Painting glaze recipe. Master class on painting gingerbread with icing and dough for them

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. Instead of lemon juice You can use concentrate, 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 icing into a glass sterile jar and place in the refrigerator for ten to twelve hours, covering 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.

We shift ready-made 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 protein mass won't fluff up.

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 to one part raspberry jam, in the other - turmeric, and so you get red and orange glaze for gingerbread.

Do you know how to cook air recipe steamed omelette. 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 big bubbles 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. Finished goods Place on a wire rack to drain off excess glaze.

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 doubles or triples. 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. Fill in hot water dry ingredients, mix everything quickly, 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.

Very unusual taste for adults it is obtained from glaze with alcoholic beverages. 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.

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


2. 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;


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


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


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

Painting gingerbread cookies with icing is a fascinating activity that can captivate you so much that you forget about the time. Painted baked goods look very creative, and the main thing is that you can create a pattern on it of absolutely any shape and size. So, we bake gingerbread cookies and select the icing with which we will paint the fragrant confectionery.

Classic gingerbread glaze: how to make it at home?

The classic baking coating will have a white. This ideal option glaze if you were not previously familiar with painting confectionery products. The mass is very easy to work with. It is equally quick and easy to prepare. To prepare the coating, prepare the following ingredients:

• cup powdered sugar;
• egg.

Separate the white from the yolk and place it in a bowl. Here we begin to carefully introduce powdered sugar. It is advisable to start with a teaspoon. After each increase in dose, the egg mass should be stirred vigorously. It is advisable to immediately draw the viscous liquid over the baked goods, otherwise it will form a crust.

How to decorate gingerbread cookies with icing?

Today, there is an impressive number of different techniques for painting gingerbread cookies. Drawing techniques can be divided into: complex and simple drawing. Complex ones include curls and openwork mesh.

To apply the image you will need the following tools:

• pastry attachments to choose from;
• pastry bag;
• toothpicks;
• shoulder blade;
• decorating elements (beads, small bows, flowers).

Before you start creative process It is worth considering several nuances: the glaze must have a thick consistency and apply the mass only to cooled baked goods.

First you need to decide: what kind of pattern or painting do you want to create? If you have no ideas, then follow our example:

1. Cooking classic version glaze, the recipe for which is presented above.
2. Using a spatula, apply the mixture on top of the gingerbread, completely covering the surface.
3. Leveling the coating.
4. We attach a red confectionery flower in the baking corner; if you wish, you can create a flower yourself using the appropriate attachments.
5. We randomly decorate the baked goods with confectionery beads and align the elements with a toothpick.

The painted gingerbread is ready. And if you still don’t know what to give your loved one as a gift, then take note of this option. Now you know how to paint gingerbread cookies with icing for beginners. Try it, you will definitely succeed.

White fondant for gingerbread baking - cooking secrets

- obligatory baking New Year's tables. But you don't have to wait until the holidays to treat yourself to a treat. And if gingerbread seems rustic to you, then you simply must cover it with white fondant. To prepare white glossy fondant, we need the following products:

• a glass of granulated sugar;
• spoon of lemon juice;
• protein.

Sifting granulated sugar through a fine sieve. There should be no lumps or other inclusions. Whisk the chilled mixture into a dry bowl. egg white, here we begin to gradually introduce granulated sugar, stirring vigorously with a whisk. When the sand runs out, add a teaspoon of lemon juice. That's it, the fondant is ready to decorate the gingerbread pastries.

Expert opinion

Anastasia Titova

Confectioner

If you don't know how to apply fondant to a treat, here's a hint: trace the outline of the baked goods, and draw themed designs in the middle of the treat. It could be snowflakes, hearts, balls, a house.

Colored mixture for decoration - bright, catchy and very appetizing

What to do on a cold, boring evening? Well, of course, painting gingerbread cookies with icing . By the way, you can also involve your child in this exciting process. This activity will surely please the restless person.

To cook color mixture For decoration, you should prepare the following ingredients:

• a glass of powdered sugar;
• 1 ml food coloring;
• protein.

Please note: give preference to natural food colors. They cost an order of magnitude more, but they do not contain harmful, toxic components. Among natural dyes It is necessary to note carotenoids, anthocyanins, flavonoids, chlorophylls.

Beat the protein into a dry bowl, add any coloring of your choice, and begin to gradually add granulated sugar. If you want to create several colors from this mass at once, do not rush to add dye. After you prepare the classic version of the mixture for decoration, divide it into several parts, and only then add the dye. You control the color concentration yourself. Pour the mixture into pastry bags and begin painting the confectionery.

How to make a lemon garnish mixture?

Glaze with the addition of lemon is a great find for that category of home confectioners who want to add extra flavor to their baked goods. exquisite taste, with notes of sourness, and at the same time make the delicacy appetizing appearance. Don't mind adding fresh eggs? Then this glaze option is created especially for you. To prepare the lemon mass, you should prepare the following ingredients:

• 100 grams of powdered sugar;
• vanilla extract to taste;
• 4 teaspoons lemon juice.

Sift granulated sugar into a dry bowl until all lumps are removed. Gradually begin to introduce lemon juice and vanilla extract to taste. It is ideal to use freshly prepared juice rather than store-bought juice. Carefully monitor the consistency of the mass - it should turn out thick at the end.

After you have prepared lemon glaze, it should immediately cover the confectionery product. You can paint the gingerbread cookies or simply pour the liquid over the baked goods, vigorously stirring them in the bowl.

Chocolate glaze made from cocoa for painting confectionery products

Submitted chocolate glaze can be used for painting honey, ginger, chocolate and classic gingerbread. However, it looks great when decorating cakes and even pancakes. Due to the rather thick consistency, confectionery beginners will be able to create the most daring images, and most importantly, the chocolate coating hardens very quickly!

To prepare the chocolate mixture, you should prepare the following products:

• a couple of tablespoons of cocoa;
• 50 grams of sugar;
• 50 grams of milk.
• 50 grams butter;
• 4 spoons of sour cream.

Pour cocoa and sugar into a bowl, stir everything with a spoon until a homogeneous consistency is obtained. Lightly heat the milk in a saucepan and immediately pour it into the mixture. Add melted butter and sour cream. Begin whisking the chocolate mixture vigorously until the sugar is completely dissolved.

If for some reason the coating turns out to be sparse, you can increase the amount of butter, or just add a couple of teaspoons of flour. If you have a sweet tooth, you can double the portion of sugar.

Chocolate icing is one of the simplest and most effective ways to decorate confectionery products. It’s quite easy to work with the mass: pour it into a bag, and enjoy not only the process of applying the image, but also the incredibly aromatic taste.

Sugar glaze: how to cook without adding chicken protein?

This is the view Lenten decoration, which will be relevant for the category of people who adhere to Easter Lent. Icing without adding eggs very quickly takes on the confectionery product and hardens on it. To add flavor, you can add vanilla, orange or lemon extract.

To cook, you should prepare the following products:

• a glass of powdered sugar;
• 40 ml warm water;
• extract of your choice (optional ingredient).

As in previous cooking options, sift the powdered sugar through a fine sieve. Pour the dry ingredient into a dry bowl and begin to gradually add water. Stir the mixture intensively with a whisk, and at the end add the aromatic extract. Icing, ready. We take fresh pastries and begin to paint them.

The mass will turn out quite thick and fluffy. It can be used to decorate not only gingerbread confectionery, but also white sponge cake, Easter cake, and even the top sand basket. Don't be afraid to experiment!

1. If you are preparing baked goods for children, then food coloring can be replaced with natural, homemade ones. Juice from beets, carrots, and broccoli will add the desired brightness to baked goods, and most importantly, the delicacy will be 100% healthy.
2. Want to make your frosting glossy and soft? Then add some butter to it.
3. To ensure that the coating applies evenly and evenly, before applying it, grease the surface of the gingerbread with jam or marmalade.
4. Do not accept the addition fresh egg? Replace it with a dry protein mixture.
5. If you are a beginner, it is advisable to use special pastry envelopes.
6. Please note that the glaze becomes slightly darker after drying. Control the quantity food coloring.
7. Use only fresh ingredients. This is especially true for quality chicken eggs.
8. Icing cannot be stored in the refrigerator. After preparing the mixture, it should be immediately applied to the confectionery product.
9. If you are going to decorate baked goods with additional elements, such as sugar beads, flowers, butterflies, then the elements should be applied immediately after coating with glaze. In this case, the decorative elements will grip the surface well and will not fall off at the most inopportune moment.

Glaze is often used to decorate gingerbread cookies, gingerbread houses and other baked goods. Perhaps one of the main advantages of the sweet coating is the speed of its preparation. Well, what result you get from decorating your baked goods depends specifically on your efforts and skills!

I’ll tell you a secret, I’ve been eyeing this kind of gingerbread for a long time, or rather decorating cakes with such toppers. It looks really cute. I put off getting acquainted with this test until the last moment, thinking that it was all extremely difficult. After all, many confectioners do not create this type of decoration themselves, but order them from “gingerbread fairies.”

Of course, in order to color a gingerbread with any cartoon character, it will take a lot of time and artistic talent. But the most frequently ordered gingerbread cookies in the form of hearts, numbers, letters, stars, etc. can be easily prepared yourself. You don't need any special talents for this.

So, how to make gingerbread at home, recipe with photos step by step.

Ingredients:

1. 250 g honey
2. 250 g butter (82.5% fat)
3. 400 g sugar
4. 850 g flour
5. 4 eggs
6. 1 level teaspoon of baking soda
7. 1−2 teaspoons cinnamon and ginger
8. 1 teaspoon nutmeg, cloves, black pepper (these spices can be replaced with your favorite ones or omitted altogether)

Preparation:

I want to warn you right away that the dough must be made in advance. It must reach desired consistency in the refrigerator, and this requires at least 6-8 hours, and better yet 12. It seemed to me that the indicated portion was very large and I only made half, which I later very much regretted. The finished dough keeps well in the refrigerator for a long time(2 months calmly), as well as the gingerbread cookies themselves. So my advice is to make a full portion at once, and ready dough just divide into several bags and bake as needed.

Let's get started.

Place the honey and spices in a thick-bottomed saucepan and bring it to a boil, stirring occasionally.

As soon as the honey has boiled, remove it from the stove and melt our butter there.

While the honey and butter are cooling, we will prepare the remaining ingredients. We need to beat eggs with sugar. At first glance, it may seem that there is a lot of sugar in the recipe (after all, it also contains honey), but believe me, in the end the gingerbread cookies are not cloying!

The eggs should turn white and noticeably increase in volume.

Introduce our honey and oil in a thin stream into egg mixture. Attentively, honey syrup shouldn't be hot! Cool it to a pleasant temperature. While adding honey, the mass should be stirred carefully, trying to maintain all its airiness.

The finished dough is liquid. As I wrote above, it reaches the desired density in the refrigerator.

We pack our dough into bags and put it in the refrigerator. I clean up for the night.

After the specified time, the dough acquires a dense, velvety structure. But, it's still quite sticky. Therefore, we roll it out on a floured surface.

The thickness of the rolling depends on the size of the figures, about 3-5 mm ideally.

We cut out the figures we need using molds or, if there is no necessary cutting, you can print the desired picture on a printer and cut it out with a knife, tracing the outline.

Another tip is to try to position your pieces as close to each other as possible when cutting out the dough. This will leave very few scraps. The fact is that when you subsequently roll out the same portion, the dough will absorb more more flour, which can ultimately cause problems, such as deformation of the bottom surface of the finished gingerbread. Of course, it doesn’t make much difference for the family whether the gingerbreads come out with dimples or not, but such masterpieces definitely shouldn’t be given away for sale.

Transfer the cut out figures to a baking sheet lined with parchment. I baked them on a silicone mat, which I don’t recommend doing, because at high temperatures the mat goes in waves and the gingerbreads then turn out not even, and there may be voids underneath. The most the best option is a Teflon mat, but since I don’t have it in my arsenal, good baking paper is a completely adequate replacement.

As is the case with cottage cheese cookies, it is better to place the gingerbread cookies on a baking sheet of approximately the same size, or you will have to take some out earlier so as not to dry them out. Still very important point, gingerbread cookies increase in volume during baking, so we leave them a decent amount of space. The larger the gingerbread, the more space it needs.

Place the baking sheet in a preheated oven and bake at 170º for 12-15 minutes. Baking time depends on the size of your gingerbread cookies. Oven mode top-bottom.

How do you know when the gingerbread cookies are ready? This is a matter of practice. It shouldn’t darken much; if it browns around the edges, it’s overbaked. Remember, gingerbread is soft in the oven! But if you pressed it with your finger and it leaves a noticeable dent, then the gingerbread is not ready yet. The baked gingerbread easily comes off the surface on which it was baked. Over time, you will find the time that works best for you. Watch.

Cool the finished gingerbread cookies on a flat surface. Many people also advise pressing the gingerbread on top with a weight so that it does not change its shape. I tried this and that. I didn’t notice much of a difference, so I didn’t use the weight the next time. But, if you notice that the edges of the gingerbread cookies are bent, then do not be too lazy to place a board on top of them until they cool completely.

If you want to decorate a cake with gingerbread on sticks, there are 2 ways. Either we bake the gingerbread with the stick already inserted, or we place the stick in the gingerbread as soon as we take it out of the oven, while it is soft. On my own behalf, I want to say that I tried both options, but it was more convenient for me to string the gingerbread after baking. It's easier and faster for me. However, this requires skill; this must be done quickly before the edges harden. If you bake with sticks, I advise you to soak them in water first so that they do not change color during baking.

As they cool, the gingerbread cookies will harden. It’s better to paint them after they’ve cooled completely, or even better, give them half a day to rest and only then start decorating, if you’re using them for a cake. But, I warn you right away - they are very tasty. And personally, I, not a fan of unnecessary colors in food, prefer to eat them without glaze.

You should decorate the cake with them immediately before serving, as the cream will make the surface soggy.

These bright gingerbread cookies decorated my cake. Even after 2 weeks, the gingerbread cookies did not change their taste and consistency. They remained just as crispy and tasty.

Make your children happy, because these cookies can also be cut out together with the kids. And the recipe for meringue on a stick is already on the blog, here is a link to the article -.

Hidden inside this cake is yogurt cream and fresh strawberries in the layer, the top of the cake is lined. All recipes are on the blog, the links are clickable.

By the way, such gingerbread cookies can be prepared without using honey. This is extremely important for those who are allergic to bee products. If you need a recipe for a replacement syrup, write. I'll try to post it.

Bon appetit.

In order for your gingerbread cookies to become special, sparkle with bright colors and be filled with meaning and content, so that children can always receive their favorite character as a gift, and friends and family can receive a touching sign of attention, it is worth mastering the basics of gingerbread painting. This means that first of all you will have to make friends with the sugar protein glaze, which is actually used to paint on gingerbread cookies. This glaze is often found under the names icing or royal icingʺ, but this does not change its essence - the same egg white and powdered sugar in the composition, the ingredients are well known and accessible. Protein sugar glaze is quite simple to prepare and easy to apply; it hardens perfectly on the surface of the gingerbread, holds tightly, and does not deteriorate over time. The well-dried glaze itself is hard and shiny, very beautiful, and therefore the decor made from it is simply enchanting. Gingerbread icing comes in a variety of thicknesses and is easy to color, opening up endless possibilities for those who love to both bake and paint. It's not difficult, you just have to try - and everything will work out!

To prepare sugar protein glaze (icing) for painting gingerbread cookies, you will need the following ingredients:

Pouring glaze:
40 g egg white,
200 g powdered sugar,
a pinch of citric acid,

food gel colors.

Contour glaze:
15 g egg white,
95 g powdered sugar,
a pinch of citric acid,
1-2 drops of aromatic essence,
food gel colors.

How to prepare sugar protein glaze (icing) for painting gingerbread cookies:

So, let's move on to the process of preparing sugar protein glaze (icing) for painting gingerbread cookies.

The finished glaze dries quickly in the air and sets into a crust, so we’ll immediately prepare cornet bags for it. For these purposes, I use acetate film (sold in confectionery shops and flower shops) - the film produces cornets with a rather rigid spout, which can then be cut off to create a hole of the desired diameter. I don’t use icing attachments, I’ve never worked with them and I don’t know how convenient they are. But the question immediately arises: what to do if the hole becomes clogged? You can run a knife along the acetate spout in the direction of the hole and squeeze out a little glaze along with any clogged particles, but what should you do with the nozzle?
In general, we will twirl cornets from film. For clarity, I will show the process on parchment (the film is transparent, it’s hard to see). So, we unwind a little film, fold it diagonally so that its two perpendicular sides coincide (you get a square folded diagonally).

Now we fold it so that the nose of the bag falls in the middle of the long side of the triangle.

I add powder in three or four doses. By the way, all numbers (I mean weight) are relevant only for this powdered sugar. Of all the ones I tried (and there weren’t many of them; we have a very limited assortment on sale), this one worked, the rest absolutely didn’t. It is important that the powdered sugar is finely ground - that’s what powder is, not sand. You can rub it with your fingers to make sure it's not too sharp and nothing crunchy. Starch in the composition is not scary, at least it doesn’t bother me.

The cookies are already on the way, and the buns are asking to come out of the oven, but still something is missing. We need the final finishing touch. And if you are not just a cook, but also an artist at heart, our master class on “how to make sugar icing” will be very helpful. And when under your hands the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “caps” of glaze, you will feel like a little bit of a wizard.

Custard sugar glaze

Ingredients:

• sugar – 1 tbsp;
• egg whites – 4 pcs.

Preparation

Beat the egg whites with the sugar in a water bath for about 5 minutes. Then we will work with the whisk for the same amount of time, but without heating. Pour glaze over cooled baked goods. It dries quickly, becomes smooth and shiny.

How to make caramel sugar icing?

Ingredients:

• powdered sugar – 1 tbsp;
• brown sugar – 0.5 tbsp;
• butter – 2 tbsp. spoons;
• milk – 3 tbsp. spoons;
• vanilla – 1 pinch.

Preparation

Melt the butter in a small saucepan, add milk and dissolve the sugar. Let the mixture boil and keep it on the fire for 1 minute. Remove from heat, add half the powdered sugar and beat until cool. Then add vanilla, the remaining powder, beat everything again and apply to gingerbread or cookies. The finished glaze tastes very much like caramel.

Sugar glaze recipe for gingerbread cookies

Ingredients:

• sugar – 1 tbsp;
• water – 0.5 tbsp.

Preparation

Dissolve sugar in water and bring the syrup to a boil. We are waiting for large transparent bubbles to begin to appear on the surface (the temperature reaches 110 degrees). Remove the syrup from the heat and let cool slightly. Large ones with a brush. Small ones can be completely immersed in syrup, and then placed on a wire rack - the excess will drain off, and the gingerbread cookies will be covered with delicious translucent sugar stains.

Icing for the gingerbread house

Ingredients:

• egg white – 2 pcs.;
• powdered sugar – 80 g.

Preparation

Beat the egg whites until stiff peaks form, then gradually add the powdered sugar. This glaze can be used to both glue parts and decorate it. To prevent the glaze from hardening too quickly, add a drop of lemon juice.

Icing for buns from powdered sugar

Ingredients:

• powdered sugar – 100 g;
• starch – 1 teaspoon;
• cream (fat content 10%) – 4 tbsp. spoons;
• vanillin – 1 pinch.

Preparation

Mix powdered sugar with starch and vanilla. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Mix well and immediately cover the fresh buns - the cooled glaze thickens quickly.

Recipe for colored sugar icing for cookies

Ingredients:

• powdered sugar – 1 tbsp;
• milk – 2 teaspoons;
• sugar syrup – 2 teaspoons;
• almond extract – 0.25 teaspoon;
• food dyes.

Preparation

This glaze is used by professional confectioners, however, preparing it at home is not difficult. Pour the milk into the powdered sugar and mix until it becomes a paste. Add syrup and almond extract. We put the glaze into jars, tinting each one with its own color. That's it, you can create. Feel like a real artist in the kitchen, feel free to take a brush and...

Sugar icing for gingerbread cookies

Ingredients:

• powdered sugar – 0.5 tbsp;
• milk – 1 teaspoon;
• butter – 1 teaspoon;
• vanilla – 1 pinch;
• salt – 1 pinch.

Preparation

Pour milk into the melted butter, add salt and powdered sugar. Stir until creamy. If it turns out too thick, add a little more milk or water. liquid glaze you can add powdered sugar. At the end, add a pinch of vanilla and mix everything again. Apply the finished glaze to the cookies using a brush or pastry syringe.

White Sugar Icing Recipe