How to make an iceing at home - master classes. Horseing recipes for gingerbread and cakes. How to decorate dessert iceing

It is quite difficult to find a person today who could resist various desserts and sweets. Moreover, a modern range simply amazing imagination. In the confectionery world, you can find not only all well-known desserts, but also enough original sweet dishes with a bright and unusual design and decoration. It is also worth noting that many hostesses are trying to prepare delicious desserts for family holidays, striving at the same time not only to make a delicious dish, but also come up with an original decoration. One of the most simple and most popular jewelry is Ising - a sweet squirrel glaze, which is ideal for decorating various cakes, cakes and gingerbread.

In this article, consider the main features of the cooking of Ising at home, we will describe the secrets and the rules for cooking Ising to decorate desserts. We give detailed step-by-step master classes of cooking protein glaze at home, as well as note the main techniques of decoration of desserts Ising.

Features of cooking Ising at home

Royal Ising or Royal Glaze is a sweet squirrel mass, which is used by conferseers and mistresses for painting and decorating desserts, in particular cakes, cakes and gingerbread. The name of this Glazori "Ising" in English denotes "tracing", which is primarily associated with the appearance of the jewelry of protein mass, which is characterized by clear lines and majesty. With such glaze, it became popular to do all sorts of decorations, flowers and laces, which subsequently decorate the desserts. With the help of Ising, you can create the brightest and unique pastry masterpieces that will not leave indifferent even the most sophisticated sweet tooths.

Before starting the preparation of protein mass, it is important to remember that it should first of all distinguish between Ising's varieties, which will depend on the scope of the decoration. Consider the characteristics of the main types of Ising:

• Classic Ising. This type of ice is a sufficiently liquid protein mass, which is inherent fragility. Therefore, most often it is used to fill and create decorations on stencils.
• Plastic or flexible ising. This kind of iscing has a thicker and dense consistency, which is achieved by a slightly other ratios of egg protein and sugar powder. After cooking such a plastic mass, you can easily create a variety of figures and lace for decorating desserts. In its appearance and texture, such an iceing resembles sugar mastic, which is also used to decorate cakes. It is necessary to work with such an iceing in all the rules using suitable tools and a clearly observing the recipe for the preparation of protein mass.

Today, on the Internet, you can find a huge number of ice recipes, for the preparation of which you can use a variety of products other than always present egg protein and sugar powder. Due to the number of powder in the composition you can achieve various consistency and different areas of use.

It is also worth remembering that the Ising may differ in the density of the protein mass, from which, in turn, will depend on the method of application of Ising for dessert and the option of its application:

• Ising a consistency of thick sour cream. Such a protein mixture is created when using a very small amount of sugar powder, which gives a sufficiently liquid result. Such Ising reminds all the familiar glaze, which is applied to cakes and pies. Most often, the icing of ice cream is used for the decoration of gingerbread, cookies, where you need to pour a smooth surface.
• Isking consistency Soft peaks. This protein mass is used to create drawings on desserts, for drawing a circuit or inscription. To make such an iceing, it is important to beat the proteins correctly. To do this, it is enough to check them for readiness - get a whine from the mixture, there must be soft and tender peaks on it, slightly tilting when turning.
• Ising consistency solid peaks. Such a kind of confectionery glaze is characterized by a special density. If you get a whisen from the protein mass, then the peaks will be sharpened in a slightly frozen. Such an ice cream can be placed in a confectionery bag and decorate them caps, gingerbread cookies and cookies. It can also be easily made by volumetric and flat figures with a stencil.

How to make an iceing at home - basic principles and rules

Cooking Ising or Sweet Protein Glazers at home - the process is quite complex, however, it requires careful preparation and proper implementation of all actions. Only in this case it is possible to achieve the perfect consistency of the Royal Ising, which will eventually become an excellent decoration for any dessert. Consider the basic rules and principles of cooking and using Ising home:

• First of all, the protein mass is important to beat properlyto get the required consistency. The novice hosts conferrators are recommended to use a conventional plug for whipping, which makes it easy to destroy the protein structure and monitor the peak density. You can also apply a manual mixer at the highest speed for a short time. If it is overly whipped with a protein mass, it will become too lush and rich bubbles, which will negatively affect the density of the Ising and decorations from it.
• In any kind of ice recipe, it is necessary to use only sugar powder, moreover, very fine grinding. It is not recommended to independently grind sugar sand in the mill, as you still fail to achieve the desired result, it is better to take ready-made powder. If the ready Ising will be extraneous grains, then you will not succeed to achieve the desired strength.
• It is also important to make sure of Ising. In this case, there should be no mistakes, since it is not enough whipped or, on the contrary, the excessively whipped protein will not give the consistency, and the decoration of the dessert you will not work. To test the iceing for readiness, it is enough to take a plug and spend a small groove on the surface of the mass. If the strip is clear and does not disappear, then Ising is ready.

• Ising can be prepared not only a snow-white shade. With the help of various food dyes, you can achieve the shade you need. Many confectioners add a dye during the preparation stage of a protein mixture, but others consider this method not quite correct. In their opinion, after adding food dyes, the mixture will be worse. In this case, it is recommended to be painted with dyes already ready-made figures or lace from the ishing or the surfaces flooded. To achieve a saturated shade, you can cover several times.
• It is also necessary to take care of the acquisition or preparation of capacities for Ising. They are needed in order to make it convenient to apply the glaze for desserts. Most often, the hostess use a confectionery bag, which is characterized by a large number of nozzles and reusable. You can also use syringes. Bags can be made independently of parchment paper or from ordinary dense polyethylene packages.

• If you are preparing original figures or lace from ishing for a cake, then it is important to take care of the right drying. It is important to take into account that all this protein mass for decoration should dry at room temperature at least a day, and maybe more. Store Figures from Ising You need only in a dry cardboard box indoors with low humidity.
• To draw with an iceing beautiful inscriptions or drawingsMany hostesses use ready-made patterns and stencils. It can be flowers, different letters and numbers, ready-made inscriptions and phrases, as well as much more. Stencils for Ising allow you to quickly and easily draw the necessary details, while they are smooth and beautiful.

How to cook Isying - step-by-step recipes

The choice of a specific recipe directly depends on the purpose of Ising: if you need to pour the surface of the gingerbread, then it is better to take a classic glaze recipe; If you want to make figures on a cake, it is better to cook flexible ising. Next, consider detailed recipes for the preparation of royal glaze at home.

Recipe Iceing from Fresh Squirrel - Detailed Description

As noted above, Ising can be prepared in two versions from fresh protein and from dry egg protein or albumin. We describe the step-by-step process of cooking royal glaze from natural fresh egg squirrel.

Required ingredients:

• Approximately 90 grams of fresh egg protein or an average of 3 egg squirrels.
• 400-500 g of sugar powder (the specific amount will depend on the magnitude of the eggs).
• 1/2 C.L. Lemon juice.
• Food dye at will.

Cooking process:

• First of all, it is necessary to carefully prepare the containers in which Ising will be prepared. The mixer bowl needs to be washed and wipe dry. It is best to beat the protein in a metal container and a metal wedge or a mixer. Many hostesses prefer to stir an egg whites with a regular fork.
• Next it is important to separate the protein from the yolk. It is necessary to do it carefully, since when you get even one drop of yolk, the proteins will be badly cheap.
• Detached protein shock in the bowl of the mixer or in a separate container, after which you can proceed to a whipping.

• We begin to beat egg whites on the lowest speed.
• Sully, slightly stirrate protein to obtain a uniform bubble mass.
• Next, it is recommended to sink sugar powder so that there are no extra lumps in Iceing.
• Add the required number of lemon juice to the protein and begin to plug the sugar powder. You need to do it gradually.

• We continue to beat the egg whisk to the condition of soft peaks. In the process of the beating, it is possible to need to add some sugar powder or on the contrary, dilute the resulting mass of boiled water. Everything will depend on the objective of the application of the glaze: Pouring, contour, or formation of figures and patterns.
• For the beating, it will be necessary for 5 minutes. Already at the very end, you can add a little food dye, which interferes with a mass blade.

Horseing Recipe With Dry Egg Squirrel

This is an alternative option for cooking Ising, especially often used in the case when someone from household can not be taken in food natural egg protein.

Required ingredients:

• 400-500 grams of very small sugar powder from the store. It should not be replaced with chopped sugar sand - the result will not be.
• 15 grams of albumin or dry egg squirrel.
• 85 ml of cold boiled water.

Hercuing cooking process:

• In this recipe it is also important to start with carefully preparation of the container, which you need to wash well and degrease.
• Next, in a separate container, throw the dry egg powder with the specified amount of cold boiled water. Stir everything thoroughly and leave it for about 15 minutes.
• After the specified time, place the mixture of egg powder and water into the mixer bowl or in the metal container and begin to beat at the lowest speed.
• Gradually, start adding a predetermined finished sugar powder. Its number is noted by the approximate, as it will depend on this consistency and the iscing density.
• The total whipping time is approximately 4-5 minutes. It is necessary to focus on the appearance of white and soft peaks.

• After that, Ising is ready to use.

Esing for painting - a detailed preparation recipe

The royal glaze is used for different purposes, most often for pouring and painting. Depending on it will be different and the recipe for cooking ising. The main thing is to remember that the more sugar powder you add, the point in the end it will turn out. Therefore, if you need a glaze to paint, then just plug a little more sugar powder than indicated in the original recipe.

Required ingredients for Ising for fill and painting:

• 1 Fresh egg squirrel.
• 150 grams of finished sugar powder (it is desirable to take the smallest).
• 4-5 lemon juice or lemon concentrate drops.

The process of cooking glaze:

• Take a suitable metal or plastic container. Next, gently divide the egg protein and the yolk so that the yolk does not get into the protein mixture, since it may simply not be scored from this.
• Next, add a few drops of lemon juice and begin to beat the protein with a whin or ordinary fork.
• It is necessary to beat about 1-2 minutes. If you use a mixer, then beat it is important at the lowest speed.
• After that, begin to gradually enter sainted sugar powder, without stopping the egg whisk.

• If you need iceing for gingerbread, i.e. To fill them, use the specified amount of sugar powder. As a result, you should have a gyube of the consistency of liquid sour cream, as shown in the next photo.

• If you need an iceing for drawing or for contours, then add a little more sugar powder. Below is a compilation of the consistency of the glaze for fill and for the contour.

How to cook flexible iceing at home

To make beautiful and unusual ornaments from Ising, it is necessary to own a recipe for cooking flexible or plastic glaze.

Required ingredients:

• 20 grams of corn or potato starch.
• 20 grams fructose.
• 1 tsp. Citrus pectin.
• 1 tsp. Invert syrup.
• 1 tsp. Food glycerin.
• 2-3 drops of polysorbate-80.
• 1/4 Ch.L. White dye.
• 50 ml of cold boiled water.

Some of these ingredients can be purchased in specialized confectionery stores. In addition to them, a silicone rug will be useful for you.

Cooking process:

• First of all, you need to mix dry components well. To do this, take a dry container and connect in it fructose, starch, pectin and white dye.
• Next to another bowl, pour the specified amount of cold water and add mixed dry ingredients into it. Mix everything thoroughly and leave it for 30 minutes.
• After this time, it is well mixed by the resulting mass and add an invert syrup to it, after which we mix again.
• Further in a separate container or simply in the tablespoon, mix the food glycerin and polysorbate-80, mix and add to the bulk.
• After that, smear the mixture on the prepared silicone rug and send it into the oven preheated to 100 degrees for 10 minutes.
• After this time, remove the rug and give Aising to cool, after which it gently separate it from the surface.
• Ready decoration can be used for desserts decor.

How to breed Ising

Today, you can easily find a special ready-made mixing mixture or dry ishing, with which you can quickly make the icing you need. Sold such mixtures most often in specialized pastry stores in different volumes. It consists of such a finished mixture of sugar powder, milk protein, baking powder, flavoring. Due to getting glazes is enough to add the required amount of water.

For 1 kg of dry mixture, it is most often necessary to use 200-250 ml of cold boiled water. The exact amount depends on the desired consistency of the glaze, so water should be added gradually.

• Pour the dry mixture into the container and add a small amount of water.
• Next, beat the iceing mixer at the lowest speed before receiving a homogeneous consistency.
• Let the mixture stand a little, after which the mass is well mixed again.
• Royal glaze can be used to decorate desserts.

What can be made from ready-made Ising - Application options

A lot of application options. This is not only a fill of ginger gingerbread, but also drawing on various surfaces, as well as the formation of beautiful ornamental figures and the creation of gentle and air lace. Consider the basic principles of using ising.

How to draw ising - features

The most popular and favorite way of using Ising is drawing by the icing. With this reception, you can decorate the most different desserts: gingerbread, cakes with different coating, cookies. To get beautiful and right drawings and inscriptions, it is important to clearly comply with some rules:

• First of all, it is necessary to cook an iceing specifically for contours so that in the subsequent line and the details of the drawing did not grow up and kept well the form.
• It is also important to prepare the surface on which the drawing will be applied. The royal glaze can be applied in the form of a drawing on a predetermined surface with the same ising. Also, many hostesses draw on mastic, which covers the cakes. It will be difficult to apply such a drawing on the cream. If you are going to draw on gingerbread, you must first wait for their complete drying and cooling.
• Next for drawing will necessarily need special tools. Most often, the hostess use pastry bags and syringes, tassels, needles and toothpicks, small spoons, blades. All this will allow you to make beautiful and diverse drawings on desserts.

How to draw flowers from Ising - Description

Next, we consider how easy enough and beautifully draw flowers with the help of Ising flowers, which will be the original decoration for both cakes and for caps.

Necessary materials:

• Icing.
• Toothpick.
• Syringe or special tool for drawing icing, which can be bought in a confectionery store.
• Baking paper.
• Simple pencil or confectionery marker.

Description Drawing Flower Ising - Master Class:

• First of all, it is necessary to draw any images of colors on the bakery paper or on the trash. They can be drawn by hand or simply copy. For this, it is used as a simple pencil and a special confectionery marker.

• Next, prepare Ising for any recipe. In this case, the consistency of the glaze for contours will be needed so that the lines are not spread.
• Type the confectionery glaze in the syringe and fill it into a special tool.
• After that, carefully blaming the contours of the picture. You can draw a confectionery syringe, but experienced hostesses are recommended to use a special tool - so the drawing is obtained with a neat.

• After you draw the outline, take a toothpick or a needle that shake the lines inside to get a more voluminous and correct pattern.

• Inside the flower can be made another layer. The main thing, all contours must be thin.
• After that, the flowers must be placed in a dry place for complete grazing.
• When Ising is completely dry, carefully remove the finished decorations in the form of colors and can safely decorate the desserts, in particular cakes.

• Such flowers can be drawn immediately on the finished dessert, especially if it is a cake covered with mastic.

How to draw iceing in templates and stencils

Very often, many mistresses use various patterns and stencils, along the contours of which you can draw a variety of drawings: flowers, butterflies, complex patterns. It is enough to simply print stencils or draw the templates from hand, after which the outline of the outline ishing and wait for the complete drying of the drawings. These figures can be decorated with both cakes and cakes and cupcakes.

Below are photo Ising on templates and stencils:

How to make lace from ising

Today, it is very popular to decorate the desserts a peculiar tender and openwork laces from Ising. To do this, it is recommended to use special silicone mats with a pattern knocked out on them. It is enough to put on them a cooked flexible iceing or a ready-made mixture, after which it will wait for a complete drying, and the beautiful and original drawing will be ready.

• To get lace, it is important to use flexible iceing.
• Legging a layer of glaze needs special spatulas in a very thin layer.
• It is necessary to wait for a complete drying, after which it neatly remove the lace from the rug.

With the help of such lace, you can create just incredible compositions and decorate various desserts. Most often, the hostess decorate the cakes with thin lace, as shown in the photo:

How to decorate iceing various desserts

Owning the main techniques of working with Ising, you can create the most incredible pastry masterpieces. It is enough to learn how to draw icing and have the necessary tools at hand, and even inexperienced owners it will work out to decorate a cake or gingerbread.

How to decorate gingerbread ice - process description

Below will look at how easy and beautifully decorate gingerbread gingerbread using an iceing.

• First of all, it is necessary to cook gingerbread dough and cut the gingerbread from it in the form of heads. Such gingerbreads will become an excellent addition to the New Year's table.
• Before decorating such gingerbreads, it is important to wait for their complete cooling.

• After that, prepare an iceing of various consistency: for fill and for contour. Also, all the glaze should be divided into two containers and one add a bit of a blue dye.
• Fill a confectionery bag with a narrow nozzle with a more thick iceing and start circulating the contours of the mittens. It is necessary to do it carefully that the line turns out to be smooth. The same iceing need to make marking inside the gingerbread. After that, place in a preheated oven for about 10-15 minutes so that the contour is reduced.

• Next, take an iceing for pouring a blue shade and carefully a small spoon. Place a little protein mass inside the bottom of the mittens.

• After that, take the usual toothpick or needle and carefully dispense the glaze throughout the section. Give a layer slightly dry.

• Next, at the top of the mittens, you need to draw a flat and beautiful mesh with the help of more thick ishing white, as shown in the photo.

• At the next stage, with the help of liquid Ising, fill the cells in this order to get a snowflake. Give the gingerbread to dry well.

• When the top layer dries well, you can apply a white icing pattern on top. First spend the curved line, along which we put white droplets, which then slightly stretch the toothpick.

At the end, you definitely give gingerbread to dry well.

How to decorate the Ising Cake - Video

In the video below, you can see a detailed master class of cake decorating with an iceing.

Ising is a unique glaze, which is designed to decorate various desserts. Thanks to the simple composition and relative simplicity in working with him, Ising is simply very popular among the hosts who prefer to apply it in their confectionery art.