Royal Icing
 
Makes 3 cups
Ingredients
  • 4 cups (480 grams) confectioners’ sugar
  • 5 tablespoons (35 grams) meringue powder
  • ⅓ cup (80 grams) plus ½ tablespoon (7.5 grams) cold water, divided
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat confectioners’ sugar and meringue powder at low speed until combined. Switch to the paddle attachment. With mixer on medium speed, add ⅓ cup (80 grams) cold water in a slow, steady stream, beating until thick and fluffy, about 3 minutes. Remove 1½ cups icing from bowl, and spoon into a piping bag fitted with a #10 piping tip. You will use this icing to hold the main pieces of the house together.
  2. Add remaining ½ tablespoon (7.5 grams) cold water to remaining 1½ cups icing, and beat until combined. Spoon icing into a piping bag fitted with a #2 piping tip. You will use this icing to decorate the house. Icing will keep refrigerated for up to 24 hours. Cover with plastic wrap, pressing wrap directly onto surface of icing to prevent it from hardening. (It will become lumpy and dry if exposed to the air for too long.) Let icing come to room temperature before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/gingerbread-ski-chalet/