How To Make Icing For Baking (secrets And Recipes)

Any pastry is good, and if you decorate it with icing, the dessert will become simply magnificent. Simple buns or a pie can be a hit on the holiday table.

Any pastry is good, and if you decorate it with icing, the dessert will become simply magnificent. Simple buns or a pie can be a hit on the holiday table. We tell you how to do it and share simple recipes for icing for baking.

1. Translucent citrus glaze

 

We will prepare a translucent glaze based on gelatin, sugar and water. It becomes citrus thanks to the juice of an orange, lime, pineapple or lemon. This frosting is perfect for fruit cakes, lemon tart and berry cheesecake.

Ingredients:

6-7 g of gelatin (any); 200 ml of water; 200-250 g of sugar; 150-200 ml of pineapple juice; 1/2 tsp ground ginger, optional

First, soak the gelatin according to the instructions on the package. We leave the gelatin to swell and go directly to the syrup, which will become the icing.

In a deep saucepan over low heat, add a spoonful of water, melt the sugar. As soon as it becomes transparent, pour in pineapple juice, add grated ginger, mix well and bring to a boil. After pouring water, bring the syrup to a boil, reduce the heat to a minimum and cook for another 5-6 minutes. Remove the saucepan from the heat, let it cool down a bit.

Tip: Allow the syrup to cool slightly before adding the gelatin, otherwise the icing will curdle and not reach the desired consistency. You need to cool down to about 60-70 degrees, if you can’t measure the temperature, then just put the pan in a cold place for 10 minutes.

Add soaked gelatin to the slightly cooled syrup, stir until smooth, cool to 20-30 degrees, the icing is ready. You can decorate pastries.

2. Delicate coffee glaze

 

This icing has a mild coffee-chocolate flavor. The icing goes well with muffins, puff pastry cakes, buns.

Ingredients:

1 st. l. ground or powdered black coffee; 1 st. l. cocoa powder; 1 st. l. powdered sugar; 100 ml of water; 100 g of sugar; 50-70 g butter or margarine.

In a bowl, mix coffee, cocoa powder and powdered sugar. In a deep saucepan in a frying pan, melt the sugar to a transparent color, add the mixed dry ingredients, mix well and wait for complete dissolution. When the mass begins to boil, pour 100 ml of water, bring to a boil. After adding the melted butter, cook the glaze over low heat for about 10 minutes.

Tip: after adding the melted butter, cook the icing for about 10-15 more minutes, stirring at the same time. Otherwise, the oil will float to the surface, and the glaze will turn out dry.

3. Protein glaze with cinnamon and cognac

 

Protein glaze is great for gingerbread and chocolate cakes. This glaze can also be used by children, because all alcohol is evaporated during heat treatment.

Ingredients:

3 egg whites; 250 g of powdered sugar; 100-150 g of sugar; 3 art. l. cognac; 1/3 tsp ground cinnamon; 2 round lemon wedges (with zest) 100 ml of water.

Pour sugar into a deep saucepan, pour cognac, put on a slow fire and stir constantly until the sugar is completely melted. After throwing lemon slices, add cinnamon, mix for about 3-4 minutes, pour water in a thin stream. Bring the syrup to a boil over low heat, then reduce the heat and, stirring constantly, thicken the resulting liquid. Remove the saucepan from the stove, take out the lemon slices and let the syrup cool.

When the syrup has cooled, we begin to beat the egg whites and powdered sugar until airy with a mixer, while pouring the syrup in a thin stream at the same time. When the icing becomes the desired consistency, mix it with a spatula, and you can grease the pastries.

4. Protein glaze with nutmeg and dye

 

It is this glaze that goes well with cakes and cakes that contain nuts or berries. The nutmeg adds spiciness, and the dye adds iridescence to the dish. In addition, the glaze does not contain powdered sugar.

Ingredients:

4 proteins; 200 g of sugar; 150 ml of water; 1/2 tsp chopped nutmeg; red food coloring, 3-4 drops (or natural coloring, for example, 2 tablespoons of cherry juice); vanilla pod.

Transfer sugar to a deep saucepan, melt until transparent, add vanilla pod, chopped nutmeg, simmer for 5-7 minutes over low heat. After a thin stream, pour in water, mix well, cover with a lid and wait for it to boil, remove the saucepan from the heat, cool.

Tip: If you find vanilla too overpowering, add a teaspoon of lime or lemon juice.

Beat the whites with a mixer until airy, add 3-4 drops of food coloring or 2 tablespoons of cherry juice, mix, pour in the syrup in a thin stream, without stopping, continue to beat. When the mass becomes dense, spread the icing on the cake or cookies.

5. Glaze "Toffee"

 

Sweet and tender frosting that kids will love. It is combined with any cookies, cakes, cakes, muffins.

Ingredients:

4-5 egg whites; 150 g toffee; 100 g butter; 50 g of sugar pud; 3 art. l. orange juice; 100 ml of water.

We put the butter in a deep saucepan, put it on a slow fire and melt it. When the butter is completely melted, add toffee, mix and heat until the mass becomes homogeneous. After adding water, orange juice, bring the syrup to a boil.

Beat egg whites and sugar until fluffy. Pour the boiled syrup in a thin stream to the protein mass, without stopping whisking. We remove the glaze in the refrigerator for 20 minutes. Ready!

Dyes, both artificial and natural, can be added to any glaze, just grind fruits, vegetables or berries through a sieve, and then squeeze through gauze.

Juice of beets, raspberries, red currants, cherries gives a pink / red color.

Carrot, peach, pumpkin juice will give an orange color.

Blackcurrant, blackberry, blueberry juice will give a black / gray color.