![]() Cover the tip or the cut corner with a damp cloth until you are ready to use to keep the icing from drying out. When dough has chilled, preheat oven to 350F. Wrap dough in plastic wrap and refrigerate for at least 3 hours. Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Gradually stir in the dry ingredients until they are fully incorporated. ![]() Add the flour mixture and mix until combined. Add brown sugar, molasses, eggs and vanilla. Beat until light and fluffy, about 2 minutes. Combine the butter and sugars in the bowl of an electric mixer. Transfer the remaining ⅓ of the icing to a pastry bag fitted with a Wilton tip 15 or heavy duty resealable plastic bag with one corner snipped off to create an ⅛-inch-long opening. 1 cup light brown sugar 1 cup light molasses 1 cup vegetable shortening 1 tablespoon baking soda 1 egg, lightly beaten ¼ teaspoon salt 2 teaspoons baking powder 1 tablespoon ground ginger ½. 10 mins Total Time: 10 mins Servings: 4 Yield: 1/2 cup Jump to Nutrition Facts This gingerbread cookie icing is the perfect finishing touch Your holiday baking projects deserve only the best, after all. Step-by-Step Instructions To begin, combine the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper in a medium bowl. Immediately transfer the icing to a pastry bag fitted with a Wilton tip 2 or heavy duty resealable plastic bag with one corner snipped off to create a 1⁄8-inch-wide opening. Increase to high speed and continue mixing until glossy and slightly stiffened, 3–4 minutes more. Drizzle in 5–6 tablespoons of cold water and run the machine until the mixture is smooth (if you live in a humid environment, start with 5 tablespoons of water, then thin as needed with the remaining tablespoon). To add the food coloring, divide it into bowls and mix the desired colors in each one. Cut into gingerbread men shapes with 5-inch cookie. FOR ICING: MIX confectioners sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Roll out dough to 1/4-inch thickness on lightly floured work surface. Turn the mixer down to low, then slowly add the remaining 4 cups powdered sugar until it is completely incorporated. Gradually beat in flour mixture on low speed until well mixed. ![]() Next, make the thinner icing: In the same bowl, add the remaining 2 egg whites and whisk on medium until frothy, 1–2 minutes. ![]()
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