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Icing for cookies recipe without eggs. Icing for cookies

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

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

My white frosting perfect frosting to make a gingerbread house. One of the stages of its preparation gives a thick and quickly hardening glue for gluing the walls and roof of the house, and at the other stage it is convenient to draw icicles and three-dimensional ornaments.

Sift the powdered sugar.

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

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

We take about half of the whipped protein and rub it with a fork to the sifted powder. With a fork, not a mixer.

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

And if you add a little more whipped protein (each time with a fork, and if you grabbed a surplus - on the contrary, we introduce powdered sugar) - you get such a thick substance. Its advantages, in comparison with a more liquid glaze not on whipped squirrel, are that you can draw icicles on the edge of the roof from this thick nozzle (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. Three or four layers, it can withstand this consistency. This means that with this protein glaze you can draw an ornament, some parts of which will be much higher than others.

Gel dyes are introduced into such a glaze while it is still thick enough. Gel - liquid, if they are introduced into the glaze of the optimal consistency, it may then become too liquid. Is it logical? If the consistency remains too thick even after their addition, then add either the remnants of whipped protein, or lemon juice drop by drop. And the rate of hardening of the glaze can be increased by letting it stand before starting work for about an hour or two (naturally, under the film, without contact with air). The aged white icing of the density that you see in the top frame sometimes hardens for me even before I have time to finish the cookie.

Recently I was ordered to cook a simple homemade cookies with colored sugar icing. I had to search in my records good recipe, which would be inexpensive, but at the same time, so that the pastries turn out tasty and beautiful. I opted for the option that was once my favorite.

There are a lot of ingredients for the dough, but they are all available. In addition, a lot of cookies are obtained from one serving. One of the most important components is potato starch, which makes it possible to make pastries more crumbly and tender. Everything is getting ready quickly hastily, and can be stored for a long time if not eaten immediately.

Recipe Information

Cooking method: in the oven .

Total cooking time: 30 minutes. (additional 60 minutes in the refrigerator) min.

Servings: 35-40 pcs. .

Ingredients:

  • flour - 3 tbsp.
  • butter - 150 g
  • potato starch - 125 g
  • salt - a pinch.
  • soda - ½ tsp
  • baking powder - ½ tsp
  • sugar - 1 cup
  • milk - 2/3 cup
  • egg - 1 pc.
  • vanilla sugar- 1 sachet

for glaze:

  • powdered sugar - about 200 g
  • lemon juice
  • food coloring.

How to cook:


  1. Butter should be at room temperature. Then it is easy to beat. Put it in a bowl and beat with a mixer. But you can just grind with a fork. Pour sugar, vanilla sugar (preparations at home) and grind (or beat) everything together until smooth.
  2. Add one egg.

  3. Mix thoroughly.

  4. Sift the entire portion of flour into a separate bowl, send baking powder, soda, salt, starch (sifted) there.

  5. Pour half of the dry mixture into the oil mass. We mix.

  6. We add milk.

  7. And add the rest of the dry mixture.

  8. Knead the dough and form a ball. Wrap it up in cling film. Place in refrigerator for 1-2 hours or freezer for 30-40 minutes.

  9. We take out the chilled dough and roll it into a layer 0.3-0.5 cm thick. Please note that cookies will grow well in the oven. So we make it thinner. Squeeze out the hearts with molds.

  10. Lay out on a baking sheet lined with parchment. We put in a preheated oven. We bake cookies at home at a temperature of 180 degrees for about 15 minutes.

  11. We take out ruddy hearts from the oven. Let them cool down. And we send the next batch to bake. I got almost four batches from one serving of dough.

  12. Prepare the icing for the cookies. Sift the icing sugar into a deep bowl. Pour 3-4 tablespoons into a separate cup. lemon juice or diluted in water citric acid. Same way food coloring. And gradually mix.

  13. You need to add liquid until you get the consistency of liquid sour cream. It is important to catch the moment here so that the icing is not thick, but not very liquid either.

  14. We cover our homemade heart cookies with the resulting fudge and let dry on parchment or on a wire rack. Excess frosting may run off. If you wish, you can decorate the cookies with sprinkles, sprinkling on the icing that has not yet hardened.

Note to the owner:

  • This icing can be used to decorate gingerbread, Easter cakes, cookies or shortbread. It does not dry quickly, but then it does not lose its shape. If it seemed to you that the glaze was already dry after half an hour, it is not. It is soft inside. If you start packing the cookies, you will immediately see that the icing begins to melt and lose its shape. So let it dry thoroughly, even overnight.
  • if you love chocolate chip cookie, add 1-2 tbsp. cocoa powder. In this case, you need to take less flour by 1-2 tbsp. Or use one of the ready-made
  • powdered sugar,
  • one egg white
  • a little citric acid or juice,
  • colored food coloring or vegetable juice.
  • Preparation time: 00:05
  • Complexity: light

Cooking

Icing is often used in cooking to decorate and give a finished look to baked goods. It can be classic white. But colored glaze for cookies will help to make your product brighter, appetizing and unique.


Ready-made food coloring can be used to add color. It is better to take powder or paste. They are quite concentrated and, unlike liquid colorants, will not change the consistency of the glaze. But you can give color and natural products.

Juices: cherry, beet, carrot give an orange-red palette.

Spinach or celery juice - green shades. However, it should not be forgotten that the juice is a liquid and by adding it, you can break the thickness of the glaze. But this can be fixed by adding more powdered sugar.

How to make your own frosting

Cookies covered with sugar icing not only look more festive, they also stay fresh longer. In addition, the icing gives the cookies extra sweetness. Many do not know how to make icing for cookies and think that it is difficult. In fact, this is a very simple and very exciting activity. There are two main glaze options:

  • icing for cookies based on powdered sugar and some liquid;
  • glaze based on powdered sugar and egg whites.

The simplest and fast way- this is to combine powdered sugar and a small amount of liquid (lemon juice, coffee or rum), mix thoroughly, apply to cookies and let dry.


For the protein-based glaze, take powdered sugar and protein and grind until a shiny, homogeneous white mass. You can also cover the cookies with a cooked glaze, for which you need to boil the syrup from sugar and a small amount of water until it becomes viscous.

There are some types of cookies that require frosting on top. So, icing is simply necessary for puff pastry cookies, since the dough itself has a neutral taste. Glaze fits well on pastries from shortcrust pastry. In such pastries, the sweet coating has a dual function - aesthetic (for beauty) and taste.

Cookie icing can be white (from sugar or from sugar and egg white), chocolate (), multi-colored (fruit and berry), etc. The simplest type of cookie icing is melted chocolate (brown or white). Well, today we will learn how to make white icing for cookies - from powdered sugar.

We need only two ingredients - powdered sugar and milk. Vanilla sugar can also be added if desired.

You need very little milk - just a few spoons. Let's boil it.

Immediately add the powdered sugar to the hot milk.

Mix and put back on fire. Cook for a few minutes, stirring constantly.

That's all. white icing ready for cookies. Let it cool before applying to cookies. You can even put it in the fridge to thicken the frosting.

Spread the chilled frosting over the cookies. If possible, we also put the cookies in the refrigerator for a while so that the sugar icing freezes.

If desired, cookies can be decorated with sprinkles, sweet flowers from mastic, coconut flakes, chopped nuts and other decorations for confectionery.