Usually icing is prepared with powdered sugar and a little water or lemon juice. That’s usually fine for a cake, too. But when it comes to putting a gingerbread house together, it gets a little tricky. This frosting doesn’t hold up as well and doesn’t look as nice white.
A firm white consistency is obtained with egg whites and powdered sugar. If the creation is then eaten, however, it is critical, since the egg whites were not baked, so it is better to use protein powder, which is also used, for example, for macarons or meringues. In this recipe, there is a sugar glaze that is guaranteed to last and is great for decorative patterns.
Ingredients & Shopping list
- 120 ml water
- 750 g icing sugar
- 30 g protein powder (e.g. FunCakes protein powder) Advertising
- Whisk protein powder and water in a bowl at high speed until mixture is foamy.
- Gradually add the sifted icing sugar and mix on low speed for about 10 minutes. The result is a foamy, firm but elastic consistency.
Since this frosting sets quickly, it should be covered with a kitchen towel. Then place cling film or a suitable lid on the bowl. Work the frosting all at once, a little at a time.
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