Protein icing for gingerbread and cookies is naturally made in many different ways. The one I usually use is made from stiffly whipped egg whites and powdered sugar. How does this option compare to icing sugar without egg whites or icing sugar with unwhipped egg whites? The whipped egg white glaze is the most covering of them all. What does "opaque" mean? This is a special term that artists use when they want to say that paint is not transparent. Watercolor, for example, is completely opaque. Oil paints, on the contrary, are very opaque. It's the same with glazes. The least opaque is sugar without protein; it can even be made translucent. Protein glaze is more dense in any preparation.

Whipped egg whites are easier to dose than unwhipped egg whites if you need a thinner frosting. And it’s also possible to make the protein glaze on whipped egg white so dry and dense that it will harden almost instantly - you won’t even have time to finish drawing the design on the cookies, and part of it will already be hard. Sometimes it’s convenient, sometimes it’s not, so it’s rational to choose different glazes for different products.

My egg white icing is the perfect icing for making a gingerbread house. One of the stages of its preparation produces a thick and quickly hardening glue for gluing the walls and roof of the house, and at another stage it is convenient to draw icicles and three-dimensional ornaments.

Sift through the powdered sugar.

Wash and disinfect the cold egg thoroughly, then break the shell so as not to damage the yolk, and separate the yolk from the white.

In a cold, fat-free bowl and with a cold, fat-free whisk, beat the egg whites with a couple of salt crystals until stable foam, gradually increasing the speed from low to high.

Take about half of the whipped egg white and rub it into the sifted powder with a fork. Precisely with a fork, not a mixer.

As a result, you should end up with something like this very thick lump. Maybe you will need a little more than half the protein, maybe, on the contrary, a little less (you can add powdered sugar) - eggs come in different sizes, powdered sugar has different moisture content. In any case, if you mash this lump with a fork until completely homogeneous, i.e. so that there are no lumps, you will get an incredibly dense and dry putty, like plasticine. So it’s convenient for her to glue the walls of gingerbread houses. It does not flow, sets quickly and holds well.

And if you add a little more whipped egg white (a fork each time, and if you grab too much, on the contrary, add powdered sugar) - you’ll get this thick substance. Its advantages, in comparison with a thinner glaze not made with whipped egg whites, are that you can use this thick nozzle to draw icicles on the edge of the roof (it will stretch, but not drip). And with its help you can create three-dimensional ornaments, i.e. lay one layer on top of another. It can withstand three or four layers with this consistency. This means that with this protein glaze you can draw a pattern, some areas of which will be significantly higher than others.

Gel dyes are introduced into this glaze while it is still quite thick. Gel - liquid, if they are introduced into the glaze of optimal consistency, it may then become too liquid. Logical? If the consistency remains too thick even after adding them, then add either the remaining whipped egg whites or lemon juice drop by drop. And the rate of hardening of the glaze can be increased by letting it stand for about an hour or two before starting work (naturally, under a film, without contact with air). The seasoned white icing of the thickness that you see in the top frame sometimes hardens for me even before I have time to finish painting the cookie.

We make sure to bake Easter cakes ourselves, too. And we certainly decorate it with a special protein glaze for Easter cake. Such white protein glaze for Easter cakes in the form of a fluffy “cap” on the Easter cakes looks very festive and adds solemnity to this symbolic pastry.

The recipe for protein glaze for Easter cake is quite simple, but it still has its own nuances. If you strictly follow them, you will certainly succeed: the whites will be whipped properly, the glaze will be quite firm and beautiful. Well, and of course, very tasty!

By the way, this is a protein glaze for Easter cake that does not crumble when cut and does not crumble, which is important. So, how to make protein glaze for Easter cake - a detailed master class with step-by-step photos at your service!

Ingredients for coating 2-3 Easter cakes:

  • 1 egg white;
  • 200 g powdered sugar;
  • 1-2 tsp. lemon juice.

How to make egg white icing for Easter cake:

To prepare the white glaze, we use only well-chilled eggs. Therefore, we place the eggs in the refrigerator 5-6 hours in advance. Before preparing the glaze, wash the eggs thoroughly and wipe dry. Using a knife, carefully break the eggs and separate the whites from the yolks. Pour the whites into a mixer bowl.

A prerequisite for making a good egg white glaze is that the mixing bowl and beaters must be completely clean and dry. Therefore, we thoroughly wash the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for the protein glaze. Wash the lemon and wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.

Beat the egg whites with lemon juice for 20-30 seconds at low speeds, the same amount at medium speeds, and then at the highest speeds until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.

Gradually, continuing to beat, add powdered sugar one tablespoon at a time until the desired thickness of the glaze is achieved.

Well-beaten whites should not drip off the spoon or beaters; the whites form stable peaks. The whipping process is not long - 4-6 minutes. You may need a little more powdered sugar (2-3 tablespoons).

You need to decorate the cakes right away, since the protein icing for the cake dries out quite quickly. The cakes should be cooled by this time, otherwise the glaze will flow.

After applying the protein glaze for the Easter cake, decorate it with confectionery sprinkles on top until it hardens. Children love this process very much - feel free to entrust this work to them: it is difficult to spoil something in this case, and the children will get great pleasure.

Leave the decorated Easter cakes at room temperature until the glaze hardens.

The wonderful Christian holiday of Easter is coming soon and we have already begun to prepare for it with all our might. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work to do. But today I want to suggest focusing on just one topic. For example, I have already chosen how I will bake Easter cake, but I have not yet decided how to prepare the icing for the cake. As it turns out, there are a lot of such cooking recipes and you can easily get lost in them, because even the glaze can be different, and there are so many accompanying problems that can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, spoiling its festive appearance. What to do if you want colored icing or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make sugar icing for Easter cake - the easiest recipe without eggs

The simplest and most popular glaze for Easter cake is white sugar, made from powder. Contrasting with the ruddy Easter cake, it looks very beautiful and complements it perfectly in taste. Personally, since childhood, I liked pieces of cake with icing; if it fell off, I didn’t want to eat such cake anymore. Glaze is an essential element of Easter cake, without it I can hardly imagine this pastry.

For the sugar glaze you will need:

  • powdered sugar - 100 grams,
  • hot milk - a few tablespoons.

Preparation:

This is the most basic recipe for making icing sugar. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.

The base of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder to personally make sure that there are no lumps and the glaze will be smooth and homogeneous.

Pour powdered sugar into a deep plate. Heat half a cup of milk and add a tablespoon of milk to the powder and stir until there are no lumps.

Stir in stages. We poured a spoonful, stirred it, realized that not all of the powder was soaked, so we added another spoonful. This way you won’t overfill the milk and won’t have to add powder. It may turn out that there is no more finished powder left. Why risk ruining the icing in vain?

The glaze of the desired consistency will stretch well and fit like a snake into the plate, and then slowly spread. In appearance it looks like high-quality condensed milk, maybe a little thicker.

To apply frosting to a small cake, you can simply dip the top into the bowl of frosting.

Large cakes can be spread with a spatula or spoon. Be sure to let the glaze flow beautifully down the sides of the cake in droplets.

Now you can place dried fruits, candied fruits and nuts on the glaze. You can sprinkle with colorful confectionery sprinkles. Let the glaze harden and the beautiful Easter cake decoration is ready.

Protein glaze for Easter cake

The glaze for the cake from egg whites and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it with egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For the white glaze you will need:

  • powdered sugar - 200 grams,
  • egg white - 1 piece,
  • lemon juice - 1 teaspoon.

Preparation:

1. Wash the raw egg thoroughly with baking soda. Then break and separate the white from the yolk. Place the egg white in a bowl where it will be convenient to beat the glaze.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles or lumps remain. They will not make the glaze so uniform and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl with the protein.

3. Beat the powder and egg whites with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the glaze. If you don’t have fresh lemon, you can make a solution of citric acid. Continue beating until stiff peaks form.

5. The protein glaze for the Easter cake should be thick and smooth, spreading very slightly when you pour or spread it on the Easter cake.

The protein glaze is ready, you can spread it on the Easter cake and sprinkle with dried fruits and nuts. While the glaze has not hardened, they will stick well and will not crumble.

Glaze for Easter cakes with gelatin - how to make it so it doesn’t crumble

White glossy and elegant sugar glaze can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the glaze becomes less fragile and does not crumble when finished on the Easter cake at the moment when the Easter cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and sticks well on Easter cakes. Just what you need on the holy holiday of Easter.

To prepare you will need:

  • sugar - 1 glass,
  • gelatin - 1 teaspoon,
  • water - 6 tablespoons.

Preparation:

1. In a small bowl, combine a teaspoon of gelatin and two tablespoons of water. Mix thoroughly and leave for a few minutes to allow the gelatin to swell.

2. Place sugar in a small saucepan and add 4 tablespoons of water. Stir and place on low heat. Heat until the sugar dissolves.

3. As soon as the syrup boils, remove it from the heat, let it cool slightly and add the swollen gelatin. Stir until the gelatin lumps are completely dissolved. In warm syrup it should dissolve without a trace.

4. Pour the syrup with gelatin into a convenient container and beat with a mixer until the glaze turns white and becomes thick.

The thick and elastic glaze for Easter cakes can now be spread. The longer it sits and cools, the thicker it will become. The finished glaze will not harden, like glaze on whites, for example, it will remain a little soft and therefore will not break or crumble.

Feel free to decorate the cakes with this glaze, then cut them into even pieces; the gelatin glaze will hold its shape and appearance perfectly. No cracks or broken pieces. Ideal beauty.

Chocolate glaze on gelatin that does not crumble

Chocolate glaze prepared according to this recipe holds its shape just as well as sugar glaze made with gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough that it remains nice and even under any conditions. It is prepared from cocoa powder and cream, so it tastes simply excellent, like milk chocolate, beloved by many.

You will need:

  • cocoa powder - 65 g,
  • cream 30% - 100 ml,
  • water - 175 ml,
  • sugar - 150 gr,
  • gelatin - 10 gr.

Preparation:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix the gelatin with water in a small cup and let it sit until it swells.

2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.

3. Stirring, bring this mixture to a boil. But don’t boil too much, it should just start to boil. The sugar should completely dissolve.

4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve to avoid lumps. Lumps will not dissolve well and may remain in the finished glaze.

5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and place the swollen gelatin into the still hot mixture.

6. Thoroughly stir gelatin into hot chocolate. All lumps should disperse. If you cannot mix them completely, you can strain the glaze through a sieve.

7. In order for the glaze to thicken to the desired consistency and be able to be applied to the cake, it must cool to about 35 degrees. THEN it will slowly spread and leave beautiful streaks on the sides of the cake.

The chocolate glaze for the Easter cake is ready. It will look very beautiful if the cake topped with this glaze is sprinkled with coconut flakes.

Happy holidays!

Pink glaze with beet juice

I would like to recommend this recipe to those who want to make icing for Easter cakes, but leave it the usual white color, and add some variety and color. In this case, food coloring is not used in powder form, but natural, which means it is more healthy and suitable even for small children. Who wouldn’t want to make such a bright and healthy Easter cake for Easter?

You will need:

  • powdered sugar - 200 grams,
  • egg white - 1 piece,
  • beets - 1 pc. small,
  • lemon juice - 1 tablespoon.

Preparation:

1. Separate the white from the yolk into a large bowl. Try to break it so that not a single drop of yolk gets in. Whisk it until it foams and turns a little white.

2. Now gradually add powdered sugar. Sift it through a sieve, and rub any lumps you find with a spoon.

3. First add a third of the pood and mix it with the protein until the lumps disappear. Then add the next part and gradually mix it all in.

4. When the protein and powder turn into a thick paste-like mass, add lemon juice. Stir further until all the juice has dissolved into the glaze.

5. Peel the small beets and grate them on a fine grater.

6. Place the grated beets in a bag made of several layers of gauze and squeeze the juice out of them into a small cup.

7. Now add the resulting beet juice to the glaze one teaspoon at a time and mix. Depending on how intense you want the color, add as many spoons. But I don’t recommend that you put too much, as the beetroot flavor may become too pronounced.

8. The finished pink icing for the Easter cake will be thick and glossy. When covering the baked goods, it will harden and remain in a beautiful shape.

You can prepare icing for Easter cake and other colors in exactly the same way. Carrot juice will produce orange, spinach juice will produce green, and red cabbage will produce blue. Try it and you will be able to decorate your Easter cake.

Caramel glaze for Easter cake at home

And for dessert, if I may say so in this article, real caramel glaze. I bet that not many people prepare such glaze for Easter cakes, and in my opinion it’s completely in vain. It has a simply delicious candy taste that you just can’t stop eating. It is especially good if you are preparing not too sweet cakes, then it will create the necessary balance of flavors.

To prepare this glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. This glaze does not crumble or fall off the cake, holds its shape perfectly and does not dry out. True, it's quite a bit sticky. But this, as you know, is to make the expression “finger lickin’ good” literal.

With this, I think I’ll end our short excursion into the variety of glaze recipes before your head starts spinning.

See you again and don’t forget to share recipes!

Glaze for gingerbread cookies amazingly complements their incredibly pleasant taste. The treat is very tasty, but when prepared at home it has its own specific characteristics.

It’s not difficult to follow them, but the result will be a portion of mouth-watering, delicious glazed gingerbread on your table, which can also be impressively served with tea.

You will find the baking recipe in my other articles on the site, because this time I decided to pay attention to preparing the glaze.

General principles of cooking

The consistency of the gingerbread glaze should be neither thick nor runny. Only in this case will the mass firmly adhere to the gingerbread. The dough will be covered with a tasty delicacy and will not drip from the surface of the treat.

The thick glaze mixture will need thinning with a few drops of warm liquid. To dilute the liquid aromatic mixture for decorating baked goods, you need sugar. powder.

The component is prepared from regular sugar or sugar. sand. To make sah. Powder should be used in a coffee grinder.

Lemon juice is used for these purposes. This component can replace water.

It has a great effect on the taste of the glaze. Sweet gingerbreads need lemon juice. Chicken eggs help the glaze mass become dense in composition, but also soft.

Chicken The yolks must be added to the mixture so that it becomes yellow in color. Baked goods should be dried in the oven.

In this case, the temperature should be about 100 degrees. This method is also able to protect the body from harmful salmonella.

Even a child can prepare the glaze. In order to replace colored glaze with a bright shade, there is one more secret: you need to introduce food. dyes.

In this case, the product will have a colorful appearance. Tbsp. The raspberry jam will add a hint of red color to the frosting as well as a nice flavor.

Turmeric powder can give an orange tint to the mass.

A large amount of glaze is applied to the surface of the dough; it can also be used to create a beautiful pattern. You can draw on gingerbread cookies using a simple syringe from the pharmacy, but my only advice is to remove the needle.

Well, it's time to learn how to prepare glazes for delicious home-baked treats.

Glazing with chocolate sour cream

Delicious sugar glaze is prepared from a minimal set of ingredients; the recipe for how to prepare it is presented just below.

Components:

80 gr. sugar; 130 gr. dark chocolate (grate); 245 ml sour cream.

Cooking algorithm:

  1. Grind the sour cream together with sugar. I put the mixture on low heat. You need to make sure that the sugar crystals dissolve completely.
  2. I keep stirring the glaze. I add grated chocolate to the mixture. I keep it on low heat until the mass becomes homogeneous. Remove from heat and wait until the mixture becomes thick.
  3. I dip the treat in the glaze and place it on a plate. I serve it to the table, but it is important to wait for the sugar glaze to dry completely. Try making other types of glaze.

Sugar white glaze

Icing made from powdered sugar is very popular among housewives.

Components:

1 PC. chickens squirrel; 225 gr. powdered sugar; 4 ml lemon juice.

Cooking algorithm:

  1. Pour the juice into the bowl, then add the protein.
  2. I beat the mixture, add powdered sugar, which must first be sifted.
  3. I stir until the sugar mixture of the whites thickens. It should not drain from the whisk.
  4. I pour a lot of glaze into an airtight container.
  5. I add 2 drops of lemon juice before applying to the gingerbread cookies.
  6. It should be applied using a polyethylene bag.
  7. You need to put it in a bag, make a hole of about 1 cm and cover the treat.

After waiting for the sugar icing to dry, you can serve the treat with delicious tea. If you want to apply drawings, you can take toothpicks and apply lines of the same thickness.

Use your imagination and create real culinary masterpieces with special decor.

Chocolate sugar coating

Components:

195 gr. white chocolate; 70 gr. coconut shavings; 40 ml chilled milk; 160 gr. sah. powder.

Cooking algorithm:

  1. I chop the chocolate into small pieces. I put it in a bowl and heat it using a water bath.
  2. Pour the powdered sugar into a bowl, pour in half the specified amount of milk and mix well.
  3. I add dissolved chocolate to the liquid composition and stir the glaze until it becomes homogeneous in composition.
  4. I add the milk that was left after the first kneading.
  5. I beat a lot of glaze using a mixer. I decorate the gingerbread cookies with a sugar mixture, which includes sugar. powder, the specified amount of white chocolate, sprinkle coconut flakes on top of the decor.

Homemade sugar glaze on chicken proteins

Protein glaze is easy to prepare. The recipe requires the use of only three components; anyone can cope with its preparation.

Even small children are able to complete a culinary task successfully.

They will help their mother, and they will feel like adults, recharging with positive energy.

Components:

3 pcs. chickens proteins; 1 tbsp. lemon juice; 350 gr. sah. powder.

The white glaze will be ready in 10 minutes.

Cooking algorithm:

  1. I'll take the chickens. proteins that should be cooled in advance. Using a fork, mix with lemon juice.
  2. I add powdered sugar to the protein mixture. If there is no sugar at home. powder, just take sugar and grind it in a coffee grinder.
  3. I turn on the blender to beat the mixture until thick. It should not flow over the whisk. Sah. the powder will help the mass become homogeneous.
  4. I put the glaze in a container with an airtight lid and put it in a cool place. Before using the mixture, you should dilute it with lemon juice. The glaze should be applied to the baked goods.

Sugar white fondant glaze

This frosting recipe is perfect for decorating gingerbread cookies.

They are traditionally prepared for Christmas; it must be said that the white swirls of icing perfectly complement the gingerbread dough.

Components:

2 pcs. chickens eggs; 15 gr. tangerine zest; 300 gr. sugar.

To make the glaze you will need to spend 20 minutes of your time.

Cooking algorithm:

  1. Chicken eggs must be fresh. I divide them into whites and yolks. I do this as carefully as possible so that they do not mix. Otherwise, everything will have to be redone, since the mass will not fluff up.
  2. I add sugar to the coffee grinder, it should turn out to be sugar. powder. I definitely sift it using the kitchen. sieves If you don’t have such a tool at home, you can take thin gauze. This procedure is very important, because the glaze must be uniform in composition.
  3. I kill the chickens. egg whites and powdered sugar together to form a stable, homogeneous foam. I add tangerine zest and mix well.
  4. I apply the glaze to the surface of the gingerbread cookies so that the fondant has time to cool. After 5-6 hours I apply another layer of glaze. White fudge goes well with the flavor of gingerbread.

Colored glaze for painting baked goods

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, but its taste, ingredients, and consistency will be the same if you decide to make any other one.

Components:

1 PC. chickens eggs (only white is needed); 250 gr. powdered sugar; dyes.

The choice of dyes will depend entirely on you personally. It will take no more than 10 minutes to cook.

Cooking algorithm:

  1. Sah. I mix the powder and protein together using a simple fork or spoon. The mass should be thick in composition. It’s not difficult to check; you just need to spend a tbsp. over the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. Otherwise, you should add a little more powdered sugar and dilute the mass with a couple of drops of boiled water, but cooled in advance.
  2. I divide the mixture into small plates. I add food. dye into each of them and mix.
  3. I fill a cellophane bag with icing, cut off a corner and paint it. If you don’t have a special one at hand. Dyes, you should take the easy route. For example, you can use raspberry jam or turmeric for red or orange color.

Icing

A very tasty glaze that will perfectly complement thick gingerbread cookies.

It will beautifully drip around the edges, making the treat even more appetizing.

Components:

1 tbsp. sugar; half st. water.

Cooking algorithm:

  1. Pour water into a saucepan and add sugar. I stir until the grains are completely dissolved.
  2. I cook the glaze and stir until large bubbles appear.
  3. I remove the mixture from the heat and let it cool. Only then do I add almond, vanilla or any other flavoring. No clear instructions are given here.
  4. Lubricate the treat using a silicone brush. Place on a wire rack to allow excess glaze to drip off. It's better to put parchment underneath.

Lemon glaze

A very interesting creamy glaze, which has a slight sourness, and not a cloyingly sweet taste. This frosting appears to be sugar free.

Components:

80 gr. sl. oils; 2 tbsp. powdered sugar; 2 tbsp. lemon juice.

Prepare lemon cream glaze for 1.5 hours.

Cooking algorithm:

  1. Sl. I take out the butter (low fat content) 1 hour before cooking so that it becomes soft. I mix with powder and juice using a blender. The mixture must be mixed first at low speed, and then speed up.
  2. The creamy glaze should be brought to the desired consistency, after which I put it in the cold for 1 hour.
  3. I apply it to gingerbread cookies.

Chocolate glaze with butter

Creamy chocolate frosting can be used for gingerbread, cake layers or as a fondant for pies. Even a novice cook can easily cope with its preparation; the recipe is quite simple. See this for yourself.

Components:

40 gr. cocoa powder; 70 ml plain water; 10 gr. sl. oils; 150 gr. Sahara.

The glaze will be ready in 20 minutes.

Cooking algorithm:

  1. I mix sugar with cocoa powder using a coffee grinder.
  2. I send it to boil on the fire. Sl. I melt the butter using the microwave.
  3. I pour boiling water over the components of the dry composition and mix well.
  4. I enter the word oil.
  5. Let the mixture sit for 40 minutes. I put it on treats. This must be done carefully so as not to spoil the appearance of the tea treats.

This concludes the article. I hope that you will find the perfect delicious glaze recipes for yourself and delight your loved ones with magnificent gingerbread cookies with beautiful decorations.

I wish you success in the kitchen!

My video recipe

Such a quick decoration for home baking as protein glaze is familiar to all of us since childhood. We often ate it on Easter cakes, gingerbread cookies, and cupcakes. It is much tastier and more tender than sugar icing, which sometimes cracks and crumbles even at the cooking stage.

When prepared correctly, the frosting will be viscous and bright white. It firmly connects to the surface of the baked goods, creating a dense layer. Despite its simplicity, there are preparation nuances on which the quality of the finished product depends.

  1. The eggs from which the whites are taken must be chilled. This is necessary so that the foam during the whipping process is thick and fluffy and does not settle for a long time.
  2. It is better to take extra powdered sugar. Eggs are not always the same size and the final amount of white may vary. A lack of sugar will make the icing sticky, and it will take a long time to dry or not dry at all.
  3. Due to its white color, the glaze can be tinted with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to add new flavors.
  4. The thickness of the glaze depends on the amount of powdered sugar. You can change the thickness depending on the desired effect. It is good to spread the thick glaze with a spatula or spoon. You can simply dip the product into a more liquid one, thereby applying an even layer over the entire surface.

Ingredients

To prepare liquid egg white glaze, you will need:

  • two egg whites;
  • one glass of powdered sugar;
  • half a teaspoon of lemon juice;
  • additives to taste.

To prepare thick glaze:

  1. two egg whites;
  2. two glasses of powdered sugar;
  3. citric acid on the tip of a knife;
  4. topping to taste.

You don't have to buy powdered sugar. You can make it yourself using a coffee grinder. Both ground and store-bought powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder, the softer the glaze will be.

How to make icing from sugar and egg whites?

The simplest and most commonly used method is raw. To begin, take a bowl and carefully separate the whites from the yolks. Place the resulting whites in a deep bowl and beat until foam forms. Slowly add the sifted powdered sugar, beating thoroughly after each addition. Add lemon juice or acid and stir a little more. With the mixer running, add coloring or topping as desired. That's it, your frosting is ready. It should be applied exclusively fresh, as it dries out.

To obtain a more viscous and homogeneous glaze, a heating method is used. It takes place in several stages:

  • Making syrup. Add sugar to water and boil. The cooled syrup should stick to the spoon like honey. When added to the egg mass, the syrup should remain warm.
  • During the digestion process, coloring and aromatic additives are added to the syrup at your discretion.
  • Beat the whites. Divide the cooled eggs into whites and yolks, vigorously beat the whites with a mixer until foamy.
  • Adding syrup. While beating the whites, begin to gradually add warm syrup.
  • Warming up. The finished glaze should be heated to approximately 65 degrees, stirring constantly.

That's it, the warm white glaze is ready. You don’t have to wait for it to cool down and apply it right away.

In order to speed up the hardening process, you can place the finished product with glaze in a cooling oven, the temperature in which should not exceed 70 degrees, otherwise the glaze will change color.

Some people use this as a special decoration for white glaze. The roses or stars along the edges caramelize, acquiring a golden-brown hue. This looks great on cakes and pastries.

If you plan to decorate the dessert with sprinkles or other confectionery decorative elements, it is important to do this before the glaze hardens. Later, due to loss of viscosity, decorations may not adhere to the surface.