Anyone have a good edible recipe for gingerbread house frosting?!
Answers: I'll be having a playgroup with a few 4 year olds and though graham cracker gingerbread houses would be fun. Regular frosting would be too soft, and wouldn't harden at all. But all the recipes I've seen for gingerbread house frosting usually involve beaten egg whites. Wouldn't that make it unsafe to eat, having raw eggs in it? If so, do you know a good alternative?
You need the royal icing recipe you are referring to. If you are concerned about the safety of using raw eggs (which shouldn't be an issue using fresh eggs) you can use the pasteurized egg white substitute which is sold in the mini cartons (not Egg Beaters) or you can buy powdered egg whites in the baking aisle. They need to be reconstituted with water before use.
Both of these options will give you the desired Royal icing results without risk of bacteria.
I would use plain old white cake frosting!
http://gingerbreadhousemaking.com
PLEASE answer my question...
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no its not unsafe but there is one thats like sugar, shortning, milk and vanillia and stir. it will be soft but after it sets on the house of a few second it will harden
no the danger is in the egg yolk not the whites
1 8-ounce package of cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
prepare frosting. In a mixing bowl, beat toghether the butter and cream cheese until creamy. Gradually add the powdered sugar and milk and continue to beat until the mixture is smooth and homogenous. Keep at room temperature until time to serve
google "Royal Icing Recipe" that is the type to use in a gingerbread house...it gets hard once you put it on the house. Most call for egg white (or meringue powder...found at any craft store or cake supply place) and they are safe since it is egg whites not egg yolks.