Various options for preparing colored icing for cookies

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any, even very tasty dessert needs decoration. Colored icing for cookies is the best option to please the eye. After all, she can not only just water, but make various drawings. But few people know that fudge is also very useful. Paint pastries with any paints. There are a lot of cooking options, but in the article we will analyze only popular ones that are easy to cook at home in the kitchen.

Butter glaze

It is more often used to cover cakes, but it is also a good option for small pastries.

Ingredients:

• milk - 50 ml;
• granulated sugar - 140 g;
• 35g butter.

Cooking it is very simple. First we make the syrup. To do this, mix milk with sugar and put on a slow fire so that it boils down a little. Stir constantly, otherwise it will burn. When it thickens, remove the bowl from the stove, add the oil and whisk until smooth.

It should be white. To get colored icing for cookies, you need to pour into smallcups and sprinkle with food coloring. It is worth starting production after the temperature drops slightly. For cakes, they are often made with chocolate flavor. To do this, cocoa powder is poured during cooking.

Caramel frosting

Let's try the next decoration option.

We will need:

• butter - 25g;
• milk - 35 ml;
• powdered sugar - 1 tbsp. l.;
• "butterscotch" - 120 g.

Also a simple recipe for colored icing for cookies. But here you need to take into account that in the end you get a brown tint, so you won’t be able to greatly diversify the palette. But the taste is excellent.

In a saucepan, bring butter and milk to a boil. Weaken the flame and add sugar and sweets. Simmer until the candies are completely dissolved.

Fudge

Prepare:

• almond extract - a few drops;
• 1 tbsp. l. milk and sugar syrup;
• powder - 230 g.

Here, when making colored icing for cookies at home, there is where fantasy can play out. Get any shade you want.

Cook and cool the syrup. To do this, put on fire in a 1: 1 ratio of water and sugar. After holding a little on the stove, remove.

In a deep bowl, add all the necessary ingredients. With a mixer, first at a slow, and then at a high speed, beat the mixture until it becomes thick. If you overdid it, then you can dilute with syrup, but already mixing with a spoon.

Pour into plates and add the selected palette.

Almost the same fudge can be made by boiling and whipping 100 ml of milk with 200 g of granulated sugar.

Egg variant

Now let's figure out how to make colored icing for cookies using both whites and yolks. So, we take:

• 3 eggs;
• 600g icing sugar;
• 60g orange juice (freshly squeezed).

For everything to work out perfectly, you need to cool the eggs. Squirrels will go first. We separate them from the yolks and begin to beat with a mixer at low speed. As soon as foam begins to appear, gradually add 1/2 powdered sugar (300 g) in small portions. If you want to get a thicker mass for drawings, then you should increase the rotation speed.

It is better to bring the yolks to room temperature during the preparation of colored icing for cookies. Pour them into a deep bowl along with orange juice. Repeat the process with a mixer, as with proteins, adding the remaining powder. Only here there is a difference. After application, yellow fondant must be dried in the oven at a low temperature (100 degrees).

Aising

The most popular recipe for decorating baked goods. When applied and after drying in any shade, it has a pleasant shine. It is often used by pastry chefs and simple housewives.

All you need is:

• 2 chilled egg whites;
• 400 g powdered sugar;
• 2 tsplemon juice.

More often at home they make this colored icing for gingerbread cookies, which are baked in excess before the New Year.

To get a good fudge consistency, follow simple rules. First, beat the chilled (this is a must) proteins with a mixer at medium speed. Add powdered sugar by a teaspoon.

At the end, without turning off the machine, pour in the lemon juice. If the mass resembles sour cream, you have succeeded.

There are a lot of mixes on the market these days. You can also find dry proteins. They also make great sweets. Then the proportions will be:

• powdered sugar - 380g;
• boiled water - 50 ml;
• dry protein - 4 tsp;
• on the tip of a knife of citric acid.

Let the protein swell in 20 ml of water, and dilute the lemon acid in the rest of the liquid. After all mix and beat until desired state. There are practically no differences if they took real eggs.

The finished mass is also divided into parts and add the desired dye.

Tips

If this is your first time making colored icing for cookies and decorating them, be sure to follow the rules:

• Always observe the quantity of ingredients and the time of their addition when making.
• Dyes come in 2 types: gel and dry. The latter must be diluted in a small amount in water.
• If you have a fear of buying a palette, you can always make it at home. For example, get red from beet juice, and yellow from carrots, etc.
• Fudge is necessaryApply only to cold biscuits and allow to dry for the required amount of time to avoid sticking. Let each coat dry for about 3-4 hours.

• To make the edges even, put the colored pastries on the wire rack. Then everything else will neatly escape.
• For inscriptions and drawings, the glaze should be thick.
• It is not necessary to buy a pastry syringe or a cornet. Make an envelope out of parchment paper or a plain plastic bag.
• It is enough to use a coffee grinder to get powder from sugar.