How to decorate cookies with icing. recipe and step by step master class

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Ordinary cookies differ from pastries that you want to admire, decorative design, which consists of glossy glaze and painting on it. There is a whole industry of coloring confectionery masterpieces: products are masterfully painted and sold expensively. You can make a bright coating for cookies at home.

How to decorate cookies

To surprise your family and guests, create a festive mood, try yourself in a new creative role, try baking and decorating cookies. Ideal for artistic painting would be a large shortcrust pastry product that has at least one flat and relatively even side. Cover the top surface of a cookie or gingerbread with white, colored, chocolate icing, creating a delightful glossy layer, beautiful both on its own and as a background for a picture.

Glaze at home

Mom can do real miracles. For sweet-hearted kids and sweet teeth, cute and cheerful New Year's cookies for the holiday will be a great surprise. Scary motifs are suitable for Halloween, and the icing is black, chocolate. On Valentine's Day, a romantic dinner will be decorated with bright heart-shaped cookies or gingerbread cookies. Learning how to make icing at home is not at all difficult, for this you need simple products, a little food coloring, a burning desire and a pre-holiday mood.

gingerbread cookies

Products that give joy and fun are simple: flour, butter, honey, sugar, ginger, cinnamon, and other spices. To make iced gingerbread cookies, knead and roll out the dough, and cut out funny shapes using cookie cutters. One of the recipes for making icing will help make cookies copyright, unique. Color them with your children, use snow-white egg icing. Add bright food coloring to the mixture to bring the figurines to life. A chocolate bar can be brewed into a glossy finish that ranges from milky white to dark brown, almost black.

New Year's gingerbread

Coloring Christmas gingerbread is becoming a good tradition for many families. An evening spent with loved ones will be remembered for a long time. Fill it with creativity, fun, sweets, do not forget the camera to save emotions, mood and the result, which is eaten very quickly. New Year's cookies with icing, gingerbread, muffins are painted with an egg mixture, and covered with sugar. Heat treatment of already designed products is possible. It not only speeds up the drying process, but also eliminates the risk of contracting intestinal infections when using raw eggs.

Recipes

Options for making glaze mass for decorating pastries can be conditionally divided into three groups: sugar, sugar-egg and chocolate. The most beautiful glossy surface is guaranteed by the glaze recipe from eggs and powdered sugar, beaten into a stable foam. Food coloring is added to change the color. Icing sugar is used for lean or vegan confections. Chocolate lovers will love the recipe for cocoa icing and melted bars. This coating serves as a wonderful background for sugar icing - a mixture for creating three-dimensional patterns.

Sugar

• Preparation time: 15-20 minutes (excluding drying time).
• Number of servings: 15-20 pieces.
• Cuisine: Russian.
• Difficulty: easy.

Glazed cookies, especially those made at home, are always popular. Those who do not know will not believe how simple the technology of its manufacture is. Classic icing for cookies is made from powdered sugar, which is diluted to a paste-like state with milk or cream. The oil included in the mixture makes the coating softer, more elastic, but does not prevent drying.

Ingredients:

• powdered sugar - 1 cup;
• milk - 1 tbsp. l.;
• butter - 2 tsp;
• vanillin - on the tip of a knife;
• salt - a pinch.

Cooking method:

1. Melt a piece of butter in a saucepan over low heat, add milk, salt.
2. Pour a little powdered sugar, grind with liquid until a paste. Add vanilla to the mixture.
3. Adjust the consistency of the mass: add powder to make it thicker, milk to thin it out.
4. Allow the figurines to cool before decorating with icing.

color

• Servings: 15-20 cookies.
• Calorie content of the dish: 292 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

Gingerbread houses, gingerbread men, sand figures can be “revived” by painting in bright colors. Colored icing for cookies, made at home, will lay down on pastries and harden no worse than a professional one. Coloring will be given to it by food dyes, natural or artificial. If you prefer natural food - use the juice of vegetables (carrots, beets, spinach). You can fill the glaze with cherry, blueberry or orange juice. Safe food colors from reliable manufacturers will help you color cookies in bright colors.

Ingredients:

• powdered sugar - 1 cup;
• milk - 2 tsp;
• syrup - 2 tsp;
• almond extract 1/4 tsp;
• food colorings.

Cooking method

1. Pour milk into the powder, stir. Add syrup and almond flavor, beat until the mass is smooth and glossy.
2. Lay out the mixture in containers, add dyes of different colors to each.
3. Paint with a brush or dip them into the finished glaze. Cookies need to dry well.

White

• Preparation time: 20 minutes (not including drying time).
• Servings Per Container: Approximately 50 cookies.
• Calorie content of the dish: 278 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

Incredibly delicious white icing with lemon juice. It complements sweet pastries with a pleasant sourness. Such a mass fits well on the surface of the cookies, solidifies reliably, and forms an excellent background for further decoration with drawings. If desired, it can also be tinted, but the snow-white shade of the decorative mass is good in itself. To set the mood for the New Year, decorating cookies with icing with lemon juice is perfect.

Ingredients:

• powdered sugar - 3 cups;
• butter - 100 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Before you make the icing on the cookies, melt the butter, add the lemon juice squeezed just before.
2. Add powdered sugar and beat the mass with a mixer until fluffy, uniform and shiny. Achieve the desired consistency by adding a little juice or powder.
3. You will need a brush to apply the frosting.

Chocolate

• Preparation time: 20 minutes (not including drying time).
• Servings Per Container: Approximately 30-40 cookies.
• Calorie content of the dish: 290 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

Those with a sweet tooth and chocolate lovers will love glazed pastries coated with a cocoa-based mass. If you follow the recipe step by step, the chocolate icing will turn out to be dense, even, shiny. On it you can draw white or colored patterns, decorate with coconut crumbs, bright powder, pieces of marmalade. Chocolate icing hardens quickly, you just need to cool the cookies.

Ingredients:

• powdered sugar - 2 cups;
• milk - 4 tbsp. l.;
• cocoa powder - 2 tbsp. l.;
• butter - 1 tbsp. l.;
• vanillin - on the tip of a knife.

Cooking method:

1. Mix softened butter with cocoa and powdered sugar, add vanillin. Rub the mixture with a spoon.
2. Then milk is gradually poured into the mass, the mixture is whipped.
3. You need to decorate figured pastries with a brush. Place glazed figurines in the freezer to set quickly.

Protein

• Preparation time: 20 minutes (not including drying time).
• Servings Per Container: Approximately 30 cookies.
• Calorie content of the dish: 281 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

Chic protein glaze proudly bears the name "Royal". Such a mass can be multi-colored if you add a little carrot, cherry, beetroot juice to it. However, dazzling white, like fresh snow, is a wonderful shade for drawing winter scenes. It is applied using a bag with a cut corner (make the hole very small). The cream is squeezed out of it in a thin strip. Circle the figure along the contour, fill the middle with a mixture, filling in the gaps with a toothpick stick.

Ingredients:

• egg white - 1 pc.;
• powdered sugar - 1.5 cups;
• citric acid - 0.5 g.

Cooking method:

1. Protein should be taken from a large egg. Stir it with a mixer until foam appears. Add citric acid to the protein (quite a bit, no more than 1/2 gram).
2. Powdered sugar is poured into the mixture in parts. It is necessary to mix the egg white with it and beat the mass until a stable, non-falling foam.
3. Apply the pattern with a syringe or a pastry bag.
4. The finished delicacy can be dried in the oven at a temperature of 100 degrees.

Quick dry

• Preparation time: 30-40 minutes (excluding drying time).
• Servings Per Container: Approximately 15-20 cookies.
• Calorie content of the dish: 288 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

Bright white quick-drying glaze is boiled in a water bath. In it, instead of powder, granulated sugar is used, which, when heated, is drowned in protein. For decoration, you need to take cookies that have already cooled down. The mixture is easy to apply on pastries, dries quickly, holds well. Ready-made cookies and gingerbread can be transported without special packaging - you will bring them safe and sound.

Ingredients:

• egg white - 1 pc.;
• sugar - 1 cup.

Cooking method:

1. Mix the protein with granulated sugar, beat it, warming it in a water bath for about five minutes.
2. Remove the mixture from the heat and beat the same amount more. The uniformity of the mass will be a sign of readiness.

without eggs

• Preparation time: 20-30 minutes (excluding drying time).
• Servings Per Container: About 20-25 cookies.
• Calorie content of the dish: 341 kcal per (100 g).
• Purpose: decoration, decoration of baking.
• Cuisine: Russian.
• Difficulty: easy.

This section will describe the original recipe, in which the egg-free icing has a caramel flavor. Brown sugar and boiled condensed milk give it an unusual color and taste. The coating hardens well, it is convenient to draw three-dimensional pictures on it. If you want to decorate your cookies in an unusual way, this recipe will suit you better than others. After registration, cookies can be dried in the oven - the gloss will not suffer.

Ingredients:

• brown sugar - 1/2 cup;
• powdered sugar - 1 cup;
• boiled condensed milk - 2 tbsp. l.;
• milk - 4 tbsp. l.

Cooking method:

1. It is necessary to pour milk, condensed milk into a saucepan, pour sugar. By heating and stirring the mass, achieve uniformity. The mixture should boil.
2. Add half of the powdered sugar, beat with a mixer.
3. Cool to room temperature, pour in the rest of the powder, beat until you get a glossy glaze. Use a brush to cover the baked goods.

Sugar or sugar-protein icing for cookies is an icing that is used to create not only drawings on a plane, but also three-dimensional figured images (they decorate cakes, pastries, handmade sweets). It is necessary to strive so that the mixture for coloring the background of the product is more liquid, and the mass for drawing is thick and elastic. Before you start painting with glaze, think over the composition, draw a sketch. Draw lines with a confident, steady hand and your cookies will turn out very beautiful, like a master.

Video

Discuss

Icing for cookies - recipes with photos. How to make colored icing at home step by step

Protein icing for gingerbread and cookies is naturally made in many different ways. The one I usually use is made with stiffly beaten egg whites and powdered sugar. How does this option compare to icing sugar without protein or icing sugar with unwhipped protein? Whipped egg white frosting is the most opaque of them all. What does "hidden" mean? This is such a technical term that artists use when they want to say that the paint is not transparent. Watercolor, for example, is completely non-opaque. Oil paints, on the other hand, are very opaque. It's the same with glazes. The least opaque - sugar without protein, it can even be made translucent. Protein glaze in any preparation is denser.

Whipped egg whites are easier to dose than unwhipped ones if you want a thinner frosting. And it’s really possible to make protein glaze on whipped protein so dry and dense that it will harden almost instantly - you won’t even have time to finish drawing on the cookie, and part of it will already be hard. Sometimes it is convenient, sometimes it is not, so it is rational to choose different glazes for different products.

My egg white frosting is the perfect frosting for making a gingerbread house. One of the stages of its preparation gives a thick and quickly hardening glue for gluing the walls and roof of the house, and at the other stage it is convenient to draw icicles and three-dimensional ornaments.

Sift the powdered sugar.

Wash the cold egg thoroughly and disinfect, then break the shell so as not to damage the yolk, and separate the yolk from the protein.

In a cold fat-free bowl and a cold fat-free whisk, beat the protein with a couple of salt crystals until a stable foam, gradually increasing the speed from low to high.

We take about half of the whipped protein and rub it with a fork to the sifted powder. With a fork, not a mixer.

As a result, you should get something like this very thick lump. Maybe you need a little more than half of the protein, maybe, on the contrary, a little less (you can add powdered sugar) - eggs come in different sizes, powdered sugar has different humidity. In any case, if you mash this lump with a fork until it is completely homogeneous, i.e. so that there are no lumps, you will get an incredibly dense and dry putty, like plasticine. So it’s convenient for her to glue the walls of gingerbread houses. It does not flow, quickly seizes and holds well.

And if you add a little more whipped protein (each time with a fork, and if you grabbed a surplus - on the contrary, we introduce powdered sugar) - you get such a thick substance. Its advantages, in comparison with a more liquid glaze not on whipped squirrel, are that you can draw icicles on the edge of the roof from this thick nozzle (it will stretch, but not drip). And with its help, you can create three-dimensional ornaments, i.e. lay one layer on top of another. Three or four layers, it can withstand this consistency. This means that with this protein glaze you can draw an ornament, some parts of which will be much higher than others.

Gel dyes are introduced into such a glaze while it is still thick enough. Gel - liquid, if they are introduced into the glaze of the optimal consistency, it may then become too liquid. Is it logical? If the consistency remains too thick even after their addition, then add either the remains of whipped protein or lemon juice drop by drop. And the rate of hardening of the glaze can be increased by letting it stand before starting work for about an hour or two (of course, under the film, without contact with air). The aged white icing of the density that you see in the top frame sometimes hardens for me even before I have time to finish the cookie.

Any pastry should be not only tasty and fragrant, but also beautiful - both for aesthetics, and for appetizing, and to attract attention. Especially, in our opinion, this is important in the case of cooking something without filling. And in the matter of decorating and improving the taste, icing for cookies will greatly help. Moreover, it can be very different, and its preparation is not too difficult and does not require much time.

white icing

Let's start with the simplest, most famous and sought-after icing recipe for cookies, which is also widely used to decorate paska, muffins and gingerbread. For her, you need to very carefully separate the egg white, bring it with a mixer to the foam and pour in a little powdered sugar, without ceasing to work with the mixer. Usually a glass of powder is taken for one protein, but its amount depends on how thick you need the icing for the cookies. If beautiful streaks are required, stop at the introduction of three-quarters of a glass; if you need a thick dense foam, then one and a half glasses of powder can go away.

Chocolate glaze

The second most popular method to decorate baked goods. And the first is inferior only because it is more difficult to prepare. However, New Year's cookies with icing are most often prepared from these components. For her, a broken bar of chocolate (preferably bitter - milk will not give the desired density) is heated in a water bath with a quarter kilogram of powder, an incomplete spoonful of butter and a stack of milk. It is necessary to stir continuously so that the main ingredient melts evenly. Cookies are poured almost immediately so that the icing does not freeze in a saucepan. Melting it a second time is not recommended.

honey coating

A very good and quick recipe for honey-based icing for cookies. For her, a piece of butter of 50 grams is combined with two tablespoons of sugar (but it is better to take powder), the same amount of not too liquid natural honey and three tablespoons of freshly squeezed lemon juice. The saucepan is placed on the fire (until the mass is homogeneous). When the icing for cookies cools down a bit and becomes viscous, it is smeared with pastries. You can sprinkle nuts on top - it will turn out even tastier and more elegant.

Marmalade glaze

The recipe is not complicated, the result of such decoration is very beautiful, especially if you leave unmelted pieces. The same New Year's cookies with multi-colored marmalade icing are snapped up by children faster than anything else, and such pastries look just wonderful on the Christmas tree. Marmalade is cut into small pieces, folded into a ladle or mug, four tablespoons of sugar, 50 grams of butter and two full tablespoons of sour cream (all this is 200 grams of marmalade) are put there. Interfere constantly; ten minutes later, when the mixture begins to thicken, the fire is turned off. When it cools down a bit, you can color the cookies.

Creamy glaze

It turns out to be quite viscous, which is especially welcomed by those who want to use cookie icing for drawing. On a small fire, butter is melted - four tablespoons with a slide, a glass of sugar is poured into it and everything is boiled for five minutes until the liquid acquires a creamy hue. When the sugar is completely dissolved, the container is removed from the heat, 150 ml of cream is poured in, and the mass is whipped until light fluffiness. The vessel returns to the fire again, its contents are boiled for about ten minutes, then cooled with stirring. Vanilla can be added at this stage. As it cools down and becomes viscous - start drawing.

Coffee-chocolate-marshmallow glaze

For her, we take a stack of milk, warm it up well and stir up a teaspoon of good instant coffee. 100 grams of butter is heated in a saucepan, 100 grams of sugar is poured into it and coffee milk is poured. Sugar will dissolve - marshmallows in chocolate are laid, cut into cubes (three things are enough). To make it bloom better, it is pressed against the walls with a spoon. After the marshmallow is completely dissolved, the icing for cookies is cooked for another quarter of an hour. Apply to baked goods while still warm.

Condensed milk glaze

It can be said that it is almost an old way to make icing for cookies - our grandmothers used it. Again, oil is heated (100 g), six tablespoons of sugar are poured into it, half a can of condensed milk is laid out. It is better to take boiled condensed milk - its consistency is denser. Plus, a glass of clean water is added and cream is poured - dry, three large spoons. After boiling, the mixture is cooked for another five minutes, only the gas must be screwed on. This icing for cookies comes out very tender. If you want a more "tough" version, increase the amount of sugar to nine tablespoons and boil time to a third of an hour.

Butterscotch glaze

Also an old recipe. However, it is still interesting to this day, since the icing for candy cookies has a peculiar coffee color and comes out very viscous, and at the same time it does not harden as quickly as chocolate. It is prepared in an elementary way: a quarter of a glass of milk is heated with a piece of butter, crushed toffee (about 200 grams) and a couple of tablespoons of powder are poured in - and with stirring, everything is cooked until smooth.

orange glaze

It is interesting because it is not boiled - however, like all cirus varieties. Juice is squeezed out of an orange, it should turn out four spoons. Yolks are separated from five eggs, beaten with juice until a dense foam, after which one and a half glasses of powder are gradually added. Cookies covered with this mass are placed in the oven for five minutes.

lemon glaze

The zest is removed from the citrus - very thinly, with small chips. Juice is squeezed out of the rest. The zest is mixed with half a glass of powder, juice is poured into the mixture and the mixer is turned on until a dense thick foam is obtained. As you can see, even eggs are not needed here. This recipe makes the most suitable icing for gingerbread cookies.

Lemon with honey

For such a coating, a tablespoon of thick honey is diluted with two tablespoons of hot (but not boiling) water. When it is completely dissolved, the liquid is poured into a glass of powdered sugar, stirred and brought to the fire until the sugar dissolves. After removing, two tablespoons of fresh lemon juice are poured in, the icing is kneaded until smooth and applied to the cookies.

Surely, on the "Internet" or at Christmas markets, you have seen icing-painted cookies, gingerbread or other confectionery that almost looked like works of art. As a rule, as such a glaze is used icing or, in other words, icing sugar. Today I will tell you what it is and how to cook it quickly and deftly.

Icing(English “Royal icing”, translated as “royal icing”) is a protein drawing mass for decorating desserts and all kinds of pastries. The mass can be white or colored when food coloring is added to it. I will do icing, which will be used as a glaze for and.

Ingredients

• egg white 1 PC.
• powdered sugar 200 g
• lemon juice 1/2 teaspoon

To prepare icing, we need only two main ingredients - egg white and powdered sugar.

Cooking

We prepare all the necessary ingredients. Wash the egg thoroughly with soap. Separate the egg white very carefully from the yolk.

Add the sifted icing sugar to the egg white. It is necessary to sift, there may be sugar crystals in the powder, which must be removed. Otherwise, in the future, they may interfere with work a little, clogging the cut corner of the confectionery bag.

Mix with a mixer or blender with a whisk attachment at low speed for 2 minutes. The icing will begin to gradually turn white, this is due to protein oxidation. Next, add half a teaspoon of lemon juice, from which the icing will shine and shimmer a little in the light, and beat again for 3 minutes. The sugar-protein mixture will become a thick, homogeneous, white mass.

Actually icing almost ready. The glaze dries quickly, so if you are not going to work with it for the next few minutes, then it is better to cover it with cling film or a lid. Further, if you need glaze of different colors, then we lay out the icing in different containers and add food coloring of the color we need. I use Americolor gel color. The amount is determined by the intensity of the color you want to get. But it is worth considering that when the glaze dries, it darkens a little and the color becomes more saturated.

We mix. See how beautiful!

But that's not all! As a rule, glaze is conditionally divided into 3 types:
- thick - for gluing parts for a gingerbread house, drawing small details and inscriptions;
- medium density - for contours of drawings;
- liquid - for filling inside the contours.

We need to decide what pattern will be on our gingerbread, this is necessary to understand how much icing of each type we need.

Thick icing is already ready. The consistency should be quite thick: the mass on the spoon holds and does not fall even when turning the spoon on its side.

To obtain an icing of medium density, add a little water to the initial mass and mix. It is better to add drop by drop so as not to overdo it. If the mass is still thick, then repeat the process. The consistency is of medium density: the mass on the spoon slowly slides down when turning.

To get liquid icing, add a little more water to the original mass and mix. If the mass is still thick, then repeat the process. The consistency is slightly thicker than condensed milk. The mass from the spoon when turned on its side flows down. We do the filling like this: first, with a thick icing, draw a line around the perimeter of the future filling, and then fill the inner space with liquid icing.

We lay out our mass in pastry bags. You can use ordinary heavy bags or even zip bags if you don't have pastry bags. Or a pastry syringe.

Cut off the edge and start painting. The main thing is not to be afraid of this case. Gingerbread will still turn out to be a decoration for any tea party. I have quite a bit of talent as an artist, but I still drew well, as it seems to me. So, you can apply glaze as you like, as your heart tells you. In general, there are no restrictions. Children simply adore such creativity, do the most with them. The easiest option is to make a solid fill with one color. First, we make a contour with thick icing, which we fill with liquid icing. Gently distribute everything inside and smooth out with a toothpick.

Two-color mitten. I think everything is clear from the photo: first we draw a contour, fill it in, then draw white “peas” on red and draw it through the center of the circle with a toothpick. The final touch: sprinkle the base of the mittens with sugar.

Another option for decorating gingerbread: draw several lines with liquid icing in a different color into the filled contour and immediately draw a toothpick along the lines perpendicular to them, first in one direction, then in the other, and so on. It turns out here is such a simple, but beautiful drawing.

Ice dries in different ways: thick in 30 minutes, liquid icing dries for a couple of hours at room temperature. If a thick layer of icing was placed on the cookies, then the time increases. In a couple of hours, the icing will dry for sure!

The main thing in this business is creativity. Experiment with drawing! You can involve the whole family, as this is quite a fun and exciting process. If you did not use the entire mass at once, you can store it in a tightly closed container for a couple of weeks. Keep in mind that frosting hardens quickly when exposed to air.

Any, even a very tasty dessert needs decoration. Colored icing for cookies is the best option to please the eye. After all, she can not only just water, but make various drawings. But few people know that fudge is also very useful. Paint pastries with any paints. There are a lot of cooking options, but in the article we will analyze only popular ones that are easy to cook at home in the kitchen.

Butter glaze

It is more often used to cover cakes, but it is also a good option for small pastries.

Ingredients:

• milk - 50 ml;
• granulated sugar - 140 g;
• 35 g butter.

It is very easy to weld it. First we make the syrup. To do this, mix milk with sugar and put on a slow fire so that it boils down a little. Stir constantly, otherwise it will burn. When it thickens, remove the bowl from the stove, add the oil and whisk until smooth.

Should be white. To get colored icing for cookies, you need to pour into small cups and pour in food coloring. It is worth starting production after the temperature drops slightly. For cakes, they are often made with chocolate flavor. For this, cocoa powder is poured during cooking.

caramel icing

Let's try the next decoration option.

We will need:

• butter - 25 g;
• milk - 35 ml;
• powdered sugar - 1 tbsp. l.;
• "taffy" - 120 g.

Also a simple recipe for colored icing for cookies. But here you need to take into account that in the end you get a brown tint, so you won’t be able to greatly diversify the palette. But the taste is excellent.

In a saucepan bring butter and milk to a boil. Weaken the flame and add sugar and sweets. Cook over low heat until the candy is completely dissolved.

fondant

Prepare:

• almond extract - a few drops;
• 1 st. l. milk and sugar syrup;
• powder - 230 g.

Here, during the manufacture of colored icing at home for cookies, there is where fantasy can play out. Get any shade you want.

Cook and cool the syrup. To do this, put on fire in a 1: 1 ratio of water and sugar. After a little holding on the stove, remove.

In a deep bowl, add all the necessary ingredients. With a mixer, first at a slow, and then at a high speed, beat the mixture until it becomes thick. If you overdid it, then you can dilute it with syrup, but already mixing with a spoon.

Pour into plates and add the selected palette.

Almost the same fudge can be made by boiling and whipping 100 ml of milk with 200 g of granulated sugar.

Egg variant

Now let's figure out how to make colored icing for cookies, using both whites and yolks. So, we take:

• 3 eggs;
• 600 g of powdered sugar;
• 60 g orange juice (freshly squeezed).

For everything to turn out perfectly, you need to cool the eggs. Squirrels will go first. We separate them from the yolks and begin to beat with a mixer at low speed. As soon as foam begins to appear, gradually add 1/2 powdered sugar (300 g) in small portions. If you want to get a thicker mass for drawings, then you should increase the rotation speed.

It is better to bring the yolks to room temperature during the preparation of colored icing for cookies. Pour them into a deep bowl along with orange juice. Repeat the process with a mixer, as with proteins, adding the remaining powder. Only here there is a difference. Yellow fondant after application must be dried in the oven at a low temperature (100 degrees).

Icing

The most popular recipe for decorating baked goods. When applied and after drying in any shade, it has a pleasant shine. It is often used by pastry chefs and simple housewives.

All it takes is:

• 2 chilled egg whites;
• 400 g of powdered sugar;
• 2 tsp lemon juice.

More often at home they make such a colored icing for gingerbread cookies, which are baked in excess before the New Year.

To get a good consistency of fudge, you should follow simple rules. First, beat the chilled (this is a must) proteins with a mixer at medium speed. Add powdered sugar by a teaspoon.

At the end, without turning off the machine, pour in the lemon juice. If the mass resembles sour cream, you have succeeded.

There are many mixes on the market these days. You can also find dry proteins. They also make great sweets. Then the proportions will be:

• powdered sugar - 380 g;
• boiled water - 50 ml;
• dry protein - 4 tsp;
• on the tip of a knife of citric acid.

Let the protein swell in 20 ml of water, and dilute the lemon acid in the rest of the liquid. After all mix and beat until desired state. There are practically no differences if they took real eggs.

The finished mass is also divided into parts and add the desired dye.

If this is your first time preparing colored icing for cookies and decorating them, then be sure to follow the rules:

• Always observe the quantity of ingredients and the time of their addition when making.
• Dyes are produced in 2 types: gel and dry. The latter must be diluted in a small amount in water.
• If there is a fear of a purchased palette option, you can always make it at home. For example, get red from beet juice, and yellow from carrots, etc.
• Fondant should only be applied to cold cookies and allowed to dry for the appropriate amount of time to avoid sticking. Each layer stands for about 3-4 hours.

• To make the edges even, lay the colored pastries on the wire rack. Then everything superfluous will neatly escape.
• For inscriptions and drawings, the glaze must be thick.
• It is not necessary to buy a pastry syringe or cornet. Make an envelope out of parchment paper or a simple plastic bag.
• It is enough to use a coffee grinder to get powder from sugar.