Looking for the best creams for Christmas? These Gingerbread Bear Creams recipe is very easy and quick to make. In addition, we have decided to add that extra flavour using our natural flavoured Icing Sugars.
In fact, with our Natural Flavoured Icing Sugar, you can make these easy creams in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
In addition, these little bears are a fun activity to make with young children or as a surprise for family gatherings. Please note: This recipe has raw egg whites. They don’t take up much time and they look so cute. You can change the flavour of icing sugar to your own preference if you prefer.
This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.
As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.
Check more recipes out here.
Instructions Gingerbread Bear Creams
1. Preheat the oven to 140 c, 275 F, Gas mark 1.
2. Put the icing sugar in a large bowl and lay a piece of parchment paper out on a baking tray.
3. Beat the egg white a little with a whisk and add the lemon juice.
4. Gradually add this to the icing sugar a bit at a time. give a good stir in between, stop when the mixture forms a playdough appearance.
5. Bring together by kneading it through. Take a grape size piece roll it into a ball and put it on the baking tray.
6. Flatten the bears head with your finger.
7. Then, take a smaller blueberry size piece and roll this into a ball. 7. Press onto the bears face to create the muzzle. Add a smartie as a nose, two little balls for the ears.
8. Repeat until you have used all the mix.
9. When they are slightly dry use a cocktail stick to create the eyes by placing in at eye height and giving a little wiggle.
10. Leave to dry for 3/4 hours then box as gifts or keep in an airtight container for a week.