How to make icing for cake, cookies and cupcakes - step by step recipes

How to make icing for decorating all kinds of confectionery snacks is a question that becomes relevant on the eve of the holidays. And this is no coincidence, since it is with its help that you can easily turn even the most ordinary baked goods into a work of art. In this culinary compilation, we'll show you how to make frosting, introduce you to some of the more popular frostings, and detail each step in the cooking process.

Chocolate glaze

Of course, it is much easier to make such a frosting from chocolate, which you just need to melt in a water bath. But, if you are a true fan of home cooking, then you will certainly want to make it yourself.

The homemade chocolate frosting recipe is very simple and does not require any outlandish ingredients.

You will need:

75 g of instant cocoa;
100 ml of milk;
100 g sugar;
100 g soft butter.

Step-by-step description:

Mix sugar with cocoa powder.
We heat the milk until it boils and pour it into the sweet mixture while stirring. Boil a little until everything dissolves.
While the confectionery glaze is slightly boiling, cut the butter into small cubes and add to it. Stir, cook for about five minutes and remove from heat.
Make sure your homemade chocolate cake frosting has cooled down quite a bit before you can apply it.

Cold Chocolate Fudge Recipe

It is prepared from cocoa quite simply and quickly. In consistency, it resembles a paste that can easily fit into the pattern you need.

To prepare it you will need:

75 g of instant cocoa powder;
75 g sugar, ground into flour;
20 g starch;
3.5 tablespoons of boiled water.

Cooking scheme:

Combine and mix all dry ingredients.
We need some very cold water. Pour it into a bowl with a dry mixture and mix thoroughly until it becomes a creamy mass. You can apply it with patterns using a pastry syringe or simply spread it over the surface.

Creamy fudge

This recipe is often used for muffins. With its help, they not only acquire a festive decor, but also remain soft for longer, keeping their freshness.

List of required products:

½ cup dry cream;
1/2 cup sugar
50 g starch;
50 ml milk or water;
2 teaspoons of lemon juice.

Description step by step:

Grind sugar into powder.
Mix dry ingredients in a bowl: starch, powder, cream.
Combine water with lemon juice and heat slightly. Pour into a dry mixture, stir well and put on a steam bath. Cook until thick sour cream.
After the white frosting is at a pleasant warm temperature, it can be applied to the baking surface.

Mirror coating of cakes

The glossy finish lends a unique chic to the confection. The only requirement is to apply it to the surface of a very well cooled product. We offer you a proven recipe with a photo and a step-by-step description.

Required Ingredients:

8 g gelatin;
200 g sugar;
75 g instant cocoa powder;
80 ml cream;
incomplete glass of water;
50 g of dark chocolate.

Description of the cooking process in stages:

Soak gelatin in 50 ml of warm water for swelling.
Pour sugar into a saucepan, sift cocoa, pour out the cream and the remaining water. Stirring continuously, let it boil and immediately remove it from the stove.
Add chopped chocolate and swollen gelatin to the hot mixture. Mix everything thoroughly and pour through a strainer to get rid of air bubbles. Cool to room temperature.
Mirror glaze must definitely harden, therefore, after applying it, the product must stand for three to four hours in the refrigerator.

Bright design

Colored glaze has become very popular now. There is nothing complicated in its preparation, and cakes and pastries decorated with it look very impressive.

Required products:

100 ml of water;
less than half a glass of sugar;
1 teaspoon of gelatinous granules;
100 ml invert syrup;
150 g white chocolate;
80 g of condensed milk;
food coloring, depending on your wishes.

Consistent description:

Soak the gelatin powder in two tablespoons of warm water. Leave to swell for 30 minutes.
Mix sugar, invert syrup in the remaining water. On low heat, stirring to dissolve the crystals, bring to a boil.
Break the chocolate into small cubes and soften. It is better to do this over boiling water. It should look like a paste. Add condensed milk on top. Stir well.
Add a little cooled syrup and gelatin to this mass. Dripping in as much dye as needed for the desired color and stirring thoroughly. For this purpose, you can use a blender.
The glossy glaze should have a uniform consistency without air bubbles. If they appear during whipping, then pour it through a small strainer.

Caramel coating

If you are looking for the icing for your cookies, there is no better option. It covers the entire top and makes the perfect base for a creamy finish.

Components you will need:

180 g sugar;
incomplete tablespoon of starch;
20 g of soluble gelatin plates;
100 ml of cold water;
150 ml of cream.

We soak the plates in half of the total volume of water and let stand for half an hour to swell.
Sift the starch into the cream and stir well.
Heat the sugar in a frying pan until the caramel color, pour in the rest of the water and stirring, cook until the crystals dissolve. We remove from the stove.
Add cream to hot caramel and stir well. We add the swollen gelatin here, knead until smooth, cool a little and can apply to the cookies.

Protein fudge

Small muffins go great with protein topping. The main thing is that the eggs are absolutely fresh, since it is cooked without heat treatment.

The amount of ingredients depends on the required volume:

protein of 1 egg;
75 g sweet powder;
½ teaspoon of lemon juice.

Whisk the well-chilled protein into a white fluffy mass. Add a little lemon.
We sow the powder into a whipped mass and knead with a spoon until a homogeneous consistency. If protein sugar glaze is needed for drawing, then the amount of powder should be increased.
The drawings must definitely dry out, for this we lay out the products on a baking sheet and put them in a cool place for 5-10 hours (depending on the thickness of the pattern).

Egg yolk orange fudge

Aromatic watering with citrus flavor is dried in the oven. It is best used to cover small pastry doughs.

Products you need:

yolks of 2 eggs;
ground sugar - an incomplete glass;
freshly squeezed orange juice - 60 ml.

We combine the yolks of room temperature with juice and interrupt in a foamy mass with a mixer. Pour the powder in parts, without stopping to beat. In the finished form, the mixture should be homogeneous and thick.
We put it on baking and put it away to dry in the oven, heated to 100 degrees for a few minutes.

Glaze is a fairly versatile way of decorating various baked goods. The many types and methods of cooking it at home allows you to choose your own version for culinary creativity. In the video, you will see several options for delicious and plastic confectionery watering.