Icing at home - recipe
Icing is a mixture for the production of decorations for confectionery products, as well as for drawing patterns on the gingerbread and cookies. The classic version is made from a protein icing and icing sugar with lemon juice. Such a mixture is most often used for painting or creating delicate patterns. For the preparation of flexible or sweet icing "laces" are used more complex combinations.
Both the preparation of icing will be discussed in our recipes.
Icing for cookies - the recipe at home
- one egg;
- lemon juice - 5-10 ml;
- powdered sugar - 150-160 g;
- food coloring (if desired).
To prepare the icing, we will use raw egg whites. So before you break the egg shell horoshenechko washed out with soap. Separating the white from the yolk, put it in a bowl, add the lemon juice and stir until smooth using a fork or a halo, but do not stir. Before us is not the purpose of obtaining an air protein mass, otherwise the icing will be filled with air bubbles, which have a negative impact on its quality.
The protein mixture of lemon juice and add the sugar and stir well. If you need to get a colorful icing, then we share the white mass on the right number of parts, is added to each food coloring and mix until a smooth color.
Now we expand the mixture over pastry bag and start to draw.
The prepared mixture in pure form used to draw points, stripes and patterns. If you want to fill in the surface icing cookies, the first outlines their path, then a small portion of its dilute a few drops of boiled some water to obtain a mixture, without difficulty spreads over the surface. Fill it outlined specific circuit of the cookie and give to dry completely.
From this icing can also make a variety of three-dimensional shapes or patterns and apply them to decorate cakes. To do this, we use the printed stencils, placing them in a stationery file on which and draw patterns, repeating their outlines on the stencil, and then after drying carefully remove.
You can also make an incredibly spectacular balls of icing. To this mixture is applied to an oiled surface of the inflated balloon of the desired size, give to dry completely, and then gently deflate gradually the ball and takes it out of the resulting aysingovoy sphere.
How to make your hands flexible icing at home?
For the preparation of flexible icing at home need a special pad, some skill handling and some not so common components that are available in specialized online stores.
- corn or potato starch - 20 g;
- fructose - 20 g;
- citrus pectin - 1 tsp;.
- invert syrup - 1 teaspoon.;
- . Food glycerine - 1 tsp;
- polysorbate 80 (E433) - 2-3 drops;
- white pigment - titanium dioxide (E171) - 0.25 teaspoons;.
- water - 50 ml.
Initially connect starch, fructose, pectin, white dye and mix this well. Fifty milliliters of room temperature, pour some water in a bowl, pour into it a dry basis, stir and give to stand for thirty minutes. After plenty of time mix, add it invert syrup and stir again. In a tablespoon of glycerin combine food and polysorbate-80, pour into a common container and mix again.
Smear the mixture on the mat for a flexible icing and send it to warm up to a hundred degrees oven for ten minutes. Then extract the mat, give cool for ten minutes and carefully remove the resulting flexible design, carefully separating it gradually from the mat.
The resulting flexible icing can be used to decorate cakes by placing it on top of the mastic or glaze, or it desired form of decoration.
Flexible icing or as it is called, Shugarveyl, can be prepared from ready-made mixture which is commercially available in specialty stores, but the cost of such decoration is much higher than that prepared from a mixture of self-made.
Now you know what icing and how to cook at home. A little patience, endurance and, of course, desire and your products, decorated with icing prepared will simply irresistible.