Today it is very difficult to find a person who does not like sweet desserts, such as cakes. In cooking, there are a lot of such recipes; they can be decorated with various patterns, inscriptions or icing. Probably not everyone knows what it is. Let's try to figure this out. So, translated from of English language this term means "ice pattern". And this is not surprising, since products made from it are similar to ice ones (in color and consistency). Aising, the recipe of which we will definitely find out today, makes it possible to create extraordinary decorations not only for desserts, but also for various dishes. Properly made, it has a matte finish and great durability. So, let's try to understand this issue in more detail.

What is "icing"?

Aising is a plastic, thick mass of sugar and proteins for creating confectionery decorations that have volume. Usually this mass is white, but with the help of food coloring it can be given any shades. Aising, the recipe of which will be given below, is done by rubbing powdered sugar with fresh egg white. Lemon juice or acid is added to this mixture, glucose syrup, glycerin, etc.

Working with icing

To work with a flexible mass, pre-prepared templates are required, for example, drawings on paper or ready-made contours. A cling film is placed on such a drawing or it is placed in a file. In this case, it is not recommended to use parchment or tracing paper, since the icing sticks to them very strongly and then does not separate. So, the film is smeared with a layer of olive (this is important!) Oil. Fresh protein mass is placed in a confectionery envelope or syringe. However, it should not be liquid, so as not to blur along the contours of the picture. A thick mixture, on the contrary, will be difficult to squeeze out of the envelope. However, in this case, it can be molded from it in the same way as plasticine.

All elements of the picture should not be thick. If there is a desire to get multi-colored icing, the recipe of which is very simple, food colors are added to the mass. You can also apply the mixture to the finished cooled confectionery product, for example, cookies or gingerbread, chocolate icing. Do not apply it to biscuits and other non-dry surfaces. Only ready-made icing decorations are placed on them before serving. So, a film with a pattern is dried for about three days. Then the jewelry is carefully removed.

Openwork jewelry from icing

In this case, a mass of protein and sugar, that is, icing, the recipe of which is attached, is applied to small balloons, they must first be inflated and lubricated with oil. After the pattern dries, the ball is simply blown off and removed from the product. This must be done carefully, as the resulting products are very fragile. It is recommended to make them with a small margin. A broken part can be glued with egg white mixed with powdered sugar. Store such jewelry at room temperature in a box. Consider in more detail the recipe for icing at home.

Icing heart

Ingredients: twenty grams of egg white, one hundred and fifty grams of powdered sugar, fifteen drops of lemon juice, red food coloring, vegetable oil, a file and a heart template.

Cooking icing

The protein is gently mixed, but not whipped. Powder is added gradually, without ceasing to interfere, put lemon juice with red food coloring dissolved in it. Mix everything well until the color becomes uniform. The mass is transferred to a confectionery envelope or bag with a nozzle and left for a while, covering the hole with a wet napkin so that it does not dry out.

Template preparation

After we looked at the recipe for icing for decorating cakes, you need to make a template. To do this, cut out a heart of the desired size from cardboard. With the help of plasticine, they give it shape and volume. To do this, plasticine is applied over cardboard. Next, the template is placed in a file and pressed tightly so that all the air comes out. Under the cardboard, the file is assembled into a knot so that it lies evenly and tightly on the plasticine. File smeared vegetable oil.

Pattern formation

Further along the contour, a thick line is drawn, and then any pattern is made at their discretion. It can be intertwined lines, squares, ovals, and so on. Ready icing is left for one night - to dry. Then they begin to carefully remove it so as not to break or crush it. Having made two such hearts, they are glued together, for this the same icing is used, and the decorations are left to dry again.

Icing lace in fifteen minutes

Ingredients: one protein, two hundred grams of powdered sugar, half a spoonful of citric acid. Equipment: olive oil, scraper, patterned silicone mat, sponge.

Cooking

The icing recipe for lace is no different from the one we discussed above. To do this, the egg white is mixed (but not whipped) with sugar and citric acid. Mix until a thick mass is obtained.

Lace preparation

The egg mass is distributed over the entire surface of the rug, removing excess. Then everything is put in a preheated oven and baked for three or five minutes, depending on the type of oven. After the lapse of time, the finished lace is carefully removed and patterns are already made from it as desired. You can decorate the cake with them by attaching them to the sides. And you can make all sorts of figures - it all depends on the imagination of the cook.

As you can see, this cake icing recipe is very post. The lace is ready in fifteen minutes, so you can save time for preparing other festive dishes.

Beautiful icing figures

Ingredients: one egg, two hundred grams of powdered sugar, one teaspoon of citric acid.

Making icing (recipe): master class

Beat the egg white with a fork until a light foam appears. Then icing sugar is added in portions, rubbing the mixture until homogeneous mass, and then - and citric acid while continuing to stir. You should get a homogeneous, stable protein mass of a thick consistency. Add food coloring if desired. Here is the ready icing! As it turned out, everything is quite simple. It must be transferred to a pastry bag.

Making jewelry

Balls of the required size are inflated, lubricated with vegetable oil with a brush, olive oil is best in this case. From above begin to apply an ornament. When the patterns are applied, the ball is hung up to dry. So it should hang for about a day.

After a while, the ball is pierced with a needle and taken out of the sugar figure. With such sweet balls that are cooked, you can decorate cakes or Christmas compositions.

Finally...

Thus, it is not difficult to make flexible icing, the recipe of which we already know. With the help of sugar mass, you can create not only lace and balls, but also make candlesticks, butterflies, snowflakes and more. This requires only stencils, which can be easily found in children's coloring books. Working with stencils is quite simple, you just need to apply ready-made icing on them, and then dry them. Large parts can be glued together using the same icing.

"Royal icing" is the most popular decoration of various confectionery. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look appetizing on cakes, gingerbread, pastries and cookies. Decorating confectionery with icing is an interesting activity. This requires only a pastry bag, blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every culinary specialist will be able to create his own masterpiece, which will appeal to everyone.

As I said, we will use a ready-made mixture for flexible icing - Frivolite. It's very easy with her, really.

We take our dry powder. Not much. I’ll try to guide you: for 4 strips of lace, about 35 cm long and about 6 cm high, it took me about 30 g of dry mix.

Pour our powder into a small bowl.

Adding hot water(boiled!) - exactly as much as the powder, by weight. That is, for 30 g of dry mix for flexible icing, 30 g of hot water goes. This can be varied, by the way: you need tighter lace - add less water, thinner - more. However, I was quite satisfied with the 1:1 option.

Mix well and let stand for 15-20 minutes.

The mixture will thicken and you're good to go!

Now we need to apply it to a special icing mat. There are a lot of different rugs on sale now, for every taste, color and wallet, for different tasks. However, for myself, I concluded that not all rugs are equally good and easy to use. There are rugs frankly unsuccessful. They can be soft, but too thick, with very deep cuts, it is more difficult to remove lace from such ones. Notice I'm not saying it's completely impossible! You can, of course, but you need to be especially careful.

There are also rugs with an insufficiently thought-out pattern: when parts of the ornament simply do not connect in places! When you remove the lace from such a rug, the ornament will crumble before your eyes, because the details of the pattern “do not stick” to each other, and the problem with here is not in your hands, mixture or oven, but in the quality of the rug. Pay attention to this when choosing an icing mat.

I have one such not very successful rug. Deep cuts, small details - that's nothing, having adapted, for the third time I managed to get lace out of it, but the large parts are simply not fastened to each other, this is not provided for by the pattern, and this, to be honest, is very inconvenient. Although the drawing itself is beautiful!

Personally, I concluded that thin, flexible mats are ideal for working with edible lace. At the same time, the drawing can also be small, but if the cuts are shallow, then the lace will be removed without problems. Checked!

We will take such a rug.

We apply our finished mixture on it, trying to fill all the recesses.

At first I did it with a silicone spatula. And later I tried to immediately apply and distribute with a pastry spatula, and it is much more convenient!

Now the most important point! You want the flexible icing mixture to fill ONLY the cells that form the pattern! On the other parts of the rug, the mixture should not remain! To do this, with a spatula for leveling cakes, we draw with some force along the rug, as if removing all the remnants.

Do not attach due importance to this process - when dried, your lace will turn out to be not lacy enough, so to speak, and in general - sloppy.

Approximately like this.

So, here we have applied the mixture to the entire rug.

Now we send it to the oven preheated to 90 degrees for about a few minutes. Attention! Exact time you will have to find out for yourself, it all depends on the oven. This may take 5 or 10 minutes.

The main thing is that the lace should dry out and calmly separate from the rug. You will understand. If you are trying to grab the tip, and you feel that it is still watery, then it is not ready yet. Dry lace should be)

Immediately after we take the baking sheet with the rug out of the oven, you should not separate the lace: let the silicone cool.

You see, outwardly dried lace is almost no different from not yet baked.

Cool a little and very carefully separate the lace from the rug. We lift the lace, and hold the rug. Many recommend helping themselves with a spatula.

I tried to just hold it with my hands, and with a spatula, and I will say that everything is perfectly separated and so. Be careful only in places with especially thin lines, sharp corners of the pattern. It is better to separate them first, and only then the middle. Just try it - you will feel how it should be.

Separated. See how wonderful it is? Beautiful and very flexible.

If you have a diluted mixture left, it will calmly wait until you bake and remove the first batch of lace, apply the rest and return to the oven!

Here is our quick lace for cake!

According to the manufacturer, this lace can be dried simply at room temperature for several hours. However, I didn't check. I suspect that if you have high humidity in the room, then the lace will dry for a very long time. In the oven, it is still more convenient and much faster. What if you only have one small rug? Then for sure - only the oven!

From the recommendations of experienced girls: it is better to overdry a little than underdry. Dried lace is easier to separate from the cake than wet lace. And you don’t have to worry about its flexibility: when it’s just in the room, it will pick up moisture from the air and become quite plastic.

You can store the finished lace for a long time, up to a month - for sure. It should only be packed in a zip folder. I note that, in my experience, even in a zip bag, this lace dries out a little over time. If you just want to stick it around the circumference of the cake, it will most likely have enough flexibility, even dried. But if you want to pick it up, then ... yes, it’s not scary at all either! Just hold a strip of lace over the steam from the kettle for just a few seconds - and here you have super-flexible, pleasant, obedient, elegant sweet lace in your hands again!

What else did I forget to tell?

BUT! About coloring! Lace is dyed with conventional water-soluble dyes, it is better to use dry or gel dyes so as not to dilute the mixture. Remember that the color will intensify as it bakes. That is, if you want to get, for example, a black color, then the color of the mixture itself will never be black, no matter how hard you try: there will be a gray-blue tint or with a purple coating (and sometimes the black dye gives off an emerald). But when baked, the color will appear. If you do not want to mix in too much dye, make a base color, dry the lace and paint it on top with a dry brush, for example, with a kandurin of the desired shade.

Remember that the mixture for lace can be used not only for its intended purpose, in tandem with a rug. Using a pastry bag with a tube nozzle, you can manually “weave” any patterns from flexible icing, for example, a fishing net. You can simply deposit and bake even stripes to simulate, say, television wires. Here I recently had a cake with roofs of houses, maybe you even saw it in my instagram, there was a lack of such an effect, but a good idea often comes too late, unfortunately.

But, of course, the most beautiful of flexible icing is, in fact, lace! Delicate, delicate, like real lace, found in the depths of an old chest, on which skilled craftswomen worked by hand for many, many days.

And here's how it might look on the cake.

Aising is icing, which is good at drawing patterns and making voluminous figures. It's not the icing that they cover Easter cakes. The recipe comes from England, just like the name. In the UK, a mixture for painting with sugar is called RoyalIcing - royal icing.It is not intended for smoothing the surface, but for decoration. Cakes decorated in this way look delicate and airy. It seems that only an artist can create such beauty. However, it is not. We will talk about the features of this glaze and give a recipe so that any housewife can make icing jewelry at home.

Aising at home

Ingredients:

protein of one egg;
200-250 grams of powdered sugar;
lemon juice: 0.5-1.0 teaspoon.

Cooking:

Refrigerate the egg so it beats better. Crack the egg and carefully separate the white. The slightest hit of the yolk will ruin everything. Did not work out? Crack another egg. In the protein you will see clots, kind of strings. Delete them. The protein must be absolutely homogeneous. Add citric acid.

Choose a clean and dry bowl with high sides suitable for whipping. If there are traces of fat on the dishes, a lush protein mass will not work. Beat for no more than a minute.

Particular attention should be paid to the quality of powdered sugar. The best result is obtained from the finest grinding powder. As a rule, this is a factory product. If your powder is too coarse, try to achieve the ideal with a coffee grinder or food processor.

Add the powder to the protein in small portions and beat until stable peaks form. The properties of the drawing mass depend on how long you beat. If you whip to soft peaks, the frosting is perfect for drawing thin lines directly onto the confection. If you work longer, then the mass will whip up to hard peaks. This consistency is optimal for making stencil figurines. Thicker lines are needed there so that the patterns do not crumble when you try to pick them up.

Check the consistency of the icing. Squeeze a thin thread between two fingers. Happened? Holding on? If the mass rolls, or the thread turns out to be intermittent, then the consistency is not thick enough. Add powdered sugar. If the thread is too thick and short, the icing is too thick. Dilute it with a drop lemon juice. With the right consistency, a thin thread does not break, even if you move your fingers.

At this stage, you can add dry food coloring. It's dry. Liquid - will spoil the consistency.

So, we have achieved the correct density. Now we shift the mass into a pastry bag, with which we will draw. Everything that remains, be sure to cover with a film. If this is not done, a crust will form very quickly, and it will no longer be possible to draw with the mixture.

Transfer the icing to a storage container and cover. cling film- a crust forms very quickly on the mass.

How to draw

If you have drawing skills, a stencil is not required. Grab a silicone mat or an ordinary stationery file lubricated with a drop of olive oil and start creating!

If you are not confident in yourself as an artist, use icing stencils that can be downloaded on the Internet. Patterns in colorings for the little ones are well suited.

Place the pattern in the file, wipe it with a cotton swab dipped in oil and trace the outlines. Avoid too thin lines - the product will turn out to be too fragile and will live only a few seconds.

You can draw in stages with several colors. First draw lines of the same color. Let dry. Draw lines of a different color.

How to make voluminous figurines

The simplest example of a three-dimensional figurine is a butterfly spreading its wings.

To prevent the butterfly from being flat, draw according to the file previously placed in the open book. The angle at which the book is opened will make the butterfly voluminous.

To get semi-circular shapes, put the file with the drawn contours on a cylinder or half-cylinder.

A more complex way to make 3D molds is by gluing flat parts together. The complexity of this method lies in the fact that you must first find (or draw) drawings of all the details of the future figure. After the parts dry, proceed to the installation of the whole.

Details are glued either with protein or with the same mixture for drawing.

Patterns made in the form of a ball look very impressive. You can make small balls, or you can make an openwork hemisphere that will decorate a large cake. To create this shape, you will need a regular balloon. Inflate the balloon to the size you want. Gently brush with a cotton swab dipped in olive oil. Apply the pattern, leave in a dry place until completely dry.

It is better to make icing decorations with a margin, with the expectation that some figures will break due to fragility, and some will be eaten by children without having time to ask permission.

Ice Features

Icing patterns are afraid of the refrigerator. Do not decorate baked goods that require storage in the refrigerator. The exception is figurines on wooden skewers. They are fixed on a delicacy immediately before serving. The mass cannot be deposited on the cream - it spreads. It is possible only for dry baked dough such as gingerbread, gingerbread or cookies.

Aising cannot be painted over the glaze - it spreads. If the cake is covered with icing or cream, then icing decorations can be made on wooden skewer and just put it on the cake.

A thicker mixture resembles plasticine in its properties. You can mold it with your hands. Try to make the figurines smaller, otherwise the cake will be eaten long before they dry.

The patterns on the film or silicone mat are dried in the room. The lower the humidity, the faster this happens. Small parts become strong in 1-3 days. Large items can dry for a week.

To give volume to flat drawings, place them on curved surfaces: an open book, semi-cylinders.

You can choose any shape, as long as the drawing does not roll off it.

Sweets are the most delicious and incredible temptation that few can resist. Gingerbread, cakes, muffins and muffins, cakes, casseroles and pies, all this significantly improves mood, allows you to pamper not only yourself, but also your loved ones. Most confectioners are able to create real confectionery masterpieces, real works of art, but novice cooks are not far behind them. Such a variety of desserts as icing deserves special attention; it is very often used in the decoration of pastries and cakes. Thanks to detailed recipes, everyone has the opportunity to make this delicacy.

Classification and features of glaze

Translated from English, the name of the presented dessert means “royal icing”. The recipe also appeared in Russia, when confectionery was decorated with edible lace and flowers at the court of monarchs. As for icing, this is a special mass for decoration, made using powder and egg white.

Varieties of icing:

Classical. This is a special mass that has a fairly liquid substance. Incredible fragility is inherent in the proposed type of glaze. It is customary to apply the finished delicacy to the surface of confectionery products or use appropriate stencils.
Plastic. If you cook icing according to this recipe, the finished mass can be safely used for making edible lace and figurines. Composition reminds confectionery mastic, which is often used to decorate cakes. With plastic icing, you need to work according to all the rules, for this you should have a silicone mat and molds with you. The formed mass is poured into molds, slightly dried, then a stunning result is obtained that can impress any connoisseur of desserts.

Numerous recipes allow you to achieve different consistency. It is important to know that the amount of powdered sugar used directly depends on the purpose of the treat.

Icing classification by density:

The consistency of thick cream. Such a mixture can be obtained by using a small amount powder. The end result looks like classical type glaze for covering Easter cakes, pies. Such icing is used in the manufacture of gingerbread, cookies, when the surface of the product must be filled with a homogeneous mass.
Soft peaks. To make a drawing, an inscription or a contour, this type of icing is useful. Readiness is checked very simply, it is enough to remove the whisk from the egg mass, it will have to hang from it with soft and gentle peaks that bend slightly when you turn the tool.
Solid peaks. For this type confectionery glaze characterized by a special density. Taking the whisk out of the resulting mass, it can be noted that the icing stretches and immediately solidifies with fairly dense, hard peaks. Often, the icing is placed in a pastry bag, after which they decorate muffins, cakes, pastries, cookies. To make voluminous or flat figures with a stencil, you can safely use the finished mass.

Given the chic assortment of the proposed delicacy, you should familiarize yourself with step by step recipes its preparation.

How to make traditional icing

The classic glaze of English origin is made on the basis of egg white, lemon juice and powdered sugar. To make the mass more flexible, the composition will be more complicated, and it will also take much more time to beat.

There are many detailed and available recipes allowing you to cook treats at home. It is easy to choose a certain type of icing, it is enough to know for what purpose it will be used.

It is easy to prepare a drawing consistency for decorating cakes, since the products for its manufacture are available in any refrigerator. Thanks to this glaze, it is possible to decorate cupcakes, cookies and cakes, turning them into a solemn and even exquisite dessert.

That is why no one can remain indifferent to such a culinary creation. The proposed recipe is simple and affordable, its quantity is enough to decorate a medium-sized cake and one kilogram of gingerbread.

With the help of this glaze, you can cook delicious, festive, colorful and very original desserts. The duration of cooking classic icing is thirty minutes. One hundred grams of delicacy contains about 305 kilocalories.

List of required components:

lemon juice - 1 teaspoon;
egg white - 1 pc.;
powdered sugar - 155 grams.

The specifics of the step-by-step preparation of a traditional delicacy:

After reviewing the recipe, you should prepare the marked ingredients.
First of all, you need to carefully separate the yolk from the protein. If even a small drop of yolk gets into the protein, the cream will not work, so you can immediately change this component to a new one.
Next, beat the protein with a mixer or blender, you can use a regular whisk to get a homogeneous substance.
measure out right amount powdered sugar, then sift several times through a special sieve.
The powder is added to the beaten egg white in small portions, the whipping process should not stop.
To make the icing acquire a glossy sheen, you can add a little.

The resulting glaze is used to decorate any pastry and confectionery.

Secrets of making plastic icing

A more complex composition will help to form flowers from cream or other decorations, since the finished mass should have a fairly dense consistency. You can prepare a flexible glaze using a silicone mat.

Given that rare ingredients may be present in the composition, they can be ordered in specialized stores on the Internet. As for the calorie content, there are about 325 kilocalories in one hundred grams of glaze. The cooking time is forty-five minutes.

List of required products:

water - 50 milliliters;
fructose - 20 grams;
food coloring - ¼ teaspoon;
corn starch - 20 grams;
invert syrup - 1 teaspoon;
food glycerin - 1 teaspoon;
citrus pectin - 1 teaspoon;
polysorbate-80 ( food supplement) - 3 drops.

Features of the phased preparation of plastic glaze:

Carefully study the recipe, purchase all the necessary components, they are easy to find in specialized confectionery stores.
In one container, mix pectin, corn starch and fructose, as well as white food coloring.
You will need water, but only room temperature, it should be poured into the prepared container, then add the prepared dry mix.
Mix all the ingredients together, then leave for thirty minutes.
Stir again after the indicated time interval, then immediately pour invert syrup.
Mix polysorbate with glycerin, send to a container. Prepare a silicone mat, it is covered with a finished mass.
The oven must be heated to 100 degrees, send the mat with the prepared mass for ten minutes. Then it should be removed from the oven, cool. It can be seen that ready mix dries up and takes on the desired shape.
The plastic pattern must be separated from a special rug, used to decorate various pastries and sweet products.

Despite the complex and rich composition of the presented dessert, the result is simply magnificent. If you spend a little time and effort on cooking it, it is possible to create a real culinary masterpiece.

Secrets of sweet figures

The simplest and most beautiful type of three-dimensional English glaze decoration is considered to be a unique three-dimensional butterfly. To create it, you need a special stencil with a file, the sheet is placed on a prepared open book. The volumes and dimensions of the butterfly are adjusted by the angle of the pages.

To make the shape semi-circular, place the stencil with the file on the cylinder. For such purposes, a glass is perfect or plastic bottle. A very colorful and bright decor element is a ball, namely a lot of balls, an openwork hemisphere, which will turn the most ordinary pastry into a real culinary creation.

To prepare such figures, you will need a regular balloon, which is inflated to a specific size. The surface is then smeared olive oil using cotton wool, then you can start the process. Gently apply the pattern, the mixture should dry completely, for this, leave the ball in a dry and calm place.

Recently, decorations in the appropriate format, namely 3D, have been very popular among confectioners. The manufacturing technology is quite simple, it involves gluing together flat parts. As for the complexity of the process, this is the selection of the desired stencil for all parts of the product.

Before mounting a three-dimensional figure in 3D format, it is important to wait, since all parts must dry thoroughly, otherwise nothing will work. In order for the individual parts to stick together, you should use icing prepared for drawing. In addition, regular whipped protein is suitable for such purposes.

The interesting thing is that the glaze will dry for at least twelve hours, so it is worth considering these time frames before you start cooking. That is why, when making a pie or cake on festive celebration, voluminous figures are made the day before, in order to have time for everything. Given the fact that such edible parts are very fragile and brittle, they are made with a margin.