![]() ![]() Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Attach the entryway to the front of the house.Ĭontinue decorating the house, gluing on gumdrops, licorice and peppermint, as desired. Then, similarly, glue the sides and roof of the entryway together with icing. Glue the two roof pieces to the pitched roofline of the house. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue sides, front and back of house together at corners using royal icing. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.īake at 375 degrees F for about 15 minutes until dough feels firm. Place paper patterns onto the rolled out dough. Transfer your icing to a pastry bag with. You’ll be looking for stiff peaks ( check out our guide) when you lift the beaters from the bowl. Beat on high speed for 4-5 minutes or until the mixture thickens. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Directions: In a large bowl, beat confectioners’ sugar, water, meringue powder, and cream of tartar with an electric mixer at low speed. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and the icing holds its shape (about 3-5 minutes). Make sure you whisk constantly during this process. The butter will begin to crackle and then after a couple minutes, foam. Make your brown butter: add butter to a saucepan and place over medium high heat. Add in powdered sugar a little bit at a time mixing well. Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Two rectangles, 3 by 5 1/2 inches for the roof. Chill at least 30 minutes or until firm.Ĭut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Blend in the flour and water to make a stiff dough. Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. ![]()
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