It can be compared with the work of artists. At the same time, the painters have no idea what the final touches of the paintings will be. But confectioners always know what they will do. As a rule, in their work, the final touch is icing, with which a variety of cakes, gingerbread, cookies, cakes and cupcakes are covered on top.

Variety of icing sugar

At this point, cooks can show all their creativity, as icing sugar can be quite varied. Common in all its types is the fact that all of it is made using sugar or powder.

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

The powder is mixed with milk until it reaches a soft paste. Then sugar syrup is added, and flavoring is also put here. After that, you can start whipping the resulting mixture. Beating is done until the icing sugar for the cake is smooth and shiny.

After obtaining the optimal result, you need to decompose the icing into small cups and add the dye of the desired color to each. A characteristic feature is that the more of the corresponding dye is put, the brighter the color of the icing on the cake will subsequently turn out. When icing cookies, for example, you need to dip them in colored icing or spread it with a small brush. In the process of drawing, sugar icing, the recipe of which was described above, is laid out in a special confectionery syringe, after which various color patterns are applied to the cake.

Gingerbreads with translucent icing and white stains are very tasty. The composition of this glaze is quite simple. This includes water and sugar. A feature of her recipe is the secret of cooking and the direct method of glazing gingerbread.

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

After cooling such a glaze, flavors should be added to it, including vanilla, almond or rum. After that, you need to cool a little more and you can start glazing. For relatively large products, icing for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, gently mixing and then removing them with a slotted spoon. After that, you need to put the gingerbread on the grate, so the excess syrup will drain and the rest will harden. This will make gingerbread frosting.

These are the various recipes for icing sugar that serve as the final beautiful touch to any confectionery creation.

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

I give you an approximate ratio of products for glaze, so I advise you to take them with a small margin. For about 3 baking sheets of cookies:

• 150 gr powdered sugar
• about 2 tsp lemon juice (Lemon and orange juice do not give color, but they give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
• 1 tbsp cold boiled water (you may need more or less water, so it's better to add it little by little)
• dyes as desired (I used gel dyes that I have been working with for a long time)

Pour powdered sugar into a deep bowl and add juice.

Now we add a little bit of water (the photo shows that I immediately add a tablespoon, but you do it a little bit, because sugar powder is quite expensive, and I take it from a friend of 5 kg, so I don’t count.) and mix everything very well. It is important to have patience and mix the liquid well with the sugar. 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 scoop 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 icing dries quickly, so it's better to use it little by little to decorate cookies. And in a slightly dried glaze, just add a few drops of juice or water and stir.

Before the New Year, Ilya Nikolayevich and I prepared hundreds of gingerbread cookies and decorated them. And I was often asked what we use to decorate with icing. Disposable piping bags cost a lot, as does the parchment paper used to make icing bags. We use regular packages

for food products.

Below we will show you how we do it.

We take an ordinary package, but they come in two types, ours had a tail along the soldering, which I cut off at the corner that I wanted to use, without touching the soldering itself, so that there were no holes.

We spread the icing in a bag, no more than a tablespoon. It is better to lay it in the corner that we will use.

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

We cut off the small tip with scissors, it is better to first cut off the smallest tip and check whether such a thickness of the glaze line is sufficient for you.

I'm right-handed, so I take the icing bag in my right hand, pinch it, and start squeezing the icing onto the cookies. If the glaze is of sufficient density, then you will not need to squeeze it out. The drawing is up to you. If you use dyes, spread the icing among several cups and color the contents of each in the desired color.
If you do not have cookie cutters to cut out different shapes from the dough, then you can use a glass or a stack and cut circles with them, which you can then decorate like Christmas balls or snowflakes.

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

Sweet, shiny and fragrant icing sugar is a semi-finished confectionery product for coating confectionery. Chocolate, sugar, vanilla, milk, caramel, lemon glaze - any sweet tooth will be able to choose a sweet coating for desserts and pastries to your taste.

Chocolate icing - how to prepare a "brilliant" coating?

Confectioners love chocolate icing for its versatility and excellent taste. Chocolate icing can cover not only cookies and gingerbread, but also your favorite chocolate cakes.

Confectioners are advised to use classic dark chocolate or cocoa for making delicacies. Choose a quality product over a plant-based substitute. The second option is difficult to process and threatens not to melt at all in a water bath.

For cooking, you will 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 milk without boiling. Take powdered sugar and mix it with cocoa, then pour in the milk and mix the mass well so that no lumps appear. Then add butter and vanilla extract. Continue to rub the icing until a shiny mass appears. Chocolate fudge is ready!

Expert opinion

Anastasia Titova

Confectioner

Tip: The chocolate mixture sets quickly. After preparation, it must be applied to the confectionery product. Due to the rather rare consistency, it is possible to apply the mixture to the product without special confectionery devices.

Icing sugar - the cooking process

New Year 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 cover cookies, gingerbread and muffins. Its preparation does not require special skills from the cook. It is only necessary to carefully observe the technological process of preparing a sweet treat.

Recipe for "simple" icing sugar

This simple recipe is suitable for pouring even hot gingerbread cookies 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 begin to sift the powdered sugar through a sieve, kneading the sweet mass with a spoon. Beat the glaze with a mixer and let it cool. After standing for a while, the mass will thicken. This is the perfect topping recipe for freshly cooked, hot desserts.

Traditional icing recipe

The classic recipe for the presented coating is ideal for New Year's gingerbread. To prepare the icing sugar, you will need the following ingredients: a cup of sugar, ½ cup of water and lemon juice to taste. Pour sugar into a non-stick pan and pour water over the mass. Stir constantly until the sugar is completely dissolved. Do not forget to skim off the foam and continue to cook the mixture until it thickens. 5 minutes before the end, pour in the lemon juice. Let the sweet mixture harden by putting it in a cold place. The resulting sugar coating is used for icing cakes, pastries and decorating gingerbread.

Protein icing

Take 4 egg whites, lemon juice to taste, a glass of powder and dye. Separate the protein from the yolk and beat it with a mixer. Add half of the powdered sugar to the mass and start kneading. Add lemon juice while continuing to whisk. Gradually add the rest of the powdered sugar to the mixture. If desired, you can add food coloring to give the frosting the desired shade. The icing quickly hardens, so after preparation it must be immediately applied to the confectionery.

Remember that you yourself can control the consistency of icing sugar. For example, for homemade cookies, liquid icing is ideal. To cover Easter cakes and muffins, it is worth preparing a thick delicacy, 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 fragrant vanilla glaze

Vanilla glaze is loved by many sweet tooth for its rich and “deep” aroma. The sweet mixture can be used to glaze Easter cakes, cakes, donuts and cupcakes. It all depends on how much liquid you want to add to the glaze. Fantasize! Replace milk and cream with your favorite condensed milk. We are sure that this recipe will please the sweet tooth!

To make homemade vanilla frosting you will need:

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

Melt the butter and let it cool down. Pour milk, condensed milk, a pinch of salt and vanilla extract into a deep bowl. Mix the ingredients and start sifting into a mass of powdered sugar. Thoroughly beat the mass 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: To give the vanilla glaze a shine, add a teaspoon of melted gelatin to the mass.

Caramel icing - comes from childhood

If you still have not decided how to decorate a freshly prepared confectionery, 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 prepare, 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 the butter with a fork, put it on the fire.
2. Add milk and brown sugar to melted butter. Knead the mass until a homogeneous consistency is obtained.
3. Cook the mass for 2-3 minutes, stirring constantly with a wooden spoon.
4. Remove the prepared mass from the heat, and pour the powdered sugar into it.
5. Whip the frosting with a whisk.

Well, the dessert is ready. Flavor enhancers can be added if desired. For example, vanillin. Dessert for the sweet tooth is ready!

Classic custard recipe

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

Ingredients:

• 250 grams of sugar.
• 4 squirrels.

Place a glass bowl in a water bath. Pour in the prepared egg whites and a glass of sugar, and start beating the mass until smooth. Remove the bowl from the water bath and taste the frosting. If there is no sugar crunch in the mass, the icing is ready. If there are sugar inclusions, continue beating.

Rich and vibrant colored glaze

Ideal glaze for original decoration of confectionery. After the final solidification, it becomes solid and perfectly retains bright colors. Great for decorating cakes, cookies, gingerbread and cupcakes.

Ingredients:

• a cup of powdered sugar.
• 20 grams of milk.
• 20 grams of sugar syrup.
• Half spoon of syrup of your choice.
• Food coloring of your choice.

Pour milk and powder into a bowl, mixing until smooth. Add syrup and the selected flavoring to the resulting mass. Start beating with a mixer until you get a solid glaze. Spread the mass in bowls and enter the desired amount of dye. To glaze cookies, just dip the treat into the coating. To decorate cakes and muffins, you should draw colored icing into a confectionery syringe.

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

Confectionery products are often decorated with edible decorative elements: cream, chocolate molds, gelled fruits or berries, icing. Cupcakes, cakes, Easter cakes, cakes, cookies are covered with the latter, drawing complex patterns that dry out quickly after application. Glaze is made in different colors using food coloring, natural juices, chocolate, etc. This decoration is very well kept on the surface of confectionery, improving its appearance.

Powdered sugar icing recipes

At home, this semi-finished confectionery product is prepared from simple ingredients mixed with a mixer, whisk or fork: powder, water or eggs with milk, flavoring, dye. The role of the latter is 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 sheen, thickening. The viscous glaze is then applied to the confectionery product.

Custard from egg white

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

Prepare a simple and quick custard icing from powdered sugar to decorate cakes, muffins. The resulting confectionery semi-finished product has a soft, delicate texture, white glossy color. In order for the mass to solidify better and faster, not to spread, not to lose 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 0%, and the timer for 8-10 minutes.

Ingredients:

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

Cooking method:

1. Grind sugar with a mortar and pestle or an electric coffee grinder.
2. Crack the eggs, separate the whites from the yolks.
3. Beat the egg whites until stiff foam, heating over a water bath.
4. Gradually add crushed sugar.
5. Beat until the mass acquires a glossy sheen.

From the yolk

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

A delicious version of powdered sugar frosting that sets quickly after being applied to baked goods. The confectionery semi-finished product does not require additional drying and does not crack as it dries, while maintaining a glossy sheen. The resulting icing consistency can be adjusted to your needs by adding water to make the mixture more liquid or powdered sugar to thicken.

Ingredients:

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

Cooking method:

1. Add 3-4 tbsp to sugar. l. boiled water, mix thoroughly. Heat on the stove, setting a small fire.
2. Crack the eggs, separate the yolks. Beat with a whisk or mixer until foam appears.
3. Slowly introduce the powder, without stopping whipping the yolks.
4. Cool thick sugar syrup to 60-70 ° C. Pour into beaten yolks.
5. Mix the mass until a homogeneous consistency is obtained.
6. Decorate the confectionery with frosting until it has completely cooled to room temperature.

No eggs in 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 the glaze from powdered sugar and water. It is great for decorating simple culinary products like cookies, Easter cakes, small cakes. Remember that such a semi-finished product quickly hardens after kneading, so it should be used immediately. Also, the mass is an excellent basis for flavored or tinted glaze, because 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 a lemon in half, squeeze 2 tbsp. l. juice through a sieve to avoid pulp, seeds getting into the glaze.
2. Mix juice, prepared water.
3. To the icing sugar, stirring constantly, gradually add water with lemon juice.
4. Continue kneading 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 of powdered sugar and milk is perfect for decorating muffins, sponge cakes, pastries. The semi-finished product has a thick consistency that holds its shape well and can be used to apply complex patterns. This icing is painted on pastries using a pastry bag, plastic bag or medical syringe.

Ingredients:

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

Cooking method:

1. Use a mortar and pestle or coffee grinder to grind the granulated sugar.
2. Warm up the milk.
3. Gradually add milk to 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.

Prepare a delicate glaze with vanilla flavor. Such a mass does not freeze completely, but does not spread, remaining thick. Great for decorating or stuffing cakes, pastries, spreading sponge cakes. Can serve as a good base for creating colored glazes. 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, vanilla.
3. Beat with a mixer until a homogeneous thick mass without lumps is obtained.
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 is great for gingerbread, 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 of it on a flat surface. The drop should keep its shape well, spreading very slowly, smoothly.

Ingredients:

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

Cooking method:

1. Combine cream, 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 becomes homogeneous, add the rest of the powder.
4. Remove the saucepan from the heat. Knead 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 glaze with the aroma of fresh cream. It is distinguished by a thick, dense texture, pure silver-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 pastry bag, a simple medical syringe without a needle.

Ingredients:

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

Cooking method:

1. Boil the cream over low heat.
2. Add butter, stir.
3. Gradually add the powdered sugar, stirring slowly until the mixture thickens.
4. Allow the resulting mixture to cool slightly before using.

Lemon

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

Delicious lemon icing is great for decorating baked goods made from sweet shortcrust pastry. Remember that citric acid is responsible for the rapid hardening of the semi-finished product. For a brighter, richer taste, add a small amount of lemon extract while whipping. It will give the finished product a pleasant citrus aroma.

Ingredients:

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

Cooking method:

1. Rinse the lemon, cut in half. Squeeze out all the juice through a colander or sieve.
2. Melt the butter.
3. Mix all ingredients. Beat with an immersion 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 wonderful decoration for a birthday cake, muffins, eclairs with butter cream. Due to the large amount of chocolate, cream and butter, the semi-finished product may come out too liquid. To make it thick, viscous, gradually add a little more powdered sugar while beating until the consistency of the glaze becomes denser.

Ingredients:

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

Cooking method:

1. Break the chocolate bar into small pieces, melt in a water bath.
2. Boil the cream, add butter, pour in liquid chocolate.
3. Add powdered sugar, cocoa powder.
4. Beat the mass 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.

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

Ingredients:

• food coloring (red, orange, yellow, green, blue, indigo, violet) - 1 drop each;
• powdered sugar - 300 g;
• white chocolate - 100 g;
• instant gelatin - 15 g.

Cooking method:

1. Pour gelatin with water, leave to swell.
2. Melt white chocolate in a water bath.
3. Add powdered sugar to 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 with a medical pipette.
6. Let the colors spread a little. Once clockwise or counterclockwise, stir the mass.

On the water to decorate gingerbread

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

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

Ingredients:

• distilled water - 3 tbsp. l.;
• almond flavor - 1 drop;
• powdered 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. Mix lemon juice and water, add 1 small drop of almond food flavoring with a medical dropper.
3. Gradually add the liquid to the powdered sugar, constantly stirring the mass.
4. Introduce the liquid until the consistency becomes very thick, not like resin.

Video

Icing is needed to decorate desserts. I have collected for you the best recipes for this simple decoration. Its main component is powdered sugar, other ingredients can be changed depending on the desired result.

Powdered sugar and lemon juice frosting

Necessary utensils: whisk and containers for ingredients and glaze.

Ingredients

How to choose ingredients

• It is best to buy powdered sugar in the store, because it should be the finest grinding.. At home, fine powder is quite difficult to prepare. When buying, inspect its packaging and read the composition. Ideally, it should contain only sugar. Pay attention to the expiration date and do not buy an expired product. In no case should there be lumps in the powder. This means that it was stored incorrectly and moisture got inside. The integrity of the package is another important point when choosing a powder. Do not buy this product if the packaging is torn or damaged in any way.
• A ripe lemon shines like polished. At the same time, its color can be from greenish to bright yellow. Lightly squeeze the lemon, if it is firm and slightly springy, then it is ripe. If it's soft, it may be overripe or even spoiled. By the relief of the peel, you can determine whether it is thick or thin. The bumpy surface indicates a very thick peel. This does not affect the taste or benefits of the lemon, just the flesh of the peel will take up a large volume of the fruit. A smooth lemon has a thin skin.

Step by step recipe

Video recipe for making icing sugar and lemon juice

This video shows how to make icing sugar.

Powdered sugar and water frosting

Cooking time: 1 minute.
Get: 270
Necessary utensils: whisk and containers for glaze and ingredients.
Calories: 389 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making glaze from powdered sugar and water

This video shows how to make icing sugar frosting.

Icing of proteins and powdered sugar

Cooking time: 15 minutes.
Get approximately: 200
Necessary utensils: silicone spatula, strainer and glaze container.
Calories: 281 kcal per 100 g

Ingredients

Step by step recipe

Video recipe for making sugar icing from proteins and powder

This video shows you how to make white icing.

• Glaze can be tinted with gel colorants. They have the brightest and most saturated color.
• If you do not want to use synthetic dyes, use natural ones. Filling can be colored with the juice of various fruits and vegetables. Blueberries, beets, carrots, mulberries, spinach have a rich color, you can also use cocoa powder. Juice of vegetables and fruits should be added instead of water so that the syrup does not turn out to be too liquid.
• Sift even store-bought powder, it sometimes comes across whole sugar crystals. During decoration, they can interfere.

How can you use frosting

Glaze can be used to decorate gingerbread, cookies, muffins, Easter cakes, cakes and other desserts. Tinted filling can beautifully decorate holiday cookies. not only adds beauty, but also adds the missing sweetness.

If you know how to quickly and easily make beautiful frosting, write it in your comments. I'm also wondering what kind of dyes you use most often. I wish you a creative mood and bon appetit!