Nothing makes you happier than beautifully decorated Christmas gingerbread cookies. It’s even better if we decorate them with sweet icing, but not just any icing. To delight your household and guests, it is worth knowing how to prepare unique, charming royal icing. It will definitely decorate our baked goods and pamper our taste buds.
Every experienced confectioner knows that royal icing is essential when we want to prepare unique gingerbread, but not only. It is also successfully used to decorate other cookies and when preparing cakes for special occasions. Interestingly, it was apparently used to decorate wedding cakes of the British royal family – hence its name. This icing dries completely, so the baked goods do not stick together and remain durable and aesthetic.
Recipe for Royal Icing it was first described in the cookbook “The Experienced English Housekeeper” in 1769. Although its author, Elizabeth Rafflad, lived many years ago, this recipe – with minor changes – is still used today.
Ingredients:
- 2 egg whites
- 150 g of fine sugar
- 5-6 drops of lemon juice
How to do it:
Place the egg whites in a clean dish. Then beat them for about half a minute, gradually increasing the speed. They should form foam – then add all the sugar and beat at low speed for about 15-20 minutes. It is important that the mass is thick and free from lumps. Finally, add lemon juice. Optionally, you can also use food coloring.
Royal icing offers many decorative possibilities. The most frequently chosen option is, of course, using a pastry bag – its tip can be adjusted to the effect you want to achieve.
This way you will create thin, straight or curved lines that can create fancy patterns, for example resembling lace decorations. If you want to cover the entire gingerbread with a layer of icing, that is also possible. Many people then use colored sugar sprinkles – it’s important to use them while the icing is still wet.
You can store royal icing in the refrigerator for up to 3 days – many people believe that it is best the day after making. It is important that it is closed in a closed jar or glass vessel with a lid. Once cooled, the frosting should be whipped again until it is smooth and ready to use.
Source: Terazgotuje.pl
