Most often, housewives take up the production of gingerbread shortly before the New Year celebrations. Such pastries can become not only a decoration of the festive table, but also a great presentation option for friends and family. To make the sweets also beautiful, it is worth taking care of the glaze for the gingerbread cookies.

Classic Gingerbread Frosting

The resulting mass will allow you to draw real masterpieces on your own cooked dessert. Ingredients: 260 g of powdered sugar, any food coloring, protein of one egg.

  1. The powder is sifted through the smallest sieve or cheesecloth. It should not be lumps.
  2. Protein is added to the sweet mass. The ingredients are mixed until smooth. Get a thick glaze.
  3. You can immediately draw her on gingerbread.

If desired, the resulting mass is divided into parts, each of which is painted in a certain color. Thus, it will turn out to make vivid color drawings.

White fondant for ginger baking

Traditionally, gingerbread cookies are decorated with snow-white curls and patterns. To create them, a special fudge is being prepared. Ingredients: 15 g of tangerine peel, 2 raw eggs (chicken), 280 g of granulated sugar.

  1. Squirrels are carefully separated from the eggs. Not a drop of protein should get into them.
  2. Sugar with a coffee grinder turns into powder. Next, the mass is sieved through thin gauze.
  3. Squirrels are well interrupted with the resulting powder.
  4. Ground foam interferes with the foam. The components mix well again.

To get beautiful and neat gingerbread cookies with icing, you need to use a pastry bag with the thinnest nozzle to decorate.

Color mix for decoration

This recipe includes exclusively natural products.Therefore, you can even try the resulting treats for kids. Ingredients: 2 large tablespoons of freshly squeezed lemon juice, 2 protein eggs, 210 g of powdered sugar, a large spoonful of vegetable juices: beetroot, carrot, spinach.

  1. The powder is necessarily sifted. It is worth taking the smallest sieve for this.
  2. Lemon juice is added to the sugar mass. The whisk mixes well.
  3. Future glaze is divided into three equal parts. Each of them in a separate bowl is stained with the juice of the selected vegetable.

The colored mass must be kneaded until smooth until even the smallest lumps disappear.

Protein Glaze

In order for the product to have a uniform consistency, the lemon juice must be introduced into it drop by drop, do not stop stirring. Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, protein of one egg.

  1. In a clean, dry container, the protein combines with the juice.
  2. The ingredients are mixed with a whisk. Gradually powder is poured to them.
  3. The process of active kneading continues until the glaze hangs a thick drop from the whisk.

You can paint gingerbread cookies with such fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decorating various pastries - cakes, gingerbread cookies, muffins. Ingredients: 2 large tablespoons of freshly squeezed lemon juice, 3 tablespoons of powdered sugar, half a packet of high-quality butter.

  1. Liquid butter is combined with powder. Products are well ground until smooth.
  2. Fruit juice is introduced into the resulting mass.
  3. The components are rubbed again.

Instead of fresh juice, you can take citric acid. ½ small. tablespoons of the product is diluted with 50 ml of water.

Cocoa Chocolate Icing

This composition ideally falls on both hot and cooled sweets. Ingredients: 25 g of potato starch, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water.

  1. The powder must first be sieved well. If you do not take care of such preparation, the glaze will turn out with messy unappetizing lumps. They greatly spoil the appearance of sweets.
  2. For sifting, the smallest sieve is selected, through which the powder is passed at least 2 times.
  3. Sugar product is combined with other loose components - cocoa and potato starch.
  4. Next, water is added to the mass. It is very important to use ice water. It is advisable to hold it in the freezer for several minutes.
  5. After adding water, all components are intensively rubbed. The process continues until the uniformity of the glaze.

Properly cooked masses should turn out to be glossy glossy. Apply it to the gingerbread cookies immediately. It must be remembered that chocolate glaze hardens somewhat longer than, for example, protein.

With the addition of rum

Of course, sweets with such fudge should be presented exclusively to adults. Alcohol gives the glaze a special aroma. Rum is allowed to use both light and dark. Ingredients: 25 ml of an alcoholic drink, 230 ml of filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

  1. Water is poured into a small saucepan or ladle and brought back to a boil.
  2. While the liquid is heating, you need to sift the icing sugar well through the smallest sieve. Next, freshly boiled water flows to it. The components are thoroughly and vigorously mixed.
  3. When the resulting mixture cools down a little, it is not the cold rum that pours into it.
  4. Continue mixing the components until smooth.

When the fondant has completely cooled down, you can decorate the finished gingerbread cookies with it, drawing original patterns. Discussed glaze will help to perform even the most complex drawings.

Egg-free recipe

This lean glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, vanilla concentrate can be added to such a fondant. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. tablespoons of freshly squeezed lemon juice.

  1. The powder is sieved through a sieve with small holes into a wide bowl.
  2. Citrus juice is poured into the sugar product. You need to add it drop by drop, after each serving, rubbing the components.
  3. Water flows into future glaze. The fluid should be warm.
  4. After the next kneading, the icing drips onto the plate. If the product does not spread, then it is completely ready for baking.

We must not forget that the glaze without the addition of eggs quickly hardens. It is best to distribute it among products that have already managed to slightly harden.

Icing

This coating option should be chosen for large "puffy" gingerbread. It will flow beautifully over products, hardening with large, mouth-watering drops. Ingredients: 1 tbsp. white sugar, half a glass of purified water.

  1. Water is heated in an iron dish. And sand (sugar) pours out to her.
  2. The mass is cooked until the sweet grains are completely dissolved, and large bubbles appear on the surface.
  3. The mixture is removed from the heat and allowed to cool. Any flavor can be added to the finished product. For example, almond is good.

 

Small gingerbread cookies are dropped into the icing as a whole (using a slotted spoon), and large gingerbread cookies are decorated with a silicone brush.

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