Icing for gingerbread at home

Step-by-step cooking

1. Step 1:

   

   To begin with, we will prepare envelopes for icing. To do this, cut off the corners and if the envelope is too big, then make it smaller. This is done so that the air comes out and when the glaze is applied, the glaze passes deep into the envelope and it was easy to tie it. It is better not to use the nozzles, since the protein glaze dries quickly and it will be difficult to remove the dried glaze from the nozzle.

2. Step 2:

   

   Now let's prepare the glaze. To do this, wash the eggs with soda in warm water, after which we dry them.

3. Step 3:

   

   Add proteins to the container, add citric acid. Mix the proteins with acid with a mixer for just a few seconds, just so that the acid disperses and the protein becomes more homogeneous.

4. Step 4:

   

   Then, in the same container, add powdered sugar in several steps (3-4). We continue to mix all the ingredients with a mixer. It is best to use a high-quality powder so that it is not a "sand", but a very fine grinding. I always make powder at home myself, grind it as small as possible.

6. Step 5:

   

   Add 1-2 drops of aromatic essence to the glaze and knead. I use vanilla cream. After kneading, air bubbles form in the glaze. Therefore, the container with the glaze must be knocked several times, either on the table, or, for example, on the knee. Once again, gently mix the glaze.

7. Step 6:

   

   We immediately paint the glaze in any colors we like, after transferring it to several containers and adding a certain color to each container. We add the dye using a skewer, namely, first we dip the skewer a little into the dye, and then we dip this skewer into the protein glaze. If necessary, make the color more intense, you can add a few more drops of dye and mix again.

8. Step 7:

   

   Now we put the finished glaze into bags and tighten them tightly with tape. Icing is ready! Now we experiment a little and decorate the gingerbread with colored glaze.