How to Make a Gingerbread House with Royal Icing

Gingerbread houses. The mere thought of them conjures up memories of holidays past, of warm kitchens filled with the smell of spice, and of creative minds working together to build edible little dream homes. Whether you’re a seasoned baker or a curious first-timer, this delightful tradition can be as simple or as intricate as you desire. But before you roll up your sleeves and dive into this delicious DIY project, let’s take a moment to talk about how to make the perfect gingerbread house, with all its delightful details, occasional frustrations, and how to get the best results.

The Basics: What You’ll Need

1. Ingredients for Gingerbread

First, let’s talk about the dough. Not all gingerbread recipes are created equal. For a gingerbread house that holds up under the weight of icing and candy, you need a dough that’s sturdy yet flavorful. Most recipes include:

• Flour: The foundation of the dough. Use all-purpose flour for structure.
• Butter or margarine: For richness and to keep the dough malleable.
• Brown sugar: Adds sweetness and moisture.
• Eggs: For binding the ingredients together.
• Spices: Ground ginger, cinnamon, and cloves are classic choices for the signature aroma of gingerbread.
• Molasses or honey: These provide depth of flavor and color.
• Baking soda: For a little lift and chewiness.

There are a million recipes out there. Some use a bit of baking powder for fluffier cookies, while others stick strictly to the traditional gingerbread feel—dense and crispy. If you’re looking for structure, go for the denser dough. It’ll help your house stay up without crumbling, and it’ll hold the weight of all the decorations.

2. Icing: The Glue That Holds It All Together

When it comes to gingerbread houses, icing is essential—both for decoration and for construction. You’ll need a strong, thick icing that will bond well to both the gingerbread and your candy decorations. The best option is royal icing. It’s easy to make and dries hard, forming a solid structure.

To make royal icing, you’ll need:

• Egg whites (or powdered egg whites for a more reliable, food-safe option)
• Powdered sugar
• Lemon juice or cream of tartar (for stability)

Mix it all together until stiff peaks form, and you’re ready to start gluing. Icing also works well as a decorative medium—just be careful not to add too much water, or it will become runny and difficult to work with.

3. Candy Decorations

Now the fun begins. This is where you can get as creative as you want. From traditional gumdrops to modern candy canes, the world is your candy shop. Some popular choices include:

• Candy canes
• Gumdrops
• Sprinkles
• Jelly beans



• Licorice
• Chocolate chips
• Mini marshmallows

It’s also helpful to have a few simple tools on hand, such as:

• Piping bags (for detailed icing work)
• Spatulas (for smoothing icing)
• Scissors (for cutting candy pieces)

4. Tools and Equipment

When you’re assembling your gingerbread house, you’ll need more than just a good recipe. Here’s a list of some key items:

• Rolling pin – for rolling out your dough evenly.
• Cookie cutters or templates – to get the perfect house shape.
• Baking sheets – to bake your gingerbread.
• Paring knife or sharp scissors – for trimming edges or cutting out windows and doors.

Step-by-Step Guide to Building Your Gingerbread House

Step 1: Making the Gingerbread

If you’re making your gingerbread from scratch, start by mixing your dough. Roll it out on a lightly floured surface to about 1/8-inch thickness. Using templates (or freehand, if you’re feeling adventurous), cut out the pieces for the house: front and back walls, side walls, and roof pieces. If you plan to add windows or doors, make sure to cut those out as well.

Tip: Bake your pieces on parchment paper to avoid sticking. And make sure to let the gingerbread cool completely before trying to assemble.

Step 2: Prepare the Royal Icing

While the gingerbread is cooling, whip up your royal icing. You’ll need enough to both assemble and decorate the house. If you plan to do intricate piping or decorations, make sure the icing is stiff enough to hold its shape. If it’s too runny, just add more powdered sugar.

Step 3: Assembling the House

Start with the walls. Use royal icing as glue and allow each piece to dry for about 10-15 minutes before moving on to the next. You might want to set up a temporary support system (like leaning the walls against something until the icing hardens).

Once the walls are secure, attach the roof. Make sure it’s sturdy before decorating, as the weight of decorations can cause the roof to slip if the icing isn’t completely dry.

Tip: Some people use a can of beans or rice to hold the structure in place while the icing sets. It’s a small detail, but one that can save you from frustration.

Step 4: Decorating

This is where you can let your imagination run wild. Use your royal icing to pipe snow on the roof, windows, or around the door. Stick your candy pieces to the house—gumdrops for shingles, a candy cane for the door frame, maybe a marshmallow roof for that snow-capped look.

Don’t forget to decorate the base of the house as well. Crushed graham crackers can mimic a snowy ground, or you can use additional candy pieces to create a candy garden.

Step 5: Final Touches and Display

Once everything is decorated, leave the house to dry completely. This can take anywhere from a few hours to overnight, depending on how much icing you used. Once dry, place your house on a festive platter or display board, and enjoy the results of your hard work!

Common Problems and How to Solve Them

1. The House Won’t Stay Together:

• Solution: Ensure your icing is thick enough. Use royal icing rather than buttercream, and consider allowing each section to dry before adding another.

1. The Gingerbread is Too Soft or Too Hard:

• Solution: The dough should be sturdy but not overly dry. If it crumbles easily, try reducing the baking time next time, or make sure your dough is cool before you cut the shapes out.

1. Decorating Frustration (Candy Falling Off):

• Solution: Patience is key! Use enough icing to “glue” the candy pieces down, and let the icing dry before moving the house around.

What Others Are Saying About Gingerbread Houses

1. Emma, 34, UK: “I’ve been making gingerbread houses with my kids every year, and we’ve tried all kinds of recipes. The key is not rushing. Let it all dry properly, and the results are always worth it.”
2. Carlos, 47, Mexico: “I’m not the best baker, but gingerbread houses are a tradition. I’ve learned that royal icing is the secret to a house that actually stays together!”
3. Chloe, 23, USA: “I’ve always made these as part of holiday parties. My advice? Don’t overthink the decorating. Even if it’s a little messy, it adds to the charm!”
4. Zara, 52, India: “I prefer to make my gingerbread houses with my family during the holiday season. It’s a fun way to bond and bring a festive spirit into the home.”
5. Jiro, 61, Japan: “Making a gingerbread house with my grandchildren is always the highlight of the year. The smiles on their faces are priceless.”

Conclusion

Making a gingerbread house is more than just a holiday craft—it’s a way to bring people together, share creativity, and create memories. It’s a fun, tasty challenge for bakers of all skill levels, whether you’re aiming for a simple little cabin or a grand gingerbread mansion. With the right tools, a little patience, and a lot of love, your gingerbread house can become a beautiful, delicious work of art that will bring joy to all who see it.

So, roll up your sleeves, gather your ingredients, and get ready to create a masterpiece. And don’t forget to enjoy the process—after all, the best part is sharing it with others.