Any, even very tasty dessert needs decoration. Colored icing for cookies is the best option to please the eye. After all, she can not only just water, but also make various drawings. But few people know that fudge is also very useful. Paint the pastries with any colors. There are a lot of cooking options, but in the article we will analyze only popular ones that are easy to cook at home in the kitchen.
Oil glaze
It is often used to cover cakes, but for fine baking is also a good option.
Ingredients:
- milk - 50 ml;
- granulated sugar - 140 g;
- 35 g butter.
Cooking it is very simple. First make syrup. To do this, mix milk with sugar and put on a slow fire so that it boils a little. Stir constantly, otherwise it will burn. When it thickens, remove the bowl from the stove, add oil and whisk to a homogeneous mass.
You should get a white tint. To get colored icing for cookies, you need to pour into small cups and sprinkle food coloring. It’s worth starting production after the temperature drops slightly. For cakes more often made with chocolate flavor. To do this, pour cocoa powder during cooking.
Caramel glaze
Let's try the following decoration option.
We will need:
- butter - 25 g;
- milk - 35 ml;
- powdered sugar - 1 tbsp. l .;
- “Butterscotch” - 120 g.
Also a simple recipe for colored glaze for cookies. But here you need to consider that in the end you get a brown tint, so it will not work to diversify the palette much. But the taste is excellent.
Bring butter and milk to a boil in a saucepan. Loosen the flame and add sugar and candy. Simmer until the sweets are completely dissolved.
Fondant
Prepare:
- almond extract - a few drops;
- 1 tbsp. l milk and sugar syrup;
- powder - 230 g
Here, during the manufacture of colored glaze at home for cookies, there is room for imagination. You get any shade you want.
Cook and cool the syrup. To do this, put on fire in a ratio of 1: 1 water and sugar. Holding a little on the stove, remove.
Add all the necessary ingredients to the deep bowl. At first, mix with a mixer at slow, and then at high speed, until it becomes thick. If you overdo it, then you can dilute it with syrup, but already stirring with a spoon.
Skip and add the selected palette.
Almost the same fudge can be made by boiling and whipping 100 ml of milk with 200 g of granulated sugar.
Egg Option
Now let's look at how to make colored icing for cookies using both proteins and yolks. So, we take:
- 3 eggs;
- 600 g of powdered sugar;
- 60 g of orange juice (freshly squeezed).
For everything to work out fine, you need to cool the eggs. Squirrels will go first. Separate them from the yolks and begin to beat with a mixer at low speed. As soon as the foam begins to appear, in small portions gradually add 1/2 powdered sugar (300 g). If you want to get a thicker mass for the drawings, then it is worth increasing the speed of rotation.
It is better to bring the yolks during the preparation of colored glaze for cookies to room temperature. Pour them into a deep bowl with orange juice. Repeat the process with a mixer, as with squirrels, filling up the remaining powder. Only here is the difference. After application, the yellow fondant must be dried in the oven at a low temperature (100 degrees).
Icing
The most popular recipe for decorating baking. When applied and after drying in any shade, it shines pleasantly. She is often used by master confectioners and simple housewives.
All you need is:
- 2 chilled egg whites;
- 400 g of powdered sugar;
- 2 tsp lemon juice.
More often at home they make such colored glaze for ginger cookies, which are baked in excess before the New Year.
To get a good consistency of fudge, you should follow simple rules. First, beat the chilled (required) proteins with a mixer at medium speed. Powdered sugar add a teaspoon.
In the end, without turning off the device, pour lemon juice. If the mass resembles sour cream, you have succeeded.
Nowadays, many mixtures are sold. You can find dry proteins. They also make great fondant. Then the proportions will be as follows:
- icing sugar - 380 g;
- boiled water - 50 ml;
- dry protein - 4 tsp;
- on the tip of a knife of citric acid.
Allow the protein to swell in 20 ml of water, and dilute the lemon acid in the remaining liquid. After all, mix and beat to the desired state. There are practically no differences if real eggs were taken.
The finished mass is also divided into parts and add the desired dye.
Advice
If this is your first time preparing colored icing for cookies and decorating them, be sure to follow the rules:
- When manufacturing, always observe the amount of ingredients and the time they were added.
- Dyes produce 2 types: gel and dry. The latter must be diluted in a small amount in water.
- If there is fear of a purchased version of the palette, it can always be done at home. For example, red is obtained from beet juice, and yellow is obtained from carrots, etc.
- Fondant should only be applied to cold cookies and allowed to dry for the required amount of time to avoid sticking. Each layer lasts about 3-4 hours.
- To make the edges smooth, lay colored pastries on the wire rack. Then all the excess will neatly run away.
- To apply inscriptions and drawings, the glaze must be thick.
- It is not necessary to buy a confectionery syringe or cornet. Make an envelope from parchment paper or a simple plastic bag.
- It is enough to use a coffee grinder to get powder from sugar.