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What flavors go well with gingerbread cookies?

post #1 of 9
Thread Starter 
Thinking about icing gingerbread cookies. I can't decide which flavors to go with. Any advice? I am thinking of doing either MMF or royal icing, or proabably both! How do you flavor royal icing so that it doesn't disenegrate (what flavorings can you use, not Lorann oils I guess?)
What are your favorite flavors that go along with gingerbread?
Thanks!!
Brittany
post #2 of 9
Mmmm, applesauce and/or whipped cream are the usual toppings for gingerbread cake.

Don't know why they wouldn't be just as good for MMF for the cookies!

I can't find any recipes for flavored RI.

This thread may be helpful:

http://cakecentral.com/cake-decorating-ftopicp-114395.html
post #3 of 9
You can add flavor to the egg whites just as though you were making meringues - but NOT oil of any kind! For gingerbread I like "warm" flavors - cinnamon, rum, etc. Depending on the look I'm going for, I add ground cinnamon and/or allspice, but that obviously gives you a spotty sort of icing that doesn't work well with light colors.
post #4 of 9
Lemon is a wonderful combination with gingerbread, as is apricot (think Leibkuchen (SP?)!).
AKA: bonjovibabe
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AKA: bonjovibabe
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post #5 of 9
Maple
Apple
Cinnamon
Rum/Brandy
Lemon
Orange
Cranberry
Clove
Candied Ginger
Persimmon

I just did gingerbread bites with an orange-persimmon glaze. They're really yummy!


Glaze:
1 1/4 cups confectioner's sugar
1 tbsp persimmon puree
2 tbsp milk
1 tsp grated orange peel

Sift confectioner's sugar into a bowl and whisk in 2 tbsp of milk until smooth. Add 1 tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth.
{wholesome cakey goodness from scratch}
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{wholesome cakey goodness from scratch}
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post #6 of 9
Since you were talking about MMF and RI, I assumed you're looking to decorate, but is that accurate? Or do you just want an icing/glaze for flavor, not decorating? That makes a difference in the recommendations I'd send you...
post #7 of 9
Thread Starter 
Quote:
Originally Posted by breelaura

Since you were talking about MMF and RI, I assumed you're looking to decorate, but is that accurate? Or do you just want an icing/glaze for flavor, not decorating? That makes a difference in the recommendations I'd send you...



Yes, I am wanting to primarily decorate, but may glaze a few too for more variety. Thanks!
post #8 of 9
Thread Starter 
That glaze sounds so yummy (and exotic)! How do you make the persimmion puree, or did you buy it somewhere? Thanks!!

Quote:
Originally Posted by whimsette

Maple
Apple
Cinnamon
Rum/Brandy
Lemon
Orange
Cranberry
Clove
Candied Ginger
Persimmon

I just did gingerbread bites with an orange-persimmon glaze. They're really yummy!


Glaze:
1 1/4 cups confectioner's sugar
1 tbsp persimmon puree
2 tbsp milk
1 tsp grated orange peel

Sift confectioner's sugar into a bowl and whisk in 2 tbsp of milk until smooth. Add 1 tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth.
post #9 of 9
The puree was super-easy.

1. Peel the skin from a ripe persimmon.
2. Toss the peeled persimmon into a food processor.
3. Process until the pulp becomes a smooth puree.
{wholesome cakey goodness from scratch}
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{wholesome cakey goodness from scratch}
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