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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
The icing, a luxurious white coating for your cakes
We show you how to make white or colored icing with this simple and quick recipe to make but that will give a totally different touch to your desserts and cakes.
- Susana godoy
- Kitchen: cuisine
- Recipe type: dessert
- Rations: 12
- Total time:
Ingredients
- Egg whites 2
- 300 grams of icing sugar
- 1 tablespoon of lemon juice
- water
Preparation
Beat the egg whites in a bowl with the whisk until foamy. Then, always beating, we add the icing sugar until we have a very thick cream.
Then, always beating, we add the lemon juice and if we see that it is necessary to lighten the cream a little, we add a few teaspoons of boiling water, adding it little by little until we have a cream that can be spread easily.
Then we bathe the cake or whatever we have done with the frosting and let it dry until it hardens.
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
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.
very good
Fantastic! Don't forget that frosting makes a great edible pastry glue.
Good advice!
It's horrible, it was not done, it was all liquid> :(
Hello . vegetable color can be added to the glaze recipe ..?
Well, food coloring either powder or liquid
What is icing sugar? is it common sugar ??
It is powdered sugar. You can make it yourself at home if you have a grinder, mincer or food processor
also called powdered sugar or nevazucar named for its prestigious trademark
I can make this recipe. without lemon? or replace it with something?
is it safe to eat uncooked eggs?
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….
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
What are rods
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!
The lemon can be replaced by orange juice ??
Do you have to cook the glaze, or is it left raw until it sets?
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?