Royal Icing For Gingerbread Cookies Food

GINGERBREAD COOKIES WITH ROYAL ICING

Steps:

• In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed. Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
• Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter. Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
• Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.

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.

THE BEST ROYAL ICING RECIPE

Steps:

• In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
• The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.

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.

ROYAL ICING III

Steps:

• In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

ROYAL ICING

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. You can also use a hand mixer.
• Switch to low speed and gradually sift the sugar into the egg whites until it's completely incorporated. Because both ingredients are white, it's easy to miss lumps. Look carefully.
• Add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes.
• At this point, you can add the food coloring if you're only going to need a full batch of one color. If you need more than one color, separate quantities of icing into individual bowls and just stir in the coloring you want.
• Use the royal icing to decorate your cookies. Enjoy.

ROYAL ICING FOR GINGERBREAD COOKIES

Steps:

• Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using.

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.

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 ROYAL ICING

Steps:

• For the cookies: In a large bowl, combine the flour, baking soda, baking powder, salt, ginger, cloves and cinnamon until well mixed. Set aside.
• Using a stand mixer on low speed, blend the shortening and sugar. Add the molasses and eggs, then gradually stir in the flour mixture until combined. The dough will be sticky. Divide into quarters, shape into flattened disks, wrap in plastic and refrigerate overnight or up to 2 days.
• Position an oven rack in the middle and preheat the oven to 350 degrees. Cover a baking sheet with parchment paper or a Silpat liner.
• Lightly dust each disk with flour and place it between sheets of wax paper. Roll it 1/4-inch thick for chewy cookies or 1/8-inch thick for crisp cookies. Lift off and reserve the top layer of wax paper. Dip cookie cutters in flour and cut designs in the dough, leaving excess dough in place. Put wax paper back on top, slide a baking sheet under the lower sheet of wax paper and transfer the dough and baking sheet to the freezer for about 15 minutes, or until the dough is firm but not frozen.
• Transfer 1 sheet of dough, with the cold baking sheet still under it, to a work surface. Remove the top sheet of wax paper, lift up the dough and push the cutout cookies from behind to free them. Quickly place them on the prepared baking sheet.
• Bake small cookies for about 6 minutes, medium for 8 and large for 10 to 12, or until edges are light brown (baking time will vary, depending on thickness of dough). Let sit for about 2 minutes, then transfer to a rack to cool completely. If not iced immediately, they may be stored for 4 weeks in airtight containers at room temperature or wrapped in plastic and frozen.
• For the royal icing: Using a stand mixer on high speed, beat the confectioners' sugar, meringue powder, water and orange extract for about 5 minutes, or until stiff peaks form. Unless using immediately, place plastic wrap directly on the icing. To create different colors, transfer some icing to small bowls and add gel or paste food coloring.

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.

ROYAL ICING

Steps:

• Place the meringue powder and water in a large mixing bowl, and whip (with the whisk attachment) until foamy (about 3 minutes).
• Add the powdered sugar, and whip on medium speed until very stiff and thick (the royal icing should hold a stiff peak).
• Tint as needed with gel paste icing colors.
• Thin with additional water, a drop at a time, to get the desired consistency.