How to make cookie icing at home using a step-by-step recipe with photos

Classic white cake frosting

This type of glaze is considered the main and simplest, not requiring special skills, but it is what gives baked goods a solemn and presentable look. The nobility and laconicism of snow-white icing are appropriate in any situation: be it a wedding cake, Easter cake or eclairs.

To prepare you will need:

• powdered sugar – 1 cup;
• citric acid – 1-2 teaspoons;
• water – 6 tablespoons.

Procedure:

1. Powdered sugar is sifted through a fine sieve, citric acid and water are added.
2. With constant stirring, heat the mass over low heat, do not allow it to boil.
3. The resulting mixture is ground until smooth.

Attention! This type of glaze dries very quickly. Therefore, it is prepared immediately before application to the product.

Birthday cakes or charlotte cakes covered with white icing will give an ordinary home tea party a festive atmosphere.

Rare yolk glaze

Yolk glaze is perhaps the most underrated. This is a big omission, because the taste of this sweet fudge is no worse than the taste of protein icing. If you have leftover yolks from making classic sugar glaze, you can put them to work by preparing the yolk mass. By combining two coatings on one cookie, you get a new and interesting taste.

We will need:

• 4 tablespoons of water;
• 4 egg yolks;
• 160 g sugar;
• 140 g powdered sugar.

Pour the egg yolks into a saucepan and add powdered sugar to them, whisk until smooth. Place another pan on low heat and add a full glass of sugar. Mix sugar and water until completely dissolved. The mass should become thick. Cool it to room temperature, carefully pour it into the yolks and mix. This glaze hardens very quickly, so it is recommended to immediately apply it to confectionery products in the form of an elegant design or a simple fill.

Cooking with cream

Creamy glaze has the property of not hardening quickly, unlike the base version. It is distinguished by ease and speed of cooking. Frosting with cream is prepared when there is no rush to serve.

To prepare you will need:

• butter – 2.5 tablespoons;
• powdered sugar – 3 cups;
• cream 25-30% fat – 180 grams.
• vanillin – 0.5 teaspoon.

Procedure:

1. Mix butter and cream in a thick-bottomed bowl. Melt over low heat, stirring thoroughly. No need to cook the composition!
2. Powdered sugar and vanillin are added to the main mass, and while hot, beat with a mixer until smooth.

Creamy glaze is used to decorate various desserts: fruit salads, ice cream, homemade pastries.

Coffee glaze recipe for lovers of an invigorating drink

This simple coffee glaze recipe is perfect for all lovers of this aromatic drink. To make fudge, we need ingredients that are available in any kitchen. To make cookies with coffee glaze, you can use any recipe you are familiar with. This baking coating has a long-lasting coffee taste and smell. Cookies with coffee icing will be a great addition to any breakfast.

• 280 g powdered sugar;
• 50 g butter;
• 1 teaspoon vanilla extract;
• 3 tablespoons of strong coffee.

The first step is to sift the powdered sugar, after which we beat it with three tablespoons of coffee. Take your time and do everything very carefully to avoid coffee stains on the countertop. Add softened butter to the resulting mass and mix until the mass becomes homogeneous. After that, add vanilla to it.

This icing is suitable for coating and coloring any cookies, as well as for drawing patterns and shapes. The coating prepared according to this recipe is a wonderful decoration for any table.

Mirror glaze recipe

This special type of glaze, when prepared correctly, has a reflective surface. By observing the proportions and following the recommendations, cooking at home will not cause any trouble.

Required:

• high-quality chocolate (if the color of the glaze is planned to be brown, use dark chocolate, for colored chocolate - white) - 150 grams;
• glucose syrup – 150 grams;
• powdered sugar – 150 grams;
• condensed milk – 100 grams;
• gelatin – 12 grams;
• water – 135 grams;
• dye.

It is possible to make glucose syrup on your own: take 64 grams of powdered glucose or tablets, 36 grams of water. Everything is boiled until completely dissolved. Glycerin is added and the composition is thoroughly mixed. Stored in the refrigerator in a glass container for up to 3 months.

Procedure:

1. From the total amount of water, 65 grams are taken, where the gelatin is soaked.
2. Mix glucose syrup and sugar and bring to almost a boil over low heat.
3. With constant stirring, gelatin, the rest of the water, condensed milk, chopped chocolate, and coloring are added to the syrup. Beat everything with a mixer or blender, avoiding the formation of bubbles.
4. Usually bubbles will still form. To get rid of them, pass the glaze through a fine strainer.
5. Cool the resulting mass at room temperature for 2-3 hours, then heat in the microwave to a temperature of 35-36 degrees.
6. Cover the top of the product with the prepared glaze, pouring it in a thin stream.

Important! The surface of the cake should be perfectly flat. To do this, use a paste made from a mixture of 200 grams of butter and 200 grams of boiled condensed milk.

Mirror icing for the cake will give the product an attractive look and add a touch of festive mood.

Classic glaze – “royal icing”

Ingredients for Royal icing
Sugar icing for cookies according to the classic recipe is called icing. It is an excellent addition not only to cookies, but also to other baked goods, and is widely used by foreign confectioners to decorate cakes for birthdays and weddings. Icing is often called not only a coating according to the classic recipe, but also any other fondant. This sugar and protein frosting recipe is incredibly easy. Even those who are far from cooking will be able to prepare glaze at home.

We will need:

• 1 egg white;
• juice of 1 lemon;
• 200 g of powdered sugar.

First you need to thoroughly beat the protein, then add lemon juice and powdered sugar, sifted through a sieve. It is important not to beat the egg whites to stiff peaks, only to a smooth white mass. If you beat the egg whites too hard, you may end up with a meringue base instead of the desired icing, and your white cookie icing won't be the right consistency.

In addition, it is necessary to use powdered sugar, as sugar crystals can negatively affect the physical properties of your product. To make a colored glaze, simply add the juice of another fruit or vegetable to the lemon juice. For example, red color can be obtained by adding beet or red currant juice, and orange by adding carrot juice. The protein glaze will not lose its taste because of this, and the resulting bright colors will add room for imagination.

Carrot juice as a coloring

This glaze can be stored in the refrigerator for up to five days, but we recommend using it immediately after making it. One of the properties of icing sugar is that it dries quickly. This means that you can enjoy the colored glaze within 30-40 minutes after application.

How to make drip glaze

Pies decorated with drips transform baked goods into a spectacular cake.

For preparation you will need:

• heavy cream (fat content at least 25-33%) – 70 grams;
• dark chocolate – 80 grams;
• butter – 70 grams.

Procedure:

1. Heat the cream in a thick-bottomed saucepan and add the chopped chocolate.
2. Place butter into the prepared mixture.
3. Mix everything thoroughly and cool to a temperature of 28 degrees.
4. Decorate the cooled cake with the finished glaze. If the glaze cools down and begins to flow poorly, it is recommended to reheat it and continue decorating.

Dripping glaze will give the cake an attractive look and an element of completion.

How to make caramel frosting?

Caramel is another everyone's favorite treat. It's easy to make in any kitchen, and the caramel fudge makes a great garnish for your baked goods. This caramel recipe is used when the entire surface of the cookie needs to be painted. This cookie icing is suitable for layering other pastry mixtures on top, allowing you to combine different flavors.

Making caramel glaze

We will need:

• 180 g sugar;
• 10 g starch;
• ¾ glass of water;
• ¾ cup cream;
• 5 g gelatin.

Add a third of the water to the gelatin and let it sit. Stir the cream with starch, kneading all lumps. Burn the sugar in a dry frying pan until it has a light caramel color. Add the remaining water, having preheated it. After stirring, cook until the mass becomes homogeneous. Pour in the cream and whisk all the ingredients together. After adding gelatin, we can enjoy the appearance of the finished glaze, which is recommended to be used immediately after preparation. Caramel frosting has a long shelf life, so it is often used for several weeks. Plus, it's incredibly delicious.

Chocolate flavored coating

Ganache is a chocolate glaze, but not just melted chocolate poured onto the product. A real ganache requires a little effort.

To prepare you will need:

• condensed milk – 100 grams;
• dark chocolate – 240 grams;
• cocoa – 1 tablespoon;
• butter – 200 grams;
• powdered sugar – 1 tablespoon.

Procedure:

1. Cut the butter into cubes and leave at room temperature.
2. Break the chocolate into small pieces and melt in a steam bath.
3. Combine softened butter with condensed milk and powdered sugar, beat with a mixer until smooth.
4. Add cocoa to give it a richer aroma and color.
5. Remove melted chocolate from heat and let cool until very warm.
6. Connect everything together, carefully sweep out.

Ganache is ready! Cover the cake with warm glaze. At this temperature, the ganache is pliable and convenient for decorating desserts.

Icing with orange juice

This mass with an orange flavor and orange color will appeal to all citrus lovers. It complements lemon or coffee fudge well, creating new and unique flavor combinations, and is perfect if you need a glaze that spreads easily over baked goods.

• 110 g powdered sugar;
• 4 tablespoons orange juice.

Powdered sugar and orange juice

Pour freshly squeezed juice into a saucepan, gradually add powdered sugar to it. It is very important not to confuse or swap two ingredients - only powder into juice and not vice versa! Stir the mixture over low heat until it reaches the desired consistency. It shouldn't turn out thick. The orange-flavored confectionery coating can be applied not only to cookies, but also to other desserts.

Meringue glaze

The peculiarity of meringue is its delicate and airy consistency. It is used to coat cake layers and added to fruit desserts and ice cream.

For preparation you will need:

• chilled egg whites – 2 pcs.;
• powdered sugar – 130 grams;
• butter – 130 grams.

Procedure:

1. Beat the whites with a mixer until large bubbles appear and volume increases.
2. Pour the powdered sugar into the egg whites in a thin stream, whisking continuously.
3. Heat the resulting mixture in a water bath, stirring constantly with a whisk until the contents become thick and snow-white. Remove from heat, continuing to beat until completely cool.
4. In a separate bowl, beat the butter thoroughly and add it to the protein mixture in small portions, continuing intensive beating.
5. The finished mixture will be 2 times larger than the initial set of ingredients. This means the meringue frosting is ready.

Meringue is a delicious and original decoration for all types of desserts. In combination with berries or chocolate you can diversify the taste.

Protein glaze

A coating such as white cake icing is the simplest and most budget option. The only “minus” of this method is raw proteins. They should not be used to make baked goods for small children.

Compound:

• raw protein (1 pc.);
• powdered sugar (1 tbsp).

Preparation:

1. Place the raw egg white from a fresh chicken egg into a bowl and add powdered sugar.
2. Begin beating the white cake frosting at high speed with a mixer or food processor.
3. The entire process may take 7-10 minutes. We use it to decorate any dessert.

White chocolate frosting

Decorating with white chocolate icing will add originality to the dessert. This type has a more delicate flavor than dark chocolate glaze.

To prepare you will need:

• white non-porous chocolate – 150 grams;
• powdered sugar – 100 grams;
• milk – 2 tablespoons.

Procedure:

1. Place small pieces of chocolate in a water bath. Attention! You can't just melt white chocolate in a saucepan. Even with the slightest overheat it can turn into a shapeless lump!
2. Mix milk and powdered sugar.
3. All ingredients are combined and, with continuous stirring, brought to a homogeneous mass.
4. The final step is to beat the resulting glaze using a blender or mixer.

This glaze is successfully used to decorate Easter baked goods. Feature – the surface remains sticky, which allows the use of decorative sprinkles.

Chocolate glaze

Preparing glaze, just like any other product, requires strict adherence to the rules. Only in this case will it turn out spectacular, aromatic and tasty.

Ingredients:

• Dark chocolate – 120 g.
• Water – 40 ml.
• Powdered sugar – 120 g.
• Butter – 20 g.

Break the chocolate into pieces, add hot water and wait until it completely dissolves. Add soft butter and powder to the chocolate mass, mix well or beat with a blender for several minutes.

Recipe for making aromatic vanilla glaze

Vanilla glaze is loved by many sweet tooths for its rich and “deep” aroma. The sweet mixture can be used to glaze Easter cakes, cakes, donuts and muffins. It all depends on how much liquid you want to add to the glaze. Imagine! Replace the milk and cream with your favorite condensed milk. We are sure that this recipe will please your sweet tooth!

To make vanilla frosting at home you will need:

• a cup of powder;
• a couple of spoons of milk;
• 3 teaspoons condensed milk;
• salt at your discretion
• a teaspoon of melted butter;
• vanilla extract.

Melt the butter and leave it to cool. Pour milk, condensed milk, a pinch of salt and vanilla extract into a deep bowl. Mix the ingredients and start sifting the powdered sugar into the mixture. Beat the mixture thoroughly with a mixer. The resulting glaze is quite thick. You can dilute it with milk, bringing it to the desired consistency.

Expert opinion

Anastasia Titova

Confectioner

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Confectioner's tip: to add shine to the vanilla glaze, add a teaspoon of melted gelatin to the mixture.