There are processes in the preparation of each dessert that can be omitted (the delicacy will not suffer much), but if you are not too lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. So, icing for cookies will give home baking individuality and unique beauty.

Chocolate icing for cookies

It is not difficult to prepare such a glaze and quickly hardens after application to the cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (made from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food colors, but they are unlikely to be found in ordinary kitchens.

So, icing from dark (milk or white) chocolate is made from:

  • 100 g of chocolate;
  • 60 ml of milk;
  • 10 g butter;
  • 250 g of powdered sugar.

Step by step cooking:

  1. Make a steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
  2. When the butter has melted, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Stir thoroughly.

Strawberry Recipe

Bright fondant with a rich berry flavor to cover gingerbread, donuts and cookies can be made from fresh or frozen berries. To prepare the glaze in this way, raspberries, blackberries, blueberries, cherries, cranberries, or, as in this example, strawberries, are suitable.

For berry glaze based on strawberries, you should take:

  • 200 g of powdered sugar;
  • 100 g of fresh or frozen strawberries;
  • 15-30 ml of drinking water.

Work sequence:

  1. Wash washed and dried berries with a blender in a homogeneous mass, which should then be filtered through a sieve to weed out the bones and the remaining whole berry fibers.
  2. Add hot water to the sifted icing sugar and mix. Then infuse and rub the berry base with a spoon. Strawberry puree is needed so much that all the powder is dissolved, and the fondant becomes shiny and uniform, but at the same time viscous and thick.
  3. Use berry glaze should be immediately, because during storage, the fermentation process may begin, which is fraught with digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, icing for gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, and for ordinary sugar cookies you can prepare aromatic vanilla glaze.

To make vanilla frosting you need to take:

  • 270 g of powdered sugar;
  • 13 ml of milk;
  • 5 g butter;
  • 3 g of salt;
  • 2 g of vanillin powder.

Cooking:

  1. In a microwave, melt a slice of butter with milk.
  2. Add salt, vanilla and sifted icing sugar to the hot creamy milk mixture. Knead the mixture until smooth and you can proceed to the design of baking.

Cooking from caramel and salt

Delicious viscous caramel, cooked at home, can make even ordinary shortbread cookies not only tasty, but also beautiful if you put it with a pastry bag. Salt added to caramel icing will reduce the fawning of fudge and add an extra touch of flavor.

For salted caramel glaze you will need:

  • 125 ml cream of cow's milk, 33% fat;
  • 30 g butter;
  • 165 g of granulated sugar;
  • 65 ml of purified drinking water;
  • 3-5 g of coarse sea salt to taste.

How to cook caramel for cookie glaze:

  1. Warm up to a boil in a small container, but in no case boil cream and butter. When added to caramel, these products should be as hot as possible.
  2. In a separate stewpan, combine water and sugar. First, boil the syrup on low heat until the sugar dissolves, then increase the heat and cook, without stirring (you can only slightly tilt from side to side) to a beautiful caramel color.
  3. After reaching the desired shade, pour hot oil with cream into the stewpan, add salt and quickly mix the mixture with a whisk until smooth. Return the caramel for a couple of minutes to the fire to boil until the desired density.
  4. Transfer caramel in a glass container for subsequent storage. After several hours to cool, you can start decorating cookies.

Colored glaze for cookies

Nondescript cookies can be turned into an original greeting card with a light movement of a confectionery cornet filled with colored glaze. Thus, a simple confectionery product can become an exclusive gift that even a schoolboy can easily make.

The composition of colored glaze includes only four ingredients:

  • 1 chicken egg protein;
  • 150-200 g of powdered sugar;
  • 15 ml of lemon juice;
  • food color of the desired color.

The process of creating sweet paints for painting cookies:

  1. In a clean low-fat (e.g. lemon juice) small bowl, pour the protein. Then, in small portions, sift the powdered sugar into it and rub it with a fork (silicone spatula or false). The use of a mixer in this case is unacceptable.
  2. When the glaze is the required consistency, add lemon juice to it and divide the total weight into separate portions, each of which is painted with the desired color with food coloring. To make the already colored glaze thicker, mix the powder into it so that the fudge becomes thinner - add a little water.

Food coloring is the easiest way to color cookies.If they are not, then turmeric will help to achieve a bright orange, spinach will help green, beetroot will help red, and lavender petals will make violet.

How to make marmalade?

Multi-colored glaze with various fruit flavors can be made from ready-made marmalade. From such multi-colored glaze it will be possible to create whole stained-glass windows on cookies. A monophonic coating with pieces of undissolved marmalade will also look very nice.

Proportions of ingredients for marmalade glaze:

  • 200 g marmalade;
  • 80 g of sugar;
  • 50 g of butter.

We prepare in the following way:

  1. Marmalade cut into smaller arbitrary pieces. Put sugar, butter and chopped marmalade in a small bowl of suitable sizes.
  2. Build a steam bath on the stove and place a container with prepared ingredients on it. Warm everything until sugar is completely dissolved and a more homogeneous state is achieved (with undissolved pieces of marmalade or without them).
  3. Remove the icing from the stove and after a little cooling with a warm mass, cover the pastries.

Simple Sugar Glaze

No matter how many recipes of various confectionery sweets are in the hostess's arsenal, you should know how to make icing for cookies from a minimal set of products that can help out in any unforeseen situation.

The composition of simple sugar glaze includes:

  • 200 g of powdered sugar;
  • 60 ml of drinking water.

Cooking:

  1. Combine the powder with water and heat over a small fire until smooth. Warming up the glaze, you definitely need to constantly mix it with a wooden or silicone spatula.
  2. Decorate the finished cookies with hot sugar fondant. The same coating can be used for gingerbread and buns.
  3. For a pleasant rum flavor, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, because under the influence of heat, all alcohol will evaporate.

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