How to make icing?

How to make icing?

Baking should be not only delicious and fragrant, but also pleasing to the eye. This is what the glaze, which can make the most unpretentious of cakes, muffins and pastries masterpieces of culinary art. Moreover, a good glaze capable not only beautify, but also to improve the taste of baking. What is icing and how to choose the right thing to do, we will tell you today.

How to make a protein glaze for cakes and biscuits?

This glaze is not only amazingly delicious, but also very beautiful. You can even decorate the merengue very homely pastries. Let's get started.

Ingredients:

  • egg white - 4 pieces;
  • Sugar - 1 cup;
  • a pinch of salt.

preparation

Whisk the whites until soft peak with a pinch of salt. To obtain the desired foam consistency, proteins must be cold and a little lie down. Peremel sugar powder. A thin stream, still whisking proteins enter the powdered sugar. Whisk the whites until hard brilliant peak. Cover the baking glaze, giving it the shape of your own. After a while the icing hardens, and pastries can bring to the table.

How to make icing for cookies and cakes?

Ingredients:

  • Sugar - 1 cup;
  • milk - 2 tbsp. spoon.

preparation

Peremel sugar into a fine powder. Mix the powder with hot milk until smooth. Cover the cooled glaze products. While it is not frozen, you can decorate pastries pastry powder. Allow the glaze to harden.

How to make colored glaze?

To make the glaze color, add sugar or protein in food coloring, pre-diluted in warm water. Instead of chemical dyes can use juices of fruits and vegetables: strawberries and raspberries - red, spinach - for green, carrots - to orange, orange - for yellow beets - for the violet and cherry - to burgundy. Do not worry, do not leave your vegetables taste in the glaze.

How to make lemon icing for the cake?

Ingredients:

  • powdered sugar - 200 g;
  • lemon juice - 2 tbsp. spoons;
  • hot water.

preparation

How to make icing?

Dissolve the sugar in hot water to a state of a liquid cream. Add lemon juice stir until smooth glossy state.

How to prepare a glaze of chocolate?

Ingredients:

  • Chocolate - 200 g;
  • water - 2 tbsp. spoons;
  • Honey - 2 tbsp. spoon.

preparation

Melt the chocolate in a water bath with the addition of water. Remove from heat and add the hot chocolate honey - it will make the glaze glossy and pastries will look like from the way confectionery. Cover the pastry and place in a cool place. After a while the glaze becomes solid appearance, but it is easy to cut and break.

How to make a thick icing for a cake?

Very often you can see the beautiful pastry cakes decorated with marzipan figurines. Of course the product is also covered with mastic - a thick glaze. We'll tell you how to make a glaze home.

marzipan paste

Ingredients:

  • almonds - 200 g;
  • Sugar - 200 g;
  • water - 0.5 cups.

preparation

Almonds scald with boiling water - it is easier to remove the peel - clean and drain in the oven. Leave almonds dosyhat 12 hours. Sugar Peremel in powdered sugar. Because half of powdered sugar with the addition of water Boil syrup. The dried almonds grind into flour with powdered sugar residue. Was added in portions syrup vymeshivaya marzipan. It must be flexible, like plasticine. Also marzipan dyes can be added for color. To cover cake, roll out the marzipan into the layer thickness of 5-7 mm and cover the cake. Smooth sides using cooking spatula. From residues can sculpt figurines for cake decorating.

How to make icing?

Mastic of marshmallow

Marshmallow - zefiropodobnye candy, candy-like. They are sold in departments with sweets. To make better use of mastic white candy.

Ingredients:

  • marshmallow - 100 g;
  • water - 2 tbsp. spoons;
  • powdered sugar - 1 cup.

preparation

Place a marshmallow in a small container, add water and heat in a water bath (you can still use the microwave) - weight increase in volume. If you want to tint paste, add dyes when candy has swell. Stir into a homogeneous mass. Add small amounts of powdered sugar in the weight vymeshivaya mastic. Put weight on the working surface, sprinkled with powdered sugar, and knead paste. Case as well as marzipan.


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