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Cake icing: recipes with photos

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When the hostess begins to master the baking, she is faced with the question of decorating the finished goodies. One of the simple, often inexpensive, but effective design options for cakes, muffins, cakes and tarts is the icing on the cake. How to properly cook this mass, how to use it and what types of it are?

How to do icing

The classic recipe for such a coating on a cake consists of hot water and powdered sugar (less often granulated sugar). However, this does not end there: Lemon juice can be recognized among the components of the glaze, which turns the mixture, gelatin and / or egg white white and allows it to solidify. For them can be used:

  • Cocoa;
  • Honey;
  • Chocolate;
  • Milk;
  • Alcohol;
  • Fruit juice.

It is important to know how to decorate a cake with icing - pour liquid in the center with spoons and let it spread itself. Thick (on mastic, etc.) is placed over the entire surface with a special silicone spatula. The pages are processed separately. To do this, it is recommended to place the cake with icing on a special platform that corresponds to the diameter of the baking base, or on a round rack.

Cake icing recipe

Given that this mass can be used not only for coating, but also for gluing parts together or for making individual relief elements, it is necessary to choose the glaze recipe after determining the purpose. Among the options listed below, you can find the simplest compositions that even a young hostess can handle, as well as multi-component compositions that require a particularly careful approach.

chocolate

  • Cooking time: 35 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 1884 kcal.
  • Purpose: for the holiday table.
  • Cuisine: French.
  • Difficulty: medium.

Leading chefs are certain that high-quality chocolate icing for the cake should not be made from cocoa powder, but from beans and similar butter. However, these components are hard to come by and the price is not budgetary, especially if the hostess wants to practice cooking and applying frosting for a sweet dessert. Chocolate is a good alternative. Take a dark tile with the simplest composition.

Ingredients:

  • Condensed milk - a glass;
  • dark chocolate - 200 g;
  • creamy liquid (ideal for Baileys) - 50 ml.

Cooking method:

  1. After setting up a water bath, boil the cream.
  2. Reduce the burner output to 20%. Pour broken chocolate into pieces.
  3. Stir until it melts and all components form a homogeneous mass. Take it off the stove.
  4. Introduce schnapps, mix again. Use a warm coating.

mirror

  • Cooking time: 45 minutes.
  • Servings per container: 10 people.
  • Calorie meals: 3756 kcal.
  • Purpose: for the holiday table.
  • Cuisine: French.
  • The complexity of the preparation: difficult.

The mirror glaze for a cake among pastry chefs is called a "glaze" and requires proven culinary skills. It is mainly used for cold desserts. The base is gelatin, which gives the surface a nice shine. The second important condition is color saturation: it is not common to make transparent glazes. How do you cook such a complex, but very beautiful glaze? The step-by-step recipe with the photo below is designed to help you figure out the basic nuances.

Ingredients:

  • Glucose syrup - 250 g;
  • Condensed milk - 200 g;
  • Sugar - 200 g;
  • Chocolate - 300 g;
  • Water - 150 ml;
  • Gelatin - 20 g.

Cooking method:

  1. Bring the glucose syrup and water to a boil.
  2. Add sugar, mix.
  3. Drain the working mixture in a blender or beat it with a whisk.
  4. Add condensed milk and grated chocolate. Make sure you keep whisking. If you use a mixer / blender for this, it will be held at an angle to avoid bubbles.
  5. Add gelatin to swell (the amount of water is determined according to the manufacturer's instructions). When cooling, introduce into the future glaze (55-60 degrees).
  6. Stir, strain the liquid through a cheesecloth - if you skip this step, the coating will not glow.
  7. Use this option when the glazing temperature drops to 35 degrees.

Made from cocoa

  • Cooking time: 10 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 2594 kcal.
  • Purpose: for the holiday table.
  • Kitchen: at home.
  • Difficulty: medium.

Are you looking for a successful and quick icing for stains on the cake that has a liquid consistency but freezes quickly? Try this cocoa chocolate recipe proven by hundreds of housewives. It is an inexpensive, light, tasty ready-made mixture that is not inferior to the classic that has to be prepared on a bar of chocolate. Condensed milk gives density and density.

Ingredients:

  • Butter - 200 g;
  • Condensed milk - a glass;
  • Cocoa powder - glass.

Cooking method:

  1. Melt butter with condensed milk.
  2. Sprinkle with cocoa and whisk this mixture.
  3. Pour the cake until the icing is moderately hot.

sugar

  • Cooking time: 15 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 1178 kcal.
  • Purpose: for the holiday table.
  • Cuisine: English.
  • Difficulty: easy.

Classic powdered sugar icing is an excellent option for coating biscuits, shortbread biscuits, and gingerbread biscuits at home. She always helps the housewives who have an empty fridge and kitchen cupboards because you can always find some sugar and grind it. Lemon juice is an optional element that is only responsible for the whiteness of the finished mass. An important nuance of this recipe is that you need to glaze the cake very quickly because the rate of hardening of the product is high.

Ingredients:

  • Powdered sugar - 300 g;
  • Water - 5 tbsp. l .;
  • Lemon juice - 1 tbsp. l.

Cooking method:

  1. Thoroughly sift the powdered sugar several times and form a slide.
  2. Pour hot water in the center and immediately beat with a whisk.
  3. If the mass turns out to be liquid, add a little powdered sugar or starch.
  4. Pour lemon juice without stopping whipping until the mixture is airy.

White

  • Cooking time: 25 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 3260 kcal.
  • Purpose: for the holiday table.
  • Kitchen: at home.
  • Difficulty: medium.

An ideal white icing on a cake that has an airy texture and doesn't get denser over time? Maybe if you cook it with butter on a protein basis. A few drops of lemon juice will prevent random signs of yellowing. This icing can be used as a cap for cupcakes and as a layer for shortcakes - a delicious and externally attractive dessert is provided.

Ingredients:

  • Butter 82% - 300 g;
  • Eggs (egg white) - 3 pcs .;
  • Powdered sugar - 250 g;
  • Lemon juice - 2 tsp.

Cooking method:

  1. Actively beat cold squirrels, gradually pouring powdered sugar with teaspoons.
  2. When you reach a uniform mass, place a container with it on the burner.
  3. Keep waiting until the base for the glaze turns thick and white.
  4. Remove from the burner and let cool down.
  5. Whisk soft butter separately, pour in lemon juice.
  6. Connect both grounds by switching on the mixer. Immediately use frosting to decorate your cake ..

colour

  • Cooking time: 30 minutes.
  • Servings per container: 10 people.
  • Calorie content: 1579 kcal.
  • Purpose: for the holiday table.
  • Kitchen: at home.
  • Difficulty: easy.

Once housewives have mastered the basic versions of sugar and protein coatings for desserts, they think about how to make colored icing for the cake. To do this, you can use any white base recipe by adding food coloring or fruit juice. Or try a delicious honey option with agar, chocolate, and berry syrup (you can make it yourself). If you need a shiny surface, add 7-10g of gelatin here.

Ingredients:

  • Honey - 50 g;
  • Sugar - 70 g;
  • white chocolate - 130 g;
  • Fat cream - 40 g;
  • Berry syrup - half a glass;
  • Agar-agar - 2 tsp;
  • Water - 30 ml.

Cooking method:

  1. Mix sugar with honey and berry syrup in a saucepan. Warm up.
  2. Add water, mix.
  3. Pour agar-agar with boiling water (according to the manufacturer's instructions).
  4. Warm cream with broken chocolate separately so that the last component melts. Take it off the burner.
  5. Beat this mass and add sugar and berry syrup ..
  6. Inject gelatine carefully to avoid clumping.
  7. If necessary, improve the color with confectionery dye. The working temperature of this coating is 45 degrees.

protein

  • Cooking time: 40 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 1972 kcal.
  • Purpose: for the holiday table.
  • Kitchen: at home.
  • Difficulty: medium.

Simple tasty egg white and sugar icing is mainly used to decorate biscuits - when it is made for a cake, it is often with the aim of creating separate relief elements. Such a quick-setting glaze perfectly retains its shape, so with a slight adjustment to the recipe, it becomes a mastic that matches cake. It is also convenient to cut out figures to decorate a dessert.

Ingredients:

  • Granulated sugar - 240 g;
  • Powdered sugar - 250 g;
  • Protein;
  • Citric acid - 1 g;
  • Gelatin - 7 g;
  • Water - 75 ml.

Cooking method:

  1. Soak gelatin.
  2. Make sugar syrup by boiling it with water.
  3. Enter citric acid, swollen gelatin. Mix.
  4. Beat the protein with a mixer until the mass has added a significant volume.
  5. Add the powdered sugar and continue whipping until you get a fluffy cap of air.
  6. Move this mass into a sugar-gelatin mixture, make a soft elastic lump. Use immediately or store for about a day, covering the container with the cake frosting product with a damp towel.

velvet

  • Cooking time: 15 minutes.
  • Servings per container: 10 people.
  • Calorie content: 1433 kcal.
  • Purpose: for the holiday table.
  • Cuisine: European.
  • Difficulty: easy.

Velvet icing for the cake makes the finished dessert very expensive and elegant, and it is made in a few minutes. However, to use it you will need a spray gun that is similar to an airbrush. Cake before glazing should be carefully cooled and placed on a rotating podium. It is advisable to use a velvet coating for mousse or yogurt desserts ..

Ingredients:

  • Chocolate - 100 g;
  • Cocoa butter - 100 g.

Cooking method:

  1. Melt chocolate with cocoa butter, mix.
  2. Let the mixture cool to 40 degrees and pour it into a spray gun. Spray.

In milk

  • Cooking time: 15 minutes.
  • Servings per container: 10 people.
  • Calorie content: 673 kcal.
  • Purpose: for the holiday table.
  • Kitchen: at home.
  • Difficulty: easy.

Gentle milk icing for a cake by caloric value looks much more attractive than creamy or buttery. The highlight is the coffee aroma of the beans. Such a glaze easily drains over the dessert, but it also hardens quickly, so you need to cook it carefully before using it. Pay attention to the freshness of the milk, otherwise it will curl up during cooking.

Ingredients:

  • Milk - 100 ml;
  • Coffee beans - 3 tbsp. l .;
  • Powdered sugar - 100 g;
  • Starch - 30 g.

Cooking method:

  1. Pour in warm milk and coffee beans. Cook for a quarter of an hour.
  2. Catch them, throw them away.
  3. Pour powdered sugar, starch. Beat. Let cool slightly and use for the cake.

Creamy

  • Cooking time: 30 minutes.
  • Servings per container: 10 people.
  • Calorie dishes: 1387 kcal.
  • Purpose: for the holiday table.
  • Cuisine: French.
  • The complexity of the preparation: difficult.

Those who love the caramel note in desserts should figure out how to cook the icing out of cream. It's shiny, so it's recommended for cakes with a perfectly flat surface. It is advisable to pre-use a mousse cream for the glaze, or at least thick jam, which is leveled with a spatula. The recipe is as detailed as possible, so developing it shouldn't be difficult for you.

Ingredients:

  • Cream 35% - 175 g;
  • Gelatin - 7 g;
  • brown sugar - 200 g;
  • Water - 175 g;
  • Corn starch - 1 tbsp. l.

Cooking method:

  1. Soak gelatin.
  2. After sifting the starch twice, fill it with cream (it should be cold!), Mix and remove lumps.
  3. Warm the sugar in a pan, wait until it turns dark and begins to melt. The burner output is minimal, do not disturb.
  4. When the sugar has a caramel color, carefully pour in the warmed water. Raise the fire under the pan so that the mass boils.
  5. Add the cream with the starch, remove from the burner.
  6. When the mass has cooled down a bit, add gelatin. Mix. Operating temperature - 27 degrees.

Glazazh for cakes - secrets of cooking

Professionals assure housewives, who first decorate homemade cakes, that it will be easy to make icing, knowing the basic rules and nuances. For an ideal dessert, you still need to consider the features of using each type of coating:

  • The classic density of a glaze is average, like fatty sour cream.
  • Professionals recommend preparing an additional cream for the glaze if you are planning a thin mirror coating.
  • When considering how to make chocolate icing, don't buy porous tiles.
  • Cream under the frosting, if it is shiny, you can not use it, but then you will have to freeze the cake, otherwise the coating will lie badly.
  • To change the color, you can choose natural dyes: berry juice, some spices. Factory formulations must be soluble in water.
  • It is advisable to keep the cakes with the protein mixture in a hot (100 degrees) oven for a few minutes to rule out possible salmonellosis.
  • Before applying the glaze, no condensation must form on the surface of the dessert, otherwise it will deform after a few hours.
  • The mass, which then becomes shiny, must be whipped at a very slow mixing speed - so that you avoid bubbles.
  • Before drawing a glazed cake, keep it in the refrigerator for a quarter of an hour.

Learn how to make mastic cake.