Protein icing for gingerbread and cookies is naturally made in many different ways. The one I usually use is made from stiffly whipped egg whites and powdered sugar. How does this option compare to icing sugar without egg whites or icing sugar with unwhipped egg whites? The whipped egg white glaze is the most covering of them all. What does "opaque" mean? This is a special term that artists use when they want to say that paint is not transparent. Watercolor, for example, is completely opaque. Oil paints, on the contrary, are very opaque. It's the same with glazes. The least opaque is sugar without protein; it can even be made translucent. Protein glaze is more dense in any preparation.

Whipped egg whites are easier to dose than unwhipped egg whites if you need a thinner frosting. And it’s also possible to make the protein glaze on whipped egg white so dry and dense that it will harden almost instantly - you won’t even have time to finish drawing the design on the cookies, and part of it will already be hard. Sometimes it’s convenient, sometimes it’s not, so it’s rational to choose different glazes for different products.

My egg white icing is the perfect icing for making a gingerbread house. One of the stages of its preparation produces a thick and quickly hardening glue for gluing the walls and roof of the house, and at another stage it is convenient to draw icicles and three-dimensional ornaments.

Sift through the powdered sugar.

Wash and disinfect the cold egg thoroughly, then break the shell so as not to damage the yolk, and separate the yolk from the white.

In a cold, fat-free bowl and with a cold, fat-free whisk, beat the egg whites with a couple of salt crystals until stable foam, gradually increasing the speed from low to high.

Take about half of the whipped egg white and rub it into the sifted powder with a fork. Precisely with a fork, not a mixer.

As a result, you should end up with something like this very thick lump. Maybe you will need a little more than half the protein, maybe, on the contrary, a little less (you can add powdered sugar) - eggs come in different sizes, powdered sugar has different moisture content. In any case, if you mash this lump with a fork until completely homogeneous, i.e. so that there are no lumps, you will get an incredibly dense and dry putty, like plasticine. So it’s convenient for her to glue the walls of gingerbread houses. It does not flow, sets quickly and holds well.

And if you add a little more whipped egg white (a fork each time, and if you grab too much, on the contrary, add powdered sugar) - you’ll get this thick substance. Its advantages, in comparison with a thinner glaze not made with whipped egg whites, are that you can use this thick nozzle to draw icicles on the edge of the roof (it will stretch, but not drip). And with its help you can create three-dimensional ornaments, i.e. lay one layer on top of another. It can withstand three or four layers with this consistency. This means that with this protein glaze you can draw a pattern, some areas of which will be significantly higher than others.

Gel dyes are introduced into this glaze while it is still quite thick. Gel - liquid, if they are introduced into the glaze of optimal consistency, it may then become too liquid. Logical? If the consistency remains too thick even after adding them, then add either the remaining whipped egg whites or lemon juice drop by drop. And the rate of hardening of the glaze can be increased by letting it stand for about an hour or two before starting work (naturally, under a film, without contact with air). The seasoned white icing of the thickness that you see in the top frame sometimes hardens for me even before I have time to finish painting the cookie.

Such a quick decoration for home baking as protein glaze is familiar to all of us since childhood. We often ate it on Easter cakes, gingerbread cookies, and cupcakes. It is much tastier and more tender than sugar icing, which sometimes cracks and crumbles even at the cooking stage.

When prepared correctly, the frosting will be viscous and bright white. It firmly connects to the surface of the baked goods, creating a dense layer. Despite its simplicity, there are preparation nuances on which the quality of the finished product depends.

1. The eggs from which the whites are taken must be chilled. This is necessary so that the foam during the whipping process is thick and fluffy and does not settle for a long time.
2. It is better to take extra powdered sugar. Eggs are not always the same size and the final amount of white may vary. A lack of sugar will make the icing sticky, and it will take a long time to dry or not dry at all.
3. Due to its white color, the glaze can be tinted with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to add new flavors.
4. The thickness of the glaze depends on the amount of powdered sugar. You can change the thickness depending on the desired effect. It is good to spread the thick glaze with a spatula or spoon. You can simply dip the product into a more liquid one, thereby applying an even layer over the entire surface.

Ingredients

To prepare liquid egg white glaze, you will need:

• two egg whites;
• one glass of powdered sugar;
• half a teaspoon of lemon juice;
• additives to taste.

To prepare thick glaze:

1. two egg whites;
2. two glasses of powdered sugar;
3. citric acid on the tip of a knife;
4. topping to taste.

You don't have to buy powdered sugar. You can make it yourself using a coffee grinder. Both ground and store-bought powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder, the softer the glaze will be.

How to make icing from sugar and egg whites?

The simplest and most commonly used method is raw. To begin, take a bowl and carefully separate the whites from the yolks. Place the resulting whites in a deep bowl and beat until foam forms. Slowly add the sifted powdered sugar, beating thoroughly after each addition. Add lemon juice or acid and stir a little more. With the mixer running, add coloring or topping as desired. That's it, your frosting is ready. It should be applied exclusively fresh, as it dries out.

To obtain a more viscous and homogeneous glaze, a heating method is used. It takes place in several stages:

• Making syrup. Add sugar to water and boil. The cooled syrup should stick to the spoon like honey. When added to the egg mass, the syrup should remain warm.
• During the digestion process, coloring and aromatic additives are added to the syrup at your discretion.
• Beat the whites. Divide the cooled eggs into whites and yolks, vigorously beat the whites with a mixer until foamy.
• Adding syrup. While beating the whites, begin to gradually add warm syrup.
• Warming up. The finished glaze should be heated to approximately 65 degrees, stirring constantly.

That's it, the warm white glaze is ready. You don’t have to wait for it to cool down and apply it right away.

In order to speed up the hardening process, you can place the finished product with glaze in a cooling oven, the temperature in which should not exceed 70 degrees, otherwise the glaze will change color.

Some people use this as a special decoration for white glaze. The roses or stars along the edges caramelize, acquiring a golden-brown hue. This looks great on cakes and pastries.

If you plan to decorate the dessert with sprinkles or other confectionery decorative elements, it is important to do this before the glaze hardens. Later, due to loss of viscosity, decorations may not adhere to the surface.

We make sure to bake Easter cakes ourselves, too. And we certainly decorate it with a special protein glaze for Easter cake. Such white protein glaze for Easter cakes in the form of a fluffy “cap” on the Easter cakes looks very festive and adds solemnity to this symbolic pastry.

The recipe for protein glaze for Easter cake is quite simple, but it still has its own nuances. If you strictly follow them, you will certainly succeed: the whites will be whipped properly, the glaze will be quite firm and beautiful. Well, and of course, very tasty!

By the way, this is a protein glaze for Easter cake that does not crumble when cut and does not crumble, which is important. So, how to make protein glaze for Easter cake - a detailed master class with step-by-step photos at your service!

Ingredients for coating 2-3 Easter cakes:

• 1 egg white;
• 200 g powdered sugar;
• 1-2 tsp. lemon juice.

How to make egg white icing for Easter cake:

To prepare the white glaze, we use only well-chilled eggs. Therefore, we place the eggs in the refrigerator 5-6 hours in advance. Before preparing the glaze, wash the eggs thoroughly and wipe dry. Using a knife, carefully break the eggs and separate the whites from the yolks. Pour the whites into a mixer bowl.

A prerequisite for making a good egg white glaze is that the mixing bowl and beaters must be completely clean and dry. Therefore, we thoroughly wash the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for the protein glaze. Wash the lemon and wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.

Beat the egg whites with lemon juice for 20-30 seconds at low speeds, the same amount at medium speeds, and then at the highest speeds until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.

Gradually, continuing to beat, add powdered sugar one tablespoon at a time until the desired thickness of the glaze is achieved.

Well-beaten whites should not drip off the spoon or beaters; the whites form stable peaks. The whipping process is not long - 4-6 minutes. You may need a little more powdered sugar (2-3 tablespoons).

You need to decorate the cakes right away, since the protein icing for the cake dries out quite quickly. The cakes should be cooled by this time, otherwise the glaze will flow.

After applying the protein glaze for the Easter cake, decorate it with confectionery sprinkles on top until it hardens. Children love this process very much - feel free to entrust this work to them: it is difficult to spoil something in this case, and the children will get great pleasure.

Leave the decorated Easter cakes at room temperature until the glaze hardens.

The wonderful Christian holiday of Easter is coming soon and we have already begun to prepare for it with all our might. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work to do. But today I want to suggest focusing on just one topic. For example, I have already chosen how I will bake Easter cake, but I have not yet decided how to prepare the icing for the cake. As it turns out, there are a lot of such cooking recipes and you can easily get lost in them, because even the glaze can be different, and there are so many accompanying problems that can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, spoiling its festive appearance. What to do if you want colored icing or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make sugar icing for Easter cake - the easiest recipe without eggs

The simplest and most popular glaze for Easter cake is white sugar, made from powder. Contrasting with the ruddy Easter cake, it looks very beautiful and complements it perfectly in taste. Personally, since childhood, I liked pieces of cake with icing; if it fell off, I didn’t want to eat such cake anymore. Glaze is an essential element of Easter cake, without it I can hardly imagine this pastry.

For the sugar glaze you will need:

• powdered sugar - 100 grams,
• hot milk - a few tablespoons.

Preparation:

This is the most basic recipe for making icing sugar. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.

The base of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder to personally make sure that there are no lumps and the glaze will be smooth and uniform.

Pour powdered sugar into a deep plate. Heat half a cup of milk and add a tablespoon of milk to the powder and stir until there are no lumps.

Stir in stages. We poured a spoonful, stirred it, realized that the powder was not all wet, so we added another spoonful. This way you won’t overfill the milk and won’t have to add powder. It may turn out that there is no more finished powder left. Why risk ruining the icing in vain?

The glaze of the desired consistency will stretch well and fit like a snake into the plate, and then slowly spread. In appearance it looks like high-quality condensed milk, maybe a little thicker.

To apply frosting to a small cake, you can simply dip the top into the bowl of frosting.

Large cakes can be spread with a spatula or spoon. Be sure to let the glaze flow beautifully down the sides of the cake in droplets.

Now you can place dried fruits, candied fruits and nuts on the glaze. You can sprinkle with colorful confectionery sprinkles. Let the glaze harden and the beautiful Easter cake decoration is ready.

Protein glaze for Easter cake

The glaze for the cake from egg whites and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it with egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For the white glaze you will need:

• powdered sugar - 200 grams,
• egg white - 1 piece,
• lemon juice - 1 teaspoon.

Preparation:

1. Wash the raw egg thoroughly with baking soda. Then break and separate the white from the yolk. Place the egg white in a bowl where it will be convenient to whisk the glaze.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles or lumps remain. They will not make the glaze so uniform and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl with the protein.

3. Beat the powder and egg whites with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the glaze. If you don’t have fresh lemon, you can make a solution of citric acid. Continue beating until stiff peaks form.

5. The protein glaze for the Easter cake should be thick and smooth, spreading very slightly when you pour or spread it on the Easter cake.

The protein glaze is ready, you can spread it on the Easter cake and sprinkle with dried fruits and nuts. While the glaze has not hardened, they will stick well and will not crumble.

Glaze for Easter cakes with gelatin - how to make it so it doesn’t crumble

White glossy and elegant sugar glaze can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the glaze becomes less fragile and, when finished, does not crumble on the cake at the moment when the cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and sticks well on Easter cakes. Just what you need on the holy holiday of Easter.

To prepare you will need:

• sugar - 1 glass,
• gelatin - 1 teaspoon,
• water - 6 tablespoons.

Preparation:

1. In a small bowl, combine a teaspoon of gelatin and two tablespoons of water. Mix thoroughly and leave for a few minutes to allow the gelatin to swell.

2. Place sugar in a small saucepan and add 4 tablespoons of water. Stir and place on low heat. Heat until the sugar dissolves.

3. As soon as the syrup boils, remove it from the heat, let it cool slightly and add the swollen gelatin. Stir until the gelatin lumps are completely dissolved. In warm syrup it should dissolve without a trace.

4. Pour the syrup with gelatin into a convenient container and beat with a mixer until the glaze turns white and becomes thick.

The thick and elastic glaze for Easter cakes can now be spread. The longer it sits and cools, the thicker it will become. The finished glaze will not harden, like glaze on whites, for example, it will remain a little soft and therefore will not break or crumble.

Feel free to decorate the cakes with this glaze, then cut them into even pieces; the gelatin glaze will hold its shape and appearance perfectly. No cracks or broken pieces. Ideal beauty.

Chocolate glaze on gelatin that does not crumble

Chocolate glaze prepared according to this recipe holds its shape just as well as sugar glaze made with gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough that it remains nice and even under any conditions. It is prepared from cocoa powder and cream, so it tastes simply excellent, like milk chocolate, beloved by many.

You will need:

• cocoa powder - 65 g,
• cream 30% - 100 ml,
• water - 175 ml,
• sugar - 150 gr,
• gelatin - 10 gr.

Preparation:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix the gelatin with water in a small cup and let it swell for a while.

2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.

3. Stirring, bring this mixture to a boil. But don’t boil too much, it should just start to boil. The sugar should completely dissolve.

4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve to avoid lumps. Lumps will not dissolve well and may remain in the finished glaze.

5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and place the swollen gelatin into the still hot mixture.

6. Thoroughly stir gelatin into hot chocolate. All lumps should disperse. If you cannot mix them completely, you can strain the glaze through a sieve.

7. In order for the glaze to thicken to the desired consistency and be able to be applied to the cake, it must cool to about 35 degrees. THEN it will slowly spread and leave beautiful streaks on the sides of the cake.

The chocolate glaze for the Easter cake is ready. It will look very beautiful if the cake topped with this glaze is sprinkled with coconut flakes.

Happy holidays!

Pink glaze with beet juice

I would like to recommend this recipe to those who want to make icing for Easter cakes, but leave it the usual white color, and add some variety and color. In this case, food coloring is not used in powder form, but natural, which means it is more healthy and suitable even for small children. Who wouldn’t want to make such a bright and healthy Easter cake for Easter?

You will need:

• powdered sugar - 200 grams,
• egg white - 1 piece,
• beets - 1 pc. small,
• lemon juice - 1 tablespoon.

Preparation:

1. Separate the white from the yolk into a large bowl. Try to break it so that not a single drop of yolk gets in. Whisk it until it foams and turns a little white.

2. Now gradually add powdered sugar. Sift it through a sieve, and rub any lumps you find with a spoon.

3. First add a third of the pood and mix it with the protein until the lumps disappear. Then add the next part and gradually mix it all in.

4. When the protein and powder turn into a thick paste-like mass, add lemon juice. Stir further until all the juice has dissolved into the glaze.

5. Peel the small beets and grate them on a fine grater.

6. Place the grated beets in a bag made of several layers of gauze and squeeze the juice out of them into a small cup.

7. Now add the resulting beet juice to the glaze one teaspoon at a time and mix. Depending on how intense you want the color, add as many spoons. But I don’t recommend that you put too much, as the beetroot flavor may become too pronounced.

8. The finished pink icing for the Easter cake will be thick and glossy. When covering the baked goods, it will harden and remain in a beautiful shape.

You can prepare icing for Easter cake and other colors in exactly the same way. Carrot juice will produce orange, spinach juice will produce green, and red cabbage will produce blue. Try it and you will be able to decorate your Easter cake.

Caramel glaze for Easter cake at home

And for dessert, if I may say so in this article, real caramel glaze. I bet that not many people prepare such glaze for Easter cakes, and in my opinion it’s completely in vain. It has a simply delicious candy taste that you just can’t stop eating. It is especially good if you are preparing not too sweet cakes, then it will create the necessary balance of flavors.

To prepare this glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. This glaze does not crumble or fall off the cake, holds its shape perfectly and does not dry out. True, it's quite a bit sticky. But this, as you know, is to make the expression “finger lickin’ good” literal.

With this, I think I’ll end our short excursion into the variety of glaze recipes before your head starts spinning.

See you again and don’t forget to share recipes!

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration; sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.

Different goals

Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense consistency. Protein glaze is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If you brush the cake with a thin layer of jam before frosting, the frosting will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food coloring to the glaze; with it, the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoonful of raspberry jam - you get a red color and a magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange tint.

Secret: For glaze it is better not to use porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.

Step 3. Pour hot glaze over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp. freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the whites until stiff foam.

Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch icing

200 g hard toffees

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.