Icing at home recipe for cake. Procedure for working with drawing protein mass

Cake decorating is fun and creative process. Even tasty and original homemade baking will sparkle with new colors if you design it in a non-standard way. In this regard, decoration from powdered sugar and egg white has its advantages: it allows you to make figures of any shape, flowers and volume, openwork patterns, inscriptions. “Ice pattern,” as icing is also called, requires certain skills in its manufacture, since such decoration is very fragile, delicate, easily broken, but surprises with its tenderness and beauty.

The simplest recipe for decorating any baked goods, including homemade cakes. This design is especially relevant when preparing a cake for a wedding or anniversary.

Ingredients:

• egg white – 1 piece;
• citric acid - half a teaspoon;
• powdered sugar – 200 grams;
• olive oil for greasing.

Cooking process:

1. Prepare a silicone mat, foam sponge and scraper.
2. Separate the protein, stir it without beating.
3. Add powder little by little, and at the end - citric acid.
4. Stir by hand until the mixture thickens and becomes elastic.
5. Lightly grease a special rug with patterns embossed on it, but not too much - then the patterns will simply slide off the base.
6. Apply egg mixture to the entire mat, remove excess with a scraper, place the mat in the oven at 150 degrees for 2-5 minutes.
7. Be careful not to burn the lace. Their surface should remain snow-white.
8. Cool the finished icing, then use a knife to carefully separate the necessary parts of the pattern and decorate the cake.

Multi-colored convex icing figures

Volumetric openwork decorations are used very often to decorate cakes. These can be butterflies, balls, berries, or simply convex patterns. This decoration looks unusual and invariably attracts attention.

Ingredients:

• a glass of powdered sugar;
• food colors of several colors;
• 1 large protein;
• half a teaspoon of lemon juice.

Cooking process:

1. Pour the protein into a clean container without traces of water or grease.
2. Beat it lightly with a whisk.
3. Gradually add powdered sugar. You may need more or less of it than indicated in the recipe, depending on the size of the egg.
4. Pour in the lemon juice at the end (strain it) and stir until the mixture thickens and turns snow-white.
5. Then divide the mixture into several containers and add a few drops of food coloring of the chosen color to each. If you want to use masses of different colors in one decoration, you cannot apply icing on top of each other. You must first wait until the first layer has completely hardened, and then apply the next one.
6. Transfer the mixture into a pastry bag with the narrowest nozzle.
7. Organize the drawing form: for a raised decoration, take something cylindrical (plastic cup, bottle) and wrap it in cling film.
8. Apply any design to the film and leave to air dry for at least 12 hours or more depending on the thickness of the icing lines.

You can make completely round openwork balls: protein mass apply to the inflated one to the desired size balloon, then after drying, pierce it and carefully remove it from the decoration.

Flexible icing decoration

Decorating the side surfaces of the cake or creating intricate shapes requires that the icing should be sufficiently plastic, viscous, and not crumble during assembly. To create such a drawing mass, a more complex recipe is used.

Ingredients:

• boiling water – 60 milliliters.
• tylose (cellulose ester used in mastics and other decorations) - 1 tablespoon;
• powdered sugar – 1 tablespoon;
• dry proteins – 0.5 teaspoon;
• corn starch - 2 teaspoons;
• corn syrup - 0.5 teaspoon.

Cooking process:

1. Beat the tylose with water using a mixer.
2. Add powder, then starch, proteins and finally syrup. Stir before adding each new component.
3. Beat all the ingredients together for 4 minutes.
4. Store away from air icing unless you use it immediately.
5. The resulting plastic mass can be used to prepare flexible lace: a silicone mold with recesses for the lace is slightly greased with odorless oil, icing is laid out, and the excess is cleaned off with a scraper or just a wide knife. The molds are then left in the air to harden at least overnight.
6. The lace turns out not to crumble, is plastic and can be laid out on the side surfaces of the cake with sticky icing or jam, and flowers can also be formed from such lace.

Icing with glycerin

A less brittle, plastic and stable material for drawing - icing with glycerin - is used to decorate directly on the surface of the cake, create inscriptions and form fairly thick and large figures. Jewelry made from such a protein mass does not crumble as much and dries faster.

Ingredients:

• whites – 4 pieces;
• glycerin (can be bought at a pharmacy) – 10 milliliters;
• powdered sugar – 900 grams;
• strained lemon juice - half a teaspoon.

Cooking process:

1. Mix lemon juice and egg whites in a bowl. Grind them white.
2. In 5 approaches you need to introduce powder, which is first sifted through a very fine sieve.
3. At the end, pour in a portion of glycerin and mix by hand with a whisk.
4. Powder must be added as much as required by further use of icing. So, to create an openwork composition, the consistency of the mass should be quite thick; if you plan to fill the cake completely, you can make it liquid.
5. You can optionally add food coloring to the mixture to give it the desired shade.

Working with icing requires caution, clean, grease-free dishes for mixing the protein mass and some equipment: a cornet, a pastry syringe, a scraper, cling film. It can be difficult to achieve the first time desired consistency masses. However, after a few “trainings”, you will be able to decorate your homemade cake like a king and surprise your guests with your decorating skills confectionery.

Video gallery

Icing, the recipe for which we will talk about today, allows you to create a wide variety of dessert decorating styles.

Icing is essentially a sugar-protein mass, the term for which means nothing more than an “ice pattern.”

In fact, there is more than one recipe for making icing at home. In this MK we will look at the most common one, where we will learn how to make it for drawing patterns with icing.

Chicken egg is healthy biological product for human health, and an excellent ingredient for making confectionery products. Nevertheless, raw eggs carry an acute intestinal infection in the form of salmonellosis. Of course, modern poultry farms constantly monitor the safety of derivative products, but no one can guarantee 100% safety of raw eggs consumed.

As you know, in order to disinfect the white of a chicken egg, it must be processed at a temperature of at least 70°. But we need protein in its raw form, not in custard(where it is susceptible to similar temperature treatment).

To disinfect egg whites, prepare a strong solution of soda and water (1 tablespoon of soda/glass of water), where we place the egg for 15-20 minutes.

Ingredients for sugar-protein mass

1 piece chicken egg white

200 grams of powdered sugar (more may be needed)

½ teaspoon lemon juice

Inventory

dinner fork and spoon

cling film or damp kitchen towel

food paper

How to prepare icing: master class

Separate the white from the yolk. We will see nodules in the protein composition, which we also need to carefully remove.

Sift the powdered sugar through a sieve, saturating it with oxygen.

Beat the whites into a light foam using a fork.

Gradually add powdered sugar to the protein.

Add powder to the composition until the mass becomes viscous.

In principle, the icing is ready, but to get a homogeneous elastic mass that will not spread, we need to beat the mixture. We do this at minimum speed using a kitchen mixer for no more than 5 minutes.

At this stage of whipping, it is permissible to color the mass in the desired color by adding.

Cover the composition with cling film or a damp towel. The cream hardens quite quickly, so we need to try not to let it stick before we start working with it.

To make sure correct composition and making icing, we’ll make a strip that should fit perfectly between stretched fingers. We move our fingers, if the icing does not break, then we have reached the correct consistency.

If we don’t have a special culinary cornet to work with icing, we’ll make it ourselves.

Take a sheet food paper, fold it into a triangle.

We form a glass.

We trim off any angular excess paper.

Spread the sugar-protein mixture into a homemade cornet.

We wrap the cup so that it is possible to squeeze out of it.

We cut off the “nose” of the cup - maintain a minimal cut to get thin stripes when drawing.

And a cornet filled with icing can create such beauty.

“Ice” icing patterns on the finished cake

Icing allows you to make truly icy ones.

And even create figures of extraordinary beauty.

Icing figures freeze very quickly on any surface of the desired shape. The main thing is not to let the composition stick to objects.

To create a real confectionery masterpiece at home, you need not only to properly knead the dough and bake delicious gingerbread or cake. No less important step considered to be a decoration for baked goods. And here icing comes to the rescue, the recipes for which are simple and accessible to everyone. We invite you to our culinary master class.

Confectionery secrets

Icing is a thick plastic mass of granulated sugar and egg whites, used to decorate bulk baked goods. White icing is often made, but with the help of special dyes you can give it any shade.

Before we move on to recipes for icing at home, let's look at the features of working with it:

• To apply icing to baked goods, you need to prepare templates in advance. These can be drawings on plain paper or ready-made special contours.
• The template must be covered with film for food products. Attention: parchment paper and tracing paper are not suitable for this purpose, since the icing can stick to them, and accordingly, the drawing will be spoiled.
• The film for food products should first be lubricated with olive oil.
• Freshly prepared protein-sugar mass is applied using a pastry syringe. Experienced hostesses use a regular bag, cutting its corner.
• It is important to achieve the correct icing consistency. So, the icing should not be too liquid, otherwise it will spread beyond the contour of the design. But the thick mass will be difficult to squeeze out of the syringe.
• A little secret: if the icing turns out to be too thick, you can make any figures from it, like from plasticine.
• The icing pattern on the confectionery product should not be thick, as this will complicate the drying process.
• The cling film with the finished pattern needs to be dried for about three days.
• Do not apply icing to biscuits or other dry surfaces. In this case, you should decorate the product with icing only before serving the dessert.
• Gingerbread cookies, cookies and other baked goods are decorated with icing only after the confectionery product has completely cooled.

Let's move on to the practical part of our master class and prepare icing for gingerbread cookies. The recipe is quite simple, the main thing is to make the glaze correctly. And so that the icing turns out perfectly, as they say, we will prepare the powdered sugar ourselves in advance. To do this, you need to grind granulated sugar in a coffee grinder.

Compound:

• 250 g powdered sugar;
• 1 egg white;
• confectionery dyes.

Preparation:

Let’s complicate our task and make lace balls from icing to decorate the cake. To do this, we need to purchase several small balloons in advance and prepare the threads. Just remember that it will take 2-3 days for the icing to dry, and if you are planning a holiday, you need to do it in advance. Having mastered the principle of creating figures for decorating a cake from icing using a ball as an example, you will be able to create any designs in the future.

Compound:

• 1 egg white;
• 250 g powdered sugar;
• olive oil;
• ¼ tsp. lemon juice.

Necessary materials:

• 5-6 pcs. small balloons;
• food film;
• baking paper;
• threads

Preparation:

Icing (“Royal Icing”) is a sugar-protein drawing mass that is used to make voluminous decorations for confectionery products. This mass can be white or colored when food coloring is added to it.

Icing is a fairly thick plastic mass obtained by grinding fresh egg white with sifted powdered sugar with the addition of some acidifier for plasticity - lemon juice, dry citric acid, cream tartar, etc.

Icing is a protein drawing mass.

The correct consistency of icing for jigging it with a cornet.

NOTE FOR THE CURIOUS. Cremortartar is a tartaric salt of potassium acid C4H5O6K (name from the Latin cremor - thick juice and lat. tartarum - cream of tartar).
Formed naturally from long-term storage wine on the walls of barrels in the form of hard crystalline crusts that are deposited as a result of fermentation grape juice; obtained in mass quantities by chemical synthesis.
When combined with water, milk or vegetable juices, i.e. with any liquid mixed into the dough, cremortartar turns into a solution tartaric acid and thereby promotes the germination of the dough. Therefore, cremortartar is an important component baking powder(backpulver), and can also be used independently, regardless of other lifting agents (yeast or soda), in those types of dough where it is necessary to achieve particularly strong germination, for example in puff pastry. Cremortartar can be replaced by other types food acids: lemon, apple, vinegar.

HELPFUL NOTE: It is the property of the applied layer of sunflower oil to polymerize by combining with atmospheric oxygen and harden into an impenetrable insoluble film that is used during impregnation sunflower oil new wooden kitchen boards, which makes the impregnated boards non-hygroscopic, easy to clean and almost eternal. To impregnate with oil, new boards are allowed to dry additionally in a dry room, then they are generously lubricated on all sides with sunflower oil, which can be heated, the oil is allowed to soak in for 1 hour, then they are generously lubricated again and left for 3-4 days for final drying.

Preparing icing
Royal Icing

Ingredients :
- 1 fresh egg white, carefully separated from the yolk;
- about 250 g of powdered sugar until the desired thickness is obtained; Be sure to sift the powder first to loosen it;
- about 0.5 tsp. lemon juice or dry citric acid on the tip of a knife, you can add a little more if you want the icing to taste more sour; add lemon juice towards the end of cooking, otherwise finished goods will turn out too fragile;
- for greater plasticity, you can add 1 teaspoon of a strong (saturated) glucose solution to the mass.
NOTE. If powdered sugar is not available, it can be obtained by sifting granulated sugar through a fine sieve, because V granulated sugar There is always some fine powdered sugar.

		Egg white carefully separate from the yolk. Even traces of yolk are unacceptable.
		Beat the egg whites with a fork until a light foam forms. The goal of this procedure is not to beat the protein, but only to sufficiently destroy its structure until it liquefies. There is no need for air bubbles in the finished icing mixture.
		Then we begin to gradually add powdered sugar to the protein in portions, each time thoroughly rubbing until smooth.
		In the middle of cooking, add dry citric acid or almost at the very end - lemon juice. Toward the end of cooking, you can add the desired food coloring.
		Adding powdered sugar in portions, grind and knead until a homogeneous, stable, viscous plastic mass of the desired consistency is formed. Our icing is ready for making jewelry by jigging from cornet. NOTE. For jigging with a cornet, the mass is made more liquid, and for sculpting with your hands, it is thicker, easily kneaded with your fingers. When sculpting by hand, the icing can be dusted with powdered sugar.

Snowflake made of icing

1. Begin depositing the icing from the cornet onto a plastic film lightly greased with olive (not sunflower! - see above) oil over a stencil from a children's coloring book placed underneath.

2. Completion of jigging the icing for the snowflake.

3. Shift the placed stencil and deposit another snowflake.

4. Drying deposited icing products at room temperature for 1-2 days.

5. The finished dried snowflake becomes quite hard.

Drawing a multi-colored product by successively depositing cornetic icing of different colors.
First, the contours were stenciled with white icing, then they were filled with colored icing.

Drying a multi-colored icing product on a flat surface.

Drying multi-colored butterflies from icing on the curved surface of a book spread to obtain three-dimensional products.

Drying deposited products on cylindrical surfaces.

Dried pink icing decorations.
The crown is dried on a film laid on a cylindrical jar lying on its side. Decorating sugar beads placed on the icing immediately after jigging. After drying the crown shortly before serving it, you can deposit “diamonds” from droplets of thickly cooked transparent colorless jelly onto it.

Colorful decorations from icing to dry.

A voluminous butterfly and white icing patterns on a layered gingerbread with layers of jam, covered with confectionery fondant.

Volumetric butterflies and openwork decorations made of white icing on a cake covered with confectionery fondant.

White icing decorations on a cake covered with chocolate icing.

Decorations made of colored and white icing.
The carriage is glued together from prepared and dried flat parts.

Icing decorations for glazed gingerbread or cake.

Decoration of wine glasses for newlyweds with icing.
Icing is applied in a beautiful lace pattern to the washed glass of glasses.
The glasses are placed on the gift cake and served to the newlyweds, who immediately drink champagne from them.
After using the glasses, the icing is washed off with water.

Products made from icing can be served as an independent dessert.

Small crafts made from colored icing for decorating confectionery products.

Miniature icing decorations turn even sugar cubes into attractive candies.

Christmas trees made from icing

We plant these pieces of different diameters from the cornet. We dry them for about a day.

Then we glue the parts into a Christmas tree using icing. After assembly, we dry the Christmas tree for another day.

The result is a Christmas tree like this for decorating a New Year's composition with a gingerbread house or for a New Year's cake.

Christmas trees made of green icing.

New Year's composition.
Christmas tree made of green icing, planted from cornet on a vertically installed conical gingerbread base, glued together thick jam from two baked gingerbread dough half-cones.
The snowman is molded from thick icing of different colors, dusted with powdered sugar during modeling so that it does not stick to your hands.
The star on the Christmas tree is molded from icing.
Rectangular candies with red bows - chocolate candies, covered with multi-colored icing and dried for 24 hours.

Icing balls

		Let's take: - icing, ground to the consistency of peaks, - small balloons, - a little olive oil, - threads for tying balls, - pastry syringe with nozzle number 1 or 2. And we prepare in advance the place where we will hang the balls for drying.
		We inflate the balloons to the desired size and tie them with longer threads, so that we can then hang them to dry.
		Lightly grease each ball olive oil so that after drying the icing will come off the rubber surface more easily. To do this, use a brush to drip oil onto the inflated balloon, and then rub it over the entire surface with your hands.
		We take the ball by the tied end and start from a pastry bag, using a nozzle (preferably number 1 for greater elegance) we pipe a pattern with icing, while scrolling the ball. Then we hang it to dry for 10-24 hours, and take the next ball to work.
		We carefully take the dried icing ball into the palm of our hand and gently poke it into the holes of the pattern with something blunt (for example, a blunt brush handle) to completely unstick the icing from the walls of the ball. To make the ball easier to separate from the icing, it is advisable not to inflate it too much. Then we puncture the balloon. ATTENTION! If you pierce the inflated balloon immediately, without separating its walls, then there is a very high probability that our icing balloon may break.
		Carefully remove the shell of the burst balloon from the product by the thread.
		Our ball is ready to be used for decoration.

Volumetric icing decorations,
glued together from flat parts.
1. BABY STROLLER

We use a CD as a circle template.

PARTS (see photo below, make spare parts in case of breakdowns):

• 2 sidewalls of the stroller (sectors in 3/4 circles) - we plant the outline, and inside it - a rectangular mesh;
• 1 strip, 3/4 of a circle long (as the length of the sidewall perimeter) and as wide as the width of the future stroller - a part of the stroller body connecting the two sidewalls; after depositing, this part must be bent along a radius equal to the radius of the sidewall and dried in this position; those. dry on a template made from a CD;
• 4 wheels (any design inside the wheels as designed by the home artist);
• 1 rectangle, approximately 4x6 cm (it is attached to the bottom of the stroller, and the wheels will be attached to it);
• 2 beautiful decorative curls on the sides of the stroller;
• 2 handles for the stroller;
• you can also make a “tulle” curtain;
• 1 lace circle with a diameter of about 8 cm as the base of the entire structure - we will install our stroller on it.

The essence of manufacturing parts is clear from the photo. We dry all the parts thoroughly on a flat surface, and after depositing the round part of the body connecting the two sidewalls, we dry it on a round template.

ASSEMBLY OF THE STROLLER:

We glue the bent part of the body with icing or simply powdered sugar ground with protein to one of the sides of the stroller, smearing both glued surfaces with a thin layer, and let it dry.