"The final touch - the brushstroke"artist… canvas… Yes, painting, like poetry, is beautiful. And if a painter never knows what the final touch of his painting will be, then a pastry chef always imagines what exactly he will create. And in his “art” the final touch is very often the icing, which is used to cover cakes, cookies, muffins, pastries and gingerbread. And here we, culinary artists, have the opportunity to unleash our creative power. After all, icing can be very, very different. Of course, it is all made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. And the icing can also be made white, colored or transparent, sour or sweet, shiny or matte. And all baked goods with glaze turn out not only especially tasty, but also especially elegant. And that is why people have come up with a lot of different recipes for sugar glaze. Here are just a few of them.
Vanilla glaze
The recipe for the most traditional version of sugar glaze, not counting its "royal" version. Suitable for absolutely any baking and even for Easter cakes. Ingredients:
- Sugar powder (half a glass)
- Milk (teaspoonful)
- Salt (pinch)
- Butter (tea spoon)
- Vanilla
Preparation:Melt the butter and add the remaining ingredients. Stir until creamy. Melt the butter in a saucepan, add milk and salt, dissolve the powdered sugar. Mix everything until the consistency of sour cream or cream. Add vanilla to the finished glaze. If the mixture is too thick, you can add milk, if too liquid, add powdered sugar.
Brew glaze
This glaze is made with sugar and egg whites.protein. It turns out dazzlingly white, smooth and shiny. It is applied to cooled pastries, on which the custard glaze dries quickly. Ingredients:
- Sugar (glass)
- Egg whites (4 pcs.)
Preparation: Prepare a water bath.Pour the whites into a bowl, add sugar and beat in a water bath for five minutes. After that, remove the glaze from the heat and continue beating for another five to seven minutes.
Caramel glaze
A recipe for an incredibly tasty glaze based on brown sugar and powdered sugar. It looks and tastes like caramel. Ingredients:
- Brown sugar (half cup)
- Sugar powder (glass)
- Butter (2 tbsp.)
- Milk (3 tbsp.)
- Vanilla
Preparation:Melt the butter in a saucepan (saucepan), pour in the milk and dissolve the brown sugar. Bring to a boil and boil for one minute. Remove the sugar-butter mixture from the heat and add half a glass of powdered sugar. Beat well, cool, add vanilla and the remaining powder. Beat again until the glaze is ready.
Lemon glaze
This glaze has a distinctive lemon flavor. Its recipe has many advantages over others, as this glaze gives the finished baked goods a piquant sourness. Ingredients:
- Sugar powder (3 cups)
- Butter (100 g)
- Lemon juice (2 tablespoons)
Preparation: Mix butter, freshly squeezed lemon juice and powdered sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder.
Orange glaze
This liquid glaze is made from orange juice and powdered sugar. It turns out to be a delicate orange color, spreads on the baked goods itself, soaks them and hardens into a thin layer. Ingredients:
- Sugar powder (incomplete glass)
- Orange juice (3-4 tablespoons)
Preparation:Squeeze the juice yourself (packaged juice won't do). Pour the juice into a saucepan and gradually add powdered sugar to it. That's right (powdered sugar into juice, not the other way around!). Mix the powdered sugar with orange juice, adding it until the desired consistency is reached. The orange glaze should be a little runny so that it spreads easily over the baked goods.
Creamy glaze
This is a recipe for a glaze that is not too hard and not too soft, which is suitable for any baking. In addition, it is easy to color. Ingredients:
- Sugar powder (2 cups)
- Fat cream (half a glass)
- Butter (tablespoon)
- Vanilla
Preparation:Pour the cream into a saucepan, add the butter and heat everything over medium heat until the butter melts. Then pour the powdered sugar into the hot cream, add the vanilla and beat everything with a mixer. Beat until the glaze has completely cooled and has the desired consistency (thick and smooth).
Professional colored glaze
This glaze is used by professionalsconfectioners. When it hardens, it becomes hard and perfectly retains any bright colors. It is great for glazing cookies and applying patterns to cakes and cupcakes. Ingredients:
- Sugar powder (glass)
- Milk (2 teaspoons)
- Sugar syrup (2 teaspoons)
- Almond extract (a quarter teaspoon)
- Food colorings
Preparation:Mix powdered sugar with milk until it becomes a soft paste. Then add sugar syrup (corn or invert) and flavoring and start whisking until the glaze becomes shiny and smooth. Place the glaze into cups and add the desired coloring to each cup. The more coloring you add, the richer and brighter the color will be. To glaze cookies, dip them in colored glaze or spread it with a brush. To draw, place the glaze in a pastry syringe and apply colored patterns to the cake or cookies.
Gingerbread glaze
Amazingly delicious gingerbread cookies with a translucent coatingsugar glaze and white monograms-divorces. Without it, gingerbread is not gingerbread! And its composition is ridiculously simple: water and sugar. The secret of making the glaze and the method of glazing the gingerbread are important here. Ingredients:
- Sugar (glass)
- Water (half glass)
Preparation:Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, skimming off the foam, until large transparent bubbles appear (they appear when the syrup temperature is about 110 degrees). Cool the glaze and add flavorings (vanilla, almond, rum). Cool until it is still quite hot: your finger can stand it, but it is very hot. Let's start glazing. Apply glaze to large gingerbread and gingerbread with a brush. Simply dip small gingerbread into the syrup, stir and carefully remove with a slotted spoon. Place the gingerbread on a wire rack so that the excess syrup drains off and the remaining syrup hardens, turning into gingerbread glaze.
Coffee glaze
This is a recipe for sugar icing that aspires to elegance. The taste of coffee, the aroma of coffee, the color of coffee, and the resulting baked goods are elegance itself. Ingredients:
- Sugar powder (2 cups)
- Strong coffee (3 tablespoons)
- Butter (tablespoon)
Preparation: Brew strong coffee.For a greater effect, you should take freshly ground coffee instead of instant coffee. Cool the coffee. Let the butter melt a little so that it becomes soft. Mix the butter with powdered sugar and coffee until smooth.
Chocolate glaze
This is just one chocolate glaze recipe. There are many more, but this one is the closest thing to a "sugar glaze." Ingredients:
- Sugar powder (2 cups)
- Milk (4 tbsp.)
- Cocoa powder (2 tbsp.)
- Butter (1 tbsp.)
- Vanillin
Preparation: Add powdered sugar, cocoa and vanilla to soft butter. Rub well and gradually add milk, stirring until smooth.
Yellow glaze
Not a very common recipe for making sugar glaze. It's all about whites, whites. But why not try using yolks? Ingredients:
- Sugar powder (half a glass)
- Sugar (half a glass)
- Egg yolks (2 pcs.)
- Water (2 tbsp.)
Preparation:Pour the yolks into a saucepan, add the powdered sugar and beat until foam appears. Mix the sugar and water in another saucepan and cook the syrup (cook until it reaches a stringy consistency). Cool the finished syrup until warm and gradually add the beaten yolks. The finished glaze cannot be stored. It hardens very quickly and therefore must be used immediately. Here are different recipes for making sugar glaze, which will be the final touch to your confectionery creation. Dare, invent, try, create! We recommend reading:
