Protein glaze recipe protein powdered sugar. Protein glaze

We ourselves, and we definitely bake Easter cakes - by. And we certainly decorate it - with a special protein glaze for Easter cake. Such a white protein glaze for Easter cake in the form of a magnificent “hat” on Easter cakes looks very festive and adds solemnity to this symbolic pastry.

The recipe for protein glaze for Easter cake is quite simple, but still it has its own nuances. If you strictly observe them, you will certainly succeed: the whites will whip properly, the icing will be quite hard and beautiful. And, of course, very tasty!

By the way, this protein glaze for Easter cake, which does not crumble when cut and does not crumble, which is important. So, how to make protein icing for Easter cake - a detailed master class with step-by-step photos at your service!

Ingredients for covering 2-3 Easter cakes:

• 1 egg white;
• 200 g of powdered sugar;
• 1-2 tsp lemon juice.

How to make protein icing for Easter cake:

To prepare protein glaze, we use only well-chilled eggs. Therefore, in advance, for 5-6 hours, we place the eggs in the refrigerator. Before preparing the glaze, the eggs are thoroughly washed and wiped dry. Carefully, with a knife, break the eggs and separate the protein from the yolk. Pour the egg whites into a mixing bowl.

A prerequisite for making a good protein glaze: the bowl and beaters must be completely clean and dry. Therefore, thoroughly wash the bowl and beaters with detergent, rinse thoroughly and wipe dry. And only after that we use it for protein glaze. Wash the lemon, wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.

Beat the protein with lemon juice for 20-30 seconds at low speed, the same amount at medium speed, and then at the highest speed until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.

Gradually, while continuing to beat, add the icing sugar, one tablespoon at a time, until the desired thickness of the glaze is reached.

Well-whipped egg whites should not drip off the spoon or beaters; the whites will form firm peaks. The whipping process is not long - 4-6 minutes. Powdered sugar may need a little more (2-3 tablespoons).

You need to decorate Easter cakes right away, since the protein glaze for Easter cake dries pretty quickly. Easter cakes by this time should be cooled down, otherwise the icing will flow.

After applying the protein glaze for Easter cake, decorate it on top with confectionery sprinkles until it is frozen. Children love this process very much - feel free to entrust them with such work: it is difficult to spoil something in this case, and the children will enjoy it immensely.

Leave the decorated Easter cakes at room temperature until the glaze hardens.

Protein icing for gingerbread and cookies is naturally made in many different ways. The one I usually use is made with stiffly beaten egg whites and powdered sugar. How does this option compare to icing sugar without protein or icing sugar with unwhipped protein? Whipped egg white frosting is the most opaque of them all. What does "hidden" mean? This is such a technical term that artists use when they want to say that the paint is not transparent. Watercolor, for example, is completely non-opaque. Oil paints, on the other hand, are very opaque. It's the same with glazes. The least opaque - sugar without protein, it can even be made translucent. Protein glaze in any preparation is denser.

Whipped egg whites are easier to dose than unwhipped ones if you want a thinner frosting. And it’s really possible to make protein glaze on whipped protein so dry and dense that it will harden almost instantly - you won’t even have time to finish drawing on the cookie, and part of it will already be hard. Sometimes it is convenient, sometimes it is not, so it is rational to choose different glazes for different products.

My egg white frosting is the perfect frosting for making a gingerbread house. One of the stages of its preparation gives a thick and quickly hardening glue for gluing the walls and roof of the house, and at the other stage it is convenient to draw icicles and three-dimensional ornaments.

Sift the powdered sugar.

Wash the cold egg thoroughly and disinfect, then break the shell so as not to damage the yolk, and separate the yolk from the protein.

In a cold fat-free bowl and a cold fat-free whisk, beat the protein with a couple of salt crystals until a stable foam, gradually increasing the speed from low to high.

We take about half of the whipped protein and rub it with a fork to the sifted powder. With a fork, not a mixer.

As a result, you should get something like this very thick lump. Maybe you need a little more than half of the protein, maybe, on the contrary, a little less (you can add powdered sugar) - eggs come in different sizes, powdered sugar has different humidity. In any case, if you mash this lump with a fork until it is completely homogeneous, i.e. so that there are no lumps, you will get an incredibly dense and dry putty, like plasticine. So it’s convenient for her to glue the walls of gingerbread houses. It does not flow, quickly seizes and holds well.

And if you add a little more whipped protein (each time with a fork, and if you grabbed a surplus - on the contrary, we introduce powdered sugar) - you get such a thick substance. Its advantages, in comparison with a more liquid glaze not on whipped squirrel, are that you can draw icicles on the edge of the roof from this thick nozzle (it will stretch, but not drip). And with its help, you can create three-dimensional ornaments, i.e. lay one layer on top of another. Three or four layers, it can withstand this consistency. This means that with this protein glaze you can draw an ornament, some parts of which will be much higher than others.

Gel dyes are introduced into such a glaze while it is still thick enough. Gel - liquid, if they are introduced into the glaze of the optimal consistency, it may then become too liquid. Is it logical? If the consistency remains too thick even after their addition, then add either the remains of whipped protein or lemon juice drop by drop. And the rate of hardening of the glaze can be increased by letting it stand before starting work for about an hour or two (of course, under the film, without contact with air). The aged white icing of the density that you see in the top frame sometimes hardens for me even before I have time to finish the cookie.

The icing for gingerbread wonderfully complements their incredibly pleasant taste. The treat is very tasty, but cooking at home has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get a portion of mouth-watering, delicious glazed gingerbread cookies on your table, which can also be effectively served with tea.

You will find the recipe for baking in my other articles on the site, because this time I decided to pay attention to the preparation of the glaze.

General principles of cooking

The consistency of the icing for gingerbread should be neither thick nor runny. Only in this case, the mass is well fixed on the gingerbread. The dough will be covered with a delicious treat and will not drain from the surface of the treat.

A thick frosting mixture will need to be thinned with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating pastries, you need sugar. powder.

The component is prepared from ordinary sugar or sugar. sand. To get sah. powder should use a coffee grinder.

For this purpose, lemon juice is used. This component is able to replace water.

It has a great effect on the taste of the glaze. Sweet gingerbread cookies need lemon juice. Kur. eggs help the glaze mass become dense in composition, but also soft.

Kur. yolks must be added to the mixture so that it turns yellow in color. Baking should be dried using the oven.

In this case, the temperature should be about 100 gr. This method is also able to protect the body from harmful salmonella.

Even a child can make frosting. 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 look. st.l. raspberry jam will contribute to a hint of red color from the glaze, as well as a pleasant aroma.

An orange tint is able to give the mass of turmeric powder.

Glazing is applied to the surface of the dough with a large amount, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from a pharmacy, but my advice to you is to remove the needle.

Well, it's time to learn how to prepare icing for delicious homemade treats.

Glaze with chocolate sour cream

Sugar delicious glaze is prepared from a minimum set of components, the recipe for how to cook it is presented a little below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

1. I grind sour cream with sugar. I put the mass on a small fire. It is necessary to make sure that the sugar crystals dissolve completely.
2. The icing keeps stirring. I add grated chocolate to the mass. I keep it on low heat so that the mass becomes homogeneous. Remove from heat and wait for the mixture to thicken.
3. I dip the treat in the icing and put it on the dish. I serve to the table, but it is important to wait for the sugar icing to dry completely. Try other types of frosting as well.

Sugar white glaze

Powdered sugar icing is very popular with housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

1. Pour the juice into the bowl, then add the protein.
2. I beat the mass, add powdered sugar, which must first be sifted.
3. I interfere so that the sugar mass of the proteins thickens. It should not drip off the whisk.
4. Pour the frosting into an airtight container.
5. I add 2 drops of lemon juice before applying to the gingerbread.
6. It should be applied with a plastic bag.
7. You need to put it in a bag, make a hole of about 1 cm and cover the delicacy.

After waiting for the sugar icing to dry, you can serve a treat for delicious tea. If you want to apply drawings, you can take toothpicks and draw lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with a special decor.

Chocolate sugar icing

Components:

195 gr. white chocolate; 70 gr. coconut flakes; 40 ml of chilled milk; 160 gr. sugar powder.

Cooking algorithm:

1. I chop the chocolate into small pieces. I put it in a bowl and heat it with a water bath.
2. I pour the icing sugar into a bowl, pour in half the indicated amount of milk and mix well.
3. I add dissolved chocolate to the liquid composition, stir the icing so that it becomes homogeneous in composition.
4. I add the milk that is left after the first kneading.
5. I beat the glaze mass using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the indicated amount of white chocolate, sprinkle with coconut over the decor.

Homemade sugar glaze on chicken proteins

Protein glaze is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even small children are able to bring the culinary business to the end successfully.

They will help their mother, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr. sugar powder.

Protein glaze will be ready in 10 minutes.

Cooking algorithm:

1. I take chickens. egg whites that need to be refrigerated. Mix with lemon juice with a fork.
2. I introduce powdered sugar into a mixture of proteins. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It shouldn't run down the whisk. Sax. powder will help to ensure that the mass becomes homogeneous.
4. I put the glaze in a container with an airtight lid and send it to a cold place. Before using the mixture, it is worth diluting it with lemon juice. The icing must be applied to the cake.

Sugar white fudge glaze

This frosting recipe is perfect for decorating gingerbread cookies.

It is customary to cook them for Christmas, it must be said that the white curls from the glaze perfectly complement the gingerbread dough.

Components:

2 pcs. chickens. eggs; 15 gr. tangerine zest; 300 gr. sugar.

It will take 20 minutes of your time to make the frosting.

Cooking algorithm:

1. Kur. 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 whip.
2. I add sugar to the coffee grinder, it should turn out sugar. powder. Be sure to sift with the help of kitchen. sieves. If there is no such tool at home, you can take thin gauze. This procedure is very important, because the glaze must be homogeneous in composition.
3. I kill chickens. protein and powdered sugar together to get a stable batch of homogeneous foam. I add mandarin zest and mix well.
4. I apply the icing on the surface of the gingerbread cookies, it is necessary that the fudge has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the taste of gingerbread.

Colored glaze for baking painting

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend solely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

1. Sax. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It is not difficult to check this, it is worth holding a st.l. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of drops of boiled water, but cooled down in advance.
2. I spread the mass on small plates. I add food. dye in each of them and mix.
3. I fill a bag of cellophane with icing, cut off a corner and make a painting. If there is no special at hand. Dyes, it's worth taking the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Very tasty glaze, ideally complements thick gingerbread cookies.

She will beautifully make streaks around the edges, making the treat even more appetizing.

Components:

1 st. sugar; floor st. water.

Cooking algorithm:

1. Pour water into a saucepan and add sugar. I stir so that the grains are completely dissolved.
2. Cook the glaze, stir until large bubbles appear.
3. I take it off the fire and let it cool down. Only then do I introduce almond, vanilla or any other flavoring. There are no clear instructions here.
4. Lubricate the treat with a silicone brush. Place on a wire rack to allow excess frosting to drip off. It is better to put parchment under the bottom.

lemon glaze

A very interesting creamy glaze, which has a slight sourness, and not a sugary-sweet taste. This frosting appears to be sugar-free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare lemon creamy glaze for 1.5 hours.

Cooking algorithm:

1. Sl. I take out the oil (low fat content) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be stirred first at low speed, and then accelerate the speed.
2. Creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
3. I put it on gingerbread.

Chocolate glaze with butter

Creamy chocolate icing can be used for gingerbread, cakes or as a fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. See for yourself.

Components:

40 gr. cocoa powder; 70 ml of plain water; 10 gr. sl. oils; 150 gr. Sahara.

Glaze will be ready in 20 minutes.

Cooking algorithm:

1. I mix sugar with cocoa powder using a coffee grinder.
2. I send it to boil on the fire. Sl. I melt the butter in the microwave.
3. I pour the components of the dry composition with boiling water and knead well.
4. I import sl. oil.
5. Let the mixture sit for 40 minutes. I'll take it for meals. This must be done carefully so as not to spoil the appearance of the goodies for tea.

This article has come to an end. I hope that you will choose the perfect recipes for delicious icing for yourself and delight your loved ones with magnificent gingerbread cookies with beautiful decor.

I wish you success in the kitchen!

My video recipe

Hi all! Here, very soon, the most important Orthodox holiday this year will be on our doorstep. We will give to friends and, of course, the post will finally end.

We will arrange a feast for which we will cook from different products and ingredients. But, let's not forget about the most important dish - about and about handsome Easter cakes.

Of course, making such delicious delicacies can be difficult, but I think you have already decided on the best recipe for yourself, but you still need to present it elegantly and superbly on the dining table.

How to do it? Of course, with the help of decorating such sweets with special icing or as they are also called fudge. It can be made from different ingredients. But, everyone wants it to be not only attractive in appearance, but also not to crumble and crumble when we divide the muffin into portioned pieces and bite, am-am.

Let's figure it out together, and I hope the result will not keep you waiting. Choose your favorite glaze recipes and create in your kitchen.

How to prepare icing for Easter cake so that it does not sprinkle and crumble?

Any hostess at least once in her life made such a cream, and would like the result to be snow-white and such that everyone would be pleased.

I always had to make protein glaze before, but somehow one day I tried another option, and it struck me on the spot. Because the result was stunning, it did not stick almost to the knife and hands, and most importantly, there were no crumbs when you bite off or cut with a knife. Here is the number))). Cool isn't it? You probably guessed it, we are talking about such a cool fudge, which is made without eggs, but based on gelatin.

And besides, you only need three simple ingredients for such watering, which you can easily buy at any grocery supermarket.

We will need:

• gelatin - 0.5 tsp
• sugar - 100 g
• water - 3 tbsp

Cooking method:

1. Pour half a teaspoon of gelatin into a clean glass container and immediately fill it with water (1 tablespoon).

Important! It is necessary to fill in with hot, but not boiling liquid.

Stir with a spatula until it becomes transparent and uniform in consistency. Let it swell, do not forget to read the instructions on the package and check the expiration date, otherwise this component may not let you down.

2. In another metal container, you can take a ladle, place sugar and pour two tablespoons of ordinary running water. Put on fire and cook until the granulated sugar is melted, be sure to stir so that the sugar does not burn.

3. As soon as you see that the sugar has dissolved, immediately add the swollen gelatin and mix thoroughly on the stove.

Then remove from the stove and cool slightly, let it cool down a little. And then take an electric mixer, you certainly won’t get such an effect with an ordinary hand whisk.

4. You will get a white and thick fondant icing, which you will definitely get. And for a little sourness, you can add citric acid here on the tip of a knife or a couple of drops of lemon juice.

5. You need to use it on Easter cakes immediately so that it does not have time to dry out.

Interesting! If you have a thin layer of fondant, it will dry in 7 minutes, but if you apply a thick layer, it will take several hours, so keep that in mind.

Now check it in practice, take a knife and cut it. So how is it? It's amazing, it's true. :)

Homemade icing with powdered sugar and lemon juice

You are probably a little surprised, but what I decided to show you for a change is a new option, which is really simple and suitable for decorating any pastry. Especially if you cook cupcakes and the like.

By the way, the most interesting thing is that this can be done without a mixer, it's like a lifesaver for young and young hostesses who have not yet had time to purchase home appliances.

We will need:

• powdered sugar - 150 g
• lemon juice - 2-3 tbsp
• hot water - 1-2 tbsp

Cooking method:

1. The first thing you need to do is squeeze the juice from a fresh lemon. This is easy to do, use a juicer or a special grater for this. Or you can cut into pieces and put them in the microwave for 15 seconds, and then you will quickly squeeze the juice from them.

2. According to the plan, you need to add two tablespoons of lemon juice to powdered sugar, by the way, you can experiment with orange juice, what will happen? Who will try to do it?

3. Stir the mass with a spoon, and then add water, pour as much as you like, add it a little bit so that it does not turn out to be very liquid. Adjust the density yourself.

Custard for Easter cake

Well, now, I want to suggest that you watch this video, I personally love it very much, probably one of my favorites, but it is important to catch the right and right moment in it. Learn, together with the hostess, and then, you, too, will certainly succeed, for sure.

Icing sugar with gelatin - recipe without eggs

For those who don't like egg white frosting, I personally don't mind it, but when there are children in the family, it is better to use an alternative option so as not to catch an infection. Do you understand what I mean? After all, protein is made exclusively of their raw proteins, but in this one they are not.

But, at the same time, the taste of such charms is awesome, it also looks attractive and beautiful, and besides, it does not crumble and does not break at all, which is definitely important for everyone.

It used to be a secret recipe, now almost everyone knows it, the secret is revealed.

We will need:

• gelatin - 1 tbsp
• water - 6 tbsp. l
• sugar - 1 tbsp.
• citric acid - on the tip of a knife

Cooking method:

1. Place gelatin in an empty cup and pour two tablespoons of cold water at once, stir and let it swell for 10 minutes.

3. Stir the mass and put it on the stove, stir and make sure that the sugar does not burn or caramelize.

Important! Cook over low heat and stir very often.

4. As soon as the sugar dissolves, add a lump of swollen gelatin, stir. Take the mixer and start beating until the mass becomes snow-white and creamy.

5. Thus, you need to beat for about two to three minutes. Then move it aside and let it cool, otherwise it will float on ready-made Easter cakes.

6. Once the icing is warm, spread it over the surface of the sweet pastries and decorate with whatever you want. What a beauty, just creepy).

Important! Do not leave the icing alone for a long time, if it cools completely, it will harden, because the gelatin will thicken a lot. So don't miss this moment.

If this happens, you can put it in the microwave for 10 seconds, and it will again acquire the desired liquid consistency.

Thick white fudge made from sugar and proteins

Now let's focus on protein, before it was everywhere and always decorated with such goodies. The basis is proteins, it turns out delicious and perfect.

There are several rules for making such a cream, but here are what you will learn if you watch this video.

Special frosting recipe if there is no mixer

I decided to show you the option on sour cream, maybe someone wants to do it. Although of course it is most suitable for biscuits or cakes.

We will need:

• sugar - 1 tbsp.
• sour cream 25% - 1 tbsp.
• vanillin - to taste

Cooking method:

1. Cover any sieve or colander with a gauze cloth, do it like this, as shown in this photo. Place a cup under the sieve. Fold the fabric in several layers. Put fat sour cream here.

2. Cover the sour cream with gauze and put any press on it, for example, a jar of jam.

3. Leave in this position under pressure for 2 hours. Remove the load and unwind the fabric, it looks like cheese in appearance).

4. Place the sour cream in a bowl and add sugar and vanilla to taste and mix with a spoon.

5. Get a thick and sweet coating for any baking with a little sour note.

Chocolate glaze with cocoa powder

But with such a masterpiece that you can make based on milk, such a video from the YouTube channel will help you figure it out. Take note, the recipe is really good, and most importantly, it can then be used everywhere.

We will need:

• milk - 200 ml
• what kind of powder - 100 g
• sugar - 100 g
• butter - 50 g

Quick setting icing with starch to keep it from sticking

Well, I also came across such an option that is made with starch, it may be interesting for someone to create one. There is nothing difficult in this either, any beginner can handle it.

We will need:

• egg white - 1 pc.
• lemon juice - to taste
• corn starch - 0.5 tsp
• powdered sugar - 230 g

Cooking method:

1. First sift the powdered sugar and starch through a strainer, and then add the protein of one egg to it.

Important! Take only a fresh chicken egg, the yolk is not needed in this case.

2. Rub these two ingredients with a spatula, this is not done quickly, approximately 10-15 minutes.

3. You can speed up the process and beat with a mixer.

4. So, here's what happened, if desired, for a small acid, you can add lime or lemon juice.

Video on how to beautifully decorate Easter cake with icing for Easter 2020

It's no secret that we all want the holiday to be not only tasty, but also beautiful, so we will definitely try to decorate our delicacies with something special, namely, we will write something interesting and irresistibly magical to amaze everyone. To do this, I propose to watch this video and choose the right option for yourself, take the idea of ​​decors.

Remember that this business has its own subtleties and secrets, read these tips before you start to cope with this business perfectly.

• Apply the fondant to the top of the bread while it is warm.
• Use a silicone brush to work, it is easiest to work on the surface. You can just dip even in the icing, but it's good if it is protein.
• The consistency should be homogeneous and not liquid, but rather thick, so that the icing easily lays on the baking surface. If it is too thick, then it can be diluted with water, and if it is liquid, add powder.
• It is best to take powdered sugar, if you use sugar, then you should grind it in a blender or coffee grinder.
• Use natural dyes to present culinary masterpieces in an original way.

On this, as always, I have everything. I hope you liked the article and you will share it on social networks and join my group in contact. Have a nice and positive day everyone! Good luck! Bye!

This year I decided to decorate my favorite icing on whites. To be honest, Ilya Nikolayevich and I are embarrassed by the use of raw protein, so we decided on this icing only when dad brought homemade village eggs. If this bothers you too, then we have . This icing on egg whites good for everyone: it looks beautiful (without the addition of dyes, a snow-white color is obtained), behaves well when applied to gingerbread and cookies, and dries quickly. And this glaze is beautiful and without dyes, it makes gingerbread cookies and cookies very festive.

I took the proportions from a friend of the confectioner Elena Tsoi, but I halved the amount of ingredients and the glaze was enough for 5 baking sheets gingerbread cookies.

Ingredients:

• 1 egg white
• 150-200 grams of powdered sugar (it is better to have one hundred grams of powder in stock)
• 1 tsp lemon juice

Sift the icing sugar into a deep bowl, pour in the protein and lemon juice. Mix vigorously with a spoon, spatula or small whisk (do not beat). The glaze will become viscous and shiny. If the protein was large and the icing spreads, then you need to add more powdered sugar, and if it is too thick, then pour in a little lemon juice.

Put the icing in a pastry bag or bag, if desired, you can use a nozzle with a narrow opening of 1-2 mm for a beautiful and fine line. But if you can’t find it, then just cut off the small tip of the bag or bag.

Everyone asks me how I draw with icing on gingerbread, so I made a short video for you.

Decorate cookies or gingerbread cookies with the resulting icing, let the icing dry for about 30 minutes. It can be stored in a container or bag with icing for a couple of weeks for sure, it just didn’t last longer, everything was eaten.

Bon appetit!