Icing recipe for decorating cakes. How to cook icing: a master class

This is a protein mixed with powdered sugar in such a proportion that they can draw patterns, plant shapes / flowers / leaves. When it hardens, it becomes hard enough to hold its shape, but it is brittle and not suitable for all surfaces. This protein-sugar mass is well suited for making openwork jewelry, drawing all sorts of frills and contour drawings. Figures from it are very hard and heavy.

The convenience of icing is that jewelry from it can be stored indefinitely. At any time, you can get decorations from the locker and decorate some pastries. But, lying down long time jewelry, become even more fragile, and acquire a yellow tint.

• In order to make a decoration out of icing, it is necessary to fill the cornet with mass and squeezing out, circle the drawings / printouts with patterns placed in the files. Those. draw directly on files or other film (#1)Aising of the correct consistency, if it does not flow out of the cornet, but keeps its shape. But it does not require much effort to extrude, it does not crumble. The drawing should not stick together.When the icing dries up, after 12-24 hours, it can be removed from the files and stored in a dry place
• In order to tint the icing in some color, you need to dilute the food coloring with a couple of drops of water, stir and combine with the rest of the ingredients during kneading. If the dye is in the form of a gel, it is not necessary to dilute it with water.
• Files with applied icing can be put on some "bulges" and dried, then carefully removed. So you can get three-dimensional patterns or details for figures.
• In order to make figures from the sugar-protein mass, you need to squeeze out the icing using a pastry bag with nozzles. Glasses can be used as a stand. So you can make various flowers, leaves, patterns. Such decorations dry for a long time, and after they are taken out, they need to be dried a little more. (Fig. No. 6)
• You can assemble some forms from dried parts, fastening again with icing. (Fig. No. 2)
• You can outline the outline of the picture (for example, letters) and fill in the inner space, you can use a different color. (Fig. No. 4)
• You can apply a drawing to the product (by pressing with a notch or draw a pattern on a piece of paper and transfer it to the product by pricking it along the contour with a needle (Fig. No. 3)) Then, along the resulting contour of the drawing, squeeze out the icing with the cornet and shade it with a brush or finger from the inside of the contour . It turns out a three-dimensional drawing. (Fig. No. 7)
• You can circle blanks of large large drawings through a file, dry it, and then, when this part is transferred to the product, draw small details.
• The “embroidery” made with icing looks very nice (Fig. No. 5).

Aising breaks very quickly and melts on liquid surfaces. The thinner the icing, the faster it will break down. Therefore, decorate products with cream, jelly, soufflé, everything that is liquid and wet with icing just before serving.

Good icing falls on mastic, dried glaze. It is best to attach it with fresh asing. Just grease the part that will be attached and stick to the surface. In order for the figurine to stand vertically or at an angle, you need to put a piece of cotton wool or a piece of foam rubber (or something else that is suitable, but not very heavy, so as not to leave marks on the glaze) under it for the drying time, in order to fix the part and it dried up in the right position, and then, when the mount dries, remove the support

Here are some contours for icing

Section "TABLE SETTING, DECORATION OF DISHES, ETIQUETTE"
Section helps with minimal effort decorate a variety of dishes.

Chapter

4th page of the chapter

gingerbread houses
DIY gingerbread houses, step by step photos
Part 4
gingerbread house decoration

Aising ("Royal Icing") is a sugar-protein drawing mass, which is used to make volumetric jewelry confectionery. This mass can be white or colored when food coloring is added to it.

Aising is a fairly thick plastic mass obtained by rubbing fresh egg white with sifted powdered sugar with the addition of some kind of acidifier for plasticity - lemon juice, dry citric acid, cremortartar, etc.

Aising - protein drawing mass.

Sometimes, for greater plasticity, they add to the mass glucose syrup or some glycerin, but the addition of glycerin can make the mass too sticky, making it difficult to later peel off the polyethylene backing. When depositing the mass directly on the surface of the decorated gingerbread, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can greatly facilitate the work.

The correct consistency of icing for jigging with a cornet.

To create icing jewelry, there are drawing masses with a different composition - for example, based on albumin (1 kg of albumin replaces 316 chicken egg proteins) and some others that are more convenient not at home, but in industrial conditions.

NOTE FOR THE INQUIRY. Kremortartar- tartaric salt of potassium acid C 4 H 5 O 6 K (name from Latin cremor - thick juice and lat. tartarum - tartar).
Formed naturally from long-term storage wines on the walls of barrels in the form of hard crystalline crusts that are deposited as a result of fermentation grape juice; in mass quantities obtained by chemical synthesis.
When combined with water, milk or vegetable juices, that is, with any liquid mixed into the dough, kremortartar turns into a solution of tartaric acid and thereby contributes to the germination of the dough. Therefore, cremortartar is important component baking powder(bakpulver), and can also be used independently, regardless of other lifting agents (yeast or soda), in those types of dough where it is necessary to achieve particularly strong germination, for example, puff pastry. Cremortartar can be replaced by other types food acids: lemon, apple, vinegar.

How to work with icing:

1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring pages as templates.

2) Enclose a drawn paper template under plastic wrap or put it in a plastic "file" (thin transparent bag for documents). It uses the property of polyethylene that it does not stick to anything. Products can stick “tightly” to tracing paper, parchment or waxed paper, especially if the icing mass is too liquid.

For better subsequent peeling off of icing products, a thin layer of olive oil is applied to the plastic film (it is non-drying, i.e. non-polymerizing). Sunflower oil is highly undesirable (!), because. upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during long-term drying of large parts.

USEFUL NOTE. It is the property of the applied layer of sunflower oil to polymerize by combining with atmospheric oxygen and harden into an impermeable insoluble film that is used during impregnation sunflower oil new wooden kitchen boards, which makes the impregnated boards non-hygroscopic, easy to clean and practically eternal. For impregnation with oil, new boards are allowed to dry additionally in a dry room, then generously lubricated on all sides with sunflower oil, which can be warmed up, allow the oil to soak for 1 hour, then generously lubricate again and leave for 3-4 days for final drying.

3) Freshly prepared protein drawing mass (icing) is placed in a cornet with a suitable nozzle or in plastic bag with a cut corner (for example, in a file for documents). The mass should be prepared every time in the amount needed now for work. Storing the mass may cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar or a few drops of water and carefully grinding again.

The icing mass should not be too liquid - so that it does not blur and lose its shape during jigging, and not too thick - so that it can be squeezed out of the cornet without undue effort and not torn during jigging.

If you prepare a thicker icing mass, you can sculpt jewelry from it with your hands, like from plasticine. You should not sculpt too thick decorations, because. they take too long to dry.

4) The icing is squeezed onto the plastic film along the pattern laid under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

When drawing, you can consistently use icings painted food coloring V different colors, which will allow you to get multi-colored jewelry.

Aising can be deposited directly on the surface of a finished (baked and cooled) sufficiently dry dough confectionery product (gingerbread, including glazed, shortbread), as well as chocolate and other things that can be stored outside the refrigerator.

Aising is in no case put on pastry cream, on biscuit and other damp surfaces, as well as on products for which storage is required only in the refrigerator. On such products, icing decorations are installed immediately before serving.

5) The deposited film (or decorated confection) is left to dry at room temperature(but not higher than +40 gr. C) for 1-2-3 days until the mass is completely dry.

Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for an ordinary small flower. Large parts can dry up to 5-6 days. To speed up drying, the products can be placed in a warm, dry place with a temperature not exceeding +40°C.

If you want to get a three-dimensional decoration, a film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in the spread of an open book, etc.

Properly prepared icing mass (not too liquid) does not flow down on inclined surfaces. If the deposited mass is liquidish, you should first let it dry a little to the desired thickening (but not to brittleness) in a horizontal position and only then place it on a curved surface.

To obtain openwork spherical products, the protein mass is applied to lubricated vegetable oil small inflated air balloons. After the icing has dried, the balloons are pierced and the deflated shells are carefully removed from the resulting decorations.

6) Dried icing jewelry is carefully removed from the substrate.

It is better to remove products from the substrate at the edge of the table, starting from the corner of the substrate, which is gently pulled down, bending the substrate over the edge of the table edge.

Since icing products are very fragile, they must be prepared with a certain margin in quantity.

Icing jewelry can be glued egg white loosened with powdered sugar, then let dry.

For the manufacture of large volumetric icing decorations, individual parts are made for them according to the drawings, which, after complete drying, are glued into a single product (for example, into the Eiffel Tower - see below).

Broken products are tasty on their own and can be successfully served with tea. It often happens that icing decorations are eaten by family members, especially children, much before they dry out. So a solid supply of prepared icing jewelry never hurts.

The resulting sweet edible lace used to decorate various confectionery products. Ice jewelry can be stored in boxes for a long time at room temperature, provided there is no high humidity.

Ice jewelry should not be stored in the refrigerator, because. after being in the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.

Cooking icing
Royal Icing

:
- 1 fresh egg white, carefully separated from the yolk;
- about 250 g of powdered sugar until the desired density is obtained; the powder must first be sifted to loosen it;
- about 0.5 tsp. lemon juice or dry citric acid on the tip of a knife, a little more if you want to get a sour taste of icing; add lemon juice towards the end of cooking, otherwise finished goods get too fragile;
- for greater plasticity, you can add 1 teaspoon of a strong (saturated) glucose solution to the mass.
NOTE. In the absence of powdered sugar, it can be obtained by sifting granulated sugar through a fine sieve, because. there is always some fine powdered sugar in granulated sugar.

		The egg white is carefully separated from the yolk. Even traces of yolk are unacceptable.
		Beat the egg white with a fork until light foam. The task of this procedure is not to beat the protein, but only enough to destroy its structure before liquefaction. Air bubbles in the finished icing mass are not needed.
		Then we begin to gradually add portions to the protein powdered sugar, each time carefully rubbing until smooth.
		In the middle of cooking, add dry citric acid or almost at the very end - lemon juice. By the end of cooking, you can add the desired food coloring.
		Adding powdered sugar in portions, grind and knead until a homogeneous stable viscous is formed. plastic mass desired consistency. Our icing is ready for making cornet jigging jewelry. NOTE. For jigging with a cornet, the mass is made more liquid, and for sculpting with hands, it is thicker, easily kneaded by fingers. When sculpting with your hands, icing can be dusted with powdered sugar.

1. The beginning of icing jigging from the cornet on a plastic film lightly greased with olive (not sunflower! - see above) oil according to a stencil from a children's coloring book placed below.

2. Finishing the icing for the snowflake.

3. Shift of the placed stencil and jigging of one more snowflake.

4. Drying of deposited icing products at room temperature for 1-2 days.

5. The finished dried snowflake becomes quite hard.

Drawing a multi-colored product by successive jigging of icing cornet of different colors.
First, the contours were stenciled with white icing, then they are filled with colored icing.

Drying a multi-colored icing product on a plane.

Drying multi-colored icing butterflies on the curved surface of a book spread to obtain bulky products.

Drying deposited products on cylindrical surfaces.

Dried pink icing jewelry.
The crown is dried on a film laid on a cylindrical jar lying on its side. Decorating sugar beads are placed on the icing immediately after it has been deposited. After drying the crown, shortly before serving it on the table, "diamonds" can be deposited on it from droplets of thickly boiled transparent colorless jelly.

Multi-colored jewelry from icing to dry.

A voluminous butterfly and patterns of white icing on a layered gingerbread with layers of jam, covered with confectionery mastic.

Volumetric butterflies and openwork jewelry from white icing on a cake covered with confectionery mastic.

White icing decorations on a cake covered with chocolate icing.

Jewelry from colored and white icing.
The carriage is glued together from prepared and dried flat parts.

Glazed gingerbread or cake icing decorations.

Decoration with icing wine glasses for newlyweds.
The icing is applied with beautiful lace on a number of washed glass goblets.
Glasses are installed on gift cake and served to the newlyweds, who immediately drink champagne from them.
After using the glasses, the icing is washed off with water.

Aising products can be served at the table as an independent dessert.

Small colored icing crafts to decorate confectionery.

Miniature icing decorations turn even sugar cubes into attractive sweets.

We plant such details of different diameters from the cornet. We dry them for about a day.

Then we glue the parts into a Christmas tree with icing. After assembly, dry the Christmas tree for another day.

The result is such a Christmas tree for decoration New Year's composition With gingerbread house Or for Christmas cake.

Christmas trees from green icing.

New Year's composition.
Herringbone of green icing, deposited from a cornet on a vertically mounted conical gingerbread base, glued thick jam of two baked gingerbread dough half-cones.
Snowman - stucco made of thick icing of different colors, dusted with powdered sugar during modeling so that it does not stick to hands.
The star on the Christmas tree is stucco made from icing.
Rectangular candies with red bows - chocolate candies covered colorful icing and dried during the day.

		We take: - icing, pounded to the consistency of peaks, - small balloons - a dash of olive oil - threads for tying balls, - cream injector with nozzle number 1 or 2. And in advance we prepare a place where we will hang the balls for drying.
		We inflate the balloons to the desired size and tie them with longer threads, so that later we can hang them for drying.
		Lubricate each ball lightly. olive oil so that after drying, the icing is easier to peel off the rubber surface. To do this, use a brush to drip oil on inflated balloon, and then rub it with your hands over the entire surface.
		We take the ball by the tied tip and start from the confectionery bag, through the nozzle (preferably the 1st number for greater grace) we deposit a pattern with icing, while scrolling the ball. Then we hang it to dry for 10-24 hours, and we take the next ball to work.
		We take the dried icing ball carefully in the palm of our hand and gently poke something blunt (for example, a blunt brush handle) into the holes of the pattern to completely unstick the icing from the walls of the ball. To make the ball easier to separate from the icing, it is advisable not to inflate it too much. Then we pierce the balloon. ATTENTION! If you pierce an inflated balloon immediately, without separating its walls, then there is a very high probability that our icing balloon may break.
		Carefully by the thread, we remove the shell of the bursting balloon from the product.
		Our ball is ready to be used for decorations.

Aising (Royal Icing) - protein drawing mass, it is not used as a cream, but only for the manufacture of voluminous jewelry. Templates are made, patterns are drawn, sweet and edible lace is obtained :), then dried and stored in candy boxes or plastic in a dry place. Aising is afraid of moisture and cannot be stored in the refrigerator. It is also not friendly with sour cream, butter cream. Such decorations can only be planted on protein cream or chocolate icing, mastics.

You can also buy ready-made icing.

1. To make icing, take one protein (separate the protein from the yolk very carefully) and beat it with a fork until a light foam forms.

2. Be sure to sift the powder. Then gradually add the powdered sugar while continuing to stir. Mix until a stable mass is formed. Thick enough, but so that it can be squeezed out through a syringe or bag.

3. Now add lemon juice. Add juice not at the beginning of whipping, but almost at the end, then the products are less fragile.

4. You can’t beat the protein, because. when whipping, bubbles form, which should not be in icing. The protein is simply stirred with powdered sugar with a fork or whisk, but not with a mixer. And then cover it with a wet napkin and let it stand for 30 minutes. to get all the bubbles out of it.

5. To make jewelry, you need to make a drawing of the desired product or take a template. It is convenient to use children's coloring pages. Put a piece of polyethylene on this drawing or put the drawing in a transparent folder so that the drawing is clearly visible. I am using file.

6. Now we take pastry bag or a syringe, you can just take a small plastic bag. We fill it with icing and start drawing, that is, on the polyethylene that lies in the figure, we squeeze out the icing, clearly following the lines of the picture.

7. After we have finished the drawing, we leave the icing on the polyethylene to dry. Since icing products are very fragile, you need to make more of them.

8. If you need to give the product some form, then make some kind of fixture that will correspond to the required shape. For example, butterflies are dried on a slightly open book, then they will not be flat, but with raised wings. To make a crown, as in the main photo, you need to dry the icing on a liter jar.

When working with icing, you need to remember to prepare a slightly damp cloth in order to cover the nozzle, which is left idle for a while, since then the nozzle becomes clogged with dried icing.

It’s better to shoot at the edge of the table, start from the corner, hold the corner and pull down from the edge of the table, as if through the edge at the table ...

Icing dries in different ways ... depending on the size of the part (flower) and your humidity. Thin products I have already dried up the next morning, and so 2 days is enough for an ordinary flower. Large parts can dry for 5-6 days. You can put in the oven, but not more than 40 ° C.

Also with icing you can make different figures of animals, fungi, trees ...

Icing is a sugar-protein drawing mass used for decorating cakes and other confectionery. It can be white or colored if special dyes are added.

icing recipes

There are several recipes for icing, but most often confectioners use the following options its preparation:

Ingredients:

• 250 g of powdered sugar;
• 0.5 tsp lemon juice;
• 1 egg white.

To prepare the icing, the powder should be sifted, and the protein should be carefully separated from the yolk and beat with a fork until a light foam is obtained. While constantly stirring the mass, it is necessary to pour in the powdered sugar in a thin stream and beat until a stable mixture is formed. Lemon juice is added at the very end, because if you pour it in earlier, the products are more fragile.

Recipe for icing with albumin.

The difference between this cooking method and the previous one is that instead of raw egg white, dry albumin is used, but the time of whipping the mixture increases slightly (from 3-4 minutes when working with raw protein to 6-7 minutes with albumin).

Recipe for icing "Mering pudder".

Ingredients:

• 450 g of powdered sugar;
• 3 tbsp powder "Mering pudder";
• 6 tbsp warm water.

The mixture is whipped with a mixer at low speed for 7-10 minutes. Its consistency is regulated by water. You can buy dry protein in specialized stores.

After preparing the drawing mass, it can be painted with watery or gel paints, and so that the icing does not spread, you need to add a little powdered sugar to it.

Flexible icing

Art confectionery decoration reached a new level with the advent of flexible icing. Before sugar decorations required very careful handling, and work with them was long and meticulous. Such products dried for a long time, broke easily, and in order to give the decor elements the desired shape, they had to be dried on uneven surfaces. Flexible icing (Sugarveil) solved most of these problems.

The main advantages of the Shugavale mix are:

• Mixing for a few minutes when adding the right amount water;
• Drawings freeze in half an hour, and from a regular mixture in about 12 hours;
• Decoration elements are easily separated from parchment or polyethylene, while they are elastic and do not break even if the pattern is very thin;
• A flat design easily takes the shape of the surface on which it is placed, that is, lace can be glued to the curve of the cake or to its side;
• Flexible icing decorations can be applied to the product immediately before serving.

It is extremely difficult to draw Shugavale lace by hand, so it is better to use silicone molds with ready-made drawings. The solution is poured into the stencil, and then leveled, after which it is easily removed.

To Work with silicone molds it is possible only with a Shugaveil mixture, since, when it hardens, it forms an elastic structure that can be easily removed. Drawings from the usual mass are likely to break during such manipulations. Flexible lace can be used as a full ribbon, or cut out of them as separate decorative elements.

How to work with icing

The technique of decorating cakes with icing is one of the most ancient, sophisticated and expensive. Currently, there are more than 10 ways to decorate confectionery products with sugar-protein mass, but the principle of working with icing remains unchanged.

To prepare an ornament, you need to make a sketch of the product or take a stencil. Then a piece of cellophane is placed on the selected template so that the outlines of the pattern are clearly visible.

After that, a cone-shaped bag with a hole at the base is rolled up from thick paper, which is filled with drawing mass. Then, gently squeezing the icing out of the cone, you need to circle the pattern on the stencil, applying the mass to the cellophane. The resulting sketch is left to dry.

Since the icing products for decorating the cake are very fragile, you should do a little more blanks than necessary. To give the decor elements some form, you need to prepare fixtures of the appropriate shape. For example, painted butterflies are dried on a slightly ajar book. In this case, they are not flat, but with raised wings.

To get openwork spherical products, the protein mass should be applied to small inflated balloons lubricated with vegetable oil. After the icing dries, the balls are pierced and carefully removed from the resulting decorations.

Separate parts can be glued together with egg white, previously mixed with powdered sugar.

Depending on the size of the part and the humidity of the air, the drying time of the products also varies. An ordinary flower dries in two days, and huge elements take up to 5-6 days. Blanks can be placed in the oven, but the temperature in it should not exceed 40 ° C.

Icing cake decorations can be placed on the surface of ready-made (baked and cooled) sufficiently dry confectionery products, on chocolate and other sweets that do not require special conditions storage.

Finished decorative blanks can be stored in a box for a long time at room temperature and normal humidity. In no case should you put icing decorations in the refrigerator, as they liquefy under the influence of cold, so pre-cooked products are placed on the cake immediately before serving.

Aising, the recipe of which we will talk about today, allows you to create a wide variety of styles for decorating desserts.

Aising is inherently a sugar-protein mass, the term of which means nothing more than an “ice pattern”.

In fact, there is more than one recipe for making icing at home. In this MK, we will consider the most common one, where we will learn how to make icing for drawing patterns.

Chicken egg is a useful biological product for human health, and an excellent ingredient for the preparation of confectionery. Nevertheless, raw eggs carry an acute intestinal acute infection in the form of salmonellosis. Of course, modern poultry farms constantly monitor the safety of derivative products, but no one can guarantee 100% safety of raw eggs consumed.

Known to decontaminate protein chicken egg it must be processed at a temperature of at least 70 °. But we need raw protein, not in custard(where it lends itself to similar heat treatment).

To disinfect the egg white, prepare a strong solution of soda and water (1 tablespoon of soda / glass of water), where we place the egg for 15-20 minutes.

Ingredients for sugar-protein mass

1 chicken egg white

200 grams of powdered sugar (may need more)

½ teaspoon lemon juice

Inventory

dinner fork and spoon

cling film or damp kitchen towel

food paper

How to cook icing: a master class

Separate the protein from the yolk. We will be visible in protein composition nodules, which we also need to carefully remove.

Powder from granulated sugar sift through a sieve, saturating with oxygen.

Beat the protein in a light foam using a fork.

Gradually add powdered sugar to the protein.

Add powder to the composition until a viscous mass is obtained.

In principle, the icing is ready, but in order to get a homogeneous elastic mass that will not spread, beat the composition. We do this at minimum speed using a kitchen mixer for no more than 5 minutes of time.

At this stage of whipping, it is permissible to color the mass in the desired color by adding.

We cover the composition with cling film or a moistened towel. The cream hardens quite quickly, so we need to try not to let it stick before we start working with it.

To make sure correct composition and the manufacture of icing, we will make a strip, which should hold perfectly between the stretched fingers. We move our fingers, if the icing is not torn, then we have maintained the correct consistency.

In the absence of a special culinary cornet for working with icing, we will make it ourselves.

We take a sheet of food paper, fold it into a triangle.

We form a glass.

Trim off the excess paper.

We spread the sugar-protein mass in a homemade cornet.

We wrap the glass so that it is possible to squeeze out of it.

We cut off the "nose" of the cup - we maintain a minimum cut in order to get thin stripes when drawing.

And such beauty is able to create a cornet filled with icing.

"Ice" icing patterns on the finished cake

Aising allows you to make truly ice.

And even create figures of extraordinary beauty.

Ice figures freeze very quickly on any surface of the desired shape. The main thing is not to let the composition stick to objects.