How to make different types of frosting for cookies and cakes. Chocolate, milk, sugar fondant

Sugar fudge can not only decorate any pastry, but also add the zest of this snow-white delicacy to the taste of the confectionery product itself. After all, it can transform everything: from cake to gingerbread. And if you have already soft ones in the oven, then we will be happy to tell you how to prepare such wonderful sugar fudge for them.

Sugar fudge recipe for buns

Ingredients:

granulated sugar– 600 g;
vanillin – 1 packet;
hot water– 180 ml;
lemon juice – 3 teaspoons.

Preparation

Pour granulated sugar into a deep metal ladle and pour it hot water and put it on the stove, turning on the heat on low. Stir the sugar in the liquid very rhythmically until all the crystals are completely dissolved. After the syrup boils, increase the heat and let it simmer for 5-7 minutes, just remember to stir it periodically.

Very important point is that when we dissolved the sugar, some of the grains crystallized on the side walls of the ladle and they must be removed, which can be done with a damp sponge.

After the boiling time of the mass has passed, we set the syrup aside for a while and scoop a little of it into a spoon, cool its bottom to cold water. Now that the contents of the spoon have cooled down, we try to roll it into a ball. If you succeed, then you can proceed to the next stage of preparing the sugar fudge; if not, then put the syrup back on the fire and boil it for another 2-3 minutes. When the result with the ball is achieved, add lemon juice to the ladle set aside from the stove and stir it in the syrup. Without stopping stirring, cool our half-finished fudge. When everything has cooled down, take a mixer and beat it until white. To coat the buns with fondant, warm it up a little.

Powdered sugar fudge

Ingredients:

boiling water - 4-5 tbsp. spoon;
– 320 g;
vanillin – 0.5 teaspoon.

Preparation

First, sift the powdered sugar through a sieve into a deep bowl, and then gradually add boiling water one spoon at a time. We take a hand whisk and use it to mix the powder with water, whisking the resulting mass a little, but not until it becomes fluffy, but until the fondant becomes quite thick, smooth, and sticks to the spoon. Before applying this snow-white delicacy to baked goods, it should be heated over very low heat, but be careful that it does not boil at all.

We told you how to make another sugar fudge, which is easier to prepare, but taste characteristics not inferior to the first fudge. Of course, it’s up to you to choose, and we wish you success in your culinary creations.

Step-by-step recipes for sweets for Easter cakes made from proteins, powdered sugar, gelatin, starch, chocolate

2018-04-04 Marina Vykhodtseva

Grade
recipe

23533

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

0 gr.

Carbohydrates

78 gr.

300 kcal.

Option 1: Classic recipe for Easter cake fudge

In the traditional version, protein glaze is prepared for Easter cakes. This is what our mothers and grandmothers did for many decades. Who doesn’t remember the thick and sweet foam that was piled on top of the Easter cakes? Since the whites are used raw, it is important to pay attention to the quality of the eggs. We take only fresh products from trusted manufacturers. For whipping, you need a mixer, since making fudge with a hand whisk will take a lot of time.

Ingredients

2 squirrels;
180 g powdered sugar;
5 ml lemon juice.

Step-by-step recipe for classic fudge for Easter cakes

Wash the eggs thoroughly and wipe dry. Separate the whites. It is important that not a drop of yolk gets into them. The second point is to use exclusively clean and dry dishes. If there is even a drop of fat or cream residue in the mixing bowl, it will be difficult to get fluffy and thick fudge.

We begin to beat the whites with a mixer. Before use, wipe the whisks dry with a napkin. Dip into egg whites and turn them into foam. After this, add powder in parts. You can use half the norm of pitch sugar, beat until dissolved, and then add powder.

As soon as the whites turn into a thick and dense foam, it’s time to add lemon juice. It is not used for taste, although it has a positive effect on it. Acid increases the density of the fondant, making it more stable and strong. But it is important to add this ingredient at the end. You can add a pinch of vanillin for flavor.

After adding the juice, beat for a few seconds to stir, and immediately turn off the mixer. Use the fondant immediately or cover and store in the refrigerator for several hours. After greasing, immediately decorate the cakes and dry them all together until completely hardened.

When separating the yolk, it is important to remove the white from the shell; often a rather heavy clot is glued to it from the inside. If the eggs are initially small, then use three pieces of powder for this amount.

Option 2: Quick recipe for Easter cake fudge

The simplest version of fudge for Easter cakes, which takes a few seconds to prepare, but you will have to actively work with your hands; a mixer is not needed. The main ingredient is powdered sugar. It is advisable to use a fine grind; with such a product it is easier to immediately achieve the desired consistency. You can use water or milk as a liquid.

Ingredients

a glass of powder;
2 tablespoons of liquid.

How to quickly make fudge for Easter cake

Pour the powdered sugar into a bowl. It is important that there are no lumps in it; you can sift it. Next, start adding water or milk drop by drop. Thoroughly rub the powder with the liquid until smooth.

As soon as the sugar turns into a homogeneous and smooth mass, but thick and stretchy, do not add any more water. Stir again, you can add vanillin.

Apply the fondant to the Easter cakes and immediately sprinkle with multi-colored dragees until the coating sticks. Sugar icing dries quickly enough, just leave the cakes for an hour at room temperature. If the room is humid, the process may take a little longer.

Sugar glaze is applied exclusively to the cooled surface of the cakes. If the baked goods are warm, the fudge will simply flow, and it will not be possible to apply a thick and neat layer of the mixture.

Option 3: Easter cake fudge with gelatin

One of the most good recipes fondant for Easter cakes, which does not crumble or crumble, the baked goods are neatly cut. All decorative elements adhere perfectly to this coating. The fondant turns out perfectly white, but at the same time it tolerates coloring very well. That is, this mass can be used not only for Easter cakes, but also for other confectionery products.

Ingredients

6 tablespoons of water;
200 g sugar;
8 drops of lemon juice;
1 tsp. gelatin.

How to cook

Two spoons ordinary water pour a teaspoon of gelatin and leave. The swelling time depends on the manufacturer and the product itself; it is usually in the instructions on the package.

Measure granulated sugar and pour it into a saucepan, add the remaining four tablespoons of water. Stir and place on low heat. We need to prepare the syrup, but it is important to do it correctly. Stir constantly and dissolve all the sand, only after that let the syrup boil well. Make sure that nothing burns around the edges, otherwise the color of the fondant will change.

Remove the syrup from the stove and cool in the saucepan for exactly seven minutes, continuing to stir occasionally. After this, add the swollen gelatin and dissolve.

Now you can start whipping. We do this with a mixer. Very soon the syrup will begin to turn into a white and fairly dense foam, bring it to a thickness.

At the very last moment, add lemon juice, beat for another minute and you're done! We immediately apply the fondant to the Easter cakes; it cannot be stored. The gelatin glaze hardens very quickly, ten or fifteen minutes is enough.

If you need to make colored gelatin fondant, then add a couple of drops of dye to the finished mass. It is best to use gel pigments; they do not thin out the consistency and do not affect hardening or density.

Option 4: White Chocolate Cake Fudge

A very simple, but at the same time delicious version of white chocolate fudge. You can use confectionery icing for melting; it is sold in specialized stores. Or we use regular white chocolate, but take bars without bubbles. Airy chocolate is not suitable for fudge.

Ingredients

180 g chocolate;
45 g butter.

Step by step recipe

We break the chocolate bars, throw them into a bowl, and place it over a pan of hot water. That is, we make a steam bath. We turn on the stove.

Cut or grate the butter and add it to the chocolate. Melt everything together, stir. There is no point in over-exposing this fudge, just trying to dissolve it. Moreover, the chocolate should not boil.

Remove the melted fudge from the heat, apply to the cakes and decorate. It does not harden for long, a quarter of an hour is usually enough. If the chocolate is hot and liquid, then cool it a little first, otherwise the layer will turn out thin and all the excess will start to flow off the top of the cake.

White chocolate and glaze are quite finicky to work with; if moisture gets in, the flakes can curl. Sometimes they appear when using a low quality base or poor butter with a low amount of fat.

Option 5: Custard fondant for Easter cake with squirrels

This version of protein fudge for Easter cake is much safer than the previous one, since the mass will warm up. It does not boil or brew in the literal sense of the word. We use any sugar, we do not replace it with powder.

Ingredients

3 squirrels;
220 g sugar;
1.5 tsp. lemon juice.

How to cook

We heat the water for the water bath. Place sugar and egg whites into a saucepan, beat a little, and then send to heat. It is convenient to stir with a whisk here. All sand should dissolve. But the temperature of the mass should not exceed 75 degrees, the proteins should not set into flakes. Therefore, we stir constantly.

Remove the protein syrup from the water bath, remove the whisk and start beating with a mixer. Very soon this whole mixture will turn into white and thick foam. Add lemon juice. Beat until almost completely cooled.

Apply the protein mixture to the cakes, decorate, and leave until completely dry.

For a water bath, it is convenient to use not a bowl, but saucepans from the same set, but of different sizes.

Option 6: Easter cake fudge with starch

Another option for protein fondant for decorating Easter cakes. It is quite simple and easy to prepare, even a beginner can handle it. You will definitely need a small strainer.

Ingredients

0.5 tsp. starch;
1 protein;
160 g powder;
0.5 tsp. lemon juice.

How to cook

Beat the egg whites and gradually add powdered sugar. As soon as the mixture becomes white and thick, add starch to them. Sift through a strainer until there are no lumps.

Beat a little more with starch, then add lemon juice. Vanilla to taste. Stir and the fudge is ready. It is not fluffy, not airy, but dries quickly enough and does not stick.

Corn starch is often used in confectionery products, but it is not always available on store shelves. You can replace it with potato starch; such a small amount will not have much effect on the taste.

Classic recipe Cupcakes are usually fairly similar sweet pastries.

Yes, porous, soft, and very tasty in its own way, but isn’t there a certain amount of blandness felt in one dough, or what?

There are so many options on how to improve dessert: from simple glaze, powdered sugar, to adding various spices.

In this article I will talk about how to make a wide variety of cupcake fondants at home.

Any recipe presented below is extremely easy to create, and it will turn out extremely tasty.

Everything you need to know about white glaze

A short introduction in which you will learn the main aspects about how it is said, what it is and what it is eaten with:

Powdered sugar is one of the fundamental ingredients for white icing, so it is always present. But, by the way, you can replace it with granulated sugar.
But they are not used in their original form. Sift before use.
Eggs follow the same principle: for a reason. First, you should separate the yolks from the whites, and only then beat until foamy.
The resulting egg mixture must be slightly heated over low heat, while stirring continuously.

Recipe 1: milk glaze with photo

As mentioned earlier, everything is very easy to prepare. One of the influencing factors is that it requires very few ingredients for cupcakes.

Here's everything I take:

2 tablespoons of powdered sugar; 2 tablespoons fresh butter; 2 tablespoons of selected milk; half a teaspoon of vanilla.

How to make cupcake frosting:

Before all other steps, I keep the butter for some time at room temperature so that it becomes softer.
Powdered sugar, literally a drop of vanilla, butter– I thoroughly whisk all this together in one bowl until somewhat homogeneous.
Add milk at the end, stirring all the time.

And voila - the white icing is ready! Feel free to brush the finished pastries with it and serve. Bon appetit!

By itself, it has the property of quickly hardening, so it is worth applying it immediately, and it is better to do this with a special culinary brush.
If you didn’t have time and the liquid froze, then the solution is very simple: use a microwave or a hotplate and heat it up.
It is better to beat eggs cold, and not to keep them at room temperature - this will make the beating process better and faster.
Does it take too long to thicken? So place the bowl and the dishes with it on ice cubes and everything will go faster. Or add a small amount of freshly squeezed lemon juice.
Non-stick cookware will save your glaze from any damage such as burning.
If you want to add some other decoration on top (for example, powdered sugar), then you need to sprinkle it right away, before anything cools down and hardens.

Second recipe: what if with lemon?

Lemon frosting for cupcakes is another one. great option, especially for lovers of this fruit. Below I will present a cupcake frosting recipe with photos.

I will need: 2 tablespoons of powdered sugar; 4 tablespoons lemon juice; 1 piece lemon zest.

Let's start cooking:

I pour the juice over the powdered sugar and shake it well.
Later I throw grated zest in there.
The final touch: if you see that the glaze is too thick, then some more powdered sugar will not hurt, and if it is liquid, juice.

Enjoy! The lemon glaze is ready, enjoy your meal.

Orange Cake Frosting Recipe

Important: sugar fudge for cupcakes with any of the fruits/citrus fruits, I am absolutely open to experimentation. That is, instead of the same lemon or orange, you can take anything you like. This recipe with photos. Good luck!

Products needed: ⅓ of one package of cream cheese (preferably Philadelphia); 2 tablespoons butter; 2 teaspoons honey; 2 tablespoons orange juice; powdered sugar 2 tablespoons; literally a pinch of salt and 1 orange zest.

How to prepare powdered sugar for orange cake:

I beat cream cheese with a mixer or a fork/whisk with butter that has been kept at room temperature and has become soft. You should get a homogeneous mass.
I add everything except powdered sugar: zest, salt, honey, Orange juice. I mix again.
And at the very end it was sugar’s turn. I beat until fluffy.

And now, the glaze is ready! Enjoy your tea!

Chocolate frosting for cupcakes and its recipe

Adding chocolate to such a thick mixture will add richness to the taste, and the pleasant aroma will drive you crazy.

What does chocolate glaze consist of:

¼ tablespoon fresh butter; half a teaspoon of corn syrup; half a teaspoon of vanilla; 2 tablespoons of selected milk; 60 grams of dark chocolate; 1 tablespoon of powdered sugar.

Time to create:

I take a bowl or saucepan in which I carefully melt the butter;
Milk, vanilla, corn syrup - there, everything there.
I warm it up for about 30 seconds, stirring constantly, and then throw in the broken chocolate pieces.
Was it too thick? A little more milk wouldn't hurt.
I dip the tops of the finished delicious cupcakes into the icing. If at this point it has already begun to dry out, then 30 seconds in the microwave will fix everything.

Chocolate colored glaze is ready, bon appetit!

Easy recipe: frosting for cupcakes with berries

Vanilla cupcakes or baked goods with any berries will look gorgeous if you can make frosting for them.

Here's what I need: 4 good strawberries; 2 tablespoons fresh raspberries; 3 powdered sugar in 3 tablespoons.

How to prepare the glaze:

In a blender, I thoroughly blend the strawberries and raspberries until smooth.
I rub the resulting puree through a sieve.
The final touch will be powdered sugar, which is mixed into the mixture at the end.

The colored glaze is ready, bon appetit!

White glaze - how to make?

I think you have often seen ke in a variety of baked goods. Best known for use on Easter cakes, donuts, cookies, etc., but also on cupcakes!

So why not decorate them in this way, improving not only the appearance, but also the taste itself?

There are two options for how to cook: protein and pure sugar. I'll tell you everything.

Sugar icing consists of: 1 glass of sugar itself; 6 tbsp. l. any water/juice; ¼ tsp. citric acid (if you took juice, then you only need 1-2 tsp of acid)

White glaze is prepared as follows:

First I mix the sugar with citric acid, it should turn out to be powder.
Pour water/juice (depending on your choice) into the resulting mixture and mix thoroughly until foam forms.

And now, you’re done, you can safely grease the finished cupcakes with it. Bon appetit!

“Decoration” of protein and its more complex manufacturing process. Ingredients:

1 piece egg white; 1 tsp. lemon juice; powdered sugar in ½ cup; half tsp lemon zest.

How to do:

First, gently beat the sugar with this egg white. Without ceasing to shake, I add the juice and zest little by little.
When a fluffy mixture is formed, you can already apply it to the finished cupcakes. All you have to do is wait until the white glaze hardens.

Ready! Bon appetit!

Chocolate cupcake frosting

Just like in the previous recipe, there are two options for creating this “decoration”. Both, of course, are incredibly tasty, but how exactly to make them is up to you. As usual, I will tell you about everyone.

The first recipe presented below, by the way, is very similar to donut glaze. Maybe you have already noticed this yourself.

Products: 50 milliliters of selected milk; 100 g fresh butter; 1 tbsp. l. with a heap of cocoa powder; 3 tbsp. l. sand sugar.

How to cook? Step by step:

In a heavy-bottomed saucepan over low heat, melt the butter, stirring all the time.
Without stopping, I add all the ingredients one by one.
All you have to do is wait until the mixture cools, thickens, and you can frost the finished cupcakes.

Ready! Bon appetit!

In the second method one more ingredient is added - 1 bar of milk chocolate, as well as:

80 milliliters very heavy cream; 50 g butter; According to the taste of the owner or hostess, you can also take any nuts, dried fruits such as raisins or dried apricots, or coconut shavings.

White glaze is made like this:

First of all, you need to melt the chocolate in a water bath. Grind thoroughly before doing this.
I alternately add butter and cream kept at room temperature into the chocolate. Mix thoroughly until you get a homogeneous chocolate mixture.
For a thicker look, you can add a spoon of honey or any other similar toppings.
I let the glaze cool and then apply it to the cupcakes.

The chocolate deliciousness is ready. Bon appetit!

White fondant for donuts

In order for deep-fried donuts to be free of defects (i.e. soggy center and generally burnt flour products), it is necessary that the deep-frying itself be heated to the proper temperature, and at the same time the oil should not be too hot.

How to keep deep fryer clean? Just clean the future donuts from excess flour, and only then dip them in fat.

Ingredients needed for donuts:

7 pieces chicken eggs; 500 g selected milk; 200 g fresh butter; up to 350 g of wheat flour; up to 700 g of vegetable oil.

What you need for the surface filling:

100 g of regular granulated sugar; up to 150 g of selected and fresh milk; 1 packet of vanilla.

All about cooking:

On the burner, bring the milk and butter to a boil, add flour, stirring all the time.
After this homogeneous mixture has cooled, I add one chicken egg at a time, still stirring.
Separately, heat the vegetable oil in a thick-bottomed saucepan.
Then I dip a spoon into it, take a certain amount of dough, which I lower into the boiling fat.
Using a slotted spoon or spatula, I take out the finished donuts and place them on parchment or baking paper to cool.

Next you can move on to the glaze:

I heat the milk until it boils, then pour granulated sugar into it. I stir until the sugar is completely dissolved.
I bring the mixture of milk and sugar to a good boil.
I reduce the heat, add vanillin, and shake everything thoroughly until white foam appears.
That's it, you can wait for it to cool down and coat and dip the donuts into the viscous mixture. It wouldn't hurt to sprinkle any grated chocolate on top to taste.

Bon appetit!

My video recipe

Already read: 14743 times

Fudge is a wonderful dessert from childhood. Unfortunately, you won’t be able to buy real fudge in a store, because modern factory made fudge is far from the natural taste of that same fudge from childhood. I recommend making your own fudge using simple ingredients available to everyone. How to make fudge watch and read further.

How to make fudge for tea?

Recipe: Rowanberry fondant with honey

Ingredients:

1 kg rowan berries
400 gr. honey
300 gr. Sahara

Cooking method:

Pick the rowan berries from the brushes, sort them and wash them. Pour the rowan berries into a bowl and pour boiling water over them for 1-2 minutes, then drain the water and dry the rowan berries.
Combine honey with sugar.
Place the rowan berries in the sugar mixture and place over low heat.
Cook the fudge for 10 minutes, constantly rubbing the berries with a spoon. The fondant can be rubbed through a sieve.
Grease a baking tray or silicone mat with oil.
Spread the fondant over the pan in a 2-3 cm layer and place in the refrigerator for 3-4 hours.
Cut the finished fudge into cubes and serve with tea.

Fudge Recipe

Ingredients:

2.5 tbsp. Sahara
1 tbsp. cream 5-10%
1 tbsp. l. honey
vanilla to taste

Cooking method:

Dissolve the sugar in the cream, place in a water bath or low heat and bring to a boil.
Add honey and vanilla to the cream.
Cook the fudge with constant stirring until done. Readiness is determined as follows: a drop of fudge easily rolls into a ball that does not stick to your hands.
Pour the finished fondant into an oiled mold or transfer it to a pastry bag and place it on a baking sheet in beautiful curls.