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Here, I used royal icing that was piped on top of each other to create 3D structures like these windowsill “baskets” and filled them with sprinkles. I piped 3D flower beds for the front of the house, and filled them with sprinkles too (can you tell that I love sprinkles?). Pipe royal icing along the top of the walls and top edges of the front and back of the house panels. Pipe more royal icing on the base to stick the front (or back) of the house, perpendicular to the wall (Image 38). Step 17 – Assembling the side walls of the gingerbread house.
For the Icing
This recipe will make enough to do either one of these. While the dough is chilling, prepare the gingerbread house template. You can even do this the day before, to save time. There is no comparison to store-bought icing over our fluffy homemade gingerbread icing. It’s a must when creating a gingerbread house recipe!
Royal icing for gingerbread house
Remember, there are no rules when it comes to decorating. Royal icing is the “glue” that holds the house together. It’s also the glue adhering any candies to the walls and roof. As you can see in these photos, I covered the roof with royal icing before piping the buttercream on. As the royal icing dried, it gently dripped off the sides and looked like snow. This template will give you a small-medium house that’s totally approachable.
You can download your free gingerbread house templates by clicking the links below:
Such as a glue stick, cardboard, and craft or utility knife (Image 16). But if you do love a sweet gingerbread cookie, then decorating the cookie with royal icing will add that extra layer of sweetness to it. I use less cloves because I find ground cloves can easily overpower the gingerbread house flavors. The art of making a gingerbread house doesn’t have to be difficult to master. This specialty ingredient hardens quickly and is more fast-drying than butter frosting.
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Once all the walls are “cemented” on to the base, and to each other, pipe more royal icing on the inside to reinforce the joints (Image 40). Snip off the end of the piping bag (about ½ cm opening) with royal icing. Pipe a line of royal icing on the base to stick the wall (Image 37). Place the royal icing in a large piping bag or a ziploc bag (Image 36).
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However, you can also use egg whites instead of meringue powder and water. The icing makes a huge difference when decorating a house and gives it extra stability. This recipe is the best icing for building and decorating. It’s light and fluffy, easy to pipe but also dries hard. Of course, you can also turn to tools that do all this work for you.
The dough and gingerbread is very forgiving! It's not necessary, but I also recommend scoring the cuts before baking and then fully cutting them while hot. The problem I encountered had to do with the construction of the piece. The roof was too long and covered up the sides..at 9 inches..that is long, so trim them shorter.
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Take the end of a gingerbread house (one of the pointed end pieces) and pipe a thick line of icing along the bottom. Alternatively, you can use melted chocolate to stick the gingerbread house pieces together. Chocolate will harden faster than royal icing, but it might be a little more messy to work with.
Dough was easy to roll and baked up delicately sweet.3. Made my own house design, cutting template pieces from plain 8.5X11 paper. Plenty if your house is within letter width/ht.4.
A few dashing gingerbread men are also a nice touch. Immediately after removing the gingerbread from the oven, place your prepared patterns on top of the dough. Use a sharp knife (or pizza cutter!) to trace and cut out each shape. Discard paper patterns and place each cut-out on a wire rack. If your dough is still a little soft at this step, it’s okay.
These awesome Gingerbread Pop-Out Cutters simplify the design process in a snap. Just roll your dough, cut out two of each shape, imprint the design, and bake — you’ll have a sweet house that fits together perfectly, no math required! The right tools will make your construction project go much more smoothly. You’ll need a few baking basics like a rolling pin, parchment paper, a thin spatula, a sharp knife, and piping bags. You’ll also need an electric mixer for the royal icing.
I use a guide that is about 5 – 6 mm thick for most of the dough. For smaller parts of the house (chimney, doors, window shutters), I use dough guide that is thinner, about 3 mm. The rolled out dough should fit inside a half sheet baking sheet. Do not knead the dough – the way you would with bread dough. Instead, simply fold the dough over itself a few times. The dough might be fairly sticky, so use the remaining flour to flour the dough and your work surface (Image 12).
Here’s the video tutorial to guide you along. You can watch me make this gingerbread house from start to finish, including rolling out the dough and decorating the house. Sprinkled throughout are my highly recommended tips and methods to guarantee gingerbread house success.
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