Glaze is an invention that literally turned the world of cooking upside down. It is as simple as it is irreplaceable.
The icing is applied to cakes, gingerbread, pastries, sweets, cupcakes, marshmallows, etc. Sweet mass not only makes them more beautiful and tastier, but also increases energy value. And this despite the fact that, in essence, glaze is a combination of protein and sugar, tinted and brought to a certain consistency.
Miscellaneous additives- juice, cocoa, vanillin, low-fat cream, butter, etc. - make it glossy or matte, sweet or sour, transparent or colored
Whatever it was, colored glaze is not the lot of only professional confectioners. Any housewife can cook it at home.
Colored glaze: basic principles
There are two ways to prepare colored glaze: heat treatment and without it, since not all confectionery require baking. The taste of the glaze will differ slightly, the difference is only in technology and ingredients.
1. Glaze in the absence of processing. You will need: powdered sugar, colored fruit or vegetable juice, lemon, egg whites. The powder must first be sifted, mixed with lemon juice and protein. Fruit juice add depending on the desired color. All components should be mixed and applied to baking.
2. Finished glaze. You will need: water, granulated sugar and colored juice. Water with sugar is put on fire and boiled until it begins to thicken. After waiting for the syrup to form in the pan, it is removed and dyed with colored juice. This frosting hardens as it cools.
Colored glaze for painting
This is the most common type. Most often it can be seen in those pastries where you want to draw decorative elements with color. It may seem that such a glaze is similar to what we are used to seeing on Easter cakes, but this is not there. It is important that it is dense, has an even structure and does not crumble.
Ingredients:
Chicken egg protein - one piece or more, depending on the surface for decoration;
Powdered sugar - for one protein 200 grams, then in proportion;
A tablespoon of lemon juice.
Food colorings.
Cooking method:
1. Thoroughly inspect the protein, rid it of excess fibers, otherwise it will ruin the whole thing.
2. Pass the powder through a sieve. Gradually mix with protein, not forgetting to beat. It needs to be white.
3. Drop lemon juice and beat for a few more minutes. It is possible to draw thin lines only with thick glaze. You can add more powdered sugar.
4. Add dye. It is best to apply the coating with a confectionery syringe, you can use a plastic bag or a parchment bag
Gingerbread colored glaze with vanilla
gingerbread icing translucent. White stains are visible inside. It is she who puts the final touch and makes the gingerbread cookies exactly, and not some other pastries. The composition of the glaze is very simple. Here it is very important to properly prepare and apply.
Ingredients:
A glass of sand;
Half a glass of water;
Vanilla powder.
Cooking method:
1. Boil water mixed with granulated sugar until large transparent bubbles appear. This usually happens after the syrup reaches a temperature of more than one hundred degrees.
2. Remove the decoction from the heat and cool. Add vanilla or rum or other flavors. It is applied to gingerbread when it will be possible to dip a finger into the icing without the risk of getting burned.
3. Gingerbreads and gingerbreads of large size are best glazed with a brush. Small ones - immerse completely and pull out with a slotted spoon.
4. Put the products on the wire rack and leave for several hours. Excess glaze will drip off and it will harden.
Professional colored glaze
It is so called because it is widely used by professional confectioners. This type of colored glaze has a dense structure, perfectly retains colors, hardens, but does not peel off or break.
Ingredients:
Almond extract - half a teaspoon. You can buy it in pastry shops;
corn syrup;
Two glasses of sand (you can powder);
Milk in the amount of 4 tablespoons;
Dyes.
Cooking method:
1. Thoroughly mix powdered sugar (or sugar) with milk. You will get a mass that looks like a viscous paste.
2. Add almond extract and corn syrup. Beat until the mass becomes shiny.
3. Arrange the icing in molds. Add dye of the desired color to each. Juice can be used the same way. To draw thin elements, use a syringe, to cover a large area - a brush.
Creamy colored glaze
According to this cooking algorithm, the glaze comes out not particularly hard, but not soft either. It can be dyed or used in in kind.
Ingredients:
Powdered sugar - two glasses;
Cream - a little less sugar;
A spoonful of butter;
Vanilla powder.
Cooking method:
1. Pour the cream into a bowl for cooking. Put the butter in there and heat until it melts.
2. Add powdered sugar and vanilla.
3. Beat with a mixer until the desired consistency is formed. If desired, you can tint with dye.
Fruit colored glaze
The process for making raspberry glaze is described below. In fact, it can be virtually anything: orange, apple, cranberry, strawberry, and even beetroot, carrot, etc. It is important to use only natural juice.
Ingredients:
Raspberry juice - half a liter;
Sugar - 650 or 700 grams.
Cooking method:
1. Rub raspberries through a sieve or squeeze with a juicer. You should get pure juice without stones.
2. Boil with sugar so that it turns out thick syrup.
3. Pour into glassware. As it cools, the glaze will begin to thicken. It is important to catch the right moment to apply.
Cookies with colored icing
There are thousands of cookie recipes. Most of them can be applied to any of the types of glaze described above. Housewives usually like to decorate with colored icing children's cookies, baked especially for the holidays. Bright and colorful slices are pleasing to the eye and create a festive atmosphere on the table.
Ingredients:
Flour - 3 cups;
Powdered sugar or granulated sugar - 1.5 cups;
baking powder- one and a half spoons;
Soft butter for cookies and a quarter cup for glaze;
Low-fat cream - 3 tablespoons;
Salt, vanilla;
Cooking method:
1. Mix dry ingredients, add butter, eggs. Cool down.
2. Knead a small piece of text, roll it out to a thickness of 8 mm. Cut into pieces and arrange them on a baking sheet.
3. Bake at 200 degrees. Cool down after baking.
4. Mix cream, milk, butter and sugar. Beat until the mixture becomes thick and homogeneous. Add dyes if necessary.
5. Dip the biscuit pieces into the icing and leave to harden.
Yogurt cake with colored icing
The glaze here is raspberry, although you can use different tastes depending on the yogurt that will form the basis of the pie.
Ingredients:
Flour - three glasses;
Thick raspberry yogurt - two glasses;
Two glasses of powder or sand;
For glaze:
Freshly squeezed juice - a large cup;
200 grams of sand;
A tablespoon of semolina.
Cooking method:
1. Mix flour with soda, add soda. Separately, add eggs, at the end - yogurt. Mix everything so that the consistency is homogeneous.
2. Put the dough in a pan or in a mold and bake at 180 degrees.
3. Squeeze juice from raspberries. Add sugar to it and boil. Put semolina and cook for a few more minutes, so that the glaze acquires its final density.
4. Cool the pie and pour over the icing. So that it does not drain, you can not cool it, but immediately after application put it in the oven for two minutes.
Orange scones with colored citrus icing
This dessert is perfect for breakfast. It is light, very tasty, everything else, completely natural.
Ingredients:
One and a half glasses of flour and sugar. Flour can then be added;
Melted butter - about 100 grams;
Milk or cream of low fat content - a little less than a glass;
orange and lemon zest;
Baking powder and salt.
For glaze:
Powder - a glass;
Orange juice - 2-3 tablespoons;
Cooking method:
1. Pour baking powder into flour, salt, add sugar and butter. Chop and mix everything.
2. Peel off the fruit. Squeeze out lemon juice;
3. Pour cream, lemon juice into the first mixture and put finely chopped zest. Knead the dough thoroughly.
4. Form a rectangular cake. Cut it into 6 pieces. Each will be in the shape of a square. Cut the squares diagonally, and the resulting triangles - again in half. Please note that during baking, the scones will increase noticeably.
5. Bake triangles for about half an hour.
6. Peel the orange and squeeze the juice out of it. Mix juice, zest and powdered sugar. The mixture should be similar in consistency to sour cream. You can adjust the density with powder.
7. Spoon frosting onto scones. After a few minutes it will harden, dessert can be eaten.
Homemade peanuts in colored glaze
A delicacy known to everyone since childhood does not have to be bought in a store. It can be easily and very quickly prepared at home.
Ingredients:
Peanuts - the desired amount. Standard - half a kilo;
Corn starch- a tablespoon.
Sugar - a tablespoon;
Cooking method:
1. Fry the nuts in a pan without oil. Can be dried in the microwave or oven.
2. Pour sugar into the pan and add water. You should get a syrup, which must be boiled until thick.
3. Pour peanuts into the syrup. Add starch and mix thoroughly.
4. If necessary, add food coloring, then the glaze will be colored.
5. Cool down.
1. In order not to roll off the surface, the glaze should not be liquid or thick. You can regulate this with sugar, juice or water. Flowing glaze is good for watering cookies, donuts, pies. A thick one is used for drawing, as well as to glue parts together, for example, in gingerbread houses.
2. Powder does not have to be bought ready-made. You can make it at home by grinding sugar in a coffee grinder. It takes a few minutes to grind. After opening the lid, a light smoke should escape from the inside. It is better to sift the resulting powder, this will save it from lumps.
3. Lemon juice can be a great alternative to water. It can also be used to remove excessive sweetness in taste if the pastries accidentally turn out to be too cloying.
4. The smoothest and most uniform glaze is obtained if eggs are added to the composition, and not only the protein, but also the yolk. They add shade, make colored glaze dense. However, it is best to dry it in the oven, although sometimes this is not mentioned in the recipe. Salmonella, which so scare lovers raw eggs, dies already at 70 degrees.
5. If the surface of the cake or cake is smeared with jam before applying the glaze, it will lie very evenly, in addition, it will acquire a noticeable shine.
6. If chocolate is included in the glaze, then it is better to take classic rather than porous. One tablespoon of cocoa can greatly increase the consistency of the taste.
7. Food coloring is the most easy way color the frosting. It also has the longest shelf life. finished product. However, you can give the desired color without the use of chemistry. For example, by adding jam, which, moreover, is also fragrant. If you want a bright orange frosting, then the best coloring is turmeric mixed with a piece of butter.
Whatever delicious cookies, meet them all the same by their clothes, that is, by their appearance.
Painted, bright and beautiful products cause not only appetite, but also admiration.
Glaze is most often used for decoration, as it is easy to prepare, hardens well and, unlike creams, is not so capricious in storage.
Icing for cookies - general principles of preparation
For icing, various ingredients are usually mixed and boiled.
Sugar- the basis of any glaze. It not only adds taste to the coating, but also contributes to its solidification. It is most convenient to use powdered sugar, as it dissolves faster. Powder can be purchased ready-made or made independently, on a coffee grinder. But if you need to burn the product, then it is better to use granulated sugar.
Cocoa powder. It is a frequent companion of glaze. The better it is, the less impurities and undissolved grains that crunch on your teeth.
Oil. Only butter is used. In order for the icing to turn out to be of high quality, it is better not to take a product in which there is less than 80% fat. Butter always melts.
Eggs. This is a special product that must be of high quality, as it does not undergo heat treatment. For icing, either the yolk or the white is usually used. The whole egg is not consumed.
Dairy. Usually it is cream, sour cream, condensed or fresh milk. They add flavor to the glaze, dilute the dry ingredients, add fat.
Also, depending on the recipe, gelatin, honey, vanillin, various syrups can be used.
Recipe 1: Cookie icing "It doesn't get any easier" from cocoa without boiling
This icing for cookies will delight any housewife. Still would! It does not need to be boiled, it freezes perfectly, lays down evenly, shines and takes only a few minutes to cook. But there is one point - you need to strictly observe the proportions of the ingredients and use high-quality cocoa without any impurities, better soluble. The same icing is perfect for gingerbread, cupcakes, muffins and other baked goods.
Ingredients
3.5 tablespoons of water;
1 tablespoon of starch (without a slide);
3 spoons of powdered sugar;
3 tablespoons cocoa powder.
Cooking
1. You need to take boiled, but chilled water. Ice is better.
2. Mix all the dry ingredients together, then add water and knead with a spoon.
3. The icing should be thick, it tastes like chocolate paste. We put the mass on the cookies and let it harden.
Recipe 2: Icing for cookies "Royal" or icing
Painted cookies with lace are always eye-catching and look charming. Aising is a glaze for cookies and other pastries that allows you to create real culinary masterpieces. And to make it is very simple and easy, it is prepared on the basis of egg white, which makes it easy to color the mass in any color.
Ingredients
150 grams of powder;
1 crude protein;
1 teaspoon lemon juice.
Cooking
1. Pour the egg white into the mixer bowl and beat for literally half a minute. We do not need foam, we only give the mass uniformity.
2. Gradually, while stirring, pour powdered sugar into a bowl, the mass will be quite thick.
3. At the end, pour in the lemon juice, mix. It can be omitted, but it is this ingredient that gives the glaze a slight sheen.
4. If desired, add vanillin, any dyes and you can use the mass. For complete coverage, you can simply grease the cookies, to decorate and draw the icing, you need to transfer the icing to a pastry bag, make a small hole at the tip and you can bring to life all your culinary fantasies.
Recipe 3: Icing for Sugar Cookies
Such icing for cookies is prepared in two minutes, and it can please for a very long time. Consists of basic products that are in every home. The recipe uses cocoa, but you can replace it with any dye or use bright juice instead of water, for example, beets, cherries, oranges. But if cocoa is removed, then water can be poured a little less than in the recipe.
Ingredients
0.22 kg of powder;
Three spoons of water;
Two tablespoons of cocoa.
Cooking
1. Pour the powder into the container, add the sifted cocoa powder to it, mix.
2. Pour in hot water and mix with a spatula.
3. Put the bowl on water bath, warm up for a couple of minutes, so that the powder disperses better and you can decorate cookies.
Recipe 4: Icing for Caramel Cookies
Such icing for cookies is used to completely cover the surface, but it can easily be applied to a pattern from other masses, including cream. Its undoubted advantage is a long shelf life, the mass will perfectly stand in the refrigerator for a week, if necessary, you can take it out and warm it up right amount. To prepare the mass, you will need gelatin, it is better to take a small, instant product.
Ingredients
Granulated sugar 0.18 kg;
0.15 kg of pure water;
0.15 kg of cream;
10 gr. starch;
5 gr. gelatin.
Cooking
1. We prepare all the ingredients in advance, measure them so that everything is close at hand. During the cooking process, the mass cannot be distracted.
2. Mix gelatin with 50 grams of water, let stand.
3. Cream must be mixed with starch. First, you need to knead all the lumps in it, it is better to sift, otherwise heavy cream it will be difficult for them to dissolve.
4. Pour sugar into a dry frying pan and begin to burn. It is important that only a caramel shade appears and the sugar does not turn into black burnt. As soon as it has become the desired color, carefully add the heated rest of the water, mix everything and cook until smooth. We turn off the fire.
5. Add the cream directly into the hot caramel syrup, mix.
6. Add gelatin dissolved in water, mix and you can use it.
Recipe 5: Icing for cookies "Colorful"
A feature of this icing for cookies is hardness after hardening. It is great for dyeing in various colors, the products are bright, beautiful.
Ingredients
A glass of powder;
2 teaspoons corn syrup;
2 teaspoons of milk;
Dyes.
Cooking
1. The syrup must be mixed with milk until smooth. If corn syrup is not available, maple or invert syrup can be used.
2. Pour the mixture into powdered sugar and mix well until smooth. If the mass is too thick, then you can add a little more syrup.
3. We lay out the resulting mass in various containers, paint each in the desired color with food coloring, mix thoroughly.
4. It is better to apply the coating with a brush; for small items, you can use a pastry bag or syringe.
Recipe 6: Chocolate Cookie Icing
simple and easy recipe making chocolate icing for cookies, but you can’t call it the most budgetary. It is advisable to use real chocolate, in which at least 70% cocoa, with milk tiles is not so tasty and bright.
Ingredients
100 grams chocolate bar;
5 spoons of milk.
Cooking
1. We crumble dark chocolate small pieces, put in any container and warm in a water bath.
2. After melting the pieces, add a little milk.
3. Keep the mass until all the chocolate cubes melt and it becomes homogeneous. Do not overheat cookie icing.
4. Remove the melted mass. If it is too hot and liquid, then you need to cool it to 45 degrees.
5. We cover the pastries. You can completely surface or apply patterns with a pastry bag.
Recipe 7: White Chocolate Cookie Icing
Do white icing for cookies you can different ways. Conveniently and quickly with the help of ordinary white chocolate. But the recipe is a little different from the previous one made on dark tiles. White chocolate is quite capricious in work and it is important not to let it overheat, so if the water bath starts to boil, then the fire must be turned off. Let the mass warm up from the water.
Ingredients
90 grams of white tiles;
3 tablespoons of cream from 30% fat and above;
30 grams of oil.
Cooking
1. We crumble a chocolate bar, and send it to bask in a water bath.
2. Pour in the cream and heat together until a homogeneous substance is obtained.
3. Remove from heat, put a piece of butter and stir vigorously until completely dissolved.
4. You can use white icing for cookies in the same way as chocolate, to cover the surface completely or partially.
Recipe 8: Icing for Honey Cookies on Yolks
honey glazes for cookies are not only tasty, but also very fragrant. Optionally, you can add cinnamon, ginger, cloves and other spices that are especially popular in Christmas baking.
Ingredients
100 grams of powder and regular sugar;
Spoon of honey;
2 yolks;
2 spoons of water.
Cooking
1. Raw egg yolks should be beaten well with a mixer into a white foam.
2. We put a saucepan on the stove, pour sugar into it, add honey, water. Cook until grains are completely dissolved. Remove from heat, let the mixture cool down a bit.
3. We introduce the yolk mixture into the still hot syrup, stir continuously, add the powdered spices to taste and beat together with a mixer for a minute.
Recipe 9: Marmalade Cookie Icing
The cover is bright and cheerful. Icing for cookies is made on the basis of ready-made marmalade, it looks interesting if undissolved pieces remain inside.
Ingredients
200 grams of marmalade;
50 grams of oil;
4 spoons of sugar.
Cooking
1. Cut marmalade into pieces, send to a water bath.
2. Add sugar and butter, cook everything together.
3. Remove from heat when the sugar dissolves and the mass becomes more homogeneous.
4. Cool to a warm state and you can cover the cookies.
Recipe 10: Icing for Creamy Cookies
The icing for cookies, prepared according to this recipe, turns out to be viscous, quite thick. From it you can make not only a base coat, but also design elements. The color is creamy, if desired, you can add any food coloring.
Ingredients
4 tablespoons of oil;
50 ml cream;
A glass of sugar;
A pinch of vanilla.
Cooking
1. Melt the butter in a frying pan.
2. Pour out the sugar and, stirring, cook for 5 minutes, the syrup should become creamy.
3. Remove from heat, let the mass cool slightly.
4. Pour in the cream and beat with a mixer for 5 minutes.
5. Add vanillin and glaze can be used.
Recipe 11: Icing for Condensed Milk Cookies
Such a glaze will not work from vegetable condensed milk. It is important to use real condensed milk, prepared according to GOST and not containing anything extra. By the way, the same glaze can be made from boiled condensed milk, it will turn out very tasty.
Ingredients
100 gr. oils;
150 grams of condensed milk;
7 tablespoons powder or sugar.
preparations
1. Melt the butter in a pan.
2. Add sugar and condensed milk. We cook 5 minutes.
3. Remove from heat, cool and you can cover the cookies.
If the icing for cookies turned out to be thick, does not spread at all and lays down in stripes, then the mass needs to be heated again, add a little water or milk. But if the glaze was initially liquid and froze over time, then you need to heat it up without adding anything. In this case, the easiest way is to use microwave oven.
If a white coating appears on the glaze and appearance baking has become not very attractive, you can grease the surface with any sticky syrup and sprinkle with powder, crushed nuts, and various sprinkles on top. As a syrup, you can use jam, diluted honey.
It is better to dry cookies covered with icing when room temperature, laid out on a grid. In the cold, the glaze deteriorates, loses its mirror luster and becomes glued.
In addition to colorings, flavorings can also be added to the glaze. Can be artificial or natural. As natural supplements you can use not only vanilla, but also cinnamon, ginger, saffron and other spices.
Frosting does not set and remains sticky? You can’t take it back, and you will have to correct the situation in other ways. You can simply roll the cookies in a mixture of powdered sugar and starch or in chopped nuts.
Pour egg white into the bowl of a mixer (combine, blender or just a pan), add water, but not all - about 50 ml. Just mix with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. It is better, of course, to feel sorry for yourself and use a blender, mixer, combine. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer, beat with a whisk for about 3-5 minutes.
Now pour out the powdered sugar (as much as we measured out) and start mixing (again in a mixer, at low speeds).
If I see that the powder does not mix, remains dry, I can add quite a bit of water (from the remaining 60 ml). AT this case I added 2 teaspoons (I add one at a time, mix and check each time).
The icing should be thick. In America, his name is stiff peak, i.e. hard peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you're not going to use the icing right now, transfer it to a jar and refrigerate.
And if you want to start decorating gingerbread right now, then go ahead.
We need food coloring. I like American gel ones, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la “everything for a pastry chef”).
We also need packages. You can use normal plastic bags(for breakfast, for freezing, for storage) or order special culinary packages on Aliexpress, they are a little more comfortable, but this is not important. Don't forget the clips (I haven't found any better than IKEA ones yet).
Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and the filling to spread, and correct the oblique contour, and remove all unnecessary.
Before I start drawing, I make simple sketches for myself in a notebook.
In the New Year's decor, I like the white and blue gamut. We put a part of our thick glaze in a separate small bowl, take a blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, “thinn” the glaze.
Add a little water (just a few drops). It is important not to miss the desired consistency.
We need two options for each shade: one for the contour so that it does not spread, the second for filling. The icing for the contour is similar in consistency to toothpaste (namely, paste, not gel). For pouring - like sour cream 10-15% - it spreads, but not very quickly.
Many people remember for themselves how the surface of the glaze is completely smoothed after mixing. It is convenient for me to do just by eye.
First we prepare the icing for the contour, we shift about a third into a bag, we tie it. Add a little more water to the remaining icing, bring to the consistency of sour cream, also transfer to a separate bag and tie. Now the important point. You need to cut a corner. For the contour it is quite thin - 1-1.5 mm wide, for pouring it can be thicker than 2-3 mm.
We carry out similar procedures for each shade of glaze that will be involved in the decor.
Now we can decorate our gingerbread. For example, just draw the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand be “solid” and not tremble.
Another option - you can first make a background fill (but before that, still apply a contour so that the fill does not spread over the edges). In this case, it will be necessary to allow the background to dry completely, usually 2-3 hours.
Here are some New Year's snowflakes and Christmas balls I got it.
In general, “practice bakes perfect”! So keep it up!
A simplified version of the preparation of egg white glaze in the video version of this recipe from Chef Elena Stradze in the culinary program “In my plate”.
If you liked this post, be sure to check out and.
Best Recipes Cookies by step by step instructions with photo
icing for cookies
700 g
12 minutes
490 kcal
5 /5 (1 )
What could be better homemade cookies? Crispy, fragrant, from proven products, it seems to melt in your mouth ... And the finishing touch that will turn ordinary cookies into cooking masterpiece, will become their decoration. The easiest and fastest way is to fill with icing or draw various patterns on pastries with it. I understand the skepticism of many: I myself was sure that the icing is long, complicated and “confusing”. However, a friend (by the way, a chef by profession) told me how to make a very fast and simple icing for cookies, and not one option, but three! You can cook them with the kids, trusting them to decorate the pastries later. So let's start cooking, shall we?
Protein glaze for cookies
Kitchen appliances
To prepare and decorate pastries with icing, you will need a blender or mixer, as well as a pastry syringe or pastry bag.
Full list of ingredients
Sometimes it is advised to add 0.5 tsp to such a glaze. starch, but I do it without it - it turns out no worse, especially if you need icing for pouring.
How to choose the right ingredients
- Be sure to check the freshness of the egg: dip it in water - if it "lay down", everything is in order.
- If you are afraid to use raw proteins, replace them with dry ones, diluting according to the instructions (usually one part powder to seven parts water).
- It is better to make powdered sugar yourself by grinding sugar in a coffee grinder. If you use a purchased one, pay attention to the grinding: the smaller, the better.
- Lemon juice can be substituted citric acid, diluted in water.
The icing for cookies, which I propose to prepare, has several advantages:
- it is quick-drying, especially when applied in a thin layer;
- prepared from simple and affordable ingredients;
- does not require much experience to decorate baking;
- is different pleasant taste and comfortable texture.
This recipe can be called basic: add a little water to it - and you get great option for filling; increase the amount of powder - and thick glaze for drawing small details is ready. Keep in mind that you need to store such a glaze in a sealed container, in a bag or wrapped in a damp towel - it dries out in the air and begins to crumble.
A step-by-step recipe for making protein icing for cookies
Video about the preparation of protein glaze
Protein glaze recipe
Bell Gingerbread https://www.youtube.com/watch?v=VuLm_bBFLbs
Gingerbread cookies Houses on a mug https://www.youtube.com/watch?v=V7OjwD1cIaU
Disposable bags http://ali.pub/1p3wn8
Tag me on your photos on Instagram, it's very interesting to see what happens 😉 https://www.instagram.com/yuliya_small/
Subscribe to the channel http://www.youtube.com/c/YuliyaSmall
Recipe gingerbread cookies https://www.youtube.com/watch?v=N9ezFfWNQk0
Colored sugar recipe https://www.youtube.com/watch?v=GNSM89AqfCo
Recipe for icing for decorating cookies:
1 protein
200-250 gr fine powdered sugar (depending on protein size)
0.5 teaspoon starch
0.5 teaspoon lemon juice
The composition "Life of Riley" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054.
https://i.ytimg.com/vi/I7Ww9HewYg4/sddefault.jpg
https://youtu.be/I7Ww9HewYg4
2015-12-06T22:20:28.000Z
Sugar icing for cookies
- Time for preparing: 20 minutes.
- Servings: this amount is enough to decorate 1 kg of cookies.
- Kitchen appliances: mixer.
Full list of ingredients
Video about making icing sugar
If you want to make such a glaze, pay attention to the following video, which shows the whole process step by step.
Sugar icing (icing) that doesn't crumble
Icing sugar by tastyweek
Ingredients:
* 1 tsp gelatin
* 6 tbsp. l. water
* 1 tbsp. Sahara
Other video recipes:
Lenten pies— http://youtu.be/Px_7KK7Zv-g
Latte without coffee machine - http://youtu.be/PdS-m0-QyWA
Lean vegetable salad— http://youtu.be/UkewdF5OCUc
Nicoise Salad - http://youtu.be/FzmtCUeftQI
Lenten cutlets with mushrooms - http://youtu.be/e2jmdwD1v7Q
Apple and Raisin Cookies - http://youtu.be/cst4EhnJ_yc
Potato salad with feta - http://youtu.be/Lw6Oj1x7Acc
Tuna Salad - http://youtu.be/A7NrLuZaOM4
fluffy pancakes- http://youtu.be/fjcYVI8nmL8
Pizza on thin dough- http://youtu.be/jONcdVpNTWY
Apple pie- http://youtu.be/HWBsg6DkeEo
chocolate fondant- http://youtu.be/JaTuH_6oCXg
Cheesecake - http://youtu.be/RXxqt8c281U
Pasta Carbonara - http://youtu.be/9vOlBi872aQ
Oatmeal cookies- http://youtu.be/ouNCNFQxmyo
Music in video - Boxcar Rag, audionautix.com
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2013-04-25T05:36:29.000Z
Chocolate icing for cookies
This is another decoration option that is great for various pastries.
- Time for preparing: 15 minutes.
- Servings: this amount is enough to decorate 900 g of cookies.
- Kitchen appliances: plate.
Full list of ingredients
Step by step recipe for making icing sugar
When the icing has cooled down a bit, you can decorate pastries with it.
Video about making chocolate icing
Pay attention to the following video: it shows how to prepare such a glaze.
Chocolate icing for pie, cake, pastries, cookies
Recipe for chocolate icing for any baking. After hardening, the glaze does not crack when cut, but it does not drain either, it remains soft and tasty.
Cake with this frosting: http://www.youtube.com/watch?v=kH4bLGOVUug
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The composition "Hyperfun" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400038.
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2016-01-05T12:43:40.000Z
Glaze preparation options
- Using the first two of the above recipes, you will quickly make white cookie icing. It looks great on New Year's baking, as well as on or Chrysanthemum cookies. But in preparation for children's holiday Useful and colored icing for cookies, which can be prepared according to the same recipe. At the very end of cooking, add a little dye - food or natural. If you use dry mixes, first dilute the pigment in water (a couple of tablespoons is enough), but gels can be added directly to the glaze. Concerning natural dyes – raspberry jam or syrup will give a pink color, turmeric - yellow and orange.
- To make the chocolate icing more shiny - pour a tablespoon of vodka into it.
- For decoration, you can use chocolate icing prepared according to this recipe: mix cocoa powder and powdered sugar (4 tbsp each), pour in 2 tbsp. l. water, stir again. Add 40-50 g of quality hard margarine, then heat the mixture over low heat until it becomes homogeneous.
- If you want to use glaze for pouring, dilute it a little with water.
How to decorate cookies and cover them with icing
- To make the pastries really beautiful, first of all think about what patterns you will draw with icing. You can create a sketch on paper - so the work will go faster.
- When you start decorating, first make an outline of the icing around the edge of the cookie. When it dries, fill it with fill, if provided for by the sketch. The filling is dried at room temperature, but if desired, it can also be in the oven, at temperatures up to 80 degrees (by the way, salmonella also dies with it). Rate the recipe
Ingredients
For cookies:
- 240 g butter;
- 150 g of sugar;
- vanillin - on the tip of a knife;
- 240 g flour;
- 40 g cocoa;
- 1 teaspoon baking powder;
- ½ teaspoon of soda;
- ¼ teaspoon salt;
- 2 tablespoons of milk.
For glaze:
- 90 g butter;
- 3 tablespoons of cocoa;
- 2 tablespoons of milk;
- 250 g of powdered sugar;
- confectionery topping - optional.
Cooking
Beat with a mixer butter, sugar and vanillin. Add flour, cocoa, baking powder, soda and salt and beat until uniform consistency. Pour in the milk and mix well again.
Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.
While the cookies are cooling, make the frosting. To do this, put the butter, cocoa and milk in a saucepan and cook over medium heat until the butter is melted. Remove from heat, add powdered sugar and mix thoroughly.
Pour over cookies chocolate icing and decorate as you wish. confectionery topping. You need to do this right away, because the glaze hardens quickly. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.
thecreativebite.com Ingredients
- 180 g butter;
- 200 g of sugar;
- 1 egg;
- vanillin - on the tip of a knife;
- 320 g flour;
- 1 teaspoon baking powder;
- ½ teaspoon of soda;
- ½ teaspoon salt;
- ¼ teaspoon ground nutmeg;
- 140 ml sour cream.
Cooking
Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it up in cling film and refrigerate overnight or at least a couple of hours.
Roll out the dough and cut out shapes. Put them on a baking sheet covered with parchment and bake in an oven preheated to 180 ° C for 10-12 minutes. The cookies should brown slightly. Let it cool before applying frosting. You will find three glaze recipes at the end of the article.
homecookingmemories.com Ingredients
- 240 g butter;
- 200 g of sugar;
- 60 g of powdered sugar;
- vanillin - on the tip of a knife;
- 1 teaspoon mint extract - optional
- 1 egg;
- 300 g flour;
- 1 teaspoon baking powder;
- ½ teaspoon salt;
- ½ teaspoon red food coloring
Cooking
Beat butter, sugar, powdered sugar, vanillin, mint extract and egg in a mixer. If you can't find mint extract, replace it with a pinch of cinnamon. The cookies will have a different, but no less pleasant winter taste and aroma. Then add flour, baking powder and salt and mix well.
Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.
Then pinch off some of the dough from both pieces. Using your hands, roll them into thin sausages about 12 cm long. Roll them into a pigtail and form a “candy cane”. Do the same for the rest of the test.
Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Finished cookies can be decorated with powdered sugar.
spaceshipsandlaserbeams.com Ingredients
- 240 g butter;
- 130 g of sugar;
- 2 eggs;
- vanillin - on the tip of a knife;
- ½ teaspoon salt;
- ½ teaspoon baking powder;
- 1 teaspoon of soda;
- 1 teaspoon cinnamon + more for garnish
- 360 g flour;
- ½ cup chopped walnuts+ a little more for decoration;
- ½ cup white chocolate chips + more for garnish
- 1 large apple;
- ¼ cup caramel sauce.
Cooking
Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.
Add chopped nuts and chocolate chips to the dough. You can make it yourself: just chop finely White chocolate. Peel the apple, remove the core and cut it small cubes. Add the apple to the batter and stir.
Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.
Place the baking sheet in a preheated oven at 180°C for 12 minutes until the cookies are browned. Cool it completely before serving. By the way, the next day these cookies will be even tastier than immediately after cooking.
recipes-plus.com Ingredients
- 220 g butter;
- 5 tablespoons of sugar;
- vanillin - on the tip of a knife;
- ¼ teaspoon salt;
- 240 g flour;
- 240 g chopped walnuts;
- 200 g of powdered sugar.
Cooking
Beat butter and sugar with a mixer until creamy. Then add vanilla and salt. Gradually add flour, constantly beating the dough. Add nuts and mix thoroughly. Divide the dough in two, wrap in cling film and refrigerate for 45 minutes.
With your hands, form small balls with a diameter of about 2.5 cm from the chilled dough. Place them on parchment-lined baking sheets and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Don't bake too long or the balls will break apart.
Roll the still warm cookies in powdered sugar. Let it cool and roll in the powder again.
bettycrocker.com Ingredients
For cookies:
- 300 g flour;
- 2 teaspoons of baking powder;
- ½ teaspoon salt;
- 250 g sugar;
- 120 g butter;
- 100 g ricotta;
- 2 teaspoons grated lemon zest;
- 2 eggs;
- vanillin - on the tip of a knife.
For glaze:
- 280 g of powdered sugar;
- 3-4 tablespoons of lemon juice.
Cooking
Mix flour, baking powder and salt. In another bowl, beat the sugar, softened butter, ricotta and lemon zest with a mixer. Continuing to beat, add the eggs one at a time. Add flour mixture and vanilla and mix until smooth. Wrap the dough in cling film and refrigerate for half an hour.
Shape the cooled dough into balls about 2.5 cm in diameter. Place the balls on parchment-lined baking sheets, slightly flattening them at the bottom. Bake in a preheated oven at 180°C for 9-11 minutes until lightly browned.
While the cookies are cooling, mix in the icing sugar and lemon juice. If the frosting is too thick, add a little more lemon juice. Drizzle ½ teaspoon of frosting over each cookie. If desired, you can decorate cookies with confectionery sprinkles.
dinneratthezoo.com Ingredients
- 120 g butter;
- 30 large marshmallows (can be replaced with soft marshmallows);
- 1 ½ teaspoons green food coloring
- vanillin - on the tip of a knife;
- 350 g corn flakes;
- a little vegetable oil;
- red dragees - for decoration.
Cooking
Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, cut them into small pieces and pour a little water into the pan.
Remove saucepan from heat, add food coloring, vanilla, and corn flakes. Mix everything thoroughly. Spread a tablespoon of this mixture on parchment, greased vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.
And this video clearly shows the process of making these "wreaths":
bhg.com Ingredients
For cookies:
- 240 g butter;
- 200 g of sugar;
- 1 teaspoon baking powder;
- ¼ teaspoon salt;
- 1 egg;
- vanillin - on the tip of a knife;
- 270 g flour;
- 1 tablespoon cocoa;
- 1 tablespoon of powdered sugar.
For filling:
- 250 g of powdered sugar;
- 30 g butter;
- 2 teaspoons of ground coffee;
- vanillin - on the tip of a knife;
- some milk.
Cooking
Make the dough first. Mix butter, sugar, baking powder and salt with a mixer. Add the egg and vanillin and achieve a homogeneous consistency. Gradually add flour and knead the dough. Divide the dough into two parts, wrap in cling film and refrigerate for 2-3 hours.
On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on parchment-lined baking sheets and bake in an oven preheated to 190 ° C for 8-10 minutes.
Mix ingredients for filling, adding milk as needed. You should be able to thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.
wellplated.com Ingredients
- 200 g of sugar;
- 240 g butter;
- 80 g cream cheese;
- ½ teaspoon salt;
- vanillin - on the tip of a knife;
- 1 egg;
- 270 g flour.
Cooking
Mix sugar, softened butter, cream cheese, salt, vanillin and egg yolk until smooth. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.
Turn the chilled dough out onto a floured board and roll into a thin sheet. Do not roll too thin, otherwise the cookies will turn out hard. If there is too much dough, just put the excess in the refrigerator until the next time.
Cut out shapes from the dough and place them on a parchment-lined baking sheet. Bake the cookies in a preheated oven at 190°C for 7-10 minutes until lightly browned. Let the cookies cool before decorating.
cookingclassy.com Ingredients
- 120 g butter;
- 150 g of sugar;
- 100 g of honey;
- 1 large egg;
- 2 tablespoons of water;
- 320 g flour;
- 1 teaspoon of soda;
- ½ teaspoon salt;
- 2 teaspoons ground ginger;
- ½ teaspoon ground cinnamon;
- ½ teaspoon ground nutmeg;
- ½ teaspoon ground cloves.
Cooking
Beat butter and sugar with a mixer. Add honey, egg and water and stir. In another bowl, mix the rest of the ingredients and gradually add them to the dough, stirring constantly. Wrap the dough in cling film and refrigerate for half an hour.
Roll out the dough into a thin layer on a floured surface. Cut out figures of men from the dough and put them on baking sheets greased with vegetable oil or covered with parchment. Bake in a preheated oven at 180°C for 8-10 minutes until the cookies are golden brown.
Now that you've baked some delicious, fragrant cookies, it's time to make them a real decoration. holiday table. With a variety of molds, delicious glaze, food coloring and a culinary syringe, you can create real works of art. Here are some ideas for inspiration:
1. Classic glaze
thekitchn.com Ingredients
- 250 g of powdered sugar;
- 4 tablespoons of milk;
- vanillin - on the tip of a knife.
Cooking
Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.
If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.
This glaze dries for several hours. But if you want to decorate cookies with some kind of confectionery topping, then it is better to do this immediately after applying the icing. So the jewelry will grab better.
There are many original designs for New Year's cookies:
2. Protein glaze
kingarthurflour.com Ingredients
- 2 egg whites;
- 2 teaspoons of lemon juice;
- 330 g of powdered sugar.
Cooking
Whisk the egg whites and lemon juice with a mixer. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little water.
Here are some ideas on how to decorate cookies with egg white frosting:
3. Butter glaze
taste.com.au Ingredients
- 75 g melted butter;
- 500 g of powdered sugar;
- vanillin - on the tip of a knife;
- 5 tablespoons of milk.
Cooking
Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.
See how easy it is to decorate cookies with buttercream icing:
You can decorate with such beautiful cookies Christmas tree. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.
