How to make glaze from sugar for baursak. Sugar icing for the cake. Sugar glaze: recipe. With added milk

30.03.2017

Glaze for decorating confectionery products

The main attraction of confectionery products lies in their decoration and filling. Icing is basically a sugar paste with various flavorings and is thin enough to pour and spread in a thin layer. It is used not only for decoration, but also to improve the taste of a wide variety of dessert pastries. The basis of the glaze is sugar or powdered sugar, which can be stabilized by egg whites, citric acid, and invert syrup. The finished mass has a boiling white color and a barely noticeable glossy sheen.
Almost all types of glazes that contain sugar or powdered sugar are called “sugar”. Preparing the glaze is quite simple: all ingredients are thoroughly mixed with a whisk or mixer. When using powdered sugar, a thinner and more delicate consistency is obtained, which significantly improves the quality of the product.
There are two ways to glaze confectionery products: simplified or real glaze . If the frosting is made without egg whites, it is a simplified frosting, but the frosting with whipped egg whites is a real frosting. Products with real glaze look more beautiful and taste better.
Apply the glaze to the surface of the cooled flour confectionery products with a special silicone brush, and then (depending on the recipe and the products being decorated) dry it in a cool oven (80-100°C) or leave it as is. For example, semi-finished protein products are usually dried.
To highlight the taste of the semi-finished product and give it color, natural dyes are added to the glaze. From the juice of vegetables, berries and fruits you can get a wonderful palette of food colors.
The pleasant aroma of the glaze is added by infusing dessert alcohol (cognac, liqueur, liqueur), adding cinnamon, vanilla, citrus zest, chocolate, etc. Instead of natural raw materials, artificial colors and flavors can be introduced.

● To prepare lean glaze, it is advisable to use filtered drinking water, which should be placed in the freezer in advance.
● To make the glaze uniform, smooth and without lumps, all dry powder ingredients must be sifted through a strainer.
● The glaze must cool slightly before use, since the hot mixture may drip off the baked goods or spread unevenly.
● In order for the glaze to cover the confectionery product evenly, you need to apply it in layers using a special spatula: first, over the entire surface of the cake or pastry in a thin layer, and then go over it several more times.
● If the glaze is prepared using a cold method, it is recommended to apply it to the surface of the confectionery product immediately, since over time it will harden greatly and will not be able to be evenly distributed over the surface of the baked goods.
● The top of the glaze can be decorated with chopped nuts, coconut shavings, pieces of multi-colored marmalade, candied fruits, jelly, dried fruits - it all depends solely on the baking recipe and your taste preferences.
● If you need to add buttercream decorations to the icing, you need to wait until it hardens completely.
● If the glaze is applied to a surface greased with cream, it is advisable to sprinkle cocoa powder or powdered sugar on top.
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you

It is important!

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. One spoon of crystalline citric acid is dissolved in two spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice squeezed from 1 lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. The simplest iced glaze

The simplest glaze is a paste of powdered sugar, warm water or fruit juice, which forms a translucent, not entirely solid glaze. A harder matte glaze is made by mixing sugar (in the form of sand or powder) and egg whites. This icing, called royal icing, spreads easily and hardens quickly.
Ingredients:

✵ water ‒ 60-70 ml (2-3 tablespoons).
Preparation
Sift the powdered sugar over a bowl to remove any lumps.
Gradually add warm water, spoonful at a time, into the small well made in the powdered sugar, stirring and rubbing after each addition to create a light, liquid consistency.
Then beat the mixture until it becomes white and smooth.

When preparing the glaze, you should take into account that if it turns out to be a little liquid, then add powdered sugar, but if it is too thick, then add water. The finished glaze should coat a spoon in a thin layer.
If desired, you can add a few drops.
Prepared iced glaze hardens quickly, so it must be used immediately.

Cook with pleasure!

Recipe 2. Powdered sugar custard glaze

Ingredients:
✵ powdered sugar - 100 g (5 tablespoons);
✵ water ‒ 25-50 ml (1-2 tablespoons).
Preparation
Sift powdered sugar into a pot or saucepan, add water and put on fire.
Stirring constantly, bring to a boil and let stand for 2-3 minutes until the mixture becomes transparent. It is very convenient to check the readiness of the glaze with a twisted wire. When you dip it, a stable film forms.

Now you can coat the baked goods: coat or dip directly into the glaze. The glaze hardens very quickly, so it needs to be used quickly or then simply melted again over the fire.
If desired, you can always increase the amount of ingredients, as well as add natural food coloring to make the baked goods look original and festive.

Cook with pleasure!

Recipe 3. Simplified powdered sugar glaze

Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ water ‒ 75 g (3 tablespoons);
✵ aromatics - optional;
✵ food coloring - optional.
Preparation
Sift the powdered sugar through a strainer into a small saucepan, add warm water, aromatics and, stirring with a spatula, heat to 40°C.
If the glaze turns out too thick, you need to add a little water, and if it’s too thin, add powdered sugar.
If desired, the glaze can be painted any color.
To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (i.e., replace every 1 tablespoon of water with 1 white).

Cook with pleasure!

Recipe 4. Simple sugar glaze

A simple recipe for such sugar glaze becomes a real lifesaver during Lent.
Ingredients:

✵ water ‒ 100-125 g (0.5 cups).
✵ flavorings (vanilla, almond, rum) - optional.
Preparation
Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing the foam, until large transparent bubbles appear (they appear at a syrup temperature of about +110°C).
Cool the glaze until hot (your finger can tolerate it, but it’s very hot).
Add flavorings and you can start glazing.
Apply glaze to large gingerbread cookies and gingerbread cookies with a special brush. Small gingerbread cookies can simply be immersed in the glaze, mixed, then carefully removed with a slotted spoon and placed on a wire rack so that the excess syrup drips off and the rest hardens, turning into gingerbread glaze.

Cook with pleasure!

Recipe 5. White lean glaze

We offer a recipe for icing for decorating various cookies and gingerbreads. Lemon juice or water acidified with citric acid is used as a diluent. At the same time, the taste of white glaze is simply incredible. It gives a slight sourness and the aroma of fresh lemon, and very successfully complements even the simplest baked goods.
Ingredients:
✵ powdered sugar - 180-200 g (1 heaped glass);
✵ water ‒ 50 ml;
✵ lemon juice - 50 ml (or citric acid on the tip of a knife + 50 ml of water);
✵ flavoring - 1 pinch (optional).
Preparation
Pour powdered sugar into a deep bowl. Pour in water and stir vigorously with a whisk or beat with a mixer. Then gradually add lemon juice and beat again until a thick viscous mass with a slight glossy sheen is formed. Apply the glaze to the pastry with a silicone brush and leave until dry.
If desired, you can replace lemon juice with any other citrus fruit or add chopped berries, which you probably have in your freezer. However, in this case the glaze will already take on the color of the added additive.

Cook with pleasure!

Recipe 6. Classic sugar glaze

Ingredients:


✵ lemon juice - 4-5 drops.
Preparation
Pour hot water into the powdered sugar and mix thoroughly with a wooden spoon to form a homogeneous shiny mass.
Cook until thickened in a water bath.
At the very end add lemon juice.

Cook with pleasure!

Recipe 7. Protein glaze with invert syrup

This glaze turns out lighter and airier. It is used to decorate gingerbread cookies and Tula gingerbreads, and to cover marzipan and other confectionery products.
Ingredients:
✵ egg whites - 4 pcs.;
✵ salt - 1 pinch;
✵ vanilla flavoring - optional;
✵ dye - optional.
For invert syrup:
✵ water - 150 ml (6 tablespoons);
✵ powdered sugar - 200 g (10 tablespoons);
✵ lemon juice - 20 ml (or 1 pinch of citric acid + 20 ml of water).
Preparation
Cook thick invert syrup from water, powdered sugar and lemon juice.
Cool the finished syrup to +60-70°C.
Add a pinch of fine salt to the chilled egg whites and beat into a thick, stable foam.
Then you need to gradually pour invert syrup into the fluffy protein mass in a thin stream, ensuring a continuous mixing process. If desired, you can add a little vanilla flavoring and a couple of drops of natural food coloring.
Use the finished glaze when warm to decorate confectionery products. After application, dry lightly in the oven.

Cook with pleasure!

Recipe 8. Sugar-protein glaze

Cookies and gingerbreads with sugar-protein glaze look more beautiful, retain their freshness better and taste more pleasant.
Ingredients:
✵ granulated sugar ‒ 180-200 g (1 cup);
✵ egg whites - 2 pcs.;
✵ water ‒ 200 ml (1 glass);
✵ aromatic substances;
✵ food paints.
Preparation
Boil sugar and water until tested on a soft ball.
Beat the egg whites well into a fluffy foam.
Gradually pour the hot thick syrup in a thin stream into the whipped egg whites, continuing to beat the mixture.
Then add aromatic substances, natural food colors and, stirring with a wooden spatula, heat to 60-65°C.
After this, the product (baked goods) can be glazed with a special brush and then dried.
Tip ☞ The glaze will be even better and tastier if in this recipe instead of sugar syrup you use honey boiled to the desired thickness.

Cook with pleasure!

Recipe 9. Perfect protein glaze

The egg white sugar glaze made using this recipe is simply perfect! It is dense, white, there is no transparency, it does not spread on the surface of the cake, but lies like a “cap”. The whole secret is in the dry egg white with increased whipping ability - albumin.
Ordinary chicken eggs have a number of features that interfere with the preparation of high-quality glaze. Firstly, the eggs must be very fresh, otherwise stable peaks will not be visible. Secondly, it is unacceptable for a single drop of yolk to get into the separated whites - this significantly reduces their whipping ability. Thirdly, albumin is a product in which the parameters of whipping and foam stability are higher than in fresh egg white.
Ingredients:
✵ powdered sugar - 110 g;
✵ albumin (dry egg white) - 8 g;
✵ water ‒ 65 ml.
Preparation
To restore dry egg white, you need to pour a little water (5 ml) into it and mix thoroughly. Then, continuing to stir, add the rest of the water (60 ml). After 10-20 minutes the powder will swell, and then you can beat it.
Beat the reconstituted egg white slowly at first, and when the mixture begins to bubble, gradually begin to increase the speed. Continue beating until the whites form a stiff mixture (when you remove the whisk, protein peaks follow, but do not immediately fall off).
Finally, add the powdered sugar in portions (2 tablespoons at a time), beating after each addition.

Cook with pleasure!

Recipe 10. Royal icing

Royal icing is a thick paste of powdered sugar and egg whites with lemon juice. This glaze is ideal for Easter cakes, because... spreads easily and hardens quickly.
Royal icing is made from the freshest egg whites. To prepare it, eggs are taken that have been stored for no more than 7 days. Quality can be determined by the yolk: the more liquid it is, the less fresh the eggs are considered.
Ingredients:
✵ powdered sugar - 1 cup (160-180 g);
✵ egg white - 1 pc.;
✵ lemon juice ‒ 1 tbsp. spoon.
Preparation
Carefully separate the egg whites from the yolks. You need to keep in mind that if particles of yolk get into the white, the glaze may not work out at all.
Sift the powdered sugar through a strainer so that there are no lumps. By the way, you can make it yourself from sugar using a coffee grinder.
Squeeze lemon juice.
Gradually stir half the caster sugar into the cooled egg whites, then add the lemon juice.
Using a mixer, whisk or fork, beat the mixture vigorously until it is smooth and fluffy.
Adding the remaining powdered sugar in parts, continue beating until you get a dense, shiny protein mass that does not flow off the whisk at all and holds its shape well. It will take 15 minutes by hand, and 7 minutes with a mixer.

The finished glaze should be used immediately for its intended purpose or covered with a damp cloth to protect it from drying out. Protein glaze can be stored in the refrigerator under film for several days.

Cook with pleasure!

Recipe 11. Protein glaze for Easter cakes

Cook with pleasure!

Recipe 23. Dark chocolate glaze

A dark chocolate-based glaze that is usually used to decorate sponge cakes and cakes.
Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ dark chocolate - 100 g;
✵ butter - 30 g (1 heaped tablespoon);
✵ water - 100 ml (4 tablespoons).
✵ lemon juice ‒ 1 tbsp. spoon (or ¼ teaspoon of citric acid + 1 tablespoon of water).
Preparation
Melt the dark chocolate pieces and butter in a water bath. Stir the mixture continuously and once completely dissolved, remove from the stove.
Cook invert syrup from 100 ml of water, a glass of powdered sugar and lemon juice. Reduce by a quarter and remove from heat.

Place the bowl of chocolate in a water bath again, heat it up and pour in invert syrup in a thin stream.
The chocolate mass must be continuously whipped (preferably with a mixer with one whisk).
The glaze mixture should boil down a little more, and as soon as the mixture thickens and begins to acquire a noticeable glossy shine, the glaze is ready. Cool it to 60°C and can be used for its intended purpose.

Cook with pleasure!

Recipe 24. Chocolate creamy milk glaze

The chocolate glaze for this recipe is practically classic. It perfectly complements any baked goods. A cake, cookies or Easter cake will be even more beautiful and tasty, and most importantly - original, if you top it with aromatic chocolate glaze. You can decorate any desserts, ice cream with it and, if desired, enjoy it just like that.
Ingredients:
✵ powdered sugar - 2 cups (320-360 g);
✵ cocoa powder - 2 tbsp. spoons (50 g);
✵ fresh milk - 4 tbsp. spoons (80 g);
✵ butter - 2 tbsp. spoons (50 g);
✵ vanilla sugar - 1 teaspoon (8 g).
Preparation
Place butter in a saucepan and heat slightly.
Gradually add sifted powdered sugar and vanilla sugar to the softened butter and grind thoroughly.
Then add milk and cocoa little by little, stirring until smooth. Cocoa is always added last.
After this, keep the mixture over low heat, stirring constantly, for no more than 3 minutes (do not boil). The main signs of readiness are sufficient thickness and a uniform, smooth structure.
The finished glaze can be used to coat baked goods. There is no need to worry about the consistency of the glaze: as soon as it cools, it will become even thicker. Delicious and aromatic chocolate glaze will make baking interesting and appetizing.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Mar 22 2018

Content

Confectionery products are often decorated with edible decorative elements: cream, chocolate molds, gelled fruits or berries, icing. The latter is used to cover cupcakes, cakes, Easter cakes, pastries, and cookies, drawing complex patterns that quickly dry out after application. Glaze is made in different colors using food coloring, natural juices, chocolate, etc. This decoration adheres very well to the surface of the confectionery product, improving its appearance.

Powdered sugar icing recipes

At home, this semi-finished confectionery product is prepared from simple ingredients mixed using a mixer, whisk or fork: powder, water or chicken eggs with milk, flavoring, dye. The latter are often bright fruit and berry juices, chocolate, and caramel. All components are mixed and brought to a homogeneous state. The readiness of the liquid mass for use is determined by the appearance of a glossy sheen and thickening. The viscous glaze is then applied to the confectionery product.

Egg white custard

• Time: 20–30 minutes.
• Difficulty: easy.

Prepare a simple and quick icing from powdered sugar to decorate cakes and cupcakes. The resulting semi-finished confectionery product has a soft, delicate consistency and a white glossy color. To ensure that the mixture hardens better and faster, does not spread, or lose its shape, apply it to baked goods that have cooled to room temperature. You can quickly dry the glaze using a convection oven, setting the temperature to 80–90 °C, humidity 0%, and the timer for 8–10 minutes.

Ingredients:

• chicken egg - 130 g (3 pcs.);
• granulated sugar - 6 tsp.

Cooking method:

1. Grind the sugar using a mortar and pestle or an electric coffee grinder.
2. Break the eggs, separate the whites from the yolks.
3. Beat the egg whites until stiff, heating over a water bath.
4. Gradually add crushed sugar.
5. Beat until the mixture acquires a glossy sheen.

From the yolk

• Time: 50–60 minutes.
• Calorie content of the dish: 411 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

A very tasty version of powdered sugar icing that hardens quickly after applying to baked goods. The semi-finished confectionery product does not require additional drying and does not crack as it dries, maintaining a glossy shine. The resulting glaze consistency can be adjusted to suit your needs by adding water to make the mixture thinner or powdered sugar to thicken it.

Ingredients:

• powdered sugar - 50 g;
• granulated sugar - 5 tbsp. l.;
• chicken egg - 3 pcs.

Cooking method:

1. Add 3-4 tbsp to sugar. l. boiled water, mix thoroughly. Heat on the stove with low heat.
2. Break the eggs, separate the yolks. Beat with a whisk or mixer until foam appears.
3. Slowly add the powder while continuing to beat the yolks.
4. Cool the thick sugar syrup to 60–70 °C. Pour into the beaten yolks.
5. Mix the mixture until a homogeneous consistency is obtained.
6. Decorate the frosting before it has completely cooled to room temperature.

No eggs on the water

• Time: 10–15 minutes.
• Calorie content of the dish: 497 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

The icing is very easy to make using powdered sugar and water. It is great for decorating simple culinary products such as cookies, Easter cakes, and small cakes. Remember that this semi-finished product hardens quickly after kneading, so it should be used immediately. The mass is also an excellent basis for flavored or colored glaze, since it does not have its own distinct taste or smell.

Ingredients:

• distilled water - 2 tbsp. l.;
• powder - 200 g;
• lemon - 1 pc.

Cooking method:

1. Cut the lemon in half, squeeze 2 tbsp. l. juice through a sieve to avoid pulp and seeds getting into the glaze.
2. Mix juice and prepared water.
3. Gradually add water and lemon juice to the icing sugar, stirring constantly.
4. Continue kneading until you obtain a homogeneous, viscous, glossy mass.

With added milk

• Time: 20 minutes.
• Calorie content of the dish: 439 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Delicate and soft glaze made from powdered sugar and milk is perfect for decorating cupcakes, sponge cakes, and pastries. The semi-finished product has a thick consistency that holds its shape well and can be used for applying complex patterns. This glaze is used to paint on baked goods using a pastry bag, plastic bag or medical syringe.

Ingredients:

• granulated sugar - 180 g;
• milk 3.2% - 4 tbsp. l.

Cooking method:

1. Using a mortar and pestle or coffee grinder, grind the granulated sugar.
2. Heat the milk.
3. Gradually add milk to sugar, stirring constantly. Stir the mixture until a homogeneous thick consistency is obtained.

Vanilla

• Time: 40–50 minutes.
• Calorie content of the dish: 463 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Prepare a delicate vanilla flavored glaze. Such a mass does not harden completely, but does not spread, remaining thick. Great for decorating or filling cakes, pastries, and frosting sponge cakes. Can serve as a good base for creating colored glazes. To make the semi-finished product harden completely, add 1 tsp during cooking. lemon juice.

Ingredients:

• butter - 50 g;
• powder - 150 g;
• milk - 2 tbsp. l.;
• vanillin - ½ tsp.

Cooking method:

1. Combine milk and butter. Heat over a water bath, stirring constantly.
2. Add sugar, vanillin.
3. Beat with a mixer until a homogeneous thick mass without lumps is obtained.
4. Cool to 50–60°C before use.

• Time: 50–60 minutes.
• Calorie content of the dish: 451 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: medium.

Delicate brown caramel glaze is perfect for gingerbread cookies, shortbread cookies, and sponge cakes. Due to the presence of fatty butter, the mass comes out thick and viscous. You can check the readiness of the semi-finished product by dropping a small amount onto a flat surface. The drop should hold its shape well, spreading very slowly and smoothly.

Ingredients:

• brown sugar - 5 tbsp. l.;
• powdered sugar - 150 g;
• butter - 50 g;
• cream 50% - 3 tbsp. l.

Cooking method:

1. Combine cream and butter in a low saucepan or ladle. Melt over a water bath.
2. Stirring constantly, add brown sugar and half the powder.
3. When the mass becomes homogeneous, add the remaining powder.
4. Remove the pan from the heat. Stir the mixture until it cools to 40–50°C.

Creamy

• Time: 40 minutes.
• Calorie content of the dish: 408 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Prepare a delicate glossy glaze with the aroma of fresh cream. It has a thick, dense consistency and a pure silvery-white color. The semi-finished product holds its shape well, but does not harden completely. The mixture is great for applying complex patterns to the surface of cakes and pastries using a cooking bag or a simple medical syringe without a needle.

Ingredients:

• cream 50% - 50 ml;
• butter - 10 g;
• powdered sugar - 200 g;

Cooking method:

1. Boil the cream over low heat.
2. Add butter, stir.
3. Gradually add powdered sugar, stirring slowly until the mixture thickens.
4. Let the mixture cool slightly before using.

Lemon

• Time: 50 minutes.
• Calorie content of the dish: 429 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Delicious lemon glaze is perfect for decorating baked goods made from sweet shortcrust pastry. Remember that citric acid is responsible for the rapid hardening of the semi-finished product. For a brighter, richer flavor, add a small amount of lemon extract while whisking. It will give the finished product a pleasant citrus aroma.

Ingredients:

• lemon - 1 pc.;
• granulated sugar - 200 g;
• butter - 50 g.

Cooking method:

1. Rinse the lemon and cut it in half. Squeeze out all the juice through a colander or sieve.
2. Melt the butter.
3. Mix all ingredients. Beat with an immersion mixer or whisk for 5-10 minutes.

• Time: 50–60 minutes.
• Calorie content of the dish: 401 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Thick chocolate glaze will be a wonderful decoration for a birthday cake, cupcakes, eclairs with butter cream. Due to the large amount of chocolate, cream and butter, the semi-finished product may turn out too liquid. To make it thick and viscous, gradually add a little more powdered sugar while whipping until the consistency of the glaze becomes denser.

Ingredients:

• dark chocolate - 100 g;
• butter - 50 g;
• cream 50% - 4 tbsp. l.;
• powdered sugar - 300 g;
• cocoa powder - 2 tsp.

Cooking method:

1. Break the chocolate bar into small pieces and melt in a water bath.
2. Boil the cream, add butter, pour in liquid chocolate.
3. Add powdered sugar and cocoa powder.
4. Beat the mixture for 5-10 minutes until you obtain a thick, glossy, dark brown cream.

Rainbow

• Time: 40 minutes.
• Calorie content of the dish: 384 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Prepare a very beautiful glaze that combines all the colors of the rainbow. This semi-finished product can be used to decorate wonderful cakes or pastries for fun children's parties, birthdays, etc. Remember that after adding the dyes, do not stir the glaze for a long time, otherwise the colors may completely mix. When decorating a confectionery product, the glossy mixture itself will disperse into bright colored blots.

Ingredients:

• food coloring (red, orange, yellow, green, blue, blue, violet) - 1 drop each;
• powdered sugar - 300 g;
• white chocolate - 100 g;
• instant gelatin - 15 g.

Cooking method:

1. Fill the gelatin with water and leave to swell.
2. Melt white chocolate in a water bath.
3. Add powdered sugar to the chocolate and beat with a mixer.
4. After the glaze has cooled, add the swollen gelatin, continuing to beat the mass.
5. Add one drop of all dyes using a medical pipette.
6. Let the colors spread a little. Stir the mixture once clockwise or counterclockwise.

On water to decorate gingerbread cookies

• Time: 15 minutes.
• Calorie content of the dish: 511 kcal/100 grams.
• Purpose: confectionery decoration.
• Difficulty: easy.

Prepare a fragrant thick almond glaze. It is perfect for decorating gingerbread cookies and holding together the layers of a gingerbread house. The mass is very dense and forms beautiful large smudges on the sides of the baked goods. Remember that 1 drop of food flavoring is designed for 3-4 kg of finished product. Add it very carefully so that the aroma of the decoration does not overwhelm the taste of the finished baked goods.

Ingredients:

• distilled water - 3 tbsp. l.;
• almond flavoring - 1 drop;
• powdered sugar - 350 g;
• lemon - 1 pc.

Cooking method:

1. Rinse the lemon, cut in half, squeeze 2 tbsp through a fine sieve. l. juice
2. Mix lemon juice and water and use a medical dropper to add 1 small drop of almond food flavoring.
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Powdered sugar glaze - step-by-step recipes for making it with milk, lemon juice or water with photos

The cookies are already on the way, and the buns are asking to come out of the oven, but still something is missing. We need the final finishing touch. And if you are not just a cook, but also an artist at heart, our master class on “how to make sugar icing” 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 “caps” of glaze, you will feel like a little bit of a wizard.

Custard sugar glaze

Ingredients:

• sugar – 1 tbsp;
• egg whites – 4 pcs.

Preparation

Beat the egg whites with the sugar in a water bath for about 5 minutes. Then we will work with the whisk for the same amount of time, but without heating. Pour glaze over cooled baked goods. It dries quickly, becomes smooth and shiny.

How to make caramel sugar icing?

Ingredients:

• powdered sugar – 1 tbsp;
• brown sugar – 0.5 tbsp;
• butter – 2 tbsp. spoons;
• milk – 3 tbsp. spoons;
• vanilla – 1 pinch.

Preparation

Melt the butter in a small saucepan, add milk and dissolve the sugar. Let the mixture boil and keep it on the fire for 1 minute. Remove from heat, add half the powdered sugar and beat until cool. Then add vanilla, the remaining powder, beat everything again and apply to gingerbread or cookies. The finished glaze tastes very much like caramel.

Sugar glaze recipe for gingerbread cookies

Ingredients:

• sugar – 1 tbsp;
• water – 0.5 tbsp.

Preparation

Dissolve sugar in water and bring the syrup to a boil. We are waiting for large transparent bubbles to begin to appear on the surface (the temperature reaches 110 degrees). Remove the syrup from the heat and let cool slightly. Large ones with a brush. Small ones can be completely immersed in syrup, and then placed on a wire rack - the excess will drain off, and the gingerbread cookies will be covered with delicious translucent sugar stains.

Sugar icing for gingerbread house

Ingredients:

• egg white – 2 pcs.;
• powdered sugar – 80 g.

Preparation

Beat the egg whites until stiff peaks form, then gradually add the powdered sugar. This glaze can be used to both glue parts and decorate it. To prevent the glaze from hardening too quickly, add a drop of lemon juice.

Icing for buns from powdered sugar

Ingredients:

• powdered sugar – 100 g;
• starch – 1 teaspoon;
• cream (fat content 10%) – 4 tbsp. spoons;
• vanillin – 1 pinch.

Preparation

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. Mix well and immediately cover the fresh buns - the cooled glaze thickens quickly.

Recipe for colored sugar icing for cookies

Ingredients:

• powdered sugar – 1 tbsp;
• milk – 2 teaspoons;
• sugar syrup – 2 teaspoons;
• almond extract – 0.25 teaspoon;
• food dyes.

Preparation

This glaze is used by professional confectioners, however, preparing it at home is not difficult. Pour the milk into the powdered sugar and mix until it becomes a paste. Add syrup and almond extract. We put the glaze into jars, tinting each one with its own color. That's it, you can create. Feel like a real artist in the kitchen, feel free to take a brush and...

Sugar icing for gingerbread cookies

Ingredients:

• powdered sugar – 0.5 tbsp;
• milk – 1 teaspoon;
• butter – 1 teaspoon;
• vanilla – 1 pinch;
• salt – 1 pinch.

Preparation

Pour milk into the melted butter, add salt and powdered sugar. Stir until creamy. If it turns out too thick, add a little more milk or water; you can add powdered sugar to the liquid glaze. At the end, add a pinch of vanilla and mix everything again. Apply the finished glaze to the cookies using a brush or pastry syringe.

White Sugar Icing Recipe

Most often, housewives start making gingerbread shortly before the New Year's celebrations. Such pastries can become not only a decoration for the holiday table, but also an excellent gift option for friends and family. To make the sweets also beautiful, you should take care of the gingerbread glaze.

The resulting mass will allow you to paint real masterpieces on your own prepared dessert. Ingredients: 260 g of powdered sugar, any food coloring, the white of one egg.

1. The powder is sifted through the finest sieve or cheesecloth. There should be no lumps in it.
2. Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick glaze.
3. You can immediately draw on gingerbread cookies with it.

If desired, the resulting mass is divided into parts, each of which is painted a specific color. This way, you will be able to make bright color drawings.

White fondant for gingerbread baking

Traditionally, gingerbread is decorated with snow-white curls and patterns. To create them, a special fondant is prepared. Ingredients: 15 g tangerine zest, 2 raw eggs (chicken), 280 g granulated sugar.

1. The whites are carefully separated from the eggs. Not a drop of protein should get into them.
2. Sugar is turned into powder using a coffee grinder. Next, the mass is sifted through thin gauze.
3. The resulting powder mixes well with the whites.
4. Crushed powder is mixed into the foam. The ingredients are mixed well again.

To make beautiful and neat gingerbread cookies with glaze, you need to use a pastry bag with the thinnest tip for decoration.

Color mixture for decoration

This recipe includes only natural products. Therefore, even kids can try the resulting treat. Ingredients: 2 large spoons of freshly squeezed lemon juice, 2 chicken egg whites, 210 g of powdered sugar, a large spoon of vegetable juices: beetroot, carrot, spinach.

1. The powder must be sifted. It is worth taking the smallest sieve for this.
2. Lemon juice is added to the sugar mixture. Use a whisk to beat the mixture well.
3. The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

The colored mass must be kneaded until smooth, until even the smallest lumps disappear.

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be added drop by drop and do not stop stirring. Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, one egg white.

1. In a clean, dry container, the protein combines with the juice.
2. The ingredients are mixed with a whisk. Gradually powder is added to them.
3. The process of active kneading continues until the glaze hangs from the whisk in a thick drop.

You can paint gingerbread cookies with this fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decorating various baked goods - Easter cakes, gingerbread cookies, cupcakes. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 spoons of powdered sugar, half a stick of high-quality butter.

1. Liquid butter is combined with powder. The products are well ground until smooth.
2. Fruit juice is added to the resulting mass.
3. The components are ground again.

Instead of fresh juice, you can take citric acid. ½ small spoons of the product are diluted with 50 ml of water.

Chocolate cocoa glaze

This composition is ideal for both hot and cooled sweets. Ingredients: 25 g of potato starch, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water.

1. The powder must first be thoroughly sifted. If you don't take care of this preparation, the icing will end up with sloppy, unappetizing lumps. They will greatly spoil the appearance of the sweets.
2. For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
3. The sugar product is combined with the remaining bulk ingredients - cocoa and potato starch.
4. Next, water is added to the mixture. It is very important to use ice water. It is advisable to first keep it in the freezer for a few minutes.
5. After adding water, all components are intensively ground. The process continues until the glaze is homogeneous.

A properly prepared mass should turn out shiny and glossy. You can apply it to gingerbread cookies right away. It must be remembered that chocolate glaze hardens a little longer than, for example, protein glaze.

With added rum

Of course, sweets with such fudge should be given exclusively to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml of alcoholic drink, 230 ml of filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

1. Water is poured into a small saucepan or ladle and brought to a boil again.
2. While the liquid is heating up, you need to sift the powdered sugar well through the finest sieve. Next, freshly boiled water is poured into it. The components are thoroughly and intensively mixed.
3. When the resulting mixture has cooled a little, cold rum is poured into it.
4. You need to continue mixing the ingredients until smooth.

When the fondant has completely cooled, you can decorate the finished gingerbread cookies with it, drawing original patterns. The glaze discussed will help you complete even the most complex designs.

Recipe without eggs

This Lenten glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, you can add vanilla concentrate to this fudge. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. spoons of freshly squeezed lemon juice.

1. The powder is sifted through a fine-mesh sieve into a wide bowl.
2. Citrus juice is added to the sugar product. You need to add it drop by drop, rubbing the components after each portion.
3. Water is poured into the future glaze. The liquid should be warm.
4. After the next kneading, the icing drips onto the plate. If the product does not spread, it means it is completely ready for baking.

We must not forget that the glaze hardens very quickly without adding eggs. It is best to distribute it over products that have already hardened slightly.

Icing

This coating option should be chosen for large, “plump” gingerbread cookies. It will flow beautifully over the products, hardening into large, appetizing drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

1. Water is heated in an iron pot. And sand (sugar) pours out.
2. The mass is cooked until the sweet grains are completely dissolved and large bubbles appear on the surface.
3. The mixture is removed from the heat and left to cool. You can add any flavoring to the finished product. For example, almond works well.

Small gingerbreads are dipped entirely into the glaze (using a slotted spoon), and large ones are decorated using a silicone brush.

To give confectionery products a festive, appetizing look and preserve the freshness of baked goods longer, use glaze. It is used to decorate cakes, pastries, cupcakes, and Easter cakes. With the help of such a sweet coating you can decorate gingerbread cookies and cookies with patterns and designs. The consistency of the ideal glaze should be like sour cream, then it will perfectly cover the product and will not flow.

Many people replace water in recipes with sour lemon juice. It helps speed up the beating of the mass, makes the glaze more elastic, compacted, and snow-white. Just a couple of drops of juice will add a unique taste and aroma. The sourness perfectly dilutes the cloying sugar. If you are planning very sweet baked goods, the juice will act as a contrast and will only improve the taste.

Recipes

Made from powdered sugar, lemon juice and egg white

A very good recipe for decorating Easter cakes and other baked goods. With an egg, the glaze will be tasty and have a denser consistency. You will need:

• 100 gr. powdered sugar;
• one egg white;
• 1 tablespoon lemon juice.

Preparation:

1. Beat the egg white into a foam, add the powder and pour in a spoonful of lemon juice. Beat further until the mixture shines. If you add a little (literally one drop) of blue food coloring to the resulting mixture and mix, you will get a perfectly white icing.
2. For such glaze, for safety reasons, it is advisable to carry out heat treatment. Place the decorated baked goods briefly in an oven preheated to 100 degrees.

Video: recipe for white glaze:

Made from powdered sugar, lemon juice and egg yolks

The yolks will add richness to the taste and a pleasant yellowish tint. Prepare:

• 120 gr. powdered sugar;
• 2 egg yolks;
• 1 tablespoon lemon juice.

Preparation:

Beat the yolks together with the juice until foam forms. Gently, stirring constantly, add the powder and stir until the lumps are eliminated. Cover cakes and cookies with the mixture and dry in the oven.
Icing made from powdered sugar and lemon juice without eggs.

No eggs

For those who are wary of raw eggs, this recipe using water with lemon juice is suitable.

Take:

• 150 gr. powdered sugar;
• 1 tablespoon lemon juice;
• 1 tablespoon of cold water (more water will be added during the process).

Pour the powder into a bowl and squeeze out the juice. Add a spoonful of water and start kneading vigorously. You should get a mass with the consistency of sour cream, without lumps. How to check? You need to drop a drop of glaze onto a clean and smooth surface. If it does not flow to the sides, it means the mass was successful. If the mixture is too liquid, add a teaspoon of powder; if it is too viscous, add a little warm water. This is enough to decorate a couple of cookie sheets. If the decorating process takes a long time and the glaze dries out, add a little juice to the mixture and stir.
Glaze made from powdered sugar, lemon juice and butter.

Video: recipe for glaze without eggs:

The simplest and most delicious frosting for decorating a cake

Ingredients:

• 300 gr. powdered sugar;
• 1 tablespoon lemon juice;
• 50 gr. butter.

Soften the butter and beat it with a mixer, carefully mix the powder and juice into it. It is better to apply this mixture onto the cake using a special pastry spatula.

If you don’t have lemon at home, you can take 1/4 teaspoon of citric acid and dilute it with water. Lemon juice can be replaced with orange juice. This citrus will also add an amazing aroma. For cakes, glaze with orange juice and rum is ideal (for 100 grams of powder - 1.5 tablespoons of rum, a teaspoon each of juice and water).

Lime juice will also work. To add a piquant sourness, you can add a little red wine instead of lemon. In general, to create interesting flavor combinations and for children's baking, you can try different fruit juices.

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Recipes without lemon juice

Hot sugar icing

The easiest sweet coating recipe. You will need:

• 150 g powdered sugar;
• 3 tablespoons of hot water (that is, lemon juice can be safely replaced with water).

Mix the ingredients in a saucepan and place over low heat. Cook, stirring for about 5 minutes. The mass should become smooth. Pour the hot mixture over the buns or pie.

Protein glaze

A good option for painting on gingerbread. You need to prepare:

• 200 g of powdered sugar;
• white of one egg;
• 1 teaspoon water;

Beat the egg whites until fluffy. Pour in the powder, add water and beat thoroughly again. The glaze is ready. You can fill a pastry syringe with it and decorate the prepared products.

On the video there is a detailed recipe for Easter cakes:

Using dyes, you can color the icing, create beautiful designs and delight your loved ones with holiday baking. You can use not only special food ones, but also natural ones. A spoonful of strawberry jam will give it a red hue and a wonderful aroma, and a little turmeric and butter will give it a cheerful orange color. you will find a recipe for mirror colored cake icing.