Ready icing for cookies. Cookie icing

How to make cookie icing? How to make a cornet for glaze? Recipe from the site "site"

In order for the cookies to turn out to be the most festive, they need to be decorated.

Best suited for this white glaze. This is a universal product - it can be used both as a background for a color pattern and for applying a snow-white pattern to dark cookies. Can you add it to white glaze? food colorings and it will turn out multi-colored. We offer you a selection of glaze recipes, among which you can choose the best one for yourself. And at the same time - a very simple way to make a cornet for glaze - it will successfully replace a pastry syringe.

Cookie Icing Recipes

Fluffy glaze

Ingredients: 180 gr. powdered sugar, 1 tbsp. l. starch, 1 egg white, a few drops lemon juice.

Powder and starch must be sifted! Beat the egg white, add powder and starch and grind thoroughly until smooth. At the end of mixing, add lemon juice. Consistency finished mass should be such that you can draw. After applying the glaze, you need to let it dry, then it will look very soft, almost like whipped cream.

Colored glaze

Ingredients: a glass of powdered sugar, 2 tsp. sugar syrup, a few drops of vanilla or almond extract (optional), 2 tsp. milk, food coloring.

In a ceramic or glass bowl, combine the sifted powdered sugar and milk. You should end up with a mass of paste-like consistency. Add sugar syrup and extract, beat until the mixture becomes shiny and smooth. If the glaze is too thick, add more sugar syrup.

Divide the frosting into different cups. Add food coloring to each (it’s better to take liquid coloring - then the color will be uniform) and stir until the coloring is completely combined with the glaze. You can apply the glaze with a brush or using a pastry bag.

New Year's glaze

This glaze serves as the base with which the cookies are coated before applying the design. It takes overnight to completely harden, but you can also paint on “wet” glaze.
Ingredients: a glass of powdered sugar, a few drops of lemon juice, a tablespoon of corn syrup, a tablespoon of milk.

Sifted powdered sugar is mixed with milk and syrup and ground into homogeneous mass. At the end, lemon juice is added drop by drop. The result should be a fairly thick, paste-like mass.

There is a "rule of ten" for this glaze. Run your finger along the bottom of the bowl with the finished glaze and count to ten. During this time, the mark from the groove should disappear, the glaze should smooth out. If this requires more time, then add syrup; if the mark disappears too quickly, add more powder.

How to make a cornet for glaze

A cornet or homemade syringe tube for glaze can be made from thick cellophane or polyethylene. To make the spout rigid, you will need to stick tape on it - this will give the necessary rigidity, and the cornet will keep its shape.

Cut a rectangle measuring 10x12 cm from a piece of dense polyethylene. Roll it into a cone. We glue the spout with tape for rigidity. Fill the cornet with glaze, fold the top edge, squeeze out the air and seal the top. We bend the upper ends towards the middle and secure them. Carefully cut off the nose, literally just a little bit, so that the glaze can be applied in a thin line.

That's all! We have the icing ready, we have made the cornet, now we can start decorating the cookies.

Pour egg white into the bowl of a mixer (combine, blender or just a saucepan), add water, but not all of it - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It’s better, of course, to feel sorry for yourself and use a blender, mixer, or food processor. Whisk until the bubbles become small and the mixture increases slightly in volume. I use a mixer and beat with a whisk for about 3-5 minutes.

Now pour in the powdered sugar (as much as you measured) and start mixing (again in the mixer, at low speeds).

If I see that the powder does not mix and remains dry, I can add just a little water (from the remaining 60 ml). IN in this case I added 2 teaspoons (add one at a time, mix and watch each time).

The icing should be thick. In America it is called stiff peak, i.e. hard peaks. If you take out the spoon, the mass stretches and then does not settle. This consistency is suitable for storage. If you are not going to use the icing right now, transfer it to a jar and put it in the refrigerator.

And if you want to start decorating gingerbread cookies right now, then move on.

We will need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a confectioner”).

Packages are also needed. You can use regular plastic bags(for breakfast, for freezing, for storage) or order special cooking bags on Aliexpress, they are a little more convenient, but this is not important. Don’t forget the clamps (I haven’t found better ones from IKEA yet).

Another tool that is simply vital is... a regular toothpick! It will help to add color to the glaze, to spread the fill, to correct the oblique outline, and to remove all that is unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

IN New Year's decor I like the white and blue color scheme. Place some of our thick glaze, take blue dye(at the very tip of the toothpick) and mix. If it turned out too dark color, you will have to add more white icing. Having achieved the desired shade, “thin” the glaze.

Add water a little at a time (literally a few drops). It is important not to miss the right consistency.

We need two options for each shade: one for the contour so that it does not spread, the second for filling. Icing for contour is similar in consistency to toothpaste(exactly paste, not gel). For filling - like sour cream, 10-15% - spreads, but not very quickly.

Many people remember for themselves how the surface of the glaze is completely smoothed out after mixing. It’s convenient for me to just do it by eye.

First, prepare the icing for the outline, put about a third of it into a bag, and tie it. Add a little more water to the remaining icing, bring it to the consistency of sour cream, also transfer it into a separate bag and tie it. Now important point. You need to cut a corner. For contour it is very thin - 1-1.5 mm wide, for filling it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be used in the decor.

Now we can decorate our gingerbread cookies. For example, simply apply the outline of a snowflake to a “naked” cookie. Here you need your hand to be “steady” and not shake.

Another option is to make a background fill first (but still apply an outline before doing so so that the fill does not spread beyond the edges). In this case, you will need to let the background dry completely, usually 2-3 hours.

These are the New Year's snowflakes and Christmas balls I got it.

In general, “practice bakes perfect”! So go for it!

A simplified version of preparing egg white glaze in the video version of this recipe from chef Elena Stradze in the culinary program “At ease.”

If you liked this post, be sure to check out and.

Cookie painting sugar icing for baking - a new trend in our area. In confectionery circles it is called "icing". This amazing art of decorating desserts came to us from the West and has established itself so firmly that decorating sand or biscuit baking Colored icing for cookies has become a fashionable confectionery trend.

Today I will teach you a simple and fast way preparing a simple, but very plastic and pliable protein coating. By preparing a quick-drying glaze for cookies according to my recipe, you will receive a high-quality and pleasant-to-use product that you can easily decorate any confectionery with.

Kitchenware: bowl for mixing glaze, strainer, mixer, wooden or silicone spatula.

Ingredients

How to choose ingredients

White icing for cookies is made from high-quality powdered sugar, so pay special attention to the choice of this product. Ideally, you need to grind the sugar yourself, but to save time, you can use ready-made powder from the store. High-quality powdered sugar should have a uniform consistency without inclusions or lumps, and also have good flowability. A good product has a pleasant sugary smell with notes of caramel and high sweetness. If the powder is not sweet enough, then potato starch was added to it.

If you decide to make the powder yourself, it is convenient to do it at home using a coffee grinder. Good coffee grinder with sharp knives will easily chop granulated sugar, But It is better to sift any homemade powder through a strainer to prevent inclusions of unground sugar grains in it.
Choose eggs for icing with special care, because in its preparation they use raw protein. In low-quality and stale eggs contains pathogenic bacteria that lead to poisoning. Therefore, buy only clean eggs with even, intact shells and pay attention to the shelf life of the product.

Preparation

Video recipe for making glaze for cookies

In this wonderful, detailed video tutorial, you'll learn how to make cookie frosting the right consistency, as well as how to color it.

To soften a coating that is too brittle, you can add glucose syrup. This will not affect the thickness, but will make the mass more plastic.

The glaze is colored exclusively with gel dyes. Gel dyes are easy to store, have high pigmentation and color the product uniformly. Divide the finished icing into several portions, color in different colors and use for decorations holiday desserts, For example, . White coating without dyes it will perfectly decorate and complement the taste.

Mixing powdered sugar with a few tablespoons of cocoa makes a wonderful chocolate cookie frosting. This type of coating is ideal for decoration. Chocolate icing will also be a beneficial addition.

This sweet product is best prepared in the quantity needed for decoration. required quantity cookies, rather than storing them for future use. If you have a lot of icing left, store it in a tightly closed container for no more than 3 days.. Before decorating new cookies with icing, be sure to check the sugar mass for the absence of clumps of crystallized sugar.

Traditional Christmas gingerbread cookies, wedding cookies and souvenir pastries are decorated with protein glaze for cookies, and this great way decorate homemade items and have a great time with family and friends. This simple frosting recipe is sure to help you turn any cookie or gingerbread into a true work of art. Share your reviews and comments, everyone Bon appetit, delicious desserts and culinary inspiration!

You can find out the recipe and prepare New Year's cookies with icing for your family, pampering your loved ones delicious dish made with your own hands. So, let's begin.

Cooking process

Cookie glaze recipes are simple, they use the most regular ingredients. But the result will exceed all your expectations. These dishes are not only tasty, but also look impressive. Original cookies will become a real table decoration.

Cooking cookies

To prepare glazed cookies according to our recipe, you need to prepare molds in the form of various figures. The cookies themselves can be bought, but if you make them yourself, they will turn out much tastier, and chemical substances will not be included.

Now we will share one of the simplest cookie recipes for.

Ingredients:

flour – 200 g;
powdered sugar – 60 g;
1 egg;
salt.

Cooking process

Mix flour, salt and powder. Add butter here, after cutting it into cubes. Mix it all.

The dough must be prepared so that there are no small crumbs, then add the egg.

We collect the dough into a ball and roll it out so that its thickness is approximately 3 mm. Place the preparation in the freezer for half an hour. Then we take out the dough and cut out figures, which also need to be placed in freezer. Preheat the oven to 180 degrees and bake the sweetness for about 5 minutes.

Preparing the glaze

Preparing glaze is a responsible process, which is what we will do now. Let's share a few the best recipes How to prepare colored icing for cookies. Also we have best ways of how to prepare for cookies.

Classic glaze

powdered sugar – 200 g;
juice of 1 lemon;
1 protein.

Cooking process

Mix everything and beat until the volume increases (at least twice). You can get different colors, for this we replace lemon with other juices.

Chocolate glaze

We will need:

powdered sugar – 2 tbsp;
milk – 4 tbsp. l.;
cocoa powder – 2 tbsp. l.;
butter– 1 tbsp. l.;
vanillin – 1 pack.

The butter must first be removed from the refrigerator so that it becomes soft. We add everything to it, and the milk a little later - after we have thoroughly mashed it. The milk must be added very slowly and stirred all the time to obtain a homogeneous mass.

Caramel glaze

For this simple recipe have to take:

brown sugar - 0.5 cups;
powdered sugar – 1 cup;
butter – 2 tbsp. l.;
milk – 3 tbsp. l.;
vanillin – 1 pack.

Now let's cook

Melt the butter in a saucepan, then add all the ingredients except half of the powder and vanilla. Boil all this for 1 minute and remove from heat to cool. Then you can add everything else and beat.

Professional colored glaze

So let's take:

powdered sugar – 1 cup;
milk – 2 tsp;
sugar syrup – 2 tsp;
almond extract - a little less than half a teaspoon;
dyes.

Cooking process:

Mix the powder and milk until it works soft paste. Add syrup here, beat until the mixture becomes shiny and smooth. Now it needs to be distributed into containers to paint.

Orange glaze

To prepare, take:

powdered sugar - 3/4 cup;
Orange juice– 3/4 cup.

Cooking process:

Mix the ingredients and stir until the glaze becomes slightly liquid.

Butter icing

To prepare butter icing, take the following ingredients:

butter – 2 tbsp. l.;
powdered sugar - 3 tbsp;
cream (fat) – 2/3 cup;
vanilla to taste.

Cooking process

Pour the cream and butter into a saucepan and heat over low heat until the oil dissolves. Then add other ingredients, using a mixer (at high speed) beat the mass until you get a homogeneous consistency. Cool until the glaze is warm and use.

Marmalade glaze

To prepare the glaze, you need to take:

200 g marmalade;
4 tbsp. l. Sahara;
50 g butter;
2 tbsp. l. sour cream.

Cooking process:

Any type of marmalade will do, depending on your taste. Cut it into small pieces into a pan, add other ingredients and heat until melted. It should boil for no more than 15 minutes, while stirring constantly. Remove from heat when the consistency begins to become thick and gurgle more slowly. The glaze should have small pieces of marmalade, then it will turn out very beautiful. Cool slightly and grease the cookies.

Chocolate cookies with icing

To prepare this recipe we take:

powdered sugar – 2 tbsp;
milk – 4 tbsp. l.;
cocoa powder – 2 tbsp. l.;
butter – 1 tbsp. l.;
vanillin – 1 pack.

Cooking process:

First you need to take the butter out of the refrigerator so that it warms up and becomes soft. Add all ingredients (except milk) and grind. Then slowly add milk to the mixture, making everything homogeneous.

Shortbread cookies with chocolate glaze

Ingredients:

250 g wheat flour;
230 g butter;
2 egg yolks;
100 g sugar;
50 g dark chocolate
salt.

Cooking process:

Grind the yolks and 180 g of butter together with sugar and salt. To knead the dough, add flour little by little and then put it in the refrigerator for half an hour.

To prevent the dough from sticking, you need to sprinkle the surface where you will be rolling with flour. You need to roll it out so that the thickness is approximately 5 mm. Using cookie cutters, cut out cookies. Preheat the oven to 180 degrees and bake until the dish is golden (about 5 minutes or a little more).

Melt 50 g each of chocolate and butter to pour over the pre-cooled cookies.

How to apply glaze

You must first apply it to the edges and then to the center. To harden faster, place the cookies in a preheated oven for a few minutes.

Many people are wary of using glaze to decorate it. Glossy icing for New Year's cookies, despite its fairly simple recipe, requires special diligence and high concentration to obtain the perfect consistency. ELLE - about how to cook perfect glaze For New Year's cookies.

It is believed that properly prepared glaze is not only beautiful, but also healthy, because under it the cookies retain their freshness longer. The main thing is that it has the right consistency - not too thick and not too liquid, but similar to sour cream or honey. Only in this case will it be easily applied to the cookies, set quickly and will not treacherously flow down the edges. However, even if the glaze suddenly turns out to be too thin, you can add an additional spoon of powdered sugar to thicken it, and if it is too thick, an additional half spoon warm water will do their job.

What do you use to make icing for Christmas cookies?

To prepare the glaze you only need three simple ingredients– egg white, powdered sugar and lemon juice. Basic recipe, calculated for approximately 1 kilogram of cookies, consists of 1 egg white, 150 g of powdered sugar and 1 teaspoon of lemon juice. Pastry experts insist that the whitest frosting comes from large eggs. white, so it is advisable to give preference to them. Before mixing the ingredients, it is better to sift the powder first.

To create colored glaze, you need to add food coloring in selected shades.

In addition to creamy frosting for topping cookies, there is also a recipe for a thicker frosting (150g more powdered sugar for a peanut butter texture) that can be used to create additional details in a design, be it a snowman's nose and eyes, toys on a Christmas tree, or stars in the sky. . This icing can be used to draw with dots, lines, create patterns using a stencil, and it is also used by experienced creators holiday cookies It is recommended to make the primary outline of the design along the perimeter of the future fill. It is believed that this will make it easier to spread the thinner (base) glaze over the entire surface of the cookie.

How to frost Christmas cookies?

In order for the glaze to be evenly applied to the cookies, as a rule, pastry bags or syringes. In this case, a separate bag should be allocated for each shade of glaze. If you were unable to acquire special bags in advance, you can get creative and use a transparent plastic bag with a paper cone placed on it for this purpose.

To draw out small details when decorating cookies at home, special plastic mini-spatulas and ordinary toothpicks are useful - they can easily be used to decorate micro-details.

How to store icing for Christmas cookies?

It doesn’t matter if with all this preparation of cookies and icing there is no time left for the decorating process itself - the finished icing can be placed in a tightly closed container and stored for 3-5 days without loss of quality. It is very important to remember that the glaze quickly hardens in air, so the most important thing in storing it is not to let it “breathe.” This way the glaze can be prepared straight away. a large number of cookies for a New Year's party, which can later be baked in two or three batches.