This year I decided to decorate my loved ones glaze on proteins. Honestly, Ilya Nikolayevich and I are embarrassed by the use of raw protein, so we decided on this icing only when dad brought home village eggs. If this also confuses you, then we have ... This glaze on proteins is good for everyone: it looks beautiful (without the addition of dyes, a snow-white color is obtained), behaves great when applied to gingerbread and cookies and dries quickly. And this frosting is beautiful even without dyes, it makes gingerbread cookies and cookies very festive.

I took the proportions from a friend of the pastry chef Elena Tsoi, but I reduced the amount of ingredients by half and the glaze was enough for 5 trays gingerbread cookie.

Ingredients:

• 1 egg white
• 150-200 grams of powdered sugar (it is better to have one hundred grams of powder in stock)
• 1 tsp lemon juice

Sift the icing sugar into a deep bowl, pour in the protein and lemon juice. Stir vigorously with a spoon, spatula, or small whisk (do not whisk). The glaze will become stringy and shiny. If the protein was large and the glaze spreads, then you need to add more powdered sugar, and if it is too thick, then pour in a little lemon juice.

Put the icing in a pastry bag or bag, if desired, you can use a nozzle with a narrow 1-2 mm hole for a beautiful and thin line. But if you can't find it, then just cut off the little end of the bag or bag.

Everyone asks me how I paint with icing on gingerbread, so I made a small video for you.

Decorate cookies or gingerbread with the resulting glaze, let the glaze dry for 30 minutes. In a container or bag with glaze, it can be stored for a couple of weeks for sure, it just didn't last longer, everything was eaten.

Enjoy your meal!

The gingerbread icing is a wonderful addition to their incredibly delicious taste. The treat is very tasty, but cooking at home has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get on your table a portion of mouth-watering, delicious glazed gingerbread cookies, which can also be effectively served with tea.

You will find the baking recipe in my other articles on the site, because this time I decided to pay attention to the preparation of glaze.

General cooking principles

The consistency of the gingerbread icing should be neither thick nor liquid. Only in this case will the mass gain a foothold on the gingerbread. The dough will be covered with a tasty treat and will not run off the surface of the treat.

A thick glaze mixture will need to be diluted with a few drops of warm liquid. To dilute the liquid flavor mixture for decorating baked goods, you need sugar. powder.

The component is prepared from regular sugar or sugar. sand. To get sah. powder is worth using a coffee grinder.

For this purpose, lemon juice is used. This component is capable of replacing water.

It has a great effect on the taste of the glaze. Sweet gingerbread cookies need lemon juice. Chicken. eggs help the mass of glaze to become dense in composition, but also soft.

Chicken. the yolks need to be added to the mixture so that it turns yellow in color. Dry baked goods in the oven.

In this case, the temperature should be about 100 grams. This method is also able to protect the body from harmful Salmonella.

Even a child can make glaze. In order to replace the colored glaze with a bright shade, there is another secret: you need to introduce food. dyes.

In this case, the product will have a colorful appearance. St.l. raspberry jam will contribute to the red shade of the glaze as well as a pleasant aroma.

The orange tint is able to give the mass of turmeric powder.

Glaze is applied to the surface of the dough with a large amount, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from the pharmacy, but my advice to you is to remove the needle.

Well, it's time to learn how to prepare the glaze for delicious homemade baked goods.

Glazed with chocolate sour cream

Delicious sugar glaze is prepared from a minimum set of components, the recipe for how to prepare it is presented a little below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

1. Grind sour cream with sugar. I put the mass on a small fire. It is necessary to make sure that the sugar crystals dissolve completely.
2. The glaze never ceases to interfere. I add grated chocolate to the mass. I keep it on low heat so that the mass becomes homogeneous. I take it off the heat and wait until the mixture becomes thick.
3. I dip the treat in the icing and put it on the dish. Serving to the table, but it is important to wait for the sugar icing to dry completely. Try other types of icing.

Sugar white glaze

Powdered sugar icing is very popular with housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

1. I pour the juice into a bowl, then add the protein.
2. Beat the mass, add powdered sugar, which must be sieved first.
3. I interfere so that the sugar mass of proteins thickens. It should not drip off the whisk.
4. I pour a mass of glaze into an airtight container.
5. I add 2 drops of lemon juice before applying to the gingerbread.
6. It should be applied using a polyethylene bag.
7. You need to put it in a bag, make a hole about 1 cm and cover the treat.

After waiting for the sugar icing to dry, you can serve a treat to delicious tea. If you want to apply drawings, you can take toothpicks and apply lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with special decor.

Sugar glaze made of chocolate

Components:

195 gr. white chocolate; 70 gr. coconut shavings; 40 ml of chilled milk; 160 g sah. powder.

Cooking algorithm:

1. I chop the chocolate into small pieces. I put it in a bowl and heat it with a water bath.
2. Pour the icing sugar into a bowl, pour in half the specified amount of milk and mix well.
3. I add the dissolved chocolate to the liquid composition, mix the glaze so that it becomes homogeneous in composition.
4. I add the milk that remains after the first batch.
5. Beat up a lot of icing using a mixer and decorate the gingerbread cookies with a sugar mixture that includes sah. powder, the specified amount of white chocolate, sprinkle with coconut on top of the decor.

Homemade sugar glazing on chicken proteins

Protein icing is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even young children are able to complete a culinary business successfully.

They will help mom, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr. sah. powder.

The protein glaze will be ready in 10 minutes.

Cooking algorithm:

1. I take chickens. proteins that should be cooled in advance. I stir with a fork with lemon juice.
2. I add powdered sugar into a mixture of proteins. If there is no sah at home. powder, just take sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It should not flow over the rim. Sakh. the powder will help to ensure that the mass becomes homogeneous.
4. I put the icing in a container with a sealed lid and send it to a cold place. Before using the mixture, you should dilute it with lemon juice. The icing should be applied to the baked goods.

Sugar White Fudge Glaze

This frosting recipe is perfect for garnishing gingerbread.

It is customary to cook them for Christmas, it must be said that the white curls of icing perfectly complement the ginger dough.

Components:

2 pcs. chickens. eggs; 15 gr. tangerine peels; 300 gr. sugar.

To make the icing you will need to spend 20 minutes of your time.

Cooking algorithm:

1. Chicken. eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. In the opposite case, everything will have to be redone, since the mass will not churn.
2. I add sugar to the grinder, it should turn out to be sugar. powder. Be sure to sift with the kitchen. sieves. If there is no such tool at home, you can take a thin gauze. This procedure is very important, because the glaze must be uniform in composition.
3. I interrupt the chickens. protein and powdered sugar together to get a stable mix of homogeneous foam. I add the tangerine zest and mix well.
4. I put the icing on the surface of the gingerbread, so that the fudge has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with gingerbread flavor.

Colored glaze for baking painting

The fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend solely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

1. Sakh. I mix powder and protein together using a simple fork or spoon. The mass should be thick in composition. It is not difficult to check this, it is worth holding an Art. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of drops of boiled water, but cooled down beforehand.
2. I spread the mass on small plates. I add food. dye in each of them and mix.
3. I fill a bag of cellophane with glaze, cut off a corner and make a painting. If there is no special at hand. Dyes should be taken the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Delicious glaze, ideal for thick gingerbread.

It will slick the edges nicely, making the treat even more appetizing.

Components:

1 tbsp. sugar; half st. water.

Cooking algorithm:

1. Pour water into a saucepan and add sugar. I interfere to completely dissolve the grains.
2. I cook the glaze, stir it until big bubbles appear.
3. I remove the mass from the heat and let it cool down. Only then do I introduce almond, vanilla or any other flavoring. No clear instructions are given here.
4. It is worth lubricating the treat with a silicone brush. I put it on the wire rack so that the excess glaze drips. Better to put parchment under the bottom.

Lemon glaze

A very interesting creamy glaze that has a slight acidity, and not a sugary-sweet taste. This frosting seems to be sugar free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare lemon creamy glaze for 1.5 hours.

Cooking algorithm:

1. Sl. I take out the oil (low fat content) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be stirred first at low speed, and then accelerate the revs.
2. The creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
3. I put it on gingerbread.

Chocolate glaze with butter

The creamy chocolate frosting can be used on gingerbread, cake layers, or as a fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. Make sure of this from your own experience.

Components:

40 gr. cocoa powder; 70 ml of plain water; 10 gr. sl. oils; 150 gr. Sahara.

The glaze will be ready in 20 minutes.

Cooking algorithm:

1. I mix sugar with cocoa powder using a coffee grinder.
2. I send it to boil on fire. Sl. I heat the oil using a microwave.
3. I pour boiling water over the components of the dry composition and make a good batch.
4. I enter sl. butter.
5. Let the mixture stand for 40 minutes. I put on treats. This must be done carefully so as not to spoil the appearance of the tea delicacy.

This concludes the article. I hope that you will find the perfect recipes for delicious glaze for yourself and please your loved ones with magnificent gingerbread cookies with beautiful decor.

I wish you success in the kitchen!

My video recipe

Protein icing is used to cover Easter cakes, cakes, muffins, gingerbread, cookies and is one of the most affordable and simple home-baked decors. However, without knowing some of the intricacies of preparing such a glaze, the result can upset its incorrect texture and spoil the appearance of the dessert.

How to make a protein glaze?

The ideal protein glaze easily adheres to the surface of the decorated product, dries quickly and transforms the dessert, giving it not only an effective appearance, but also an additional taste.

1. The proteins must be separated carefully so that not a drop of the yolk gets into the protein mass.
2. Sweetening the whites when whipping is preferably fine powdered sugar, discarding sugar, which dissolves for a long time and as a result, the glaze may include grains and will not be smooth.
3. If you want to make a simple glaze from proteins and sugar, the latter must be ground in a coffee grinder.
4. There are a number of different ways to improve the texture, appearance and taste of the glaze, for which the protein base is supplemented with gelatin, starch, sugar syrup, cocoa powder, flavors or colors.

Protein icing for cake

The right protein frosting can be used for simple cake decorating. It is applied using a pastry bag with special attachments, forming patterns to your taste. To succeed, the glaze must be properly prepared and have a relatively dense but pliable texture, which is achieved by the correct proportions of the components and the execution of the recipe.

Ingredients:

• protein - 2 pcs.;
• icing sugar - 200 g;
• lemon juice or citric acid - 1 tbsp spoon or 1 pinch.

Preparation

1. Whisk the whites in a clean, dry bowl with a mixer until dense peaks are obtained.
2. Add lemon, gradually in portions powdered sugar, whipping.
3. Once the desired texture is achieved, the icing made from proteins and powdered sugar is used to decorate a cake or other dessert and cannot be stored for a long time.

How to make protein icing for Easter cake?

Thick protein icing for Easter cake, with sugar or powdered sugar - the most popular decor for Easter baked goods. The coating can be classic white or acquire an additional color scheme by adding food coloring to the finished glaze. Be sure to add citric acid or citrus juice, which will not only give the coating a pleasant sourness and shine, but also make the white color brighter.

Ingredients:

• protein - 2 pcs.;
• icing sugar - 2 tbsp. heaped spoons;
• lemon juice - 1 tbsp the spoon.

Preparation

1. Beat the protein with a mixer until foam forms.
2. Add lemon juice and powdered sugar.
3. Continue whisking the ingredients for about 10 minutes.
4. Protein Easter glaze will be ready after acquiring a thick, practically non-flowing texture.

Protein glaze with gelatin

Protein glaze with protein gelatin is a great choice for decorating cakes or any homemade baked goods. Such decor, after complete hardening, does not crumble when cutting, does not crumble, does not stick and gives sweet dishes an elegant appetizing appearance. It is important in the cooking process to achieve complete dissolution of the sugar crystals.

Ingredients:

• water - 6 tbsp. spoons;
• proteins - 2 pcs.;
• granulated sugar - 1 glass;
• gelatin - 1 tsp;
• lemon juice - 2-3 drops.

Preparation

1. Mix gelatin with two tablespoons of water, leave to swell.
2. The rest of the water is combined in a saucepan with sugar and boiled with stirring until the sugar dissolves.
3. Remove the syrup from the heat, add the soaked gelatin to the container, stir until it completely dissolves.
4. Beat the whites and add syrup with gelatin, beat at high mixer speeds for about 5 minutes.
5. Add lemon juice, stir again with a mixer for 30 seconds.
6. The protein jelly glaze is applied immediately to chilled baked goods.

Protein icing for gingerbread - recipe

Protein is prepared with a larger portion of powdered sugar, which makes it very dense and thick. It can be used to paint products or cover their surfaces. It is more convenient to apply the glaze with a pastry bag. To fill the surface, the thick glaze is diluted with water to the desired texture. If desired, the protein mass can be tinted with gel food dyes.

Ingredients:

• protein - 1 pc .;
• icing sugar - 200 g;
• starch - 1 tsp;
• lemon juice - 0.5 tsp.

Preparation

1. The protein is mixed with powdered sugar.
2. Add starch and lemon juice, mix again.
3. Beat the mixture for 3-5 minutes.
4. The finished thick protein glaze is left under a damp towel for 20 minutes to release air bubbles.

Protein Custard Glaze

The prepared protein glaze in a water bath will appeal to those who prefer to subject eggs to at least minimal heat treatment. In this case, heating is carried out up to 60 degrees, ensuring the desired safety of the coating. The advantage of this method is the lower amount of added sugar.

Ingredients:

• protein - 1 pc .;
• icing sugar - 100 g;
• lemon juice - 1 tsp.

Preparation

1. Pour icing sugar into a bowl, pour the protein and mix with a mixer.
2. Place the container in a water bath and beat the contents, continuing heating, until the glaze acquires a temperature of 58-60 degrees.
3. The finished protein glaze is supplemented with lemon juice and whipped a little more.

Protein glaze with syrup

The prepared protein glaze turns out to be thick, plastic and is suitable for decorating the surface of a cake, cupcakes, pastries, and other desserts. Unlike other varieties, such glaze does not completely freeze, remains soft, but at the same time keeps its shape perfectly.

Ingredients:

• protein - 2 pcs.;
• granulated sugar - 250 g;
• water - 120 ml;
• lemon juice - 2 tsp;
• salt - 1 pinch.

Preparation

1. Combine water, granulated sugar and lemon juice in a saucepan, heat with stirring to a boil and boil the syrup until it thickens or a successful test on a soft ball, placing a drop in cold water.
2. Whisk the whites with a pinch of salt at the same time for 4 minutes.
3. When the syrup is ready, pour it into the proteins in a thin stream, continuing to beat until the glaze has completely cooled.
4. The finished protein glaze is thick and adheres well to the corollas.

Protein icing for cookies

Protein or gingerbread can be classic white or prepared with the addition of food gel colors. Unlike the coating for Easter cakes, this type of glaze does not require intensive and prolonged beating. Thickness is achieved through an impressive portion of added powdered sugar.

Ingredients:

• protein - 1 pc .;
• icing sugar - 200-250 g;
• lemon juice - 0.5 tsp;
• food colorings.

Preparation

1. Fresh chicken protein is placed in a bowl.
2. Gradually add powdered sugar sifted through a fine sieve, stirring the mass with a whisk and trying to break up the lumps.
3. Lemon juice is added, the mixture is stirred again.
4. If necessary, divide the glaze into portions and tint each one in the desired color.

Protein glaze with lemon

Protein glaze is a recipe that can be performed not only with lemon juice, but also added to the composition of a little grated finely zest. This addition to any dessert will give it additional flavor notes and a pleasant citrus aroma. The amount of powder can be adjusted according to the desired sweetness and thickness of the glaze.

Ingredients:

• protein - 1 pc .;
• icing sugar - 150 g;
• lemon juice - 1 tbsp the spoon;
• lemon zest - 1 tsp.

Preparation

1. The zest is removed from the lemon, only its yellow part with the help of the finest grater.
2. Whisk the protein until stiff peaks.
3. Add powdered sugar in portions while continuing to beat.
4. Mix lemon juice and zest into the finished thick glaze, drive the mass in again for a minute.
5. The glaze is applied as directed without delay.

Protein glaze with starch

The egg white glaze adheres perfectly to the surface of the dessert, it turns out thick and is easy to apply with a brush or a pastry bag. You can use potato or corn starch. Additionally, starch can be sprinkled on the surface of the product to be coated, which will ensure a better glaze application.

Ingredients:

• protein - 1 pc .;
• icing sugar - 150 g;
• lemon juice - 1 tsp;
• starch - 1 tsp.

Preparation

1. Beat the protein with a mixer at high speed.
2. After the base has acquired a thick, foamy structure, powdered sugar with starch is gradually added.
3. Pour lemon juice into the glaze, beat the mixture for another minute.
4. The resulting glaze is used as directed immediately.

Glaze on dry protein

The preparation of protein glaze can be carried out on dry protein albumin or albufix. The advantage of the method is complete safety and no risk of salmonella contamination. If the proportions are observed, a glaze of medium density and density is obtained. If necessary, add more powdered sugar or dilute the glaze with a little water, if it is thick.

Ingredients:

• dry protein - 5 g;
• water - 35 ml;
• icing sugar - 165 g;
• citric acid - 1 pinch.

Preparation

1. Dry egg white is poured with water. mix and leave on the table for about 30 minutes.
2. Filter the dissolved protein through a fine sieve.
3. Add lemon, powdered sugar to the solution and stir with a whisk until smooth.
4. Check the texture of the glaze and apply it as directed.

Protein and honey glaze

You can fulfill the recipe for protein glaze with the addition of honey, which will effectively replace powdered sugar. A prerequisite for a high-quality result is the naturalness of the honey used, which, ideally, should be liquid. So that the glaze hardens well and quickly. after covering the dessert, it is placed in an oven preheated to 100 degrees for 7 minutes.

Ingredients:

• protein - 1 pc .;
• honey - 30-35 g.

Preparation

1. Beat the whites until dense foam.
2. Add honey, continue beating the glaze until a thick and dense texture is obtained.
3. Apply honey-protein glaze with a brush, after which the dessert is additionally dried in the oven.

Protein icing with cocoa

It turns out not as sweet as classical counterparts and acquires, due to the addition of cocoa to the composition, a chocolate taste and a pleasant original color. The amount of additive can be adjusted at your discretion, but remember that increasing or decreasing the portion of cocoa powder will change the thickness and texture of the glaze.

Sweet, shiny, glossy - it's all glaze. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, paint on gingerbread and cookies, pour the tops of muffins, etc.

Glaze is not only beautiful, but also useful. Thanks to it, the baked goods remain fresh longer. Plus, making this cupcake decoration is very easy and not expensive. From products only sugar and water are required. This is for the simplest glaze. But there are many recipes for this decoration, sometimes it seems that as many confectioners are in the world, there are so many recipes, and 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, baking will always be beautiful, aromatic and effective.

Consistency

The glaze should be neither too thick nor too runny. Like sour cream. Then it will be well applied to the product, quickly set and will not drip. If you followed the recipe, and the frosting turned out to be too thin, add a spoonful of powdered sugar, and if it came out too thick, add a teaspoon of hot water.

Different goals

Pour the tops of cupcakes or donuts with liquid icing. The icing consistency of 20% 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 with another. A brush will help with this.

Powder

It must be ground very thoroughly. Right in a few minutes. And when you open the lid of the grinder, a "sugar smoke" should come from the powder. Yes, and of course, the best powder is made with your own hands, and not purchased. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

They are often used as a substitute for water when making icings. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a 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 acquires a rich taste and a soft, dense texture. Protein icing is often used for Easter cakes or pattern painting. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although this is often not mentioned in recipes.

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

With butter

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

Secret:If the cake is greased with a thin layer of jam before glazing, then the glaze will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food colors to the glaze, with them the color turns out to be bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food colors from a sachet, but you can put in the glaze and natural coloring products. For example, a spoonful of raspberry jam - you get a red color and a magical raspberry flavor. A pinch of turmeric and a piece of butter will give you an intense orange hue.

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

How to apply?

The liquid icing for cakes and muffins is applied with a brush. It can be applied in several layers. The painting glaze is applied using a pastry syringe. By the way, you can also use a regular disposable syringe.

Simple glaze

200 g icing sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on low heat.

Step 2. Cook, stirring occasionally, until the frosting is smooth. About 5-7 minutes.

Step 3.Pour gingerbread or buns with hot icing.

Egg yolk frosting

5 yolks

1.5 cups icing 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 the previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or cookies with icing, dry in the oven at a temperature of approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp rum

1 tbsp. l. hot water

Step 1.Sift the icing sugar.

Step 2. Add water and rum and grind very thoroughly. Cover muffins or brownies.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g icing sugar

Step 1.Break the chocolate into pieces, add hot water to it and heat until the chocolate is dissolved.

Step 2.Then put softened butter and icing sugar and grind into a homogeneous glaze.

Protein glaze

Good for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1.Beat the egg white until stiff.

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

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

Butterscotch icing

200 g hard butterscotch

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.

Soon the wonderful Christian holiday Easter and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to paint Easter eggs using paints or other products. There is still a lot of work. But today I want to propose to focus on one topic only. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to make the icing for the cake. As it turned out, there are a lot of such cooking recipes and you can easily get lost in them, because even the glaze can be different, and how many related problems can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what to do if you want colored icing or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make icing for cake - the easiest recipe without eggs

The simplest and most popular icing for cake is white sugar icing made from powdered. Contrasting with the ruddy Easter cake, it looks very beautiful, and tastes great complements it. Personally, since childhood, I liked pieces of cake with icing, if it fell off, I didn't want to eat such cake anymore. Glaze is an indispensable element of Easter cake, without it I can hardly imagine this pastry.

For icing you will need:

• icing sugar - 100 grams,
• hot milk - a few tablespoons.

Preparation:

This is the most basic recipe for making icing sugar. A minimum of ingredients are used here and it is suitable for those who doubt their abilities and have never prepared icing for cake before.

The basis of this glaze is powdered sugar. And I propose to grind it yourself in a coffee grinder, in order to personally make sure that there will be no lumps and the glaze will turn out to be smooth and uniform.

Pour the icing sugar into a deep bowl. Heat half a cup of milk and add a tablespoon of milk to the powder and stir until the lumps disappear.

Stir in stages. They poured a spoon, interfered, realized that the powder was not all soaked, added another spoon. This way you won't overflow the milk and don't need to add powder. It may turn out that there is no more ready-made powder left. Why risk spoiling the glaze in vain.

The glaze of the desired consistency will stretch well and fit into the plate like a snake, and then slowly spread. It looks like high-quality condensed milk, maybe a little thicker.

To apply icing to a small cake, you can simply dip it with the top into a plate of icing.

Large cakes can be spread with a spatula or spoon. Be sure to let the icing drip beautifully on the sides of the cake.

Now you can put dried fruits, candied fruits and nuts on the glaze. Can be sprinkled with multi-colored pastry sprinkles. Let the glaze harden and the beautiful cake decoration is ready.

Protein icing for Easter cake

The icing for cake made from proteins and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the icing base will be very finely ground powdered sugar. The smaller the better. And we will knead it on egg whites, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For protein glaze you will need:

• icing sugar - 200 grams,
• egg white - 1 pc,
• lemon juice - 1 teaspoon.

Preparation:

1. Wash the raw egg well with baking soda. Then break up and separate the white from the yolk. Place the egg whites in a bowl, where it will be convenient to beat the icing.

2. Grind the sugar into a powder, for example with a coffee grinder. Then sift the powder through a sieve to avoid any large particles or lumps. They will not make the glaze so smooth and smooth, and large sugar particles will prevent it from thickening. Add some, a third or a quarter, of the powder to the bowl of protein.

3. Beat the powder with the egg white with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the icing. If there is no fresh lemon, then you can make a citric acid solution. Beat on until strong peaks.

5. The protein icing for the Easter cake should be thick and smooth, spreading very slightly when you water or spread the cake on it.

The protein glaze is ready, you can spread it on the cake and sprinkle with dried fruits and nuts. As long as the glaze is not frozen, they will stick well and will not peel off.

Glaze for cakes on gelatin - how to make it not sprinkled

White glossy and elegant sugar glaze can be not only pure powder or eggs, but also with gelatin. Thanks to this ingredient, the glaze becomes less brittle and, when finished, does not crumble on the kulich at the moment when the cake is cut with a knife. It hardens very beautifully, has a wonderful and sweet taste, and holds well on cakes. What you need on the holy holiday of Easter.

For cooking you will need:

• sugar - 1 glass
• gelatin - 1 teaspoon
• water - 6 tablespoons.

Preparation:

1. In a small cup, combine a teaspoon of gelatin and two tablespoons of water. Stir well and leave for a few minutes to swell the gelatin.

2. Put sugar in a small saucepan and add 4 tablespoons of water. Stir and put on low heat. Heat to dissolve the sugar.

3. As soon as the syrup boils, remove it from the heat, let it cool slightly and put the swollen gelatin in it. Stir until the lumps of gelatin are completely dissolved. In warm syrup, it should dissolve without a trace.

4. Pour the gelatin syrup into a convenient container and beat with a mixer until the frosting is white and thick.

You can already spread the thick and elastic icing for cakes. The longer it stands and cools, the thicker it will become. The finished glaze will not harden, as for example glaze on whites, it will remain a little soft and therefore will not break and crumble.

Feel free to decorate the cakes with such glaze, then cut into even pieces, the glaze on gelatin will perfectly keep its shape and appearance. No cracks or chipped pieces. Perfect beauty.

Non-crumbling chocolate icing on gelatin

The chocolate glaze prepared according to this recipe holds its shape just as well as the sugar glaze on gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it firm enough to stay beautiful and smooth under all conditions. It is made from cocoa powder and cream, so it tastes just fine, like milk chocolate loved by many.

You will need:

• cocoa powder - 65 gr,
• cream 30% - 100 ml,
• water - 175 ml,
• sugar - 150 gr,
• gelatin - 10 gr.

Preparation:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Stir the gelatin with water in a small cup and leave to swell.

2. In a separate small saucepan, combine the sugar, water and cream. And put it on fire.

3. While stirring, bring this mixture to a boil. But do not boil too much, it should just start to boil. In this case, the sugar should completely dissolve.

4. Once boiled, put the cocoa powder in a saucepan. It must be sifted through a sieve so that no lumps come across. Lumps will not dissolve well and may remain in the finished glaze.

5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and put it in the still hot swollen gelatin.

6. Stir the gelatin into the hot chocolate thoroughly. All lumps should disperse. If you cannot stir them completely, then you can strain the glaze through a sieve.

7. In order for the glaze to thicken to the desired consistency and be applied to the cake, it must cool down to about 35 degrees. Then it will slowly spread and leave beautiful streaks on the sides of the cake.

The chocolate icing for the cake is ready. It will look very nice if sprinkled with coconut on a cake covered with such glaze.

Happy Holidays!

Glaze pink on beet juice

I want to recommend this recipe for those who want to make icing for Easter cake, but leave it in the usual white color, and add variety and colors. In this case, it is not a food coloring in the form of a powder that is used, but a natural one, which means that it is more useful and suitable even for young children. Who doesn't want to cook such a bright and healthy Easter cake for Easter?

You will need:

• icing sugar - 200 grams,
• egg white - 1 pc,
• beets - 1 pc. small,
• lemon juice - 1 tablespoon.

Preparation:

1. In a large bowl, separate the white from the yolk. Try to break it so that not a single drop of yolk gets into. Beat it with a whisk until it foams and turns a little white.

2. Now add the icing sugar gradually. Sift it through a sieve, and rub any lumps that come across with a spoon.

3. Add a third of a pound first and stir it with the protein until the lumps disappear. Then put the next part and so gradually stir in the whole.

4. When the protein with powder turns into a thick paste, add lemon juice. Stir further until all the juice is dissolved in the glaze.

5. Peel and grate small beets.

6. Place the shredded beets in a bag of several layers of cheesecloth and squeeze the juice into a small cup.

7. Now add the resulting beetroot juice to the icing, a teaspoon at a time and stir. Depending on how intense you want the color, add as many spoons as possible. But I do not recommend that you put too much, you may get too pronounced beet taste.

8. The finished pink cake frosting will be thick and glossy. When covering the pastry, it will harden and remain in a beautiful hat.

In the same way, you can prepare icing for Easter cake and other flowers. Carrot juice will give orange color, spinach juice will give green color, and blue will come from red cabbage. Try it and you will be able to decorate your Easter cake.

Homemade caramel icing for Easter cake

And for dessert, if I may say so in this article, a real caramel icing. I bet that not many people prepare such a glaze for cakes, and in my opinion, it’s in vain. Her taste is simply deliciously sweet, which is simply impossible to come off. It is especially good if you are cooking cakes that are not too sweet, then it will create the necessary balance of tastes.

For the preparation of such glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such glaze does not crumble or crumble from the cake, perfectly keeps its shape and does not dry out. True, quite a bit sticky. But this, as you know, is so that the expression "lick your fingers" turned into a literal one.

This is where I will probably end our little excursion into the variety of glaze recipes, until you feel dizzy.

Until next time and don't forget to share recipes!