Gingerbread and decorative frosting - a pleasant Christmas routine. How to get the right frosting so that the gingerbread cookies look professional? We know - we learned it at the baking workshop, which took place in the kitchen on the boulevard. You won't believe it, but you actually need TWO types of frosting. For proper decoration, you only need frostings with different densities - thin and medium-thick.
To make it easier for you to work with the frosting, we will explain which one is used when:
--> Thin frosting is used to fill in patterns.
--> Medium thick frosting is used to create borders, dots, lines and patterns.
So let's go to the procedure, which is quite simple but very important.
-> Dose the frosting in small quantities, or fill several decorating bags and put them away in the cold. Choose the decorating bags one by one, otherwise you risk that your frosting will turn yellow and it will become difficult to work with over time.
-> It is best to use the frosting on the same day, because the egg white changes its consistency from day to day, which means you may have to adjust the frosting the next day by adding another egg white.
-> If you store the frosting covered in the cold, it will last for 2 to 3 days, but the mass changes consistency, so you need to add a little bit of sugar to thicken it again.
-> When decorating, always support the hand you are decorating with to keep it steady and decorate at approximately a 70° - 90° angle.
-> Apply the frosting to the gingerbread from above and avoid direct contact of the decorating tip with the gingerbread, otherwise the frosting will be flat and you won't get nice edges.
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