Icing

To decorate and improve the taste of a wide variety of culinary products, sugar icing is used. What sorts of this sweet substance are there and how to cook it? Virtually all types of glaze, which includes sugar powder or sugar are called "sugar". Prepare it quite simply: all the ingredients are thoroughly mixed with a whisk or a mixer. All of them are applied to chilled pastries. When using powdered sugar, a more delicate and tender consistency is obtained, which greatly improves the quality of the product.

The simplest kind of glaze is one that is made from powdered sugar and water. To make it mix 1 glass of powder with 60 ml of water. When cooking it should take into account that if it turned out a little liquid, then add powder, but if it is too thick, then add water.

To decorate cakes, cookies, gingerbread and cakes, you can make a simple glaze consisting of 1 egg white hen and 100 grams of powder. For its preparation, it is necessary to sift the powdered sugar through a sieve, add the egg white to it and beat it up with a mixer to a light, airy foam. To create drawings and inscriptions a culinary syringe or a polyethylene bag with a cut off corner is used.

Very tasty protein glaze sugar is obtained from 1 glass of powder, 1 protein, 20 ml of lemon juice. Chilled protein is beaten with a mixer, powder and lemon juice are added to it, after which the mixture is applied to pastries.

Fruit glazing is prepared from 1 glass of powder, 60 ml of fruit juice (any), 0.5 tsp. Vanillin.

Creamy sugar icing is prepared from 0.5 cups of powder, 0.5 tsp. Vanilla, 20 ml cream (20%). All ingredients are combined and mixed. Ready mixture is applied to pastries.

Milk frosting is prepared from 1 glass of powder, a tablespoon of butter, 0.5 tsp. Vanillin, 40 ml of milk, a pinch of salt. The butter is melted, milk, powder, vanillin and salt are added to it.

A very beautiful multi-colored sugar glaze is obtained by adding to the simple mixture of ingredients of natural dyes or preparing it from fruit juices. For the production of natural dyes, the juice of vegetables, berries, fruits is evaporated and the following colors are obtained:

- red (cherry, raspberry, strawberry);

- yellow, orange (pineapple, carrot);

- green (parsley, spinach);

- brown (strong tea or coffee);

- blue, purple (blueberry, blackberry).

To prepare a colored glaze, combine 40 ml of water and a dye, add sugar powder (0.5 cups) to them and mix thoroughly.

Many people, buying Easter cakes at a store, remember with sadness those times when mothers and grandmothers themselves baked a festive muffin and covered it with snow-white protein glaze. And although industrial kulichiki make from the same products, the taste of them often does not satisfy us. Below is a recipe that has been around for years. The glaze for Easter is made from the freshest proteins. For its preparation you need to take eggs, which were stored no more than 7 days. The quality can be determined from their yolk: the more liquid it is, the less fresh the eggs. If a piece of yolk gets into the protein, glaze may not turn out at all.

Before whipping the proteins, they are slightly cooled and a pinch of salt is added to them. Mixer or whisk to beat them for 3 minutes, after gradually adding sugar. Proteins with sugar beat for 2 more minutes. If the sugar is replaced with powder, glaze will get even better. One protein requires 100 g of sugar or powder. Excellent whipped icing has a smooth, dense structure. When applied to pastries, it does not crack. In order for the protein glaze to smoothly cover the product and be glossy, a thin layer of thick jam or jam is applied to the surface of the cake.

To glaze better kept, it can be dried in the oven, putting there Easter cake for 3-5 minutes.