Icing, the recipe for which we will talk about today, allows you to create a wide variety of dessert decorating styles.
Icing is essentially a sugar-protein mass, the term for which means nothing more than an “ice pattern.”
In fact, there is more than one recipe for making icing at home. In this MK we will look at the most common one, where we will learn how to make it for drawing patterns with icing.
A chicken egg is a useful biological product for human health, and an excellent ingredient for making confectionery products. However, raw eggs carry an acute intestinal infection in the form of salmonellosis. Of course, modern poultry farms constantly monitor the safety of derivative products, but no one can guarantee 100% safety of raw eggs consumed.
As you know, in order to disinfect the white of a chicken egg, it must be processed at a temperature of at least 70°. But we need the protein in its raw form, and not in custard (where it can be subjected to similar heat treatment).
To disinfect egg whites, prepare a strong solution of soda and water (1 tablespoon of soda/glass of water), where we place the egg for 15-20 minutes.
Ingredients for sugar-protein mass
1 piece chicken egg white
200 grams of powdered sugar (more may be needed)
½ teaspoon lemon juice
Inventory
dinner fork and spoon
cling film or damp kitchen towel
food paper
How to prepare icing: master class
Separate the white from the yolk. We will see nodules in the protein composition, which we also need to carefully remove.
Sift the powdered sugar through a sieve, saturating it with oxygen.
Beat the whites into a light foam using a fork.
Gradually add powdered sugar to the protein.
Add powder to the composition until the mass becomes viscous.
In principle, the icing is ready, but to get a homogeneous elastic mass that will not spread, we need to beat the composition. We do this at minimum speed using a kitchen mixer for no more than 5 minutes.
At this stage of whipping, it is permissible to color the mass in the desired color by adding.
Cover the composition with cling film or a damp towel. The cream hardens quite quickly, so we need to try not to let it stick before we start working with it.
To ensure the correct composition and production of the icing, we will make a strip that should fit perfectly between stretched fingers. We move our fingers, if the icing does not break, then we have reached the correct consistency.
If we don’t have a special culinary cornet to work with icing, we’ll make it ourselves.
Take a sheet of food paper and fold it into a triangle.
We form a glass.
We trim off any angular excess paper.
Spread the sugar-protein mixture into a homemade cornet.
We wrap the cup so that it is possible to squeeze out of it.
We cut off the “nose” of the cup - maintain a minimal cut to get thin stripes when drawing.
And a cornet filled with icing can create such beauty.
“Ice” icing patterns on the finished cake
Icing allows you to make truly icy ones.
And even create figures of extraordinary beauty.
Icing figures freeze very quickly on any surface of the desired shape. The main thing is not to let the composition stick to objects.
Today it is very difficult to find a person who does not like sweet desserts, such as cakes. There are a large number of such recipes in cooking; they can be decorated with various patterns, inscriptions or icing. Probably not everyone knows what it is. Let's try to figure this out. So, translated from English, this term means “ice pattern.” And this is not surprising, since products made from it are similar to ice (in color and consistency). Icing, the recipe for which we will definitely learn today, makes it possible to create extraordinary decorations not only for desserts, but also for various dishes. Properly made, it has a matte finish and enormous strength. So, let's try to understand this issue in more detail.
What is "icing"?
Icing is a plastic thick mass of sugar and proteins used to create confectionery decorations that have volume. Usually this mass is white, but with the help of food coloring it can be given any shade. Icing, the recipe for which will be given below, is made by rubbing powdered sugar with fresh egg white. Lemon juice or acid, glucose syrup, glycerin, etc. are added to this mixture.
Working with icing
To work with flexible mass, pre-prepared templates are required, for example, drawings on paper or ready-made contours. Place cling film on such a drawing or place it in a file. In this case, it is not recommended to use parchment or tracing paper, since the icing sticks very strongly to them and then does not come off. So, the film is lubricated with a layer of olive oil (this is important!). Fresh protein mass is placed in a pastry envelope or syringe. At the same time, it should not be liquid so that it does not spread along the contours of the picture. A thick mixture, on the contrary, will be difficult to squeeze out of the envelope. However, in this case, you can sculpt from it in the same way as plasticine.
All elements of the drawing should not be thick. If you want to get multi-colored icing, the recipe for which is very simple, add food coloring to the mixture. You can also apply the mixture to the finished cooled confectionery product, for example, cookies or gingerbread, chocolate glaze. Do not apply it to biscuits or other non-dry surfaces. Only finished icing decorations are placed on them before serving. So, the film with a pattern is dried for about three days. Then the jewelry is carefully removed.
Openwork icing decorations
In this case, a mass of protein and sugar, that is, icing, the recipe for which is attached, is placed on small balloons; they must first be inflated and lubricated with oil. After the pattern has dried, the ball is simply deflated and removed from the product. This must be done carefully, as the resulting products are very fragile. It is recommended to make them with a small margin. A broken part can be glued using egg white mixed with powdered sugar. Store such jewelry at room temperature in a box. Let's take a closer look at the homemade icing recipe.
Icing heart
Ingredients: twenty grams of egg white, one hundred and fifty grams of powdered sugar, fifteen drops of lemon juice, red food coloring, vegetable oil, file and heart template.
Preparing icing
The whites are gently mixed, but not beaten. Add powder gradually, without ceasing to stir, add lemon juice with red food coloring dissolved in it. Mix everything thoroughly until the color becomes uniform. The mass is transferred to a pastry envelope or bag with a nozzle and left for a while, covering the hole with a wet napkin so that it does not dry out.
Preparing the template
After we have looked at the recipe for icing for decorating cakes, we need to make a template. To do this, cut out a heart of the required size from cardboard. Using plasticine, they give it shape and volume. To do this, plasticine is placed on top of cardboard. Next, the template is placed in a file and pressed tightly so that all the air comes out. Under the cardboard, the file is assembled into a knot so that it lies flat and tight on the plasticine. The file is lubricated with vegetable oil.
Pattern Formation
Then a thick line is drawn along the contour, and then any pattern is made at your discretion. These can be intertwined lines, squares, ovals, etc. The finished icing is left to dry for one night. Then they begin to carefully remove it so as not to break or crush it. Having made two such hearts, they are glued together, the same icing is used for this, and the decorations are set back to dry.
Icing lace in fifteen minutes
Ingredients: one protein, two hundred grams of powdered sugar, half a spoon of citric acid. Equipment: olive oil, scraper, silicone mat with patterns, sponge.
Preparation
The icing recipe for lace is no different from the one we discussed above. To do this, the egg white is mixed (but not beaten) with sugar and citric acid. Stir until a thick mass is obtained.
Making lace
The egg mass is distributed over the entire surface of the mat, removing excess. Then everything is placed in a preheated oven and baked for three or five minutes, depending on the type of oven. After time, the finished lace is carefully removed and patterns are made from it as desired. You can decorate the cake with it by attaching it to the sides. You can make all sorts of figures - it all depends on the imagination of the cook.
As you can see, this cake icing recipe is very fast. The lace is ready in fifteen minutes, so you can save time for preparing other holiday dishes.
Beautiful figures from icing
Ingredients: one egg, two hundred grams of powdered sugar, one teaspoon of citric acid.
Making icing (recipe): master class
Beat the egg whites with a fork until a light foam appears. Then add powdered sugar in portions, rubbing the mixture until smooth, and then add citric acid, continuing to stir. You should get a homogeneous, stable protein mass with a thick consistency. Add food coloring if desired. The icing is ready! As it turned out, everything is quite simple. It must be transferred to a pastry bag.
Jewelry making
Balls of the required size are inflated and lubricated with vegetable oil using a brush; olive oil is best in this case. They begin to apply the ornament on top. Once the patterns are applied, the ball is hung to dry. It should hang like this for about a day.
After time has passed, the ball is pierced with a needle and removed from the sugar figure. These sweet balls, which are prepared, can be used to decorate cakes or Christmas compositions.
Lastly...
Thus, it is not difficult to make flexible icing, the recipe for which we already know. Using sugar mass you can create not only lace and balls, but also candlesticks, butterflies, snowflakes and more. This requires only stencils, which can easily be found in children's coloring books. Working with stencils is quite simple, you just need to apply ready-made icing on them and then dry it. Large parts can be glued together using the same icing.
Royal icing is the most popular decoration for various confectionery products. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look delicious on cakes, gingerbread cookies, pastries and cookies. Decorating confectionery products with icing is an interesting activity. This requires only a pastry bag, blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every cook will be able to create his own masterpiece that everyone will like.
Baking fragrant gingerbread cookies and painting them with the whole family is a great activity for children and adults, because there is nothing more interesting than making something with your own hands, especially when it comes to handmade gifts for friends and family!
We received so many letters asking us to tell them how we prepare gingerbread and teach us how to do it the same way, that we wanted to put together all the knowledge we had acquired over a long period of work.
Therefore, we announce the launch of our online school and invite you to take part in the first course, detailed information .
Gingerbread cookies can be prepared not only on the eve of the New Year holidays, but also for almost any occasion, because the variety of gingerbread shapes is limitless.Gingerbread recipe can be found at on our blog. A instructions for assembling a gingerbread house you will find .
In our online store you can buy icing from the “do it yourself” series, as well as .
So first some basic information:
- The glaze can be made from fresh eggs and albumin (dry protein). Below we provide the relevant instructions. This glaze is usually called icing(from English Icing), or royal icing. It is used not only for painting gingerbread cookies, but also for creating designs on cakes and other confectionery products. The icing is very sweet and dries quite hard.
- To prepare the glaze, you will need a mixer (preferably one with a “spatula” attachment, but if you don’t have one, then a “whisk” will also work). Beat frosting at lowest speed to avoid “over-beating” (the glaze will then be brittle after drying). Some people prefer to beat the royal icing by hand, but that's also possible.
- Sugar is added to the icing finely ground powder(it is also called finely dispersed). Do not take risks by making powder yourself from sugar; it is better to purchase it in advance at a specialized store. If you bought regular powdered sugar, sift it several times before using it.
- It is better to do the glaze immediately before painting, but it can be stored in the refrigerator several days in a tightly closed container.
- Once you have prepared the frosting, cover the mixer bowl with a damp cloth and let stand for about 10-15 minutes- during this time, the powdered sugar will completely dissolve, and the air bubbles formed during whipping will come out.
- Glaze drying time depends on its consistency, as well as on the temperature and humidity in the room. Allow at least 20-30 minutes for contoured gingerbreads to dry and up to 1-2 hours for gingerbreads completely covered in glaze.
- You can help the glaze dry by placing the baking sheet with the decorated gingerbread cookies in the oven (preferably with convection), preheated to a temperature no higher than 50C, for 10-30 minutes. Make sure that the glaze does not change color! The drying principle is approximately the same as for meringue.
A method for preparing glaze (icing) from fresh eggs.
You will need Ingredients in the following proportions:
- 3 chilled egg whites (should yield about 90 g)
- 400-500 g very fine powdered sugar (depending on the size of the egg and the desired consistency of the glaze)
- Half a teaspoon of lemon juice to stabilize the protein structure (lemon concentrate will also work).
Place the egg whites in the mixer bowl (make sure it is clean and without traces of fat), and begin beating at the lowest speed.
As soon as the whites bubble evenly, add lemon juice and gradually begin to add powdered sugar.
Beat until the mixture becomes white and shiny (soft peaks). This should take about 5 minutes. Depending on the desired consistency, add more powdered sugar or dilute the icing with boiled water at room temperature (we write about the types of icing according to consistency below).
Method for preparing icing from dry protein (albumin).
Ingredients:
- 15 g dry protein
- 85 ml cold boiled water
- 400-500 g very fine powdered sugar
First, you need to thoroughly dissolve the dry protein in water and let the resulting mixture stand for about 15 minutes. Then place the egg white in the mixer bowl, start beating at the lowest speed and gradually add powdered sugar until soft peaks form. The glaze is ready when the mixture turns white and becomes shiny.
Three degrees of glaze consistency.
- Contour glaze - basic consistency of icing, in which the glaze forms soft peaks and does not spread when applied to the surface of the gingerbread. Using this glaze, inscriptions and outlines of the design are made.
- Fill - essentially this is contour glaze diluted to the consistency of liquid sour cream. Liquid glaze is necessary to evenly fill the surface of the gingerbread.
- Bonding (or "cement") - a very thick frosting for squeezing, which is obtained by adding powdered sugar to the base consistency (forms hard peaks), necessary for gluing gingerbread house parts and 3D designs, as well as for creating relief patterns using confectionery nozzles.
Coloring glaze with food coloring
To color the icing, use water-soluble food coloring (gel or dry). If the icing becomes too runny after adding the coloring, add a little powdered sugar.
Place the finished glaze into a pastry bag or ziplock bag (don’t be greedy! Put a few teaspoons first), release all the air and carefully close the top with a clamp. Using scissors, cut the corner of the bag - do not overdo it, the hole should be very small. Gently squeeze the glaze out of the bag, gradually moving your hand in the desired direction. You need to work at a distance of 1-2 mm from the surface of the gingerbread so that the glaze spreads evenly.
In order to paint a gingerbread, you must first draw an outline of the future design, let it dry and then carefully fill it with a thinner glaze. After the fill has completely dried, you can make inscriptions or patterns on it using contour glaze or edible markers. If you use confectionery decorations, remember - they will only stick if they are glued to the icing that has not yet dried.
Go for it! You will succeed!
Your Cookie Craft
Today it is very difficult to find a person who does not like sweet desserts, such as cakes. There are a large number of such recipes in cooking; they can be decorated with various patterns, inscriptions or icing. Probably not everyone knows what it is. Let's try to figure this out. So, translated from English, this term means “ice pattern.” And this is not surprising, since products made from it are similar to ice (in color and consistency). Icing, the recipe for which we will definitely learn today, makes it possible to create extraordinary decorations not only for desserts, but also for various dishes. Properly made, it has a matte finish and enormous strength. So, let's try to understand this issue in more detail.
What is "icing"?
Icing is a plastic thick mass of sugar and proteins used to create confectionery decorations that have volume. Usually this mass is white, but with the help of food coloring it can be given any shade. Icing, the recipe for which will be given below, is made by rubbing powdered sugar with fresh egg white. Lemon juice or acid, glucose syrup, glycerin, etc. are added to this mixture.
Working with icing
To work with flexible mass, pre-prepared templates are required, for example, drawings on paper or ready-made contours. Place cling film on such a drawing or place it in a file. In this case, it is not recommended to use parchment or tracing paper, since the icing sticks very strongly to them and then does not come off. So, the film is lubricated with a layer of olive oil (this is important!). Fresh protein mass is placed in a pastry envelope or syringe. At the same time, it should not be liquid so that it does not spread along the contours of the picture. A thick mixture, on the contrary, will be difficult to squeeze out of the envelope. However, in this case, you can sculpt from it in the same way as plasticine.
All elements of the drawing should not be thick. If you want to get multi-colored icing, the recipe for which is very simple, add food coloring to the mixture. You can also apply the mixture to the finished cooled confectionery product, for example, cookies or gingerbread, chocolate glaze. Do not apply it to biscuits or other non-dry surfaces. Only finished icing decorations are placed on them before serving. So, the film with a pattern is dried for about three days. Then the jewelry is carefully removed.
Openwork icing decorations
In this case, a mass of protein and sugar, that is, icing, the recipe for which is attached, is placed on small balloons; they must first be inflated and lubricated with oil. After the pattern has dried, the ball is simply deflated and removed from the product. This must be done carefully, as the resulting products are very fragile. It is recommended to make them with a small margin. A broken part can be glued using egg white mixed with powdered sugar. Store such jewelry at room temperature in a box. Let's take a closer look at the homemade icing recipe.
Icing heart
Ingredients: twenty grams of egg white, one hundred and fifty grams of powdered sugar, fifteen drops of lemon juice, red food coloring, vegetable oil, file and heart template.
Preparing icing
The whites are gently mixed, but not beaten. Add powder gradually, without ceasing to stir, add lemon juice with red food coloring dissolved in it. Mix everything thoroughly until the color becomes uniform. The mass is transferred to a pastry envelope or bag with a nozzle and left for a while, covering the hole with a wet napkin so that it does not dry out.
Preparing the template
After we have looked at the recipe for icing for decorating cakes, we need to make a template. To do this, cut out a heart of the required size from cardboard. Using plasticine, they give it shape and volume. To do this, plasticine is placed on top of cardboard. Next, the template is placed in a file and pressed tightly so that all the air comes out. Under the cardboard, the file is assembled into a knot so that it lies flat and tight on the plasticine. The file is lubricated with vegetable oil.
Pattern Formation
Then a thick line is drawn along the contour, and then any pattern is made at your discretion. These can be intertwined lines, squares, ovals, etc. The finished icing is left to dry for one night. Then they begin to carefully remove it so as not to break or crush it. Having made two such hearts, they are glued together, the same icing is used for this, and the decorations are set back to dry.
Icing lace in fifteen minutes
Ingredients: one protein, two hundred grams of powdered sugar, half a spoon of citric acid. Equipment: olive oil, scraper, silicone mat with patterns, sponge.
Preparation
The icing recipe for lace is no different from the one we discussed above. To do this, the egg white is mixed (but not beaten) with sugar and citric acid. Stir until a thick mass is obtained.
Making lace
The egg mass is distributed over the entire surface of the mat, removing excess. Then everything is placed in a preheated oven and baked for three or five minutes, depending on the type of oven. After time, the finished lace is carefully removed and patterns are made from it as desired. You can decorate the cake with it by attaching it to the sides. You can make all sorts of figures - it all depends on the imagination of the cook.
As you can see, this cake icing recipe is very fast. The lace is ready in fifteen minutes, so you can save time for preparing other holiday dishes.
Beautiful figures from icing
Ingredients: one egg, two hundred grams of powdered sugar, one teaspoon of citric acid.
Making icing (recipe): master class
Beat the egg whites with a fork until a light foam appears. Then add powdered sugar in portions, rubbing the mixture until smooth, and then add citric acid, continuing to stir. You should get a homogeneous, stable protein mass with a thick consistency. Add food coloring if desired. The icing is ready! As it turned out, everything is quite simple. It must be transferred to a pastry bag.
Jewelry making
Balls of the required size are inflated and lubricated with vegetable oil using a brush; olive oil is best in this case. They begin to apply the ornament on top. Once the patterns are applied, the ball is hung to dry. It should hang like this for about a day.
After time has passed, the ball is pierced with a needle and removed from the sugar figure. These sweet balls, which are prepared, can be used to decorate cakes or Christmas compositions.
Lastly...
Thus, it is not difficult to make flexible icing, the recipe for which we already know. Using sugar mass you can create not only lace and balls, but also candlesticks, butterflies, snowflakes and more. This requires only stencils, which can easily be found in children's coloring books. Working with stencils is quite simple, you just need to apply ready-made icing on them and then dry it. Large parts can be glued together using the same icing.
Royal icing is the most popular decoration for various confectionery products. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look delicious on cakes, gingerbread cookies, pastries and cookies. Decorating confectionery products with icing is an interesting activity. This requires only a pastry bag, blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every cook will be able to create his own masterpiece that everyone will like.
Icing (Royal Icing) is a protein drawing mass; it is not used as a cream, but only for making voluminous jewelry. They make templates, draw patterns, the resulting lace is sweet and edible :), then dried and stored in candy boxes or plastic ones in a dry place. Icing is sensitive to moisture and cannot be stored in the refrigerator. It is also not friendly with sour cream and butter cream. Such decorations can only be placed on protein cream or chocolate icing, mastics.
You can also buy icing ready-made.
1. To make icing, take one white (separate the white from the yolk very carefully) and beat it with a fork until a light foam forms.
2. Be sure to sift the powder. Then gradually add powdered sugar, continuing to mix. Stir until a stable mass is formed. Thick enough, but so that it can be squeezed out through a syringe or bag.
3. Now add lemon juice. Add the juice not at the beginning of whipping, but almost at the end, then the products are less fragile.
4. You can’t beat the whites, because... When whipping, bubbles are formed that should not be in the icing. The protein is simply stirred with powdered sugar with a fork or whisk, but not with a mixer. And then cover it with a wet napkin and let it sit for 30 minutes. so that all the bubbles come out of it.
5. To make jewelry, you need to make a drawing of the desired product or take a template. It is convenient to use children's coloring books. You need to put a piece of polyethylene on this drawing or put the drawing in a transparent folder so that the drawing is clearly visible. I'm using file.
6. Now take a pastry bag or syringe, you can just take a small plastic bag. We fill it with icing and start drawing, that is, on the polyethylene that lies in the drawing, we squeeze out the icing, clearly following the lines of the drawing.
7. After finishing the drawing, leave the icing on the polyethylene to dry. Since icing products are very fragile, you need to make more of them.
8. If you need to give the product any shape, then make some kind of device that will correspond to the required shape. For example, butterflies are dried on a slightly open book, then they will not be flat, but with raised wings. To make a crown, as in the main photo, you need to dry the icing in a liter jar.
When working with icing, you need to remember to prepare a slightly damp cloth to cover the nozzle, which is left idle for a while, since then the nozzle becomes clogged with dried icing.
It’s better to shoot at the edge of the table, start from the corner, hold the corner and pull down from the edge of the table, as if through the edge of the table...
Icing dries differently... depending on the size of the part (flower) and your humidity. My delicate products dried the very next morning, but 2 days is enough for an ordinary flower. Large parts may take 5-6 days to dry. You can put it in the oven, but not more than 40°C.
You can also use icing to make different figures of animals, fungi, trees...
