White icing is a chic decoration for baking. Cook at home and decorate any confectionery with white icing

Icing is a semi-finished confectionery product that is used to decorate cakes, pastries and pastries. The basis of the glaze is powdered sugar, which can be stabilized with proteins and citric acid, as well as invert syrup. The finished mass has a boiled white color and a barely noticeable glossy sheen.

To shade the taste of the semi-finished product and give it color, natural fruit and vegetable juices without pulp are added to the composition: pomegranate, carrot, beetroot, orange, cranberry, raspberry, lemon and others.

A pleasant aroma of glaze is given by infusion of dessert alcohol (cognac, liqueurs, liqueurs), cinnamon, vanilla, citrus zest, chocolate. Instead of natural raw materials, artificial colors and flavors can be introduced.

Depending on the recipe and the products to be decorated, after application, the glaze is dried in an oven at low temperatures (90-110 degrees) or left as is. For example, a semi-finished protein product is usually dried.

How to make icing from powdered sugar is described in detail below.

simple icing

Icing - "minute" for decorating various cookies and gingerbread. Lemon juice or water acidified with citric acid is taken as a diluent.

List of ingredients:

• Powdered sugar - 100-200 g.
• Flavoring powder (not granulated sugar) - a pinch.
• Citric acid - on the tip of a knife either.
• Lemon juice - 30 ml.
• Water - 40 - 60 ml.

Cooking method:

1. Pour the powdered sugar into a deep bowl. Pour in some water and rub vigorously with a whisk or beat with a mixer.
2. Gradually add all the liquid and beat until a thick air mass with a slight glossy sheen is formed.
3. Apply to the products with a confectionery silicone brush and leave to dry.

Chocolate glaze

Dark chocolate-based icing, which is usually used to decorate biscuits and cakes.

List of ingredients:

• Powdered sugar - 150 g.
• Chocolate bitter - 100 g.
• Citric acid - 0.25 tsp.
• Water - 100 ml.
• Butter - 30 g.

Cooking method:

1. Melt the pieces of chocolate and a cube of butter in a water bath. Stir the mass continuously, after complete dissolution, remove from the stove.
2. Boil invert syrup from 100 ml. water, 150-200 g of powdered sugar and citric acid (juice). Reduce by a quarter and remove from the stove.
3. Put the bowl with chocolate back in a water bath, heat it up and pour in a thin stream of invert syrup.
4. The icing must be constantly whipped. It is better to do this with a mixer with one whisk.
5. The glaze blank should boil down a little more. As soon as the mixture thickens and begins to acquire a noticeable glossy sheen, the icing is ready.
6. Cool it to 60 degrees and can be used for its intended purpose.

Coffee glaze with rum

Luxurious icing for decorating chocolate biscuits and other desserts.

List of ingredients:

• Natural coffee - 2 tbsp. l.
• Sugar sand - 2 tbsp. l.
• Water - 100-200 ml.
• Citric acid - a pinch.
• Powdered sugar - 300 g.
• Rum or liqueur - 20 ml.

Cooking method:

1. Boil 50 ml. very strong coffee. To do this, boil natural coffee with sugar and 100-200 ml. water. Strain and pour out the right amount.
2. Pour citric acid into powdered sugar and pour in rum. Pour in coffee syrup in a thin stream and stir regularly.
3. After the formation of a glossy sheen, transfer to another dish and apply as directed.

Icing on squirrels

Protein glaze is lighter and more airy. It decorates gingerbread cookies and Tula gingerbread, marzipans cover.

List of ingredients:

• Invert syrup - 100 ml.
• Chicken proteins - 4 pcs.
• Vanilla flavor.
• Dye optional.
• Lemon juice (acid) - 15 ml. or 0.25 tsp.

Cooking method:

1. Boil thick invert syrup from 150 ml. water, 200 grams of powdered sugar and a pinch of citric acid (15-20 ml. juice).
2. Cool it down to 60-70 degrees.
3. Drain four proteins in advance into a small bowl and refrigerate. Take out and beat in foam with a couple of drops of lemon juice or a pinch of fine salt.
4. Invert syrup must be poured into a lush protein mass in a thin stream, ensuring a continuous mixing process.
5. Ready glaze is used in a warm form. After application, dry in the oven.

Icing on cream

Creamy glaze is made from ordinary boiled syrup (not inverted) with the addition of various flavors. Like the previous recipes, it can also be colored with freshly pressed natural juices.

List of ingredients:

• Cream 20-25% fat - 200 ml.
• Powdered sugar - 300-400 g.
• Orange juice - 30-40 ml.
• Vanilla flavor.
• Butter - 30-40 g.

Cooking method:

1. From cow's cream and powdered sugar, cook a thick creamy syrup.
2. The mass should evaporate by about a quarter to a third.
3. Remove the dishes from the stove, and cool the contents to 60-70 degrees.
4. Pour in orange juice, put a cube of oil and flavoring.
5. Beat again and use for dyeing until the icing has completely cooled.

Now the cookies are on the way, and the buns are asking from the oven, but still something is missing. Need the last one final hatch. And if you are not just a culinary specialist, but also an artist at heart, our master class "how to make icing sugar" will be very useful. And when, under your hands, the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “hats” of icing, you will feel yourself a little bit wizards.

Beat egg whites with sugar in a water bath for about 5 minutes. Then we will work the same amount with a whisk, but without heating. Pour frosting over cooled pastries. It dries quickly, becomes smooth and shiny.

• powdered sugar - 1 tbsp.;


• brown sugar - 0.5 tbsp.;


• butter - 2 tbsp. spoons;


• milk - 3 tbsp. spoons;


• vanilla - 1 pinch.

Melt the butter in a small saucepan add milk and dissolve sugar. Let the mixture boil and keep it on fire for 1 minute. Remove from heat, add half the icing sugar and beat until cool. Then add vanilla remaining powder, beat everything again and apply on gingerbread or cookies. The taste of the finished glaze is very similar to caramel.

Dissolve sugar in water and bring the syrup to a boil. Waiting for when surfaces start appear large transparent bubbles (temperature will reach 110 degrees). Remove syrup from heat and let cool slightly. We cover large gingerbread cookies with icing with a brush. Small ones can be completely immersed in syrup, and then laid out on a wire rack - the excess will drain, and the gingerbread will be covered appetizing translucent sugar stains.

Beat the egg whites until stiff peaks, then gradually add the powdered sugar. Such a glaze can be used to glue parts gingerbread house. and decorate it. And so that the icing does not harden too quickly, add a drop of lemon juice.

• powdered sugar - 100 g;


• starch - 1 teaspoon;


• cream (fat content 10%) - 4 tbsp. spoons;


• vanillin - 1 pinch.

Mix powdered sugar with starch and vanilla. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Knead well and immediately cover fresh buns - the cooled icing thickens quickly.

This glaze is used by professional confectioners, however, it will not be difficult to prepare it at home. Pour the milk into the powdered sugar and knead before consistency pastes. Add syrup and almond extract. We lay out the glaze in jars, each tinting with its own color. Everything can be created. Feel like a real artist in the kitchen, feel free to take a brush and…

• powdered sugar - 0.5 tbsp.;


• milk - 1 teaspoon;


• butter - 1 teaspoon;


• vanilla - 1 pinch;


• salt - 1 pinch.

Pour milk into melted butter, add salt and powdered sugar. Mix until sour cream. If it turns out too thick - pour in a little more milk or water, you can add powdered sugar to the liquid glaze. At the end, throw in a pinch of vanilla and mix everything again. We apply the finished icing to the cookies with a brush or a confectionery syringe.

• powdered sugar - 2 tbsp.;


• cream (fat content not less than 20%) - 0.5 tbsp.;


• butter - 1 tbsp. spoon;


• vanilla - 1 pinch.

We heat the cream, add the butter and keep the saucepan on the fire until it melts. Then add powdered sugar and vanilla, beat with a mixer until homogeneity. This snow-white icing is just perfect for Easter cakes!

Icing is needed to decorate desserts. I have collected for you the best recipes for this simple decoration. Its main component is powdered sugar, other ingredients can be changed depending on the desired result.

Powdered sugar and lemon juice frosting

Necessary utensils: whisk and containers for ingredients and glaze.

Ingredients

How to choose ingredients

• It is best to buy powdered sugar in the store, because it should be the finest grinding.. At home, fine powder is quite difficult to prepare. When buying, inspect its packaging and read the composition. Ideally, it should contain only sugar. Pay attention to the expiration date and do not buy an expired product. In no case should there be lumps in the powder. This means that it was stored incorrectly and moisture got inside. The integrity of the package is another important point when choosing a powder. Do not buy this product if the packaging is torn or damaged in any way.
• A ripe lemon shines like polished. At the same time, its color can be from greenish to bright yellow. Lightly squeeze the lemon, if it is firm and slightly springy, then it is ripe. If it's soft, it may be overripe or even spoiled. By the relief of the peel, you can determine whether it is thick or thin. The bumpy surface indicates a very thick peel. This does not affect the taste or benefits of the lemon, just a large amount of the fruit will take up the flesh of the peel. A smooth lemon has a thin skin.

Step by step recipe

Video recipe for making icing sugar and lemon juice

This video shows how to make icing sugar.

Powdered sugar and water frosting

Cooking time: 1 minute.
Get: 270
Necessary utensils: whisk and containers for glaze and ingredients.
Calories: 389 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making glaze from powdered sugar and water

This video shows how to make icing sugar frosting.

Icing of proteins and powdered sugar

Cooking time: 15 minutes.
Get approximately: 200
Necessary utensils: silicone spatula, strainer and glaze container.
Calories: 281 kcal per 100 g

Ingredients

Step by step recipe

Video recipe for making sugar icing from proteins and powder

This video shows you how to make white icing.

• Glaze can be tinted with gel colorants. They have the brightest and most saturated color.
• If you do not want to use synthetic dyes, use natural ones. Filling can be colored with the juice of various fruits and vegetables. Blueberries, beets, carrots, mulberries, spinach have a rich color, you can also use cocoa powder. Juice of vegetables and fruits should be added instead of water so that the syrup does not turn out to be too liquid.
• Sift even store-bought powder, it sometimes comes across whole sugar crystals. During decoration, they can interfere.

How can you use frosting

Glaze can be used to decorate gingerbread, cookies, muffins, Easter cakes, cakes and other desserts. Tinted filling can beautifully decorate holiday cookies. not only adds beauty, but also adds the missing sweetness.

If you know how to quickly and easily make beautiful frosting, write it in your comments. I'm also wondering what kind of dyes you use most often. I wish you a creative mood and bon appetit!

The final touch in almost any sweet pastry is icing.

Without it, the confectionery product has an unfinished look, and the taste of the dessert is incomplete.

Sugar icing - general principles and subtleties

It would seem that there should be no secrets in the preparation of icing sugar. Mixed a couple of ingredients and you're done. But, as it turned out, this is not all. Sugar icing is different, and the methods of preparation have significant differences.

The main ingredient in any icing, as you would expect, is sugar. You can use for the preparation of icing sugar, as ordinary granulated sugar, as well as powdered sugar, brown sugar and even cane sugar.

Additional ingredients can be butter, egg whites, cocoa and coffee, fruit juices, vanilla, chocolate, cream, and more. Cocoa and coffee should be used only of the highest quality, such a product does not contain impurities. For high-quality glazes, purchase natural, high-fat dairy products and fresh eggs. Juices that are part of some types of icing sugar should be freshly squeezed, packaged ones will not work.

Sugar icing, depending on the method of preparation and ingredients, can be white or colored, transparent or matte, sour or sweet. In any case, bright, colorful, sugar-coated confectionery always looks elegant and very appetizing.

In addition, sugar icing is prepared very simply and quickly, and unlike various creams, it is not at all difficult to apply it to desserts.

Sugar icing "Custard"

Ingredients:

220 grams of sugar;

four egg whites.

Cooking method:

Pour the egg whites into a small saucepan, sprinkle with sugar.

Beat the mass with a whisk.

Pour a glass of water into a larger saucepan, boil.

Place a small pot of sweet mixture over a large pot of simmering water.

Beat the icing sugar in a water bath for about five minutes.

Remove the icing bowl from the heat, beat for another five minutes.

Custard icing is smooth, dazzling white and shiny. Apply it to cooled pastries.

Sugar icing "Vkusnyashka"

Ingredients:

70 grams of sugar. powders;

a pinch of salt;

20 grams of plums. oils;

25 ml of milk;

Cooking method:

Melt the butter in a small saucepan, cauldron, or heavy-bottomed saucepan.

Pour in milk, sprinkle with salt and powdered sugar.

Whisking vigorously, bring the mixture to a creamy consistency.

Put vanilla in the already prepared icing sugar, mix.

If you think the cream is too thick, add a little more milk.

This frosting is perfect for any sweet pastry.

Chocolate icing

Ingredients:

350 grams of powdered sugar;

50 ml of milk;

40 grams of cocoa;

vanillin - optional;

one st. a spoonful of plums oils.

Cooking method:

Soften the butter.

Rub it with cocoa and vanilla.

Pour in powdered sugar, rub again. The easiest way to do this is with a fork.

Slowly pour in the milk, bringing the consistency of icing sugar to a homogeneous state.

Sugar icing "Caramel"

Ingredients:

120 grams of brown sugar;

220 grams of sugar. powders;

two st. tablespoons of butter;

75 ml of milk.

Cooking method:

Melt the butter in a saucepan, pour in the milk, bring the mass to a boil.

Pour brown sugar, bring to a boil again, remove from heat.

Add one hundred grams of powdered sugar, beat the mixture.

Put the remaining powder into the appetizing sweet mass.

Beat for about five minutes until a viscous consistency.

orange icing sugar

Ingredients:

orange;

180 grams of sugar. powder.

Cooking method:

Rinse the orange, squeeze the juice, strain. For the preparation of orange sugar glaze, 100 ml is enough.

Warm up the orange juice.

Sprinkle the powder a little at a time, gradually bringing the icing to the desired consistency.

Sugar icing "Creamy"

Ingredients:

40 grams of powdered sugar;

120 ml 35% cream;

one st. a spoonful of plums oils.

Cooking method:

Pour the cream into a small saucepan, add the butter. Simmer the mixture over low heat until the butter is completely melted.

Remove the container with the butter mixture from the heat.

Add the icing sugar to the hot creamy mass, beat until the icing sugar has completely cooled.

Lemon icing

Ingredients:

Art. a spoonful of freshly squeezed lemon juice;

50 grams of butter;

320 grams of powdered sugar.

Cooking method:

Mix all ingredients in one container.

Beat the frosting until smooth. The mass should be tender, lush.

Thanks to the lemon sugar glaze, your pastry will acquire a unique citrus aroma and a pleasant taste with sourness.

Colored sugar icing

Ingredients:

200 grams of sugar. powders;

20 ml of milk;

20 ml of sugar syrup;

5 ml almond extract;

food colorings.

Cooking method:

Mix powder and milk until creamy.

Add syrup, almond extract. Beat until the icing sugar is smooth and shiny.

Distribute the mass into separate containers, add the dye of the desired color to each.

Colored sugar icing becomes solid when it hardens, while not losing the brightness of colors. Ideal for small drawings.

Brownie with cottage cheese and bananas in sugar glaze

Ingredients:

two st. spoons of chocolate icing;

80 grams of brown sugar;

40 grams of flour;

half a pack of butter;

180 grams of soft cottage cheese;

two eggs;

dark chocolate bar;

two medium-sized bananas;

a pinch of salt.

Cooking method:

Melt finely chopped chocolate and butter in a water bath.

In a small bowl, lightly beat one egg with 50 grams of sugar.

Combine chocolate and egg mixtures, add salt, flour. Stir.

Separately from the resulting mass, grind the remaining sugar, bananas and cottage cheese in a blender.

Cover the mold with foil, pour in half of the chocolate dough, put a few tablespoons of banana filling on top of it. Continue alternating dough with flavored filler.

Bake 30 minutes. The oven temperature should be 180 degrees.

Cool the finished brownie, spread the chocolate icing on top. Serve pre-cut into portions.

Yogurt cupcake with berries and icing sugar

Ingredients:

280 grams of classic yogurt without additives;

four eggs;

220 ml vegetable oil;

one vanilla pod;

240 grams of sugar;

one tsp. crushed orange and lemon zest;

200 grams of flour;

1 tsp baking powder;

400 grams of any frozen pitted berries;

150 grams of biscuit crumbs.

200 grams of caramel icing.

Cooking method:

First, grease the baking dish with oil, sprinkle with biscuit crumbs, put in the refrigerator.

In a small bowl, beat egg yolks with yogurt, vanilla pulp, vegetable oil, citrus zest, half a glass of sugar.

Add sifted flour and baking powder. Mix well.

In another container, beat the whites with salt, add half a glass of granulated sugar, stir until all the grains of sugar are completely dissolved.

Pour the berries into the dough, mix.

Introduce the protein mixture into the appetizing berry mass in small portions, constantly stirring the dough.

Remove the cooled form from the refrigerator, pour in the dough.

Bake the cake for an hour at 160 degrees.

Fill the finished yogurt cake with caramelized icing.

Sugar icing in chocolate and caramel tart

Ingredients:

160 grams of butter;

120 grams of flour;

one egg yolk;

80 grams of sugar. powders;

200 grams of chocolate icing;

60 grams of cocoa;

one st. a spoonful of corn syrup;

130 ml 35% cream;

one and a half cups of chopped hazelnuts.

Cooking method:

Mix cocoa with flour and salt.

Separately beat 120 grams of butter, yolk and powder.

Combine both masses into one. Knead a homogeneous dough. Set aside for 15 minutes.

Lubricate the round form with oil, put the rested dough into it, spread it on the bottom and sides with your hands. Bake in the oven for half an hour.

Mix a glass of sugar, corn syrup, 60 ml of water in a saucepan. Boil the mixture until it acquires a beautiful honey color.

Remove the pan from the heat, pour the cream into the caramel, mix. Add chopped hazelnuts, put on fire again. Simmer for 10 minutes until dark honey color. Cool down.

Pour the caramel mixture over the finished cake. Bake in the oven for 10 minutes.

Decorate the cooled tart with icing patterns.

Vanilla cookies in sugar glaze

Ingredients:

100 grams of vanilla icing;

half a glass of sugar;

a pinch of salt;

one egg;

130 grams of butter;

500 grams of flour;

vanilla - to taste.

Cooking method:

In a small bowl, mix flour and salt.

In another bowl, beat softened butter and sugar with a mixer. The mass should be lush and homogeneous.

Add the egg, vanilla to the sweet mass, mix.

Add salted flour, knead the dough.

Roll out two square layers with sides of 15 cm. Carefully wrap each in a separate film, put it in the refrigerator for an hour.

Roll out the cooled layers, the thickness should not exceed 5 mm.

Cut out cookies using cookie cutters or a sharp knife.

Bake for 10 minutes by turning on the oven at 160 degrees.

Decorate finished vanilla cookies with icing sugar.

Cherry pie with sugar icing

Ingredients:

240 grams of flour;

260 grams of cottage cheese;

half a kilo of cherries;

130 grams of icing sugar;

four eggs;

one dry yeast;

a pinch of salt;

20 ml of cherry liqueur;

30 grams of butter;

30 ml vegetable oil.

Cooking method:

Beat the icing sugar with the yolks until smooth. Pour in vegetable oil, stirring constantly. Whisk vigorously for another two minutes.

Add cottage cheese, stir.

In another container, dilute the yeast in milk, add flour, mix. Transfer the curd mass here.

Pour in the cherry liqueur and egg whites whipped with salt. Knead the dough.

Roll out the dough layer, put it in the prepared (buttered) form.

Put the cherry on the dough, trim.

Bake for an hour at 180 degrees.

Cool the finished cake, fill with sugar icing.

• Icing sugar for tarts, cakes, biscuits, pastries is considered successful if it is not too thick or thin. Properly prepared glaze lays down well and sets quickly.
• If you need to pour icing on donuts or cupcakes, make it slightly watery, but for gluing products, it is better to prepare a thick icing.
• Preparing powdered sugar at home is not difficult: first grind the sugar, and then sift.
• When preparing icing sugar, do not use aluminum utensils.
• If there is chocolate in the icing recipe, purchase only a quality product with a high content of cocoa beans. In no case do not take porous tiles - such a glaze will not harden.
• Chocolate icing made from chocolate is thick and hardens quickly; made from cocoa - it comes out thinner, freezes longer.
• In order for the icing on baking to set faster, it should be cooled first.

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:

1. Carefully separate the white from the yolk. Beat the protein with a whisk so that it becomes homogeneous.
2. As soon as it is mixed, add the sifted powdered sugar, mix.
3. Add lemon juice, stir well until desired consistency.
4. 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:

1. Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes so that it dissolves well.
2. Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
3. Beat until the consistency resembles soft peaks, that is, when the whisk is removed, the fondant should hold its shape for a while.
4. > 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:

1. Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
2. Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
3. Stir the fondant with a spatula until the mass becomes snow-white.
4. 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:

1. Pour the icing sugar into the container, which must first be sifted.
2. Gradually add water, stirring the mass with a wooden spatula or whisk.
3. 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.
4. 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:

1. In a saucepan, mix butter, powder, rub well.
2. Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
3. Thoroughly grind the mass to a homogeneous consistency.
4. 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:

1. Take a clean container, put the protein in it, add lemon juice.
2. Stir the ingredients with a whisk, gradually adding powdered sugar.
3. 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 on 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:

1. Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
2. Bring the mass with a whisk to the desired consistency.
3. Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
4. 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:

1. Sift the powdered sugar into a bowl.
2. Pour in lemon juice drop by drop, constantly rubbing the mass.
3. 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:

1. Break the chocolate bar into pieces, place everything in a saucepan.
2. Put the diced butter in here as well.
3. 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.
4. Stirring constantly, bring the mass to uniformity. Add sugar, pour milk and simmer fudge until thickened.
5. 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:

1. Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
2. Pour in very cold water gradually and start rubbing.
3. 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:

1. 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.
2. 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.
3. Fill a piping bag with the thinnest tip of the prepared icing.
4. Make multi-colored glaze, based on the colors of the picture, arrange it in bowls.
5. Start drawing from the outline - circle it and wait until it dries completely, take your time.
6. Apply the base - white color in the center of the gingerbread, dry it.
7. 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.
8. 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.
9. To decorate very small parts, you can use toothpicks.
10. 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:

1. Pastry bag with different nozzles.
2. Little spoons.
3. Toothpicks or needles.
4. Confectionery silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very dense bag made of food-grade polyethylene, 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:

1. They should be completely cool and rest a few hours after baking.
2. 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.
3. 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.

Learn how to cook and many more in step-by-step photos and video tutorials.

Video