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Old 12-08-2007, 02:02 PM   #1
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ISO Icing for Gingerbread Cookies

Hi Friends, dough chillin in the fridge - now looking for icing to decorate with - basic powder sugar type - can anyone help me?

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Old 12-08-2007, 02:47 PM   #2
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Gingerbread Cookies with Royal Icing Recipe: Recipes: Food Network

This looks like what you may want.
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Old 12-08-2007, 03:56 PM   #3
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Thanks Mozart - I found some recipes using egg whites too but I really didn't want to consume the raw egg product - I haven't seen the meringue powder though so that might do the trick!
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Old 12-08-2007, 04:10 PM   #4
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Quote:
Originally Posted by Michelemarie View Post
Thanks Mozart - I found some recipes using egg whites too but I really didn't want to consume the raw egg product - I haven't seen the meringue powder though so that might do the trick!
Ok. This is what I use. It is more of a frosting although it does crust over.

2 C confectioners sugar
1T melted butter
3-4 T heavy cream
1t Vanilla

Beat until smooth and glossy.
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Old 12-08-2007, 04:15 PM   #5
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Perfecto! Exactly what I was looking for! Thanks!
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Old 12-10-2007, 04:36 PM   #6
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I was just about to post a thread asking for icing recipes for gingerbread. Glad I searched! Thanks, Mozart, and thanks to Michelemarie as well for saving me the trouble of asking on my own.
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Old 12-10-2007, 04:51 PM   #7
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We made the cookies yesterday - the icing is FANTASTIC! It is definately a keeper! Thanks Mozart! Good luck CherryRed!
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Old 12-10-2007, 05:26 PM   #8
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Originally Posted by Michelemarie View Post
We made the cookies yesterday - the icing is FANTASTIC! It is definitely a keeper! Thanks Mozart! Good luck CherryRed!

You are welcome, Michelemarie.

This may be a midwestern thing, but there is a difference between icing, which is what you often see on store bought cookies and frosting.

The biggest difference is the icing is much thinner and hardens on the cookie to a smooth shiny gloss. Frosting is thicker and, depending on the type, may crust over, but stays soft underneath.

I know, I know....too much information

Glad you enjoyed it.
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Old 12-10-2007, 07:20 PM   #9
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Did you use a piping bag or baggy with a hole to ice the cookies?

I was thinking of pulling a Sandra Lee and getting some storebought tubes of icing for my gingerbread cookies.

I have SUCH a jones for gingerbread this year!

I'm at least going to make this Gramercy Tavern Gingerbread Recipe at Epicurious.com which was mentioned in a post by BluePlate. THanks, BP!

Lee
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Old 12-10-2007, 08:36 PM   #10
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I used to use storebought icing, but lately it's been really frustrating. The icing is too solid to squeeze out nicely, so I end up cutting the bottom of the tube off, taking out the icing, adding some milk, putting it back into the tube to squeeze out, and getting it all over my hands in the process. I finally picked up a cheapish piping bag with a few good tips and it's made everything a lot easier. Except, of course, now I want more and more tips. . . decorating is addicting!
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