Cupcake Frosting - 8 Recipes

The same desserts may taste completely different after the final decoration, because the decor ingredients also have their own taste. So, different icing for muffins can unrecognizably change the taste of familiar baking. For their pastry research housewives can use the classic white glaze or its other types (berry, chocolate, citrus or coffee).

White icing for cupcake

This option for glazing homemade muffins is considered classic. It is also suitable for Easter cakes, cookies and cakes. For flavoring, you can add a few drops of fruit essence to it or replace part of the sugar with vanilla, but then you need to add it at the stage of whipping the proteins.

For a simple and effective snow-white decoration of cupcakes you will need:

• 80 g of egg white (2 protein selected eggs);
• 230 g sugar;
• 200 ml of water;
• 5 ml of lemon juice;
• 3 g of salt.

Glaze recipe step by step:

1. Pour the prescription amount of sugar into a thick-walled stewpan or a small saucepan, pour a glass of boiling water and cook over medium heat for 10 minutes, stirring occasionally.
2. Remove the finished syrup from the heat and let it cool to 60-65 degrees. Without wasting time, beat the cooled proteins with salt into a thick foam, into which then pour a thin stream of syrup, intensively mixing the fondant. In this case, the movements should be rubbing so that bubbles do not form.
3. After introducing the syrup into the composition, add lemon juice and aromatic component. Before applying the glaze, it should be slightly warmed up.

In addition to decorative, glaze also has practical significance - the baked goods coated with it do not last longer. To make the fudge lay evenly, the muffins should be completely cooled, and their hats should be as even as possible.

Lemon Dessert Decoration

Sugar cloying of the classic glaze is not to everyone's liking. Lemon icing for cake is completely devoid of this drawback.

It is perfectly balanced sweetness and sourness, and for its preparation only two ingredients are used:

• 100 g of powdered sugar;
• 1 lemon.

Cooking Technology:

1. Sieve powdered sugar through a fine mesh sieve into a deep plate. Squeeze juice from medium lemon, strain if necessary.
2. Next, pour a teaspoon of juice into powder and grind until the desired density is obtained. This amount of dry component will require about 15 ml of juice. If the glaze on pure lemon juice seems too acidic, the juice can be mixed with water in a 1: 1 ratio.

Chocolate icing - step by step

Probably, there are the greatest number of options for this particular fudge. With the help of only the ingredients, the housewives try to achieve a chocolate taste and the necessary consistency! Cocoa powder, chocolate, sour cream, butter, milk ...

The following is a delicious chocolate fudge recipe:

• 150 g of dark chocolate;
• 30 g of soft butter;
• 150 g of sugar;
• 60 ml of milk.

How to do:

1. With short pulses in a microwave or steam bath, bring the chocolate, previously crushed into smaller pieces, to a soft creamy state.
2. From syrup and milk, boil the syrup. To do this, boil both products in a saucepan with a thick bottom and boil until slightly thickened, stirring occasionally.
3. Put soft butter to the chocolate and rub it all together with rubbing movements. Pour in milk syrup gradually, continuing to rub the icing with a spoon. It is necessary to knead the fondant until smooth and shiny.

Recipe with orange

The bewitching aroma of orange fudge will immediately turn even the most ordinary cupcakes into a masterpiece.

To make the coating really tasty, you should not save time and buy packaged juice, it is better to spend a few minutes of your time getting freshly squeezed.

What will be needed for orange glaze:

• 1 medium orange;
• 180 g of powdered sugar;
• 3 g of turmeric powder.

Cooking method:

1. Mix the powder with turmeric and sift several times. This spice will not only enhance the aroma of citrus, but also give the finished coating a rich orange color.
2. Cut the orange into halves and squeeze the juice out of them, using any device or hands. The resulting liquid must be filtered to protect yourself from unpleasant surprises in fondant;
3. Then pour the juice with a teaspoon to the loose components and, thoroughly rubbing, bring the glaze to the required density and ductility. The mixture should slowly drain from the spoon.

Sugar Cupcake Glaze

Mistresses most often use this fondant for their confectionery creations, but problems often arise with it: it either does not shine, then crumble, then it sticks.

You can get the perfect cupcake coating by making glaze from this grocery set:

• 150 g of powdered sugar;
• 10 g of corn (can be replaced with potato) starch;
• 20-25 ml of milk;
• 6 ml of vegetable oil.

Cooking:

1. First, we combine the dry components: powdered sugar and starch. When these products are evenly mixed with each other, little by little it is time to pour the milk, rubbing the mixture with a spoon.
2. As a result, a thick gruel is formed. It is also necessary to mix vegetable oil in it (it will give a glossy shine) and if it is necessary to dilute the fudge with milk.
3. You can color the finished mixture with gel or dry food colors, as well as beet and cherry juices, saffron tincture (yellow color), matcha tincture (green color).

Coffee option with cognac

This glaze recipe will perfectly complement homemade chocolate pastries, as well as muffins with berry fillings.If you use cherries as a filler, you will get a classic combination of cherry, chocolate and cognac.

Proportions of ingredients per serving of coffee fudge with cognac aroma:

• 10 g of instant coffee;
• 80 ml of brandy;
• 200 g of powdered sugar;
• 5 ml of lemon juice.

Cooking progress:

1. Pour instant coffee into a small bowl or deep plate and pour cognac. Stir until the coffee grains are completely dissolved in the liquid component.
2. Then pour in powdered sugar in small portions and knead the fondant to the desired consistency so that it does not drain from the muffin caps. In order for sugar grains to quickly dissolve in cold alcohol, you need to use powders of the finest possible grinding.
3. At the end of kneading add lemon juice. If it is not, then you can replace this component with a pinch of citric acid.

Berry icing for a cupcake

The easiest way to get berry glaze is to use berry juice instead of milk for the sugar fudge option, but there is another tasty recipe based on berry puree, cream and white chocolate.

For such a glaze, the ratio of products will be as follows:

• 300 ml of fat cream (33%);
• 100 g of sugar;
• 200 g of white chocolate;
• 60 g of berry puree (blueberries, raspberries, strawberries);
• 15 g of gelatin;
• 45 ml of water.

Algorithm of actions:

1. Soak gelatin in water for the time recommended by the manufacturer, then warm until completely dissolved. Melt white chocolate in a steam bath.
2. Boil the cream with sugar, remove from the heat and introduce first the melted chocolate, and then the berry puree and dissolved gelatin.
3. Gently, so that bubbles do not appear, interrupt the mixture with a blender for 5-6 minutes until thickened. When the temperature of the glaze is 27-30 degrees, it is ready to work.

Coconut Glaze Recipe

You can prepare coconut icing for cupcakes if you add a few drops of coconut essence to a snow-white fondant. However, there is a more complicated way of cooking, but without the use of flavorings.

It will require:

• 140 g coconut flakes;
• 250 ml of milk;
• 320 g of sugar;
• 30 g of starch;
• 2 g of vanillin.

Cooking fondant with an exotic flavor as follows:

1. Pour coconut into the milk, bring to a boil and boil for about five minutes after boiling.
2. Remove milk with chips from the heat and cool completely. Then strain through cheesecloth and squeeze the chips well.
3. Pour sugar into the aromatic liquid, send to the fire again and boil until thickened. When the syrup becomes denser, remove it from the stove and mix vanilla and starch into it.

It remains to send the icing in the cold until it cools completely and you can proceed to decorate the baking dish.