Gingerbread Icing That Hardens Recipe
The technique of getting gingerbread cookie icing that hardens is in the ingredients, powdered sugar, lemon extract, and meringue powder. Besides, this icing will harden because there is no presence of fat or butter in the recipe.
Servings: 3 cups
Equipment
- Measuring spoon
- Measuring cups
- Pastry bag
Ingredients
- 2 cups of sifted powdered sugar
- 5 tbsp of meringue powder
- 2 tsp of lemon extract
- 1/2 teaspoon cream of tartar
- 10 tbsp of water
- Food coloring
Instructions
- In a large bowl, beat the powdered sugar and meringue powder using a stand or hand mixer at high speed for two minutes fitted with a whisk attachment.
- Then, slowly add water till you achieve the desired consistency. When the mixture is frothy enough, add the lemon extract.
- Continue beating the mixture for two minutes, up until you lift the whisk and the icing drizzles down smoothly.
- Add food coloring of choice and transfer to a pastry bag to pipe onto cookies.
Notes
You can put more powdered sugar to add a thicker consistency. When tinting the icing, use a small amount of gel or paste food coloring instead of liquid food coloring to avoid having it moist. Use a toothpick, dip the coloring of choice into the mixture, and repeat adding until achieving the desired color.
Experiment with the consistency till it is manageable for you. Add more powdered sugar if you create the frosting too thin. On the other hand, add more milk if it is too thick. Decorate the gingerbread cookies with a simple icing. Likewise, put white icing and colored candies to add some color to the gingerbread cookies.
Also, add food coloring if you desire to pipe on bright green and red buttons or colorful bow-ties if making gingerbread men. Besides, gumdrop buttons are also a great choice.
Make sure to keep all the baking utensils grease-free for icing consistency. The icing is safe to consume because it is created with meringue powder and not raw egg whites. Make sure not to overwhip the icing because incorporating too much air will result in the icing to stick difficultly on the cookie. In addition to that, it will result in the icing to crack.
Always cover any icing when not in use to prevent drying. Ensure to store the leftover icing in an airtight container. Because of this, it can last up to two weeks. With that, re-whip using a whisk attachment on low speed till it returns to the proper consistency before reusing it. Then again, excess icing can be stored with a plastic wrap or a pastry bag for a few days. Thaw the icing to room temperature before reusing; if the icing is lumpy, beat the icing in the stand mixer for a few minutes.
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