Icing for cake - types of icing. How to make frosting at home

One type of decoration for desserts is icing. Do not be afraid of the name, it is not so difficult to cook it even at home. It is used everywhere, including for decorating gingerbread, cookies, pastries and cakes. It gives the finished dish not only a beautiful and appetizing look, but is also a great addition to the overall taste ensemble.

After all, what is the beauty of home baking? Of course, in its unique taste and aroma of cakes and cream . Soaked through with love and care of skillful hands, it is certainly a welcome guest on any everyday or festive table. But, also, an integral part of each dessert is its original and attractive appearance. It's no secret that often our homemade ones are bought not for a lopsided home-made
biscuit Therefore, knowledge about how to make icing at home correctly and tasty will be very useful to every housewife. Homemade icing is usually made from crushed sugar, butter and cocoa, based on the required products, there are the following types of icing:
Sugar

Chocolate

Confectionery

Dairy

Milk chocolate or milk chocolate

white chocolate

Every housewife should know how to cook icing at home in order to demonstrate her skill at any time and tasty feed her family.
For example, the taste of freshly baked gingerbread or bagels is perfectly complemented by icing sugar. And chocolate will be appropriate in any dessert. Each housewife has her own unique glaze recipes, time-tested.
However, there are a few rules that must be followed. To create a high-quality and tasty product, you should use crushed sugar or powdered sugar, since with a cold cooking method, all the ingredients will have to be ground in a mortar with a pestle and the sugar simply cannot dissolve.
Chocolate, milk, cream glazes are most conveniently prepared in a water bath, rubbing all the components in a non-metallic bowl until smooth.
The finished product should have a slightly thick consistency, so that it becomes a little thinner - just add a few drops of water. You can always slightly deviate from the existing recipe and rely on your own taste. Experiment with different colors or flavors. How to make frosting even better?
It should be rubbed through a fine sieve so as not to overshadow the appearance of the finished product with bubbles or unrubbed tubercles. Do not cool it too much, up to a maximum of 45 degrees, but the upper edge is not higher than 50 C. Use this “yummy” right away and do not skimp! After all, the icing for the cake should simply envelop the finished biscuit from all sides.
Use various types of icing to make homemade desserts, and you will see that they will not only become more beautiful, but also bring new notes to your usual pastries!