How to make a white cupcake frosting

Any cupcake will look much more elegant and appetizing if you decorate it with just white icing. In addition to the aesthetic function, such a coating of baked goods also has a certain practical function. It helps keep the cake soft and fresh for longer. There is not a single recipe for making such a decoration - sugar, protein, chocolate icing, with kefir and dry cream.

Classic recipe (icing sugar)

Classic icing can be used to top with rum babas, Easter cakes or regular cupcakes. It is quite simple to prepare it, it quickly hardens and subsequently does not crumble when cutting the finished product.

Prepare the white cupcake frosting like this:

Protein icing recipe for muffins

Protein glaze is not inferior in popularity to sugar. Many housewives use it not only for cupcakes, but also for Easter cakes, and even cakes. This fondant has one small drawback, after hardening, it can sprinkle and crumble when cut. Lemon juice or citric acid will help fix the situation a little.

For white protein glaze you will need:

• 1 chicken egg white;
• 150-200 g of finely ground powdered sugar;
• 1 pinch of citric acid or 1 teaspoon of lemon juice.

This white cupcake topper can be made in 10-15 minutes with a hand whisk and even faster with an electric mixer.

The nutritional value is 330.8 kcal per 100 g.

Sequencing:

1. The pan for making the glaze must be absolutely clean and dry. You can additionally degrease its walls by rubbing with lemon juice. Carefully separate the chicken white from the yolk into a prepared bowl;
2. Add lemon juice or citric acid and start whisking at medium mixer speed. When the mass foams and turns white, little by little add sifted powdered sugar;
3. After all the powder is poured into the bowl with the protein, beat the glaze a little more until the required thickness.

How to make chocolate icing

Chocolate icing of an appetizing cocoa color has become familiar to many sweet tooths, but you can also make delicious and beautiful snow-white icing from white chocolate to cover cupcakes. Novice confectioners, of course, may have some difficulties with melting this type of chocolate, but a detailed description of the cooking process will help you easily cope with this task.

For a cake with a diameter of up to 23 cm, you need to take the necessary products in the following proportions:

• 175 g finely ground powdered sugar;
• 200 g white chocolate;
• 2 tablespoons of cow's milk.

Since the chocolate for the icing will need to be melted, this will slightly increase the total cooking time in comparison with the previous options up to 20-30 minutes.

The calorie content of 100 grams of chocolate coating will be equal to 432.8 kilocalories.

Progress:

1. Cooking fondant begins with melting the chocolate in a water bath, for which water is poured into a larger vessel, and a bowl or saucepan with chocolate chopped into small pieces is placed on it. Bring the water to a boil, then reduce the heat to low and stir the chocolate to melt it to a liquid state;
2. Mix the powdered sugar with milk to get a homogeneous thick mass, which must be transferred to the melted chocolate, mix carefully until smooth;
3. After that, beat the fudge with a mixer, and while it is still warm, apply to the cooled baked goods.

Royal Fudge Recipe

This is a super quick fondant option for decorating baked goods. It is cooked without the use of raw protein, which will delight those who are afraid of Salmonella. The density of the product can be adjusted by increasing the amount of kefir in the composition. For gingerbread, you can make a denser mass, and so that beautiful smudges appear on the cake, dilute the icing thinner.

Products required for cooking:

• 100 g of dry cream;
• 150 g icing sugar;
• 30 g corn or potato starch;
• 40 ml of kefir;
• 30 ml lemon juice.

It will take 3 to 5 minutes to make a royal cupcake decoration.

Energy and nutritional value - 310.5 kcal / 100 g.

How to cook:

1. In a bowl of suitable size, measure and pour dry ingredients: cream, powder and starch;
2. Then pour in kefir and lemon juice, mix well until smooth and homogeneous. The glaze is ready. When covering a cupcake with it, you should take into account the fact that it hardens a little longer than previous options.

Culinary notes

You can beat the icing sugar without the help of a mixer by hand, but it is better to do this with a wooden spatula. In this case, the duration of whipping the glaze will increase to 10-15 minutes.

To prevent the protein glaze from spreading too much along the edges of the finished cake, at the end of whipping it, you can add a pinch of wheat flour and, of course, apply it to completely cooled baked goods.

When preparing white chocolate glaze, it is important that the main product does not overheat and melts evenly, therefore it is better not to heat more than 250 g of chocolate at one time. Also, a white confectionery product is afraid of water, so you need to make sure that not a single drop of water gets into the melting sweetness.

For white glaze, its consistency is very important. It should not be too thin or thick. Ideal density, like sour cream.

If you smear the cake with a thin layer of jam before glazing, then the fondant will lay down in a more even layer and acquire a beautiful glossy shine.

You can apply the mass to baked goods with a special pastry brush or an ordinary tablespoon.