Gingerbread Icing Recipes

GINGERBREAD COOKIES WITH ROYAL ICING

Steps:

• For Gingerbread Cookies:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
• For Royal Icing:
• With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

GINGERBREAD COOKIES WITH BUTTERCREAM ICING

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

AMAZING GINGERBREAD MAN FROSTING RECIPE MADE EASY

Steps:

• Sift the powdered sugar into a bowl.
• Add the corn syrup, milk, and extract.
• Whisk them until there are no lumps.
• In order to add the food coloring, divide it into bowls and mix the desired colors in each one. We recommend you use gel food coloring, as liquid would change the consistency of the mixture.

GINGERBREAD FROSTING FOR COOKIES

Steps:

• Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

ROYAL ICING I

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE

Steps:

• Gather the ingredients.
• In a large bowl , combine the confectioners' sugar, cream of tartar, and pasteurized egg whites. Scrape down the sides of the bowl.
• Turn the mixer to high and beat until the mixture is thick, bright white, and will hold a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with.
• When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.
• When ready to use, transfer to a piping bag and decorate . Enjoy.

GINGERBREAD COOKIE FROSTING

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

GINGERBREAD ICING

Steps:

• Beat egg whites in a bowl using an electric mixer on high speed until foamy. Gradually mix confectioners' sugar, ginger, cinnamon, and vanilla extract into egg whites until icing is thickened.

THE BEST GINGERBREAD BUTTERCREAM FROSTING

Steps:

• Add softened butter to a mixing bowl.
• Add Molasses and Ground Ginger.
• Beat on low until completely combined.
• Add Powdered Sugar. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often.
• When completely mixed the frosting may appear dry. If that happens add a little bit of Milk, a bit at a time until frosting is the proper consistency.

GINGERBREAD ICING THAT HARDENS RECIPE

Steps:

• In a large bowl, beat the powdered sugar and meringue powder using a stand or hand mixer at high speed for two minutes fitted with a whisk attachment.
• Then, slowly add water till you achieve the desired consistency. When the mixture is frothy enough, add the lemon extract.
• Continue beating the mixture for two minutes, up until you lift the whisk and the icing drizzles down smoothly.
• Add food coloring of choice and transfer to a pastry bag to pipe onto cookies.

GINGERBREAD HOUSE ICING

Steps:

• In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
• Add powdered sugar in small amounts, mixing well on high speed after each addition.
• Beat on high speed 4-5 minutes or until mixture thickens.
• Refrigerate, covered, until ready to use.
• You may need to stir icing to soften before use.

GINGERBREAD MEN

Steps:

• Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined.
• Stir in egg and vanilla extract until well-combined. The mixture may look piecey/like it's separating, this is fine and it will come together when you add the dry ingredients.
• In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg).
• With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined.
• Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
• Once dough has chilled, preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake cookies directly on ungreased baking sheet)
• Generously flour a clean surface and lightly flour the dough as well (see note).
• Use a rolling pin to roll the dough to be approximately ¼" (.6cm) thick, and use a cookie cutter (my cookie cutter for these was about 3.5" long) to cut out shapes.
• Use a spatula to place cookies on prepared baking sheet, spacing at least 2" apart and then transfer to 375F (190C) oven, and bake for 8-10 minutes.
• Allow cookies to cool completely on baking sheet before decorating.
• Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If too thin, add additional powdered sugar until desired texture is reached.
• Transfer to a piping bag with a piping tip (I used Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired.
• Allow frosting to harden before enjoying (this took only about 30 minutes for me, but may take longer if your frosting is wetter)
• Keep uneaten cookies sealed in an airtight container at room temperature.

GINGERBREAD COOKIES WITH TWO TYPES OF GINGERBREAD COOKIE FROSTING

Steps:

• Heat oven to 375 F. Put cookie stamps in the freezer to chill, if using. Line two large baking sheets with parchment paper or a silicone baking mat. These cookies keep beautifully in an airtight container for several days.
• In the bowl of a stand mixer using a paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, sugar, and molasses on medium speed. Beat the egg yolk into the creamed mixture. Scrape down the sides of the bowl to ensure that that the dough is thoroughly mixed.
• Sift the dry ingredients into the wet ingredients. Beat on low speed until the dough comes together.
• Turn the gingerbread cookie dough onto a lightly floured work surface. Knead until all the floury bits are mixed in.
• Flatten the gingerbread dough into a disk. Use a rolling pin to roll dough to 1/4 inch thickness. You only need to chill this dough if it's very soft.
• Use a cookie cutter or cookie stamps to cut out the cookies. Transfer the cookies to the prepared cookie sheet.
• Bake 8-10 minutes until just set. Remove to wire racks to cool fully.
• In a large bowl, using an electric mixer, or in the bowl of a stand mixer with the whip attachment, beat 2 tbs meringue powder into 1/4 cup cold water on medium-high speed until peaks form.
• Beat confectioners' sugar into the meringue until desired consistency is reached. Add more sugar for stiffer icing, or a droplet of water to soften icing consistency.
• Use a disposable 16-inch piping bag with a small round tip and lots of Christmas sprinkles to decorate cookies.
• Whisk the glaze ingredients together until they become a smooth, thin glaze. Add water if too thick. The glaze should have the consistency of maple syrup.
• Brush the glaze on the cooled cookies. Let glaze set fully before serving.

GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING

Steps:

• Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
• In a stand mixer fitted with the paddle attachment, add the Crisco® All-Vegetable Shortening and brown sugar; beat on medium speed until fluffy; about one minute.
• Add the extract, Grandma's Molasses®, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
• Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
• Scoop batter into lined cupcake pan and fill each about ¾ of the way. This recipe makes exactly 12 standard cupcakes.
• Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
• Allow cupcakes to cool for at least one hour before frosting.
• Add room temperature butter, Crisco® All-Vegetable Shortening, ginger, and Grandma's Molasses® to a stand mixer; mix on medium-low speed until creamy.
• Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
• Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper, and enjoy!