Gingerbread House Recipe

Sift your dry ingredients together and set them aside.

Microwave the vegetable shortening until liquid, but not hot.

In a stand mixer, whisk the shortening, sugar, and molasses; then add and mix in the egg until combined.

Switch to the paddle attachment, add dry ingredients, and mix on medium/low until a smooth ball forms without overmixing.

Roll out the dough onto parchment paper or a baking mat to an even 1/4" thickness.

Optionally, freeze the dough for 20 minutes.

Cut out shapes using your templates and remove excess dough, which can be re-rolled.

Bake the gingerbread in a 300ºF oven for 50-60 minutes until very firm.

Remove the baked gingerbread from the oven and let it cool completely before moving; it is now ready for assembly.

Combine egg whites, sifted powdered sugar, and cream of tartar in a stand mixer with the whisk attachment.

Mix on low to combine ingredients, then whip on high for 1-2 minutes; add vanilla extract and whip until white, no longer than 5 minutes.

Place the thick royal icing into a lidded bowl or container, ready to be thinned to your desired consistency.