Kristyr-Gingerbread icing
Traditional hard icing to decorate gingerbreads with.
Ingredients
- 200 g powdered sugar (4dl)
- 1 eggwhite
- 1 teaspoon lemon juice (or white vinegar)
Instructions
- Lightly beat the egg white until frothy. Easiest with an electric mixer, but a handheld whisk will also do. Gradually add the powdered sugar and keep mixing in low speed until a smooth mixture.
- Add in the lemon juice. Check the consistency. The mixture should be thick enough to hold its shape, but not so stiff that it's difficult to pipe. If it's too thick, you can add a few drops of water to thin it out. If it's too thin, add a little more powdered sugar until you reach the desired consistency.
- If desired, add food coloring to the icing. Mix well to ensure the color is evenly distributed.
- Spoon the icing into a piping bag fitted with a small nozzle. If you don’t have a piping bag, you can use a zip-top bag with a tiny corner cut-off.
- Pipe the icing onto your cookies in the patterns you desire. Make sure the icing is stiff enough to hold its shape if making lines or details.
Notes
The size of the egg white affects the consistency; you might need to adjust the amount of confectioner sugar.
If you want to dye a very light color and need less than a drop of food coloring, then tip only a toothpick in the color tube.
Nutrition
Serving: 1servingCalories: 16kcalCarbohydrates: 4gSugar: 4g
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