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

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

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.

Lemon is a wonderful combination with gingerbread, as is apricot (think Leibkuchen (SP?)!).

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.

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...

That glaze sounds so yummy (and exotic)! How do you make the persimmion puree, or did you buy it somewhere? Thanks!!

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.