Fragrant and mouth-watering chocolate icing makes the cake prettier and tastier. This delicacy can be used to cover the whole baked goods or use it to create patterns and inscriptions, coming up with an original dessert. Cooking chocolate glaze has its own subtleties that help make the cake especially tasty.

The list of recipes in the article:

Chocolate icing for cake: video recipe

Cooking delicious chocolate icing the right way

To get the icing without lumps, you must first stir the sugar with the cocoa powder and only then add the water. Otherwise, you won't be able to stir the glaze well.

If you are making a white frosting with melted chocolate, add a couple tablespoons of milk or sour cream. Without this, the icing will be too thick and will set on the cake faster than you can spread it.

Instead of granulated sugar, it is better to use powdered chocolate - then the icing will turn out to be prepared much faster. Alternatively, you can add a little vanilla for flavor to the cocoa powder frosting, or orange peel for a citrus cake.

Cocoa powder chocolate icing

To make chocolate glaze at home, you will need:

• 2 tbsp. tablespoons of cocoa powder
• 3 tbsp. spoons of milk
• ½ cup caster sugar
• 30 g butter
• ½ teaspoon vanilla

Combine sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Put on low heat and simmer, stirring constantly, until the frosting starts to foam. Then remove from heat. Wait about 10 minutes for the frosting to cool slightly and thicken. Then add the butter and beat with a mixer - this will make the treat softer.

To coat the cake with chocolate icing, place it on the wire rack above the tray. Then slowly pour the frosting over the middle of the cake and spread evenly with a spatula from the center to the edges. Then flatten the side of the cake. Excess frosting will drain into the drip tray through the wire rack. Then put the cake in the refrigerator and wait for the icing to harden.

If the icing is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. And you can add thickness to too liquid glaze using sugar.

Among pastry chefs, it is common to decorate confectionery products such as chocolate icing for a cake. It may seem to some housewives that it is far from easy to create such a culinary masterpiece at home. Although this is not at all the case. Making chocolate icing for your cake is easy, and the ingredients for it can be found in cupboards in any kitchen.

Common recipes

The advantage of chocolate glaze is that you can use different products for its preparation: any kind of cocoa and chocolate, cream, fresh milk, fatty sour cream or high-quality butter. Dessert coverings will taste differently, but their appearance is independent of the ingredients.

The classic recipe includes the following products:

• 5 tbsp. tablespoons of sugar;
• 3 tbsp. l. cocoa powder;
• 2 tbsp. l. butter;
• half a glass of full-fat milk.

Mix sugar and cocoa powder in a deep bowl, pour in milk. The mixture is put on low heat and cooked for several minutes until the sugar melts. Then ghee is added and the mixture is brought to the state of liquid honey. If the coating is too thick, you can add more milk.

On the basis of cream or sour cream, you can get a very light and airy glaze. To do this, you need to prepare:

• 100 g fresh sour cream or low-fat cream;
• 6-7 st. l. granulated sugar and cocoa powder;
• 1 tbsp. l. butter spread or butter;
• 0.5 tsp salt.

Put cream or sour cream, sugar and salt, butter in a small saucepan. The container is put on a small fire and heated until the butter and sour cream become liquid. Then add cocoa powder and cook until thick. The mixture must be constantly stirred, otherwise it will burn.

You can make chocolate icing for the cake from the chocolate bar. It should not contain nuts, candied fruits, dried fruits and other fillers. Aerated chocolate or candy will not work either.

Better to purchase quality black, milk or white tiles. This recipe only needs chocolate and milk.

The tile is greased with butter - this will make it easy to remove the glaze from the container after cooking. Then it needs to be broken into small pieces and filled with half a glass of milk. The mixture is heated in a water bath - this is how you need to melt the chocolate to decorate the cake. Boil it to a plastic consistency.

Easy to prepare tasty milk frosting. You need to stock up on the following products:

Cocoa and icing sugar are mixed in a small container, poured over with milk. The saucepan is put on a small fire and boiled until foam appears. Then it must be removed from the stove, cooled and mixed with butter. In hot glaze, it will melt quickly. The mixture is whipped with a mixer until plastic.

Mirror glaze

The mirror chocolate coating will help to decorate the cake in an original way and give it a glossy shine. When preparing such glaze, you need to constantly maintain a high temperature, otherwise it will not spread evenly over the dessert. ... Ingredients:

Gelatin, according to the instructions on the package, is soaked in water until it swells and dissolves. The molasses and sugar are dissolved in 100 ml of water and brought to a boil over low heat. The mixture is cooled a little and boiled cream is introduced into it. You can mix it with a spoon or beat with a mixer, after adding cocoa powder. The swollen gelatin is heated and poured into a container with glaze, after which it is whipped with a blender.

Fragrant, sweet, appetizing, chocolate, glossy, of different colors - these are all icing that makes the cake delicious and festive. The glaze can be used to cover the entire surface of the baked goods or be applied in the form of patterns and inscriptions. The classic cake frosting recipe contains three ingredients: granulated sugar, water, and a bar of chocolate. There are other popular recipes for icing a cake.
Depending on the set of ingredients, the glaze is: chocolate, sugar, caramel, marmalade, honey, milk, colored.

Recipe for making chocolate icing on a cake

Chocolate glaze can be dark, light, matte glossy. A simple recipe for making cake frosting is from chocolate.
The type of chocolate determines the color of the finished glaze: white chocolate will produce a white chocolate glaze, from milk chocolate - the color of cocoa with milk, from dark chocolate - a dark color that hardens well.

It is better not to use aerated chocolate for cooking glaze.

For chocolate icing you will need:

• 150 gr. grated chocolate without additives;
• 4 tablespoons of sugar;
• 250 ml sour cream.

Cooking method:

• In a heat-resistant bowl or saucepan, grind the sugar and sour cream, then put on a low heat and cook, stirring occasionally, until the sugar is completely dissolved in the mixture. Then add the grated chocolate to a saucepan and cook until the resulting chocolate glaze is smooth. Remove cooked frosting from heat, continue stirring until thickened.
• To cover the cake with the resulting chocolate icing, it is better to place it on a wire rack with a tray. Then slowly pour the icing into the middle of the cake and spread it evenly with a spatula, moving from the center to the edges. Next, flatten the side of the cake.
• After that, put the cake in the refrigerator until the icing hardens.

There is another simple recipe for icing for a chocolate cake, in which the chocolate mass turns out to be thick, evenly spreading over the surface of the cake, thickens quickly, and lasts for a long time.

Composition:

• 1 bar of chocolate;
• 3 - 4 tablespoons of milk.

Cooking method:

In a heat-resistant bowl or saucepan, break a bar of chocolate into unflavored pieces, place the dishes with chocolate in a water bath, add milk. Stir as soon as the chocolate starts melting so that it doesn't burn to the bottom. When the mixture is draining from the spoon, remove the saucepan from the water bath. The icing for the cake is ready!

Chocolate icing for decorating a cocoa powder cake

Composition:

• 100 g powdered sugar;
• 3 tablespoons of cocoa;
• 5 tablespoons of milk;
• 50 gr. butter;
• ½ teaspoon vanilla.

Cooking method:

Mix sugar and cocoa powder in an enamel saucepan, heat the milk slightly and add it to the saucepan, stir the mixture and put on low heat, add butter and stir again. It is necessary to achieve a uniform consistency. The icing on the cake, prepared according to this recipe, turns out to be tasty, shiny, and hardens very quickly.
If the icing is thick and does not fit well on the cake, return it to the bowl, add a little water, bring to a boil over low heat. Sugar or flour can be added to thicken a glaze that is too thin.

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The white chocolate frosting for the cake is also easy to make at home.

Composition:

• 150 ml. milk;
• 150 ml. cream;
• 175 g white chocolate;
• 10 gr. gelatin.

Cooking method:

soak gelatin powder in water for 40 minutes, then heat the swollen gelatin over low heat until dissolved. Melt the white chocolate in a steam bath, add the cream and milk to the chocolate, bring the mixture to a boil and remove from the stove. Pour gelatin into the melted chocolate in a thin stream with constant stirring.

Vanilla can be added to enhance the flavor.

Milk chocolate is the main ingredient in milk glaze. The cake frosting recipe contains 180 grams of milk chocolate and 150 milliliters of non-fat cream. Break the chocolate into pieces in a heat-resistant bowl or saucepan, pour cream on top. Put the mass on low heat, cook with stirring. As soon as the chocolate melts, remove the mass from the heat and cool. The milk frosting for decorating the cake is ready.

Recipe for making sugar icing on a cake

Sugar glaze is known by other names: white, protein, gingerbread. How to make icing for a cake?

This will require:

• 1 PC. egg white;
• 200 gr. sugar (powdered sugar)
• 1-2 tablespoons of lemon juice.

Cooking method:

Sift the icing sugar on a fine sieve, squeeze the juice out of the lemon, strain through cheesecloth. Pouring in a thin stream, add the juice to the powder. Stir the resulting mass with a whisk until a viscous mass is formed, then beat it with a mixer or blender at high speed, you can add vanilla. The icing for decorating the cake is ready.

Recipe for making caramel icing on a cake

Baking covered with caramel cake icing tastes good and the surface is glossy.

Composition:

• 180 g sugar (instant),
• 150 gr. warm water (10 tablespoons),
• 150 gr. cream, fat content not less than 35%,
• 10 gr. starch (1 teaspoon),
• 5 gr. gelatin (1 teaspoon).

Cooking method:

Soak the gelatin in cold water, let it brew, and combine the cream with the starch in a saucepan or bowl. Pour sugar into a preheated frying pan with a thick bottom, melt until a liquid brown mass is obtained, without stirring. Slowly pour warm water into the resulting caramel, stir the mixture and bring to a boil with constant stirring. Pour the finished caramel mass into the starch-creamy mixture while stirring the contents of the saucepan with a whisk. Then add the gelatin, which must first be squeezed out. After stirring the contents of the saucepan, the glossy caramel cake frosting is ready.

Recipe for making gummy icing on a cake

For gummy glaze you need:

• 10 - 12 pcs. marmalade sweets,
• 4 tablespoons of sugar
• 2 tablespoons sour cream
• 50 gr. butter.

Cooking method:

In a heat-resistant bowl or saucepan, place the gummy candies cut into small pieces, add sour cream, sugar and softened butter to them. Mix the resulting mixture well and put on medium heat, the marmalade will begin to melt. Cook the boiled mass with stirring for about 15 minutes. When the glaze thickens, remove the saucepan from the stove, let it cool slightly. The icing is ready to decorate the cake.

Recipe for making honey glaze on a cake

Honey glaze hardens more slowly and tastes different.

Composition:

3 tablespoons honey

2 tablespoons of cocoa powder

2 tablespoons sour cream

30 grams of butter (softened).

Cooking method:

Combine all ingredients in a heat-resistant bowl or saucepan and cook over low heat, stirring until boiling. Cook the boiled mixture for about 3 - 5 minutes, and then cool. The honey icing for the cakes is ready!

It is also easy to make glaze in different colors at home - yellow, red, orange, green - depending on the choice of dye. Natural colors for the icing on the cake are obtained from fruit juices. Red color will give the glaze cherry or beet juice, orange - orange or carrot juice, yellow - lemon juice. The colorant is added to the glaze during the cooking phase, when the main ingredients are dissolved.

As natural flavors, a cake frosting recipe may contain vanillin, cinnamon, orange and lemon zest, alcoholic beverages - cognac, liqueur, wine (aromatic, dessert). When the frosting is slightly cooled, liquid foods are added in the amount of 2 tbsp. spoons, loose - to taste.

1. Ready cakes do not need to be greased with hot icing, it needs to be allowed to cool slightly.
2. The baking surface can first be greased with thick jam, and then covered with chocolate icing - it will lie smoother.
3. It is better to apply the finished chocolate icing on the cakes in two layers, with a short break for the bottom layer to harden. If the frosting has not been completely used to decorate the cake, the remaining frosting can be frozen by placing in cling film.
4. From unused chocolate glaze, you can create additional decorations on the cake: cover the work surface of the table with parchment paper for baking, pour the warm mass of glaze into a dense plastic bag on the corner, make a hole in it and immediately apply the drawing on the parchment, leave the resulting figures until completely dry and spread out on the cake.
5. You can draw and write on the cake with chocolate icing with an ordinary medical syringe (without a needle). To stop drawing without a drop, make a quick motion upward from yourself.

Decorating homemade cakes with icing is the easiest way to quickly and tastefully create a masterpiece of the holiday table.

We are all accustomed to the fact that confectionery products are covered with all kinds of sweet glaze to give them an appetizing look and delicious taste, which is prepared from a variety of ingredients (fruit fillers, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) ... But the main, popular and most beloved coating is chocolate icing, which is suitable for decorating absolutely all baked goods, making it sweeter, more attractive and keeping the product fresh for a long time. Let's and we will learn how to make various options for chocolate icing at home to make our pastries more perfect.

Rules for working with chocolate icing

You can prepare chocolate icing by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is suitable only for cakes with a perfectly flat and smooth surface. Therefore, the basis of any chocolate mixture for covering cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate glaze, you must adhere to certain rules:

• It is necessary to cover the finished product with glaze when it has completely cooled down. If you do this "in hot pursuit", your ideal chocolate icing will be covered with an unattractive cobweb of cracks of various depths.
• You cannot apply hot chocolate icing to baked goods, as it will simply spread over your product, spoiling its appearance.
• If you want to add a glossy finish to your glaze, add a small piece of butter or margarine, if there is none in the original recipe.
• At the beginning of cooking, be sure to sift the cocoa, such a simple manipulation will saturate it with oxygen and make it more airy.
• To evenly distribute the chocolate icing throughout the product, pour all of it into the center of the baking, then gently distribute it from the center to the edges. Treat the sides of the product with a thicker hardened fondant.
• The icing made on the basis of powdered sugar hardens quickly.
• In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or some special flavor to its composition. Chocolate glaze is in perfect harmony with coconut flakes, rum, cognac and vanilla.
• The most important rule: you can adjust the thickness of your own chocolate icing by adding or subtracting sugar, cocoa or liquid components.

A simple recipe for chocolate icing

The recipe for this type of chocolate coating is the simplest, most memorable and taken as a basis for any other cocoa-based.

You will need the following composition of products:

• 5 st. l. milk (can be replaced with water), cocoa powder, sugar;
• 50 g of butter.

Cooking does not take much time and effort: a mixture of sugar and cocoa powder is poured into the butter in milk melted over low heat. Everything is stirred until completely dissolved and brought to a boil.

Standard recipe for glitter chocolate icing

To prepare the most common fondant, you will need the following ingredients:

• 5 tbsp. l. natural cocoa powder;
• 3 st. l. water, any alcohol and powdered sugar;
• 40-50 ml high fat cream (can be replaced with butter);
• vanilla or cinnamon;
• 50-60 g of dark chocolate can be added to improve the taste and texture of the glaze.

Pour the required amount of water into a container placed in a water bath, pour a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol, and flavor.

Chocolate icing with sour cream

The principle of preparation of this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, regulating the consistency of the product. This type of glaze is more like a cream in its texture, it has a peculiar thickness and special taste, due to the addition of sour cream.

Prepare the ingredients:

• 5 tbsp. l. cocoa powder;
• 4 tbsp. l. sour cream;
• 3 st. l. icing sugar, water;
• flavoring.

Condensed milk chocolate icing

This type of coating will be beautiful, tasty and glossy. Mix and grind in 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To make your chocolate icing perfect, do not forget to strictly follow the recipe you choose. Remember that a lack or an overabundance of any product can completely change the taste of the coating, and with it, the decorated dish.

30.03.2017

Glaze for decorating confectionery

The main attraction of confectionery products lies in their decoration and filling. The frosting is basically a sugar paste with a variety of flavors and is thin enough to pour and spread in a thin layer. It is used not only for decoration, but also to improve the taste of a wide variety of dessert baked goods. The glaze is based on sugar or powdered sugar, which can be stabilized by egg whites, citric acid, and invert syrup. The finished mass has a boiling white color and a barely noticeable glossy sheen.
Almost all types of glaze that include sugar or icing sugar are called "sugar". Making the glaze is quite simple: all ingredients are thoroughly mixed with a whisk or mixer. When using powdered sugar, a finer and more delicate consistency is obtained, which significantly improves the quality of the product.
There are two ways to glaze confectionery: simplified or real glaze ... If the frosting is made without egg whites, it is a simplified frosting, and the frosting with whipped egg whites is a real frosting. Products with real glaze look prettier and tastier.
Glaze is applied to the surface of cooled flour confectionery products with a special silicone brush, and then (depending on the recipe and the decorated products) they are dried in a non-hot oven (80-100 ° C) or left as is. For example, protein semi-finished product is usually dried.
To set off the taste of the semi-finished product and make it colorful, natural dyes are introduced into the glaze. You can get a wonderful palette of food colors from the juice of vegetables, berries and fruits.
A pleasant aroma of the glaze is given by pouring in dessert alcohol (cognac, liqueur, liqueur), adding cinnamon, vanilla, citrus zest, chocolate, etc. Artificial colors and flavors can be added instead of natural raw materials.

● For the preparation of lean glaze, it is advisable to use filtered drinking water, which should be placed in the freezer in advance.
● To obtain a uniform, smooth and lump-free glaze, sift all dry powder components through a sieve.
● Before using the glaze, it is imperative to cool down a little, as the hot mixture may drain from the baking or lay down unevenly.
● In order for the glaze to cover the confection evenly, you need to apply it in layers using a special spatula: first, over the entire surface of the cake or pastry in a thin layer, and then walk several more times.
● If the icing is cold-cooked, it is recommended to apply it to the surface of the confectionery immediately, as over time it will harden strongly and will not be able to spread evenly over the surface of the baked goods.
● Top glaze can be decorated with chopped nuts, coconut, pieces of multi-colored marmalade, candied fruit, jelly, dried fruits - it all depends solely on the baking recipe and your taste preferences.
● If you need to apply butter cream decorations to the glaze, you need to wait until it completely hardens.
● If the glaze is applied to a creamy surface, it is advisable to sprinkle it on top with cocoa powder or icing sugar.
● Comparison table of weights and measures will help you to calculate the weight of a particular product

It is important!

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. One spoon of crystalline citric acid is dissolved in two tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dispensing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice squeezed out of 1 lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

Let cooking become your favorite pastime and wonderful hobby!

Recipe 1. The simplest glaze-glaze

The simplest glaze glaze is a paste of powdered sugar, warm water, or fruit juice that forms a translucent, not quite hard glaze. A harder, matte glaze is made by mixing sugar (in the form of sand or powder) and egg whites. This glaze, called "royal", spreads easily and hardens quickly.
Ingredients:

✵ water - 60-70 ml (2-3 tablespoons).
Preparation
Sift the icing sugar over a bowl to remove any lumps.
Gradually spoon warm water into a small depression made in powdered sugar, stir in and rub after each addition to obtain a light, liquid consistency.
Then beat the mixture until it turns white and smooth.

When preparing the glaze, it should be borne in mind that if it turns out to be a little thin, then add powdered sugar, but if it is too thick, then add water. The finished icing should cover the spoon with a thin layer.
A few drops can be added if desired.
The prepared glaze frost hardens quickly, so it must be used immediately.

Enjoy cooking!

Recipe 2. Custard icing from icing sugar

Ingredients:
✵ icing sugar - 100 g (5 tablespoons);
✵ water - 25-50 ml (1-2 tablespoons).
Preparation
Sift the icing sugar into a turkey or saucepan, add water and put on fire.
Stir constantly, bring to a boil and stand for 2-3 minutes until the mixture becomes transparent. It is very convenient to check the readiness of the glaze with a twisted wire. When you dip it, a stable film is formed.

Now you can cover the baked goods: coat or dip directly into the icing. The glaze hardens very quickly, so you need to quickly use it or then just melt it again over the fire.
If you wish, you can always increase the number of ingredients, as well as add natural food coloring to make the baked goods look original and festive.

Enjoy cooking!

Recipe 3. Simplified icing from icing sugar

Ingredients:
✵ icing sugar - 160-180 g (1 glass);
✵ water - 75 g (3 tablespoons);
✵ aromatic substances - optional;
✵ food coloring - optional.
Preparation
Sift the powdered sugar through a strainer into a small saucepan, add warm water, aromatic substances and, stirring with a spatula, heat to 40 ° C.
If the icing is too thick, you need to add a little water, and if it is too thin, add powdered sugar.
If desired, the glaze can be painted in any color.
To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (i.e. replace every 1 tablespoon of water with 1 protein).

Enjoy cooking!

Recipe 4. Simple icing sugar

An uncomplicated recipe for such sugar glaze becomes a real lifesaver in the post.
Ingredients:

✵ water - 100-125 g (0.5 cups).
✵ flavors (vanilla, almond, rum) - optional.
Preparation
Pour water into a saucepan, dissolve 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 ° C).
Cool the glaze to a hot state (the finger suffers, but it is very hot).
Add flavors and you can start glazing.
Apply glaze to large gingerbread and gingerbread with a special brush. Small gingerbreads can simply be dipped in the icing, mixed, then gently removed with a slotted spoon and put on a wire rack so that the excess syrup drips, and the remaining syrup freezes, turning into gingerbread icing.

Enjoy cooking!

Recipe 5. White lean glaze

We offer a glaze recipe for decorating various cookies and gingerbread. Lemon juice or water acidified with citric acid is taken as a diluent. At the same time, the taste of the white glaze is simply incredible. She, giving a light sourness and aroma of lemon freshness, very successfully complements even the simplest baked goods.
Ingredients:
✵ powdered sugar - 180-200 g (1 glass with a slide);
✵ water - 50 ml;
✵ lemon juice - 50 ml (or citric acid on the tip of a knife + 50 ml of water);
✵ flavoring - 1 pinch (optional).
Preparation
Pour the icing sugar into a deep bowl. Pour in water and rub vigorously with a whisk or beat with a mixer. Then gradually add lemon juice and beat again until a thick, viscous mass with a slight glossy shine is formed. Apply the glaze to the pastry with a silicone brush and leave to dry.
If you wish, you can substitute any other citrus juice for the lemon juice, or add some chopped berries that you will probably find in your freezer. However, in this case, the glaze will already acquire the color of the added additive.

Enjoy cooking!

Recipe 6. Classic sugar glaze

Ingredients:


✵ lemon juice - 4-5 drops.
Preparation
Pour hot water into the icing sugar and mix thoroughly with a wooden spoon to form a homogeneous shiny mass.
Cook until thickened in a water bath.
Add lemon juice at the very end.

Enjoy cooking!

Recipe 7. Protein glaze on invert syrup

This glaze is lighter and more airy. It is used to decorate gingerbread cookies and Tula gingerbread cookies, and other confectionery products are covered with marzipans.
Ingredients:
✵ egg whites - 4 pcs.;
✵ salt - 1 pinch;
✵ vanilla flavoring - optional;
✵ dye - optional.
For invert syrup:
✵ water - 150 ml (6 tablespoons);
✵ icing sugar - 200 g (10 tablespoons);
✵ lemon juice - 20 ml (or 1 pinch of citric acid + 20 ml of water).
Preparation
Boil a thick invert syrup from water, icing sugar and lemon juice.
Cool the prepared syrup to + 60-70 ° С.
Add a pinch of fine salt to the cooled egg whites and beat until thick, stable foam.
Then invert syrup should be gradually poured into the lush protein mass in a thin stream, ensuring a continuous mixing process. You can add a little vanilla flavor and a few drops of natural food coloring if you like.
Use the finished glaze for decorating warm confectionery. Dry slightly in the oven after application.

Enjoy cooking!

Recipe 8. Sugar-protein glaze

Cookies and gingerbreads with sugar and protein glaze look prettier, retain their freshness better and taste better.
Ingredients:
✵ granulated sugar - 180-200 g (1 glass);
✵ egg whites - 2 pcs.;
✵ water - 200 ml (1 glass);
✵ aromatic substances;
✵ food paints.
Preparation
Boil sugar with water until sample on a soft ball.
Beat the egg whites until fluffy.
Gradually pour the hot thick syrup in a thin stream into the whipped egg whites, without stopping to beat the mass.
Then add aromas, natural food colors and, stirring with a wooden spatula, heat to 60-65 ° C.
After this, the products (baked goods) can be glazed with a special brush, and then dried.
Tip ☞ The glaze will be even better and tastier if in this recipe, instead of sugar syrup, you use honey boiled to the desired density.

Enjoy cooking!

Recipe 9. Perfect Protein Glaze

The protein icing made from this recipe is just perfect! It is dense, white, there is no transparency, it does not spread on the surface of the cake, but lies with a "cap". The whole secret is in dry egg white of increased whipping - albumin.
Regular chicken eggs have a number of characteristics that interfere with the preparation of a quality glaze. First, the eggs must be very fresh, otherwise you will not see stable peaks. Secondly, it is unacceptable that not a drop of yolk gets into the separated proteins - this significantly reduces their whipping. Thirdly, albumin is a product in which the whipping and foam stability parameters are higher than in fresh egg white.
Ingredients:
✵ icing sugar - 110 g;
✵ albumin (dry egg white) - 8 g;
✵ water - 65 ml.
Preparation
To restore dry egg white, you need to pour a little water (5 ml) into it and mix thoroughly. Then, while continuing to stir, add the rest of the water (60 ml). After 10-20 minutes, the powder will swell, and then you can beat it.
Beat the reconstituted egg white slowly at first, and when the mixture begins to bubble, gradually start to increase the speed. Continue beating until the whites form a tight mixture (when the whisk is taken out, protein peaks follow it, which do not immediately fall off).
Finally, add the powdered sugar in portions (2 tablespoons at a time), whisking after each addition.

Enjoy cooking!

Recipe 10. Royal Icing

Royal Icing is a thick paste made from powdered sugar and egg whites with lemon juice. This icing is ideal for Easter cakes because easily smears and hardens quickly.
The royal icing is made from the freshest egg whites. For its preparation, eggs are taken that have been stored for no more than 7 days. The quality can be determined by the yolk: the thinner it is, the less fresh the eggs are.
Ingredients:
✵ powdered sugar - 1 cup (160-180 g);
✵ egg white - 1 pc .;
✵ lemon juice - 1 tbsp. the spoon.
Preparation
Carefully separate the egg whites from the yolks. It must be borne in mind that if the yolk particles get into the white, the glaze may not work at all.
Sift the icing sugar through a strainer so that there are no lumps. By the way, you can make it yourself from sugar using a coffee grinder.
Squeeze out the lemon juice.
Gradually stir in half of the icing sugar into the chilled egg whites, then add the lemon juice.
Use a mixer, whisk or fork to beat vigorously until smooth and fluffy.
Adding the remaining powdered sugar in portions, continue beating until a dense, shiny protein mass is obtained, which does not drain from the whisk at all and keeps its shape well. It will take 15 minutes manually, and 7 minutes with a mixer.

The finished glaze should be used immediately for its intended purpose or covered with a damp cloth to protect it from drying. Protein icing can be stored in the refrigerator under a plastic film for several days.

Enjoy cooking!

Recipe 11. Protein icing for cakes

Enjoy cooking!

Recipe 23. Dark chocolate icing

A dark chocolate frosting commonly used on biscuit cakes and cakes.
Ingredients:
✵ icing sugar - 160-180 g (1 glass);
✵ bitter chocolate - 100 g;
✵ butter - 30 g (1 tablespoon with a slide);
✵ water - 100 ml (4 tablespoons).
✵ lemon juice - 1 tbsp. spoon (or ¼ teaspoon of citric acid + 1 tbsp. spoon of water).
Preparation
Melt the dark chocolate pieces and butter in a water bath. Stir the mixture continuously and, after complete dissolution, remove from the stove.
Boil invert syrup from 100 ml of water, a glass of powdered sugar and lemon juice. Reduce to a quarter and remove from heat.

Put the bowl with chocolate back in the water bath, heat up and pour in invert syrup in a thin stream.
Beat the chocolate mass continuously (preferably with a mixer with one whisk).
The glaze blank should boil down a little more, and as soon as the mixture thickens and begins to acquire a noticeable glossy shine, the glaze is ready. Cool it down to 60 ° C and can be used as directed.

Enjoy cooking!

Recipe 24. Chocolate creamy milk frosting

The chocolate glaze for this recipe is practically classic. It perfectly complements any baked goods. A cake, cookies or Easter cake will be even more beautiful and tasty, and most importantly - original if you pour them with aromatic chocolate icing on top. It can be used to decorate any desserts, ice cream and, if desired, to feast on just like that.
Ingredients:
✵ powdered sugar - 2 cups (320-360 g);
✵ cocoa powder - 2 tbsp. spoons (50 g);
✵ fresh milk - 4 tbsp. spoons (80 g);
✵ butter - 2 tbsp. spoons (50 g);
✵ vanilla sugar - 1 tsp (8 g).
Preparation
Put butter in a saucepan and heat slightly.
Gradually add sifted icing sugar, vanilla sugar to the softened butter and grind well.
Then gradually add milk and cocoa, stirring until smooth. Cocoa must be added last.
After that, keep the mixture on low heat, stirring constantly, no more than 3 minutes (do not boil). The main signs of readiness are sufficient density and a uniform smooth texture.
The finished glaze can be used to cover baked goods. You should not worry about the consistency of the glaze: as soon as it cools down, it will become even thicker. Delicious and aromatic chocolate glaze will make baked goods interesting and appetizing.