- 1 pound confectioner’s sugar
- 3 tablespoons meringue powder
- 5-6 tablespoons warm water
- Optional: food coloring*
Royal Icing & Graham Cracker Houses
Yield: 3 cups icing
Royal icing will dry candy-hard, so it’s not suitable for frosting cakes. It makes perfect “glue” for gingerbread houses and could be used for making decorations, like flowers, on baked goods. Meringue powder can be found in the baking aisle of most larger grocery and craft stores.
Ingredients for the icing
Ingredients for the houses
- Graham crackers (5½ per house but have extra in case some are broken or break while cutting)
- Sugar cones
- Sturdy, plain white paper plates
Decorations
- Candy canes, holiday colored M&Ms, peppermints, Fruit Loops, Frosted Shredded Wheat, short pretzel rods and/or miniature pretzels, mini marshmallows, sugar cones, whole pecans, dried beans, dried pasta, and any other items that look good to you. The bulk section of the grocery store and your own pantry are good places to look for inspiration.
Instructions
- Add the sugar, meringue powder, and 5 tablespoons water to a mixing bowl.
- Beat until the icing is thick and of good spreading consistency, adding a few drops more water at a time, as needed.
- If you mistakenly add too much water, simply add a bit more sugar and beat again.
- Store in plastic zip-top bags or in covered bowls. (For best results, press plastic wrap directly on the surface of the icing.) Refrigerate until ready to use. Bring to room temperature before using. The icing will keep for a week or more when sealed in an airtight container or bag.
Notes
* If you wish to create colored icing, gel colorings, which are available at craft stores like Michael’s and online, offer the most vibrant hues.
See body of post photos for additional tips when constructing the houses.