Sugar recipe at home. Icing sugar

The recipe for sugar glaze for cookies or gingerbread can conditionally be divided into three categories, each of them differs in its consistency. Thus, it is possible to distinguish species such as liquid, medium consistency and thick glaze. Each sugar icing recipe is used in its own way for each dish separately. Accordingly, you will choose its types depending on what you will cook.

A bit about glaze

With the help of glaze, you can very beautifully and originally create attractive patterns on cookies, as well as gingerbread cookies. Sugar glaze from proteins can be colored in various colors, for this an ordinary food coloring is used. They can be gel or dry, there is no fundamental difference between them, except that gel dye is much easier to add to the glaze than dry.

Powdered sugar is categorically not recommended in baking. It is best to use fine powdered sugar, that is, with the finest grinding. There is practically no way to buy one in stores, so you have to do everything at home yourself. On sale, it is available only in special pastry shops.

Making icing for gingerbread

If you do not know how to make icing sugar, then for this we need to take the following components:

• one egg white;
• 200 g of powdered sugar;
• 1 ml of food coloring.

Getting started cooking

1. First, protein is taken, it must be at room temperature. Beat it lightly, but do not need it too much, just shake it enough to destroy the protein compound and make a more uniform mixture.
2. Add no more than 2 teaspoons of powdered sugar to the protein. The powder must certainly be sieved: anything can happen, it may contain crystals of sugar or mote. Such particles can not only clog your nozzle, but also significantly spoil your mood while you fool around, trying to pick up a crystal from a pastry bag
3. At first sugar powder will be taken by lumps inside the protein, but that's okay. It should be so. You just need to continue to sift the powder, and gradually the whole mass will become homogeneous
4. Gradually, the consistency of the future glaze will become more uniform. However, the color will be more gray than pure white. Otherwise, it will affect the formation of unnecessary lumps or dried particles.
5. In total, you need to use from 150 to 250 grams of powdered sugar for one protein. The amount of powdered sugar used is also determined directly by you, depending on what consistency you need to glaze. As a result, you get a white liquid mixture, almost ready for use. A liquid look can be used to decorate Easter cakes. You can decorate gingerbread cookies with them and draw drawings on them, as well as make various patterns. If you need a thicker consistency, then continue to add powdered sugar until you get the desired result.
6. The glaze can be confidently called finished if the trace left after the whisk does not disappear for 10 seconds or more. To get this consistency, you need to use about 200 g of powder
7. If you want to be absolutely sure that the sugar icing for the gingerbread cookies is ready, then let it drain into some kind of board or plate. If the obtained strips do not spread and retain their shape, then the glaze is ready. In the future, it will also firmly stick to the surface of the gingerbread. If you add another about 80 g of icing to the icing from powdered sugar, you will get a very thick paste. With its help, you can create attractive three-dimensional patterns or even sculpt various crafts from it.
8. Finished glaze is divided into several parts, each of which is painted in the color that you want to use. The amount of dye used must be adjusted depending on the shade that you want to get for sugar glaze at home.
9. The resulting and repainted glaze must be poured into a confectionery bag. You can use additional nozzles or decorate dishes without them. Tie the end of the bag in a knot or tighten with stationery gum. If you will draw patterns without additional nozzles, then just cut off the tip of the package to get a very small hole.

Another simple icing recipe

We all saw beautiful and attractive Easter cakes. This beautiful white icing will be a great decoration for gingerbread cookies, muffins and any other pastries. For this simple recipe, you need only powdered sugar and lemon juice. This is a very simple way to make icing sugar, and it is also very fast: you don’t even need to use egg white, because lemon juice perfectly replaces it. You can never know exactly how fresh you came across an egg. Unless you yourself took it from under the chicken. With lemon glaze, you can easily decorate any pastries for young children. Moreover, the lemon flavor perfectly complements the sugar glaze so that it does not turn out sugary, very tasty and appetizing.

What components will we need:

• 100 g of powdered sugar.
• 3 tablespoons of lemon juice. Depending on the amount of lemon juice, a consistency of glaze will be formed. If you will use it for muffins, then make it more liquid, and for cookies it is better to make a thicker texture.

We begin to prepare icing sugar for Easter cake

Pour powdered sugar into a container and add one spoonful of lemon juice. Rub the mixture with a spoon. Watch the consistency and slowly add lemon juice. Once the density is the way you want, you can decorate the cooled pastries, muffins, rolls and rolls. You can simply pour them with a spoon. If you are going to paint gingerbread cookies or cookies, then take a dense food bag made of polyethylene, cut one of its corners to make a very small hole. Fill the bag with icing sugar and slowly squeeze the mixture to make a pattern.

Sugar icing for gingerbread will perfectly lay down and will harden very quickly. If everything is done correctly, it will look beautiful. This is a basic recipe for sugar glaze, which can be very easily prepared and supplemented according to your wishes. Instead of lemon juice, you can take orange or any freshly squeezed. Dilute the recipe with vanillin or food coloring, depending on the color you want. Regardless of which option you choose, any cake or other pastries will certainly look very attractive with such an interesting glaze.

Glaze for cupcakes and cakes

For preparation you will need only 1 minute, and for the preparation of the whole glaze it takes no more than 5 minutes. Glaze can be used not only for muffins and cakes, but also for almost any sweet pastry, like gingerbread, buns, donuts, cookies or eclairs.

What components do we need:

• a glass of powdered sugar;
• 3 tablespoons of lemon juice.

Getting started cooking

1. Lemon juice needs to be filtered. Add sugar powder carefully so as not to dust, pass it through a sieve into a container where the icing will be prepared. Thanks to this, you will completely get rid of any lumps and significantly facilitate the entire cooking process.
2. Lemon juice with sifted powder should be mixed, gradually add it in very small portions, knocking the whole mixture with a whisk.
3. Beat the mass to a homogeneous state, when the powdered sugar is completely mixed with lemon juice.
4. Stop whipping the mixture after a very thick consistency is obtained. However, it should be such that it would be difficult to apply it to a cake or a cupcake. If the mixture turned out to be too liquid, then an additional amount of powdered sugar can be added as a thickener. Conversely, if the consistency is too thick, dilute it with lemon juice.
5. Apply icing to the cake only after it has completely cooled down. If you apply icing on Easter cake and additionally use auxiliary decorations or pastry topping, then you need to do everything very quickly. Glaze sets instantly.

Cooking Tips

The icing recipe is obviously great for decorating lemon muffins.

For muffins, it is better to make the glaze more liquid, so that as a result beautiful drips on the baking result after application. For Easter baking, the glaze should be thicker so that it does not spread too much and retains the well-known hat at the top.

Sugar glaze should be applied only after the baking has completely cooled to room temperature, otherwise it will spread and not set.

Another interesting recipe

One significant drawback can be distinguished in the glaze: after drying, it becomes very fragile, can poorly stick on the sandwich and stick together when they are cut. Let's look at a glaze recipe that will not stick to your hands, will not crumble or break after drying, while remaining soft, attractive, white and uniform.

What components will we need:

• 100 g of sugar or powdered sugar;
• 2 tablespoons of water;
• 1 g of vanillin;
• 1 spoon of gelatin;
• 2 tablespoons of water to dilute gelatin.

Step by step recipe

1. A teaspoon of gelatin should be poured with water, mixed thoroughly and left for a while so that it swells.
2. In a separate stewpan, place powdered sugar, add vanillin or a few drops of lemon juice.
3. Add two tablespoons of water to the same stewpan, mix everything thoroughly so that there is not a lump of powder left. Place the container on the stove and turn on medium heat.
4. Constantly stirring the mixture, wait until it boils, as soon as the syrup begins to boil. Remove it from the stove and add completely swollen gelatin inside.
5. Stir the mixture thoroughly to completely dissolve the gelatin.
6. While the resulting mass has not completely cooled, beat it with a mixer at high speeds to make a strong and snow-white foam.
7. As soon as you feel that the mass begins to thicken, this means - the glaze is completely ready. For preparation, it took us no more than 5 minutes, the result was a snow-white and glossy glaze with a thick consistency.
8. If you want to prepare colored glaze, then at this stage you need to add the selected food color. Due to the fact that gelatin hardens very quickly, while you are applying icing on Easter cake, it is best to place a container inside a bowl of boiled water.

Once the Easter cakes have cooled, start decorating them with glaze. The correct consistency should resemble thick sour cream. You can apply it with a brush, a silicone spatula, or just dip the cakes in a container with icing. While the icing is not frozen, you can decorate it with a confectionery powder, nuts or candied fruit of your choice.