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Icing. Powdered sugar icing - step by step recipes for cooking with milk, lemon juice or water with a photo

Now the cookies are on the way, and the buns are asking from the oven, but still something is missing. We need a final finishing touch. And if you are not just a culinary specialist, but also an artist at heart, our master class "how to make icing sugar" will be very useful. And when, under your hands, the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “hats” of icing, you will feel like a little magician.

Custard icing

Ingredients:

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

Cooking

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

How to make caramel icing?

Ingredients:

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

Cooking

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

icing sugar recipe for gingerbread

Ingredients:

  • sugar - 1 tbsp.;
  • water - 0.5 tbsp.

Cooking

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

Icing sugar for gingerbread house

Ingredients:

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

Cooking

Beat the egg whites until stiff peaks, then gradually add the powdered sugar. Such glaze can both glue parts and decorate it. And so that the icing does not harden too quickly, add a drop of lemon juice.

Powdered sugar icing

Ingredients:

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

Cooking

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 cover immediately. fresh buns- 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 tsp;
  • food colorings.

Cooking

This glaze is used professional confectioners However, cooking it at home is not difficult. Pour milk into powdered sugar and knead until the consistency of a paste. Add syrup and almond extract. We lay out the glaze in jars, each tinting with its own color. Everything can be created. Feel like a real artist in the kitchen, feel free to take a brush and…

Icing sugar for gingerbread cookies

Ingredients:

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

Cooking

Pour milk into melted butter, add salt and powdered sugar. Mix until sour cream. If it turns out too thick - pour in a little more milk or water, you can add powdered sugar to the liquid glaze. At the end, throw in a pinch of vanilla and mix everything again. We apply the finished icing to the cookies with a brush or a confectionery syringe.

white icing recipe

Now the cookies are on the way, and the buns are asking from the oven, but still something is missing. Need the last one final hatch. And if you are not just a culinary specialist, but also an artist at heart, our master class "how to make icing sugar" will be very useful. And when, under your hands, the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “hats” of icing, you will feel yourself a little bit wizards.


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


  • powdered sugar - 1 tbsp.;

  • brown sugar - 0.5 tbsp.;

  • butter - 2 tbsp. spoons;

  • milk - 3 tbsp. spoons;

  • vanilla - 1 pinch.

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


Dissolve sugar in water and bring the syrup to a boil. Waiting for when surfaces start appear large transparent bubbles (temperature will reach 110 degrees). Remove syrup from heat and let cool slightly. We cover large gingerbread cookies with icing with a brush. Small ones can be completely immersed in syrup, and then laid out on a wire rack - the excess will drain, and the gingerbread will be covered appetizing translucent sugar stains.


Beat the egg whites until stiff peaks, then gradually add the powdered sugar. Such a glaze can be used to glue parts gingerbread house. and decorate it. And so that the icing does not harden too quickly, add a drop of lemon juice.


  • powdered sugar - 100 g;

  • starch - 1 teaspoon;

  • cream (fat content 10%) - 4 tbsp. spoons;

  • vanillin - 1 pinch.

Mix powdered sugar with starch and vanilla. Bring the cream to a boil (you can replace it with milk) and pour it into the powder. Knead well and immediately cover fresh buns - the cooled icing thickens quickly.




This glaze is used by professional confectioners, however, it will not be difficult to prepare it at home. Pour the milk into the powdered sugar and knead before consistency pastes. Add syrup and almond extract. We lay out the glaze in jars, each tinting with its own color. Everything can be created. Feel like a real artist in the kitchen, feel free to take a brush and…


  • powdered sugar - 0.5 tbsp.;

  • milk - 1 teaspoon;

  • butter - 1 teaspoon;

  • vanilla - 1 pinch;

  • salt - 1 pinch.

Pour milk into melted butter, add salt and powdered sugar. Mix until sour cream. If it turns out too thick - pour in a little more milk or water, you can add powdered sugar to the liquid glaze. At the end, throw in a pinch of vanilla and mix everything again. We apply the finished icing to the cookies with a brush or a confectionery syringe.



  • powdered sugar - 2 tbsp.;

  • cream (fat content not less than 20%) - 0.5 tbsp.;

  • butter - 1 tbsp. a spoon;

  • vanilla - 1 pinch.

We heat the cream, add the butter and keep the saucepan on the fire until it melts. Then add powdered sugar and vanilla, beat with a mixer until homogeneity. This snow-white icing is just perfect for Easter cakes!

Sweet, shiny and fragrant icing sugar is a semi-finished confectionery product for coating confectionery. Chocolate, sugar, vanilla, milk, caramel, lemon glaze - any sweet tooth will be able to choose a sweet coating for desserts and pastries to your taste.

Chocolate icing - how to prepare a "brilliant" coating?

Confectioners love chocolate icing for its versatility and excellent taste qualities. Chocolate icing can cover not only cookies and gingerbread, but also everyone's favorite chocolate cakes.

Confectioners are advised to use classic dark chocolate or cocoa for making delicacies. Give preference quality product rather than a vegetable substitute. The second option is difficult to process and threatens not to melt at all in a water bath.

For cooking, you will need the following ingredients:

  • 125 grams of powdered sugar;
  • half a glass of milk with a fat content of 3.2%;
  • 70 grams of cocoa;
  • butter 5 grams;
  • vanillin extract.

Heat milk without boiling. Take powdered sugar and mix it with cocoa, then pour in the milk and mix the mass well so that no lumps appear. Then add butter and vanilla extract. Continue to rub the icing until a shiny mass appears. Chocolate fudge is ready!


Expert opinion

Anastasia Titova

Confectioner

Tip: The chocolate mixture sets quickly. After preparation, it must be applied to the confectionery product. Due to the rather rare consistency, it is possible to apply the mixture to the product without special confectionery devices.

Icing sugar - the cooking process

New Year holidays are just around the corner. So, it's time to please your loved ones, delicious homemade cakes. Icing sugar is commonly used to cover cookies, gingerbread and muffins. Its preparation does not require special skills from the cook. It is only necessary to carefully observe the technological process of preparing a sweet treat.

Recipe for "simple" icing sugar

This simple recipe is suitable for pouring even hot gingerbread cookies and cookies. To prepare it, take 200 grams of powdered sugar and 5 tablespoons of milk (you can also use plain water). Bring the milk to a boil, remove it from the heat and begin to sift the powdered sugar through a sieve, kneading the sweet mass with a spoon. Beat the glaze with a mixer and let it cool. After standing for a while, the mass will thicken. it perfect recipe coatings for freshly cooked, hot desserts.

traditional recipe icing sugar

Classic recipe The presented coating is ideal for New Year's gingerbread. To prepare the icing sugar, you will need the following ingredients: a cup of sugar, ½ cup of water and lemon juice to taste. Pour sugar into a non-stick pan and pour water over the mass. Stir constantly until the sugar is completely dissolved. Do not forget to skim off the foam and continue to cook the mixture until it thickens. 5 minutes before the end, pour in the lemon juice. Let the sweet mixture harden by putting it in a cold place. The resulting sugar coating is used for icing cakes, pastries and decorating gingerbread.

Protein icing

Take 4 egg whites, lemon juice to taste, a glass of powder and dye. Separate the protein from the yolk and beat it with a mixer. Add half of the powdered sugar to the mass and start kneading. Add lemon juice while continuing to whisk. Gradually add the rest of the powdered sugar to the mixture. If desired, you can add food coloring to give the frosting the desired shade. The icing quickly hardens, so after preparation it must be immediately applied to the confectionery.

Remember that you yourself can control the consistency of icing sugar. For example, for and homemade cookies -perfect option liquid frosting. To cover Easter cakes and muffins, it is worth preparing a thick delicacy, since it will be easier to carry out culinary manipulations with it. Now you know how to make the perfect icing for baking at home!

Recipe for fragrant vanilla glaze

Vanilla glaze is loved by many sweet tooth for its rich and “deep” aroma. The sweet mixture can be used to glaze Easter cakes, cakes, donuts and cupcakes. It all depends on how much liquid you want to add to the glaze. Fantasize! Replace milk and cream with your favorite condensed milk. We are sure that this recipe will please the sweet tooth!

To make homemade vanilla frosting you will need:

  • a cup of powder;
  • a couple of tablespoons of milk;
  • 3 teaspoons of condensed milk;
  • salt at your discretion
  • a teaspoon of melted butter;
  • vanilla extract.

Melt the butter and let it cool down. Pour milk, condensed milk, a pinch of salt and vanilla extract into a deep bowl. Mix the ingredients and start sifting into a mass of powdered sugar. Thoroughly beat the mass with a mixer. At the exit, the glaze comes out quite thick. You can dilute it with milk, bringing it to the desired consistency.


Expert opinion

Anastasia Titova

Confectioner

Pastry Chef's Tip: To give the vanilla glaze a shine, add a teaspoon of melted gelatin to the mass.

Caramel icing - comes from childhood

If you still have not decided how to decorate a freshly prepared confectionery, then take note of the recipe for caramel icing. The coating will decorate any dessert - from classic cake ending with Easter cakes. The confectionery coating is very easy to prepare, you will need: 150 grams of milk, 100 grams of brown sugar, 40 grams of butter and 1/2 cup of powdered sugar.

Cooking steps:

  1. Mash the butter with a fork, put it on the fire.
  2. Add milk and brown sugar to melted butter. Knead the mass until a homogeneous consistency is obtained.
  3. Cook the mass for 2-3 minutes, stirring constantly with a wooden spoon.
  4. Remove the prepared mass from the heat, and pour the powdered sugar into it.
  5. Whip the frosting with a whisk.

Well, the dessert is ready. Flavor enhancers can be added if desired. For example, vanillin. Dessert for the sweet tooth is ready!

Classic custard recipe

If you follow the correct cooking technology, then custard glaze will please his appearance. At the end of cooking, it comes out shiny and white. It should be applied exclusively to cooled pastries, after which it cools rather quickly.

Ingredients:

  • 250 grams of sugar.
  • 4 squirrels.

On the water bath place a glass bowl. Pour in the prepared egg whites and a glass of sugar, and start beating the mass until smooth. Remove the bowl from the water bath and taste the frosting. If there is no sugar crunch in the mass, the icing is ready. If there are sugar inclusions, continue beating.

Rich and vibrant colored glaze

Perfect glaze for the original decoration of confectionery. After the final solidification, it becomes solid and perfectly retains bright colors. Great for decorating cakes, cookies, gingerbread and cupcakes.

Ingredients:

  • a cup of powdered sugar.
  • 20 grams of milk.
  • 20 grams of sugar syrup.
  • Half spoon of syrup of your choice.
  • Food coloring of your choice.

Pour milk and powder into a bowl, mixing until homogeneous mass. Add syrup and the selected flavoring to the resulting mass. Start beating with a mixer until you get a solid glaze. Divide the mass into bowls and enter right amount dye. To glaze cookies, just dip the treat into the coating. To decorate cakes and muffins, you should draw colored icing into a confectionery syringe.

Glazing is the final stage in the preparation of any dessert. We hope that our recipes will complement the confectionery with a special taste, giving it an appetizing appearance!

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 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. a spoonful of lemon juice, mix everything 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, as well as other confectionery products.

Little tricks

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

For decorating baking, 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.

White icing, consisting of egg whites and powdered sugar (sugar), is best suited for painting. 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, 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 into it hot water. 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 will do juicy berry you love. 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

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, create original jewelry on your confectionery masterpieces and it is used to decorate 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 icing 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 ready product You can sprinkle lightly with lemon juice.

Brown creamy glaze

After rum, creamy glaze immediately comes to mind. They are similar to their delicate taste. Her 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.

It is not necessary to use purchased food colorings. 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- this is one of the favorite glazes, the recipe of which we left in the end. 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 the chocolate with a water bath, butter. 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 cook it even 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. Take it out after 2 minutes. tasty decoration, mix it again and it's ready to use.