Reviewer:

Reviewed: Dec. 6, 2010

This was the perfect consistency and worked great to assemble & decorate our gingerbread houses. For taste, I would add a bit of vanilla though!

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Reviewer:

jennifer_95

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

Reviewed: Dec. 6, 2010

Having worked in Gingerbread construction for many years I would say this is the standard 'Royal icing' recipe. To cement walls and roof tiles you want a firm icing. To create 'snow drifts' you'll want something softer. Think about where you're going to use the icing before you add all the sugar. It will be a little thick for piping with a small tip if you add all the sugar.

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Reviewer:

Juliette

Reviewed: Dec. 5, 2010

We used this recipe for our graham cracker houses and it worked out great! I would love a icing recipe that doesn't require separating eggs though!

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Reviewer:

Holly D.

Reviewed: Dec. 5, 2010

Tasty and became very hard. Perfect for gingerbread houses.

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Reviewer:

RFunk

Reviewed: Dec. 5, 2010

I don't know what I did wrong - measured carefully - but I found this too thick to pipe onto gingerbread cookies. Added an egg white and it turned out just fine.

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Reviewer:

Jay3fer

Reviewed: Nov. 29, 2010

This was perfect for making gingerbread houses! It was easy to make and held everything in place. I added color to some of it and it still turned out great. It tasted fine, but next time I will probably use the suggestion of other reviewers and add a little bit of vanilla. I think that would make it taste amazing.

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Reviewer:

Mrs. W.

Reviewed: Nov. 13, 2010

I used this on gingerbread men. I divided and made seperate colors and some just with the white outlining. I added vanilla as one reviewer suggested. I mixed the cream of tartar and egg white together than slowing added confectioner sugar to my desired consistancy. I will use this recipe again.

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Reviewer:

Runnergirl

Cooking Level: Intermediate

Living In: Cypress, California, USA

Reviewed: Nov. 9, 2010

Great icing, I used for piping as the recipe goes but then dilluted with water to flood the cookie. Dried smooth, hard and sweet, I added vanilla for extra flavor and this did nothing to the color or texture. It was a good frosting for adding color to as it is easy to blend, be sure to let dry Completely before stacking or icing over with another color! Great for my needs! Would get 5 stars however the recipe as it stands I think needs a flavoring like vanilla, orange or something for added taste.

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Reviewer:

sweetsusieq

Cooking Level: Intermediate

Home Town: Dillingham, Alaska, USA

Living In: Girdwood, Alaska, USA

Reviewed: Oct. 31, 2010

Made as instructed, except that I halved it because it was just my daughter making one small house. I used powdered sugar, if that makes a difference. I added several drops of thick food coloring GEL, and it did not affect the consistency whatsoever. This held up very well, and dried in about an hour, so that she could start decorating. Great recipe, thanks!

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