This frosting recipe is quick and very simple. In addition, it makes the mass perfectly white, thick and durable. All you need to do is use another product sold in cans instead of lemon juice or egg whites. We show you how to make the perfect icing for gingerbread cookies.
If we want to prepare the best gingerbread icing, we don’t have to use egg whites. Instead, it is worth reaching for coconut milk, which is sold in a can. It is thick white and slightly oily. Thanks to it, we will obtain a perfect icing that will create a shiny and smooth mass on our cookies.
Just combine milk with powdered sugar and thicken with a bit of coconut flour to prepare a mass with perfect structure and taste.. This icing will work well for both larger and smaller baked goods. Depending on the effect we want to achieve, we can control the density of the mass using the above-mentioned coke flour.
The advantage of this icing is also that compared to those from others it does not crumble or fall off, even for many days. In addition, it is perfectly white in color and does not tarnish over time. It is therefore perfect for decorating sweet snacks.
Read also:
Coconut milk icing is much easier to prepare than its counterpart made from egg whites, because we don’t have to beat anything or turn on the mixer. Coconut icing does not require any processing we can combine with a spoon.
In addition, its consistency is easy to adjust. It is also worth adding that icing prepared this way does not harden after standing for a while, so it is easier to use when decorating. To make it, we need:
- coconut milk – thick part from a can,
- icing sugar,
- optional: a pinch of coconut flour.
It will take us a while to prepare the icing. First, mix 3-4 tablespoons of sugar with 1 tablespoon of milk in a bowl. We adjust the amount of ingredients to the structure we want to obtain. Grind everything until the mass is uniform and white. In case ours is too rare, we can add a pinch of coconut flour.
