Sugar frosting recipe

Taking advantage of the fact that a few posts ago we talked about the natural sweeteners that we can find in the market, we are going to make an easy recipe very useful to decorate and finish pastry products. Its about glazed, also called royal or imperial icing, a kind of white sauce made with sugar and egg whites that once dry crystallizes and gives a crunchy touch to the cake on which it has been thrown.

The glaze will sound to us to see it in the typical gingerbread cookies, In the Alcazar cakes and in some types of donuts and muffins. As an original touch, we can add colorants or flavors such as grated grates to the glaze to obtain more fun results.

Take advantage of the wave of pastries that is coming home for us this Christmas and decorate some of your masterpieces with this distinguished royal icing.

Glaze Preparation

So we will have our glaze ready that we can use in muffins or cupcakes. In addition, you can complete the decoration of your best filled cakes with this finish. But that's not all, since the glaze will also cover the most original donuts and cookies as well as the homemade muffins or croissants. Yes, it adapts to each and every one of these desserts, you just have to take into account its texture. For some it may be more or less solid and consistent. Hence for donuts or muffins it is always better to be liquid and shiny.

For the rest, you can opt for a thicker consistency. How do I control it? Simply with more or less sugar.

How to make colored frosting

Colored frosting

Ingredients:

  • 220 grams of icing sugar
  • 3 tablespoons of milk
  • Juice of half a lemon
  • Food coloring

We put the sugar in a container and stir it a little. We add the three tablespoons of milk and beat until both ingredients are well integrated. Now you will add the lemon juice. It is better that you do it little by little until you get the texture we are looking for. Finally, we add 4 drops of the food coloring that we have chosen. We mix everything well and we will have our colored glaze ready. Remember that if you want a more liquid texture, you will have to add a little more milk. If, on the other hand, you prefer or need to thicken it a little more, then you will add more sugar.


Discover other recipes of: Menus for children, Desserts for Children

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      Andrew said

    very good

      Viviana Torres placeholder image said

    Fantastic! Don't forget that frosting makes a great edible pastry glue.

         Alberto Rubio said

      Good advice!

         Luisa said

      It's horrible, it was not done, it was all liquid> :(

      Yrma Clip said

    Hello . vegetable color can be added to the glaze recipe ..?

         Alberto Rubio said

      Well, food coloring either powder or liquid

      anna carps said

    What is icing sugar? is it common sugar ??

         Alberto Rubio said

      It is powdered sugar. You can make it yourself at home if you have a grinder, mincer or food processor

         ZAMBRANO R., STEPHANIE H. said

      also called powdered sugar or nevazucar named for its prestigious trademark

      Monica H. said

    I can make this recipe. without lemon? or replace it with something?

      sil said

    is it safe to eat uncooked eggs?

         Pablo said

      Let's say you won't get a paunch of egg whites, there are two miserable whites with 300 grams of sugar… .. I don't think so….

      true said

    hello good and practice the recipe I want to learn how to make the glaze that is made with sugar to the point of caramel please thank you

      Cristina said

    What are rods

         ascen jimenez said

      Hi Cristina,
      It is a kitchen utensil that is used, among other things, to assemble egg whites. You can find it in any kitchenware store.
      A hug!

      gaby said

    The lemon can be replaced by orange juice ??

      Leonardo said

    Do you have to cook the glaze, or is it left raw until it sets?

      mary sunny said

    Hello, because my glaze is thick, that is, the sugar does not dissolve and I used icing sugar (100 grams), 5 tablespoons of warm water and beat until you get the glaze, but the texture is sugar.
    how can i improve that?