White icing for cake: recipes and advice from experienced confectioners. Sugar icing Lenten chocolate icing for cocoa cake

The cookies are already on the way, and the buns are asking to come out of the oven, but still something is missing. We need the final finishing touch. And if you are not just a cook, but also an artist at heart, our master class on “how to make sugar icing” will be very helpful. And when under your hands the gingerbread cookies are covered with sweet sugar stains, and the Easter cakes are decorated with snow-white glossy “caps” of glaze, you will feel like a little bit of a wizard.

Custard sugar glaze

Ingredients:

sugar – 1 tbsp;
egg whites – 4 pcs.

Preparation

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

How to make caramel sugar icing?

Ingredients:

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

Preparation

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

Sugar glaze recipe for gingerbread cookies

Ingredients:

sugar – 1 tbsp;
water – 0.5 tbsp.

Preparation

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

Sugar icing for gingerbread house

Ingredients:

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

Preparation

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

Icing for buns from powdered sugar

Ingredients:

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

Preparation

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

Recipe for colored sugar icing for cookies

Ingredients:

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

Preparation

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

Sugar icing for gingerbread cookies

Ingredients:

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

Preparation

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

White Sugar Icing Recipe

Sugar glaze. Sugar glaze is one of the most successful finishing touches to almost any confectionery product (especially sweet baked goods), which, in the absence of such glaze, often have an unfinished appearance. Preparing sugar glaze is very simple, and applying it to baked goods is also not difficult - this is what distinguishes it from all kinds of creams. If the glaze is prepared correctly, it will fit perfectly onto the confectionery and set quickly. To make it set even faster, it is recommended to cool it first.

There are a huge number of varieties of icing sugar and ways to prepare it. The only thing that remains unchanged in all recipes is the main component – sugar. At the same time, not only regular sugar is perfect for making icing sugar, but also powdered sugar, as well as cane or brown sugar. By the way, it is quite possible to prepare powdered sugar at home - to do this, you must first grind the sugar in a coffee grinder and then sift it. And additional ingredients can be cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe should in no case contain any impurities - they must be completely natural and high quality. If there is chocolate in the recipe, then it doesn’t hurt to choose a 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 an A plus, eggs should be purchased only fresh, and dairy products should be with a sufficiently high fat content. As for juices, ideally they should be freshly squeezed - sugar glaze prepared with the addition of packaged juices is unlikely to be successful.

Sugar glaze can be either transparent or white, colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery products decorated with such glaze will always look extremely appetizing and elegant!

All housewives, without exception, would do well to know that they should not use aluminum utensils to prepare sugar glaze. Sugar icing, which is intended to decorate biscuits, cakes, tarts or pastries, can be considered a great success if it turns out to be not too liquid and at the same time not particularly thick. If you need to glue the products together, it makes sense to prepare a thick glaze, and if it is prepared in order to pour cupcakes or donuts with it, it may well be runny.

One of the traditional ways to decorate sweet baked goods is to drizzle them with icing. Protein sugar icing for the cake will make it more festive and appetizing. In addition, thanks to the glaze, sweet baked goods will remain fresh longer. In order for the mixture to acquire the desired color, cocoa or other dyes, as well as flavoring additives, are added to it.

This article will talk about how to make glaze at home, what and how much to add to it so that it changes flavor and color shades. Various recipes will be offered, from which you can choose the one you like and treat your loved ones with a delicious dessert.

Classic recipe and its variations

First, let's look at the basic recipe for making glaze. In the classic recipe:

Vegetable oil – 6 g.
Sugar or powdered sugar – 150 g.
Milk – 20 g.
Potato starch – 10 g.

If you need to make a cake with, then you don’t have to add any additional components, but if you want to make it in any color, then you should add 1 drop of food coloring to the composition. You will learn more about how to make white glaze and colored options later in the article.

To achieve the desired result, buy finely ground powdered sugar. If you have a coffee grinder at home, you can make your own. Start by combining the dry ingredients.

Mix starch and powdered sugar in a bowl. Then gradually pour milk into the dry mixture, while constantly stirring the contents of the bowl.

The proportion of milk is not exact, since the result depends on the quality of the powder. An additional 2-3 g of milk may be needed.

With the help of such manipulations, you will get a thick paste. Milk can be replaced with orange juice. After this, vegetable oil should be added to the composition. Bring to readiness in a water bath. The composition should not boil.

In order for the cake icing to acquire the desired shade, you can add gel food coloring to it. Some cooks use natural additives.

If you are still inclined to use artificial dyes, then be careful and do not overdo it.

If the mastic is made as in the proportion indicated in the article, then for painting you need to add 1 drop of coloring matter. To achieve a better result, you can drop the dye onto a spoon and from there add the required amount of pigment to the mastic.

If you are a supporter of natural dyes, then you can extract juice from fruits and vegetables, for example, cherries, carrots, beet, orange and tinctures of mint tea and saffron. This way you can achieve ivory, green, pink, yellow for coating pies and other goodies.

Did you like the recipe?

YesNo

Step-by-step cooking recipes

To cover a cake or even a cookie with chocolate, you may need several bars, and this is not cheap, so culinary specialists have developed different technologies for preparing glaze for baking. Let's look at some of them step by step that will help you make frosting at home.

Chocolate glaze with milk

Another delicious option for topping a cake is made with milk. To prepare you will need:

4 tsp. cocoa.
50 g butter.
6 tsp. powdered sugar or sugar.
6 tsp. milk 3.2% fat.

How to prepare glaze? Done this is in 3 stages:

Pour sugar and cocoa into a bowl, stir, and then add warm milk to the dry mixture.
The container is placed on low heat and boiled until the sugar is completely dissolved and milk foam forms. During the cooking process, you need to continuously stir the mixture so that it does not burn to the bottom.
Remove the mixture from the heat and cool it. Slightly warm mastic can be poured over delicate and delicious pastries and cakes. Once set, the topping will turn into a chocolate crisp.

Expert opinion

Anastasia Titova

Confectioner

Advice! If you want to ultimately get a soft glaze, then add butter to the composition. It is added at the stage of cooking the sauce so that the butter has time to melt. Milk can be replaced with the same amount of water.

With sour cream or cream

A simple glaze recipe can save you a ton of baking time. We invite you to familiarize yourself with a simple recipe that contains only 4 ingredients. You will need:

3 tbsp. l. cocoa.
3 tbsp. l. Sahara.
50 g butter.
2 tbsp. l. sour cream.

You need to mix all the ingredients except the oil and cook them. To do this, place the container with the ingredients on low heat, stirring constantly, and bring to a boil.

Sour cream and cocoa can be replaced with cream and chocolate. After this, add the oil, wait for it to dissolve and remove from heat. A simple delicious glaze is ready, after it has cooled, you can decorate the cake.

With condensed milk

Which sweet tooth doesn't love condensed milk? Did you know that this sweet delicacy can be used to make delicious mastic for cakes? We offer you a classic recipe. To do this you will need the following components:

4 tsp. cocoa powder.
1 can of condensed milk.
1 dessert spoon of butter (fat content 62-72.5%).

So, let's start cooking.

Mix condensed milk and cocoa in a deep bowl in the specified proportion. It's good if you have a pan with a non-stick bottom.
The condensed milk and cocoa must be mixed well, and then simmered over very low heat. After heating slightly, you can add a few slices of chocolate to the mixture. As a result, the mixture should boil and cook for about one minute, during this process it is necessary to stir constantly.
Remove the mastic from the stove and let the mixture cool.
Then butter (butter) is added to it and kneaded until smooth. Now is the time to shape the cakes with frosting.

With eggs

Protein mastic is mainly prepared to decorate sweets. So, to prepare white protein glaze, you will need:

0.5 cups sugar.
Egg white from 1 chicken egg.
0.5 glasses of water.

The cooking technology is as follows:

Pour water and sugar into the container in the above proportions. Stir the mixture with a spoon and cook over low heat until the water evaporates. You should have a thick syrup.
Beat the egg whites until foamy.
After the syrup has cooled, gradually pour the syrup into the protein mixture in a thin stream. The beating process must be continued until a homogeneous mass is obtained. The portion of glaze can be increased as needed.

With starch

Before making a glaze that contains starch, I would like to immediately note that this ingredient can be added to any of the above recipes if the mastic does not become thicker , and despite the correct proportions, it remains liquid. So, this recipe includes:

3 tbsp. l. cocoa.
Potato or corn starch - 1 tbsp. l.
3 tbsp. l. boiled chilled water.
4 tbsp. l. sugar or powdered sugar.

The process of making glaze with your own hands consists of the following steps:

Pour dry ingredients into a container: cocoa, sugar, starch.
Mix everything with a wooden spoon and add water, preferably pre-chilled in the refrigerator.
Stir this mixture until smooth.

It is best to use ice water for the glaze. The advantage of this recipe is that you don't have to cook the icing to frost the cake. And quick cooking is another plus in favor of this cooking technique.

If you are not allergic to honey, then it can be used as the main component to prepare a topping for the cake, which will be a soft conclusion after the meal. So, you will need to prepare the following ingredients:

1 tbsp. l. honey
2 tsp. cocoa.
40 g chocolate.
1 tbsp. l. coconut milk.
50 g butter.

Cooking sequence:

1.Grate the chocolate.
To prepare the glaze, grate the chocolate.

2.In a separate container, mix sifted cocoa, coconut milk and honey, and then add chocolate to this consistency.
We can use honey to make glaze.

3. Constantly stirring the mixture, cook it over low heat. Boil it until it becomes smooth and thick.
Cook the glaze with honey and coconut milk, stirring constantly

4.Remove from the stove and let cool. Then add butter and beat with a whisk or blender/mixer.

Expert opinion

Novikova Yana

Chef

Advice! The finished mastic must be completely used before it cools completely.

Mirror glaze

Gives a special shine to confectionery products. It is used to decorate cakes and pastries. How to make frosting that has no color? We offer you a classic recipe for making glaze.

To do this you will need:

200 g of water.
200 g sugar.
4 g gelatin.

We prepare delicate and delicious decoration for cakes and pastries in the following sequence.

Every housewife, when preparing a confectionery product for a holiday or celebration, wants it to be not only tasty, but beautiful. One way to decorate can be icing of different colors with added flavors. There are several ways to make frosting. Let's look at the most popular of them - those that any housewife is guaranteed to be able to prepare!

How to make white icing

Ingredients:

1 cup powdered sugar
3 tablespoons water
flavorings

Preparation:

Powdered sugar as finely ground as possible should be sifted through a sieve, poured into an enamel pan, and if desired, add flavoring (for example, vanilla, liqueur or orange oil) and warm water. Stirring continuously, heat this mixture to 40 °C over low heat until smooth. If the semi-finished confectionery product turns out to be liquid, add a little powdered sugar to it while stirring; if it is thick, add water. When the mass has cooled sufficiently and begins to thicken, it is applied to the muffin, pie or cake with a spoon or brush. The finished product can be dried in the oven at a temperature of 80-100 °C if it does not contain butter in the cream. This recipe yields approximately 200 g of product.

NOTE! The resulting cold mass of glaze can be placed in small molds and allowed to harden completely, resulting in sweet products for decoration.

Video recipe

Recipe for protein glaze on water

Ingredients:

1 cup granulated sugar
1 glass of water
2 egg whites
flavorings

Preparation:

Make a thick syrup from sugar and water. To do this, place the pan on the burner sideways so that it heats up strongly on one side. Foam will form on the opposite side and can be easily removed with a spoon or slotted spoon. After foaming stops, place the pan in the center of the burner as usual, and excess water is evaporated from the syrup until the desired thickness is obtained. Beat the whites with a whisk until a stable foam is obtained. Gradually pour the cooled syrup into the whites in a thin stream while whisking continuously. Then add flavorings (optional) and, stirring, heat the glaze to 60-65 °C. The resulting glaze is applied to the confectionery products with a brush or spoon. The finished product can be dried in a low-heat oven.

Protein icing made from powdered sugar

Ingredients:

1 egg white
0.5-1 cup powdered sugar
lemon juice

Preparation:

Whisk the egg white in a bowl, gradually adding powdered sugar in small portions, whisking continuously. The amount of powdered sugar is determined by the required thickness of the glaze. The larger the cake or pie, the thicker the layer, the more powdered sugar you need to take. At the end of whipping, add up to 1 teaspoon of lemon juice or a few drops of diluted citric acid to stabilize the composition.

White chocolate cake frosting

All previous recipes have been used for many years and are found in ancient cookbooks. The following recipe is modern, its composition contains signs of our time.

Ingredients:

1 bar of white chocolate
4-5 tablespoons sour cream 20-25%
100-120 g butter
4 tablespoons sugar

Preparation:

Beat the sour cream together with sugar in a steel or enamel pan (preferably with a thick bottom). Add softened butter and chocolate broken into small pieces and mix everything thoroughly. Put on fire, bring to a boil while stirring (the first bubbles appear), turn the heat to low, stirring, and heat for another 3-5 minutes. After cooling, the white glaze is ready for use.

Based on white glaze, you can make a product of any color by adding food coloring or syrups of various berries, lemon zest, or beet juice. However, the most popular of the color options is chocolate, which contains cocoa.

Video recipe

Cocoa and milk cake icing

Ingredients:

2 tablespoons cocoa
1 tablespoon milk
3 tablespoons
50 g butter

Preparation:

All products are mixed in a saucepan and, while stirring, heated over low heat until the sugar is completely dissolved. Cocoa glaze is applied warm to the surface of cakes and pastries (for example, eclairs) until it hardens.

Can be compared with the work of artists. At the same time, painters have no idea what the final touches of the paintings will be. But pastry artists always know what they will do. As a rule, the final touch in their work is icing, which is used to cover a variety of cakes, gingerbreads, cookies, pastries and cupcakes.

Variety of icing sugar

At this point, cooks can show all their creativity, since sugar glaze can be quite varied. What all of its types have in common is the fact that they are all made using sugar or powder.

Various ingredients can be added here. Among them, egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla are very often used.

The powder is mixed with milk until it reaches a soft paste. Then sugar syrup is added, and flavoring is also added here. After this, you can begin to beat the resulting mixture. Whisk until the cake icing becomes smooth and shiny.

After obtaining the optimal result, you need to divide the glaze into small cups and add the desired color to each cup. A characteristic feature is that the more of the corresponding dye is added, the brighter the color of the icing on the cake will subsequently turn out. When frosting cookies, for example, you need to dip them in colored icing or spread it on with a small brush. During the painting process, sugar icing, the recipe for which was described above, is poured into a special pastry syringe, after which various colored designs are applied to the cake.

Gingerbread cookies with a translucent sugar glaze and white streaks are very tasty. The composition of this glaze is quite simple. This includes water and sugar. The peculiarity of her recipe is the secret of preparation and the direct method of glazing the gingerbread.

You need to take one glass of granulated sugar and half a glass of plain water, which is poured into the pan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly skimming off the foam until large transparent bubbles appear.

After cooling such a glaze, flavorings should be added to it, including vanilla, almond or rum. After this, you need to cool it a little more and you can start glazing. On relatively large products, sugar glaze for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, stirring carefully and then removing them with a slotted spoon. After this, you need to place the gingerbread cookies on a wire rack, so that the excess syrup will drain and the rest will harden. This will make gingerbread glaze.

These are the various recipes for sugar icing that exist today, serving as the final wonderful touch to any confectionery creation.