Christmas Gingerbread House

December 10, 2013 by Mary Ellen 16 Comments

Christmas Gingerbread House done in all red and white candies, so perfect for Christmas, the kids will love it.

Christmas Gingerbread House

Here is number two of the three Christmas gingerbread houses I plan on doing. The other one is sitting on the counter just having been assembled. I don’t know why but I could figure out how to put the roof on it. It took me an hour to figure it out, it is different than the first two I did. This house is so easy to put together, it won’t have you scratching your head until all of a sudden you have a light bulb moment. Go on over to That’s My Home to get the recipe for the houses and to see the other house I made.

I did this house in all red and white with a touch of green holly leaves on the door. I have never done one this way and I do like how it turned out. I had bought the prettiest red and white candy canes but could not get them out of the package without breaking them.

This house is half done and I thought it good to show how important it is to do a little yard around it. Use marshmallows for the bushes and ice cream cones for the trees. Use tip number 74 to do the trees and shrubs. Use tootsie rolls for log piles and you can make a cute sled with chuckles candy and mini candy canes. I haven’t been able to find any chuckles yet this year so can’t show you an example, sorry.

You are going to need 2 batches of frosting to do the house depending on what you do.

Save Print

Christmas Gingerbread House

Author: Mary Ellen

Prep time: 15 mins

Total time: 15 mins

Serves: enough to do one gingerbread house

Christmas Gingerbread House done in all red and white candies, so perfect for Christmas, the kids will love it.

Ingredients

3 level tablespoons Meringue Powder
4 cups sifted confectioners’ sugar (approx. 1 lb.)
6 tablespoons water

Instructions

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use.
Yields 3 cups of icing.
Note: Royal icing should have good body and be moderately stiff: It will not create a lasting bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.