Gingerbread icing: recipes with photos

The content of the article

• How to make icing for gingerbread
• Ingredient preparation
• Gingerbread icing – recipe
• Icing
• Dry
• White
• From sugar and water
• Lemon
• Protein
• Multi-colored
• No eggs
• White chocolate
• Chocolate
• How to decorate gingerbread cookies with glaze
• The tools

To make the usual confectionery products elegant, festive, the confectioners created a special coating based on powdered sugar. Glaze not only makes the gingerbread cookies beautiful, but also allows them to retain freshness longer. Before preparing icing for drawing on gingerbread cookies, familiarize yourself with the recipes and varieties of this decoration.

How to make icing for gingerbread

There are many types of coating for confectionery. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial colors). Some mistresses mistakenly believe that fudge for Easter cakes and rolls is also suitable for cookies, but this is not entirely true. Gingerbread icing has its own cooking features.

Ingredient preparation

To make a beautiful, high-quality decoration for cookies, you need to carefully consider the preparation of products:

• Powdered sugar. It must be sieved through a fine sieve – not a single grain of grain should remain. You can make from ordinary granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without icing sugar.
• Squirrels. Separate the yolks from the proteins very carefully so that not a gram of the yolk gets into the protein mass.
• A pastry syringe or special tools are very useful for decorating cookies.
• Small plates (bowls) are needed to mix new colors.

Gingerbread icing – recipe

Once all the ingredients are prepared, you need to properly process them. Place the squirrels in a container with the sifted powder and begin to beat at low speed, gradually increasing it. The consistency of the protein mass should resemble a thick white foam. Swipe it with a spoon – the trace should last 10 seconds. This is a sign that the base is ready. Further, the recipe for the glaze for gingerbread can vary, new components are added to the mass depending on the color.

Icing

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 305 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

Such a beautiful word is called royal icing, which is covered with gingerbread cookies. Ready tops of desserts resemble snowdrifts, and the name is translated. Fondant is made from a sugar-protein mass, to which dyes are added and used as a decor for ginger cookies or cakes. Depending on the purpose of preparation (pouring or drawing) sugar icing for gingerbread can be thicker or thinner. This is regulated by the addition of water or powdered sugar..

Ingredients:

• lemon juice – 15 g;
• icing sugar – 150 g;
• egg – 1 pc.

Cooking method:

1. Gently separate the protein from the yolk. Whisk the protein with a whisk so that it becomes homogeneous.
2. As soon as it is mixed, enter the sifted icing sugar, mix.
3. Add lemon juice, mix well until the desired consistency.
4. Ready icing can be painted and applied to gingerbread.

Dry

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 300 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: medium.

To prepare gingerbread decorations from albumin (dry protein), you only need protein, water and powder. Such aisation is used for inscriptions and outlines of drawings, for pouring the surface of products and for gluing (in the manufacture of three-dimensional figures – houses, other structures). Powdered protein glaze for gingerbreads is easy to prepare at home with strict observance of all the rules..

Ingredients:

• dry protein – 15 g;
• cold water – 85 ml;
• fine powdered sugar – 450-500 g.

Cooking method:

1. Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes to dissolve well.
2. Beat with a mixer at low speed, gradually adding powdered sugar in portions.
3. Beat until the consistency resembles soft peaks, that is, when removing the whisk, the fondant should retain its shape for some time.
4. > Once the mass has become glossy, shiny, you can begin to stain.

White

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 278 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: medium.

This fondant has a dense, elastic consistency, great for decorating gingerbread cookies. After drying, it becomes even, smooth, does not crack and does not crumble. The recipe for royal glaze is simple, but you need to carefully approach the preparation. If you suddenly have additional questions, you can find online videos and workshops on the manufacture of dousing. / P>

Ingredients:

• egg – 1 pc.;
• icing sugar – 200 g;
• lemon juice – 25 ml.

Cooking method:

1. Carefully separate the protein from the yolk so that it is transparent. If necessary, carefully remove the fiber with a fork..
2. Sift the powder through a sieve or cheesecloth and add to the protein mass in portions.
3. Stir the fondant with a spatula until the mass becomes snow-white.
4. At this point, introduce lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then the white icing for the gingerbread should be thick, not spread. This can be regulated with the help of powdered sugar – add it little by little, constantly stirring the mass.

From sugar and water

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 263 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

Fondant prepared according to this recipe will turn out translucent, it is easy to cover gingerbread cookies with it, and glue details for the house. The manufacturing process does not take much time, and the recipe consists of two simple components: sugar and water. As soon as the aising is ready, it needs to be allowed to cool slightly to a temperature of 70-80C, and only then can you start decorating products.

Ingredients:

• icing sugar – 450 g;
• warm water – 8 tbsp.

Cooking method:

1. Pour the powdered sugar into the container, which must first be sieved.
2. Add water gradually, stirring the mass with a wooden spatula or whisk.
3. The icing from sugar and water should be homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
4. Put the container on the fire and begin to gradually heat for 1 minute – so the sugar will completely dissolve. Cool the mass a little and decorate the gingerbread cookies.

Lemon

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 269 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

If you are afraid of eating raw eggs, then try to prepare an icing based on lemon juice. Sour fruit juice goes well with the sweetness of powder – it turns out a very tasty decoration. Sugar glaze with lemon juice is suitable for decorating Czech gingerbread, muffins and Easter cakes. If you don’t have lemon juice at hand, you can prepare a glaze with citric acid.

Ingredients:

• lemon juice – 2 tbsp. l or citric acid – 0.5 tsp;
• powdered sugar – 3 tbsp .;
• butter – 100 g.

Cooking method:

1. In a saucepan, mix the butter, powder, mash well.
2. Gradually inject lemon juice or acid previously diluted with 50 milliliters of water.
3. Rub mass thoroughly until smooth.
4. If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread cookies, then thicker.

Protein

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 282 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

There are many subtleties and secrets in preparing icing. For example, protein-sugar glaze should not spread, but drip slowly. To do this, you can not beat the protein too much – the mass will be saturated with oxygen and begin to bubble. Lemon juice must be introduced dropwise, constantly stirring, so that the icing acquires the desired consistency. Keep frosting in an airtight container..

Ingredients:

• lemon juice – 10 g;
• egg white – 1 pc.;
• powder – 230 g;

Cooking method:

1. Take a clean container, put protein in it, add lemon juice.
2. Stir the ingredients with a whisk, gradually adding powdered sugar.
3. As soon as the mass becomes homogeneous, it will hang from the corolla, and not flow – the preparation of the glaze from the protein is over. The perfect DIY handmade fondant is ready – you can start making painted gingerbread.

Multi-colored

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 247 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

How to cook beautiful gingerbread cookies, how to cover and decorate? On the Internet you can find many workshops on the manufacture of gingerbread – honey, ginger, custard, Tula and others. They are often decorated with colorful mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes, if possible.

Ingredients:

• powder – 200 g;
• lemon juice – 2 tbsp. l .;
• carrot, spinach, cherry, beetroot juices – 1 tbsp. l .;
• egg whites – 2 pcs..

Cooking method:

1. Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
2. Bring the mass with a whisk to the desired consistency.
3. Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
4. Colored glaze for gingerbread should be uniform, without lumps, only such a mass can be applied to products.

No eggs

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 304 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: easy.

This type of vegetarian, lean glazing can be safely used to decorate children’s gingerbread, cookies, and cakes. Egg-free icing hardens very quickly, so you need to quickly apply it on slightly cooled products. For flavor, you can add a little vanilla concentrate or dispense with lemon juice. If you have to decorate gingerbread cookies, then this master class will be very useful.

Ingredients:

• powder – 280 g;
• lemon juice – 4 tsp;
• water – 4 tbsp. l..

Cooking method:

1. Sift powdered sugar into a bowl.
2. Pour in the lemon juice dropwise, constantly rubbing the mass.
3. Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Put a little icing on a plate – the drop should not spread.

White chocolate

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 312 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: medium.

One name of this iceberg arouses the desire to bake homemade gingerbread cookies or make a gingerbread house for children. Before you make white chocolate icing for Christmas gingerbread cookies, stock up on a bar of quality chocolate, butter, and milk. The mass will need to be cooked on low heat or in a water bath in a stewpan with thick walls so that nothing burns.

Ingredients:

• white chocolate – 200 g;
• butter – 200 g;
• milk – 50 ml;
• sugar – 1 tbsp;
• salt – a pinch;
• vanillin – a pinch.

Cooking method:

1. Break the chocolate bar into pieces, put everything in a saucepan.
2. Put the diced butter here..
3. Place the container in a water bath: to do this, bring the water to a boil in a wide pan, then mark the saucepan on it so that the bottom does not touch the boiling water.
4. Constantly stirring, bring the mass to uniformity. Add sugar, pour milk and simmer fondant until thickened.
5. Immediately remove the stewpan from the fire, place it in a container with very cold water and beat with a mixer until the milk glaze begins to lag behind the whisk.

Chocolate

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 298 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty: medium.

This original method of preparing icing does not require brewing components. The recipe for chocolate glaze with starch does not contain butter or sour cream, it fits perfectly on hot and cooled pastries and does not harden too quickly. For the preparation of delicious fudge, it is better to use dark bitter chocolate – it has an ideal taste and texture.

Ingredients:

• potato starch – 25 g;
• cocoa powder – 3 tbsp;
• icing sugar – 100 g;
• water – 3 tbsp.

Cooking method:

1. Pour pre-sifted icing sugar into a bowl, add starch and cocoa.
2. Pour very cold water gradually and begin to grind.
3. The mass should become glossy, shiny, have a uniform consistency.

How to decorate gingerbread cookies with glaze

What could be the best decoration for the New Year holidays, a gift for friends and children? Glazed homemade gingerbread cookies or gingerbread houses, lovingly decorated and given from the heart. Pay attention to a simple master class that will help determine how and what to paint treats, what painting technique to choose:

1. Decide on the cookie recipe, select the molds for its manufacture. If you don’t have special ones at hand, cut them out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
2. If a complex pattern is supposed to be on a gingerbread, it is better to first circle it with a food marker and only then start painting the gingerbread.
3. Fill a pastry bag, syringe with the thinnest nozzle with prepared icing.
4. Make multi-colored glaze based on the colors of the picture, arrange it in bowls.
5. Start drawing from the outline – circle it and wait until it is completely dry, do not rush.
6. Apply the base – white in the center of the gingerbread, dry.
7. When cookies are completely colored with the right colors, sometimes you want to highlight special details. To do this, go through them again, applying another layer.
8. If you want to decorate products with confectionery powder, then do it right away until the icing has dried, so that the decoration does not crumble.
9. To decorate very small parts, you can use toothpicks.
10. The most important rule is not to rush and allow all layers to dry well.

The tools

Making gingerbread houses, little men belongs to the category of confectionery art. But do not think that to master it is beyond the power of a simple person. Be creative, decorate the gingerbread cookies with your children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with the soul. To decorate cookies at home, you need to have such tools for painting gingerbread with glaze:

1. Pastry bag with different nozzles.
2. Small spoons.
3. Toothpicks or needles.
4. Confectionery Silicone Shovels.

If you don’t have some professional equipment at hand, you can use a simple, very dense bag made of food-grade polyethylene, having previously cut a small corner from it. Some hostesses manage to make a painting on gingerbread with the help of a regular stationery file, in which the corner is also cut. The main thing in this process is to get used to, try to make some curls, draw a contour, and then everything will go like clockwork.

The basic rules for decorating gingerbread:

1. They should be completely cooled and lay down for several hours after baking..
2. Glaze should have a homogeneous structure, be slightly thicker than sour cream and not drip from a spoon, like sugar syrup.
3. Prepare samples of patterns that you will use in advance, put them in front of you to clearly observe all the nuances.