Rachel's Gingerbread House Frosting
We made these every year when I was growing up. Use the frosting to glue together pieces of gingerbread or if you dont have time to make gingerbread, you can use graham cracker squares.
We made these every year when I was growing up. Use the frosting to glue together pieces of gingerbread or if you dont have time to make gingerbread, you can use graham cracker squares.
- Carbohydrate 45.70738890944 g
- Cholesterol 0 mg
- Fat 0.06271243264 g
- Fiber 0.000466666673620542 g
- Protein 1.079364 g
- Saturated Fat 0.009167686528 g
- Serving Size 1 1 Serving (56g)
- Sodium 17.0511176597333 mg
- Sugar 45.7069222427664 g
- Trans Fat 0.0160760313472 g
- Calories 184 calories
Step-by-step
- Beat until stiff enough to hold shape.
Powdered sugar and raw egg whites create a structural mortar far stronger than standard buttercream, relying entirely on protein cross-linking rather than fat. Cream of tartar functions here as an acid stabilizer, lowering the pH to strengthen the albumen bonds so the icing holds vertical weight without sagging.
Achieving Structural Integrity
Room-temperature egg whites whip faster and incorporate more air than cold ones due to decreased surface tension. Whip the mixture on medium-high speed for roughly 8 to 10 minutes until glossy, sharp peaks form that refuse to curl at the tips. Peppermint extract provides aromatic lift without introducing excess moisture that could destabilize the sugar matrix. Apply this icing immediately upon reaching peak stiffness, working quickly before ambient air begins to crust the surface.
- Cover the mixing bowl with a damp cloth continuously to prevent premature crusting.
- Thin overly stiff batches with a single drop of water at a time to avoid structural collapse.
- Substitute pasteurized liquid egg whites at a 1:1 ratio if raw eggs pose safety concerns.
