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The ratio of proteins and sugar for the glaze. Protein glaze - the best recipes for decorating desserts

Soon the wonderful Christian holiday of Easter and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to paint Easter eggs using paints or other products. There is still a lot of work to do. But today I want to propose to focus on one topic only. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to prepare the icing for the cake. As it turned 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 how many related problems can arise with it. For example, classic icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what to do if you want colored glaze or chocolate. How to choose and what to cook in the end? Let's figure it out together.

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

The simplest and most popular icing for cake is white sugar icing made from powdered. Contrasting with the ruddy Easter cake, it looks very beautiful, and tastes great complements it. 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 indispensable element of Easter cake, without it I can hardly imagine this pastry.

For sugar glaze you will need:

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

Preparation:

This is the most basic recipe for making icing sugar. A minimum of ingredients are used here and it is suitable for those who doubt their abilities and have never prepared icing for cake before.

The basis of this glaze is powdered sugar. Moreover, I propose to grind it yourself in a coffee grinder, in order to personally make sure that there will be no lumps and the glaze will turn out to be smooth and uniform.

Pour the icing sugar into a deep bowl. Heat half a cup of milk and add a tablespoon of milk to the powder and stir until the lumps disappear.

Stir in stages. They poured a spoon, interfered, realized that the powder was not all soaked, added another spoon. This way you won't overflow the milk and you won't have to add powder. It may turn out that there is no more ready-made powder left. Why risk spoiling the glaze in vain.

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

To apply icing to a small cake, you can simply dip it with the top into a plate of icing.

Large cakes can be spread with a spatula or spoon. Be sure to let the icing drip nicely on the sides of the cake in droplets.

Now you can put dried fruits, candied fruits and nuts on the glaze. You can sprinkle with multi-colored pastry sprinkles. Let the glaze harden and beautiful decoration Easter cakes are ready.

Protein icing for Easter cake

The icing for cake made from proteins and powdered sugar is also very quick and easy to prepare. As in the previous recipe, very fine powdered sugar will become the basis of the glaze. The smaller the better. And we will knead it on egg white, which will make the glaze more durable, but airy. You love meringue, it is prepared in a similar way.

For protein glaze you will need:

  • icing sugar - 200 grams,
  • egg white - 1 pc,
  • lemon juice - 1 teaspoon.

Preparation:

1. Wash thoroughly a raw egg with baking soda. Then break up and separate the white from the yolk. Place the egg whites in a bowl, where it will be convenient to beat the icing.

2. Grind the sugar into a powder, for example with a coffee grinder. Then sift the powder through a sieve so that there are no large particles or lumps left. They will not make the glaze so smooth and smooth, and large sugar particles will prevent it from thickening. Add some of the powder, a third or a quarter, to the bowl of protein.

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

4. Add a teaspoon of lemon juice to the icing. If there is no fresh lemon, then you can make a solution citric acid... Beat on until strong peaks.

5. Protein glaze for the cake, it should turn out thick and smooth, spread very slightly when you water or spread the cake on it.

The protein glaze is ready, you can spread it on the cake and sprinkle with dried fruits and nuts. As long as the glaze is not frozen, they will adhere well and will not crumble.

Glaze for cakes on gelatin - how to make it not sprinkled

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

For cooking you will need:

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

Preparation:

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

2. Put sugar in a small saucepan and add 4 tablespoons of water. Stir and put on low heat. Heat to dissolve the sugar.

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

4. Pour the gelatin syrup into a convenient container and beat with a mixer until the frosting is white and thick.

You can already spread the thick and elastic icing for cakes. The longer it stands and cools, the thicker it will become. The finished glaze will not harden, as for example glaze on whites, it will remain a little soft and therefore will not break or crumble.

Feel free to decorate the cakes with such glaze, then cut into even pieces, the glaze on gelatin will perfectly keep its shape and appearance. No cracks or chipped pieces. Perfect beauty.

Non-crumbling chocolate icing on gelatin

Chocolate glaze prepared according to this recipe holds its shape just as well as sugar on 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 firm enough to stay beautiful and smooth under all conditions. It is made from cocoa powder and cream, so it tastes just fine, like milk chocolate loved by many.

You will need:

  • cocoa powder - 65 gr,
  • 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. Stir the gelatin with water in a small cup and leave to swell.

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

3. While stirring, bring this mixture to a boil. But do not boil too much, it should just start to boil. In this case, the sugar should completely dissolve.

4. Once boiled, put the cocoa powder in a saucepan. It must be sifted through a sieve so that no lumps come across. The 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 put it in the still hot swollen gelatin.

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

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

The chocolate icing for the cake is ready. It will look very nice if sprinkled with coconut on the cake covered with such glaze.

Happy Holidays!

Pink glaze on beet juice

I want to recommend this recipe for those who want to make icing for Easter cake, but leave it in the usual white color, and add variety and colors. In this case, it is not a food coloring in the form of a powder that is used, but a natural one, which means that it is more useful and suitable even for small children. Who doesn't want to cook such a bright and healthy Easter cake for Easter?

You will need:

  • icing sugar - 200 grams,
  • egg white - 1 pc,
  • beets - 1 pc. petite,
  • lemon juice - 1 tablespoon.

Preparation:

1. In a large bowl, separate the white from the yolk. Try to break it so that not a single drop of the yolk gets into it. Beat it with a whisk until it foams and turns a little white.

2. Now add the icing sugar gradually. Sift it through a sieve, and rub the lumps that come across with a spoon.

3. Add a third of a pound first and stir it with the protein until the lumps disappear. Then put the next piece and gradually stir in the whole.

4. When the protein with powder turns into a thick paste, add lemon juice. Stir further until all the juice is dissolved in the glaze.

5. Peel and grate small beets.

6. Place the grated beets in a bag of several layers of cheesecloth and squeeze the juice into a small cup.

7. Now add the received beet juice in a teaspoon of icing and stir. Depending on how intense you want the color, add as many spoons as possible. But I do not recommend that you put too much, you may get too pronounced beet taste.

8. The finished pink cake frosting will be thick and glossy. When covering the pastry, it will harden and remain in a beautiful hat.

In the same way, you can prepare icing for Easter cake and other flowers. Carrot juice will give orange color, spinach juice - green, and blue will come from red cabbage. Try it and you will be able to decorate your Easter cake.

Homemade caramel icing for cake

And for dessert, if I may say so in this article, a real caramel icing. I bet that not many people prepare such a glaze for cakes, and in my opinion it’s in vain. Her taste is simply delicious candy, which is simply impossible to come off. It is especially good if you do not cook too much. sweet Easter cakes, then she will create the necessary balance of tastes.

For the preparation of such glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such glaze does not crumble or crumble from the cake, keeps its shape perfectly and does not dry out. True, quite a bit sticky. But this, as you know, so that the expression "lick your fingers" has turned into a literal one.

This is where I will probably end our little excursion into the variety of glaze recipes, until you feel dizzy.

Until next time and don't forget to share the recipes!

Protein glaze is one of the most simple options preparation of confectionery coating for baking. You only need a few ingredients to create the protein glaze. It is ideal for painting on gingerbread. It is often used to decorate Easter cakes, cookies, donuts, and muffins.

What ingredients are needed to make protein glaze

To prepare a coating of proteins, we need fresh chicken eggs... Moreover, we will use exclusively protein. It is important to follow safety rules: before you separate the whites from the yolks, rinse the product under running water using a detergent.

Basic set of ingredients:

  • 500 grams of powdered sugar;
  • 3 eggs;
  • lemon.

Tip: You can also use regular sugar if you don't have powdered sugar on hand. But in this case, you will have to beat the mass until all the ingredients are completely dissolved. Checking the readiness of the coating is simple - taste it. If there is no sugar left on the teeth, the protein glaze is ready.

The protein glaze recipe is universal. The taste of the mass is quite subtle and unobtrusive, which allows you to "show" the taste of the confection without obscuring its gustatory palette.

Protein glaze preparation method

The presented recipe belongs to a number of classic watering. Before starting cooking, wash the chicken eggs and sift the icing sugar through a fine sieve. The prepared protein glaze will certainly delight you with the "correct" working consistency and delicate taste.

We create protein mass in a few steps:

  1. Separate the whites from the yolks. Be sure to place them in a dry bowl. This will produce a fluffy and smooth paste.
  2. We turn on the mixer, and proceed to whipping the egg liquid. Gradually add granulated sugar, pouring the dry ingredient in a thin stream. We continue to beat for about 10 minutes.
  3. Pour out a teaspoon of freshly squeezed lemon juice and stir the resulting mass.

At the exit, you should have a persistent and fluffy foam. Please note that the protein dish has a shelf life of only 1 day. Store the confectionery coating in an airtight container in a cool place.

If you plan to paint or cookies, then you can add a few tablespoons to the watering cold water... Water to dilute the thick mass and it will be easier to work with it. Especially for beginners.

Do you like the recipe?

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Watering based on proteins and powdered sugar, is easy to prepare. You can decorate with the prepared glaze: chocolate pies and (white color will perfectly set off the color of baking), Easter cakes, honey cakes. Protein watering is not bad combined with carrot baked goods.

Cooking tips:

  1. Need to cook? Just add the required amount of helium food coloring and stir the mixture vigorously. Gel dye dissolves well in a humid environment without forming lumps.
  2. Don't ignore advice on sifting dry ingredients. Otherwise, the icing will be lumpy.
  3. Do not whip the mass near a switched on oven or other heating devices. The coating may leak.
  4. Watering should be applied exclusively to cooled baked goods.
  5. Planning to further decorate pastry? Apply the decor immediately after the end of the protein glaze.

Remove eggs from refrigerator before cooking. This will produce a lush and uniform watering.

Which glaze do you like best?

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This year I decided to decorate my loved ones glaze on proteins. To be honest, Ilya Nikolayevich and I are embarrassed by the use of raw protein, so we decided on this icing only when dad brought home village eggs. If this also confuses you, then we have ... This glaze on proteins is good for everyone: it looks beautiful (without the addition of dyes, a snow-white color is obtained), behaves great when applied to gingerbread and cookies and dries quickly. And this frosting is beautiful even without dyes, it makes gingerbread and cookies very festive.

I took the proportions from a friend of the pastry chef Elena Tsoi, but I reduced the amount of ingredients by half and the glaze was enough for 5 trays gingerbread cookie.

Ingredients:

  • 1 egg white
  • 150-200 grams of powdered sugar (it is better to have one hundred grams of powder in stock)
  • 1 tsp lemon juice

Sift the icing sugar into a deep bowl, pour in the protein and lemon juice. Stir vigorously with a spoon, spatula, or small whisk (do not whisk). The glaze will become stringy and shiny. If the protein was large and the glaze spreads, then you need to add more powdered sugar, and if it is too thick, then pour in a little lemon juice.

Put the icing in a pastry bag or bag, if desired, you can use a nozzle with a narrow 1-2 mm hole for a beautiful and thin line. But if you can't find it, then just cut off the little end of the bag or bag.

Everyone asks me how I paint with icing on gingerbread, so I made a small video for you.


Decorate cookies or gingerbreads with the resulting glaze, let the glaze dry for 30 minutes. In a container or bag with glaze, it can be stored for a couple of weeks for sure, it just didn't last longer, everything was eaten.

Bon Appetit!

We bake cakes ourselves, and we must bake them - by. And by all means decorate - with a special protein glaze for Easter cake. Such a white protein icing for Easter cake in the form of a fluffy "cap" on Easter cakes looks very festive and adds solemnity to this symbolic pastry.

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

By the way, this protein icing for Easter cake, which 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 covering 2-3 Easter cakes:

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

How to make protein icing for Easter cake:

To prepare the protein glaze, we use only well-chilled eggs. Therefore, in advance, 5-6 hours in advance, we put the eggs in the refrigerator. Before preparing the glaze, wash the eggs thoroughly and wipe them dry. Carefully, using a knife, break the eggs and separate the white from the yolk. Pour the proteins into the mixer bowl.

A prerequisite for making a good protein glaze: the bowl and whisk must be completely clean and dry. Therefore, we thoroughly rinse the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for protein glaze. Rinse the lemon, wipe it dry. Squeeze out a couple of teaspoons of lemon juice. Add to proteins.

Beat the protein with lemon juice 20-30 seconds at low revs, the same amount - at medium, and then at the highest revs - until a thick foam is formed. The whipping time depends on the freshness of the eggs - fresh eggs whipped longer.

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

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

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

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

We leave the decorated Easter cakes at room temperature until the glaze hardens.

And another Easter baked goods... And I'm sure you have your own signature recipe for these products. Do you know how to make icing for cake? Many people complain that the protein glaze doesn't dry out or whip properly. I will tell you how to cook it correctly and quickly so that the cakes are beautiful and the fudge is dry after a few hours.

Recipe Information

Cooking method: whipping.

Total cooking time: 10 min.

Servings: 1 .

Recipe number 1. Icing

Ingredients:

  • protein - 1 pc.
  • icing sugar –200-250 g
  • lemon juice - 1 tsp

Cooking method

Recipe number 2. Protein glaze

Ingredients:

  • protein - 1 pc.
  • sugar - 50 g
  • salt - a pinch.

Cooking method


On a note

  • By the way, exactly according to this recipe. Proportions: 1 protein and 50 g of sugar. Bake at 100 degrees for 1 hour.
  • This protein glaze dries well on Easter cakes, but is slightly sticky, unlike icing.
  • For the whites to whisk well, the dishes must be dry and clean. And make sure that not even a drop of yolk gets into the protein.
  • If you want to flavor the protein glaze, add rum, coffee, or vanilla extract.
  • Sometimes, if the protein and sugar are poorly beaten, the icing turns out to be liquid. To prevent it from spreading down from the cake surface, sprinkle the baking surface with starch before applying the glaze.