How to make glisal from gelatin. Step-by-step recipes for making white, chocolate and gelatin icing for Easter cake. Glaze for Easter cakes with gelatin. Step by step recipe

Let's talk about how to surprise the sophisticated gourmets of your family. If you often make pies, cakes and other sweets at home, but don’t know how to decorate it all, there are options. You can independently coat any homemade baked goods with a snow-white or glossy “mirror” glaze.

Glaze with gelatin is perfect for this. The recipes require simple ingredients that are likely to be found in every kitchen. And it will take very little time to cook.

Gelatin glaze for baking

To prepare the glaze, use bulk gelatin. It swells the fastest and dissolves easily in sugar syrup.

Ingredients:

• 6 tbsp. l. boiled chilled water;
• 250 gr. sugar or powder;
• 1 full tsp. gelatin;
• 2 pinches of citric acid;
• optional drop of food coloring.

Cooking steps:

1. Mix gelatin with 2 tablespoons of water. Stir. Leave to swell for 10-15 minutes.
2. Separately, mix sugar with the remaining water and citric acid. Heat over low heat until syrup forms. Cook until the ingredients are dispersed. Then you will get a syrup that is uniform in color and consistency. Remove from heat, cool the mixture, stirring.
3. Add the swollen gelatin to the sweet syrup. If you want to tint the mixture with food coloring, now is the time. Immediately start beating the mixture with a mixer at first speed. Gradually the mixture will begin to stabilize and become thicker.

After the recipe steps, immediately start using the frosting. Cover a pie or any other baked goods with it. And then leave it at room temperature, it will harden well.

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Gelatin glaze with cocoa

You can tint gelatin not only with food coloring, but also with cocoa. For a richer color, use unsweetened cocoa powder and add grated dark chocolate.

Ingredients:

• 1 tsp. gelatin;
• 250 gr. powdered sugar (or sand);
• 3-4 tbsp. l. cocoa;
• 75 gr. cream;
• 150 ml water (boiled, cooled);
• 50 gr. chocolate.

How to cook step by step:

1. Mix gelatin with 4 tablespoons of water. Stir. Set aside for a quarter of an hour. The grains will swell well during this time.
2. In the meantime, mix sweet powder, cocoa, remaining water and cream in an enamel pan. Place in a water bath. Heat to a gentle simmer. Be sure to stir.
3. Grind the dark chocolate through a grater. Pour into cream syrup. Stir. When the dark grains disperse, stir again. Remove from heat. Cool slightly - 1-2 minutes.
4. Add gelatin. Mix thoroughly. Beat with a blender. In a couple of minutes you will receive a homogeneous glaze mass. Use it for its intended purpose now.

Gelatin glaze with condensed milk

Glazing with condensed milk and gelatin is the easiest to prepare. Minimum ingredients and maximum results. If desired, you can add an aromatic product to it - a couple of drops of cognac or fruit liqueur.

Ingredients:

• 10 gr. gelatin;
• 10 tbsp. l. water;
• 250 gr. granulated sugar;
• 1.5 tbsp. l. sweetened condensed milk.

Cooking steps:

1. Soak gelatin in 4 tablespoons of water. After a quarter of an hour, heat this mass. Stir until the grains are completely dissolved. Don't boil. Cool to approximately room temperature.
2. Prepare the syrup separately. Mix sugar with reserved water. Bring to a boil, cook at a gentle simmer for about 2 minutes. Remove from heat. Add condensed milk. Stir.
3. Add gelatin water to the syrup. Immediately start beating with a mixer or blender whisk. In just 7-8 minutes you will see how the mass has changed, it will become thicker and whiter.

Use the delicate glaze mixture for any confectionery product. It will fit perfectly on cakes, croissants, and any shortbread or puff pastries.

Which glaze is your favorite?

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I really liked the glaze. It’s simply gorgeous for gingerbread cookies, it’s also great for Easter cakes, it sticks to the products well.

Recipe from the site "Gurmel.ru GLAZE RECIPE FOR GURMEL Today I covered Easter cakes with it, the glaze set in half an hour, nothing gets dirty, elegant, white and no hassle with beating the egg whites.

I am sharing with you sugar icing, which has a lot of advantages. Firstly, it does not crumble from baked goods, and secondly, it is prepared without any problems and without the use of a kitchen thermometer. The “native” color is snow-white, but you can give it any color.

I’ve already prepared it five times, experimenting before posting the recipe, because the original had very contradictory comments.

I made the necessary conclusions. I present the proportions that I liked.

If you don't succeed at something the first time, don't be discouraged, try again. To begin with, you can make half a portion to “fill your hand.”

Many things in the recipe can be changed to get different results. Amount of acid, gelatin, heating time.

I am sure that you will get a result that you will like. If you have any questions, I will be happy to answer.

Necessary:

Sugar - 1 cup (250 ml)

Water - 6 tbsp. (4 tbsp for syrup and 2 tbsp for gelatin)

Gelatin - 1 tsp. (no slide, I use a fairly small one)

Citric acid solution* - (0.3-0.5 tsp)

Flavoring, coloring - optional

* 1 tsp. citric acid + 2 tsp. Stir hot water until the crystals dissolve, cool

Preparation:

Soak gelatin in 2 tbsp. water. Leave for the time recommended by the manufacturer. The gelatin must swell completely to instantly dissolve into the syrup. And only when the gelatin is ready, we begin preparing the syrup.

In a saucepan (it should be suitable for whipping), pour a glass of sugar and add 4 full tablespoons of water.

Place on the fire and heat until the sugar crystals dissolve.

My syrup boils, but this is not necessary, the original recipe said to simply dissolve the sugar in water, but for me it did not want to dissolve without boiling.

It shouldn't boil for long!

I wanted the traditional taste of crystallized sugar icing, but with all the benefits of adding gelatin. So I decided to bring it to a boil and add acid to control the rate of crystallization.

After all, I prepare traditional sugar glaze and this experience haunted me))

This is the syrup, completely transparent. Pour a solution of citric acid into it.

How much depends on your desire. Without acid, the glaze hardens instantly; I didn’t even have time to spread it evenly onto the dough.

With 0.5 tsp. The citric acid solution will harden in about an hour and a half.

By varying the amount of acid, you will get the result you need, but remember that “spoons” is an inaccurate measure, you still have to analyze and draw conclusions.

Add the swollen gelatin to the hot syrup and mix.

We don’t cool anything, we immediately take a mixer and beat our glaze until it is well whitened and thick, probably like kefir.

This is how it should be. Air bubbles should not bother you; they will disappear later.

I've tried tinting it and always add vanilla. It turns out very tasty and beautiful!

Pour the glaze onto the dough, or grease the bun pies.

The glaze stretches slightly when hot, but after a while it stabilizes and crystallizes.

If your glaze drips, you can cool it slightly before applying. Or you didn't beat it enough.

From the given quantity of products, a portion is obtained to glaze a large baking tray, for example, with shortbread cakes.

P.S. In your own words, it will be like this))) Soak the gelatin for swelling. When it swells, cook the sugar syrup in a saucepan, it boiled for 3-4 minutes. Turned off the heat, added the swollen gelatin, stirred until the gelatin dissolved and immediately put it under the mixer. Beat for 7-10 minutes at maximum, during this time the brownish syrup will turn white and viscous, now add the citric acid solution, I added 1 tsp. beat and apply. It must be applied promptly. The glaze will begin to set after about 5 minutes. Or increase the amount of citric acid solution.

I prepared double the norm for 25 pieces of Easter cakes. In the end, coating the Easter cakes turned into a “spider web” show. The glaze started to set, but I hadn’t coated all the cakes yet, and now strings of glaze were hanging on my hands, reaching for the brush, and I was hastily trying to finish the last cakes))))))))) But everything is so delicious, I also added vanilla flavoring , amazing!)))))))))))

Muffins, scones and other baked goods taste great when you make them with love. But, you must admit, your family will be pleasantly surprised when you present them with a treat decorated with snow-white icing

There are many types and methods of preparing white coating for baking. Today we will look at how to make gelatin glaze that does not crumble, does not stick and adheres well to the surface.

Agree, such a coating is just a dream, and almost every housewife wants to prepare it. But this is not all the advantages that glaze with gelatin has.

Let me add that you don’t need eggs for it, and it’s quick and easy to prepare. Even a schoolgirl who sometimes helps her mother with housework can cope with the task.

Today we will study several glaze recipes, choose any of them. From now on, your buns and muffins will always have a festive look.

Gelatin glaze for baking

Let me make a reservation right away that the coating should be applied to the buns while they are still hot. Otherwise, it will not be smooth and shiny, as the chefs intended.

You will need:

6 tbsp. spoons of water; one glass of sugar; 2-3 ml lemon juice; one teaspoon of gelatin granules. If you wish, you can add vanilla sugar, so the glaze will be not only tasty, but also aromatic.

Preparation:

1. Measure out the gelatin and place it in a bowl. Pour two tablespoons of cool water and let stand for 5-6 minutes until the swelling process occurs.
2. In a separate bowl or saucepan, combine the remaining water, granulated sugar and vanilla.
3. Place the dishes on the fire and stir the contents.
4. When bubbles appear on the surface of the syrup, reduce the heat.
5. Keep the syrup on the stove for another 3-4 minutes, then add lemon juice and set the dishes on the table.
6. Add the swollen solution with gelatin into the hot syrup, stir until it becomes transparent.
7. Beat the mixture with a mixer until it turns snow-white and becomes dense and homogeneous. It will take you at least 4-5 minutes to whip.

Spread the icing onto the scones or cupcakes while it is still hot. The baked goods must also be still warm, otherwise lumps may form after covering the surface.

When you cut or break the cake, you will notice that the frosting does not crumble or come off, the entire white layer remains in place, and you can taste it.

Gelatin coating for baking

Gelatin glaze is prepared quickly and easily. For this, ordinary products that can be found in any kitchen are used.

If you want to decorate your baked goods with icing, which has a lot of benefits, be prepared to write down the necessary ingredients:

100 g granulated sugar; 3 tbsp. spoons of boiling water; 0.5 teaspoons of instant gelatin.

Cooking steps:

1. Prepare gelatin for use. To do this, pour a tablespoon of boiling water over it and stir until completely dissolved. When the liquid becomes clear, proceed to the next step.
2. Mix 2 tablespoons of hot water and 100 g of sugar in a saucepan and place the dish on the stove.
3. Keep the mixture on low heat until it boils. Stir the contents of the saucepan over the gelatin with a spoon for 2 minutes. Do not boil the syrup any more, otherwise it will thicken too much.
4. Pour in the gelatin and after mixing, turn off the heat.
5. When the mixture has cooled to a warm state, turn on the mixer and beat the icing until it turns white. To do this you will need a little time, say three or four minutes. However, look at the condition of the glaze; its color will turn from transparent to snow-white. This is where the moment has come when you need to turn off the mixer and put it aside.

But it’s too early to relax - take out the baked goods and while it’s hot, pour the uncured glaze over it. Gently baste the surface of the cake or roll, starting from the center.

The coating, spreading, forms a thin layer, which will soon harden and decorate the delicacy. When cut, the glaze does not break into small pieces and does not lag behind the baked goods.

If you are lazy and late with baking, the coating will harden, but the situation can be corrected. It is enough to heat the glaze by placing the container in which it is located in hot water.

After a few minutes, the coating will melt into a liquid state and can be applied to cupcakes and scones.

Gelatin glaze with cocoa

Coatings for rolls, muffins and buns can be made from available products. Everything you need can be found in any kitchen.

Baked goods will take on a festive look if their surface is shiny and snow-white. There is nothing complicated about decorating a culinary creation, you just need to follow the diagram and place it on the table:

1 cup granulated sugar; 50 ml water; gelatin - teaspoon; 2 teaspoons cocoa powder.

You can use another coloring instead of cocoa, such as beet juice. It is extracted from fresh root vegetables, grated on a fine grater.

Before adding the juice to the glaze, boil it until the volume is reduced by half. This way the color will be richer and the consistency of the glaze will not change.

Another tip for those who like their frosting less sweet: use orange, apple, or grape juice instead of water.

Now let's start cooking:

1. First, soak the gelatin in cold water, you will need 2 tablespoons of it. Take instant gelatin, this is important. Then it will take no more than 5-6 minutes for it to swell.
2. Mix the remaining 4 tablespoons of water with sugar in a saucepan and place the mixture over low heat.
3. Stir the contents of the saucepan with a spoon until it boils. There is no need to boil the syrup; it is enough for the sugar to completely dissolve.
4. Remove the bowl with the syrup from the stove and immediately add the swollen gelatin there.
5. Stir the mixture, then cool slightly.
6. Using a mixer, beat the gelatin and sugar syrup mixture until you have a smooth, thick, snow-white frosting.
7. Divide it into two equal parts, into one of which add cocoa or pour in boiled beet juice. You have two types of glaze - white and chocolate.

Now let's learn how to apply beautiful stains on the surface of baked goods:

1. Apply a white coating to the surface of the baked goods that you just removed from the oven.
2. Apply colored glaze (chocolate or beetroot juice) in spots.
3. Use a toothpick to make streaks, but don’t be too late, otherwise the drops will harden and you won’t be able to make anything beautiful out of them.

For those who did not have time to apply a warm coating to the cupcakes, there is a way out. Place the frozen mass in a water bath and stir. You will soon notice that the situation has been corrected and the glaze is ready to use again.

Gelatin glaze with condensed milk

Butter pastries or choux pastries will look much more attractive and appetizing if you cover them with icing.

You can prepare it from the following products: a tablespoon of boiled condensed milk; a teaspoon of gelatin granules;

6 tbsp. spoons of water and one glass of granulated sugar.

Preparing the glaze will take 20 minutes.

Let's get started:

1. Soak the gelatin in two tablespoons of cold water.
2. While it swells (10 minutes), cook the sugar syrup. To do this, stir the sugar in the remaining water and place the mixture on the stove.
3. When it boils, cook for another minute, then turn off the heat.
4. While the syrup is hot, add the swollen gelatin. Stir with a spatula or spoon until smooth.
5. Add condensed milk and stir again.
6. Using a mixer, beat the mixture until it thickens.

Apply the coating to the top of the baked goods while warm. Complete hardening of the glaze occurs in an hour and a half, after which the buns are ready for use and transportation.

Gelatin coating can be prepared in colors other than white. By adding cocoa or melted chocolate, you get a ton of beautiful dark brown color.

The green glaze will turn out thanks to spinach juice, and the red glaze will come from beet juice. For a high-quality glaze, it must be thoroughly whipped.

Don't save time, turn on the mixer and beat the gelatin mass at high speed for five minutes.

My video recipe

The gelatin glaze will firmly adhere to the cake and will not break or crumble when cut.

Which is very important, since protein glaze always crumbles a lot and causes a lot of inconvenience.
Preparing this glaze is extremely simple, it takes very little time, you need to apply it right away, and the result is simply amazing!

Glaze for Easter cakes with gelatin has a special taste and a denser consistency compared to other options.
The glaze turns out great, snow-white, uniform and smooth. When I first mastered it, I was completely delighted. So I highly recommend it!

Glaze recipe for 7-8 Easter cakes:

• gelatin - 0.5 tsp.
• sugar - 100 g
• water - 3 tbsp. l.

Preparation:

1.Dilute gelatin with hot (70-80 degrees) water (1 tbsp), stir until transparent.

Pour instant gelatin with cold water (2 tablespoons) and leave for 5 - 7 minutes to swell.

2.In a small saucepan or bowl, stir 2 tbsp. l. water and 100 g sugar. Place on the fire and bring to a boil, stirring constantly, until the sugar is completely dissolved.

3.Then add steamed gelatin here and stir thoroughly. Let's turn off the fire.

4.Cool slightly while stirring frequently.

Attention: This amount of glaze is enough for 7-8 Easter cakes in a thin layer.

5.Now beat the sugar-gelatin mass with a mixer into a strong snow-white foam.

And IMMEDIATELY, using a brush, you need to apply white glaze onto the hot, freshly baked cake, because it hardens quickly - the glaze should still be warm. In case of premature hardening, add a spoonful of hot water to the glaze and stir.

And IMMEDIATELY sprinkle the icing with confectionery sugar decorations.

Advice:

1) keep in mind that the glaze applied in a thin layer will harden in literally 7-10 minutes, and the one applied in a thick, thick layer will harden for several hours, but it will still harden and will not stick;

2) in addition, a thick layer of glaze will flow a little due to its heaviness, this can be seen in the photo;

3) you can add natural dyes - turmeric, cocoa, beet juice

The gelatin glaze, which does not crumble or stick, is ready!

Here's how it's done in practice.

Chocolate glaze serves as a filling or decoration for confectionery products. We will share recipes for cocoa powder frosting. Prepare a topping for desserts using water, sour cream or gelatin.

Chocolate glaze made from cocoa on water

The cocoa glaze will be shiny if you make it with water. Required ingredients:

• 1.5 cups cocoa powder;
• 1.5 cups powdered sugar;
• 100 ml water;
• 0.5 tsp. vanillin;
• 2 tsp. soft butter.

Prepare the glaze like this:

1. Take a small saucepan. Combine water with cocoa powder and powdered sugar.
2. Cook the mixture over low heat until the ingredients dissolve. Stir constantly so that the chocolate does not stick to the walls of the bowl.
3. Remove from heat, add butter and vanilla.
4. Whisk the mixture.

The frosting for your cake, cookies, candy or ice cream is ready. Using a pastry syringe or stencil, make beautiful patterns from chocolate icing.

Chocolate glaze made from cocoa and sour cream

Don't know how to make chocolate frosting with sour cream? This simple recipe has you ready to decorate your cake in 10 minutes. Use the ingredients in the following proportions:

• sour cream 20% - 100 g;
• butter - 50 g;
• sugar - 4 tbsp. l.;
• cocoa powder - 6 tbsp. l.

Remember how to make frosting with sour cream:

1. Place butter, sour cream, and sugar in a small narrow bowl. Cook over low heat.
2. Stir continuously. Pour cocoa into the melted ingredients.
3. Do not remove the glaze from the stove until it thickens. It should drip from the spoon, not pour.

Before decorating the confectionery, cool the filling for three minutes.

Chocolate glaze made from cocoa with gelatin

Chocolate glaze with gelatin, or glaze, is a mirror filling for cakes and pastries. It is prepared from the following products:

• 140 ml water;
• 180 ml sugar;
• 130 ml cream;
• 60 g cocoa powder;
• 2 tsp. or 3 sheets of gelatin.

Algorithm of actions:

1. Dissolve gelatin in 20 ml of warm water.
2. Mix sugar, cocoa, cream and water.
3. Cook the glaze over low heat until desired thickness.
4. Add gelatin when you remove the glaze from the heat.

Chocolate glaze is not only a decoration for confectionery products. It preserves the freshness of biscuits, gives them aroma and taste. The glaze made from cocoa powder differs from melted chocolate in its shine and elasticity.