Fudge on gingerbread is practically the most favorite sweet of children in a sweet product. After all, not only is the icing very tasty, it is also very bright, it fascinates little sweets with its monograms and pictures.

There are several options for icing 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 curls, houses, emoticons and everything your heart desires.

These items are very popular for Christmas. Gingerbread with icing 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.

Production: 12 hours.

Calorie content: 309 Kcal / 100 g.

Break the egg, carefully separate the yolk from the protein. Wash the lemon and cut in half. Puncture the flesh with a fork in several places, squeeze the amount of juice onto a spoon. Add starch, powder, protein, juice to the protein.

Mix everything until smooth, homogeneous. Instead of lemon juice you can use a concentrate, but keep in mind that after hardening it may turn yellow. If the mass seemed liquid to you, add a little powder, if on the contrary it is thick, dilute it with juice.

Transfer the icing for gingerbread to a glass sterile jar and send it to the refrigerator for ten to twelve hours, closing the lid.

The most common, uncomplicated glaze recipe consists of only three components, and it is quite simple to prepare it. Even children can take part in this process. They will not only help, but also receive a lot of positive emotions.

Production: ten minutes.

Calorie content: 301 Kcal / 100 g.

Mix chilled proteins with lemon juice, this can be done with a fork. Open the powder and gradually introduce into the protein mixture. This sweet can be made at home by simply grinding sugar in a coffee grinder.

Turn on the mixer or blender and beat until the mass no longer drains from the whisk.

We shift the finished glaze into an airtight container and put in a cold place. Before use, add a few drops of lemon juice and apply on pastries.

White fondant for gingerbread

The main feature of gingerbread is white curls along the contour of the gingerbread and, of course, ginger spice added to the dough.

Production: twenty minutes.

Calorie content: 308 Kcal / 100 g.

Divide fresh chicken eggs into yolks and whites. Do this carefully so that it does not mix, otherwise the protein mass will not whip.

Pour sugar into a coffee grinder, grind into powder, sift it through a sieve or fine gauze. For the test, this can be omitted, but in the glaze you need to be as small as possible.

Perebey protein with powder to a stable homogeneous foam. At the end, add the tangerine zest and mix everything gently.

Ready glaze can already be applied to gingerbread cookies. Let it dry, and after five to six hours, you can apply another layer.

Color mix for painting

Colored icing differs from ordinary white icing only in color, but the taste, texture, ingredients and the principle of preparation remain the same.

Production: ten minutes.

Calorie content: 301.5 Kcal / 100 g.

Mixing powdered sugar with protein. 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 helium food coloring to each, mix everything quickly. Place the glaze in a plastic bag, cut off a corner and start painting.

If you do not have special dyes, you can go more the easy way. Add to one part raspberry jam, in another - turmeric, and so you get a red and orange icing for gingerbread.

Do you know how to cook air recipe couple omelet? We will tell you all the secrets of this seemingly simple dish.

Read how to cook lula kebab on the grill - recipes with step by step photos in our article.

Read how to cook delicious pollock with carrots and onions.

Sugar icing for gingerbread

Sugar transparent icing is more suitable for decorating thick large gingerbread cookies, it flows beautifully along the edges, solidifying in large drops.

Production: thirty minutes.

Calorie content: 190 Kcal / 100 g.

Pour water into an iron bowl, then add sugar, mix until the grains are completely split. Cook the glaze, stirring constantly, until large bubbles appear on the surface.

Remove from fire and let cool. When you can safely dip your finger into the fondant, add vanilla, almond or any other flavoring of your choice.

We grease large gingerbread cookies with a silicone brush, small ones can be dipped in glaze and removed with a slotted spoon. Finished goods Place on wire rack to drain excess frosting.

This glaze, unlike protein or sugar glaze, does not have a sugary-sweet taste, but a light specific sourness.

Production: one and a half hours.

Calorie content: 295 Kcal / 100 g.

We take homemade or store-bought oil, but the highest fat content, otherwise fudge will not work. Take it out of the refrigerator an hour before cooking so that it softens.

We mix in a blender with powder and lemon juice at low speed, gradually speeding up the speed so that the mass increases by two to three times. Add powder or juice if necessary.

We put the finished glaze in the refrigerator for an hour, after which you can apply it on the gingerbread.

This icing can be used not only for gingerbread, but also for fondant on pies or shortbreads. The recipe is very simple, no high culinary skills are required.

Production: twenty minutes.

Calorie content: 315 Kcal / 100 g.

Mix sugar and cocoa powder in a bowl in a coffee grinder. Put the water to boil. Melt the butter in the microwave. Pour dry ingredients with hot water, mix everything quickly, pour in the butter at the very end.

Let the fudge stand for forty minutes, then coat the gingerbread cookies and lay them out beautifully on a dish.

A very unusual taste for adults is obtained from icing with alcoholic beverages. So, by adding a few drops of rum to fudge, you can give baked goods a special flavor.

Production: fifteen minutes.

Calorie content: 332 Kcal / 100 g.

Sift the powdered sugar through a sieve, pour in freshly boiled water, mix everything thoroughly. Let the mixture cool slightly and pour in the rum. When the fondant has completely cooled down, spread the mass on the baked gingerbread cookies. Let the fondant dry. It is better to leave them overnight and put them on the table in the morning.

If you add butter to the glaze, it will shine;
Before greasing the gingerbread cookies, make sure that their surface is even, so the fondant will lie down better. If there are irregularities, trim gently with a knife;
To make the icing snow-white, select the powder as light as possible;
If you want to experiment and color the fondant, use improvised products. Fresh parsley will give a green color, Orange juice- orange, and beets - red;
You can smear the gingerbread with jam, and on top with icing, so the fudge will lie perfectly evenly.

The article for the upcoming holidays is very relevant, but confused that dyes are used to prepare colored glaze. In our time, when we constantly talk about the presence of a huge amount of chemistry in products, this is alarming. It would be more correct to add natural dyes instead of artificial ones. And then you can safely offer the children to enjoy themselves.

a couple of drops of beetroot juice, that's a natural dye

Thank you for such a detailed and helpful article!

I can not find corn starch, maybe potato is even better instead?

Carrot, orange juice, spinach juice. Here's a natural dye for you.

Icing for gingerbread - recipes with photos. How to prepare white and colored icing for drawing on gingerbread

To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The icing not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare the icing for drawing on gingerbread, check out the recipes and varieties of this decoration.

How to make icing for gingerbread

There are many types of confectionery coatings. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial dyes). Some housewives mistakenly believe that fondant for Easter cakes, buns is also suitable for cookies, but this is not entirely true. Icing on gingerbread has its own characteristics of preparation.

To make a beautiful, high-quality decoration for cookies, you need to carefully consider the preparation of products:

Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook from ordinary granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
Squirrels. Separate the yolks from the proteins very carefully so that not a single gram of the yolk gets into the protein mass.
A pastry syringe or special tools are very useful for decorating cookies.
Small plates (bowls) are needed to mix new colors.

Icing for painting gingerbread - recipe

Once all the ingredients are prepared, you need to properly process them. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble a white thick foam. Run a spoon over it - the trace should remain for 10 seconds. This is a sign that the base is ready. Further, the icing recipe for gingerbread may vary, new components are added to the mass, depending on the color.

Number of servings: 6 persons.
Calorie content of the dish: 305 kcal.
Purpose: decoration.
Cuisine: European.

Such a beautiful word is called royal icing, which is covered with gingerbread, cookies. Ready-made tops of desserts resemble snowdrifts, and this is how the name is translated. Fudge is made from a sugar-protein mass, to which dyes are added and used as a decor for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or drawing), icing sugar for gingerbread can be thicker or thinner. This is adjusted by adding water or powdered sugar.

Carefully separate the white from the yolk. Beat the protein with a whisk so that it becomes homogeneous.
As soon as it is mixed, add the sifted powdered sugar, mix.
Add lemon juice, stir well until desired consistency.
Ready icing can be dyed and applied to gingerbread.

Dry icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: decoration.
Cuisine: European.

To make albumin (dry protein) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Powdered protein icing for gingerbread cookies is easy to prepare at home with strict observance of all the rules.

dry protein - 15 g;
cold water - 85 ml;
fine powdered sugar - 450-500 g.

Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes so that it dissolves well.
Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
Beat until the consistency resembles soft peaks, that is, when the whisk is removed, the fondant should hold its shape for a while.
> As soon as the mass has become glossy, shiny, you can start painting.

How to make white icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 278 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This fondant has a dense, elastic texture, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If you suddenly have additional questions, you can find videos and master classes on making upholstery on the net./p>

Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
Stir the fondant with a spatula until the mass becomes snow-white.
At this stage, add lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then white icing for gingerbread should be thick, not spread. This can be adjusted with the help of powdered sugar - add it little by little, constantly stirring the mass.

Icing for gingerbread from sugar and water

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 263 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

The fudge prepared according to this recipe will turn out to be translucent, it is easy to cover gingerbread cookies with it, to glue parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool down a little to a temperature of 70-80C, and only then you can start decorating the products.

Pour the icing sugar into the container, which must first be sifted.
Gradually add water, stirring the mass with a wooden spatula or whisk.
The icing from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
Put the container on the fire and begin to gradually heat for 1 minute - so the sugar is completely dissolved. Cool the mass a little and decorate the gingerbread.

Lemon icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 269 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

If you are afraid of eating raw eggs, then try making icing based on lemon juice. Sourish fruit juice goes well with the sweetness of the powder - it turns out very tasty decoration. Icing with lemon juice is suitable for decorating Czech gingerbread, muffins and Easter cakes. If there was no lemon juice on hand, then you can prepare a glaze with citric acid.

lemon juice - 2 tbsp. l. or citric acid - 0.5 tsp;
powdered sugar - 3 tbsp.;
butter - 100 g.

In a saucepan, mix butter, powder, rub well.
Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
Thoroughly grind the mass to a homogeneous consistency.
If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread cookies, then thicker.

Protein glaze for gingerbread

Number of servings: 6 persons.
Calorie content of the dish: 282 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

There are many subtleties and secrets in the preparation of icing. For example, protein-sugar glaze should not spread, but slowly drip. To do this, you can not beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be introduced drop by drop, stirring constantly so that the icing has the desired consistency. Store frosting in the refrigerator in an airtight container.

Take a clean container, put the protein in it, add lemon juice.
Stir the ingredients with a whisk, gradually adding powdered sugar.
As soon as the mass becomes homogeneous, it will hang from the whisk, and not flow - the preparation of the protein glaze is over. The perfect do-it-yourself fudge is ready - you can start making painted gingerbread cookies.

Multi-colored icing for gingerbread

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 247 kcal.
> Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.

powder - 200 g;
lemon juice - 2 tbsp. l.;
carrot, spinach, cherry, beetroot juices - 1 tbsp. l.;
egg whites - 2 pcs.

Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
Bring the mass with a whisk to the desired consistency.
Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
Colored icing for gingerbread should be homogeneous, without lumps, only such a mass can be applied to products.

Icing for gingerbread without eggs

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 304 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

This type of vegetarian, lean glaze can be safely used to decorate children's gingerbread, cookies, and cakes. Aising without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are going to decorate gingerbread, then this master class will be very useful.

Sift the powdered sugar into a bowl.
Pour in lemon juice drop by drop, constantly rubbing the mass.
Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Drop some icing on a plate - the drop should not spread.

White chocolate icing

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 312 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

The name alone of this icing evokes the desire to bake homemade gingerbread or make a gingerbread house for children. Before making frosting white chocolate for Christmas gingerbread, stock up on a bar of quality chocolate, butter, milk. The mass will need to be cooked over low heat or in a water bath in a saucepan with thick walls so that nothing burns.

white chocolate - 200 g;
butter - 200 g;
milk - 50 ml;
sugar - 1 tbsp;
salt - a pinch;
vanillin - a pinch.

Break into pieces chocolate bar, place everything in a saucepan.
Put the diced butter in here as well.
Place the container on water bath: To do this, bring water to a boil in a wide saucepan, then mark the saucepan on it so that the bottom does not touch the boiling water.
Stirring constantly, bring the mass to uniformity. Add sugar, pour milk and simmer fudge until thickened.
Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk glaze begins to lag behind the whisk.

Chocolate icing for gingerbread

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 298 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This original way icing does not require brewing components. The starch chocolate glaze recipe does not contain butter or sour cream, it fits perfectly on hot and cooled pastries and does not harden too quickly. To prepare a delicious fudge, it is better to use dark bitter chocolate - it has the perfect taste and texture.

potato starch - 25 g;
cocoa powder - 3 tablespoons;
powdered sugar - 100 g;
water - 3 tbsp.

Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
Pour in very cold water gradually and start rubbing.
The mass should become glossy, shiny, have a uniform consistency.

How to decorate gingerbread with icing

What could be the best decoration new year holidays, a gift for friends and children? Homemade glazed gingerbread or gingerbread houses, decorated with love and given from the heart. Pay attention to a simple master class that will help you decide how and with what to paint the treats, which painting technique to choose:

Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then cut out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
If a complex pattern is supposed to be on the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with icing.
Fill a piping bag with the thinnest tip of the prepared icing.
Make multi-colored glaze, based on the colors of the picture, arrange it in bowls.
Start drawing from the outline - circle it and wait until it dries completely, take your time.
Apply foundation - White color in the center of the gingerbread, dry.
When the cookies are fully colored with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
If you want to decorate the products with confectionery powder, then do it immediately, until the icing has dried, so that the decoration does not crumble.
For decoration very small parts you can use toothpicks.
The most important rule is not to rush and allow all layers to dry well.

Manufacturing gingerbread houses, little men belongs to the category of confectionery art. But do not think that it is impossible to master it common man. Be creative, decorate the gingerbread with the children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with a soul. To decorate cookies at home, you need to have the following tools for painting gingerbread with icing:

Pastry bag with different nozzles.
Little spoons.
Toothpicks or needles.
Confectionery silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very dense bag made of food-grade polyethylene, after cutting off a small corner from it. Some hostesses manage to paint on gingerbread using a regular stationery file, in which they also cut off the corner. The main thing in this process is to get used to it, try to make a few curls, draw a contour, and then everything will go like clockwork.

Basic rules for decorating gingerbread:

They should be completely cool and rest a few hours after baking.
The icing should have a homogeneous structure, be a little thicker than sour cream and at the same time not drip from a spoon like sugar syrup.
Prepare in advance samples of the patterns that you will use, put them in front of you in order to clearly observe all the nuances.

Find out how to make gingerbread cookies - the classic recipe and many more can be found at step by step photos and video tutorials.

Video recipe for royal icing for gingerbread

HOW TO DECORATE COOKIES WITH GLAZE. RECIPE AND STEP-BY-STEP MASTER CLASS

cook gingerbread cookies not very difficult, but a beautiful painting with glaze (or icing, as it is also commonly called) can make a real work out of them.

Diana, creator of the Sweet Tree project for the production and coloring of cookies self made, agreed to reveal the secrets of making royal icing (royal icing) and decorating cookies. Read step by step master class from Diana with photos, and I went to buy ingredients.

There are few ingredients: egg white, powdered sugar, water and lemon juice (optional). However, their choice must be taken responsibly.

You can use raw, but I use dry for two reasons. Firstly, it is safe, and secondly, the icing is white-white! Where can I get dried egg white? In the online store sports nutrition(it turns out that now you don’t need to eat tons of raw eggs to build muscle) you can order a jar of dry egg white with delivery.

Protein is packaged in large packages, so I advise you to cooperate with a neighbor, girlfriend, sister, mother, or buy it yourself, but use it actively - you can also use it later for marshmallows, meringues, meringues, etc.

Powdered sugar must (.) be very finely ground - you take a pinch, rub it with your fingers, but it does not creak or sag, but it feels like flour to the touch. You can buy it in an online confectionery store or in any grocery supermarket (it will, of course, be more expensive and the usual packaging of 150-200 g). If the composition suddenly contains cornstarch, it's okay. It will suit us, the icing will only be better.

You will also need water (boiled, room temperature) and lemon juice or citric acid (you can buy it at any supermarket).

So, for the preparation of royal icing, we need:

4 teaspoons of dry protein (I take with a small slide, but without fanaticism)
50-60 ml cooled boiled water
1 teaspoon lemon juice (no pulp)
350-360 g powdered sugar

Pour egg white into the bowl of a mixer (combine, blender or just a pan), add water, but not all - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It is better, of course, to feel sorry for yourself and use a blender, mixer, combine. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer, beat with a whisk for about 3-5 minutes.

Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).

If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, mix and check each time).

The icing should be thick. In America, his name is stiff peak, i.e. hard peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you're not going to use the icing right now, transfer it to a jar and refrigerate.

And if you want to start decorating gingerbread right now, then go ahead.

We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).

We also need packages. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more comfortable, but this does not matter. Don't forget the clips (I haven't found any better than IKEA ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the white and blue gamut. We put a part of our thick glaze in a separate small bowl, take a blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, “thinn” the glaze.

Add a little water (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For pouring - like 10-15% sour cream - it spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.

First, we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be involved in the decor.

Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.

Another option - you can first make a background fill (but before that, still apply a contour so that the fill does not spread over the edges). In this case, it will be necessary to allow the background to dry completely, usually 2-3 hours.

Here are the New Year's snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So keep it up!

A simplified version of the preparation of egg white glaze in the video version of this recipe from Chef Elena Stradze in culinary show"Feel comfortable".

Party cupcakes: a simple recipe and photo

Cupcake in a mug in 5 minutes. Recipe with photos

Delicious onion pie. Step by step recipe with photos

GINGER COOKIES FOR THE NEW YEAR. SIMPLE RECIPE

Diana is terribly cool. Everything is incredibly beautiful!

But I didn't understand anything. This, of course, is not for wimps like me. The phrases “the main thing is not to miss the consistency” immediately panic me. And I immediately understand that I’m definitely missing it.

For consistency, I still really want a video. And then I'll use up all the toothpaste :))

By the way, I liked the advice from my aunt's video, according to which I made a gingerbread house, about checking the glaze for the correct consistency. It is very girly: put your finger in the icing, pull it out and see if it costs well (icing). The very peaks you wrote about. Until it rises - do not use :))))

And I demand a post about how you did it yourself. And what happened.

Cool! I will definitely try! Last year, it turns out that I also did this “royal icing” of yours))), but without dyes, it’s just white. I decorated and glued them a gingerbread house. I used the largest medical syringe as a decoration tool))). It looked intimidating, but it came out neat.

A question about the master class itself: after pouring the background with icing, should the cookies be placed in a warm oven for better drying (in the fourth photo from the bottom, they lie on a wire rack, as if in an oven)? And can you use powdered food coloring that is sold in supermarkets?

Special thanks about the information about the protein, I didn’t know about this, where would I now find it in the right small amount in Germany ...

Tatyana, in the oven is not necessary. I set the icing to set faster, the convection mode (blowing with air), the lowest temperature. You can even use a regular fan, who has it, or a hair dryer))

Dry dyes, I think, you can. Just before adding to the glaze, dilute them in a small amount of water.

It's not scary if you miss it;) you can always add either a little more water or even thicker glaze!)

Wow! This is aerobatics! I would first deal with cookies completely!

Agree. But earlier for me it was also incomprehensible aerobatics, and now at least everything is clear in stages what to do and where to run. It remains to try.

You have such an informative blog! And most importantly, everything is clear and simple :)

I really want to try to make such cookies, I will bookmark this post!

I invite you to my blog! My name is Elizabeth and I hope that my world will inspire you to something new http://atevazilerd.blogspot.ru/

Just today I tried to decorate cookies, but my first pancake was lumpy (Apparently I messed up something with the icing, but I just mixed powdered sugar with protein ... I’ll try it now according to your recipe.

I understand perfectly well, I also mixed sugar pudding with protein before and it turned out something similar to uh ... in general, nothing worked. Now we must try to make such beauty ... a semblance of such beauty as Diana's, according to her recipe.

Thank you! If you make cookies, be sure to share what happens.

Thanks!! Highly useful instruction I just wanted to find out how these things are made)

This is great! I hope it will be useful and the cookies will turn out excellent. Share photos!

Hello! Tell me, if you take raw protein, how much is needed according to your recipe?

Thank you! Only correct stiff peaks) like twin peaks)

I had attempts to decorate cookies ... I can’t get a thin strip, as soon as I didn’t cut off this corner, if it’s very small, then under pressure, the icing comes out in a spiral, if I make a larger hole, then the strip is thick and there are thin nozzles. Tell me what's wrong?

Try using tape to seal the corner of the bag. See how this video shows: https://youtu.be/rz5w6u6sFvE

I'm talking about happiness. I believe that happiness lies in small things and that being happy is easy. This blog is my space where I write about happiness and a comfortable life. My name is Varvara Lyalyagina

Any hostess seeks to improve their knowledge and skills in the culinary field. Recently, there has been a particular interest in technology gingerbread painting. This is not only an exciting activity, but also an opportunity to please your family and friends with a beautiful edible souvenir.

In the old days, at Christmas and New Year, on special prescription made painted gingerbread. Such sweets were given to friends, relatives and decorated the Christmas tree with them. Children were attracted to this lesson, which gave them special joy and fun. Today, the popularity of painting gingerbread has not faded, but rather the opposite.

Painting gingerbread with glaze

For painting, ordinary store-bought gingerbread covered with a sugar composition is not suitable. To create a culinary masterpiece, you will need special gingerbread baked according to a different recipe. They include ginger, honey and all kinds of spices. The dough is dense and does not rise during baking. As a result, gingerbread on receipt looks like cookies. In the seaside they are called goats.

Glaze for painting gingerbread is prepared according to the following recipe:

Egg whites in the amount of 3 pcs. whipped into a strong foam;
Gradually add citric acid or fresh lemon juice
Powdered sugar is poured - 450-500 gr;
Food coloring - optional.

It is not forbidden to replace fresh proteins with albumin - dry mix. The mixer will speed up and facilitate the whipping process. It is necessary to prepare the sugar mixture immediately before decorating. For faster hardening of the icing, the gingerbread cookies can be placed in a hot oven for a few minutes.

Whip egg whites at the lowest speed first. Notice the bubbles on the surface, pour powdered sugar and a teaspoon of juice. Continue beating until firm peaks. With a liquid consistency, we add more powder.

The thickness of the icing varies depending on the painting technique. The liquid mixture is suitable for continuous pouring of the gingerbread surface. Thick or outlined, ideal for fine line bordering. Super-thick or cement, needed for gluing several parts th gingerbread design, as well as 3D sketches.

For coloring icing for gingerbread in other colors, food coloring is used. It is added drop by drop to the finished protein mixture. As it dries, the colors become brighter and richer.

It is applied using a confectionery syringes with different nozzles. In the absence of such, a regular plastic bag with a cut off tip will do.

In addition to the recipe proposed above, there are a number of others that are no less successful. For example, caramel icing is prepared like this:

0.5 cups brown sugar;
1 glass of powdered sugar;
2 tbsp. l. melted butter;
4 tbsp. l. milk;
vanillin.

hot melted butter add sugar and pour milk. We boil for some time. Remove the mixture from heat and add half of the powder. Beat everything with a mixer, gradually cooling. We bring the rest of the powder and continue to beat to the desired consistency.

Gallery: gingerbread painting (25 photos)

Recipe for making gingerbread for painting

This is the most successful option, where the gingerbread is soft and delicious, and the dough does not bubble. Required Ingredients:

honey - about 100-120 grams;
egg;
vegetable oil -70 grams;
fine powdered sugar - 120 gr;
flour;
soda;
various spices: ginger, cinnamon, cardamom, nutmeg and others, according to personal preferences.

We knead the dough, cut the figures according to the pattern for gingerbread and bake in the oven at a temperature of 190 degrees. Before decorating, they need to be given lie down for about a day. It is better to store in a tin or cardboard box.

Decorating gingerbread in stages

Beginners in this field should follow the instructions so as not to spoil all their work. First of all, you should bake the gingerbread cookies themselves. You can choose any recipe. The main thing is that the baked dough does not crumble and does not burst. Elementary Pour gingerbread with icing, it's a simple matter. But decorating them at the master level, with a creative approach, will be a more difficult task.

Here are the main stages of decorating:

Selecting the edge area is the very first step in design. To create a thin and elegant line, choose the smallest nozzle.
When the entire gingerbread volume receives a glazed frame, we send them to the oven to dry. This will take a maximum of 10 minutes. Now you can start filling in the middle.
The center is filled with a continuous layer of colored icing and a mesh pattern is applied on top. When the openwork is completely applied, again place the gingerbread cookies in the oven for 20 minutes.
The final stage will be the final drawing correction- adding new elements.

To prevent the icing from drying out while you build in a creative impulse, cover it with cling film. If necessary, you can dilute with lemon juice.

Templates for gingerbread

So refined and delicious souvenir It will be, by the way, for any holiday or significant date. The main thing is to choose the appropriate design for the theme. For New Years, Christmas, Christina or Easter, mitten-shaped cookies are quite suitable. They are very popular in the Czech Republic. Let's consider in more detail the technology of icing coating:

A similar gift made with love and desire , will be individually selected against the backdrop of others. Undoubtedly, it will be appreciated.

Painting gingerbread in the form of jars

These cookies in the finished state will be indescribably similar to real jars of jam. To start applying the glaze, you should make the appropriate markings with a food marker. We delimit the zones: a label, a lid and a napkin hanging on the sides. This is clearly shown in the photo.

We draw white icing along the marked lines, very thinly. This is necessary so that the liquid filling does not flow outside the contour. The jar itself will be yellow, and the lid and label will be white. After that, leave the product to dry for 8-12 hours.

Then we arm ourselves with a narrow nozzle and apply openwork pattern on a napkin, circle the label. When there is no confidence in the hardness of the hand when applying icing, you can use special stencils. For sophistication, some creative people add various decorative elements: bows, beads, inscriptions on the label, and so on.

This small master class will be a real helper for novice housewives. Having once tried the technique of painting gingerbread with icing, it is already impossible to stop. This is such a versatile exciting activity that you want to try all the options. Additional information and visual lessons can be obtained on the Internet. The main thing is that there are no difficulties here. All you need is patience and the desire to learn something new.

Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).

If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (I add one at a time, mix and check each time).

And if you want to start decorating gingerbread right now, then go ahead.

We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

Add a little water (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For pouring - like sour cream 10-15% - it spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.

First we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be involved in the decor.

Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.

Here are the New Year's snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So keep it up!

A simplified version of the preparation of egg white glaze in the video version of this recipe from Chef Elena Stradze in the culinary program “In my plate”.

If you liked this post, be sure to check out and.

Surely, on the Internet or at Christmas markets, you have seen icing-painted cookies, gingerbread or other confectionery that almost looked like works of art. As a rule, sugar icing is used as such decoration. Today I will tell you how to quickly and deftly cook such a beauty!

Ingredients

egg white 1 pc.
powdered sugar 150 g
lemon juice 1 teaspoon

Cooking

To prepare the glaze, we need only two main ingredients - egg white and powdered sugar. From one large egg, a fairly large amount of icing is obtained, which is enough for a good kilogram of cookies. Wash the egg thoroughly with soap. Separate the egg white very carefully from the yolk. Beat the protein with a mixer at low speed, with a whisk or fork. Beating the protein into foam is not our goal. It is necessary that the protein only becomes a homogeneous liquid mass.

Now add lemon juice, from which the icing will shine and shimmer a little in the light, and mix. Glaze is ready. Further, if you need glaze of different colors, then divide it into different containers and add food coloring. I use Americolor gel color. The amount is determined by the intensity of the color you want to get.

Glaze can be drawn with dots, lines, or make a full fill of the entire surface of the cookie. To prepare the mass for pouring, add a few drops of water to the glaze and mix. If the icing is still thick, then add more water and so on until the desired consistency is reached - it should be thin enough to spread over the surface of the cookies. We do the filling like this: first, with a thick glaze, draw a line along the perimeter of the future filling, and then fill the interior with a more liquid glaze. We lay out our mass in pastry bags. You can use regular bags if you don't have pastry bags or a pastry syringe.

Cut off the edge and start painting. The main thing is not to be afraid to do it. Such cookies will still decorate any tea party and will look very elegant! I have quite a bit of talent as an artist, but it turned out pretty well, I think.

Look at the photo, some of the cookies are decorated with dots, and the cloud in the foreground is filled almost completely. The glaze dries in different ways: thick in 30 minutes, liquid for pouring dries for a couple of hours at room temperature. If a thick layer of icing was placed on the cookies, then the time increases. In a couple of days, the glaze will dry for sure!

Painting gingerbread with icing is an exciting activity that can entice you so much that you forget to think about time. Painted pastries look very creative, and most importantly, 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 pastry.

Classic icing for gingerbread: how to cook it at home?

The classic baking coating will be white at the end of cooking. it perfect option glaze in the event that you were not previously familiar with the painting of confectionery. Mass is very easy to work with. No less quick and easy to prepare. To prepare the coating, prepare the following ingredients:

a glass of powdered sugar;
egg.

Separate the protein from the yolk, and put it in a bowl. Here we begin to gently introduce powdered sugar. It is advisable to start with a teaspoon. After each increase in the dose, the egg mass should be vigorously stirred. It is advisable to immediately draw with a viscous liquid on baking, otherwise it will take a crust.

How to decorate gingerbread with icing?

To date, there is an impressive number of different techniques for painting gingerbread. You can divide the drawing technique into: complex and simple drawing. The complex ones include curls and an openwork mesh.

To apply the image, you will need the following tools:

confectionery nozzles to choose from;
pastry bag;
toothpicks;
scapula;
decorating elements (beads, small bows, flowers).

Before embarking on the creative process, it is worth considering a few nuances: the icing must necessarily have a thick consistency and apply mass, it should only be on cooled pastries.

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

Cooking classic version glaze, the recipe of which is presented above.
With the help of a spatula, we apply the mass on top of the gingerbread, completely covering the surface with it.
Leveling the cover.
In the corner of the baking we fix a red confectionery flower, if you wish, you can create a flower yourself using the appropriate nozzles.
We arbitrarily decorate pastries with confectionery beads, align the elements with a toothpick.

Painted gingerbread is ready. And if you still do not know what to present to a loved one as a gift, then take this option into your mind. Now you know how to paint gingerbread with icing for beginners. Try it, you will definitely succeed.

White fondant for gingerbread - cooking secrets

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

a glass of granulated sugar;
a spoonful of lemon juice;
protein.

Sifting granulated sugar through a fine sieve. Lumps and other inclusions should be absent. We drive the chilled egg white into a dry bowl, here we begin to gradually introduce granulated sugar, stirring vigorously with a whisk. When the sand is over, add a teaspoon of lemon juice. Everything, fudge is ready to decorate ginger pastries.

Expert opinion

Anastasia Titova

Confectioner

If you don’t know how to apply fondant on a treat, then here’s a hint for you: circle the contours of the baking, and draw thematic drawings in the middle of the treat. It can be snowflakes, hearts, balls, a house.

Color mixture for decoration - bright, catchy and very appetizing

What to do on a cold, boring evening? Well, of course, painting gingerbread with icing . By the way, you can also involve a child in this exciting process. Such an activity will surely be to the fidget's liking.

To prepare a colored 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 expensive, but it is in their composition that there are no harmful, toxic components. Among natural dyes It should be noted carotenoids, anthocyanins, flavonoids, chlorophylls.

We drive the protein into a dry bowl, add any dye of your choice, and begin to gradually introduce granulated sugar. If you want to create several colors from this mass at once, but 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 concentration of color yourself. Pour the mass into pastry bags, and proceed to the painting of confectionery.

How do you prepare lemon garnish mix?

Glaze with the addition of lemon is a great find for that category of homemade confectioners who want to give baked goods an exquisite taste, with hints of sourness, and at the same time give the delicacy an appetizing taste. appearance. Do not accept the addition of fresh eggs? Then this icing option is created especially for you. To prepare a 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 lumps are completely eliminated. Gradually begin to introduce lemon juice and vanilla extract to taste. It is ideal to use not purchased, but freshly prepared juice. Carefully monitor the consistency of the mass - at the exit it should turn out thick.

After you prepare the lemon glaze, you should immediately cover the confection with it. You can paint the gingerbread cookies or just pour the liquid over the pastries, stirring them intensively in the bowl.

Chocolate icing from cocoa for painting confectionery

Submitted chocolate icing 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 of butter;
4 spoons of sour cream.

Pour cocoa and sugar into a bowl, stir everything with a spoon until a homogeneous consistency is obtained. Heat the milk slightly in a saucepan, and immediately pour it into the mass. Add melted butter and sour cream. We begin to beat the chocolate mixture intensively with a whisk, until the sugar is completely dissolved.

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

Chocolate icing is one of the easiest and most effective ways to paint confectionery. It is quite easy to work with the mass: pour it into a bag, and enjoy not only the process of applying the image itself, but also an incredibly fragrant taste.

Icing sugar: how to cook without adding chicken protein?

This is a type of Lenten decoration that will be relevant for the category of people who adhere to the Easter Lent. Aising without adding eggs very quickly takes on a confectionery product and freezes on it. Vanilla, orange or lemon extract can be added to add flavor.

To cook, you should prepare the following products:

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

As in the previous cooking options, sift the powdered sugar through a fine sieve. Pour the dry ingredient into a dry bowl, and begin to gradually introduce some water. Intensively stir the mass with a whisk, and at the end add the fragrant extract. Aising, ready. We take fresh pastries, and begin to paint it.

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

If you are preparing pastries for children, then food colors can be replaced with natural, homemade ones. Juice of beets, carrots, broccoli - will add the desired brightness to pastries, and most importantly, the delicacy will be 100% useful.
Want to make frosting glossy and soft? Then add some butter to it.
To ensure that the coating lays evenly and is even, grease the surface of the gingerbread with jam or marmalade before applying it.
Do not accept addition fresh egg? Replace it with a dry protein mixture.
If you are a beginner, it is advisable to use special confectionery envelopes.
Please note that after drying, the glaze becomes a little darker. Control the amount food coloring.
Use only fresh ingredients. This is especially the case for quality. chicken eggs.
Aising can not be stored in the refrigerator. After preparing the mixture, it should be immediately applied to the confectionery product.
If you are going to decorate pastries with additional elements, such as sugar beads, flowers, butterflies, then the elements should be applied immediately after coating with icing. In this case, the decorating elements will grab the surface well and will not fall off at the most inopportune moment.

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