2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Frosting or icing are synonymous with the same concept, which we also call glaze. The glaze is a sweet creamy mass made of sugar and liquid, most often water or milk. Sometimes it can be enriched with other ingredients such as butter, cream cheese, flavorings or egg white. The added protein gives the name royal glaze.
Serves as an icing on various pastries - cakes, biscuits, muffins. It can be varied with colored confectionery dye in different colors, with sprinkles, edible decorations and other decorations, giving beauty and value to the ordinary baked product.
The simplest frosting contains powdered sugar and water. It can be colored or flavored by replacing water with lemon, for example. More complex frosting is achieved by breaking down fat in powdered sugar or by melting fat and sugar together or by using protein to produce so-called royal icing.
The icing itself is applied to the base, which will decorate, with some utensils - a knife, spatula, by dripping or dipping, by rolling and covering an entire cake pan. It can be used between countertops, or to cover all or part of the top of a cake or other baked product.
The practice called frosting or icing, was introduced in the seventeenth century. However, the earliest experiments date back to around 1600, and since 1683 the term icing has been used.
The practice of frosting gives culinary products individuality because love, diligence and personal creativity are invested in them. The hand-painted biscuit is an invaluable holiday gift because it is unique in itself and is the only example with its decoration.
Here's how to make a homemade icing to decorate cookies or a holiday cake.
Necessary products:
1 egg white
¼ Kilogram of powdered sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
1 vanilla
Preparation:
All ingredients without lemon juice are mixed in a bowl and beaten with a mixer for 3 minutes on low speed on the appliance. Add the lemon juice and beat for a few more seconds.
The resulting cream is thick and placed in a syringe, it can be used to make flowers and shapes.
If it is broken with a little more water, it can be dripped on the biscuits or the cake in the form of dots or other painted figures can be obtained.
Thus decorated pastries dry at room temperature. When completely ready, they can be stored in the refrigerator.
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