A gingerbread house isn’t just for Christmas! As a matter of fact, I think it’s fun to make them for every holiday 🙂.
The perfect buttercream frosting for a gingerbread house needs to be thick, sturdy, and quick-drying to hold everything in place while still being easy to pipe for decorative details. Unlike the traditional frosting used for cakes, this version should have a higher ratio of powdered sugar to butter, creating a firmer consistency that acts almost like edible glue.
Here is what you will need to make the perfect frosting:
- 2 sticks unsalted butter (softened)
- 3 teaspoons pure vanilla extract
- 4-5 cups powdered sugar (sifted)
- 2-3 tablespoons heavy cream (as needed)
Place the 2 sticks of softened butter in a large glass bowl. Using a hand or stand mixer, whip the 2 sticks of unsalted butter until smooth. Add the vanilla extract. Next, fold then beat in the powdered sugar, 1/2 cup at a time. If it gets too thick to beat, add a small amount of heavy cream. Repeat until all of the powdered sugar is gone.
Remember…thicker is better for a Gingerbread House!
Here are some of our creations made using the homemade gingerbread house frosting.
