It's worth a try for those of you who don't like sweet. I think I "fixed" it by dumping powdered sugar in. ![]() I remember it was slick and not nearly sweet enough for me. There are a few versions floating around including one which uses marshmallow cream, but the one I made used actual marshmallows. Katrina, I can't wait to hear what you think.īTW, I never posted the recipe because I didn't love it at the time, but some people swear by this version made with marshmallows. I guess the key is less flour plus some salt. Of all 3 versions that I've tried, the recipe I gave you is my favorite (it's almost the same as this one and the one I made last week but with less flour). I'd give it at least 30 minutes.Īdam, I wrote you a long comment on your blog but I don't think it went through. Basic Pastry Cream #2 - This Might Be The One.With an electric mixer, cream together sugar and softened butter until light and fluffy.Īdd the cooled milk mixture and the vanilla, then whip until mixture resembles whipped cream. Set over medium heat and whisk until thick. ¾ cup (1 ½ sticks) butter - salted (170 grams), softened but coolĬombine cold milk and cornstarch in a saucepan and whisk until blended. ¾ cup milk (whole, reduced fat and skim all work) 180 grams I still think I like powdered sugar frosting best, but if you’re looking for a less sweet icing or you just happen to be out of powdered sugar, this is a good alternative.Īs for the "Ermine" name, I'm still reading up on that but I suppose its smooth texture can be comparable to silky to the fur on an ermine or a robe made of ermine? Cornstarch Frosting aka Ermine Frosting To me, it seems a little smoother and fresher tasting than the icing made with flour - slick, buttery, and deeply vanilla. Stephanie's recipe was passed down verbally by her father, and is the one she has been using on cupcakes for years. This is similar to the flour based icing, but calls for cornstarch. You’re on your own for those instructions though—patience isn’t my strong suit and that house would 100% end up thrown against my kitchen wall.Cupcake topped with frosting made from cornstarch. If you’re really brave (and have infinite patience), this dough would also work well for making gingerbread houses. I can’t help myself, I’m a sucker for cute shit. I’m also a huge fan of the sparkling sugar and little sugar pearls on the cookies for extra cuteness. Win! I like to get into the decorating so I chose a few different shapes and dyed the icing accordingly. It’ll be dry to the touch but still soft. Plus, the icing won’t dry rock hard and start to crack. However, the cream cheese really adds some nice texture and helps to get rid of that cloying sweetness. I hate the taste of powdered sugar on its own. ![]() ![]() The icing recipe is the best because normally to me, just powdered sugar and milk tastes like pure garbage. I recommend chilling the gingerbread cookie dough overnight, but if you’re in a crunch, make the dough in the morning, chill it, and then decorate in the afternoon. Using an electric mixer on high speed, whip all ingredients until smooth and creamy, making sure to pause and scrape down the sides. In a large mixing bowl, add strained yogurt, powdered sugar and vanilla extract. Because the dough is fairly sticky, it really does need some time in the fridge so that it’s easier to work with. Dont skip this step otherwise frosting will be too runny. This recipe is so simple and fun to make and great for getting together with your kids or friends to put together. Is there anything better than the smell of cookies baking? These are the perfect cookies for decorating (and eating)! They aren’t too heavy on the gingerbread spice, they are sturdy but soft, and they will make your house smell amazing while baking. ![]() I loved decorating the little cookies and they were always tastier compared to sugar cookies, in my opinion. While we made a ton of different varieties, my favorite was always super soft gingerbread cookies. I grew up baking multiple batches of different cookies every year to give to friends and family. To me there is nothing more quintessential holidays than baking and decorating cookies.
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