Cake icing options. How to make white icing for cake

Almost all housewives make chocolate icing, but how to make white icing, which is customary to decorate rum women, some cakes and Easter cakes?

By the way, many people consider it the most delicious part of the product, or, in any case, the most attractive.

Here are a few recipes for making this confectionery delight.

(sugar):

Take 300 g of sugar and dissolve in 100 g of water. Heat the resulting solution and remove the resulting sugar foam from it with a wooden spoon, then wait until it cools down. When the mass thickens, spread it on the cake. By the way, such a mass can be poured into small molds, as a result you will get delicious sweet decorations for confectionery.

How to make white icing (protein):

To get this confectionery decoration, rub with 1/2 tbsp. powdered sugar, without whipping, one protein. Pour the powder into the protein gradually. Beat the mixture until the glaze is thick and fluid at the same time. You can add a few drops of lemon juice to it for taste. For the preparation of the recipe, it is better to use not dietary, but homemade eggs.

Both glazes (sugar and protein) can be applied evenly on pastries with a spatula or knife. If it does not spread evenly due to rapid thickening, try melting the mixture.

How to make white icing on sour cream:

You will need:

4 tablespoons of sour cream,

100 - 150 g butter,

4 tbsp. spoons of sugar

white chocolate bar.

Sugar and sour cream are knocked down, put on fire in a cast-iron dish, butter and chocolate are added, everything is thoroughly mixed. When the mass begins to boil, make a minimum fire, periodically stir the brew for 5 minutes. After the mixture is removed from the heat, wait for it to cool and grease the pie or cake with it.

According to the same recipe, you can get a similar brown glaze. For its preparation, instead of white chocolate, you need to use black.

White icing can also be prepared in this way. Separate the yolk from the protein, add a pinch of citric acid to the protein, beat and add sugar. It is recommended to beat with a mixer until a white foam is obtained. After greasing the cake or cupcake with icing.

If desired, white glazes can be tinted with natural dyes. For example, yellow can be obtained from lemon peel, carrot juice or orange. Green is made from spinach leaves. The addition of strong coffee will give it a brown color, and the juice of strawberries, cherries, raspberries or beets will turn red and pink. Of course, food coloring can also be used for coloring.

White icing will transform any cake and give it originality, uniqueness and special charm. It can be prepared both on the basis of ordinary powdered sugar and with the addition of white chocolate, which, of course, improves its taste, and also makes it smoother, silkier and, accordingly, improves the appearance of the finished product.

White chocolate cake icing - recipe

Ingredients:

• white chocolate - 420 g;
• milk - 85 ml;
• vanillin - a pinch;
• powdered sugar - 325 g.

Cooking

The most important thing in preparing such a glaze is to melt the white chocolate correctly. To do this, break it into small pieces, define them in a deep saucepan or stewpan and place in a water bath in a bowl with hot water. Stir until the chocolate slices are completely melted, pour in the same hour the milk, previously mixed with powdered sugar, add a pinch of vanillin and continue to stir until completely homogeneous.

Now remove the mixture from the water bath and beat with a mixer until a lush and airy mass is obtained. The white chocolate icing for the cake is ready, we can start using it for its intended purpose, while it is still warm and has not had time to harden.

White mirror glaze for cake - recipe

Ingredients:

• white chocolate - 135 g;
• cream 33-35% - 110 ml;
• milk - 110 ml;
• vanillin - a pinch;
• - 1/2 tbsp. spoons.

Cooking

We soak the gelatin in a small portion of purified water, and pour the milk and heavy cream into a ladle or saucepan and set it on medium heat. We warm the milk mixture to a boil, remove from heat, lay the white chocolate broken into small pieces in advance and stir until it is completely dissolved. Then add a little vanillin, soaked gelatin and stir so that it also completely dissolves. Let the white glossy icing for the cake cool to a temperature of forty degrees, and cover the product with it, after filtering the mass through a strainer.

Chocolate cake icing is one of the most common dessert decorations. Many housewives mistakenly believe that the process of its preparation is too long and complicated. However, it is not. See for yourself by making your own cake icing at home!

The main advantage when making chocolate icing is that almost any type of chocolate and cocoa powder can be used.

The taste will not be affected, but will differ slightly from each other.

Cocoa icing can be prepared if all the necessary ingredients are not at hand, namely chocolate bars and cream.

What you need:

• cocoa powder - 2 teaspoons;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ st.

Cocoa and sugar are mixed in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter ahead of time. Milk, sugar and cocoa are put on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add the oil, remembering to stir constantly. The icing is cooked until it stretches like honey.

How to cook on the basis of sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ teaspoon.

A small saucepan is taken, sour cream, butter, sugar and salt are placed in it. A small fire is turned on on the stove, the mixture is constantly mixed. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the icing does not burn. The fire must always be small.

During cooking, the glaze begins to gradually thicken. Readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the icing is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With cream

Creamy chocolate icing is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a state of homogeneous mass. After removing from the water bath, the icing must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using a bar of any chocolate, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of glaze.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portioned pieces, put it in the chosen dish and pour in the milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the icing does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try to make an original and delicious icing from cocoa powder, additionally using milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• powdered sugar - ½ tbsp.;
• vanillin - ½ teaspoon.

In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the saucepan on the stove, turning on a small fire, and cook until the glaze appears foamy. After that, remove from the stove, leaving to cool slightly. Add the melted butter and beat with a mixer, so the icing will be more plastic and it will be easier to apply it to the dessert.

Mirror glaze for cake

Mirror icing for a cake can turn a dessert into a truly work of culinary art. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By that time, the gelatin will already swell well and will be ready to be added to the icing. Heat it up and add to the resulting mixture. After that, beat a little icing in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate icing, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, and all the necessary ingredients are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 teaspoons;
• sugar - 4 teaspoons.

Sugar and cocoa are mixed in a mug or a separate bowl so that both loose components are combined without lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After that, the oil is immediately put, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake layer.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• piece of plum oils.

As in the rest of the recipes, you first need to melt the chocolate using a water bath or microwave. We put the bowl on the heated stove, pour milk into it, pour out the sugar and mix the mixture thoroughly until the sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the icing is mixed again until a homogeneous mass is obtained.

The result is a delicious and liquid glaze, which is very convenient to decorate cakes and other confectionery. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly cover the cake with chocolate icing, you need to follow a few rules that will make the dessert the most successful:

1. It is best to use creamy, cherry, apricot or strawberry impregnation for biscuit cake layers. All these flavors most successfully set off chocolate, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best suited for this purpose, but ordinary confectionery tiles can also be used. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
3. To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl, using a cooking wooden spatula to level the surface.

The icing is chocolate, sugar. It covers the top of confectionery - cakes, Easter cakes, buns, gingerbread and cookies. It should be moderately thick and not very liquid.

A few tips for preparing and applying glaze to the finished product:

• To make the surface of a cake or other product look even, it must be smeared thinly with jam, and then with icing, or first smeared with a thin layer of icing, and then thicker.
• After preparing the glaze, let it cool slightly, and then apply it.
• Hot icing should not be poured over the product with butter cream, but if necessary, then cover the cream with jam, sprinkle with cocoa or powdered sugar, and then apply the icing.
• Chocolate glaze to taste is combined with cognac, rum, vanilla and coconut flakes.

How to make thick chocolate icing?

This icing tastes like bitter chocolate, thick, suitable for greasing the top of cakes.

For glaze you need:

• 100 g sour cream;
• 3 art. spoons of sugar;
• 2 tbsp. tablespoons of butter;
• 3 art. spoons of cocoa powder.

Cooking:

• Mix sour cream with sugar and cocoa, cook over low heat, stirring all the time, until it thickens, about 10 minutes.
• Stir in the butter, let it dissolve, continue to knead until the icing acquires a glossy sheen.
• Immediately grease the cake with icing, otherwise it will thicken as it cools.

How to make chocolate icing that does not require brewing?

This glaze does not harden for a long time, it can be applied to hot and cold cakes, buns and cookies.

For chocolate icing you need:

• 1 st. a spoonful of potato starch;
• 3 tbsp. tablespoons of dry cocoa, water and powdered sugar.

Cooking:

• Mix with cocoa powder and starch, pour in ice water and knead well. Glaze is ready.

How to make chocolate icing, which is used by professional confectioners?

For professional glaze you need:

• 1 st. a spoonful of butter, condensed milk and cocoa powder.

Cooking:

• We melt the butter, add cocoa and condensed milk to it, knead, and you can grease cakes, eclairs, pastries and buns.

How to make lemon icing?

Lemon glaze is suitable for greasing donuts, cookies, cakes, muffins and gingerbread.

For lemon glaze you need:

• 2 tbsp. spoons of lemon juice and hot water;
• 200 g of powdered sugar.

Cooking:

• Mix the juice with hot water, add powdered sugar and grind until the icing is shiny. You can grease fresh pastries.
• You can also prepare berry glaze, but instead of lemon juice, you need to add mashed berries: strawberries, raspberries, black or red currants, cherries, cranberries.

How to make protein glaze for decorating Easter cakes?

For protein glaze you need:

• 1 glass of powdered sugar;
• 1 egg white;
• lemon juice to your taste.

Cooking:

• We mix the chilled protein and powdered sugar, grind until the mass turns white, adding a little lemon juice, taste it. The finished glaze should be shiny, glossy.
• We apply icing on Easter cakes, and put in a warm oven, or dry it, laying it out on the table.

How to make icing sugar with gelatin?

Glaze with gelatin does not crumble on the finished product, suitable for muffins, Easter cakes and buns.

For sugar icing you need:

• 1 cup of sugar;
• 1 teaspoon a spoonful of instant gelatin;
• 2 teaspoons spoons of cocoa powder;
• 6 art. spoons of water.

Cooking:

• Gelatin pour 2 tbsp. tablespoons of cold boiled water and let it swell for 5-10 minutes.
• Pour the sugar with the remaining water, and cook the syrup, stirring until all the sugar has dissolved.
• Add gelatin and stir until completely dissolved.
• Beat with a mixer until whitened, 2-3 minutes.
• We divide the glaze into 2 parts: one is white, the other is tinted in a different color (yellow, orange - with turmeric, carrot juice; pink, burgundy - beet juice; green - nettle or spinach juice; purple - red cabbage juice; brown - cocoa powder, instant coffee).
• We coat the top of the cake with a brush in white icing, and drip a drop of a different color, and then with a toothpick we make stains resembling a marble pattern or stars.
• This glaze hardens quickly (in 5 minutes).

Now we have learned how to prepare icing, which can be used to decorate cakes, muffins, buns and Easter cakes.

Light and tasty, it is great for drawing patterns and designs on biscuits, gingerbread or cupcakes. The sugary temptation of a thicker consistency helps stick the brownie halves together. Simple recipes for cake icing and pastries will help to master the cooking lessons for young children. Perhaps in the future, by adding a new ingredient, they will invent a unique recipe for plastic sugar decor.

The five most commonly used ingredients in recipes are:

Beginners should take into account that for confectionery use a cooled creamy mass, applying in layers to the prepared surface. Filling based on gelatin has a longer shelf life. You can cook it ahead of time and heat it up at the right time. Glaze is a universal product for "smart" pastry dishes. The presence of water allows us to add soluble food coloring. Connect your imagination, and your festive table will sparkle with all the colors of the rainbow!