Sugar icing, pronouncing these two words, involuntarily begins to smile with anticipation of sweetness. This confectionery decoration always adds color and delicious aromas to your baked goods. Such pastries always want to be eaten not only by children, but also by adults, even those who are on a diet can not resist this miracle. There are many varieties of glaze recipes for every taste and color, however, you can create your own recipe. The first thing that people imagine after this word is donuts, and then gingerbread cookies, cakes, muffins, pies and, of course, Easter cakes. Let's dive into the world of varieties of this beauty and choose the perfect icing for your baked goods.

The glaze recipe is quite simple and does not cost much.

Ingredients

The ingredients we need to make the classic sugar frosting are:

• 200 g icing sugar (glass of sugar);
• 100 ml of water;
• 1 tbsp. a spoonful of lemon juice.

All ingredients are thoroughly mixed with a whisk.

Cooking process

Cooking process or how to make frosting:

Step 1

Pour water into a small metal container, add powdered sugar (sugar), 1 tbsp. a spoonful of lemon juice, mix everything well.

Step 2

When the sugar syrup begins to thicken, remove bubbles from the stove.

Step 3

Let's wait until the sweet mass cools down a little.

Step 4

We knock down with a mixer. The fill should become snow-white, shiny.

This type of confectionery decoration is the most common. It is used to create gingerbread cookies, cookies, cakes, various rolls, nutlets, and other confectionery products.

Little tricks

I want to tell you little tricks that are successfully used in the manufacture of glaze.

To decorate baked goods, glaze with the consistency of sour cream is suitable, for interlayers - thick, and for pouring - liquidish just right.

The basis of any sugar glaze is powdered sugar, but if it was not at hand, then you can use a coffee grinder.

If your recipe contains coffee, cocoa or chocolate, then use only the highest grade of these products.

For painting, a white icing consisting of egg whites and powdered sugar (sugar) is best suited. If you need multiple colors, add dyes. We will consider the recipes for these glazes below.

Whenever possible, avoid using aluminum cookware when preparing the icing.

Strawberry and raspberry icing

Strawberry and raspberry glaze is actively used mainly in the summer season. You can use it to decorate any confectionery, add the berries themselves to make them even more appetizing.

Equipment for the preparation of berry glaze

• two deep plates;
• colander;
• fine sieve;
• tablespoon;
• corolla;
• blender;
• kettle;
• plate.

Ingredients for making berry glaze

This recipe requires 200 grams of powdered sugar, another 100 g of strawberries, 2 tablespoons of water (hot).

Making berry glaze

We take the sugar glaze recipe as a basis for cooking. Sift the powder through a sieve, pour hot water into it. Mix thoroughly. Prepare the berry puree. Rinse the berries in cool water, peel them. Fold in a colander for a few minutes to remove unnecessary moisture. Grind them in a blender, then grind through a sieve. Mix the icing with the berry puree and beat with a whisk until thick and shiny. Apply this fragrant sweetness to your baked goods, add one or more fresh berries, a mint leaf and it will decorate any festive table.

Berry filling is made not only from raspberries and strawberries. Any juicy berry you like will do. Also, you can mix several varieties of berries, then it will acquire additional bright tastes.

Plain chocolate icing

I suggest we prepare you a simple chocolate icing, and then play with the ingredients for it. How many varieties of this chocolate treat can we get?

To make this glaze, we need only 3 ingredients: sugar or powdered sugar 100 g, 2 tbsp. cocoa spoons, 3 tbsp. spoons of water or milk.

In a metal bowl, mix cocoa with sugar, pour in water, cook over low heat. Stirring the mass regularly, bring it to a boil, and when it starts bubbling, cook for a minute and remove from the stove. Let it cool down a bit and decorate your pastries with it. For example, you can put 10-20 g of butter in it, so the taste will become more delicate, which is ideal for choux pastries.

A very aromatic chocolate coating is obtained with the addition of sour cream. She has a very bright, memorable taste. It's just made for biscuits. Thanks to sour cream, it perfectly impregnates them, so it is not necessarily used for icing a cake or cake, but it is also used to lubricate the cakes themselves.

It is based on icing sugar without eggs. To create it, take 1 glass of sour cream, 5 tbsp. tablespoons of sugar, 5 tbsp. tablespoons of cocoa, 100 g of butter.

Mix all products except oil and bring to a boil over low heat. When it boils, add the butter and cook until the butter dissolves. Then we remove from the stove, let it cool.

Icing sugar video

A few more recipes

There is another recipe that can be made very quickly. It contains neither sour cream, nor butter, nor eggs, but only starch, powdered sugar, water, cocoa.

You will spend a minimum of time and food on its preparation. This glaze is just perfect for decorating desserts in a hurry.

In a deep bowl, mix 1 tbsp. a spoonful of starch, 3 tbsp. lodges of cocoa, powdered sugar, water. Your icing is ready!

Very tasty glaze is obtained from proteins with powdered sugar. Its delicate, white, soft texture melts in the mouth. It is convenient to draw with it, create original decorations on your pastry masterpieces, and it is used to decorate Easter cakes and pies.

This sweet snow-white beauty is made with 2 egg whites, 250 g of powdered sugar, 1 teaspoon of lemon juice.

In a deep bowl, combine protein with powdered sugar and lemon juice. We begin to gradually knock down all the components with a mixer or a whisk, as it is convenient for anyone. We knock down the protein mass until it becomes very thick and increases 2-3 times.

As we managed to replace, over and over again, icing from powdered sugar is taken as the basis in each of the recipes, and making it at home is quite simple.

Cocoa frosting

Now let's do something special like the cocoa frosting. As a result, it becomes glossy and shimmers beautifully on your dessert. By the way, it does not need to be cooked and it will add shine to the dessert, and its taste will be overshadowed by the chocolate itself.

To prepare it, we need:

• 200 g icing sugar;
• 100 ml of warm milk;
• 2 tbsp. cocoa spoons;
• 20 g soft butter;
• 5 g vanilla.

Mix the powdered sugar, cocoa, vanilla, add milk and butter, beat everything well until it shines.

This filling will go well with cookies and a cup of aromatic tea.

Rum glaze

I want something aromatic and at the same time sweet, unlike anything else, something piquant. We're talking about rum glaze. It perfectly soaks the cakes, and they become soft and tender.

It's easy enough to make it.

Take 1 glass of sugar, 50 ml of water, 50 g of rum, 100 g of butter.

Put butter, water in a saucepan, turn on medium heat and, stirring occasionally, wait for the butter to melt. Then pour sugar into it, stirring all the time. When it boils, boil for 5 minutes, remove from the stove. Add rum, mix well and put on medium heat again. As it boils, set aside the glaze. Let it cool slightly. When it is warm, you can safely grease your baked goods with it.

In order for the rum glaze to penetrate your baked goods deeper, you need to pierce it in several places with a fork or skewer, which is at hand or whichever you prefer. For a piquant taste, you can lightly sprinkle the finished product with lemon juice.

Brown creamy glaze

After the rum, a creamy frosting immediately comes to mind. They are similar in their delicate taste. Its creamy taste will not leave anyone indifferent. It is used for absolutely any baking. It has a very beautiful, appetizing color. Thanks to the cream, it perfectly permeates your dessert, after which it simply melts in your mouth and you want to eat more and more.

Let's start cooking. For creamy glaze, it is better to choose heavy cream; we need 1 cup. Pour cream into a saucepan, add 1 glass of sugar to them, stirring regularly over low heat, bring to a boil and boil for another 10 minutes. When the mass thickens enough, add butter, vanilla sugar 10 g each. Keep on fire, stirring until the butter is completely dissolve, and the mass will become a uniform color.

You can diversify the creamy frosting by adding 2 tbsp. tablespoons of cocoa, then you get the most delicate brown creamy glaze. A completely different color and more delicate taste. She has the same recipe as the creamy one. Only pre-mix sugar with cocoa.

When you have a holiday in your house or in your soul, an explosion of colors is needed. Their bright variety makes the holiday a holiday! Everyone wants his dessert to be pleasantly surprised and remembered by your guests. Colored glaze is what you need! For her, there are no boundaries of the flight of your imagination. With it, you can make ultra-trendy cakes and pastries that are in no way inferior to restaurant ones. Children, from such glaze, were always delighted, because they can not restrain themselves in emotions from such beauty. Whatever this culinary decoration is used with: cake, cookies, gingerbread, berries or fruits - it will always make a splash on your table.

In order to prepare it you need:

• 200 g icing sugar;
• 1 tbsp. a spoonful of milk;
• 1 tbsp. a spoonful of syrup;
• 5 drops of almond extract;
• food coloring.

First, mix the icing sugar with milk well so that all the sugar dissolves. Then add the syrup, almond extract and beat until the glaze starts to sparkle and shine. Add dye to the finished glaze, mix thoroughly, everything is ready. If you need several of its colors, then pour the finished glaze (without dye) into bowls and mix the color you need in each bowl.

It is not necessary to use commercially available food colorings. You can make them yourself. For red shades, raspberries, cherries, strawberries, and even beetroot juice are suitable. For orange - carrot juice, green shades are obtained from kiwi or spinach juice. You can get blue, purple from currants, blackberries, blueberries. There are no boundaries for your imagination. But you will be calm that your loved ones, and most importantly children, will eat this beauty without unnecessary chemicals.

Chocolate hazelnut glaze

Chocolate nut glaze is one of our favorite glazes, the recipe for which we left for last. It is prepared with the addition of any chocolate bar: black, milk or white. As for nuts, you can use any here. It is possible to combine several types of nuts to create different flavors. Nuts can be used in any consistency, from powdered to large chunks. In such a glaze, you should add various spices or citrus zest to taste. However, there are a lot of options. Either way, it will be delicious.

The main ingredients that will be needed to make it are:

• chocolate 100 g;
• 100 g butter;
• 50 ml of milk;
• 100 g icing sugar;
• 100 g of nuts;
• a small pack of vanilla sugar.

First of all, we need to melt chocolate and butter with a water bath. Then add milk, gradually introducing powdered sugar with vanilla, nuts. Stir the chocolate icing all the time to avoid burning. After boiling, boil for 5 minutes and you're done.

Chocolate nut glaze has a fairly wide range of uses. It can be used not only for baking, but also for glazing homemade sweets, berries, fruits.

Microwave chocolate icing

Microwave chocolate icing. This recipe is a godsend for housewives who have guests on their doorstep or simply do not have enough time for culinary masterpieces. You can even prepare it for breakfast for the whole family, spending a maximum of 5 minutes on the entire cooking process.

In order to cook it, we need a fairly deep bowl for cooking in the microwave.

Ingredients:

• a bar of chocolate to your taste 100 g;
• 50 ml of milk;
• 100 g butter;
• 1 tbsp. a spoonful of cocoa;
• 2 tbsp. tablespoons of sugar.

Break the chocolate into cubes, put all the ingredients in a bowl, stir and microwave on maximum power for 3 minutes. After a minute of cooking, open the microwave and stir it so that all the ingredients melt evenly. After 2 minutes, take out this tasty decoration, stir it again and it is ready to use.

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 0%, and the timer for 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 stiff and warm 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. Stir constantly and gradually add water and lemon juice to the icing.
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 of it on a flat surface. The drop should keep its shape well, spreading very slowly and 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. While 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 completely freeze. 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 great 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 icing 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 overpower 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.
3. Gradually add liquid to the icing sugar, stirring the mass constantly.
4. Inject the liquid until the consistency is very thick and not gummy.

Video

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, so 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, with which I have been working 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 thickness of the glaze line 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.

30.03.2017

Glaze for decorating confectionery

The main attraction of confectionery is its decoration and filling. The frosting is basically a sugar paste with a variety of flavors and is thin enough to be poured 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, which include sugar or powdered 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) dried in a non-hot oven (80-100 ° C) or left as it is. For example, usually dried protein semi-finished product.
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 homogeneous, smooth and lump-free glaze, sift all dry powder components through a sieve.
● The glaze must cool slightly before use, as the hot mixture may drip from the baked goods 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 a few more times.
● If the icing is cold-cooked, it is recommended to apply it immediately to the surface of the pastry, as it will harden strongly over time and will not be able to spread evenly over the surface of the pastry.
● Top glaze can be decorated with chopped nuts, coconut, pieces of multi-colored marmalade, candied fruits, 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.

It is important!

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 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.

Recipe 1. The simplest glaze-glaze

The simplest glaze glaze is a paste of powdered sugar, warm water, or fruit juice, which 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 get 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 powdered 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 amount 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, instead of water, you can add 3 egg whites (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.
On large gingerbread cookies and gingerbreads, apply the glaze 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. True, 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 well 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 (pastries) can be glazed with a special brush, and then dried.
Advice ☞ 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 a dry egg white of increased whipping - albumin.
Regular chicken eggs have a number of features that interfere with the preparation of 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.
To calculate the weight of a particular product, a comparative table of measures and weights will help you.
Preparation
To restore the 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 starts 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. 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 out. 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 icing 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 shouldn't 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.

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.

Classic gingerbread icing

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.