How to make egg and sugar frosting. Sugar glaze

Sugar icing, pronouncing these two words, involuntarily begins to smile with anticipation of sweetness. This confectionery decoration always adds color and delicious aromas to your baked goods. Such pastries always want to eat not only for children, but also for adults, even those who are on a diet can not resist this miracle. There are many varieties of glaze recipes for every taste and color, however, you can create your 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 icing for your baked goods.

The glaze recipe is quite simple and does not cost much.

Ingredients

The ingredients we need to make the classic sugar frosting are:

• 200 g icing sugar (glass of sugar);
• 100 ml of water;
• 1 tbsp. a spoonful of lemon juice.

All ingredients are thoroughly mixed with a whisk.

Cooking process

Cooking process or how to make frosting:

Step 1

Pour water into a small metal container, add powdered sugar (sugar), 1 tbsp. a spoonful of lemon juice, mix everything well.

Step 2

When the sugar syrup begins to thicken, remove it from the stove to bubble.

Step 3

Let's wait until the sweet mass cools down a little.

Step 4

We knock down 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, cookies, cakes, various rolls, nutlets, and other confectionery products.

Little tricks

I want to tell you little tricks that are successfully used in the manufacture of glaze.

For decorating baked goods, glaze of the consistency of sour cream is suitable, for interlayers - thick, and for pouring - liquidish just right.

The basis of any sugar glaze is powdered sugar, but if it is not at hand, then you can use a coffee grinder.

If your recipe contains coffee, cocoa or chocolate, then use only the highest grade of these products.

For painting, a white frosting consisting of egg whites and powdered sugar (sugar) is best suited. If you need multiple colors, add dyes. We will consider the recipes for these glazes below.

Whenever possible, avoid using aluminum cookware when preparing the icing.

Strawberry and raspberry icing

Strawberry and raspberry icing is actively used mainly in the summer season. You can use it to decorate any confectionery, add the berries themselves to make them even more appetizing.

Equipment for the preparation of berry glaze

• two deep plates;
• colander;
• fine sieve;
• tablespoon;
• corolla;
• blender;
• kettle;
• plate.

Ingredients for making berry glaze

This recipe requires 200 grams of powdered sugar, another 100 g of strawberries, 2 tablespoons of water (hot).

Making berry glaze

We take the sugar glaze recipe as a basis for cooking. Sift the powder through a sieve, pour hot water into it. Mix thoroughly. Prepare the berry puree. Rinse the berries in cool water, peel them. Fold in a colander for a few minutes to remove unnecessary moisture. Grind them in a blender, then grind through a sieve. Mix the icing with the berry puree and beat with a whisk until thick and shiny. Apply this fragrant sweetness to your baked goods, add one or more fresh berries, a mint leaf and it will decorate any festive 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 you a simple chocolate icing, and then play with the ingredients for it. How many varieties of this chocolate treat can we get?

To make this glaze, we need only 3 ingredients: sugar or powdered sugar 100 g, 2 tbsp. cocoa spoons, 3 tbsp. spoons of water or milk.

In a metal bowl, mix cocoa with sugar, pour water, cook over low heat. Stirring the mass regularly, bring it to a boil, and when it starts bubbling, cook for a minute and remove from the stove. Let it cool down a bit 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 choux pastries.

A very aromatic chocolate coating 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 lubricate the cakes themselves.

It is based on icing sugar without eggs. To create it, take 1 glass of sour cream, 5 tbsp. tablespoons of sugar, 5 tbsp. tablespoons of cocoa, 100 g of butter.

Mix all products except oil and bring to a boil over low heat. When it boils, add the butter and cook until the butter dissolves. Then we remove from the stove, let it cool.

Icing sugar video

httpss: //youtu.be/WARL0OKzkds

A few more recipes

There is another recipe that can be made very quickly. It contains neither sour cream, nor butter, nor eggs, but only starch, powdered sugar, water, cocoa.

You will spend a minimum of time and food on its preparation. This glaze is just perfect for decorating desserts in a hurry.

In a deep bowl, mix 1 tbsp. a spoonful of starch, 3 tbsp. lodges of cocoa, powdered sugar, water. Your icing is ready!

Very tasty glaze is obtained from proteins with powdered sugar. Its delicate, white, soft texture melts in the mouth. It is convenient to draw with it, create original decorations on your pastry masterpieces, and it is used to decorate Easter cakes and pies.

This sweet snow-white beauty is made with 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 knock down all the components with a mixer or a whisk, as it is convenient for anyone. We knock down the protein mass until it becomes very thick and increases 2-3 times.

As we managed to replace, over and over again, icing from powdered sugar is taken as the basis in each of the recipes, and making it at home is quite simple.

Cocoa frosting

Now let's do something special like the cocoa frosting. As a result, it becomes glossy and shimmers beautifully on your dessert. By the way, it does not need to be cooked 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 icing sugar;
• 100 ml of warm milk;
• 2 tbsp. cocoa spoons;
• 20 g soft butter;
• 5 g vanilla.

Mix the 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 piquant. We're talking about rum glaze. It perfectly soaks the cakes, and they become soft and tender.

It's easy enough to make it.

Take 1 glass of sugar, 50 ml of water, 50 g of rum, 100 g of butter.

Put butter, water in a saucepan, turn on medium heat and, stirring occasionally, 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, knead well and put on medium heat again. As it boils, set aside the glaze. Let it cool slightly. When it is warm, you can safely grease your baked goods with it.

In order for the rum glaze to penetrate your baked goods deeper, you need to pierce it in several places with a fork or skewer, which 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 the rum, a creamy frosting immediately comes to mind. They are similar in 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, it perfectly permeates your dessert, after which it simply 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. Pour cream into a saucepan, add 1 glass 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 butter is completely dissolve, and the mass will become a uniform color.

You can diversify the creamy frosting by adding 2 tbsp. tablespoons of cocoa, then you get the most delicate brown creamy glaze. A completely different color and more delicate taste. She has the same recipe as the creamy one. Only pre-mix sugar with cocoa.

When you have a holiday in your house or in your soul, an explosion of colors is needed. Their bright variety makes the holiday a holiday! Everyone wants his dessert to be pleasantly surprised and remembered by your guests. Colored glaze is what you need! For her, there are no boundaries of the flight of your imagination. With it, you can make ultra-trendy cakes and pastries that are in no way inferior to restaurant ones. Children, from such glaze, were always delighted, 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 icing sugar;
• 1 tbsp. a spoonful of milk;
• 1 tbsp. a spoonful of syrup;
• 5 drops of almond extract;
• food coloring.

First, mix the icing sugar well with milk so that all the sugar dissolves. Then add syrup, almond extract and beat until the glaze starts to sparkle and shine. Add dye to the finished glaze, mix thoroughly, everything is ready. 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.

It is not necessary to use commercially available food colorings. You can make them yourself. For red shades, raspberries, cherries, strawberries, and even beetroot juice are suitable. For orange - carrot juice, green shades are obtained from kiwi or spinach juice. You can get blue, purple from currants, blackberries, blueberries. There are no boundaries for your imagination. But you will be calm that your loved ones, and most importantly children, will eat this beauty without unnecessary chemistry.

Chocolate hazelnut glaze

Chocolate nut glaze is one of our favorite glazes, the recipe for which we left for last. It is prepared with the addition of any chocolate bar: black, milk or white. As for nuts, you can use any here. It is possible to combine several types of nuts to create different flavors. Nuts can be used in any consistency, from powdered to large chunks. In such a glaze, you should add various spices or citrus zest to taste. However, there are a lot of options. Either way, it will be delicious.

The main ingredients that will be needed to make it are:

• chocolate 100 g;
• 100 g butter;
• 50 ml of milk;
• 100 g icing sugar;
• 100 g of nuts;
• a small pack 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 to avoid burning. After boiling, boil for 5 minutes and you're done.

Chocolate nut glaze has a fairly wide range of uses. It can be used not only for baking, but also for glazing homemade sweets, berries, fruits.

Microwave chocolate icing

Microwave chocolate icing. 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 cook 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 for cooking in the microwave.

Ingredients:

• a bar of chocolate to your taste 100 g;
• 50 ml of milk;
• 100 g butter;
• 1 tbsp. a spoonful of cocoa;
• 2 tbsp. tablespoons of sugar.

Break the chocolate into cubes, put all the ingredients in a bowl, stir and microwave on 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 tasty decoration, stir it again and it is ready to use.

Lightweight and delicious, it is great for patterning and patterning biscuits, gingerbread or muffins. The thicker sugar temptation helps to glue the cake halves together. Easy recipes for cake frosting and baking will help young children learn cooking lessons. 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 a cooled creamy mass is used for confectionery products, applying in layers to the prepared surface. Pouring based on gelatin has a longer shelf life. You can cook it in advance, and reheat it at the right time. Glaze is a universal product for fancy pastry dishes. The presence of water in the composition allows us to add soluble food colors. Connect your imagination and your festive table will sparkle with all the colors of the rainbow!

Surely you have repeatedly seen beautifully painted cookies, both on the Internet and in everyday life (at a fair, in a pastry shop, etc.). Moreover, these cookies, as a rule, look amazing. And, despite the seeming complexity, everything is much easier than you think. Cookies are decorated with ordinary sugar icing, which is easy to make with your own hands. Since childhood, we have enjoyed grandmother's Easter, watered with the same glaze.

True, there is one caveat: to paint cookies, you need to prepare icing of different consistencies. Thick - for contours, liquid - for filling contours. And for Easter and Easter cakes, only liquid is needed. In addition, we decorate Easter with white icing, but to decorate cookies, you can add various food colors (preferably helium) to ordinary white icing.

Below are some different good icing recipes for cookies, Easter, Easter cakes.

Royal icing (icing)

Let's start our review with the most popular icing of all time, namely "Royal Icing". Translated from English it sounds like "royal icing". Incidentally, the adjective "royal" is not used for a catchphrase. This type of sugar glaze came to us from England during the reign of Queen Victoria. It was by her order that the wedding cake was decorated with protein glaze, which is so popular in our time.

Ingredients

• 2 squirrels
• 800-900 g of icing sugar (not all may go away)
• 1 tsp lemon juice and / or a pinch of salt

Mix proteins and lemon juice (salt) together until foam appears. Next, add a small portion of the sifted caster sugar and beat the mixture on medium speed.

Gradually add the icing sugar in small portions until the mixture looks like whipped cream (with soft peaks).

From now on, add the icing sugar gently (with a tablespoon). As a result, you should have a glaze like in the photo (the peaks keep their shape).

The resulting glaze can be used immediately.

You now have a thick icing that is used to create the outline of the cookie. To make the glaze for pouring, place the "thick" part in a separate container and mix a little with water (a few drops of water will be enough). Note that there will likely be a lot of bubbles after this. Cover it with cling film and let stand for 30 minutes. After the time has elapsed, mix gently and use it.

This is not the only way to prepare "icing". Different housewives use different proportions (the ratio of protein to sugar). So, for example, for 1 egg white, you can take 150 grams of powdered sugar and a teaspoon of lemon juice.

For some, 90 g of powder and a pinch of salt are even enough for 1 protein.

It all depends on your preferences, I personally prefer the first option, and you will definitely experiment!

In addition, keep in mind: it is a lot of important what the glaze is for. If the first option is ideal for cookies, moreover, in a diluted form (for filling), it is also suitable for Easter. But the latter is suitable for those who need to cover Easter, Easter cake - quickly and easily, without additional manipulations.

Non-Crude Protein Glaze

Egg White Free Glaze Recipe

For those who are paranoid about raw eggs, this recipe is perfect.

Although this recipe's frosting dries quickly. If you decide to pack the finished cookies, it is better to let them dry for 7-9 hours.

Ingredients

• 150 gr icing sugar
• 1 tbsp cold water (boiled)
• 2 tsp lemon juice
• dyes can be used if desired

Lemon juice can be substituted for orange juice. They will not color the glaze in any way, but a pleasant citrus flavor will appear. If you don't like citruses, you can add any other freshly squeezed juice.

Pour the icing sugar into a deep bowl and add the lemon juice. Then add water little by little. Stir the icing sugar thoroughly. Do not rush to pour out all the water at once. Of course, even a little more water can be added if necessary. Again, if you overdo it with water, add powdered sugar.

How do you know that the glaze is ready? You should have a gooey mass. The main test: drip onto a flat, dry and clean surface - the drop should keep its shape and not spread.

The finished glaze can be placed in a disposable pastry bag or in a regular plastic bag (on which you can then simply cut off a corner). And you can decorate cookies.

Since this frosting dries quickly, it is better not to cook it in large quantities. If you suddenly blink and it dries up before being applied to the cookies, the situation can be corrected by adding a few drops of water or juice.

Protein Powder Glaze

The glaze according to the above principle turns out to be quite good, but still agree that the protein glaze is better. So what to do: what to choose taste or health? And the choice is actually unnecessary: ​​you can use proteins in this case without the slightest harm to health. Dry protein will help with this (you can buy it, as an option, in a sports nutrition store).

Ingredients

• 4 tsp dry protein
• 350 g icing sugar
• 50 ml water (boil and cool)
• 1 tsp lemon juice

The cooking method is pretty simple. Put dry egg white in the bowl of the combine and fill it with water, mix and let it brew for 6-9 minutes. Then add lemon juice and start whipping (the mixture should slightly increase in volume, small bubbles form on the surface: photo No. 3).

Then pour out all the powdered sugar (it is better to sift through a sieve) and mix again with a mixer at a minimum - medium speed (depending on the power of your mixer). If the powder does not mix (dry), add 1 teaspoon of water and stir.

Add another teaspoon of water if needed.

In this form, the finished glaze can be placed in a container and put into the refrigerator until needed.

And you can immediately start painting cookies.

For contours and simple drawings, the consistency is just right, but if you need to fill in the contours: again, just add a couple of drops of water (only without fanaticism).

Meringue Mix Glaze

Along with dry protein, “meringue powder” is perfect, which is essentially the same thing. The result, by the way, exceeds all expectations.

Ingredients

• 5 tbsp meringue powder
• 1 tbsp light corn syrup
• 1 tsp vanilla extract
• 240 ml water
• 2 kg caster sugar

Combine the meringue powder, corn syrup, vanilla extract, and water in a whisk. Using a hand whisk, mix the ingredients and whisk (the mixture should become frothy - see # 2 in the photo).

Then add the powdered sugar to the resulting mixture. Stir it gently with a whisk (so it will not fly apart when you turn on the combine / mixer).

Then beat with a food processor on medium (high) speed for about 10 minutes.

The mixture should begin to thicken and turn white.

Continue whisking until a medium peak appears (if you take out the paddle and wiggle it, the frosting should wiggle, but the peaks remain unchanged).

How to store icing sugar from a meringue mix

Unfortunately, it dries quickly (a crust may appear on the surface). To prevent this from happening, we do this: we clean off the glaze from the sides of our whipping container with a rubber spatula. Cover with plastic wrap on top, touching the glaze surface. Be careful - the overlooked area may dry out. Next, cover the bowl with a damp tea towel.

If you don't need it soon, you can put it in a plastic container.

You need to store it in this form at room temperature (on the kitchen table), the shelf life is 2-3 weeks.

Chocolate glaze

Chocolate glaze is no worse than protein glaze. In fact, in my opinion, it is even tastier. And she, like the protein one, can be painted with cookies and decorated with cakes. Say the brown color of the chocolate ruin the whole look? So take white chocolate.

Ingredients

• 200 g white chocolate
• 100-170 g icing sugar
• 2 tbsp milk

The amount of icing sugar depends on what consistency you want the finished icing. So if you add 170 g, you get a thick cream (for contours). Accordingly, if you take less, you get a glaze that can be used to fill the contours.

Cooking begins with the actual manipulation of chocolate: break it into pieces and melt in a water bath. Add 1 spoon of milk, sift the icing sugar and mix thoroughly until smooth. Then add the remaining milk and whisk the mixture. Use immediately.

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

Icing sugar and lemon juice

Required utensils: whisk and containers for ingredients and icing.

Ingredients

How to choose ingredients

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

Step by step recipe

Video recipe for making icing sugar from powdered and lemon juice

This video shows you how to make icing sugar.

Icing sugar and water

Cooking time: 1 minute.
It will turn out: 270 BC
Required utensils: whisk and containers for icing and ingredients.
Calorie content: 389 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making icing from icing sugar and water

This video shows you how to make powdered sugar frosting.

Protein and powdered sugar glaze

Cooking time: 15 minutes.
It will turn out approximately: 200 BC
Required utensils: silicone spatula, strainer and glaze container.
Calorie content: 281 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making sugar glaze from proteins and powder

This video shows you how to make white icing sugar.

• Glaze can be tinted with gel dyes. They have the brightest and most intense color.
• If you don't want to use synthetic colors, use natural ones. The fill can be colored with the juice of a variety of fruits and vegetables.... Blueberries, beets, carrots, mulberries, spinach have a rich color, you can also use cocoa powder. Fruit and vegetable juice should be added instead of water so that the syrup does not turn out to be too liquid.
• Sift even store-bought powder, sometimes whole crystals of sugar come across in it. They can get in the way during decoration.

How can the glaze be used

The icing can be used to decorate gingerbread, cookies, muffins, Easter cakes, cakes and other desserts. You can beautifully decorate holiday cookies with the tinted fill.

For Christmas or New Years, bake cookies like snowflakes, Christmas trees, or angels. This dessert can be decorated with several colors. For example, make a white edging for blue snowflakes or draw colorful toys and decorations on a green Christmas tree. Easter cake is poured with syrup and sprinkled with sugar multicolored confetti.

Glaze recipe options

• I recommend cooking, it is suitable for decorating any desserts.
• prepared from the simplest ingredients.
• very beautiful. It can be used to decorate birthday cakes.
• not only adds beauty, but also adds missing sweetness.

If you know how to quickly and easily make a beautiful frosting, write it in your comments. Also I'm wondering what dyes you use most often. I wish you a creative mood and bon appetit!