Shiny and smooth glaze will perfectly decorate any confectionery. On top of it, you can apply patterns of cream, figures of mastic or colored sprinkles of sugar. And the choice of color and taste of the glaze depends solely on personal preferences.
Pick your recipe
You will need
-
- For glaze
- cooked without heating:
- 200 g of powdered sugar;
- 3-4 tbsp. spoons of carrot
- cherry
- beet or spinach juice;
- 2 tbsp. tablespoons of lemon juice;
- 2 egg whites.
- For glaze
- cooked with
- heated:
- 300 g of sugar;
- 100 g of water;
- 3-4 tbsp. spoons of carrot
- cherry
- beetroot or spinach juice.
- For coffee glaze:
- 200 g of powdered sugar;
- 2 tbsp. tablespoons of strong hot natural coffee;
- 1 teaspoon butter.
- For icing with cocoa:
- 200 g of powdered sugar;
- 2 tbsp. tablespoons of cocoa powder;
- 3-4 tbsp. tablespoons of hot milk;
- 1 tbsp. a spoonful of butter;
- 5 g of vanillin.
- For chocolate coating:
- 100 g of chocolate;
- 3 tbsp. tablespoons of water;
- 100 g of powdered sugar;
- 1 tbsp. a spoonful of butter.
- For clear glaze:
- 200 g of powdered sugar;
- juice of half a lemon;
- 1 tbsp. a spoonful of dry white wine.
- For green pistachio glaze:
- 100 g of sugar;
- 50 g peeled pistachios;
- 3/4 Art. tablespoons of fragrant rose water;
- several crystals of citric acid;
- 1 handful of spinach greens.
Instruction manual
1
Mix sifted icing sugar, protein, lemon juice. For orange glaze add carrot juice, for violet - beetroot, for burgundy - cherry, and for green - spinach. Stir thoroughly to make the mass homogeneous without lumps.
2
Pour sugar into the glaze over the fire. Preheat the mixture and cook constantly stirring for about 5 minutes to a thick syrup. Remove the resulting sugar foam with a wooden spoon. Pour the syrup onto a plate, add juice as desired and stir with a spoon or knife until solid. When the frosting cools and hardens, knead it with slightly wet hands. Before using, melt the icing over the steam.
3
For coffee glaze, mix the sifted icing sugar, strong hot coffee and melted butter. Rub thoroughly with a wooden spoon until a shiny glaze is obtained.
4
Sift icing sugar and cocoa powder into a bowl to make cocoa glaze. Pour in hot milk and add softened butter, pour in vanillin and mix until smooth.
5
Make chocolate icing. Break the chocolate into small pieces, pour hot water. Put on low heat and heat until chocolate is completely dissolved. Pour in powdered sugar, add melted butter and grind.
6
Pour the icing cake or rum woman with transparent glaze. Mix sugar and lemon juice, add white wine and grind until the mass becomes thick.
7
Surprise your guests with green glaze. Finely chop the peeled pistachios. In nuts, add sugar, rose water and citric acid. Cut the roots of spinach, wash it, dip in boiling water and cook for about 5 minutes, without covering the pan with a lid. This way its green color is better preserved. Squeeze the spinach from the water and rub several times through a sieve. Add the spinach puree to the nut mass and stir until a uniformly thick state.
Useful advice
Before applying the glaze, lightly sprinkle the product with starch so that the glaze does not drain.