Royal Icing for a Gingerbread House

This recipe will see you through assembling and decorating a 6-by-7-inch gingerbread house with plenty left over for snowdrifts and other essentials.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 2 cups
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Ingredients

1 pound confectioners' sugar

2 tablespoons meringue powder

1 teaspoon pure vanilla extract

1/2 teaspoon peppermint extract

Directions

Special equipment:
2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip
  1. Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip.

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