How to make icing from protein and sugar. Ingredients for making berry glaze

Icing is a semi-finished confectionery product that is used to decorate cakes, pastries and pastries. The basis of the glaze is powdered sugar, which can be stabilized with proteins and citric acid, as well as invert syrup. The finished mass has a boiled white color and a barely noticeable glossy sheen.

To shade the taste of the semi-finished product and give it color, natural fruit and vegetable juices without pulp are added to the composition: pomegranate, carrot, beetroot, orange, cranberry, raspberry, lemon and others.

A pleasant aroma of glaze is given by infusion of dessert alcohol (cognac, liqueurs, liqueurs), cinnamon, vanilla, citrus zest, chocolate. Instead of natural raw materials, artificial colors and flavors can be introduced.

Depending on the recipe and the products to be decorated, the glaze after application is dried in the oven at low temperatures(90-110 degrees) or leave as is. For example, a semi-finished protein product is usually dried.

How to make icing from powdered sugar is described in detail below.

simple icing

Icing - "minute" for decorating various cookies and gingerbread. Lemon juice or water acidified with citric acid is taken as a diluent.

List of ingredients:

• Powdered sugar - 100-200 g.
• Flavoring powder (not granulated sugar) - a pinch.
• Citric acid - on the tip of a knife either.
• Lemon juice - 30 ml.
• Water - 40 - 60 ml.

Cooking method:

1. Pour the powdered sugar into a deep bowl. Pour in some water and rub vigorously with a whisk or beat with a mixer.
2. Gradually add all the liquid and beat until a thick air mass with a slight glossy sheen is formed.
3. Apply to the products with a confectionery silicone brush and leave to dry.

Chocolate glaze

Dark chocolate-based icing, which is usually used to decorate biscuits and cakes.

List of ingredients:

• Powdered sugar - 150 g.
• Chocolate bitter - 100 g.
• Citric acid - 0.25 tsp.
• Water - 100 ml.
• Butter - 30 g.

Cooking method:

1. Melt the pieces of chocolate and a cube of butter in a water bath. Stir the mass continuously, after complete dissolution, remove from the stove.
2. Boil invert syrup from 100 ml. water, 150-200 g of powdered sugar and citric acid (juice). Reduce by a quarter and remove from the stove.
3. Put the bowl of chocolate back on water bath, heat up and pour invert syrup in a thin stream.
4. The icing must be constantly whipped. It is better to do this with a mixer with one whisk.
5. The glaze blank should boil down a little more. As soon as the mixture thickens and begins to acquire a noticeable glossy sheen, the icing is ready.
6. Cool it to 60 degrees and can be used for its intended purpose.

Coffee glaze with rum

Luxurious icing for decorating chocolate biscuits and other desserts.

List of ingredients:

• Natural coffee - 2 tbsp. l.
• Sugar sand - 2 tbsp. l.
• Water - 100-200 ml.
• Citric acid - a pinch.
• Powdered sugar - 300 g.
• Rum or liqueur - 20 ml.

Cooking method:

1. Boil 50 ml. very strong coffee. To do this, boil natural coffee with sugar and 100-200 ml. water. Strain and pour out the right amount.
2. Pour citric acid into powdered sugar and pour in rum. Pour in coffee syrup in a thin stream and stir regularly.
3. After the formation of a glossy sheen, transfer to another dish and apply as directed.

Icing on squirrels

Protein glaze is lighter and more airy. It decorates gingerbread cookies and Tula gingerbread, marzipans cover.

List of ingredients:

• Invert syrup - 100 ml.
• Chicken proteins - 4 pcs.
• Vanilla flavor.
• Dye optional.
• Lemon juice (acid) - 15 ml. or 0.25 tsp.

Cooking method:

1. Boil thick invert syrup from 150 ml. water, 200 grams of powdered sugar and a pinch of citric acid (15-20 ml. juice).
2. Cool it down to 60-70 degrees.
3. Drain four proteins in advance into a small bowl and refrigerate. Take out and beat in foam with a couple of drops of lemon juice or a pinch of fine salt.
4. Invert syrup must be poured into a lush protein mass in a thin stream, ensuring a continuous mixing process.
5. Ready glaze is used in a warm form. After application, dry in the oven.

Icing on cream

Creamy glaze is made from ordinary boiled syrup (not inverted) with the addition of various flavors. Like the previous recipes, it can also be colored with freshly pressed natural juices.

List of ingredients:

• Cream 20-25% fat - 200 ml.
• Powdered sugar - 300-400 g.
• Orange juice - 30-40 ml.
• Vanilla flavor.
• Butter - 30-40 g.

Cooking method:

1. From cow's cream and powdered sugar, cook a thick creamy syrup.
2. The mass should evaporate by about a quarter to a third.
3. Remove the dishes from the stove, and cool the contents to 60-70 degrees.
4. Pour in orange juice, put a cube of oil and flavoring.
5. Beat again and use for dyeing until the icing has completely cooled.

Now the cookies are on the way, and the buns are asking from the oven, but still something is missing. We need a final finishing touch. And if you are not just a culinary specialist, but also an artist at heart, our master class "how to make icing sugar" will be very useful. And when under your hands the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy "hats" of icing, you will feel like a little magician.

Custard icing

Ingredients:

• sugar - 1 tbsp.;
• egg whites - 4 pcs.

Cooking

Beat egg whites with sugar in a water bath for about 5 minutes. Then we will work the same amount with a whisk, but without heating. Pour frosting over cooled pastries. It dries quickly, becomes smooth and shiny.

How to make caramel icing?

Ingredients:

• powdered sugar - 1 tbsp.;
• brown sugar - 0.5 tbsp.;
• butter - 2 tbsp. spoons;
• milk - 3 tbsp. spoons;
• vanilla - 1 pinch.

Cooking

Melt the butter in a small saucepan, add the milk and dissolve the sugar. Let the mixture boil and keep it on fire for 1 minute. Remove from heat, add half the icing sugar and beat until cool. Then add vanilla, the remaining powder, beat everything again and apply on gingerbread or cookies. The taste of the finished glaze is very similar to caramel.

Recipe icing sugar for gingerbread

Ingredients:

• sugar - 1 tbsp.;
• water - 0.5 tbsp.

Cooking

Dissolve sugar in water and bring the syrup to a boil. We are waiting for large transparent bubbles to appear on the surface (the temperature will reach 110 degrees). Remove syrup from heat and let cool slightly. Large with a brush. Small ones can be completely immersed in syrup, and then laid out on a wire rack - the excess will drain, and the gingerbread cookies will be covered with appetizing translucent sugar stains.

Icing sugar for the gingerbread house

Ingredients:

• egg white - 2 pcs.;
• powdered sugar - 80 g.

Cooking

Beat the egg whites until stiff peaks, then gradually add the powdered sugar. Such glaze can both glue parts and decorate it. And so that the icing does not harden too quickly, add a drop of lemon juice.

Powdered sugar icing

Ingredients:

• powdered sugar - 100 g;
• starch - 1 teaspoon;
• cream (fat content 10%) - 4 tbsp. spoons;
• vanillin - 1 pinch.

Cooking

Mix powdered sugar with starch and vanilla. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Knead well and immediately cover fresh buns - the cooled icing thickens quickly.

Recipe for colored sugar icing for cookies

Ingredients:

• powdered sugar - 1 tbsp.;
• milk - 2 teaspoons;
• sugar syrup - 2 teaspoons;
• almond extract - 0.25 tsp;
• food colorings.

Cooking

This glaze is used by professional confectioners, however, it will not be difficult to prepare it at home. Pour milk into powdered sugar and knead until the consistency of a paste. Add syrup and almond extract. We lay out the glaze in jars, each tinting with its own color. Everything can be created. Feel like a real artist in the kitchen, feel free to take a brush and…

Icing sugar for gingerbread cookies

Ingredients:

• powdered sugar - 0.5 tbsp.;
• milk - 1 teaspoon;
• butter - 1 teaspoon;
• vanilla - 1 pinch;
• salt - 1 pinch.

Cooking

Pour milk into melted butter, add salt and powdered sugar. Mix until sour cream. If it turns out too thick - pour in a little more milk or water, you can add powdered sugar to the liquid glaze. At the end, throw in a pinch of vanilla and mix everything again. We apply the finished icing to the cookies with a brush or a confectionery syringe.

white icing recipe

The icing for gingerbread wonderfully complements their incredibly pleasant taste. The treat is very tasty, but cooking at home has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get a portion of mouth-watering, delicious glazed gingerbread cookies on your table, which can also be effectively served with tea.

You will find the recipe for baking in my other articles on the site, because this time I decided to pay attention to the preparation of the glaze.

General principles of cooking

The consistency of the icing for gingerbread should be neither thick nor runny. Only in this case, the mass is well fixed on the gingerbread. The dough will be covered with a delicious treat and will not drain from the surface of the treat.

A thick frosting mixture will need to be thinned with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating pastries, you need sugar. powder.

The component is prepared from ordinary sugar or sugar. sand. To get sah. powder should use a coffee grinder.

For this purpose, lemon juice is used. This component is able to replace water.

It has a great effect on the taste of the glaze. Sweet gingerbread cookies need lemon juice. Kur. eggs help the glaze mass become dense in composition, but also soft.

Kur. yolks must be added to the mixture so that it turns yellow in color. Baking should be dried using the oven.

In this case, the temperature should be about 100 gr. This method is also able to protect the body from harmful salmonella.

Even a child can make frosting. In order to replace colored glaze with a bright shade, there is one more secret: you need to introduce food. dyes.

In this case, the product will have a colorful look. st.l. raspberry jam will contribute to a hint of red color from the glaze, as well as a pleasant aroma.

An orange tint is able to give the mass of turmeric powder.

Glazing is applied to the surface of the dough with a large amount, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from a pharmacy, but my advice to you is to remove the needle.

Well, it's time to learn how to prepare icing for delicious homemade treats.

Glaze with chocolate sour cream

Sugar delicious glaze is prepared from a minimum set of components, the recipe for how to cook it is presented a little below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

1. I grind sour cream with sugar. I put the mass on a small fire. It is necessary to make sure that the sugar crystals dissolve completely.
2. The icing keeps stirring. I add grated chocolate to the mass. I keep it on low heat so that the mass becomes homogeneous. Remove from heat and wait for the mixture to thicken.
3. I dip the treat in the icing and put it on the dish. I serve to the table, but it is important to wait for the sugar icing to dry completely. Try other types of frosting as well.

Sugar white glaze

Powdered sugar icing is very popular with housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

1. Pour the juice into the bowl, then add the protein.
2. I beat the mass, add powdered sugar, which must first be sifted.
3. I interfere so that the sugar mass of the proteins thickens. It should not drip off the whisk.
4. Pour the frosting into an airtight container.
5. I add 2 drops of lemon juice before applying to the gingerbread.
6. It should be applied with a plastic bag.
7. You need to put it in a bag, make a hole of about 1 cm and cover the delicacy.

After waiting for the sugar icing to dry, you can serve a treat for delicious tea. If you want to apply drawings, you can take toothpicks and draw lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with a special decor.

Chocolate sugar icing

Components:

195 gr. white chocolate; 70 gr. coconut flakes; 40 ml of chilled milk; 160 gr. sugar powder.

Cooking algorithm:

1. I chop the chocolate into small pieces. I put it in a bowl and heat it with a water bath.
2. I pour the icing sugar into a bowl, pour in half the indicated amount of milk and mix well.
3. I add dissolved chocolate to the liquid composition, stir the icing so that it becomes homogeneous in composition.
4. I add the milk that is left after the first kneading.
5. I beat the glaze mass using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the indicated amount of white chocolate, sprinkle with coconut over the decor.

Homemade sugar glaze on chicken proteins

Protein glaze is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even small children are able to bring the culinary business to the end successfully.

They will help their mother, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr. sugar powder.

Protein glaze will be ready in 10 minutes.

Cooking algorithm:

1. I take chickens. egg whites that need to be refrigerated. Mix with lemon juice with a fork.
2. I introduce powdered sugar into a mixture of proteins. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It shouldn't run down the whisk. Sax. powder will help to ensure that the mass becomes homogeneous.
4. I put the glaze in a container with an airtight lid and send it to a cold place. Before using the mixture, it is worth diluting it with lemon juice. The icing must be applied to the cake.

Sugar white fudge glaze

This frosting recipe is perfect for decorating gingerbread cookies.

It is customary to cook them for Christmas, it must be said that the white curls from the glaze perfectly complement the gingerbread dough.

Components:

2 pcs. chickens. eggs; 15 gr. tangerine zest; 300 gr. sugar.

It will take 20 minutes of your time to make the frosting.

Cooking algorithm:

1. Kur. eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. Otherwise, everything will have to be redone, since the mass will not whip.
2. I add sugar to the coffee grinder, it should turn out sugar. powder. Be sure to sift with the help of kitchen. sieves. If there is no such tool at home, you can take thin gauze. This procedure is very important, because the glaze must be homogeneous in composition.
3. I kill chickens. protein and powdered sugar together to get a stable batch of homogeneous foam. I add mandarin zest and mix well.
4. I apply the icing on the surface of the gingerbread cookies, it is necessary that the fudge has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the taste of gingerbread.

Colored glaze for baking painting

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend solely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

1. Sax. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It is not difficult to check this, it is worth holding a st.l. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of drops of boiled water, but cooled down in advance.
2. I spread the mass on small plates. I add food. dye in each of them and mix.
3. I fill a bag of cellophane with icing, cut off a corner and make a painting. If there is no special at hand. Dyes, it's worth taking the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Very tasty glaze, ideally complements thick gingerbread cookies.

She will beautifully make streaks around the edges, making the treat even more appetizing.

Components:

1 st. sugar; floor st. water.

Cooking algorithm:

1. Pour water into a saucepan and add sugar. I stir so that the grains are completely dissolved.
2. Cook the glaze, stir until large bubbles appear.
3. I take it off the fire and let it cool down. Only then do I introduce almond, vanilla or any other flavoring. There are no clear instructions here.
4. Lubricate the treat with a silicone brush. Place on a wire rack to allow excess frosting to drip off. It is better to put parchment under the bottom.

lemon glaze

A very interesting creamy glaze, which has a slight sourness, and not a sugary-sweet taste. This frosting appears to be sugar-free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare lemon creamy glaze for 1.5 hours.

Cooking algorithm:

1. Sl. I take out the oil (low fat content) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be stirred first at low speed, and then accelerate the speed.
2. Creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
3. I put it on gingerbread.

Chocolate glaze with butter

Creamy chocolate icing can be used for gingerbread, cakes or as a fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. See for yourself.

Components:

40 gr. cocoa powder; 70 ml of plain water; 10 gr. sl. oils; 150 gr. Sahara.

Glaze will be ready in 20 minutes.

Cooking algorithm:

1. I mix sugar with cocoa powder using a coffee grinder.
2. I send it to boil on the fire. Sl. I melt the butter in the microwave.
3. I pour the components of the dry composition with boiling water and knead well.
4. I import sl. oil.
5. Let the mixture sit for 40 minutes. I'll take it for meals. This must be done carefully so as not to damage appearance treats for tea.

This article has come to an end. I hope that you will choose the perfect recipes for delicious icing for yourself and delight your loved ones with magnificent gingerbread cookies with beautiful decor.

I wish you success in the kitchen!

My video recipe

Easter cake icing is the main decoration of Easter. And since preparations for the Easter holiday are in full swing, the housewives have probably already managed to think about how to decorate pastries at home.

There are many ways to make icing for Easter cake: this is lemon, and protein fudge, and even chocolate. We offer several recipes, and it’s up to you to decide whether you cook something specific, or use several options at once.

The classic version of the icing recipe for Easter cake includes the following ingredients:

• eggs, preferably chicken - 2 pcs.;
• sugar, can be ordinary, or cane - 1 tbsp.;
• salt - a pinch is enough.

We take chilled eggs and separate the whites from the yolks. We do this as carefully as possible - so that not a single drop of the yolk gets into the bowl with the proteins. Next, to prepare the sugar icing for the Easter cake, we begin to beat the eggs with a mixer with the addition of salt so that the foam is thicker and more fluffy.

When the foam in the sugar fudge for Easter cake has become as lush as possible, we begin to add sugar in small portions. Continue whisking until all the sugar has gone into the icing and has dissolved.

We spread the mass on Easter cake (necessarily cooled down) and sprinkle confectionery decorations on top until it has cooled down. If necessary, the icing applied to pastries can be dried.

Protein fudge

Another option for fondant with eggs is white icing for Easter cake. This recipe calls for powdered sugar. So, you will need:

• icing sugar (you can grind regular granulated sugar) - 1 tbsp.;
• egg white - 1 pc.;
• fresh lemon juice - 1 tsp;
• table salt - a pinch will be enough.

To prepare protein glaze, you will not need the whole egg, namely egg whites. Therefore, first carefully separate the whites from the yolks, as in the previous recipe. Whisk the protein thus obtained for protein glaze for Easter cake for several minutes with a pinch of salt until a thick foam is obtained. It is important that the protein is chilled.

When the foam becomes thick and starts to hold its shape, you can add powdered sugar. It is necessary to use powdered sugar, as it dissolves without lumps. Of course, regular sugar can also be used, but then you need to make sure that it dissolves completely and does not settle to the bottom, since sugar is heavier.

Lastly, we introduce lemon juice into the protein glaze for Easter cake in parts. At the same time, you need to continue to beat the fondant for the Easter cake with a mixer until it turns out to be homogeneous in consistency. As a result, lemon juice will make the icing for Easter cake itself dense, and thanks to citrus, pastries will acquire a pleasant taste.

By the way, not many people know that other juice can be used in the same way for Easter cake fudge - for example, pomegranate, pineapple, orange or even cherry. Depending on what taste you want to end up with. In addition, this lemon icing for Easter cake will help make the sweet taste less cloying.

Based on lemon juice

Delicious icing for Easter cake is obtained on the basis of lemon. To make it, you need a minimum amount of ingredients. The result is a white icing for Easter cake - moderately sour, but very fragrant. And the method of preparing it is very simple and does not take much time.

To make lemon curd frosting you will need:

• lemon or other citrus juice - 2 tbsp. l.;
• sugar, but ideally powdered sugar - 100 g.

The preparation of delicious glaze without eggs is as follows:

1. We take powdered sugar and sift it so that there are no lumps in it.
2. Gradually add lemon juice to powdered sugar. After each addition of juice, grind it with powder. When homemade icing for Easter cakes becomes opaque and glossy, it is ready.

If, as a result of cooking, the icing for the Easter cake has become too thick, it can be diluted with a little water or the same lemon juice. The mass is applied to hot cakes.

Sugar icing without eggs

A feature of the fudge recipe is the fact that it is applied to a cold cake. But there is another advantage as well. Homemade icing for Easter cakes without eggs is completely safe, since you do not need to beat raw eggs.

For cooking you will need:

• powdered sugar or sand - 200 g;
• milk, which can be replaced with cream - 40 ml.

Boil milk. Pour the milk that has not yet cooled down into the powder and mix it until a thick mass. Moreover, the more powder you take, the more glaze you will end up with. And the milk must be poured in gradually so as not to pour too much and so that the icing for the Easter cake from powdered sugar does not turn out to be too liquid.

chocolate fondant

An ideal option for decorating Easter is chocolate soft icing for Easter cake. You can cook it without eggs, which is an additional plus. For the frosting recipe you will need:

• any chocolate bar, dark can be - 90 g;
• orange juice, which can be replaced with lemon, pineapple or any other - 3 tbsp. l.;
• coconut oil or butter - 3 tbsp. l.;
• granulated sugar or powdered sugar - 3 tbsp. l.

To prepare chocolate sugar fudge for Easter cake, you need to put all the ingredients in one bowl, put it in a water bath and wait until the whole mass turns into a homogeneous one. Apply frosting to cold cake.

Toffee in milk

Very tasty and tender is the icing for hot Easter cakes from toffee and milk. To prepare it, we need:

• candy Russian "Iriski" (preferably harder) - 200 g;
• coconut oil - 40 g;
• milk, easily replaced by cream - ¼ tbsp. l.;
• regular sugar or powdered sugar - 2 tbsp. l.

In a saucepan over low heat, melt milk with butter, bring to a boil and reduce. Slowly introduce powder here and add toffee. Cook all the ingredients until the mass becomes homogeneous. Put on cake. This preparation of fondant will take a little longer, but this is an icing for an Easter cake that does not crumble.

with gelatin

There is a delicious icing option for Easter cakes with gelatin without eggs. Its additional advantage is that it does not crumble.

To make this unique fudge you will need:

• powdered sugar or sand - 1 tbsp.;
• instant gelatin - 1 tsp;
• lemon or orange juice - a few drops;
• boiled water - 2 tbsp. l. for gelatin and 4 tbsp. l.

To prepare the glaze for Easter cakes on gelatin, you need to pour a bag of gelatin with water in an amount of 2 tbsp. l. And leave it to swell for 5-10 minutes.

While the gelatin swells, pour sugar into the pan, 4 tbsp. l. water and simmer until all ingredients are dissolved. Next, bring to a boil.

Cool the sugar mass to 60 degrees. Add gelatin to it and beat thoroughly with a mixer until the icing for Easter cakes on gelatin becomes lush and white.

It is necessary to apply such icing for Easter cakes that does not crumble as quickly as possible, as it quickly hardens.

Fruit and berry options

In order to prepare such icing for Easter, take:

• chicken egg - 1 pc.;
• powdered sugar (if it is not, then you can replace it with sand) - 3/4 tbsp.;
• juice from berries or concentrated fruit compote - ¼ tbsp.

To prepare, you need to beat the protein for several minutes, introducing the powder in parts. Then, little by little, introduce fruit juice for color and taste, without turning off the mixer. Put the finished mass on the cake.

lemon glaze

To prepare this recipe, take:

• regular sugar - 2/3 tbsp.;
• lemon juice - a couple of tbsp. l.;
• butter - a couple of tbsp. l.

First you need to put the butter in a saucepan, melt it over low heat, and then gradually add sugar and lemon juice. Grind all the ingredients in such a way that a homogeneous mass is obtained. The result will delight you with the fact that the mass does not stick at all.

As you can see, there are many frosting recipes. When choosing, everything will depend on your desires and preferences, as well as the products available in the refrigerator.

Useful video on how to make icing for marshmallow cake

Answers

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to it, pastries stay fresh longer. In addition, it is very easy to prepare this decoration for a cupcake, and not expensive. All you need is sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that how many confectioners there are, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon of hot water.

different goals

Liquid icing is poured over the tops of cupcakes or donuts. The icing of the consistency of 20 percent sour cream is used for patterns and drawings on cakes. And you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein glaze is often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although often in recipes this is not mentioned.

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The icing with it is soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put natural coloring products in the icing. For example, a spoonful of raspberry jam - so the red color will turn out, and a magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

Secret: for icing it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

Step 2 Cook, stirring, until glaze is smooth. Approximately 5-7 minutes.

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2 Gradually introduce powder, previously sifted. Stir everything until smooth.

Step 3 Cover cake or biscuits with icing, dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp Roma

1 st. l. hot water

Step 1. Sift the powdered sugar.

Step 2 Add water and rum and grind very thoroughly. Cover cupcakes or cakes.

Chocolate glaze

100 g chocolate

3 art. l. water

1 st. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate has melted.

Step 2 Then put the softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the protein until a steep foam.

Step 2 Sift the powder into the protein and beat very well again. Add lemon juice.

Step 3 Fill a confectionery syringe or bag with glaze. Apply the pattern to the cake, cookies or gingerbread.

Butterscotch glaze

200 g firm toffee

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2 Add toffee and powder, cook until the sweets are completely dissolved, stirring constantly.

Step 3. Apply on the cake in several layers.