Protein custard glaze. Simple sugar icing

Sugar icing is an effective and simple solution for decorating confectionery products. A minimum of effort, a few minutes of time - and cookies, cakes, cakes will look elegant. Read the article on how to make icing sugar.

All recipes for this popular baking decoration: gingerbread, cookies, Easter cakes and even cakes are based on powdered sugar. But the manufacturing process and its subtleties differ greatly depending on what kind of result the confectioner needs. It might be tight icing or soft, product with rich taste or neutral, white glaze or colored.

The reason for the popularity of this product lies in the fact that, depending on the recipe, the glaze may or may not be suitable for vegetarians and fasting people. In any case, it will be equally delicious.

It’s not for nothing that basic sugar glaze is also called “ royal icing"- versatility, simplicity and visual appeal do not leave anyone indifferent.

How to make icing sugar: recipes

The general rule is that the consistency should resemble sour cream: then it will be easier to apply it to the surface of the confectionery product and at the same time it will not spread. If something goes wrong and the mass is too liquid, you can add a little powdered sugar. If it is too thick, carefully stir in with a spoon. hot water.

Even those who have never set foot near the stove can make icing from powdered sugar according to the classic recipe. For 200 grams of powder (about a glass), you need to take 4 tablespoons of water. Then put the mixture on low heat and cook until the mixture is smooth, stirring constantly (about 5 minutes). The product is covered with hot glaze. If desired, flavorings are added after cooling slightly.

To make protein glaze for a glass of powder you will need protein and a teaspoon lemon juice. Beat the egg white, avoiding any liquid. Add powder to the resulting foam and beat the mixture again. Pour in the juice. This glaze is suitable for drawing patterns. A few tips: store the finished mixture in well-closed containers so it will not dry out. Do not beat the whites at maximum speed - too many air bubbles will prevent the mixture from being smooth. This recipe can also be used to make a coating for Easter cakes, but you need to dilute the glaze with lemon juice. The consistency should be such that the mass is still dripping, but no longer spreading.

If there are a lot of yolks left, you can use those too. For five yolks you need to take one and a half cups of powder, and instead of lemon juice - three to four tablespoons of orange juice. Beat the juice and yolks, gradually stir in the powder into the mixture. This glaze is not suitable for patterns, but it can completely fill baked goods, such as a cupcake or cake.

Unusual option: composition with rum. From classic recipe differs in that no cooking is required. Add 3 tablespoons of rum and a spoonful of water to sifted powdered sugar (glass). Grind the mass until smooth.

Suitable for cupcakes, especially chocolate ones. coffee glaze. It is prepared quickly and easily and has a rich taste and smell. Three tablespoons ground coffee brew. Add a tablespoon of butter to melt until soft. After this, put the oil in a bowl with two glasses of already sifted powder, pour in the coffee and stir.

After preparing the filling glaze, small items with the desired side can be dipped directly into it. The gingerbreads are lowered whole into the pan with a slotted spoon for a few seconds. For cakes and other baked goods, where the smoothness of the surface is important, a little mass is poured out and leveled with a knife. You can lay out a small layer of dense jam, and apply glaze on top of it. The easiest way to glaze cakes is with a brush.

If the composition still hardens before being applied to the product, you can try to “reanimate” it - add liquid and warm it up slightly. No need to get carried away with heating, otherwise it will turn out of mass sugar syrup.

If you don’t have powder or a coffee grinder in your kitchen, you can use sugar for a simple recipe with water and lemon juice. You must first boil the syrup from it. As soon as the mixture of syrup and juice turns from transparent to white, the composition is ready. This glaze is best suited for Easter cakes, but you can also try it for decorating cookies and muffins. You won't be able to draw with it.

Icing made from powdered sugar and milk

This is an excellent option as a base for multi-colored glazes, with the help of which patterns and designs will then be created. Painted gingerbread cookies and gingerbread cookies always create a feeling of celebration and serve great idea for a gift. The 2016-2017 season was no exception: bright gingerbread cookies are in great demand. Traditionally, gingerbread cookies combine white and colored icing. White acts as a border or is used to draw patterns on a colored background.

The glaze from powdered sugar and milk is made according to the algorithm of previous recipes. For a glass of sifted powdered sugar, take two teaspoons of milk and mix them to a smooth paste. Then add two teaspoons of syrup, and for smell - a little flavoring, for example, almond or vanilla. Beat the mixture until shiny and smooth.
Prepare containers for each color, place the product in them and add the necessary dyes. Don't forget that the color intensity decreases as it dries! If in doubt, you can practice using excess glaze by coloring one or two gingerbread cookies.
Place the mixture from the cups into pastry bags or syringes. It is convenient to use small disposable bags - you can put a little product in them. The lighter and smaller the bag, the easier it is to apply patterns. Plus, they don't need to be washed.

In some versions, the recipe also includes butter(two teaspoons per glass of powder). The butter is melted and the remaining ingredients are mixed in. This option is also suitable for Easter cakes. If the mass turns out thick, you need to add more warm milk.

Another preparation option: for 100 grams of powder, a little starch, vanillin and 3-4 tablespoons of cream or milk. Boil the cream and remove from heat. Carefully pour the mixture of powder, starch and vanillin into the mixture little by little until desired consistency. This method is suitable for coating Easter cakes, eclairs, and buns.

Buy ready glaze

Making your own frosting is quite easy. But there is not always time for preparatory stages and the necessary flavors and dyes are not always available. Now you can buy ready-made glaze, which you can simply dilute warm water. The product is also available for sale, already packaged in pastry bags - you just need to cut off the tip of the cornet and you can get to work. In order not to make a mistake with the size of the cut, you must first cut off the smallest tip and try to draw a line. If necessary, you can cut off a little more.

Coloring cookies is a great way to spend quality time with your child, and buying pre-made mix allows you to turn the process into a fun craft. Children will especially love working with colored icing from tubes: our online store offers shades from black and blue to purple and pink.

The supermarket for the confectioner offers to buy ready-made glaze in Russia and that’s it necessary ingredients For self-made her: powder, essences, dyes, pastry tools. In Moscow, you can buy and pick up by yourself or by courier; in other cities, the order will be delivered by mail or a transport company.

Powdered sugar icing price

Due to the availability of ingredients and low consumption, the price of powdered sugar icing makes it accessible to everyone. Ready option only a little more expensive than making it yourself. But it has several advantages:

colors are already balanced;
there is no need to be afraid that the glaze will be too light or too bright;
no need to buy dyes separately; especially if you don't exercise confectionery professionally;
The mass is guaranteed to have the desired consistency and will definitely harden. Popular protein glaze It may turn out too liquid or too thick due to the fact that the whites are not whipped or, on the contrary, form a dense foam. You can’t dilute such a composition, and they won’t be able to paint. Ready-made glaze helps avoid this;
you can buy exactly as much as you need without fear that there will be surplus left or not enough for the last batches. Dry mixtures are sold in packaging from one hundred grams to several kilograms. Mixes every time required quantity mass, since the finished composition is not stored for a long time, changes consistency and becomes covered with cracks.

Powdered sugar glaze: useful tips

The composition with the densest consistency is used for gluing the parts of the product together. If you need to make icing for gingerbread houses, it is better to divide the mixture. Part will be used for painting, and add more powder to the other part: this will be “glue”. The better the powder is ground, the more uniform and beautiful the result. It’s better to make it yourself in a coffee grinder - it’s easier to achieve the desired consistency. Lemon juice is used not only to “bind” the components, but also to impart a characteristic taste. How sweeter cookies or gingerbread, the more interesting is the contrast between the sweetness of the dough and the sourness of the glaze. Shades of taste, color and smell are added with the help of other natural ingredients. For example, you can make caramel glaze with brown sugar, fruit fudge sugar- with apples and apricots, chocolate - with chocolate. To make the color stable, it is recommended to add a little citric acid.
You can experiment: replace the water in the recipe with juices or rich alcohol (rum, cognac, even white wine).
To make the white glaze “snowy”, you need to make it in a plastic, glass or ceramic bowl, stirring it with a non-metal spoon or spatula. Metal degrades the color of the product.
If the recipe uses raw eggs, ready product After decorating, for safety reasons, it is recommended to heat it slightly in the oven to protect against salmonella.

Most often, housewives start making gingerbread shortly before the New Year's celebrations. Such pastries can become not only decoration festive table, but also excellent option present for friends and family. To make the sweets also beautiful, you should take care of the gingerbread glaze.

Classic gingerbread glaze

The resulting mass will allow you to paint real masterpieces on your own prepared dessert. Ingredients: 260 g powdered sugar, any food colorings, the white of one egg.

The powder is sifted through the finest sieve or cheesecloth. There should be no lumps in it.
Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick glaze.
You can immediately draw on gingerbread cookies with it.

If desired, the resulting mass is divided into parts, each of which is painted a specific color. This way, you will be able to make bright color drawings.

White fondant for gingerbread baking

Traditionally gingerbread decorated with snow-white curls and patterns. To create them, a special fondant is prepared. Ingredients: 15 g tangerine zest, 2 raw eggs(chicken), 280 g granulated sugar.

The whites are carefully separated from the eggs. Not a drop of protein should get into them.
Sugar is turned into powder using a coffee grinder. Next, the mass is sifted through thin gauze.
The resulting powder mixes well with the whites.
Crushed powder is mixed into the foam. The ingredients are mixed well again.

To make beautiful and neat gingerbread cookies with glaze, you need to use for decoration pastry bag with the thinnest nozzle.

Color mixture for decoration

This recipe includes only natural products. Therefore, even kids can try the resulting treat. Ingredients: 2 large spoons of freshly squeezed lemon juice, 2 egg whites chicken eggs, 210 g of powdered sugar, a large spoonful of vegetable juices: beetroot, carrot, spinach.

The powder must be sifted. It is worth taking the smallest sieve for this.
Lemon juice is added to the sugar mixture. Use a whisk to beat the mixture well.
The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

The colored mass must be kneaded until smooth, until even the smallest lumps disappear.

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be added drop by drop and do not stop stirring.

Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, one egg white.
In a clean, dry container, the protein combines with the juice.
The ingredients are mixed with a whisk. Gradually powder is added to them.

The process of active kneading continues until the glaze hangs from the whisk in a thick drop.

You can paint gingerbread cookies with this fondant right away.

How to cook with lemon? The lemon version of the mixture is suitable for decoration various baked goods

- Easter cakes, gingerbreads, cupcakes. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 spoons of powdered sugar, half a stick of high-quality butter.
Liquid butter is combined with powder. The products are well ground until smooth.
Fruit juice is added to the resulting mass.

The components are ground again. Instead of fresh juice you can take it citric acid

. ½ small spoons of the product are diluted with 50 ml of water.

Chocolate cocoa glaze This composition is ideal for both hot and cooled sweets. Ingredients: 25 g potato starch

, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water. The powder must first be thoroughly sifted. If you don't take care of this preparation, the icing will end up with sloppy, unappetizing lumps. They'll really mess it up appearance
sweets.
For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
The sugar product is combined with the remaining bulk ingredients - cocoa and potato starch. Next, water is added to the mixture. It is very important to use ice water
. It is advisable to first keep it in the freezer for a few minutes.

After adding water, all components are intensively ground. The process continues until the glaze is homogeneous.

With added rum

Of course, sweets with such fudge should be given exclusively to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml alcoholic drink, 230 ml filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

Water is poured into a small saucepan or ladle and brought to a boil again.
While the liquid is heating up, you need to sift well powdered sugar through the finest sieve. Next, freshly boiled water is poured into it. The components are thoroughly and intensively mixed.
When the resulting mixture has cooled a little, cold rum is poured into it.
You need to continue mixing the ingredients until smooth.

When the fondant has cooled completely, you can decorate with it. ready-made gingerbreads, drawing original patterns. The glaze discussed will help you complete even the most complex designs.

Recipe without eggs

This Lenten glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, you can add vanilla concentrate to this fudge. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. spoons of freshly squeezed lemon juice.

The powder is sifted through a fine-mesh sieve into a wide bowl.
Citrus juice is added to the sugar product. You need to add it drop by drop, rubbing the components after each portion.
Water is poured into the future glaze. The liquid should be warm.
After the next kneading, the icing drips onto the plate. If the product does not spread, it means it is completely ready for baking.

We must not forget that the glaze hardens very quickly without adding eggs. It is best to distribute it over products that have already hardened slightly.

Icing

This coating option should be chosen for large, “plump” gingerbread cookies. It will flow beautifully over the products, hardening into large, appetizing drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

Water is heated in an iron pot. And sand (sugar) pours out.
The mass is cooked until the sweet grains are completely dissolved and large bubbles appear on the surface.
The mixture is removed from the heat and left to cool. In already finished product You can add any flavoring. For example, almond works well.

The final touch to almost any sweet baked goods is icing.

Without it, the confectionery product has an unfinished appearance, and the taste of the dessert is incomplete.

Sugar icing - general principles and subtleties

It would seem that there should be no secrets in the preparation of sugar glaze. Mix a couple of ingredients and you're done. But, as it turned out, this is not all. Sugar glaze comes in different varieties, and the methods of preparation have significant differences.

The main ingredient in any sugar icing, as you might expect, is sugar. You can use either regular granulated sugar or powdered sugar to make icing sugar. Brown sugar and even reed.

Additional Ingredients may be butter, egg whites, cocoa and coffee, fruit juices, vanilla, chocolate, cream and much more. Cocoa and coffee should only be used highest quality, such a product does not contain impurities. To obtain high-quality glaze, purchase natural dairy products from high content fats and fresh eggs. The juices included in some types of sugar glaze must be freshly squeezed; packaged juices are not suitable.

Sugar glaze, depending on the preparation method and ingredients, can be white or colored, transparent or matte, sour or sweet. Either way, bright, colorful, covered in sugar icing. confectionery they always look elegant and very appetizing.

In addition, sugar glaze is prepared very simply and quickly, and unlike various creams, applying it to desserts is not at all difficult.

Sugar glaze “Custard”

Ingredients:

220 grams of sugar;

four egg whites.

Cooking method:

Pour the egg whites into a small saucepan and add sugar.

Beat the mixture with a whisk.

Pour a glass of water into a larger saucepan and boil.

Place a small saucepan with sweet mixture over a large container of boiling water.

Beat the icing sugar in a water bath for about five minutes.

Remove the bowl of glaze from the heat and beat for another five minutes.

The custard sugar glaze turns out smooth, dazzling white and shiny. Apply it to cooled baked goods.

Sugar glaze “Yummy”

Ingredients:

70 grams sugar. powders;

a pinch of salt;

20 grams of plums. oils;

25 ml milk;

Cooking method:

Melt the butter in a small saucepan, cauldron or saucepan with a thick bottom.

Pour in milk, add salt and powdered sugar.

Stirring vigorously, bring the mixture to a creamy consistency.

Add vanilla to the prepared sugar glaze and stir.

If you think the cream is too thick, add a little more milk.

This glaze is perfect for any sweet pastries.

Chocolate sugar glaze

Ingredients:

350 grams of powdered sugar;

50 ml milk;

40 grams of cocoa;

vanillin - optional;

one tbsp. spoon of plums oils

Cooking method:

Soften the butter.

Grind it with cocoa and vanilla.

Pour in powdered sugar and rub again. The most convenient way to do this is with a fork.

Slowly pour in the milk, bringing the consistency of the sugar glaze to a homogeneous state.

Sugar glaze “Caramel”

Ingredients:

120 grams of brown sugar;

220 grams sugar. powders;

two tbsp. spoons of butter;

75 ml milk.

Cooking method:

Melt the butter in a saucepan, pour in the milk, bring the mixture to a boil.

Add brown sugar, bring to a boil again, remove from heat.

Add one hundred grams of powdered sugar and beat the mixture.

Place the remaining powder into the delicious sweet mixture.

Beat for about five minutes until it has a sticky consistency.

Orange sugar glaze

Ingredients:

orange;

180 grams sugar. powders.

Cooking method:

Rinse the orange, squeeze out the juice, strain. To prepare orange sugar glaze, 100 ml is enough.

Preheat Orange juice.

Add powder a little at a time, gradually bringing the icing sugar to the desired consistency.

Sugar glaze “Creamy”

Ingredients:

40 grams of powdered sugar;

120 ml 35% cream;

one tbsp. spoon of plums oils

Cooking method:

Pour the cream into a small saucepan and add the butter. Simmer the mixture over low heat until the butter is completely melted.

Remove the container from cream mixture from the fire.

Add powdered sugar to the hot creamy mass, beat until the sugar glaze cools completely.

Lemon sugar glaze

Ingredients:

Art. a spoonful of freshly squeezed lemon juice;

50 grams of butter;

320 grams of powdered sugar.

Cooking method:

Mix all ingredients in one container.

Whisk the glaze until smooth. The mass should be tender and fluffy.

Thanks to the lemon sugar glaze, your baked goods will acquire a unique citrus aroma and pleasant taste with sourness.

Colored sugar icing

Ingredients:

200 grams sugar. powders;

20 ml milk;

20 ml sugar syrup;

5 ml almond extract;

food colorings.

Cooking method:

Mix powder and milk until creamy.

Add syrup almond extract. Beat until the icing sugar is smooth and shiny.

Distribute the mixture into separate containers, add the required color dye to each.

Colored sugar glaze becomes hard when hardened, but does not lose the brightness of its colors. Ideal for applying small designs.

Brownie with cottage cheese and bananas in sugar glaze

Ingredients:

two tbsp. spoons of chocolate sugar glaze;

80 grams of brown sugar;

40 grams of flour;

half a stick of butter;

180 grams soft cottage cheese;

two eggs;

dark chocolate bar;

two medium-sized bananas;

a pinch of salt.

Cooking method:

Melt finely chopped chocolate and butter in a water bath.

In a small bowl, lightly beat one egg with 50 grams of sugar.

Combine the chocolate and egg mixtures, add salt and flour. Stir.

Separately from the resulting mass, grind the remaining sugar, bananas and cottage cheese in a blender.

Line a mold with foil and pour in half chocolate dough, place a few spoons on top of it banana filling. Continue alternating the dough with the flavorful filling.

Bake for 30 minutes. The oven temperature should be 180 degrees.

Cool the finished brownie and spread the chocolate sugar glaze on top. Serve after cutting into portions.

Yogurt cupcake with berries and sugar glaze

Ingredients:

280 grams classic yogurt without additives;

four eggs;

220 ml vegetable oil;

one vanilla pod;

240 grams of sugar;

one tsp each crushed orange and lemon zest;.

200 grams of flour;

1 tsp. baking powder;

400 grams of any frozen berries without seeds;

150 grams of biscuit crumbs.

200 grams of caramel sugar glaze.

Cooking method:

First, grease the baking dish with oil, sprinkle biscuit crumbs, put it in the refrigerator.

In a small bowl, beat the egg yolks with yogurt, vanilla pulp, vegetable oil, citrus zest, half a glass of sugar.

Add sifted flour and baking powder. Mix well.

In another container, beat the whites with salt, add half a glass of granulated sugar, stir until all grains of sugar are completely dissolved.

Add berries to the dough and stir.

Add the protein mixture into the delicious berry mass in small portions, constantly stirring the dough.

Remove the cooled pan from the refrigerator and pour in the dough.

Bake the cake for an hour at 160 degrees.

Fill the prepared yogurt cake with caramel sugar glaze.

Sugar glaze in chocolate-caramel tart

Ingredients:

160 grams of butter;

120 grams of flour;

one egg yolk;

80 grams sugar. powders;

200 grams of chocolate sugar icing;

60 grams of cocoa;

one tbsp. spoon of corn syrup;

130 ml 35% cream;

one and a half cups of chopped hazelnuts.

Cooking method:

Mix cocoa with flour and salt.

Separately, beat 120 grams of butter, yolk and powder.

Combine both masses into one. Knead into a homogeneous dough. Set aside for 15 minutes.

Lubricate round shape oil, place the rested dough in it, spread it over the bottom and sides with your hands. Bake in the oven for half an hour.

Mix a glass of sugar in a saucepan, corn syrup, 60 ml of water. Cook the mixture until it acquires a beautiful honey color.

Remove the pan from the heat, pour the cream into the caramel, stir. Add chopped hazelnuts and return to heat. Simmer for 10 minutes until dark honey color. Cool.

Pour caramel mixture over ready-made cake. Bake in the oven for 10 minutes.

Decorate the cooled tart with designs made from sugar icing.

Vanilla cookies with sugar glaze

Ingredients:

100 grams of vanilla sugar icing;

half a glass of sugar;

a pinch of salt;

one egg;

130 grams of butter;

500 grams of flour;

vanilla - to taste.

Cooking method:

In a small bowl, stir together flour and salt.

In another bowl, beat softened butter and sugar with a mixer. The mass should be fluffy and homogeneous.

Add egg and vanilla to the sweet mixture and mix.

Add salted flour and knead the dough.

Roll out two square layer with sides of 15 cm. Carefully wrap each one in separate film and put it in the refrigerator for an hour.

Roll out the cooled layers; the thickness should not exceed 5 mm.

Cut out cookies using cookie cutters or a sharp knife.

Bake for 10 minutes, turning on the oven at 160 degrees.

Ready vanilla cookies decorate with sugar icing.

Cherry pie with sugar icing

Ingredients:

240 grams of flour;

260 grams of cottage cheese;

half a kilo of cherries;

130 grams of icing sugar;

four eggs;

one dry yeast;

a pinch of salt;

20 ml cherry liqueur;

30 grams of butter;

30 ml vegetable oil.

Cooking method:

Beat the powdered sugar with the yolks until smooth. Pour in vegetable oil without ceasing to interfere. Whisk vigorously for another two minutes.

Add cottage cheese, stir.

In another container, dissolve yeast in milk, add flour, stir. Move here curd mass.

Pour in the cherry liqueur and the egg whites beaten with salt. Knead the dough.

Roll out the dough and place it in the prepared (greased) pan.

Place the cherries on the dough and even them out.

Bake for an hour at 180 degrees.

Ready pie cool, fill with sugar glaze.

Sugar icing for tarts, cakes, biscuits, and pastries is considered successful if it is not too thick or thin. Properly prepared glaze adheres well and sets quickly.
If you need to fill donuts or cupcakes with sugar glaze, make it slightly liquid, but for gluing products it is better to prepare thick glaze.
Making powdered sugar at home is not difficult: first grind the sugar and then sift it.
When making icing sugar, do not use aluminum cookware.
If the icing sugar recipe contains chocolate, purchase only quality product with a high content of cocoa beans. Do not use porous tiles under any circumstances - this glaze will not harden.
Chocolate sugar glaze made from chocolate is thick and hardens quickly; made from cocoa – it comes out thinner and hardens longer.
In order for the sugar glaze to set faster on baked goods, it should be cooled first.

The cookies are already on the way, and the buns are asking to come out of the oven, but still something is missing. Need the last one final hatch. And if you are not just a cook, but also an artist at heart, our master class on “how to make sugar icing” will be very helpful. And when under your hands the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “caps” of glaze, you will feel yourself a little bit wizards.

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

powdered sugar – 1 tbsp;

brown sugar – 0.5 tbsp;

butter – 2 tbsp. spoons;

milk – 3 tbsp. spoons;

vanilla – 1 pinch.

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

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

Beat the egg whites until stiff peaks form, then gradually add the powdered sugar. This glaze can be used to glue parts together gingerbread house. so decorate it. To prevent the glaze from hardening too quickly, add a drop of lemon juice.

powdered sugar – 100 g;

starch – 1 teaspoon;

cream (fat content 10%) – 4 tbsp. spoons;

vanillin – 1 pinch.

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. Mix well and immediately cover the fresh buns - the cooled glaze thickens quickly.

This glaze is used professional confectioners, however, preparing it at home is not difficult. Pour the milk into the powdered sugar and knead before consistency pasta. Add syrup and almond extract. We put the glaze into jars, tinting each one with its own color. That's it, you can create. Feel like a real artist in the kitchen, feel free to take a brush and...

powdered sugar – 0.5 tbsp;

milk – 1 teaspoon;

butter – 1 teaspoon;

vanilla – 1 pinch;

salt – 1 pinch.

Pour milk into the melted butter, add salt and powdered sugar. Stir until creamy. If it turns out too thick, add a little more milk or water. liquid glaze you can add powdered sugar. At the end, add a pinch of vanilla and mix everything again. Apply the finished glaze to the cookies using a brush or pastry syringe.

powdered sugar – 2 tbsp;

cream (fat content not less than 20%) – 0.5 tbsp.;

butter – 1 tbsp. spoon;

vanilla – 1 pinch.

Heat the cream, add the butter and keep the saucepan on the fire until it melts. Then add powdered sugar and vanillin, beat with a mixer until uniformity. Such snow-white glaze just perfect for Easter cakes!

Make the glaze- This is one of the most common ways to decorate baked goods deliciously and beautifully. You can use store-bought glaze, but it’s best to make it yourself at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to prepare. And there are quite a lot of its types. We will consider the most common of them in our article, and also get acquainted with the most popular recipes preparing the glaze.

First, let's look at what types of glaze exist today:

chocolate;

caramel;

marmalade;

sugar;

dairy;

Each type of glaze is good in its own way and suitable for different purposes. By using different types With icing you can decorate cakes, gingerbreads, buns and any other baked goods in an interesting and unusual way. Cook this delicious decoration not difficult at all. The main thing is to know the ingredients that need to be mixed, as well as the method by which it is done. Now, having become acquainted with the general list of types of glaze, let's find out how to prepare it correctly.

Chocolate

Varieties chocolate glaze so many. It can be either dark or light. Both matte and shiny. IN in this case we'll consider classic version chocolate icing. In order to make it, you will need the following ingredients:

100 grams of powdered sugar,

3 tablespoons cocoa,

5 tablespoons of milk,

1.5 tablespoons softened butter,

vanillin optional.

Let's get started: take all the bulk ingredients and mix them together in one bowl, then heat them up slightly fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add butter and stir again. You need to achieve a uniform consistency. But be careful: this glaze hardens very quickly, so it must be done after your baked goods are ready and standing next to you, waiting for glazing.

The glaze made according to this recipe turns out very tasty and shiny. It covers your baked goods in an even layer and gives it some charm.

Caramel

Caramel glaze, made at home with your own hands, gives dishes a light caramel flavor and also covers the surface of baked goods with a beautiful glossy layer. In order to properly make caramel glaze, you need the following ingredients:

180 grams of instant sugar,

150 grams of warm water,

150 grams of cream (fat content not less than 35%),

10 grams cornstarch,

5 grams of leaf gelatin.

To begin, take the cream and sift the starch into it, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour it into it. required amount Sahara. Melt it until you get a liquid brown mass. It is not recommended to stir or interfere with the melting process. If you really can’t wait, you can turn the pan a little, but don’t touch the caramel with your hands or cutlery!

It should melt on its own. Pour slowly and carefully into the prepared caramel. warm water , mix it all, and bring to a boil, without ceasing to stir the liquid during the process.

Carefully pour the finished caramel mass into the mixture of cream and starch, while simultaneously stirring the contents of the container with a pastry whisk. Now you can add pre-soaked gelatin to the caramel mass, which must be squeezed out thoroughly before adding. Mix the contents of the container thoroughly and your glossy ready. It is advisable to apply it on perfectly flat surfaces to achieve a stunning effect.

Marmaladnaya

Marmalade glaze can make any of your baked goods incredibly attractive and unusual, as well as give it a special taste.

To prepare you will need:

12 gummy candies,

4 tablespoons sugar,

50 grams of butter,

2 tablespoons of sour cream. Cut the marmalade candies into small pieces, then find a small saucepan and place the marmalade slices there. After this, add sour cream with sugar, as well as softened butter. Mix well and place on medium heat

so that the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the glaze thickens, remove it from the heat, let it cool a little and you can decorate your baked goods with it.

Sugar Sugar icing has many names: white, white, gingerbread, Easter cake icing, and so on. But despite a large number of

names, she still has the same cooking method. And in order to make your own beautiful sugar icing at home, you will need a simple list of ingredients:

one egg white,

half a glass of sugar,

half a glass of water.

If you need more glaze, increase the amount of ingredients. Choose a small saucepan, pour water into it and add sugar, then put it on low heat and stir the mixture until the sugar is completely dissolved. After this, increase the heat and ensure that the water from the pan completely evaporates to form a viscous syrup. Egg white beat well and begin to slowly pour it into the sugar mixture, remembering to stir it constantly.

Beat the resulting mixture again, and your sugar glaze is ready.

Dairy Milk icing for a cake is often made from milk chocolate.

To make your own milk glaze at home, stock up on the following ingredients:

180 grams of milk chocolate,

150 milliliters low-fat cream. The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Place this mass on slow fire and stir regularly.

Cook until the chocolate melts. After this, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.

Honey

3 tablespoons honey,

2 tablespoons sour cream,

2 tablespoons cocoa powder,

30 grams of softened butter.

Making honey glaze is very simple. To do this, you need to thoroughly mix all the ingredients together, then place them in a saucepan and put on medium heat. Cook, stirring, until boiling. Once the glaze comes to a boil, let it simmer for a few more minutes, then turn off the heat, let the glaze cool, and you can spread it on your baked goods.