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.
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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 gives the glaze a 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 acquires a rich taste and a soft, dense consistency. Protein glaze is often used for Easter cakes or for 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 spoonful of raspberry jam - you get a red color and a magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange tint.
Secret: For glaze it is better not to use 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 a pastry syringe or bag with icing. 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.
Glaze for gingerbread cookies amazingly complements their incredibly pleasant taste. The treat is very tasty, but when prepared at home it has its own specific characteristics.
It’s not difficult to follow them, but the result will be a portion of mouth-watering, delicious glazed gingerbread on your table, which can also be impressively served with tea.
You will find the baking recipe in my other articles on the site, because this time I decided to pay attention to preparing the glaze.
General principles of cooking
The consistency of the gingerbread glaze should be neither thick nor runny. Only in this case will the mass firmly adhere to the gingerbread. The dough will be covered with a tasty delicacy and will not drip from the surface of the treat.
The thick glaze mixture will need to be thinned with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating baked goods, you need sugar. powder.
The component is prepared from regular sugar or sugar. sand. To make sah. Powder should be used in a coffee grinder.
Lemon juice is used for these purposes. This component can replace water.
It has a great effect on the taste of the glaze. Sweet gingerbreads need lemon juice. Chicken eggs help the glaze mass become dense in composition, but also soft.
Chicken The yolks must be added to the mixture so that it becomes yellow in color. Baked goods should be dried in the oven.
In this case, the temperature should be about 100 degrees. This method is also able to protect the body from harmful salmonella.
Even a child can prepare the glaze. In order to replace colored glaze with a bright shade, there is one more secret: you need to introduce food. dyes.
In this case, the product will have a colorful appearance. Tbsp. The raspberry jam will add a hint of red color to the frosting as well as a nice flavor.
Turmeric powder can give an orange tint to the mass.
A large amount of glaze is applied to the surface of the dough; it can also be used to create a beautiful pattern. You can draw on gingerbread cookies using a simple syringe from the pharmacy, but my only advice is to remove the needle.
Well, it's time to learn how to prepare glazes for delicious home-baked treats.
Glazing with chocolate sour cream
Delicious sugar glaze is prepared from a minimal set of ingredients; the recipe for how to prepare it is presented just below.
Components:
80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.
Cooking algorithm:
- Grind the sour cream together with sugar. I put the mixture on low heat. You need to make sure that the sugar crystals dissolve completely.
- I keep stirring the glaze. I add grated chocolate to the mixture. I keep it on low heat until the mass becomes homogeneous. Remove from heat and wait until the mixture becomes thick.
- I dip the treat in the glaze and place it on a plate. I serve it to the table, but it is important to wait for the sugar glaze to dry completely. Try making other types of glaze.
Sugar white glaze
Icing made from powdered sugar is very popular among housewives.
Components:
1 PC. chickens squirrel; 225 gr. powdered sugar; 4 ml lemon juice.
Cooking algorithm:
- Pour the juice into the bowl, then add the protein.
- I beat the mixture, add powdered sugar, which must first be sifted.
- I stir until the sugar mixture of the whites thickens. It should not drain from the whisk.
- I pour a lot of glaze into an airtight container.
- I add 2 drops of lemon juice before applying to the gingerbread cookies.
- It should be applied using a polyethylene bag.
- You need to put it in a bag, make a hole of about 1 cm and cover the treat.
After waiting for the sugar icing to dry, you can serve the treat with delicious tea. If you want to apply drawings, you can take toothpicks and apply lines of the same thickness.
Use your imagination and create real culinary masterpieces with special decor.
Chocolate sugar coating
Components:
195 gr. white chocolate; 70 gr. coconut shavings; 40 ml chilled milk; 160 gr. sah. powder.
Cooking algorithm:
- I chop the chocolate into small pieces. I put it in a bowl and heat it using a water bath.
- Pour the powdered sugar into a bowl, pour in half the specified amount of milk and mix well.
- I add dissolved chocolate to the liquid composition and stir the glaze until it becomes homogeneous in composition.
- I add the milk that was left after the first kneading.
- I beat a lot of glaze using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the specified amount of white chocolate, sprinkle coconut flakes on top of the decor.
Homemade sugar glaze on chicken proteins
Protein glaze is easy to prepare. The recipe requires the use of only three components; anyone can cope with its preparation.
Even small children are able to complete a culinary task successfully.
They will help their mother, and they will feel like adults, recharging with positive energy.
Components:
3 pcs. chickens proteins; 1 tbsp. lemon juice; 350 gr. sah. powder.
The white glaze will be ready in 10 minutes.
Cooking algorithm:
- I'll take the chickens. proteins that should be cooled in advance. Using a fork, mix with lemon juice.
- I add powdered sugar to the protein mixture. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
- I turn on the blender to beat the mixture until thick. It should not flow over the whisk. Sah. the powder will help the mass become homogeneous.
- I put the glaze in a container with an airtight lid and put it in a cool place. Before using the mixture, it is worth diluting it with lemon juice. The glaze should be applied to the baked goods.
Sugar white fondant glaze
This frosting recipe is perfect for decorating gingerbread cookies.
They are traditionally prepared for Christmas; it must be said that the white swirls of icing perfectly complement the gingerbread dough.
Components:
2 pcs. chickens eggs; 15 gr. tangerine zest; 300 gr. sugar.
To make the glaze you will need to spend 20 minutes of your time.
Cooking algorithm:
- Chicken eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. Otherwise, everything will have to be redone, since the mass will not fluff up.
- I add sugar to the coffee grinder, it should turn out to be sugar. powder. I definitely sift it using the kitchen. sieves If you don’t have such a tool at home, you can take thin gauze. This procedure is very important, because the glaze must be uniform in composition.
- I kill the chickens. egg whites and powdered sugar together to form a stable, homogeneous foam. I add tangerine zest and mix well.
- I apply the glaze to the surface of the gingerbread cookies so that the fondant has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the flavor of gingerbread.
Colored glaze for painting baked goods
Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, but its taste, ingredients, and consistency will be the same if you decide to make any other one.
Components:
1 PC. chickens eggs (only white is needed); 250 gr. powdered sugar; dyes.
The choice of dyes will depend entirely on you personally. It will take no more than 10 minutes to cook.
Cooking algorithm:
- Sah. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It’s not difficult to check; you just need to spend a tbsp. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. Otherwise, you should add a little more powdered sugar and dilute the mass with a couple of drops of boiled water, but cooled in advance.
- I divide the mixture into small plates. I add food. dye into each of them and mix.
- I fill a cellophane bag with icing, cut off a corner and paint it. If you don’t have a special one at hand. Dyes, you should take the easy route. For example, you can use raspberry jam or turmeric for red or orange color.
Icing
A very tasty glaze that will perfectly complement thick gingerbread cookies.
It will beautifully drip around the edges, making the treat even more appetizing.
Components:
1 tbsp. sugar; half st. water.
Cooking algorithm:
- Pour water into a saucepan and add sugar. I stir until the grains are completely dissolved.
- I cook the glaze, stirring until large bubbles appear.
- I remove the mixture from the heat and let it cool. Only then do I add almond, vanilla or any other flavoring. No clear instructions are given here.
- Lubricate the treat using a silicone brush. Place on a wire rack to allow excess glaze to drip off. It's better to put parchment underneath.
Lemon glaze
A very interesting creamy glaze, which has a slight sourness, and not a cloyingly sweet taste. This frosting appears to be sugar free.
Components:
80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp. lemon juice.
Prepare lemon cream glaze for 1.5 hours.
Cooking algorithm:
- Sl. I take out the butter (low fat content) 1 hour before cooking so that it becomes soft. I mix with powder and juice using a blender. The mixture must be mixed first at low speed, and then speed up.
- The creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
- I apply it to gingerbread cookies.
Chocolate glaze with butter
Creamy chocolate frosting can be used for gingerbread, cake layers or as a fondant for pies. Even a novice cook can easily cope with its preparation; the recipe is quite simple. See this for yourself.
Components:
40 gr. cocoa powder; 70 ml plain water; 10 gr. sl. oils; 150 gr. Sahara.
The glaze will be ready in 20 minutes.
Cooking algorithm:
- I mix sugar with cocoa powder using a coffee grinder.
- I send it to boil on the fire. Sl. I melt the butter using the microwave.
- I pour boiling water over the components of the dry composition and mix well.
- I enter the next word. oil.
- Let the mixture sit for 40 minutes. I put it on treats. This must be done carefully so as not to spoil the appearance of the tea treats.
This concludes the article. I hope that you will find the perfect delicious glaze recipes for yourself and delight your loved ones with magnificent gingerbread cookies with beautiful decorations.
I wish you success in the kitchen!
My video recipe
Such a quick decoration for home baking as protein glaze is familiar to all of us since childhood. We often ate it on Easter cakes, gingerbread cookies, and cupcakes. It is much tastier and more tender than sugar icing, which sometimes cracks and crumbles even at the cooking stage.
When prepared correctly, the frosting will be viscous and bright white. It firmly connects to the surface of the baked goods, creating a dense layer. Despite its simplicity, there are preparation nuances on which the quality of the finished product depends.
- The eggs from which the whites are taken must be chilled. This is necessary so that the foam during the whipping process is thick and fluffy and does not settle for a long time.
- It is better to take extra powdered sugar. Eggs are not always the same size and the final amount of white may vary. A lack of sugar will make the icing sticky, and it will take a long time to dry or not dry at all.
- Due to its white color, the glaze can be tinted with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to add new flavors.
- The thickness of the glaze depends on the amount of powdered sugar. You can change the thickness depending on the desired effect. It is good to spread the thick glaze with a spatula or spoon. You can simply dip the product into a more liquid one, thereby applying an even layer over the entire surface.
Ingredients
To prepare liquid egg white glaze, you will need:
- two egg whites;
- one glass of powdered sugar;
- half a teaspoon of lemon juice;
- additives to taste.
To prepare thick glaze:
- two egg whites;
- two glasses of powdered sugar;
- citric acid on the tip of a knife;
- topping to taste.
You don't have to buy powdered sugar. You can make it yourself using a coffee grinder. Both ground and store-bought powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder, the softer the glaze will be.
How to make icing from sugar and egg whites?
The simplest and most commonly used method is raw. To begin, take a bowl and carefully separate the whites from the yolks. Place the resulting whites in a deep bowl and beat until foam forms. Slowly add the sifted powdered sugar, beating thoroughly after each addition. Add lemon juice or acid and stir a little more. With the mixer running, add coloring or topping as desired. That's it, your frosting is ready. It should be applied exclusively fresh, as it dries out.
To obtain a more viscous and homogeneous glaze, a heating method is used. It takes place in several stages:
- Making syrup. Add sugar to water and boil. The cooled syrup should stick to the spoon like honey. When added to the egg mass, the syrup should remain warm.
- During the digestion process, coloring and aromatic additives are added to the syrup at your discretion.
- Beat the whites. Divide the cooled eggs into whites and yolks, vigorously beat the whites with a mixer until foamy.
- Adding syrup. While beating the whites, begin to gradually add warm syrup.
- Warming up. The finished glaze should be heated to approximately 65 degrees, stirring constantly.
That's it, the warm white glaze is ready. You don’t have to wait for it to cool down and apply it right away.
In order to speed up the hardening process, you can place the finished product with glaze in a cooling oven, the temperature in which should not exceed 70 degrees, otherwise the glaze will change color.
Some people use this as a special decoration for white glaze. The roses or stars along the edges caramelize, acquiring a golden-brown hue. This looks great on cakes and pastries.
If you plan to decorate the dessert with sprinkles or other confectionery decorative elements, it is important to do this before the glaze hardens. Later, due to loss of viscosity, decorations may not adhere to the surface.
And other Easter baked goods. And I’m sure you have your own signature recipe for these products. Do you know how to prepare icing for Easter cake? Many people complain that the egg white frosting doesn't dry out or doesn't whip up properly. I will tell you how to prepare it correctly and quickly so that the cakes are beautiful and the fondant dries in just a few hours.
Recipe Information
Cooking method: whipping.
Total cooking time: 10 min.
Number of servings: 1 .
Recipe No. 1. Icing
Ingredients:
- protein – 1 pc.
- powdered sugar –200-250 g
- lemon juice – 1 tsp.
Cooking method
Recipe No. 2. Protein glaze
Ingredients:
- protein – 1 pc.
- sugar – 50 g
- salt - a pinch.
Cooking method
On a note
- By the way, exactly according to this recipe. Proportions: 1 protein and 50 g sugar. Bake at 100 degrees for 1 hour.
- This protein glaze dries well on Easter cakes, but is slightly sticky, unlike icing.
- In order for the whites to beat well, the dishes must be dry and clean. And make sure that not even a drop of yolk gets into the whites.
- If you want to flavor the egg white glaze, add rum, coffee or vanilla extract.
- Sometimes, if the egg whites and sugar are not well beaten, the glaze turns out runny. To prevent it from spreading down from the surface of the cake, sprinkle the baking surface with starch before applying the glaze.
We make sure to bake Easter cakes ourselves, too. And we certainly decorate it with a special protein glaze for Easter cake. Such white protein glaze for Easter cakes in the form of a fluffy “cap” on the Easter cakes looks very festive and adds solemnity to this symbolic pastry.
The recipe for protein glaze for Easter cake is quite simple, but it still has its own nuances. If you strictly follow them, you will certainly succeed: the whites will be whipped properly, the glaze will be quite firm and beautiful. Well, and of course, very tasty!
By the way, this is a protein glaze for Easter cake that does not crumble when cut and does not crumble, which is important. So, how to make protein glaze for Easter cake - a detailed master class with step-by-step photos at your service!
Ingredients for coating 2-3 Easter cakes:
- 1 egg white;
- 200 g powdered sugar;
- 1-2 tsp. lemon juice.
How to make egg white icing for Easter cake:
To prepare the white glaze, we use only well-chilled eggs. Therefore, we place the eggs in the refrigerator 5-6 hours in advance. Before preparing the glaze, wash the eggs thoroughly and wipe dry. Using a knife, carefully break the eggs and separate the whites from the yolks. Pour the whites into a mixer bowl.
A prerequisite for making a good egg white glaze is that the mixing bowl and beaters must be completely clean and dry. Therefore, we thoroughly wash the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for the protein glaze. Wash the lemon and wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.
Beat the egg whites with lemon juice for 20-30 seconds at low speeds, the same amount at medium speeds, and then at the highest speeds until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.
Gradually, continuing to beat, add powdered sugar one tablespoon at a time until the desired thickness of the glaze is achieved.
Well-beaten whites should not drip off the spoon or beaters; the whites form stable peaks. The whipping process is not long - 4-6 minutes. You may need a little more powdered sugar (2-3 tablespoons).
You need to decorate the cakes right away, since the protein icing for the cake dries out quite quickly. The cakes should be cooled by this time, otherwise the glaze will flow. 
After applying the protein glaze for the Easter cake, decorate it with confectionery sprinkles on top until it hardens. Children love this process very much - feel free to entrust this work to them: it is difficult to spoil something in this case, and the children will get great pleasure.
Leave the decorated Easter cakes at room temperature until the glaze hardens.
