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Icing sugar icing – step-by-step recipes for cooking with milk, lemon juice or water with a photo

This post provides step-by-step recipes for preparing Icing Sugar Icing using three different liquids: milk, lemon juice, and water. The recipes also feature a photo for each step, to visually guide readers. This makes it easy for anyone to create delicious Icing Sugar Icing, regardless of their experience in the kitchen! The recipes are also easy to follow, and can even be completed in a short amount of time. Enjoy creating your own tasty Icing Sugar Icing, whether for a special occasion or just as an everyday treat.

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Confectionery products are often decorated with edible decorative elements: cream, chocolate forms, jellied fruits or berries, glaze. The latter is covered with muffins, cakes, Easter cakes, pastries, cookies, drawing complex patterns that quickly dry after application. Glaze is made in different colors using food colors, natural juices, chocolate, etc. Such decoration adheres very well to the surface of confectionery, improving its appearance.

Icing sugar recipes

At home, this semi-finished confectionery is prepared from simple ingredients mixed with a mixer, whisk or fork: powder, water or chicken eggs with milk, flavoring, coloring. The latter often play bright fruit and berry juices, chocolate, and caramel. All components are mixed, adjusted to a homogeneous state. The readiness of the liquid mass for use is determined by the appearance of a glossy gloss, thickening. Viscous glaze is then applied to the confectionery.

Egg white custard

  • Time: 20-30 minutes.
  • Calorie content: 384 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Make a simple and quick icing sugar icing to decorate cakes, muffins. The resulting confectionery semi-finished product has a soft, delicate texture, glossy white color. So that the mass hardens better and faster, does not spread, does not lose shape, apply it to baked goods that have cooled to room temperature. You can quickly dry the glaze using a convection oven, setting the temperature to 80–90 ° C, humidity 0%, and the timer for 8–10 minutes.

Ingredients:

  • chicken egg – 130 g (3 pcs.);
  • granulated sugar – 6 tsp.

Cooking method:

  1. Grind sugar with a mortar and pestle or electric coffee grinder.
  2. Break the eggs, separate the whites from the yolks.
  3. Beat egg whites until a strong foam is heated over a water bath.
  4. Inject chopped sugar gradually.
  5. Beat until the mass acquires a glossy shine.

Custard icing

Made of yolk

  • Time: 50-60 minutes.
  • Calorie content: 411 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

A very tasty version of icing sugar powder, which quickly hardens after application to baking. The confectionery semi-finished product does not require additional drying and does not crack as it dries, while maintaining a glossy shine. The resulting glaze consistency can be adjusted to your needs by adding water to make the mixture more liquid or icing sugar to thicken.

Ingredients:

  • icing sugar – 50 g;
  • granulated sugar – 5 tbsp. l .;
  • chicken egg – 3 pcs..

Cooking method:

  1. To sugar add 3-4 tbsp. l boiled water, mix thoroughly. Heat on the stove with a small fire.
  2. Break the eggs, separate the yolks. Whisk with a whisk or mixer until foam appears.
  3. Slowly inject the powder without stopping to beat the yolks.
  4. Thick sugar syrup cool to 60–70 ° C. Pour in whipped yolks.
  5. Stir the mixture until smooth.
  6. Glaze the confectionery until it has completely cooled to room temperature.

Icing cookies

No eggs in the water

  • Time: 10-15 minutes.
  • Calorie content: 497 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

It is very easy to prepare icing from powdered sugar and water. It is great for decorating simple culinary products like cookies, cakes, small cakes. Remember that such a semi-finished product quickly hardens after kneading, so you should use it immediately. Also, the mass is an excellent basis for flavored or tinted glaze, because it does not have its own pronounced taste, smell.

Ingredients:

  • distilled water – 2 tbsp. l .;
  • powder – 200 g;
  • lemon – 1 pc.

Cooking method:

  1. Cut the lemon in half, squeeze 2 tbsp. l juice through a sieve to avoid getting pulp, seeds in the icing.
  2. Mix juice, prepared water.
  3. To sugar icing, constantly mixing, gradually add water with lemon juice.
  4. Continue kneading until a uniform, glossy, viscous mass is obtained..

From powdered sugar and water

With milk

  • Time: 20 minutes.
  • Calorie content: 439 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Delicate and soft icing made from icing sugar and milk is perfect for decorating muffins, biscuit cakes, pastries. The semi-finished product has a thick consistency that holds its shape well and can be used for applying complex patterns. Such glaze is painted on pastries using a pastry bag, a plastic bag or a medical syringe..

Ingredients:

  • granulated sugar – 180 g;
  • milk 3.2% – 4 tbsp. l.

Cooking method:

  1. Grind granulated sugar with a mortar and pestle or coffee grinder.
  2. Heat the milk.
  3. Gradually add milk to the sugar, stirring constantly. Knead the mixture until a homogeneous, thick consistency is obtained..

Milk based

Vanilla

  • Time: 40-50 minutes.
  • Calorie content: 463 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Make a gentle vanilla flavor. Such a mass does not solidify completely, but does not spread, remaining dense. Great for decorating or filling cakes, pastries, spreading biscuit cakes. It can serve as a good basis for creating colored glaze. To make the semi-finished product solidify completely, add 1 tsp. lemon juice.

Ingredients:

  • butter – 50 g;
  • powder – 150 g;
  • milk – 2 tbsp. l .;
  • vanillin -? tsp.

Cooking method:

  1. Combine milk, butter. Heat over a water bath, stirring constantly.
  2. Add sugar, vanillin.
  3. Beat with a mixer until a homogeneous dense mass without lumps.
  4. Cool to 50-60 ° C before use..

Glazed donut

Caramel

  • Time: 50-60 minutes.
  • Calorie content: 451 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: medium.

Delicate brown caramel glaze is perfect for gingerbread, shortbread cookies, and biscuit cakes. Due to the presence of fatty butter, the mass comes out thick, viscous. You can check the preparedness of the semi-finished product by dropping a small amount of it on a flat surface. The drop should keep its shape well, spreading very slowly, smoothly.

Ingredients:

  • brown sugar – 5 tbsp. l .;
  • icing sugar – 150 g;
  • butter – 50 g;
  • cream 50% – 3 tbsp. l.

Cooking method:

  1. Combine the butter in a low saucepan or ladle. Melt over a water bath.
  2. Stir constantly, add brown sugar, half the icing.
  3. When the mass becomes homogeneous, add the rest of the powder.
  4. Remove the pan from the heat. Knead the mixture until it cools to 40–50 ° C.

Caramel

Creamy

  • Time: 40 minutes.
  • Calorie content: 408 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Prepare a delicate glossy glaze with the aroma of fresh cream. It is distinguished by a thick, dense texture, a pure silver-white color. The semi-finished product holds its shape well, but does not freeze completely. The mass is great for applying complex patterns to the surface of cakes, pastries with a culinary bag, a simple medical syringe without a needle.

Ingredients:

  • cream 50% – 50 ml;
  • butter – 10 g;
  • icing sugar – 200 g;

Cooking method:

  1. Boil the cream over low heat.
  2. Add butter, mix.
  3. Gradually add the icing sugar, slowly stirring the mass until thickened.
  4. Allow the mixture to cool slightly before use..

Muffin

Lemon

  • Time: 50 minutes.
  • Calorie content: 429 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Delicious lemon glaze is great for decorating pastries made from sweet shortcrust pastry. Remember that citric acid is responsible for the quick hardening of the semi-finished product. To get a brighter, richer flavor, add a small amount of lemon extract during whipping. It will give the finished product a pleasant citrus flavor..

Ingredients:

  • lemon – 1 pc.;
  • granulated sugar – 200 g;
  • butter – 50 g.

Cooking method:

  1. Rinse lemon, cut in half. Squeeze all the juice through a colander or strainer.
  2. Melt the butter.
  3. Mix all the ingredients. Beat with a submersible mixer or whisk for 5-10 minutes.

Glazed cupcake

Chocolate

  • Time: 50-60 minutes.
  • Calorie content: 401 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Thick chocolate icing will be a wonderful decoration for a festive cake, muffins, eclairs with cream. Due to the large amount of chocolate, cream, and butter, the cake mix may come out too liquid. To make it thick, viscous, gradually add a little more icing sugar when whipping, until the consistency of the glaze becomes denser.

Ingredients:

  • dark chocolate – 100 g;
  • butter – 50 g;
  • cream 50% – 4 tbsp. l .;
  • icing sugar – 300 g;
  • cocoa powder – 2 tsp.

Cooking method:

  1. Break a bar of chocolate into small pieces, melt in a water bath.
  2. Boil cream, add butter, pour in liquid chocolate.
  3. Add icing sugar, cocoa powder.
  4. Beat the mixture for 5-10 minutes until a thick, glossy cream of dark brown color is obtained..

Chocolate

Rainbow

  • Time: 40 minutes.
  • Calorie content: 384 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Make a very beautiful glaze that combines all the colors of the rainbow. This semi-finished product can be used to decorate beautiful cakes or pastries for fun children’s parties, birthdays, etc. Remember that after adding dyes, the glaze should not be stirred for a long time, otherwise the colors may completely mix. When decorating a confectionery, the glossy mass itself will disperse in bright color blots.

Ingredients:

  • food colors (red, orange, yellow, green, blue, blue, violet) – 1 drop each;
  • icing sugar – 300 g;
  • white chocolate – 100 g;
  • instant gelatin – 15 g.

Cooking method:

  1. Pour gelatin with water, leave to swell.
  2. Melt white chocolate in a water bath.
  3. Add powdered sugar to chocolate, beat with a mixer.
  4. After cooling the glaze, enter the swollen gelatin, continuing to whip the mass.
  5. Add one drop of all dyes with a medical pipette.
  6. Allow the paints to disperse a little. Stir the mass once or counterclockwise.

Rainbow Mirror on the Cake

On the water to decorate the gingerbread

  • Time: 15 minutes.
  • Calorie content: 511 kcal / 100 grams.
  • Purpose: confectionery decoration.
  • Difficulty: Easy.

Prepare a fragrant thick almond glaze. It is perfect for decorating gingerbread cookies, bonding cakes of a gingerbread house. The mass is very dense, forms beautiful large smudges on the sides of the baking. Remember that 1 drop of food flavoring is designed for 3-4 kg of the finished product. Add it very carefully so that the aroma of the decoration does not interrupt the taste of the finished baking.

Ingredients:

  • distilled water – 3 tbsp. l .;
  • almond flavoring – 1 drop;
  • icing sugar – 350 g;
  • lemon – 1 pc.

Cooking method:

  1. Rinse the lemon, cut in half, squeeze 2 tbsp. Through a fine sieve. l juice.
  2. Mix lemon juice and water, add 1 small drop of almond food flavor with a medical pipette.
  3. Add the liquid to the icing sugar, constantly stirring the mass.
  4. Inject fluid until the consistency is very thick, resembling resin.

For gingerbread

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Comments: 1
  1. Lucas Watson

    Can you please provide step-by-step recipes for making icing sugar icing using milk, lemon juice, or water? And it would be great if you could include a photo as well to give us a visual reference. Thank you!

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