Shelf life of glaze (protein, mirror, royal, chocolate)

How to store icing

It is useful to know how long glaze can be stored in the refrigerator not only for confectioners, but also for housewives who regularly pamper their household with delicious desserts. The shelf life of this product depends, first of all, on its variety. Glaze can be sugar-protein, mirror, royal, lemon, chocolate. Chocolate icing, in turn, can be made from white, milk or dark chocolate, with or without additives, diabetic or not. Here we will talk about whether it is possible to store the finished glaze, where, how and how long it remains suitable for use.

The most important things about storing glaze

The icing can be stored in the refrigerator for 14 days.

The shelf life of protein glaze is a maximum of 3 days.

Royal icing will keep in the refrigerator for a maximum of 7 days.

Sales times for main types of cakes and creams

The shelf life of a cake without preservatives can be determined by the type of cake and cream:

How to store sugar-protein glaze (icing)

The question of how to store icing made from proteins and sugar is especially relevant before Easter. Storing cake frosting is not usually necessary, but unforeseen circumstances may occur. And not only for Easter cakes they prepare icing from sugar and eggs. Icing is used for gingerbread cookies, muffins, cookies, buns, etc. In general, there are countless ways to use protein foam with sugar. Therefore, it is important to know how to store protein glaze.

It is prepared in a metal bowl (this is where you can get the most fluffy mass), the whites are pre-cooled and salted, and then beaten, gradually adding sugar or powdered sugar, until stable peaks form. Some people add lemon juice to the whites - it will make the foam stronger and more stable. Before storing the protein glaze, there is no need to “disturb” it and transfer it to another container, just close it as tightly as possible with a lid. How long the glaze can be stored in the refrigerator depends on the quality of its preparation; usually this period does not exceed 3 days, but it is quite difficult to keep the protein foam as strong as at the time of preparation. You should be prepared for it to become liquid.

How to make white icing

This recipe is the simplest and most affordable. Mirror glaze for a cake without glucose is very easy to prepare and turns out snow-white.

Ingredients:

• lemon acid
• water – 90 ml;
• powdered sugar – 160 g.

Preparation:

1. Pass powdered sugar through a sieve and mix with lemon.
2. To fill with water. Stirring constantly until bubbles form. You can't boil it. Grind until smooth.
3. The mass has one drawback - it dries out quickly. Therefore, it is prepared immediately before application.

How to store mirror glaze

Glazed or mirror glaze is a real godsend for the pastry chef. With its help, you can make any dessert perfect, the main thing is to prepare it correctly.

Due to its composition, it can be stored in a closed container on a refrigerator shelf for two weeks.

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Yes, of course, this is very important so as not to spend money on your health later.

43.91%

Not really, because there won’t be anything like going to the toilet.

24.72%

I look at it by appearance and if I use anything after heat treatment.

31.37%

Votes: 271

Sugar, gelatin, water, condensed milk, chocolate, food coloring - none of these products are perishable, but such glaze must be stirred before use. Before storing mirror glaze, it must be placed in an airtight container.

How to Store Royal Icing

Royal icing is prepared to decorate confectionery products with edible decorative elements. Unlike mirror and chocolate glazes, Royal Icing cannot be stored in the refrigerator. To store the finished dried royal icing patterns, you will need a small box (for example, a candy box). Moisture and low temperatures are unfavorable conditions for royal icing. You can decorate cakes with protein cream with such figures, but they do not go well with butter or butter cream.

Many people do not store royal icing for fear of salmonellosis. In fact, if stored correctly (in a dry place), a favorable environment for the growth of bacteria is not formed, so Royal Icing can be used for 5-7 days.

Cooking sequence

To please your loved ones with a mousse cake with mirror glaze, you need to follow the instructions of the step-by-step recipe. After baking the sponge cake, we move on to creating the berry confiture. We turn strawberries, raspberries and other berries into puree. Pour the thickener with water and leave according to the instructions for half an hour. Mix 50 grams of strawberries with sugar, put on low heat, stir. We heat the thickener a little so that it becomes a little thinner. Mix everything, add gelatin. Pour the confectionery mixture into a mold whose diameter matches the container in which the dessert will be created. Place the prepared food in the refrigerator.

The step-by-step recipe for forming a mousse cake with mirror glaze is not complete. Slowly, observing the required amount of ingredients, you need to prepare all the layers that make up the delicious dessert.

Confectioners insist on decorating the mousse cake with chocolate icing. You should not replace this component of a luxurious sweet dish with fudge made from other components.

Chocolate soaking is the most successful option, combined with berry mousse and confiture. Delicious recipes for mousse cakes with mirror glaze require following all the recommendations of experienced confectioners. Therefore, we will not deviate from step-by-step technology.

How to store chocolate glaze

Chocolate icing is one of the easiest ways to decorate desserts. Chocolate glaze is always prepared in a water bath, regardless of whether it uses chocolate or cocoa. It can be stored for quite a long time, just like chocolate. Optimal storage conditions for chocolate glaze: air temperature 18°C ​​and humidity 75%. The shelf life of chocolate glaze begins to be calculated from the date of production of chocolate, which is indicated on the packaging by the manufacturer.

• dessert chocolate without additives is 6 months;
• loose chocolate without additives can be stored for up to 4 months;
• loose chocolate with additives can be stored even shorter – up to 60 days;
• chocolate for people with diabetes, as well as with fillings and additives, is suitable for consumption for 90 days.

Based on these indicators, the shelf life of chocolate glaze with additives is 3 months, and without additives – 6 months. It must be placed in a container and tightly closed with a lid, and before use, warm up to 37°C and mix thoroughly.

See also:

In summer, the issue of storing ice cream is more relevant than ever. Find out how you can store it for a long time so that it does not spoil and remains tasty.

All the secrets of storing various types of cakes are revealed in one very detailed article.

The question of how to store icing made from proteins and sugar is especially relevant before Easter. Storing cake frosting is not usually necessary, but unforeseen circumstances may occur. And not only for Easter cakes they prepare icing from sugar and eggs. Icing is used for gingerbread cookies, muffins, cookies, buns, etc. In general, there are countless ways to use protein foam with sugar. Therefore, it is important to know how to store protein glaze.

Sugar - protein

A coating of sugar whipped with sugar white (icing) is often used to decorate Easter baked goods. Therefore, questions about how to store protein glaze are often asked on the eve of the Holy Day. But egg whites whipped with sugar are used not only for making Easter cakes. Icing is used to coat gingerbread cookies, cupcakes, cookies, buns, etc.

This glaze is made in a metal container so that the foamed mass is as fluffy as possible.

1. The required amount of whites is separated from the yolks.
2. Then cool.
3. Next, add a little salt to them.
4. Beat with a mixer, adding sugar little by little until the mixture becomes thick and forms stable peaks.

To make it stronger, some housewives add a small amount of lemon juice to the whites.

It will be better if the protein glaze is stored in the same container in which it was whipped. When the sweetness begins to be transferred to another container, it partially settles and loses its original splendor. Therefore, it is simply covered with film or a tight lid and sent to a cold place.

The shelf life of the glaze in the refrigerator depends on how well the egg whites were beaten. On average, this time is about 3 days. It is difficult to preserve the original state of the whipped mass for a longer period of time. In this case, you need to prepare for the fact that the glaze will change its structure and, perhaps, even become liquid.

Mirror glaze

Glazing is a universal solution for decorating any sweet pastry. This is why confectioners love it so much.

The shelf life of mirror glaze in the refrigerator is at least 14 days. The main thing is that it is made according to all the rules and is kept closed.

This coating does not contain eggs (sugar, gelatin, chocolate, and condensed milk are used to make it). Therefore, it is not perishable. Before use, stir the mass thoroughly.

Storing icing sugar

If you use powder instead of sugar to make such a sweet, it will have an excellent consistency. This product has a fairly long shelf life (3 days in a warm place and 2 weeks on the refrigerator shelf).

The container with the sweet mass should be wrapped tightly in film so that it does not harden too quickly.

Before use, stir the product well for 1 - 2 minutes.

Royal icing

This mass is used to make decorative flowers, patterns, figurines and other elements that decorate cakes, pastries, and other confectionery products.

• Royal Icing should be stored out of the refrigerator, unlike egg white, chocolate or mirror icing.
• It is best to store finished jewelry and figurines made from this mass in a suitable sized candy box. The main requirement is a dry room, since cold and moisture negatively affect its quality.
• This decoration is best suited for a coating of protein cream. Oily and creamy do not go well with this type of sweetness.
• Some housewives are afraid to store this type of sweet for fear of the development of salmonella in it. But such worries are exaggerated, since proper storage of the product (dry place) will not contribute to the development of bacteria.

If the above conditions are met, the glaze can be stored for 5 to 7 days.

Types of confectionery glaze

Confectionery glaze is widely used to cover and decorate cakes, pastries, gingerbread and gingerbread men and houses, as well as various types of cookies and buns.

There are several types of glaze according to its composition:

• protein, or icing;
• mirror, or gloss;
• royal, or royal icing;
• chocolate.

It is important for any confectioner to know the storage conditions and shelf life of sweet glaze. Fans of home cooking also sooner or later put baking recipes with icing into practice.

Storing chocolate dessert

The easiest way to decorate your dessert is with chocolate glaze. It must be prepared in a water bath, regardless of the starting raw materials (chocolate, cocoa).

The shelf life of chocolate glaze is the same as that of the chocolate from which it is made. The period is counted from the date of production of the chocolate, indicated by the manufacturer on the wrapper. This type of sweet should be stored at a temperature of +18°C and 75% air humidity.

Different types of chocolate have the following expiration dates:

• dessert, without additives - up to 6 months;
• loose without filling and fillers - 4 months;
• loose, containing filler - 2 months;
• diabetic chocolate with filling and filling - up to 3 months.

Based on this, how long chocolate glaze can be stored will depend on its type and degree of freshness. Before use, the finished mass is heated to +37°C.

The shelf life of mirror glaze in the refrigerator is at least 14 days. The main thing is that it is made according to all the rules and is kept closed.

Useful tips

To make the glaze perfect, you need to know simple secrets.

Cooking features

You need to beat the mixture carefully. During this time, keep the blender tilted so that as few bubbles form as possible. If suddenly you couldn’t beat it carefully, then pass the finished liquid through a sieve. Operating temperature +37°. This condition must be met.

Storage

The prepared mass can be stored in the refrigerator for a week. When you need to decorate the cake, it is preheated in a microwave oven in a pulse mode to the required temperature.

How to fix deficiencies

If bubbles form on the finished product filled with glaze, you can decorate them with meringue, sweets, nuts or meringue. If the mass has cooled down faster than you were going to decorate the cake, then you should warm it up to operating temperature.

Colored mirror glaze

• Gelatin – 12 g
• Glucose (or invert) syrup - 150 g
• Water - 75 g
• Sugar - 150 g
• Chocolate – 150 g
• Condensed milk - 100 g
• Dye

Mirror glaze is the best recipe in RuNet, a recipe that is guaranteed to work!

Mirror glaze is a spectacular glossy coating for modern cakes and pastries. It is most often used in mousse desserts, but sometimes it is also used to cover traditional cakes, although in this case, as a rule, not completely, but only the top, so that the glaze drips down in beautiful drips.

Colored mirror glaze excited my mind for quite a long time until I learned how to make it :) I always imagined that these amazing cakes were nothing more than photoshop! Well, an edible surface cannot be so polished, so reflective, so perfect, I thought! It turns out it can! And most importantly, this recipe turned out right the first time!

The simplest ingredients are used for its preparation. But you can’t do without a culinary thermometer: the glaze has a so-called working temperature at which it is poured onto a cake or pastries. This temperature is 30-35 degrees, on average 32. And it is very important to observe it, because plus a few degrees - and the icing will drain too much, leaving gaps, and minus - it will set before it has time to cover the cake. And since icing is the final stage in making a cake, it can easily negate all previous efforts. If you ignore the rules, of course. And the temperature of the cake itself is also very important: it must be well frozen and you need to take it out of the freezer immediately before pouring the icing.

IMPORTANT: if the glaze is used for drips on the cake, its temperature should be lower, in my experience, no more than 30, about 28 degrees. Otherwise, the drips will reach the very bottom of the cake and puddles will form on the base. It doesn't look very good.

Well, here is the recipe! Step by step with photos.

To prepare colored mirror glaze, we will need:

• gelatin (I'll show you how to use powdered gelatin, but you can also use sheet gelatin),
• glucose syrup - don’t be alarmed, it can be easily replaced with invert syrup, as well as with molasses or liquid honey, but in the latter case the honey aroma and taste will be felt,
• White chocolate,
• condensed milk,
• sugar,
• water
• and dye.

The products, as you can see, are affordable, and everything except the dye can be bought at any supermarket. Dyes are sold in specialized stores for confectioners. I will be using Americolor gel coloring in this recipe. It is high quality and economical. You can also use powdered fat-soluble food coloring. If you need a snow-white glaze, titanium dioxide will help (looks exactly like tooth powder :)). Natural dyes a la beet juice or spinach juice are not suitable for mirror glaze, and if you don’t have any dye, there is only one way out: try making a glaze simply based on dark chocolate. And recently I discovered a recipe for glaze with berry puree, depending on the berries, it can also turn out bright, but that’s a completely different story.

Biscuit

The standard recipe for mousse cakes with mirror glaze involves the use of a dough component. Confectioners advise giving preference to one of the following types of cakes:

• biscuit;
• crumble;
• sand;
• streusel.

Housewives often make either shortbread dough or biscuit dough. Making a sponge cake does not require a lot of time and a complex set of products. In the arsenal of every cook, there will probably be a suitable type of delicious sponge cake, according to a proven recipe. It should be emphasized that recipes for mousse cakes with mirror glaze do not involve the use of expensive ingredients. A set of components available to every housewife allows you to create a truly masterpiece confectionery product.

Biscuit

Why should you choose biscuit? The sponge cake is soft and moderately sweet, which goes well with mousse, berry jam and top decorative glaze. Following the step-by-step technology and recommendations of the confectioners, you can easily reproduce this delicious dish at home using the recipe for mousse cake with mirror glaze.

Recipe for “Super Shiny Mirror Cocoa Glaze”:

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