The tempting, sweet smell that comes from the bakery around the corner in the morning leaves us all alonedelicious piece of cakedream. But what makes most cakes so delicious? Of course the glaze! The icing is the icing on the cake and turns every pastry into a sweet temptation. Would you like to make the perfect sugar icing yourself that is in no way inferior to the baker's? Here you will find the recipe as well as many great ideas and tips that will help you decorate your cakes and cakes with icing like a professional. Get inspired!
Decorate sweet baked goods with homemade icing
In addition to powdered sugar, icing is the most popular wayto embellish sweet baked goods. Whether tarts, cakes, muffins or Americans – everything looks prettier with icing. And of course it tastes better too.
What makes frosting even more popular among baking enthusiasts is the simplicity of its preparation. You only need two main ingredients to make it. The classic icing consists of powdered sugar and a liquid - usually water, lemon juice or milk. However, you can also use other juices and wine if the combination fits the respective recipe. In contrast to ganache and buttercream, this icing then hardens and ensures that the decorated cake does not dry out so quickly.
Has it ever happened to you that the cake doesn't come out of the oven perfectly? In this case, icing can come to the rescue. The glaze can be used to correct or mask small baking errors so that you can still serve your baked goods.
And how do you make a good icing from powdered sugar? The secret is revealed below!
Sugar icing like from the bakery: this is how it works!
As already mentioned, all you need to make icing is powdered sugar and a liquid. The classic recipe uses water. However, if you want to make a bright white frosting, you should replace the water with milk. For a vegan alternative you can of course use any plant milk. Here are the exact quantities for the perfect bakery-style glaze:
- 250 grams of powdered sugar
- 4 tbsp warm milk
*This amount should be sufficient to decorate a classic cake (bundt pan 22-24 cm in diameter or springform pan 26-28 cm in diameter).
Preparation: Place the powdered sugar in a bowl. Add the milk little by little, stirring with a whisk until smooth. The finished icing should run down the whisk and have no lumps.
Depending on how thick or thin you want your icing, the amounts can be adjusted. If you want the glaze to be thicker, simply reduce the amount of liquid.
Tips for the perfect icing
Although icing is easy to make, there are a few things you need to keep in mind. The first thing you should do is use the liquid sparingly. If you add too much of it, it can quickly happen that the icing becomes too runny, but you have already used up your entire supply of powdered sugar. The glaze needs a little time to thicken. That's why it's important to mix each spoonful of liquid well before adding the next.
The perfect icing is free of lumps. To achieve this, you should first sift the sugar and only then mix the powdered sugar glaze. Sieving prevents clumping in the casting and the result is a flawless sugar glaze.
If you want to refine your powdered sugar icing with spices and flavors, you should only do this once the icing has reached the desired consistency. However, this only applies to dry ingredients such as cinnamon or vanilla powder. Liquid ingredients such as vanilla extract can water down the icing and must not be added to the finished icing.
Decorate cakes and other desserts with colorful icing
Color makes everything more beautiful. If you agree, you can easily color your white icing. And with food coloring. The finished casting can be mixed with the desired color until it is completely colored. Food coloring in the form of paste or powder is recommended here because it does not change the consistency of the glaze. You can also use liquid food coloring, but in this case you should make the icing thicker so that it doesn't become too watery.
Gluing icing recipe
Bake gingerbreadis a popular tradition for many families in the run-up to Christmas. If you would like to make a cute gingerbread house with your children, then the icing will come to the rescue again.
However, the good icing for gluing is different from the classic recipe for decorating cakes. Here you use egg whites as a liquid to make the powdered sugar icing. The mixture of powdered sugar and egg white produces a strong glue that holds the individual pieces of the gingerbread house in place. Please note that the egg white icing can get really hard after a while. If you want to eat your gingerbread house, you shouldn't leave it sitting around for too long, otherwise the icing will become as hard as stone.
To make your own gingerbread house icing, you will need the following:
- 250 grams of powdered sugar
- 1 egg white at room temperature
Sift the powdered sugar. Then beat the egg whites in a dry bowl while adding the powdered sugar. The icing for gluing should be firm. Then fill the icing into a piping bag with a suitable nozzle and use it to attach the individual parts of the house. The egg white icing is bright white and resembles snow, which is why it is also suitable for decorating the gingerbread house.
Once you've succeeded in creating the perfect cast, then it's time to decorate! Whether acovered apple piewith icing for the autumn afternoons, a delicious cinnamon roll for brunch or a classic Bundt cake with coffee - the variations are almost endless. To help you decorate your baked goods correctly with icing, we have collected a few ideas and tips for you below.
Icing on warm or cold cakes?
Here you first have to ask yourself the question: Do I want to make the cake juicier or simply decorate it with a nice icing. In principle, you can also put the icing on the cake while it is still warm, but then the icing will seep in and not look as nice. It is therefore recommended to let the cake or pastry cool down first and then glaze it with the icing. This is particularly true for small baked goods such as cookies and Americans.
However, if the cake is too dry (for example because it has been baked for too long), the glaze can save it if it is applied before it cools down. It is also easier to spread the cast on a warm surface.
Decorate cake with icing – two methods
There are two different methods for decorating cakes and tarts with icing:
Method 1: Drizzle frosting onto the cake
Using a fork, drizzle the liquid icing over the cooled cake. If desired, you can draw any patterns, for example, a grid pattern.
2nd method: Cover the entire cake with icing
Pour the icing over the cake, letting it flow over the top and sides. If necessary, spread the glaze with a spatula or brush and fill in any gaps. It is best to place the cake on a cake rack with a baking tray underneath so that the excess glaze can run off.
Label cakes with icing
Colored icing can be used to decorate more than just cookies and donuts. This can be used to make a beautiful sugar font that is suitable for both cookies and cakes. Would you like to label cakes yourself with icing? Simply fill a piping bag or special icing pen with thick icing and write whatever you want. Please note, however, that some sensitivity is required here. For better results, you should first practice the desired font on another spot before writing it on the cake. It is still advisable to first draw the inscription on the cake with a toothpick and only then write it with icing.
Decorate muffins with icing
The icing decoration is not just suitable for cakes. All baked goods such as muffins, donuts, cinnamon rolls, etc. can be decorated with the sweet glaze. If you drizzle some frosting over the warm muffins, they will not only look more appetizing, they will also be moister. This works wonderfully with streusel muffins. Try it!
Icing decoration for carrot cake
In spring, carrot cake is a real temptation. Whowant to prepare the classic recipe, don't forget the icing. First bake the cake and let it cool completely. Then prepare the icing (for a fruity touch you can replace the milk with orange juice) and cover the cake with it. If the frosting looks too sheer and you are unhappy with the look of your cake, try applying a second layer of frosting. A little more glaze never hurts. If you would like to give the cake the finishing touches with a few marzipan carrots, place them on the still wet icing and press them lightly. This ensures that the decoration is firmly attached to the icing.
We wish you lots of fun and success decorating with icing!
