Egg and Sugar Glaze Recipe. Custard icing

It can be compared with the work of artists. At the same time, the painters have no idea what the final touches of the paintings will be. But confectioners always know what they will do. As a rule, in their work finishing touch- this is the glaze with which the top is covered variety of cakes, gingerbread cookies, cakes and muffins.

Variety of icing sugar

At this moment, culinary specialists can show all their creativity, as icing can be quite varied. Common in all its types is the fact that all of it is made using sugar or powder.

Various ingredients can be added here. Among them are very often used egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla.

The powder is mixed with milk until it reaches a soft paste. Then added sugar syrup, and a flavoring is also placed here. After that, you can start whipping the resulting mixture. Beating is done until the icing sugar for the cake is smooth and shiny.

After obtaining the optimal result, you need to decompose the icing into small cups and add the dye of the desired color to each. characteristic feature is that the more of the corresponding dye is put, the brighter the color of the icing on the cake will subsequently turn out. When icing cookies, for example, you need to dip them in colored icing or spread it with a small brush. In the process of drawing, sugar icing, the recipe of which was described above, is laid out in a special cream injector, after which various color drawings are applied to the cake.

Gingerbreads with translucent icing and white stains are very tasty. The composition of this glaze is quite simple. This includes water and sugar. A feature of her recipe is the secret of cooking and the direct method of glazing gingerbread.

It is necessary to take one glass of granulated sugar and half a glass plain water which is poured into a saucepan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly removing the foam until large transparent bubbles appear.

After cooling such a glaze, flavors should be added to it, including vanilla, almond or rum. After that, you need to cool a little more and you can start glazing. For relatively large products, icing for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, gently mixing and then removing them with a slotted spoon. After that, you need to put the gingerbread on the grate, so the excess syrup will drain and the rest will harden. This will make gingerbread frosting.

These are the ones that exist today. various recipes sugar icing, which serves as the final beautiful touch to any confectionery creation.

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

Powdered sugar and lemon juice frosting

Necessary utensils: whisk and containers for ingredients and glaze.

Ingredients

How to choose ingredients

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

Step by step recipe

Video recipe for making icing sugar and lemon juice

This video shows how to make icing sugar.

Powdered sugar and water frosting

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

Ingredients

Step by step recipe

Video recipe for making glaze from powdered sugar and water

This video shows how to make frosting. powdered sugar.

Icing of proteins and powdered sugar

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

Ingredients

Step by step recipe

Video recipe for making sugar icing from proteins and powder

This video shows you how to make white icing.

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

How can you use frosting

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

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

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

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

A pleasant aroma of glaze is given by infusion of dessert alcohol (cognac, liquors, liquors), cinnamon, vanilla, citrus peel, chocolate. Instead of natural raw materials, they can introduce artificial dyes and fragrances.

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

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

simple icing

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

List of ingredients:

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

Cooking method:

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

Chocolate glaze

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

List of ingredients:

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

Cooking method:

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

Coffee glaze with rum

Luxurious icing for decoration chocolate biscuits and other desserts.

List of ingredients:

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

Cooking method:

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

Icing on squirrels

Protein glaze is lighter and more airy. She is decorated Gingerbread Cookie And Tula gingerbread, covered with marzipan.

List of ingredients:

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

Cooking method:

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

Icing on cream

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

List of ingredients:

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

Cooking method:

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

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to it, pastries stay fresh longer. In addition, it is very easy to prepare this decoration for a cupcake, and not expensive. All you need is sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that how many confectioners there are, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon. hot water.

different goals

Liquid icing is poured over the tops of cupcakes or donuts. The icing of the consistency of 20 percent sour cream is used for patterns and drawings on cakes. And you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires rich taste and soft, firm texture. Protein glaze is often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although often in recipes this is not mentioned.

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat is often added, butter. The icing with it is soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put in the glaze and natural products that tint it. For example, a spoon raspberry jam- so the red color will turn out, and magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

Secret: for glaze it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

Step 2 Cook, stirring, until glaze is smooth. Approximately 5-7 minutes.

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

Step 1. Whisk the yolks with orange juice until a stable foam is formed.

Step 2 Gradually introduce powder, previously sifted. Stir everything until smooth.

Step 3 Cover cake or biscuits with icing, dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp Roma

1 st. l. hot water

Step 1. Sift the powdered sugar.

Step 2 Add water and rum and grind very thoroughly. Cover cupcakes or cakes.

Chocolate glaze

100 g chocolate

3 art. l. water

1 st. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate has melted.

Step 2 Then put the softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the protein until a steep foam.

Step 2 Sift the powder into the protein and beat very well again. Add lemon juice.

Step 3 Fill a confectionery syringe or bag with glaze. Apply the pattern to the cake, cookies or gingerbread.

Butterscotch glaze

200 g firm toffee

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2 Add toffee and powder, cook until the sweets are completely dissolved, stirring constantly.

Step 3. Apply on the cake in several layers.

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. Such snow-white glaze just perfect for Easter cakes!