Monday, November 26, 2012

Launch Party!

It's finally here, today is the day, it's off to great places, it's off on its way!

The Great Gingerbread Goof is available in all e-formats from wherever you like to buy your ebooks the most. I couldn't be more excited. And to commemorate this fantabulous occasion, I've got an awesome royal icing recipe for you to go with Sugar and Spice's Gingerbread.

Sugar and Spice's Gingerbread Cinnamon Icing

1/4 cup warm water
1/4 cup + 1 tablespoon pasteurized egg whites
1 teaspoon cream of tartar
2.25lbs confectioner's sugar
1 tsp cinnamon extract

In a large mixing bowl combine the water, cream of tartar, egg whites, and cinnamon extract: beat on medium until frothy and thickened -- about 1 minute

On the lowest speed, add in all the icing sugar and mix slowly for at least 10 minutes -- until icing is thick and creamy.

Cover the bowl with a damp towel to keep frosting from drying out and getting crunchy

Store in an airtight container with plastic wrap pressed against the frosting to preserve the texture

Too thick -- add tiny amounts of warm water til desired consistency or use food coloring if you want something other than white.

Too thin -- add small amounts of confectioner's sugar til desired consistency

This is a great icing -- don't want cinnamon use whatever extract you want! The possibilities are endless!

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