Sugar icing for cake. Icing sugar: recipe

Icing 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. The finished mass has a boiled white color and a barely noticeable glossy sheen.

To shade the taste of the semi-finished product and give it color, natural fruit and vegetable juices without pulp are added to the composition: pomegranate, carrot, beetroot, orange, cranberry, raspberry, lemon and others.

A pleasant aroma of glaze is given by infusion of dessert alcohol (cognac, liqueurs, liqueurs), cinnamon, vanilla, citrus zest, chocolate. Instead of natural raw materials, artificial colors and flavors can be introduced.

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

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

simple icing

Icing - "minute" for decorating various cookies and gingerbread. Lemon juice or water acidified with citric acid is taken 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 either.
Lemon juice - 30 ml.
Water - 40 - 60 ml.

Cooking method:

Pour the 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 air mass with a slight glossy sheen is formed.
Apply to the products with a confectionery silicone brush and leave to dry.

Chocolate glaze

Dark chocolate-based icing, which is usually used to decorate biscuits and cakes.

List of ingredients:

Powdered sugar - 150 g.
Chocolate bitter - 100 g.
Citric acid - 0.25 tsp.
Water - 100 ml.
Butter - 30 g.

Cooking method:

Melt the pieces of chocolate and a cube of butter in a water bath. Stir the mass continuously, after complete dissolution, 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 the stove.
Put the bowl with chocolate back in a water bath, heat it up and pour in a thin stream of invert syrup.
The icing must be constantly whipped. It is better to do this with a mixer with one whisk.
The glaze blank should boil down a little more. As soon as the mixture thickens and begins to acquire a noticeable glossy sheen, the icing is ready.
Cool it to 60 degrees and can be used for its intended purpose.

Coffee glaze with rum

Luxurious icing for decorating chocolate biscuits and other desserts.

List of ingredients:

Natural coffee - 2 tbsp. l.
Sugar sand - 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. To do this, boil natural coffee with sugar and 100-200 ml. water. Strain and pour out the right amount.
Pour citric acid into powdered sugar and pour in rum. Pour in coffee syrup in a thin stream and stir regularly.
After the formation of a glossy sheen, transfer to another dish and apply as directed.

Icing on squirrels

Protein glaze is lighter and more airy. It decorates gingerbread cookies and Tula gingerbread, marzipans cover.

List of ingredients:

Invert syrup - 100 ml.
Chicken proteins - 4 pcs.
Vanilla flavor.
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. juice).
Cool it down to 60-70 degrees.
Drain four proteins in advance into a small bowl and refrigerate. Take out and beat in foam with a couple of drops of lemon juice or a pinch of fine salt.
Invert syrup must be poured into a lush protein mass in a thin stream, ensuring a continuous mixing process.
Ready glaze is used in a warm form. After application, dry in the oven.

Icing on cream

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

List of ingredients:

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

Cooking method:

From cow's cream and powdered sugar, cook a thick creamy syrup.
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, put a cube of oil and flavoring.
Beat again and use for dyeing until the icing has completely cooled.

Icing is needed to decorate desserts. I have collected for you the best recipes for this simple decoration. Its main component is powdered sugar, other ingredients can be changed depending on the desired result.

Powdered sugar and lemon juice frosting

Necessary utensils: whisk and containers for ingredients and glaze.

Ingredients

How to choose ingredients

It is best to buy powdered sugar in the store, because it should be the finest grinding.. At home, fine powder is quite difficult to prepare. When buying, inspect its packaging and read the composition. Ideally, it should contain only sugar. Pay attention to the expiration date and do not buy an expired product. In no case should there be lumps in the powder. This means that it was stored incorrectly and moisture got inside. The integrity of the package is another important point when choosing a powder. Do not buy this product if the packaging is torn or damaged in any way.
A ripe lemon shines like polished. At the same time, its color can be from greenish to bright yellow. Lightly squeeze the lemon, if it is firm and slightly springy, then it is ripe. If it's soft, it may be overripe or even spoiled. By the relief of the peel, you can determine whether it is thick or thin. The bumpy surface indicates a very thick peel. This does not affect the taste or benefits of the lemon, just the flesh of the peel will take up a large volume of the fruit. A smooth lemon has a thin skin.

Step by step recipe

Video recipe for making icing sugar and lemon juice

This video shows how to make icing sugar.

Powdered sugar and water frosting

Time for preparing: 1 minute.
Get: 270
Necessary utensils: whisk and containers for glaze and ingredients.
Calories: 389 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making glaze from powdered sugar and water

This video shows how to make icing sugar frosting.

Icing of proteins and powdered sugar

Time for preparing: 15 minutes.
Get approximately: 200
Necessary utensils: silicone spatula, strainer and glaze container.
Calories: 281 kcal per 100 g

Ingredients

Step by step recipe

Video recipe for making sugar icing from proteins and powder

This video shows you how to make white icing.

Glaze can be tinted with gel colorants. They have the brightest and most saturated color.
If you do not want to use synthetic dyes, use natural ones. Filling can be colored with the juice of various fruits and vegetables. Blueberries, beets, carrots, mulberries, spinach have a rich color, you can also use cocoa powder. Juice of vegetables and fruits should be added instead of water so that the syrup does not turn out to be too liquid.
Sift even store-bought powder, it sometimes comes across whole sugar crystals. During decoration, they can interfere.

How can you use frosting

Glaze can be used to decorate gingerbread, cookies, muffins, Easter cakes, cakes and other desserts. Tinted filling can beautifully decorate holiday cookies. not only adds beauty, but also adds the missing sweetness.

If you know how to quickly and easily make beautiful frosting, write it in your comments. I'm also wondering what kind of dyes you use most often. I wish you a creative mood and bon appetit!

Confectionery in terms of complexity of preparation surpasses even the northern French version of “beef bourguignon”, but for our happiness, all kinds of decorations do not require complex and lengthy manipulations or experience. Well, maybe a couple of unsuccessful experiments, but that doesn't count, does it?

One of the simplest but most effective ways not to ruin a long-suffering multi-layered cupcake is milk icing. In fact, it doesn’t have to be dairy, it doesn’t even have to be real Congolese or Brazilian cocoa powder, and in general, a 10-year-old child will cope with this culinary addition.

Glaze has several very useful functions: the taste itself, which can vary widely from bitter to cloying; mechanical strengthening of the product - the frozen glaze holds something crumbly or gelatinous as a shell; prevents drying out - many cakes quickly become stale, and the addition of glycerin is undesirable, so it is much easier and tastier to spend five minutes preparing the glaze. By the way, precisely because the taste of the glaze is easy to pick up over a wide range, with its help you can quickly adjust the taste of an overly sugary or insipid biscuit.

In fact, even smoked herring can be covered with icing, the cooking process itself is so simple.

Let's start with the basics

In general, the icing is made from cocoa or chocolate (for the lazy) or a mixture of them in the desired taste proportion, to which sugar can be added. Naturally, it is best to use real bitter cocoa powder and boil it over a fire. The Web is full of homemade recipes with a water bath, but believe me - this is a real culinary masochism, since the bath is able to melt ready-made chocolate, but temperatures up to 100C are simply unable to reveal the taste of real cocoa. There is nothing tasty or aesthetic in the banal milk chocolate melted in the fingers ...

If there is no cocoa on hand, then you can get by with chocolate with a cocoa bean content of at least 70-75%. Don't be fooled by the wrapper that says "real dark chocolate" - manufacturers manage to call a misunderstanding with less than 55% cocoa - read the fine print 🙂

For sweetening, you can use powdered sugar: it is quite refractory, so it is better not to use granulated sugar, unless you are going to make "glitters" (this still takes experience). Milk or fatter cream or butter and even vegetable oils from sunflower to linseed - everything goes into business. It is only necessary to take into account that dairy products contain the monosaccharide lactose, which, during heat treatment, turns into dextrose. The bottom line is that lactose has a slight sweet taste, more reminiscent of starch, but dextrose is the very thin shiny layer on freshly baked bread, which gives an amazing aroma and taste to the crust! That is, creamy products slightly correct and sweeten the future glaze. Vegetable oils do not affect the sweetness in any way, but richly add flavor notes of the seeds from which they are squeezed.

In general, from a mixture of cocoa powder and sugar, it is necessary to achieve uniformity: it is necessary to get rid of lumps. Pound and sift the mixture through a strainer does not hurt. Lumps of both sugar and cocoa can become uncomfortably bitter when overheated inexperienced. A homogeneous mass has a large margin of "strength" during heat treatment, and it is not so scary to overexpose it.

In fact, anything is added to the glaze - this product is very tolerant of experiments. Candied fruits, frozen cranberries, small pieces of fruit, grandfather's anise tincture ... yes, anything!

Classic: milk glaze

We will need:

3-4 tablespoons of fatter milk;
3-4 tablespoons of cocoa powder;
4-5 tablespoons of sugar;
50-70 grams of oil.

This is the most conservative and "correct" way of cooking.

Put a couple of metal spoons in the freezer. Yes Yes! Exactly!

Then mix sugar and cocoa in a small bowl until smooth. Pour in milk and add butter.

Now gently heat over low heat, stirring constantly. After about a couple of minutes, the mass will begin to thicken. We take a spoon from the refrigerator and drip hot glaze on it. If the drop solidifies immediately, then the icing is ready! If not, then just continue to heat over low heat and check the density every 20-30 seconds.

Video of making cocoa glaze

Glamor: chocolate gloss

We will need:

100-120 grams of chocolate with at least 70% cocoa;
2-3 tablespoons of powdered sugar, depending on the sweetness of the chocolate;
a quarter glass of water;
20-30 grams of oil;
a quarter cup of fatter cream (20-25%).

This version of the recipe assumes that the glazing surface clearly does not like temperature or is too crumbly. Therefore, instead of cocoa powder, we will use ready-made chocolate.

First, finely chop the chocolate and place the "shards" in a steam bath. The ladle should not touch the water - everything should melt solely due to the heat of the steam.

As the chocolate melts, add water little by little and stir constantly. Then add powder and stir until dissolved. And only at the end slowly add the cream. After another 30 seconds, add oil. Once it melts, the frosting is ready.

Mirror: glaze with gelatin

We will need:

70-100 grams of cocoa;
150 grams of sugar;
a quarter cup of fatter cream (20-25%);
2 spoons of gelatin;
water as needed.

Glaze with gelatin has one great feature. Not only does it lay down in a very even layer when it hardens and shines brightly, but in addition, the surface of the frozen mass resembles a mirror! This is ideal for a cake if there is no way to use all kinds of decorations.

Preparing this mirror is very simple: first, pour about a quarter cup of water into the gelatin. Depending on the type of gelatin (in leaves, powder, instant), add the required amount of liquid when swelling. Set the gelatin aside and let it ripen.

We mix cocoa and sugar, immediately pour in the cream and about the same amount of water, put on a minimum fire for about 10 minutes.

Add the swollen gelatin to the heated mixture and mix until smooth, then cool it to a temperature where you can already hold it with your hand without burning yourself - the icing is ready. You can take a brush and "paint the fence."

Glaze with condensed milk instead of sugar

We will need:

3-4 tablespoons of cocoa;
3-4 tablespoons of warm butter;
4 tablespoons of white uncooked condensed milk.

Sugar is hard to dose. A slight excess of its amount gives cloying. Moreover, during the evaporation and thickening of the mixture, it is easy to skip this transition of taste. Therefore, instead of sugar, you can use unboiled condensed milk.

The main thing here is no vegetable oils. Only high-quality chocolate without palm oil, and always GOST condensed milk. In fact, this does not affect the taste, because there are a lot of glaze recipes with vegetable oils, but in this case, the glaze will not corny harden. So no surrogates.

First, put the butter in a saucepan and melt it. Then pour in cocoa (in principle, you can replace dark chocolate by weight, but the taste will still be noticeably more faded) and mix thoroughly.

Pour the condensed milk and mix furiously! The mixture can easily burn, so you have to constantly interfere. Turn off the heat and continue to stir until the mixture cools down to about 50C, and immediately use the glaze for its intended purpose.

Since instead of sugar in the recipe we used all the creamiest of the creamiest, the taste will be creamy-delicate, unexpected for the usual glaze.

Laziness breeds speed: icing without cooking

We will need:

3 tablespoons of cocoa powder;
half a glass of powdered sugar;
half a glass of milk (any fat content, except baked milk);
70g butter;
literally a pinch of vanilla.

Often there is neither desire nor time to organize a full-fledged cooking for an essentially simple ingredient. Or the cake with the cake turned out to be not elegant enough, and there is neither strength nor desire to spend another quarter of an hour on “working on mistakes”.

Then you can get by with just a completely lazy recipe, which, however, has one huge advantage besides speed and simplicity - the icing will be very shiny!

The oil must be softened beforehand. Thoroughly mix powdered sugar with cocoa and pour moderately hot milk, and immediately mix thoroughly. Add oil and vanilla and stir again.

Everybody! This icing must be used for coating immediately, as the milk cools quickly, and the icing will harden quickly too.

Antiborscht: very fast icing with sour cream

We will need:

2 tablespoons of cocoa powder;
2 spoons of sour cream;
2 spoons of sugar.

This is probably the fastest and easiest way to make frosting. The main secret: as fat as possible thick sour cream, in which the spoon stands, but the sour cream itself does not flow.

Everything is primitive: we mix everything and rub it with a spoon until smooth, and immediately in a saucepan. The saucepan immediately goes to the stove, heats up to the first signs of boiling and is removed from the fire. We let the saucepan cool down to a temperature when the fingers already endure, and you can water the cake.

Such a glaze is not a squeak of high fashion and gloss, but as a base for nuts or dragees it is much better suited than the most sophisticated recipes.

Drunk cake: icing with cognac

We will need:

a spoonful of cognac;
2 spoons of milk;
50-60 grams of cocoa;
30-40 grams of oil;
50-60 grams of sugar.

Glaze with cognac gives a very bright nutty smell, though you need to choose real cognac. Cheap blends disappear in just a quarter of an hour. Instead of cognac, you can use any other "bright" drinks - rum, liqueurs, calvados, porto, ouzo, arak ... there are even options with heavy Welsh cider or porter!

In any case, we will immediately warn you that this is not a sweet icing - sugar in it should not be more than the prescription amount in any case, since it is hygroscopic (aggressively absorbs moisture), and therefore “absorbs” the smell, like activated carbon in a gas mask. If during the cooking process it seems to you that the icing is not sweet enough, it’s too late to add sugar - the additive will “kill” the flavor. It is better then to sprinkle the hardening icing with powder immediately on the cake.

It's simple: mix cocoa with sugar, add milk and heat, stirring until the grains disappear completely. Add butter little by little and cook for about 2-3 minutes. Remove from heat, immediately pour in cognac and mix quickly. Ready!

It is advisable to pour or paint the surface of a cold cake as soon as possible so that the cognac flavor does not disappear while the icing is hot. You have about two minutes to paint!

Am I the whitest in the world: white chocolate icing

We will need:

200 grams of white chocolate;
half a glass of sugar (powder is better);
3-4 tablespoons of milk.

You can’t call this glaze a sophistication and a culinary masterpiece, but with its help you can do the most excellent design delights. For example, to make a Zebra cake - draw with white icing on a frozen dark coating or vice versa. And if you want to indulge in watercolor and blurry shades, then you can paint directly on the fresh hot dark glaze!

To prepare, grind the chocolate and send it to a water bath. White chocolate is essentially only called chocolate due to strange culinary traditions, but in fact it is a very capricious product that is easy to spoil even in the microwave. Bath only!

Add sugar with milk and mix until you get a homogeneous mass.

For art, if you do not use a culinary bag, but prefer a spoon and fork as a brush, first dip them in hot water so that the white icing does not seize on the metal - it can then easily put blots, although you may have achieved this ...

Little Tricks, Big Secrets and Helpful Tips

Often the glaze is much larger than necessary. Excess is not a lack, so feel free to pour the excess into any porcelain / glass container or into a plastic bag. Let cool and put in the freezer. This is a delicacy in itself, and when heated, the glaze is again ready for culinary delights. Just note: real cellophane is made from fiber, but now 90% of bags are polyethylene. So better use a china cup and don't bother with petrochemical production.

White chocolate is too delicate. It must not be brought to a boil, otherwise it will flake, become viscous like window putty, and you will not even get a banal shine from it. The temperature of the bath should be about 70C, that is, when the finger no longer tolerates, but is not yet burned.

Keep a block of butter handy. If the glaze is too thick and dull, then you can always add a couple of pieces to the melt and mix well again, heating it up.

And the main point! In no case do not pour glaze over the cream, no matter what it consists of! Not at the muzzle of the main gun of the dreadnought, nor under the fear of the death of a beloved cat! Everything will unravel instantly.

But it is perfectly acceptable to soak the surface of the cake with syrup, cognac, or even a thin layer of thick jam, as long as the impregnation has been previously cooled in the refrigerator. Further, it all depends on the dexterity of your hands.

The second main, but not a critical moment! Cocoa absorbs a large amount of liquid during the cooking process. Therefore, if there was a lot of sugar, and you want to add cocoa, then you will definitely have to add milk or butter.

Milk glaze, is a confectionery watering, for decorating cakes and other baked goods. The main "highlight" of milk watering lies in the refined soft creamy taste. Watering will not only improve the taste of cooked pastries, but also help maintain the freshness of the muffin. After all, when coating, the surface of the confectionery product does not come into contact with air.

How to make classic milk icing for a cake?

Milk glaze is very easy to prepare. But in this case, you must be extremely careful. The fact is that in the process of boiling milk, inexperienced confectioners often face the fact that it burns. To avoid this mistake, you must remember two simple rules: it is better to bring the dairy product to a boil in a non-stick pan, and during cooking, you must constantly stir the liquid with a spoon.

Basic set of products:

150 grams of sugar or powdered sugar;
70 ml full fat whole milk.

Expert opinion

Anastasia Titova

Confectioner

Tip: if you stop at powdered sugar, then sift it through a fine sieve. An equally interesting taste comes out if the classic white sugar is replaced with brown. Caramel flavor, guaranteed.

Cooking process:

Pour milk liquid into a saucepan. We put the dishes on a small fire, bring the milk to a boil. We take it off the fire.
Powdered sugar or sugar, pour into a saucepan.
Pour the milk into the dry ingredient in a thin stream, constantly stirring the mass with a spoon.

Icing on milk for the cake, ready. Glazing the confectionery product should be started immediately after the watering has cooled down. Due to the fact that it has a rather rare consistency, it will be as simple and convenient as possible to cover the cake.

We reveal the secrets of making milk glaze with cocoa

And for lovers of a delicate chocolate taste, we have prepared a recipe for milk glaze with the addition of cocoa powder. The unobtrusive chocolate taste of the coating will not only decorate cakes and other desserts, but also add light chocolate notes to their taste.

To prepare the coating, we need:

50 grams of butter and the same amount of cocoa;
60 ml of milk;
60 grams of powdered sugar.

Expert opinion

Anastasia Titova

Confectioner

Tip: cocoa powder is a completely natural product. When purchasing a product, pay attention to the marks RAW or Live. Did you find such a product? Congratulations. This means that all useful vitamins are preserved in cocoa.

Cooking process:

Oil mode in small pieces. We spread the product in a saucepan and bring the ingredient to the formation of a liquid consistency. After melting, remove the oil from the heat.
Pour milk into a saucepan, bring to a boil, and remove from heat. Mix milk products and beat lightly with a whisk.
Sift dry ingredients through a sieve. We introduce them into the liquid. We bring to the formation of a homogeneous consistency.

Very interestingly, this watering is combined with chocolate cakes, poppy seed buns, rum baba, and.

Spicy milk glaze with chocolate and honey

If you have baked a honey cake and still don’t know which glaze to choose, then we present to your attention a fragrant milk glaze, which is based on milk, honey and dark chocolate.

Basic set of products:

50 grams of cocoa;
40 grams of butter;
half a bar of chocolate;
4 tablespoons of honey;
100 grams of powdered sugar.

Cooking process:

Divide the chocolate into small pieces and add butter to the mass. We put the dishes on the fire and cook until a homogeneous mass is formed.
Sift the dry ingredients through a sieve and add to the milk. If the formation of lumps could not be avoided, beat the liquid with a blender.
Stir the milk mass into the melted chocolate and butter. Thoroughly beat in the "syrup" with a whisk.
Pour in honey (if the product is thick, melt in a water bath) and mix vigorously.

The coating hardens very quickly, so we recommend applying it to the confection immediately after it has reached room temperature.

Milk glaze can be classified as a simple recipe. Very often, the coating is used for glazing, buns, rolls, cakes and pastries. Cooking will take half an hour. In order to please you with the taste of the coating, we advise you to follow some tricks.

Alcoholic drinks will help dilute the taste of confectionery watering. Add a couple of drops of cognac or rum and you will be surprised by the exquisite taste of the glaze.
For a natural flavor, use lemon or orange zest. But do not forget to skip watering through cheesecloth.
If time is running out, use powdered sugar. With it, the glaze will quickly reach a uniform consistency.

By covering the confectionery product with milk glaze, you can additionally decorate the dessert with decorative edible decorations. Apply decor, should be on a coating that has not yet hardened. So, it will “grab” the sweetness better, and will not fall off at the most inopportune moment.

Icing sugar. Sugar icing is one of the most successful finishing touches for almost any confectionery product (especially sweet pastries), which, in the absence of such icing, often have an unfinished look. Preparing sugar icing is very simple, and applying it to pastries is also not difficult - this is what distinguishes it from all kinds of creams. If the icing is prepared correctly, then it will ideally lie on the confectionery and set quickly. And to make it grab even faster, it is recommended to cool it first.

There are a huge number of varieties of icing sugar and ways to prepare it. Only the main ingredient, sugar, remains unchanged in all recipes. At the same time, not only ordinary sugar, but also powdered sugar, as well as cane or brown sugar, are perfect for making icing sugar. By the way, it is quite possible to prepare powdered sugar at home - for this, sugar must first be ground in a coffee grinder, and then sifted. And cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. can act as additional ingredients. Coffee and cocoa used in the recipe should in no case contain any impurities - they must be completely natural and of high quality. If chocolate is present in the recipe, then it does not hurt to make a choice in favor of a 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 five plus, eggs should be purchased only fresh, and dairy products with a fairly high fat content. As for juices, ideally they should be freshly squeezed - icing sugar prepared with the addition of packaged juices is unlikely to be successful.

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

Without exception, it does not hurt for all hostesses to know that aluminum utensils should not be used to prepare icing sugar. Icing sugar, which is planned to decorate biscuits, cakes, tarts or pastries, can be considered a success if it is not too thin and at the same time not especially thick. If you need to glue the products, it makes sense to prepare a thick glaze, and if it is prepared in order to fill it with cupcakes or donuts, it may well be watery.