Sweet, shiny and aromatic sugar glaze is a confectionery semi-finished product for covering confectionery products. Chocolate, sugar, vanilla, milk, caramel, lemon glaze - any sweet tooth can choose a sweet coating for desserts and pastries to their liking.

Chocolate glaze - how to make a glitter coating?

Confectioners love chocolate icing for its versatility and excellent taste. Chocolate icing can be used to cover not only cookies and gingerbreads, but also everyone's favorite chocolate cakes.

Confectioners advise using classic dark chocolate or cocoa for making treats. Choose a quality product over a herbal substitute. The second option is difficult to process and threatens not to melt in a water bath at all.

For cooking, you need the following ingredients:

• 125 grams of powdered sugar;
• half a glass of milk with a fat content of 3.2%;
• 70 grams of cocoa;
• butter 5 grams;
• vanillin extract.

Heat the milk without boiling. Take powdered sugar and mix it with cocoa, then pour in the milk and stir the mixture well so that no lumps appear. Then add the oil and vanilla extract. Continue rubbing the frosting until a shiny mass appears. The chocolate fudge is ready!

Expert opinion

Anastasia Titova

Confectioner

Tip: The chocolate mixture hardens quickly. After cooking, it must be applied to the confectionery. Due to the rather rare consistency, the mixture can be applied to the product without special confectionery devices.

Icing sugar - cooking process

New Year's holidays are just around the corner. So, it's time to please your loved ones with delicious homemade cakes. Icing sugar is commonly used to coat cookies, gingerbread and muffins. Its preparation does not require special skills from the culinary specialist. It is only necessary to carefully observe the technological process of preparing a sweet treat.

Simple sugar glaze recipe

This uncomplicated recipe is suitable for pouring even hot gingerbread and cookies. To prepare it, take 200 grams of powdered sugar and 5 tablespoons of milk (you can also use plain water). Bring the milk to a boil, remove it from the heat and start sifting the icing sugar through a sieve, kneading the sweet mass with a spoon. Beat the icing with a mixer and let cool. Standing a little, the mass will thicken. This is the perfect coating recipe for freshly cooked, hot desserts.

Traditional recipe for icing sugar

The classic recipe for the presented coating is ideal for New Year's gingerbread. To make the icing, you need the following ingredients: a cup of sugar, ½ cup of water, and lemon juice to taste. Pour sugar into a non-stick pot and cover with water. Stir the icing constantly until the sugar is completely dissolved. Remember to skim off the foam and continue cooking the mixture until it thickens. Pour in lemon juice 5 minutes before the end. Let the sweet mixture solidify by placing it in a cold place. The resulting sugar coating is used for glazing cakes, pastries and decorating gingerbread.

Protein icing sugar

Take 4 egg whites, lemon juice to taste, a glass of powder and color. Separate the white from the yolk and beat it with a mixer. Add half of the icing sugar to the mass and start kneading. Add lemon juice while whisking. Start gradually adding the rest of the icing sugar to the mixture. You can add food coloring to add color to the glaze, if desired. The glaze hardens quickly, so after cooking it must be immediately applied to the confection.

Remember that you can control the consistency of the icing yourself. For example, for homemade baking, liquid icing is ideal. To cover the cakes and muffins, it is worth preparing a thick treat, since it will be easier to carry out culinary manipulations with it. Now you know how to make the perfect icing for baking at home!

Recipe for making aromatic vanilla glaze

Vanilla glaze is loved by many sweet tooths for its rich and "deep" aroma. The sweet mixture can be used to glaze Easter cakes, cakes, donuts and muffins. It all depends on how much liquid you want to add to the frosting. Imagine! Substitute your favorite condensed milk for milk and cream. We are sure that such a recipe will delight the sweet tooth!

To make vanilla glaze at home, you will need:

• a cup of powder;
• a couple of tablespoons of milk;
• 3 teaspoons of condensed milk;
• salt at discretion
• a teaspoon of melted butter;
• vanilla extract.

Melt the butter and leave to cool. Pour milk, condensed milk, a pinch of salt and vanilla extract into a deep bowl. Mix the ingredients and sift into the icing sugar. Beat the mixture thoroughly with a mixer. At the exit, the glaze comes out quite thick. You can dilute it with milk, bringing it to the desired consistency.

Expert opinion

Anastasia Titova

Confectioner

Pastry chef's tip: Add a teaspoon of melted gelatin to the vanilla glaze to give it a shine.

Caramel icing - from childhood

If you still haven't decided how to decorate your freshly made confection, then take note of the recipe for caramel icing. The coating will decorate any dessert - from a classic cake to Easter cakes. The confectionery coating is very easy to make, you will need: 150 grams of milk, 100 grams of brown sugar, 40 grams of butter, and 1/2 cup of powdered sugar.

Cooking steps:

1. Mash butter with a fork, put it on fire.
2. Add milk and brown sugar to melted butter. Knead the mass until a homogeneous consistency is obtained.
3. Cook the mixture for 2-3 minutes, stirring constantly with a wooden spoon.
4. Remove the prepared mass from the heat, and pour the icing sugar into it.
5. Beat the frosting with a whisk.

Well, the dessert is ready. If desired, flavor enhancers can be added to the mass. For example, vanillin. Dessert for sweets is ready!

The classic custard recipe

If you adhere to the correct cooking technology, then the custard glaze will delight you with its appearance. At the end of cooking, it comes out shiny and white. It should be applied exclusively to cooled baked goods, after which it cools down rather quickly.

Ingredients:

• 250 grams of sugar.
• 4 squirrels.

Place a glass bowl in a water bath. Pour in the prepared whites and a glass of sugar, and begin to beat the mixture until smooth. Remove the bowl from the water bath and taste the icing. If there is no sugar crunch in the mass, the glaze is ready. If there are sugar inclusions, continue whisking.

Rich and vibrant colored glaze

Ideal glaze for original decoration of confectionery products. After final hardening, it becomes hard and perfectly retains bright colors. Great for decorating cakes, cookies, gingerbread and muffins.

Ingredients:

• a cup of powdered sugar.
• 20 grams of milk.
• 20 grams of sugar syrup.
• Choice of half a spoonful of syrup.
• Food coloring to choose from.

Pour milk and powder into a bowl, mixing until smooth. Add syrup and selected flavor to the resulting mass. Begin to beat with a mixer until you get a hard glaze. Divide the mass into bowls and add the required amount of dye. To glaze the cookies, it is enough to dip the treat in the coating. To decorate cakes and muffins, you should draw the colored icing into a pastry syringe.

Glazing is the final stage in the preparation of any dessert. We hope our recipes will complement the pastry with a special taste, giving it an appetizing appearance!

Now the cookies are on the way, and the buns are asking for from the oven, but still something is missing. We need a final finishing touch. And if you are not just a culinary specialist, but also an artist at heart, our master class "How to make icing sugar" will be very useful. And when the gingerbread cookies are covered with sweet sugar stains under your hands, and the cakes are decorated with snow-white glossy "caps" of glaze, you will feel a little bit like magicians.

Custard icing

Ingredients:

• sugar - 1 tbsp.;
• egg whites - 4 pcs.

Preparation

Beat the whites in a water bath together with sugar for about 5 minutes. Then we will work the same amount of whisk, but without heating. Fill the cooled baked goods with icing. It dries quickly, becomes smooth and shiny.

How to make caramel icing sugar?

Ingredients:

• powdered sugar - 1 tbsp.;
• brown sugar - 0.5 tbsp.;
• butter - 2 tbsp. spoons;
• milk - 3 tbsp. spoons;
• vanilla - 1 pinch.

Preparation

Melt the butter in a small saucepan, add the milk and dissolve the sugar. Let the mixture boil and keep it on fire for 1 minute. Remove from heat, add half of the powdered sugar and beat until cool. Then add vanilla, the remaining powder, beat everything again and apply to gingerbread or cookies. The finished glaze tastes very much like caramel.

Gingerbread Icing Recipe

Ingredients:

• sugar - 1 tbsp.;
• water - 0.5 tbsp.

Preparation

Dissolve the sugar in water and bring the syrup to a boil. We are waiting for large transparent bubbles to appear on the surface (the temperature reaches 110 degrees). Remove the syrup from heat and let cool slightly. Large with a brush. Small ones can be completely immersed in syrup, and then laid out on a wire rack - the excess will drain, and the gingerbreads will be covered with delicious translucent sugar stains.

Gingerbread house sugar icing

Ingredients:

• egg white - 2 pcs.;
• powdered sugar - 80 g.

Preparation

Beat the egg whites until firm peaks, then gradually add the icing sugar. With such glaze, you can both glue the parts together and decorate it. And so that the glaze does not freeze too quickly, add a drop of lemon juice.

Icing for caster sugar buns

Ingredients:

• powdered sugar - 100 g;
• starch - 1 tsp;
• cream (fat content 10%) - 4 tbsp. spoons;
• vanillin - 1 pinch.

Preparation

Mix the powdered sugar with starch and vanilla. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Knead well and immediately cover fresh buns - the cooled glaze thickens quickly.

Colored sugar icing recipe for cookies

Ingredients:

• powdered sugar - 1 tbsp.;
• milk - 2 tsp;
• sugar syrup - 2 tsp;
• almond extract - 0.25 tsp;
• food dyes.

Preparation

Such glaze is used by professional pastry chefs, however, it will not be difficult to prepare it at home. Pour milk into icing sugar and knead to a paste consistency. Add syrup and almond extract. We lay out the glaze in jars, each tint with its own color. Everything, you can create. Feel like a real artist in the kitchen, feel free to take a brush and ...

Sugar glaze for gingerbread cookies

Ingredients:

• powdered sugar - 0.5 tbsp.;
• milk - 1 tsp;
• butter - 1 tsp;
• vanilla - 1 pinch;
• salt - 1 pinch.

Preparation

Pour milk into the melted butter, add salt and powdered sugar. Knead until sour cream. If it turns out too thick, pour in a little more milk or water, you can add powdered sugar to the liquid glaze. At the end, throw in a pinch of vanilla and mix everything again. Apply the finished icing to the cookies with a brush or pastry syringe.

White sugar icing recipe

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, baked goods remain fresh longer. Plus, making this cake decoration is very easy and not expensive. Only sugar and water are required from the products. 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, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, the baked goods 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 drain. If you followed the recipe, and the icing 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

The tops of muffins or donuts are poured 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 the other. 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 go 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 substitutes 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 for drawing patterns. 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 coloring from a sachet, but you can put in the glaze and natural coloring products. For example, a spoonful of raspberry jam - both the red color will turn out, and the magical raspberry aroma. 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 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 caster sugar

3-4 tablespoons freshly squeezed orange juice

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

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

Step 3. Cover the cake or biscuits 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 to use 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.

Toffee glaze

200 g hard butterscotch

40 g butter

1/4 cup milk

1-2 tbsp. l. icing 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.

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 the result will be on your table a portion of mouth-watering, delicious glazed gingerbread, which can also be effectively served with tea.

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

General cooking principles

The consistency of the gingerbread frosting 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 delicious 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 make it sah. powder is worth using a coffee grinder.

For these purposes, 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 must be added to the mixture so that it turns yellow in color. Dry baked goods using 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 prepare the 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 color of the glaze as well as a pleasant aroma.

The orange tint is able to impart turmeric powder to the mass.

Glaze is applied to the surface of the dough with all the large amount, also 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.

Glaze 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 g 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 for the mixture to thicken.
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 first be sieved.
3. I stir, so that the sugar mass of proteins thickens. It should not run 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 for 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 a special decor.

Sugar glaze from 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. I pour the icing sugar into a bowl, pour in half the specified amount of milk and mix well.
3. I add 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 the culinary work 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, it is worth diluting it with lemon juice. The icing should be applied to the baked goods.

Sugar White Fudge Glaze

This icing 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 zest; 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. Otherwise, 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 help of kitchens. 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 create 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 fondant goes well with gingerbread flavor.

Colored glaze for painting baked goods

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 g icing 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 worthwhile to spend st.l. 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 a red or orange color.

Icing

Delicious glaze, ideal to complement 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 so that the grains are completely dissolved.
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 sourness, and not a sugary-sweet taste. It seems like this frosting is sugar free.

Components:

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

Prepare lemon cream frosting for 1.5 hours.

Cooking Algorithm:

1. Sl. I take out the oil (low fat) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be mixed 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 g 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 them to boil on the fire. Sl. I heat the oil using the 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 it 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 for yourself the perfect recipes for delicious glaze and please your loved ones with magnificent gingerbread cookies with beautiful decor.

I wish you success in the kitchen!

My video recipe

It is suitable for decorating cakes, Easter cakes, donuts or muffins.

Make a white frosting with powdered sugar, egg white, or chocolate, and a crisp white outfit is guaranteed for your sweet dish.

Consider the most common recipes for making white glaze for a wide variety of confectionery products.

White glaze - general cooking principles

Powdered sugar is always used to prepare white glaze.

It must be sifted through a fine sieve.

The whites are separated from the eggs and beat until a homogeneous white foam is obtained.

You can use granulated sugar instead of powdered sugar.

The whipped mixture is heated over low heat, stirring continuously.

Classic white frosting for cake

To prepare the glaze in the classic way, you only need water and icing sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sieved and poured into a small ladle or saucepan. The dishes are put on low heat and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, the glaze is ready.

White frosting for butter cake

If you add butter or margarine to the glaze, and replace the water with milk, it will turn out to be whiter in color and denser in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

The sifted icing sugar is transferred into a deep bowl. The milk is heated and gradually, in a small stream, is poured into a bowl of powder. In the process, the mass is stirred well. Margarine or butter is melted in a metal bowl and poured into the glaze when thickened. The resulting mixture is thoroughly kneaded until smooth.

White icing for "Chocolate" cake

You can make a frosting using white chocolate. Add vanillin and the fudge is fragrant.

Ingredients:

150 grams of white chocolate;

5 table. tablespoons of whole milk;

150 grams of butter;

Salt on the tip of a knife;

Two tables. tablespoons of sugar;

Half a teaspoon of vanillin.

Cooking method:

Break the white chocolate into cubes. Cut the butter into pieces, put in a saucepan or deep bowl and put in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then salt, granulated sugar and vanilla sugar are added, milk is poured. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, put a bowl of ready-made mixture in a container with cold water. The cooled chocolate mass is whipped for five to ten minutes with a broom, blender or mixer at a slow speed. When the frosting starts to lag behind the spoon, it's ready.

White glaze "Mint"

This type of glaze is suitable for shortbread and curd baked goods. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

Sour cream and icing sugar are mixed in a small bowl or bowl. Put on low heat and bring to a boil, stirring constantly. Cook on slow gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries out within an hour.

White icing for cake and cake

Glaze is an indispensable decoration when baking Easter cakes or raisin muffins. The salt and lemon juice will keep the icing from draining off your browned baked goods.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The protein is separated from the yolk, lemon juice is added and beat until a dense airy mass is obtained. Gradually pour in powdered sugar, continue to beat. To prevent the white glaze from forming smudges, add a little salt at the end of the beating.

Summer Kiss White Icing Cake

Who doesn't love cakes? There probably won't be any. White frosting, berries and crunchy cakes, isn't that a real treat? Make a fresh berry cake. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. Spoons of cold water;

One glass of sour milk;

Half of the teahouse tablespoons of salt;

One chicken egg.

For the cream:

400 grams of butter;

Two glasses of red currants;

Two glasses of black currant;

Two glasses of sugar.

For glaze:

300 grams of powdered sugar;

One table. a spoonful of hot water.

Cooking method:

To make a puff pastry for a cake, chop the margarine or butter with flour until smooth, gradually adding water and stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each piece, place on a baking sheet and bake in the oven. The cake is pricked on top with a fork in several places.

In order to prepare the cream, melt the butter and whisk. Grind the currants with sugar (red currants separately from black ones) and add the resulting berry syrup to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

The finished cakes are smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with cooked white icing and put in the refrigerator for three hours.

Cakes with white glaze "Royal Feast"

Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fondant, they will give the baked goods an exquisite taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half of the tea. spoons of soda;

Salt on the tip of a knife.

For glaze:

One white chocolate bar;

100 grams of walnuts.

Cooking method:

Condensed milk, two eggs are poured into a saucepan, salt and soda are added. Stir thoroughly, gradually add all the starch, pour the dough into molds, filling them by one third. They are baked in an oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. Finished cakes are covered with white icing.

Cakes with white glaze "Raspberry mystery"

Cakes are always a great way out to meet unexpected guests, just surprise old friends or come up with a treat for the festive table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of butter;

One glass of sugar;

One tea. a spoonful of soda, slaked with vinegar.

For the cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For glaze:

250 grams of powdered sugar;

50 grams of powdered milk;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Bake three biscuit cakes and cool them. To prepare the filling, gelatin is left in cold water for one hour, then dissolved in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with ready-made jelly. To prepare the glaze, powdered milk, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with glaze on top. Fresh raspberries or blackberries are laid on them.

"Oysters" with white glaze

Delicious oysters can be made from butter yeast dough. Dip them in freshly whipped icing, pat dry and enjoy a homemade baked product.

Ingredients:

1 kg of flour;

Two glasses of milk;

200 grams of butter;

8 table. tablespoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of the knife.

For filling:

300 grams of poppy;

300 grams of honey.

For glaze:

50 grams of butter;

¼ glasses of milk;

Two tables. tablespoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for butter yeast dough. When it comes up a second time, it is laid out on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers of 10x10 cm. Each of them is lubricated with melted butter. Poppy is mixed with honey and applied in a thin layer over all squares. After that, they are rolled up and placed on a greased baking sheet. After 10-15 minutes, put in a hot oven. Bake for thirty to forty minutes.

While the oysters are baking, they are busy preparing the glaze. Milk is mixed with sugar, egg and cocoa, beat and put on low heat. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and beat with butter. The glaze is ready. Remove the oysters one at a time from a baking sheet, dip the top side in the glaze and put them on a dry cutting board for now to cool the glaze. Then they are laid on a beautiful dish and served with tea.

Donuts in white glaze

Homemade deep-fried donuts, cover with snow-white icing. The secret of their preparation is that the deep fat should be heated well enough, but at the same time, the oil should not be too hot. In this case, the products will burn, and the middle will remain damp. Before dipping into fat, the product must be cleaned of flour with a soft brush so that the deep fat does not get dirty.

Ingredients:

Seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For glaze:

100 grams of granulated sugar;

120-150 grams of milk;

A packet of vanillin.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added at a time, without ceasing to interfere. In a saucepan, heat up vegetable oil, dip a spoon in it, take a little dough and dip it into boiling fat. The finished donuts are removed with a slotted spoon and laid out on parchment paper.

While the donuts are cooling, they prepare the icing. To do this, pour sugar in hot milk and stir until it dissolves completely. Then put this mixture on high heat and bring to a boil, then reduce the fire and cook the glaze until cooked. Vanillin is added a few minutes before the end of cooking. Remove the glaze from the heat and beat until a white foam forms. The consistency of the fudge should resemble sour cream. The cooled donuts are dipped in the glaze and laid out on a dish. Donuts can be sprinkled with grated chocolate before serving.

The glaze is applied to finished flour products with a culinary brush immediately after cooking, as it dries very quickly.

If the frosting is dry before you apply it to the baked goods, heat the fondant on the gas or in the microwave.

Remember that cold egg whites will beat faster than at room temperature.

If the icing does not thicken for a long time, place the dishes with it on ice cubes.

To speed up the thickening process and glaze density, use freshly squeezed lemon juice.

To avoid sticking the glaze, cook it in a non-stick cookware.

If you do not plan to treat children to cooked flour products, add a little rum to the icing.

Apply the decorative dressing to the glaze immediately before it has dried.