It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.

Make a white glaze from powdered sugar, egg white or chocolate, and your sweet dish is guaranteed a snow-white outfit.

Let's look at the most common recipes for preparing white icing for a wide variety of confectionery products.

White glaze - general principles of preparation

Powdered sugar is always used to make white icing.

It must be sifted through a fine sieve.

Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.

Instead of powdered sugar, you can use granulated sugar.

Heat the whipped mixture over low heat, stirring continuously.

White icing for “Classic” cake

To prepare the glaze the classic way, you only need water and powdered sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sifted and poured into a small ladle or saucepan. The dishes are placed on low heat and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscousness, the glaze is ready.

White icing for butter cake

If you add butter or margarine to the glaze and replace the water with milk, it will become whiter in color and denser in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

Place the sifted powdered sugar into a deep bowl. The milk is heated and gradually poured in a small stream into a bowl of powder. Stir the mixture well during the process. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.

White icing for chocolate cake

You can make frosting using white chocolate. Add vanillin and the fudge will be fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons of whole milk;

150 grams of butter;

Salt on the tip of the knife;

Two tables. spoons of sugar;

Half a teaspoon of vanillin.

Cooking method:

White chocolate must be broken into bars. Cut the butter into pieces, place in a saucepan or deep bowl and place in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then add salt, granulated sugar and vanilla sugar, pour in milk. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, the bowl with the prepared mixture can be placed in a container with cold water. Beat the cooled chocolate mass for five to ten minutes with a broom, blender or mixer at low speed. When the glaze begins to pull away from the spoon, it is ready.

White glaze “Mint”

This type of glaze is suitable for shortbread and cottage cheese baking. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

In a small dish or bowl, mix sour cream and powdered sugar. Place on low heat and bring to a boil, stirring continuously. Cook on low gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries within an hour.

White icing for Easter cakes and cupcakes

Frosting is an indispensable decoration when baking Easter cakes or cupcakes with raisins. Salt and lemon juice will keep the glaze from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The white is separated from the yolk, lemon juice is added and beaten until a dense airy mass is obtained. Gradually add powdered sugar and continue beating. To prevent the white icing from forming streaks, add a little salt at the end of whipping.

Cake with white icing “Summer Kiss”

Who doesn't love cakes? There probably won't be any like that. White frosting, berries and crispy cakes, isn't this a real pleasure? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. Spoons of cold water;

One glass of sour milk;

Half a tea spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currants;

Two glasses of black currants;

Two glasses of sugar.

For the glaze:

300 grams of powdered sugar;

One table. spoon of hot water.

Cooking method:

To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and mixing. The dough is then rolled out into a sausage shape and cut into six pieces. Roll out each part, place it on a baking sheet and bake in the oven. The top of the flatbread is pricked with a fork in several places.

To prepare the cream, melt the butter and beat it. The currants are ground with sugar (red currants are separate from black currants) and the resulting berry syrup is added to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

The finished cakes are coated with cream so that a layer of red currants, a layer of black currants, etc. are obtained. The cake is topped with prepared white glaze and placed in the refrigerator for three hours.

Cakes with white icing “Royal Feast”

Glaze is also used to make delicious cakes. Add walnuts or pine nuts to the fudge; they will give the baked goods an exquisite taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half a tea. spoons of soda;

Salt on the tip of a knife.

For the glaze:

One bar of white chocolate;

100 grams of walnuts.

Cooking method:

Pour condensed milk, two eggs into the pan, add salt and soda. Stir thoroughly, add all the starch little by little, pour the dough into molds, filling them one-third full. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. The finished cakes are coated with white icing.

Cakes with white glaze “Raspberry Mystery”

Cakes are always a great way out to meet unexpected guests, simply surprise old friends, or come up with a treat for the holiday table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of butter;

One glass of sugar;

One tea a spoonful of soda slaked with vinegar.

For cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For the glaze:

250 grams of powdered sugar;

50 grams of milk powder;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Bake three biscuit cakes and cool them. To prepare the filling, leave the gelatin in cold water for one hour, then dissolve it in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of sponge cake is covered with ready-made jelly. To prepare the glaze, milk powder, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of “handkerchiefs” and each cake is covered with icing. Fresh raspberries or blackberries are placed on them.

"Oysters" with white glaze

You can make the most delicious oysters from rich yeast dough. Dip them in freshly whipped glaze, pat dry, and enjoy your homemade baked goods.

Ingredients:

1 kg flour;

Two glasses of milk;

200 grams of butter;

8 table. spoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of the knife.

For filling:

300 grams of poppy seeds;

300 grams of honey.

For the glaze:

50 grams of butter;

¼ glass of milk;

Two tables. spoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, place it on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled out into rectangular layers of 10x10 cm. Each of them is greased with melted butter. Poppy seeds are mixed with honey and applied in a thin layer over all squares. After this, roll into rolls and place on a greased baking sheet. After 10-15 minutes, place in a hot oven. Bake for thirty to forty minutes.

While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, whisked and placed on low heat. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and beat with butter. The glaze is ready. Remove the oysters one at a time from the baking sheet, dip the top side into the glaze and place them on a dry cutting board to allow the glaze to cool. Then they are placed on a beautiful dish and served with tea.

Donuts with white glaze

Pour snow-white glaze over homemade deep-fried donuts. The secret to preparing them is that the deep fat should be heated well enough, but at the same time the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into fat, the product must be cleaned of flour using a soft brush so that the deep fat does not become contaminated.

Ingredients:

Seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For the glaze:

100 grams of granulated sugar;

120-150 grams of milk;

A packet of vanilla.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, cool it, then add one egg at a time, without ceasing to stir. Heat vegetable oil in a saucepan, dip a spoon in it, take a little dough and drop it into the boiling fat. Remove the finished donuts with a slotted spoon and place on parchment paper.

While the donuts are cooling, prepare the glaze. To do this, pour hot milk into the sugar and stir until it completely dissolves. Then put this mixture on high heat and bring to a boil, then reduce the heat and cook the glaze until tender. A few minutes before the end of cooking, add vanillin. Remove the glaze from the heat and whisk until white foam forms. The consistency of the fondant should resemble sour cream. Cooled donuts are dipped in glaze and placed on a plate. Before serving, donuts can be sprinkled with grated chocolate.

The glaze is applied to the finished flour products with a culinary brush immediately after cooking, since it dries very quickly.

If the glaze dries before you have a chance to spread it on your baked goods, heat the fudge on gas or in the microwave.

Remember that cold whites whip faster than room temperature ones.

If the glaze does not thicken for a long time, place the bowl with ice cubes.

To speed up the thickening process and density of the glaze, use freshly squeezed lemon juice.

To avoid burning the glaze, cook it in a non-stick pan.

If you do not plan to treat your children with cooked flour products, add a little rum to the glaze.

Apply decorative sprinkles to the glaze immediately before it has time to dry.

Surely you have repeatedly seen beautifully painted cookies, both on the Internet and in everyday life (at some fair, in a pastry shop, etc.). Moreover, such cookies, as a rule, look simply amazing. And, despite the apparent complexity, everything is much simpler than you think. Decorate the cookies with regular sugar icing, which is easy to make with your own hands. Since childhood, we have enjoyed our grandmother's Easter cakes drizzled with the same icing.

However, 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 you only need liquid. In addition, we decorate Easter eggs with white icing, but to decorate cookies, you can add various food colors (preferably gel) to regular white icing.

Below you will find several different good recipes for icing sugar for cookies, Easter cakes, and Easter cakes.

Royal icing (icing)

Let's start our review with the most popular glaze of all time, namely “Royal Icing”. Translated from English it sounds nothing more than “royal icing”. By the way, the adjective “royal” is not used for rhetorical purposes. 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 icing, which is so popular these days.

Ingredients

• 2 squirrels
• 800-900 g of powdered sugar (not all of it may be used)
• 1 tsp lemon juice and/or a pinch of salt

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

Gradually add powdered sugar in small portions until the mixture begins to look like whipped cream (with soft peaks).

From this point on, add powdered sugar carefully (with a tablespoon). As a result, you should have glaze as in the photo (the peaks hold their shape).

The resulting glaze can be used immediately.

You now have a thick icing that is used to create outlines on the cookies. To make the glaze for pouring, place the “thick” part in a separate container and mix it with water a little at a time (a few drops of water will be enough). Please note that after this, most likely, a lot of bubbles will appear. Cover it with cling film and let it sit for 30 minutes. After the time is up, mix it carefully and use it.

This is far from the only option for preparing icing. Different housewives use different proportions (ratio of proteins 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 enough for 1 protein.

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

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

Frosting without raw protein

Frosting recipe without egg white

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

Even though the glaze for this recipe dries quickly. If you decide to package the finished cookies, it is better to let them dry for 7-9 hours.

Ingredients

• 150 g powdered sugar
• 1 tbsp. cold water (boiled)
• 2 tsp lemon juice
• Dyes can be used if desired

Lemon juice can be replaced with 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 powdered sugar into a deep bowl and add lemon juice. Then add water little by little. Mix the powdered sugar thoroughly. Don't rush to pour out all the water at once. Of course, if necessary, you can add even a little more water. Again, if you overdo it with water, add powdered sugar.

How do you know when the glaze is ready? You should get a viscous mass. The main test: drop a drop onto a flat, dry and clean surface - the drop should hold its shape and not spread.

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

Since this glaze dries quickly, it is better to prepare it in small quantities. If you suddenly miss it and it dries out before applying it to the cookies, the situation can be corrected by adding a few drops of water or juice.

Dry protein glaze

The glaze according to the above principle turns out quite good, but you still agree that protein glaze is better. So what should you do: should you choose taste or health? And there is actually no need to choose: you can use proteins without the slightest harm to health. Dry protein will help with this (you can buy it, alternatively, at a sports nutrition store).

Ingredients

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

The cooking method is quite simple. Place the dry egg white into the bowl of the food processor and fill it with water, mix and let it brew for 6-9 minutes. Next, add lemon juice and begin to beat (the mixture should increase slightly in volume, small bubbles will 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 minimum - medium speed (depending on the power of your mixer). If the powder does not mix well (is a little dry), add 1 teaspoon of water and stir.

If necessary, you can add another teaspoon of water.

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

Or 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 (just without fanaticism).

Meringue mixture frosting

Along with dry protein, “meringue powder” is perfect, which is essentially almost 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 powdered sugar

In a mixing bowl, combine meringue powder, corn syrup, vanilla extract and water. Using a hand whisk, combine the ingredients and whisk (the mixture should become foamy - point No. 2 in the photo).

Then add powdered sugar to the resulting mixture. Gently stir it with a whisk (this way it won’t scatter to the sides when you turn on the food processor/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 beating until medium stiff peaks form (if you remove the paddle and move it, the frosting should jiggle but the peaks should remain unchanged).

How to properly store icing sugar from a meringue mixture

Unfortunately, it dries quickly (a crust may appear on the surface). To prevent this from happening, we do this: we clean the glaze from the sides of our whipping container with a rubber spatula. Cover the top with plastic wrap, touching the surface of the glaze. Be careful - the missed area may dry out. Next, you need to cover the bowl with a damp kitchen 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 counter), shelf life is 2-3 weeks.

Chocolate glaze

Chocolate glaze is no worse than protein glaze. In fact, in my opinion, it tastes even better. And just like the protein one, you can paint cookies and decorate Easter cakes. Tell me, does the brown color of chocolate ruin the whole look? So take white chocolate.

Ingredients

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

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

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

To make the usual confectionery products elegant and festive, confectioners created a special coating based on powdered sugar. Glaze not only makes gingerbread cookies beautiful, but also allows them to stay fresh longer. Before you prepare icing for painting on gingerbread cookies, check out the recipes and varieties of this decoration.

How to make gingerbread icing

There are many types of coating for confectionery products. It is prepared on the basis of egg white or powdered sugar with the addition of coloring components (cocoa, vegetable and fruit juices, modern artificial colors). Some housewives mistakenly believe that fondant for Easter cakes and buns is also suitable for cookies, but this is not entirely true. Glaze for gingerbread has its own preparation characteristics.

Preparing Ingredients

To make a beautiful, high-quality decoration for cookies, you need to carefully prepare the products:

• Powdered sugar. It must be sifted through a fine sieve - not a single grain should remain. You can make it from regular granulated sugar, but then you need to grind it in a coffee grinder as finely as possible. Experts recommend not to do without powdered sugar.
• Squirrels. Separate the yolks from the whites very carefully so that not a single gram of the yolk gets into the protein mass.
• A pastry syringe or special tools are very useful for decorating cookies.
• Small plates (bowls) are needed for mixing new colors.

Glaze for painting gingerbread cookies - recipe

Once all the ingredients are prepared, you need to process them properly. Place the whites in a container with sifted powder and start beating at low speed, gradually increasing it. The consistency of the protein mass should resemble thick white foam. Run a spoon over it - the mark should remain for 10 seconds. This is a sign that the base is ready. Next, the recipe for gingerbread glaze may vary; new components are added to the mixture depending on the color.

Icing

• Number of servings: 6 persons.
• Calorie content of the dish: 305 kcal.
• Purpose: decoration.
• Cuisine: European.

This beautiful word is used to describe the royal icing used to cover gingerbread and cookies. The finished tops of the desserts resemble snowdrifts, which is how the name is translated. Fondant is made from a sugar-protein mass, to which dyes are added and used as a decoration for gingerbread cookies or cakes. Depending on the purpose of preparation (filling or painting), the sugar glaze for gingerbread cookies can be thicker or thinner. This is adjusted by adding water or powdered sugar.

Ingredients:

• lemon juice – 15 g;
• powdered sugar – 150 g;
• egg – 1 pc.

Cooking method:

1. Carefully separate the white from the yolk. Whisk the egg whites until smooth.
2. Once it is mixed, add the sifted powdered sugar and mix.
3. Add lemon juice, stir well to desired consistency.
4. The finished icing can be colored and applied to gingerbread cookies.

Dry

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: decoration.
• Cuisine: European.

To make decorations for gingerbread from albumin (dry protein), you only need protein, water and powder. This icing is used for inscriptions and outlines of drawings, for filling the surface of products and for gluing (in the manufacture of three-dimensional figures - houses, other structures). Glaze for gingerbread from dry protein is easy to prepare at home, strictly following all the rules.

Ingredients:

• dry protein – 15 g;
• cold water – 85 ml;
• fine powdered sugar – 450-500 g.

Cooking method:

1. Pour albumin into a bowl, dilute with water, mix thoroughly and let stand for 15-20 minutes until it dissolves well.
2. Start beating at low speed with a mixer, gradually adding powdered sugar in portions.
3. Beat until the consistency resembles soft peaks, meaning the fudge should hold its shape for a while when you remove the whisk.
4. >Once the mass has become glossy and shiny, you can start painting.

White

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 278 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: medium.

This fondant has a thick, elastic consistency, great for decorating gingerbread cookies. After drying, it becomes even, smooth, does not crack or crumble. The royal icing recipe is simple, but you need to approach the preparation with all responsibility. If you suddenly have any additional questions, you can find videos and master classes on making veneers online./p>

Ingredients:

• egg – 1 pc.;
• powdered sugar – 200 g;
• lemon juice – 25 ml.

Cooking method:

1. Carefully separate the white from the yolk until it is transparent. If necessary, carefully remove the fibers with a fork.
2. Sift the powder through a sieve or cheesecloth and add in portions to the protein mass.
3. Stir the fudge with a spatula until the mixture turns snow-white.
4. At this stage, add lemon juice and stir for another 2 minutes. If you have to draw thin, contour lines, then the white glaze for gingerbread cookies should be thick and not spread. This can be adjusted using powdered sugar - add it little by little, constantly stirring the mass.

From sugar and water

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 263 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: easy.

The fondant prepared according to this recipe will turn out translucent, it is easy to cover gingerbread cookies and glue together parts for the house. The manufacturing process does not take much time, and the recipe consists of two simple ingredients: sugar and water. As soon as the icing is ready, it needs to be allowed to cool slightly to a temperature of 70-80C, and only then can you begin to decorate the products.

Ingredients:

• powdered sugar – 450 g;
• warm water – 8 tbsp.

Cooking method:

1. Pour powdered sugar into the container, which must first be sifted.
2. Gradually add water, stirring the mixture with a wooden spatula or whisk.
3. The glaze from sugar and water should become homogeneous, without lumps. To achieve the desired consistency, beat the mixture with a mixer. The next step is to boil the syrup.
4. Place the container on the fire and begin to gradually heat for 1 minute - this will completely dissolve the sugar. Cool the mixture slightly and decorate the gingerbread cookies.

Lemon

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: easy.

If you are wary of eating raw eggs, try making icing with lemon juice. The sourish fruit juice goes well with the sweetness of the powder - the result is a very tasty decoration. Sugar glaze with lemon juice is suitable for decorating Czech gingerbread cookies, cupcakes and Easter cakes. If you don’t have lemon juice on hand, you can prepare a glaze with citric acid.

Ingredients:

• lemon juice – 2 tbsp. l. or citric acid – 0.5 tsp;
• powdered sugar – 3 tbsp;
• butter – 100 g.

Cooking method:

1. In a saucepan, mix butter and powder and rub well.
2. Gradually introduce lemon juice or acid, previously diluted with 50 milliliters of water.
3. Grind the mixture thoroughly until it has a homogeneous consistency.
4. If you need to apply fondant to a cupcake, then make it thinner, and if you are going to paint gingerbread, then make it thicker.

Protein

• Number of servings: 6 persons.
• Calorie content of the dish: 282 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: easy.

There are many subtleties and secrets in preparing icing. For example, protein-sugar glaze should not spread, but drip slowly. To do this, you cannot beat the egg whites too much - the mass will become saturated with oxygen and begin to bubble. Lemon juice should be added drop by drop, stirring constantly so that the icing reaches the desired consistency. Store the frosting in the refrigerator in an airtight container.

Ingredients:

• lemon juice – 10 g;
• egg white – 1 pc.;
• powder – 230 g;

Cooking method:

1. Take a clean container, place the protein in it, add lemon juice.
2. Whisk the ingredients, gradually adding powdered sugar.
3. As soon as the mass becomes homogeneous, it hangs from the whisk and does not flow - the preparation of the egg white glaze is finished. The perfect homemade fudge is ready - you can start making painted gingerbread cookies.

Multicolored

• Cooking time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 247 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: easy.

How to make beautiful gingerbread cookies, how to cover and decorate? On the Internet you can find many master classes on making gingerbread - honey, ginger, custard, Tula and others. They are often decorated with multi-colored mastic. Many housewives have repeatedly asked the question: how to make colored glaze, using natural dyes whenever possible.

Ingredients:

• powder – 200 g;
• lemon juice – 2 tbsp. l.;
• carrot, spinach, cherry, beet juices - 1 tbsp. l.;
• egg whites – 2 pcs.

Cooking method:

1. Sift the powder through a sieve into a deep container, mix with protein and lemon juice.
2. Whisk the mixture to the desired consistency.
3. Divide the entire volume into 4 parts and place in bowls. Pour a tablespoon of the desired dye into each of them and stir.
4. Colored glaze for gingerbread must be uniform, without lumps; only this mass can be applied to the products.

No eggs

• Cooking time: 20 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 304 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: easy.

This type of vegetarian, Lenten glazing can be safely used to decorate children's gingerbread cookies, cookies, and cakes. Eggless icing hardens very quickly, so you need to quickly apply it to slightly cooled products. For flavor, you can add a little vanilla concentrate or get by with lemon juice. If you are decorating gingerbread cookies, this master class will be very useful.

Ingredients:

• powder – 280 g;
• lemon juice – 4 tsp;
• water – 4 tbsp. l..

Cooking method:

1. Sift the powdered sugar into a bowl.
2. Pour in lemon juice drop by drop, constantly rubbing the mixture.
3. Add warm water and knead very well. If you need to change the consistency, add water or a little more powder. Drop a little icing onto a plate - the drop should not spread.

Made from white chocolate

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 312 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: medium.

Just the name of this icing makes you want to bake homemade gingerbread cookies or make a gingerbread house for children. Before preparing white chocolate icing for Christmas gingerbread, stock up on a bar of quality chocolate, butter, and milk. The mass will need to be cooked over low heat or in a water bath in a saucepan with thick walls so that nothing burns.

Ingredients:

• white chocolate – 200 g;
• butter – 200 g;
• milk – 50 ml;
• sugar – 1 tbsp;
• salt - a pinch;
• vanillin - a pinch.

Cooking method:

1. Break the chocolate bar into pieces and place everything in a saucepan.
2. Place the diced butter here too.
3. Place the container in a water bath: to do this, bring water to a boil in a wide saucepan, then place a saucepan on it so that the bottom does not touch the boiling water.
4. Stirring constantly, bring the mixture until smooth. Add sugar, pour in milk and simmer until the fudge thickens.
5. Immediately remove the saucepan from the heat, place it in a container of very cold water and beat with a mixer until the milk glaze begins to pull away from the whisk.

Chocolate

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: decoration.
• Cuisine: European.
• Difficulty of preparation: medium.

This original method of preparing icing does not require brewing the ingredients. The recipe for chocolate glaze with starch does not contain butter or sour cream, it fits perfectly on hot and cooled baked goods and does not harden too quickly. To make delicious fudge, it is better to use dark dark chocolate - it has the perfect taste and consistency.

Ingredients:

• potato starch – 25 g;
• cocoa powder – 3 tbsp;
• powdered sugar – 100 g;
• water – 3 tbsp.

Cooking method:

1. Pour pre-sifted powdered sugar into a bowl, add starch and cocoa.
2. Pour in very cold water gradually and begin rubbing.
3. The mass should become glossy, shiny, and have a uniform consistency.

How to decorate gingerbread cookies with icing

What could be the best decoration for the New Year holidays, a gift for friends and children? Homemade glazed gingerbread cookies or gingerbread houses, lovingly decorated and gifted from the heart. Pay attention to a simple master class that will help you decide how and with what to paint treats, and what painting technique to choose:

1. Decide on a cookie recipe, select molds for making it. If you don’t have special ones at hand, then cut them out of cardboard using patterns. Samples of such gingerbread cookies can be found in abundance on the Internet or you can come up with your own.
2. If there is a complex pattern on the gingerbread, then it is better to first outline it with a food marker and only then start painting the gingerbread with icing.
3. Fill a pastry bag or syringe with the thinnest nozzle with the prepared icing.
4. Make multi-colored icing based on the colors of the design and place it in bowls.
5. Start drawing with the outline - trace it and wait until it is completely dry, take your time.
6. Apply a white base to the center of the gingerbread and dry.
7. When the cookies are fully decorated with the desired colors, sometimes you want to highlight special details. To do this, go over them again, applying another layer.
8. If you want to decorate the products with confectionery powder, do it immediately, before the icing dries, so that the decoration does not fall off.
9. To decorate very small details, you can use toothpicks.
10. The most important rule is to take your time and allow all layers to dry thoroughly.

Tools

Making gingerbread houses and men belongs to the category of confectionery art. But don’t think that it is beyond the power of an ordinary person to master it. Show creativity, decorate gingerbread cookies with your children, and let it not be a professional painting, but just a beautiful, elegant gingerbread made with soul. To decorate cookies at home, you need to have the following tools for painting gingerbread cookies with icing:

1. Pastry bag with different nozzles.
2. Small spoons.
3. Toothpicks or needles.
4. Pastry silicone spatulas.

If you don’t have some professional tools at hand, then you can use a simple, very thick food-grade polyethylene bag, having first cut off a small corner from it. Some housewives manage to paint gingerbread cookies using a regular stationery file, in which they also cut off a corner. The main thing in this process is to get used to it, try to make a few curls, draw an outline, and then everything will go like clockwork.

Basic rules for decorating gingerbread cookies:

1. They should be completely cooled and rest for several hours after baking.
2. The glaze should have a uniform structure, be slightly thicker than sour cream and not drip from a spoon like sugar syrup.
3. Prepare samples of the patterns you will use in advance and place them in front of you to clearly observe all the nuances.

Find out how to cook and many others in step-by-step photo and video tutorials.

Video

It is done very quickly, looks great and without dyes. It’s just hard to post it for you, because... I do it by eye. I prepare glaze without egg whites using water, I’m paranoid about raw eggs, but instead of water you can add any fruit or berry juice. The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

I am giving you an approximate ratio of products for glaze, so I advise you to take them with a small reserve. For about 3 trays of cookies:

• 150 g powdered sugar
• approximately 2 tsp. lemon juice (Lemon and orange juice do not give color, but they give a citrus flavor. You can add any other freshly squeezed juice from fruits or berries.)
• 1 tbsp. cold boiled water (you may need more or less water, so It's better to add it a little at a time)
• dyes as desired (I used gel dyes, which I have been working with for a long time)

Pour powdered sugar into a deep bowl and add juice.

Now add a little water at a time (in the photo you can see that I immediately add a tablespoon, but you do it a little at a time, because the powdered sugar is quite expensive, and I take it from a friend for 5 kg, so I don’t count it.) and mix everything very well. The important thing here is to have patience and mix the liquid well into the sugar. If necessary, add more water or powdered sugar.

You should get a viscous mass, not too thick and not runny, without lumps of powder. How I check the readiness of the glaze: use a teaspoon to scoop out a little glaze and drop it onto a clean, dry and smooth surface. If the drop holds and does not spread in all directions at once, then it has the desired consistency.

The glaze dries quickly, so it’s better to use it little by little to decorate cookies. And to the slightly dried glaze, just add a few drops of juice or water and stir.

Before the New Year, Ilya Nikolaevich and I prepared hundreds of ginger cookies and decorated them. And I was often asked what we use to decorate with icing. Disposable piping bags cost a lot, as does the parchment paper from which the icing bags are made. We use regular packages

for food products.

Below we will show you how we do it.

We take a regular bag, but they come in two types, ours had a tail along the solder, which I cut off at the corner that I wanted to use, without touching the solder itself, so that there were no holes.

Place the glaze in a bag, no more than a tablespoon. It’s better to put it in the corner that we will use.

We collect all the icing in the corner with our hands.

We cut off the small tip with scissors; it is better to cut off the smallest tip first and check whether the thickness of the glaze line is sufficient for you.

I'm right-handed, so I take the bag of icing in my right hand, squeeze it, and start squeezing the icing onto the cookies. If the glaze is thick enough, you won’t need any effort to squeeze it out. You define the drawing yourself. If you use dyes, distribute the glaze among several cups and color the contents of each in the desired color.
If you don't have cookie cutters to cut out different shapes from the dough, you can use a glass or shot glass and use them to cut out circles, which you can then decorate as Christmas balls or snowflakes.

The glaze dries quickly, but if you want to give cookies with it to someone or transport them, i.e. pack it in something, let it dry on the cookies for 8-10 hours.

Glaze is a semi-finished confectionery product that is used to decorate cakes, pastries and pastries. The basis of the glaze is powdered sugar, which can be stabilized with proteins and citric acid, as well as invert syrup. The finished mass has a boiling white color and a barely noticeable glossy sheen.

To highlight the taste of the semi-finished product and make it colorful, natural fruit and vegetable juices without pulp are added to the composition: pomegranate, carrot, beetroot, orange, cranberry, raspberry, lemon and others.

The pleasant aroma of the glaze is added by infusing dessert alcohol (cognac, liqueurs, liqueurs), adding cinnamon, vanilla, citrus zest, and chocolate. Instead of natural raw materials, artificial colors and flavors can be introduced.

Depending on the recipe and the items being decorated, after application the glaze is dried in the oven at low temperatures (90-110 degrees) or left as is. For example, semi-finished protein products are usually dried.

How to make powdered sugar icing is described in detail below.

Simple glaze

Glaze is a “minute” for decorating various cookies and gingerbreads. Lemon juice or water acidified with citric acid is used as a diluent.

List of ingredients:

• Powdered sugar – 100-200 g.
• Powdered flavoring (not granulated sugar) – a pinch.
• Citric acid - on the tip of a knife or.
• Lemon juice – 30 ml.
• Water – 40 - 60 ml.

Cooking method:

1. Pour powdered sugar into a deep bowl. Pour in some water and rub vigorously with a whisk or beat with a mixer.
2. Gradually add all the liquid and beat until a thick airy mass with a slight glossy sheen is formed.
3. Apply to the products with a pastry silicone brush and leave until dry.

Chocolate glaze

A dark chocolate-based glaze that is usually used to decorate sponge cakes and cakes.

List of ingredients:

• Powdered sugar – 150 g.
• Bitter chocolate – 100 g.
• Citric acid – 0.25 tsp.
• Water – 100 ml.
• Butter – 30 g.

Cooking method:

1. Melt the chocolate pieces and a cube of butter in a water bath. Stir the mixture continuously, and once completely dissolved, remove from the stove.
2. Boil invert syrup from 100 ml. water, 150-200 g of powdered sugar and citric acid (juice). Reduce by a quarter and remove from heat.
3. Place the bowl of chocolate in a water bath again, heat it up and pour in invert syrup in a thin stream.
4. The glaze must be continuously whisked. It is better to do this with a mixer with one whisk.
5. The glaze mixture should boil down a little more. As soon as the mixture thickens and begins to acquire a noticeable glossy shine, the glaze is ready.
6. Cool it to 60 degrees and can be used for its intended purpose.

Coffee glaze with rum

A luxurious glaze for decorating chocolate biscuits and other desserts.

List of ingredients:

• Natural coffee – 2 tbsp. l.
• Granulated sugar – 2 tbsp. l.
• Water – 100-200 ml.
• Citric acid – a pinch.
• Powdered sugar – 300 g.
• Rum or liqueur – 20 ml.

Cooking method:

1. Boil 50 ml. very strong coffee. To do this, boil natural coffee with sugar and 100-200 ml. water. Strain and pour the required amount.
2. Pour citric acid into the powdered sugar and pour in the rum. Pour in coffee syrup in a thin stream and stir regularly.
3. After the formation of a glossy shine, transfer to another container and use as intended.

Glaze on whites

Protein glaze turns out lighter and airier. It is used to decorate gingerbread cookies and Tula gingerbreads, and to cover marzipans.

List of ingredients:

• Invert syrup – 100 ml.
• Chicken whites – 4 pcs.
• Vanilla flavoring.
• Dye optional.
• Lemon juice (acid) – 15 ml. or 0.25 tsp.

Cooking method:

1. Boil thick invert syrup from 150 ml. water, 200 grams of powdered sugar and a pinch of citric acid (15-20 ml of juice).
2. Cool it to 60-70 degrees.
3. Drain four egg whites in advance into a small bowl and chill in the refrigerator. Remove and beat until foamy with a couple of drops of lemon juice or a pinch of fine salt.
4. Invert syrup should be poured into the fluffy protein mass in a thin stream, ensuring a continuous mixing process.
5. The finished glaze is used warm. After application, dry in the oven.

Cream icing

Creamy glaze is made from ordinary boiled syrup (not invert) with the addition of various flavors. Like previous recipes, it can also be colored with freshly pressed natural juices.

List of ingredients:

• Cream 20-25% fat – 200 ml.
• Powdered sugar – 300-400 g.
• Orange juice – 30-40 ml.
• Vanilla flavoring.
• Butter – 30-40 g.

Cooking method:

1. Make a thick cream syrup from cow's cream and powdered sugar.
2. The mass should evaporate by about a quarter to a third.
3. Remove the dishes from the stove and cool the contents to 60-70 degrees.
4. Pour in orange juice, add a cube of butter and flavoring.
5. Beat again and use for coloring until the glaze has completely cooled.