Gingerbread Cookie & Royal Icing Recipes

Cookie for the Gingerbread House
I use this recipe from The Food Network.  I typically double the recipe as my projects tend to be larger.  I DO NOT use the royal icing in this recipe.  I have a variation that I find drys faster, and bids a bit more stiffer.


Royal Icing Recipe
This recipe will yield enough icing for a large project. Consider dividing the recipe in half for smaller projects as it does not keep well.

Ingredients
5 Tbsp   Meringue Powder (I prefer Wilton)
1 lb   Powdered Sugar
1/2 cup, minus 1 Tbsp of Water
1 Tbsp of a good quality Vanilla (Mexican Vanilla if you can)

Procedure
On low speed, in the bowl of a stand mixer, or another large (5 quart) bowl, mix together the Meringue Powder and Powdered Sugar until combined.  (Using the paddle attachment, not the whisk).

Measure the Water into a 1/2 cup measuring cup, then remove 1 Tbsp.  Now measure 1 Tbsp of Vanilla into your measuring cup of water.

Slowly stream the Water/Vanilla mixture into the Meringue Powder/Powdered Sugar mix, while the mixer is on low speed.

Once incorporated, your product will be the consistency of toothpaste.  Pause the mixer, scrape the sides of the bowl, and add your splatter guards - this gets a little messy.

Bring the speed of the mixer up to high (2 clicks from the highest setting on my model).  You will mix the icing for 5 - 10 minutes.

Your end product needs to be stiff peaks, even if you intend on using a thinner product for your project.  You need to bring the recipe to stiff peaks to ensure that the Meringue Powder is fully activated so that you will have a glossy and solid drying end product.

Store your icing at room temperature, and always covered with a plastic wrap product (Cling Wrap, Press'n Seal, etc...).   Each batch of icing will be workable for about 9 - 12 hours (depending on climate, humidity, etc...).

More Fluid Icing
If you prefer a more fluid or "flow" icing then scoop a portion of your icing, from the stiff peak stage, into another bowl. Add any coloring agents FIRST, and then add water in increments of 1 Tbsp at a time.  Stir thoroughly in between each addition of water until you have the desired consistency.