Protein glaze
Votes: 1
Time: 10 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
Royal icing is used to decorate cookies, gingerbread, gingerbread houses (it also acts as glue), cakes, and many other desserts. The key is to find the right ratio of egg whites, powdered sugar, and water to achieve the perfect consistency so the icing doesn't run, is easy to pipe, and still sets well on the surface. If you need to tint the icing, opt for gel food coloring. Unlike liquid food coloring, they barely change consistency, and the colors are more vibrant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g powdered sugar
- 2 tablespoons dry egg whites (found in baking aisles)
- 6 tablespoons of water
- Food colorings of different colors
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Cooking the dish according to the recipe:
- Sift the powdered sugar and egg whites into a large bowl. Add the water and beat with a mixer on medium speed until soft, glossy peaks form. Divide into bowls and tint with food coloring, if desired.
- Transfer the icing to zip-lock bags, snip off the corners, and decorate the cookies.
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