GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
GINGERBREAD HOUSE ICING
Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.
Provided by AngelaC
Categories Dessert
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
- Add powdered sugar in small amounts, mixing well on high speed after each addition.
- Beat on high speed 4-5 minutes or until mixture thickens.
- Refrigerate, covered, until ready to use.
- You may need to stir icing to soften before use.
Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7
GINGERBREAD ICING
Make and share this Gingerbread Icing recipe from Food.com.
Provided by Danny Beason
Categories Dessert
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in the bowl of electric mixer with whisk attachment, mix at moderate speed just till combined.
- Increase speed to high and mix until stiff peaks, about 3 minutes.
- Divide into smaller bowls and add food coloring.
Nutrition Facts : Calories 308.4, Fat 0.1, Sodium 39.6, Carbohydrate 75.7, Sugar 74.3, Protein 2.6
GINGERBREAD COOKIES WITH ROYAL ICING
Provided by Sandra Lee
Categories dessert
Time 1h18m
Yield 12 to 15 cookies, depending upon your cookie cutters
Number Of Ingredients 12
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 CUPCAKES WITH ORANGE ICING
Provided by Ina Garten
Time 1h25m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
- Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
- Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
- For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
GINGERBREAD HOUSE
You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.
Provided by Food Network
Categories dessert
Time 1h30m
Yield One recipe of dough makes one
Number Of Ingredients 14
Steps:
- Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
- Preheat oven to 375 degrees F.
- Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
- Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
- Bake at 375 degrees F for about 15 minutes until dough feels firm.
- Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
- Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
- Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
- Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
- Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
- Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
GINGERBREAD FROSTING FOR COOKIES
This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.
Provided by allybaker22
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g
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