How to Make Icing for Gingerbread Man
The delicacy and color of icing add a vivid touch to gingerbread men, making them more appealing. So, how can we make icing for gingerbread men?
Classic Royal Icing
Material Preparation
450 grams of powdered sugar: This is the core ingredient of icing, determining the sweetness and thickness of icing. High-quality and fine powdered sugar can make the texture of icing smoother.
3 egg whites: Egg whites are an excellent natural adhesive, giving icing stickiness and foaming characteristics, making it easy to shape. The whipped peaks can stand for a long time.
1 teaspoon of vanilla extract: Cleverly eliminates the egg smell of egg whites and injects a rich vanilla aroma into icing, enriching the flavor levels.
Production Steps
Foaming egg whites: Select fresh eggs and carefully separate the egg white. Pour it into a clean, dry and oil-free mixing bowl. Turn on an electric mixer and adjust it to medium-low speed. Beat for about 1 minute. The surface of the egg white will quickly form fine and even bubbles. This is the ideal foaming state.
Material mixing: Maintain low-speed stirring and slowly pour in powdered sugar. The movement should be gentle to prevent powdered sugar from flying. At the same time, pour in 1 teaspoon of vanilla extract. Use a spatula to assist in turning to ensure that powdered sugar and vanilla extract are evenly mixed into the egg white. Continue stirring for 3 - 5 minutes. The texture of icing gradually becomes thick.
Whipping and shaping: After powdered sugar and vanilla extract are completely fused, adjust the mixer speed to medium-high gear. The rapidly rotating mixing head crazily draws in air. The bubbles in the egg white are continuously compressed and refined. The icing becomes more and more fluffy. After about 5 - 7 minutes, when the mixer is lifted, icing can form a stiff peak and the surface is shining with charming luster. This indicates that the royal icing is successfully made.
Portioning and coloring: According to decoration needs, divide icing into several small bowls. If you want to create colorful gingerbread men, add gel food coloring drop by drop while stirring to get the desired color. Then put it into a piping bag. Cut a small opening and prepare for decoration.
Simple Soft Icing
Material Preparation
200 grams of powdered sugar: Lays the foundation for the sweetness of icing. The control of the amount affects the softness and hardness.
30 grams of butter: Softened butter adds a rich milky aroma, making the taste of icing more smooth and mellow.
20 - 30 milliliters of milk: Adjusts the thickness of icing, making it more fluid and easy to apply to large areas.
5 milliliters of lemon juice: Adds a fresh sour taste, balances sweetness, and also helps prolong the shelf life of icing.
Production Steps
Softening butter: Take out the butter from the refrigerator in advance and soften it at room temperature. It is best when a finger can leave a mark when gently pressed. Put it into a mixing bowl and beat it with a mixer at low speed until it is smooth.
Incorporating powdered sugar: Slowly pour in powdered sugar and continue to stir at low speed to fully combine powdered sugar with butter. During this period, powdered sugar may clump. Stir patiently to break it up.
Adding liquids: Pour in 20 - 30 milliliters of milk and 5 milliliters of lemon juice and stir evenly. At this time, the texture of icing begins to soften and thin. Adjust the amount of milk as needed to achieve the ideal fluidity.
Adjusting texture: If icing is too thin, add appropriate amount of powdered sugar. If it is too thick, add a small amount of milk until icing is in a smooth, flowable state and can adhere to gingerbread men. Put it into a piping bag or use a small spoon to apply for decoration.
Chocolate Icing
Material Preparation
100 grams of dark chocolate: Gives icing a rich and thick chocolate flavor. The cocoa content can be selected according to personal taste. Higher cocoa content is more bitter and fragrant.
150 grams of powdered sugar: Helps adjust sweetness and thickness and creates a suitable taste with chocolate.
50 milliliters of light cream: Dilutes chocolate and adds a milky aroma, making the texture of icing smooth and delicate.
A little vanilla extract: Strengthens the flavor again and eliminates off-flavors.
Production Steps
Melting chocolate: Cut dark chocolate into small pieces and put it into a heat-resistant bowl. Heat it in a water bath. Keep the water temperature at 40 - 50℃ and continuously stir until the chocolate is completely melted and in a silky liquid state.
Adding powdered sugar: After the chocolate cools slightly, pour in 150 grams of powdered sugar and stir evenly with a spatula. Powdered sugar is incorporated into chocolate and icing begins to take shape.
Incorporating light cream: Slowly pour in 50 milliliters of light cream and a little vanilla extract and stir until icing is evenly and smoothly. If there are small particles, sieve them out to make the texture of icing more perfect.
Decoration ready: After chocolate icing is made, put it into a piping bag. Squeeze out patterns and lace according to the design of gingerbread men, or directly apply it to create gingerbread men with chocolate style.
Gingerbread man icing decoration techniques
Outlining details
Outline and shape: Gently squeeze icing along the edge of gingerbread men. The lines should be evenly and smoothly to highlight the shape and modify flaws.
Carving facial features: Control the amount of icing. Carefully squeeze out eyes, pile up noses, and press out mouths according to expressions. You can also make eyeballs in layers to make facial features more vivid.
Creating three-dimensional effects
Piling up icing: For accessories such as hats and bow ties, first outline the contour and then fill with icing. Use a toothpick to loosen it. After drying, it will be three-dimensional.
Dripping effect: Thin out icing and drip it on gingerbread men to simulate the flowing of sauce and add a realistic feeling.
Color creativity
Classic color combinations: Use red and green for Christmas and match with white snowflakes. For daily use, you can choose the same color system to create a warm atmosphere.
Special effects: Add food coloring to 调出 gradients. Sprinkle gold and silver powders to instantly become gorgeous.
Drying tips
Decorated gingerbread men need to be placed in a ventilated and dry place to dry. Avoid direct sunlight to prevent icing from changing color and cracking. Small gingerbread men need to dry for 2 - 3 hours. Large ones need 4 - 6 hours or even longer.
How to store gingerbread?
The key to storing gingerbread lies in isolating air, controlling temperature and preventing moisture. Here are the recommended preservation methods: Wrap each gingerbread tightly with plastic wrap and put it into a sealed plastic box. Remove excess air and store it at room temperature in a cool, dry and dark cabinet. This can not only prevent gingerbread from cracking and getting damp but also avoid being contaminated with odors. The storage time is about 1 to 2 weeks.
If you don't plan to eat it in the short term, you can also store it frozen. Divide gingerbread and seal it well with fresh-keeping bags. Put it into the freezer. Take it out in advance when eating and thaw it naturally at room temperature. The loss of flavor and taste is small, and the shelf life can be extended to 2 to 3 months.
