For classic holiday gingerbread, start with royal icing - a blend of whipped egg whites and sugar. Add a couple drops of food coloring, remembering that a little bit can go a long way, then blend to get your desired color.
Put some of the icing in a pastry bag fitted with a narrow tip, and pipe the design or the outline of a shape that you want to make. Then let the outline dry.
Next, thin the remaining icing with just enough water so that it flows like heavy cream and transfer it to a clean squeezeable plastic bottle.
Use this icing to fill in the shape with a solid smooth color. You can then add additional decorations such as colored sugar, sprinkles, or other edible decorations.

Instructor: Katherine Alford