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In Major Need Of gluten-free Icing

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I was just about to make some gingerbread houses and all of a sudden I remember: You need omething to stick the pieces together! please HELP!

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I use Duncan Hines. But be careful, there is a new Duncan Hines icing that is not gluten free - (I forget which one, it's like whipped or something.....) so make sure you read the label.



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Guest Mari

Try Cherrybrook Kitchen Icing. It's fantastic!! You can get it at

Whole Foods, plus other places (some Targets).

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Making your own is also pretty easy. You need philidelphia cream cheese and butter and powdered sugar.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

4 cups powdered sugar ( this is slightly more than 1 box which is irritating, I just use one box but you may want a little extra to make it stiffer)

BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition.

Add food coloring as needed.

You can also make icing with powdered sugar and milk, but its not as sticky. With the cream cheese its is PERFECT for gingerbread houses. I like making my own best, as i can control the consistency and it sets up nicely where the premade icings tend to stay gooey, which is yummier but not as useful for contruction purposes.

Did you make the gingerbread yourself? Is there gluten-free gingerbread? I won a gingerbread house contest once. Love gingerbread houses.


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I you need a stiff, low dairy icing, I'd recommend a boiled white icing that has egg in it. Any public library should have cooking books on dessert topics and icings and the ingredients are gluten-free if you make it yourself. Ok, found my receipe, I think this is what you need:

2 egg whites

1 and 1/2 cup sugar

5 tablespoons water

1 teasp vanilla

1 teasp light corn syrup

pinch salt

2 large cut up gluten free marshmallows (if not available, then I'd use a couple of tablespoons of marshmallow FLUFF, which I understand is gluten-free).

Place ingredients Except marshmallows and vanilla, in top of double boiler over boiling water, beating constantly with beater (about 7 minutes or until mixture holds a peak, you want the icing to have a good stiffness as you want it to dry out after you construct your house, if the icing is too soft, the walls will not hold up and will collapse. A butter or shortening based icing would melt at room temperature and again the walls would collapse). Remove from heat, add vanilla dn the cut up marshmallows and beat til cook and thick enough to spread.

To finish gingerbread house, you'll need a new, never used with Gluten pastry bag with a scalloped shaped nozzle (or round shaped if you prefer). Pack a small to medium amount of icing into bag and squeeze icing onto the "gingerbread" house joints to keep the walls together and then use remaining as the extra touches to the house and windows, etc.

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