Sugar glaze. Icing for buns from powdered sugar

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. So, cookie icing will give homemade baking individuality and unique beauty.

Chocolate icing for cookies

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food coloring, but it's unlikely to be found in the average kitchen.

So, dark (milk or white) chocolate icing is made from:

Step-by-step preparation:

  1. Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
  2. When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.

For berry glaze based on strawberries you should take:

  • 200 g finely ground powdered sugar;
  • 100 g fresh or frozen strawberries;
  • 15-30 ml of drinking water.

Sequence of work:

  1. Blend washed and dried berries in a blender homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
  2. Add hot water to the sifted powdered sugar and mix. Then pour in small doses and rub the berry base with a spoon. Strawberry puree you need so much so that all the powder dissolves and the fondant becomes shiny and uniform, but at the same time viscous and thick.
  3. Use berry frosting should be done immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, glaze for gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, but for ordinary sugar cookies you can prepare aromatic vanilla icing.

To make vanilla frosting you need:

  • 270 g powdered sugar;
  • 13 ml milk;
  • 5 g butter;
  • 3 g table salt;
  • 2 g vanillin powder.

Preparation:

  1. IN microwave oven Melt a piece of butter with milk.
  2. Add salt, vanilla and sifted powdered sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Made with caramel and salt

Delicious sticky caramel, prepared at home, can make even ordinary shortbread not only tasty, but also beautiful if you pipe it using a pastry bag. Salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra note of flavor.

For the salted caramel frosting you will need:

How to make caramel for frosting cookies:

  1. In a small container, heat almost to a boil, but under no circumstances boil the cream and butter. These products should be as hot as possible when added to caramel.
  2. In a separate saucepan, combine water and sugar. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until it has a beautiful caramel color.
  3. After reaching the desired shade, pour hot butter and cream into the saucepan, add salt and quickly stir the mixture with a whisk until smooth. Return the caramel to the heat for a couple more minutes to cook to the desired thickness.
  4. Transfer caramel to glass containers for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

Nondescript cookies easy With the movement of a confectionery cornet filled with colored icing, you can turn it into an original greeting card. Thus, a simple confectionery product can become an exclusive gift that will be easy to give even to a schoolchild.

The composition of colored glaze includes only four ingredients:

  • 1 chicken egg white;
  • 150-200 g finely ground powdered sugar;
  • 15 ml lemon juice;
  • food coloring of the desired color.

The process of creating sweet paints for painting cookies:

  1. Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift powdered sugar into it in small portions and rub with a fork (silicone spatula or spoon). Using the mixer in in this case unacceptable.
  2. When the glaze has the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is painted in the desired color. food coloring. To make the already colored glaze thicker, you should mix powder into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If they are not there, then turmeric will help to achieve a bright orange color, spinach will help green, beets will help red, and lavender petals will help purple.

How to make marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such multi-colored icing you can create entire stained glass windows on cookies. A plain coating with pieces of undissolved marmalade will also look very nice.

Ingredient proportions for marmalade glaze:

  • 200 g marmalade;
  • 80 g sugar;
  • 50 g butter.

Prepare in the following way:

  1. Cut the marmalades into smaller arbitrary pieces. Add sugar butter and crushed marmalade into a small bowl of suitable size.
  2. Build a steam bath on the stove and place a container with the prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
  3. Remove the glaze from the stove and after cooling slightly, cover the baked goods with the warm mixture.

Simple sugar icing

No matter how many different recipes the housewife has in her arsenal confectionery fondants, you should know how to make cookie icing from minimum set products that can help out in any unforeseen situation.

Simple sugar glaze includes:

  • 200 g powdered sugar;
  • 60 ml of drinking water.

Preparation:

  1. Combine the powder with water and heat over low heat until smooth and homogeneous. When heating the glaze, you must constantly stir it with a wooden or silicone spatula.
  2. Decorate with hot fudge sugar ready-made cookies. The same coating can be used for gingerbread cookies and buns.
  3. For a pleasant rum aroma, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.


Calories: Not specified
Cooking time: Not indicated

Recipe with photos step by step:

Pour sugar and water into a thick-bottomed pan, preferably enameled.



Place on the stove and cook sugar syrup over high heat, stirring constantly. At the same time, care must be taken not to overcook the syrup. It shouldn't have time to thicken.




The drop test will help with this. To do this, drop syrup into a cold plate and remove a drop with your finger. It should roll into a soft ball. This indicates the readiness of the sugar syrup.
At this time, separate the yolks from the whites. We put the yolks aside, since they will not be used here.




Beat the whites with a mixer, adding salt on top, for 1 minute until white peaks form.
Then in protein mass Add the sugar syrup in a thin stream, while continuing to whisk continuously until the glaze takes on a more elastic state.




Finally, add a couple drops of lemon juice to the glaze.










This is the whole secret of cooking best glaze not only for Easter cakes, but also for muffins, cakes, donuts and donuts.




Please also note the interesting

Sugar glaze. Sugar glaze is one of the most successful finishing touches on almost any confectionery product (especially sweet pastries), which in the absence of such glaze often have an unfinished appearance. Getting ready icing It’s very simple, and applying it to baked goods is also not difficult – this is what sets it apart from all kinds of creams. If the glaze is prepared correctly, it will fit perfectly onto the confectionery and set quickly. To make it set even faster, it is recommended to cool it first.

Exists great amount types of sugar glaze and methods of its preparation. The only thing that remains unchanged in all recipes is the main component – ​​sugar. At the same time, not only is it perfect for making sugar glaze. regular sugar, but also powdered sugar, as well as cane or brown sugar. By the way, it is quite possible to prepare powdered sugar at home - to do this, you must first grind the sugar in a coffee grinder and then sift it. And as a additional ingredients cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe must under no circumstances contain any impurities - they must be completely natural and high quality. If the recipe contains chocolate, then it won’t hurt to choose quality product with a fairly high percentage of cocoa beans, otherwise there is a risk that the glaze will not harden. And so that it always turns out to be an A plus, eggs should be purchased only fresh, and dairy products should be purchased with enough high content fat As for juices, ideally they should be freshly squeezed - sugar glaze prepared with the addition of packaged juices is unlikely to be successful.

Sugar glaze can be either transparent or white, colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery products decorated with such glaze will always look extremely appetizing and elegant!

All housewives, without exception, would do well to know that they should not use aluminum utensils to prepare sugar glaze. Sugar icing, which is intended to decorate biscuits, cakes, tarts or pastries, can be considered a great success if it turns out to be not too liquid and at the same time not particularly thick. If you need to glue products, it makes sense to prepare thick glaze, and if it is prepared in order to pour it over muffins or donuts, it may well be liquid.

Sugar icing is an effective and simple solution for decoration. confectionery. 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 can be a dense sugar glaze or a soft one, a 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 per glass of powder you will need protein and a teaspoon of 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 of the mixture 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. There is no need to get carried away with heating, otherwise the mass will turn out to be 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 great option as a basis for multi-colored glaze, with the help of which patterns and designs will then be created. Painted gingerbread cookies and gingerbread always create a holiday feeling 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, butter is also added to the recipe (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-made 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. Finished glaze helps to 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, then it is better to divide the mass. 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 do 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.

To make the usual confectionery products elegant and festive, confectioners created a special coating based on powdered sugar. Glaze not only makes gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare icing for painting on gingerbread cookies, check out the recipes and varieties of this decoration.

How to make gingerbread icing

There are many types of coating for confectionery products. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial colors). Some housewives mistakenly believe that fondant for Easter cakes and buns is also suitable for cookies, but this is not entirely true. Glaze for gingerbread has its own preparation characteristics.

Preparing Ingredients

To make a beautiful, high-quality decoration for cookies, you need to carefully prepare the products:

  • Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can make it from regular granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
  • Squirrels. Separate the yolks from the whites very carefully so that not a single gram of the yolk gets into the protein mass.
  • A pastry syringe or special tools are very useful for decorating cookies.
  • Small plates (bowls) are needed for mixing new colors.

Glaze for painting gingerbread cookies - recipe

Once all the ingredients are prepared, you need to process them properly. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble white thick foam. Run a spoon over it - the mark should remain for 10 seconds. This is a sign that the base is ready. Next, the recipe for gingerbread glaze may vary; new components are added to the mixture depending on the color.

Icing

  • Number of servings: 6 persons.
  • Calorie content of the dish: 305 kcal.
  • Purpose: decoration.
  • Cuisine: European.

This beautiful word is used to describe the royal icing that is used to cover gingerbread and cookies. The finished tops of the desserts resemble snowdrifts, which is how the name is translated. Fondant is made from a sugar-protein mass, to which dyes are added and used as a decoration for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or painting), the sugar glaze for gingerbread cookies can be thicker or thinner. This is adjusted by adding water or powdered sugar.

Ingredients:

  • lemon juice– 15 g;
  • powdered sugar – 150 g;
  • egg – 1 pc.

Cooking method:

  1. Carefully separate the white from the yolk. Whisk the egg whites until smooth.
  2. Once it is mixed, add the sifted powdered sugar and mix.
  3. Add lemon juice, stir well to desired consistency.
  4. The finished icing can be colored and applied to gingerbread cookies.

Dry

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 300 kcal.
  • Purpose: decoration.
  • Cuisine: European.

To make decorations for gingerbread from albumin (dry protein), you only need protein, water and powder. This icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of three-dimensional figures - houses, other structures). Glaze for gingerbread from dry protein is easy to prepare at home, strictly following all the rules.

Ingredients:

  • dry protein – 15 g;
  • cold water – 85 ml;
  • fine powdered sugar – 450-500 g.

Cooking method:

  1. Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes until it dissolves well.
  2. Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
  3. Beat until the consistency resembles soft peaks, meaning the fudge should hold its shape for a while when you remove the whisk.
  4. >Once the mass has become glossy and shiny, you can start painting.

White

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 278 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: medium.

This fondant has a thick, elastic consistency, great for decorating gingerbread cookies. After drying, it becomes even, smooth, does not crack or crumble. Recipe royal icing simple, but you need to approach the preparation with all responsibility. If you suddenly have any additional questions, you can find videos and master classes on making veneers online./p>

Ingredients:

  • egg – 1 pc.;
  • powdered sugar – 200 g;
  • lemon juice – 25 ml.

Cooking method:

  1. Carefully separate the white from the yolk until it is transparent. If necessary, carefully remove the fibers with a fork.
  2. Sift the powder through a sieve or cheesecloth and add in portions to the protein mass.
  3. Stir the fudge with a spatula until the mixture turns snow-white.
  4. At this stage, add lemon juice and stir for another 2 minutes. If you have to draw thin, contour lines, then the white glaze for gingerbread cookies should be thick and not spread. This can be adjusted using powdered sugar - add it little by little, constantly stirring the mass.

From sugar and water

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 263 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: easy.

The fondant prepared according to this recipe will be translucent and easy to cover. Gingerbread Cookie, glue the parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool slightly to a temperature of 70-80C, and only then can you begin to decorate the products.

Ingredients:

  • powdered sugar – 450 g;
  • warm water – 8 tbsp.

Cooking method:

  1. Pour powdered sugar into the container, which must first be sifted.
  2. Gradually add water, stirring the mixture with a wooden spatula or whisk.
  3. The glaze made from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mixture with a mixer. The next step is to boil the syrup.
  4. Place the container on the fire and begin to gradually heat for 1 minute - this will completely dissolve the sugar. Cool the mixture slightly and decorate the gingerbread cookies.

Lemon

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 269 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: easy.

If you are afraid of using raw eggs, then try making icing using lemon juice. Sourish fruit juice goes well with the sweetness of the powder - it turns out very delicious decoration. Sugar glaze with lemon juice is suitable for decorating Czech gingerbread cookies, cupcakes and Easter cakes. If you don’t have lemon juice on hand, you can prepare a glaze with citric acid.

Ingredients:

  • lemon juice – 2 tbsp. l. or lemon acid– 0.5 tsp;
  • powdered sugar – 3 tbsp;
  • butter – 100 g.

Cooking method:

  1. In a saucepan, mix butter and powder and rub well.
  2. Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
  3. Grind the mixture thoroughly until it has a homogeneous consistency.
  4. If you need to apply fondant to a cupcake, then make it thinner, and if you are going to paint gingerbread, then it’s thicker.

Protein

  • Number of servings: 6 persons.
  • Calorie content of the dish: 282 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: easy.

There are many subtleties and secrets in preparing icing. For example, protein-sugar glaze should not spread, but drip slowly. To do this, you cannot beat the egg whites too much - the mass will become saturated with oxygen and begin to bubble. Lemon juice should be added drop by drop, stirring constantly so that the icing reaches the desired consistency. Store the frosting in the refrigerator in an airtight container.

Ingredients:

  • lemon juice – 10 g;
  • egg white – 1 pc.;
  • powder – 230 g;

Cooking method:

  1. Take a clean container, place the protein in it, add lemon juice.
  2. Whisk the ingredients, gradually adding powdered sugar.
  3. As soon as the mass becomes homogeneous, it hangs from the whisk and does not flow - the preparation of the egg white glaze is finished. The perfect homemade fudge is ready - you can start making painted gingerbread cookies.

Multicolored

  • Cooking time: 20 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 247 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet you can find many master classes on making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using whenever possible natural dyes.

Ingredients:

  • powder – 200 g;
  • lemon juice – 2 tbsp. l.;
  • carrot, spinach, cherry, beet juice– 1 tbsp. l.;
  • egg whites – 2 pcs.

Cooking method:

  1. Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
  2. Whisk the mixture to the desired consistency.
  3. Divide the entire volume into 4 parts and place in bowls. Pour a tablespoon of the desired dye into each of them and stir.
  4. Colored glaze for gingerbread it should be homogeneous, without lumps, only this mass can be applied to the products.

No eggs

  • Cooking time: 20 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 304 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: easy.

This type of vegetarian, Lenten glazing can be safely used to decorate children's gingerbread cookies, cookies, and cakes. Eggless icing hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are decorating gingerbread cookies, this master class will be very useful.

Ingredients:

  • powder – 280 g;
  • lemon juice – 4 tsp;
  • water – 4 tbsp. l..

Cooking method:

  1. Sift the powdered sugar into a bowl.
  2. Pour in lemon juice drop by drop, constantly rubbing the mixture.
  3. Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Drop a little icing onto a plate - the drop should not spread.

Made from white chocolate

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 312 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: medium.

Just the name of this icing makes you want to bake homemade gingerbread cookies or make a gingerbread house for children. Before making white chocolate frosting for Christmas gingerbread, stock up on a bar quality chocolate, butter, milk. The mass will need to be boiled low heat or in a water bath in a saucepan with thick walls so that nothing burns.

Ingredients:

  • White chocolate– 200 g;
  • butter – 200 g;
  • milk – 50 ml;
  • sugar – 1 tbsp;
  • salt - a pinch;
  • vanillin - a pinch.

Cooking method:

  1. Break it into pieces chocolate bar, place everything in a saucepan.
  2. Place the diced butter here too.
  3. Place the container on water bath: To do this, bring water to a boil in a wide saucepan, then place a saucepan over it so that the bottom does not touch the boiling water.
  4. Stirring constantly, bring the mixture until smooth. Add sugar, pour in milk and simmer until the fudge thickens.
  5. Immediately remove the saucepan from the heat, place it in a container with very cold water and beat with a mixer until the milk icing begins to separate from the whisk.

Chocolate

  • Cooking time: 30 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 298 kcal.
  • Purpose: decoration.
  • Cuisine: European.
  • Difficulty of preparation: medium.

This original way preparing icing does not require brewing the components. The recipe for chocolate glaze with starch does not contain butter or sour cream, it fits perfectly on hot and cooled baked goods and does not harden too quickly. For cooking delicious fudge it is better to use dark dark chocolate - it has perfect taste and consistency.

Ingredients:

  • potato starch – 25 g;
  • cocoa powder – 3 tbsp;
  • powdered sugar – 100 g;
  • water – 3 tbsp.

Cooking method:

  1. Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
  2. Pour gradually cold water and start rubbing.
  3. The mass should become glossy, shiny, and have a uniform consistency.

How to decorate gingerbread cookies with icing

What could it be the best decoration New Year's holidays, a gift for friends and children? Homemade glazed gingerbread cookies or gingerbread houses, lovingly decorated and gifted from the heart. Pay attention to a simple master class that will help you decide how and with what to paint treats, and what painting technique to choose:

  1. Decide on a cookie recipe, select molds for making it. If you don’t have special ones at hand, then cut them out of cardboard using patterns. Samples of such gingerbread cookies can be found in abundance on the Internet or you can come up with your own.
  2. If there is a complex pattern on the gingerbread, then it is better to first outline it with a food marker and only then start painting the gingerbread with icing.
  3. Fill a pastry bag or syringe with the thinnest nozzle with the prepared icing.
  4. Make multi-colored icing based on the colors of the design and place it in bowls.
  5. Start drawing with the outline - trace it and wait until it is completely dry, take your time.
  6. Apply base - White color in the center of the gingerbread, dry.
  7. When the cookies are fully decorated with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
  8. If you want to decorate the products with confectionery powder, do it immediately, before the glaze dries, so that the decoration does not fall off.
  9. To decorate very small details, you can use toothpicks.
  10. The most important rule is to take your time and allow all layers to dry thoroughly.

Tools

Making gingerbread houses and men belongs to the category of confectionery art. But don’t think that it is beyond the power of an ordinary person to master it. Show creativity, decorate gingerbread cookies with your children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with soul. To decorate cookies at home, you need to have the following tools for painting gingerbread cookies with icing:

  1. Pastry bag with different nozzles.
  2. Small spoons.
  3. Toothpicks or needles.
  4. Pastry silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very thick food-grade polyethylene bag, having first cut off a small corner from it. Some housewives manage to paint gingerbread cookies using a regular stationery file, in which they also cut off a corner. The main thing in this process is to get used to it, try to make a few curls, draw an outline, and then everything will go like clockwork.

Basic rules for decorating gingerbread cookies:

  1. They should be completely cooled and rest for several hours after baking.
  2. The glaze should have a uniform structure, be slightly thicker than sour cream and not drip from a spoon like sugar syrup.
  3. Prepare samples of the patterns you will use in advance and place them in front of you to clearly observe all the nuances.

Learn how to cook and many more you will find in step by step photos and video tutorials.

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