Kitchen appliances and utensils:bowl, whisk / mixer with a whisk / blender with a whisk, spoon (+ several small bowls with lids, disposable pastry bags).
Ingredients
| Protein | 1 PC. |
| Powdered sugar | 200 g |
| Corn starch | 1 tsp |
| Lemon juice | 0.5 tsp |
Step cooking
- After water procedures, the egg is disinfected, and you can work with it. Now you need to carefully beat the egg in the middle, break the shell and, pouring from one half to the other, separate the protein from the yolk. Pour the protein into a bowl, check that no extra objects (shell) get into it. Sift 200 g of powdered sugar (finely ground) through a sieve into a bowl with protein and begin to knead a little glaze.
- Pour 1 tsp into the mass. corn starch. Thanks to this component, future glaze will be plastic.
- Now you can thoroughly mix all the ingredients to obtain a homogeneous mass. It is very important that not a single lump remains.
- Pour in ½ tsp. lemon juice (freshly squeezed). If there is no lemon on hand, this component can be replaced with citric acid diluted in ½ tsp. water. Thanks to this ingredient, the glaze will harden and shine faster.
- Now you need to beat the icing with a mixer or a blender, if there is a “whisk” nozzle. Beat only at a slow speed so as not to create excess air bubbles in the glaze.
- Beat 3 minutes. After this, the icing should become smooth, reach for the whisk, and whiten a little. The finished glaze should be covered with a wet towel for 15 minutes so that all excess air bubbles come out of it.
- The main type of icing is ready. This is exactly the consistency that is needed for gluing different details of the gingerbread and drawing contours. Immediately put the required amount of glaze into a disposable pastry bag and tie or pinch the excess edge.
- If you plan to use multi-colored glaze, then you should also put off a little icing in other bowls, and add confectionery dye to them. The bowls should be tightly closed with lids. The remaining glaze should be slightly diluted with clean water: add 1 tsp. and mix thoroughly. The glaze is ready when it is able to smooth out on its own in a flat surface in 8-10 seconds. This type of icing is needed to fill the details of the figure on the gingerbread. Therefore, the same should be done with colored glaze - put a little in a pastry bag and dilute the rest with water. Do not overdo it! Diluted glaze is also spread in a pastry bag.
- A spoonful of glaze can be diluted with water, and with a pastry brush to lubricate those areas of the gingerbread that will not be covered with a pattern.Light whitish coating (or even colorless) will not allow the carrot to stale. That's all. Your perfect gingerbread icing is ready! It's time to create beauty!
Video recipe
Watch the video in which you will personally see the process of preparing icebergs. Make sure that there is nothing complicated or incomprehensible in it. Admire the quick and confident movements of the pastry chef. Enjoy your viewing!
Gingerbread icing is very easy to manufacture. It is used for:
- gluing gingerbread designs (gingerbread house, gingerbread train, gingerbread tree, etc.);
- in liquid form for glazing gingerbread so that they do not weathered;
- decorations of any confectionery (gingerbread, cookies, pastries and even cakes).
The theme of glaze is more than relevant, because lately it has become very popular to give sets of beautiful themed gingerbread to your loved ones and friends for the holidays. Instead of ordering them, why not try to make such gingerbread cookies at home and decorate them yourself with icing? Now you know how to make it.
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