The icing for sweet cakes underlines their pleasant taste.
Such a delicacy has its own peculiarities in cooking. If you comply with them, baking will always be appetizing, tasty and spectacular.
General principles for the preparation of soft glaze
What is the consistency should have a glaze for gingerbread? It should not be liquid and not thick. Then the mixture is well fixed on the product of dough, and will not drain from its surface. Too thick icing requires a few drops of warm liquid.
If the fragrant mixture to decorate the baking will be liquid, you must pour the icing sugar. This ingredient can be made from granulated sugar by grinding it in a coffee grinder.
To prepare the glaze, they actively use lemon juice. This liquid component is replaced by water. It has a positive effect on the taste of the glaze. Lemon juice is needed for too sweet gingerbread.
Eggs will help glaze to get a dense and soft texture. Yolks are added to the mixture for a yellowish shade. Baking with glaze is better to dry in the oven at a temperature of about 100 degrees. A slight heat will protect the human body from salmonella.
To make the color of the finished glaze brighter, you need to add food colors. Then the pastry will have a festive look. A spoon of raspberry jam contributes to a red tint of glaze and a magical raspberry flavor. Turmeric will give the mass an orange tint.
Glaze can be applied to the entire surface of the dough or with its help to make a beautiful picture. Draw on gingerbread better than ordinary syringe without a needle.
Grated chocolate frosting with sour cream for gingerbread
Ingredients
sugar - 80 g
grated dark chocolate without additives - 130 g
sour cream - 245 g
Cooking method
Sugar with sour cream grind in a saucepan.
Put on a small fire. Wait until sugar is completely dissolved.
Glaze must be mixed all the time.
Put grated chocolate in a saucepan. Keep on fire until the chocolate mass becomes homogeneous.
Remove container from heat.
Wait until the mixture thickens.
Gingerbread dip in the icing. Put on a plate.
Serve with tea after complete drying of the glaze.
White glaze for gingerbread
Ingredients
Chicken egg protein - 1 pc.
Powdered sugar - 225 gr.
Lemon juice - 4 ml
Cooking method
Pour lemon juice into the dish.
Add protein.
Beat the mixture.
Pour out sifted powder.
Stir until the protein mass stops flowing from the corolla.
Pour the glaze into an airtight container.
Before use, add 2 drops of lemon juice. Mix.
Put the finished glaze for gingerbread in a plastic bag with a hole of about 1 cm.
Apply a thick glaze on the gingerbread contour. Wait until it dries.
With the same mixture to hold smooth lines of equal thickness.
With the help of a toothpick from the lines to create drawings.
White Chocolate Frosting for Christmas Gingerbread
Ingredients
powdered sugar - 160 g
white chocolate - 195 g
cold milk - 40 ml
coconut chips - 70 g
Cooking method
Chocolate break into small pieces.
Put in a bowl. Melt on a warm water bath.
Sugar powder poured into a bowl.
Pour in 20 g of milk. Mix.
Pour the liquid mixture into the melted chocolate.
Stir icing for gingerbread until smooth.
Pour in milk residue.
Beat the icing with a mixer.
Decorate the gingerbread with a mixture of white chocolate and powdered sugar.
Top with coconut chips.
Gingerbread butter chocolate coating
Ingredients
powder of sugar - 155 g
butter - 2 g
cocoa - 36 g
water - 60 ml
Cooking method
Capacity to fill with powdered sugar.
Add cocoa powder.
Oil is placed in a saucepan. Melt.
Pour water into a separate vessel. Boil. Pour into the cocoa mixture with the powder.
Stir until smooth.
Put melted butter to products.
Use ready-made chocolate-butter icing immediately.
Gingerbread icing
Ingredients
3 chicken eggs
340 grams of powdered sugar
15 g tangerine peel
Cooking method
Divide yolks and whites in different dishes.
Beat the protein mass to raise the foam.
Add icing sugar.
Beat at the highest possible speeds.
Pour the zest. Gently mix the fragrant mixture.
Decorate gingerbread masterpieces with glaze.
Homemade gingerbread orange glaze
Ingredients
fresh orange juice - 145 ml
powdered sugar - 250 gr.
food coloring - 2 gr.
starch - 48 g
Cooking method
Pour fresh juice from oranges into a container. Heat up
Add starch and icing sugar.
Stir until smooth.
Put food coloring.
Stir until smooth.
Put the finished icing for gingerbread with ginger on gingerbread.
Gingerbread icing toffee
Ingredients
toffee hard - 220 g
butter - 45 g
milk - 60 ml
icing sugar - 48 g
Cooking method
Oil put in a saucepan.
Pour the milk in there.
Container with ingredients put on fire.
Put toffee.
Pour out the powder. Mix.
Boil until the candy is completely dissolved, stirring the ingredients.
Apply the finished icing on the gingerbread in several layers.
Glaze with rum for gingerbread
Ingredients
powdered sugar - 255 gr.
hot water - 240 ml
rum - 24 ml
Cooking method
In the capacity to sift icing sugar.
Add the required amount of water.
Infuse rum. Grind the mixture well.
Finished glaze can be applied to products.
Serve gingerbread with icing for a festive dinner.
Frosting for gingerbread
Ingredients
sugar - 180 gr.
dried plums - 70 gr.
canned cherries - 60 gr.
chocolate chips - 30 gr.
food red paint - 4 gr.
almond nuts - 25 gr.
cocoa powder - 48 gr.
butter - 55 gr.
milk - 105 ml
Cooking method
Remove the oil from the refrigerator so that it softens.
Cocoa pour into the dish.
Add sugar.
In a separate container to pour milk. Heat the dairy product. Add to the container with a mixture of sugar and cocoa.
Heat over low heat, stirring the contents. Boil. Cook for 3 minutes.
Remove container from heat.
Add butter. Mix.
Pour hot glaze over the pastries.
Glaze Frosting - Tips and Tricks
- Butter will make the glaze for gingerbread shiny.
- The irregularities on the baking must be cut while the dough is warm, so that the icing for the gingerbread lies evenly.
- You should not whip the protein too much, because the icing will be filled with air and will bubble.
- Properly melted chocolate will allow you to get the perfect icing.
- White chocolate does not contain cocoa powder, so when melting it is necessary to calculate the peculiarities of the temperature regime.
- Do not melt at the same time 240 g of products.
- Glaze for gingerbread should be moderately thick.
- Ingredients for the glaze is better to heat the water bath.
- Properly prepared glaze does not spread. Such a mixture is convenient to draw patterns.
- To glaze for gingerbread was snow-white, you need to choose icing sugar with a very light shade.
- Beetroot gives red color to the glaze, orange juice - yellow, parsley - green.
- Orange juice will make the mixture gently yellow.
- It is better to use powder, prepared by yourself, so that the icing has a delicate aroma.
- Sugar powder is recommended to sift.
- If the pastry is smeared with a thin layer of jam, then the icing will lie perfectly flat. After complete drying, shine will appear.
- To prepare the glaze, you should not choose porous chocolate. If you add a spoonful of cocoa to the mixture, its color will become more saturated.
- Proteins must be whipped in a dry and clean container. It is better to use a glass or porcelain dish.
- Whisk must be dry.
- To speed up the process of whipping egg whites into foam, you need to apply the following tricks:
- add a pinch of salt;
- put lemon juice with salt and powdered sugar;
- pour out some vinegar drops;
- cool protein mass.
- If there is fat on the corolla and drops of liquid, this will interfere with protein whipping.
- In an aluminum pot, the whites darken, the yolks get a greenish tint.
- If there are cracks in the enamel bowl, small pieces of enamel may fall into the prepared mass.
- The mixture, to which the whipped protein is added, should be stirred gently to keep the air in the protein mass. Otherwise, it will settle and become liquid.
- To get a thick mass, you need to beat it at very high speeds.
- To better whipped sour cream, you need to drive in the chicken egg white. Cool mass.
- Beat the butter easier if you pre-cut it into pieces and put in a bowl for softening, immersed in warm water.
- In the process of preparing the glaze with the addition of flour, you must use a long whisk. Then the finished mass will be smooth.
- Stirring icing with a whisk, you need to make a movement, describing the number 8.
- Oil glaze should be applied to gingerbread only after it has cooled.
- The icing for the gingerbread will be smooth if smoothed with a knife dipped in hot water.
- If sprinkling icing with starch, the mass will not be spread on the dainty dough.
- To make chocolate glaze, melt the chocolate in a hot water bath, stirring gently to melt the product completely. The finished glaze will not have a burnt aftertaste.
- Chocolate can be heated to a temperature of 45 degrees.
- Walls of dishes, in which chocolate pieces will be melted, must be greased with butter. Then the chocolate will not stick to them.
- Apply on the upper part of the gingerbread glaze is necessary from the center to the edges, then the layer will be uniform.
- If there is no chocolate on hand, you can use cocoa powder to make a glaze.
- When preparing the cocoa glaze, it is very important to first add the powder and then water, mixing the mixture thoroughly. Otherwise, the powder in the glaze will turn into lumps, and it will be difficult to stir it.
- Cooking icing for gingerbread should be on low heat.
- To interrupt the drawing with a glaze without a drop, you must perform a quick movement upward from yourself.
- For chocolate glaze drawings, you need to put a transparent film on the image.
- If you apply one type of chocolate, the icing will not flake and fold.
- If you pour the gingerbread with two layers of glaze, it should be done with a short break to set it.
- It is better to store the sweet mix for decorating gingerbread in a food film to prevent drying.
- If only a portion of the prepared glaze has been applied, the residue can be frozen.
- Gingerbread with glaze can be served with tea, cocoa, milk, yogurt, compote, coffee and kefir.
