No-Bake Gingerbread Houses
Affiliate links are included below.
- Graham Crackers (you’ll need 7 squares for each house)
- 1 batch of icing (see below for recipe)
- Quart size zipper freezer bags (I recommend not getting the cheapest brand, as they’ll rip! Discount grocery stores are a good source for these bags.)
- Packing tape (for sealing the bags)
- Candy for decorating
- Round piece of cardboard for a base (I’ve used cardboard squares covered with freezer paper, I’ve cut my own circles out of cardboard boxes and then wrapped those with freezer paper, or you can use cake circles, shown below. A package of 10 has enough for 2 years of gingerbread houses for our family.)
- Beat the egg whites (or meringue powder + water) with an electric mixer at high speed.
- Add cream of tartar and beat until mixture is somewhat stiff.
- Gradually add the powdered sugar, beating after each addition. Beat on high until it’s very stiff. You want the peaks of icing to be able to stand up straight.
- Note: This recipe makes enough for a couple of houses (varies depending on size of house, and how much frosting you end up using.) For our five children to each make a house, I usually make 3 batches of this recipe. I used to triple the recipe, but every year we’d ruin our mixer because it was just too much for it to handle. Finally, I started mixing up smaller batches and this works much better. I usually mix up one batch, and then I let the younger children get started on their houses while I mix up a double batch for the older kids. My mixer is able to handle a doubled batch, but it’s a strain for it to do more than that at a time.