Tag: icing

How to make icing sugar at home – Italian Cuisine


Caster sugar and mixer: this is how to prepare and use icing sugar, but also how to flavor it or make it more resistant to moisture

"Finish off with a sprinkling of icing sugar." How many recipes end up like this? The icing sugar it is an ingredient to have always in the pantry to garnish the desserts but not only. Adds sweetness and embellishes preparations. Party protagonist (on Pandoro at Christmas or on the chatter at Carnival), delicate on biscuits, donuts, brioche, icing sugar is also useful, for example, for making meringues, cold cakes, to create the real ice or sugar paste.

Sugar-a-veil

Homemade icing sugar

Easy to find, icing sugar is just as easy to make at home. You only need one ingredient caster sugar, and a few minutes to chop it with a mixer until a powdery consistency is achieved. When you have chopped sugar, if you like, you can add vanilla or dried peel of orange peel or lemon to taste.romatizzarlo.
Once ready, use it immediately or, if you have done it in abundance, keep it in a glass container closed in a dry place.

Icing sugar with starch

If you need to use icing sugar to garnish it is better to add corn starch so that it becomes more resistant to moisture (otherwise you will see it "disappear" as soon as it is dusted: the quantities are 3 g per 100 g of sugar. Add l starch even if you have to use icing sugar to make the sugar paste.

Recipe Shortbread with sugar-flowering icing – Italian Cuisine

Recipe Shortbread with sugar-flowering icing


  • 375 g flour 00
  • 320 g icing sugar
  • 180 g butter
  • 30 g lemon juice
  • 1 pc egg
  • baking powder for cakes
  • Orange
  • tonka bean
  • milk
  • lime
  • edible flowers
  • salt

For the recipe of pastry donuts with icing sugar, mix the flour with 1 teaspoon of yeast, a pinch of salt, grated tonka bean and 120 g of icing sugar. mix
with the chopped butter, until you get a sandy whole. Add the egg and, if needed, a tablespoon of milk. Knead in a firm dough and roll it out on a plate covered with baking paper to a thickness of 4 mm. Cover with cling film and leave to rest in the refrigerator for 1 hour. Cut 12 discs into an 8 cm flower-shaped pastry cutter into the dough, and then cut them out further in the center with a 3 cm pastry cutter, making some donuts (use the scraps for simple biscuits). Bake at 160 ° C for 20-25 minutes. Take them out of the oven and let them cool. Mix 200 of icing sugar with lemon juice. Brush the icing obtained on the donuts and sprinkle with dried flowers and fresh petals to taste, completing with the orange zest and grated lime or other aromas to taste: coffee powder, cocoa or cocoa beans, pepper, grated tonka bean.

Icing for panettone: 3 good ideas – Italian Cuisine

Icing for panettone: 3 good ideas


The recipe of almond icing, Iginio Massari amaretto and crispy, with dark chocolate. With our icing for panettone this Christmas will be very sweet!

You have overcome the dilemma that divided you and your guests in the choice between panettone or pandoro and you are oriented on the choice of the first, ready to endure those who loosen it eliminating the precious candied fruit and who will lose the logic of proportions drowning in mascarpone cream. But before imagining a scenario identical to that experienced last Christmas, we try to consider an element that could give a new allure to the classic dessert: the icing for panettone.

Or a thin cover to be poured on the crust able to multiply the taste, the effect and the gluttony of the course that will close the lunch. The keyword in this case is sweetness, since one of the basic ingredients with which we will prepare it is sugar.

The almond glaze

This icing is perhaps the most classic and we have met it on different traditional desserts. To have a perfect result, it should be poured on panettone when it is still cooking, but we can be content with a more crafted effect using it to make the panettone we bought even more special.
To prepare it, mix well 30 g of egg whites with 50 g of brown sugar. When they are amalgamated, we combine 80 g of peeled and chopped almonds and 20 g of almond flour.
At this point, we spread the icing on the panettone and decorah it with whole almonds. Bake at 180 degrees for ten minutes and let it cool before serving.

Iginio Massari's icing for panettone

One of the characteristics of the panettone of the famous pastry chef focuses all on sweet-bitter contrast. What is called amaretto glaze, is produced with a mixture based on armelline, or the seeds present inside the apricot pits.
Unlike the previous one, this must necessarily form a crust on the cake and therefore needs to be put into cooking with the dough. Found the traditional recipe in our tutorial: How to prepare the panettone at home and then, the icing of Iginio Massari with which to sprinkle before baking.

For the amaretto glaze, grind 75 g of raw sweet almonds, 50 g of hazelnuts, 25 g of armellines, 300 g of sugar, 10 g of cocoa, 10 g of corn flour and 10 g of starch in a mixer. Add 50 g of egg white and work until glaze is neither too hard nor excessively liquid. Pour it on panettone prepared following our tutorial and follow the cooking times indicated.

The glaze without almonds, dark chocolate

The secret of the icing for panettone al dark chocolate is temper it in the right way. Chop 300 g and put two thirds in a saucepan and dissolve in a bain-marie. As soon as it is melted, turn it upside down on a marble surface and spread it out with a spatula until it cools. Put it back in the container before, add the remaining chocolate and do it melt in a bain-marie. Repeat the spatula operation until the chocolate is cold. Let it melt again. Now the icing is ready to be poured and spatulated on the panettone which then put on a grill to cool.

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