Protein glaze: a classic recipe. Protein glaze How to make protein glaze

Protein glaze is one of the easiest options for making a pastry coating for baking. You only need a few ingredients to create a protein frosting. It is ideal for painting on gingerbread. Often it is used to decorate Easter cakes, cookies, donuts and muffins.

What ingredients are needed to make egg white frosting?

To prepare the protein coating, we need fresh chicken eggs. And we will use only protein. It is important to follow the safety rules: before you separate the proteins 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. To check the readiness of the coating, simply - taste it. If there is no sugar left on the teeth, the protein glaze is ready.

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

Method for preparing protein glaze

The presented recipe belongs to a series of classic watering. Before cooking, wash the chicken eggs and sift the powdered sugar through a fine sieve. The prepared protein glaze will surely delight you with the “correct” working consistency and delicate taste.

Create a protein mass in a few steps:

1. Proteins are separated from the yolks. Be sure to place them in a dry bowl. This will allow you to get a lush and homogeneous mass.
2. Turn on the mixer, and start beating the egg liquid. Gradually introduce granulated sugar, pouring out the dry ingredient in a thin stream. Continue beating for about 10 minutes.
3. Pour a teaspoon of freshly squeezed lemon juice and stir the resulting mass.

At the exit, you should get a persistent and lush foam. Please note that the shelf life of protein watering is 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 of cold water to the watering. Water will dilute the thick mass and it will be easier to work with it. Especially for beginners.

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Watering based on proteins and powdered sugar, is easy to prepare. Cooked icing can decorate: chocolate pies and (white color will perfectly set off the color of baking), Easter cakes, honey gingerbread. Not bad protein watering is combined with carrot cakes.

Cooking Tips:

1. Is there a need to cook? Simply add the required amount of helium food coloring and stir vigorously. Helium dye dissolves well in a humid environment without forming lumps.
2. Don't ignore the advice about sifting dry ingredients. Otherwise, the icing will be lumpy.
3. Do not whip the mass near the included oven or other heating devices. The coating may leak.
4. Watering should only be applied to cooled pastries.
5. Are you planning to further decorate the confectionery? Apply the decor immediately after finishing the glazing with protein glazing.

Before cooking, take the eggs out of the refrigerator. This will allow you to get a lush and uniform watering.

What frosting do you like best?

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

Properly cooked, the glaze will be viscous and bright white. It adheres strongly to the baking surface, creating a dense layer. Despite its simplicity, there are nuances of preparation, on which the quality of the finished product depends.

1. The eggs from which the protein is taken must be chilled. This is necessary so that the foam in the process of beating is thick and fluffy, and does not settle for a long time.
2. Powdered sugar is better to take with a margin. Eggs are not always the same size and the final amount of protein may vary. Lack of sugar will make the glaze sticky, it will not dry for a long time or it will not dry at all.
3. Due to its white color, it is advantageous to tint the glaze with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to give new flavors.
4. The density of the glaze depends on the amount of powdered sugar. You can change the density depending on the desired effect. Spread thick glaze well with a spatula or spoon. In a more liquid one, you can simply dip the product, thereby applying an even layer over the entire surface.

Ingredients

To prepare a liquid glaze from proteins, you will need:

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

To make the thick frosting:

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 with a coffee grinder. Both ground and purchased powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder is, the softer the glaze will turn out.

How to make icing from sugar and proteins?

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

To obtain a more viscous and homogeneous glaze, a heating method is used. It goes through several stages:

• We make syrup. Pour sugar with water and boil. The cooled syrup should reach for the spoon like honey. When introduced into the egg mass, the syrup should remain warm.
• In the process of boiling, coloring and aromatic additives are added to the syrup at the discretion.
• We beat the whites. We divide the chilled eggs into protein and yolk, actively beat the proteins with a mixer until foamy.
• Adding syrup. In the process of whipping the proteins, we begin to gradually introduce warm syrup.
• Warming up. The finished glaze needs to be heated to about 65 degrees, stirring constantly.

That's all, warm protein glaze is ready. You can not wait for cooling and apply it immediately.

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 use this as a special decoration for white icing. The rosettes or stars around the edges are caramelized, acquiring a golden brownish hue. It looks good on cakes and pastries.

If you plan to decorate the dessert with sprinkles or other confectionery decorations, it is important to do this before the frosting sets. Later, due to the loss of viscosity, the decorations may not be fixed on the surface.

The beautiful Christian holiday Easter is coming soon and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work. But today I want to propose to focus on only one topic. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to cook the icing for the Easter cake. As it turned out, there are a lot of such cooking recipes and you can easily get lost in them, because even the icing can be different, and how many related problems can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what 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 Easter cake - the easiest recipe without eggs

The simplest and most popular icing for Easter cake is white sugar, made from powdered sugar. Contrasting with a ruddy Easter cake, it looks very beautiful, and it tastes great complements it. Personally, since childhood, I liked pieces of Easter cake with icing, if it fell off, I didn’t want to eat such a cake anymore. Icing is an essential element of Easter cake, without it I can hardly imagine this pastry.

For icing sugar you will need:

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

Cooking:

This is the most basic sugar icing recipe ever. 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 basis of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder in order to personally make sure that there will be no lumps and the icing will turn out smooth and uniform.

Pour powdered sugar into a deep bowl. Heat half a cup of milk and pour a tablespoon of milk into the powder and stir until no lumps disappear.

Stir step by step. They poured a spoon, stirred, realized that the powder was not all soaked, added another spoon. So you do not pour milk and do not have to add powder. It may turn out that there is no more ready-made powder left. Why take the risk of ruining the icing.

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

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

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

Now you can lay dried fruits, candied fruits and nuts on the glaze. You can sprinkle with multi-colored confectionery topping. Let the icing harden and the beautiful Easter cake decorations are ready.

Protein glaze for Easter cake

Icing for Easter cake made from proteins 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 on 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 frosting you will need:

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

Cooking:

1. Wash a raw egg thoroughly with baking soda. Then break and separate the protein from the yolk. Put the protein in a bowl where it will be convenient to beat the icing.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles and lumps remain. From them, the glaze will not turn out so homogeneous 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 of protein.

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

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

5. The protein glaze for the Easter cake should turn out thick and smooth, spreading quite a bit when you water or spread the cake with it.

Protein glaze is ready, you can spread it on Easter cake and sprinkle with dried fruits and nuts. As long as the icing is not frozen, they will stick well and will not crumble.

Icing for Easter cakes on gelatin - how to make sure that it does not crumble

White glossy and elegant sugar icing can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the icing becomes less brittle 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 keeps well on Easter cakes. What you need on the holy holiday of Easter.

For cooking you will need:

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

Cooking:

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

2. Pour sugar into a small saucepan and pour 4 tablespoons of water. Stir and put on low heat. Heat to dissolve sugar.

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

4. Pour the gelatin syrup into a suitable container and beat with a mixer until the icing turns white and thick.

Thick and elastic glaze for Easter cakes can already be spread. The longer it sits and cools, the thicker it will become. The finished icing will not harden like egg white icing, it will remain slightly soft and therefore will not break or crumble.

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

Chocolate icing on gelatin that does not crumble

Chocolate icing, 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 elastic enough to keep it beautiful and even under any conditions. It is prepared from cocoa powder and cream, so it tastes just excellent, 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.

Cooking:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix gelatin with water in a small bowl and leave for a while to swell.

2. In a separate small saucepan, combine 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. The sugar must be completely dissolved.

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

5. Mix 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. Thoroughly stir the gelatin into the hot chocolate. All lumps should disperse. If it is not possible to stir them completely, then you can strain the glaze through a sieve.

7. In order for the icing to thicken to the desired consistency and it can 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.

Chocolate icing for the cake is ready. It will look very nice if the Easter cake poured with such icing is sprinkled with coconut flakes.

Happy holidays!

Pink glaze on beetroot juice

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

You will need:

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

Cooking:

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

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

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

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

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

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

7. Now add the resulting beetroot juice to the glaze by a teaspoon and mix. Depending on how intense you want the color, put as many spoons. But I do not recommend that you put too much, too pronounced beet flavor may appear.

8. The finished pink icing for Easter cake will be thick and glossy. When covering baking, it will harden and remain lying in a beautiful hat.

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

Caramel icing for Easter cake at home

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

To prepare such a glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such a glaze does not crumble and does not crumble from the cake, keeps its shape perfectly and does not dry out. True, quite a bit sticky. But this, as you know, in order for the expression "lick your fingers" to become literal.

With this, I’ll probably end our short digression into the variety of icing recipes until your head is spinning.

See you soon and don't forget to share your recipes!

Protein icing for gingerbread and cookies is naturally made in many different ways. The one I usually use is made with stiffly beaten egg whites 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 egg white frosting is the perfect frosting for making 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. So it’s convenient for her to glue the walls of 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. It lasts three or four layers at 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 remains 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 (of course, 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.

The icing for gingerbread wonderfully complements their incredibly pleasant taste. The treat is very tasty, but cooking at home has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get a portion of mouth-watering, delicious glazed gingerbread cookies on your table, which can also be effectively served with tea.

You will find the recipe for baking in my other articles on the site, because this time I decided to pay attention to the preparation of the glaze.

General principles of cooking

The consistency of the icing for gingerbread should be neither thick nor runny. Only in this case, the mass is well fixed on the gingerbread. The dough will be covered with a delicious treat and will not drain from the surface of the treat.

A thick frosting mixture will need to be thinned with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating pastries, you need sugar. powder.

The component is prepared from ordinary sugar or sugar. sand. To get sah. powder should use a coffee grinder.

For this purpose, lemon juice is used. This component is able to replace water.

It has a great effect on the taste of the glaze. Sweet gingerbread cookies need lemon juice. Kur. eggs help the glaze mass become dense in composition, but also soft.

Kur. yolks must be added to the mixture so that it turns yellow in color. Baking should be dried using the oven.

In this case, the temperature should be about 100 gr. This method is also able to protect the body from harmful salmonella.

Even a child can make frosting. In order to replace colored glaze with a bright shade, there is one more secret: you need to introduce food. dyes.

In this case, the product will have a colorful look. st.l. raspberry jam will contribute to a hint of red color from the glaze, as well as a pleasant aroma.

An orange tint is able to give the mass of turmeric powder.

Glazing is applied to the surface of the dough with a large amount, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from a pharmacy, but my advice to you is to remove the needle.

Well, it's time to learn how to prepare icing for delicious homemade treats.

Glaze with chocolate sour cream

Sugar delicious glaze is prepared from a minimum set of components, the recipe for how to cook it is presented a little below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

1. I grind sour cream with sugar. I put the mass on a small fire. It is necessary to make sure that the sugar crystals dissolve completely.
2. The icing keeps stirring. I add grated chocolate to the mass. I keep it on low heat so that the mass becomes homogeneous. Remove from heat and wait for the mixture to thicken.
3. I dip the treat in the icing and put it on the dish. I serve to the table, but it is important to wait for the sugar icing to dry completely. Try other types of frosting as well.

Sugar white glaze

Powdered sugar icing is very popular with housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

1. Pour the juice into the bowl, then add the protein.
2. I beat the mass, add powdered sugar, which must first be sifted.
3. I interfere so that the sugar mass of the proteins thickens. It should not drip off the whisk.
4. Pour the frosting into an airtight container.
5. I add 2 drops of lemon juice before applying to the gingerbread.
6. It should be applied with a plastic bag.
7. You need to put it in a bag, make a hole about 1 cm and cover the delicacy.

After waiting for the sugar icing to dry, you can serve a treat for delicious tea. If you want to apply drawings, you can take toothpicks and draw lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with a special decor.

Chocolate sugar icing

Components:

195 gr. white chocolate; 70 gr. coconut flakes; 40 ml of chilled milk; 160 gr. sugar powder.

Cooking algorithm:

1. I chop the chocolate into small pieces. I put it in a bowl and heat it with a water bath.
2. I pour the icing sugar into a bowl, pour in half the indicated amount of milk and mix well.
3. I add dissolved chocolate to the liquid composition, stir the icing so that it becomes homogeneous in composition.
4. I add the milk that is left after the first kneading.
5. I beat the glaze mass using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the indicated amount of white chocolate, sprinkle with coconut over the decor.

Homemade sugar glaze on chicken proteins

Protein glaze is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even small children are able to bring the culinary business to the end successfully.

They will help their mother, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr. sugar powder.

Protein glaze will be ready in 10 minutes.

Cooking algorithm:

1. I take chickens. egg whites that need to be refrigerated. Mix with lemon juice with a fork.
2. I introduce powdered sugar into a mixture of proteins. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It shouldn't run down the whisk. Sax. powder will help to ensure that the mass becomes homogeneous.
4. I put the glaze in a container with an airtight lid and send it to a cold place. Before using the mixture, it is worth diluting it with lemon juice. The icing must be applied to the cake.

Sugar white fudge glaze

This frosting recipe is perfect for decorating gingerbread cookies.

It is customary to cook them for Christmas, it must be said that the white curls from the glaze perfectly complement the gingerbread dough.

Components:

2 pcs. chickens. eggs; 15 gr. tangerine zest; 300 gr. sugar.

It will take 20 minutes of your time to make the frosting.

Cooking algorithm:

1. Kur. eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. Otherwise, everything will have to be redone, since the mass will not whip.
2. I add sugar to the coffee grinder, it should turn out sugar. powder. Be sure to sift with the help of kitchen. sieves. If there is no such tool at home, you can take thin gauze. This procedure is very important, because the glaze must be homogeneous in composition.
3. I kill chickens. protein and powdered sugar together to get a stable batch of homogeneous foam. I add mandarin zest and mix well.
4. I apply the icing on the surface of the gingerbread cookies, it is necessary that the fudge has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the taste of gingerbread.

Colored glaze for baking painting

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend solely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

1. Sax. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It is not difficult to check this, it is worth holding a st.l. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of drops of boiled water, but cooled down in advance.
2. I spread the mass on small plates. I add food. dye in each of them and mix.
3. I fill a bag of cellophane with icing, cut off a corner and make a painting. If there is no special at hand. Dyes, it's worth taking the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Very tasty glaze, ideally complements thick gingerbread cookies.

She will beautifully make streaks around the edges, making the treat even more appetizing.

Components:

1 st. sugar; floor st. water.

Cooking algorithm:

1. Pour water into a saucepan and add sugar. I stir so that the grains are completely dissolved.
2. Cook the glaze, stir until large bubbles appear.
3. I take it off the fire and let it cool down. Only then do I introduce almond, vanilla or any other flavoring. There are no clear instructions here.
4. Lubricate the treat with a silicone brush. Place on a wire rack to allow excess frosting to drip off. It is better to put parchment under the bottom.

lemon glaze

A very interesting creamy glaze, which has a slight sourness, and not a sugary-sweet taste. This frosting appears to be sugar-free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare lemon creamy glaze for 1.5 hours.

Cooking algorithm:

1. Sl. I take out the oil (low fat content) 1 hour before cooking, so that it becomes soft. I mix with powder and juice using a blender. The mass must be stirred first at low speed, and then accelerate the speed.
2. Creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
3. I put it on gingerbread.

Chocolate glaze with butter

Creamy chocolate icing can be used for gingerbread, cakes or as a fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. See for yourself.

Components:

40 gr. cocoa powder; 70 ml of plain water; 10 gr. sl. oils; 150 gr. Sahara.

Glaze will be ready in 20 minutes.

Cooking algorithm:

1. I mix sugar with cocoa powder using a coffee grinder.
2. I send it to boil on the fire. Sl. I melt the butter in the microwave.
3. I pour the components of the dry composition with boiling water and knead well.
4. I import sl. oil.
5. Let the mixture sit for 40 minutes. I'll take it for meals. This must be done carefully so as not to spoil the appearance of the goodies for tea.

This article has come to an end. I hope that you will choose the perfect recipes for delicious icing for yourself and delight your loved ones with magnificent gingerbread cookies with beautiful decor.

I wish you success in the kitchen!

My video recipe