Protein glaze recipe. Sugar icing for gingerbread

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!

On holidays, it is customary to treat each other with fragrant, tasty dishes. A family celebration is unthinkable without treats, heartfelt congratulations and smiles. A bright, elegant tablecloth is decorated with pastries, which are covered with protein glaze, strewn with a scattering of colored dragees or covered with intricate patterns. The fondant recipe can be used to make various dishes: cupcakes, cakes, patterned cookies and Easter cakes.

How to make egg white frosting?

With strict adherence to the recipe, the protein glaze turns out to be lush, airy, tender. Lemon juice or a few drops of vanilla adds a piquant taste to it. Use only dry, clean utensils. Otherwise, egg, carefully whipped, glaze will instantly lose volume or not rise at all. Cake icing looks beautiful when it is painted in different colors, and it is squeezed out with a culinary syringe, forming flowers, patterns, inscriptions.

Ingredients

The protein glaze recipe includes:

• protein of 1 chicken egg (divide the egg shell into 2 parts and, rolling the yolk from one half to the other, let the protein drain into the bowl);
• powdered sugar in the amount of 0.5 cups;
• 1 tsp juice squeezed from a lemon cut into 2 halves.

The more powdered sugar, the denser the product. Vary its amount, but make sure that the volume does not exceed 1 cup. Instead of powder, you can take sugar (8 tablespoons), but then it is better to make syrup out of it by adding a little water. Hot it is liquid, and after cooling it thickens. Gently pouring whipped protein into the syrup, you will get a snow-white foam.

What will be required from the dishes?

Take care of the availability of dishes in advance:

• fork, whisk (for manual whipping) or mixer, blender;
• a clean, dry cup with high rims;
• glass and teaspoon.

A faster and richer protein mixture is obtained using kitchen appliances. But in certain cases, for example, when preparing icing, it is better to use a simple fork.

Video of making protein glaze

https://youtu.be/I7Ww9HewYg4

How to quickly make white icing at home?

Even with a minimum set of products, you will get a lush and snow-white glaze. Be sure to sift the powdered sugar. Oxygen remains between the sweet particles, which will make the foam more airy. Make sure your dishes are perfectly clean.

1. Beat the protein by hand or with a blender (mixer) until it becomes snow-white.
2. Without stopping the process of whipping, pour the powdered sugar into the bowl in a thin stream.
3. Also gradually pour in the lemon juice. If not, then replace the product with citric acid at the tip of a knife.

When white “peaks” form on the foam, the protein dessert is ready. If desired, it can be placed in the oven for several minutes, but the temperature should not exceed 40 degrees.

Cake icing

Powdered sugar and protein are the base of the glaze, but these products can be used to make another delicacy - icing. Its main difference is the ability to make voluminous figures that are placed on mastic, on a layer of low-fat cream. Add scents and colors to your icing and you'll get a whole range of colorful figurines or painted patterns.

Protein glaze and icing are prepared according to the same recipe. But they allow variations: ¼ tsp is added to the protein mixture. glycerin or glucose. Then the taste of egg white glaze becomes more delicate. The main difference between icing is that the protein mixture is not whipped with a mixer and a blender - it is prepared with a fork. The fewer bubbles on the foam, the better. To do this, cover the whipped protein mixture and leave for 10-15 minutes so that air bubbles come out of it.

In a plastic bag or file, carefully place a drawing taken from a children's book. If the picture size is too large, the icing pieces will break. Small drawings have fuzzy contours, so the icing will turn out to be “blurry”. Use a pastry syringe to create patterns, flowers, trees, animals, squeezing the protein mixture exactly along the outline of the pattern. Let dry for a few hours and carefully remove the icing from the file or bag. After the cake or cake is covered with icing or fondant, protein foam embellishments will turn the treat into a real culinary masterpiece.

To prepare this product, you will need the same ingredients that you prepared for the previous dishes, but remove the proteins from it. In terms of taste, it is in no way inferior to protein glaze and is prepared much easier. This recipe is chosen by adherents of vegetarianism and people who have an allergic reaction to chicken eggs. But you need to add butter (35 g).

Melt the butter in a water bath, pour powdered sugar into it. Gently stir the mixture and gradually pour in the lemon juice. Keep on fire for 2 more minutes. Glaze is ready. While it is warm, cover the cake or cake with it.

There are many variations of protein glaze, among which you will definitely find your own - the most affordable, simple and favorite. The main rule remains immutable: cook with soul, and then any dish will be appreciated by households and guests. After all, using protein mix recipes, you can turn your confectionery into fabulous treats.

Such a quick decor for home baking, like protein glaze, has been familiar to all of us since childhood. We often ate it on Easter cakes, gingerbread, muffins. It is much tastier and more tender than icing sugar, which sometimes cracks and crumbles even at the cooking stage.

Properly cooked, the glaze will be viscous and bright white. It adheres strongly to the baking surface, creating a dense layer. Despite its simplicity, there are nuances of preparation, on which the quality of the finished product depends.

1. The eggs from which the protein is taken must be chilled. This is necessary so that the foam in the process of beating is thick and fluffy, and does not settle for a long time.
2. Powdered sugar is better to take with a margin. Eggs are not always the same size and the final amount of protein may vary. Lack of sugar will make the glaze sticky, it will not dry for a long time or it will not dry at all.
3. Due to its white color, it is advantageous to tint the glaze with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to give new flavors.
4. The density of the glaze depends on the amount of powdered sugar. You can change the density depending on the desired effect. Spread thick glaze well with a spatula or spoon. In a more liquid one, you can simply dip the product, thereby applying an even layer over the entire surface.

Ingredients

To prepare a liquid glaze from proteins, you will need:

• two egg whites;
• one glass of powdered sugar;
• incomplete teaspoon of lemon juice;
• additives to taste.

To make the thick frosting:

1. two egg whites;
2. two glasses of powdered sugar;
3. citric acid on the tip of a knife;
4. topping to taste.

You don't have to buy powdered sugar. You can make it yourself with a coffee grinder. Both ground and purchased powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder is, the softer the glaze will turn out.

How to make icing from sugar and proteins?

The simplest and most commonly used method is the raw one. First, take a bowl and carefully separate the whites from the yolks. Place the resulting proteins in a deep bowl and beat until foamy. Slowly add the sifted powdered sugar, beating thoroughly after each serving. Add lemon juice or acid and stir a little more. With the mixer running, add color or topping as desired. That's it, your frosting is ready. It should be applied only fresh, as it dries out.

To obtain a more viscous and homogeneous glaze, a heating method is used. It goes through several stages:

• We make syrup. Pour sugar with water and boil. The cooled syrup should reach for the spoon like honey. When introduced into the egg mass, the syrup should remain warm.
• In the process of boiling, coloring and aromatic additives are added to the syrup at the discretion.
• We beat the whites. We divide the chilled eggs into protein and yolk, actively beat the proteins with a mixer until foamy.
• Adding syrup. In the process of whipping the proteins, we begin to gradually introduce warm syrup.
• Warming up. The finished glaze needs to be heated to about 65 degrees, stirring constantly.

That's all, warm protein glaze is ready. You can not wait for cooling and apply it immediately.

In order to speed up the hardening process, you can place the finished product with glaze in a cooling oven, the temperature in which should not exceed 70 degrees, otherwise the glaze will change color.

Some use this as a special decoration for white icing. The rosettes or stars around the edges are caramelized, acquiring a golden brownish hue. It looks good on cakes and pastries.

If you plan to decorate the dessert with sprinkles or other confectionery decorations, it is important to do this before the frosting sets. Later, due to the loss of viscosity, the decorations may not be fixed on the surface.

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 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

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. It lasts three or four layers at 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.