"Through the decades, royal icing has been the edible glue of choice when it comes to building gingerbread houses. Royal icing dries hard, doesn't smudge or run, pipes precisely, and is quite sturdy. It's also easy to change its consistency, simply by adding water. So while there are fun new options to consider, like using hot caramel instead (which dries even faster), I decided to stick with a tried-and-true royal icing recipe for this gingerbread house;"
"Step 1: In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Step 2: Gradually add the confectioners' sugar while mixing on low speed until the mixture becomes very thick and glossy. Step 3: Add the lemon juice, vinegar, or cream of tartar, then increase the speed to medium-high and beat for 4 to 5 minutes, or until firm to stiff peaks form."
Royal icing serves as a firm, non-smudging adhesive for gingerbread houses, piping precisely and hardening reliably; hot caramel dries faster but royal icing remains versatile. One batch yields about 2 cups. Ingredients include two large egg whites, 450–500 grams sifted confectioners' sugar, and a teaspoon of lemon juice, white vinegar, or cream of tartar to stabilize; food coloring gel is optional. Beat egg whites until frothy, add sugar on low until very thick and glossy, add stabilizer, then beat 4–5 minutes to stiff peaks. Adjust consistency with teaspoons of water, store airtight at room temperature, and divide and color as needed; add 1/2–1 teaspoon water for runnier icing.
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