Icing sugar. Recipe icing at home recipe. Ingredients for the sugar and protein mass

10.10.2021 Blood glucose meters

Icing ("Royal Icing") is a sugar-protein drawing mass, which is used to make bulky confectionery decorations. This mass can be white or colored when food colors are added to it.

Icing is a fairly thick plastic mass obtained by grinding fresh egg white with sifted powdered sugar with the addition of some acidifier for plasticity - lemon juice, dry citric acid, cremortartar, etc.

Icing is a proteinaceous drawing mass.

Sometimes, for greater plasticity, glucose syrup or a little glycerin is added to the mass, but the addition of glycerin can make the mass too sticky, which makes it difficult for its subsequent detachment from the polyethylene substrate. When the mass is deposited directly onto the surface of the decorated gingerbread, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can make the job much easier.

Correct icing consistency for cornet depositing.

To create icing decorations, there are drawing masses with a different composition - for example, based on albumin (1 kg of albumin replaces 316 proteins of chicken eggs) and some others that are more convenient not at home, but in industrial conditions.

How to work with icing:

1) They draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring books as templates.

2) Place a drawn paper template under a plastic wrap or place it in a plastic "file" (a thin transparent bag for documents). Here the property of polyethylene is used that it does not stick to anything. Products can stick “tightly” to tracing paper, parchment or waxed paper, especially if the icing mass is too liquid.

For better subsequent detachment of icing products, a thin layer of olive oil is applied to a polyethylene film (it is non-drying, i.e. non-polymerized). Sunflower oil is highly undesirable (!), Because upon contact with air, it polymerizes by combining with oxygen and hardens (like oil paint), therefore it can additionally glue the product, especially during prolonged drying of large parts.

USEFUL NOTE. It is the property of the applied layer of sunflower oil to polymerize by combining with air oxygen and harden into an impermeable insoluble film that is used when impregnating new wooden kitchen boards with sunflower oil, which makes the impregnated boards non-hygroscopic, easy to clean and practically eternal. For impregnation with oil, the new boards are allowed to dry additionally in a dry room, then they are liberally greased on all sides with sunflower oil, it can be heated, the oil is allowed to soak for 1 hour, then it is abundantly greased again and left for 3-4 days for final drying. 3) The freshly prepared proteinaceous drawing mass (icing) is placed in a cornet with a suitable attachment or in a plastic bag with a cut corner (for example, a document file). Each time, the mass should be prepared in the amount that is needed now for work. Storage of the mass can cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar, or a few drops of water and thoroughly rubbing again.

The icing mass should not be too liquid - so that it does not spread out and does not lose its shape during jigging, and not too thick - so that it is squeezed out of the cornet without undue effort and does not break during jigging.

If you prepare a thicker icing mass, you can sculpt decorations from it with your hands, like from plasticine. You should not sculpt jewelry that is too thick. they will dry unnecessarily long.

4) The icing is squeezed onto a plastic wrap according to the pattern placed under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

When drawing, you can consistently use icing dyed with food dyes in different colors, which will allow you to get multi-colored decorations.

Icing can be deposited directly on the surface of the finished (baked and cooled) sufficiently dry dough confectionery (gingerbread, including glazed, shortbread cookies), as well as on chocolate and other items that can be stored outside the refrigerator.

Icing is by no means deposited on pastry cream, on biscuits and on other damp surfaces, as well as on products for which storage only in the refrigerator is mandatory. On such products, icing decorations are installed immediately before serving.

5) The film with a deposited pattern (or decorated confectionery) is left to dry at room temperature (but not higher than +40 ° C) for 1-2-3 days until the mass is completely dry.

Icing dries differently depending on the size of the part and the humidity in the room. 1-2 days of drying is enough for a regular small flower. Large parts can dry for up to 5-6 days. To speed up drying, the product can be placed in a warm, dry place with a temperature not exceeding + 40 ° C.

If you want to get a volumetric decoration, the film with a deposited pattern is placed for drying on some curved surface - for example, on the side surface of a cylindrical pan, in a spread of an open book, etc.

A properly prepared icing mass (not too liquid) does not run off on inclined surfaces. If the deposited mass is liquid, you should first let it dry a little until the desired thickening (but not to the point of brittleness) in a horizontal position and only then place it on a curved surface.

To obtain openwork spherical products, the protein mass is applied to small inflated balloons lubricated with vegetable oil. After the icing dries, the balloons are pierced and the deflated shells are carefully removed from the resulting jewelry.

6) Dried icing jewelry is carefully removed from the substrate.

It is better to remove products from the backing plate at the edge of the table, starting from the corner of the backing, which gently pull downward, bending the backing over the edge of the edge of the table.

Since icing products are very fragile, they must be prepared with a certain amount of stock.

Icing decorations can be glued together with egg white, loose with powdered sugar, and then allowed to dry.

For the manufacture of large volumetric icing decorations for them, individual parts are made according to drawings, which, after complete drying, are glued into a single product (for example, into the Eiffel Tower - see below).

Broken products are tasty in themselves and can be successfully served with tea. It often happens that icing jewelry is eaten by family members, especially children, much before they dry. So a solid supply of prepared icing jewelry never hurts.

The resulting sweet edible lace is used to decorate various confectionery products. Iceing jewelry can be stored in boxes for a long time at room temperature, provided there is no high humidity.

Iceing jewelry cannot be stored in the refrigerator, because after being in the cold, they liquefy. Therefore, pre-prepared icing decorations are placed on cakes only immediately before serving.

Iceing preparation
Royal iscing

Ingredients :
- 1 fresh egg white, carefully separated from the yolk;
- about 250 g of icing sugar until the desired thickness is obtained; the powder must be sieved beforehand to loosen it;
- about 0.5 tsp. lemon juice or dry citric acid on the tip of a knife, you can use a little more if you want to get a sour icing taste; add lemon juice towards the end of cooking, otherwise the finished products will turn out to be too fragile;
- for greater plasticity, 1 teaspoon of a strong (saturated) glucose solution can be added to the mass.
NOTE. In the absence of powdered sugar, it can be obtained by sifting granulated sugar through a fine sieve. there is always a certain amount of fine powdered sugar in granulated sugar.

		Carefully separate the egg white from the yolk. Even traces of yolk are unacceptable.
		Beat the protein with a fork until light foam forms. The task of this procedure is not to beat the protein, but only enough to destroy its structure before liquefaction. Air bubbles in the finished icing mass are not needed.
		Then we begin to gradually add powdered sugar to the protein in portions, each time thoroughly rubbing until smooth.
		In the middle of cooking, add dry citric acid or almost at the very end - lemon juice. At the end of cooking, you can add the desired food coloring.
		Adding powdered sugar in portions, grind and knead until a homogeneous, stable, viscous plastic mass of the desired consistency is formed. Our icing is ready for making jewelry with cornet jigging. NOTE. For jigging with a cornet, the mass is made more liquid, and for sculpting by hand - thicker, easily kneading with fingers. When sculpting by hand, icing can be dusted with powdered sugar.

Icing snowflake

1. Beginning of depositing icing from cornet onto a plastic wrap slightly oiled with olive (not sunflower! - see above) oil using a stencil from a children's coloring book placed underneath.

2. Completion of icing for the snowflake.

3. Shift of the placed stencil and jigging another snowflake.

4. Drying the deposited icing products at room temperature for 1-2 days.

5. The finished dry snowflake becomes hard enough.

Drawing a multi-colored product by sequential jigging from a cornet icing of different colors.
First, the outlines were stenciled with white icing, then they are filled with colored icing.

Drying of a multicolored icing product on a plane.

Drying multicolored icing butterflies on the curved surface of a book opening to obtain bulky items.

Drying deposited products on cylindrical surfaces.

Dried pink icing jewelry.
The crown is dried on a film laid on a cylindrical jar lying on its side. Decorating sugar beads are placed on icing immediately after depositing. After drying the crown, shortly before serving it on the table, "diamonds" can be deposited on it from droplets of thickly boiled transparent colorless jelly.

Drying multicolored icing decorations.

Volumetric butterfly and patterns of white icing on a puff gingerbread with layers of jam, covered with confectionery paste.

Volumetric butterflies and openwork decorations made of white icing on a cake covered with confectionery paste.

Decorations in white icing on a cake covered with chocolate icing.

Jewelry made of colored and white icing.
The carriage is glued from prepared and dried flat parts.

Decorations from icing glazed gingerbread or cake.

Decorating with icing glasses for newlyweds.
Icing is applied with beautiful lace to the number of washed glass glasses.
Glasses are set on a gift cake and served to the newlyweds, who immediately drink champagne from them.
After using the glasses, the icing is washed off with water.

Iceing products can be served as an independent dessert.

Small crafts made of colored icing for decorating pastries.

Miniature icing jewelry turns even sugar lumps into attractive candy.

Icing Christmas trees

We set these pieces of different diameters from the cornet. We dry them for about a day.

Then, using icing, we glue the parts into a Christmas tree. After assembly, dry the tree for another day.

The result is such a Christmas tree for decorating a New Year's composition with a gingerbread house or for a New Year's cake.

Fir-trees from green icing.

New Year's composition.
Herringbone made of green icing, planted from cornet on a vertically installed conical gingerbread base, glued with thick jam from two half-cones baked from gingerbread dough.
The snowman is molded from thick icing of different colors, dusted with powdered sugar during molding so that it does not stick to the hands.
The star on the tree is molded from icing.
Rectangular candies with red bows are chocolates coated with multi-colored icing and dried within 24 hours.

Icing balls

		We take: - icing, ground to the consistency of peaks, - small balloons, - a little olive oil, - thread for tying balls, - confectionery syringe with nozzle number 1 or 2. And in advance we prepare the place where we will hang the balls for drying.
		We inflate the balloons to the desired size and tie them with longer threads, so that later we can hang them for drying.
		Lightly grease each ball with olive oil so that after drying, the icing will easily stick off the rubber surface. To do this, drip oil onto the inflated ball with a brush, and then rub it with our hands over the entire surface.
		We take the ball by the tied tip and start from the pastry bag, through the nozzle (preferably number 1 for greater grace) we ice the pattern, while scrolling the ball. Then we hang it to dry for 10-24 hours, and take the next ball into work.
		Take the dry icing ball gently in the palm of your hand and gently poke something with a blunt (for example, a blunt brush handle) into the holes of the pattern to completely detach the icing from the walls of the ball. To make the ball easier to separate from the icing, it is advisable not to inflate it too much. Then we pierce the balloon. ATTENTION! If you pierce the inflated ball at once, without separating its walls, then there is a very high probability that our icing ball can break.
		Carefully remove the shell of the burst balloon from the product by the thread.
		Our ball is ready to be used for decoration.

Volumetric icing decorations,
glued from flat parts.
1. BABY CARRIER

We will use a CD as a circle template.

DETAILS (see photo below, make parts with a margin in case of breakdowns):

2 sidewalls of the stroller (sectors in 3/4 of a circle) - we plant the contour, and inside it - a rectangular mesh;
1 strip, 3/4 of a circle long (as the length of the perimeter of the sidewall) and width as wide as the future stroller - a part of the stroller body that connects the two sidewalls; after jigging, this part must be bent along a radius equal to the radius of the sidewall and dried in this position; those. dry on a folded CD template;
4 wheels (drawing inside the wheels, any according to the idea of a home artist);
1 rectangle, approximately 4x6 cm (it is attached to the bottom of the stroller, and the wheels will be attached to it);
2 beautiful decorative curls on the sides of the stroller;
2 handles for the stroller;
you can also make a "tulle" curtain;
1 lace circle with a diameter of about 8 cm as the base of the entire structure - we will install our stroller on it.

The essence of making parts is clear from the photo. We dry all the parts thoroughly on a plane, and after jigging, dry the rounded part of the body connecting the two sidewalls on a round template.

ASSEMBLING THE STROLLER:

We glue the bent part of the body with icing or simply powdered sugar pounded with protein to one of the sidewalls of the stroller, greasing both surfaces to be glued with a thin layer, and let it dry.

Then we glue the second sidewall.

When everything is dry, glue a curl on one side of the stroller, and a small rectangle on the bottom of the stroller outside. leave to dry.

We turn the stroller over, glue the curl on the other side. The stroller lies on its side, we glue the wheels to the rectangle and to the stroller. We put everything that is possible to hold the parts in place until the glue sets. When it dries well (you have to wait 20-30 minutes), we try to push the stroller vertically onto the wheels. We glue the wheels to the patterned circle. Dry.

Then we glue the handles of the stroller, install the tulle (if made).
That's all you are done! Store carefully in a suitable box until the hour of donation. The main thing is not to break the product ahead of time. The icing technique is clear from the above on this page.
When drawing with icing, you can use cornetics with multi-colored icing, fingers, various stacks, as well as brushes slightly moistened with water.

Angel.

A miniature that can be an original gift.

Icing moldings

Icing for hand sculpting is prepared thicker than for jigging from cornet.
To prevent icing from sticking to the hands during sculpting, hands are smeared with a thin layer of vegetable oil, and icing is dusted with powdered sugar.

Icing moldings of different colors with a butterfly sitting on them.

Icing is a terrible force for decorating confectionery,
including all sorts of gingerbread houses and gingerbread compositions.

Icing is a mixture for making confectionery decorations and for painting patterns on and biscuits. In the classic version, icing is prepared from protein and powdered sugar with the addition of lemon juice. This mixture is most often used for painting or creating delicate patterns. More complex combinations are used to prepare flexible icing or sweet “laces”.

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

Cookie icing - homemade recipe

Ingredients:

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

Preparation

We will use raw egg white to prepare the icing. Therefore, before breaking the egg, wash the shell well with soap. 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 negatively affect its quality.

Add powdered sugar to the mixture of protein and lemon juice and stir well. If there is a need to get multi-colored icing, then divide the white mass into the required 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 is used in its pure form to draw dots, stripes and patterns. If you want to pour icing on the surface of the cookies, then first outline a contour with it, and then dilute a small portion of it with a few drops of boiled water to get a mixture that spreads without difficulty over the surface. Fill in certain outlined parts of the cookie with it and let it dry completely.

You can also make various volumetric shapes or patterns from such icing and then use 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 to the oiled surface of an inflated balloon of the desired size, let it dry completely, and then gently gradually blow off the balloon and remove it from the resulting icing sphere.

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

To prepare flexible icing at home, you will need a special rug, some skills in handling it, and a few less common components that can be ordered from specialized online stores.

Ingredients:

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

Preparation

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

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

The resulting flexible icing can be used to decorate cakes by overlaying it or icing, or shaping it into desired decorations.

Flexible icing, or, as it is also called, Sugarvale, can be prepared from a ready-made mixture that is available for sale in specialized stores, but the cost of such decoration is much higher than that made 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, desires and your products, decorated with prepared icing, will be simply irresistible.

Icing is a protein-sugar mixture.

When the mass is deposited directly onto the surface of the decorated gingerbread, i.e. when subsequent detachment of the icing lace is not expected, the addition of glycerin can make the job much easier.

Ingredients:

icing sugar - 1 glass
egg white - 1 pc
lemon juice 1/2 - 1 tsp

Preparation:

To make icing, take one protein and beat it with a whisk until a light foam forms. Then gradually add the icing sugar, continuing to beat and adding a little lemon juice. Beat until a stable mass is formed. Aising is ready.

How to work with icing:

1) Draw future patterns on paper or print ready-made templates. It is very convenient to use children's coloring books as templates.

2) Place the drawn paper template under a plastic wrap or put it in a plastic "file" (a thin transparent bag for documents).

Here the property of polyethylene is used that it does not stick to anything. Products can stick “tightly” to tracing paper, parchment or waxed paper, especially if the icing mass is too liquid.

3) The freshly prepared proteinaceous drawing mass (icing) is placed in a cornet with a suitable attachment or in a plastic bag with a cut corner (for example, a document file).

Each time, the mass should be prepared in the amount that is needed now for work. Storage of the mass can cause undesirable changes in its plasticity, which will have to be corrected by adding either powdered sugar, or a few drops of water and thoroughly rubbing again.

If you prepare a thicker icing mass, you can sculpt decorations from it with your hands, like from plasticine. You should not sculpt jewelry that is too thick. they will dry unnecessarily long.

4) Squeeze icing onto a plastic wrap according to the pattern placed under it. If you have sufficient artistic skills, you can do without templates, freely drawing in mass according to your imagination.

5) A film with a deposited pattern (or decorated confectionery) is left to dry at room temperature (but not higher than +40 ° C) for 1-2-3 days until the mass is completely dry.

6) Dried icing decorations are carefully removed from the substrate.

Icing secrets

1) Powdered sugar should be as small as possible. Better to sift it through a fine sieve.

2) Products dry for at least 12 hours, large products take longer.

3) In the refrigerator and simply at high humidity, icing products break very easily, so it is better not to put the cake decorated with them in the refrigerator.

4) Figures are fragile, it is better to make them with a margin.

5) Store dried figurines in boxes or plastic containers in a dry place

6) Beat the protein with a fork or whisk, NOT with a mixer.

7) Lemon juice (or citric acid) is best added at the end of the beating, then the figures will be less fragile.

8) Powdered sugar may need a little more than a glass for 1 protein (it all depends on the size of the protein)

9) You can dry the figurines on waxed or parchment paper, or on polyethylene. It is more convenient to work with transparent film, you can take transparent files-folders for documents.

10) When tinting with liquid dye, add more powdered sugar.

11) The drawing mass can be applied from a pastry bag with a narrow nozzle or from a cornet.

12) With icing, you can paint directly on the cake. Only the cake cover should not be wet, whipped cream, sour cream, jelly and jam will not work.

13) If you need to give the product any shape, then make some kind of fixture that will correspond to the required shape

14) When working with icing, the unused mass and the nozzle left idle for a while must be covered with a damp cloth so that it does not dry out.

15) For shine add 1 teaspoon of refined vegetable oil (per glass of sugar powder)

16) At the end of the batch, adjust the consistency of the glaze by adding a little water or icing sugar, depending on how you are going to use the glaze. It should be harder to cover surfaces, especially corners, and more flexible in order to write or draw patterns with it through the cornet.

17) After the glaze has been prepared, it must be preserved before use. Wrap the glaze jar with a damp cloth and place in an airtight container. Various plastic containers with sealed lids can be found on the market.

A damp cloth will create a strong, absolute humidity inside the container, which will prevent the glaze from drying out. If there are no containers, you can tightly wrap the container directly over the damp cloth with plastic wrap. In the refrigerator at +5 degrees, the glaze in such a package can be stored for up to 5-7 days.

We propose to try out the classic icing recipe, prepared according to our master class, which can be used to decorate any confectionery or baking. Any of your ideas - cookies, gingerbread, houses, cakes or other goodies - will be easily decorated. Icing quickly freezes, so you don't have to wait long for the final result. We are waiting for your final work in our comments!

How to do icing at home

Ingredients:

3 cups sugar + 500 g icing sugar
3 large egg whites
½ teaspoon cream Tartar - protein fixer
A pinch of salt
Food coloring, as needed
Culinary pencil, syringe, spatula, device with a needle at the end

Tartar cream substitutes:

lemon juice - ½ teaspoon or vinegar - ½ teaspoon

Iceing preparation and application

The icing recipe will be accompanied by step-by-step photos and our master class will allow you to immediately try making icing at home. Well, let's get started?

In a mixer bowl, combine the sugar, egg whites, cream tartar and salt. Whisk until thick and shiny according to the photo.

Divide into small bowls to tint the glaze.

Use a spatula to add and stir the food coloring you want. It is advisable to make 2 variations of each icing color - for the cookie contour and icing with the addition of water to flood the cookie contour you have drawn.

The glaze dries very quickly. Before you start making patterns on the cookies, be sure to practice your hand to avoid the resulting fuzzy patterns.

Make the icing a thicker consistency for painting, otherwise you may end up losing your efforts.

Apply icing icing to chilled cookies. Leave after icing for 2 hours for complete hardening.

Tip: after you have flooded the core of, for example, cookies, go over the icing with a needle and fill in any gaps that may have arisen and align it on your product. This method of aligning a drawing with a needle will be shown in our video of the icing master class.

You can sprinkle icing immediately after applying it with a small amount of glitter or culinary sweets - stars, balls, etc. Your fantasies are limitless!