Gingerbread House

by Dec 3, 2008

We just completed the third annual gingerbread house making project at our house. I won’t tell you it’s easy, but if you break it up over a couple of days, it is not only do-able, but actually fun. (And look at that sense of accomplishment you too can feel!)

The keys to simplicity are:
  • Make the pattern once and save it for next year
  • Make the dough then cut out and bake it anytime over the next 3 days
  • Make the icing “glue”, assemble the house, and let it stand for at least 4 hours before decorating

Gingerbread House from The Joy of Cooking
(pp. 842-844 of 1997 edition)
This is a trustworthy set of instructions — I highly recommend it.

Amy’s Royal Icing “Glue”
makes enough for assembling and decorating one gingerbread house

4 cups powdered sugar
3 tablespoons powdered egg white
6 tablespoons water
1. Combine all ingredients in workbowl of electric stand mixer and beat until stiff peaks form. (You want a stiff icing to “glue” your house together so go easy on the water. I like to add it a little at a time.)
2. To decorate: Put icing in a pastry bag fitted with a small round holed tip or substitute a large baggie with a tiny snip taken off one of the corners.

Icing can keep, stored airtight, for several days.


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