Well, the gingerbread cookies were baked, and the cake was even soaked and smeared with cream, but something was still missing. It seems that we need a "finishing touch" ... Yes, you're right, all confectionery products are particularly attractive in appearance due to decoration. Cakes are easier. Here, thanks to fruits and multi-colored cream, there is no limit to imagination. But how to decorate gingerbread cookies or cookies? Sugar glaze will come to the rescue - white or chocolate, colored or transparent, vanilla or “with acidity”. The choice of various options for this thick jelly-like mass is unlimited. And all the baked goods will instantly acquire a special, unique look. White icing is usually appropriate on gingerbread cookies, muffins, and dark with the addition of coffee or cocoa - on cakes and pastries. Decide which one suits you best, depending on the baked goods. We offer you several recipes for how to make chocolate and white icing. Choose to your taste!
Icing chocolate icing
This cold cooked recipe will provide a coating that will have a special sheen. Mix three tablespoons of cocoa powder with powdered sugar (100 g) and dilute with almost cooled boiled milk (100 ml). Into the mixture we introduce one and a half tablespoons of butter (softened) and a pinch of vanillin. Rub thoroughly until a homogeneous, like sour cream, and shiny mass. Such glaze can not be done in advance, as it can harden very quickly. It is better to start cooking after baking products that are lubricated warm.
Vanilla White Glaze
The traditional way of making “classic” sugar icing is the most popular. It can be used for any baking, including Easter cakes. Melt a teaspoon of butter slowly in a water bath, then add milk or cream (1 teaspoon), a pinch of salt and powdered sugar (100 g). Continuing to warm up for no more than three minutes, beat with a mixer until thickened. If the consistency is too dense - pour a little milk, and with a liquid texture, add sugar powder. Vanillin is added to the finished glaze.
"Fast" dark glaze
The recipe is very simple. All ingredients are taken in equal proportions, for example - one tablespoon. Combine cocoa powder, melted butter and condensed milk. This icing is ideal for cakes.
Choux white icing
A particularly shiny and smooth coating is obtained using sugar and egg white. This glaze has a dazzling white color. After placing the dishes in a water bath, release four egg whites into it and, gradually pouring sugar (1 cup), beat with a whisk for five minutes. After removing from heat, continue mixing (you can use a mixer) for another five to seven minutes until a strong foam is obtained. The finished custard icing is applied to almost cooled baked goods, drying takes place very quickly.
Lemon glaze
The spicy sourness of the finished products guarantees a unique aroma and a wonderful shade of taste. Beat to fluff a mass consisting of butter softened to an almost liquid consistency (100 g), sifted icing sugar (one and a half cups) and freshly squeezed lemon juice (2 tbsp.). The finished glaze turns creamy, almost white.