When you cook Easter cakes for Easter, most of the time and effort goes into cooking correct test and its further baking. It is not surprising that when it comes to icing and decorating Easter cakes, most housewives prefer the simplest recipes that do not require special culinary skills. In this case, the main criterion that is put before the coating for Easter cake is that the icing should not crack and crumble. It should also be tasty, smooth and well distributed over the surface of Easter baking. All of the above characteristics correspond to each step-by-step glaze recipe from our today's article. Next, you will learn how to make a delicious white icing for Easter cake without eggs (egg white), with gelatin, powdered sugar, starch. And also we will reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cake, but also any other pastries.
Delicious protein icing for Easter cake, step by step recipe with photo
First of all, we bring to your attention a recipe for delicious protein icing for Easter cake according to classic recipe With step by step photos. To prepare this coating, it is better to use an electric mixer, since the glaze requires thorough and rather long whipping. Read more about how to make a delicious protein glaze for Easter cake in a step-by-step recipe with a photo below.
Essential Ingredients for Delicious Easter Egg White Glaze
- sugar - 250 gr.
- protein - 2 pcs.
- water - 120 ml.
- juice of 1/4 lemon
Instructions on how to prepare protein glaze for Easter cake
Do-it-yourself white icing for Easter cake with sugar without protein, recipe step by step
If you are afraid of using store-bought eggs to make a protein coating for Easter cake, but want to get a delicious white icing with your own hands, then pay attention to the following recipe with sugar without protein. This icing option is very simple and even a child can cook it. Find out how to make your own white icing for sugar-free cake with your own hands next.
Necessary ingredients for protein-free glaze with sugar for Easter cake
- sugar - 150 gr.
- water - 4 tbsp. l.
Instructions on how to make white icing with sugar for Easter cake with your own hands
- First you need to grind the sugar into powdered sugar. To do this, we send sugar in small portions to a coffee grinder and grind it to a state of fine powder. You should end up with about 1 cup. powdered sugar. Also, if you wish, you can take store-bought powdered sugar, which will significantly save the time of preparing the glaze.
- Pour the powder into a saucepan and add 4 tablespoons of warm boiled water.
- Mix and put on medium heat. We heat the sugar mass to about 40 degrees and remove from heat.
- We give icing sugar cool a little and decorate Easter cakes with it. If the mass turned out to be too thick or liquid, then you can always add a little water or powder, respectively, and achieve the desired consistency.
How to make icing so that it does not crumble, a simple recipe for Easter cake
Durability is a very important characteristic for icing in general, and for Easter baking in particular. Agree, you don’t want the coating on the Easter cakes to burst and crumble along with a beautiful decor. Therefore, many housewives are in search of simple recipe for icing on Easter cake, which would not crumble and make pastries beautiful. This is the recipe for you! All the secrets of how to make icing so that it does not crumble are in a simple recipe for Easter cake below.
Necessary ingredients for icing on an Easter cake that does not crumble
- protein - 1 pc.
- powdered sugar - 1 cup
- lemon juice- 1 tsp
Instructions for a simple recipe on how to make icing so that it does not crumble
- Beat the protein and sugar foam in a thick foam. The mass should be homogeneous and dense, with soft peaks.
- Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue to beat with a mixer for another 1-2 minutes.
- We put the bowl with the protein mass on water bath and stir. We heat the glaze in a water bath to 30-40 degrees and remove.
- We apply hot icing on Easter cakes with a silicone spatula and carefully distribute in an even layer.
Simple and delicious icing for Easter cake without egg white, step by step recipe
The following simple, step-by-step recipe is for another delicious frosting option without the use of egg white. Turns out to cook sweet icing for Easter cake, only two are enough simple ingredients. Find out which ones from the step-by-step recipe for a simple and tasty icing for Easter cake without egg white below.
Essential Ingredients for Easy Egg White Free Icing for Easter Cake
- powdered sugar - 200 gr.
- lemon juice - 6 tbsp. l.
Instructions on how to make a simple and delicious icing for Easter cake without egg white
- This recipe is so simple that even Small child. Therefore, you can safely involve the kids in cooking. Easter cakes and decorating them with the next glaze option. To prepare plain icing without egg whites you need to pour the powdered sugar into a deep bowl.
- Then you should add literally half a tablespoon of freshly squeezed lemon juice. In this case, the juice must be rubbed with powdered sugar and constantly add a new portion of the liquid.
- Ready glaze is considered after all the juice is mixed with powdered sugar, and the consistency of the mixture is uniform and smooth. You can also use orange or grapefruit juice instead of lemon juice.
- Decorate the cooled Easter cakes with finished sugar icing, sprinkle with decorative powder. It is ideal to combine such icing for Easter cake with candied fruit powder.
Icing for Easter cake without eggs with starch at home, a simple recipe step by step
At home, it is easy to prepare icing with starch and without eggs, which is ideal for Easter cake. Recipe based White chocolate and butter, so the finished glaze is very shiny and thick. And thanks to the use of starch, the coating of such a glaze keeps its shape well even without the use of proteins. How to cook icing for Easter cake without eggs with starch at home, read on.
Essential Ingredients for Homemade Egg-Free Starch Glaze
- powdered sugar - 150 gr.
- white chocolate - 100 gr.
- butter - 50 gr.
- skimmed milk - 6 tbsp. l.
- cocoa - 4 tbsp. l.
- starch - 1 tsp
Step-by-step instructions for a simple recipe for icing without eggs with starch step by step
- Pour powdered sugar into a saucepan and add milk.
- We put the mixture on the fire and bring to a boil, constantly stirring the glaze.
- We take the butter out of the refrigerator and let it thaw a little at room temperature. Break the chocolate into small pieces.
- As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.
- After the chocolate has completely melted, add cocoa powder and starch to the mass. Stir until smooth and remove from heat.
- We give the glaze just a few minutes to cool and proceed to decorating Easter cakes.
Sugar icing with gelatin for Easter cake, step by step recipe
You can also prepare sugar icing for Easter cake, which will not crack, crumble and crumble, using gelatin. At first glance, it may seem that this version of the festive glaze is rather whimsical in preparation. But in fact, none special secrets and difficulties in this option no. See for yourself by mastering the preparation of sugar icing with gelatin for Easter cake from the following step-by-step recipe.
Necessary ingredients for sugar icing with gelatin for Easter cake
- sugar - 180 gr.
- water - 5-6 tbsp. l.
- instant gelatin - 1 tsp.
Instructions for a step-by-step recipe for icing with gelatin for Easter cake
- teaspoon instant gelatin pour in two tablespoons cold water and mix. Leave for 5-7 minutes to swell.
- Mix sugar with 4 tbsp. l. water in a saucepan and put on a slow fire. When the sugar is completely dissolved, and the mass thickens and begins to change color, remove the syrup from the heat.
- Allow syrup to cool slightly and add gelatin. The mixture must be stirred until the gelatin is completely dissolved in the syrup.
- Then beat the mixture with a mixer at medium speed for 3-4 minutes. The icing should turn white and become smooth.
- Ready glaze can be applied to Easter cakes warm. After complete drying, such icing with gelatin will not crumble and burst when cutting Easter cakes.
A simple recipe for protein glaze for sugar-free Easter cake step by step
Can icing for Easter cake be dietary? Maybe! For example, in our next simple recipe for protein glaze for Easter cake, there is no sugar or powdered sugar. However, the finished glaze is sweet, smooth and very beautiful. More details on how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.
Essential Ingredients for Sugar-Free Protein Glaze for Easter Cake
- squirrels -2 pcs.
- a pinch of salt
- powdered milk- 1.5 tsp
- sweetener to taste
Instructions for a simple recipe for protein glaze without added sugar
- Beat egg whites with a pinch of salt with a mixer until a thick white mass is formed.
- Add sweetener to taste and continue beating.
- Almost at the end of whipping the proteins, pour in the milk powder, preferably skimmed.
- We decorate Easter cakes finished glaze and sprinkle with any decorative powder.
- In order for the icing to solidify completely and acquire a beautiful glossy sheen, we send the Easter cakes to the oven for 20 minutes at 100 degrees.
How to make icing sugar for Easter cake at home, video
Do you want to see clearly how you can make icing from icing sugar for Easter cake at home? Then next video with a step by step recipe just for you. This master class shows in an accessible way how to make icing sugar for Easter cake at home from proteins, icing sugar and lemon juice. The recipe is very easy to follow and definitely will not cause difficulties in cooking.
delicious white icing for Easter cake is as important as good composition dough for this Easter baking. There are many options for preparing glaze, ranging from traditional protein to simple options from powdered sugar and lemon, with gelatin or starch. Our article today contains only the best and proven glaze recipes that do not crumble, crumble or crack after application to Easter baking. We hope one of these step by step recipes with photos and videos you will definitely like it and you can easily make delicious icing at home.
Ingredients:
- sugar - 200 grams;
- instant gelatin - 6 grams;
- water - 90 milliliters;
- lemon juice - 2-3 drops.
Icing for Easter cakes with gelatin. Step by step recipe
- Pour gelatin with 2 tablespoons of water, stir and leave to swell: approximately, for 15-25 minutes.
- Pour sugar into a separate saucepan, pour the remaining water, mix well and put on fire.
- Bring to a boil and cook, stirring, until sugar is completely dissolved.
- Remove from heat, add swollen gelatin (no need to melt it) and mix well with a spoon.
- Next, beat with a mixer high speed still hot syrup until white thick foam. It will take approximately 3-4 minutes in time.
- Leave to cool slightly - until warm - about 10 minutes.
- Add a few drops of lemon juice (you can replace it with orange if you wish), you can also add food coloring at this stage. And beat again for about 1 minute.
White sugar icing for Easter cakes with gelatin is ready! Apply it immediately after preparation: as it hardens quite quickly. Another very important: apply the icing on the already completely cooled cakes - this ensures their correct texture, without drying out or smudges (since sugar tends to melt). Such fondant can be used not only for Easter cakes: I cooked cupcakes with it, watered rolls and even eclairs - my child simply adores her.
Hello readers and guests of the blog! In a few days, the Easter holiday will come - the holiday of all Christians, which this year fell on April 8th. Many housewives are most likely already engaged in various pastries, etc.
On this day, everyone wants festive table was especially handsome and rich in the most a variety of dishes and tasty treats that you want to treat all guests. And to make the pastry look even more elegant, it is customary to decorate it with icing (fondant).
Everyone also wants the icing to be not only tasty and beautiful, but also not to crumble and crumble when cut. It often happens that such a fudge does not always work out. And to get just that, we have selected for you some good detailed recipes.
Icing for Easter cakes that does not stick
Cooking fondant for Easter cakes according to this recipe is not very simple. You will need to "sweat" a little to get a very good frosting. But it's worth it. We will cook it manually, using a silicone spatula.
So, temporarily put aside mixers and blenders, be patient and have a good attitude. And now let's start preparing the icing that will not crumble from your cakes.
Ingredients:
- egg - 1 pc.
- starch - 0.5 tsp
- lemon juice - 0.5 tsp
- powdered sugar - 200 gr. (+/- 30 gr.)
Cooking:
1. We only need egg white. Therefore, carefully separate the protein from the yolk. It is best that the eggs are rustic.
By the way, the egg should be room temperature. Therefore, it must be removed from the refrigerator in advance of preparation.
2. Now sift the icing sugar into the protein in small portions, rub with a spatula after each injection. Take powder purchased, store-bought. It is very small and dissolves well. At home, in a blender, it is very difficult to make this.
3. We continue to introduce powder and rub. Gradually, the mass will begin to thicken and turn white. The longer you grind the powder with protein, the thicker and whiter the glaze will turn out.
This process is quite lengthy, because neither a mixer nor a whisk can be used. Therefore, you need to be patient.
4. After the mass thickens enough, you need to add starch, also sifted through a sieve.
5. Then we introduce half a teaspoon of lemon juice and continue to rub the mass for another 5-7 minutes.
By the way, if you don't have a lemon on hand, you can add citric acid on the tip of a knife.
Gelatin frosting recipe that doesn't crumble
Often, many cooks prepare glaze without eggs. Instead, they use ordinary gelatin, which is also very good as a thickener. We usually make just such a fondant for Easter cakes. It always turns out very well, and in time very quickly.
The detailed recipe is described below. So let's not waste any time and let's get started.
Ingredients:
- gelatin 0.5 tsp
- sugar 100 gr.
- water 3 tbsp.
Cooking:
1. Gelatin needs to be stirred hot water(1 tablespoon), but not boiling water. Leave aside to swell.
Be sure to read the instructions on the package, as different manufacturers different ratio of gelatin to liquid. And of course, don't forget to check the expiration date.
2. Pour 2 tablespoons into sugar. water and stir as much as possible.
3. Put on fire and, stirring constantly, cook until all sugar is dissolved. The process is somewhat similar to cooking cockerels, which we did as children, except that the syrup is not brought to a thickening.
4. Now you need to add swollen gelatin to the dissolved sugar and stir.
5. Cool the resulting mass slightly, and then beat with a mixer at high speed. Beat until you get a thick white mass. You need to start whipping at a low speed, gradually increasing it to a maximum.
Advice! The resulting icing should be immediately lubricated with Easter cakes, because it turns out to be very thick and hardens very quickly.
If you grease the pastry with a thin layer, then the icing hardens within a few minutes. And if the layer is thick, it will take several hours.
This glaze is prepared very easily and very quickly. And most importantly, it does not crumble and does not crumble.
Glaze (fondant) for Easter cake with egg and sugar
Here's another frosting option. Here, in general, everything is very easy and simple. Anyone can do it, even a novice cook.
Ingredients:
- egg white - 1 pc.
- powdered sugar - 0.5 liter jar
- salt - a pinch
Cooking:
1. Introduce the protein of one egg into a bowl and pour a pinch of salt. When separating the protein, be very careful - not a single particle of the yolk should remain. Otherwise, the glaze will not thicken.
2. Now we send half of the powdered sugar to the protein.
3. Beat with a mixer until smooth. I advise you to take deep dishes so that the powder does not scatter all over the kitchen.
4. We introduce the remaining powder, mix and continue to beat.
If you do not have a mixer, then you can do all these manipulations using a conventional immersion blender. It also turns out very well.
5. Beat in time for about 7-10 minutes until a thick, white mass is formed.
Lubricate any baked goods with ready-made icing. It turns out very tender and tasty. And of course, it does not crumble and does not stick. Enjoy your meal!
You can also put it in a socket and serve separately to dip any other pastries into it, such as buns or muffins.
Video on how to make icing that does not crumble without eggs
And now I suggest you look at one very interesting video with three different recipes glaze preparation. But that's not all. Plus, the author offers a Marshmallow glaze recipe and describes the entire cooking process. Be sure to look. Happy viewing!
That's all for today, dear friends. I hope that everything will work out for you and our recommendations will be useful to you.
Happy Easter to you! I wish you and your loved ones all the best in all your endeavors and undertakings!
Icing for Easter cakes may be different. This is not necessarily a whipped protein with sugar, there are many more options. I offer 7 recipes for various glazes, from which you can already choose your own. For a change, the icing can be colored vegetable juice- will be bright and unusual. How to do this, I wrote in one of the recipes. Icing for Easter cakes can be with chocolate, caramel, sugar with gelatin, sugar with lemon. Follow these recipes for a delicious frosting!
Six recipes for delicious Easter cakes are already on the site. Check them out.
This is my favorite cookie icing. She standard white color, which, however, can be changed at will with food coloring. I like this recipe because it doesn't have raw eggs which I don't trust. To avoid raw eggs, I began to make mayonnaise with milk. The result is the same in taste and consistency, but it is completely safe, you can give it to children. The recipe for such mayonnaise can be viewed, highlighted in blue.
Let's get back to sugar icing. Once having made such a glaze, now I only make this one, but also caramel or chocolate. Glaze with gelatin does not crumble even after a few days, it is constantly kept in an even layer. When cutting the cake, the icing remains in place.
Ingredients:
- sugar (or powdered sugar) - 150 gr.
- water - 6 tablespoons
- gelatin - 1 tsp
- lemon juice - 1 tsp
Cooking:
1. Gelatin pour 2 tbsp. water, mix and leave to swell for 10 minutes.
2. In a small saucepan, mix sugar with 4 tablespoons of water. Put on small fire and boil the syrup, stirring, until the sugar is completely dissolved.
3. When the syrup is homogeneous, without grains, pour the swollen gelatin into it and stir vigorously until the gelatin is completely dissolved. Remove the saucepan from the heat.
4. Add lemon juice to the icing to make the icing whiter, firmer, and not too cloying. If you want extra flavor, add vanillin at the tip of a knife.
5. Beat with a mixer sugar syrup with gelatin until frosting is white and fairly thick, about 4 to 5 minutes.
6. The icing is applied to the cooled Easter cakes. You need to prepare the glaze immediately before application, not in advance, because it quickly hardens. Apply not too thick a layer. Let the glaze dry completely. Gelatin will set faster in the refrigerator.
Custard protein glaze
This frosting is made with just three ingredients: egg white, sugar, and lemon juice. The icing is heated in a water bath, which makes it denser, it keeps better on Easter cakes than icing from crude protein, does not crumble. Such a glaze is prepared according to the type Swiss meringue, but does not reach the end.
Ingredients:
- egg white - 1 pc.
- sugar - 60 gr.
- lemon juice - 0.5 tsp
Cooking:
1. In a metal bowl or ladle, beat one egg white, add sugar and squeeze out lemon juice.
2. Place the ladle in the water bath. That is, first put a pot of hot water on the fire, and on top a container with future glaze. Beat the protein with sugar with a mixer at high speed for 3-5 minutes, until soft peaks. The icing should become very warm, about 50 degrees. You can test the temperature with your little finger, it should not burn. If the protein is overheated, it will curl up.
Traces from the mixer on the glaze should not be very clear. Don't beat too long like a meringue.
The finished glaze will be flowing, smooth, white. The sugar will completely dissolve. Such protein glaze freezes well on cakes. You need to apply it on Easter cakes (you can hot ones) immediately after cooking. To prevent the glaze from forming a crust while greasing the Easter cakes, periodically stir it in the ladle where it was cooked.
Immediately, while the icing is still warm, decorate the cakes with sprinkles, beads, or other decorations of your choice.
Candy caramel icing
This is an unusual glaze, and therefore interesting. It is prepared very simply and quickly. You will need:
- sweets "Korovka" - 200 gr.
- milk - 3-4 tablespoons
Cooking:
1. Pour sweets into a pan or pan with non-stick coating, pour milk. On a low heat, melt, stirring vigorously, the sweets until homogeneous mass. You will get a smooth glaze, which you need to cover the Easter cakes immediately after cooking.
2. Top caramel icing decorate Easter cakes confectionery sprinkles. This is delicious!
Caramel icing with cream
Another option for caramel icing. In the previous recipe, the icing was made on the basis of sweets, that is, already boiled sugar with milk. This option involves heating the sugar yourself, and then boiling it with cream.
Ingredients:
- sugar 180 gr.
- cream 33% - 110 gr.
Cooking:
1. Pour sugar into a small container with a thick bottom. Put on a small fire and heat until the sugar dissolves. It will turn brown. Be sure to stir the sugar all the time so it doesn't burn.
2. Heat the cream almost to a boil. When the sugar has completely melted, the caramel has become homogeneous, beautiful color, then you need to pour in a thin stream of hot cream. Pour in the cream and stir.
3. Mix thoroughly to sugar caramel completely dissolved in cream. Remove the icing from the heat and let it cool down a bit. Spread caramel on the cake, decorate as you like. In addition to traditional toppings, you can decorate various nuts or seeds.
Lemon icing for cakes
This is the easiest way to make frosting. You don't need to boil or beat anything. Eggs and gelatin are not used. You only need two components! The result is a white glaze.
Ingredients:
- powdered sugar - 200 gr.
- juice of half a lemon
Cooking:
1. The preparation of icing sugar is simple to the point of impossibility. Squeeze the juice of half a lemon into the powdered sugar and mix with a spoon until smooth. And that's it! It turns out the mass is white, thickish, stretching. The lemon will help the sugar dry well on the cake.
2. Apply this fondant on warm Easter cakes, then it will spread and even out beautifully from the temperature. This is how easy it is to make frosting with just two ingredients.
Icing for cakes with chocolate
For chocolate lovers, there is the option of making chocolate glaze.
Ingredients:
- white or milk chocolate - 100 gr.
- powdered sugar - 100 gr.
- milk - 2 tbsp.
Cooking:
1. Mix powdered sugar with one spoonful of milk. You will get a fairly thick mass.
2. Break the chocolate into pieces, put in any container in which you will melt the chocolate. Put the container in a water bath and melt the chocolate with a little heat. You can also melt it in the microwave, put it for a few seconds, then stir and heat it again to the desired state.
3. In hot chocolate put powdered sugar mixed with milk. If the chocolate is melted dense mass, then add another 1 tbsp. milk. Mix everything very well. Do this quickly so that the chocolate does not harden.
4. Apply chocolate icing immediately to the cakes and decorate.
Protein glaze for Easter cakes with beetroot juice
This icing is made from egg white, it stays raw. Therefore, it is very important to take fresh eggs.
Ingredients:
- chilled egg white - 1 pc. (large egg)
- powdered sugar - 200 gr.
- lemon juice - 2 tbsp
- beetroot juice - 4 tsp (optional)
Cooking:
1. Separate the protein from the yolk. Beat the protein with a whisk in a small foam. This will take about 1 minute.
Take the egg from the refrigerator, cold egg whites beat better.
2. Sift half of the powdered sugar through a sieve into the protein and mix until smooth. Then sift the remaining powder and mix again. You will get a fairly thick, dense mass.
3. Squeeze the lemon juice into the resulting mixture. Mix thoroughly. Lemon juice has bleaching properties, so the icing will noticeably whiten.
4. White icing is ready, it can be applied to warm Easter cakes. If desired, it can be dyed with natural, natural dyes. For yellow, you need to take a little turmeric (0.5 tsp), for blue - red cabbage juice, for pink - beet juice, for orange - carrot juice.
5. To get beet juice, raw vegetable need to rub on fine grater. Place the grated beets in cheesecloth and squeeze out the juice. You don’t need much juice to color the glaze, otherwise you will feel the beet taste. 4 tsp will be enough. Add juice 1 tsp. and stir. If you decide that the color suits you, you do not need to add more.
6. That's it. Spread icing on warm cakes and decorate.
This is how icing for Easter cakes can be so different. Choose the option that you like the most. I wish everyone Happy Easter and Have a good mood. Most delicious recipes read Easter cakes.
Hello. Almost on the threshold of Easter. Do you already know what recipe you will bake pastries and what kind of icing you will make for Easter cake to decorate it? And so that it does not sprinkle when you cut it at the festive table.
For myself, I have already chosen the way to prepare it. And believe me, there are many ways.
I can only say that they are all fast, made in a few minutes and do not require a lot of ingredients.
The bottom line is that you take everything and beat it with a mixer and quickly put it on the cakes. And see the details below.
I want to start with this recipe, because I like it the most)
Ingredients:
- Lemon juice - 50 gr.
- Sugar - 200 gr.
- Sesame
1. Put the lemon juice on the fire until it boils.
2. Add sugar to boiled juice. 
4. Let it cool a little and it turns out to be a little viscous, like caramel.
While it is cooling, also stir so that it does not harden to a density, otherwise it will be difficult to spread on Easter cake.
5. In a slightly cooled glaze, you can add sesame seeds and mix. How much to pour sesame seeds is up to you.
it's all up to you - you can coconut flakes or ground nuts, other seeds, poppy.
6. Now spread it on Easter cakes.
And it turns out such a transparent shiny cap.
Recipe for cooking with gelatin
Such glaze does not crumble and does not stick to hands.
Ingredients:
- Gelatin - 1.5 tablespoons
- Sugar - 1 tsakan
1. Pour gelatin into a glass.
2. Fill it with 3 tablespoons of room temperature water.
4. Stir and leave to swell for 5 minutes.
5. Pour sugar into a saucepan and add 4 tablespoons of water there.
6. Stir over low heat until the sugar is completely dissolved.
7. When the sugar is stirred, add 3 tablespoons of gelatin there, stir well and remove from heat. Then pour into another bowl.
8. Beat well with a mixer.
And it looks like protein.
Do not cover the cakes while the icing is hot, otherwise it will flow. But it should not cool down completely either, in this case it will freeze.
Chocolate fudge with sugar
If you love chocolate, then you will like this method.
Ingredients:
- Dark chocolate - 90 gr.
- Orange juice - 3 tablespoons
- Butter - 3 tablespoons
- Sugar - 3 tablespoons
Place all ingredients in a saucepan and melt over low heat, stirring until smooth.
Let it cool slightly and you can grease the pastries.
Easy egg white frosting recipe
Its most classic way of cooking.
Ingredients:
- Egg whites - 2 pcs.
- Sugar - 1 cup
- Salt - 1/3 teaspoon
Mix everything and beat well with a mixer until a thick foam forms.
Immediately cover it on Easter cake.
Making colored fondant
1. Take the beets and grate them on a fine grater. Then transfer to cheesecloth and squeeze the juice into a bowl. Add the juice to the glaze and mix until it becomes the color you want. Can also be used as natural dye cauliflower, carrots, spinach.
2. You can also color the fondant with food coloring. Just add coloring and stir.
Thus, we will have a pasochka with a colored hat)
Video on how to make glaze that does not crumble
It tells in detail and shows not only how to make it not crumble, but also how to decorate it from above.
Good ideas, right?
eggless cocoa recipe
This glaze is also made raw, it does not need to be boiled and it is prepared in a matter of minutes.
Ingredients:
- Milk - 150 gr.
- Vegetable oil - 100 gr.
- Sugar - 3 tablespoons
- Cocoa - 3 tablespoons
1. Combine cocoa with sugar, stir.
2. Add milk and butter, first stir until smooth.
3. And beat with a mixer for about 30 seconds.
4. If it turns out to be too thick, dilute with milk, if on the contrary it is too liquid, dilute with cocoa.
It looks glossy when baked.
Well, here you have learned a few basic recipes on how to make icing for Easter cake so that it does not crumble when you cut it. Choose.
Personally, I use several methods on my cakes, and to be completely honest, I want to try to use everything. So I haven't done it yet. Usually I chose one recipe, but this year I want variety).
If you have not yet decided which recipe you will cook, then you can look at my recipes. Well, all the best to you. Come visit again.
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