Chef Blount's tips and tricks for successful gingerbread houses
- 1 lb. Butter
- 12 oz. Brown Sugar
- 1 lb. Molasses
- 3 lbs. 8oz. All Purpose Flour
- 1 tablespoon + 1 teaspoon Cinnamon
- 1 tablespoon + 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cloves
- 2 teaspoons Salt
- 11 oz. Cold Water
Cream butter, brown sugar, spices, and salt until light and fluffy. Add and blend molasses. Add flour and mix to combine.
Add cold water and blend. Refrigerate to set. Bake at 350 degrees until done—approximately 15-20 minutes.
- 1 lb. Powered Sugar
- 2 Egg Whites
- 1 teaspoon Cream of Tartar
Add egg whites to sugar and cream of tartar. Beat on high for 3-5 minutes until snow-white and fluffy. Keep covered with a damp towel to retain moisture and avoid hardening.
Royal icing is the best choice for assembling and decorating gingerbread houses. Most
other icings contain shortening or butter that will eventually soak into the gingerbread
and could cause your house to soften and collapse.
This recipe is courtesy of Chef Goeffrey Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, click here.