Icing sugar. Sugar icing is one of the most successful final touches of almost any confectionery product (especially sweet pastries), which, in the absence of such a glaze, often have an unfinished look. Preparing sugar icing is very simple, and applying it to pastries is also not difficult - this is what distinguishes it from all kinds of creams. If the icing is prepared correctly, then it will ideally lie on the confectionery and set quickly. And to make it grab even faster, it is recommended to cool it first.
There are a huge number of varieties of icing sugar and ways to prepare it. Only the main ingredient, sugar, remains unchanged in all recipes. At the same time, not only ordinary sugar, but also powdered sugar, as well as cane or brown sugar, are perfect for making icing sugar. By the way, it is quite possible to prepare powdered sugar at home - for this, sugar must first be ground in a coffee grinder, and then sifted. And as additional ingredients can be cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe must not contain any impurities in any case - they must be completely natural and high quality. If chocolate is present in the recipe, then it does not hurt to make a choice in favor of quality product with a fairly high percentage of cocoa beans, otherwise there is a risk that the glaze will not harden. And so that it always turns out to be five plus, eggs should be purchased only fresh, and dairy products with a fairly high fat content. As for juices, ideally they should be freshly squeezed - icing sugar prepared with the addition of packaged juices is unlikely to be successful.
Sugar icing can be either transparent or white, or colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery products decorated with such icing will always look extremely appetizing and elegant!
Without exception, it does not hurt for all hostesses to know that aluminum utensils should not be used to prepare icing sugar. Icing sugar, which is planned to decorate biscuits, cakes, tarts or pastries, can be considered a success if it is not too thin and at the same time not especially thick. If you need to glue the products, it makes sense to prepare a thick glaze, and if it is prepared in order to fill it with cupcakes or donuts, it may well be watery.
Sugar icing, uttering these two words, you involuntarily begin to smile in anticipation of sweetness. This confectionery decoration always adds colors and delicious flavors to your pastries. Such pastries are always wanted to be eaten not only by children, but also by adults, even those who are on a diet, not everyone can resist this miracle. There are a lot of varieties of glaze recipes for every taste and color, however, you can create your own own recipe. The first thing that people imagine after this word is donuts, and then gingerbread, cakes, muffins, pies and, of course, Easter cakes. Let's dive into the world of varieties of this beauty and choose the perfect glaze for our pastries.
The glaze recipe is quite simple and does not require large expenditures.
Ingredients
Ingredients we need to make classic sugar icing:
- 200 g of powdered sugar (a glass of sugar);
- 100 ml of water;
- 1 st. a spoonful of lemon juice.
All ingredients are thoroughly mixed with a whisk.
Cooking process
Cooking process or how to make glaze:
Step 1
Pour water into a small metal container, pour powdered sugar (sugar), 1 tbsp. spoon lemon juice, mix well.
Step 2
When sugar syrup starts to thicken, bubble, remove it from the stove.
Step 3
Let's wait until the sweet mass cools down a bit.
Step 4
We beat with a mixer. The fill should become snow-white, shiny.
This type of confectionery decoration is the most common. It is used to create gingerbread, cookies, cakes, various buns, sills, and other confectionery.
Little tricks
I want to tell you little tricks that are successfully used in the manufacture of glaze.
To decorate pastries, icing of the consistency of sour cream is suitable, for layers it is thick, and for pouring it is liquidish just right.
The basis of any icing is powdered sugar, but if it is not at hand, you can use a coffee grinder.
If your recipe contains coffee, cocoa or chocolate, then use only the highest grade of these products.
Best for drawing white icing, consisting of egg whites and powdered sugar (sugar). If you need more than one color, add dyes. We will consider the recipes for these glazes below.
If possible, when preparing the glaze, try not to use aluminum utensils.
Strawberry and raspberry frosting
Strawberry and raspberry icing is actively used mainly in the summer season. You can use it to decorate any confectionery product, add the berries themselves to make them even more appetizing.
Equipment for making berry glaze
- two deep plates;
- colander;
- fine sieve;
- table spoon;
- whisk;
- blender;
- kettle;
- plate.
Ingredients for making berry glaze
For this recipe, you need 200 grams of powdered sugar, another 100 grams of strawberries, 2 tablespoons of water (hot).
Preparation of berry glaze
We take the recipe for icing sugar as the basis for preparation. Sift the powder through a sieve, pour hot water into it. Mix thoroughly. Prepare berry puree. Rinse the berries in cool water, peel them. Place in a colander for a few minutes to remove excess moisture. Grind them in a blender, then grind through a sieve. Mix icing sugar with berry puree and beat the mass with a whisk, until a good density and shine. Apply this fragrant sweetness to your baked goods, add one or more fresh berries, a mint leaf and it will decorate any holiday table.
Berry filling is made not only from raspberries and strawberries. Any juicy berry you like will do. Also, you can mix several varieties of berries, then it will acquire additional bright tastes.
Plain chocolate icing
I suggest we prepare a simple chocolate icing, and then play with the ingredients for it. How many varieties of this chocolate yummy will we get?
To make this glaze, we need only 3 ingredients: sugar or powdered sugar 100 g, 2 tbsp. spoons of cocoa, 3 tbsp. spoons of water or milk.
In a metal bowl, mix cocoa with sugar, pour water, cook over low heat. Bring the mass to a boil, stirring regularly, and when it starts bubbling, cook for a minute and remove from the stove. Let it cool down a little and decorate your pastries with it. For example, you can put 10-20 g of butter in it, so the taste will become more delicate, which is ideal for custard cakes.
A very fragrant chocolate icing is obtained with the addition of sour cream. She has a very bright, memorable taste. It's just made for biscuits. Thanks to sour cream, it perfectly impregnates them, so it is not necessarily used for icing a cake or pastry, but it is also used to grease the cakes themselves.
It is based on sugar icing without eggs. To create it, we take 1 glass of sour cream, 5 tbsp. spoons of sugar, 5 tbsp. tablespoons of cocoa, 100 g of butter.
Mix all the products except the oil and bring to a boil over low heat. When it boils, add the oil and cook until the oil has melted. Then take it off the stove and let it cool down.
Video of making icing sugar
https://youtu.be/WARL0OKzkds
A few more recipes
There is another recipe that is very quickly done. It contains no sour cream, no butter, no eggs, but only starch, powdered sugar, water, cocoa.
You will spend a minimum of time and products on its preparation. This icing is just perfect for decorating desserts in a hurry.
In a deep bowl, mix 1 tbsp. a spoonful of starch, 3 tbsp. spoons of cocoa, powdered sugar, water. Your frosting is ready!
Very tasty icing is obtained from proteins with powdered sugar. Its delicate, white, soft texture melts in your mouth. It is convenient to draw with it, create original decorations on your confectionery masterpieces and it is used for decoration Easter cakes, pies.
This sweet snow-white beauty is made from 2 egg whites, 250 g of powdered sugar, 1 teaspoon of lemon juice.
In a deep bowl, combine the protein with powdered sugar, and lemon juice. We begin to gradually beat all the components with a mixer or a whisk, as it suits you. We knock down the protein mass until it becomes very thick and increases by 2-3 times.
As we have replaced, over and over again, powdered sugar icing is taken as the basis in each of the recipes, and making it at home is quite simple.
Icing with cocoa
Now let's do something special, like cocoa frosting. The end result is a glossy finish that shimmers beautifully on your dessert. By the way, it does not need to be boiled and it will add shine to the dessert, and its taste will be overshadowed by the chocolate itself.
To prepare it, we need:
- 200 g of powdered sugar;
- 100 ml of warm milk;
- 2 tbsp. spoons of cocoa;
- 20 g soft butter;
- 5 g vanilla.
We mix powdered sugar, cocoa, vanilla, add milk and butter, beat everything well until it shines.
This filling will go well with cookies and a cup of aromatic tea.
Rum glaze
I want something fragrant and at the same time sweet, unlike anything, something spicy. We are talking about rum glaze. It perfectly impregnates the cakes, and they become soft and tender.
Making it is easy enough.
Take 1 glass of sugar, 50 ml of water, 50 g of rum, 100 g of butter.
Butter, water, put in a saucepan, turn on medium heat and, stirring, wait for the butter to melt. Then pour sugar into it, stirring all the time. When it boils, boil for 5 minutes, remove from the stove. Add rum, mix well and put on medium heat again. When it boils, set aside the glaze. Let cool slightly. When it is warm, you can safely grease your pastries with it.
In order for the rum glaze to soak your pastries deeper, you need to pierce it in several places with a fork or skewer, whichever is at hand or whichever you prefer. For a piquant taste, you can lightly sprinkle the finished product with lemon juice.
Brown creamy glaze
After rum immediately comes to mind creamy glaze. They are similar to their delicate taste. Its creamy taste will not leave anyone indifferent. It is used for absolutely any baking. It has a very beautiful, appetizing color. Thanks to the cream, your dessert is perfectly soaked, after which it just melts in your mouth and you want to eat more and more.
Let's start cooking. For creamy glaze, it is better to choose heavy cream; we need 1 cup of them. Pour cream into a saucepan, add 1 cup of sugar to them, stirring regularly over low heat, bring to a boil and boil for another 10 minutes. When the mass thickens enough, add butter, vanilla sugar, 10 g each. Keep on fire, stirring until the oil is completely dissolve, and the mass will become a uniform color.
You can diversify creamy glaze by adding 2 tbsp. tablespoons of cocoa, then you get the most delicate brown creamy glaze. A completely different color and more subtle taste. She has the same recipe as the creamy one. Just mix sugar with cocoa first.
When you have a holiday in your house or in your soul, you need an explosion of colors. Their bright variety makes the holiday a holiday! Everyone wants their dessert to be pleasantly surprised and remembered by your guests. colored glaze- that's what you need! For her, there are no limits to the flight of your imagination. With it, you can make trendy cakes and pastries that are in no way inferior to restaurant ones. Children have always been delighted with such icing, because they can not restrain themselves in emotions from such beauty. Whatever this culinary decoration is used with: cake, cookies, gingerbread, berries or fruits - it will always make a splash on your table.
In order to prepare it you need:
- 200 g of powdered sugar;
- 1 st. a spoonful of milk;
- 1 st. a spoonful of syrup;
- 5 drops of almond extract;
- food coloring.
First, mix the icing sugar with milk well so that all the sugar dissolves. Then add the syrup, almond extract and beat until the icing begins to shimmer and shine. Add the dye to the finished glaze, knead thoroughly, you're done. If you need several of its colors, then pour the finished glaze (without dye) into bowls and mix the color you need in each bowl.
You don't have to use store bought food coloring. You can make them yourself. For red shades, raspberries, cherries, strawberries and even beet juice are suitable. For orange - carrot juice, green shades are obtained from kiwi or spinach juice. Blue, purple you can get from currants, blackberries, blueberries. There are no limits for your imagination here. But you will be calm that your loved ones, and most importantly children, will eat this beauty without unnecessary chemistry.
Chocolate hazelnut glaze
Chocolate hazelnut glaze is one of our favorite glazes, the recipe of which we have left for last. It is prepared with the addition of any bar of chocolate: black, milk or white. As for nuts, you can use any. Perhaps combine several types of nuts to create different flavors. Nuts can be used in any consistency, from powdered to large pieces. In such a glaze, it is worth adding various spices to taste or the zest of citrus fruits. However, there are a lot of options. Either way, it will be delicious.
The main ingredients needed to make it are:
- chocolate 100 g;
- 100 g butter;
- 50 ml of milk;
- 100 g of powdered sugar;
- 100 g nuts;
- a small packet of vanilla sugar.
First of all, we need to melt chocolate and butter with a water bath. Then add milk, gradually introducing powdered sugar with vanilla, nuts. Stir the chocolate icing all the time so that it does not burn. After boiling, boil for 5 minutes and you're done.
Chocolate hazelnut glaze has a fairly wide range of applications. It can be used not only for baking, but also for glazing homemade sweets, berries, fruits.
Chocolate icing in the microwave
Chocolate icing in microwave oven. This recipe is a godsend for housewives who have guests on their doorstep or simply do not have enough time for culinary masterpieces. You can even prepare it for breakfast for the whole family, spending a maximum of 5 minutes on the entire cooking process.
In order to cook it, we need a fairly deep bowl designed for cooking in the microwave.
Ingredients:
- chocolate bar to your taste 100 g;
- 50 ml of milk;
- 100 g butter;
- 1 st. a spoonful of cocoa;
- 2 tbsp. spoons of sugar.
Break the chocolate into cubes, put all the ingredients in a bowl, mix and put in the microwave at maximum power for 3 minutes. After a minute of cooking, open the microwave and stir it so that all the ingredients melt evenly. After 2 minutes, take out this delicious decoration, mix it again and it is ready to use.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
To make the usual confectionery elegant, festive, confectioners have created a special coating based on powdered sugar. The icing not only makes the gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare the icing for drawing on gingerbread, check out the recipes and varieties of this decoration.
How to make icing for gingerbread
There are many types of confectionery coatings. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial dyes). Some housewives mistakenly believe that fondant for Easter cakes, buns is also suitable for cookies, but this is not entirely true. Icing on gingerbread has its own characteristics of preparation.
Preparation of ingredients
To make a beautiful, high-quality decoration for cookies, you need to carefully consider the preparation of products:
- Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can cook from ordinary granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
- Squirrels. Separate the yolks from the proteins very carefully so that not a single gram of the yolk gets into the protein mass.
- A pastry syringe or special tools are very useful for decorating cookies.
- Small plates (bowls) are needed to mix new colors.
Icing for painting gingerbread - recipe
Once all the ingredients are prepared, you need to properly process them. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble a white thick foam. Run a spoon over it - the trace should remain for 10 seconds. This is a sign that the base is ready. Further, the icing recipe for gingerbread may vary, new components are added to the mass, depending on the color.
Icing
- Number of servings: 6 persons.
- Calorie content of the dish: 305 kcal.
- Purpose: decoration.
- Cuisine: European.
Such a beautiful word is called royal icing, which is covered with gingerbread, cookies. Ready-made tops of desserts resemble snowdrifts, and this is how the name is translated. Fudge is made from a sugar-protein mass, to which dyes are added and used as a decor for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or drawing), icing sugar for gingerbread can be thicker or thinner. This is adjusted by adding water or powdered sugar.
Ingredients:
- lemon juice - 15 g;
- powdered sugar - 150 g;
- egg - 1 pc.
Cooking method:
- Carefully separate the white from the yolk. Beat the protein with a whisk so that it becomes homogeneous.
- As soon as it is mixed, add the sifted powdered sugar, mix.
- Add lemon juice, stir well until desired consistency.
- Ready icing can be dyed and applied to gingerbread.
Dry
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 300 kcal.
- Purpose: decoration.
- Cuisine: European.
To make albumin (dry protein) gingerbread decorations, you only need protein, water and powder. Such icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of volumetric figures - houses, other structures). Powdered protein icing for gingerbread cookies is easy to prepare at home with strict observance of all the rules.
Ingredients:
- dry protein - 15 g;
- cold water - 85 ml;
- fine powdered sugar - 450-500 g.
Cooking method:
- Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes so that it dissolves well.
- Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
- Beat until the consistency resembles soft peaks, that is, when the whisk is removed, the fondant should hold its shape for a while.
- > As soon as the mass has become glossy, shiny, you can start painting.
White
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 278 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: medium.
This fondant has a dense, elastic texture, great for decorating gingerbread. After drying, it becomes even, smooth, does not crack or crumble. The recipe for royal icing is simple, but you need to approach the preparation with all responsibility. If suddenly there are additional questions, on the network you can find videos and master classes on making douce./p>
Ingredients:
- egg - 1 pc.;
- powdered sugar - 200 g;
- lemon juice - 25 ml.
Cooking method:
- Carefully separate the white from the yolk so that it is transparent. If necessary, carefully remove the fibers with a fork.
- Sift the powder through a sieve or cheesecloth and add portions to the protein mass.
- Stir the fondant with a spatula until the mass becomes snow-white.
- At this stage, add lemon juice, stir for another 2 minutes. If you have to draw thin, contour lines, then the white icing for gingerbread should be thick, not spread. This can be adjusted with the help of powdered sugar - add it little by little, constantly stirring the mass.
From sugar and water
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 263 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: easy.
The fudge prepared according to this recipe will turn out to be translucent, it is easy to cover it. Gingerbread Cookie, glue parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool down a little to a temperature of 70-80C, and only then you can start decorating the products.
Ingredients:
- powdered sugar - 450 g;
- warm water - 8 tbsp.
Cooking method:
- Pour the icing sugar into the container, which must first be sifted.
- Gradually add water, stirring the mass with a wooden spatula or whisk.
- The icing from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mass with a mixer. The next step is to boil the syrup.
- Put the container on the fire and begin to gradually heat for 1 minute - so the sugar is completely dissolved. Cool the mass a little and decorate the gingerbread.
Lemon
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 269 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: easy.
If you are afraid of using raw eggs, then try making icing based on lemon juice. Sour fruit juice goes well with the sweetness of the powder - it turns out a very tasty decoration. Sugar icing with lemon juice is suitable for decorating Czech gingerbread, muffins and Easter cakes. If there was no lemon juice on hand, then you can prepare a glaze with citric acid.
Ingredients:
- lemon juice - 2 tbsp. l. or lemon acid- 0.5 tsp;
- powdered sugar - 3 tbsp.;
- butter - 100 g.
Cooking method:
- In a saucepan, mix butter, powder, rub well.
- Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
- Thoroughly grind the mass to a homogeneous consistency.
- If you need to apply fondant on a cupcake, then make it thinner, and if you are going to paint gingerbread, then thicker.
Protein
- Number of servings: 6 persons.
- Calorie content of the dish: 282 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: easy.
There are many subtleties and secrets in the preparation of icing. For example, protein-sugar icing should not spread, but slowly drip. To do this, you can not beat the protein too much - the mass will be saturated with oxygen and begin to bubble. Lemon juice should be introduced drop by drop, stirring constantly so that the icing has the desired consistency. Store frosting in the refrigerator in an airtight container.
Ingredients:
- lemon juice - 10 g;
- egg white - 1 pc.;
- powder - 230 g;
Cooking method:
- Take a clean container, put the protein in it, add lemon juice.
- Stir the ingredients with a whisk, gradually adding powdered sugar.
- As soon as the mass becomes homogeneous, it will hang from the whisk, and not flow - the preparation of the protein glaze is over. The perfect do-it-yourself fudge is ready - you can start making painted gingerbread cookies.
colorful
- Cooking time: 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 247 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: easy.
How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet, you can find many master classes for making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.
Ingredients:
- powder - 200 g;
- lemon juice - 2 tbsp. l.;
- carrot, spinach, cherry, beetroot juices - 1 tbsp. l.;
- egg whites - 2 pcs.
Cooking method:
- Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
- Bring the mass with a whisk to the desired consistency.
- Divide the entire volume into 4 parts, arrange in bowls. Pour a tablespoon of the desired dye into each of them, stir.
- Colored icing for gingerbread should be homogeneous, without lumps, only such a mass can be applied to products.
without eggs
- Cooking time: 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 304 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: easy.
This type of vegetarian, lean glaze can be safely used to decorate children's gingerbread, cookies, and cakes. Aising without eggs hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are going to decorate gingerbread, then this master class will be very useful.
Ingredients:
- powder - 280 g;
- lemon juice - 4 tsp;
- water - 4 tbsp. l..
Cooking method:
- Sift the powdered sugar into a bowl.
- Pour in lemon juice drop by drop, constantly rubbing the mass.
- Enter warm water, knead very well. If you need to change the consistency, add water or a little more powder. Drop some icing on a plate - the drop should not spread.
From white chocolate
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 312 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: medium.
The name alone of this icing evokes the desire to bake homemade gingerbread or make a gingerbread house for children. Before making frosting white chocolate for Christmas gingerbread, stock up on a bar of quality chocolate, butter, milk. The mass will need to be cooked over low heat or in a water bath in a saucepan with thick walls so that nothing burns.
Ingredients:
- white chocolate - 200 g;
- butter - 200 g;
- milk - 50 ml;
- sugar - 1 tbsp;
- salt - a pinch;
- vanillin - a pinch.
Cooking method:
- Break the chocolate bar into pieces, place everything in a saucepan.
- Put the diced butter in here as well.
- Place the container on water bath: To do this, bring water to a boil in a wide saucepan, then mark the saucepan on it so that the bottom does not touch the boiling water.
- Stirring constantly, bring the mass to uniformity. Add sugar, pour milk and simmer fudge until thickened.
- Immediately remove the saucepan from the heat, place it in a container with a very cold water and beat with a mixer until the milk glaze begins to lag behind the whisk.
Chocolate
- Cooking time: 30 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 298 kcal.
- Purpose: decoration.
- Cuisine: European.
- Difficulty of preparation: medium.
This original method of preparing icing does not require brewing of the components. The recipe for starch chocolate frosting does not contain butter or sour cream, it fits perfectly on hot and cooled pastries and does not harden too quickly. To prepare a delicious fudge, it is better to use dark bitter chocolate - it has the perfect taste and texture.
Ingredients:
- potato starch - 25 g;
- cocoa powder - 3 tablespoons;
- powdered sugar - 100 g;
- water - 3 tbsp.
Cooking method:
- Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
- Pour in very cold water gradually and start rubbing.
- The mass should become glossy, shiny, have a uniform consistency.
How to decorate gingerbread with icing
What could be the best decoration Christmas holidays, a gift for friends and children? Homemade glazed gingerbread or gingerbread houses, decorated with love and given from the heart. Pay attention to a simple master class that will help you decide how and with what to paint the treats, which painting technique to choose:
- Decide on a cookie recipe, select molds for making it. If there are no special ones at hand, then cut out of cardboard according to the patterns. Samples of such gingerbread can be found in abundance on the Internet or come up with your own.
- If a complex pattern is supposed to be on the gingerbread, then it is better to first circle it with a food marker and only then start painting the gingerbread with icing.
- Fill a piping bag with the thinnest tip of the prepared icing.
- Make multi-colored glaze, based on the colors of the picture, arrange it in bowls.
- Start drawing from the outline - circle it and wait until it dries completely, take your time.
- Apply the base - white color in the center of the gingerbread, dry it.
- When the cookies are fully colored with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
- If you want to decorate the products with confectionery powder, then do it immediately, until the icing has dried, so that the decoration does not crumble.
- To decorate very small parts, you can use toothpicks.
- The most important rule is not to rush and allow all layers to dry well.
Tools
Manufacturing gingerbread houses, little men belong to the category confectionery art. But do not think that it is beyond the power of a simple person to master it. Be creative, decorate the gingerbread with the children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with soul. To decorate cookies at home, you need to have the following tools for painting gingerbread with icing:
- Pastry bag with different nozzles.
- Little spoons.
- Toothpicks or needles.
- Confectionery silicone spatulas.
If you don’t have some professional tools at hand, then you can use a simple, very dense food-grade plastic bag, after cutting off a small corner from it. Some hostesses manage to paint on gingerbread using a regular stationery file, in which they also cut off the corner. The main thing in this process is to get used to it, try to make a few curls, draw a contour, and then everything will go like clockwork.
Basic rules for decorating gingerbread:
- They should be completely cool and rest a few hours after baking.
- The icing should have a homogeneous structure, be a little thicker than sour cream and at the same time not drip from a spoon like sugar syrup.
- Prepare in advance samples of the patterns that you will use, put them in front of you in order to clearly observe all the nuances.
Video
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Icing for gingerbread: recipes with photos
It is done very quickly, looks great and without dyes. It's just that it's hard for you to spread it, because. I do it by eye. I make icing without egg white in water, I'm paranoid about raw eggs, but instead of water, you can add any fruit or berry juice. The icing dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack in something, let it dry for 8-10 hours cookies.
I give you an approximate ratio of products for glaze, so I advise you to take them with a small margin. For about 3 baking sheets of cookies:
- 150 gr powdered sugar
- about 2 tsp lemon juice (Lemon and orange juice do not give color, but they give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
- 1 tbsp cold boiled water (you may need more or less water, so it's better to add it little by little)
- dyes as desired (I used gel dyes that I have been working with for a long time)
Pour powdered sugar into a deep bowl and add juice.
Now we add a little bit of water (the photo shows that I immediately add a tablespoon, but you do it a little bit, because sugar powder is quite expensive, and I take it from a friend of 5 kg, so I don’t count.) and mix everything very well. It is important to have patience and mix the liquid well with the sugar. Add more water or powdered sugar if necessary.
You should get a viscous mass, not too thick and not liquid, without lumps of powder. How I check the readiness of the glaze: I scoop a little glaze with a teaspoon and drip onto a clean, dry and even surface. If the drop holds and does not spread in all directions at once, then it is of the desired consistency.
The icing dries quickly, so it's better to use it little by little to decorate cookies. And in a slightly dried glaze, just add a few drops of juice or water and stir.
Before the New Year, Ilya Nikolayevich and I prepared hundreds of gingerbread cookies and decorated them. And I was often asked what we use to decorate with icing. Disposable piping bags cost a lot, as does the parchment paper used to make icing bags. We use regular packages 
for food products.
Below we will show you how we do it.
We take an ordinary package, but they come in two types, ours had a tail along the soldering, which I cut off at the corner that I wanted to use, without touching the soldering itself, so that there were no holes.
We spread the icing in a bag, no more than a tablespoon. It is better to lay it in the corner that we will use.
We collect all the glaze in the corner with our hands.
We cut off the small tip with scissors, it is better to first cut off the smallest tip and check whether such a thickness of the glaze line is sufficient for you.
I'm right-handed, so I take the icing bag in my right hand, pinch it, and start squeezing the icing onto the cookies. If the glaze is of sufficient density, then you will not need to squeeze it out. The drawing is up to you. If you use dyes, spread the icing among several cups and color the contents of each in the desired color.
If you do not have cookie cutters to cut out different shapes from the dough, then you can use a glass or a stack and cut circles with them, which you can then decorate like Christmas balls or snowflakes.
The icing dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack in something, let it dry for 8-10 hours cookies.
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 in the world, there are so many recipes, or even much more: everyone has at least two favorites.
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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 of 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 a rich taste and a soft, dense 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 and butter are often added. 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 spoonful of raspberry jam - so the red color will turn out, and a 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.
