Good icing for Gingerbread cookies??

Question

I made gingerbread cookies with the traditional powered sugar/milk icing, but it tasted horrible. Too sweet and it had a funny taste. Is there a better frosting I can use. The cookies themselves are really yummy....but the icing I use kills them. Thanks!

Answer 1

Royal icing - this will taste great!

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Answer 2

Royal icing is the classic standby and I believe there is already one recipe already provided. The issue is whether you are going to eat them or use them as a decoration. If you are making them to put on the tree and not to eat, then use Royal Icing made with the egg whites. You do not want to eat this however, because of the raw egg whites it contains. For over a decade I have been using a recipe that doesn't require egg whites or meringue powder and the finished icing is glossy smooth and you can stack cookies once dried. More importantly it tastes GOOD! This recipe can be doubled, tripled... make as much as you need! 1 cup powdered sugar 2+ teaspoons milk ( you may need up to 6-8 teaspoons depending upon the consistency desired) 2 teaspoons corn syrup 1/4 teaspoon vanilla food coloring of your choice Mix the powdered sugar and milk together until smooth. Add the corn syrup and vanilla. Beat until icing is smooth. Separate into bowls and tint your favorite colors. You will need to add more milk to make it slightly thinner (the consistency of tooth paste) so that you can pipe onto the cookie. If you thin to the consistency of a milkshake, then you can dip the entire cookie top into the icing and add whatever embellishments you like. Allow to dry undisturbed for at least an hour. The icing will be hardened and you can stack the cookies on top of eachother.

Answer 3

Add some flavoring to the icing - like vanilla, or almond extract. That should take the funny taste out.

Answer 4

Lemon goes nicely w/ gingerbread. You could make a glaze w/ xxx sugar and lemon juice. Or try this:

Frosting
3 Tbsp. softened butter
3½ cups confectioner’s sugar
¼ cup milk
1 tsp. vanilla
½ cup finely chopped pecans, optional

Combine all ingredients (except pecans) well until smooth. Sprinkle pecans on top of iced cookies, if desired.

Answer 5

Put a couple of Tbsp. cream cheese in your icing sugar, milk, vanilla frosting recipe. It takes the sweetness out.

Answer 6

A simple iceing using eggnog instead of the standard vanilla. Just substitute egg nog for the milk used when preparing.

Answer 7

I have a recipe I use, from my mom....

3 3/4 c. powder sugar
1/2 c. crisco
1/4 c. water
1/2 tsp. salt
1 1/2 tsp. vanilla extract (clear if you want white icing)

Mix it all at medium speed and then store leftovers in fridge :) I love this icing ad it tastes amazing :)

Answer 8

cream cheese icing deff not royal icing!! it tastes too much like powdered sugar cuz thats about all thats in it! and its too thick to spread on cookies. try the cream cheese

Answer 9

try the pre made packs that they sell in the supermarket places like that...or try looking in some cook books and just a Q but why r u still making gingerbread cookies....xmas passed already! :P hahaha......jk

Answer 10

try mixing the powdered sugar with cream cheese and a little vanilla. use milk to thin as necessary.