Content

• To step
• Method 1 of 3: Egg white icing with egg white
• Method 3 of 3: Egg white icing without egg white
• Tips
• Warnings

Egg white glaze is a delicious, glue-like substance used to stick gingerbread houses, elf houses and other edible hobby projects together. It dries very hard and is very suitable for gluing porous cake surfaces together.

To step

Method 1 of 3: Egg white icing with egg white

1. Ready

Method 3 of 3: Egg white icing without egg white

1. Gather your ingredients. You need:
   • 110 grams of icing sugar
   • 2 teaspoons of milk substitute (rice milk, soy milk, almond milk); or use water
   • 2 teaspoons of light corn syrup
   • 1/4 teaspoon vanilla extract
   • Food coloring (if desired) - paste or powder
2. Place the icing sugar in a medium sized mixing bowl. Add the milk replacer or water.
3. Stir the ingredients together until a soft paste begins to form.
4. Add the corn syrup and vanilla extract. The glaze will now shine; it is ready to use.
   • If it seems too thick, add more corn syrup.
5. Remove equal parts from the bowl if you want to add food coloring. Put the different parts in different bowls and add the coloring agent according to the instructions on the package.
6. Use the non-egg white icing straight away. If you're not going to use it right away, cover it with a clean, damp cloth to lock in the moisture.

Tips

• The proportions in this recipe are estimates; you may need to add more powdered sugar if it is too moist or more protein if it is too dry.
• If it's tricky to glue the gingerbread house, let the icing sit for a few minutes and stir again before using.

Warnings

• You can mix the icing by hand or with a mixer, but the consistency you want is quite stiff, which can be a tough job for your muscles or your mixer.
• Prepare for a sticky mess if your bag starts to leak, or if you get the icing on your hands.
• Raw eggs can contain salmonella if they come from an infected source.