In this post, I want to talk about homemade icing for gingerbread and share three working recipes:
– regular egg white icing;
– icing with protein powder (albumin powder);
– icing without eggs.
Homemade icing for gingerbread, despite the simplicity of the recipe, still raises a lot of questions, and this is understandable: everyone wants a perfectly white, even coating that does not crack or crumble and is safe to eat.
Homemade icing for gingerbread with egg white
- Sift the icing sugar.
- Add the egg white to the icing sugar.
- Thoroughly grind them with a spoon or silicone spatula. (Do not skip this step, it is important).
- Whip with a mixer on low speed for 2 minutes.
- Add lemon juice. Whip for another 3 minutes.
- Add water, a few drops at a time, until the desired consistency is obtained.
Gingerbread icing with egg white powder
Albumin powder is a purified dry egg white in powder form, which is produced industrially by separating the whites of chicken eggs from the yolks and drying them.
Egg white powder is sold in confectionery stores. Its advantages are: safety, long shelf life and ease of use (no extra yolks or unsuccessfully separated eggs).
How to use albumin powder?
Combine egg white powder with water at room temperature in a 1:6 ratio, mix thoroughly, and leave for 20 minutes.
That is, to obtain a mass equal to the protein of 1 chicken egg, combine 5 g of albumin powder with 30 g of water, as a result, in 20 minutes you will get 35 grams of regular egg white ready for use.
Protein of 1 egg = 5 g of albumin powder + 30 g of water
Then return to the egg white gingerbread icing recipe above and repeat all steps one by one.
Aquafaba gingerbread icing
Egg-free aquafaba icing is an ideal option for those who do not consume egg white for various reasons.
Aquafaba is a broth that remains after cooking chickpeas. It is used in cooking as a substitute for egg white, not only for icing, but also for marshmallows, meringues, other desserts and dishes containing egg white, even mayonnaise.
Of all the protein-free icing recipes, this is my favorite. The quality of the finished aquafaba gingerbread icing is almost as good as regular icing, while other recipes (such as milk+icing sugar) do not make the same dense and pure color as aquafaba icing.
How do I make aquafaba?
Soak raw, rinsed chickpeas (about 100-150 g) in cold water overnight.
Drain the water, rinse the chickpeas, pour clean water so that it covers the chickpeas by 2 fingers from above, bring to a boil and cook under a lid over low heat until the chickpeas are tender (they should become soft) – about 1.5-2 hours.
After cooking the chickpeas, strain the remaining broth and, if necessary, boil it down to the consistency of a regular egg white (a slightly viscous liquid). This is aquafaba, ready to use.
Weigh out 35 g of aquafaba and prepare the no egg gingerbread icing according to the above recipe for regular icing.
With the basics of the recipes figured out, the next question in the process of making gingerbread icing is what consistency of icing is needed to paint on gingerbread?
There are 3 types of gingerbread icing:
– for 3D patterns and shapes
– for contours and inscriptions
– for covering.
Homemade gingerbread icing for 3D patterns and shapes
Before you start adding water to the icing, it has the consistency of the first type – for patterns from pastry tips and creating shapes (flowers, leaves, etc.).
Gingerbread icing for contours
For outlines and inscriptions, add a little water to the icing. This consistency of gingerbread icing is also called soft peaks. It does not spread, has a shape, but is soft. If you run a toothpick over this glaze, the trace will disappear in about 15 seconds.
Gingerbread icing for covering
To get the icing for covering a gingerbread cookie, you need to add a little more water to the basic icing. If you run a toothpick over this type of icing, the trace will disappear in about 10 seconds.
I deliberately do not indicate the amount of water needed to obtain a particular consistency. You should always look at the icing and add water directly in drops, gradually. If you suddenly overdo it with water and the icing becomes too thin, you can thicken it with icing sugar. But it’s better to be careful when adding water.
You can color the gingerbread icing with any water-soluble dyes. Gel colorants slightly reduce the thickness of the icing, so keep this in mind when adding water.
The last 2 icing consistencies – for outlining and for pouring – are the most common. Always fill gingerbread with a contour, so they will be neat, and the filling will not leak beyond the desired limits.
Homemade gingerbread house icing
To glue the parts of a gingerbread house or other 3D gingerbread models, use a contouring icing that sets quickly and holds the details firmly.
Don’t rush to draw on the gingerbread cookies right after baking (by the way, here’s a perfect honey gingerbread cookies recipe), give them time to rest for at least a few hours or overnight. This way, the icing will adhere well to the gingerbread surface and won’t deform.
I also don’t recommend preparing icing in advance. This is not a preparation that can be stored well and for a long time. Throw away all the leftovers after drawing without regret, it’s your safety and the safety of your loved ones or customers.
Enjoy your meal!
What do you think about this homemade icing for gingerbread? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Homemade Icing for Gingerbread | YellowMixer.comPrint Recipe
- 1 egg white (about 30-35 grams)
- 200 g of icing sugar
- 1 tsp of lemon juice
Sift the icing sugar.
Add the egg white to the icing sugar.
Thoroughly grind them with a spoon or silicone spatula. (Do not skip this step, it is important).
Whip with a mixer on low speed for 2 minutes.
Add lemon juice. Whip for another 3 minutes.
Add water, a few drops at a time, until the desired consistency is obtained.