How to make esing at home-master classes. Aising recipes for gingerbread and cakes. How to decorate a dessert icing

It is quite difficult to find today a person who could resist various desserts and sweets. Moreover, the modern assortment is simply amazing. In the confectionery world, you can find not only well -known desserts, but also quite original sweet dishes with a bright and unusual design and decoration. It is also worth noting that many hostesses try to prepare delicious desserts for family holidays with their own hands, while trying to not only make a delicious dish, but also come up with an original decoration. One of the simplest and most popular jewelry is esing - a sweet protein glaze that is ideal for decorating various cakes, cakes and gingerbread.

In this article, we will consider the main features of the preparation of an izing at home, we will describe the secrets and rules for the preparation of esing for decorating desserts in more detail. We give detailed step-by-step master classes for the preparation of protein glaze at the house, as well as note the main techniques for decorating the desserts of icing.

Features of cooking at home

The royal esing or royal glaze is a sweet protein mass that is used by confectioners and housewives for painting and decoration of desserts, in particular cakes, cakes and gingerbread. The very name of this glaze “Aising” in translation from English denotes “tracing paper”, which is primarily associated with the appearance of decorations from protein mass, which is characterized by clear lines and majesty. With the help of such glaze, it became popular to make all kinds of jewelry, flowers and lace, which later adorn desserts. With the help of an icee, you can create the brightest and most unique confectionery 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 be distinguished by the varieties of icing, on which the scope of the jewelry will also depend. Consider the characteristics of the main types of iceing:

• Classic esing. This variety of icing is a fairly liquid protein mass, which is inherent in fragility. Therefore, most often it is used to fill and create jewelry on stencils.
• Plastic or flexible esing. This type of icing has a thicker and more dense consistency, which is achieved by slightly other ratios of egg protein and powdered sugar. After preparing 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 icing according to all the rules using suitable tools and clearly observing the recipe for the preparation of protein mass.

Today, on the Internet, you can find just a huge number of aising recipes, for the preparation of which you can use a variety of products except always present egg protein and powdered powder. Thanks 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 esing may differ in the density of the protein mass, from which, in turn, the method of applying icing to dessert and the option of its application will depend:

• Aising of consistency of thick sour cream. Such a protein mixture is created when using a very small amount of powdered sugar, which gives a fairly liquid result. Such an icee reminds everyone the usual glaze, which is applied to the Easter cakes and pies. Most often, icing glaze in consistency of sour cream is used to decorate gingerbread, cookies where you need to pour a flat surface.
• Aising consistency soft peaks. This option of protein mass is used to create drawings on desserts, for drawing a contour or inscription. To make such an ice, it is important to beat the proteins correctly. To do this, it is enough to check them for readiness - take out the corolla from the mixture, it should have soft and delicate peaks, slightly leaning when turning.
• Aising of consistency solid peaks. Such a variety of confectionery glaze is characterized by a special density. If you take out a whisk of protein mass, then the peaks will stretch next, freezing slightly. Such an icee cream can be placed in a confectionery bag and decorated with cupcakes, gingerbread and cookies. From it you can also easily make voluminous and flat figures with a stencil.

How to make esing at home - basic principles and rules

The preparation of icing or sweet protein glaze at home is a rather complicated process, but it requires the hostesses of thorough preparation and proper performance of all actions. Only in this case it is possible to achieve the perfect consistency of the royal iceing, which will eventually become an excellent decoration for any dessert. Consider the basic rules and principles of the preparation and use of icee at home:

• First of all, it is important to beat the protein mass correctlyto get the required consistency. Beginning hostesses-confectioners are recommended to use an ordinary fork for whipping, which allows you to easily destroy the structure of the protein and monitor the density of the peaks. You can also use the manual mixer at the slowest speed for a short time. If you beat the protein mass excessively, then it will become too magnificent and saturated with bubbles, which will negatively affect the density of icing and jewelry from it.
• In any aising recipe, only sugar powder must be used, moreover, very small grinding. It is not recommended to independently grind granulated sugar in the mill, since you still can’t achieve the desired result, it is better to take the finished powder. If there are extraneous grains in the finished ice, then you will not be able to achieve the desired strength.
• It is also important to verify the readiness of Aising. There should be no mistakes in this matter, since not enough beaten or, conversely, excessively whipped protein will not give consistency, and you will not succeed in decorating the dessert. To check the anissing for readiness, just take the fork and draw a small groove on the surface of the mass. If the strip is clear and does not disappear, then the iceing is already ready.

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

• If you are preparing original figures or lace from an izing for a cake, then it is important to take care of the right drying. It is important to consider that all this protein mass for decoration should dry at room temperature for at least a day, and maybe more. It is necessary to store figures from an izing only in a dry cardboard box in a low -level room.
• To draw beautiful inscriptions or drawings using an icee, many housewives use ready -made templates and stencils. It can be flowers, different letters and numbers, ready -made inscriptions and phrases, as well as much more. Aising stencils allow you to quickly and easily draw the necessary details, while they are even and beautiful.

How to cook esing - step -by -step recipes

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

Fresh protein icing recipe is a detailed description

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

Necessary ingredients:

• About 90 grams of fresh egg protein or an average of 3 egg protein.
• 400-500 grams of powdered sugar (a specific amount will depend on the value of the eggs).
• 1/2 tsp lemon juice.
• Food dye at will.

Cooking process:

• First of all, it is necessary to carefully prepare the containers in which the esing will be prepared. The bowl of the mixer needs to be washed and wiped dry. It is best to beat the protein in a metal container and a metal whisk or a mixer. Many hostesses prefer to stir the egg protein with an ordinary fork.
• Next, it is important to separate the protein from the yolk. This must be done carefully, since when even one drop of yolk gets in, the proteins will be beaten poorly.
• Put the separated protein into the bowl of the mixer or into a separate container, after which you can start whipping.

• We begin to whip egg protein at the lowest speed.
• Slightly slightly stir the protein to obtain uniform bubble mass.
• Next, it is recommended to sift sugar powder so that in the ice there are no extra lumps in the future.
• Add the required amount of lemon juice to the protein and begin to pour sugar powder. You need to do this gradually.

• We continue to whip egg protein to a state of soft peaks. In the process of whipping, you can need to add a little sugar powder or vice versa, dilute the resulting mass with boiled water. Everything will depend on the goal of the use of glaze you pursued: filling, contour or the formation of figures and patterns.
• For whipping on average you will need 5 minutes. Already at the very end, you can add a little food dye, which interferes with the spatula.

Aising recipe for dry egg protein

This is an alternative option for cooking icing, especially often used when one of the households cannot be eaten in natural egg protein.

Necessary ingredients:

• 400-500 gr of very small sugar powder from the store. Do not replace chopped sugar - the result will not be the same.
• 15 grams of albumin or dry egg protein.
• 85 ml of cold boiled water.

Icing preparation process:

• In this recipe, it is also important to start with carefully preparing the container, which must be well washed and degreased.
• Next, in a separate container, dilute dry egg powder with the indicated amount of cold boiled water. Stir everything thoroughly and leave to infuse for about 15 minutes.
• At the expiration of the specified time, place a mixture of egg powder and water in a mixer bowl or into a metal container and begin to whip at the lowest speed.
• Gradually begin to add pre -sifted finished sugar powder. Its number is noted by the approximate, since the final consistency and icing density will depend on this.
• The total whipping time is approximately 4-5 minutes. It is necessary to focus on the appearance of white color and the state of soft peaks.

• After that, the issing is ready for use.

Aising for painting - a detailed recipe for cooking

Royal glaze is used for different purposes, most often for filling and for painting. Depending on this, the recipe for cooking will also differ. The main thing is that you need to remember that the more sugar powder you add, the more thicker you will turn out icing. Therefore, if you need glaze for painting, then just sprinkle a little more sugar powder than indicated in the original recipe.

The necessary ingredients for icing for filling and painting:

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

Glaze cooking process:

• Take a suitable metal or plastic container. Next, carefully divide the egg protein and yolk so that the yolk does not fall into the protein mixture, since the glaze may simply not be beaten from this.
• Next, add a few drops of lemon juice and begin to whip the protein with a corolla or a regular fork.
• You need to beat for about 1-2 minutes. If you use a mixer, it is important to beat at the lowest speed.
• After that, begin to gradually introduce sifted sugar, without stopping whipping egg protein.

• If you need an icee for gingerbread, i.e. To fill them, use the specified amount of powdered sugar. As a result, you should get the glaze of the consistency of liquid sour cream, as shown in the next photo.

• If you need icing for drawing or for contours, then add a little more sugar powder. Below is a comparison of the consistency of the glaze for filling and for the contour.

How to prepare flexible issing at home

To make beautiful and unusual orging jewelry, you need to own a recipe for cooking flexible or plastic glaze.

Necessary ingredients:

• 20 grams of corn or potato starch.
• 20 grams of fructose.
• 1 tsp citrus pectin.
• 1 tsp inverted syrup.
• 1 tsp food glycerol.
• 2-3 drops of polysorbate-80.
• 1/4 tsp 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 definitely come in handy.

Cooking process:

• First of all, you need to mix dry components well. To do this, take a dry container and combine fructose, starch, pectin and white dye in it.
• Next, pour the indicated amount of cold water into another bowl and add mixed dry ingredients to it. Knead everything thoroughly and leave to infuse for 30 minutes.
• After this time, we mix the resulting mass well and add inverted syrup to it, and then mix again.
• Next, in a separate container or just in a tablespoon, mix food glycerin and polysorbas-80, mix and add to the bulk.
• After that, spread the mixture on a prepared silicone rug and send it to the oven preheated to 100 degrees for 10 minutes.
• After this time, remove the rug and let Aising cool, then carefully separate it from the surface.
• The finished decoration can be used for dessert decoration.

How to breed esing

Today on sale you can easily find a special ready -made mixing mixture or dry esing, with which you can quickly make the glaze you need. Such mixtures are sold most often in specialized confectionery stores in different volumes. There is such a ready -made mixture of powdered sugar, milk protein, baking powder, flavor. It is enough to add the required amount of water to get the glaze.

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

• Pour the dry mixture into the container and add a small amount of water.
• Next, beat the esing with a mixer at the lowest speed until a homogeneous consistency is obtained.
• Give the mixture to stand a little, after which mix the mass again well.
• Royal glaze can be used to decorate desserts.

What can be done from ready -made esing - options for use

There are many options for using ice. This is not only pouring gingerbread, but also drawing on various surfaces, as well as the formation of beautiful decorative figures and the creation of delicate and air lace. Consider the basic principles of use of esing.

How to draw an iceing - features

The most popular and favorite way to use iceing is drawing this glaze. Using this technique, you can decorate a variety of desserts: gingerbread cookies, cakes with different coating, cookies. To get beautiful and correct drawings and inscriptions, it is important to clearly comply with some rules:

• First of all, it is necessary to prepare icing specifically for the circuits, so that the lines and details of the drawing are not spreading and keep the shape well.
• 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 pre -flooded surface with the same icing. Also, many hostesses draw on the mastic, which cakes are covered. It will be difficult to apply such a drawing to the cream. If you are going to draw on gingerbread, you must first wait for their complete drying and cooling.
• Further, for drawing, special tools will be needed. Most often, housewives use confectionery bags and syringes, brushes, needles and toothpicks, small spoons, shoulder blades. All this will make beautiful and various drawings on desserts.

How to draw flowers from iceing - description

Next, we consider how simple and beautifully draw flowers with icing, which will become an original decoration for both cakes and for cupcakes.

Necessary materials:

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

Description Drawing a flower with iceing-master class:

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

• Next, prepare the ice for any recipe. In this case, the consistency of the glaze for the contours will be needed so that the lines do not spread.
• Pick the confectionery glaze in the syringe and season it into a special tool.
• Then gently circle the contours of the picture. You can draw a confectionery syringe, however, experienced hostesses recommend using a special tool still-this is how the picture turns out to be more neat.

• After draw the contour, take a toothpick or needle, which shake in lines inward to get a more voluminous and correct pattern.

• Inside the flower, you can make another layer. The main thing is that all contours should be thin.
• After that, flowers must be placed in a dry place for complete drying.
• When the esing is completely dry, remove the finished jewelry in the form of flowers with neat movements and you can safely decorate the desserts, in particular cakes.

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

How to draw esing by templates and stencils

Very often, many housewives use various templates and stencils, the contours of which can draw a variety of drawings: flowers, butterflies, complex patterns. It is enough to simply print stencils or draw templates by hand, and then circle the contours with icing and wait for the drawings completely dry. Such figures can be decorated with both cakes and cakes and cupcakes.

Below are a photo of icing on templates and stencils:

How to make lace from an esing

Today it is very popular to decorate the desserts with peculiar delicate and openwork lace of Aising. To do this, it is recommended to use special silicone rugs with a pattern knocked out on them. It is enough to apply the prepared flexible esing or the already finished mixture on them, and then wait for complete drying, and the beautiful and original pattern will be ready.

• To obtain lace, it is important to use flexible esing.
• The glaze layer should be used with special spatulas with a very thin layer.
• Be sure to wait for complete drying, and then carefully remove the lace from the rug.

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

How to decorate with ice various desserts

Possessing the main techniques for working with Aising, you can create the most incredible confectionery masterpieces. It is enough to learn how to draw icing and have the necessary tools at hand, and even in inexperienced housewives you can decorate a cake or gingerbread.

How to decorate with ice gingerbread cookies - a description of the process

Below we consider how simple and beautifully decorate gingerbread gingerbread with an esing.

• First of all, it is necessary to prepare a ginger dough and cut gingerbread cookies out of it. Such gingerbread will become a great addition to the New Year's table.
• Before decorating such gingerbread, it is important to wait for their complete cooling.

• After that, prepare an iceing of various consistency: for filling and for the contour. Also, all the icing must be divided into two containers and add a little blue dye into one.
• Fill a confectionery bag with a narrow nozzle with a more thick icing and begin to circle the contours of the mittens. This must be done carefully so that the line turns out to be flat. The same iceing needs to make markings inside the gingerbread. After that, place in a preheated oven for about 10-15 minutes to dry the circuit.

• Next, take an icee for filling a blue shade and carefully with a small spoon, place a little protein mass inside the lower part of the mittens.

• After that, take a regular toothpick or needle and carefully distribute the icing throughout the section. Let the layer dry slightly.

• Next, in the upper part of the mittens, it is necessary to draw an even and beautiful mesh using a more thick white ishus, as shown in the photo.

• At the next stage, with the help of liquid icing, fill the cells in such a manner that a snowflake is obtained. Let the gingerbread dry well.

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

At the end, be sure to dry the gingerbread well.

How to decorate the cake icing - video

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

Aising is a unique glaze that is designed to decorate various desserts. Thanks to the simple composition and relative simplicity in working with it, ice is simply very popular among hostesses who prefer to use it in their confectionery art.