Royal Frosting: A.K.A.: Gingerbread Glue

Making Royal Frosting (also known as gingerbread glue) can be a bit intimidating if you've never made it before.  I'll talk you though how to make it! (and the photo's will help too!)

Every Christmas Eve our house is filled with teenagers and an annual Gingerbread Competition begins. It started with just our own children, but soon they were inviting friends, and now it's become a fun tradition where friends and family know they are welcome to join us!

Royal Frosting is the kind that harden's and is not meant as frosting on a cake, but is great for glueing decortions onto cakes and cupcakes and for building gingerbread houses.

You are really going to need a strong Kitchen Aid type mixer. A small hand held mixer will not hold up to making Royal Frosting. Borrow a friends or neighbors if you need to make this recipe.

Jan's Tip:   Meringue Powder vs. Egg Whites Vs. Cream of Tartar:  The original recipe for royal icing was made with egg whites, Meringue powder is a substitute for that, also cream of tartar can be used as well. I have used all three, but my personal preference is for the meringue powder. It dries quicker and harder, and better for my kiddo's in their "timed" competitions! Meringue Powder can be found in the baking aisle with cake decoration supplies of your local supply stores. (Even craft stores)
Cream of Tartar on the Left vs. Meringue Powder on the right.
I prefer Meringue powder

Printable Copy
Gingerbread Glue/Royal Frosting:

6 Tablespoons Meringue Powder
2 lb. bag of powdered confectioners sugar
3/4 cup warm water

In mixers, mixing bowl mix together on low powdered sugar and meringue powder

Slowly add the water by slowly drizzling it into the mixer while the mixer is still running.

Mix till it forms a thin glaze.

Turn mixer's setting to 3 or 4 on the settings dial.
Set a kitchen  timer for 8-10 minutes and let it run.
Stop the mixer and lets check it:

Is your frosting done?
You are looking for a shiny and fluffy super thick frosting.
Look at this shiny glossy frosting!

To test it:
 Pull the beaters out of the bowl. Some peaks should form both in the bowl and on the beater that are super thick and hold their shape.

 You can also pinch a little out of the bowl with two fingers. Pull fingers apart. Frosting should be super tacky and form "peaks" when pulled apart.

If it's not quite there yet, mix it some more for about 2 more minutes till consistency passes your test.

Keep frosting covered with a wet cloth (rest it on the surface of the frosting) till ready. (Frosting will start to harden otherwise). Sorry forgot to take a photo of this, I had a table full of waiting contestants and didnt' need to cover it!
Happy Building to you!

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