Make homemade icing recipe. Types of drawing protein mass

Don't be surprised that culinary theme got into the magazine Skillful Hands. Drawing with icing is a real art! Only true craftsmen can do it.

Drawing sugar-protein mass

COOKING METHOD AND PROCEDURE FOR WORKING WITH ICING

For cooking you will need:

fresh egg white- 1 PC

powdered sugar until the desired density is obtained - about 250 g

lemon juice or dry lemon acid on the tip of a knife - about 0.5 teaspoon

Cooking method:

The egg white is carefully separated from the yolk. Even traces of yolk are unacceptable.

Beat the protein with a fork until a light foam forms. The task of this procedure is not to beat the protein, but only enough to destroy its structure before liquefaction. Air bubbles in the finished icing mass are not needed.

Then we begin to gradually add portions to the protein powdered sugar, each time carefully rubbing until smooth.

In the middle of cooking, add dry citric acid or almost at the very end - lemon juice. Add lemon juice towards the end of cooking, otherwise finished goods get too brittle.

By the end of cooking, you can add the desired food coloring.

Adding powdered sugar in portions, grind and knead until a homogeneous stable viscous plastic mass is formed. desired consistency.

Our icing is ready for making cornet jigging jewelry.

Note. For jigging with a cornet, the mass is made more liquid, and for sculpting with hands, it is thicker, easily kneaded by fingers.

When sculpting with your hands, icing can be dusted with powdered sugar.

How to work with icing:

1. Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring pages as templates.

2. Enclose drawn paper template under a plastic film or put it in a plastic "file" (a thin transparent bag for documents). It uses the property of polyethylene that it does not stick to anything. Products can stick “tightly” to tracing paper, parchment or waxed paper, especially if the icing mass is too liquid.

For better subsequent sticking of icing products, a thin layer is applied to the plastic film olive oil(it is non-drying, i.e. non-polymerizing). Sunflower oil is highly undesirable (!), because. upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during long-term drying of large parts.

3. Freshly prepared protein drawing mass (icing) is placed in a cornet with a suitable nozzle or in a plastic bag with a cut corner (for example, in a document file). The mass should be prepared every time in the amount needed now for work. Storing the mass may cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and carefully grinding again.

The icing mass should not be too liquid - so that it does not blur and lose its shape during jigging, and not too thick - so that it is squeezed out of the cornet without undue effort and does not tear during jigging.

4. Squeeze out the icing onto the plastic film along the pattern placed under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

Aising can be deposited directly on the surface of a ready-made (baked and cooled down) sufficiently dry confectionery product made from dough (gingerbread, including glazed, shortbread), as well as chocolate and other things that can be stored outside the refrigerator.

5. A film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 ° C) for 1-2-3 days until the mass is completely dry.

Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for an ordinary small flower. Large parts can dry up to 5-6 days. To speed up drying, the products can be placed in a warm, dry place with a temperature not exceeding +40°C.

If you want to get a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in the spread of an open book, etc.

6. Dried icing jewelry is carefully removed from the substrate.

For the manufacture of large volumetric icing jewelry, individual parts are made for them according to the drawings, which, after complete drying, are glued into a single product.

Ice jewelry should not be stored in the refrigerator, because. after being in the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.

Aising ("Royal Icing") is a sugar-protein drawing mass, which is used to make voluminous jewelry. confectionery. This mass can be white or colored when food coloring is added to it.

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

Aising - protein drawing mass.

The correct consistency of icing for jigging with a cornet.

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

USEFUL NOTE. It is the property of the applied layer of sunflower oil to polymerize by combining with atmospheric oxygen and harden into an impermeable insoluble film that is used during impregnation sunflower oil new wooden kitchen boards, which makes the impregnated boards non-hygroscopic, easy to clean and practically eternal. For impregnation with oil, new boards are allowed to dry additionally in a dry room, then generously lubricated on all sides with sunflower oil, which can be warmed up, allow the oil to soak for 1 hour, then generously lubricate again and leave for 3-4 days for final drying.

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

The easiest recipe for decorating any pastry, including homemade cakes. This design is especially relevant in the preparation of a cake for a wedding, anniversary.

Ingredients:

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

Cooking process:

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

Multi-colored convex figures from icing

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

Ingredients:

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

Cooking process:

1. Pour the protein into a bowl clean without traces of water and fat.
2. Lightly beat it with a whisk.
3. Gradually pour in the powdered sugar. You may need more or less than the recipe says, depending on the size of the egg.
4. Pour in the lemon juice at the end (strain it) and mix until the mass thickens and acquires a snow-white color.
5. Then divide the mixture into several containers and add a few drops of food coloring of the chosen color to each. If you want to use masses of different colors in one decoration, you cannot apply icing on top of each other. We must first wait until the first layer has completely dried, and then apply the next one.
6. We transfer the mass into a pastry bag with the narrowest nozzle.
7. Organize the shape for drawing: for a convex decoration, take something cylindrical (a plastic cup, a bottle) and wrap it in cling film.
8. Apply any pattern to the film and leave to air dry for a minimum of 12 hours or more depending on the thickness of the icing lines.

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

Flexible icing decoration

The design of the side surfaces of the cake or the creation of intricate figures suggests that the icing must be sufficiently plastic, viscous, not crumble during assembly. To create such drawing mass a more complex formula is used.

Ingredients:

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

Cooking process:

1. Beat the tylose together with water with a mixer.
2. Add powder, then starch, proteins and at the end syrup. Stir before adding each new component.
3. Whisk all ingredients together for 4 minutes.
4. Keep out of the air icing unless you are going to use it right away.
5. The resulting plastic mass can be used to make flexible lace: a silicone mold with recesses for lace is slightly smeared with odorless oil, icing is laid out, the excess is scraped off with a scraper or just a wide knife. Then the forms are left in the air to solidify at least overnight.
6. The laces are not crumbling, plastic and can be laid out on the side surfaces of the cake on sticky icing or jam, and flowers can also be formed from such laces.

Aising with glycerin

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

Ingredients:

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

Cooking process:

1. In a bowl, mix lemon juice and egg whites. Rip them white.
2. In 5 approaches, you need to introduce powder, which is previously sifted through a very fine sieve.
3. At the end, pour in a portion of glycerin and mix by hand with a whisk.
4. Powders must be introduced as much as the further use of icing requires. So, to create an openwork composition, the consistency of the mass should be thick enough, if you plan to fill the cake completely, you can make it liquidish.
5. Food coloring can be added to the mass if desired to give the desired shade.

Working with icing requires care, clean fat-free dishes for kneading the protein mass and some devices: a cornet, a confectionery syringe, a scraper, food film. From the first time it can be difficult to achieve the desired consistency of the mass. However, after a few “trainings”, you will be able to decorate your homemade cake in a royal way and surprise guests with the skill of decorating confectionery.

Video gallery

Aising or Royal icing is a sugar icing that decorates desserts and pastries. No wonder this icing is called royal: a coating with this name should not be prepared simply. Rather, preparing sugar mixture very easy, but you need to get used to it, learn to feel its consistency so that the decoration is perfect. But what magical drawings can be created using icing: lines on gingerbread, color fill, New Year's inscriptions, and even voluminous figures are made from thick icing to decorate the cake. The liquid mixture hardens quite quickly and very original and voluminous decorations are obtained, which are perfectly kept on pastries and crunch when biting. This recipe contains best advice for the production of a stable and tasty drawing mixture, but first of all we will prepare icing for gingerbread.

For cooking icing sugar need raw egg white. And if you want to cook icing at home and not get infected with salmonellosis, you should be very careful in choosing and processing eggs, since the protein is used in its raw form. First of all, it is better to use purchased products, with labeling - eggs from a poultry farm undergo sanitary checks, so the likelihood of infection is extremely small. You can play it safe a little and treat the shell with a brush in water mixed with vinegar or soap. It is better to wash them immediately after purchase, and only then store them in the refrigerator. Salmonella lives in the shell, and only after a long period of storage infects the inside of the egg. Be sure to take fresh eggs, and never buy a product with a broken shell. Many argue that salmonella cannot be in quail eggs. Like it or not - it is not known, the question is rather sensitive and there are a lot of controversial opinions regarding salmonella and raw eggs. And if you are afraid in principle to use crude protein, then you can replace it with dry albumin - the protein that is used in Food Industry. You can buy it in confectionery stores in your city or in online stores.

The icing recipe is based on high-quality powdered sugar, so we put aside granulated sugar and coffee grinders, and go to the store. We use the best powder, we are interested in the premium class. Citric acid is an essential ingredient, it is needed in order for the icing to acquire a snow-white hue, and it also neutralizes the sweetness of the glaze and gives it a pleasant sourness. If it is not added, then the glaze will be grayish. By the way, you can replace citric acid with a couple of drops of freshly squeezed juice. In addition, various flavors (vanilla, coffee, chocolate, citrus oils) and colorants are often added to the glaze. How to make beautiful and stable icing at home? There are two ways to knead icing: manually and with a mixer. The first option is convenient for a small amount of gingerbread products. With a mixer, it is better to beat a large amount of glaze for decorating gingerbread, it will be difficult to knead with your hands. Before work, you need to make sure that all tools are clean, it is better to degrease them. I offer a detailed step by step recipe icing for painting gingerbread, accompanied by photographs. I hope that thanks to these recommendations, you will succeed in icing the first time!

Ingredients:

• 250 g of powdered sugar;
• 1/4 tsp citric acid;
• 5 proteins quail eggs(or 1 protein chicken egg);
• flavoring to taste;
• boiled water.

Icing recipe for painting gingerbread.

1. Powdered sugar must be very fine! So we take a premium class, not a home-made one. It is advisable to sift the powder through a fine sieve to get rid of random lumps. Add citric acid to the powder.

AT original recipe cream of tartar is used, but citric acid perfectly replaces it.

2. Carefully separate the proteins from the yolks, or take albumin - dry protein. You can buy it in sports nutrition departments or in candy store. True, in this case, more liquid is required.

3. Add proteins to the powder.

4. Mix everything with a spoon.

5. Beat with a mixer at minimum speed for 2-4 minutes.

6. Then we achieve a thick consistency at high speeds of the mixer. In total, it takes 5-7 minutes to whip the icing.

7. The mass should become shiny, silky and thick enough. There is very little liquid component in the glaze, it quickly weathers and dries up. Therefore, carefully use a spoon to level the mass.

8. If we make the decoration later, then we store the mass in the refrigerator under cling film(can be stored in an airtight container for up to 2 weeks). At this stage, it is already possible to color the icing with food coloring (there are special ones for icing on sale). This mixture is suitable for gluing parts if you need to assemble Gingerbread house, or to create voluminous jewelry.

9. To decorate the gingerbread, you will need small disposable bags with clasps, they are convenient to open and close. We also take a flavoring agent at will (you can vanilla extract or crystal vanillin, but be careful: add it in a minimal amount so that the icing does not turn yellow when it dries. You can take special food flavors). You will also need dyes for color drawings and water. Better stock up on bags. Additionally, you will need toothpicks, cotton swabs, napkins and scissors.

10. You can decorate immediately after cooking. And if the mass is from the refrigerator, as in the photo, it will be thickened. It happens that the mass will be covered with a small sugar crust. It's okay, you just need to add quite a bit of water and knead the icing again. But it is better to process the icing not all at once, but in parts, as needed. If the mixture turns out to be liquid, you can always add thick glaze.

11. Dilute thick icing with a few drops of water and knead well. Add 1-3 drops at a time, mix and check the consistency.

12. When the mass is no longer so thick, we draw a spoon over it and detect it for 15 seconds.

13. If the trail is gone, you're done. If not, dilute a little more, knead and repeat the test. And if the trace disappears faster, then add a little thick icing blank.

14. Icing reaches for a spoon - this is the right consistency. It is better to start working with it immediately after preparation, otherwise it will be more difficult to apply an even pattern later.

15. We fill the bags, work in small portions. Aising that is not currently in use must be covered with a damp towel, otherwise it will dry out and wind. It is better to immediately sort the whole mass into bags. At the bag with which we will work, we cut off a corner a little. The icing, when pressed, should stretch with a thin thread and not be torn.

16. And here is the gingerbread recipe that we decorate. Icing will go not only for Christmas gingerbread, valentine cookies, birthday cakes, March 8th, etc. are very beautiful. So, we decorate gingerbread. The lines stretch and then lay down. If you draw a line straight across the gingerbread, it will be crooked, so it's best to lay it on top. It is recommended to practice first to eliminate curved lines on ready-made gingerbread. If in some place the icing has not broken, then we correct it with a toothpick. The decoration is applied to the cooled gingerbread cookies. It will take from 30 minutes to 2 hours for the icing to completely harden, depending on the thickness of the lines. To make the dried glaze shine, the gingerbread cookies are placed under an incandescent lamp or dried with a hairdryer, but this is not at all necessary. Do not cover drying gingerbread cookies or put them in the refrigerator. Finished glaze comes out firm and crispy. You need to eat such gingerbread within 2-3 weeks.

Icing is a mixture for making decorations for confectionery, as well as for drawing patterns on gingerbread and cookies. In the classic version, icing is made from protein and powdered sugar with the addition of lemon juice. Such a mixture is used most often for drawing or creating fragile patterns. More complex combinations are used to make flexible icing or sweet "lace".

We will consider both options for preparing icing in our recipes.

Icing for cookies - a recipe for cooking at home

• protein of one egg;
• lemon juice - 5-10 ml;
• powdered sugar - 150-160 g;
• food coloring (if desired)

For icing, we will use raw egg white. Therefore, before breaking an egg, wash the shell well with soap. After separating the protein from the yolk, place it in a bowl, add lemon juice and stir until smooth with a fork or whisk, but do not beat. We are not faced with the task of obtaining an airy protein mass, otherwise the icing will be saturated with air bubbles, which will adversely affect its quality.

Add icing sugar to the mixture of egg white and lemon juice and mix well. If there is a need to get multi-colored icing, then we divide the white mass into right amount parts, add food coloring to each and mix until an even color is obtained.

Now we lay out the mixture in pastry bags and start drawing.

The prepared mixture pure form used to draw dots, stripes and patterns. If you want to fill the surface of the cookies with icing, then first we draw a contour with it, and then we dilute a small portion of it with a few drops of boiled water to get a mixture that spreads over the surface without difficulty. We fill it with certain outlined parts of the cookies and let it dry completely.

From such icing, you can also make various three-dimensional figures or patterns and then apply them to decorate cakes. To do this, we use printed stencils, putting them in a stationery file, on which we draw patterns, repeating their contours on the stencil, and then carefully remove them after complete drying.

You can also make incredibly spectacular icing balls. To do this, apply the mixture on the oiled surface of an inflated balloon of the desired size, let it dry completely, and then gently deflate the balloon and remove it from the resulting icing sphere.

How to make flexible icing at home with your own hands?

Making flexible icing at home will require a special mat, some skill in handling it, and a few less common components that can be ordered from specialized online stores.

• corn or potato starch - 20 g;
• fructose - 20 g;
• citrus pectin - 1 teaspoon;
• invert syrup - 1 teaspoon;
• food glycerin - 1 teaspoon;
• polysorbate-80 (E433) - 2-3 drops;
• white dye - titanium dioxide (E171) - 0.25 tsp;
• water - 50 ml.

Initially, we combine starch, fructose, pectin, white dye and mix well. Fifty milliliters of water room temperature pour into a bowl, pour the dry base into it, stir and let stand for thirty minutes. After the time has elapsed, mix the mass, add to it invert syrup and stir again. In a tablespoon we combine food glycerin and polysorbate-80, pour into a common container and mix again.

We spread the resulting mixture on a mat for flexible icing and send it to an oven preheated to one hundred degrees for ten minutes. Then we remove the mat, let it cool for ten minutes and carefully remove the resulting flexible pattern, carefully separating it gradually from the mat.

The resulting flexible icing can be used to decorate cakes, layered on top of fondant or frosting, or shaped into desired decorations.

Flexible icing or, as it is also called, Sugarvale, can be prepared from a ready-made mixture, which is commercially available in specialized stores, but the cost of such decoration is much higher than that prepared from a self-made mixture.

Now you know what icing is and how to cook it at home. A little patience, endurance and, of course, desire and your products, decorated with cooked icing, will be simply irresistible.

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Of the many ways to decorate desserts, icing is the most sophisticated and can transform any confectionery. For beginners, this method will seem complicated, but using the master class proposed below, for sure everything will work out perfectly.

Decorating desserts with icing is, of course, not for beginners, but there is nothing complicated in the recipes below - a little practice - and you will have a delicious decoration for homemade treats. The following is a master class on creating butterflies and flowers. We will also show you how to decorate cookies with snowflakes.

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