Gingerbread House Royal Icing (frosting or decoration)

2 c.  granulated sugar

¼ tsp. cream of tartar

1 c. warm water, divided

4 T. meringue powder

1 pound confectioners’ sugar

¼ c. corn syrup

In heavy saucepan over medium-high heat, mix sugar, cream of tartar and ½ c. of the water. Bring to  boil. Do not stir after sugar is dissolved. Boil until mixture reaches 240 degrees on a candy thermometer. (This is the soft ball stage point at which a few drops of the syrup in ice water from a “soft ball” or one that is easily flattened). Remove syrup from heat.


Meanwhile in a large mixing bowl, beat remaining ½ c. warm water with meringue powder and confectioners’ sugar until fluffy. Slowly add the hot syrup, beating until light and fluffy.  Slowly add the hot syrup, beating until light and fluffy. Add corn syrup and beat about 3 minutes more to incorporate. If desired, tint portions of icing with paste food color for decorative trim. Colors ripen and darken, so prepare them a few hours ahead. Keep covered. Store airtight in refrigerator for up to three weeks. Can be re-beaten.


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