How To Prepare Homemade Gingerbreads Icing
How To Make The Perfect Icing?
Gingerbread cookies are very popular Christmas cookies in our family, and I can't imagine Christmas without them. If you are looking for a recipe for simple, delicious and soft gingerbreads, which you can consume immediately after baking, you can find the recipe here.
Icing is an integral part of the decoration, and you can decide whether to buy the icing or make it at home. The advantage of the purchased icing is obviously that there is no big effort required. Also, you can choose from different colours and shades. The disadvantage is they contain artificial preservatives, which do not contribute to our health. With the amount needed to decorate gingerbread, this is of course not a tragedy, and especially inexperienced bakers or busy people will undoubtedly appreciate the finished help, but we have 3 homemade recipes for icing for you, which are all easy to make, don't worry!
What Should The Ideal Gingerbread Icing Look Like?
The perfect icing should be just thick enough to paint easily on the gingerbread, so it has not been too sparse or stiff. Proper thick icing should drain very slowly from a wooden spoon or whisker. Some of us love traditional sugar icing, while others prefer chocolate icing. You can even combine both variants. If you decide on chocolate icing, add a little oil or butter to it so that it is not too hard. If you want to colour the icing, of course, you can use classic food colouring or natural powder paint. However, you can also colour it with what you find in your kitchen. For example, try a few drops of beetroot, frozen blueberries, blackberries, turmeric or a piece of frozen spinach.
Top 3 Fast And Simple Gingerbread Toppings:
250g of icing sugar
4 tablespoons lemon juice
a little hot water
(optional lemon aroma)
First, sift the sugar through a sieve or nylon socks to make it as fine as possible. Mix the lemon juice with a little hot water and add the sieved sugar until the whole mixture thickens. You can also add colour to the icing.
Icing With White Chocolate
3 tablespoons milk
120 g of white chocolate for cooking
150 g of icing sugar
2 tablespoons water
a little oil
Boil milk with water in a water bath and stir in the sugar. Cook until all ingredients are perfectly mixed. Proper thick icing should drain very slowly from a wooden spoon or whisker. When the mixture is ready, gradually mix the grated white chocolate into it. Finally, add a few drops of vegetable oil and mix until smooth.
8-10 tablespoons of icing sugar (depending on density)
1 teaspoon of lemon juice
a little potato starch
Sift the sugar through the finest possible sieve and add the eggwhite. Add lemon juice and whisk to get a perfectly thickened mixture. If it is still too thin, add starch. If, on the other hand, it is too thick, add water or lemon juice.