This past week, the kids were busy making gingerbread houses for a school extra credit project. Having been one of those kids who grew up never making a gingerbread house, I wasn't quite sure how to handle this challenge. But the twins embraced it. One went off to find books at the library to help her in her pursuit. The other put his ideas to print in an elaborately detailed drawing. We all came out alive on the other side (mostly) ~ and better for it. Here are the recipes we used:
Royal Frosting
5 1/4 c powdered sugar1 T + 1 1/2 t cream of tartar
1/2 c egg whites
Sift sugar, add egg whites and cream of tartar to sugar. Comine ingredients with mixer on low speed, then beat on high for 2-5 minutes until the are snowy white and fluffy. Keep the icing bowl covered with a damp cloth to retain moisture.
*This frosting was amazing - sort of like rubber cement. Veronika Gunther, author of the book Making Gingerbread Houses says, "Buying prepared icing won't save you any time or effort - most icing contains shortening or butter that will soak into the gingerbread and could cause your house to soften and collapse."
Pastillage
1 T gelatin
1/4 c + 2T water
4 1/2 c powdered sugar
Dissolve gelatin in water, then add powdered sugar and mix well. Keep mixture covered with wet towel. If pastillage dries out, knead powdered sugar in just before using.
Fondant
8 T unsalted butter (1 stick)
3/4 t vanilla
1/4 t salt
2/3 c sweetened condensed milk
5 c sifted powdered sugar
Beat the first 3 and beat ingredients until soft. Add milk slowly and beat mixture until it is very light. Add sugar cup by cup. Dust work surface with another cup of powedred sugar, turn fondant onto surface and work sugar in with hands.
