NEW HAVEN, Conn. (WTNH) -Learn how to make the perfect icing for your gingerbread houses from Joanna Siciliano and Mary Pizzuto of Haddam-Killingworth High School.
Ginger bread house and royal icing recipe
*7 ½ Cups all purpose flour
*3 tsp cinnamon
*3 tsp nutmeg
*3 tbsp ginger
*1 ½ tsp baking soda
*¾ tsp. salt
*¾ cups granulated sugar
Mix all the above and place in kitchen aid mixer
*1 cup molasses – bring to boil on stove top
*6 ¾ oz. brown sugar
*12 oz. butter
Add to Molasses after boils (Melt butter and Brown sugar)
Mix in with dry mixture
Once you combine the two mixtures add in eggs one at a time
Roll out dough onto a sheet pan with parchment paper ½ inch thick. Cut out house shapes in dough (do not remove any excess dough) Bake dough at 350 degrees for about 15 minutes or until dough starts to brown a little. (Firms up) (hard cookie) When dough comes out of the oven re-cut out shapes and let cool. Remove excess dough when gingerbread has cooled!!!!
Do not cover gingerbread let it sit out and stiffen up!
8 egg whites
3 pounds (12 CUPS) confectionary sugar
2 tsp. cream of tarter
1 tsp. real lemon juice
Combine all ingredients until completely mixed
Always keep icing well covered and refrigerated when not in use