This is your classic royal icing. It’s made the traditional way, using egg whites. It’s easy and fast to make, and it stiffens rock hard for detailed piping on cookies and perfect for gluing those gingerbread houses together.
The Story
Not much of a story here.
I’m just going to let it be known that Royal Icing isn’t used enough. It’s the perfect icing to pipe little detailed designs on any cookie (not just gingerbread), and even things that aren’t cookies- like brownies. I have a train mold that I make brownies in, and this is the best icing to use to outline the train features.
Ingredients
3 ounces (about 1/3 cup) egg whites*
1 teaspoon vanilla extract
4 cups confectioner’s sugar
*In most recipes, you’ll see a number of eggs (3 eggs, 2 egg whites, etc.), and you’ll see the size of the egg (large, medium, jumbo, etc.). Generally large is what I use, and is what you’ll see a lot of the places in recipes elsewhere. And while, yes, the size of the egg is going to change the consistency of your dessert, if it’s in a cake or something, you may not drastically notice if you use one or two jumbo eggs instead of large. This is a little different. Because we are banking on the egg whites holding this frosting together, you’ll notice a big difference if you use 3 medium eggs, 3 large eggs, or 3 jumbo eggs. Also, egg sizes vary by brand- so not all “large” eggs are created equally. That’s why I’ve put the actual measurement of the eggs here. I used 3 jumbo eggs to get about 3 ounces / 1/3 cup of egg whites.
The Detailed Guide
Put your egg whites and vanilla into a mixing bowl attached with a whisk attachment. Mix on low until mixture is starting to foam a tad.
Then, still on low mixing, add the confectioner’s sugar 1 cup at a time. Make sure to scrap the sides throughout this process. Once the confectioner’s sugar is incorporated (and it won’t spray everywhere if you were to turn up the speed), crank up the speed to high and mix about 5 to 7 minutes. You will notice a change from being a drippy but thick glaze, to being a smooth and glossy frosting that almost makes ribbons when you turn off the mixer.
This is ready to use immediately and can be kept in the fridge for a day or so, so long as you cover it tightly with plastic wrap. Remember, exposure to air will make this icing rock hard rather quickly.
Once you get a nice foam, you’re ready to add the confectioner’s sugar.
See how it’s still like a glaze? We have a little more mixing to do.
It’s finished when it’s thick and almost ribbon-like. We are ready here!
Yes that gingerbread man is wearing a tie and underwear. He’s off to work! Duh
Chugga chugga chugga chugga CHOO CHOOOOOO!
Shut up and just GIVE ME THE RECIPE!!
Ingredients
3 ounces (about 1/3 cup) egg whites
1 teaspoon vanilla extract
4 cups confectioner’s sugar
Make It
Put your egg whites and vanilla into a mixing bowl attached with a whisk attachment. Mix on low until mixture is starting to foam a tad.
Then, still on low mixing, add the confectioner’s sugar 1 cup at a time, scrapping the sides. Once incorporated, crank up the speed to high and mix about 5 to 7 minutes. It will change from being a drippy but thick glaze, to being a smooth and glossy frosting that almost makes ribbons when you turn off the mixer.
This is ready to use immediately and can be kept in the fridge for a day or so, so long as you cover it tightly with plastic wrap. Remember, exposure to air will make this icing rock hard rather quickly.
Done.
Pingback: Gingerbread Cookies – I Hope There's Dessert