To decorate and improve the taste of a wide variety of culinary products, sugar icing is used. What types of this sweet substance are there and how to cook it? Almost all types of glaze, which includes powdered sugar or sugar, are called "sugar". Preparing it is quite simple: all the ingredients are thoroughly mixed with a whisk or mixer. All are applied to chilled pastries. When using powdered sugar, a finer and more delicate texture is obtained, which significantly improves the quality of the product.
The simplest kind of glaze is the one made from powdered sugar and water. For its preparation, 1 cup of powder is mixed with 60 ml of water. When preparing it, it should be borne in mind that if it turned out to be a little liquid, then the powder is added, but if it is too thick, then water should be added.
To decorate cakes, cookies, gingerbread cookies and cupcakes, you can prepare a simple glaze consisting of 1 chicken egg protein and 100 g of powder. To prepare it, you need to sift the icing sugar through a sieve, add egg white to it and beat it with a mixer to a state of light, airy foam. To create drawings and inscriptions, use a culinary syringe or a plastic bag with a cropped corner.
Very tasty protein icing is obtained from 1 cup of powder, 1 protein, 20 ml of lemon juice. The cooled protein is whipped with a mixer, powder and lemon juice are added to it, after which the mixture is applied to baking.
Fruit glaze is prepared from 1 cup of powder, 60 ml of fruit juice (any), 0.5 tsp. vanillin.
Creamy sugar icing is prepared from 0.5 cups icing, 0.5 tsp. vanillin, 20 ml cream (20%). All ingredients are combined and mixed. The finished mixture is applied to baking.
Milk frosting is prepared from 1 cup of powder, a tablespoon of butter, 0.5 tsp. vanillin, 40 ml of milk, a pinch of salt. Melt the butter, add milk, powder, vanillin, salt to it.
Very beautiful multi-colored icing is obtained by adding natural dyes to a simple mixture of ingredients or making it from fruit juices. To obtain natural dyes, the juice of vegetables, berries, fruits is evaporated and the following colors are obtained:
- red (cherry, raspberry, strawberry);
- yellow, orange (pineapple, carrots);
- green (parsley, spinach);
- brown (strong tea or coffee);
- blue, violet (blueberries, blackberries).
To prepare colored glaze, 40 ml of water and dye are combined, sugar is added to them (0.5 cups) and mixed thoroughly.
Many people, buying Easter cakes in the store, longingly recall those times when mothers and grandmothers themselves baked holiday muffin and covered it with snow-white protein glaze. And although industrial pies are made from the same products, their taste often does not satisfy us. Below is a recipe that has been around for many years. Glaze for Easter is made from the freshest proteins. For its preparation, you need to take eggs that have been stored for no more than 7 days. Quality can be determined by their yolk: the more liquid it is, the less fresh eggs. If a particle of yolk gets into the protein, the glaze may not work at all.
Before whipping the proteins, they are slightly cooled and a pinch of salt is added to them. Beat them with a mixer or whisk for 3 minutes, after which sugar is gradually added. Squirrels with sugar beat for another 2 minutes. If sugar is replaced with icing, the icing will turn out even better. For 1 protein, 100 g of sugar or powder is required. Perfectly whipped glaze has a smooth, dense structure. When applied to pastries, it does not crack. In order for the protein glaze to more evenly cover the product and be glossy, a thin layer of thick jam or jam is applied to the cake surface.
In order to keep the icing better, it can be dried in the oven by placing a cake for 3-5 minutes.