Homemade cookie icing

Classic white cake frosting

This type of glaze is considered the main and simplest, not requiring special skills, but it is what gives baked goods a solemn and presentable look. The nobility and laconicism of snow-white icing are appropriate in any situation: be it a wedding cake, Easter cake or eclairs.

To prepare you will need:

• powdered sugar – 1 cup;
• citric acid – 1-2 teaspoons;
• water – 6 tablespoons.

Procedure:

1. Powdered sugar is sifted through a fine sieve, citric acid and water are added.
2. With constant stirring, heat the mass over low heat, do not allow it to boil.
3. The resulting mixture is ground until smooth.

Attention! This type of glaze dries very quickly. Therefore, it is prepared immediately before application to the product.

Birthday cakes or charlotte cakes covered with white icing will give an ordinary home tea party a festive atmosphere.

How to make white icing for Easter cake

If you decide to prepare the main Easter treat yourself, then you will need our tips on how to properly cook white icing:

• Take two chicken eggs and separate the yolks from the whites. Try to do this carefully without mixing the products.
• Place the whites in a deep bowl, add salt and start beating with a mixer at low speed.
• When the product turns into a thick foam, increase the rotation speed and start gradually adding powdered sugar (you will need about 180 grams).

When the volume of the mixture has increased several times, you can begin decorating the Easter cake. If desired, you can add a little vanilla or other flavoring to the frosting. To prepare Easter cake, we recommend the following recipe:

• Mix two cups of flour with warm milk (1.2 cups) and 30 grams of dry yeast. Leave the mixture in a warm place for a while.
• When the dough rises, add five yolks, mashed with half a glass of sugar, 250 grams of melted butter and salt.
• Beat the egg whites into a thick foam and add to the dough. After this, add the sifted flour (two glasses) and knead the dough.

When the dough has risen, place it in the pan and bake until done.

Cooking with cream

Creamy glaze has the property of not hardening quickly, unlike the base version. It is distinguished by ease and speed of cooking. Frosting with cream is prepared when there is no rush to serve.

To prepare you will need:

• butter – 2.5 tablespoons;
• powdered sugar – 3 cups;
• cream 25-30% fat – 180 grams.
• vanillin – 0.5 teaspoon.

Procedure:

1. Mix butter and cream in a thick-bottomed bowl. Melt over low heat, stirring thoroughly. No need to cook the composition!
2. Powdered sugar and vanillin are added to the main mass, and while hot, beat with a mixer until smooth.

Creamy glaze is used to decorate various desserts: fruit salads, ice cream, homemade pastries.

Mirror glaze recipe

This special type of glaze, when prepared correctly, has a reflective surface. By observing the proportions and following the recommendations, cooking at home will not cause any trouble.

Required:

• high-quality chocolate (if the color of the glaze is planned to be brown, use dark chocolate, for colored chocolate - white) - 150 grams;
• glucose syrup – 150 grams;
• powdered sugar – 150 grams;
• condensed milk – 100 grams;
• gelatin – 12 grams;
• water – 135 grams;
• dye.

It is possible to make glucose syrup on your own: take 64 grams of powdered glucose or tablets, 36 grams of water. Everything is boiled until completely dissolved. Glycerin is added and the composition is thoroughly mixed. Stored in the refrigerator in a glass container for up to 3 months.

Procedure:

1. From the total amount of water, 65 grams are taken, where the gelatin is soaked.
2. Mix glucose syrup and sugar and bring to almost a boil over low heat.
3. With constant stirring, gelatin, the rest of the water, condensed milk, chopped chocolate, and coloring are added to the syrup. Beat everything with a mixer or blender, avoiding the formation of bubbles.
4. Usually bubbles will still form. To get rid of them, pass the glaze through a fine strainer.
5. Cool the resulting mass at room temperature for 2-3 hours, then heat in the microwave to a temperature of 35-36 degrees.
6. Cover the top of the product with the prepared glaze, pouring it in a thin stream.

Important! The surface of the cake should be perfectly flat. To do this, use a paste made from a mixture of 200 grams of butter and 200 grams of boiled condensed milk.

Mirror icing for the cake will give the product an attractive look and add a touch of festive mood.

Ingredients

In the classic version, chocolate icing is prepared with cocoa and condensed milk. Ingredients:

• cocoa powder - 3 tbsp. l.;
• butter - 1.5 tbsp. l.;
• powdered sugar - 100 g;
• condensed milk - 5 tbsp. l.

You can also prepare snow-white glaze; for this you need the following ingredients taken in equal proportions:

• White chocolate;
• butter;
• condensed milk.

Boiled condensed milk is also used to create a tasty coating. In this case, the composition of the mass will be:

• condensed milk - 200 g;
• butter - 100 g;
• dry cream (can be replaced with milk powder) - 3 tbsp. l.;
• sugar - 7 tbsp. l.;
• water - 50 ml.

Mirror glaze prepared with condensed milk turns out perfectly smooth and shiny and, after hardening, everything is actually reflected in it, as if in a mirror.

And it is prepared from:

• water - 75 ml;
• chocolate (the choice of its type depends on what color the mass needs to be obtained) - 150 g;
• glucose syrup - 150 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 12 g (if you use sheet gelatin, then two layers of 5 g are enough);
• water for soaking the gelling component - 50 ml;
• food coloring - optional.

Glucose syrup can be purchased ready-made or prepared yourself - in a saucepan, bring a mixture of 300 grams of granulated sugar with 130 ml of water to a boil, then add 1.7 grams of citric acid to the mixture and boil the mixture for a little over half an hour over minimal heat.

The finished syrup is allowed to cool slightly, after which 1.2 grams of soda is poured into it - this will cause small bubbles to appear on the surface. After the bubbles disappear, the syrup is ready for use.

How to make drip glaze

Pies decorated with drips transform baked goods into a spectacular cake.

For preparation you will need:

• heavy cream (fat content at least 25-33%) – 70 grams;
• dark chocolate – 80 grams;
• butter – 70 grams.

Procedure:

1. Heat the cream in a thick-bottomed saucepan and add the chopped chocolate.
2. Place butter into the prepared mixture.
3. Mix everything thoroughly and cool to a temperature of 28 degrees.
4. Decorate the cooled cake with the finished glaze. If the glaze cools down and begins to flow poorly, it is recommended to reheat it and continue decorating.

Dripping glaze will give the cake an attractive look and an element of completion.

Ingredients for making glaze with condensed milk and cocoa

There are an impressive number of recipes for chocolate topping. We suggest you prepare the baking coating “in a hurry.” A budget set of ingredients, a minimum number of working tools and 15 minutes of preparation. Sounds tempting, then it's time to find out what products we need to prepare the sweet coating.

Required ingredients:

• a couple of tablespoons of cocoa powder;
• a couple of tablespoons of brown sugar;
• 100 grams of butter;
• 120 grams of condensed milk.

We recommend purchasing condensed milk with high fat content. The higher the fat content of the sweet, the better. This will ensure that the coating on the confectionery product hardens quickly. Plus, it will be easier to work with such a product.

Expert opinion

Anastasia Titova

Confectioner

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Tip: Want to make a colored drizzle? Instead of cocoa powder, add a bar of white chocolate and the required amount of fat-soluble coloring to the mixture.

The general principles of preparing the coating boil down to kneading a homogeneous mass. At the end, the pouring should have a uniform consistency, without the formation of cocoa lumps.

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Anastasia Titova

Confectioner

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Before preparing sweets, be sure to remove all ingredients from the refrigerator. Products at room temperature mix better with each other.

Chocolate flavored coating

Ganache is a chocolate glaze, but not just melted chocolate poured onto the product. A real ganache requires a little effort.

To prepare you will need:

• condensed milk – 100 grams;
• dark chocolate – 240 grams;
• cocoa – 1 tablespoon;
• butter – 200 grams;
• powdered sugar – 1 tablespoon.

Procedure:

1. Cut the butter into cubes and leave at room temperature.
2. Break the chocolate into small pieces and melt in a steam bath.
3. Combine softened butter with condensed milk and powdered sugar, beat with a mixer until smooth.
4. Add cocoa to give it a richer aroma and color.
5. Remove melted chocolate from heat and let cool until very warm.
6. Connect everything together, carefully sweep out.

Ganache is ready! Cover the cake with warm glaze. At this temperature, the ganache is pliable and convenient for decorating desserts.

Features of preparing glaze from condensed milk and cocoa

Chocolate glaze based on cocoa and condensed milk has a rich taste of cocoa beans. This is an ideal topping for chocolate and classic cakes. The coating retains the moisture of the baked goods, preventing it from drying out.

With cocoa and condensed milk glaze, you can cover:

• cakes, including multi-tiered ones;
• cakes;
• eclairs;
• donuts;
• custard cakes.

Due to the fact that the pouring has a rather rare consistency, it is often used as a topping. You can pour the glaze over ice cream, fruit salad, pancakes and even cheesecakes.

Expert opinion

Anastasia Titova

Confectioner

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Tip: you can apply confectionery liquid with condensed milk and cocoa using a regular tablespoon. To do this, pour the coating into the center of the cake, and carefully distribute it from the center to the edges.

Properly prepared glaze with condensed milk and cocoa will be the best decoration for home baking. The coating will help save the situation if the freshly baked confectionery product is slightly burnt. It is enough to remove the top layer of the cake and coat it with watering.

Meringue glaze

The peculiarity of meringue is its delicate and airy consistency. It is used to coat cake layers and added to fruit desserts and ice cream.

For preparation you will need:

• chilled egg whites – 2 pcs.;
• powdered sugar – 130 grams;
• butter – 130 grams.

Procedure:

1. Beat the whites with a mixer until large bubbles appear and volume increases.
2. Pour the powdered sugar into the egg whites in a thin stream, whisking continuously.
3. Heat the resulting mixture in a water bath, stirring constantly with a whisk until the contents become thick and snow-white. Remove from heat, continuing to beat until completely cool.
4. In a separate bowl, beat the butter thoroughly and add it to the protein mixture in small portions, continuing intensive beating.
5. The finished mixture will be 2 times larger than the initial set of ingredients. This means the meringue frosting is ready.

Meringue is a delicious and original decoration for all types of desserts. In combination with berries or chocolate you can diversify the taste.

Protein glaze “Icing”

To prepare one of the most popular fondants for cookies, cakes and muffins, you need the following ingredients:

• Powdered sugar – 200 g.
• Chilled protein – 1 pc.
• Lemon juice – 10 g (1 teaspoon).

Beat the whites until foamy, add powder in small portions and pour in lemon juice, whisking continuously. The glaze should have the consistency of thick sour cream.

This glaze is great for creating designs and lettering on confectionery products.

White chocolate frosting

Decorating with white chocolate icing will add originality to the dessert. This type has a more delicate flavor than dark chocolate glaze.

To prepare you will need:

• white non-porous chocolate – 150 grams;
• powdered sugar – 100 grams;
• milk – 2 tablespoons.

Procedure:

1. Place small pieces of chocolate in a water bath. Attention! You can't just melt white chocolate in a saucepan. Even with the slightest overheat it can turn into a shapeless lump!
2. Mix milk and powdered sugar.
3. All ingredients are combined and, with continuous stirring, brought to a homogeneous mass.
4. The final step is to beat the resulting glaze using a blender or mixer.

This glaze is successfully used to decorate Easter baked goods. Feature – the surface remains sticky, which allows the use of decorative sprinkles.