Gingerbread House Frosting

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Karen “farraway1”


2 lb powdered sugar
1 tsp vanilla
1 dash salt
1 1/2 – 2 cups shortening
Up to 1/4 cup milk or milk substitute


Combine powdered sugar, shortening, salt. Mix in milk of choice – perhaps about 1/8 cup – until reaching the right consistency.

Mix and mix until nice and creamy. Add in vanilla after the frosting is mixed; otherwise it will bind with the powdered sugar and you will have lumps.

It needs to be a little stiffer for the gingerbread house than if you were decorating a cake.

Using more shortening makes it creamier. Using less shortening and more milk will make it harden better and be less creamy and sweeter.



Margarine appropriate for your allergies may be used in place of shortening.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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