Cookie icing

To give the liver a solemn look, it is decorated with glaze. The glaze can be different - colored, chocolate, snow-white, etc. In this topic, our culinary experts share recipes for cookie icing and ideas for its design.

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How to create cookie icing?

Ingredients

Egg white – 1 pc.

Sweet powder – 170-200 g

Vinegar 9% – 10 drops

Ingredients

Sweet powder – 180-200 g (depending on the size of the protein and the mixture you need)

Egg white – 1 pc.

Vinegar 9% – 10 drops (probably lemon juice)

Ingredients

Egg white – 1 pc.

Sweet powder – 180 g

Lemon juice – 1 tsp.

Ingredients

Sweet powder – 150 g

Ingredients

Sweet powder – 75 g

Vanilla sugar – 1 sachet

Salt – 1 pinch

Lemon juice – 1 tbsp.

Butter – 175 g

For colored glaze:

Egg white – 4 pcs.

Sweet powder – 600 g

Salt – 1 pinch

Multi-colored food colors – 4 pcs.

Lemon juice - as needed

For snow-white glaze:

Sweet powder – 150 g

Chicken egg – 1 pc.

Salt – 3 crystals

Ingredients

Sweet powder – 150 g

Chicken egg – 1 pc.

Salt – 3 crystals

Ingredients

Snow-white porous chocolate – 25 g

Glucose syrup – 50 g

Water for syrup - 30 ml

Water for dissolving gelatin - 30 ml

Titanium dioxide - 1 tsp. without top

Ingredients

Sweet powder – 25 g

Boiled water – 20 ml

Option 2

Sweet powder 200 g

Egg (white) 1 pc.

Invert syrup – 5 ml

Vanilla essence – 1 drop

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The Best Cookie Frosting Recipes

Everyone understands that completion is a sign of perfection. From time to time, a small touch made by the hand of a master can change the fate of a creation and make it unique. Is there any cooking here? It's simple: giving a confectionery product a special feature is the icing on the cake that describes the handwriting and reflects the degree of deed to the person for whom it is intended. In other words, only for the most dear people we will try even in small things, bringing visual pleasure.

Cookie icing is a moment of creativity, a flight of fantasy. She can transform even the most ordinary product into a real masterpiece. Frosting for cookies at home allows you to maintain freshness longer than usual, create a huge number of decoration options, and come up with interesting flavor palettes. Any housewife chooses a recipe for icing for cookies, observing her preferences, based on the situation, personal characteristics, and abilities.

How to create cookie icing

There are 2 main principles that will be needed in the work:

The glaze for drawing contours must be thick and not spill.
The glaze mixture for filling the details of the image must be more watery than the contour one. The mass should smoothly level itself after application.

So, let’s look at the more popular and successful recipes.

Icing

Snow-white icing for cookies is perfect for painting. It is easy to prepare and quite comfortable to use. This recipe is perfect if you want to make gingerbread cookies with icing. In addition, it can be easily shaded with dyes.

The colored version will amuse the children and diversify the festive table with its joyful colors. Dyes can be added both artificial and natural. Start from your own beliefs and preferences.

Ingredients

Chicken protein – 1 pc.
Powder - 150-200 grams
Lemon juice - 0.5 tsp.
Food coloring (optional)

Manufacturing method

Separate the protein. Add sifted sweet powder and lemon juice. Stir until the mass becomes homogeneous and the powder does not fly in different directions when whipping.
Beat the glaze with a mixer for about 3 minutes. This allows you to get the whitest color possible.
We set aside the part for contour drawing.
To obtain perfect thickness for filling parts, add a teaspoon of ordinary water to the rest of the mixture. Stir thoroughly each time and watch the texture. When the grooves from the spoon begin to smoothly “tighten” when stirring, forming a smooth glossy surface, the mass is ready for use.
Divide the glaze into the required number of parts, and paint each in its own color.

It is believed that the perfect glaze for filling parts is poured, forming a completely smooth surface in 8-10 seconds.

If you prefer naturalness, use vegetable juices as dyes. For example, to get reddish colors (from light pink to red), add beet juice instead of lemon. The color saturation will depend on the quantity.

You can achieve an orange color by adding carrot juice, and a greenish color by adding broccoli (spinach) juice. A few drops of strawberry juice will color the mixture a pleasant red color.

We decorate the products using a pastry bag and a special nozzle for fine lines. You can also use disposable pastry bags.

Sweet icing for cookies

This is a “lifesaver” for all occasions. By applying gloss to a piece of ordinary bread, the food is transformed into a stylish cake. This glaze is suitable for both shortbread cookies and gingerbread. Made from just 2 ingredients. But there is one point - it doesn’t come out as white as the icing (on the whites). I use this option for everyday home baking. And for ceremonial design, I recommend using the previous recipe.

Ingredients

Sweet powder – 150 g
Water – 1 tbsp. (approximately)

Manufacturing method

In the deepest container, combine the two components. Stir thoroughly so that there are no lumps.
It is better to add water evenly, and not the entire amount at once, while monitoring the density. Maybe a little more water could be useful, or, on the contrary, less.

The finished mass must be viscous. Having dropped a drop onto a flat surface, it does not have to spread very quickly.

Caramel glaze

This option is the most troublesome to make, but has a pleasant caramel taste. It will perfectly complement cookies, cakes, and even a cake.

Ingredients

Brown sugar - 125 gr.
Sweet powder - 250 gr.
Butter - 60 gr.
Milk - 40 ml.

Manufacturing method

For production, it is preferable to use dishes with a thick bottom.

Place the container with oil on low heat.
After the butter has melted, add sugar and, stirring, bring to a boil. Boil for 1 minute.
We begin to pour in the milk in a narrow stream, without stopping stirring.
Bring to a boil again and remove from heat.
Let the mixture cool slightly, then add the sweet powder bit by bit.
After bringing it to homogeneity, stirring all the lumps, place the container with the mixture in an ice bath to cool. At the same time, stir from time to time and watch the mixture. You will end up with a sticky glaze.

Chocolate icing for cookies

Chocolate is truly the ruler of the dessert world. Chocolate fudge will not leave any gourmet phlegmatic.

Ingredients

Milk – 250 ml
Cocoa - 3 tbsp. l.
Butter - 50 gr.
Black chocolate – 140 gr

Manufacturing method

Pour cocoa into slightly warmed milk, stirring continuously, and heat the contents.
Break the chocolate into pieces and add to the hot mixture.
Mix until a homogeneous paste is formed. After that, remove from heat and add oil.
Let the fondant cool slightly and decorate the baked goods.

Imagine, experiment, find your own unique style. Involve your own children, relatives, and friends in this delightful activity. It is not in vain that they say “man cannot live by bread alone.” The aesthetic side is no less important than the gastronomic side. Feel this balance and share with others.

Icing (icing for cookies and gingerbread)

You've probably seen cookies, gingerbreads, or other confectionery products painted with glaze on the Internet or at Christmas markets that looked practically like works of art. icing or, in other words, sweet glaze is used as such glaze Now I will tell you what it is and how to quickly and deftly prepare it.

Icing (English: “Royal icing”, translated as “royal icing”) is a protein paste for decorating desserts and various baked goods. The mass can be snow-white or colored when food coloring is added to it. I will make icing that will be used as a glaze for gingerbread cookies and gingerbread .

Ingredients

egg white 1 pc.
sweet powder 200 g
lemon juice 1/2 teaspoon

To make icing, we need only two main ingredients - egg white and sweet powder.

From the 1st egg of group C0 comes a fairly large amount of icing, which is enough for two 10-piece gingerbread cookies.

Manufacturing

We prepare all the necessary ingredients. Wash the egg thoroughly with soap. We carefully separate the egg white from the yolk.

Add sifted sweet powder to the protein. It is imperative to sift; there may be sugar crystals in the powder that need to be removed. Otherwise, in the future they may interfere little with work, clogging the cut corner of the pastry bag.

Mix with a mixer or blender with a whisk attachment at a leisurely speed for 2 minutes. The glaze will begin to turn white evenly, this is due to protein oxidation. Next, add half a teaspoon of lemon juice, which will make the icing shine and shimmer a little in the light, and beat again for 3 minutes. The sugar-protein mixture will become a thick, homogeneous, snow-white mass.

In fact, the icing is almost ready.
The glaze dries quickly, so if you are not going to work with it for the next few minutes, it is better to cover it with cling film or a lid. Next, if you need icing of different colors, then put the icing in different containers and add food coloring of a color that suits us. I use Americolor gel dye. The quantity is determined by the intensity of the color you want to achieve. But it is worth considering that when drying, the glaze darkens a little and the color becomes richer.

Mix. Look how wonderful it is!

And that's not all!
Typically, glaze is divided into 3 types: - thick - for gluing parts for a gingerbread house, drawing small details and inscriptions;
- medium thickness - for the contours of drawings;
- watery - for filling inside contours.

We need to decide what kind of sketch will be on our gingerbread cookies, this is necessary to understand how much icing of each type will be useful to us.

Our thick icing is ready. The mixture must be thick enough: the mass stays on the spoon and does not fall even when the spoon is turned on its side.

To obtain medium-thick icing, add a little water to the initial mass and mix. It’s better to add drop by drop so as not to overdo it. If the mass is still thick, then repeat the process. The mixture comes out medium thick: the mass on the spoon slowly slides down when turned.

To obtain a watery icing, add a little more water to the initial mass and mix. If the mass is still thick, then repeat the process. The mixture comes out a little thicker than condensed milk. The mixture drips off the spoon when turned on its side. We do the filling like this: first, use thick icing to draw a line along the perimeter of the future filling, and then fill the inside with watery icing.

We put our mixture into pastry bags. You can use ordinary thick bags or even zip bags if you don’t have pastry bags. Or a pastry syringe.

We cut off the edge and start drawing. The main thing is not to be afraid of this matter. Gingerbread cookies will still turn out to be a decoration for any tea party. I don’t have a lot of artistic talent, but I still drew it well, it seems to me. So, you can apply the glaze in any way you like, as indicated by the heart. In general, there are no restrictions. Kids just love this kind of creativity, and it’s the best thing to create with them. The most common option is to create a solid fill with one color. First, we make a contour with thick icing, which we fill with watery icing. A toothpick will help to carefully distribute everything inside and smooth it out.

Two-color mitten. From the photo, I think everything is clear: first we draw the outline, fill it, then draw snow-white “polka dots” on the reddish one and draw it through the center of the circle with a toothpick. Finishing touch: sprinkle sugar on the base of the mitten.

Another option for decorating gingerbread cookies: draw several lines into the filled contour with watery icing with the rest of the color and immediately draw a toothpick along the lines perpendicular to them, first in one direction, then in the other, and so on. What emerges is a simple but wonderful sketch.

Icing dries in different ways: thick icing takes 30 minutes, watery icing dries in a couple of hours at room temperature before pouring. If a thick layer of icing was placed on the cookies, the time increases. In a couple of hours the icing will literally dry!

The main thing in this matter is a creative approach. Experiment when drawing! You can involve the whole family because it is quite a fun and interesting process. If you didn't consume the whole mass right away, you can store it in a tightly closed container for a couple of weeks. Remember that the glaze hardens quickly when exposed to air.

How to create cookie icing at home?

Frosting on cookies will not only decorate your baked goods, but will also help maintain the freshness of confectionery products longer than usual. By making the sweet mass yourself, you can change the composition of the ingredients depending on the desired taste and decoration plan.

Snow-white icing is irreplaceable for decorating New Year's cookies, colored icing will make a children's party brighter, and sweet icing will be needed for the design of “quick” baked goods.

Icing (protein glaze) is easy to prepare and is excellent for coating and decorating cookies, shortbread or biscuit desserts. It is easy to give the mass a suitable color using dye.

To create quick-drying snow-white icing for cookies at home, you will need to find out more about the choice of products.

Sweet powder
Lemon juice
Testicles
How to paint cookies
Useful tips
Sweet icing for cookies
Colored professional glaze

Sweet powder

Choose fine powder. A high-quality product is homogeneous, flowable, and has no lumps. This is not a bad powder, it has a pleasant sweet smell with caramel notes and a very sweet taste. If the powder is not sweet enough, it means that it was not made without adding starch.

As a standard, the powder must be prepared from sweet sand independently using a coffee grinder.

Lemon juice

This ingredient is not used in sweet protein glaze to give it a sour taste. Functions of lemon juice in icing:

whitens;
helps to achieve a suitable structure;
“quenches” the cloying quality of sugar.

It is better to use freshly squeezed citrus juice. But it is permissible to use a concentrate or solution of citric acid (you need to dissolve a pinch of powder in a teaspoon of water, use half a spoon of the solution).

In the process of making icing, raw protein is used, so eggs must be selected with special care. There are several methods to check the freshness of a product. For example, an egg can be lowered into water - the freshest specimen will confidently sink to the bottom, will not float or rise, its yolk will not spill, and will retain its spherical shape.

In addition, the eggs used must be completely clean - they must be thoroughly washed and kept in a baking soda solution for 30 minutes.

chicken egg 1 piece
sweet powder 175 gr
lemon juice ½ teaspoon

A small part of the prepared glaze must be transferred to a pastry bag. It’s easy to create this way: put the bag on a glass and fill it with the sweet mass, push the mixture with a spatula closer to the tip and secure the free edge with a clothespin or tie it.

How to paint cookies

Use thick icing to outline the contours of the baked goods. Let the glaze set (this will take 10-15 minutes). After the outline has hardened slightly, fill the middle with watery icing from another bag. Correct imperfections in the coating with a toothpick.

You can draw patterns using the rest of the color using the wet glaze. Then the sketch will be slightly blurred, and the surface will be even. To create large patterns, you need to let the coating harden for 20 minutes.

Useful tips

You can use natural “dyes” at home. Pink and reddish colors will be provided by beets, orange by carrots, greenish by broccoli or spinach, parsley, yellowish by turmeric. When using vegetable juices, lemon juice does not need to be added to the icing.
While working, cover the unused glaze, which has not yet been put into bags, with a dampened napkin so that it does not dry out.
You shouldn’t “stock up” on icing for future use. Prepare the amount of drawing mixture needed to design a batch of cookies.
If you did not calculate the size of the glaze and there is a lot of it left, store the sweet product in a well-closed container for no more than 3 days. Before decorating the next batch of cookies (on another day), check to see if the sugar has crystallized. Clots will not allow you to moderately color the baked goods.

The snow-white glaze mixes well with gingerbread and macaroon cookies to taste. Chocolate and sugar cookies can be successfully complemented with chocolate glaze.

To make it, replace a spoonful of sweet powder with an equal amount of cocoa powder. Multi-colored icing is indispensable for decorating baked goods for children's parties.

In addition to icing, there are other icing recipes for cookies that are worthy of attention - some of them are distinguished by their simplicity, others by their originality.

Sweet icing for cookies

One has only to cover an ordinary bun with the sweet mixture and it can easily “transform” into a real cake. Sweet glaze is suitable for shortbread, gingerbread cookies or gingerbread.

It cannot “fray” with the same snow-whiteness as icing, but it attracts the usual production (consists of only two ingredients). To decorate ceremonial desserts, it is better to use royal (classic with squirrels), and to cover daily baked goods, use the suggested recipe for cookie glaze.

You will need 150 grams of sweet powder, which must be mixed well with one tablespoon of water until smooth. Add liquid in parts.

You can use more or less water, but the mass must be viscous. To check readiness, drop a little consistency onto a flat surface. If the drop holds its shape for some time and does not spread very quickly, the sweet icing for the cookies is ready!

Colored professional glaze

Confectioners don't use icing all the time. If you can find the right products, prepare colored icing for cookies, as the masters do.

sweet powder – 200 g;
milk – 2 teaspoons;
syrup – 2 teaspoons;
almond extract – 0.5 teaspoon;
gel dyes.

Mix milk, almond extract and powdered sugar (the mixture should resemble a soft paste).
Add sweet syrup in small portions (you don't have to use all of it). Beat until the frosting is smooth.
Divide the mass into parts, add dye to each of them. The color saturation depends on the amount of pigment.
Divide the mixture into pastry bags and seal the edges tightly.
Before decorating the cookies, cut off the ends of the balls.

There is a regular recipe for cookies decorated with glaze. You will need the following products:

flour – 200 gr;
sweet powder – 65 g;
butter – 100 g;
chicken egg - 1 piece;
salt - a pinch.

Mix all dry ingredients (flour, powdered sugar and salt) in a suitable container.
Add soft butter to the flour mixture (it must be cut into cubes). You can stir the dough with your hands or with a mixer.
When the mixing process produces small crumbs, add the egg. Then knead the dough until it comes together into a lump.
Shape the dough into a spherical shape with your hands and roll it into a layer 3 mm wide. Baking will be more exciting if you place an openwork napkin on a layer of dough and roll it with a rolling pin.
Place the dough in the freezer for 25 minutes.
Squeeze out various shapes from the chilled dough using molds and put them back in the freezer.
After 15 minutes, place the cookies in the preheated oven and continue baking for about 7 minutes at 180 degrees.

Once the cookies have cooled, they can be glazed and painted. Using the suggested recipes, you can simply turn your baked goods into a real confectionery masterpiece without any extra costs!