Lemon glaze - recipe with photo

Lemon glaze is considered the most popular type of coating for confectionery products. It is used to add additional flavor and decorate baked goods. The peculiarity of lemon juice is to soften the overly sweet taste. In addition, after covering with lemon glaze, the confectionery products begin to smell pleasant. It is poured over cupcakes, cookies, and gingerbread cookies. Adding a little butter while cooking will create a cake coating. Many recipes recommend adding lemon zest, which is considered a natural coloring. It doesn't take long to prepare the glaze. Let's list the best ways using a minimum amount of products.

Icing recipe with powdered sugar

50 g powdered sugar;
1 medium sized lemon.

It is recommended to choose the freshest lemon without any stains, dents or other damage. Usually, making glaze is not complete without lemon juice. However, you can use the peel instead of juice. Sometimes lime or orange juice is added. Typically the finished product is white. To change the shade, it is recommended to add a little citrus peel. Instead of powdered sugar, it is permissible to use granulated sugar. The result is a homogeneous mixture.

Preparation:

Consider a method for preparing icing from powdered sugar and lemon juice:

First of all, wash the lemon. Place the fruit in a plate and cover with hot water. Then change the boiling water to cold water. Wipe the surface of the lemon with a paper towel to absorb excess moisture. Remove the zest with a knife. You will need approximately 3 g of lemon zest.
Grind the zest in a blender. The result will be a yellow mixture. Cut the lemon in half. Make juice. You will need approximately 50 ml of juice.
Combine powdered sugar, chopped zest and lemon juice in a deep bowl. It is not necessary to use zest. However, it gives the confectionery an unusual color and a pleasant aroma.
Beat the mixture with an electric mixer. It should have a homogeneous structure and slightly resemble sour cream. Carefully ensure that there are no solid inclusions. Whip again if necessary.
Immediately after preparing the baked goods, cover the surface with the cooled glaze. It is recommended to use a silicone brush or spatula.

It is advisable to first pass the powdered sugar through a fine sieve. You can adjust the thickness of the glaze with lemon juice or powdered sugar. If you don't have a pastry brush, use a deep bowl. Dip baked goods directly into glaze. If desired, you can add various decorations that will give the finished product an attractive appearance and new taste. Coconut shavings, grated chocolate or confectionery crumbs will do. We looked at how to make a classic lemon glaze. However, there are other recipes.

Ingredients

To make classic glaze you only need 2 ingredients:

powdered sugar – 50 g;
medium lemon – 1 pc.

It is better to choose fresh lemon, without dents or dark spots. The glaze is usually made with lemon juice, but lemon peel is often added. Sometimes you can add a little orange or lime juice.

Regular lemon glaze is white. To change the shade, you can add crushed zest of some citrus fruits.

Instead of powdered sugar, you can use regular sugar, but the powder dissolves faster and produces a more uniform consistency.

Lemon glaze on water

Take 1 glass of sugar, 40 ml of freshly squeezed lemon juice, 40 ml of warm drinking water. First of all, combine the listed products. Then beat the resulting mass with a mixer until smooth. A glossy surface will be a sign of readiness. Frost the pastries immediately after cooking, as the mixture will begin to dry out within a few minutes. Applying such a mixture will be more difficult. Use a spatula or brush to apply. As a last resort, use an ordinary spoon. However, special pastry tools will help achieve a more even layer.

How to cook with coconut

The glaze with coconut flakes is a bit reminiscent of the taste of Raffaello. Confectioners offer this option to add unexpected motifs to dessert. The cake with coconut glaze turns out velvety and very tender.

Ingredients used in preparation:

milk – 250 ml;
coconut flakes – 145 g;
sugar – 310 g;
starch – 30 g;
vanillin – 2 g.

Cooking method:

Pour milk into a saucepan, pour out the shavings, bring to a boil, and cook for an additional 5 minutes.
Remove the saucepan with the mixture from the stove, cool, strain, and squeeze out the chips.
Sugar is then added to the coconut milk liquid.
Place on the stove and cook until thick and creamy.
Remove from the stove, add starch and vanillin, mix thoroughly.
Next, the coconut glaze is moved to a cold place.
After baking the cupcakes, decorate them.

Lemon glaze on egg white

To prepare, take 300 g of powdered sugar, 2 eggs, a small pinch of salt and 30 ml of fresh lemon juice. Separate the whites. You can use the yolks for another purpose. Salt the whites with a pinch of salt. Stir and beat with a mixer at low speed. Then increase the rotation speed. You will get a thick mass saturated with air. Set the engine speed to the lowest possible speed. Add powdered sugar. It is better to introduce the product gradually. Finally, add lemon juice, which will turn the glaze white. All products are whipped until smooth. Add any food coloring if desired. Please note - saffron and turmeric release lemon particles.

Sugar fudge for Easter cakes with gelatin without eggs, which does not crumble

Glaze with gelatin is prepared as simply as the rest. It also has its own plus - the absence of eggs in the recipe. When it dries, it becomes dense, shiny and, most importantly, it does not crumble when cut.

We will need:

gelatin – 1 teaspoon;
powdered sugar – 150 g;
water – 6 tablespoons;
lemon juice – 1 teaspoon.

Preparation:

Lemon glaze with milk cream

Take 200 g of powdered sugar, 60 ml of cream of any fat content, 30 ml of lemon juice and 5 g of lemon zest. First of all, grind the zest in a blender to a puree. Fill a deep bowl with powder. Pour in lemon juice and cream. It is recommended to use heavy cream if you want a thick frosting. All products are whipped until smooth. First set the mixer speed to low, then increase the speed of the beaters. Immediately coat the baked goods with the prepared lemon glaze. You can use a spoon if you don’t have a brush or other kitchen utensils for decorating pastries.

White cake frosting

White icing for the cupcake looks festive and very delicate. Snow-white fondant on a coffee background emphasizes the luxury of the dessert in an original way. Also, the texture of the fill allows you to make decorations in the form of roses, spirals, in a word, to realize any housewives’ fantasies.

For cooking use a simple list of products:

egg white – 2 pcs.;
granulated sugar – 225 g;
water – 1 tbsp.;
lemon juice – 5 ml;
salt – 3 g.

Cooking method:

Sugar is poured into a bowl with a thick bottom, poured with water, but previously brought to a boil.
The dishes are placed on the fire, stirring, and brought to a homogeneous syrup.
Beat egg whites with sugar until fluffy, then combine with slightly cooled syrup.
Mix the compositions quickly, while making rubbing movements of the components to avoid bubbles.
Pour in citrus juice and continue stirring.

Thus, the glaze is ready, you can decorate the cupcakes.

Useful tips

If you use regular granulated sugar instead of powder, first dissolve the bulk product.
During the preparation of the custard glaze, the sugar crystallizes. To avoid burning, place the heated container in a water bath.
Citric acid can replace fresh lemons. Table vinegar can be a substitute.
Lemon zest is usually used to color the glaze. In addition, various spices, cocoa powder and natural food colors are suitable.
Apply the newly prepared glaze to the baking surface immediately, as the mixture will begin to dry out after a few minutes.

Interesting tricks and important tips

There are some interesting tricks and tips that may come in handy when making lemon glaze:

when using regular sugar instead of powdered sugar, it is recommended to completely dissolve it first;
When preparing the custard glaze, the sugar caramelizes and may burn. Therefore, it is good to use a water bath to prepare it;
if there is no fresh lemon, but there is citric acid, then you can also use it to prepare the glaze. In extreme cases, table vinegar will do;
The white color of the glaze is changed not only with the help of zest, you can also use natural food coloring. To do this, you can take cocoa or some spices;
It is recommended to use only the prepared glaze from lemon juice and powdered sugar immediately, because after it dries or spreads it will be much more difficult to apply.

conclusions

Lemon icing is an easy topping for cakes, cupcakes and other baked goods. After applying the glaze, the baked goods begin to look festive and appetizing. In addition, the taste of the finished dish improves. We have described how to prepare the glaze in several ways. The simplest option (on water) requires only two ingredients, which can be found almost everywhere. If you want a fluffier frosting, consider using cream or milk white. Despite the increased complexity, the result will certainly delight you with its beautiful appearance and excellent taste. Glaze is used to cover pies, cakes, and cupcakes.

Cooking with lemon

Lemon Cupcake Frosting is the ultimate citrus cupcake fantasy. Sweet and sour taste is not uncommon in dessert, which is what supporters of restrained sweetness love most. For some gourmets, snow-white or chocolate glaze is expressed as cloying.

In order to please the entire category of baking lovers, prepare the filling with the following components:

sweet powder – 100 g;
lemon – 1 pc.

Cooking method:

The sweet snow-white powder is sifted so that it is free of lumps and easily combines with the sour ingredient.
Squeeze the juice out of a lemon, approximately 15 ml of juice comes out of 1 lemon. This portion is produced for medium sized citrus.
In the last stage, the components are slowly combined and immediately ground. When the fondant becomes a soft lemon shade with a shiny gloss, it is applied to the cooled cupcakes and allowed to harden.