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Frosting recipes

Creamy Cream of Gelled Sugar

Cooked Protein Cream with Gelled Sugar

Time to cook: 20 minutes

Total Servings: 1

I would like to suggest a recipe for a jelly sugar protein cream (Jellyfix - a vegetable thickener for jellies and jams). Take 2:1 sugar. The cream cooks quickly, is delicate and light and holds its shape well, it is not covered with a dry crust. I use it for muffins. The cream is delicious with a light tartness.

Author of the recipe

Ingredients and taste: Water, Custard, Sour Sweet, Soft, Glaze, Egg White, Fudge, Fondant

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Real Chocolate Frosting

Cooked real chocolate frosting

Time to cook: 10 minutes

I don't always have chocolate at home, and if you cover a lot of cookies with it, it would take several bars, and that's not cheap! I got this recipe from a pastry chef, the frosting is real, professional, delicious and very glossy, which is also very important, it sets very well. I couldn't find it on the website, but if you do... No offense, please!

Author of the recipe

Ingredients and taste: Cocoa Powder, Chocolate, Condensed milk, Sweet Fudge, Fudge, Frosting, Fondant

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Sugar Frosting

Cooked sugar icing

Time to cook: 5 minutes

Total Servings: 180

Basic Recipe. I tried lots of icing recipes and realized that none of them were completely satisfying, some didn't shine, some didn't set, some didn't stick, and some didn't go down well. In the end, from a lot of trials was born this author's recipe. I weighed everything on the scales so that there was no discrepancy in the volume of spoons, glasses, "slides". Another advantage of this recipe is that it does not contain raw egg white, but it glitters and sets well. This is also the glaze I use to cover Easter cakes. Bookmark is for a medium sized cupcake.

Author of the recipe

Ingredients and taste: Vegetable Oil, Sugar, Milk, Potato starch, Glaze, Fudge, Candy, Vegetable dye, Fondant

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Mirror Frosting

Cooked Mirror Frosting

Time to cook: 30 minutes

Total Servings: 5

This frosting is a perfect match for any confectionery. It can be used not only on mousse cakes, but also on sponge cakes, once they have been well frosted. And we'll cover our raspberry eclairs with it. And they will become beautiful, beautiful, like in modern pastry shops. The remains of icing can be perfectly kept in the freezer, and when you need, you just have to defrost them and bring to a working temperature.

Author of the recipe

Ingredients and taste: Sugar, Sweet, Water, Cream, Gelatin, Glaze, Fudge, Glucose Syrup, Fondant, Decorations

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4 Spoon Chocolate Frosting

Cooked chocolate frosting 4 spoons

Time to cook: 10 minutes

I would like to make a chocolate frosting for frosting cakes, semolina, éclairs, Swiss rolls, cheesecakes. The frosting is very easy to do, so many people will like it. The frosting is soft and tender. It is easy to spread on the product. The recipe was found on the web, thanks a lot to the author.

Author of the recipe

Ingredients and taste: Sugar, Sweet, Sour Cream, Creamy, Chocolate, Butter Butter, Frosting, Food Decoration

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Cocoa Frosting

Cooked cacao water frosting

Time to cook: 2 minutes

Here is an easy and affordable recipe to make cocoa frosting. It cooks quickly, without additional fats, eggs or oil. There are times when you don't have any chocolate to make the frosting. You won't be disappointed with this recipe. It has no gloss like buttercream frostings, but it is soft and tender and easy to spread on muffins, cakes, pies.

Author of the recipe

Ingredients and taste: Water, Cocoa Powder, Chocolate, Fudge, Fondant

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Frosting on starch

Cooked frosting on starch

Time to cook: 5 minutes

I propose to make a frosting on starch. I made a peach pie today and there was some leftover dough, so I had to make some cookies and glaze them. The frosting is easy to make, I think every hostess has the right products. The glaze is even on the product, it does not drip, and after hardening does not stick. It has no egg white in it, it's shiny when cured. The recipe is found on the net.

Author of the recipe

Ingredients and taste: Sweet, Milk, Potato starch, Vegetable Butter, Glaze, Fudge, Fondant

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Mirrored Chocolate Frosting by Pierre Hermès

Cooked Mirrored Chocolate Frosting by Pierre Hermès

Time to cook: 30 minutes

Total Servings: 10

Dear friends, I want to share with you the recipe for mirror chocolate frosting from "The Picasso of pastry art" Pierre Hermès. This recipe is different from the ones on the website, but very interesting. I should warn you right away, the frosting contains a lot of sweet ingredients, which might make the Cooks indignant. But it may come in handy for someone. For the recipe, thanks to Alexey mirsladostey.

Author of the recipe

Ingredients and taste: Sugar, Honey, Water, Chocolate, Gelatin, Condensed milk, Fudge, Fondant

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Green tea matcha glaze

Cooked green icing with matcha tea

Time to cook: 30 minutes

Total Servings: 10

I've been wanting to make a green glaze with natural coloring for Christmas and New Year's Eve baked goods. I finally got my long-awaited little recipe. For gingerbread and sandtree cakes I highly recommend making this fondant glaze! I guarantee that the cookies will chew it up very quickly.

Author of the recipe

Ingredients and taste: Sugar, Sour Sweet, Pectin, Fudge, Matcha

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Glazed icing on condensed milk

Cooked Glazed Frosting with Condensed Milk

I suggest making a glossy glaze for Easter cakes, Easter rolls and muffins with condensed milk and powdered cream. Once applied to baked goods, the frosting hardens nicely in 2-3 hours, stabilizes, gets a nice gloss, but remains soft enough and doesn't turn stony like a protein frosting. If you wish you can add to it a few drops of food coloring and make the glaze in any soft colors. Its consistency is dense and thick, and after drying it is not sticky. Enough icing to cover a large cake of up to 26 cm in diameter. It was enough for me to cover 12 muffins. The recipe is available on the Internet, I saw it on Dina's site, thanks a lot.

Author of the recipe

Ingredients and taste: Sugar, Sweet, Creamy, Cream, Vanilla sugar, Soft, Glaze, Fudge, Fondant, Decorations

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Frosting for croissants

Cooked frosting for croissants

I always have a problem with protein frosting for croissants. Either the whites won't whip or the added sugar makes them drip. I had another problem this year. The frosting whipped up great, it smeared well, but it wouldn't let it dry. I have to go make the cakes and the icing is sticking to my hands. But a friend of my mom's shared with me a recipe for frosting that sticks "♪ frozen solid ♪" overnight and it's really easy to make. The recipe is taken from some Easter brochure.

Author of the recipe

Ingredients and taste: Lemon, Potato starch, Egg White, Sweet Fudge, Fudge, Frosting, Fondant

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Marmalade Frosting

Cooked Jelly Frosting

Time to cook: 15 minutes

I had some lemon marmalade, so I thought why not try making a glaze out of it. I tried it and it was delicious and flavorful! It would be wonderful for cakes, sponge cakes and pies. That's how this recipe for a very interesting, unusual and delicious frosting came about! Help yourself, my dear cooks!

Author of the recipe

Ingredients and taste: Sugar, Sweet, Sour Cream, Marmalade, Butter Butter, Fudge, Frosting, Fondant, Fudge Decorations

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