How to make icing at home. Children's minion cookies with icing recipe at home. Volumetric flowers for decorating gingerbread cards

10.10.2021 Glucometers

It seems that everything was done according to the recipe, but the icing did not work out? Here are the most common mistakes that can completely ruin the icing:

Lemon juice must be added clearly according to the recipe - one teaspoon per protein from one egg and 150 grams of powder. If you put in too much egg white, the frosting will be too brittle.
Carefully add powdered sugar depending on the desired consistency. Too liquid mass will spread over baking, too dense it will be difficult to squeeze out of the pastry bag. Adjust the density of the icing with protein and powder.
The glaze needs air to dry. Do not put the decorated product or the drying parts of future figures in the refrigerator - the icing will become limp and flow.
For the same reason, do not apply the mass on cream or wet biscuits. Ideal for dry biscuits and cakes, pre-coated with a base - mastic, marzipan, ganache.

Volumetric figures

The simplest form of 3D royal icing decoration is the 3D butterfly. To make it, you need to take a stencil with a file, as when creating drawings, but put a sheet on an open book. The angle at which the pages lie will give the butterfly volume. If you want to get semicircular shapes, the stencil file is placed on the cylinder (a small one will do). plastic bottle, glass, etc.).

Ornaments in the form of a ball look spectacular. An openwork hemisphere or many small balls will turn any pastry into a work of art. To create such figures, you will need a balloon, which is pre-inflated to the desired size. Gently moisten it with a cotton swab with olive oil and proceed to the process. A pattern is applied, after which the ball is left in a dry place until the sweet mixture dries completely.

The production of figures in 3D format involves gluing several flat parts. The difficulty lies in finding a stencil for all the necessary parts of the figure. Before mounting the volumetric decoration, you need to wait until the parts dry well. Glue the parts with a mixture for drawing or whipped protein. The glaze dries in about 12 hours. Volumetric figures are recommended to start making a day before serving the cake or pie on the table. All parts for voluminous jewelry should be done with a margin, because they are fragile and can break during the assembly process.

Flexible icing at home

Time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 325 kcal (per 100 g of glaze).
Purpose: for dessert.
Cuisine: English.
Difficulty: medium.

To make icing flowers or other cake decorations, a mixture with a more complex composition and a dense consistency is required. Flexible glaze is prepared with a silicone mat. Rare components for cooking can be ordered in specialized online stores. The resulting mass is enough to decorate 1 medium-sized cake or pie.

Ingredients:

corn starch - 20 g;
water - 50 ml;
food coloring(white) - ¼ tsp;
fructose - 20 g;
citrus pectin - 1 tsp;
invert syrup - 1 tsp;
food additive polysorbate-80 - 3 drops;
food glycerin - 1 tsp.

Cooking method:

Combine starch, dye, pectin, fructose, mix.
Pour water at room temperature into a container.
Add dry mix.
Mix everything, leave for 30 minutes.
Re-mix the composition, pour invert syrup.
Combine food glycerin with polysorbate-80 additive, add to container.
Spread the resulting mixture on a silicone mat to work with flexible icing.
Preheat the oven to 100 degrees, send a mat with icing into it.
After 10 minutes, remove the mat, allow the mixture to dry and cool.
Separate the resulting flexible pattern from the rug, use for decoration.

How to work with icing

1. To get started, you will need templates. It can be either your drawings on paper or ready-made printed outlines. At this stage, children's coloring pages for the little ones with simple drawings may come in handy.

2. A plastic food film is applied to the template, or the sheet is placed in a transparent file for documents. Do not use tracing paper, parchment or waxed paper, as the icing will stick to them “tightly”, without any possibility to carefully separate the product.

You can lubricate the film with the thinnest layer of olive oil (namely, olive oil, since it does not dry out). Sunflower oil is highly undesirable, since it hardens in contact with air, like oil paint, and, on the contrary, can stick the product to the surface.

3. Freshly prepared icing is placed in a cornet (confectionery envelope) with a suitable
nozzle or in a plastic bag with the corner cut off. It is undesirable to prepare the mass “in reserve”, as it may lose its plasticity, and it will have to be diluted again.

Do not make the icing mass too liquid so that it does not blur when drawing. And too thick a mass will be poorly squeezed out of the cornet and tear when applied.

But from a thick icing mass, jewelry can be sculpted by hand, as if from plasticine. But do not make the elements too thick, otherwise they will dry for a long time.

4. If you have artistic skills, you can do without templates. When drawing, you can consistently use icings tinted with food coloring to get multi-colored decorations.

5. The mass can be applied directly to the surface of the finished (baked and cooled) product. The dough should be dry enough (gingerbread, shortbread). You can apply icing on chocolate icing.

In no case should icing be applied to confectionery cream, biscuit and other wet surfaces, as well as to those confectionery products that should be stored only in the refrigerator. Only ready-made icing decorations are installed on such products, immediately before serving.

6. The patterned film is dried at room temperature 1 - 3 days, depending on the size, until the mass is completely dry. 1 - 2 days is enough for a small flower or pattern. Large parts can dry up to 5 - 6 days.

7. If you want to get not a flat, but a three-dimensional decoration, a film with a pattern can be placed for drying on a curved surface (a pot, a jar, a spread of an open book).

Properly prepared mass from inclined surfaces should not drain. If the icing is too liquid, you can wait until it dries to the desired thickening in horizontal position, and then placed on a curved surface.

In order to get openwork spherical decorations, the protein mass is applied to small inflated balloons, lubricated vegetable oil. After the icing has dried, the ball is blown off and carefully removed from the product.

8. Dried icing decorations must be carefully removed from the film. It is best to do this at the edge of the table, starting at the corner of the film, pulling it down.

How to disinfect chicken eggs

Chicken egg is a useful biological product for human health, and an excellent ingredient for the preparation of confectionery. However, raw eggs carry acute intestinal acute infection in the form of salmonella. Of course, modern poultry farms constantly monitor the safety of derivative products, but no one can guarantee 100% safety of raw eggs consumed.

Known to decontaminate protein chicken egg it must be processed at a temperature of at least 70 °. But we need protein in its raw form, not in custard (where it lends itself to similar heat treatment).

To disinfect the egg white, prepare a strong solution of soda and water (1 tablespoon of soda / glass of water), where we place the egg for 15-20 minutes.

The process of defatting chicken eggs

Secrets of working with icing

In order for your cakes, pies and cookies to delight guests and loved ones with original decor, it is important to learn how to work with royal icing correctly. Below are all the secrets to successfully decorating confectionery with icing:. Beat the mixture better with a fork or whisk by hand, so as not to spoil the structure.
Powdered sugar should be finely ground and sifted before use.
Glaze should be smoothed with a spatula for cream.
Do not store frosting in the refrigerator.
Figures and drawings are best done in several copies, in case of breakage.

Beat the mixture better with a fork or whisk by hand, so as not to spoil the structure.
Powdered sugar should be finely ground and sifted before use.
Glaze should be smoothed with a spatula for cream.
Do not store frosting in the refrigerator.
Figures and drawings are best done in several copies, in case of breakage.

How to make royal icing icing, step by step recipe with photos

Step 1. Carefully separate the protein from the yolk so that not a single drop gets into the container. The final result of the icing will depend on this. Sift the powdered sugar into another bowl.

Plus store-bought fine powdered sugar in the finest grinding, which will not tear the icing and crumble it. It will not work to prepare such fine powder on your own, therefore, either tune in to an “amateur” result, or purchase fine powder in a specialized store, which is sifted through a nylon cloth in order to make sure that it is ground.

Step 2. Beat the protein with a fork until foamy.

When preparing icing, we do not need a mixer, unlike, for example, protein custard. we will use exclusively manual labor. The mixer saturates the icing with air bubbles, which will make the product very fragile.

Step 3. Pour 1 tbsp into the whipped protein. powder, carefully grinding the mass each time to avoid the formation of lumps.

Step 4. When half of the powdered sugar runs out, add citric acid to the icing mixture, it will give the products a white color and dilute the cloying taste of the decorations.

If you use juice instead of citric acid, it is better to pour it in at the end of kneading.

Step 5. The finished mass for icing should be dense, viscous and homogeneous.

Now is the time to divide it into parts and decorate with food coloring (if you plan to make color pictures) or get silicone moldings (icing jewelry molds).

Step 6. If you do not have silicone moldings, use regular children's coloring books or pictures printed from the Internet. Fold them into a file and grease with a thin layer of olive oil so that the icing does not stick (it is better not to use vegetable oil, as it polymerizes (hardens) when exposed to air).

Step 7. Apply icing with brushes or conventional syringes, then leave the patterns / figures to dry for 1-2 days. If everything was done correctly, after drying, the icing products are very strong and do not crumble.

The remains of icing can be stored in the refrigerator for a couple of days, but since the protein mass dries out very quickly, confectioners do not recommend doing this. It is advisable to prepare icing "here and now" as needed.

Aising at home

Ingredients:

protein of one egg;
200-250 grams of powdered sugar;
lemon juice: 0.5-1.0 teaspoon.

Cooking:

Refrigerate the egg so it beats better. Crack the egg and carefully separate the white. The slightest hit of the yolk will ruin everything. Did not work out? Crack another egg. In the protein you will see clots, kind of strings. Delete them. The protein must be absolutely homogeneous. Add citric acid.

Choose a clean and dry bowl with high sides suitable for whipping. If there are traces of fat on the dishes, a lush protein mass will not work. Beat for no more than a minute.

Particular attention should be paid to the quality of powdered sugar. The best result is obtained from the finest grinding powder

As a rule, this is a factory product. If your powder is too coarse, try to achieve the ideal with a coffee grinder or food processor.

Add the powder to the protein in small portions and beat until stable peaks form. The properties of the drawing mass depend on how long you beat. If you whip to soft peaks, the frosting is perfect for drawing thin lines directly onto the confection. If you work longer, then the mass will whip up to hard peaks. This consistency is optimal for making stencil figurines. Thicker lines are needed there so that the patterns do not crumble when you try to pick them up.

Check the consistency of the icing. Squeeze a thin thread between two fingers. Happened? Holding on? If the mass rolls, or the thread turns out to be intermittent, then the consistency is not thick enough. Add powdered sugar. If the thread is too thick and short, the icing is too thick. Dilute it with a drop of lemon juice. With the right consistency, a thin thread does not break, even if you move your fingers.

You can add dry food coloring at this stage. It's dry. Liquid - will spoil the consistency.

So, we have achieved the correct density. Now we shift the mass into a pastry bag, with which we will draw. Everything that remains, be sure to cover with a film. If this is not done, a crust will form very quickly, and it will no longer be possible to draw with the mixture.

We shift the icing into a storage dish and cover with cling film - a crust forms on the mass very quickly.

What is icing

Confectionery looks much more appetizing, having outstanding openwork decorations and magnificent paintings. Sometimes cakes, pastries and gingerbread turn into masterpieces. Unforgettable works of culinary art, which, unfortunately, are not destined to exist for a long time, remain in the memory of eyewitnesses and are captured in the photo.

To create such unusual jewelry, icing is made. This is a confectionery mixture based on proteins and sugar, which serves to draw and produce flat and volumetric details for decorating culinary creations. This mass is plastic; has a light structure resembling marshmallows.

A properly prepared protein mixture evenly covers the product, making white matte patterns, and retains its shape even under the action of a knife during cutting, without breaking and changing. To make the patterns colorful, the necessary food colorings are added to the mixture.

Any dessert can come alive with icing. Pastries and cakes convey their meaning, creating congratulations or just a good mood with the help of unique elements and shapes. Aising is sometimes called royal icing.

Classic icing

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 305 kcal (per 100 g of glaze).
Purpose: for dessert.
Cuisine: English.
Difficulty: easy.

Drawing icing for the cake is prepared without much difficulty. The products necessary for him can be found in every home. At the same time, with the help of icing, you can turn a chocolate cake, cookies or cupcakes into a festive dessert that will not leave indifferent relatives and guests. The icing prepared according to the recipe below is enough to decorate 1 kg of gingerbread or a medium-sized cake. Baking will immediately become original, appetizing and solemn.

Ingredients:

powdered sugar - 150 g;
lemon juice - 1 tsp;
chicken egg - 1 pc.

Cooking method:

Take an egg. Separate the protein from the yolk. Even a drop of yolk will spoil the protein cream, so you will have to take another egg if the procedure was not successful the first time.
Beat the egg white with a mixer, blender or whisk until smooth.
Sift the powdered sugar through a sieve.
Add powder to the protein in small portions, without stopping whipping the mass.
Pour in lemon juice to give the mass a glossy sheen.
Use the prepared icing to decorate baked goods.

Aising at home recipe

Icing is a mixture for making decorations for confectionery, as well as for drawing patterns on gingerbread and cookies. In the classic version, icing is made from protein and powdered sugar with the addition of lemon juice. Such a mixture is used most often for drawing or creating fragile patterns. More complex combinations are used to make flexible icing or sweet "lace".

We will consider both options for preparing icing in our recipes.

Icing for cookies - a recipe for cooking at home

protein of one egg;
lemon juice - 5-10 ml;
powdered sugar - 150-160 g;
food coloring (if desired)

For icing, we will use raw egg white. Therefore, before breaking an egg, wash the shell well with soap. After separating the protein from the yolk, place it in a bowl, add lemon juice and stir until smooth with a fork or whisk, but do not beat. We are not faced with the task of obtaining an airy protein mass, otherwise the icing will be saturated with air bubbles, which will adversely affect its quality.

Add icing sugar to the mixture of egg white and lemon juice and mix well. If there is a need to get multi-colored icing, then we share white mass for the desired number of parts, add food coloring to each and mix until an even color is obtained.

Now we lay out the mixture in pastry bags and start drawing.

The prepared mixture in its pure form is used to draw dots, stripes and patterns. If you want to fill the surface of the cookies with icing, then first we draw a contour with it, and then we dilute a small portion of it with a few drops of boiled water to get a mixture that spreads over the surface without difficulty. We fill it with certain outlined parts of the cookies and let it dry completely.

From such icing, you can also make various three-dimensional figures or patterns and then apply them to decorate cakes. To do this, we use printed stencils, putting them in a stationery file, on which we draw patterns, repeating their contours on the stencil, and then carefully remove them after complete drying.

You can also make incredibly spectacular icing balls. To do this, apply the mixture on the oiled surface of an inflated balloon of the desired size, let it dry completely, and then gently deflate the balloon and remove it from the resulting icing sphere.

How to make flexible icing at home with your own hands?

Making flexible icing at home will require a special mat, some skill in handling it, and a few not-so-common components that can be ordered from specialized online stores.

corn or potato starch - 20 g;
fructose - 20 g;
citrus pectin - 1 teaspoon;
invert syrup - 1 teaspoon;
food glycerin - 1 teaspoon;
polysorbate-80 (E433) - 2-3 drops;
white dye - titanium dioxide (E171) - 0.25 tsp;
water - 50 ml.

Initially, we combine starch, fructose, pectin, white dye and mix well. Pour fifty milliliters of water at room temperature into a bowl, pour the dry base into it, stir and let stand for thirty minutes. After the time has passed, mix the mass, add invert syrup to it and stir again. In a tablespoon we combine food glycerin and polysorbate-80, pour into a common container and mix again.

We spread the resulting mixture on a mat for flexible icing and send it to an oven preheated to one hundred degrees for ten minutes. Then we remove the mat, let it cool for ten minutes and carefully remove the resulting flexible pattern, carefully separating it gradually from the mat.

The resulting flexible icing can be used to decorate cakes, layered on top of fondant or frosting, or shaped into desired decorations.

Flexible icing or, as it is also called, Sugarvale, can be prepared from a ready-made mixture, which is commercially available in specialized stores, but the cost of such decoration is much higher than that prepared from a self-made mixture.

Now you know what icing is and how to cook it at home. A little patience, endurance and, of course, desire and your products, decorated with cooked icing, will be simply irresistible.

How to cook icing at home, recipe

Ingredients:

- Powdered sugar - 200 grams;
- Chicken protein - 1 piece;
- Citric acid - 1 gram (or juice - a couple of drops);
- Dye - optional.

Cooking:

- Put the chicken protein in a clean and dry bowl and add citric acid to it. Beat all these ingredients at the slowest speed and just one minute.
- After, add finely ground icing sugar to the chicken protein. It should be almost like dust: if you feel grains of sugar, then consider that such icing is no longer useful to you. For more thorough grinding of granulated sugar, use a coffee grinder, blender or food processor. If you want the icing to turn out for sure, resort to the help of store-bought powdered sugar.
- Beat all the ingredients for several minutes, at high speed, until a mass is formed, as shown in the photo. It is white, elastic and very pleasant to look at: it even looks like toothpaste.
- As soon as the icing has turned out, put it in a bowl, in which, in the future, we plan to store it, and cover with cling film. If you pull and don't do it all at once, you risk spoiling our icing: a crust will immediately form on it. Keep in mind that it sets and dries very quickly.
- Already from the mass covered with cling film, we take out the required amount of icing and mix it with the desired colors of the dye.
- The icing must be checked for a thread: squeeze a small amount of icing from the cornet, onto one finger, and try to drag the thread to the second finger. If the mass is too liquid, then you simply will not be able to do this, as is the case with ordinary drinking water. If the thread is formed, but breaks, then the powdered sugar is not fine enough, and you did not take this into account at the very beginning, when I warned.
- Now, I demonstrate the simplest examples of working with icing. You can apply it to a regular stationery file, under which there is a stencil of the future drawing. Naturally, in the case of patterns, they will already have to be created independently and “on the spot”. Also, you can apply icing to the finished silicone stencil, spread the mass over its surface with a culinary spatula and let dry.
- Products dry for about two days. If you are afraid that fragile blanks will break, then create a few more pieces. You can connect products with each other using the same icing.
- These beautiful butterflies are obtained from icing:
- Aising is good friends with different surfaces. For example, on butter or protein-custard, it keeps just perfect.

Finally…

Thus, it is not difficult to make flexible icing, the recipe of which we already know. With the help of sugar mass, you can create not only lace and balls, but also make candlesticks, butterflies, snowflakes and more. This requires only stencils, which can be easily found in children's coloring books. Working with stencils is quite simple, you just need to apply ready-made icing on them, and then dry them. Large parts can be glued together using the same icing.

"Royal icing" is the most popular decoration of various confectionery products. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look appetizing on cakes, gingerbread, pastries and cookies. Decorating confectionery with icing is an interesting activity. This requires only blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every culinary specialist will be able to create his own masterpiece, which will appeal to everyone.

What is icing

The term is translated from in English like royal icing. He came to Russia from England, where at the court of monarchs it was customary to decorate cakes with edible flowers and lace. Aising is a mass for decorating confectionery products, which is made on the basis of protein with granulated sugar. By composition, purpose (contour, modeling, etc.), consistency, it is divided into several types.

Classification of confectionery icing:

Plastic. This type is used for sculpting figurines, creating lace. The composition of icing is similar to confectionery mastic. Work with it using molds and a silicone mat. The finished composition is poured into a mold, dried, and a decorative element is obtained.
Classic icing is a mass with a more liquid consistency. Glaze has a fragile structure. The mass is applied directly to the confectionery product or stencils are used.

Consistency

Depending on what the glaze is intended for, the amount of powdered sugar changes during whipping. By density, icing is divided into the following types:

The consistency of thick cream. The mass is prepared with a small amount of powdered sugar, reminiscent of the traditional icing for Easter cakes. This type is used for cookies or gingerbread, the surface of which is poured with a uniform layer. Finished products are distinguished by a perfectly even layer of glaze.
Soft peaks. If you need to make an inscription, contour, draw a picture on a pie or cake, then this type of icing is perfect. To check the readiness, you need to get the whisk from the whipped mass, the icing should hang in soft peaks that bend slightly when you turn the tool.
Solid peaks. This glaze is thick. If you remove the whisk from the whipped mass, the icing will reach for it and freeze in dense peaks. Icing is used to extrude patterns from a pastry bag onto a cake or cookie. For flat and voluminous figures made using a stencil, this mass is also suitable.

What can be done from ready-made icing applications

There are many ways to use icing. This is not only pouring gingerbread, but also drawing on various surfaces, as well as the formation of beautiful decorative figures and the creation of delicate and airy lace. Consider the basic principles of using icing.

How to draw with icing - features

The most popular and favorite way to use icing is to paint with this glaze. Using this technique, you can decorate a wide variety of desserts: gingerbread, cakes with various coatings, cookies

To get beautiful and correct drawings and inscriptions, it is important to strictly follow some rules:

First of all, it is necessary to prepare the icing specifically for the contours, so that later the lines and details of the pattern do not spread and keep their shape well.
It is also important to prepare the surface on which the drawing will be applied. Royal icing can be applied in the form of a pattern on an already pre-filled surface with the same icing. Also, many hostesses paint on mastic, which covers cakes. It will be difficult to apply such a pattern on a cream. If you are going to draw on gingerbread, you must first wait until they are completely dry and cool.
Further, for drawing, you will definitely need special tools. Most often, housewives use pastry bags and syringes, brushes, needles and toothpicks, small spoons, and spatulas. All this will allow you to make beautiful and varied patterns on desserts.

How to draw icing flowers - description

Necessary materials:

Icing.
Toothpick.
A syringe or special icing tool, which you can buy at a candy store.
Baking paper.
A simple pencil or pastry marker.

Description of drawing a flower with icing - a master class:

First of all, it is necessary to draw any images of flowers on baking paper or on tracing paper. They can be drawn by hand or simply copied. For this, both a simple pencil and a special confectionery marker are used.

Next, prepare icing according to any recipe. In this case, you will need a glaze consistency for the contours so that the lines do not spread.
Type the confectionery glaze into a syringe and fill it into a special tool.
Then carefully trace the outlines of the drawing. You can also draw with a confectionery syringe, but experienced hostesses still recommend using a special tool - this way the drawing turns out to be more accurate.

After you draw the outline, take a toothpick or a needle, which you use to shade the lines inward to get a more voluminous and correct drawing.

Inside the flower, you can make another layer. The main thing is that all contours should be thin.
After that, the flowers must be placed in a dry place to dry completely.
When the icing is completely dry, carefully remove the finished decorations in the form of flowers and you can safely decorate desserts, in particular cakes, with them.

Such flowers can be painted immediately on the finished dessert, especially if it is a cake covered with mastic.

How to draw icing from templates and stencils

Very often, many housewives use various templates and stencils, along the contours of which you can draw a variety of drawings: flowers, butterflies, complex patterns. It is enough just to print stencils or draw templates by hand, then circle the contours with icing and wait for the drawings to dry completely. These figurines can be used to decorate both cakes and cupcakes.

Below are photos of icing on templates and stencils:

How to make icing lace

Today it is very popular to decorate desserts with a kind of delicate and openwork icing lace. To do this, it is recommended to use special silicone mats with a pattern embossed on them. It is enough to apply the prepared flexible icing or a ready-made mixture on them, and then wait until it dries completely, and a beautiful and original drawing will be ready.

To obtain lace, it is important to use flexible icing.
You need to level the glaze layer with special spatulas in a very thin layer.
Be sure to wait until it dries completely, then carefully remove the lace from the rug.

With the help of such lace, you can create simply incredible compositions and decorate various desserts. Most often, housewives decorate cakes with thin lace, as shown in the photo:

Classic icing recipe

Let's move on to the practical part of our master class and prepare icing for gingerbread. Its recipe is quite simple, the main thing is to make the glaze correctly. And in order for the icing to turn out, as they say, for the glory, we will prepare the powdered sugar in advance on our own. To do this, grind sugar in a coffee grinder.

Compound:

250 g of powdered sugar;
1 egg white;
confectionery dyes.

Cooking:

The powder has been prepared, now we need to sift it to get rid of lumps.

Separate convenient way protein from the yolk and combine it with powdered sugar.

Without being lazy, carefully knead the resulting mass. We need thick icing. You can check its consistency in this way: we draw a spoon over the surface of the glaze, and if the line that appears disappears after about ten seconds, then we did everything right.
We shift the resulting mass into a bag, tie it. You can use a pastry syringe.
Carefully cut the corner of the package.
Now, perhaps, the most difficult stage - we need to circle the contour on the gingerbread with icing. Let's do this step slowly. Then we leave the gingerbread cookies for the glaze to dry.
To completely cover the gingerbread with icing, we need to slightly dilute it with purified water. Let's check the correct consistency of the glaze in the way we already know, but this time the line should disappear after about four seconds.

We cover the gingerbread with glaze using a thin brush.

Decorate the gingerbread with a simple pattern. To do this, prepare the dye of the selected color and, dipping the brush into it, mix it with the icing. And now we apply dots on the surface of the gingerbread in a chaotic manner.
We leave our gingerbread cookies until the glaze has completely solidified. This is the beauty we have.
Having mastered the technique of working with icing, you can perform more intricate drawings.

Flexible icing decoration

flexible icing for cake

icing lace

cake decoration with flexible icing

The design of the side surfaces of the cake or the creation of intricate figures suggests that the icing must be sufficiently plastic, viscous, not crumble during assembly. To create such a drawing mass, a more complex recipe is used.

Ingredients:

boiling water - 60 milliliters.
tylose (cellulose ether used in mastics and other decorations) - 1 tablespoon;
powdered sugar - 1 tablespoon;
dry proteins - 0.5 teaspoon;
corn starch - 2 teaspoons;
corn syrup - 0.5 teaspoon.

Cooking process:

Beat the tylose together with water with a mixer.
Add powder, then starch, proteins and at the end syrup. Stir before adding each new component.
Whisk all ingredients together for 4 minutes.
Keep out of the air icing unless you are going to use it right away.
The resulting plastic mass can be used to make flexible lace: a silicone mold with recesses for lace is slightly smeared with odorless oil, icing is laid out, the excess is scraped off with a scraper or just a wide knife. Then the forms are left in the air to solidify at least overnight.
The laces are not crumbling, plastic and can be laid out on the side surfaces of the cake on sticky icing or jam, and flowers can also be formed from such laces.

A separate trick is the manufacture of colored icing. We do not recommend adding food coloring during the preparation of the mixture, as in this case the icing may not whip well. A much smarter option is to paint the finished jewelry by hand using a flat brush with natural fibers. To do this, dilute the food coloring in a small amount of water and, lightly dipping the brush to a barely damp state, begin to gently paint over the surface of the jewelry.

To get a more saturated shade, first wait for the first layer to dry, and only then start painting again.

An interesting idea is to use an ordinary spray gun to spray the diluted dye in the finest dispersion mode.

Aising (Royal Icing) - protein drawing mass, it is not used as a cream, but only for the manufacture of voluminous jewelry. Templates are made, patterns are drawn, sweet and edible lace is obtained :), then dried and stored in candy boxes or plastic in a dry place. Aising is afraid of moisture and cannot be stored in the refrigerator. It is also not friendly with sour cream, butter cream. Such decorations can only be planted on protein cream or chocolate icing, mastics.

You can also buy ready-made icing.

1. To make icing, take one protein (separate the protein from the yolk very carefully) and beat it with a fork until a light foam forms.

2. Be sure to sift the powder. Then gradually add the powdered sugar while continuing to stir. Mix until a stable mass is formed. Thick enough, but so that it can be squeezed out through a syringe or bag.

3. Now add lemon juice. Add juice not at the beginning of whipping, but almost at the end, then the products are less fragile.

4. You can’t beat the protein, because. when whipping, bubbles form, which should not be in icing. The protein is simply stirred with powdered sugar with a fork or whisk, but not with a mixer. And then cover it with a wet napkin and let it stand for 30 minutes. to get all the bubbles out of it.

5. To make jewelry, you need to make a drawing of the desired product or take a template. It is convenient to use children's coloring pages. Put a piece of polyethylene on this drawing or put the drawing in a transparent folder so that the drawing is clearly visible. I am using file.

6. Now we take a pastry bag or a syringe, you can just take a small plastic bag. We fill it with icing and start drawing, that is, on the polyethylene that lies in the figure, we squeeze out the icing, clearly following the lines of the picture.

7. After we have finished the drawing, we leave the icing on the polyethylene to dry. Since icing products are very fragile, you need to make more of them.

8. If you need to give the product some form, then make some kind of fixture that will correspond to the required shape. For example, butterflies are dried on a slightly open book, then they will not be flat, but with raised wings. To make a crown, as in the main photo, you need to dry the icing on a liter jar.

When working with icing, you need to remember to prepare a slightly damp cloth in order to cover the nozzle, which is left idle for a while, since then the nozzle becomes clogged with dried icing.

It’s better to shoot at the edge of the table, start from the corner, hold the corner and pull down from the edge of the table, as if through the edge at the table ...

Icing dries in different ways ... depending on the size of the part (flower) and your humidity. My thin products dried up the next morning, and so 2 days is enough for an ordinary flower. Large parts can dry for 5-6 days. You can put in the oven, but not more than 40 ° C.

Also with icing you can make different figures of animals, fungi, trees ...

Preparation time: 30 minutes + 1-2 days to set

How to make royal icing icing, step by step recipe with photos:

Step 1. Carefully separate the protein from the yolk so that not a single drop gets into the container. The final result of the icing will depend on this. Sift the powdered sugar into another bowl.

Step 2. Beat the protein with a fork until foamy.

When preparing icing, we do not need a mixer, unlike, for example, we will use exclusively manual labor. The mixer saturates the icing with air bubbles, which will make the product very fragile.

Step 3. Pour 1 tbsp into the whipped protein. powder, carefully grinding the mass each time to avoid the formation of lumps.

Step 4. When half of the powdered sugar runs out, add citric acid to the icing mixture, it will give the products a white color and dilute the cloying taste of the decorations.

If you use juice instead of citric acid, it is better to pour it in at the end of kneading.

Step 5. The finished mass for icing should be dense, viscous and homogeneous.

Now is the time to divide it into parts and decorate with food coloring (if you plan to make color pictures) or get silicone moldings (icing jewelry molds).

Today it is very difficult to find a person who does not like sweet desserts, such as cakes. In cooking, there are a lot of such recipes; they can be decorated with various patterns, inscriptions or icing. Probably not everyone knows what it is. Let's try to figure this out. So, translated from English, this term means "ice pattern". And this is not surprising, since products made from it are similar to ice ones (in color and consistency). Aising, the recipe of which we will definitely find out today, makes it possible to create extraordinary decorations not only for desserts, but also for various dishes. Properly made, it has a matte finish and great durability. So, let's try to understand this issue in more detail.

What is "icing"?

Aising is a plastic, thick mass of sugar and proteins for creating confectionery decorations that have volume. Usually this mass is white, but with the help of food coloring it can be given any shades. Icing, the recipe of which will be given below, is made by grinding powdered sugar with fresh egg white. Lemon juice or acid, glucose syrup, glycerin and so on are added to this mixture.

Working with icing

To work with a flexible mass, pre-prepared templates are required, for example, drawings on paper or ready-made contours. A cling film is placed on such a drawing or it is placed in a file. In this case, it is not recommended to use parchment or tracing paper, since the icing sticks to them very strongly and then does not separate. So, the film is smeared with a layer of olive (this is important!) Oil. Fresh protein mass is placed in a confectionery envelope or syringe. However, it should not be liquid, so as not to blur along the contours of the picture. A thick mixture, on the contrary, will be difficult to squeeze out of the envelope. However, in this case, it can be molded from it in the same way as plasticine.

All elements of the picture should not be thick. If there is a desire to get multi-colored icing, the recipe of which is very simple, food colors are added to the mass. You can also apply the mixture to the finished cooled confectionery product, for example, cookies or gingerbread, chocolate icing. Do not apply it to biscuits and other non-dry surfaces. Only ready-made icing decorations are placed on them before serving. So, a film with a pattern is dried for about three days. Then the jewelry is carefully removed.

Openwork jewelry from icing

In this case, a mass of protein and sugar, that is, icing, the recipe of which is attached, is applied to small balloons, they must first be inflated and lubricated with oil. After the pattern dries, the ball is simply blown off and removed from the product. This must be done carefully, as the resulting products are very fragile. It is recommended to make them with a small margin. A broken part can be glued with egg white mixed with powdered sugar. Store such jewelry at room temperature in a box. Consider in more detail the recipe for icing at home.

Icing heart

Ingredients: twenty grams of egg white, one hundred and fifty grams of powdered sugar, fifteen drops of lemon juice, red food coloring, vegetable oil, a file and a heart template.

Cooking icing

The protein is gently mixed, but not whipped. Powder is added gradually, without ceasing to interfere, put lemon juice with red food coloring dissolved in it. Mix everything well until the color becomes uniform. The mass is transferred to a confectionery envelope or bag with a nozzle and left for a while, covering the hole with a wet napkin so that it does not dry out.

Template preparation

After we looked at the recipe for icing for decorating cakes, you need to make a template. To do this, cut out a heart of the desired size from cardboard. With the help of plasticine, they give it shape and volume. To do this, plasticine is applied over cardboard. Next, the template is placed in a file and pressed tightly so that all the air comes out. Under the cardboard, the file is assembled into a knot so that it lies evenly and tightly on the plasticine. The file is smeared with vegetable oil.

Pattern formation

Further along the contour, a thick line is drawn, and then any pattern is made at their discretion. It can be intertwined lines, squares, ovals, and so on. Ready icing is left for one night - to dry. Then they begin to carefully remove it so as not to break or crush it. Having made two such hearts, they are glued together, for this the same icing is used, and the decorations are left to dry again.

Icing lace in fifteen minutes

Ingredients: one protein, two hundred grams of powdered sugar, half a spoonful of citric acid. Equipment: olive oil, scraper, patterned silicone mat, sponge.

Cooking

The icing recipe for lace is no different from the one we discussed above. To do this, the egg white is mixed (but not whipped) with sugar and citric acid. Mix until a thick mass is obtained.

Lace preparation

The egg mass is distributed over the entire surface of the rug, removing excess. Then everything is put in a preheated oven and baked for three or five minutes, depending on the type of oven. After the lapse of time, the finished lace is carefully removed and patterns are already made from it as desired. You can decorate the cake with them by attaching them to the sides. And you can make all sorts of figures - it all depends on the imagination of the cook.

As you can see, this cake icing recipe is very post. The lace is ready in fifteen minutes, so you can save time for preparing other festive dishes.

Beautiful icing figures

Ingredients: one egg, two hundred grams of powdered sugar, one teaspoon of citric acid.

Making icing (recipe): master class

Beat the egg white with a fork until a light foam appears. Then powdered sugar is added in portions, rubbing the mixture until smooth, and then citric acid, continuing to stir. You should get a homogeneous, stable protein mass of a thick consistency. Add food coloring if desired. Here is the ready icing! As it turned out, everything is quite simple. It must be transferred to a pastry bag.

Making jewelry

Balls of the required size are inflated, lubricated with vegetable oil with a brush, olive oil is best in this case. From above begin to apply an ornament. When the patterns are applied, the ball is hung up to dry. So it should hang for about a day.

After a while, the ball is pierced with a needle and taken out of the sugar figure. With such sweet balls that are cooked, you can decorate cakes or Christmas compositions.

Finally...

"Royal icing" is the most popular decoration of various confectionery products. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look appetizing on cakes, gingerbread, pastries and cookies. Decorating confectionery with icing is an interesting activity. This requires only a pastry bag, blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every culinary specialist will be able to create his own masterpiece, which will appeal to everyone.

To create a real confectionery masterpiece at home, you need not only to knead the dough correctly and bake delicious gingerbread cookies or a cake. An equally important step is the decoration of baking. And here icing will come to the rescue, the recipes of which are simple and accessible to everyone. We invite you to our culinary master class.

Confectionery secrets

Aising is a thick, plastic mass of granulated sugar and egg whites used to decorate voluminous baked goods. White icing is often made, but with the help of special dyes, you can give it any shade.

Before we move on to icing recipes at home, let's look at the features of working with it:

To apply icing on pastries, you need to prepare templates in advance. These can be drawings on plain paper or ready-made special contours.
The template must be covered with food film. Attention: parchment paper and tracing paper are not suitable for this purpose, since icing can stick to them, respectively, the drawing will be damaged.
The film for foodstuffs should first be lubricated with olive oil.
freshly prepared protein-sugar mass applied with a confectionery syringe. Experienced hostesses use a regular bag, cutting its corner.
It is important to achieve the correct consistency of the icing. So, icing should not be too liquid, otherwise it will spread beyond the contour of the picture. But the thick mass will be difficult to squeeze out of the syringe.
A little secret: if the icing turned out to be too thick, you can mold any figures from it, like from plasticine.
The icing pattern on the confection should not be thick, as this will make it difficult to dry.
Food wrap with a finished pattern needs to be dried for about three days.
Do not apply icing to biscuits and other dry surfaces. In this case, decorate the product with icing only just before serving the dessert on the table.
Gingerbread cookies, cookies and other pastries are decorated with icing only after the confectionery has completely cooled.

Compound:

250 g of powdered sugar;
1 egg white;
confectionery dyes.

Cooking:

Let's complicate our task and make lace balls from icing to decorate the cake. To do this, we need to purchase several small balloons in advance and prepare the threads. Just remember that the icing will dry out for 2-3 days, and if you have a holiday planned, you need to do it in advance. Having mastered the principle of creating figures for decorating an icing cake using the example of a ball, you will be able to create any drawings in the future.