Gingerbread house icing
Description
The recipe won't take much time. Many home cooks prepare gingerbread houses on the eve of winter New Year holidays. The icing is made in the classic way: beat egg white with powdered sugar and lemon juice. You need to adjust the consistency yourself, as a thicker consistency is required for decorating the house's "walls, doors, and windows," while a slightly thinner one is better for decorating the roof. Serve chilled.
Instructions
- 1
Step 1
1. The glaze for a gingerbread house is very easy to prepare; the harder part is making a special cone (pastry bag). So, let's start in order: separate the egg white from the yolk.
- 2
Step 2
2. Beat the egg whites until thick foam forms, then gradually add the powdered sugar. For this type of icing, you usually need about 400 grams of powdered sugar, calculated as 200 grams per egg white. However, adjust the consistency to your liking, since egg weights may vary. Finally, add lemon juice.
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Step 3
3. To apply the glaze to our house pieces, you need to cut a parchment (tracing) paper into a pastry bag. To do this, cut out a large triangle.
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Step 4
4. Roll it up into a tube (roll from one corner to the other).
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Step 5
5. You'll end up with a pouch, which you'll fill with our icing to later decorate the gingerbread house. While you're preparing the piping bag, place the icing in the refrigerator.
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Step 6
6. You can insert pastry bag tips into such a bag to create simple patterns on the house.
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Step 7
7. If you want to create a "melting snow" effect, make the glaze slightly thinner for the roof; it will set quickly and create a stunning effect.