Бывает, но у меня самой руки до него не дошли ни разу. И еще, как мне показалось, его лучше для техники затопления использовать. Когда айсинг погуще кладется замкнутым контуром, а потом айсингом пожиже заполняется внутри.Еще вместо белков в обычной глазури кондитерские (и я тоже для клиентов) используют порошковый белок (Meringue powder).Рецепт без белковAmazing glaze The Ingredients6 cups powdered sugar1/2 cup warm water2 tbsp corn syrup2 tsp flavoring of your choice  (We like almond!)The MethodIn a medium sized mixing bowl, combine ingredients in order given, using a spoon to stir until well incorporated. The glaze may be lumpy rather than smooth at this point, but not to worry. Let the glaze sit for one hour to give the lumps of sugar time enough to dissolve and any air bubbles to rise to the surface. A good glaze is somewhat thick, a little goopy, sort of stretchy, but still soupy. If it appears too thin and watery, add a little (2 tbsp) extra powdered sugar. And if it’s too thick and pasty, add a little (1 tbsp at a time) extra warm water.After the hour has passed, stir well until smooth. The consistency should be thick, but still thin enough to disappear after 10 seconds when it is folded over on itself. To color the glaze, spoon some of the glaze into a container (such as a disposable cup) and add a few drops of food coloring.  For red, black or any other dark colored icing, use gel paste. More concentrated than standard liquid food colors available at grocery stores, gel paste provides a rich, dark glaze.