It is suitable for decorating cakes, cakes, donuts or cupcakes.
Make a white icing from powdered sugar, egg white or chocolate, and a snow-white outfit is provided to your sweet dish.
Consider the most common recipes for making white glaze for a wide variety of confectionery.
White glaze - the general principles of cooking
For the preparation of white glaze always use powdered sugar.
It must be sieved through a fine sieve.
Proteins are separated from the eggs and beat until a homogeneous white foam is obtained.
Instead of icing sugar, you can use granulated sugar.
The whipped mixture is heated over low heat, stirring continuously.
White icing for cake "Classical"
For the preparation of glaze in a classic way, you need only water and powdered sugar.
Ingredients:
• One cup of powdered sugar;
• Four table. spoons of water.
Cooking method:
Sugar powder is sifted and poured into a small scoop or stewpan. The dishes are placed on a slow fire and warm water is gradually added. The mixture is heated until thick, stirring all the time. When the mixture reaches a certain density and ductility - the glaze is ready.
White icing for butter cake
If you add butter or margarine to the glaze, and water is replaced with milk, it will be whiter and more dense in color.
Ingredients:
• One glass of powdered sugar;
• 150 grams of margarine or butter;
• Two tables. spoons of milk.
Cooking method:
Sifted icing sugar is transferred to a deep bowl. The milk is heated and gradually poured into a bowl with powder in a small stream. In the process, the mass is well stirred. Margarine or butter is melted in a metal bowl and poured into a glaze when thickened. The resulting mixture is thoroughly mixed until homogeneous.
White icing for chocolate cake
You can make icing using white chocolate. Add vanilla and fudge will get fragrant.
Ingredients:
• 150 grams of white chocolate;
• 5 table. spoons of whole milk;
• 150 grams of butter;
• Salt on the tip of a knife;
• Two tables. spoons of sugar;
• Half a teaspoon of vanillin.
Cooking method:
White chocolate must be broken into sticks. Butter is cut into pieces, put in a stewpan or deep bowl and put in a water bath. The melting mixture is stirred until it becomes a thick homogeneous mass. Then salt, granulated sugar and vanilla sugar are added, milk is poured. All is thoroughly stirred and after a few minutes the icing is removed from the water bath and left to cool. For this, the bowl with the finished mixture can be put in a container with cold water. The cooled chocolate mass is beaten with a broom, blender or mixer for five to ten minutes at a slow speed. When the icing began to fall behind the spoon, it is ready.
White Mint Glaze
This type of glaze is suitable for shortbread and curd baking. It looks original, tastes good.
Ingredients:
• Four table. spoons of sour cream (better than homemade);
• 50 grams of powdered sugar;
• Half a teaspoon of mint syrup.
Cooking method:
In a small bowl or bowl, mix sour cream and powdered sugar. Put on a slow fire and bring to a boil, stirring continuously. Five to seven minutes are cooked on slow gas, at the end add mint syrup. All mix well and remove from the stove. Prepared glaze immediately applied to the surface of the baked goods. Mint glaze dries within an hour.
White icing for Easter cake and cake
Glaze is an indispensable decoration when baking Easter cakes or muffins with raisins. Salt and lemon juice will not allow glaze to drain from your ruddy flour products.
Ingredients:
• One cup of powdered sugar;
• One egg white;
• One teaspoon of lemon juice.
Cooking method:
The protein is separated from the yolk, lemon juice is added and whipped until a dense air mass is obtained. Gradually pour powdered sugar, continue to beat. To prevent white icing from forming smudges, add a little salt at the end of whipping.
Cake with white icing "Summer Kiss"
Who doesn’t like cakes? Such, probably, will not be found. White icing, berries and crispy cakes, isn’t this a real pleasure? Make a cake with fresh berries. It is ideal for both tea and dessert wines.
Ingredients:
• 400 grams of premium flour;
• 250 grams of butter;
• 8 table. Spoons of cold water;
• One glass of sour milk;
• Half tea. spoons of salt;
• One chicken egg.
For cream:
• 400 grams of butter;
• Two glasses of red currant;
• Two glasses of black currant;
• Two glasses of sugar.
For glaze:
• 300 grams of powdered sugar;
• One table. spoon of hot water.
Cooking method:
To prepare puff pastry for the cake, margarine or butter is chopped with flour until smooth, gradually adding water and stirring. Then the dough is rolled out with sausage and cut into six pieces. Roll out each part, put on a baking sheet and bake in the oven. A flat cake is pierced from above with a fork in several places.
In order to prepare a cream, melt the butter and beat. The currants are ground with sugar (red currants separately from black) and the resulting berry syrup is added to the oil. All mix thoroughly. For the preparation of glaze, powdered sugar is mixed with hot water and ground to a homogeneous mass.
The finished cakes are smeared with cream so that a layer of red currant, a layer of black currant, etc. are obtained. On top of the cake, pour the cooked white icing and put in the refrigerator for three hours.
Cakes with white icing "Royal Feast"
Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fondant, they will add a refined taste to baking.
Ingredients:
• One glass of starch;
• One can of condensed milk;
• Two chicken eggs;
• Half tea. spoons of soda;
• Salt on the tip of the knife.
For glaze:
• One bar of white chocolate;
• 100 grams of walnuts.
Cooking method:
Condensed milk, two eggs are poured into the pan, salt and soda are added. Thoroughly stir, gradually pour all the starch, pour the dough into the form, filling them one third. Bake in the oven at medium temperature. To make the icing, white chocolate is melted and mixed with crushed walnuts. Ready cakes are poured with white icing.
Cakes with white icing "Raspberry Mystery"
Cakes - always a great way out, to meet unexpected guests, simply to surprise old friends or come up with a treat for the festive table.
Ingredients:
• One glass of flour;
• Three eggs;
• 150 grams of oil;
• One glass of sugar;
• One tea. a spoonful of slaked vinegar.
For cream:
• 200 grams of puree from raspberries and blackberries;
• One and a half glasses of cream;
• 15 grams of gelatin.
For glaze:
• 250 grams of powdered sugar;
• 50 grams of milk powder;
• 25 grams of starch;
• Two egg whites.
Cooking method:
Beat eggs with sugar, add softened butter, soda, flour. Three biscuit cakes are baked and cooled. To prepare the filling, the gelatin is left in cold water for one hour, then dissolved in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with finished jelly. For the preparation of glaze, powdered milk, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of “handkerchiefs” and each cake is covered with icing on top. Fresh raspberries or blackberries are laid on them.
Oysters with white glaze
Delicious oysters can be made from butter yeast dough. Dip them in freshly beaten glaze, dry and enjoy your own baked product.
Ingredients:
• 1 kg of flour;
• Two glasses of milk;
• 200 grams of butter;
• 8 table. spoons of sugar;
• 60 grams of yeast;
• Two chicken eggs;
• Salt - on the tip of the knife.
For filling:
• 300 grams of poppy;
• 300 grams of honey.
For glaze:
• 50 grams of butter;
• ¼ cup of milk;
• Two tables. spoons of sugar;
• One egg;
• Three table. tablespoons of cocoa.
Cooking method:
Knead the dough according to the basic recipe for butter yeast dough. When it comes up a second time, it is laid out on a cutting board greased with vegetable oil. Then it is divided into 30-40 parts and each is rolled into rectangular layers of 10x10 cm. Each of them are lubricated with melted butter. Poppy is mixed with honey and applied in a thin layer on all the squares. After that, they roll up into rolls and lay on a greased baking sheet. After 10-15 minutes, put in a hot oven. Bake thirty to forty minutes.
While the oysters are baking, they are preparing glazes. Milk is mixed with sugar, egg and cocoa, whipped and put on a slow fire. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and whip with butter. Glaze is ready. Oysters are removed one by one from the baking sheet, dipped in the glaze with the upper side and put on a dry cutting board until the glaze is cooled. Then they are laid on a beautiful dish and served with tea.
Donuts in White Glaze
Deep-fried home-made donuts, pour with snow-white glaze. The secret of their preparation is that the deep-fat fryer should be heated sufficiently well, but at the same time the oil should not be too hot. In this case, the products will burn, and the middle will remain damp. Before lowering into fat, the product must be cleaned of flour with a soft brush so that the deep fat is not contaminated.
Ingredients:
• Seven eggs;
• 500 grams of milk;
• 200 grams of butter;
• 300-350 grams of flour;
• 600-700 grams of vegetable oil.
For glaze:
• 100 grams of sugar;
• 120-150 grams of milk;
• A bag of vanillin.
Cooking method:
Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added, without ceasing to interfere. In a saucepan, heat the vegetable oil, dip a spoon in it, take a little dough and dip it in boiling fat. Finished donuts are taken out with a slotted spoon and laid out on parchment paper.
While the donuts cool, prepare the icing. To do this, pour sugar into hot milk and stir until it is completely dissolved. Then put this mixture on a strong fire and bring to a boil, then the fire is reduced and the glaze is cooked until cooked. A few minutes before the end of cooking add vanillin. Remove the icing from the heat and beat until white foam forms. Sweet on the consistency should resemble sour cream. The cooled donuts are dipped in icing and spread on a dish. Before serving, donuts can be sprinkled with grated chocolate.
White Glaze - Tips and Tricks
• The icing is applied to the finished flour products with a culinary brush immediately after preparation, since it dries very quickly.
• If the icing has dried before you put it on baking, heat the fudge on the gas or in the microwave.
• Remember that cold protein whips faster than room temperature.
• If the icing does not thicken for a long time, place the dishes with it on ice cubes.
• To speed up the thickening process and the density of the glaze, use freshly squeezed lemon juice.
• To avoid glaze burning, cook it in a non-stick cookware.
• If you do not plan to treat the cooked flour products to children, add a little rum to the icing.
• Apply decorative powder to the icing immediately before it has time to dry.
