After reading this article, you will know how to make icing from sugar. To create it, you don’t need egg whites or powdered sugar. Enough water and granulated sugar. The only drawback of this glaze is that it hardens quite quickly. Therefore, after cooking, it must be immediately applied to baked goods.
Ingredients
To make the simplest and most delicious glaze from sugar, you need to prepare:
— two hundred grams of granulated sugar;
— one hundred twenty milliliters of hot water;
— three teaspoons lemon juice.
Preparing the glaze
White sugar icing is created very quickly and very simply. First you need to pour sugar into a saucepan. You also need to pour hot water there. Cook the mixture over low heat until the sugar syrup begins to bubble and thicken. As soon as you can see that the syrup is slowly dripping from the spoon, you need to remove it from the heat, add lemon juice to it and quickly stir with a spoon.
Preparing white icing from sugar will seem less labor-intensive to you if you use sugar syrup you will use a mixer. As soon as the sweet mass begins to turn from transparent to white, the glaze can be considered ready. At this point, it must be quickly applied to the baked goods. After all, as a rule, it freezes in a matter of minutes.
Skillful housewives who know how to make icing from sugar manage to turn frozen fudge sugar into liquid. They recommend adding a little water to the saucepan with the glaze and stirring while heating the mixture over low heat. However, it should be noted that when heated, the white sugar icing may become clear again. Therefore, you should try not to miss a moment so as not to make sugar syrup from the glaze.
How to make colored icing sugar?
As mentioned earlier in this article, by this recipe a rather capricious sweet fudge is created. After the sugar syrup becomes white shade, it usually begins to harden. If you want to make the fudge a different shade, food coloring should be added along with lemon juice to the hot and thick syrup. And only then stir the mixture with a spoon or mixer to make it opaque.
Application of icing sugar
Since sugar fudge is so easy to make, it can be used to decorate any type of baked goods. As a rule, this type of sugar icing is created for Easter cakes. But some housewives use it to decorate gingerbread cookies, cookies, muffins and donuts. This sugar icing produces a beautiful, uniform texture so it looks great on any type of baked goods. Unless you can just pour it over the cake. I loved this sugar icing. The recipe is very simple. It can be made when there is only sugar in the cupboard and no powdered sugar or eggs.
Features of sugar fudge
Now you know how to make white fondant and that it hardens very quickly. But it should also be noted that it also crumbles if you cut into pieces filled with it, or bite into a cookie decorated with it. So if you prefer to create perfect baked goods, then this fudge most likely will not suit you. It is still there for those occasions when you need to make baked goods attractive, but there are no chicken eggs or powdered sugar in the house.
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 glaze for a wide variety of confectionery.
White glaze - general principles of preparation
To prepare white glaze, always use powdered sugar.
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 in 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 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. Cut the butter into pieces, put it in a saucepan or deep bowl and place it on water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then add salt, granulated sugar and vanilla sugar, pour milk. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. For this, a bowl with ready-made mixture can be placed in a container with cold water. Cooled down chocolate mass Beat 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 sand 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 at the end mint syrup. 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 prevent the glaze from dripping from your browned flour products.
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 white glaze did not form smudges, 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 flour premium;
250 grams of butter;
8 table. Spoons of cold water;
One glass 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 the cake, margarine or butter is chopped with flour until homogeneous mass, gradually adding water and stirring. 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 separated from black currants) and the resulting oil is added berry syrup. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and grind until smooth.
Ready-made cakes spread with cream so that you get a layer of red currants, a layer of black currants, etc. 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, they will add to the baking refined 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;
100g 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 melt and mix with crushed walnuts. The finished cakes are coated with white icing.
Cakes with white glaze “Raspberry Mystery”
Cakes are always a great way to meet unexpected guests, just surprise old friends or come up with a treat for festive 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, 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 ready jelly. To prepare the glaze, mix into a homogeneous powder. powdered milk, powder and starch. 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
From butter yeast dough You can cook the most delicious oysters. 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, it is laid out on cutting board, greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled out into rectangular layers 10x10 cm. Lubricate each of them 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 they put it in 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 placed on 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;
A packet of vanilla.
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 in a saucepan vegetable oil, dip a spoon in it, take a little dough and drop it into boiling fat. Remove the finished donuts with a slotted spoon and place them 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 has dried before you can spread it on the baked goods, heat the fudge on gas or in microwave oven.
Remember that cold whites whip faster than room temperature.
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 cooked flour products If you don't plan to treat children, add a little rum to the glaze.
Decorative sprinkles Apply to the glaze immediately before it has time to dry.
Icing, saying these two words, you involuntarily begin to smile in anticipation of sweetness. This confectionery decoration always adds color and delicious aromas your baked goods. Not only children, but also adults always want to eat such baked goods; even those on a diet, not everyone can resist this miracle. There are a lot of varieties of glaze recipes for every taste and color, however, you can create your own own recipe. The first thing people think of 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 glaze for your baking.
The glaze recipe is quite simple and does not require much expense.
Ingredients
Ingredients we need to make classic sugar glaze:
- 200 g of powdered sugar (a glass of sugar);
- 100 ml water;
- 1 tbsp. spoon of lemon juice.
All ingredients are thoroughly mixed with a whisk.
Cooking process
Cooking process or how to make glaze:
Step 1
Pour water into a small metal container, add powdered sugar (sugar), 1 tbsp. spoon of lemon juice, mix everything well.
Step 2
When the sugar syrup begins to thicken and bubble, remove it from the stove.
Step 3
Let's wait until the sweet mass cools down a little.
Step 4
Beat with a mixer. The fill should become snow-white and shiny.
This kind confectionery decoration most common. It is used to create gingerbreads, cookies, cakes, various buns, powders, and other confectionery products.
Little tricks
I want to tell you little tricks that are successfully used in making glaze.
A glaze with the consistency of sour cream is suitable for decorating baked goods, thick for layers, and just right for filling.
The basis of any sugar glaze is powdered sugar, but if you don’t have it on hand, 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, the best white glaze, consisting of egg whites and powdered sugar (sugar). If you need multiple colors, add dyes. We will look at the recipes for these glazes below.
If possible, avoid using aluminum pans when preparing the glaze.
Strawberry and raspberry frosting
Strawberry and raspberry glaze is actively used mainly in summer season. You can use it to decorate any confectionery product, supplement it with the berries themselves to make them even more appetizing.
Equipment for making berry glaze
- two deep plates;
- colander;
- fine sieve;
- tablespoon;
- whisk;
- blender;
- kettle;
- plate.
Ingredients for making berry glaze
For this recipe you need 200 grams of powdered sugar, another 100 g of strawberries, 2 tablespoons of water (hot).
Making berry glaze
We use the recipe for sugar glaze as the basis for the preparation. Sift the powder through a sieve and pour into it hot water. Mix thoroughly. Prepare berry puree. Rinse the berries in cool water and peel them. Place in a colander for a few minutes to remove unnecessary moisture. Grind them in a blender, then grind through a sieve. Mix icing sugar with berry puree and beat the mixture with a whisk until it is thick and shiny. Apply this aromatic sweetness to your baked goods, add one or more fresh berries, a mint leaf and it 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 flavors.
Simple chocolate frosting
I suggest we prepare you a simple chocolate glaze, and then play with the ingredients for it. How many varieties of this chocolate delicacy can we get?
To make this glaze we need only 3 ingredients: sugar or powdered sugar 100 g, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of water or milk.
In a metal bowl, mix cocoa with sugar, pour in water, cook for low heat. Stirring the mixture regularly, bring it to a boil, and when it starts to bubble, cook for a minute and remove from the stove. Let it cool a little and decorate your baked goods 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 custard cakes.
Very fragrant chocolate glaze made with the addition of sour cream. It has a very bright, memorable taste. It is simply made for biscuits. Thanks to sour cream, it perfectly saturates them, so it is not only used to glaze a cake or pastry, but also to grease the cakes themselves with it.
It is based on egg-free sugar glaze. To create it, take 1 glass of sour cream, 5 tbsp. spoons of sugar, 5 tbsp. spoons of cocoa, 100 g of butter.
Mix all ingredients except butter and bring to a boil over low heat. When it boils, add oil and cook until the oil dissolves. Then remove from the stove and let it cool.
Video of making icing sugar
A few more recipes
There is another recipe that is very quick to make. There is no sour cream, no butter, no eggs, but only starch, powdered sugar, water, cocoa.
You will spend a minimum of time and products on its preparation. This glaze is just perfect for decorating quick desserts.
In a deep bowl, mix 1 tbsp. spoon of starch, 3 tbsp. spoon of cocoa, powdered sugar, water. Your frosting is ready!
The glaze made from whites and powdered sugar is very tasty. Its delicate, white, soft texture melts in your mouth. It is convenient to draw, create original jewelry on your confectionery masterpieces and it is used to decorate Easter cakes and pies.
This sweet snow-white beauty is made from 2 egg whites, 250 g of powdered sugar, 1 teaspoon of lemon juice.
In a deep bowl, combine the egg whites with powdered sugar and lemon juice. We begin to gradually mix all the components with a mixer or a whisk, whichever is convenient for you. Beat the protein mass until it becomes very thick and increases 2-3 times.
As we managed to replace, again and again, powdered sugar icing is used as the basis in each of the recipes, and making it at home is quite simple.
Cocoa glaze
Now let's make something special, like cocoa frosting. The end result is glossy and shimmers beautifully on your dessert. By the way, it does not need to be boiled and it will add shine to the dessert, and its taste will outshine the chocolate itself.
To prepare it we will need:
- 200 g powdered sugar;
- 100 ml warm milk;
- 2 tbsp. spoons of cocoa;
- 20 g soft butter;
- 5 g vanilla.
Mix powdered sugar, cocoa, vanilla, add milk and butter, beat everything thoroughly until it shines.
This filling will go perfectly 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 quite easy to do.
Take 1 glass of sugar, 50 ml of water, 50 g of rum, 100 g of butter.
Place the butter and 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 and remove from the stove. Add rum, mix well and return to medium heat. Once 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 permeate your baked goods more deeply, you need to pierce it in several places with a fork or skewer, whatever you have on hand or whatever you like best. For a spicy taste ready product You can lightly sprinkle with lemon juice.
Brown buttercream frosting
After rum, butter icing immediately comes to mind. They are similar in their delicate taste. Her 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 soaks your dessert, after which it simply melts in your mouth and you want to eat more and more.
Let's start cooking. For creamy frosting it is better to choose heavy cream We need 1 cup of them. Pour the cream into a saucepan, add 1 cup of sugar, stirring regularly over low heat, bring to a boil and boil for another 10 minutes. When the mass thickens enough, add butter, 10 g of vanilla sugar. Keep on the fire, stirring until the butter is completely filled. dissolve and the mass becomes uniform in color.
You can diversify the creamy glaze by adding 2 tbsp. spoons of cocoa, then you will have the most delicate brown creamy glaze. A completely different color and more subtle taste. She has the same recipe as the creamy one. Just pre-mix the sugar with cocoa.
When there is a holiday in your home or in your soul, an explosion of colors is needed. Their vibrant variety makes the holiday a holiday! Everyone wants their dessert to pleasantly surprise and remember your guests. Colored glaze- This is what you need! For her there are no limits to the flight of your imagination. With it you can make trendy cakes and pastries that are in no way inferior to restaurant ones. Children have always been delighted with such glaze, because they cannot restrain themselves in their emotions from such beauty. Whatever it is used with culinary decoration: cake, cookies, gingerbread, berries or fruits - it will always make a splash on your table.
In order to prepare it you need:
- 200 g powdered sugar;
- 1 tbsp. spoon of milk;
- 1 tbsp. spoon of syrup;
- 5 drops almond extract;
- food coloring.
First, mix the powdered sugar and milk well until all the sugar dissolves. Then add syrup, almond extract and beat until the glaze begins to shimmer and shine. Add dye to the finished glaze, mix thoroughly, everything is ready. If you need several 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 store-bought food coloring. You can make them yourself. For red shades, raspberries, cherries, strawberries and even beet juice are suitable. For orange ones - carrot juice, green shades are obtained from kiwi or spinach juice. You can get blue and purple ones from currants, blackberries, and blueberries. There are no limits to your imagination here. But you will be calm that your loved ones, and most importantly your children, will eat this beauty without unnecessary chemicals.
Chocolate nut glaze
Chocolate nut glaze– this 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 pieces. In this glaze you should add various spices or zest of citrus fruits 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 milk;
- 100 g powdered sugar;
- 100 g nuts;
- a small packet of vanilla sugar.
First of all, we need to melt the chocolate and butter using a water bath. Then add milk, gradually introducing powdered sugar with vanillin and nuts. Stir the chocolate glaze all the time to prevent it from burning. After boiling, cook for 5 minutes and you’re done.
The chocolate nut glaze has quite wide range applications. It can be used not only for baking, but also for coating homemade sweets, berries, and fruits.
Chocolate frosting in the microwave
Chocolate frosting in the microwave. This recipe is a godsend for housewives who have guests on their doorstep or simply don’t have enough time to culinary masterpieces. You can even prepare it for breakfast for the whole family, spending a maximum of 5 minutes on the entire preparation process.
In order to prepare it, we need a fairly deep bowl designed for cooking in the microwave.
Ingredients:
- chocolate bar of your choice 100 g;
- 50 ml milk;
- 100 g butter;
- 1 tbsp. spoon of cocoa;
- 2 tbsp. spoons of sugar.
Break the chocolate into cubes, put all the ingredients in a bowl, mix and microwave at 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 it out delicious decoration, stir it again and it is ready to use.
Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.
Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration; sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.
Read also:
Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.
Consistency
The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.
Different goals
Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.
Powder
It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.
In addition, it is better to sift the powder.
Lemon juice
It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.
On whites and yolks
With eggs the glaze becomes rich taste and soft, dense consistency. Protein glaze often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.
Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.
With butter
When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.
Secret: If you brush the cake with a thin layer of jam before frosting, the frosting will lie perfectly evenly and will shine very beautifully.
Dyes
It is often recommended to add food coloring to the glaze; with it, the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoon raspberry jam- so the color will turn out red, and magical raspberry flavor. A pinch of turmeric and a piece of butter will give you an intense orange tint.
Secret: It’s better not to use it for glaze porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.
How to apply?
Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.
Simple glaze
200 g powdered sugar
4 tbsp. l. hot water
Step 1. Mix powder and water and place on low heat.
Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.
Step 3. Pour hot glaze over gingerbread cookies or buns.
Egg yolk glaze
5 yolks
1.5 cups powdered sugar
3-4 tbsp. freshly squeezed orange juice
Step 1. Beat the yolks with orange juice until a stable foam forms.
Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.
Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.
Glaze with rum
1 cup powdered sugar
3 tbsp. Roma
1 tbsp. l. hot water
Step 1. Sift the powdered sugar.
Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.
Chocolate glaze
100 g chocolate
3 tbsp. l. water
1 tbsp. l. butter
100 g powdered sugar
Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.
Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.
Protein glaze
Good to use for patterns
1 cup powdered sugar
1 tsp lemon juice
Step 1. Beat the whites until stiff foam.
Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.
Step 3. Fill with glaze cream injector or a bag. Apply a pattern to a cake, cookies or gingerbread.
Butterscotch icing
200 g hard toffees
40 g butter
1/4 cup milk
1-2 tbsp. l. powdered sugar
Step 1. Heat butter and milk in a saucepan.
Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.
Step 3. Apply to the cake in several layers.
30.03.2017
Glaze for decorating confectionery products
The main attraction of confectionery products lies in their decoration and filling. Glaze is basically sugar paste with different flavoring additives 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 powdered sugar, which can be stabilized egg whites, citric acid, and invert syrup. Ready mass It has a boiling white color and a barely noticeable glossy sheen.
Almost all types of glazes that contain sugar or powdered sugar are called “sugar”. Preparing the glaze is quite simple: all ingredients are thoroughly mixed with a whisk or mixer. When using powdered sugar, a thinner and more delicate consistency is obtained, which significantly improves the quality of the product.
There are two ways to glaze confectionery products: simplified or real glaze
. If the frosting is made without egg whites, it is a simplified frosting, but the frosting with whipped egg whites is a real frosting. Products with real glaze look more beautiful and taste better.
Apply the glaze to the surface of the cooled flour confectionery products with a special silicone brush, and then (depending on the recipe and the products being decorated) dry it in a cool oven (80-100°C) or leave it as is. For example, semi-finished protein products are usually dried.
To highlight the taste of the semi-finished product and give it some color, it is added to the glaze. natural dyes. From the juice of vegetables, berries and fruits you can get a wonderful palette of food colors.
Pleasant aroma the glaze is added by infusing dessert alcohol (cognac, liqueur, liqueur), adding cinnamon, vanilla, citrus zest, chocolate, etc. Instead of natural raw materials, artificial colors and flavors can be introduced.
● To prepare lean glaze, it is advisable to use filtered drinking water, which should be placed in freezer.
● To make the glaze uniform, smooth and without lumps, all dry powder ingredients must be sifted through a strainer.
● The glaze must cool slightly before use, since the hot mixture may drip off the baked goods or spread unevenly.
● In order for the glaze to cover the confectionery product 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 go over it several more times.
● If the glaze is prepared using a cold method, it is recommended to apply it to the surface of the confectionery product immediately, since over time it will harden greatly and will not be able to be evenly distributed over the surface of the baked goods.
● The top of the glaze can be decorated with chopped nuts, coconut flakes, 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 decorate the glaze with butter cream, then you need to wait until it hardens completely.
● If the glaze is applied to a surface greased with cream, it is advisable to sprinkle cocoa powder or powdered sugar on top.
It is important!
Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon crystal citric acid dissolve in 2 tablespoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice squeezed from 1 lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.
Recipe 1. The simplest iced glaze
The simplest glaze is a paste of powdered sugar, warm water or fruit juice, which form a translucent, not entirely solid glaze. More solid matte glaze made by mixing sugar (in the form of sand or powder) and egg whites. This icing, called royal icing, spreads easily and hardens quickly.
Ingredients:
✵ water ‒ 60-70 ml (2-3 tablespoons).
Preparation
Sift the powdered sugar over a bowl to remove any lumps.
Gradually add spoonfuls warm water into a small well made in the powdered sugar, stirring and rubbing after each addition to obtain a light, runny consistency.
Then beat the mixture until it becomes white and smooth. 
When preparing the glaze, you should take into account that if it turns out to be a little liquid, then add powdered sugar, but if it is too thick, then add water. The finished glaze should coat a spoon in a thin layer.
If desired, you can add a few drops.
Prepared iced glaze hardens quickly, so it must be used immediately.
Cook with pleasure!
Recipe 2. Powdered sugar custard glaze
Ingredients:
✵ powdered sugar - 100 g (5 tablespoons);
✵ water ‒ 25-50 ml (1-2 tablespoons).
Preparation
Sift powdered sugar into a pot or saucepan, add water and put on fire.
Stirring constantly, bring to a boil and let 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 forms. 
Now you can coat the baked goods: coat or dip directly into the glaze. The glaze hardens very quickly, so it needs to be used quickly or then simply melted again over the fire.
If desired, you can always increase the amount of ingredients, as well as add natural food coloring to make the baked goods look original and festive.
Cook with pleasure!
Recipe 3. Simplified powdered sugar glaze
Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ water ‒ 75 g (3 tablespoons);
✵ aromatics- optional;
✵ food coloring - optional.
Preparation
Sift the powdered sugar through a strainer into a small saucepan, add warm water, aromatics and, stirring with a spatula, heat to 40°C.
If the glaze turns out too thick, you need to add a little water, and if it’s too thin, add powdered sugar.
If desired, the glaze can be painted any color.
To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (i.e., replace every 1 tablespoon of water with 1 white).
Cook with pleasure!
Recipe 4. Simple sugar glaze
Simple recipe it becomes such a sugar icing with a real stick lifesaver in the post.
Ingredients:
✵ water ‒ 100-125 g (0.5 cups).
✵ flavorings (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 until hot (your finger can tolerate it, but it’s very hot).
Add flavorings and you can start glazing.
On big gingerbread Apply the glaze to the gingerbread with a special brush. Small gingerbread cookies can simply be immersed in the glaze, mixed, then carefully removed with a slotted spoon and placed on a wire rack so that the excess syrup drips off and the rest hardens, turning into gingerbread glaze.
Cook with pleasure!
Recipe 5. White lean glaze
We offer a recipe for glaze for decoration various cookies and gingerbread. Lemon juice or water acidified with citric acid is used as a diluent. 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.
Ingredients:
✵ powdered sugar - 180-200 g (1 heaped glass);
✵ 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 powdered sugar into a deep bowl. Pour in water and stir 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 sheen is formed. Apply the glaze to the pastry with a silicone brush and leave until dry.
If desired, you can replace lemon juice with any other citrus fruit or add chopped berries, which you probably have in your freezer. However, in this case the glaze will already take on the color of the added additive.
Cook with pleasure!
Recipe 6. Classic sugar glaze
Ingredients:
✵ lemon juice - 4-5 drops.
Preparation
Pour hot water into the powdered 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 glaze with invert syrup
This glaze turns out lighter and airier. They decorate it Gingerbread Cookie and Tula gingerbread, cover marzipan and other confectionery products. 
Ingredients:
✵ egg whites - 4 pcs.;
✵ salt - 1 pinch;
✵ vanilla flavoring - optional;
✵ dye - optional.
For invert syrup:
✵ water - 150 ml (6 tablespoons);
✵ powdered sugar - 200 g (10 tablespoons);
✵ lemon juice - 20 ml (or 1 pinch of citric acid + 20 ml of water).
Preparation
Cook thick invert syrup from water, powdered sugar and lemon juice.
Cool the finished syrup to +60-70°C.
Add a pinch to chilled egg whites fine salt and beat into a thick, stable foam.
Then you need to gradually pour invert syrup into the fluffy protein mass in a thin stream, ensuring a continuous mixing process. If desired, you can add a little vanilla flavoring and a couple of drops of natural food coloring.
Ready glaze use for decorating confectionery products warm. After application, dry lightly in the oven.
Cook with pleasure!
Recipe 8. Sugar-protein glaze
Cookies and gingerbreads with sugar-protein glaze look more beautiful, retain their freshness better and taste more pleasant.
Ingredients:
✵ granulated sugar ‒ 180-200 g (1 cup);
✵ egg whites - 2 pcs.;
✵ water ‒ 200 ml (1 glass);
✵ aromatic substances;
✵ food paints.
Preparation
Boil sugar and water until tested on a soft ball.
Beat the egg whites well into a fluffy foam.
Gradually pour the hot thick syrup in a thin stream into the whipped egg whites, continuing to beat the mixture.
Then add aromatic substances, natural food colors and, stirring with a wooden spatula, heat to 60-65°C.
After this, the product (baked goods) can be glazed with a special brush and then dried.
Tip ☞ The glaze will be even better and tastier if in this recipe instead of sugar syrup you use honey boiled to the desired thickness.
Cook with pleasure!
Recipe 9. Perfect protein glaze
The egg white sugar glaze made using this recipe is simply perfect! It is dense, white, there is no transparency, it does not spread on the surface of the cake, but lies like a “cap”. The whole secret is in the dry egg white with increased whipping ability - 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 will not be visible. Secondly, it is unacceptable for a single drop of yolk to get into the separated whites - this significantly reduces their whipping ability. Thirdly, albumin is a product in which the parameters of whipping and foam stability are higher than in fresh egg white.
Ingredients:
✵ powdered sugar - 110 g;
✵ albumin (dry egg white) - 8 g;
✵ water ‒ 65 ml.
To calculate the weight of a particular product, a comparative table of weights and measures will help you.
Preparation
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 you can beat it.
Beat the reconstituted egg white slowly at first, and when the mixture begins to bubble, gradually begin to increase the speed. Continue beating until the whites form a stiff mixture (when you take out the whisk, reach for it protein peaks, which do not fall off immediately).
Finally, add the powdered sugar in portions (2 tablespoons at a time), beating after each addition.
Cook with pleasure!
Recipe 10. Royal icing
Royal icing is a thick paste of powdered sugar and egg whites with lemon juice. This glaze is ideal for Easter cakes, because... spreads easily and hardens quickly.
Royal icing is made from the freshest egg whites. To prepare it, 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 less fresh the eggs are considered.
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. You need to keep in mind that if particles of yolk get into the white, the glaze may not work out at all.
Sift the 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 stir half the caster sugar into the cooled egg whites, then add the lemon juice.
Using a mixer, whisk or fork, beat the mixture vigorously until it is smooth and fluffy.
Add the remaining powdered sugar in parts and continue beating until you get a thick, shiny consistency. protein mass, which does not drain at all from the whisk and holds its shape well. It will take 15 minutes by hand, 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 glaze can be stored in the refrigerator under film for several days.
Cook with pleasure!
Recipe 11. Protein glaze for Easter cakes
Cook with pleasure!
Recipe 23. Dark chocolate glaze
A dark chocolate-based glaze that is usually used to decorate sponge cakes and cakes.
Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ dark chocolate - 100 g;
✵ butter - 30 g (1 heaped tablespoon);
✵ water - 100 ml (4 tablespoons).
✵ lemon juice ‒ 1 tbsp. spoon (or ¼ teaspoon of citric acid + 1 tablespoon of water).
Preparation
Melt the dark chocolate pieces and butter in a water bath. Stir the mixture continuously and once completely dissolved, remove from the stove.
Cook invert syrup from 100 ml of water, a glass of powdered sugar and lemon juice. Reduce by a quarter and remove from heat.
Place the bowl of chocolate in a water bath again, heat it up and pour in invert syrup in a thin stream.
The chocolate mass must be continuously whipped (preferably with a mixer with one whisk).
The glaze mixture 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 to 60°C and can be used for its intended purpose.
Cook with pleasure!
Recipe 24. Chocolate creamy milk glaze
The chocolate glaze for this recipe is practically classic. It perfectly complements any baked goods. Cake, cookies or Easter cake They will be even more beautiful and tasty, and most importantly, original, if you top them with aromatic chocolate glaze. You can decorate any desserts, ice cream with it and, if desired, enjoy it 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 teaspoon (8 g).
Preparation
Place butter in a saucepan and heat slightly.
To the softened butter Gradually add sifted powdered sugar, vanilla sugar and grind well.
Then add milk and cocoa little by little, stirring until smooth. Cocoa is always added last.
After this, keep the mixture over low heat, stirring constantly, for no more than 3 minutes (do not boil). The main signs of readiness are sufficient thickness and a uniform, smooth structure.
The finished glaze can be used to coat baked goods. There is no need to worry about the consistency of the glaze: as soon as it cools, it will become even thicker. Delicious and aromatic chocolate glaze will make baking interesting and appetizing.
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