With an eye on the food allergy community as a unique group of consumers since 2008, we're on a quest to find and share ways to continue enjoying the good things in life.


19 December 2008

Frosting and Icing for Homemade Gingerbread Houses


I've noticed a lot of recent visitors to Food Allergy Buzz are looking for egg-free icing recipes for gingerbread houses. I found the recipes below on cookinglight.com. They may be worth a try.

Royal Icing 
1 cup confectioners’ sugar, sifted
Juice of 1/2 lemon (about 2 teaspoons)

Combine ingredients and whisk to combine. Thin with water, as needed. Yield: 1/2 cup

Author: Martha Stewart Living

Royal Icing (if you only wish to avoid using raw eggs)
1/4 cup meringue powder (usually made of egg whites!)
1/2 cup water
4 cups confectioners’ sugar
Food coloring (optional)

In a medium bowl, beat together meringue powder and water until soft peaks form. Gently stir in sugar until fully incorporated. Icing consistency can be adjusting by adding more or less water by the tablespoon. Beginning with a few drops of food coloring, mix well to achieve desired colors. Yield: 3/4 CUP

Author: : This recipe courtesy of Tamara Dilworth and Daniele Boglivi
Source: Royal Icing with Tamara and Daniele -martha stewart living

I thought perhaps some of you might have other suggestions. If you do, please send in a comment to help with this gingerbread icing challenge! And hurry!

[EDITED to add] I found an interesting post about egg-free icing on another blog called Hoppo Bumpo: The great eggless royal icing experiment. Check it out!

5 comments:

The Sensitive Baker said...

Be careful, though, because virtually all meringue powder contains powdered egg white. There is one place I know of doing egg-free meringue, in New Zealand, Angelfood.co.nz -- I'm still waiting to try it in gingerbread, though.

Gingerbread houses made with egg-free "cement" tend to have the roofs slide off, but they still taste wonderful!!

Happy holidays,
Sandee Hier
The Sensitive Baker

Jennifer B said...

I am glad you sent in your comment; I had thought the meringue powder was a no-no too since meringue is made from eggs! I think I will go back into the post and highlight that fact since it may not be obvious. Thank you, Sandee!

ML said...

We found an egg substitute called Ener-G Egg Replacer. It worked great! Here is the recipe we used:
2 cups confectioners sugar
4 tsp egg replacer
5 tbsp water

Mix water and egg replacer together and add to sugar. Beat on high with a whisk attachment until stiff peaks form. ( Cover unused icing with a wet dishcloth to prevent hardening once you have made it to keep it soft)
Our Gingerbread house is made of real gingerbread, quite large and heavy. This egg replacer worked great. In fact, it was much easier to get the candy off when we wanted to eat it, and the house remained intact until all the candy was gone!
I hope it helps others who have this allergy.
Mary Lou Saxton

Jennifer B said...

Mary Lou, thanks so much for this helpful info! It sounds great!

suzie said...

um does anyone have a recipe for frosting that is free of eggs nuts milk soy and gluten or any kind of grain my sons turning a year old and he has a ton of allergys so im making jello cupcakes and don't know what to top them with. any one got any ideas.

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