Sugar icing, pronouncing these two words, involuntarily you start smiling from anticipation of sweetness. This pastry adornment always adds color and delicious aromas to your pastries. Such baked goods always want to be eaten not only by children, but also by adults, not even dieters can resist this miracle. There are a lot of varieties of glaze recipes for every taste and color, however, you can create your own recipe. The first thing people present after this word is donuts, and then gingerbread cookies, cakes, muffins, pies and of course Easter cakes. Let us plunge into the world of varieties of this beauty and choose the perfect glaze for our baking.

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

Ingredients

The ingredients that we will need to make sugar classic icing:

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

All ingredients are thoroughly mixed with a whisk.

Cooking process

The cooking process or how to make icing:

Step 1

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

Step 2

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

Step 3

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

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, cakes, various rolls, nutlets, as well as other confectionery products.

Little tricks

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

To decorate baking, the glaze of sour cream consistency is suitable, for layers it is thick, and for pouring it is liquid just right.

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

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

White icing consisting of egg whites and powdered sugar (sugar) is best suited for drawing. If you need several colors, add dyes. The recipes for these glazes will be discussed below.

If possible, when cooking glaze, try not to use aluminum utensils.

Strawberry and raspberry glaze

Strawberry and raspberry glaze is actively used mainly in the summer season. You can use it to decorate any confectionery product, supplement it with berries themselves so that they become even more appetizing.

Stock for making berry glaze

• two deep plates;
• colander;
• fine sieve;
• tablespoon;
• whisk;
• blender
• teapot;
• plate.

Berry Glaze Ingredients

For this recipe, you need 200 grams of powdered sugar, another 100 grams of strawberries, 2 tablespoons of water (hot).

Berry glaze preparation

As a basis for cooking, we take a sugar icing recipe. Sift the powder through a sieve, pour hot water into it. Mix well. Prepare the berry puree. Rinse the berries in cool water, peel them. Fold in a colander for several minutes to remove unnecessary moisture. Grind them in a blender, then grind through a sieve. Mix sugar icing with berry puree and knock down the mass with a whisk, until it is thick and shiny. Put this aromatic sweetness on your pastries, add one or more fresh berries, a mint leaf and this will decorate any holiday 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 that we prepare you a simple chocolate icing, and then play with the ingredients for it. How many varieties of this chocolate candy will we have?

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

In a metal bowl, mix cocoa with sugar, pour water, cook over low heat. Regularly stirring the mass, bring it to a boil, and when it starts to bubble we cook for a minute and remove from the stove. Let it cool slightly and decorate it with our pastries. In it, for example, you can put 10-20 g of butter, so the taste will become more tender, which is ideal for custard cakes.

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

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

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

Sugar glaze cooking video

Some more recipes

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

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

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

Very tasty is the icing of proteins with powdered sugar. Her delicate, white, soft texture melts in her 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 of 2 egg whites, 250 g of powdered sugar, 1 teaspoon of lemon juice.

In a deep bowl, combine the protein with icing sugar and lemon juice. All components, we begin to gradually knock down with a mixer or whisk, to whom it is convenient. We knock down the protein mass until it becomes very thick and increases by 2-3 times.

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

Icing with cocoa

Now let's do something special, like icing with cocoa. In the end, it becomes glossy and shimmers beautifully on your dessert. By the way, you don’t need to cook it and it will add sparkle to the dessert, and its taste will be eclipsed by the chocolate itself.

To prepare it, we need:

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

Mix sugar, cocoa, vanilla, add milk and butter, knock everything well until it shines.

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

Rum frosting

I want something fragrant and sweet at the same time, unlike anything, something juicy. We are talking about rum glaze. It perfectly soaks cakes, and they become soft and tender.

Make it easy enough.

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

Put butter, water in a saucepan, turn on medium heat and, stirring, 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, knead well and put on medium heat again. As it boils, set aside the icing. Let it cool slightly. When it is warm, you can safely grease your pastries with it.

To rum frosting soaked your pastries, you need to pierce it in several places with a fork or skewer, which is at hand or what you like best. For a piquant taste, you can sprinkle the finished product slightly with lemon juice.

Brown creamy glaze

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

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

You can diversify the creamy glaze by adding 2 tbsp. tablespoons of cocoa, then you will have a delicate brown creamy icing. A completely different color and finer taste. She has the same recipe as cream. Only pre-mix sugar with cocoa.

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

In order to cook it you need:

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

First, mix the powdered sugar with milk well so that all the sugar is dissolved. Then add the syrup, almond extract and knock until the glaze begins to overflow and shine. Add dye to the finished glaze, knead thoroughly, everything is ready. If you need several of its colors, pour the finished glaze (without dye) into the bowls and mix the color you need in each bowl.

It is not necessary to use purchased food coloring. You can make them yourself. For red shades, raspberries, cherries, strawberries and even beet juice are suitable. For orange - carrot juice, green shades are obtained from kiwi or spinach juice. You can get blue, violet from berries of currant, blackberry, blueberry. 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 chemistry.

Chocolate Nut Glaze

Chocolate-nut glaze is one of the favorite glazes, the recipe of which we left in the end. It is prepared with the addition of any bar of chocolate: black, milk or white. As for nuts, you can use any. It is possible to combine several types of nuts to create different shades of taste. Nuts can be used in any consistency, from crushed to powder and to large pieces. In such a glaze, it is worth adding to the taste of various spices or the zest of citrus fruits. However, there are a lot of options. In any case, it will be delicious.

The main ingredients that will be needed for its manufacture are:

• chocolate 100 g;
• 100 g butter;
• 50 ml of milk;
• 100 g of powdered sugar;
• 100 g of nuts;
• a small packet 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 and nuts. Stir the chocolate icing all the time so as not to burn. After boiling, boil for 5 minutes and done.

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

Microwave icing

Chocolate icing in the microwave. This recipe is a godsend for housewives whose guests are on the doorstep or simply do not have enough time for culinary masterpieces. You can cook it even for breakfast for the whole family, spending a maximum of 5 minutes on the entire process of its preparation.

In order to cook it, we need a rather deep bowl designed for microwave cooking.

Ingredients:

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

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

Confectionery products are often decorated with edible decorative elements: cream, chocolate forms, jellied fruits or berries, glaze. The latter is covered with muffins, cakes, Easter cakes, pastries, cookies, drawing complex patterns that quickly dry after application. 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.

Icing sugar recipes

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

Egg white custard

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

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

Ingredients:

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

Cooking method:

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

Made of yolk

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

A very tasty version of icing sugar powder, which quickly hardens after application to baking. Confectionery semi-finished product does not require additional drying and does not crack as it dries, while maintaining a glossy shine. The resulting glaze consistency can be adjusted to your needs by adding water to make the mixture more liquid or icing sugar to thicken.

Ingredients:

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

Cooking method:

1. To sugar add 3-4 tbsp. 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 inject the powder without stopping whipping the yolks.
4. Thick sugar syrup cool to 60–70 ° C. Pour into whipped yolks.
5. Stir the mixture until a homogeneous consistency is obtained.
6. Garnish pastry with glaze until it has completely cooled to room temperature.

No eggs in the water

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

It is very easy to prepare icing from powdered 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 immediately. Also, the mass is an excellent basis for flavored or tinted glaze, because it does not have its own pronounced taste, smell.

Ingredients:

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

Cooking method:

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

With milk

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

Gentle and soft icing made from icing 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 for applying complex patterns. Such glaze is painted on pastries using a pastry bag, a plastic bag or a medical syringe.

Ingredients:

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

Cooking method:

1. Grind granulated sugar with a mortar and pestle or coffee grinder.
2. Heat the milk.
3. Gradually add milk to the sugar, stirring constantly. Knead the mixture until a homogeneous, thick consistency is obtained.

Vanilla

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

Make a gentle vanilla flavor. Such a mass does not solidify completely, but does not spread, remaining dense. Great for decorating or filling cakes, pastries, spreading biscuit cakes. It can serve as a good basis for creating colored glaze. To make the semi-finished product solidify completely, add 1 tsp. 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, dense mass without lumps.
4. Cool to 50-60 ° C before use.

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

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

Ingredients:

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

Cooking method:

1. Combine the butter in a low saucepan or ladle. Melt over a water bath.
2. Stir constantly, add brown sugar, half the icing.
3. When the mass becomes homogeneous, add the rest of the powder.
4. Remove the pan from the heat. Stir the mixture until it cools to 40–50 ° C.

Creamy

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

Prepare a delicate glossy glaze with the aroma of fresh cream. It is distinguished by a thick, dense texture, a pure silver-white color. The semi-finished product holds its shape well, but does not freeze completely. The mass is excellent for applying complex patterns to the surface of cakes, pastries with 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, mix.
3. Gradually add the icing sugar, slowly stirring the mass until thickened.
4. Allow the mixture to cool slightly before use.

Lemon

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

Delicious lemon glaze is great for decorating pastries made from sweet shortcrust pastry. Remember that citric acid is responsible for the quick hardening of the semi-finished product. To get a brighter, richer flavor, add a small amount of lemon extract during whipping. He will give the finished product a pleasant citrus flavor.

Ingredients:

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

Cooking method:

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

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

Thick chocolate icing will be the perfect decoration for a festive cake, muffins, eclairs with butter cream. Due to the large amount of chocolate, cream, and butter, the cake mix may come out too liquid. To make it thick, viscous, gradually add a little more icing sugar when whipping, until the consistency of the glaze becomes denser.

Ingredients:

• dark 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 the butter, pour in the liquid chocolate.
3. Add icing sugar, cocoa powder.
4. Beat the mass for 5-10 minutes until a thick, glossy cream of dark brown color is obtained.

Rainbow

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

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

Ingredients:

• food colors (red, orange, yellow, green, blue, blue, violet) - 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 white chocolate in a water bath.
3. Add powdered sugar to the chocolate, beat with a mixer.
4. After cooling the glaze, enter the swollen gelatin, continuing to whip the mass.
5. Add one drop of all the dyes with a medical pipette.
6. Allow the paints to disperse a little. Stir the mass once or counterclockwise.

On the water to decorate the gingerbread

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

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

Ingredients:

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

Cooking method:

1. Rinse the lemon, cut in half, squeeze 2 tbsp. Through a fine sieve. l juice.
2. Mix lemon juice and water, add 1 small drop of almond food flavor using a medical pipette.
3. To the icing sugar, gradually add the liquid, constantly stirring the mass.
4. Inject liquid until the consistency is very thick, resembling resin.

Video

It is done very quickly, looks great and without dyes. It's just hard to lay it out for you, because doing it by eye. I cook glaze without egg white on the water, I have paranoia about raw eggs, but instead of water, you can add any fruit or berry juice. The icing dries quickly, but if you want to present or transport cookies with it, i.e. pack in something, let it dry on cookies for 8-10 hours.

I give you an approximate ratio of products for glaze, therefore I advise you to take them with a small margin. About 3 cookie trays:

• 150 g icing sugar
• approximately 2 tsp lemon juice (Lemon and orange juice do not give color, but give a citrus flavor. You can add any other freshly squeezed  juice from fruits or berries.)
• 1 tbsp cold boiled water (water may need more or less, therefore 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 powdered sugar into a deep bowl and add juice.

Now we add a little water (in the photo you can see that I immediately add a tablespoon, but you do it a little, because sugar powder is quite expensive, and I take it from a friend for 5 kg, so I don’t think so.) and mix everything very well. It is important to have patience and to properly mix the liquid into the sugar. If necessary, add more water or powdered sugar.

A viscous mass should be obtained, not too thick and not liquid, without lumps of powder. How do I check the readiness of the glaze: with a teaspoon, scoop a little glaze and drip onto a clean, dry and even surface. If the drop holds and does not spread immediately in all directions, then it has the desired consistency.

Glaze dries quickly, so it’s better to use it a little bit to decorate cookies. And in a slightly dried icing, just add a few drops of juice or water and stir.

Before the New Year, Ilya Nikolayevich and I prepared more than one hundred gingerbread cookies and decorated them. And I was often asked what we use to decorate with glaze. Disposable pastry bags cost a lot, as well as parchment paper from which they make glaze pads. We use regular packages

for food.

Below we will show you how we do it.

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

Spread the icing in a bag, not more than a tablespoon. It’s better to put it in the corner that we will use.

Putting all the icing in the corner with our hands.

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

I’m right-handed, so I take a bag of icing in my right hand, pinch it and start squeezing the icing onto the cookies. If the glaze is of sufficient thickness, then you will not need efforts to squeeze it out. The figure you define yourself. If you will use dyes, then distribute the glaze into several cups and color the contents of each in the desired color.
If you do not have cookie cutters to cut different figures from the dough, then you can use a glass or a stack and cut out circles with them, which can then be decorated as Christmas balls or snowflakes.

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

30.03.2017

Confectionery glaze

The main attraction of confectionery is their decoration and filling. Glaze is basically a sugar paste with various flavors and liquid 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 pastries. The basis of the glaze is sugar or icing sugar, which can be stabilized by egg whites, citric acid, as well as invert syrup. The finished mass has a boiling white color and a barely noticeable glossy shine.
Almost all types of glaze, which includes sugar or powdered sugar, are called "sugar". It is quite simple to prepare the icing: all the ingredients are thoroughly mixed with a whisk or mixer. When using powdered sugar, a finer and more delicate texture is obtained, which significantly improves the quality of the product.
There are two ways to glaze confectionery: simplified   or real glaze . If glaze is prepared without egg whites, this is simplified glaze, and glaze with whipped egg whites is real glaze. Products with real glaze look more beautiful and taste better.
Glaze is applied to the surface of the cooled pastry with a special silicone brush, and then (depending on the recipe and the items to be decorated) is dried in a non-hot oven (80-100 ° C) or left as is. For example, a protein semi-finished product is usually dried.
To tint the taste of the semi-finished product and give it colorfulness, natural dyes are introduced into the glaze. From the juice of vegetables, berries and fruits, you can get a wonderful palette of food colors.
Glaze gives a pleasant aroma by pouring dessert alcohol (cognac, liquor, liquor), adding cinnamon, vanilla, citrus zest, chocolate, etc. Artificial colors and flavorings can be introduced 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 make the glaze homogeneous, smooth and without lumps, all dry powder components must be sieved through a strainer.
● The glaze must be slightly cooled before use, as the hot mixture can drain off from baking or lay down unevenly.
● In order for the icing to cover the confectionery evenly, you need to apply it in layers with a special spatula: first, a thin layer over the entire surface of the cake or cake, and then walk a few more times.
● If the icing is prepared in a cold way, it is recommended to apply it immediately on the surface of the confectionery product, as it hardens over time and cannot be evenly distributed over the baking surface.
● On top, glaze can be decorated with chopped nuts, coconut, pieces of colored marmalade, candied fruit, jelly, dried fruits - it all depends entirely on the baking recipe and your taste preferences.
● If you need to apply oil cream jewelry to the icing, you need to wait until it completely hardens.
● If the icing is applied to a surface oiled with cream, it is advisable to sprinkle it on top with cocoa powder or powdered sugar.

It is important!

Lemon acid   found in lemon and in some other fruits and berries, but get it mainly by fermenting sugar. Citric acid goes on sale in crystals. 1 tablespoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it with drops or teaspoons (in 1 teaspoon of an acid solution 50-55 drops). Juice squeezed from 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 form 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 icing called "royal" is easily smeared and quickly hardens.
Ingredients:

✵ water - 60-70 ml (2-3 tbsp.spoons).
Cooking
Sift icing sugar over a bowl to eliminate lumps.
Gradually add warm water over a spoon into a small depression made in icing sugar, stirring and grinding after each addition to make a light, liquid consistency.
Then beat the mass until it becomes white and uniform.

When preparing the glaze, it should be borne in mind that if it turned out to be a little liquid, then powdered sugar is added, but if it is too thick, then water should be added. Finished glaze should cover the spoon with a thin layer.
If desired, you can add a few drops.
Cooked glaze glaze quickly hardens, so it must be used immediately.

Cook with pleasure!

Recipe 2. Powdered custard icing

Ingredients:
✵ icing sugar - 100 g (5 tbsp. Tablespoons);
✵ water - 25-50 ml (1-2 tbsp.spoons).
Cooking
Sieve powdered sugar in a turkish or stewpan, add water and put on fire.
Constantly stirring, bring to a boil and stand for 2-3 minutes until the mixture becomes clear. It is very convenient to check the readiness of the glaze with a twisted wire. When you dip it, a stable film forms.

Now you can cover the pastries: dip or dip directly into the icing. Glaze hardens very quickly, so it needs to be used quickly or then just melt again on the fire.
If desired, you can always increase the number of ingredients, as well as add a natural food coloring to make the bakery look original and festive.

Cook with pleasure!

Recipe 3. Simplified icing sugar

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

Cook with pleasure!

Recipe 4. Simple Sugar Glaze

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

✵ water - 100-125 g (0.5 cups).
✵ flavors (vanilla, almonds, rum) - optional.
Cooking
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 icing to a hot state (the finger suffers, but it is very hot).
Add flavorings and you can begin to glaze.
On large gingerbread and gingerbread cookies, glaze with a special brush. Small gingerbread cookies can be simply immersed in the icing, mixed, then gently pulled out with a slotted spoon and put on the wire rack so that the excess syrup is drained and the rest is frozen, turning into a gingerbread frosting.

Cook with pleasure!

Recipe 5. White Lean Frosting

  We offer a glaze recipe for decorating various cookies and gingerbread cookies. As a diluent, lemon juice or water acidified with citric acid is taken. At the same time, the taste of white glaze is simply incredible. She, giving a slight acidity and aroma of freshness of lemon, very successfully complements even the simplest pastries.
Ingredients:
✵ icing 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).
.
Cooking
Pour powdered sugar into a deep bowl. Pour in water and grind vigorously with a whisk or beat with a mixer. Then gradually add lemon juice and whisk again until a thick, viscous mass with a slight glossy shine is formed. Apply icing to confectionery with a silicone brush and leave to dry.
If desired, you can replace lemon juice with any other citrus fruit or add crushed berries, which, for sure, can be found in your freezer. True, in this case, the glaze will already acquire the color of the added additive.

Cook with pleasure!

Recipe 6. Classic sugar icing

Ingredients:


✵ lemon juice - 4-5 drops.
Cooking
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.
At the very end, add lemon juice.

Cook with pleasure!

Recipe 7. Protein icing on invert syrup

Such a glaze is lighter and more airy. It is decorated with gingerbread cookies and Tula gingerbread cookies, covered with marzipans and other confectionery.
Ingredients:
✵ egg whites - 4 pcs.;
✵ salt - 1 pinch;
✵ vanilla flavor - optional;
✵ dye - optional.
For invert syrup:
✵ water - 150 ml (6 tbsp.spoons);
✵ icing sugar - 200 g (10 tbsp. Tablespoons);
✵ lemon juice - 20 ml (or 1 pinch of citric acid + 20 ml of water).
Cooking
Boil a thick invert syrup from water, icing sugar and lemon juice.
Cool the finished syrup to + 60-70 ° C.
Add a pinch of fine salt to the chilled egg whites and beat in a thick, stable foam.
Then the invert syrup should be gradually poured into the lush protein mass, providing a continuous mixing process. If desired, you can add a little vanilla flavor and a couple of drops of natural food coloring.
Ready to use icing to decorate confectionery products in a warm form. After application, dry slightly in the oven.

Cook with pleasure!

Recipe 8. Sugar Protein Glaze

  Cookies and gingerbread cookies with sugar-protein glaze look more beautiful, retain their freshness better and taste better.
Ingredients:
✵ granulated sugar - 180-200 g (1 cup);
✵ egg whites - 2 pcs.;
✵ water - 200 ml (1 cup);
✵ aromatic substances;
✵ food colors.
Cooking
Boil sugar with water until sample on a soft ball.
Beat egg whites well in lush foam.
Hot thick syrup gradually pour in a thin stream into whipped proteins, without stopping whipping the mass.
Then add aromatic substances, natural food colors and, stirring with a wooden spatula, heat to 60-65 ° C.
After this product (baking) can be glazed with a special brush, and then dried.
Tip ☞   Glaze will be even better and tastier if, in this recipe, instead of sugar syrup, honey boiled to the desired density is used.

Cook with pleasure!

Recipe 9. Perfect Protein Glaze

Protein-sugar glaze made according to this recipe is just perfect! It is dense, white, there is no transparency, it does not spread on the surface of the Easter cake, but lies with a "cap". The whole secret is in the dry egg protein of increased beatability - albumin.
  Regular chicken eggs have a number of features that interfere with the preparation of high-quality glaze. Firstly, the eggs must be very fresh, otherwise stable peaks should not be seen. Secondly, not a drop of yolk is allowed in the separated proteins - this significantly reduces their whipping. Thirdly, albumin is a product in which the parameters of whipping and firmness of the foam are higher than in fresh egg protein.
Ingredients:
✵ icing sugar - 110 g;
✵ albumin (dry egg white) - 8 g;
✵ water - 65 ml.
To calculate the weight of a product, a comparative table of measures and weights will help you.
Cooking
To restore dry egg white, you need to pour a little water (5 ml) into it and mix thoroughly. Then, continuing to stir, add the rest of the water (60 ml). After 10-20 minutes, the powder will swell, and then it will be possible to beat.
Beat the recovered egg white slowly at first, and when the mixture begins to bubble, gradually begin to increase the speed. Continue whipping until the proteins form a tight mixture (when you reach the whisk, protein peaks stretch behind it, which do not immediately fall).
In conclusion, add the powdered sugar in parts (2 tbsp.spoons at a time), whipping after each addition.

Cook with pleasure!

Recipe 10. Royal Glaze

Royal glaze is a thick paste of powdered sugar and egg whites with the addition of lemon juice. This glaze is ideal for Easter cakes because easily smudges and hardens quickly.
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. Quality can be determined by the yolk: the more liquid it is, the eggs are considered less fresh.
Ingredients:
✵ icing sugar - 1 cup (160-180 g);
✵ egg white - 1 pc.;
✵ lemon juice - 1 tbsp. spoon.
Cooking
Gently separate the egg whites from the yolks. It must be borne in mind that when particles of yolk get into protein, glaze may not work at all.
Sieve powdered 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 lemon juice.
Gradually mix half the icing sugar into the chilled egg whites, then add lemon juice.
Beat the mixture vigorously with a mixer, whisk or fork until it becomes smooth and airy.
Adding the remaining powdered sugar in parts, continue to beat until a dense, shiny protein mass is obtained that does not drain from the whisk at all and holds its shape well. Manually it takes 15 minutes, and with a mixer - 7 minutes.

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

Cook with pleasure!

Recipe 11. Protein glaze for Easter cakes

Cook with pleasure!

Recipe 23. Dark Chocolate Frosting

Dark chocolate icing, which is usually used to decorate biscuit cakes and cakes.
Ingredients:
✵ icing sugar - 160-180 g (1 cup);
✵ dark chocolate - 100 g;
✵ butter - 30 g (1 tbsp.spoon with a slide);
✵ water - 100 ml (4 tbsp.spoons).
✵ lemon juice - 1 tbsp. spoon (or ¼ teaspoon of citric acid + 1 tbsp.spoon of water).
Cooking
Melt the pieces of dark chocolate and butter in a water bath. Stir the mass continuously and after complete dissolution remove from the stove.
Boil invert syrup from 100 ml of water, a glass of icing sugar and lemon juice. Boil a quarter and remove from heat.

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

Cook with pleasure!

Recipe 24. Chocolate Creamy Milk Glaze

  Chocolate icing according to this recipe is, in fact, classic. It perfectly complements any pastries. Cake, cookies or Easter cake will be even more beautiful and delicious, and most importantly - original, if you pour them with fragrant chocolate icing on top. You can decorate any desserts, ice cream with it and, if desired, feast on it just like that.
Ingredients:
✵ icing sugar - 2 cups (320-360 g);
✵ cocoa powder - 2 tbsp. tablespoons (50 g);
✵ fresh milk - 4 tbsp. tablespoons (80 g);
✵ butter - 2 tbsp. tablespoons (50 g);
✵ vanilla sugar - 1 teaspoon (8 g).
Cooking
Put butter in a saucepan and warm slightly.
To the softened butter, gradually add the sifted icing sugar, vanilla sugar and grind thoroughly.
Then gradually introduce milk and cocoa, stirring until smooth. Cocoa must be added last.
After that, keep the mixture on low heat, stirring constantly, for no more than 3 minutes (do not boil). The main signs of readiness are sufficient density and a uniform smooth structure.
You can cover the pastries with the finished glaze. Regarding the consistency of the glaze, you should not worry: as soon as it cools, it will become even thicker. Delicious and aromatic chocolate glaze will make the pastries interesting and mouth-watering.

Most often, housewives take up the production of gingerbread shortly before the New Year celebrations. Such pastries can become not only a decoration of the festive table, but also a great presentation option for friends and family. To make the sweets also beautiful, it is worth taking care of the glaze for the gingerbread cookies.

Classic Gingerbread Frosting

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

1. The powder is sifted through the smallest sieve or cheesecloth. It should not be lumps.
2. Protein is added to the sweet mass. The ingredients are mixed until smooth. Get a thick glaze.
3. You can immediately draw her on 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 vivid color drawings.

White fondant for ginger baking

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

1. Squirrels are carefully separated from the eggs. Not a drop of protein should get into them.
2. Sugar with a coffee grinder turns into powder. Next, the mass is sieved through thin gauze.
3. Squirrels are well interrupted with the resulting powder.
4. Ground foam interferes with the foam. The components mix well once again.

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

Color mix for decoration

This recipe includes exclusively natural products. Therefore, you can even try the resulting treats for kids. Ingredients: 2 large tablespoons of freshly squeezed lemon juice, 2 protein eggs, 210 g of powdered sugar, a large spoonful of vegetable juices: beetroot, carrot, spinach.

1. The powder is necessarily sifted. It is worth taking the smallest sieve for this.
2. Lemon juice is added to the sugar mass. The whisk mixes well.
3. Future glaze is divided into three equal parts. Each of them in a separate bowl is stained 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, the 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, 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 to them.
3. The process of active kneading continues until the glaze hangs a thick drop from the whisk.

You can paint gingerbread cookies with such fondant right away.

How to cook with lemon?

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

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

Instead of fresh juice, you can take citric acid. ½ small. tablespoons of the product is diluted with 50 ml of water.

Cocoa Chocolate Icing

This composition ideally falls on 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 sieved well. If you do not take care of such preparation, the glaze will turn out with messy unappetizing lumps. They greatly spoil the appearance of sweets.
2. For sifting, the smallest sieve is selected, through which the powder is passed at least 2 times.
3. Sugar product is combined with other loose 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 hold it in the freezer for several minutes.
5. After adding water, all components are intensively rubbed. The process continues until the uniformity of the glaze.

Properly cooked masses should turn out to be glossy glossy. Apply it to the gingerbread cookies immediately. It must be remembered that chocolate glaze hardens somewhat longer than, for example, protein.

With the addition of rum

Of course, sweets with such fudge should be presented exclusively to adults. Alcohol gives the glaze a special aroma. Rum is allowed to use 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 icing for gingerbread with rum is described in detail below.

1. Water is poured into a small saucepan or ladle and brought back to a boil.
2. While the liquid is heating, you need to sift the icing sugar well through the smallest sieve. Next, freshly boiled water flows to it. The components are thoroughly and vigorously mixed.
3. When the resulting mixture cools down a little, it is not the cold rum that pours into it.
4. Continue mixing the components until smooth.

When the fondant has completely cooled down, you can decorate the finished gingerbread cookies with it, drawing original patterns. Discussed glaze will help to perform 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 appetizing 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 sieved through a sieve with small holes into a wide bowl.
2. Citrus juice is poured into the sugar product. You need to add it drop by drop, after each serving, rubbing the components.
3. Water flows into future glaze. The fluid should be warm.
4. After the next kneading, the icing drips onto the plate. If the product does not spread, then it is completely ready for baking.

We must not forget that the glaze without the addition of eggs quickly hardens. It is best to distribute it among products that have already managed to slightly harden.

Icing

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

1. In an iron bowl, water is heated. And sand (sugar) pours out to her.
2. The mass is cooked until the sweet grains are completely dissolved, and large bubbles appear on the surface.
3. The mixture is removed from the heat and allowed to cool. Any flavor can be added to the finished product. For example, almond is good.