The best egg white frosting for gingerbread cookies

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.

1. Sieve the powdered sugar at least twice through a sieve.

   
2. Separate the egg white (not all the way so that it does not form lumps with sugar and the icing does not stretch) from the yolk in a bowl.

   
3. Add the sifted sugar and mix slowly with a wooden spoon (we used a hand mixer on the 1st mixing stage, but we recommend a wooden spoon :)) until the frosting acquires the desired consistency and shine. This takes approximately 1 to maximum 2 minutes. Thick frosting should be more "torn" and not poured. Thin frosting should be poured, but not too much so that it spreads nicely. Be careful not to beat the frosting into the egg white foam, because you can't take it back or save it and you can use the foam just for the pound cake ;-)
4. If the frosting seems too thin, add a little sugar, if, on the other hand, it is very thick, add a little bit of egg white. This is what the thin frosting looks like. However, it is not pouring much.

   
5. When the frosting is mixed, fill decorating plastic bags with a thin decorating tip separately with a thin frosting and medium-thick frosting and decorate as you wish.

   

TIP:

-> 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.