Instructions and 17 secrets for working with icing Icing is a protein-sugar mixture. Sometimes for greater plasticity they add to the mass glucose syrup or a little glycerin, but adding glycerin can make the mass too sticky, which will make it difficult to peel it off from the polyethylene backing. When depositing the mass directly onto the surface of the gingerbread to be decorated, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can significantly facilitate the work. Ingredients: powdered sugar - 1 cup egg white- 1 PC lemon juice 1/2 - 1 tsp. Preparation: To make icing, take one egg white and beat it with a whisk until a light foam forms. Then gradually add powdered sugar, continuing to beat and adding a little lemon juice. Beat until a stable mass is formed. Aising is ready. The procedure for working with icing: 1) Draw future patterns on paper or print them out ready-made templates. It is very convenient to use children's coloring books as templates. 2) Place a drawn paper template under plastic film or place it in a plastic “file” (thin transparent bag for documents). Here we use the property of polyethylene that it does not stick to anything. Products may stick “tightly” to tracing paper, parchment or wax paper, especially if the icing mass is too liquid. 3) Freshly prepared protein rice mass (icing) is placed in a cornet with a suitable attachment or in a plastic bag with a cut corner (for example, in a document file). The mass should be prepared each time in the quantity needed for the work now. Storing the mass can cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and thoroughly rubbing again. The icing mass should not be too liquid - so that it does not spread out and lose its shape during jigging, and not too thick - so that it is squeezed out of the root without unnecessary effort and does not tear during jigging. If you prepare a thicker icing mixture, you can use it to sculpt jewelry with your hands, like using plasticine. You should not sculpt too thick decorations, because... they will take too long to dry. 4) Squeeze out the icing onto the plastic film according to the pattern placed underneath it. If you have sufficient artistic skills, you can do without templates, freely drawing in bulk according to your imagination. 5) Film with a deposited pattern (or decorated pastry) are left to dry at room temperature(but not higher than +40 degrees C) for 1-2-3 days until the mass dries completely. 6) The dried icing decorations are carefully removed from the backing. Secrets of icing 1) Powdered sugar should be as fine as possible. It is better to sift it through a fine sieve. 2) Products dry for at least 12 hours, larger products take longer. 3) In the refrigerator or simply in high humidity, icing products break very easily, so it is better not to put a cake decorated with them in the refrigerator. 4) The figures are fragile, it is better to make them with a reserve. 5) Store dried figures in boxes or plastic containers in a dry place 6) Beat the whites with a fork or whisk, but NOT with a mixer. 7) Lemon juice (or citric acid) it is better to add at the end of beating, then the figures will be less fragile. 8) You may need a little more than a glass of powdered sugar for 1 protein (it all depends on the size of the protein) 9) You can dry the figures on a waxed or parchment paper, on polyethylene. It is more convenient to work with transparent film; you can take transparent file folders for documents. 10) When tinting with liquid dye, add more powdered sugar. eleven) Drawing mass can be applied from pastry bag with a narrow nozzle or from a cornet. 12) Icing can be used to draw directly on the cake. Only the cake coating should not be wet, whipped cream, sour cream, jelly and jam will not work. 13) If you need to give the product any shape, then make some kind of device that will fit required form 14) When working with icing, unused mass and nozzle left idle for a while should be covered with a damp cloth to prevent it from drying out. 15) For shine, add 1 teaspoon of refined vegetable oil(per glass of powdered sugar) 16) At the end of the kneading, you need to adjust the consistency of the glaze by adding a little water or powdered sugar, depending on how you are going to use the glaze. It should be harder to cover surfaces, primarily corners, and more flexible in order to write inscriptions or draw patterns with it through the cornet. 17) After preparing the glaze, it must be stored until use. Wrap the jar of icing in a damp cloth and place in an airtight container. You can find different ones on sale plastic containers with sealed lids. A damp cloth will create strong absolute humidity inside the container, which will prevent the glaze from drying out. If there are no containers, you can tightly wrap the container directly on top of the damp cloth with cling film. In the refrigerator at +5 degrees, the glaze in this package can be stored for up to 5-7 days.
Icing is a protein-sugar mixture.
Sometimes, for greater plasticity, glucose syrup or a little glycerin is added to the mass, but the addition of glycerin can make the mass too sticky, which will complicate its subsequent detachment from the polyethylene backing.
When depositing the mass directly onto the surface of the gingerbread to be decorated, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can significantly facilitate the work.
Ingredients:
powdered sugar - 1 cupegg white - 1 pc.
lemon juice 1/2 - 1 tsp.
Preparation:
To make icing, take one egg white and beat it with a whisk until a light foam forms. Then gradually add powdered sugar, continuing to beat and adding a little lemon juice. Beat until a stable mass is formed. Aising is ready.Procedure for working with icing:
1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring books as templates.2) Place a drawn paper template under plastic film or place it in a plastic “file” (thin transparent bag for documents).
Here we use the property of polyethylene that it does not stick to anything. Products may stick “tightly” to tracing paper, parchment or wax paper, especially if the icing mass is too liquid.
3) Freshly prepared protein rice mass (icing) is placed in a cornet with a suitable attachment or in a plastic bag with a cut corner (for example, in a document file).
The mass should be prepared each time in the quantity needed for the work now. Storing the mass can cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and thoroughly rubbing again.
The icing mass should not be too liquid - so that it does not spread out and lose its shape during jigging, and not too thick - so that it is squeezed out of the root without unnecessary effort and does not tear during jigging.
If you prepare a thicker icing mixture, you can use it to sculpt jewelry with your hands, like using plasticine. You should not sculpt too thick decorations, because... they will take too long to dry.
4) Squeeze out the icing onto the plastic film according to the pattern placed underneath it. If you have sufficient artistic skills, you can do without templates, freely drawing in bulk according to your imagination.
5) The film with a deposited pattern (or a decorated confectionery product) is left to dry at room temperature (but not higher than +40 degrees C) for 1-2-3 days until the mass dries completely.
6) The dried icing decorations are carefully removed from the backing.
Secrets of icing
1) Powdered sugar should be as fine as possible. It is better to sift it through a fine sieve.2) Products dry for at least 12 hours, larger products take longer.
3) In the refrigerator or simply in high humidity, icing products break very easily, so it is better not to put a cake decorated with them in the refrigerator.
4) The figures are fragile, it is better to make them with a reserve.
5) Store dried figurines in boxes or plastic containers in a dry place
6) The whites should be beaten with a fork or whisk, but NOT with a mixer.
7) It is better to add lemon juice (or citric acid) at the end of whipping, then the figures will be less fragile.
8) You may need a little more than a glass of powdered sugar for 1 protein (it all depends on the size of the protein)
9) You can dry the figures on waxed or parchment paper or polyethylene. It is more convenient to work with transparent film; you can take transparent file folders for documents.
10) When tinting with liquid dye, add more powdered sugar.
11) The drawing mass can be applied from a pastry bag with a narrow nozzle or from a cornet.
12) Icing can be used to draw directly on the cake. Just the cake coating should not be wet; whipped cream, sour cream, jelly and jam will not work.
13) If you need to give the product any shape, then make some kind of device that will correspond to the required shape
14) When working with icing, unused mass and nozzle left idle for a while should be covered with a damp cloth to prevent it from drying out.
15) For shine, add 1 teaspoon of refined vegetable oil (per glass of powdered sugar)
16) At the end of kneading, you need to adjust the consistency of the glaze by adding a little water or powdered sugar, depending on how you are going to use the glaze. It should be harder to cover surfaces, primarily corners, and more flexible in order to write inscriptions or draw patterns with it through the cornet.
17) After preparing the glaze, it must be stored until use. Wrap the jar of icing in a damp cloth and place in an airtight container. You can find various plastic containers with airtight lids on sale.
A damp cloth will create strong absolute humidity inside the container, which will prevent the glaze from drying out. If there are no containers, you can tightly wrap the container directly on top of the damp cloth with cling film. In the refrigerator at +5 degrees, the glaze in this package can be stored for up to 5-7 days.
It is useful to know not only for confectioners, but also for housewives who regularly pamper their households about how long glaze can be stored in the refrigerator. delicious desserts. The shelf life of this product depends, first of all, on its variety. Glaze can be sugar-protein, mirror, royal, lemon, chocolate. Chocolate icing, in turn, can be made from white, milk or dark chocolate, with or without additives, diabetic or not. Here we will tell you whether it is possible to store ready glaze, where, how and for how long it remains usable.
The most important things about storing glaze
The icing can be stored in the refrigerator for 14 days.
The shelf life of protein glaze is a maximum of 3 days.
Royal icing will keep in the refrigerator for a maximum of 7 days.
How to store icing sugar
Sugar icing will have the perfect consistency if you use powder rather than sugar. You can store this glaze for quite a long time.
Its shelf life is about 3 days at room temperature and up to 14 days in a refrigerator.
It should be taken into account that it will harden after a while, so the dishes need to be covered tightly with cling film. Before use sugar icing You need to stir for an additional 1-2 minutes.
How to store sugar-protein glaze (icing)
The question of how to store icing made from proteins and sugar is especially relevant before Easter. Storing cake frosting is not usually necessary, but unforeseen circumstances may occur. And not only for Easter cakes prepare glaze from sugar and eggs. Icing is used for gingerbread cookies, muffins, cookies, buns, etc. In general, there are countless ways to use protein foam with sugar. Therefore, it is important to know how to store protein glaze.
It is prepared in a metal bowl (this is where you can get the most fluffy mass), the whites are pre-cooled and salted, and then beaten, gradually adding sugar or powdered sugar, until stable peaks form. Some people add lemon juice to the whites - it will make the foam stronger and more stable. Before storing the protein glaze, there is no need to “disturb” it and transfer it to another container, just close it as tightly as possible with a lid. How long the glaze can be stored in the refrigerator depends on the quality of its preparation; usually this period does not exceed 3 days, but it is quite difficult to keep the protein foam as strong as at the time of preparation. You should be prepared for it to become liquid.
How to store mirror glaze
Glazed or mirror glaze - a real find for the pastry chef. With its help you can do perfect for anyone dessert, the main thing is to prepare it correctly.
Due to its composition, it can be stored in a closed container on a refrigerator shelf for two weeks.
Sugar, gelatin, water, condensed milk, chocolate, food coloring - none of these products are perishable, but such glaze must be stirred before use. Before storing mirror glaze, it must be placed in an airtight container.
How to Store Royal Icing
Royal icing prepared for decoration confectionery products edible decorative elements. Unlike mirror and chocolate glaze, Royal Icing cannot be stored in the refrigerator. To store the finished dried royal icing patterns, you will need a small box (for example, a candy box). Moisture and low temperature– unfavorable conditions for royal icing. You can decorate cakes with such figures with protein cream, and with butter or butter cream they don't fit well.
Many don't store royal icing, fearing salmonellosis. In fact, when proper storage(in a dry place) a favorable environment for the growth of bacteria is not formed, so you can use Royal Icing for 5-7 days.
How to store chocolate glaze
Chocolate glaze is one of the most simple ways decorating desserts. Chocolate glaze is always prepared in a water bath, regardless of whether it uses chocolate or cocoa. It can be stored for quite a long time, just like chocolate. Optimal conditions storage of chocolate glaze: air temperature 18°C and humidity 75%. The shelf life of chocolate glaze begins to be calculated from the date of production of chocolate, which is indicated on the packaging by the manufacturer.
- dessert chocolate without additives is 6 months;
- loose chocolate without additives can be stored for up to 4 months;
- loose chocolate with additives can be stored even shorter – up to 60 days;
- chocolate for people with diabetes mellitus, as well as with fillings and additives, suitable for consumption for 90 days.
Based on these indicators, the shelf life of chocolate glaze with additives is 3 months, and without additives – 6 months. It must be placed in a container and tightly closed with a lid, and before use, warm up to 37°C and mix thoroughly.
Gingerbread - special holiday treat not because it cannot be eaten on other days, but because they are very beautiful and tasty. The sight alone creates a festive mood. How to store gingerbread cookies if they were bought before the holiday?
Nuances of conservation
Due to their composition, gingerbread can be stored long time. Honey and ginger are natural preservatives that protect the delicacy from spoilage. However, there is a significant nuance: gingerbread products are covered with glaze, giving them exclusive beauty. But it is capricious and persists under certain conditions. 
Icing destruction factors
Icing – gingerbread icing is subject to destruction if it is affected by:
- Cold . Therefore, there is no need to store it in the refrigerator.
- Heat . Should be stored away from sunlight, heat kitchen appliances, otherwise it will simply melt.
- Moisture . Even a drop is enough to damage the glaze.
- Dryness . The figures themselves become stale, and the glaze, when dry, cracks and flies off.
It follows that gingerbread cookies are best stored at room temperature. If gingerbread removed from packaging, they should be wrapped in cling film.
Advice: you don’t need to store these sweets for a long time. In sealed packaging, conditions are created so that they are stored for no more than three weeks. At the same time, it was noticed that self-made honey gingerbread They gain flavor and aroma over the course of a week and only become tastier. It is recommended to reveal the aroma and add softness in an original way: the gingerbreads are placed in a ziplock package, where a napkin soaked in alcohol is placed (you can use brandy, liqueur, etc.).
How to prevent gingerbread from going stale
Figured gingerbread products made from honey and ginger are never soft. If we compare them with regular gingerbread cookies, gingerbread ones are much denser and tougher than the cookie type. This is due to the peculiarity of the dough preparation recipe. It must certainly be elastic so that the curly shape of the gingerbread souvenir does not get lost during baking. The protein-sugar glaze on the surface of the gingerbread is also hard. Gingerbread is softened by adding it to the dough. more honey. As a rule, gingerbread remains in its normal state for a long time when important conditions are met.
Advice: if the gingerbread cookies have dried out and therefore seem stale, then there is an opportunity to make them softer. To do this, you need to put the figures in a jar, closing the lid tightly or in a plastic bag. Add a couple of slices of apple or banana to the gingerbread, or a piece of bread with orange peels. If the delicacy is left in this way during the night, then in the morning the gingerbread cookies will become fragrant and soft.
How to store roe deer
Gingerbread of the Pomors - the peoples of the north - is called roe. Honey is usually not added to goat dough, or it is used minimally (2-3 tablespoons) as a spice and not the main ingredient. A lot of spices give these roe deer a special taste and aroma. Due to the low moisture content, fat and abundance of spices that protect against the effects of bacteria, roe deer can be stored for up to a year. Although there are cases when the taste of such gingerbreads has remained unchanged even after almost three years. To maintain their softness initially when self-production It is better to choose a thickness of about 3–4 mm for the figures. They need to be placed in plastic bag with a zipper type fastener. With such protection from excess moisture, they will not get wet. You can put it on a kitchen table or buffet, but not next to heating or heating appliances, otherwise they will dry out. If they get hit Sun rays, this will destroy the glaze and fade the colors of the painting.
Terms of storage
- No direct sun exposure.
- Lack of proximity of specific, sharp aromas.
- Stable temperature regime- 18°C, with a minimum increase of no more than 5 degrees.
- Room humidity is not less than and not more than 75 percent.
- Packaging is sealed and undamaged.
Sometimes there is a need to preserve sweet souvenirs longer. How long can products be stored if storage conditions are met?
Elegant, tasty and useful souvenirs will bring joy to children and adults. By following the conditions of how gingerbread is stored, you can create it yourself magical gifts and a state of celebration every day.
Decoration with icing - original, sophisticated and quite easy way make any confectionery product even tastier and more appetizing in appearance. However, to make lace icing truly flawless, it is important to follow a few simple recommendations. We will try to highlight the main and most important of them in this article.
Be careful not to overbeat the icing mixture. If you do not yet have sufficient experience, it is better to use a fork - it is quite easy for it to destroy the integrity of the protein and bring the mixture to a homogeneous state. Another option is to take a mixer, just use it at the slowest speed and for only a short time. Icing that is whipped too much becomes fluffy and full of bubbles, which can affect its strength.
Powdered sugar should be the finest grind. Don’t try to make it yourself using a coffee grinder and sugar - it’s better to immediately take a store-bought one. If the icing turns out to be grainy, you can say goodbye to its plasticity, and such a mixture will become useless for making openwork figures.
A good technique that anyone who plans to paint with icing should master is ironing. It allows you to get rid of air bubbles in the sugar mixture and consists of spreading a portion of icing onto a clean surface using a pastry spatula before use. Smoothing is also used if you need icing that is a little softer than the standard consistency, because this action releases liquid and the mixture becomes less dense. For smoothing, 7-10 movements with a spatula in both directions are usually sufficient.
Two useful techniques to check the readiness of the icing:
- With a fork. Draw a stripe in a bowl of icing. If the mixture is brought to the desired condition, the strip should be clear.
- With a finger. If you dip your finger in the sugar mixture, the icing does not flow off it back into the bowl, but remains in the form of a hard peak.
Many people are interested in how to choose a bag in which to place icing for drawing. Of course, ideally it is better to use pastry syringe, but since not every housewife has it, she has to make a bag for icing from scrap materials. It is best to use a thick bag or roll up a bag of thick paper - the main thing is that it is elastic enough and does not bend in your hands when squeezing out the mass. It is better to make the hole in the bag smaller.
Regardless of whether you use ready-made stencils for icing or draw (print) them yourself, we advise you not to make lace decorations on top of the template itself, but to put cling film or glass between them - this way, the template will be available for reusable use.
We bring to your attention a video that tells you how to make beautiful openwork icing balls:
All those who like to make jewelry from icing are faced with the problem of ponytails. Tails are small protruding fragments of the sugar mixture that remain on the part when extruding the mixture stops when the stencil is completed. Here are some ways to deal with ponytails:
- Correct pressure on the bag with the mixture is important. When you finish tracing the stencil part, you need to stop putting pressure on the bag (even a little bit), and then sharply tear the tip of the bag off the surface. You can apply a circular tearing of the tip: first to the side at 3 o'clock, and then in a semicircle to nine.
- If the ends still remain, you need to smooth them out with a slightly damp brush or just your finger (without waiting for the icing to dry).
- An important point is in what sequence to draw the stencil lines. If you first draw all the internal lines, their tails can simply be covered with a contour main line drawn at the end.
A separate trick is making colored icing. We do not recommend adding food coloring at the stage of preparing the mixture, since in this case the icing may not whip well. A much more reasonable option is to paint ready-made decorations by hand using a flat natural fiber brush. To do this, dilute food coloring in small quantity water and, lightly dipping the brush until barely damp, begin to carefully paint the surface of the jewelry.
To obtain a more saturated shade, first wait until the first layer has dried, and only then start painting again.
An interesting idea is to use a regular spray bottle to spray the diluted dye in the finest dispersion mode.
If you are preparing a cake with icing for a specific date, keep in mind that icing products require drying at room temperature (at least overnight, and possibly longer). Icing is afraid of moisture, so it should not be stored in the refrigerator, especially if there high humidity, - it is best to put jewelry in a cardboard or plastic box. It is better to place icing figures on a cake covered with protein cream immediately before serving.
If you cannot yet call yourself an icing master, make all the decorative elements in two or even three copies (especially if you have to combine them into a complex volumetric structure): often fragile figures often break, and the remaining ones may not be enough to fully decorate the cake.
In conclusion, we suggest watching a video on how to work with icing at home - perhaps this way everything that has been said will become more understandable.
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