"The final touch ... a stroke ... an artist ... a canvas ..." Yes, painting, like poetry, is beautiful. And if a painter never knows exactly what the final touch of his painting will be, then a pastry artist always imagines what exactly he will create. And in his "art" very often the final touch is the icing, which is used to cover cakes, cookies, muffins, pastries and gingerbread.

And here it is for us, culinary artists - the very place to unfold in all our creative power. After all, the glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. You can also make the glaze white, colored or transparent, sour or sweet, shiny or matte. And all the pastries with glaze are not only especially tasty, but also especially elegant. And that's why people came up with a lot of all kinds of recipes for sugar glaze. Here are just a few of them.

Vanilla glaze

The recipe for the most traditional version of sugar glaze, not counting its "royal" performance. Suitable for absolutely any baking and even for Easter cakes.

Ingredients:

• Milk (teaspoon)
• Salt (pinch)
• Butter (teaspoon)
• Vanilla

Preparation:

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

Custard glaze

This glaze is made on the basis of sugar and egg white. It turns out to be dazzling white, smooth and shiny. It is applied to cooled baked goods, on which the custard glaze dries quickly.

Ingredients:

• Sugar (glass)
• Egg whites (4 pcs.)

Preparation:

We will organize a water bath. Pour the proteins into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we listen to the glaze from the fire and continue to beat for another five to seven minutes

Caramel glaze

A recipe for an unusually tasty icing based on brown sugar and powdered sugar. It resembles caramel in appearance and taste.

Ingredients:

• Brown sugar (half a glass)
• Powdered sugar (glass)
• Butter (2 tablespoons)
• Milk (3 tbsp. L.)
• Vanilla

Preparation:

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

Lemon glaze

This glaze has a characteristic lemon flavor. Her recipe has many advantages over others, as this glaze gives the finished baked goods a spicy sourness.

Ingredients:

• Powdered sugar (3 cups)
• Butter (100 g)
• Lemon juice (2 tablespoons)

Preparation:

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

Orange glaze

This liquid frosting is made with orange juice and powdered sugar. It turns out that it is soft orange in color, it spreads over the baking itself, soaks it and hardens in a thin layer.

Ingredients:

• Powdered sugar (incomplete glass)
• Orange juice (3-4 tablespoons)

Preparation:

We squeeze the juice ourselves (packaged will not work). Pour the juice into a saucepan and gradually add the icing sugar to it. That's right (powder juice, not vice versa!). Mix the powder with orange juice, adding it to the desired consistency. The orange frosting should be a little runny so it can easily spread over the baked goods.

Creamy glaze

This is a recipe for a frosting that is neither too hard nor too soft for any baked item. In addition, it is convenient to tint it.

Ingredients:

• Powdered sugar (2 cups)
• Heavy cream (half a glass)
• Vanilla

Preparation:

Pour the cream into a saucepan, put the butter there and heat everything over medium heat until the butter melts. Then pour the icing sugar into the hot cream, add the vanillin and beat everything with a mixer. Beat until the glaze is completely cooled and the desired consistency (thick and homogeneous).

Professional colored glaze

This glaze is used by professional pastry chefs. When solidified, it becomes hard and perfectly retains any bright colors. Great for icing cookies and painting on cakes and muffins.

Ingredients:

• Powdered sugar (glass)
• Milk (2 teaspoons)
• Sugar syrup (2 teaspoons)
• Almond extract (quarter teaspoon)
• Food colorings

Preparation:

Mix the powdered sugar with milk until it becomes a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and begin to beat until the glaze is shiny and smooth. Put the icing on the cups and add the desired dye to each cup. The more dye we put, the richer and brighter the color will turn out. To glaze a cookie, dip it in colored glaze or spread it with a brush. For drawing, put the icing in a pastry syringe and apply colored drawings to the cake or cookies.

Gingerbread icing

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

Ingredients:

• Granulated sugar (glass)
• Water (half glass)

Preparation:

Pour the water into a saucepan, dissolve the sugar in it, bring to a boil and boil, removing the foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the glaze and add the flavors (vanilla, almond, rum). We cool it until it is still quite hot: the finger suffers, but it is very hot. Let's start glazing. On large gingerbread cookies and gingerbreads, apply the glaze with a brush. We simply immerse the small gingerbread cookies in the syrup, mix and carefully remove with a slotted spoon. We spread the gingerbread cookies on the wire rack so that the excess syrup flows, and the remaining one solidifies, turning into a gingerbread icing.

Coffee glaze

This is a sugar glaze recipe that claims to be elegant. The taste of the coffee, the aroma of the coffee, the color of the coffee, and as a result, the finished baked goods are elegance itself.

Ingredients:

• Powdered sugar (2 cups)
• Strong coffee (3 tablespoons)
• Butter (tablespoon)

Preparation:

We brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. Cool the coffee. Let the oil melt a little so that it becomes soft. We mix butter with powdered sugar and coffee until smooth.

Chocolate glaze

This is just one recipe for chocolate icing. In fact, there are a lot more of them, but this one perfectly matches the concept of "icing".

Ingredients:

• Powdered sugar (2 cups)
• Milk (4 tbsp. L.)
• Cocoa powder (2 tbsp. L.)
• Butter (1 tablespoon)
• Vanillin

Preparation:

Add powdered sugar, cocoa and vanillin to soft butter. Grind well and gradually add milk, stirring until smooth.

Yolk glaze

Not a very common recipe for making icing sugar. All somehow from proteins, yes from proteins. Shouldn't we try to use the yolks as well?

Ingredients:

• Powdered sugar (half glass)
• Sugar (half a glass)
• Egg yolks (2 pcs.)
• Water (2 tbsp. L.)

Preparation:

Pour the yolks into a saucepan, pour the icing sugar there and beat until foam appears. Mix sugar and water in another saucepan and cook the syrup (cook until sample per thread). Cool the finished syrup to a warm state and gradually add whipped yolks into it. The finished glaze cannot be stored. It cures very quickly and must therefore be used immediately.

These are the different recipes for making icing sugar, which will be the final touch of your pastry creation. Dare, invent, try, create!

Discussion 6

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It is done very quickly, looks great without dyes. It's just hard for you to spread it out, tk. I do it by eye. I make icing without egg white in water, I am paranoid about raw eggs, but instead of water, you can add any fruit or berry juice. The glaze dries quickly, but if you want to present or transport cookies with it to someone, i.e. pack in something, let it dry for a cookie for 8-10 hours.

I give you an approximate ratio of products for icing, therefore I advise you to take them with a small margin. For about 3 trays of cookies:

• 150 gr icing sugar
• about 2 tsp lemon juice (Lemon and orange juice do not give color, but they do give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
• 1 tbsp cold boiled water (more or less water may be needed, therefore it's better to add it a little bit)
• dyes at will (I used gel dyes, which I have been working with for a long time)

Pour icing sugar into a deep bowl and add juice.

Now we add a little water at a time (the photo shows that I immediately add a tablespoon, but you do it a little bit, because the sugar powder is pretty expensive, and I take it from a friend at 5 kg, so I don’t count it.) and mix everything very well. It is important to have patience and mix the liquid into the sugar well. Add more water or powdered sugar if necessary.

You should get a viscous mass, not too thick and not liquid, without lumps of powder. How I check the readiness of the glaze: I add a little glaze with a teaspoon and drip onto a clean, dry and even surface. If the drop holds and does not spread in all directions at once, then it is of the desired consistency.

The frosting dries quickly, so it's best to use a little bit to decorate the cookies. And in a slightly dried glaze, simply add a few drops of juice or water and stir.

Before the new year, Ilya Nikolayevich and I cooked more than one hundred gingerbread cookies and decorated them. And I was often asked what we use for decorating with glaze. Disposable pastry bags cost a lot, as does the parchment paper from which glaze bags are made. We use regular packages

for food products.

Below we will show you how we do it.

We take a regular package, but they are of two types, ours had a tail along the seam, which I cut off at the corner that I wanted to use, without touching the seam itself, so that there were no holes.

Put the icing in a bag, no more than a tablespoon. Better to put it in the corner that we will use.

We collect all the icing in the corner with our hands.

Cut off the small tip with scissors, it is better to first cut off the smallest tip and check if this glaze line thickness is sufficient for you.

I'm right-handed, so I take the icing bag in my right hand, squeeze it and start squeezing the icing onto the cookies. If the glaze is thick enough, you won't need to squeeze it out. You define the drawing yourself. If using dyes, spread the icing over several cups and color the contents of each in the desired color.
If you don't have cookie cutters to cut out different shapes from the dough, you can use a glass or stack and cut out circles with them, which you can then decorate like Christmas balls or snowflakes.

The glaze dries quickly, but if you want to present or transport cookies with it to someone, i.e. pack in something, let it dry for a cookie for 8-10 hours.

Sugar glaze... Sugar frosting is one of the most successful finishing touches of almost any confectionery (especially sweet pastries), which, in the absence of such a glaze, often have an unfinished appearance. It is very simple to prepare icing, and it is not difficult to apply it to baked goods either - this is what distinguishes it from all kinds of creams. If the frosting is prepared correctly, then it will ideally lie on the confectionery and set quickly. And in order for it to grab even faster, it is recommended to cool it first.

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

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

It will not hurt all hostesses, without exception, to know that you should not use aluminum dishes for making sugar glaze. Sugar icing, which is planned to decorate biscuits, cakes, tarts or pastries, can be considered a success if it turns out to be not too liquid and at the same time not particularly thick. If you need to glue the products together, it makes sense to prepare a thick icing, and if it is prepared in order to pour it on muffins or donuts, it may well be thin.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

22 Mar 2018 Nov.

Content

Confectionery products are often decorated with edible decorative elements: cream, chocolate molds, jellied fruits or berries, icing. The latter is covered with muffins, cakes, Easter cakes, pastries, cookies, drawing complex patterns that dry quickly after application. The glaze is made in different colors using food colors, natural juices, chocolate, etc. Such decoration adheres very well to the surface of confectionery products, improving its appearance.

Powdered Sugar Frosting Recipes

At home, this confectionery semi-finished product is prepared from simple ingredients mixed with a mixer, whisk or fork: powder, water or chicken eggs with milk, flavoring, dye. The latter are often played by bright fruit, berry juices, chocolate, caramel. All components are mixed, brought to a homogeneous state. The readiness of the liquid mass for use is determined by the appearance of a glossy shine, thickening. The viscous glaze is then applied to the confection.

Egg white custard

• Time: 20-30 minutes.
• Difficulty: easy.

Make a quick and easy icing with icing sugar to decorate cakes, muffins. The resulting confectionery semi-finished product has a soft, delicate consistency, white glossy color. So that the mass hardens better and faster, does not spread, does not lose its shape, apply it to baked goods that have cooled to room temperature. You can quickly dry the glaze using a convection oven, setting the temperature to 80–90 ° C, humidity to 0%, and the timer to 8–10 minutes.

Ingredients:

• chicken egg - 130 g (3 pcs.);
• granulated sugar - 6 tsp

Cooking method:

1. Grind the sugar with a mortar and pestle or an electric coffee grinder.
2. Break the eggs, separate the whites from the yolks.
3. Beat the egg whites until firm foam, heating over a water bath.
4. Add chopped sugar gradually.
5. Beat until the mixture acquires a glossy shine.

From the yolk

• Time: 50-60 minutes.
• Calorie content of the dish: 411 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

A very tasty option for icing with powdered sugar, which hardens quickly after being applied to baked goods. Confectionery semi-finished product does not require additional drying and does not crack as it dries, retaining its glossy shine. The resulting glaze consistency can be adjusted to suit your needs by adding water to make the mixture thinner or powdered sugar to thicken.

Ingredients:

• icing sugar - 50 g;
• granulated sugar - 5 tbsp. l .;
• chicken egg - 3 pcs.

Cooking method:

1. Add 3-4 tbsp to the sugar. l. boiled water, mix thoroughly. Heat on the stove with a small fire.
2. Break the eggs, separate the yolks. Beat with a whisk or mixer until foam appears.
3. Slowly add the powder without stopping whipping the yolks.
4. Cool the thick sugar syrup to 60–70 ° C. Pour over the whipped yolks.
5. Stir the mass until a homogeneous consistency is obtained.
6. Decorate the icing on the pastry until it has completely cooled to room temperature.

No eggs on the water

• Time: 10-15 minutes.
• Calorie content of the dish: 497 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

It is very easy to prepare icing from icing sugar and water. It is great for decorating simple culinary products like cookies, cakes, small cakes. Remember that such a semi-finished product quickly hardens after kneading, so you should use it right away. Also, the mass is an excellent basis for flavored or tinted glaze, since it does not have its own pronounced taste, smell.

Ingredients:

• distilled water - 2 tbsp. l .;
• powder - 200 g;
• lemon - 1 pc.

Cooking method:

1. Cut lemon in half, squeeze 2 tbsp. l. juice through a sieve to avoid pulp and seeds getting into the glaze.
2. Mix the juice, prepared water.
3. Gradually add water and lemon juice to the icing sugar, stirring constantly.
4. Continue mixing until a homogeneous, viscous, glossy mass is obtained.

With added milk

• Time: 20 minutes.
• Calorie content of the dish: 439 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Delicate and soft icing made from powdered sugar and milk is perfect for decorating muffins, biscuit cakes, pastries. The semi-finished product has a thick consistency that holds its shape well and can be used to apply complex patterns. Such glaze is painted on baked goods using a pastry bag, plastic bag or medical syringe.

Ingredients:

• granulated sugar - 180 g;
• milk 3.2% - 4 tbsp. l.

Cooking method:

1. Grind the granulated sugar using a mortar and pestle or coffee grinder.
2. Heat the milk.
3. Add milk gradually to the sugar, stirring constantly. Knead the mass until a homogeneous thick consistency is obtained.

Vanilla

• Time: 40-50 minutes.
• Calorie content of the dish: 463 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Make a delicate vanilla-scented frosting. Such a mass does not completely freeze, but it does not spread either, remaining thick. Great for decorating or filling cakes, pastries, sponge cakes. Can serve as a good base for colored glaze. To make the semi-finished product freeze completely, add 1 tsp during cooking. lemon juice.

Ingredients:

• butter - 50 g;
• powder - 150 g;
• milk - 2 tbsp. l .;
• vanillin - ½ tsp

Cooking method:

1. Combine milk, butter. Heat over a water bath, stirring constantly.
2. Add sugar, vanillin.
3. Beat with a mixer until you get a homogeneous thick mass without lumps.
4. Cool to 50-60 ° C before use.

• Time: 50-60 minutes.
• Calorie content of the dish: 451 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: medium.

Delicate brown caramel icing goes well with gingerbread cookies, shortbread cookies, biscuit cakes. Due to the presence of fatty butter, the mass comes out thick, viscous. You can check the readiness of the semi-finished product by dropping a small amount on a flat surface. The drop should keep its shape well, spreading very slowly, smoothly.

Ingredients:

• brown sugar - 5 tbsp l .;
• icing sugar - 150 g;
• butter - 50 g;
• cream 50% - 3 tbsp. l.

Cooking method:

1. Combine cream and butter in a low saucepan or ladle. Melt over a water bath.
2. Stirring constantly, add brown sugar, half of the powder.
3. When the mass is smooth, add the rest of the powder.
4. Remove the pan from heat. Stir the mixture while it cools to 40-50 ° C.

Creamy

• Time: 40 minutes.
• Calorie content of the dish: 408 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Prepare a delicate, glossy frosting with a scent of fresh cream. It has a thick, dense consistency, pure silvery-white color. The semi-finished product keeps its shape well, but does not freeze completely. The mass is great for applying complex patterns to the surface of cakes, pastries using a culinary bag, a simple medical syringe without a needle.

Ingredients:

• cream 50% - 50 ml;
• butter - 10 g;
• icing sugar - 200 g;

Cooking method:

1. Boil the cream over low heat.
2. Add butter, stir.
3. Add the icing sugar gradually, stirring slowly until it thickens.
4. Allow the resulting mixture to cool slightly before use.

Lemon

• Time: 50 minutes.
• Calorie content of the dish: 429 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Delicious lemon icing is perfect for decorating pastries made with sweet shortcrust pastry. Remember that citric acid is responsible for the quick hardening of the semi-finished product. For a brighter, richer flavor, add a small amount of lemon extract while whisking. It will give the finished product a pleasant citrus scent.

Ingredients:

• lemon - 1 pc.;
• granulated sugar - 200 g;
• butter - 50 g.

Cooking method:

1. Rinse the lemon, cut in half. Squeeze all the juice through a colander or sieve.
2. Melt the butter.
3. Mix all ingredients. Whisk with a submersible mixer or whisk for 5-10 minutes.

• Time: 50-60 minutes.
• Calorie content of the dish: 401 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Thick chocolate icing will be a great decoration for a birthday cake, muffins, buttercream eclairs. Too much chocolate, cream and butter can make the semi-finished product too runny. To make it thick, gooey, gradually add a little more powdered sugar while whisking until the texture of the glaze becomes denser.

Ingredients:

• bitter chocolate - 100 g;
• butter - 50 g;
• cream 50% - 4 tbsp. l .;
• icing sugar - 300 g;
• cocoa powder - 2 tsp

Cooking method:

1. Break a bar of chocolate into small pieces, melt in a water bath.
2. Boil the cream, add butter, pour in the liquid chocolate.
3. Add powdered sugar, cocoa powder.
4. Beat the mixture for 5-10 minutes until a thick, glossy, dark brown cream is obtained.

Rainbow

• Time: 40 minutes.
• Calorie content of the dish: 384 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Make a very nice frosting that combines all the colors of the rainbow. This semi-finished product can be used to decorate wonderful cakes or pastries for fun children's parties, birthdays, etc. Remember not to stir the glaze for a long time after adding the dyes, otherwise the colors may mix completely. When decorating a confectionery, the glossy mass will itself disperse in bright colored blots.

Ingredients:

• food colors (red, orange, yellow, green, light blue, blue, purple) - 1 drop each;
• icing sugar - 300 g;
• white chocolate - 100 g;
• instant gelatin - 15 g.

Cooking method:

1. Pour gelatin with water, leave to swell.
2. Melt the white chocolate in a water bath.
3. Add powdered sugar to the chocolate, beat with a mixer.
4. After the glaze has cooled, add the swollen gelatin, continuing to beat the mass.
5. Add one drop of all dyes using a medical pipette.
6. Let the paint run a little. Stir the mixture clockwise or counterclockwise once.

On the water to decorate gingerbread

• Time: 15 minutes.
• Calorie content of the dish: 511 kcal / 100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Make a fragrant, thick almond frosting. It is perfect for decorating gingerbread, fastening the cakes of a gingerbread house. The mass is very dense, forms beautiful large smudges on the sides of the baked goods. Remember that 1 drop of food flavoring is for 3-4 kg of finished product. Add it very carefully so that the aroma of the decoration does not overwhelm the taste of the finished baked goods.

Ingredients:

• distilled water - 3 tbsp. l .;
• almond flavoring - 1 drop;
• icing sugar - 350 g;
• lemon - 1 pc.

Cooking method:

1. Rinse the lemon, cut in half, squeeze through a fine sieve 2 tbsp. l. juice.
2. Combine lemon juice and water and add 1 small drop of almond food flavor using a medical dropper.
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Discuss

Powdered sugar icing - step-by-step recipes for cooking in milk, lemon juice or water with a photo

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

The resulting mass will allow you to draw the most real masterpieces on your own dessert. Ingredients: 260 g of icing sugar, any food coloring, the protein of one egg.

1. The powder is sifted through the finest sieve or gauze. There should be no lumps in it.
2. Protein is added to the sweet mass. The ingredients are kneaded until smooth. You will get a thick frosting.
3. You can immediately draw on her gingerbread.

If desired, the resulting mass is divided into parts, each of which is painted in a certain color. Thus, it will turn out to make bright color drawings.

White fondant for gingerbread

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

1. The proteins are carefully separated from the eggs. Not a drop of protein should get into them.
2. Sugar is turned into powder with the help of a coffee grinder. Next, the mass is sifted through a thin gauze.
3. With the resulting powder, proteins are well interrupted.
4. The crushed powder is mixed into the foam. The ingredients are mixed well again.

To get beautiful and neat gingerbread with icing, you need to use a pastry bag with the thinnest nozzle for decoration.

Color mixture for decoration

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

1. Powder must be sieved. It is worth taking the smallest sieve for this.
2. Lemon juice is added to the sugar mass. Whisk the mixture well.
3. The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

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

Protein glaze

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

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

You can paint gingerbread with such fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decorating various pastries - cakes, gingerbread, muffins. Ingredients: 2 large tablespoons of freshly squeezed lemon juice, 3 tablespoons of powdered sugar, half a packet of quality butter.

1. Liquid butter combines with powder. The products are well ground until smooth.
2. Fruit juice is introduced into the resulting mass.
3. The components are rubbed again.

Citric acid can be used instead of fresh juice. ½ small. tablespoons of the product is diluted with 50 ml of water.

Cocoa chocolate icing

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

1. The powder must first be sifted well. If you do not take care of this preparation, the icing will turn out with sloppy, unappetizing lumps. They will greatly spoil the appearance of sweets.
2. For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
3. The sugar product combines with the rest of the bulk components - cocoa and potato starch.
4. Next, water is added to the mass. It is very important to use ice water. It is advisable to pre-hold it in the freezer for a few minutes.
5. After adding water, all components are intensively rubbed. The process continues until the glaze is uniform.

Correctly prepared masses should turn out shiny glossy. You can put it on gingerbread right away. It must be remembered that chocolate icing hardens a little longer than, for example, protein glaze.

With added rum

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

1. The water is poured into a small saucepan or ladle and brought to a boil again.
2. While the liquid is heating, you need to sift the icing sugar well through the finest sieve. Next, freshly boiled water is poured to it. The components are thoroughly and intensively mixed.
3. When the resulting mixture cools a little, not cold rum is poured into it.
4. You need to continue mixing the components until smooth.

When the fondant has completely cooled down, you can decorate the finished gingerbread with it, drawing original patterns. The discussed glaze will help you complete even the most complex drawings.

Egg-free recipe

This lean glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant mouth-watering aroma, vanilla concentrate can be added to such a fondant. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. tablespoons of freshly squeezed lemon juice.

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

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

Icing

This coating option should be chosen for large "plump" gingerbread. It will flow beautifully over the items, hardening in large mouth-watering drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

1. Water is heated in an iron container. And sand (sugar) pours out on her.
2. The mass is cooked until the sweet grains completely dissolve, and large bubbles appear on the surface.
3. The mixture is removed from the heat and left to cool. Any flavor can be added to the finished product. For example, almond works well.

Small gingerbreads are dipped in the glaze entirely (using a slotted spoon), and large ones are decorated with a silicone brush.