Sugar icing for gingerbread. Dark and white glaze: recipes

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 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 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 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 to 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. We apply ready-made glaze onto 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!

It is done very quickly, looks great and without dyes. It’s just hard to post it for you, because... I do it by eye. I'm making a glaze without egg whites using water, I'm paranoid about raw eggs, but instead of water you can add any fruit or berry juice. The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

I am giving you an approximate ratio of products for glaze, so I advise you to take them with a small reserve. For about 3 trays of cookies:

150 g powdered sugar
approximately 2 tsp. lemon juice (Lemon and Orange juice They don’t give color, but they do give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
1 tbsp. cold boiled water(you may need more or less water, so It's better to add it a little at a time)
dyes as desired (I used gel dyes, which I have been working with for a long time)

Pour powdered sugar into a deep bowl and add juice.

Now add a little water at a time (in the photo you can see that I immediately add a tablespoon, but you do it a little at a time, because the powdered sugar is quite expensive, and I take it from a friend for 5 kg, so I don’t count it.) and mix everything very well. The important thing here is to have patience and mix the liquid well into the sugar. If necessary, add more water or powdered sugar.

You should get a viscous mass, not too thick and not runny, without lumps of powder. How I check the readiness of the glaze: use a teaspoon to scoop out a little glaze and drop it onto a clean, dry and smooth surface. If the drop holds and does not spread in all directions at once, then it has the desired consistency.

The glaze dries quickly, so it’s better to use it little by little to decorate cookies. And to the slightly dried glaze, just add a few drops of juice or water and stir.

Before the New Year, Ilya Nikolaevich and I prepared hundreds of ginger cookies and decorated them. And I was often asked what we use to decorate with icing. Disposable pastry bags they cost a lot, just like parchment paper from which bags for icing are made. We use regular packages

for food products.

Below we will show you how we do it.

We take a regular bag, but they come in two types, ours had a tail along the solder, which I cut off at the corner that I wanted to use, without touching the solder itself, so that there were no holes.

Place the glaze in a bag, no more than a tablespoon. It’s better to put it in the corner that we will use.

We collect all the icing in the corner with our hands.

We cut off the small tip with scissors; it is better to cut off the smallest tip first and check whether the thickness of the glaze line is sufficient for you.

I'm right-handed, so I take the bag of icing in my right hand, squeeze it, and start squeezing the icing onto the cookies. If the glaze is thick enough, you won’t need any effort to squeeze it out. You define the drawing yourself. If you use dyes, distribute the glaze among several cups and color the contents of each in the desired color.
If you don't have cookie cutters to cut out different shapes from the dough, you can use a glass or shot glass and use them to cut out circles that you can then decorate as christmas balls or snowflakes.

The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

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

Read also:

Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not run off. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon hot water.

Different goals

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

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, the best powder is made with your own hands, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

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

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

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

Secret: If you grease the cake with a thin layer of jam before glazing, the icing will lie perfectly evenly and will shine very beautifully.

Dyes

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

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

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

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

Step 3. Pour hot glaze over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp. freshly squeezed orange juice

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

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

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

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

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

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

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

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the whites until stiff foam.

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

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch icing

200 g hard toffees

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

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

Step 3. Apply to the cake in several layers.

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

To highlight the taste of the semi-finished product and give it color, natural fruit and vegetable juices without pulp: pomegranate, carrot, beet, orange, cranberry, raspberry, lemon and others.

The pleasant aroma of the glaze is added by infusing dessert alcohol (cognac, liqueurs, liqueurs), adding cinnamon, vanilla, citrus zest, chocolate. Instead of natural raw materials, artificial colors and flavors can be introduced.

Depending on the recipe and the items being decorated, after application the glaze is dried in the oven at low temperatures (90-110 degrees) or left as is. For example, semi-finished protein products are usually dried.

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

Simple glaze

Glaze - a “minute” for decoration various cookies and gingerbread. Lemon juice or water acidified with citric acid is used as a diluent.

List of ingredients:

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

Cooking method:

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

Chocolate glaze

A dark chocolate-based glaze that is usually used to decorate sponge cakes and cakes.

List of ingredients:

Powdered sugar – 150 g.
Bitter chocolate – 100 g.
Citric acid – 0.25 tsp.
Water – 100 ml.
Butter – 30 g.

Cooking method:

Melt the chocolate pieces and a cube of butter in a water bath. Stir the mixture continuously, and once completely dissolved, remove from the stove.
Boil invert syrup from 100 ml. water, 150-200 g of powdered sugar and citric acid(juice). Reduce by a quarter and remove from heat.
Place the bowl of chocolate back on water bath, heat it up and pour in invert syrup in a thin stream.
The glaze must be continuously whisked. It is better to do this with a mixer with one whisk.
The glaze mixture should boil down a little more. As soon as the mixture thickens and begins to acquire a noticeable glossy shine, the glaze is ready.
Cool it to 60 degrees and can be used for its intended purpose.

Coffee glaze with rum

Luxurious glaze for decoration chocolate biscuits and other desserts.

List of ingredients:

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

Cooking method:

Boil 50 ml. Very strong coffee. For this natural coffee boil with sugar and 100-200 ml. water. Strain and pour the required amount.
Pour citric acid into the powdered sugar and pour in the rum. Pour in a thin stream coffee syrup and stir regularly.
After the formation of a glossy shine, transfer to another container and use as intended.

Glaze on whites

Protein glaze turns out lighter and airier. They decorate it gingerbread cookies And Tula gingerbread, cover with marzipan.

List of ingredients:

Invert syrup – 100 ml.
Chicken whites – 4 pcs.
Vanilla flavoring.
Dye optional.
Lemon juice (acid) – 15 ml. or 0.25 tsp.

Cooking method:

Boil thick invert syrup from 150 ml. water, 200 grams of powdered sugar and a pinch of citric acid (15-20 ml of juice).
Cool it to 60-70 degrees.
Drain four egg whites in advance into a small bowl and chill in the refrigerator. Remove and beat until foamy with a couple of drops of lemon juice or a pinch of fine salt.
In lush protein mass invert syrup must be poured in a thin stream, ensuring a continuous mixing process.
The finished glaze is used warm. After application, dry in the oven.

Cream icing

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

List of ingredients:

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

Cooking method:

Make a thick cream syrup from cow's cream and powdered sugar.
The mass should evaporate by about a quarter to a third.
Remove the dishes from the stove and cool the contents to 60-70 degrees.
Pour in orange juice, add a cube of butter and flavoring.
Beat again and use for coloring until the glaze has completely cooled.

Sugar glaze. Sugar icing is one of the most successful finishing touches to almost any confectionery product(this is especially true sweet pastries), which in the absence of such glaze often have an unfinished appearance. Preparing sugar glaze is very simple, and applying it to baked goods is also not difficult - this is what distinguishes it 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 huge amount varieties sugar icing 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 make a choice in favor 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 be used to decorate biscuits, cakes, tarts or pastries, can be considered a great success if it is 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.