Iced icing is a reliable way to decorate all kinds of baked goods – cakes, cookies, donuts and gingerbreads. Icing is nothing more than icing sugar and water or fruit juice (e.g. lemon). How to make icing?
How to make icing – basics
Preparation of sugar glaze is not time-consuming and requires only two components. Today I will show you how to prepare traditional white icing. You prepare the colorful version of the icing for cakes in a similar way, enriching it only with dye (you can replace the dyes from the kitchen with products from the kitchen, e.g. by adding a teaspoon of raspberry syrup to the icing, thanks to which you will get a pink color of the coating with a beautiful aroma of fruit).
How to make icing – a recipe
- 100 g icing sugar
- 2-3 tablespoons of water
- 2 tbsp lemon juice
Sift powdered sugar (100 g) into a bowl through a strainer so that there are no lumps in it, add 2 tablespoons of lemon juice to it and mix thoroughly. If it is very thick, add a tablespoon of water and mix again. Pour water over a spoon and grind thoroughly until you get the consistency you want: thinner icing spreads more easily on the dough, creates a thinner layer on it and freezes faster, while the denser frosting flows slower from the dough, creates a thicker layer and freezes a little longer
If the frosting turns out to be too thick, add a few drops of water to it, if it is too thin, add a teaspoon of powdered sugar and mix thoroughly.
If your portion of icing turns out to be too large, you can safely store it until the next opportunity: in the fridge (about 1-2 weeks or longer if nothing happens to it) or in the freezer. To return to a liquid consistency, just add a little warm water to it.
How to make colored icing
Icing color can be manipulated freely. All thanks to natural dyes, which we can add to the icing when preparing. All you need to do is find the ingredient that will give the right color. When we want to get yellow it is worth adding a little turmeric or peach juice. If the color is to be slightly golden and frosting I have a beautiful smell and great taste we can add orange or lemon juice. If we want our frosting to be darker, we can add cocoa to it. For green color, add spirulina or squeezed spinach leaf juice. To get the color pink or red we have to add cranberry or currant juice or … from beetroot. Of course, we can also use food dyes to decorate cakes.
- 30 g protein (approx. 1 egg protein M)
- 150 g icing sugar
- 6 drops of lemon juice
- food color (optional)
Sift powdered sugar. Pour protein into a bowl. Add lemon juice and powdered sugar. Mix with a hand mixer for about 10 minutes at low speed using mixers (not whisks) to avoid unnecessary aeration of the icing *. The icing should be smooth and shiny.
Now you can mix a little food coloring if you want colored icing.
Put the frosting into a disposable pastry sleeve, freezing bag or sleeve made of baking paper, cut the corner, making a very small hole and decorate as desired. (You can also use a butt with a small hole, but this is not necessary). The consistency of the icing can be changed as needed. You can thicken it by adding powdered sugar or thin it by adding more protein, lemon juice or water drop by drop.