How to make cocoa icing for a cake. From white chocolate

Cocoa icing is an indispensable ingredient in any birthday cake if among the guests there will be true lovers of baking with chocolate. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any pastry beyond recognition and give it new colors of taste.

When preparing cocoa icing, it is without fail put sugar or powdered sugar, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.

Step by step video recipe

Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. To enhance flavor and richness, add a few cubes of black or milk chocolate.

This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.

Ingredients:

3 art. l. Sahara
5 st. l. milk
3 art. l. cocoa
70 g butter

Cooking method:

Pour sugar into a saucepan.
Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
Slightly melted butter, along with cocoa powder, add to the pan.
We mix all the ingredients together and put on a small fire, stirring them constantly.
After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.

Chocolate glaze from cocoa and sour cream

The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.

Ingredients:

5 st. l. sour cream
5 st. l. Sahara
5 st. l. cocoa powder
50 g butter

Cooking method:

We put sour cream in a metal bowl and add granulated sugar to it.
Pour in the main cocoa ingredients and mix thoroughly.
We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
A few moments before the glaze boils, remove it from the heat.
Add the butter to the mixture and stir again until smooth.

Milk-free chocolate icing

If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with the usual boiled water, and it's in the bag.

Ingredients:

3 art. l. powdered sugar
2 tbsp. l. cocoa powder
2 tbsp. l. water
1 tsp butter

Cooking method:

Pour powdered sugar and cocoa into a saucepan, mix them together.
Pour the ingredients on top with water, and put on a small fire.
Stir constantly until the mass becomes homogeneous.
When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.

Now you know how to make cocoa frosting. Enjoy your meal!

Baking should be not only tasty and fragrant, but also pleasing to the eye. That is why there is a glaze that can make masterpieces out of the most uncomplicated cakes, muffins and buns. culinary arts. Moreover, a good glaze can not only decorate, but also improve the taste of baking. What glaze to choose and how to make it correctly, we will tell you today.

How to do protein glaze for cakes and buns?

This glaze is not only amazingly tasty, but also very beautiful. Meringue can decorate even the most nondescript pastries. So let's get started.

Ingredients:

egg white - 4 pcs;
sugar - 1 cup;
a pinch of salt.

Cooking

Beat egg whites to soft peaks with a pinch of salt. In order for the foam to get the desired consistency, the proteins must be cold and slightly stale. Grind sugar into powder. In a thin stream, without ceasing to beat the whites, introduce powdered sugar. Whip egg whites to strong shiny peaks. Cover the cake with icing, shaping it to your liking. After a while, the icing will harden, and the pastries can be served at the table.

How to make icing sugar for cookies and gingerbread?

Ingredients:

sugar - 1 cup;
milk - 2 tbsp. spoons.

Cooking

Grind the sugar into a fine powder. Stir powder with hot milk until smooth. Cover the cooled products with glaze. While it is not frozen, pastries can be decorated with confectionery powders. Let the glaze harden.

How to do colored glaze?

To make colored glaze, you need to add food coloring to sugar or protein, previously diluted in warm water. Instead of chemical dyes you can use juices of vegetables and fruits: strawberries and raspberries for red, spinach for green, carrots for orange, orange for yellow, beets for purple and cherries for burgundy. Don't worry, the vegetables won't leave any flavor in the glaze.

How to do lemon glaze for a cake?

Ingredients:

powdered sugar - 200 g;
lemon juice - 2 tbsp. spoons;
hot water.

Cooking

Dissolve sugar in hot water until liquid sour cream. Add lemon juice and stir until smooth and glossy.

Ingredients:

chocolate - 200 g;
water - 2 tbsp. spoons;
honey - 2 tbsp. spoons.

Cooking

Melt the chocolate in a water bath with the addition of water. Remove from heat and add to hot chocolate honey - this will make the icing glossy, and the pastry will look like from an expensive pastry shop. Cover the pastry and place in a cool place. After a while, the glaze will become hard on the outside, but it will be easy to cut and not break.

How to make thick icing for a cake?

Very often in pastry shops you can see beautiful cakes decorated with marzipan figurines. The product itself is also covered with mastic - thick glaze. We'll show you how to make this frosting at home.

Marzipan mastic

Ingredients:

almonds - 200 g;
sugar - 200 g;
water - 0.5 cups.

Cooking

Scald the almonds with boiling water - it's easier to remove the skin - peel and dry in the oven. Leave the almonds to dry for 12 hours. Grind sugar into powdered sugar. From half of the powdered sugar with the addition of water, boil the syrup. Grind the dried almonds into flour along with the rest of the powdered sugar. In portions, add syrup, kneading marzipan. It should become elastic, like plasticine. You can also add food coloring to marzipan for color. To cover the cake, roll out the marzipan to a thickness of 5-7 mm and cover the cake. Flatten the sides with a spatula. From the leftovers, you can fashion figures to decorate the cake.

Marshmallow mastic

Marshmallows are marshmallow-like candies that resemble marshmallows. They are sold in the departments with sweets. For the preparation of mastic, it is better to use white candies.

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

Make a white icing out of powdered sugar, egg white or chocolate, and your sweet dish is guaranteed to have a snow-white outfit.

Consider the most common white icing recipes for a wide variety of confectionery products.

White icing - 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.

Powdered sugar can be used instead of powdered sugar.

The whipped mixture is heated over low heat, stirring constantly.

White icing for Classic cake

For making glaze the classic way All you need is 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 slow fire and gradually add warm water. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, 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 turn out to be whiter in color and dense in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

The sifted icing sugar is transferred to a deep bowl. Milk is heated and gradually poured into a bowl with powder in a small stream. In the process, the mass is well stirred. 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 turn out fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons whole milk;

150 grams of butter;

Salt on the tip of a knife;

Two tables. spoons of sugar;

Half a teaspoon of vanilla.

Cooking method:

White chocolate must be broken into pieces. Butter is cut into pieces, put in a saucepan or deep bowl and put on water bath. The melting mixture is stirred until it becomes a thick homogeneous mass. Then add salt, granulated sugar and vanilla sugar pouring milk. Everything is thoroughly stirred and after a few minutes the glaze is removed from the water bath and left to cool. For this bowl with ready mix can be placed in a container cold water. Cooled down chocolate mass whisk for five to ten minutes with a whisk, blender or mixer at low speed. When the glaze begins to fall behind the spoon, it is ready.

White glaze "Mint"

This type of glaze is suitable for sand and curd 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 bowl or bowl, mix sour cream and powdered sugar. Put on a slow fire and bring to a boil, stirring constantly. Boil on slow gas for five to seven minutes, at the end add mint syrup. All mix well and remove from the stove. The prepared glaze is immediately applied to the surface of baked products. Dries out mint glaze In one hour.

White icing for cake and cake

Glaze - an indispensable decoration for baking Easter cakes or muffins with raisins. The salt and lemon juice will keep the frosting from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

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

Cake with white icing "Summer Kiss"

Who doesn't love cakes? There probably won't be any. white icing, berries and crispy shortcakes, isn't that a real treat? Prepare a cake with fresh berries. It is perfect for tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. spoons cold water;

One glass sour milk;

Half tea. spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currant;

Two glasses of blackcurrant;

Two glasses of sugar.

For glaze:

300 grams of powdered sugar;

One table. a spoonful 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 stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each part, put on a baking sheet and bake in the oven. Prick the cake on top with a fork in several places.

In order to prepare the cream, the butter is melted and whipped. Currants are rubbed with sugar (red currants are separated from black ones) and the resulting oil is added to the oil. berry syrup. Everything is thoroughly mixed. To prepare the glaze, powdered sugar is mixed with hot water and grind until smooth.

Finished cakes smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with prepared white icing and put in the refrigerator for three hours.

Cakes with white icing "Royal feast"

Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fudge, they will give baking refined taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half tea. spoons of soda;

Salt on the tip of a knife.

For glaze:

One bar of white chocolate;

100g walnuts.

Cooking method:

Condensed milk, two eggs are poured into the pan, salt and soda are added. Stir thoroughly, gradually pour in all the starch, pour the dough into molds, filling them by one third. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed chocolate. walnuts. Finished cakes are poured with white icing.

Cakes with white icing "Raspberry secret"

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

Ingredients:

One glass of flour;

Three eggs;

150 grams of oil;

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 glaze:

250 grams of powdered sugar;

50 grams of powdered milk;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Three biscuit cakes are baked and cooled. To prepare the filling, gelatin is left in cold water for one hour, then dissolved in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with ready-made jelly. To prepare the glaze, mix into a homogeneous powder powdered milk, powder and starch. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with icing on top. They are laid on them fresh berries raspberries or blackberries.

"Oysters" with white icing

From butter yeast dough you can cook delicious oysters. Dip them in freshly whipped icing, toast and enjoy your homemade baked product.

Ingredients:

1 kg of 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 a knife.

For filling:

300 grams of poppy;

300 grams of honey.

For glaze:

50 grams of butter;

¼ cup 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, it is laid out on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers 10x10 cm. Lubricate each of them with melted butter. Poppy is mixed with honey and applied in a thin layer over all the squares. After that, they are rolled into rolls and placed on a greased baking sheet. After 10-15 minutes put in hot oven. Bake thirty to forty minutes.

While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, beaten and put on a slow fire. When it boils, boil for another 10-15 minutes, stirring constantly. Then cool slightly and beat with butter. Glaze is ready. Oysters are removed one at a time from the baking sheet, dipped with the top side in the icing and put on a dry cutting board for the time being, so that the icing has cooled. Then placed on beautiful dish and served with tea.

Donuts in white glaze

Drizzle homemade deep-fried donuts with snow-white icing. The secret to cooking them is that the deep-fryer should be warm 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 the fat, the product must be cleaned of flour with a soft brush so that the deep-fryer is not contaminated.

Ingredients:

seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For glaze:

100 grams of granulated sugar;

120-150 grams of milk;

Vanillin sachet.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added, without ceasing to interfere. In a saucepan, vegetable oil is heated, a spoon is dipped in it, a little dough is taken and dipped in boiling fat. Ready donuts are taken out with a slotted spoon and spread on parchment paper.

While the donuts are cooling, prepare the frosting. To do this, pour sugar with hot milk and stir until it dissolves completely. Then put this mixture on a strong fire and bring to a boil, then the fire is reduced and the glaze is cooked until tender. Vanillin is added a few minutes before the end of cooking. Remove glaze from heat and beat until white foam forms. The consistency of the fondant should be similar to sour cream. The cooled donuts are dipped in glaze and spread on a dish. Before serving, donuts can be sprinkled with grated chocolate.

The icing is applied to the finished flour products with a culinary brush immediately after preparation, as it dries very quickly.

If the frosting dries out before you can spread it on the cake, heat the fondant on gas or in microwave oven.

Remember that cold protein whips faster than room temperature.

If the glaze does not thicken for a long time, put the dishes with it on ice cubes.

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

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

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

decorative sprinkles Apply directly to frosting before it dries.

An article about what you can make chocolate icing from and how to cook it.

chocolate icing for applying to cakes, muffins, Easter cakes and pastries, it is not necessary to cook from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

That's what advice from experienced pastry chefs when working with glaze:

You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
The no-boil icing hardens quickly, so it must be applied immediately after preparation.
Can't cover hot glaze cake, where already smeared oil cream, but if necessary, then you should first cover the cream liquid jam or sprinkle with cocoa, and then glaze.
You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
First on pastry Apply a thin layer of glaze, and then thicker.

How to make icing for cocoa cake?

Cake decorated entirely with cocoa chocolate icing

Chocolate glaze sama - decoration for different desserts. In addition, the icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
Cool a little, add a pinch of vanillin, 30 g of melted butter and whisk until fluffy.
We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
We put the cake in a cold place for the night, in the morning you can serve it with tea.

Cake first covered sour cream and then applied the pattern chocolate cream from cocoa

With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.

Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Icing from cocoa and condensed milk, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Icing with cocoa and condensed milk

Recipe:

Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
Remove from fire and add 0.5 st. butter spoons..
Pour over the cake immediately and set aside to cool.

Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in pastry shops

Chocolate icing made from cocoa used by professionals

This glaze recipe is used by professionals in pastry shops. He is quite simple.

Recipe:

Melt in a saucepan 1 st. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
Mix well, and you can decorate any pastry.

Powdered milk and cocoa glaze recipe

A piece of cake decorated with chocolate icing made from cocoa and milk powder

Icing made from cocoa and milk powder

Recipe:

We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
Mixing 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
Swollen gelatin is also dissolved on fire, but do not allow boiling.
Mix hot gelatin, boiling milk powder mixture, butter (30 g) and mix again.
The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden, and the cake can be served with tea.

Recipe for icing with milk and cocoa

Sliced cake covered with cocoa and milk chocolate icing

Icing made from cocoa, milk and flour

The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

Pour into a stainless steel saucepan 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it a shine.

Lean cocoa chocolate icing recipe

Ice cream topped with cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

Mix in enamelware 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
Remove from fire, add 1/3 teaspoon tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix it all together.

We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.

Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing

Lean chocolate icing in a cold way

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

Mix in a deep bowl 3 art. spoons of powdered sugar without lumps, 1 tbsp. spoon potato starch, 3 tbsp. cocoa spoons.
Adding 3 art. tablespoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white icing and lean cocoa chocolate icing

Cocoa Butter Glaze Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

Combine in a saucepan 3 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
We dilute more 3 art. spoons of milk and continue to cook, stirring.
If frosting is thick, add another 2-3 tbsp. spoons of milk.

When the icing is ready, it should slowly drip from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick cocoa chocolate icing

thick

This is a very common frosting. It tastes like dark chocolate, but sour.

Recipe:

Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
When the frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze from cocoa and sour cream

Strawberries in chocolate icing with cocoa and sour cream

Chocolate glaze from cocoa and sour cream

Recipe:

Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

Warm up on fire 3 art. spoons of milk and half a glass of sugar.
Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.

We cover the top of cakes, Easter cakes, cakes and muffins with icing.

The beautiful buttery sheen of cocoa icing will add an appetizing look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

In the preparation of each dessert, there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not too lazy, then the eaters will receive not only gastronomic, but also aesthetic pleasure. So, icing for cookies will give home baking individuality and unique beauty.

Such a glaze is easy to prepare and hardens quickly enough after being applied to cookies, but there is a limitation in terms of color scheme. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fondant can be changed with fat-soluble food coloring, but these are unlikely to be found in ordinary kitchens.

So, dark (milk or white) chocolate icing is made from:

100 g of chocolate;
60 ml of milk;
10 g butter;
250 g of powdered sugar.

Step by step preparation:

Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
When the butter has melted, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix carefully.

strawberry recipe

A bright fudge with a rich berry flavor to cover gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze in this way.

For berry glaze based on strawberries, you should take:

200 g finely ground powdered sugar;
100 g fresh or frozen strawberries;
15-30 ml of drinking water.

Work sequence:

Kill the washed and dried berries with a blender into a homogeneous mass, which should then be filtered through a sieve to weed out the seeds and remaining intact berry fibers.
Add to sifted icing sugar hot water and mix. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves, and the fudge becomes shiny and uniform, but at the same time viscous and thick.
Berry glaze should be used immediately, because during storage the fermentation process may begin, which is fraught with digestive problems.

How to make vanilla frosting?

Each lipstick has its own characteristics. For example, frosting gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, but for ordinary sugar cookie you can make a fragrant vanilla icing.

To make vanilla frosting you need to take:

270 g of powdered sugar;
13 ml of milk;
5 g butter;
3 g of table salt;
2 g vanillin powder.

Cooking:

In the microwave, melt a piece of butter with milk.
Add salt, vanilla and sifted icing sugar to the hot creamy milk mixture. Knead the mixture until smooth and you can start baking.

Cooking with caramel and salt

Delicious viscous caramel, cooked at home, will be able to make even the usual shortbread not only tasty, but also beautiful, if you deposit it with a pastry bag. Salt added to the caramel icing will reduce the sweetness of the fudge and add an extra touch of flavor.

For salted caramel icing you will need:

125 ml cream cow's milk, fat content 33%;
30 g butter;
165 g of granulated sugar;
65 ml of purified drinking water;
3-5 g large sea salt taste.

How to cook caramel for icing cookies:

In a small container, heat almost to a boil, but, in no case, do not boil the cream and butter. At the time of adding to the caramel, these products should be as hot as possible.
In a separate saucepan combine water and sugar. First, boil the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt slightly from side to side) until a beautiful caramel color.
After reaching the desired shade, pour hot butter with cream into the saucepan, salt and quickly mix the mixture with a whisk until smooth. Return the caramel to the fire for a couple more minutes to boil down to the desired density.
Transfer caramel to glass containers for later storage. After a few hours of cooling, you can start decorating cookies.

Colored icing for cookies

inconspicuous cookies easy with the movement of a confectionery cornet filled with colored icing, you can turn it into an original greeting card. Thus, a simple confectionery product can become an exclusive gift, which will be easy to make even for a schoolboy.

The composition of colored glaze includes only four ingredients:

1 egg white;
150-200 g of finely ground powdered sugar;
15 ml lemon juice;
food coloring of the desired color.

The process of creating sweet paints for painting cookies:

In a clean fat-free (for example, lemon juice) Pour the protein into a small bowl. Then sift icing sugar into it in small portions and rub with a fork (silicone spatula or false). Using the mixer this case unacceptable.
When the glaze is the desired consistency, add lemon juice to it and divide the total mass into separate portions, each of which should be painted in the desired color food coloring. To make an already colored glaze thicker, powder should be mixed into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If they are not there, then turmeric will help to achieve a bright orange color, green - spinach, red - beets, purple - lavender petals.

How to make marmalade?

Multi-colored icing with various fruit flavors can be made from ready-made marmalade. From such multi-colored glaze it will be possible to create whole stained-glass windows on cookies. A monochromatic coating with pieces of undissolved marmalade will also look very nice.

Proportions of ingredients for marmalade glaze:

200 g marmalade;
80 g of sugar;
50 g butter.

Cooking in the following way:

Cut marmalade into smaller random pieces. Put sugar, butter and crushed marmalade in a small bowl of suitable size.
Build a steam bath on the stove and place a container with prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is reached (with or without undissolved pieces of marmalade).
Remove the icing from the stove and after a little cooling, cover the pastries with a warm mass.

Simple sugar icing

No matter how many recipes for various confectionery fondants are in the arsenal of the hostess, you should know how to make icing for cookies from a minimum set of products that can help out in any unforeseen situation.

The composition of simple icing sugar includes:

200 g of powdered sugar;
60 ml of drinking water.

Cooking:

Combine the powder with water and heat over low heat until smooth and homogeneous. When warming the glaze, it is imperative to constantly mix it with a wooden or silicone spatula.
Decorate the finished cookies with hot sugar fudge. The same coating can be used for gingerbread and buns.
For a pleasant rum flavor, ¾ of the water can be replaced with rum. This icing can be eaten by adults and children, because under the influence of heating all alcohol will evaporate.