This Royal Icing recipe is courtesy of my grandma Meemaw, who enjoyed a long career as a cake decorator. Use it for assembling your gingerbread house.
Royal Icing
6 Tbs. pasteurized powdered egg whites (or substitute meringue powder)
8 cups powdered (confectioners) sugar
0.75 cups water
1. In a large bowl, whisk together the meringue powder and water until reasonably fluffy.
2. Stir in the powdered sugar.
3. Place in pastry bag and pipe away. Alternatively, you can place in a zip top storage bag and clip a small triangle off of the corner. If you're not using it immediately, store it unrefrigerated in an air-tight container.
If you're wanting to use this recipe for icing gingerbread cookies, use this version instead:
Royal Icing for Cookies
3 Tbs. pasteurized powdered egg whites (or substitute meringue powder)
4 cups powdered (confectioners) sugar
6 Tbs. water
1 tsp. vanilla extract
1. Follow the instructions above, adding vanilla extract with the water.
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