Glaze for decorating baked goods (24 recipes). Sugar glaze

Most often, housewives start making gingerbread shortly before the New Year's celebrations. Such pastries can become not only decoration festive table, but also excellent option present for friends and family. To make the sweets also beautiful, you should take care of the gingerbread glaze.

Classic gingerbread glaze

The resulting mass will allow you to paint real masterpieces on your own prepared dessert. Ingredients: 260 g of powdered sugar, any food coloring, the white of one egg.

The powder is sifted through the finest sieve or cheesecloth. There should be no lumps in it.
Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick glaze.
You can immediately draw on gingerbread cookies with it.

If desired, the resulting mass is divided into parts, each of which is painted a specific color. This way, you will be able to make bright color drawings.

White fondant for gingerbread baking

Traditionally gingerbread decorated with snow-white curls and patterns. To create them, a special fondant is prepared. Ingredients: 15 g tangerine zest, 2 raw eggs(chicken), 280 g granulated sugar.

The whites are carefully separated from the eggs. Not a drop of protein should get into them.
Sugar is turned into powder using a coffee grinder. Next, the mass is sifted through thin gauze.
The resulting powder mixes well with the whites.
Crushed powder is mixed into the foam. The ingredients are mixed well again.

To make beautiful and neat gingerbread cookies with glaze, you need to use for decoration piping bag with the thinnest nozzle.

Color mixture for decoration

This recipe includes only natural products. Therefore, even kids can try the resulting treat. Ingredients: 2 large spoons of freshly squeezed lemon juice, 2 egg whites chicken eggs, 210 g of powdered sugar, a large spoonful of vegetable juices: beetroot, carrot, spinach.

The powder must be sifted. It is worth taking the smallest sieve for this.
Added to the sugar mass lemon juice. Use a whisk to beat the mixture well.
The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

The colored mass must be kneaded until smooth, until even the smallest lumps disappear.

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be added drop by drop and do not stop stirring. Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, one egg white.

In a clean, dry container, the protein combines with the juice.
The ingredients are mixed with a whisk. Gradually powder is added to them.
The process of active kneading continues until the glaze hangs from the whisk in a thick drop.

You can paint gingerbread cookies with this fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decoration various baked goods- Easter cakes, gingerbreads, cupcakes. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 spoons of powdered sugar, half a stick of high-quality butter.

Liquid butter is combined with powder. The products are well ground until smooth.
Add to the resulting mass fruit juice.
The components are ground again.

Instead of fresh juice you can take citric acid. ½ small spoons of the product are diluted with 50 ml of water.

Chocolate cocoa glaze

This composition is ideal for both hot and cooled sweets. Ingredients: 25 g potato starch, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water.

The powder must first be thoroughly sifted. If you don't take care of this preparation, the icing will end up with sloppy, unappetizing lumps. They'll really mess it up appearance sweets.
For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
The sugar product is combined with the remaining bulk ingredients - cocoa and potato starch.
Next, water is added to the mixture. It is very important to use ice water. It is advisable to first keep it in the freezer for a few minutes.
After adding water, all components are intensively ground. The process continues until the glaze is homogeneous.

A properly prepared mass should turn out shiny and glossy. You can apply it to gingerbread cookies right away. It must be remembered that chocolate glaze hardens a little longer than, for example, protein glaze.

With added rum

Of course, sweets with such fudge should be given exclusively to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml alcoholic drink, 230 ml filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

Water is poured into a small saucepan or ladle and brought to a boil again.
While the liquid is heating up, you need to sift well powdered sugar through the finest sieve. Next, freshly boiled water is poured into it. The components are thoroughly and intensively mixed.
When the resulting mixture has cooled a little, cold rum is poured into it.
You need to continue mixing the ingredients until smooth.

When the fondant has cooled completely, you can decorate with it. ready-made gingerbread, drawing original patterns. The glaze discussed will help you complete even the most complex designs.

Recipe without eggs

This Lenten glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, you can add vanilla concentrate to this fudge. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. spoons of freshly squeezed lemon juice.

The powder is sifted through a fine-mesh sieve into a wide bowl.
Citrus juice is added to the sugar product. You need to add it drop by drop, rubbing the components after each portion.
Water is poured into the future glaze. The liquid should be warm.
After the next kneading, the icing drips onto the plate. If the product does not spread, it means it is completely ready for baking.

We must not forget that the glaze hardens very quickly without adding eggs. It is best to distribute it over products that have already hardened slightly.

Icing

This coating option should be chosen for large, “plump” gingerbread cookies. It will flow beautifully over the products, hardening into large, appetizing drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

Water is heated in an iron pot. And sand (sugar) pours out.
The mass is cooked until the sweet grains are completely dissolved and large bubbles appear on the surface.
The mixture is removed from the heat and left to cool. In already finished product You can add any flavoring. For example, almond is good.

After reading this article, you will know how to make icing from sugar. To create it, you don’t need egg whites or powdered sugar. Enough water and granulated sugar. The only drawback of this glaze is that it hardens quite quickly. Therefore, after cooking, it must be immediately applied to baked goods.

Ingredients

To make the simplest and most delicious sugar glaze, you need to prepare:
— two hundred grams of granulated sugar;
— one hundred twenty milliliters hot water ;
— three teaspoons lemon juice.

Preparing the glaze

White sugar icing is created very quickly and very simply. First you need to pour sugar into a saucepan. You also need to pour hot water there. Cook the mixture over low heat until sugar syrup will not bubble or thicken. As soon as you can see that the syrup is slowly dripping from the spoon, you need to remove it from the heat, add lemon juice to it and quickly stir with a spoon.

Making white sugar icing will seem less labor-intensive if you use a mixer to beat the sugar syrup. As soon as the sweet mass begins to turn from transparent to white, the glaze can be considered ready. At this point, it must be quickly applied to the baked goods. After all, as a rule, it freezes in a matter of minutes.

Skillful housewives who know how to make icing from sugar manage to turn frozen fudge sugar into liquid. They recommend adding a little water to the saucepan with the glaze and stirring while heating the mixture over low heat. However, it should be noted that when heated, the white sugar icing may become clear again. Therefore, you should try not to miss a moment so as not to make sugar syrup from the glaze.

How to make colored icing sugar?

As mentioned earlier in this article, by this recipe looks rather capricious sweet fudge. After the sugar syrup becomes white shade, it usually begins to harden. Wanting to make fondant of a different shade, food coloring should be added along with lemon juice to hot and thick syrup. And only then stir the mixture with a spoon or mixer to make it opaque.

Application of icing sugar

Since sugar fudge is so easy to make, it can be used to decorate any type of baked goods. As a rule, this type of sugar icing is created for Easter cakes. But some housewives use it to decorate gingerbread cookies, cookies, muffins and donuts. This sugar icing produces a beautiful, uniform texture so it looks great on any type of baked goods. Unless you can just pour it over the cake. I loved this sugar icing. The recipe is very simple. It can be made when there is only sugar in the cupboard and no powdered sugar or eggs.

Features of sugar fudge

Now you know how to do white fondant and the fact that it hardens very quickly. But it should also be noted that it also crumbles if you cut into pieces filled with it, or bite into a cookie decorated with it. Therefore, if you prefer to create the perfect baked goods, then this fondant most likely will not suit you. It is still there for those occasions when you need to make baked goods attractive, but there are no chicken eggs or powdered sugar in the house.

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.
Powdered flavoring (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.
Ready glaze 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.

Can be compared with the work of artists. At the same time, painters have no idea what the final touches of the paintings will be. But pastry artists always know what they will do. As a rule, the final touch in their work is icing, which is used to cover a variety of cakes, gingerbreads, cookies, pastries and cupcakes.

Variety of icing sugar

At this point, cooks can show all their creativity, since sugar glaze can be quite varied. What all of its types have in common is the fact that they are all made using sugar or powder.

May be added here various ingredients. Among them, egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla are very often used.

The powder is mixed with milk until it reaches a soft paste. Then sugar syrup is added, and flavoring is also added here. After this, you can begin to beat the resulting mixture. Whisk until the cake icing becomes smooth and shiny.

After obtaining the optimal result, you need to divide the glaze into small cups and add the desired color to each cup. Characteristic feature is that the more of the corresponding dye is added, the brighter the color of the icing on the cake will subsequently turn out. When frosting cookies, for example, you need to dip them in colored icing or spread it on with a small brush. During the painting process, sugar icing, the recipe for which was described above, is poured into a special pastry syringe, after which various colored designs are applied to the cake.

Gingerbread cookies with a translucent sugar glaze and white streaks are very tasty. The composition of this glaze is quite simple. This includes water and sugar. The peculiarity of her recipe is the secret of preparation and the direct method of glazing the gingerbread.

You need to take one glass of granulated sugar and half a glass ordinary water, which is poured into the pan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly skimming off the foam until large transparent bubbles appear.

After cooling such a glaze, flavorings should be added to it, including vanilla, almond or rum. After this, you need to cool it a little more and you can start glazing. Comparatively large products Sugar glaze for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, stirring carefully and then removing them with a slotted spoon. After this, you need to place the gingerbread cookies on a wire rack, so that the excess syrup will drain and the rest will harden. This will make gingerbread glaze.

These are the different types that exist today different recipes sugar icing, which serves as the final wonderful touch to any confectionery creation.

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“The finishing touch... the brushstroke... the artist... the canvas...” Yes, painting, like poetry, is beautiful. And if the painter never knows what exactly the final touch of his painting will be, then the pastry chef always imagines what exactly he will create. And in his “art” very often the finishing touch It turns out to be the icing that covers cakes, cookies, muffins, pastries and gingerbreads.

And this is where we, culinary artists, are the right place to unleash our full creative power. After all, glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. And the glaze can be made white, colored or transparent, sour or sweet, shiny or matte. And all baked goods with icing turn out not only especially tasty, but also especially elegant. And that’s why people have come up with a lot of different recipes for icing sugar. Here are just a few of them.

The recipe itself traditional version sugar icing, not counting its “royal” execution. Suitable for absolutely any baking and even Easter cakes.

Milk (teaspoon)

Salt (pinch)

Butter (teaspoon)

Vanilla

Melt the butter and add the remaining ingredients. Mix until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. Mix everything until it reaches the consistency of sour cream or cream. Add vanilla to the finished glaze. If the mass turns out to be too thick, you can add milk to it; if it is liquid, you can add powdered sugar.

This glaze is made with sugar and egg white. It turns out dazzlingly white, smooth and shiny. Apply to cooled baked goods, on which custard glaze dries quickly.

We will organize a water bath. Pour the whites into a bowl, add sugar and beat in a water bath for five minutes. After this, take the glaze off the heat and continue whisking for another five to seven minutes.

The recipe is extraordinary delicious glaze based on brown sugar and powdered sugar. It looks and tastes like caramel.

Brown sugar (half cup)

Powdered sugar (glass)

Butter (2 tbsp.)

Milk (3 tbsp.)

Vanilla

Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Let it come to a boil and simmer for one minute. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, add vanilla and remaining powder. Beat again until the glaze is ready.

This glaze has a distinctive lemon flavor. Her recipe has many advantages over others, since this glaze gives the finished baked goods a piquant sourness.

Mix butter, freshly squeezed lemon juice and powdered sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder.

This liquid glaze prepared from orange juice and powdered sugar. It turns out to be a soft orange color; it spreads over the baked goods, saturates it and hardens in a thin layer.

We squeeze the juice ourselves (packaged juice will not work). Pour the juice into a saucepan and gradually add powdered sugar to it. That's right (powder juice, not the other way around!). Mix the powder with orange juice, adding it to desired consistency. Orange glaze It should be a little liquid so that it can easily spread over the baked goods.

This recipe is not too hard and not too soft glaze, which is suitable for any baking. In addition, it is convenient to tint.

Powdered sugar (2 cups)

Heavy cream (half cup)

Vanilla

Pour the cream into a saucepan, add the butter there and heat everything over medium heat until the butter melts. Then pour powdered sugar into the hot cream, add vanillin and beat everything with a mixer. Beat until the glaze cools completely and reaches the desired consistency (thick and smooth).

This glaze is used professional confectioners. When it hardens, it becomes hard and perfectly retains any bright colors. Great for frosting cookies and adding designs to cakes and cupcakes.

Powdered sugar (glass)

Milk (2 teaspoons)

Sugar syrup (2 teaspoons)

Almond extract (quarter teaspoon)

Food colors

Mix powdered sugar with milk to form a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and begin to beat until the glaze becomes shiny and smooth. Divide the glaze into cups and add the desired coloring to each cup. The more dye we put in, the richer and brighter the color will be. To glaze the cookies, dip them in colored glaze or spread it with a brush. To draw, put the glaze into a pastry syringe and apply colored designs to the cake or cookies.

Amazingly delicious gingerbread cookies with translucent sugar icing and white monograms. Without it, gingerbread is not gingerbread! And its composition is ridiculously simple: water and sugar. The secret of preparing the glaze and the method of glazing the gingerbread are important here.

Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing the foam, until large transparent bubbles appear (they appear when the syrup temperature is about 110 degrees). Cool the glaze and add flavors (vanilla, almond, rum). We cool it until it is still quite hot: the finger tolerates it, but it is very hot. Let's start glazing. Apply glaze to large gingerbread cookies and gingerbread cookies with a brush. Simply immerse small gingerbread cookies in syrup, mix and carefully remove with a slotted spoon. Place the gingerbread cookies on a wire rack so that the excess syrup drips off and the remaining syrup hardens, turning into gingerbread glaze.

This is a sugar icing recipe that claims to be elegant. Coffee taste, coffee aroma

, coffee color, and the result ready baked goods– elegance itself.

Powdered sugar (2 cups)

Strong coffee (3 tablespoons)

Butter (tablespoon)

Brew strong coffee. For greater effect, you should take freshly ground, not instant. Let the coffee cool. Let the butter melt a little until it becomes soft. Mix butter with powdered sugar and coffee until smooth.

This is just one recipe chocolate glaze. In fact, there are many more, but this one fits the concept of “sugar icing” perfectly.

Powdered sugar (2 cups)

Milk (4 tbsp.)

Cocoa powder (2 tbsp)

Butter (1 tbsp.)

Vanillin

To the soft butter add powdered sugar, cocoa and vanillin. Grind thoroughly and add milk little by little, stirring until smooth.

Not a very common recipe for making icing sugar. Everything is somehow made from proteins, yes from proteins. Shouldn't we try using the yolks too?

Powdered sugar (half a glass)

Sugar (half a glass)

Egg yolks (2 pcs.)

Water (2 tbsp.)

Pour the yolks into a saucepan, add powdered sugar and beat until foam appears. Mix sugar and water in another saucepan and cook the syrup (cook until it tastes like a thread). Ready syrup cool until warm and gradually add the beaten yolks. Ready glaze cannot be stored. It hardens very quickly and should therefore be used immediately.

Here are different recipes for making sugar icing, which will be the finishing touch to your confectionery creation. Dare, invent, try, create!