Glaze without powdered sugar. How to make icing sugar: recipes

final touch Almost all sweet baked goods have 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, both ordinary granulated sugar and powdered sugar, Brown sugar and even reed.

Additional Ingredients can be butter, egg whites, cocoa and coffee, fruit juices, vanilla, chocolate, cream and more. Cocoa and coffee should only be used highest quality, such a product does not contain impurities. For getting quality glaze buy organic dairy products high content fats 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 look 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 saucepan bigger size, boil.

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

Whisk 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 glaze is perfect for any sweet pastries.

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 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 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 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 from creamy mixture from fire.

Add to hot creamy mass icing sugar, 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 lemon icing, your pastries will get a unique taste. citrus aroma And 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 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 chocolate dough put a few spoons on top of it banana filling. 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 cut into slices portioned pieces.

Yogurt cupcake with berries and icing sugar

Ingredients:

280 grams classic yogurt without additives;

four eggs;

220 ml vegetable oil;

one vanilla pod;

240 grams of sugar;

one tsp. crushed orange and lemon peel;.

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 peel, half a glass of sugar.

Add sifted flour and baking powder. Mix well.

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

Pour the berries into the dough, mix.

Enter into an appetizing berry mass protein mix in small portions while 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 in a saucepan, corn syrup, 60 ml of water. 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 sharp knife.

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

Finished vanilla cookies decorate 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 without stopping interfering. 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 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.

Ready pie cool, fill with icing sugar.

• 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 cook thick glaze.
• Preparing powdered sugar at home is not difficult: first grind the sugar, and then sift.
• When making icing sugar, do not use aluminum cookware.
• If there is chocolate in the icing recipe, buy only quality product high in 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.

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 gets too thick, add a little more milk or water, liquid glaze you can add powdered sugar. At the end, throw in a pinch of vanilla and mix everything again. Apply finished glaze on cookies with a brush or a pastry 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!

After reading this article, you will know how to make sugar icing. To create it, you do not need egg whites and powdered sugar. Enough water and sugar. The only drawback of this glaze lies in the fact that it hardens rather quickly. Therefore, after cooking, it must be immediately applied to baking.

Ingredients

To make the most simple and pretty delicious icing from sugar, you need to prepare:
— two hundred grams of granulated sugar;
— one hundred twenty milliliters hot water ;
— three teaspoons of lemon juice.

Glaze preparation

white icing sugar is created very quickly and very simply. First you need to pour sugar into a saucepan. There you need to pour hot water. Cook the mixture over low heat until sugar syrup will not bubble and thicken. As soon as it becomes clear that the syrup is slowly draining from the spoon, it must be removed from the heat, add lemon juice to it and quickly stir with a spoon.

Making white sugar icing will seem less labor-intensive if you use a mixer to beat the sugar syrup. As soon as sweet mass begins to turn from transparent to white, the glaze can be considered ready. At this point, it must be quickly applied to pastries. After all, as a rule, it freezes in a matter of minutes.

Skillful housewives who know how to make sugar icing manage to turn the frozen fudge sugar into liquid. They recommend adding a little water to the saucepan with glaze and stirring, heat the mixture over low heat. However, it should be noted that when heated, the white icing can become transparent again. Therefore, you should try not to miss the moment so as not to make sugar syrup out of the glaze.

How to make colored sugar icing?

As mentioned earlier in this article, this recipe a rather whimsical sweet fudge is created. Once the sugar syrup turns white, it usually begins to solidify. Wanting to make a different shade of fondant, food coloring should be added together with lemon juice to hot and thick syrup. And only then mix the mixture with a spoon or mixer to make it opaque.

Application of icing sugar

Since sugar fudge is so easy to make, it can be used to decorate any type of baked goods. As a rule, this type of sugar icing for Easter cake is created. But some housewives decorate gingerbread, cookies, muffins and donuts with it. This icing has a nice smooth texture, so it looks great on any type of baked goods. It's just that you can't fill the cake with it. I liked this icing. The recipe is very simple indeed. It can be made when there is only sugar in the cupboard and no powdered sugar or eggs.

Features of sugar fudge

Now you know how to do white fudge and the fact that it freezes very quickly. But it should also be noted that it also crumbles if you cut it into pieces, filled with it, or bite into a cookie decorated with it. Therefore, if you prefer to create perfect pastries, then this fondant will most likely not suit you. It is still in case when you need to make pastries attractive, and there were no chicken eggs and powdered sugar in the house.

It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.

Make a white icing out of powdered sugar, egg white or chocolate, and your sweet dish is guaranteed to have a snow-white outfit.

Consider the most common white icing recipes for a wide variety of confectionery products.

White icing - general principles of preparation

Powdered sugar is always used to make white icing.

It must be sifted through a fine sieve.

Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.

Powdered sugar can be used instead of powdered sugar.

The whipped mixture is heated over low heat, stirring constantly.

White icing for Classic cake

For making glaze the classic way All you need is water and powdered sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sifted and poured into a small ladle or saucepan. The dishes are placed on slow fire and gradually add warm water. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, the glaze is ready.

White icing for butter cake

If you add butter or margarine to the glaze, and replace the water with milk, it will turn out to be whiter in color and dense in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

The sifted icing sugar is transferred to a deep bowl. Milk is heated and gradually poured into a bowl with powder in a small stream. In the process, the mass is well stirred. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.

White icing for chocolate cake

You can make frosting using white chocolate. Add vanillin and the fudge will turn out fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons whole milk;

150 grams of butter;

Salt on the tip of a knife;

Two tables. spoons of sugar;

Half a teaspoon of vanilla.

Cooking method:

White chocolate must be broken into pieces. Butter is cut into pieces, put in a saucepan or deep bowl and put on water bath. The melting mixture is stirred until it becomes a thick homogeneous mass. Then add salt, granulated sugar and vanilla sugar pouring milk. Everything is thoroughly stirred and after a few minutes the glaze is removed from the water bath and left to cool. For this bowl with ready mix can be placed in a container cold water. Cooled down chocolate mass whisk for five to ten minutes with a whisk, blender or mixer at low speed. When the glaze begins to fall behind the spoon, it is ready.

White glaze "Mint"

This type of glaze is suitable for sand and curd baking. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

IN small dish or a bowl mix sour cream and powdered sugar. Put on a slow fire and bring to a boil, stirring constantly. Cook on slow gas for five to seven minutes, at the end add mint syrup. All mix well and remove from the stove. The prepared glaze is immediately applied to the surface of baked products. Mint glaze dries within an hour.

White icing for cake and cake

Glaze is an indispensable decoration when baking Easter cakes or muffins with raisins. salt and lemon juice keep the icing from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The protein is separated from the yolk, lemon juice is added and beat until a dense airy mass is obtained. Gradually add powdered sugar and continue to beat. To prevent white icing from forming smudges, a little salt is added at the end of whipping.

Cake with white icing "Summer Kiss"

Who doesn't love cakes? There probably won't be any. White icing, berries and crispy cakes, isn't that a real treat? Prepare a cake with fresh berries. It is perfect for tea and dessert wines.

Ingredients:

400 grams of flour premium;

250 grams of butter;

8 table. spoons of cold water;

One glass sour milk;

Half tea. spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currant;

Two glasses of blackcurrant;

Two glasses of sugar.

For glaze:

300 grams of powdered sugar;

One table. a spoonful of hot water.

Cooking method:

To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each part, put on a baking sheet and bake in the oven. Prick the cake on top with a fork in several places.

In order to prepare the cream, the butter is melted and whipped. Currants are rubbed with sugar (red currants are separated from black ones) and the resulting oil is added to the oil. berry syrup. Everything is thoroughly mixed. To prepare the glaze, powdered sugar is mixed with hot water and grind until smooth.

Finished cakes smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with prepared white icing and put in the refrigerator for three hours.

Cakes with white icing "Royal feast"

Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts, they will give baking refined taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half tea. spoons of soda;

Salt on the tip of a knife.

For glaze:

One bar of white chocolate;

100g walnuts.

Cooking method:

Condensed milk, two eggs are poured into the pan, salt and soda are added. Stir thoroughly, gradually pour in all the starch, pour the dough into molds, filling them by one third. Bake in the oven at medium temperature. For making glaze White chocolate melted and mixed with crushed walnuts. Finished cakes are poured with white icing.

Cakes with white icing "Raspberry secret"

Cakes are always a great way out to meet unexpected guests, just surprise old friends or come up with a treat for festive table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of oil;

One glass of sugar;

One tea. soda spoon, slaked vinegar.

For cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For glaze:

250 grams of powdered sugar;

50 grams of powdered milk;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Three biscuit cakes are baked and cooled. To prepare the filling, gelatin is left for one hour in cold water, then dissolved in hot water. raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered ready jelly. To prepare the glaze, mix into a homogeneous powder powdered milk, powder and starch. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with icing on top. They are laid on them fresh berries raspberries or blackberries.

"Oysters" with white icing

From butter yeast dough can cook delicious oysters. Dip them in freshly whipped icing, toast and enjoy your homemade baked product.

Ingredients:

1 kg of flour;

Two glasses of milk;

200 grams of butter;

8 table. spoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of a knife.

For filling:

300 grams of poppy;

300 grams of honey.

For glaze:

50 grams of butter;

¼ cup milk;

Two tables. spoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, it is laid out on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers 10x10 cm. Lubricate each of them with melted butter. Poppy is mixed with honey and applied in a thin layer over all the squares. After that, they are rolled into rolls and placed on a greased baking sheet. After 10-15 minutes put in hot oven. Bake thirty to forty minutes.

While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, beaten and put on a slow fire. When it boils, boil for another 10-15 minutes, stirring constantly. Then cool slightly and beat with butter. Glaze is ready. Oysters are removed one at a time from the baking sheet, dipped with the top side in the icing and put on a dry cutting board for the time being, so that the icing has cooled. Then placed on beautiful dish and served with tea.

Donuts in white glaze

Homemade deep fried donuts, pour over snow-white glaze. The secret to cooking them is that the deep-fryer should be warm enough, but at the same time, the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into the fat, the product must be cleaned of flour with a soft brush so that the deep-fryer is not contaminated.

Ingredients:

seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For glaze:

100 grams of granulated sugar;

120-150 grams of milk;

Vanillin sachet.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added, without ceasing to interfere. In a saucepan, vegetable oil is heated, a spoon is dipped in it, a little dough is taken and dipped in boiling fat. Donuts take out with a slotted spoon and spread on parchment paper.

While the donuts are cooling, prepare the frosting. To do this, pour sugar with hot milk and stir until it dissolves completely. Then put this mixture on a strong fire and bring to a boil, then the fire is reduced and the glaze is cooked until tender. Vanillin is added a few minutes before the end of cooking. Remove glaze from heat and beat until white foam forms. The consistency of the fondant should be similar to sour cream. The cooled donuts are dipped in glaze and spread on a dish. Before serving, donuts can be sprinkled with grated chocolate.

The icing is applied to the finished flour products with a culinary brush immediately after preparation, as it dries very quickly.

If the frosting dries out before you can spread it on the cake, heat the fondant on gas or in microwave oven.

Remember that cold protein whips faster than room temperature.

If the glaze does not thicken for a long time, put the dishes with it on ice cubes.

To speed up the process of thickening and density of the glaze, use freshly squeezed lemon juice.

To avoid burning the frosting, cook it in a non-stick pan.

If cooked flour products If you don't plan on serving the kids, add some rum to the frosting.

decorative sprinkles Apply directly to frosting before it dries.

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 whites very carefully so that not a single gram of the yolk hits protein mass.
• Cream injector 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 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. Recipe royal icing 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 it. Gingerbread Cookie, glue parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple components: 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 using raw eggs, then try making icing based on lemon juice. Sourish fruit juice goes well with the sweetness of the powder - it turns out 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 lemon 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 mixture to uniform consistency.
4. If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread, 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 glaze 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 icing, using, if possible, natural dyes.

Ingredients:

• powder - 200 g;
• lemon juice - 2 tbsp. l.;
• carrot, spinach, cherry, beet juice- 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 into each of them. desired dye, stir.
4. colored glaze 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 making white chocolate icing for Christmas gingerbread, stock up on tiles quality chocolate, butter, 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 into pieces chocolate bar, 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 way icing does not require brewing 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. For cooking delicious fudge it is better to use dark dark chocolate - it has perfect taste and consistency.

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 very gradually cold water 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 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 foundation - White color in the center of the gingerbread, dry.
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

Manufacturing gingerbread houses, little men belong to the category confectionery art. But do not think that it is impossible to master it common man. 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 fittings.
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 you will find in step by step photos and video tutorials.

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