To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The glaze not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before making your gingerbread frosting, check out the recipes and varieties for this decoration.

How to make gingerbread frosting

There are many types of confectionery coatings. 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 housewives mistakenly believe that fondant for cakes and buns is also suitable for cookies, but this is not entirely true. Glaze for gingerbread has its own characteristics of preparation.

Preparation of ingredients

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

• Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook it from regular granulated sugar, but then you need to grind it in a coffee grinder as fine as possible. Experts recommend not to do without powdered sugar.
• Proteins. Separate the yolks from the whites very carefully so that not a single 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.

Glaze for painting gingerbread - recipe

Once all the ingredients have been prepared, they need to be handled properly. Place the whites in a container with sifted powder and begin to beat at low speed, gradually increasing it. The consistency of the protein mass should resemble a white, thick foam. Sweep a spoon over it - the trail should last 10 seconds. This is a sign that the base is ready. Further, the recipe for icing for gingerbread can vary, new components are added to the mass, depending on the color.

Icing for gingerbread

• Servings Per Container: 6 Persons.
• Calorie content of the dish: 305 kcal.
• Purpose: decoration.
• Cuisine: European.

Such a beautiful word is called the royal icing with which gingerbread cookies and cookies are covered. The finished tops of desserts resemble snowdrifts, and this is how the name translates. Fondant is made from a sugar-protein mass, to which dyes are added and used as a decoration for gingerbread cookies or cakes. The gingerbread icing can be thicker or thinner, depending on the purpose (pouring or painting). This is controlled by the addition of water or powdered sugar.

Ingredients:

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

Cooking method:

1. Carefully separate the white from the yolk. Whisk the protein until smooth.
2. Once it has stirred, add the sifted icing sugar, stir.
3. Add lemon juice, stir well to desired consistency.
4. The finished icing can be colored and applied to the gingerbread.

Dry icing for gingerbread

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

To make albumin (protein powder) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Protein powder icing for gingerbread is easy to make at home with strict adherence to all the rules.

Ingredients:

• dry protein - 15 g;
• cold water - 85 ml;
• fine icing 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. Begin to beat at low speed with a mixer, gradually adding the 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 a while.
4. > As soon as the mass has become glossy, shiny, you can start painting.

How to make white gingerbread frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 278 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

This fondant has a dense, elastic consistency, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If you suddenly have additional questions, you can find videos and master classes on the manufacture of casting on the network. / P>

Ingredients:

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

Cooking method:

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

Sugar and water gingerbread icing

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 263 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

The fondant prepared according to this recipe will turn out to be translucent, it is easy to cover with it gingerbread cookies, to glue the 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 icing is ready, it needs to be allowed to cool slightly to a temperature of 70-80C, and only then can you start decorating the products.

Ingredients:

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

Cooking method:

1. Pour icing sugar into the container, which must first be sieved.
2. Add water gradually, stirring the mixture with a wooden spatula or whisk.
3. The sugar and water glaze should become 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 fire and start heating gradually over 1 minute - this will completely dissolve the sugar. Cool the mass a little and decorate the gingerbread.

Lemon gingerbread frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 269 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

If you're worried about eating raw eggs, try a lemon juice icing. The sour fruit juice goes well with the sweetness of the powder to make a delicious decoration. Sugar glaze with lemon juice is suitable for decorating Czech gingerbread cookies, muffins and Easter cakes. If you don't have lemon juice on hand, you can prepare a glaze with citric acid.

Ingredients:

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

Cooking method:

1. In a saucepan, combine butter, powder, rub well.
2. Gradually add lemon juice or acid, previously diluted with 50 milliliters of water.
3. Grind the mass thoroughly until a homogeneous consistency.
4. If you need to apply fondant to a cupcake, make it thinner, and if you are going to paint gingerbread, then make it thicker.

Protein icing for gingerbread

• Servings Per Container: 6 Persons.
• Calorie content: 282 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

There are many subtleties and secrets in the preparation of icing. For example, the protein-sugar icing should not spread, but drip slowly. To do this, you cannot beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be injected drop by drop, stirring constantly so that the icing has the desired consistency. Store icing in the refrigerator in an airtight container.

Ingredients:

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

Cooking method:

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

Multi-colored gingerbread frosting

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 247 kcal.
• > Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever 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 bowl, mix with protein and lemon juice.
2. Bring the mixture to the desired consistency with a whisk.
3. Divide the entire volume into 4 parts, place 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 the product.

Egg-free gingerbread frosting

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 304 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: easy.

This type of vegetarian, lean frosting can be safely used to decorate children's gingerbread cookies, cookies, cakes. Icing without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For aroma, you can add a little vanilla concentrate or get by with lemon juice. If you have to decorate gingerbread, then this master class will be very useful.

Ingredients:

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

Cooking method:

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

White Chocolate Gingerbread Frosting

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 312 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

The very name of this icing evokes the desire to bake homemade gingerbread or make a gingerbread house for children. Before making the white chocolate icing for Christmas gingerbread, stock up on a quality chocolate bar, butter, and milk. The mass will need to be cooked over low heat or in a water bath in a thick-walled saucepan so that nothing burns.

Ingredients:

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

Cooking method:

1. Break a chocolate bar into pieces, place everything in a saucepan.
2. Place the diced butter here.
3. Place the container in a water bath: to do this, bring water to a boil in a wide saucepan, then place a saucepan on it so that the bottom does not touch the boiling water.
4. Stir constantly until smooth. Add sugar, pour in milk and simmer the fudge until thickened.
5. Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk frosting begins to lag behind the whisk.

Chocolate icing for gingerbread

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 298 kcal.
• Purpose: decoration.
• Cuisine: European.
• Complexity of preparation: medium.

This original method of icing preparation does not require the components to be brewed. The recipe for chocolate glaze with starch does not contain butter or sour cream, it fits perfectly on hot and cooled baked goods and does not freeze too quickly. For the preparation of a delicious fondant, it is better to use dark bitter chocolate - it has the perfect taste and consistency.

Ingredients:

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

Cooking method:

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

How to decorate gingerbread with icing

What could be the best decoration for the New Year holidays, a gift for friends and children? Homemade gingerbreads in glaze or gingerbread houses, lovingly decorated and donated from the heart. Pay attention to a simple master class that will help you decide how and what to paint treats, what painting technique to choose:

1. Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then 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 the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with glaze.
3. Fill a piping bag, a syringe with the thinnest nozzle with prepared icing.
4. Make a 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, take your time.
6. Apply base - white in the center of the gingerbread, dry.
7. When cookies are completely colored in the right colors, sometimes you want to highlight special details. To do this, walk over them again, applying another layer.
8. If you want to decorate the products with confectionery powder, then do it right away, before the glaze has dried, so that the decoration does not crumble.
9. Toothpicks can be used to decorate very small details.
10. The most important rule is not to rush and allow all layers to dry well.

Glaze tools

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

1. Pastry bag with different attachments.
2. Small spoons.
3. Toothpicks or needles.
4. Confectionery silicone spatulas.

If you do not have some professional devices at hand, then you can use a simple, very dense bag made of food grade polyethylene, having previously cut off a small corner from it. Some hostesses manage to make a painting on gingerbread using a regular clerical file, in which they also cut a corner. The main thing in this process is to get used to it, try to make a few curls, draw an outline, and then everything will go like clockwork.