Gingerbread Cookie Frosting28 Reviews
“This is the recipe my mother uses to frost gingerbread cookies at Christmas.” - by Alison Hendon
Original recipe yields 0.5 cup
- 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.
Amount Per Serving (4 total)
- 126 cal
- 0.5 g
- < 1%
- 30.6 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was mor..." See moree of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable!"
Loves 2 Cook!
"This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the ..." See more1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites."
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