Properly prepared and selected glaze can emphasize the taste of a confectionery product. One of the most popular cake decorating options is protein icing. It is also customary for her to cover Easter cakes. The recipe for its preparation is not difficult.
- 1 glass of powdered sugar;
- protein of 1 egg;
- lemon juice to taste.
Cool the egg before use, separate the protein from the yolk. The yolk can be used to prepare another dish. Put the protein in a deep bowl, add sugar and gradually grind the mass until white.
Pour lemon juice to taste into a bowl and beat the acidified egg-sugar mixture with a mixer. If there is a need for the preparation of sugary glaze, lemon juice can be omitted. Lubricate the top layer of the cake with the resulting mixture and place in a warm place to dry the crust. To make the glaze more dense, you can apply it in several layers.
When you need to make icing at home, but there are very few products at hand, you can use the most unpretentious recipe. White sugar icing is prepared very simply and without the addition of eggs.
- 250 gr of powdered sugar;
- 5 st. spoons of water.
Put powdered sugar in a small saucepan, add water and put on fire. Heat the mixture over very low heat while stirring. Heating time – 1-2 minutes. This is enough to completely dissolve the powdered sugar. The mass should not be too liquid so that the icing does not drain from the cake.
Cool the mass to a temperature of 70-80°C and apply it on the surface of the confectionery product in several layers. Allow the sugar mixture to dry slightly after each application. You can use milk or any fruit juice instead of water in this recipe. This will give the glaze a certain shade and a specific flavor.
Mirror glaze or, as it is also called, glaze looks very impressive and unusual. It is perfect for decorating a birthday cake.
- 150 gr of granulated sugar;
- 120 gr of condensed milk;
- 150 ml of glucose syrup;
- 200 gr of white milk chocolate;
- 150 ml of water;
- 10 g of gelatin;
- food coloring.
Gelatin pour 50 ml of cold water and leave for 30 minutes. During this time, it will swell. Pour granulated sugar, glucose syrup and 100 ml of water into a saucepan. Put it on the fire and after boiling, cook the mixture over very low heat for about 2 minutes with constant stirring with a silicone spatula. Remove from heat and add milk chocolate after 2-3 minutes. Prerequisite: chocolate should not be brought to a boil. Add it to sugar syrup only after cooling to 90 ° C or even lower.
Add condensed milk, swollen gelatin to the mass. Gently mix all ingredients. Strain the mass through a sieve. There should be no lumps left in it. The icing will look good if it turns out completely homogeneous. Cool the glaze to 36 ° C, then add food coloring and mix again. Pour the mixture carefully over the cake. One of its advantages is a viscous consistency due to the addition of gelatin. This allows you to decorate with icing not only the top of the cake, but also its sides.
Many housewives make homemade cakes with chocolate icing, adding cocoa powder or chopped chocolate bar to the sweet mass.
Icing with cocoa powder
The classic version of the preparation of glaze involves the addition of cocoa powder to the mass.
- 2 tbsp. spoons of cocoa powder;
- 12 glasses of fat milk;
- 50 gr butter;
- 4 tbsp. spoons of sugar.
Pour cocoa powder into a small saucepan along with sugar, add milk, mix. Put the dishes on low heat and heat with constant stirring. When the mixture boils, boil it for 3 minutes and remove from heat.
Add butter to the saucepan and mix well. At first, the mass will be liquid, but over time it will thicken. Cool the icing a little and pour it over the cake.
Glaze with chocolate
When added to the glaze of high-quality dark chocolate, it acquires a unique taste.
- 100 gr of bitter chocolate;
- 20 grams of water or milk;
- 50 gr butter.
Break the chocolate bar and put it in a small saucepan with a thick bottom. Add a little milk or water, put on a very low heat. Heat the mixture until the chocolate is completely melted, stirring constantly. Do not bring chocolate to a boil.
When the mass becomes homogeneous, remove the saucepan from the heat, add slightly warmed butter and mix well. Pour the chocolate mixture over the cake immediately, without waiting for it to cool. To make the glaze look more impressive, apply it in several layers.
Chocolate glaze on sour cream
Sour cream icing is ideal for decorating cakes that use sour cream in the manufacturing process. This coating has a high density and original taste.
- 100 gr sour cream;
- 3 art. spoons of sugar;
- 2 tbsp. tablespoons of butter;
- 3 art. spoons of cocoa powder.
Pour cocoa powder into a small saucepan, pour sour cream, add sugar. Put the saucepan on the fire and heat with constant stirring. When the dry ingredients are completely dissolved in sour cream and the mass becomes homogeneous, remove the dishes from the heat and add the softened butter. Stir the mixture well again until it acquires a homogeneous consistency. Apply the finished glaze to the cakes while hot. Over time, it thickens a lot, which makes it difficult to cover the cakes.
Chocolate glaze with condensed milk
Glaze with the addition of condensed milk and butter turns out to be greasy, but very tasty.
- 100 gr of condensed milk;
- 100 gr butter;
- 100 gr of chocolate powder.
Melt the chocolate in a water bath or in the microwave, do not bring to a boil. Mix it with condensed milk, then add softened butter and beat with a mixer. Ready icing can be applied to cakes with butter cream.
Chocolate glaze with honey
Bee products give the glaze an original flavor. To prepare the mass for glazing, liquid flower honey is ideal.
- 100 gr dark chocolate;
- 4 teaspoons of liquid honey;
- 4 tbsp. spoons of powdered sugar;
- 50 gr butter;
- 4 tbsp. spoons of milk.
Grind the chocolate bar, put it in a bowl or small saucepan and put it in a water bath. Melt chocolate and icing sugar, add milk, mix everything thoroughly. Turn off the stove and put the butter in a bowl, beat the mass with a mixer at low speeds. Cool the mixture to a temperature of 40 ° C and add liquid honey, then mix again and cover the cake with icing.
Chocolate glaze with cognac
Cognac and coffee give the chocolate mass a peculiar flavor. This icing is perfect for decorating cakes with coffee cream.
- 10 ml brandy;
- 2 tbsp. spoons of instant coffee;
- 60 gr dark chocolate;
- 50 gr almond petals;
- 50 gr butter.
Melt the chocolate in a saucepan with a thick bottom, and then remove the dishes from the heat, add instant coffee, cognac, butter. Mix all ingredients well. Add almond petals, distribute them throughout the chocolate mass and pour over the cake with icing.
Grazure with starch
If there is very little time to prepare the glaze or there is no way to heat the mixture, you can make a delicious coating without heating.
- 6 art. tablespoons of powdered sugar:
- 3 art. spoons of water;
- 1 st. a spoonful of starch.
Pour the starch and powdered sugar into a small bowl, pour over chilled water and mix all the ingredients thoroughly. There should be no lumps in the finished mass. Spread frosting over slightly cooled cakes. Any fruit juice can be used in place of water in this recipe. It needs to be chilled first. The liquid must be ice cold.
Caramel glaze not only decorates confectionery products, but also gives them a pleasant taste of sweet caramel.
- 180 grams of fine granulated sugar;
- 150 gr cream;
- 150 g of warm water;
- 10 g of corn starch;
- 5 grams of gelatin.
Soak gelatin in cold water for 30 minutes. During this time, it should swell and increase in volume. It is better to use sheet gelatin.
Pour the cream into a bowl and sift in the corn starch. Pour the sugar into a heavy bottomed pan and place on the stove. Heat it very gently over low heat, shaking the pan occasionally. Do not mix sugar. When it takes on a caramel hue, reduce the heat to a minimum value, add water. After dissolving the sugar, add cream with starch, and then swollen gelatin and mix again.
The mass can be used immediately, but it is also acceptable to prepare it in advance. The frosting will keep in the fridge for a few days and in the freezer for about a month. Before use, it must be heated in a water bath or in a microwave oven.
Lemon glaze with kefir
- 150 gr of powdered sugar;
- 4 tbsp. tablespoons of dry cream;
- 1 st. a spoonful of potato starch;
- 2 tbsp. spoons of kefir;
- food coloring;
- 2 tbsp. spoons of lemon juice.
Combine cream, starch and powdered sugar in one bowl, mix. Add kefir and lemon juice, as well as yellow food coloring. Mix well again and pour over the cake. In this recipe, you can use not only lemon, but also other citrus juices.