What can I use as a frosting for ginger bread cookies?

Question

What can I use that has the same texture as a Betty Crocker mixture -100% vegan-, would be white and would allow vegetal dyes?

Answer 1

To be vegan you won't be able to use 'normal' powdered sugar unless you can find some that specifically states it is purified by the centrifugal wash method. Since that is unlikely you can powder raw or turbinado sugar with your choice of blender, food processor or blade type coffee grinder. After that follow whatever icing recipe you want. If your recipe calls for egg white replace it with 1/2 tsp Xanthan gum per white called for. Due to the slight amount of molasses your frosting will be slightly off white; but on gingerbread cookies that shouldn't be a problem. You can, if desired, use a vegan titanium white paste color to insure a fully bright white frosting. Any questions? Feel free to ask either through adding to your question or email me direct!

Answer 2

My Betty Crocker's Cookbook has a recipe for Gingerbread Cookies and the suggested frosting recipe is called:

Decorators' Icing
Mix 2 cups confectioners' sugar and 1 Tablespoon water.
Add more water, 1 teaspoon at a time, until icing is of the consistency that can be used easily in a decorators' tube and yet hold its shape.
Makes 3/4 cup of icing

Answer 3

Gingerbread Cookie Frosting

This is the recipe my mother uses to frost gingerbread cookies

INGREDIENTS

1 cup confectioners' sugar
1/4 cup milk
10 drops food coloring

DIRECTIONS
Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Cookie Frosting

INGREDIENTS
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring
DIRECTIONS
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Answer 4

I prefer the simple powdered sugar complex along with the vegan dye.

Answer 5

Try carob! Its like the vegetarian/vegan frosting/chocolate!!! I think you can add you own dye to it! Just go to a natural foods market and you should be able to find carob!

Answer 6

Make a simple frosting from powdered sugar and water with perhaps a little lemon juice added for flavor.

Answer 7

Cookies 3 1/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened) 1/2 cup dark-brown sugar, packed 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoons ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon finely ground black pepper 1/2 teaspoon salt 1 large egg 1/2 cup unsulfured molasses Optional raisins, chocolate chips, candy pieces, frosting Royal Icing 1 egg white 1/2 teaspoon lemon juice 1 3/4 cup confectioners sugar (powdered sugar) 1 In a large bowl, sift together flour, baking soda, and spices. Set aside. 2 In an electric mixer fitted with the paddle attachment, cream butter. Add sugar and cream until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour. 3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons". 4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. Makes 16 5-inch long cookies. Royal Icing The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking) If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Answer 8

If you want vegan, I think you are out of luck.