Royal icing is the glue that holds a gingerbread house together. It’s usually made with egg whites, which help it dry firm and strong enough to do its job. Thanks to a bit of xanthan gum, this vegan version has good durability.
- 2-tsp. servingServings
- 4 1/2 cups confectioners’ sugar
- 1 Tbs. cornstarch
- 1/2 tsp. xanthan gum
- 1 pinch salt
1. Combine all ingredients in bowl of electric mixer fitted with whisk attachment. Beat at low speed 1 minute, or until thoroughly combined. With mixer running, drizzle 1/3 cup water down side of bowl so it doesn’t splatter, slowly increasing mixer speed until sugar is incorporated. Beat at medium-high speed 2 minutes, scraping down sides of bowl as needed. The icing should be thick and stiff enough so that whisk attachment leaves ridges when drawn through.
2. Scrape half of icing into medium pastry bag fitted with 1/4-inch or 1/8-inch round tip to use as glue for gingerbread house. For fine decorative work, switch to 1/16-inch tip. Cover surface of remaining icing with plastic wrap to prevent from drying out. Icing will stay pliable for several hours, and can be thinned with water, if necessary.
- Serving Size: Makes 2 1/2 cups
- Calories: 36
- Carbohydrate Content: 9 g
- Sodium Content: 3 mg
- Sugar Content: 9 g