Icing for gingerbread

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   First, let's prepare the envelopes for icing. To do this, you need to cut off the corners and if the envelope is too large, then make it smaller. This is done so that the air comes out and when applying the icing, the icing goes deep into the envelope and it is easy to tie it. It is better not to use nozzles, as the protein glaze dries quickly and dried glaze will be difficult to remove from the nozzle.

2. STEP 2

   

   Now let's start preparing the glaze. To do this, wash the eggs with soda in warm water, after which we dry them.

3. STEP 3

   

   Add the whites to the container and add citric acid. Using a mixer, mix the whites with the acid for just a few seconds, just so that the acid disperses and the whites become more homogeneous.

4. STEP 4

   

   Then add powdered sugar (3-4) in several additions to the same container. Continue mixing all ingredients using a mixer. It is best to use high-quality powder so that it is not “sand”, but very finely ground. I always make the powder myself at home, grinding it as finely as possible.

5. STEP 5

   

   Add 1-2 drops of aromatic essence to the glaze and knead. I use vanilla cream. After kneading, air bubbles form in the glaze. Therefore, you need to knock the container with the icing several times, either on the table or, for example, on your knee. Gently mix the glaze again.

6. STEP 6

   

   Immediately paint the glaze in any colors you like, after transferring it into several containers and adding a specific color to each container. We add the dye using a skewer, namely, first we dip the skewer a little into the dye, and then we dip this skewer into the protein glaze. If necessary, make the color more intense, you can add a few more drops of dye and mix again.

7. STEP 7

   

   Now we transfer the finished glaze into bags and tighten them tightly with tape. Icing is ready! Now let’s experiment a little and decorate the gingerbread cookies with colored glaze.

Comments on the recipe

Moderator Ksenia

15.09.2023

4.9

I made gingerbread icing at home to decorate gingerbread cookies. I prepared it from the white of one egg. I needed 7.5 tablespoons of powdered sugar. I also added half a packet of vanilla sugar. I didn’t use any dyes. The icing has a very pleasant taste with lemon notes. My daughter took an active part in decorating the gingerbread cookies. To do this, she and I used syringes for children's antipyretics. My daughter slowly ate half of the resulting icing, so there wasn’t enough for all the gingerbread. But I understand her, because it really is very tasty.