I think with a few tweaks this recipe can be very versatile. For gingerbread house icing, add another egg and another 1/2 tsp cream of tartar and mix for 7-8 minutes(non-stop). Time based on use of a Kitchenaid stand mixer wisk attachment speed 4 then 6 when all incorporated. Frosting is ready when firm peaks form and is back to White color. This will make very workable frosting that is quite hard when dry. If you want more firm, add another tbsp or 2 of confectioners sugar. For the issue of smell and flavor, add 1/2tsp vanilla extract and 1/2 tsp almond extract. Adjust to taste, but my family loves it. For cookie frosting, spread thin. this will be thick, butmakes very stackable cookies that hold decorations well.. For an easier to use cookie icing, use my same recommended ingredients above, but only beat 4-5 minutes as instructed above. Cookie icing will be a bit thinner and spread more evenly. If too thick, add 1/2 tsp water at a time to desired consistency. be careful to not use too much water. This colors well for lots of variety.
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I think with a few tweaks this recipe can be very versatile. For gingerbread house icing, add...