Recipe for icing sugar at home. Powdered sugar icing

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

The recipe for icing sugar for cookies or gingerbread can be conditionally divided into three categories, each of which differs in its consistency. Thus, it is possible to distinguish such types as liquid, medium consistency and thick glaze. Each recipe for icing sugar is used in its own way for each dish separately. Accordingly, you will choose its types depending on what exactly you will cook.

A little about glaze

With the help of icing, you can create attractive patterns on cookies and gingerbread very beautifully and in an original way. Protein sugar icing can be dyed in various colors, for this ordinary food coloring is used. They can be gel or dry, there is no fundamental difference between them, except that gel color is much easier to add to the glaze than dry.

Store powdered sugar is strongly discouraged in baking. It is best to use fine powdered sugar, that is, with the finest possible grinding. It is practically impossible to buy this in stores, so you have to do everything at home yourself. On sale, it is available only in special pastry shops.

Making icing for gingerbread

If you do not know how to make icing sugar, then for this we need to take the following components:

• one egg white;
• 200g powdered sugar;
• 1 ml food coloring.

Let's start cooking

1. To begin with, protein is taken, it must be at room temperature. Beat it lightly, but don't need to be too strong, just shake it enough to break the protein connection and make a more homogeneous mixture.
2. Add no more than 2 teaspoons of powdered sugar to the protein. The powder must certainly be sifted: anything can happen, it may contain sugar crystals or motes. Such particles can not only clog your nozzle, but also significantly spoil your mood while you fool around trying to pick up a crystal from a confectionery bag
3. At first, the powdered sugar will clump up inside the protein, but that's okay. That's the way it should be. You only need to continue to sift the powder, and gradually the whole mass will become homogeneous
4. Gradually, the consistency of the future glaze will become more and more homogeneous. However, the color will also be more gray than pure white. Otherwise it will affectthe formation of unnecessary lumps or dried particles.
5. In total, you need to use from 150 to 250 grams of powdered sugar for one protein. The amount of powdered sugar used is also determined directly by you, depending on what consistency you need for the glaze. As a result, you will get a white liquid mixture, almost ready for use. The liquid form can be used to decorate Easter cakes. You can decorate gingerbread cookies with them and draw pictures on them, as well as make various patterns. If you want a thicker consistency, then keep adding powdered sugar until you get the desired result
6. Glaze can be confidently called ready if the trace left after the whisk does not disappear within 10 seconds or more. To get this consistency, you need to use about 200 g of powder
7. If you want to be absolutely sure that the icing sugar for gingerbread is ready, then let it drain inside some kind of board or plate. If the resulting stripes do not spread and retain their shape, then the glaze is ready. In the future, it will also firmly stick to the surface of the gingerbread. If you add about 80 g of powder to the icing of powdered sugar, you get a very thick paste. With it, you can create attractive three-dimensional patterns or even sculpt various crafts from it.
8. The finished glaze is divided into several parts, each of which is painted in the color you want to use. The amount of dye used must be adjusted depending on the shade that youwant to get some icing sugar at home.
9. The resulting and recolored glaze must be poured into a confectionery bag. You can use additional nozzles or decorate dishes without them. Tie the end of the bag in a knot or tighten with a rubber band. If you draw patterns without additional nozzles, then just cut off the tip of the bag to make a very small hole.

Another easy icing recipe

We have all seen beautiful and attractive Easter cakes. This beautiful white icing will be a great decoration for gingerbread, muffins and any other baked goods. This simple recipe requires only icing sugar and lemon juice. This is a very easy way to make icing sugar, and also very fast: you don't even need to use egg white, because lemon juice is a great substitute for it. You never know exactly how fresh an egg is. Unless you took it from under the chicken yourself. With lemon glaze, you can easily decorate any baked goods for young children. What's more, the lemon flavor perfectly complements the icing sugar to make it not cloying, very tasty and appetizing.

What components do we need:

• 100 g powdered sugar.
• 3 tablespoons of lemon juice. Depending on the amount of lemon juice, the consistency of the glaze will form. If you're using it for cupcakes, make it more liquid, but for cookies, it's better to make a thicker texture.

Let's startprepare icing for Easter cake

Pour powdered sugar into a bowl and add one tablespoon of lemon juice. Rub the mixture with a spoon. Keep an eye on the consistency and slowly add lemon juice. As soon as the density is as you wish, you can decorate the cooled pastries, muffins, rolls and buns. You can simply water them with a spoon. If you are painting gingerbread or cookies, then take a tight plastic food bag, cut off one of its corners to make a very small hole. Fill the bag with powdered sugar icing and slowly squeeze out the mixture to create a pattern.

Sugar icing for gingerbread will lay down perfectly and harden very quickly. If everything is done correctly, it will look beautiful. This is a basic recipe for icing sugar, which can be very easily prepared and supplemented depending on your wishes. Instead of lemon juice, you can take orange or any freshly squeezed. Thin the recipe with vanilla or food coloring, depending on the color you want. Regardless of which option you choose, any cupcake or other pastry will certainly look very attractive with such an interesting icing.

Icing for cupcakes and Easter cakes

It takes only 1 minute to prepare, and the entire glaze needs no more than 5 minutes to cook. The icing can be used not only for cupcakes and Easter cakes, but also for almost any sweet pastry, like gingerbread,buns, donuts, cookies or eclairs.

What components do we need:

• a glass of powdered sugar;
• 3 tablespoons of lemon juice.

Let's start cooking

1. The lemon juice needs to be strained. Add powdered sugar carefully so that it does not dust, pass it through a sieve into a container where the glaze will be prepared. Thanks to this, you will completely get rid of any lumps and greatly facilitate the entire cooking process.
2. Lemon juice with sifted powder should be mixed, gradually add it in very small portions, knocking down the whole mixture with a whisk.
3. Beat the mass until smooth, when the powdered sugar is completely mixed with lemon juice.
4. Stop whipping the mixture when it becomes very thick. However, it should be such that it is difficult to apply it on Easter cake or cake. If the mixture is too thin, then additional powdered sugar can be added as a thickener. Conversely, if the consistency is too thick, thin it out with lemon juice.
5. Do not frost the cake until it has completely cooled. If you apply icing on Easter cake and additionally use auxiliary decorations or confectionery topping, then you need to do everything very quickly. The frosting sets instantly.

Cooking Tips

The icing sugar recipe is obviously great for decorating lemon muffins.

For cupcakes, it is better to make the icing more liquid, so that the result is beautiful streaks onbaking after application. For Easter baking, the glaze should be thicker so that it does not spread much and retains the well-known cap on top.

The icing should only be applied after the cake has completely cooled to room temperature, otherwise it will spread and not set.

Another interesting recipe

There is one significant drawback in the glaze: after drying, it becomes very brittle, it can not stick well on the cake and stick together when they are cut. Let's take a look at a frosting recipe that won't stick to your hands, won't crumble or break when it dries, and yet remain soft, attractive, white, and uniform.

What components do we need:

• 100 g sugar or powdered sugar;
• 2 spoons of water;
• 1 g vanillin;
• 1 spoon of gelatin;
• 2 tablespoons of water to dilute the gelatin.

Step by step recipe

1. A teaspoon of gelatin should be poured with water, mixed thoroughly and left for a while to swell.
2. In a separate saucepan place powdered sugar, add vanillin or a few drops of lemon juice.
3. In the same saucepan, add two tablespoons of water, mix everything thoroughly so that not a lump of powder remains. Put the container on the stove and turn on the medium heat.
4. Stirring the mixture constantly, wait until it boils as soon as the syrup begins to boil. Remove it from the stove and add fully swollen gelatin inside.
5. Stir the mixture thoroughly so that the gelatin is completely dissolved.
6. Before the resulting mass is completely cool, beat it with a mixer at high speed to get a strong and snow-white foam.
7. As soon as you feel that the mass begins to thicken, this means that the icing is completely ready. It took us no more than 5 minutes to prepare, resulting in a snow-white and glossy glaze with a thick consistency.
8. If you want to make colored glaze, then at this stage you need to add the selected food coloring. Due to the fact that gelatin hardens very quickly, it is best to place the container inside a bowl of boiled water while you apply the icing on the cake.

Once the Easter cakes have cooled, start decorating them with icing. The correct consistency should resemble thick sour cream. You can apply it with a brush, a silicone spatula, or simply dip the cakes into a container with icing. Before the icing has set, you can decorate it with confectionery powder, nuts or candied fruits of your choice.