Sugar icing made from milk and sugar. Recipes for sugar icing for cookies, Easter cake, Easter

Most often, housewives take up the production of gingerbread shortly before the New Year celebrations. Such pastries can become not only decoration holiday table but also a great gift idea for friends and family. To make the sweets also beautiful, you should take care of the icing for the gingerbread.

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

1. The powder is sifted through the finest sieve or gauze. It should not have lumps.
2. Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick frosting.
3. You can immediately draw her on the gingerbread.

If desired, the resulting mass is divided into parts, each of which is painted in a certain color. Thus, it will turn out to make bright color drawings.

White fondant for gingerbread

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

1. Proteins are carefully separated from the eggs. They should not get a drop of protein.
2. Sugar with the help of a coffee grinder turns into powder. Next, the mass is sifted through a thin gauze.
3. Proteins are well interrupted with the resulting powder.
4. Crushed powder interferes with the foam. The ingredients are mixed well again.

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

Color mix for decoration

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

1. The powder must be sifted. It is worth taking the smallest sieve for this.
2. Added to the sugar mass lemon juice. With a whisk, the mixture is well whipped.
3. Future glaze is divided into three equal parts. Each of them in a separate bowl is stained with the juice of the selected vegetable.

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

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be introduced into it drop by drop, without stopping 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 poured into 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 such fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decorating various pastries - Easter cakes, gingerbread, muffins. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 tablespoons of powdered sugar, half a pack of quality butter.

1. Liquid butter is combined with powder. Products are well ground until smooth.
2. In the resulting mass is introduced fruit juice.
3. The components are rubbed again.

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

Chocolate icing from cocoa

This composition is ideal for both hot and cooled sweets. Ingredients: 25 g 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 well sifted. If you do not take care of such preparation, the glaze will turn out with sloppy unappetizing lumps. They ruin a lot appearance 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 rest of the bulk components - cocoa and potato starch.
4. Next, water is added to the mass. It is very important to use ice water. It is advisable to hold it in the freezer for a few minutes beforehand.
5. After adding water, all components are intensively triturated. The process continues until the glaze is homogeneous.

Properly cooked mass should be shiny glossy. You can apply it on gingerbread immediately. It must be remembered that chocolate icing hardens a little longer than, for example, protein.

With added rum

Of course, sweets with such fudge should only be given to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml 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, 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 cools down a little, not cold rum is poured into it.
4. You need to continue to mix the components until smooth.

When the fondant has completely cooled down, you can decorate ready-made gingerbread cookies with it, drawing original patterns. Discussed glaze will help to complete even the most complex drawings.

Recipe without eggs

This lean glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant mouth-watering aroma, vanilla concentrate can be added to such a 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 sieve with small holes 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 serving.
3. Water is poured into the future glaze. The liquid should be warm.
4. After the next kneading, icing drips onto a plate. If the product does not spread, then it is completely ready for baking.

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

Icing

This coating option should be chosen for large "chubby" gingerbread. 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) is poured out of it.
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. In already finished product you can add any flavor. For example, almond is good.

Small gingerbread cookies are dipped whole into the icing (using a slotted spoon), while large ones are decorated with a silicone brush.

To give confectionery a festive, appetizing look and keep the freshness of baked goods longer using icing. She decorates cakes, pastries, muffins, Easter cakes. With the help of such a sweet coating, you can decorate gingerbread cookies and cookies with patterns and drawings. By consistency perfect frosting should be like sour cream, then it will perfectly cover the product and will not leak.

Many people substitute sour lemon juice for water in recipes. It helps to speed up the whipping of the mass, makes the glaze more elastic, compacted, snow-white. Just a couple of drops of juice will give a unique taste and aroma. Sourness perfectly dilutes the cloying sugar. If planned strongly sweet pastries, juice will play in contrast and only improve the taste.

Recipes

Made from powdered sugar, lemon juice and egg white

Highly good recipe for decorating cakes and other pastries. With an egg, the glaze will turn out delicious and with a denser consistency. You will need:

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

Cooking:

1. Whip the protein into foam, pour in the powder and pour in a spoonful of lemon juice. Beat further until the mass shines. If you add a little (literally one drop) of blue to the resulting mixture food coloring and mix, you get a glaze of perfect whiteness.
2. For such a glaze, for safety reasons, it is desirable to carry out heat treatment. Put the pastries covered with decoration for a short time in the oven, heated to 100 degrees.

On the video - a recipe for protein glaze:

Powdered sugar, lemon juice and egg yolks

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

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

Cooking:

Beat the yolks together with the juice until foamy. Gently, stirring constantly, add the powder and stir until the lumps are destroyed. Cover cakes, biscuits with the mixture and dry in the oven.
Powdered sugar and lemon juice frosting without eggs.

without eggs

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

Take:

• 150 gr. powdered sugar;
• 1 tablespoon of lemon juice;
• 1 tablespoon cold water (more water will be added in 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 on a clean and flat surface. If it did not flow to the sides, then the mass was successful. If the mixture is too liquid - add a teaspoon of powder, too viscous - a little warm water. This amount is enough to decorate a couple of baking sheets of cookies. If the decoration process takes a long time, and the glaze dries out, then add a little bit of juice to the mass and mix.
Glaze made from powdered sugar, lemon juice and butter.

On the video - a recipe for glaze without eggs:

The simplest and most delicious icing for decorating a cake

Ingredients:

• 300 gr. powdered sugar;
• 1 tablespoon of 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 such a mass on the cake with a special pastry spatula.

If there is no lemon at home, you can take 1/4 teaspoon citric acid and dilute it with water. Lemon juice can be replaced with orange juice. This citrus will also give an amazing aroma. Glaze with orange juice and rum is ideal for cakes (per 100 g of powder - 1.5 tablespoons of rum, a teaspoon of juice and water).

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

With a cup of tea and a piece delicious cake you might want to watch some scary movie. On the site http://zombihit.ru/ you will find many films about vampires and zombies. And get unforgettable emotions.

Recipes Without Lemon Juice

Hot icing sugar

Most easy recipe sweet cover. You will need:

• 150 g of powdered sugar;
• 3 tablespoons 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 hot mixture over muffins or pie.

Protein glaze

A good option for drawing on gingerbread. It is necessary to prepare:

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

Beat the protein until fluffy foam. Pour in the powder, add water and beat well again. Glaze is ready. You can fill a confectionery syringe with it and decorate cooked products.

On the video - detailed recipe for Easter cakes:

With the help of dyes, you can color the icing, create beautiful drawings and please your loved ones. holiday baking. You can use not only special food, but also natural. spoon strawberry jam will give a red tint and a wonderful aroma, and a little turmeric and butter - a cheerful orange color. you will find a recipe for mirror colored icing for the cake.

Icing is a traditional glossy finish that is used to line the shape or decorate the top of various baked goods. Glaze, cream

simple recipes icing sugar

Icing is a traditional glossy coating that is used to line the shape or decorate the top of various baked goods. Glaze helps not only to give a festive look to any sweetness, but also keeps it fresh for a longer period.

Consider the most popular ways to cook it at home, as well as get acquainted with the recommendations that will help not to worsen taste qualities products and avoid other errors.

Made from powdered sugar and lemon juice

Components:

• 150 g of the most crushed powdered sugar;
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. filtered water.

Cooking protocol - mix until homogeneous mass powder with lemon juice and water. If you want to get a pronounced sour taste or a thicker consistency of glaze from powdered sugar with lemon and plain water You can adjust the amount of added ingredients.

There is another, no less common way to make icing with lemon:

• in a metal container, combine 200 g of powdered sugar with 100 ml of water and 1 tbsp. l. lemon juice, put on minimum heat;
• when the mixture thickens and bubbles appear, it must be removed from the stove and cooled to room temperature;
• At the end, the glaze is whipped with a mixer until smooth.

The described recipe is most often used to decorate freshly baked buns, cakes or cookies.

From powdered sugar and water

The recipe for the simplest sugar icing, in addition to the main component, includes only water. If you wish to receive more original taste water can be replaced with milk.

Manufacturing rules - add 2 tbsp to 250 g of powder of the finest grinding. l. warm milk or water, mix, then pour another 2 tbsp. l. of the selected liquid and mix until lumps are eliminated.

From proteins and powdered sugar

Recipe Ingredients:

• 1 protein from a chicken egg;
• 100-150 g of powdered sugar;
• 1 tsp lemon juice.

• carefully rub the protein with a confectionery silicone brush;
• Pour the powder in small portions, stirring regularly with a brush until the required density is obtained.

From sugar and fruits

The recipe, ideal for decorating original and delicious summer pastries, consists of the following ingredients:

• 200 g of the most crushed sugar or ready-made powdered sugar;
• 100 g strawberries or raspberries;
• 20 ml of boiling water.

Cooking method:

• combine powder with hot water;
• place pre-peeled, washed and dried berries in a blender, chop thoroughly;
• Mix the icing with the berry puree with a whisk until smooth.

You can apply the resulting decoration on sweets immediately after preparation.

Chocolate sugar

Components:

• 100 g of powdered sugar;
• 2 tbsp. l. cocoa powder;
• 4 tbsp. l. water or milk.

Cooking steps:

• in a small metal saucepan, combine powder with cocoa, then pour in water and put on a small fire;
• stirring regularly, boil the resulting mixture, and when air bubbles appear on the surface, remove from heat and cool to room temperature;
• for softer and rich taste it is recommended to add 15 g of butter.

Chocolate icing with sour cream is suitable for decorating biscuits. It is prepared as follows:

• in a metal bowl, 150 g of sour cream and 5 tbsp are mixed. l. cocoa with powdered sugar;
• the composition is brought to a boil with regular stirring;
• 100 g of butter is added to the boiling mixture and mixed until completely dissolved.

The icing is removed from the heat and cooled, after which you can proceed to decorate the baking.

Sugar with rum

Components:

• 100 g of sugar;
• 50 ml filtered water;
• 50 g of rum;
• 100 g butter.

Preparation protocol:

• melt the butter in a water bath, add crushed sugar to it, mix thoroughly;
• boil and cook for 2-4 minutes, remove from heat;
• pour in rum, mix, return to low heat;
• after the icing boils again, leave it to cool to room temperature.

You can also smear sweets with warm alcoholic glaze so that the pastry is more deeply soaked; when applying, it is recommended to pierce it with a toothpick in several places.

Multicolored sugar

Components:

• 200 g of powdered sugar;
• 2 tbsp. l. milk;
• 2 tbsp. l. vegetable or fruit syrup;
• food coloring;
• 1 tsp almond extract.

Manufacturing steps:

• dissolve powder in milk;
• add syrup and extract almond, beat;
• Pour the selected dye, mix again.

When creating a sweet masterpiece for young children, food coloring can be excluded from the recipe.

caramel sugar

Components:

• 150 ml of high-fat milk;
• 100 g brown sugar;
• 40 g butter;
• 100 g of powdered sugar.

Preparation protocol:

• melt the butter over low heat or a water bath;
• pour milk into it and add brown sugar, mix;
• boil the resulting mixture for several minutes, stirring regularly;
• Remove bowl from heat, add powdered sugar and beat.

1. When choosing powdered sugar, it is important to check the expiration date of the product, the composition and integrity of the package. You should not take a product that has lumps - this indicates non-compliance with the recommendations for storage and moisture getting inside the package. As part of quality product contains only sugar.
2. Lemons must be picked unripe, they can spoil the taste of the glaze. The fruit should be squeezed a little in your hand - it should be firm and springy a little.
3. If the icing has thickened before all the sweets have been decorated, gently add 1 tbsp. l. water and mix.
4. To change the color of the white glaze, you can add multi-colored gel dyes to it. You can also measure the color using natural vegetable or fruit juices - they should replace the water in the recipe, otherwise the glaze will turn out very
5. liquid.
   Before starting cooking, you need to sift both self-made and store-bought powder, as it may contain large sugar particles that will spoil the appearance of decorated pastries.
6. When decorating the tops of baking, icing is ideal, which has the consistency of sour cream, for layers it should be made as thick as possible, and in the case of pouring - more liquid.

Icing for decorating a cake and any other sweets can be easily made with your own hands, and every housewife has its components at hand and will not lead to significant financial costs. Feel free to experiment, and feel free to add other ingredients - this will help you create original decoration for sweets unforgettable taste and aroma.

Icing for gingerbread amazingly complements them incredibly pleasant taste. The treat is very tasty, but cooking at home has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get a portion of mouth-watering, delicious glazed gingerbread cookies on your table, which can also be effectively served with tea.

You will find the recipe for baking in my other articles on the site, because this time I decided to pay attention to the preparation of the glaze.

General principles of cooking

The consistency of the icing for gingerbread should be neither thick nor runny. Only in this case, the mass is well fixed on the gingerbread. The dough will be covered with a delicious treat and will not drain from the surface of the treat.

A thick frosting mixture will need to be thinned with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating pastries, you need sugar. powder.

The component is prepared from ordinary sugar or sugar. sand. To get sah. powder should use a coffee grinder.

For this purpose, lemon juice is used. This component is able to replace water.

It has a great effect on the taste of the glaze. Sweet gingerbread cookies need lemon juice. Kur. eggs help the glaze mass become dense in composition, but also soft.

Kur. yolks must be added to the mixture so that it turns yellow in color. Baking should be dried using the oven.

In this case, the temperature should be about 100 gr. This method is also able to protect the body from harmful salmonella.

Even a child can make frosting. to replace colored glaze with a bright tint, there is another secret: you need to enter food. dyes.

In this case, the product will have a colorful look. st.l. raspberry jam will contribute to a hint of red color from the glaze, as well as a pleasant aroma.

An orange tint is able to give the mass of turmeric powder.

Glazing is applied to the surface of the dough with a large amount, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from a pharmacy, but my advice to you is to remove the needle.

Well, it's time to learn how to prepare icing for delicious treats home baking.

Glaze with chocolate sour cream

Sugar delicious glaze is prepared from a minimum set of components, the recipe for how to cook it is presented a little below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

1. I grind sour cream with sugar. I put the mass on a small fire. It is necessary to make sure that the sugar crystals dissolve completely.
2. The icing keeps stirring. I add grated chocolate to the mass. I keep it on low heat so that the mass becomes homogeneous. Remove from heat and wait for the mixture to thicken.
3. I dip the treat in the icing and put it on the dish. I serve to the table, but it is important to wait for the sugar icing to dry completely. Try other types of frosting as well.

Sugar white glaze

Powdered sugar icing is very popular with housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

1. Pour the juice into the bowl, then add the protein.
2. I beat the mass, add powdered sugar, which must first be sifted.
3. I interfere so that the sugar mass of the proteins thickens. It should not drip off the whisk.
4. Pour the frosting into an airtight container.
5. I add 2 drops of lemon juice before applying to the gingerbread.
6. It should be applied with a plastic bag.
7. You need to put it in a bag, make a hole of about 1 cm and cover the delicacy.

After waiting for the sugar icing to dry, you can serve a treat to delicious tea. If you want to apply drawings, you can take toothpicks and draw lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with special decor.

Chocolate sugar icing

Components:

195 gr. white chocolate; 70 gr. coconut flakes; 40 ml of chilled milk; 160 gr. sugar powder.

Cooking algorithm:

1. I chop the chocolate into small pieces. I put it in a bowl and heat it with a water bath.
2. I pour the icing sugar into a bowl, pour in half the indicated amount of milk and mix well.
3. I add dissolved chocolate to the liquid composition, stir the icing so that it becomes homogeneous in composition.
4. I add the milk that is left after the first kneading.
5. I beat the glaze mass using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the indicated amount of white chocolate, sprinkle coconut flakes over decor.

Homemade sugar glaze on chicken proteins

Protein glaze is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even small children are able to bring the culinary business to the end successfully.

They will help their mother, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr. sugar powder.

Protein glaze will be ready in 10 minutes.

Cooking algorithm:

1. I take chickens. egg whites that need to be refrigerated. Mix with lemon juice with a fork.
2. I introduce powdered sugar into a mixture of proteins. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It shouldn't run down the whisk. Sax. powder will help to ensure that the mass becomes homogeneous.
4. I put the glaze in a container with an airtight lid and send it to a cold place. Before using the mixture, it is worth diluting it with lemon juice. The icing must be applied to the cake.

Sugar white fudge glaze

This frosting recipe is perfect for decorating. gingerbread.

It is customary to cook them for Christmas, it must be said that the white curls from the glaze perfectly complement the gingerbread dough.

Components:

2 pcs. chickens. eggs; 15 gr. tangerine zest; 300 gr. sugar.

It will take 20 minutes of your time to make the frosting.

Cooking algorithm:

1. Kur. eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. Otherwise, everything will have to be redone, since the mass will not whip.
2. I add sugar to the coffee grinder, it should turn out sugar. powder. Be sure to sift with the help of kitchen. sieves. If there is no such tool at home, you can take thin gauze. This procedure is very important, because the glaze must be homogeneous in composition.
3. I kill chickens. protein and powdered sugar together to get a stable batch of homogeneous foam. I add mandarin zest and mix well.
4. I apply the icing on the surface of the gingerbread cookies, it is necessary that the fudge has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the taste of gingerbread.

Colored glaze for baking painting

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend solely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

1. Sax. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It is not difficult to check this, it is worth holding a st.l. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of drops of boiled water, but cooled down in advance.
2. I spread the mass on small plates. I add food. dye in each of them and mix.
3. I fill a bag of cellophane with icing, cut off a corner and make a painting. If there is no special at hand. Dyes, it's worth taking the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Very tasty glaze, ideally complements thick gingerbread cookies.

She will beautifully make streaks around the edges, making the treat even more appetizing.

Components:

1 st. sugar; floor st. water.

Cooking algorithm:

1. Pour water into a saucepan and add sugar. I stir so that the grains are completely dissolved.
2. Cook the glaze, stir until large bubbles appear.
3. I take it off the fire and let it cool down. Only then do I introduce almond, vanilla or any other flavoring. There are no clear instructions here.
4. Lubricate the treat with a silicone brush. Place on a wire rack to allow excess frosting to drip off. It is better to put parchment under the bottom.

lemon glaze

Highly interesting frosting creamy, which has a slight sourness, and not a sugary-sweet taste. This frosting appears to be sugar-free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare lemon creamy glaze for 1.5 hours.

Cooking algorithm:

1. Sl. I take out the oil (low fat content) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be stirred first at low speed, and then accelerate the speed.
2. Creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
3. I put it on gingerbread.

Chocolate glaze with butter

Creamy chocolate icing can be used for gingerbread, cakes or as a fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. See for yourself.

Components:

40 gr. cocoa powder; 70 ml of plain water; 10 gr. sl. oils; 150 gr. Sahara.

Glaze will be ready in 20 minutes.

Cooking algorithm:

1. I mix sugar with cocoa powder using a coffee grinder.
2. I send it to boil on the fire. Sl. I melt the butter in the microwave.
3. I pour the components of the dry composition with boiling water and knead well.
4. I import sl. oil.
5. Let the mixture sit for 40 minutes. I'll take it for meals. This must be done carefully so as not to spoil the appearance of the goodies for tea.

This article has come to an end. Hope you choose for yourself perfect recipes delicious glaze and delight your loved ones with magnificent gingerbread with a beautiful decor.

I wish you success in the kitchen!

My video recipe

“The final touch… the stroke… the artist… the canvas…” Yes, painting, like poetry, is beautiful. And if the painter never knows exactly what the final touch of his painting will be, then the pastry chef always imagines what exactly he will create. And in his "art" very often the final touch is the icing, which is used to cover cakes, cookies, muffins, cakes and gingerbread.

And here it is for us, culinary artists, the right place to unfold in all our creative power. After all, the glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. And the icing can be made white, colored or transparent, sour or sweet, shiny or matte. And all pastries with icing are not only especially tasty, but also especially elegant. And because people came up with a lot of various recipes for icing sugar. Here are just a few of them.

vanilla icing

The recipe for the most traditional version of icing sugar, not counting its "royal" execution. Suitable for absolutely any baking and even for Easter cakes.

Ingredients:

• Milk (teaspoon)
• Salt (a pinch)
• Butter (teaspoon)
• Vanilla

Cooking:

Melt the butter and add the rest of the ingredients. Mix until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. We mix everything until the consistency of sour cream or cream. Put vanilla in the finished glaze. If the mass is too thick, you can add milk to it, if liquid - powdered sugar.

Custard glaze

This glaze is made from sugar and egg white. It turns out dazzlingly white, smooth and shiny. Apply to cooled baked goods custard glaze dries quickly.

Ingredients:

• Sugar (glass)
• Egg whites (4 pcs.)

Cooking:

We organize water bath. Pour the whites into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we listen to the icing from the fire and continue to beat for another five to seven minutes.

caramel icing

Recipe unusually delicious glaze based on brown sugar and powdered sugar. Looks and tastes like caramel.

Ingredients:

• Brown sugar (half a cup)
• Powdered sugar (glass)
• Butter (2 tablespoons)
• Milk (3 tablespoons)
• Vanilla

Cooking:

Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Let it boil and boil for one minute. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, put the vanilla and the remaining powder. Beat again until you get the finished glaze.

lemon glaze

This glaze has a characteristic lemon flavor. Her recipe has many advantages over others, as this glaze gives the finished pastry a spicy sourness.

Ingredients:

• Powdered sugar (3 cups)
• Butter (100 g)
• Lemon juice (2 tablespoons)

Cooking:

Mix butter, freshly squeezed lemon juice and icing sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder.

orange glaze

This liquid glaze is made from orange juice and powdered sugar. It turns out it is gently orange in color, it spreads over the baking itself, soaks it and hardens in a thin layer.

Ingredients:

• Powdered sugar (incomplete glass)
• Orange juice (3-4 tablespoons)

Cooking:

We squeeze the juice ourselves (packaged will not work). Pour the juice into a saucepan and gradually add powdered sugar to it. Exactly so (powdered juice, not vice versa!). Mix the powder with orange juice, adding it to the desired consistency. orange glaze should be a little runny so that it spreads easily over the pastry.

Creamy glaze

This is a recipe that is not too hard and not too soft and will work with any kind of baked goods. In addition, it is convenient to tint.

Ingredients:

• Powdered sugar (2 cups)
• Heavy cream (half a cup)
• Vanilla

Cooking:

Pour the cream into a saucepan, put the butter in the same place and heat everything over medium heat until the butter is melted. Then pour powdered sugar into hot cream, add vanillin and beat everything with a mixer. Beat until the glaze has completely cooled and the desired consistency (thick and homogeneous).

Professional colored glaze

This glaze is used professional confectioners. When solidified, it becomes solid and perfectly retains any bright colors. Great for icing cookies and decorating cakes and muffins.

Ingredients:

• Powdered sugar (glass)
• Milk (2 teaspoons)
• Sugar syrup (2 teaspoons)
• Almond extract (1/4 teaspoon)
• Food colorings

Cooking:

Mix powdered sugar with milk until a soft paste. Then add to it sugar syrup(corn or invert) and flavoring and begin to beat until the icing is shiny and smooth. We spread the icing in cups and add the desired dye to each cup. The more dye we put, the richer and brighter the color will turn out. To glaze cookies, dip them in colored icing or spread it with a brush. To draw, put the icing in a confectionery syringe and apply color drawings to the cake or cookies.

gingerbread icing

Amazingly delicious gingerbread cookies with translucent icing and white monograms. Without it, gingerbread is not gingerbread! And its composition is ridiculously simple: water and sugar. The secret of making glaze and the method of glazing gingerbread are important here.

Ingredients:

• Sugar (glass)
• Water (half a glass)

Cooking:

Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the icing and add flavorings (vanilla, almond, rum). We cool to a still quite hot state: the finger endures, but it is very hot. Let's start glazing. On large gingerbread and gingerbread, apply glaze with a brush. Small gingerbread cookies are simply immersed in syrup, mixed and carefully removed with a slotted spoon. We spread the gingerbread cookies on the grate so that the excess syrup is stacked, and the remaining one is frozen, turning into gingerbread glaze.

coffee glaze

This is a sugar icing recipe that claims to be elegant. Coffee taste, coffee aroma, coffee color, and the result ready-made pastries- elegance itself.

Ingredients:

• Powdered sugar (2 cups)
• Strong coffee (3 tablespoons)
• Butter (tablespoon)

Cooking:

We brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. We cool the coffee. Let the butter melt a little so that it becomes soft. Mix butter, sugar and coffee until smooth.

Chocolate glaze

This is just one recipe. chocolate icing. In fact, there are many more, but this one is the best match for the concept of "icing sugar".

Ingredients:

• Powdered sugar (2 cups)
• Milk (4 tablespoons)
• Cocoa powder (2 tablespoons)
• Butter (1 tablespoon)
• Vanillin

Cooking:

To soft butter add powdered sugar, cocoa and vanilla. Mix well and gradually add milk, stirring until smooth.

Yolk glaze

Not a very common recipe for making icing sugar. Everything is somehow from proteins, but from proteins. Why don't we try and use the yolks?

Ingredients:

• Powdered sugar (half a cup)
• Sugar (half a glass)
• Egg yolks (2 pcs.)
• Water (2 tablespoons)

Cooking:

Pour the yolks into a saucepan, pour the powdered sugar into the same place and beat until foam appears. We mix sugar and water in another saucepan and cook the syrup (cook until the test for a thread). We cool the finished syrup to a warm state and gradually introduce whipped yolks into it. Ready glaze can not be stored. It cures very quickly and therefore must be used immediately.

Like these ones different recipes preparation of icing sugar, which will be the final touch of your confectionery creation. Dare, invent, try, create!

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