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Neutral Glaze for Cakes

Now your desserts will look even more beautiful! A neutral glaze is an essential building block for homemade desserts. With a little food coloring, you can use it to coat the top of cakes and pastries for a gorgeous glossy finish. It's also great brushed over berries and fruit to make them look even more tempting.

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Neutral icing for cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 53 g
214 kcal
GI: 4 / 0 / 96
  • To make a neutral glaze, pour the water into a saucepan and add 200 g of the sugar. Stir well and set it on the stove. Over low heat, stirring constantly, warm the sugar-water mixture to about 140°F (60°C), until the sugar fully dissolves. In a separate bowl, mix the remaining sugar with the pectin, then stir that mixture into the syrup in the pan. Combine everything and gradually bring it to a boil. As soon as it boils, add the invert syrup, stir well, and bring it back to a boil. Cook for 4–5 minutes, stirring constantly with a spoon or spatula. Take the pan off the heat and strain the syrup through a fine sieve to remove any small surface bubbles. Let the glaze cool completely, then transfer it to the refrigerator. Stored this way, the neutral glaze keeps for quite a long time — up to six months. Before using, warm it to 110–120°F (45–50°C); it'll become more fluid and pliable, and easier to work with. The neutral glaze is colorless, so to tint it, stir in food coloring until fully dissolved. You can use this glaze not just on the tops of cakes but to decorate desserts — coating berries or fruit, for example. In that case it needs no warming and can be used straight from the refrigerator. Wishing you beautiful, delicious creations!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Water - 0  kcal/100g
  • Pectin - 336  kcal/100g
  • Invert syrup - 400  kcal/100g

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