Making frosting is the easiest way to decorate a cupcake. The simple sugar coating is great for decorating baked goods and adding a sweet flavor, and it cooks very quickly. In some cases, you don't even need a measuring spoon to make the glaze.
To make the icing for your muffins, first place the required amount of powdered sugar in a bowl. Then add a little milk gradually, mixing it with the powder until a homogeneous mass is created. Once the mixture looks like a thick sauce, you can add vanillin or almond extract to it and the frosting is ready.
The more milk you add, the thinner the frosting layer on the cupcakes will be. A small amount of milk, on the other hand, will help create a hard, glossy skin. You can also use any other cooking liquid - orange or apple juice, lemon syrup, etc. - this will give the glaze an original taste and add a peculiar aroma. It is very important to use powdered sugar for making home glaze. The granulated sugar will remain crystallized and will not melt.
How to calculate the right amount of ingredients
For a glass of cupcake icing you will need:
- 1 glass of powdered sugar;
- 2-6 tablespoons of milk or other liquid;
1/2 teaspoon vanillin or almond extract.
The frosting can be refrigerated in an airtight container for up to a week. Before using, remove it from the refrigerator in advance and let it warm up to room temperature. In addition to sugar, you can make other types of glaze.
Honey glaze
Ingredients for honey glaze:
- 3/4 cup honey;
- 1 tablespoon lemon juice;
- 1/4 glass of water;
- 1/4 teaspoon lemon zest.
Heat honey over low heat and add lemon juice, lemon zest and water to it and bring to a boil. Continue simmering until the mixture is thick, then remove from heat and cover the muffins with it.
Chocolate glaze
Ingredients:
- 1 glass of granulated sugar;
- 6 tablespoons of butter or margarine;
- 1/2 cup cocoa powder;
- 1 glass of powdered sugar;
- 1/3 cup milk;
- vanillin to taste.
In a large bowl, use a mixer to beat the butter on medium speed. Combine dry ingredients - cocoa powder, powdered sugar and vanillin. Pour milk into the mixture gradually, stirring constantly. Do not add too much milk at once or the mixture will become too runny.
Then gradually add the mixture to the butter while continuing to beat. Check how thick you get the mass - if too thick, dilute it with milk, if too thin, add more powdered sugar or cocoa.
