Glaze made from sugar, water and starch. Step-by-step recipe for making icing sugar with a photo. No eggs in the water

Sugar icing, uttering these two words, you involuntarily begin to smile in anticipation of sweetness. This confectionery decoration always adds colors and delicious flavors to your pastries. Such pastries are always wanted to be eaten not only by children, but also by adults, even those who are 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 recipe. The first thing that people imagine after this word is donuts, and then gingerbread, 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 our pastries.

The glaze recipe is quite simple and does not require large expenditures.

Ingredients

Ingredients we need to make classic sugar icing:

200 g of powdered sugar (a glass of sugar);
100 ml of water;
1 st. a spoonful 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, pour powdered sugar (sugar), 1 tbsp. a spoonful of lemon juice, mix everything well.

Step 2

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

Step 3

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

Step 4

We beat 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 buns, sills, as well as other confectionery products.

Little tricks

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

To decorate pastries, icing of the consistency of sour cream is suitable, for layers it is thick, and for pouring it is liquidish just right.

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

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

White icing, consisting of egg whites and powdered sugar (sugar), is best suited for painting. If you need more than one color, add dyes. We will consider the recipes for these glazes below.

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

Strawberry and raspberry frosting

Strawberry and raspberry icing is actively used mainly in the summer season. You can use it to decorate any confectionery product, add the berries themselves to make them even more appetizing.

Equipment for making berry glaze

two deep plates;
colander;
fine sieve;
table spoon;
whisk;
blender;
kettle;
plate.

Ingredients for making berry glaze

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

Preparation of berry glaze

We take the recipe for icing sugar as the basis for preparation. Sift the powder through a sieve, pour hot water into it. Mix thoroughly. Prepare berry puree. Rinse the berries in cool water, peel them. Place in a colander for a few minutes to remove excess moisture. Grind them in a blender, then grind through a sieve. Mix icing sugar with berry puree and beat the mass with a whisk, until a good density and shine. Apply this fragrant sweetness to your pastries, 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 tastes.

Plain chocolate icing

I suggest we prepare a simple chocolate icing for you, and then play with the ingredients for it. How many varieties of this chocolate yummy will 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 water, cook over low heat. Bring the mass to a boil, stirring regularly, and when it starts bubbling, cook for a minute and remove from the stove. Let it cool down a little and decorate your pastries 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.

A very fragrant chocolate icing is obtained with the addition of sour cream. She has a very bright, memorable taste. It's just made for biscuits. Thanks to sour cream, it perfectly impregnates them, so it is not necessarily used for icing a cake or pastry, but it is also used to grease the cakes themselves.

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

Mix all the products except the oil and bring to a boil over low heat. When it boils, add the oil and cook until the oil has melted. Then take it off the stove and let it cool down.

Video of making icing sugar

https://youtu.be/WARL0OKzkds

A few more recipes

There is another recipe that is very quickly done. It contains 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 icing is just perfect for decorating desserts in a hurry.

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

Very tasty icing is obtained from proteins with powdered sugar. Its delicate, white, soft texture melts in your mouth. It is convenient to draw with it, create original decorations on your confectionery masterpieces, and it is used to decorate Easter cakes, 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 protein with powdered sugar, and lemon juice. We begin to gradually beat all the components with a mixer or a whisk, as it suits you. We knock down the protein mass until it becomes very thick and increases by 2-3 times.

As we have replaced, over and over again, powdered sugar icing is taken as the basis in each of the recipes, and making it at home is quite simple.

Icing with cocoa

Now let's do something special, like cocoa frosting. The end result is a glossy finish that 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 be overshadowed by the chocolate itself.

To prepare it, we need:

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

We mix powdered sugar, cocoa, vanilla, add milk and butter, beat everything well until it shines.

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

Rum glaze

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

Making it is easy enough.

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

Butter, water, put 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, mix well and put on medium heat again. When it boils, set aside the glaze. Let cool slightly. When it is warm, you can safely grease your pastries with it.

In order for the rum icing to soak your pastries deeper, you need to pierce it in several places with a fork or skewer, whichever is at hand or whichever you prefer. For a piquant taste, you can lightly sprinkle the finished product with lemon juice.

Brown creamy glaze

After rum, creamy glaze immediately comes to mind. They are similar in their delicate taste. Its 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, your dessert is perfectly soaked, after which it just melts in your mouth and you want to eat more and more.

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

You can diversify creamy glaze by adding 2 tbsp. tablespoons of cocoa, then you get the most delicate brown creamy glaze. A completely different color and more subtle taste. She has the same recipe as the creamy one. Just mix sugar with cocoa first.

When you have a holiday in your house or in your soul, you need an explosion of colors. Their bright variety makes the holiday a holiday! Everyone wants their dessert to be pleasantly surprised and remembered by your guests. Colored frosting 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 icing, because they can not restrain themselves in emotions from such beauty. Whatever this culinary decoration is used with: cake, cookies, gingerbread, berries or fruits - it will always make a splash on your table.

In order to prepare it you need:

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

First, mix the icing sugar with milk well so that all the sugar dissolves. Then add the syrup, almond extract and beat until the icing begins to shimmer and shine. Add the dye to the finished glaze, knead thoroughly, you're done. If you need several of its colors, then pour the finished glaze (without dye) into bowls and mix the color you need in each bowl.

You don't have 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 - carrot juice, green shades are obtained from kiwi or spinach juice. Blue, purple you can get from currants, blackberries, blueberries. There are no limits for your imagination here. But you will be calm that your loved ones, and most importantly children, will eat this beauty without unnecessary chemistry.

Chocolate hazelnut glaze

Chocolate hazelnut glaze is one of our favorite glazes, the recipe of which we have left for last. It is prepared with the addition of any bar of chocolate: black, milk or white. As for nuts, you can use any. Perhaps combine several types of nuts to create different flavors. Nuts can be used in any consistency, from powdered to large pieces. In such a glaze, it is worth adding various spices to taste or the zest of citrus fruits. However, there are a lot of options. Either way, it will be delicious.

The main ingredients needed to make it are:

chocolate 100 g;
100 g butter;
50 ml of milk;
100 g of powdered sugar;
100 g 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, nuts. Stir the chocolate icing all the time so that it does not burn. After boiling, boil for 5 minutes and you're done.

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

Chocolate icing in the microwave

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

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

Ingredients:

chocolate bar to your taste 100 g;
50 ml of milk;
100 g butter;
1 st. a spoonful of cocoa;
2 tbsp. spoons of sugar.

Break the chocolate into cubes, put all the ingredients in a bowl, mix and put in the 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 out this delicious decoration, mix it again and it is ready to use.

“The final touch… the stroke… the artist… the canvas…” Yes, painting, like poetry, is beautiful. And if the painter never knows exactly what the final touch of his painting will be, then the pastry chef always imagines what exactly he will create. And in his "art" very often the final touch is the icing, which is used to cover cakes, cookies, muffins, cakes and gingerbread.

And here it is for us, culinary artists, the right place to unfold in all our creative power. After all, the glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. And the icing can be made white, colored or transparent, sour or sweet, shiny or matte. And all pastries with icing are not only especially tasty, but also especially elegant. And because people came up with a lot of various recipes for icing sugar. Here are just a few of them.

vanilla icing

The recipe for the most traditional version of icing sugar, not counting its "royal" execution. Suitable for absolutely any baking and even for Easter cakes.

Ingredients:

Milk (teaspoon)
Salt (a pinch)
Butter (teaspoon)
Vanilla

Cooking:

Melt the butter and add the rest of the ingredients. Mix until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. We mix everything until the consistency of sour cream or cream. Put vanilla in the finished glaze. If the mass is too thick, you can add milk to it, if liquid - powdered sugar.

Custard glaze

This glaze is made from sugar and egg white. It turns out dazzlingly white, smooth and shiny. It is applied to cooled pastries, on which the custard glaze dries quickly.

Ingredients:

Sugar (glass)
Egg whites (4 pcs.)

Cooking:

Organize a water bath. Pour the whites into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we listen to the icing from the fire and continue to beat for another five to seven minutes.

caramel icing

Recipe for an incredibly delicious glaze based on brown sugar and powdered sugar. Looks and tastes like caramel.

Ingredients:

Brown sugar (half a cup)
Powdered sugar (glass)
Butter (2 tablespoons)
Milk (3 tablespoons)
Vanilla

Cooking:

Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Let it boil and boil for one minute. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, put the vanilla and the remaining powder. Beat again until you get the finished glaze.

lemon glaze

This glaze has a characteristic lemon flavor. Her recipe has many advantages over others, as this glaze gives the finished pastry a spicy sourness.

Ingredients:

Powdered sugar (3 cups)
Butter (100 g)
Lemon juice (2 tablespoons)

Cooking:

Mix butter, freshly squeezed lemon juice and icing sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder.

orange glaze

This liquid glaze is made from orange juice and powdered sugar. It turns out it is gently orange in color, it spreads over the baking itself, soaks it and hardens in a thin layer.

Ingredients:

Powdered sugar (incomplete glass)
Orange juice (3-4 tablespoons)

Cooking:

We squeeze the juice ourselves (packaged will not work). Pour the juice into a saucepan and gradually add powdered sugar to it. Exactly so (powdered juice, not vice versa!). Mix the powder with orange juice, adding it to the desired consistency. The orange icing should be a little runny so it spreads easily over the cake.

Creamy glaze

This is a recipe that is not too hard and not too soft and will work with any kind of baked goods. In addition, it is convenient to tint.

Ingredients:

Powdered sugar (2 cups)
Heavy cream (half a cup)
Vanilla

Cooking:

Pour the cream into a saucepan, put the butter in the same place and heat everything over medium heat until the butter is melted. Then pour powdered sugar into hot cream, add vanillin and beat everything with a mixer. Beat until the glaze has completely cooled and the desired consistency (thick and homogeneous).

Professional colored glaze

This glaze is used by professional confectioners. When solidified, it becomes solid and perfectly retains any bright colors. Great for icing cookies and decorating cakes and cupcakes.

Ingredients:

Powdered sugar (glass)
Milk (2 teaspoons)
Sugar syrup (2 teaspoons)
Almond extract (1/4 teaspoon)
Food colorings

Cooking:

Mix powdered sugar with milk until a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and start beating until the glaze becomes shiny and smooth. We spread the icing in cups and add the desired dye to each cup. The more dye we put, the richer and brighter the color will turn out. To glaze cookies, dip them in colored icing or spread it with a brush. To draw, put the icing in a confectionery syringe and apply color drawings to the cake or cookies.

gingerbread icing

Amazingly delicious gingerbread cookies with translucent icing and white monograms. Without it, gingerbread is not gingerbread! And its composition is ridiculously simple: water and sugar. The secret of making glaze and the method of glazing gingerbread are important here.

Ingredients:

Sugar (glass)
Water (half a glass)

Cooking:

Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the icing and add flavorings (vanilla, almond, rum). We cool to a still quite hot state: the finger endures, but it is very hot. Let's start glazing. On large gingerbread and gingerbread, apply glaze with a brush. Small gingerbread cookies are simply immersed in syrup, mixed and carefully removed with a slotted spoon. We spread the gingerbread cookies on the grate so that the excess syrup is stacked, and the remaining one is frozen, turning into gingerbread glaze.

coffee glaze

This is a sugar icing recipe that claims to be elegant. The taste of the coffee, the aroma of the coffee, the color of the coffee, and the resulting baked goods are elegance itself.

Ingredients:

Powdered sugar (2 cups)
Strong coffee (3 tablespoons)
Butter (tablespoon)

Cooking:

We brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. We cool the coffee. Let the butter melt a little so that it becomes soft. Mix butter, sugar and coffee until smooth.

Chocolate glaze

This is just one recipe for chocolate icing. In fact, there are many more, but this one is the best match for the concept of "icing sugar".

Ingredients:

Powdered sugar (2 cups)
Milk (4 tablespoons)
Cocoa powder (2 tablespoons)
Butter (1 tablespoon)
Vanillin

Cooking:

To soft butter, add powdered sugar, cocoa and vanillin. Mix well and gradually add milk, stirring until smooth.

Yolk glaze

Not a very common recipe for making icing sugar. Everything is somehow from proteins, but from proteins. Why don't we try and use the yolks?

Ingredients:

Powdered sugar (half a cup)
Sugar (half a glass)
Egg yolks (2 pcs.)
Water (2 tablespoons)

Cooking:

Pour the yolks into a saucepan, pour the powdered sugar into the same place and beat until foam appears. We mix sugar and water in another saucepan and cook the syrup (cook until the test for a thread). We cool the finished syrup to a warm state and gradually introduce whipped yolks into it. Ready glaze can not be stored. It cures very quickly and therefore must be used immediately.

Here are such different recipes for making icing sugar, which will be the final touch of your confectionery creation. Dare, invent, try, create!

Talk 6

The five most commonly used ingredients in recipes are:

Beginners should take into account that for confectionery use a cooled creamy mass, applying in layers to the prepared surface. Filling based on gelatin has a longer shelf life. You can cook it ahead of time and heat it up at the right time. Glaze is a universal product for "smart" pastry dishes. The presence of water allows us to add soluble food coloring. Connect your imagination, and your festive table will sparkle with all the colors of the rainbow!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The icing not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare the icing for drawing on gingerbread, check out the recipes and varieties of this decoration.

How to make icing for gingerbread

There are many types of confectionery coatings. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial dyes). Some housewives mistakenly believe that fondant for Easter cakes, buns is also suitable for cookies, but this is not entirely true. Icing on gingerbread has its own characteristics of preparation.

Preparation of ingredients

To make a beautiful, high-quality decoration for cookies, you need to carefully consider the preparation of products:

Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook from ordinary granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
Squirrels. Separate the yolks from the proteins very carefully so that not a single gram of the yolk gets into the protein mass.
A pastry syringe or special tools are very useful for decorating cookies.
Small plates (bowls) are needed to mix new colors.

Icing for painting gingerbread - recipe

Once all the ingredients are prepared, you need to properly process them. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble a white thick foam. Run a spoon over it - the trace should remain for 10 seconds. This is a sign that the base is ready. Further, the icing recipe for gingerbread may vary, new components are added to the mass, depending on the color.

Icing

Number of servings: 6 persons.
Calorie content of the dish: 305 kcal.
Purpose: decoration.
Cuisine: European.

Such a beautiful word is called royal icing, which is covered with gingerbread, cookies. Ready-made tops of desserts resemble snowdrifts, and this is how the name is translated. Fudge is made from a sugar-protein mass, to which dyes are added and used as a decor for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or drawing), icing sugar for gingerbread can be thicker or thinner. This is adjusted by adding water or powdered sugar.

Ingredients:

lemon juice - 15 g;
powdered sugar - 150 g;
egg - 1 pc.

Cooking method:

Carefully separate the white from the yolk. Beat the protein with a whisk so that it becomes homogeneous.
As soon as it is mixed, add the sifted powdered sugar, mix.
Add lemon juice, stir well until desired consistency.
Ready icing can be dyed and applied to gingerbread.

Dry

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: decoration.
Cuisine: European.

To make albumin (dry protein) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Powdered protein icing for gingerbread cookies is easy to prepare at home with strict observance of all the rules.

Ingredients:

dry protein - 15 g;
cold water - 85 ml;
fine powdered sugar - 450-500 g.

Cooking method:

Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes so that it dissolves well.
Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
Beat until the consistency resembles soft peaks, that is, when the whisk is removed, the fondant should hold its shape for a while.
> As soon as the mass has become glossy, shiny, you can start painting.

White

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 278 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This fondant has a dense, elastic texture, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If you suddenly have additional questions, you can find videos and master classes on making upholstery on the net./p>

Ingredients:

egg - 1 pc.;
powdered sugar - 200 g;
lemon juice - 25 ml.

Cooking method:

Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
Stir the fondant with a spatula until the mass becomes snow-white.
At this stage, add lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then the white icing for gingerbread should be thick, not spread. This can be adjusted with the help of powdered sugar - add it little by little, constantly stirring the mass.

From sugar and water

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 263 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

The fudge prepared according to this recipe will turn out to be translucent, it is easy to cover gingerbread cookies with it, to glue parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool down a little to a temperature of 70-80C, and only then you can start decorating the products.

Ingredients:

powdered sugar - 450 g;
warm water - 8 tbsp.

Cooking method:

Pour the icing sugar into the container, which must first be sifted.
Gradually add water, stirring the mass with a wooden spatula or whisk.
The icing from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
Put the container on the fire and begin to gradually heat for 1 minute - so the sugar is completely dissolved. Cool the mass a little and decorate the gingerbread.

Lemon

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 269 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

If you are afraid of eating raw eggs, then try making icing based on lemon juice. Sour fruit juice goes well with the sweetness of the powder - it turns out a very tasty decoration. Sugar icing with lemon juice is suitable for decorating Czech gingerbread, muffins and Easter cakes. If there was no lemon juice on hand, then you can prepare a glaze with citric acid.

Ingredients:

lemon juice - 2 tbsp. l. or citric acid - 0.5 tsp;
powdered sugar - 3 tbsp.;
butter - 100 g.

Cooking method:

In a saucepan, mix butter, powder, rub well.
Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
Thoroughly grind the mass to a homogeneous consistency.
If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread cookies, then thicker.

Protein

Number of servings: 6 persons.
Calorie content of the dish: 282 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

There are many subtleties and secrets in the preparation of icing. For example, protein-sugar icing should not spread, but slowly drip. To do this, you can not beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be introduced drop by drop, stirring constantly so that the icing has the desired consistency. Store frosting in the refrigerator in an airtight container.

Ingredients:

lemon juice - 10 g;
egg white - 1 pc.;
powder - 230 g;

Cooking method:

Take a clean container, put the protein in it, add lemon juice.
Stir the ingredients with a whisk, gradually adding powdered sugar.
As soon as the mass becomes homogeneous, it will hang from the whisk, and not flow - the preparation of the protein glaze is over. The perfect do-it-yourself fudge is ready - you can start making painted gingerbread cookies.

colorful

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 247 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.

Ingredients:

powder - 200 g;
lemon juice - 2 tbsp. l.;
carrot, spinach, cherry, beetroot juices - 1 tbsp. l.;
egg whites - 2 pcs.

Cooking method:

Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
Bring the mass with a whisk to the desired consistency.
Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
Colored icing for gingerbread should be homogeneous, without lumps, only such a mass can be applied to products.

without eggs

Cooking time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 304 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: easy.

This type of vegetarian, lean glaze can be safely used to decorate children's gingerbread, cookies, and cakes. Aising without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are going to decorate gingerbread, then this master class will be very useful.

Ingredients:

powder - 280 g;
lemon juice - 4 tsp;
water - 4 tbsp. l..

Cooking method:

Sift the powdered sugar into a bowl.
Pour in lemon juice drop by drop, constantly rubbing the mass.
Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Drop some icing on a plate - the drop should not spread.

From white chocolate

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 312 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

The name alone of this icing evokes the desire to bake homemade gingerbread or make a gingerbread house for children. Before you prepare white chocolate icing for Christmas gingerbread, stock up on a quality chocolate bar, butter, and milk. The mass will need to be cooked over low heat or in a water bath in a saucepan with thick walls so that nothing burns.

Ingredients:

white chocolate - 200 g;
butter - 200 g;
milk - 50 ml;
sugar - 1 tbsp;
salt - a pinch;
vanillin - a pinch.

Cooking method:

Break the chocolate bar into pieces, place everything in a saucepan.
Put the diced butter in here as well.
Place the container in a water bath: to do this, bring water to a boil in a wide saucepan, then mark the saucepan on it so that the bottom does not touch boiling water.
Stirring constantly, bring the mass to uniformity. Add sugar, pour milk and simmer fudge until thickened.
Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk glaze begins to lag behind the whisk.

Chocolate

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 298 kcal.
Purpose: decoration.
Cuisine: European.
Difficulty of preparation: medium.

This original method of preparing icing does not require brewing of the components. The starch chocolate glaze recipe does not contain butter or sour cream, it fits perfectly on hot and cooled pastries and does not harden too quickly. To prepare a delicious fudge, it is better to use dark bitter chocolate - it has the perfect taste and texture.

Ingredients:

potato starch - 25 g;
cocoa powder - 3 tablespoons;
powdered sugar - 100 g;
water - 3 tbsp.

Cooking method:

Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
Pour in very cold water gradually and start rubbing.
The mass should become glossy, shiny, have a uniform consistency.

How to decorate gingerbread with icing

What could be the best decoration for the New Year holidays, a gift for friends and children? Homemade glazed gingerbread or gingerbread houses, decorated with love and given from the heart. Pay attention to a simple master class that will help you decide how and with what to paint the treats, which painting technique to choose:

Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then cut out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
If a complex pattern is supposed to be on the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with icing.
Fill a piping bag with the thinnest tip of the prepared icing.
Make multi-colored glaze, based on the colors of the picture, arrange it in bowls.
Start drawing from the outline - circle it and wait until it dries completely, take your time.
Apply the base - white color in the center of the gingerbread, dry it.
When the cookies are fully colored with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
If you want to decorate the products with confectionery powder, then do it immediately, until the icing has dried, so that the decoration does not crumble.
To decorate very small parts, you can use toothpicks.
The most important rule is not to rush and allow all layers to dry well.

Tools

Making gingerbread houses, little men belongs to the category of confectionery art. But do not think that it is beyond the power of a simple person to master it. Be creative, decorate the gingerbread with the children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with a soul. To decorate cookies at home, you need to have the following tools for painting gingerbread with icing:

Pastry bag with different nozzles.
Little spoons.
Toothpicks or needles.
Confectionery silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very dense food-grade plastic bag, after cutting off a small corner from it. Some hostesses manage to paint on gingerbread using a regular stationery file, in which they also cut off the corner. The main thing in this process is to get used to it, try to make a few curls, draw a contour, and then everything will go like clockwork.

Basic rules for decorating gingerbread:

They should be completely cool and rest a few hours after baking.
The icing should have a homogeneous structure, be a little thicker than sour cream and at the same time not drip from a spoon like sugar syrup.
Prepare in advance samples of the patterns that you will use, put them in front of you in order to clearly observe all the nuances.

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Icing for gingerbread: recipes with photos

Surely you have repeatedly seen beautifully painted cookies, both on the Internet and in everyday life (at any fair, in a pastry shop, etc.). Moreover, these cookies, as a rule, look just amazing. And, despite the apparent complexity, everything is much simpler than you think. Decorate cookies with ordinary sugar icing, which is easy to make with your own hands. Since childhood, we have enjoyed grandmother's Easter, poured with the same icing.

True, there is one caveat: for painting cookies, you need to prepare glaze of different consistency. Thick - for contours, liquid - for filling contours. And for Easter and Easter cakes, only liquid is needed. In addition, we decorate Easter with white icing, but to decorate cookies in ordinary white icing, you can add various food colors (preferably helium).

Below you will find several different good recipes for icing sugar for cookies, Easter, Easter cakes.

Royal icing (icing)

Let's start our review with the most popular icing of all time, namely "Royal Icing". Translated from English, it sounds like “royal icing”. By the way, the adjective "royal" is not used for a red word. This type of icing came to us from England during the reign of Queen Victoria. It was by her order that the wedding cake was decorated with protein glaze, which is so popular in our time.

Ingredients

2 squirrels
800-900 g of powdered sugar (may not go all)
1 tsp lemon juice and/or a pinch of salt

Mix egg whites and lemon juice (salt) together until frothy. Next, add a small portion of the sifted icing sugar and beat the mixture at medium speed.

Gradually add the powdered sugar in small portions until the mixture begins to look like whipped cream (with soft peaks).

From now on, add the powdered sugar gently (with a tablespoon). As a result, you should get a glaze as in the photo (the peaks hold their shape).

The resulting glaze can be used immediately.

You have a thick icing, which is used to create contours on cookies. To make the glaze for pouring, place the "thick" part in a separate container and mix it a little with water (a few drops of water will be enough). Keep in mind that after this, most likely, a lot of bubbles will appear. Cover it with cling film and let it stand for about 30 minutes. After the time has elapsed, mix gently and use it.

This is far from the only option for making icing. Different housewives use different proportions (the ratio of proteins to sugar). So, for example, for 1 egg white, you can take 150 grams of powdered sugar and a teaspoon of lemon juice.

Some even have enough for 1 protein 90 g of powder and a pinch of salt.

It all depends on your preferences, I personally prefer the first option, and you should definitely experiment!

In addition, keep in mind: it is important for what you glaze. If the first option is ideal for cookies, besides, in a diluted form (for pouring), it is also suitable for Easter. But the latter is suitable for those who need to cover Easter, Easter cake - quickly and easily, without additional manipulations.

Crude Protein Glaze

Egg White Free Glaze Recipe

For those who are paranoid about raw eggs, this recipe is perfect.

Despite the fact that the glaze according to this recipe dries quickly. If you decide to pack the finished cookies, it is better to let them dry for 7-9 hours.

Ingredients

150 gr powdered sugar
1 tbsp cold water (boiled)
2 tsp lemon juice
dyes can be used if desired

Lemon juice can be replaced with orange juice. They will not color the icing in any way, but a pleasant aftertaste of citrus will appear. If you do not like citruses, you can add any other freshly squeezed juice.

Pour the powdered sugar into a deep bowl and add the lemon juice. Then add water little by little. Mix the powdered sugar thoroughly. Do not rush to pour out all the water at once. Of course, you can add even a little more water if needed. Again, if you overdo it with water, add powdered sugar.

How to understand that the glaze is ready? You should get a viscous mass. The main test: drip on a flat, dry and clean surface - the drop should keep its shape and not spread.

The finished glaze can be placed in a disposable pastry bag or in a regular plastic bag (on which you can then simply cut off the corner). And you can decorate cookies.

Since this glaze dries quickly, it is better to cook it in small volumes. If you suddenly blink, and it dries up before applying to the cookies, the situation can be corrected by adding a few drops of water or juice.

Powdered egg white frosting

Glaze according to the above principle is not bad, but still agree that protein glaze is better. So how to be: what to choose taste or health? And it’s actually unnecessary to choose: you can use proteins without the slightest harm to health. Dry protein will help with this (you can buy it, as an option, in a sports nutrition store).

Ingredients

4 tsp dry protein
350 g powdered sugar
50 ml water (boil and cool)
1 tsp lemon juice

The cooking method is quite simple. We put dry egg white into the bowl of the combine and fill it with water, mix and let it brew for 6-9 minutes. Next, add lemon juice and start beating (the mixture should increase slightly in volume, small bubbles form on the surface: photo No. 3).

Then pour out all the powdered sugar (it is better to sift through a sieve) and again mix with a mixer at a minimum - medium speed (depending on the power of your mixer). If the powder does not mix (dry), add 1 teaspoon of water and mix.

You can add another teaspoon of water if needed.

In this form, the finished glaze can be put in a container and put in the refrigerator until needed.

And you can immediately start painting cookies.

For contours and simple drawings, the consistency is just right, but if you need to fill in the contours: again, just add a couple of drops of water (only without fanaticism).

Meringue mix icing

Along with dry protein, “meringue powder” is perfect, which, in fact, is almost the same. The result by the way exceeds all expectations.

Ingredients

5 tbsp meringue powder
1 tbsp light corn syrup
1 tsp vanilla extract
240 ml water
2 kg powdered sugar

Combine the meringue powder, corn syrup, vanilla extract, and water in a mixing bowl. Using a hand whisk, combine the ingredients and beat (the mixture should become frothy - in the photo point # 2).

Then add powdered sugar to the resulting mixture. Gently stir it with a whisk (so when you turn on the combine / mixer, it will not scatter to the sides).

Then beat with a food processor on medium (high) speed for about 10 minutes.

The mixture should begin to thicken and turn white.

Continue beating until a medium-hard peak appears (if you remove the paddle and wiggle it, the frosting should wiggle but the peaks stay the same).

How to properly store meringue icing

Unfortunately, it dries quickly (a crust may appear on the surface). To prevent this from happening, we do this: we clean the icing from the sides of our whipping container with a rubber spatula. Cover with plastic wrap, touching the surface of the glaze. Be careful - the missed area can dry out. Next, cover the bowl with a damp kitchen towel.

If you do not need it soon, you can transfer it to a plastic container.

You need to store it in this form at room temperature (on the kitchen table), the shelf life is 2-3 weeks.

Chocolate glaze

Chocolate icing is no worse than protein icing. In fact, I think it tastes even better. And she, as well as protein, can paint cookies and decorate Easter cakes. Say the brown color of chocolate ruins the whole look? So take white chocolate.

Ingredients

200 g white chocolate
100-170 g powdered sugar
2 tbsp milk

The amount of icing sugar depends on what consistency you want the finished glaze. So if you add 170 g you get a thick cream (for contours). Accordingly, if you take less, you get a glaze that can be used to fill the contours.

Cooking begins with the actual manipulation of chocolate: break it into pieces and melt in a water bath. Add 1 tablespoon of milk, sift in the icing sugar and mix thoroughly until smooth. Then add the rest of the milk and beat the mixture. Use immediately.

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