Smooth colored frosting is a very popular decoration for many confectionery products, over which cream patterns, sugar powder or mastic are applied. You can easily and quickly prepare such glaze at home, the main thing is to know the recipes and the right ingredients.
Ingredient List
For colored sugar glaze, cooked without heating, you need 200 g of powdered sugar, 2 egg whites, 3-4 tablespoons of cherry, carrot, spinach or beetroot juice, and 2 tablespoons of lemon juice. For glaze cooked with heating, you need to take 300 g of sugar, 3-4 tablespoons of the above vegetable or fruit juices and 100 g of water. To make coffee glaze, you need 200 g of powdered sugar, 1 teaspoon of butter and 2 tablespoons of hot strong natural coffee.
If desired, you can add a small amount of sweet alcohol to the colored icing.
To prepare cocoa glaze, you need 200 g of powdered sugar, 2 tablespoons of cocoa powder, 1 tablespoon of butter, 5 g of vanillin and 3-4 tablespoons of hot milk. For chocolate glaze, you need to take 100 g of any chocolate, 100 g of powdered sugar, 1 tablespoon of butter and 3 tablespoons of water. To prepare a transparent glaze, you need 200 g of powdered sugar, 1 tablespoon of dry white wine and the juice of half a lemon. A beautiful green frosting can be made with 100 g of sugar, 1 bunch of spinach greens, 50 g of peeled pistachios, a few citric acid crystals, and ¾ tablespoon of flavored rose water.
Making colored glaze
First of all, you need to mix the sifted icing sugar with lemon juice and protein. To obtain an orange glaze, carrot juice is added to these components, the purple color is achieved due to beet juice, green - spinach juice, and burgundy - cherry juice. The resulting mass must be thoroughly mixed until completely homogeneous. To cook colored glaze, pour sugar with water and cook the mixture for 5 minutes until thickened, skimming off the foam with a spoon. Then the syrup is poured onto a plate, mixed with the juice and stirred until solid.
Before using, it is enough to melt the hardened colored glaze over the steam and pour it over the dessert.
To prepare a bright green frosting, you need to finely grind the pistachios, add citric acid, rose water and sugar to them, and wash the spinach and cook without a lid for 5 minutes. The cooked spinach must be thoroughly squeezed out of the water and rubbed several times through a sieve, after which the spinach puree is added to the nut mass and mixed with it with a homogeneous thick consistency.
