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Gingerbread Icing


"A nice ginger icing to help decorate cookies or even hold walls of gingerbread houses together. This icing dries hard and tastes good."
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10 m servings 72 cals
Original recipe yields 36 servings

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  • Prep

  • Ready In

  1. Beat egg whites in a bowl using an electric mixer on high speed until foamy. Gradually mix confectioners' sugar, ginger, cinnamon, and vanilla extract into egg whites until icing is thickened.


  • Cook's Note:
  • Icing comes out as an ivory color. Add gel coloring to create different shades to decorate.
  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 72 calories; 0 g fat; 17.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 6 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I had to add way more sugar than it called for because my icing was runny. I brushed it on the cookies with a grill brush for braising. They dried pretty quickly so if you are wanting to add spr...