Lemon icing for cake. Icing for cakes and cupcakes

Classic recipe cupcakes is usually a pretty, uniform sweet pastries.

Yes, porous, soft, and very tasty in its own way, but don’t you feel a certain amount of insipidity of one dough, or what?

There are so many options on how to improve dessert: from simple icing, powdered sugar before adding various spices.

In this article I will talk about how to make a variety of fondant for cupcakes at home.

Any recipe below is extremely easy to create, and it will turn out extremely tasty.

Everything you need to know about white frosting

A small introduction in which you will learn the main aspects of how they say what it is and what it is eaten with:

Powdered sugar is one of the fundamental ingredients for white icing, so it is always present. But, by the way, you can replace it with granulated sugar.
But they are not used in original form. Sift before use.
Eggs on the same principle: not just like that. First, separate the yolks from the proteins, and only then beat until foamy.
The resulting egg mixture must be heated over low heat a little, while not stopping stirring.

Recipe 1: milk glaze with photo

As mentioned earlier, everything in preparation is very easy. One of the influencing factors is that it requires extremely few products for cupcakes.

Here's what I'm taking:

2 tablespoons of powdered sugar; 2 tablespoons fresh butter; 2 tablespoons selected milk; half a teaspoon of vanilla.

How to make cake frosting:

Butter before all other actions, I stand for some time at room temperature to make it softer.
Powdered sugar, literally a drop of vanilla, butter- all this together carefully beat in one bowl until a certain uniformity is obtained.
Finally add milk, stirring all the time.

And voila - the white icing is ready! Feel free to lubricate her ready-made pastries and serve. Enjoy your meal!

By itself, it has the property of fast solidification, so it is worth applying it immediately, but it is better to do it with a special culinary brush.
If you still didn’t have time and the liquid froze, then the solution is very simple: use a microwave or hotplate and heat it up.
It is better to beat the eggs cold, and not to keep them at room temperature - this way the beating process will go better and faster.
Too long thickening? So put the bowl, dishes with it on ice cubes and everything will go faster. Or add a small amount of freshly squeezed lemon juice.
Cookware with a non-stick coating will save your frosting from any damage such as burning.
If you want to add some other decoration on top (for example, powdered sugar), then you need to pour it right away, until nothing has cooled and hardened.

The second recipe: what if with lemon?

Lemon fondant for cupcakes - another one great option especially for lovers of this fruit. Below I will present the icing for the cupcake recipe with a photo.

I will need: 2 tablespoons of powdered sugar; 4 tablespoons of lemon juice; 1 piece lemon zest.

Let's start cooking:

I pour the juice over the powdered sugar - shake it well.
Later I throw grated zest there.
The final touch: if you see that the icing is too thick, then powdered sugar will not interfere, and if it is liquid, juice.

Enjoy! lemon glaze ready, bon appetit.

orange cake frosting recipe

Important: sugar fondant for cupcakes with any of the fruits/citrus fruits is absolutely open to experimentation. That is, instead of the same lemon or orange, you can take whatever you like. This recipe is with photos. Good luck!

Ingredients needed: ⅓ one package of cream cheese (preferably Philadelphia); 2 tablespoons of butter; 2 teaspoons of honey; 2 tablespoons of orange juice; powdered sugar 2 tablespoons; literally a pinch of salt and 1 orange zest.

How to prepare icing sugar for an orange cake:

I beat with a mixer or a fork / whisk cream cheese with aged at room temperature and become soft butter (creamy). You should get a homogeneous mass.
I add everything there, except for powdered sugar: zest, salt, honey, Orange juice. I mix again.
And at the very end it was the turn of sugar. I whip until airy.

And now, the frosting is ready! Happy tea!

Chocolate icing for cupcakes and its recipe

Adding chocolate to such a thick mixture will add richness to the taste, and the pleasant aroma will drive you crazy.

What does it consist of chocolate glaze:

¼ tablespoon fresh butter; half a teaspoon of corn syrup; half a teaspoon of vanilla; 2 tablespoons selected milk; 60 grams of dark chocolate; 1 tablespoon of powdered sugar.

Time to create:

I take a bowl or saucepan in which I gently melt the butter;
milk, vanilla, corn syrup- there, all there.
For about 30 seconds, constantly stirring, I heat it up, and then I throw pieces of broken chocolate into it.
Did it get too thick? A little more milk wouldn't hurt.
Finished delicious cupcakes I “dip” the top into the icing. If at this point it has already begun to dry out, then 30 seconds in microwave oven everything will be fixed.

Chocolate colored icing is ready, bon appetit!

Easy recipe: frosting for cupcakes with berries

Vanilla cupcakes or baked goods with some berries will look great if you can frost them.

Here's what I need: 4 pieces of good strawberries; 2 tablespoons fresh raspberries; 3 powdered sugar in 3 tablespoons.

How to make frosting:

In a blender, I carefully beat the strawberries and raspberries until a homogeneous mixture.
I pass the resulting puree through a sieve.
The final touch will be powdered sugar, which is mixed with the mixture at the end.

Colored glaze is ready, bon appetit!

White icing - how to make?

I think you often saw ke on a wide variety of pastries. Most famously used on Easter cakes, donuts, cookies, etc., but also on a cupcake!

So why not decorate them in such a way that we will improve not only the look, but also the taste itself?

There are two options for how to cook: protein and pure sugar. I will tell you about everything.

Icing sugar consists of: 1 cup of sugar itself; 6 art. l. water / juice of any; ¼ tsp citric acid (if you took juice, then you only need 1-2 tsp of acid)

white icing prepared like this:

First I mix sugar with citric acid, it should turn into powder.
Water / juice (depending on your choice) is poured into the mixture obtained above and mixed well until foam forms.

And now, it's ready, you can safely lubricate the finished cupcakes with it. Enjoy your meal!

“Decoration” from protein and its more complex manufacturing process. Ingredients:

1 piece of egg white; 1 tsp lemon juice; powdered sugar in ½ cup; half tsp lemon peel.

How to do:

To begin with, gently beat the sugar with this egg white. Without ceasing to shake, I add the juice and zest in parts.
When a lush mixture is formed, you can already apply to the finished cupcakes. It remains only to wait until the white glaze hardens.

Ready! Enjoy your meal!

Chocolate cupcake icing

As in the previous recipe, there are two options for creating this “decoration”. Both, of course, are amazingly tasty, but how exactly to do it is up to you. I, as usual, will tell you about everyone.

The first recipe below, by the way, is very similar to donut icing. Maybe you've already noticed it yourself.

Products: 50 milliliters of selected milk; 100 g fresh butter; 1 st. l. with a hill of cocoa powder; 3 art. l. sand sugar.

How to cook? Step by step:

Melt the butter in a heavy bottomed saucepan over low heat, stirring all the time.
Without stopping, I add all the ingredients one by one.
It remains only to wait until the mixture cools down, thickens, and you can coat the finished cupcakes.

Ready! Enjoy your meal!

In the second way one more ingredient is added - 1 tile milk chocolate, as well as:

80 milliliters very heavy cream; 50 g butter; according to the taste of the owner or hostess, you can also take any nuts, dried fruits such as raisins or dried apricots, coconut flakes.

White icing is done like this:

First of all, you need to melt the chocolate in a water bath. Before this, grind well.
Alternately, I throw butter and cream aged at room temperature into chocolate. Mix thoroughly until a homogeneous chocolate mixture is obtained.
For a thicker look, you can add a spoonful of honey or any other similar fillers.
I let the frosting cool and then spread it over the cupcakes.

The chocolate treat is ready. Enjoy your meal!

White donut fondant

In order for deep-fried donuts to be without flaws (i.e. raw middle and generally burnt flour products), it is necessary that the deep-fryer itself is heated to the proper temperature, and at the same time the oil should not be too hot.

How to keep deep fryer clean? Just clean future donuts from excess flour, and only then dip into fat.

Necessary products for donuts:

7 pieces chicken eggs; 500 g of selected milk; 200 g fresh butter; up to 350 g wheat flour; up to 700 g of vegetable oil.

What you need for the topping:

100 g of ordinary sugar in the form of sand; up to 150 g selected and fresh milk; 1 packet of vanillin.

All about cooking:

On the burner I bring milk with butter to a boil, add flour, stirring all the time.
After cooling this homogeneous mixture, I alternately, still stirring, add chicken eggs each.
Separately, in a saucepan with a thick bottom, I heat the vegetable oil.
Then I dip a spoon into it, take some amount of dough, which I dip into boiling fat.
With a skimmer or spatula with slots, I take out the finished donuts, put them to cool on parchment or baking paper.

Next you can move on to the frosting:

I warm the milk not to boiling, then pour sugar into it. I stir until the sugar is completely dissolved.
I bring the mixture of milk and sugar to a good boil.
I turn down the fire, pour in the vanillin, shake everything thoroughly until a white foam appears.
Everything, you can wait for cooling and coat, dip donuts in a viscous mixture. To taste, it does not hurt to sprinkle with any grated chocolate on top.

Enjoy your meal!

My video recipe

A lot of housewives are wondering how to prepare icing for a cake. We decided to answer all your questions about this - all controversial points and all the most interesting ways preparations are collected in this small article. There are several options for how to make cake frosting.

So, the icing for the cake according to the first recipe is prepared from the following products: half a glass of sugar, 2 tablespoons of water, lemon juice- squeeze half a lemon for this, 2 eggs - we only need whites, a quarter of a teaspoon of salt.

First with salt and lemon juice. Sugar is dissolved in water and heated on fire - you need to get a syrup, add hot syrup to the protein mixture, beat for another 3 minutes. After the cupcakes are ready, you need to spread them with icing. After 2 hours after this, the cupcakes can be eaten - the icing will have time to harden by this point.

In order to make the icing for the cake according to the second recipe, you will need following products: half a cup of powdered sugar and 1 protein. The glaze is white. Whisk the protein. Gradually introduce sugar. The icing hardens an hour after you spread it on the cupcake.

If you decide to make colored icing for a cupcake, then the third recipe will come in handy! It is quite tasty and easy to prepare. You will need half a glass warm water, half a kilo of powdered sugar, dye.

It is better to sift the powdered sugar, then pour water into the powder, start heating over low heat, stirring constantly. Get syrup. Remove the syrup from the heat, add the dye to it, stir and apply colored icing to the cupcakes.

The icing for the cake according to the fourth recipe is prepared from the following ingredients: 1 tablespoon of water, 100 grams of sugar, 50 grams of butter. Cook the syrup from sugar and water, then melt the butter on steam bath and add to the syrup. Stir thoroughly, then pour the cake with this mixture.

And the strawberry icing for the cake is done like this: 3 tablespoons of strawberry juice and 200 grams of powdered sugar are mixed, stirred, heated over low heat until thickened.

Pleasantly complement the taste of your culinary masterpiece chocolate icing for cake. The simplest and fast way its preparation is as follows: melt a bar of dark chocolate for a couple, add melted butter and mix the ingredients thoroughly with each other. Spread over cupcakes and place in the refrigerator to set.

For those who are not looking for easy ways, we offer another 100 grams of sugar or powdered sugar, 5 tablespoons of cocoa powder, 100 grams of sour cream or cream, 100 grams of butter. Melt the butter, pour sugar, cocoa into it, add sour cream to the mixture. Stir, cook over low heat. Bring to a boil, cool.

And this recipe will come in handy if you decide to bake gingerbread cookies. Agree, because it is the icing that is the highlight of this dish. In addition, many people like the icing for gingerbread, which they buy in the store. And everything cooked by yourself, as a rule, is several times tastier than bought, so you should try to cook this dish. So, when the gingerbread cookies are ready, it remains only to make the icing. Especially for you, we have prepared two options: white icing and chocolate icing.

White icing is done like this: 1 protein is whipped with 100 grams of powdered sugar, brought to a boil, cooled and applied to flour product.

To make chocolate icing, melt a chocolate bar and mix it with butter and 20% cream. Oil is enough and 1 tablespoon, and cream - 100 grams.

By the way, the data can be used not only to anoint cupcakes and gingerbread. Such icing can serve as a decoration for cakes and cakes.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

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

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon. hot water.

different purposes

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

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

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

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

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

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put in the glaze and natural products that tint it. For example, a spoon raspberry jam- so the red color will turn out, and the magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

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

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

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

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

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

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

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

Glaze with rum

1 cup powdered sugar

3 tbsp Roma

1 st. l. hot water

Step 1. Sift the powdered sugar.

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

Chocolate glaze

100 g chocolate

3 art. l. water

1 st. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate has melted.

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

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the protein until a steep foam.

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

Step 3 Fill a confectionery syringe or bag with glaze. Apply the pattern to the cake, cookies or gingerbread.

Butterscotch glaze

200 g firm toffee

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

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

Step 3. Apply on the cake in several layers.

Cupcakes, of course, are very tasty on their own, but without icing, they both taste and look too bland and monotonous. It is enough to bake one batch of the simplest vanilla cupcakes and turn it into a huge taste palette simply with the help of recipes, which we will discuss in this article.

Easy cupcake icing recipe

The simplest and delicious icing for cupcakes is prepared in the blink of an eye and favorably decorates any sweet pastries on your table.

Ingredients:

powdered sugar - 2 tbsp.;
milk - 2 tbsp. spoons;
vanilla - 1/2 teaspoon.

Cooking

Put the soft butter in a bowl and beat it with a drop of vanilla extract and powdered sugar until smooth. Without ceasing to beat, we introduce milk into the oil mixture and the white sugar for cupcakes is ready!

Lemon icing for cake

Ingredients:

powdered sugar - 2 tbsp.;
lemon juice - 4 tbsp. spoons;
zest of 1 lemon.

Cooking

Pour in the lemon juice and mix well. Add grated frosting lemon peel. If the icing is too thick, add icing sugar, if liquid, add lemon juice.

Orange icing for cupcakes

Using the recipe below as a basis, you can make cupcakes with frosting from any citrus fruit. Well, which of the guests will refuse a cupcake with lemon or grapefruit icing?

Ingredients:

Philadelphia cream cheese - 1/3 pack;
butter - 2 tbsp. spoons;
honey - 2 teaspoons;
orange juice - 2 tbsp. spoons;
powdered sugar - 2 tbsp.;
salt - a pinch;
zest of 1 orange.

Cooking

Beat cream cheese with a mixer with soft butter until completely smooth. Add honey, salt, zest and to the mixture. Beat well again and gradually, without ceasing to work with a mixer, add powdered sugar. As soon as all the icing sugar is in the bowl, beat the icing at maximum speed until airy.

Chocolate icing for cake

Cover the muffins with thick and rich chocolate icing. If you want to add savory notes to the recipe, diversify the glaze with a couple of drops of brandy, or orange liqueur.

Ingredients:

butter - 1/4 tbsp.;
corn syrup - 1 ½ teaspoons;
vanilla - 1/2 teaspoon;
milk - 2 tbsp. spoons;
dark chocolate - 60 g;
powdered sugar - 1 tbsp.

Cooking

How to make chocolate icing for a cupcake? Everything is very simple! Melt the butter in a saucepan or small bowl. Add corn syrup, vanilla, powdered sugar and milk to it. Boil the mixture over low heat for about 30 seconds, and then add the pieces of chocolate.

Cook the icing over low heat, constantly stirring the mixture with a whisk so that the chocolate does not burn. If the frosting is too thick, add some milk.

Place the cooled cupcakes upside down in a bowl of icing, carefully lift and flip. In the process of coating cupcakes with icing, the icing itself may begin to dry out. If this happens, just put it in the microwave for 30 seconds.

Recipe berry glaze for cake

Berry glaze is the best fit for classic vanilla cupcakes, or muffins with fruit filling.

Any cupcake will look much more elegant and appetizing if it is decorated with just white icing. In addition to the aesthetic function, such a baking coating also has a certain practical function. It helps keep the cake soft and fresh longer. There is not a single recipe for making such a decoration - sugar, protein, chocolate icing, on kefir and dry cream.

Classic recipe (icing sugar)

classical sugar icing you can decorate rum babas, Easter cakes or ordinary muffins on top. It is quite simple to prepare it, it quickly hardens and subsequently does not crumble when cutting the finished product.

White icing for the cake is prepared in this way:

Protein frosting recipe for cupcakes

Protein glaze is not inferior in popularity to sugar. Many housewives use it not only for cupcakes, but also for Easter cakes and even cakes. This fondant has one small drawback, after hardening it can sprinkle and crumble when cut. Lemon juice or citric acid will help to correct the situation a little.

For white protein glaze you will need:

1 egg white;
150-200 g of finely ground powdered sugar;
1 pinch of citric acid or 1 teaspoon of lemon juice.

it white decoration cake can be prepared in 10-15 minutes with a hand whisk and even faster with an electric mixer.

The nutritional value will be 330.8 kcal per 100 g.

Sequencing:

The utensils for preparing the glaze must be absolutely clean and dry. You can additionally degrease its walls by wiping with lemon juice. Carefully separate the chicken protein from the yolk into a prepared bowl;
Add lemon juice or citric acid and start beating at medium speed of the mixer. When the mass foams and turns white, gradually add the sifted powdered sugar;
After all the powder is poured into a bowl with protein, beat the icing a little more until the desired density.

How to make chocolate frosting

Chocolate icing of an appetizing cocoa color has become familiar to many sweet tooth, but also from white chocolate you can prepare a delicious and beautiful snow-white icing to cover cupcakes. Beginning confectioners, of course, may have some difficulties with melting this type of chocolate, but detailed description cooking process will help to easily cope with this task.

For a cake with a diameter of up to 23 cm, you need to take necessary products in the following proportions:

175 g of finely ground powdered sugar;
200 g of white chocolate;
2 tablespoons cow's milk.

Since the chocolate for the icing will need to be melted, this will slightly increase the total cooking time compared to the previous options up to 20-30 minutes.

The calorie content of 100 grams of chocolate coating will be equal to 432.8 kilocalories.

Progress:

Making fudge begins with melting chocolate in a water bath, for which pour water into a larger bowl, and place a bowl or saucepan with chocolate chopped into small pieces on it. Bring the water to a boil, then reduce the heat to a minimum and stir the chocolate to melt it to a liquid state;
Mix powdered sugar with milk to get a homogeneous thick mass, which must be transferred to melted chocolate, carefully mix until smooth;
After that, beat the fondant with a mixer, and while it is still warm, apply to the cooled pastries.

Recipe for "Royal" fudge

This is a super quick-to-make fudge for decorating baked goods. It is prepared without the use of crude protein, which will please those who are afraid of salmonella. The density of the product can be adjusted by increasing the amount of kefir in the composition. For gingerbread, you can make a denser mass, and in order for beautiful smudges to appear on the cake, dilute the icing thinner.

Products needed for cooking:

100 g of dry cream;
150 g of powdered sugar;
30 g corn or potato starch;
40 ml of kefir;
30 ml lemon juice.

It will take 3 to 5 minutes to make a royal cake decoration.

Energy and the nutritional value- 310.5 kcal / 100 g.

How to cook:

In a bowl of a suitable size, measure and pour dry ingredients: cream, powder and starch;
Then pour in kefir and lemon juice, mix well until smooth and uniform consistency. Glaze is ready. When covering the cake with it, you should take into account the fact that it freezes a little longer than the previous options.

Cooking Notes

You can beat the icing sugar without the help of a mixer by hand, but it is better to do it with a wooden spatula. In this case, the duration of whipping the glaze will increase to 10-15 minutes.

To protein glaze did not spread much along the edges of the finished cake, at the end of beating it, you can add a pinch of wheat flour and, of course, apply it to completely cooled pastries.

When preparing white chocolate icing, it is important that the main product does not overheat and melts evenly, so it is better not to melt more than 250 g of chocolate at a time. Also, the white confectionery product is afraid of water, so you need to make sure that not a single drop of water gets into the melting sweetness.

For white glaze, its consistency is very important. It should not be too thin or thick. Ideal density, like sour cream.

If the cupcake is smeared with a thin layer of jam before icing, then the fondant will lay down in a more even layer and acquire a beautiful glossy sheen.

You can apply the mass on pastries with a special pastry brush or an ordinary tablespoon.