Sunday 11 December 2011

Gingerbread House Tutorial - Royal Icing.

Part One - Making Gingerbread.

Patience and more patience is the key to making gingerbread houses.  Give yourself a generous amount of time to allow the royal icing (the glue) to set.

Making Royal Icing.

  • 1 Large Egg White
  • 450 grams / 1 lb PURE icing sugar
  • 1 teaspoon Lemon Juice
  • glycerin (I don't use this)
** Make sure you use PURE icing sugar and NOT a icing mix.  Icing sugar mixes contain other ingredients and when used wont set.


  • Make sure your bowl and utensils are dry
  • Separate the egg.
  • Beat egg white till soft
  • Slowly add icing sugar and beat well between each addition.
  • When you have a thick mix
  • Add in the Lemon juice.
  • Continue adding sugar until your icing holds it's peak.  It should be quite thick but not dry.  It needs to hold a stiff peak.

  • Gather your ideas.  I have kept photo's of past houses, magazine cut outs, Christmas cards, Advertising mailers etc and Google has some great images.

Ready to decorate
  • I used to use a material icing bag but don't anymore.  The egg white tends to ooze through the material and make your hands very sticky.  I now use a plastic icing bag with my icing nozzle.  
  • When setting icing aside cover it with a damp tea towel or else it will dry and set.
Making roof tiles.
  • 1 pack of wafer biscuits.
  • Cut the wafer in half 
  • Separate the wafer to make thinner tiles.
  • Cover the roof section with a thick coat of icing.
  • Stagger the tiles on the roof section.
Completed roof sections


  • Stock up on lollies and decorate the side panels
  • I used mini M & M's

Now wait for the icing to set rock hard.


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