"The final touch ... a smear ... an artist ... a canvas ..." Yes,painting, like poetry is beautiful. And if the painter never knows what exactly will be the final touch of his paintings, then the confectioner always imagines what he will create. And in his "art" very often the final touch is the glaze, which covers cakes, cookies, muffins, cakes and gingerbread. And really here, we, the culinary artists, are the place to turn around in all its creative power. Because the glaze can be very, very different. Of course, all of it is done on the basis of sugar or powdered sugar, but it adds egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice. And glaze can be made white, colored or transparent, sour or sweet, shiny or matte. And all the baking with glaze turns out not only especially tasty, but also especially elegant. And so people came up with a lot of all possible recipes of sugar glaze. Here are just some of them. 
Vanilla glaze
The recipe for the most traditional version of sugar glaze, not counting its "royal" performance. 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 butter and add the rest of the ingredients. Mix until creamy. We melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. All mixed until the consistency of sour cream or cream. In the finished glaze we put vanilla. If the mass is too thick, you can add milk to it, if liquid - sugar powder.
Brew glaze
This glaze is made on the basis of sugar and egg white. It turns out dazzling white, smooth and shiny. It is applied to the cooled baked goods, on which the custard glaze dries quickly. Ingredients:
- Sugar (glass)
- Egg whites (4 pcs.)
Preparation: We will organize a water bath. Protein poured into a bowl, add sugar to them and whisk in a water bath for five minutes. After this, glaze off from the fire and continue to beat for another five to seven minutes 
Caramel glaze
Recipe for an unusually tasty glaze based on brown sugar and powdered sugar. It looks like a caramel. Ingredients:
- Brown sugar (half cup)
- Sugar powder (glass)
- Butter (2 tbsp.)
- Milk (3 tbsp.)
- Vanilla
Preparation: We melt the butter in a saucepan (saucepan), pour the milk into it and dissolve the brown sugar. We give a boil and boil for one minute. Sugar and oil mixture is removed from the fire and add half a glass of powdered sugar. Good whisk, cool, put vanilla and the remaining powder. Beat again before getting the finished glaze.
Lemon glaze
This glaze differs in its characteristic lemon flavor. Its recipe has many advantages compared to others, since this icing gives the baked sourness to the finished baking. Ingredients:
- Sugar powder (3 cups)
- Butter (100 g)
- Lemon juice (2 tablespoons)
Preparation: Oil, freshly squeezed lemon juice and powdered sugar are mixed and thoroughly whisked to splendor. 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 gently orange in color, it spreads through the baking itself, impregnates it and hardens it in a thin layer. Ingredients:
- Sugar powder (incomplete glass)
- Orange juice (3-4 tablespoons)
Preparation: Juice squeeze yourself (the packaged does not fit). Pour the juice into a saucepan and gradually add sugar powder to it. That's right (powder juice, not the other way around!). Mix the powder with orange juice, pour it until the desired consistency. Orange glaze should be a little liquid to easily spread over baking. 
Creamy glaze
This recipe is not too hard and not too soft glaze, which is suitable for any baking. In addition, it is convenient to tint. Ingredients:
- Sugar powder (2 cups)
- Fat cream (half a glass)
- Butter (tablespoon)
- Vanilla
Preparation: Cream poured into a saucepan, we put the same oil there and heat everything over medium heat until the butter melts. Then in hot cream we pour out powdered sugar, add vanillin and whisk all with a mixer. Beat until the glaze and the desired consistency (thick and homogeneous) cool down.
Professional colored glaze
Such glaze is used by professionalconfectioners. When solidified, it becomes hard and perfectly retains any bright colors. Excellent for glazing cookies and drawing pictures on cakes and muffins. Ingredients:
- Sugar powder (glass)
- Milk (2 teaspoons)
- Sugar syrup (2 teaspoons)
- Almond extract (a quarter teaspoon)
- Food colorings
Preparation: Mix sugar powder with milk to a soft paste. Then add sugar syrup (corn or invert) and flavor to it and start whisking until the glaze becomes shiny and smooth. We spread the icing over the cups and add the necessary dye to each cup. The more dye we put, the more saturated and brighter the color will turn out. To glaze the cookie, dip it into a colored glaze or spread it with a brush. For drawing, we spread the glaze in a confectionery syringe and apply color patterns to a cake or biscuits.
Gingerbread glaze
Deliciously delicious gingerbread with translucentsugar icing and white monogram-divorce. Without it and gingerbread - not gingerbread! And its composition is simple to ridiculous: water and sugar. Here the secret of cooking glaze and the way of glazing gingerbread are important. Ingredients:
- Sugar (glass)
- Water (half glass)
Preparation: Water poured into a saucepan, dissolve sugar in it, bring it to a boil and boil it, taking off the foam, until large bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the glaze and add flavorings (vanilla, almonds, rum). We cool to a still quite hot state: the finger suffers, but it is very hot. We begin to glaze. On the big cakes and mittens glaze is applied with a brush. Small gingerbread simply immerse in syrup, mix and carefully take out the noise. Spread the gingerbread on the grill to make the extra syrup stack, and the rest is frozen, turning into a gingerbread glaze. 
Coffee glaze
This is a recipe for sugar glaze, pretending to be elegant. The taste of coffee, the aroma of coffee, the color of coffee, and the result of ready-made pastries - elegance itself. Ingredients:
- Sugar powder (2 cups)
- Strong coffee (3 tablespoons)
- Butter (tablespoon)
Preparation: Brew strong coffee. To increase the effect, it is necessary to take not soluble, but freshly ground. Coffee we cool. We give the oil a little to melt, so that it becomes soft. Mix the butter with the powdered sugar and coffee until smooth.
Chocolate glaze
This is just one recipe for chocolate glaze. In fact, there are many more, but this one corresponds to the concept of "sugar icing" as well as possible. Ingredients:
- Sugar powder (2 cups)
- Milk (4 tbsp.)
- Cocoa powder (2 tbsp.)
- Butter (1 tbsp.)
- Vanillin
Preparation: To soft cream butter we add sugar powder, cocoa and vanillin. Thoroughly grind and gradually pour the milk, stirring to a homogeneous state.
Yellow glaze
Not a very common recipe for sugar icing. Everything is somehow from proteins, and from proteins. And will not we try and put the yolks into action? Ingredients:
- Sugar powder (half a glass)
- Sugar (half a glass)
- Egg yolks (2 pcs.)
- Water (2 tbsp.)
Preparation: Yolks pour into a saucepan, pour out the same sugar powder and whisk until the foam appears. Sugar and water are mixed in another saucepan and cook the syrup (cook until sample on the thread). Ready syrup is cooled to a warm state and gradually introduce into it whipped yolks. Ready glaze can not be stored. It very quickly freezes and should therefore be used immediately. Here are such different recipes for the preparation of sugar glaze, which will be the final touch of your confectionery creation. Dare, invent, try, create! We advise you to read:
