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 allergen-free.

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!
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