Fudge on gingerbread is practically the most favorite sweet of children in a sweet product. After all, not only is the icing very tasty, it is also very bright, it fascinates little sweets with its monograms and pictures.

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

There are several options for icing 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 curls, houses, emoticons and everything your heart desires.

These items are very popular for Christmas. Gingerbread with icing decorates not only the festive table, but even the Christmas tree.

The easiest recipe

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

Components:

• Egg - 1 pc.;
• Lemon - 0.5 pcs.;
• Cornstarch - 1 tbsp. l.;
• Powder - 200 g.

Production: 12 hours.

Calorie content: 309 Kcal / 100 g.

Break the egg, carefully separate the yolk from the protein. Wash the lemon and cut in half. Puncture the flesh with a fork in several places, squeeze the amount of juice onto a spoon. Add starch, powder, protein, juice to the protein.

Mix everything until smooth, homogeneous. Instead of lemon juice, concentrate can be used, but keep in mind that after solidification, it may turn yellow. If the mass seemed liquid to you, add a little powder, if on the contrary it is thick, dilute it with juice.

Transfer the icing for gingerbread to a glass sterile jar and send it to the refrigerator for ten to twelve hours, closing the lid.

Protein glaze

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

Components:

• Proteins - 3 pcs.;
• Lemon juice - 1 tbsp. l.;
• Powder - 350 g.

Production: ten minutes.

Calorie content: 301 Kcal / 100 g.

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

Turn on the mixer or blender and beat until the mass no longer drains from the whisk.

We shift the finished glaze into an airtight container and put in a cold place. Before use, add a few drops of lemon juice and apply on pastries.

White fondant for gingerbread

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

Components:

Production: twenty minutes.

Calorie content: 308 Kcal / 100 g.

Divide fresh chicken eggs into yolks and whites. Do this carefully so that it does not mix, otherwise the protein mass will not whip.

Pour sugar into a coffee grinder, grind into powder, sift it through a sieve or fine gauze. For the test, this can be omitted, but in the glaze you need to be as small as possible.

Perebey protein with powder to a stable homogeneous foam. At the end, add the tangerine zest and mix everything gently.

Ready glaze can already be applied to gingerbread cookies. Let it dry, and after five to six hours, you can apply another layer.

Color mix for painting

Colored icing differs from ordinary white icing only in color, but the taste, texture, ingredients and the principle of preparation remain the same.

Components:

• Powder - 250 g;
• Protein - 1 pc.;
• Food coloring - optional.

Production: ten minutes.

Calorie content: 301.5 Kcal / 100 g.

Mix powdered sugar with protein. 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 helium food coloring to each, mix everything quickly. Place the glaze in a plastic bag, cut off a corner and start painting.

If you do not have special dyes, you can go the easier way. Add raspberry jam to one part, turmeric to the other, and so you get a red and orange icing for gingerbread.

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Sugar icing for gingerbread

Sugar transparent icing is more suitable for decorating thick large gingerbread cookies, it flows beautifully along the edges, solidifying in large drops.

Components:

• Sugar - 1 cup;
• Purified water - 0.5 cups.

Production: thirty minutes.

Calorie content: 190 Kcal / 100 g.

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

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

We grease large gingerbread cookies with a silicone brush, small ones can be dipped in glaze and removed with a slotted spoon. We lay out the finished products on the grate so that the excess glaze of the glass.

lemon fudge

This glaze, unlike protein or sugar glaze, does not have a sugary-sweet taste, but a light specific sourness.

Components:

Production: one and a half hours.

Calorie content: 295 Kcal / 100 g.

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

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

We put the finished glaze in the refrigerator for an hour, after which you can apply it on the gingerbread.

Chocolate with butter

This icing can be used not only for gingerbread, but also for fondant on pies or shortbreads. The recipe is very simple, no high culinary skills are required.

Components:

Production: twenty minutes.

Calorie content: 315 Kcal / 100 g.

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

Let the fudge stand for forty minutes, then coat the gingerbread cookies and lay them out beautifully on a dish.

Rum

A very unusual taste for adults is obtained from icing with alcoholic beverages. So, by adding a few drops of rum to fudge, you can give baked goods a special flavor.

Components:

• Powdered sugar - 260 g;
• Boiled water - 230 ml;
• Rum - 25 ml.

Production: fifteen minutes.

Calorie content: 332 Kcal / 100 g.

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

1. If you add butter to the glaze, it will shine;
2. Before greasing the gingerbread cookies, make sure that their surface is even, so the fondant will lie down better. If there are irregularities, trim gently with a knife;
3. To make the icing snow-white, select the powder as light as possible;
4. If you want to experiment and color the fondant, use improvised products. Fresh parsley will give a green color, orange juice will give an orange color, and beetroot will give a red color;
5. You can smear the gingerbread with jam, and on top with icing, so the fudge will lie perfectly evenly.