Most housewives use icing as a cake decoration. It can be white, mirror, chocolate or with the addition of food coloring. You will learn how to prepare delicious and beautiful white icing for a cake in our article.

There are countless different glaze recipes. It can be prepared using cream, curd mass, powdered sugar and egg whites. Professional confectioners reveal their secrets and are happy to share them with housewives.

So, in order to prepare delicious white glaze, in addition to observing all proportions, you should take into account the following features:

• the icing hardens quite quickly and changes its consistency, so it must be applied to the cake while it is warm;
• there should be no dust or other small particles in the kitchen, otherwise they will settle on the glaze and it will lose its shiny snow-white appearance;
• to prepare the glaze, you can use fresh egg whites or a dry product;
• To improve the consistency of the glaze, you can add lemon juice to the whites, but remember that too much will make the glaze brittle;
• if you have prepared whipped glaze, add protein, and if the consistency is runny, mix in the required amount of powder;
• excess powdered sugar will make the glaze grayish and heavy;
• To prevent the glaze from drying out, you can transfer it to a pastry bag or bowl and cover it with damp gauze.

The simplest and most affordable recipe for making baking glaze includes the usual ingredients: powdered sugar and egg whites. You can change the proportions depending on how much icing you need. This classic glaze can be used to decorate cakes, pie, and gingerbread cookies. If desired, you can transform the white frosting into a colored one by adding a little food coloring.

Compound:

• powdered sugar - 250 g;
• 1 egg white.

Preparation:

If the glaze turns out runny, you can add a little more powdered sugar. Thick glaze can be slightly diluted with freshly squeezed lemon juice or warm water.

White chocolate ganache

In everyday life, we call thick white cream for cakes icing. In fact, the cream made from melted white chocolate is called ganache. It was first tried back in the 19th century in France. To prepare such a cream at home, we need a bar of high-quality, tasty and natural white chocolate.

Compound:

• cream with 30% fat concentration - 125 ml;
• white chocolate - 125 g.

Preparation:

Icing for cake

How else can you make white frosting for a cake? Perhaps you have paid attention to confectionery masterpieces more than once. Volumetric figures, smooth surfaces and unusual openwork decorations are made from icing. This cream is prepared from a protein-sugar mass. Using stencils, you can make drawings with icing or simply cover a cake with it, like glaze. You can add a little food coloring to this mixture and get colored icing. It is not only very tasty, but also beautiful. When decorating a confectionery product, you need to use your imagination.

Compound:

• 1 egg white;
• 250 g powdered sugar;
• ½ tsp. freshly squeezed lemon juice;
• 1 tsp. glucose solution.

Preparation:

Some housewives prefer to grease their cakes with classic custard, glaze or sour cream. But you can use snow-white mastic to decorate the cake. It turns out very tasty and does not lose its shape. In addition, you can make various figures from mastic using stencils.

Compound:

• 10 g edible gelatin;
• powdered sugar - 0.5-0.6 kg;
• freshly squeezed lemon juice - 1 tbsp. l.

Preparation:

Every housewife, when preparing a confectionery product for a holiday or celebration, wants it to be not only tasty, but beautiful. One way to decorate can be icing of different colors with added flavors. There are several ways to make frosting. Let's look at the most popular of them - those that any housewife is guaranteed to be able to prepare!

How to make white icing

Ingredients:

• 1 cup powdered sugar
• 3 tablespoons water
• flavorings

Preparation:

Powdered sugar as finely ground as possible should be sifted through a sieve, poured into an enamel pan, and if desired, add flavoring (for example, vanilla, liqueur or orange oil) and warm water. Stirring continuously, heat this mixture to 40 °C over low heat until smooth. If the semi-finished confectionery product turns out to be liquid, add a little powdered sugar to it while stirring; if it is thick, add water. When the mass has cooled sufficiently and begins to thicken, it is applied to the muffin, pie or cake with a spoon or brush. The finished product can be dried in the oven at a temperature of 80-100 °C if it does not contain butter in the cream. This recipe yields approximately 200 g of product.

NOTE! The resulting cold mass of glaze can be placed in small molds and allowed to harden completely, resulting in sweet products for decoration.

Video recipe

Recipe for protein glaze on water

Ingredients:

• 1 cup granulated sugar
• 1 glass of water
• 2 egg whites
• flavorings

Preparation:

Make a thick syrup from sugar and water. To do this, place the pan on the burner sideways so that it heats up strongly on one side. Foam will form on the opposite side and can be easily removed with a spoon or slotted spoon. After foaming stops, place the pan in the center of the burner as usual, and excess water is evaporated from the syrup until the desired thickness is obtained. Beat the whites with a whisk until a stable foam is obtained. Gradually pour the cooled syrup into the whites in a thin stream while whisking continuously. Then add flavorings (optional) and, stirring, heat the glaze to 60-65 °C. The resulting glaze is applied to the confectionery products with a brush or spoon. The finished product can be dried in a low-heat oven.

Protein icing made from powdered sugar

Ingredients:

• 1 egg white
• 0.5-1 cup powdered sugar
• lemon juice

Preparation:

Whisk the egg white in a bowl, gradually adding powdered sugar in small portions, whisking continuously. The amount of powdered sugar is determined by the required thickness of the glaze. The larger the cake or pie, the thicker the layer, the more powdered sugar you need to take. At the end of whipping, add up to 1 teaspoon of lemon juice or a few drops of diluted citric acid to stabilize the composition.

White chocolate cake frosting

All previous recipes have been used for many years and are found in ancient cookbooks. The following recipe is modern, its composition contains signs of our time.

Ingredients:

• 1 bar of white chocolate
• 4-5 tablespoons sour cream 20-25%
• 100-120 g butter
• 4 tablespoons sugar

Preparation:

Beat the sour cream together with sugar in a steel or enamel pan (preferably with a thick bottom). Add softened butter and chocolate broken into small pieces and mix everything thoroughly. Put on fire, bring to a boil while stirring (the first bubbles appear), turn the heat to low, stirring, and heat for another 3-5 minutes. After cooling, the white glaze is ready for use.

Based on white glaze, you can make a product of any color by adding food coloring or syrups of various berries, lemon zest, or beet juice. However, the most popular of the color options is chocolate, which contains cocoa.

Video recipe

Cocoa and milk cake icing

Ingredients:

• 2 tablespoons cocoa
• 1 tablespoon milk
• 3 tablespoons
• 50 g butter

Preparation:

All products are mixed in a saucepan and, while stirring, heated over low heat until the sugar is completely dissolved. Cocoa glaze is applied warm to the surface of cakes and pastries (for example, eclairs) until it hardens.

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

Make a white glaze from powdered sugar, egg white or chocolate, and your sweet dish is guaranteed a snow-white outfit.

Let's look at the most common recipes for preparing white icing for a wide variety of confectionery products.

White glaze - general principles of preparation

Powdered sugar is always used to make white icing.

It must be sifted through a fine sieve.

Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.

Instead of powdered sugar, you can use granulated sugar.

Heat the whipped mixture over low heat, stirring continuously.

White icing for “Classic” cake

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

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

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

White icing for butter cake

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

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

Place the sifted powdered sugar into a deep bowl. The milk is heated and gradually poured in a small stream into a bowl of powder. Stir the mixture well during the process. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.

White icing for chocolate cake

You can make frosting using white chocolate. Add vanillin and the fudge will be fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons of whole milk;

150 grams of butter;

Salt on the tip of the knife;

Two tables. spoons of sugar;

Half a teaspoon of vanillin.

Cooking method:

White chocolate must be broken into bars. The butter is cut into pieces, placed in a saucepan or deep bowl and placed in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then add salt, granulated sugar and vanilla sugar, pour in milk. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, the bowl with the prepared mixture can be placed in a container with cold water. Beat the cooled chocolate mass for five to ten minutes with a broom, blender or mixer at low speed. When the glaze begins to pull away from the spoon, it is ready.

White glaze “Mint”

This type of glaze is suitable for shortbread and cottage cheese baking. Looks original, tastes good.

Ingredients:

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

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

In a small dish or bowl, mix sour cream and powdered sugar. Place on low heat and bring to a boil, stirring continuously. Cook on low gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries within an hour.

White icing for Easter cakes and cupcakes

Frosting is an indispensable decoration when baking Easter cakes or cupcakes with raisins. Salt and lemon juice will keep the glaze from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The white is separated from the yolk, lemon juice is added and beaten until a dense airy mass is obtained. Gradually add powdered sugar and continue beating. To prevent the white icing from forming streaks, add a little salt at the end of whipping.

Cake with white icing “Summer Kiss”

Who doesn't love cakes? There probably won't be any like that. White frosting, berries and crispy cakes, isn't this a real pleasure? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. Spoons of cold water;

One glass of sour milk;

Half a tea spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currants;

Two glasses of black currants;

Two glasses of sugar.

For the glaze:

300 grams of powdered sugar;

One table. spoon of hot water.

Cooking method:

To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and mixing. The dough is then rolled out into a sausage shape and cut into six pieces. Roll out each part, place it on a baking sheet and bake in the oven. The top of the flatbread is pricked with a fork in several places.

To prepare the cream, melt the butter and beat it. The currants are ground with sugar (red currants are separate from black currants) and the resulting berry syrup is added to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

The finished cakes are coated with cream so that a layer of red currants, a layer of black currants, etc. are obtained. The cake is topped with prepared white glaze and placed in the refrigerator for three hours.

Cakes with white icing “Royal Feast”

Glaze is also used to make delicious cakes. Add walnuts or pine nuts to the fudge; they will give the baked goods an exquisite taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half a tea. spoons of soda;

Salt on the tip of a knife.

For the glaze:

One bar of white chocolate;

100 grams of walnuts.

Cooking method:

Pour condensed milk, two eggs into the pan, add salt and soda. Stir thoroughly, add all the starch little by little, pour the dough into molds, filling them one-third full. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. The finished cakes are coated with white icing.

Cakes with white glaze “Raspberry Mystery”

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

Ingredients:

One glass of flour;

Three eggs;

150 grams of butter;

One glass of sugar;

One tea a spoonful of soda slaked with vinegar.

For cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For the glaze:

250 grams of powdered sugar;

50 grams of milk powder;

25 grams of starch;

Two egg whites.

Cooking method:

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

"Oysters" with white glaze

You can make the most delicious oysters from rich yeast dough. Dip them in freshly whipped glaze, pat dry, and enjoy your homemade baked goods.

Ingredients:

1 kg flour;

Two glasses of milk;

200 grams of butter;

8 table. spoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of the knife.

For filling:

300 grams of poppy seeds;

300 grams of honey.

For the glaze:

50 grams of butter;

¼ glass of milk;

Two tables. spoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

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

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

Donuts with white glaze

Pour snow-white glaze over homemade deep-fried donuts. The secret to preparing them is that the deep fat should be heated well enough, but at the same time the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into fat, the product must be cleaned of flour using a soft brush so that the deep fat does not become contaminated.

Ingredients:

Seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For the glaze:

100 grams of granulated sugar;

120-150 grams of milk;

Vanillin packet.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, cool it, then add one egg at a time, without ceasing to stir. Heat vegetable oil in a saucepan, dip a spoon in it, take a little dough and drop it into the boiling fat. Remove the finished donuts with a slotted spoon and place on parchment paper.

While the donuts are cooling, prepare the glaze. To do this, pour hot milk into the sugar and stir until it completely dissolves. Then put this mixture on high heat and bring to a boil, then reduce the heat and cook the glaze until tender. A few minutes before the end of cooking, add vanillin. Remove the glaze from the heat and whisk until white foam forms. The consistency of the fondant should resemble sour cream. Cooled donuts are dipped in glaze and placed on a plate. Before serving, donuts can be sprinkled with grated chocolate.

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

If the glaze dries before you have a chance to spread it on your baked goods, heat the fudge on gas or in the microwave.

Remember that cold whites whip faster than room temperature ones.

If the glaze does not thicken for a long time, place the bowl with ice cubes.

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

To avoid burning the glaze, cook it in a non-stick pan.

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

Apply decorative sprinkles to the glaze immediately before it has time to dry.

Few modern housewives know that glaze can also be lean. At the same time, the taste of white glaze is simply incredible. It gives a slight sourness and the aroma of fresh lemon, and very successfully complements even the simplest baked goods.

Preparing this lean glaze from powdered sugar and lemon juice is as easy as shelling pears. The most novice cook can handle the task.

To prepare the glaze you will need one full glass of powdered sugar, 5-6 tablespoons of fresh lemon juice. Usually, the juice of one lemon is enough for me, but lemons are different. If desired, you can replace lemon juice with any other citrus juice. It all depends on your preferences in this matter. Also, you can additionally or instead of lemon juice add chopped berries, which you will probably find in your freezer. True, in this case the glaze will already take on the color of the added additive and become.

During the cooking process, simply mix all the ingredients until a homogeneous mass is obtained. The ingredients must be mixed carefully and thoroughly. The result will be a thick and viscous mass. People with a sweet tooth love to eat this delicacy just like that, but if there is something left over, you can use it to decorate baked goods. A simple recipe for such sugar glaze becomes a real lifesaver during Lent.

The user “Let’s cook at home together” shows how to make white lemon glaze with powdered sugar and water in his video recipe. True, she replaces some of the lemon juice with warm water, but this, as they say, is a matter of taste. Watch and cook the way you like it.

Ingredients:

• 150 grams of sugar,
• 80 grams of water,
• 150 grams of white chocolate,
• 150 grams of glucose (sold in special culinary stores, can also be ordered online),
• 100 grams of condensed milk,
• 15 grams of gelatin.

If it is not possible to purchase glucose, you can replace it with the same amount of invert syrup prepared at home:

1. Dissolve 300 grams of sugar in 140 grams of warm water, boil and add 1/3 of a teaspoon of citric acid.
2. Continue to simmer over low heat for about 30 minutes.

Additionally and in more detail, you can learn how to cook and check the quality of syrup by watching videos and photos from culinary blogs.

From the history

White chocolate is a very young product, it is not even a hundred years old. Its author was Swiss Henri Nestlé (the founder of the company of the same name). In 1930, Nestlé first introduced white chocolate to the general public, and a year later their competitors from M&M’s also began producing this miracle. Chocolate reached the post-Soviet people relatively recently, when the “Iron Curtain” was removed.

The peculiarity of white chocolate is that it does not contain cocoa powder, but only cocoa butter, which careless manufacturers replace with low-grade vegetable fats, losing the usefulness and quality of the product.

Therefore, if you decide to buy such chocolate, read the label carefully: the cocoa butter content in a standard 100-gram bar should be at least 20%, and milk powder at least 14%, and there should not be any impurities from artificial fats in it. Also, this type of chocolate does not contain caffeine, which is a big plus for some.

White chocolate is a fairly high-calorie product, so fighters for slimness do not need to abuse it. It is commonly used to make glazes or simply as hard pieces for tea.

How can you make the white icing for a cake look mirror-like, and create spectacular drips from it on the dessert? You just need to strictly adhere to the recipe, don’t skimp, take high-quality white chocolate and constantly stir the mass until it has a uniform consistency.

White glaze preparation technology

1. Soak the gelatin in cold water and let it swell (if you use instant gelatin, then for about 10-15 minutes).
2. Combine sugar, water and glucose and bring to a boil.
3. Mix the condensed milk thoroughly with the white chocolate melted in a water bath until smooth. Combine the sugar and chocolate mixture and bring to a boil, stirring again. Turn off the heat, add gelatin to the mixture and stir until it is completely dissolved. Then beat the resulting white glaze with a blender, making sure that no bubbles appear while whipping! Cover the bowl with the glaze tightly with cling film and place in the refrigerator overnight.
4. Before decorating the cake with chocolate icing, it must be heated to 35 degrees and, if you need to make it colored, add food coloring.
5. When applied to the cake, the icing should harden almost immediately, so you need to act extremely quickly and carefully so that you don’t have to redo it. And try not to reheat the same portion of glaze many times - it’s better to take a little at a time and heat (do not boil!) a new one over and over again as you use it.

To decorate the cake with white icing in the form of drips, you can use a pastry bag - then it is convenient to draw the length of the stripes. Immediately, drips are drawn, and then the top part of the cake is carefully poured, which hardens and becomes perfectly mirror-like and smooth.

You can also use it to create inscriptions on cakes, draw patterns and wishes. In the photo, such cakes with white icing look very beautiful and professional.

There is one more very important point in glazing: before the procedure, you need to freeze the cake so that the chocolate glaze lays perfectly smoothly without lumps, in an even glossy layer. Before applying, place the product on a wire rack (to drain off excess) and quickly pour in the white cake icing, carefully tilting it to spread evenly over the surface. Remove any leftovers from the bottom and refrigerate to harden.

Decorating a cake with white frosting is usually minimal: a light touch of chocolate chips or a drizzle of a different color of frosting. Just to emphasize the mirroriness of the plane as a level of skill of the pastry chef. The admiration of your loved ones for your work and diligence is guaranteed and do not forget to save the photo as a souvenir!