Gingerbread Icing Recipe

We put the egg whites in a clean, fat-free bowl and whip them into stiff peaks using a whisk.

Gradually add the powdered sugar while continuing to beat the egg whites to incorporate well.

Finally, stir in the lemon juice.

After this, you have to use the icing sugar immediately or store it in the refrigerator covered with fresh cling film because it dries quickly in the air.

For decorating gingerbreads, use smaller decoration tubes, or fill the icing into a piping bag, and use it.