enjoy! The Spruce / Ana Zelic

Step 2

To stick a gingerbread house together, start by lining up two adjoining walls and marking their location on the base. Made a thick L-shaped line of icing where the walls will go and place the walls on top, holding them until the icing sets. Add a line of icing on both sides of the wall joint and gently press together, holding until the icing sets.Repeat with the two remaining walls, allowing the icing to set each time. Let the house dry for at least a couple of hours before adding the roof.The icing can also be used to secure shingles, a chimney, draw on windows, and more.