What is iceing, or "royal glaze" sounds proudly. Gingerbread decoration

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What a beautiful desires of the royal glaze. It is called such not in vain. She attracts glances, pleases confectioners and sweet tooths.

Royal Glabour For the cake allows you to create real masterpieces in your kitchen. And you should not even think that this is a difficult task.

It is done quite simple. See below recipes that will help you cope with this task.

Royal Ising Glazing

Prepare Ising for cookies or other other desserts. It is not difficult to make it, especially since you have to have an affordable set of products and a good recipe.

Prepare stands on the basis of chickens. egg squirrel. The mixture is easily painted in different colors.

Components: 1 pc. chickens egg white; 1 S.L. lemon juice; 150 gr. sah. powders.

Cooking algorithm:

1. Throwing the chickens. Protein in a bowl, whipping with a mixer. About 30 seconds will be quite enough. It's not worth seeking foam, it is enough to make a homogeneous composition.
2. I enter the CAH bowl. Pooh. I do it gradually. Mass will get thick.
3. I add lemon juice and mix well. You can add it if desired. But know that thanks to the lemon juice, the glaze will be beautifully glitter.
4. If there is a desire and necessity, you can enter different dyes, vanillin. To cover cookies, you should take a confectionery bag.
5. Make a small hole at the end and cover the dessert. Similarly, it is necessary to act if they decided the royal glaze to cover the cake surface.

Do not be afraid to fantasize, create culinary fantasy In your own kitchen!

Royal Glazing with meringue

Components:

950 ml sah. powers; 15 ml of meringue powder; 2.5 ml of lemon extract, vanilla, or almond; 180 ml of water (warm).

From the specified number of components, it will be possible to make 5 tbsp. Royal glaze to cover the dessert.

Note that on some powders without a concrete recipe, how to make glazing, and therefore can be prepared according to the specified method. But my recipe will not be superfluous.

Cooking algorithm:

1. In the mixer bowl whipping the powder meringue, sugar. It is necessary to operate the device at low speed. Mixing the components into a single mass.
2. I add warm water. Beep a mixer mass on the high or middle speed. The glaze should become a glossy. When peaks begin to form - it is worth stopping. As a rule, it takes 5-7 minutes.
3. If necessary, you should add more water or sah. powders. If you cook the glaze as a gluing product, making a gingerbread house, you need to achieve tough mass. In this case, use more SAHara.
4. For liquid glaze to cover the dessert, you need to introduce more water. As you can see, everything is extremely simple!
5. The finished glaze will be when it starts to flock from the bunny, which you will be removed from the bowl.
6. I shifting the glaze in a sealed container. She quickly hardens, if it is wrong to store it, and therefore be very attentive to this process.

Royal Glazing without adding chicken eggs

For the recipe you need to be required. Dyes to make the glaze are still brighter and more beautiful. You can take them in the form of powder or pasta. Here we rely on your personal decision.

A simple cooking recipe is presented a little below!

Components:

1 tbsp. sah. powers; 2 tsp corn syrup; 2 tsp simple water or milk (but take the soy, rice or almond); ¼ ChL Vanilla extract.

Cooking algorithm:

1. I enter the sah. Pooh in the bowl. I add milk or water. Choose something one.
2. Missing to get homogeneous Cashier.
3. I pour syrup, add vanilla extract. The glaze will be shine in the same moment. That's all, glazing can be used for desserts.

If there is a desire to make a bright glaze, advice take a few bowls. Put the glaze on them. Enter the nuts. Dyes, as it is indicated on the package.

• The recipe indicates approximate proportions. Sometimes it may be necessary. Pushers if the mass turned out liquid. You can also enter chickens. The protein is additionally, if the mixture is rigid.
• Perhaps you have problems gluing gingerbreads with each other, in this case, the mixture of the glaze must be put out a couple of minutes. Only then do not forget, mix it again.
• From chickens. Eggs can be salmonella. Therefore, it is better to wash them in warm water along with a shell so as not to adopt infection from the source.
• Floating the glaze is not only a mixer, but manually. It is important to monitor the consistency of the mass. It should not be very tough.

On this, my article came to an end. Try the above recipes in practice. Surprise your seven new dishes to tea!

Have a nice appetite and excellent mood!

My video recipe

Today we will talk about what is icing - The word encountered to us (lovers of sweets, cakes, and their decoration) on various culinary resources. Icing - This is a trading in English icing. or royal Icing. , that translated into Russian means royal Glabour . Further in the article we will consider the recipe and some features of its preparation.

The royal glaze has long been considered the classic finish of English wedding cakes, cakes on christening and other gift and front-fade baking. Properly cooked and dried, it is characterized by special strength. It is easy to find out on a smooth matte surface and strict lines that give the cake truly royal look.

Royal Glaze Recipe

Portion is calculated for the product weighing 450 g
Ingredients:
2 fresh egg squirrels
1.5 ml (1/4 of Ch.L.) lemon juice
450 g sainted sugar powder
5 ml (1 tsp) glycerin (Approx. Editor: In some sources, this ingredient is not mentioned, so that we conclude that it is not obligatory)

Cooking:
Pour egg proteins and lemon juice in a clean bowl. Wooden spoon, sort them up to obtain a homogeneous mass. Add a sufficient amount of sugar powder and mix well to the consistency of non-tied cream. Continue to add small portions of sugar powder until the consistency you need. Add glycerin, mix everything again until a homogeneous mass is obtained.

If you want to do truly beautiful cakeIt is very important to prepare the icing of the desired consistency. Depending on it, the glaze is suitable for smooth or relief coverage. Patience and practice will help you achieve good results.

So, the consistency of the royal glaze is different depending on what the icing is intended for. Thick - for squeezing from a paper corneter, less thick - for a smooth or embossed coating, liquid enough - for fill.

Consistency Glazes for extrusion


When the royal glaze is taken out a wooden spoon, a pointed vertex should be obtained, the so-called "solid peak". The glaze of such a consistency easily comes out of the cornetics, but at the same time it retains the shape formed by the nozzle.

Consistency Glazes for Smooth or Relief Coating


When the spoon is removed from the glaze, it should be a gently outlined holmik, smoothly bending on top, the so-called "soft peak". Or the glaze should be gently hang out, while staying on a spoon or a whisk. Using the glaze of such a consistency, decorations with soft and smooth outlines or inscriptions and linear pictures are created.

Consistency Glazes for Pouring (Consistency of thick sour cream)


Such a glaze easily follows from the cornetics, but holds the rounded form in a predetermined contour.

For example, use medium-sized glaze ("soft peaks") to circuit in contours and consistency of thick sour cream for fill when decorating cookies.

In principle, the consistency options for the glaze we have already given in one of our decoration lessons with a confectionery bag. And the description of "solid peaks" and "soft peaks" we considered in the article about how to beat egg whites.

Features of cooking royal glaze and small tricks:
* Before proceeding to the manufacture of royal glaze, make sure that you have everything in your kitchen to shine. Try to be around there is no dust, because Small particles can get into the glaze and spoil appearance Cake.
* For the preparation of royal glaze equally suit both fresh and dry egg whites. A little lemon juice helps to strengthen albumin in fresh egg squirrel, but adding it, do not cease - excess juice will make the glaze dry, fragile and breaking, which does not give smooth, as if polished surface.
* Do not add glycerin into a dry egg protein: the glaze prepared on it is not very well seized.
* Adding sugar powder - the process is gradual, requiring long mixing, rather than whipping after each new portion; Sweep the sugar powder until you achieve the desired consistency. The glaze should be light and a little glossy.
* If the powders added too much and made it too hastily, the glaze will work out heavy, dim and grayish, and not dazzling white. In addition, it will be difficult to squeeze it. The surface of the cooked glaze should not be filled. Close it with a wet food film or fill with a hermetic container to the top. Water-laced fabric helps only for a short time, left under it at night the glaze will absorb all moisture, and the consistency will break it.
* If the icing turned out to be too tough, add egg protein (fresh or dry and restored). If, on the contrary, too soft, mix the sugar powder.
* Take a little glaze on the sample by shifting it into a separate dishes. The rest is covered with wet gauze. While working, watch the glaze do not stick to the walls of the bowl. If you take a small amount of glaze will dry and cracks, the main portion will remain a mustache.

From the book "Cakes. Big book recipes", Moscow, "Ast-Press", 2004

Want to feel like a real confectioner? Then let's learn to decorate the royal icing confectionery. Its preparation is completely easy. It seems to me that it is this recipe that will replenish your collection. culinary recipes And makes it worthy of attention to others. I think that praise friends when tasting culinary masterpieces You are provided. Cooked cakes, cakes, cupcakes, cakes and other baking will be attractive, and tasty. I think that the preparation of royal glaze will help you to show the talent of the present pastry.

Such a glaze can also be used at the first culinary confectionery samples. It is preparing enough simple and its use when decorating confectionery products is very convenient. The royal glaze is very widely used for lace ornaments of cakes, disaggregation of cookies and other baking, which has received the fashionable name "Ising". There are several options for cooking royal glaze. Their recipes are somewhat different. Different confectionery products use different ingredients and different methods For her preparation.

Royal Glabour

Universal royal glaze (traditional) is used to decorate any confectionery. Its preparation is very simple, the results of it are stunning.

Structure:

For cooking you need to take one squirrel eggs, sugar powder - 1 cup, citric acid and refined sunflower oil.

Cooking technology:

Take a bowl (should be wiped dry). Separate the protein from the yolk, yolk to postpone, and put the protein in a bowl and beat the wedge before the formation of light air foam. Gradually, on one tablespoon, add sugar powder and continue to beat. Gradually, you will get a white glaze, in which you need to add a little bit of lemonic acid and one teaspoon of vegetable oil, which will give the glaze glitter. If you want the glaze to be more thick, you need to add sugar powder. Thick glaze is used for glazing culinary productsIf you want to make patterns and inscriptions, then the glaze for this purpose should be more plastic and pliable.

Royal Glaze for Ising

I can decorate any icing confectionery and cooking it is quite simple

Structure:

A squirrel of one egg, one cup of sugar powder and one teaspoon jammed lemon juice.

Cooking technology:

Separate the protein from the yolk, put it in a small saucepan and beat a grid or a slightly currency. Then gradually add sugar powder, which in advance to sift and get rid of lumps and continue to beat. At the end of adding lemon juice. So preparing the glaze for Isying.

Gingerbread decoration

Cookies, which is preparing for Christmas holidays, decorate the royal glaze.

Structure:

Square of one egg, one glass of sugar powder and one tablespoon of pressed lemon juice or water.

Cooking technology:

All ingredients are placed in a saucepan and be confused until homogeneous mass. For rubbing, use a wooden spatula or spoon. To decorate the cookie, the glaze should be liquid and smoothly spread over the surface of the cookie. If you want to apply a picture, then you need to make the glaze thick so that it keeps the shape of the pattern, which is applied.

Please note that the glaze can be painted or food dye Or use for this purpose beet juice, carrots, cocoa powder.