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
Ingredients
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
Directions
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.
Tips:
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!
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
Ingredients
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
Directions
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.
Tips:
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!
Labels: baking, cartoon animals, children, Cook-It-Yourself Tales, cooking, Dee Lishess, gingerbread, hippos, musa publishing, recipe, royal icing, Spice, Sugar, The Great Gingerbread Goof
