How to make icing for gingerbread and cookies. Homemade Gingerbread Frosting Recipes. Chocolate with butter

Today the heroine of my recipe is protein glaze for gingerbread! 😀 However, it is perfect for anyone. I will also give you a chance to verify this! 😉

I’ll be honest, I was hit by a gingerbread wave this year during Christmas time! Yes, yes, this happens! Previously, I didn’t have a particular love for such baked goods... Somehow, pies and cookies were more to my taste. But... last year, after making it, I somehow looked at gingerbread dough in a new way. And this year, when I baked it on the eve of Christmas, I realized - I want more!!

If you, too, are a lover of such delicacies and are wondering how to make icing for a gingerbread house and just gingerbread cookies, then this recipe will come in handy! What I like about it is that you don’t need to beat anything with a mixer or blender. This is convenient if painting gingerbread happens late in the evening, when you don’t want to make noise. A regular (mechanical) whisk or even a spoon will suffice.

To prepare this glaze, I took two whites from small eggs of category C2. The volume turned out to be about 40-45 ml. In fact, it's a lot. And the output is a decent amount of icing. I used it to cover and paint five baking trays of gingerbread cookies. Of course, this is a conditional guideline, because you can decorate in different ways. If you make a purely outline or minimal drawing, it will take one amount. But if you completely cover the surface, it’s different. This icing is also suitable for gluing a gingerbread house.

Ingredients:

egg whites - 2 pieces from small eggs C2 (40-45 ml)
starch - 0.5 tsp.
lemon juice - 0.5 tsp.
powdered sugar - 210 g

Icing for gingerbread - recipe:

The whites must be free of yolks and, of course, without shell particles.
Add 7 tablespoons of powdered sugar to the whites. I got the powder by grinding sugar in a small grinder (I described this in detail in the recipe). But this is exactly the case when store-bought powder has advantages. She's like dust. While ground with a blender still consists of small but noticeable grains. They may periodically get stuck in the small hole of the bag through which the icing will need to be squeezed out. But this can be dealt with ;)

Mixed the powder and egg whites well. After that, I poured in lemon juice and added starch. Mixed thoroughly again.

Next, I began to add 1 tablespoon of powder and stir it with a whisk.

Thus, I needed another 14 tablespoons of powder. Its quantity may vary depending on the degree of grinding and the size of the proteins.
How do you know when the glaze for gingerbread made from protein and sugar is ready? You need to put your finger in it and lift it up. If it drips, then you need to add more powder. If it remains a drop/peak on your finger, then you can start decorating. The finished icing is quite thick, white, glossy.

If you have a good pastry syringe and a nozzle with a very narrow opening, you can use it. I have neither one nor the other :) So I went the other way - I put the prepared glaze in a small zip bag. Small - because the portions are needed small. Zipovsky, because, firstly, it is more durable than a standard bag, and secondly, for convenience, it can be zipped up after expelling the air from it.

So, I put a couple of spoons of white glaze for gingerbread cookies in a zip bag and cut off a very small corner, remembering that it’s never too late to cut off a little more, but you won’t be able to put it back))
I drew the outline of each gingerbread with icing. It dries quite quickly, after which you can proceed further - either cover the entire surface or apply the selected design.

That's all! Protein glaze for gingerbread is ready and in action! Although, let me remind you that it is no worse suited for or any others.

It can be stored in the refrigerator, covered with a bag/lid. If at the time of use it turns out to be thicker than you would like, dilute it with water at room temperature. But only a little! Don't overfill! You can also use lemon juice for this purpose, but it will increase the fragility of the glaze, so it’s better not to get too fancy here.

These are the delicious treats I got! I strung each of them on thin colored twine (you can use strong threads or narrow ribbons). For them I hung mittens, candies, Christmas trees, months, socks on my Christmas tree with toys! But more on that in the next recipe and, as usual, with a photo report;) I will be glad if this recipe for glaze for decorating gingerbread cookies is useful to you!

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Prepare bright and incredibly tasty gingerbread cookies with the whole family for the kindest holidays!

Almost everyone associates gingerbread with icing (recipe with photo) with the holiday. Many people bake them for the New Year and decorate them with multi-colored or just white icing to match. Everyone is happy with the result - children and adults. If you make small holes in the pieces before baking, then these gingerbread cookies are very convenient to hang on the Christmas tree. Children love to treat themselves to them, picking them off the branches of the Christmas tree.

soft butter – 100 grams;
chicken egg - 1 piece;
wheat flour – 200 grams;
honey – 3 teaspoons;
sugar – 110 grams;
baking soda – 1.5 teaspoon;
ground ginger – 2 teaspoons;
ground cardamom – 1 teaspoon;
cinnamon – 1 teaspoon.

For the sugar glaze:

powdered sugar – 150 grams;
lemon juice – 2 teaspoons;
cold boiled water – 1 tablespoon;
dyes as you wish.

Take honey and heat it in a water bath. There is no need to cook it, it should just become liquid. To do this, you can simply take a deep plate of honey and place it in very hot water. You can also hold the plate over a low-boiling kettle (first open its lid and place a sieve on it, into which place the plate with honey).

Place soft butter and sugar in a separate bowl. Mash them or beat them with a mixer at low speed.

Add liquid honey (not hot) and one egg to the egg-sugar mixture.

Then use a mixer and beat all ingredients until smooth.

Now take another bowl and sift the flour into it, also add the necessary spices in the specified amount and soda. Mix everything well.

Add the bulk mixture to the buttery mass in small parts, mixing the dough well. Make sure that the final dough is homogeneous and without lumps. It should feel a little sticky to the touch. As soon as the dough is ready, put it in a bag or wrap it in cling film, then put it in the refrigerator for two hours. This will allow it to freeze a little and make it easier to roll out.

After time has passed, knead the lump of dough a little and roll it out to a thickness of 0.5 cm. It cannot be kept at room temperature for a long time, so do not wrinkle it for a long time. Then squeeze out the shapes using molds. If you don’t have molds, you can use a regular round cup or glass. Then prepare a baking sheet - cover it with parchment or grease it with butter. Place the workpieces on it. Do this carefully, you can use a knife to pry up the dough figures.

The laid out pieces cannot be placed close to each other, as they will rise a little during the baking process. The oven should be preheated to 180 degrees and bake the gingerbread cookies for about seven minutes. Don't overcook it so it doesn't dry out.

The baked goods will be soft when just taken out of the oven. Remove it from the baking sheet; after a few minutes it will become firmer.

After the gingerbread cookies are ready, make the icing for them. Start by mixing powdered sugar and lemon juice.

Then add a tablespoon of water little by little and mix everything well. Do not rush, if necessary, add more powder or water.

As a result, you should get a thick and viscous mass. The readiness of the glaze can be checked as follows. If you drop a little onto a clean surface and the drop stays on without spreading, the glaze is perfect. At this stage, you can add dyes to it if desired. If you use several of them, then divide the icing into cups and add a different color to each.

Now you can start decorating the gingerbread cookies. The icing should be placed in a pastry bag or folded parchment paper, or in a regular tight bag with a cut hole. Well, then start decorating. Give free rein to your imagination. In round cookies you can draw any design in the form of snowflakes or New Year's balls.

Elegant gingerbread cookies are ready. By the way, they can be a wonderful tasty gift for any occasion for your friends and family. A box of gingerbread cookies will always be appropriate for any occasion. Bon appetit!

Recipe 2: gingerbread at home

Butter – 200 gr.
Sugar – ¾ tbsp.
Honey – 3 tbsp. with a slide
Baking powder – 1 tsp.
Turmeric – 1 tbsp.
Nutmeg – 1 tbsp.
Ginger – 2 tbsp.
Cinnamon – 1 tbsp.
Flour – 4 tbsp.
Salt - to taste
Chicken eggs – 3 pcs.

For the glaze:

1 protein
200-250 grams of powdered sugar

Usually the standard set of spices in gingerbread is ginger, nutmeg, cinnamon and cloves! But, from personal experience, the taste of cloves is quite sharp and specific; not everyone likes it. I replaced the cloves with turmeric and the result was bright, fragrant orange gingerbread cookies - very light and tasty! All the kids are delighted!!! So, we've sorted out the spices.

First remove the butter from the refrigerator. Let it lie in a warm kitchen and become soft. Place it in a container convenient for use. Add sugar.

Using a mixer, beat the butter and sugar until fluffy. The butter will lighten in color as you beat. Now add honey. My spoons were so full that the proportion of honey probably doubled - the gingerbreads turned out quite sweet.

Beat the creamy mixture with honey. The result was an air mass similar to a sweet cloud. Now add baking powder. The main spice component is ginger; we put it in two parts in proportion to the rest of the spices (the quantity is indicated in the recipe). Now add the rest of the spices - turmeric, cinnamon and nutmeg.

Whisk. The result was this yellow, bright mass. Add chicken eggs and beat thoroughly with a mixer at high speed.

The dough base is ready. All that remains is to add flour. We put it in parts.

Mix the first part (about 2.5 glasses) with a mixer.

Mix the rest with your hands. This is how thick the dough turned out. Cover it with cling film and put it in the refrigerator to rest for 2-2.5 hours.

The dough has become dense and is now very convenient and easy to work with.

Begin. Sprinkle the work surface with flour, take a piece of dough, roll it out into a thin layer and cut out various shapes.

I have this fun set of stars, a crown, a bell and antennae.

Place the figures on a baking sheet and bake in the oven at 200 degrees for literally 7-10 minutes.

As soon as the gingerbread cookies have browned, you can add the next ones.

You can decorate the gingerbread cookies with icing sugar. To do this, take one egg white and 200 grams of powdered sugar - beat until the mass is light and the drop solidifies on the whisk. This is literally 5-6 minutes at high mixer speeds.

Ready! Now we are packing New Year's gingerbread into gift sets and making our dear people happy!

Recipe 3, step by step: gingerbread with sugar glaze

Nothing could be better for a holiday or just a nice family tea party! Just the sight lifts your spirits! And for Christmas and New Year - you can’t do it at all! Not to mention children's parties) So I’d better start telling you how to make the most fragrant gingerbread.

Sugar - 100 grams
Honey - 165 grams
Ground ginger - 1.5 tsp.
Ground cinnamon - 1 tsp.
Ground cloves - 1 tsp.
Soda - 2 tsp. no slide
Butter - 125 grams
Egg - 1 pc.
Flour - 500 grams

Take a small saucepan, add sugar, honey and three types of spices - cinnamon, ginger and cloves. Place on the burner and heat until the mixture becomes liquid, of course, stirring constantly.

Without removing from the stove, add soda and stir quickly.

The mass will immediately turn white and rise a little, becoming more magnificent.

Remove the pan from the stove and immediately add the butter to the honey-spicy mixture and stir until it dissolves.

As soon as the mixture has cooled slightly, break the egg and quickly mix with a whisk.

All that remains is to add flour. Its quantity can be varied a little, according to the recipe there is quite a lot of it, I just added it in parts, when it seemed that the dough was already of a fairly dense consistency, I did not pour out the rest (about half a glass was left).

Knead the dough with your hands. It should turn out crumbly, like shortbread dough.

Roll out the dough into a very thin sheet, about 2 millimeters, the thinner the better.

And we cut out the figures. I had this big uniform.

Transfer to a baking sheet (you don’t have to grease it with anything, because there is a lot of oil in the dough and the cookies won’t stick). Place in a preheated oven. I can’t say for sure about the temperature, but mine was about 190-200 degrees. But they bake very quickly, since the dough is thin, so don’t go far, you need to keep an eye on it without moving away.

That's all, delicious, fragrant, spicy gingerbread cookies are ready! Can be served piping hot.

You can also decorate gingerbread cookies by whipping egg whites and sugar.

Recipe 4: How to Make Gingerbread with Cocoa and Honey

Wheat flour - 650 g
Honey - 85 g
Butter - 90 g
Powdered sugar (+200 g for glaze) - 210 g
Chicken egg - 4 pcs
Soda - 1.5 tsp.
Spices - 3 tsp.
Cocoa powder - 3 tsp.
Egg white (In glaze) - 1 pc.

Melt honey and butter in a water bath.

Beat eggs with powdered sugar.

Melted honey and butter COOL! If you add it while it's hot, the dough will be rubbery and very difficult to roll out.

Add to beaten eggs and stir.

Add soda, spices and cocoa. Mix. This is what happens.

Sift the flour.

Mix. I first do this with a mixer:

Here's what happened:

And then with your hands. Knead well. If you knead poorly, then there will be bubbles.

Everything sticks at first. But it's not scary. We divide this entire mass into 4 parts. Take one part, form a lump and put it in a plastic bag.

Place the dough in the freezer for 15-20 minutes.

The dough has cooled. Let's take out a piece. I think a little. Roll it out. Roll out so that there is no air in the dough. Now there was a revelation for me. If you roll it out very thinly, in mm, then the cookies will turn out thin, crispy, but... crooked. Therefore, the thicker the cookie, the smoother it comes out. I tried to make the thickness 3-4 mm. This, in my opinion, is optimal.

We cut everything out. Carefully transfer to a baking sheet. I baked on a silicone mat. By the way. If the mat is thin, it may bulge in the oven, and then the gingerbread cookies will also be uneven.

I baked at 150 degrees. When I increased the temperature, the gingerbread began to bubble. That is, again - they became uneven.

The gingerbread cookies have turned brown, which means they can be removed.

Paint with icing.

Recipe 6: how to make gingerbread at home

Premium wheat flour 500 gr.
Butter (or margarine for baking) 100 gr.
Chicken egg 1 pc.
Sugar 125–150 gr.
Honey (any variety without bitterness) 250 gr.
Coriander (dried) 3 teaspoons
Cloves 50 pcs.
Cinnamon (ground) 1 teaspoon
Ginger (fresh) 3 cm.
Cocoa powder - 10 gr.
Baking powder 2 teaspoons
Lemon juice 40 ml.
Powdered sugar 100 gr.

Place honey, butter and sugar in a shallow saucepan and heat over medium heat until the sugar is completely dissolved. At the same time, do not forget to stir constantly.

Then remove the pan from the heat. Take cloves and coriander, grind them using a coffee grinder, and then sift through a sieve. Grind the ginger in the same way. Add all this to the honey mass, add more cinnamon and mix thoroughly. Next, add cocoa powder, stir until a homogeneous mass is formed and leave to cool.

Then beat the egg into the saucepan, add flour and baking powder, and knead into a soft, elastic dough. Leave it for 3 hours in a warm place, covered with a towel.

Set the oven to preheat to 180-200 degrees. We take baking paper and roll out the dough on it using a rolling pin, about 3 cm thick. Then, using special molds, cut out the figures. We remove the excess dough, transfer the paper with gingerbread cookies to a baking sheet and bake in a preheated oven for 15-18 minutes.

At this time, mix two tablespoons of lemon juice and powdered sugar in a shallow bowl. You can now remove the baking sheet from the oven.

Transfer the finished glaze into a pastry bag and paint the gingerbread cookies.

Once the glaze has hardened, the gingerbread cookies can be served. Brew aromatic tea with lemon and invite your household to the table. Bon appetit!

Recipe 7: Gingerbread with Ginger and Nutmeg (step by step)

Gingerbread cookies are a classic Christmas baked product. They are stored for a long time in a tightly closed dry jar. You can paint them as desired, decorate them with multi-colored sprinkles or coconut shavings, chocolate, etc. Use your imagination and involve the children. They will definitely enjoy this activity and you will have a great time together. Happy holidays!

Premium wheat flour 450 gr
Butter 125 gr
Sugar 125 gr
Chicken egg 1 piece
Honey 125 gr
Ginger 1 tsp.
Cinnamon 1 tsp.
Nutmeg ½ tsp.
Cloves 1/3 tsp.
Baking powder 1.5 tsp.
Soda ½ tsp.
Salt 1 pinch

Mix flour with spices, sugar, baking powder, soda and a pinch of salt.

Add cooled butter, cut into cubes.

Grind into crumbs.

Add egg, honey and 1 tbsp. cold water.

Knead elastic dough.

Roll out the dough into a layer 4-5 mm thick.

Place on a baking sheet lined with parchment and bake for 12 minutes at 170C. Cover with frosting or white chocolate if desired.

Recipe 8: beautiful gingerbread for the holiday (with photo)

Fragrant, tasty, cheerful. The design process will bring great pleasure to both children and adults.

flour (heaped) - 1 cup;
butter - 100 g;
sugar - 0.5 cup;
egg - 1 pc;
baking powder - 1.5 tsp;
cocoa powder - 1 tsp;
ground ginger - 1 tsp;
ground cinnamon - 0.5 tsp;
salt (pinch);
egg white (for glaze) - 1 pc;
powdered sugar (for glaze) - 0.5 cups;
lemon juice (for glaze) - 1 tbsp;

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add the butter crushed with a knife into crumbs. Add sugar, add egg, quickly knead the dough.

Roll into a ball, wrap in cling film, and place in the refrigerator for 1.5-2 hours.

Roll out the chilled dough on a floured table into a layer 7-8 mm thick.

Apply paper stencils (or use shaped cutters) and cut out the gingerbread cookies. Place the gingerbread cookies on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled egg whites with a mixer into a stable foam. Continuing to beat, add powdered sugar and lemon juice in small portions. Beat for another 15-20 seconds. If desired, you can add food coloring to the glaze.

Decorate the gingerbread cookies with glaze and let the glaze dry. In addition to the glaze, I used gel markers

Bonus: frosting for delicious homemade gingerbread cookies

1 piece egg
150 g powdered sugar
10 g lemon juice
vanillin
food colorings

Separate the egg white into a clean bowl. This must be done carefully, because if even a drop of yolk gets in, the glaze will not work. Chilled egg whites whip best.

To begin, simply break the egg whites with a mixer.

When it becomes a homogeneous consistency, add lemon juice, vanilla and a little powdered sugar.

After each addition, whisk until all the grains are dissolved.

When the mass becomes similar in consistency to kefir, the glaze is ready. If you add a little more sugar, the icing will become thicker and can be used for drawing designs. Divide it into portions, add food coloring to it, and place it in a pastry bag.

It’s hard to imagine a sweetness more atmospheric than gingerbread with glaze: just look at the photo to feel this spicy smell, hear the delicious crunch and feel the holiday spirit. Of course, such cookies are incredibly popular in the winter, but in the summer you will get no less pleasure from tea with aromatic homemade gingerbread. All that remains is to find out how to make this culinary ambition a reality!

On the way to the perfect gingerbread

When it comes to baking, there are some things you should know before you go shopping for ingredients so you can be prepared for the pitfalls and know the basics of baking techniques. Your gingerbread cookies will definitely be a hit if you can follow 3 rules:

1. The ingredients must be of high quality

We know that this truth is already textbook, but with baked goods the risk of seeing it in action is much higher than with soups or main courses. As for flour, eggs and sugar, it’s difficult to go wrong with them: even cheap brands will cope with the task. But it is better to choose proven butter. It is believed that real butter cannot have a fat content lower than 82.5%, so you will have to pay a little extra for the taste and texture of your gingerbread cookies.

It is not necessary to use premium flour. The first or second grade will give the cookie its own chic and make it more natural

2. You need to work with the dough quickly

After you take the finished dough out of the refrigerator, it is better not to stretch the rubber: if you are distracted or simply take too long to roll out and cut out the gingerbread cookies, the butter will begin to melt and the dough may float. In this regard, preparing ginger cookies in the summer is a little more difficult, since you will have to act even faster.

Tip: When you take the dough out of the refrigerator, immediately turn on the oven to preheat. Did you cut out the cookies first and then turn on the oven? The outline will float and the cookies will not come out very beautiful.

3. You will have to act according to the situation

No matter how hard you try to follow the recipe, the chance of getting a 100% copy of what the author came up with is negligible. A slight deviation in proportions, a changed brand of one of the ingredients or a different oven is enough - and such a carefully written recipe will leave you alone with cookies spreading on the baking sheet or dough crumbling when rolling out. These unpleasant moments can be avoided if you focus on the texture and are not afraid to make your own changes to the recipe. Is the dough runny and sticky? Add a little flour. Is the dough falling apart and not wanting to come together into a ball? Mix some oil into it. Be bold and trust your culinary intuition!

Exemplary gingerbread cookies in just an hour and a half

If you think that an hour and a half is a long time, let us remind you that the dough usually spends about 2 hours in the refrigerator alone, not to mention the labor-intensive rolling or painstaking mixing of ingredients. How to meet the deadline, what ingredients to buy, and how to do everything right? Let's tell you in order.

What will you need?

250g flour (plus some for adjustment)
100 g butter,
1 egg
50 g honey,
100 g sugar,
1 tsp baking powder,
2 tsp ground ginger,
1 tsp cinnamon,
a pinch of nutmeg.

Without coloring with cocoa, the color of the gingerbread cookies will be something like this:

Secret: In all the photos, the gingerbread cookies are brown, but it is very difficult to achieve this color without coloring. Usually they add a little cocoa to the cookies or use brown sugar instead of white - this will make the color more saturated. Although the combination of honey + cinnamon gives a beautiful golden hue, which intensifies as it cools, we recommend preparing the first batch without coloring.

What to do?

The oil should be very soft, but not liquid, so you won’t be able to use a microwave or water bath. It is advisable to leave it to warm up at room temperature for about an hour in advance.
If the honey is not liquid, you need to melt it in a water bath. You can also microwave it, just make sure it doesn’t boil.
Now grind the butter and sugar with a fork, pour the egg and honey into the mixture and mix. The honey should not be hot, otherwise the egg will curdle!
Separately mix flour, baking powder and spices. We leave the sifting to your discretion: if you thoroughly mix the ingredients, the difference in the taste of the finished gingerbread cookies will be noticeable only to special connoisseurs.
Gradually stir the dry mixture into the oil mixture until large pellets form. It’s quite convenient to do this with a fork rather than a mixer, although here you have to decide on your preferences.
Large crumbs should easily gather into a ball, the consistency of which will be slightly reminiscent of marzipan. If the dough crumbles or spreads, don't be afraid to deviate from the recipe by adding a little butter or flour.

Proper gingerbread dough does not stretch and has a consistency similar to marzipan

Now we make a pancake out of the dough, wrap it in film and put it in the refrigerator for 40 minutes. In this form, the dough will cool faster and will be easier to roll out. By the way, if there is too much dough, it can be stored in the freezer for several months!
After 40 minutes the dough can be rolled out. This is best done between two sheets of baking paper, but the good old method of flouring your rolling pin and countertop will also work. The thickness of our gingerbread cookies is about half a centimeter.
We cut out the cookies using a mold, remove the excess dough, transfer the blanks onto baking paper using a knife and repeat the rolling again with the remaining dough. It may take 4 or 5 such passes until all the prepared dough is utilized. By the way, do not spread the cookies too tightly, because they will increase in size a little in the oven.
The baking tray with the cookies is placed in a well-heated oven at 180˚, where they are baked for 5 to 12 minutes: the time greatly depends on the thickness of the gingerbread and your preference for softness or crispiness. In general, once the edges begin to brown, the cookies are ready and can be removed.

Right out of the oven, the baked goods are indeed very similar to fluffy and soft gingerbread cookies, but as they cool, the cookies settle and harden a little, becoming cookie-like. So, when you want to keep the cookies in the oven for an extra 2-3 minutes, keep in mind that with tea, you may not be eating gingerbread, but almost a cracker.

Interesting: The shelf life of any cookies, even homemade ones, is several months, but, of course, over time the aroma will disappear and the dough will become stale. It's useful to know how long gingerbread can last, but it's even better to make enough of it to realistically eat in about a week.

It's not the same without the glaze!

Gingerbread cookies are good in their pure form, but, you see, gingerbread cookies painted with colored icing look much more tempting, and sometimes it seems that such decoration makes them even tastier. Of course, you can buy ready-made glaze in the store, but since we are already involved in home cooking, we suggest going all the way and making the glaze with your own hands, and our small master class will help you with this.

Option on the water

Worried about raw eggs? Then use glaze on water! It may not be as boiling white as on an egg, but it is 100% safe and no less tasty!

The glaze on water turns out to be translucent, but it sticks to cookies no worse than protein glaze.

What will you need?

150 g powdered sugar.
2 tsp lemon juice for white paste or any other juice to add a light tint.
A little cold water.
Food coloring optional.

What to do?

The basic principle here is: a lot of powder - little liquid. Just carefully add the juice and water in small portions until the powder forms a sticky mass. Kneading can take a lot of effort and time, because soaking a glass of powder with a few drops of water is not so easy. You can breathe out a sigh of relief when a drop of glaze holds its shape without spreading.

Protein option

The glaze on the whites turns out snow-white, but it will require a little more effort from you. But if you are not too lazy to carry out this experiment, the cookies will turn out simply fascinating, like from the pages of culinary magazines!

For a dense contour glaze, beat the mixture at maximum speed of the mixer.

What will you need?

150 g powdered sugar.
1 egg.
Food coloring optional.

What to do?

Separate the white from the yolk using any method known to you. The main thing is that the yolk does not get into our mixture. Now gradually pour the powder into the egg whites, beating with a mixer at high speed. When a drop of glaze holds its shape, you can begin painting.

Tip: If you want to fill rather than outline, just make the glaze thinner. Just keep in mind that the filling takes longer to dry than the outline, and it is better to leave such cookies to dry overnight, especially if you plan to transport them.

Well, all that remains is to put the icing in a special confectionery bag or a regular plastic bag, cut off the spout and give free rein to your imagination. Good luck with your experiments and delicious gingerbread!

Gingerbread fudge is practically children's favorite sweet in a sweet product. After all, not only is the glaze very tasty, it is also very bright, captivating little sweet tooths with its monograms and pictures.

It is quite difficult to prepare high-quality, non-crumbling and non-spreading lubricant for gingerbread cookies at home. It is necessary to strictly observe all proportions of the components, in no case to overdo it, but to create a certain consistency, and not apply it to a hot product.

There are several options for glaze for gingerbread: protein, butter, sugar, lemon, even with the addition of alcoholic beverages.

For example, for gingerbread, according to tradition, it is left white; in other cases, food coloring is added, decorated with all sorts of curlicues, houses, emoticons and everything your heart desires.

Such products are very popular during the Christmas holidays. Gingerbread with glaze decorates not only the festive table, but even the Christmas tree.

The recipe is quite simple, but the final result is obtained only after ten to twelve hours. So be patient and get started.

Break the egg, carefully separate the yolk from the white. Wash the lemon and cut it in half. Prick the pulp with a fork in several places and squeeze out some juice onto a spoon. Add starch, powder, protein, juice to the protein.

Mix everything until smooth and homogeneous. You can use concentrate instead of lemon juice, but keep in mind that it may turn yellow after it hardens. If the mass seems liquid to you, add a little powder; if, on the contrary, it is thick, dilute it with juice.

Transfer the gingerbread glaze into a sterile glass jar and place it in the refrigerator for ten to twelve hours, covering it with a lid.

The most common simple glaze recipe consists of only three components, and it is quite simple to prepare. Even children can take part in this process. They will not only help, but will also receive a lot of positive emotions.

Mix the chilled whites with lemon juice, this can be done with a fork. Open the powder and gradually add it to the protein mixture. This sweet can be made at home by simply grinding sugar in a coffee grinder.

Transfer the finished glaze into an airtight container and place in a cool place. Before use, add a few drops of lemon juice and apply to baked goods.

The main feature of gingerbread is the white curls along the contour of the gingerbread and, of course, the spice in the form of ginger added to the dough.

Divide fresh chicken eggs into yolks and whites. Do this carefully so as not to mix, otherwise the protein mass will not beat.

Pour the sugar into a coffee grinder, grind it into powder, sift it through a sieve or thin gauze. You don’t have to do this for the dough, but for the glaze you need it to be as fine as possible.

Beat the egg whites with powder until they form a stable, homogeneous foam. At the end, add the tangerine zest and mix everything carefully.

The finished glaze can now be applied to gingerbread. Let it harden, and after five to six hours you can apply another layer.

Colored glaze differs from ordinary white glaze only in color, but the taste, consistency, ingredients and preparation principle remain the same.

Mix powdered sugar with egg white. This can be done even with a regular fork or spoon. The consistency should be thick. You can check this by running a spoon over the surface of the fondant. The line should disappear after ten seconds. If this does not happen, add more powder or dilute with a few drops of boiled chilled water.

Divide the resulting mass into small bowls, add one drop of gel food coloring to each, and mix everything quickly. Place the icing in a cellophane bag, cut off a corner and start painting.

If you don't have special dyes, you can take the easier route. Add raspberry jam to one part, turmeric to the other, and so you get red and orange gingerbread glaze.

Do you know how to prepare an airy steamed omelette recipe? We will tell you all the secrets of this seemingly simple dish.

Transparent sugar glaze is more suitable for decorating thick, large gingerbread cookies; it flows beautifully along the edges, solidifying in large drops.

Pour water into an iron bowl, then add sugar, stir until the grains are completely broken down. Cook the glaze, stirring constantly, until large bubbles appear on the surface.

Remove from heat and let cool. When you can safely dip your finger into the fudge, add vanilla, almond or any other flavoring of your choice.

Grease large gingerbreads with a silicone brush, small ones can be dipped in the glaze and removed with a slotted spoon. Place the finished products on a wire rack to remove excess glaze from glass.

This glaze, unlike protein or sugar, does not have a cloyingly sweet taste, but a slight specific sourness.

We take homemade or store-bought butter, but the highest fat content, otherwise the fudge will not work. Take it out of the refrigerator an hour before cooking so that it softens.

Mix in a blender with powder and lemon juice at low speed, gradually speeding up the speed so that the mass increases two to three times. Add powder or juice if necessary.

This glaze can be used not only for gingerbread cookies, but also for fondant on pies or shortcakes. The recipe is very simple and does not require high culinary skills.

Mix sugar and cocoa crushed in a coffee grinder in a bowl. Put the water to boil. Melt the butter in the microwave. Pour hot water over the dry ingredients, mix everything quickly, and pour in the butter at the very end.

Let the fudge sit for forty minutes, then coat the gingerbread cookies and place them beautifully on a plate.

Glaze with alcoholic beverages produces a very unusual taste for adults. So, adding a few drops of rum to the fudge can give baked goods a special aroma.

Sift the powdered sugar through a sieve, pour in just boiled water, and mix everything thoroughly. Let the mixture cool slightly and pour in the rum. When the fondant has completely cooled, apply the mixture to the baked gingerbread cookies. Let the fondant harden. It is better to leave them overnight and put them on the table in the morning.

If you add butter to the glaze, it will become shiny;

Before greasing the gingerbread, make sure that their surface is smooth, so the fondant will lie better. If there are uneven spots, smooth them out carefully with a knife;

To make the glaze snow-white, choose powder of the lightest possible shade;

If you want to experiment and color your fondant, use the products you have at hand. Fresh parsley will produce green, orange juice will produce orange, and beets will produce red;

You can coat the gingerbread with jam and glaze on top, so the fudge will lie perfectly even.

Most often, housewives start making gingerbread shortly before the New Year's celebrations. Such pastries can become not only a decoration for the holiday table, but also an excellent gift option for friends and family. To make the sweets also beautiful, you should take care of the gingerbread glaze.

The resulting mass will allow you to paint real masterpieces on your own prepared dessert. Ingredients: 260 g of powdered sugar, any food coloring, the white of one egg.

The powder is sifted through the finest sieve or cheesecloth. There should be no lumps in it.
Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick glaze.
You can immediately draw on gingerbread cookies with it.

If desired, the resulting mass is divided into parts, each of which is painted a specific color. This way, you will be able to make bright color drawings.

White fondant for gingerbread baking

Traditionally, gingerbread is decorated with snow-white curls and patterns. To create them, a special fondant is prepared. Ingredients: 15 g tangerine zest, 2 raw eggs (chicken), 280 g granulated sugar.

The whites are carefully separated from the eggs. Not a drop of protein should get into them.
Sugar is turned into powder using a coffee grinder. Next, the mass is sifted through thin gauze.
The resulting powder mixes well with the whites.
Crushed powder is mixed into the foam. The ingredients are mixed well again.

To make beautiful and neat gingerbread cookies with glaze, you need to use a pastry bag with the thinnest nozzle for decoration.

Color mixture for decoration

This recipe includes only natural products. Therefore, even kids can try the resulting treat. Ingredients: 2 large spoons of freshly squeezed lemon juice, 2 chicken egg whites, 210 g of powdered sugar, a large spoon of vegetable juices: beetroot, carrot, spinach.

The powder must be sifted. It is worth taking the smallest sieve for this.
Lemon juice is added to the sugar mixture. Use a whisk to beat the mixture well.
The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

The colored mass must be kneaded until smooth, until even the smallest lumps disappear.

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be added drop by drop and do not stop stirring.

Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, one egg white.
In a clean, dry container, the protein combines with the juice.
The ingredients are mixed with a whisk. Gradually powder is added to them.

The process of active kneading continues until the glaze hangs from the whisk in a thick drop.

You can paint gingerbread cookies with this fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decorating various baked goods - Easter cakes, gingerbread cookies, cupcakes. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 spoons of powdered sugar, half a stick of high-quality butter.
Liquid butter is combined with powder. The products are well ground until smooth.
Fruit juice is added to the resulting mass.

Instead of fresh juice, you can take citric acid. ½ small spoons of the product are diluted with 50 ml of water.

Chocolate cocoa glaze

This composition is ideal for both hot and cooled sweets. Ingredients: 25 g of potato starch, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water.

The powder must first be thoroughly sifted. If you don't take care of this preparation, the icing will end up with sloppy, unappetizing lumps. They will greatly spoil the appearance of the sweets.
For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
The sugar product is combined with the remaining bulk ingredients - cocoa and potato starch.
Next, water is added to the mixture. It is very important to use ice water. It is advisable to first keep it in the freezer for a few minutes.
After adding water, all components are intensively ground. The process continues until the glaze is homogeneous.

A properly prepared mass should turn out shiny and glossy. You can apply it to gingerbread cookies right away. It must be remembered that chocolate glaze hardens a little longer than, for example, protein glaze.

With added rum

Of course, sweets with such fudge should be given exclusively to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml of alcoholic drink, 230 ml of filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

Water is poured into a small saucepan or ladle and brought to a boil again.
While the liquid is heating up, you need to sift the powdered sugar well through the finest sieve. Next, freshly boiled water is poured into it. The components are thoroughly and intensively mixed.
When the resulting mixture has cooled a little, cold rum is poured into it.
You need to continue mixing the ingredients until smooth.

When the fondant has completely cooled, you can decorate the finished gingerbread cookies with it, drawing original patterns. The glaze discussed will help you complete even the most complex designs.

Recipe without eggs

This Lenten glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, you can add vanilla concentrate to this fudge. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. spoons of freshly squeezed lemon juice.

The powder is sifted through a fine-mesh sieve into a wide bowl.
Citrus juice is added to the sugar product. You need to add it drop by drop, rubbing the components after each portion.
Water is poured into the future glaze. The liquid should be warm.
After the next kneading, the icing drips onto the plate. If the product does not spread, it means it is completely ready for baking.

We must not forget that the glaze hardens very quickly without adding eggs. It is best to distribute it over products that have already hardened slightly.

Icing

This coating option should be chosen for large, “plump” gingerbread cookies. It will flow beautifully over the products, hardening into large, appetizing drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

Water is heated in an iron pot. And sand (sugar) pours out.
The mass is cooked until the sweet grains are completely dissolved and large bubbles appear on the surface.
The mixture is removed from the heat and left to cool. You can add any flavoring to the finished product. For example, almond works well.

Small gingerbreads are dipped entirely into the glaze (using a slotted spoon), and large ones are decorated using a silicone brush.