Royal icing recipe. icing royal icing

If the talent of a confectioner is dormant in you (or has already woken up and is rushing out) ... If you think that pastries should be not only tasty, but also beautiful ... If you know how (or want to learn) to decorate cakes, pastries, cookies, muffins, Easter cakes ( and others like them) ... Then the glaze recipe must definitely replenish your culinary ...

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Icing is a confectionery mixture made from beaten egg whites and powdered sugar, which is used to make openwork decorations. With the help of sweet "laces" and airy structures, housewives usually decorate cookies, various pastries and desserts, and also use it to glue the "details" of a gingerbread house.

The recipe for icing has long been known and simple. For cooking, you need: 4 egg whites, 1 cup of powdered sugar, 1 teaspoon of lemon juice, and food coloring as additional ingredients. However, when starting to prepare a cream for confectionery "sculptures", it is worth considering some of the nuances.

Eggs must be used chilled (you should place them in the refrigerator for about 1 hour in advance), separate the proteins from the yolks (they can be used at your discretion) and pour them into a deep container. Even traces of yolk are unacceptable.

Powdered sugar for icing should be very fine. Therefore, it will not be superfluous to “drive” it through a fine sieve several times. Some housewives prefer to make their own powdered sugar by grinding regular granulated sugar in a coffee grinder.

Proteins are recommended to be whipped with a whisk or fork, although some are more willing to do this with a mixer, turning it on at maximum speed. However, experienced confectioners advise using a mixer only at the initial stage of beating. When the proteins turn into a homogeneous mass, you need to add powdered sugar, but gradually. First, a quarter cup, and as soon as the mixture begins to rise in volume, gently pour in the remaining powder and beat the mass again vigorously (until soft stable peaks).

Determining the readiness of the icing is simple: if the mixture does not spread over the dishes, it keeps the shape it is given well, the icing is ready.

There are several recipes for icing, but most often confectioners use the following options for its preparation:

"Royal Icing"(royal icing) Royal Icing is a sweet protein mass for painting on pastries and desserts. Protein drawing mass is used for Christmas, wedding cakes, decorating gingerbread houses, applied to products in the form of a smooth coating or volumetric decorations. Ingredients: 250 g powdered sugar; 0.5 tsp lemon juice; 1 egg white.

To prepare the icing, the powder should be sifted, and the protein should be carefully separated from the yolk and beat with a fork until a light foam is obtained. While constantly stirring the mass, it is necessary to pour in the powdered sugar in a thin stream and beat until a stable mixture is formed. Lemon juice is added at the very end, because if you pour it in earlier, the products are more fragile.

Albumin icing recipe. The difference between this cooking method and the previous one is that instead of raw egg white, dry albumin is used, but the time for whipping the mixture increases slightly (from 3-4 minutes when working with raw protein to 6-7 minutes with albumin).

Icing recipe "Mering pudder". Ingredients: 450 g of powdered sugar; 3 tbsp powder "Mering pudder"; 6 tbsp warm water.

The mixture is whipped with a mixer at low speed for 7-10 minutes. Its consistency is regulated by water. You can buy dry protein in specialized stores. After preparing the drawing mass, it can be painted with watery or gel paints, and so that the icing does not spread, you need to add a little powdered sugar to it.

Flexible icing

The art of confectionery decoration has reached a new level with the advent of flexible icing. Prior to this, sugar decorations required very careful handling, and work with them was long and meticulous. Such products dried for a long time, broke easily, and in order to give the decor elements the desired shape, they had to be dried on uneven surfaces. Flexible icing (Sugarveil) solved most of these problems.

• kneading for a few minutes by adding the right amount of water;
• Drawings freeze in half an hour, and from a regular mixture in about 12 hours;
• Decoration elements are easily separated from parchment or polyethylene, while they are elastic and do not break even if the pattern is very thin;
• A flat design easily takes the shape of the surface on which it is placed, that is, lace can be glued to the curve of the cake or to its side;
• Flexible icing decorations can be applied to the product immediately before serving.

It is extremely difficult to draw Shugavale lace by hand, so it is better to use silicone molds with ready-made designs. The solution is poured into the stencil, and then leveled, after which it is easily removed.

You can work with silicone molds only with Shugavale mixture, as it, when it hardens, forms an elastic structure that can be easily removed. Drawings from the usual mass are likely to break during such manipulations. Flexible lace can be used as a full ribbon, or cut out of them as separate decorative elements.

How to work with icing?

There are more than 10 ways to decorate confectionery with sugar-protein mass, but the principle of working with icing remains the same. To prepare an ornament, you need to make a sketch of the product or take a stencil. Then a piece of cellophane is placed on the selected template so that the outlines of the pattern are clearly visible. After that, the freshly prepared protein drawing mass (icing) is placed in a cornet with a suitable nozzle or in a plastic bag with a cut corner, and carefully squeezing the icing out of the cone, circle the pattern on the stencil, apply the protein mass on cellophane and leave to dry. Dried icing jewelry is carefully removed from the substrate. Since icing products are very fragile, they should be made with a margin of quantity.

To obtain a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface, for example, on the side of a can, bottle or cylindrical pan. So, for example, a sugar tiara can be drawn and dried on a jar, and butterflies drawn with icing can be dried on an ajar book (in this case, they turn out not flat, but with raised wings). In order to obtain openwork spherical products, the protein mass for drawing should be applied to small inflated balloons lubricated with vegetable oil. After the icing dries, the balls are pierced and carefully removed from the resulting jewelry. Separate parts can be glued together with egg white, previously mixed with powdered sugar.

Sweet protein mass (i.e. icing) should be prepared only in the amount necessary for the work at the time. Storage of the mass may cause undesirable changes in its plasticity. Properly prepared icing mass (not too liquid) does not flow down on inclined surfaces. If the deposited mass is liquidish, you should first let it dry a little to the desired thickening (but not to brittleness) in a horizontal position and only then place it on a curved surface.

A film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 ° C) for 1-3 days until the mass is completely dry. The drying time of the icing depends on the size of the part and the humidity of the air. An ordinary flower dries for two days, large parts can dry up to 5-6 days. To speed up drying, the products can be placed in a warm, dry place with a temperature not exceeding +40°C.

For the manufacture of large volumetric icing jewelry according to the drawings, separate parts are made, which, after complete drying, are glued into a single product. If you prepare a thicker icing mass, then it will be possible to sculpt jewelry from it with your hands, as if from plasticine. But you should not sculpt too thick decorations, because. they take too long to dry.

Icing cake decorations can be placed on the surface of ready-made (baked and cooled) sufficiently dry confectionery products, on chocolate and other sweets that do not require special storage conditions. When drawing, you can consistently use icings dyed with food coloring in different colors, this will allow you to get multi-colored decorations and bright products.

Ready-made icing decorations can be stored for a long time in a box at room temperature and provided that there is no high humidity. In no case should you put icing decorations in the refrigerator, as they liquefy under the influence of cold, so pre-cooked products are placed on the cake immediately before serving. Icing can be deposited directly on the surface of a ready-made (baked and cooled down) sufficiently dry pastry confectionery product (gingerbread, including glazed, shortbread cookies), as well as on chocolate and other products that can be stored outside the refrigerator. In no case should icing be deposited on confectionery cream, on biscuit and on other wet surfaces, as well as on products for which storage is required only in the refrigerator. On such products, icing decorations are installed immediately before serving.

Do you want to feel like a real confectioner? Then let's learn how to decorate confectionery with royal icing. Its preparation is quite easy. It seems to me that this particular recipe will replenish your collection of culinary recipes and make it worthy of the attention of others. I think that the praise of friends when tasting culinary masterpieces is guaranteed to you. Cakes, pastries, muffins, Easter cakes and other pastries prepared by you will be both attractive and tasty. I think that the preparation of royal icing will help you show the talent of a real confectioner.

This glaze can also be used for the first culinary confectionery samples. It is prepared quite simply and its use when decorating confectionery is very convenient. Royal icing is now very widely used for lace decoration of cakes, decorating cookies and other pastries, which has received the fashionable name "icing". There are several options for making royal icing. Their recipes are somewhat different. Different confectionery products use different ingredients and different methods for its preparation.

royal icing

Universal royal icing (traditional) is used to decorate any confectionery. Its preparation is very simple, the results of its use are amazing.

Compound:

For cooking, you need to take one egg white, powdered sugar - 1 cup, citric acid and refined sunflower oil.

Cooking technology:

Take a bowl (should be wiped dry). Separate the protein from the yolk, set aside the yolk, and put the protein in a bowl and beat with a whisk until a light airy foam forms. Gradually add the icing sugar one tablespoon at a time and continue beating. Gradually you will get a white glaze, to which you need to add a little citric acid and one teaspoon of vegetable oil, which will give the glaze a shine. If you want the icing to be thicker, you need to add powdered sugar. Thick glaze is used for glazing culinary products, but if you want to make patterns and inscriptions, then the glaze for this purpose should be more plastic and pliable.

Royal icing for icing

You can decorate any confectionery product with icing and its preparation is not difficult at all.

Compound:

The white of one egg, one glass of powdered sugar and one teaspoon of squeezed lemon juice.

Cooking technology:

Separate the protein from the yolk, place it in a small saucepan and beat lightly with a whisk or fork. Then gradually add powdered sugar, which is sift in advance and get rid of lumps and continue to beat. At the end add lemon juice. This is how the icing glaze is prepared.

Decoration for gingerbread cookies

Cookies that are prepared for the Christmas holidays are decorated with royal icing.

Compound:

The white of one egg, one cup of powdered sugar, and one tablespoon of squeezed lemon juice or water.

Cooking technology:

Place all ingredients in a saucepan and grind until smooth. For rubbing, use a wooden spatula or spoon. To decorate cookies, the icing must be liquid and spread evenly over the surface of the cookie. If you want to apply a pattern, then you need to make the glaze thick so that it holds the shape of the pattern that is being applied.

Please note that the icing can be colored with either food coloring or beet juice, carrot juice, cocoa powder can be used for this purpose.

Calories: Not specified
Time for preparing: Not specified

Royal icing for cakes and gingerbread, the recipe with a photo of which I offer you, is not difficult to prepare. Nowadays, they make such beauty out of it that it can be safely attributed to masterpieces and give an Oscar for them. Painting gingerbread, cakes, Easter cakes, as well as the creation of various sugar decorations, ranging from flowers to even animal figures. And for all this, they use royal icing.
For the first time I tried to cook it last year on the eve of the New Year holidays. I baked a gingerbread house and painted it with this particular glaze. I liked the process and what happened so much that now I quite often prepare royal icing and use it for various kinds of decorations and decorations. For example, just recently, on March 8, I baked a bunch of gingerbread cookies and decorated them again. You know, pastries literally transform before our eyes, become beautiful, bright and very original. By the way, with such a glaze, you can make not only various patterns and draw flowers, but also write inscriptions. Surprise your family and friends with baked goods that you decorate with royal icing.
To prepare it, prepare the following ingredients:
- 1 chicken protein,
- 200 grams of powdered sugar.

How to cook with a photo step by step

So, first of all, wash with a rag with a washing egg. Do not neglect this procedure, it is better to wash them immediately when buying eggs, and then dry them and put them in the refrigerator on a shelf.
Separate the egg white from the yolk. You can use the yolk to make any cookies or fry it just like that.




Beat the egg white with a fork until foamy.




When such a foam forms, as in the photo, add a tablespoon of powdered sugar.










Whip it all up again. The protein will slightly change color.




Now add three tablespoons of powdered sugar and beat again.






This time, this consistency will already turn out, however, the icing is still rather rare and will spread on baking, so add the remaining powdered sugar again now.








Whisk everything well.
Here's some royal icing!










Also see how it's prepared.

Real royal icing is used to decorate cakes and paint on cakes, pastries, cookies. Today I will reveal to you the secret of making real royal icing. This icing is indeed used to decorate cakes served at royal receptions, weddings and on the most solemn occasions. Cakes decorated with royal icing are more like works of art, it’s even a pity to eat them. The cake, which was prepared for the wedding of Pugacheva and Galkin, was also most likely decorated with royal icing.

Real royal icing

And the royal icing is prepared very quickly, only 15 minutes. But in the process of cooking, you must strictly follow all the rules and proportions so that the glaze turns out to be the right consistency.

Ingredients:

• Powdered sugar 1 English pound or 454 grams. (Therefore, if you want to get real royal icing, then you will need accurate household scales.)
• Whites of three medium-sized eggs (99 grams)
• Lemon juice 5-7 drops
• Blue food coloring 1 drop (this is to make the icing crystal white, but you can do without it)

Preparing the royal icing

Separate the whites from the yolks and strain into a deep bowl.

Lightly beat with a mixer for 1 minute at the slowest speed.

Sift powdered sugar into a bowl with proteins, add lemon juice and beat for 10 minutes.

The royal icing is ready.

I remind you that in order to get real royal icing, you must strictly adhere to the rules of preparation and observe the proportions. If powdered sugar is written, then take exactly powdered sugar, and not sugar passed through a coffee grinder. If it is written to sift, then be sure to sift. And where it is written to strain, be sure to strain.

If you don't plan to use the royal icing right away, you can store it in the refrigerator for 3-4 days. The container in which the royal icing will be stored should be wrapped tightly with a thin film to limit air access as much as possible.