Homemade Gingerbread House Recipe (that anyone can make!)

Cream, the butter, vanilla and sugar.

Beat in the corn syrup, molasses, honey, ginger, cinnamon, salt, nutmeg and allspice.

Add the flour and water slowly alternating between them.

Knead the dough adding more flour or water as needed. Dough should be stiff enough for rolling

Chill dough for 20 minutes then and create a cutting template using parchment paper.

Using the parchment paper template, roll out the dough until it's about 1/2 an inch thick. Cut out the pieces of the house.

Bake at 350° on parchment or a lightly greased baking sheet for 10 minutes. Reduce the heat to 300 and bake another 10 minutes. You want the dough to be hardened so that you can easily make it into a gingerbread house.

Decorate your pieces before assembling the house, so you don't risk breaking the house while trying to decorate.

Make sure to use internal support to keep the gingerbread house standing and show pictures of that as well.

Combine the meringue powder, water, and cream of tartar and mix until the powder dissolves completely.

Slowly add the powdered sugar beating on low speed.

Once all powdered sugar has been added, turn to medium speed and beat for four minutes, scraping the sides occasionally until icing is fluffy.

Add extracts and mix gently.

Cover with a damp cloth to keep from hardening and use right away.

This is the icing you use to cement everything together.

To pipe decorative lines on the assembled house, or to make hanging icicles add some of this frosting to a cup and add drops of water one by one until it’s the consistency you’re looking for.