Make Your Own Gingerbread House | Day 2
By Ellen L. Published: 2016-12-24We're making a Hansel and Gretel inspired gingerbread house! This is Day 2 of our step by step guide to making your own gingerbread house where we construct the gingerbread house from the gingerbread shapes baked on Day 1. It's house construction time!
Check out our previous post Make Your Own Gingerbread House | Day 1 to find the recipe for gingerbread dough, our downloadable gingerbread house templates and step by step instructions for making and baking the dough, . To find out how we decorated the candy house and get tips on which candies make the best decoration please see our next post Make Your Own Gingerbread House | Day 3.
Make Your Own Gingerbread House
Step by Step Instructions
Make royal icing* and build your gingerbread house.
*Royal icing is used to glue the house and decorations together and to decorate the house and landscape.
Pasteurized Egg Recipe
Prep time: Cook time:
(For making the egg white royal icing we pasteurize the egg first. Its easy to do!)
3 medium eggs
3 cups water
Allow eggs to come to room temperature by leaving out for 1 hour. Fill small pot with water and carefully put eggs in. Cook over medium heat until temperature reached 150F or 65C. Remove from heat and let eggs sit in pot for 3 minutes. Remove egg and allow to cool before using.
Tip: The pasteurized egg white will be a bit whitish in spots. This is normal and will not affect your recipe.
Royal Icing Recipe
3 pasteurized egg whites (see recipe above), or 6 tbsp/3 oz
1 tsp vanilla extract
4 cups icing sugar
3 tbsp water
Beat egg whites and vanilla til frothy. Add the sugar little by little until incorporated and shiny. Using high speed beat till soft peaks form, about 5 minutes.
Your bowl of white icing should have a consistency like toothpaste if using for 'glue' or piping outlines and details. If using for covering a large area or for icicles, the icing should be thinner with a consistency like honey.
To adjust if too thick add in room temp. water, 1 tsp* at a time until the desired consistency reached. If too thin add in more icing sugar, 1 tbsp at a time, until the desired thickness is reached.
*Tip: Use a water spray bottle to add water to icing to thin out. Much easier to control the water amount.
|Thick royal icing glues the walls|
Pack one squeeze bottle with thickish royal icing* (I just use spatula to squish it into bottle) and apply to the gingerbread wall edges (where walls will meet) and wall bottoms and build the walls of your house on top of your cookie base, using sturdy glass cups to prop walls up as the icing dries. It's okay if the icing is messy here cuz you can cover it later with your decorations. You should sit everything, house and house base, on top of a board of some sort so that you can move it around easily after completion. We used a wooden chopping board. Let the icing dry completely, a few hours at least or overnight.
|Decorative roof scallops|
|Cookies and milk for Hansel and Gretel|
When the house icing glue is dry and you have finished adding the interior decorations to the house you can add the roof on to the house walls, again with the thick royal icing. As the roof is sloped, do hold the roof in place for a while with a prop of some sort (or with your hands as I did) until the icing is set enough that it doesn't slide. Assemble chimney and glue on to roof. Let the house dry completely overnight.
Cover your royal icing and keep in refrigerator overnight. Sleep tight and let dreams of sugar plums dance through your head in anticipation of Day 3 - gingerbread house decoration!
See the rest of our step by step 3 day guide:
More Christmas Comforts at The Hong Kong Cookery:
Snowball Melting Moments Cookies 雪球融化時刻餅乾
Almond Nougat Candy 杏仁牛軋糖
M&M's & Vanilla Winter Ice Cream 冬季冰淇淋
Chocolate Dipped Biscotti 巧克力意大利脆餅