If there is something dormant in you (or has already woken up and is eager toout) the talent of a pastry chef… If you believe that baked goods should not only be tasty, but also beautiful... If you know how (or want to learn) to decorate cakes, pastries, cookies, muffins, Easter cakes (and the like)... Then the glaze recipe should definitely replenish your culinary piggy bank. And you should start, as you know, with the simplest. And royal glaze - the recipe is just right. It is perfect for your first creative experiments. It is easy to prepare. It is convenient to work with. And it is exactly what you need to use for the now fashionable icing, creating voluminous lace decorations for cakes and decorating cookies and gingerbread. Glaze recipes (royal) are not much different, but, nevertheless, for different confectionery products they use slightly different amounts of ingredients and methods of its preparation.
Royal icing
Regular traditional royal icing (universal) for covering and decorating any confectionery. Simple to make and amazing results. Ingredients:
- Egg white
- A glass of powdered sugar
- Lemon acid
- Vegetable oil (refined)
Preparation:Pour the white of one egg into a dry bowl and beat it until lightly foamed. Start adding sifted powdered sugar one tablespoon at a time, continuing to beat the mixture. As the white turns into a shiny white glaze, add a little citric acid and a teaspoon of vegetable oil (for shine). Adjust the thickness of the glaze with the amount of powdered sugar: for patterns and inscriptions it should be more flexible, for glazing – harder.
Royal icing for aisling
The glaze recipe is ridiculously simple, but at the same time, with its help you can create truly royal decorations. Ingredients:
- Egg white
- Sugar powder (glass)
- Lemon juice (a teaspoonful)
Preparation:Pour the egg white into a bowl and beat it lightly (not with a mixer!). Sift the powdered sugar well and start adding it little by little to the white. Thoroughly grind the powder with the white to prepare the icing. Add lemon juice at the very end of cooking.
Royal icing for ginger biscuits
Traditional Christmas cookies are also decorated with royal icing. Ingredients:
- Egg white
- Powdered sugar (glass)
- Lemon juice or water (tablespoon)
Preparation:Pour the egg whites into a bowl, add powdered sugar and lemon juice. Mix until smooth with a wooden spatula or regular spoon. To cover the cookies, the glaze should be liquid. Then it will spread evenly. For drawing, make the glaze thick so that it holds the shape of the applied pattern and does not spread over the cookies.
Royal icing for Easter cakes
If you prefer to decorate Easterkulichi with white "spread", then royal icing can also be used in this capacity. This icing will not flow down the kulichi, and you can also make patterns and inscriptions from it. Ingredients:
- Egg white
- Sugar powder (glass)
- Pinch of flour
- Vanilla (pinch)
Preparation:Grind sifted powdered sugar with egg whites, and at the end of cooking add flour and vanilla. Coat the top of the cake with icing and draw flowers, stars, monograms, etc. Note: It is better to use tinted icing for drawing. And instead of flour, you can add starch (potato or corn). To prepare colored icing, you can use regular food colorings (liquid, dry or gel). Or you can take natural ones: beetroot juice, saffron, cocoa powder. As you can see, royal icing is such a simple recipe that it is suitable for the very first steps in the artistic design of any confectionery. No wonder it is also called drawing mass. Unlike meringue, this icing is devoid of splendor and airiness, it is plastic and dries quickly. So try, make, draw, create! We recommend reading:
