Tomorrow Bright Sunday. And for those who are going to decorate right now Easter baking- very good frosting for Easter cake, I have been using the recipe for the third year. And from my point of view, this is the best icing for decorating Easter cakes at home. It does not flow, lays down very evenly, forms a noticeable thick layer, which then solidifies into a very tasty sweet and sour sugar crust. The ingredients for the glaze are the most common - egg white, powdered sugar and lemon juice.
Good glaze quality is achieved the right technology cooking:
- the icing does not need to be whipped, because when whipping, the icing is saturated with air bubbles and lays unevenly, with tubercles, so we prepare the icing not even with a fork, but with a tablespoon,
- the ratio of powder and protein is unusual - the powder is taken 8-10 times more protein - this will allow the glaze to get saturated White color and a somewhat vitreous structure, that is, the protein plays only a “cementing role” in the glaze,
- lemon juice is added to the glaze “by eye”, since the size of the protein and the quality of the powder can vary greatly, I had cases when I added 2 teaspoons of juice to the glaze, and there were times when half a lemon went into it, below I I’ll show you how to understand that you don’t need to dilute the icing further, the method is quite simple and in some ways even witty.
Ingredients:
- Protein from 1 egg,
- Powdered sugar - 230-240 grams,
- Lemon juice - 2-5 teaspoons.
How to make frosting for Easter cake
Separate the protein from the yolk.
Sift the powdered sugar through a fine sieve.
Mix everything with a tablespoon. It will turn out such a dense, I would even say, monumental mass, reminiscent of thick sugar fondant.
We take a lemon. Squeeze a teaspoon of juice, pour into a bowl with glaze, calmly mix until smooth.
The frosting is still too thick.
Add a second spoonful of juice. And mix again. We look - if the relief marks from the tablespoon began to blur, we do a check.
We take a clean tablespoon, turn it upside down and apply a small portion of glaze. We wait. If the icing has frozen without moving, add another teaspoon of lemon juice. If the movement of the glaze is noticeable - it began to spread slightly, forming a dense, slowly flowing drip - this means that the glaze is ready and you can pour it over Easter cakes.
Another way to check is to draw a line over the icing with a spoon - after a couple of seconds, the edges of the furrow close, leaving a noticeable crease in the middle, which means that the icing is ready.
You need to spread it on Easter cake from the top. While the icing is not frozen, you can level it with a spoon and add leveling layers (again on top). Leaks should form naturally. If you want your cake to look the same as in the photo, then here are the proportions: this cake, baked in a liter form, took 2/3 of the entire glaze. If you only make a “hat”, then the icing will be enough for 3-4 medium-sized Easter cakes.
We ourselves, and we definitely bake Easter cakes - by. And we certainly decorate it - with a special protein glaze for Easter cake. Such a white protein glaze for Easter cake in the form of a magnificent “hat” on Easter cakes looks very festive and adds solemnity to this symbolic pastry.
The recipe for protein glaze for Easter cake is quite simple, but still it has its own nuances. If you strictly observe them, you will certainly succeed: the whites will whip properly, the icing will be quite hard and beautiful. And, of course, very tasty!
By the way, this protein glaze for Easter cake, which does not crumble when cut and does not crumble, which is important. So, how to make protein icing for Easter cake - a detailed master class with step by step photos at your service!
Ingredients for covering 2-3 Easter cakes:
- 1 egg white;
- 200 g powdered sugar;
- 1-2 tsp lemon juice.
How to make protein icing for Easter cake:
To prepare protein glaze, we use only well-chilled eggs. Therefore, in advance, for 5-6 hours, we place the eggs in the refrigerator. Before preparing the glaze, the eggs are thoroughly washed and wiped dry. Carefully, with a knife, break the eggs and separate the protein from the yolk. Pour the egg whites into a mixing bowl.
A prerequisite for making a good protein glaze: the bowl and beaters must be completely clean and dry. Therefore, thoroughly rinse the bowl and beaters with detergent, rinse well and wipe dry. And only after that we use it for protein glaze. Wash the lemon, wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.
Beat the protein with lemon juice for 20-30 seconds at low speed, the same amount at medium speed, and then at the highest speed until thick foam. Beating time depends on the freshness of the eggs - fresh eggs beat longer.
Gradually, while continuing to beat, add the icing sugar, one tablespoon at a time, until the desired thickness of the glaze is reached.
Well-whipped egg whites should not drip off the spoon or beaters; the whites will form firm peaks. The whipping process is not long - 4-6 minutes. Powdered sugar may need a little more (2-3 tablespoons).
You need to decorate Easter cakes right away, since the protein glaze for Easter cake dries pretty quickly. Easter cakes by this time should be cooled down, otherwise the icing will flow. 
After applying the protein glaze for Easter cake, decorate it on top with confectionery sprinkles until it is frozen. Children love this process very much - feel free to entrust them with such work: it is difficult to spoil something in this case, and the children will enjoy it immensely.
Leave the decorated Easter cakes at room temperature until the glaze hardens.
True, we got a very beautiful protein glaze for Easter cake?
Happy holidays to you!
If desired, the glaze can be tinted food coloring. To do this, add the dye to the finished glaze and mix well, until smooth.
Vanilla sugar can be substituted in this recipe. natural vanilla- it will only get better! To do this, the day before cooking, you need to cut the vanilla pod lengthwise, scrape out the seeds. Put powdered sugar, vanilla seeds and the halves of the pod into a jar and close the lid. This will give the vanilla its flavor to the powdered sugar. Remove parts of the pod before cooking.
Whisk the protein. Just beat until smooth, no peaks needed.
Add the powdered sugar in batches, beating well after each. Add vanilla sugar.
As a result, the glaze should turn out white, smooth, shiny. The consistency is very thick sour cream so that it barely flows. If you feel the frosting is too runny, add more powdered sugar until you reach the desired consistency. It is possible that you took a large egg, its protein is more than the average.
Glaze should be poured directly from the bowl onto the cake, evenly distributing over the entire surface. This volume is enough for one large or 2 medium-sized Easter cakes.
Immediately, until the glaze has hardened, you can decorate with multi-colored sprinkles, dragees or figures. After about an hour, the glaze will harden.
By the amount of powdered sugar in the recipe, it is clear that the icing is very sweet. Not everyone loves this. Therefore, in addition to the traditional coating, I also do butter cream.
I mix 50 gr of butter room temperature, 50 gr curd cheese and a heaping teaspoon of powdered sugar. I cover part of the Easter cakes with this cream. It turns out not at all cloying, with a slight sourness. But you need to remember that the butter cream spoils quickly enough, so I mix it directly on Easter day in order to immediately transfer it to Easter cake and serve it to the table.
Perhaps many will say that the preparation of glaze for Easter cakes this is a minor detail. Of course, but agree that this is a very important point.
After all, the first glance decides everything, and the icing can both decorate and refresh the product - make pastries elegant, and spoil it badly appearance and general impression.
In this article, you will find several ways to make Easter cake icing, as well as some ideas and tips for decorating the icing.
How to prepare icing for cake? This question is asked by many cooks on the eve of Easter. The hostesses would like it not to stick, not to sprinkle, and most importantly, to be truly beautiful.
There are many solutions to this issue, but I'm still a supporter of white icing. It is she, in my opinion, that gives solemnity and beauty to pastries, a festive mood and freshness.
Therefore, we will consider the most successful recipes for snow icing for Easter cakes.
Classic icing recipe for Easter cake
Very often, our mothers and grandmothers make icing on classic recipe, but it does not always turn out the way we expect to see it on Easter cakes.
It is very important to use powdered sugar in cooking, its quantity is also strictly observed. For whiteness, it is better to add more powder, but not less.
Whisk good effect difficult to achieve, the mixer will solve this problem. It is with the help of it that the splendor and the necessary density of the glaze are achieved. Decorate cookies with pleasure!
You will need:
- 1 protein
- 2 tsp lemon juice
- 180 g powdered sugar (not sugar!)
Cooking method:
Adding Lemon Juice to Protein
Gently mix the whites and powder with a whisk
Partially add all the powder according to the recipe, each time mixing it with the main mixture
The mixer will help make the glaze more snow-white and dense.
Immediately apply the icing with a pastry brush on the Easter cakes until it is frozen.
The glaze is very beautiful, dense and elastic.
In addition, it is shiny, it turns out quite a lot for decoration.
Enjoy your meal!
Icing recipe for Easter cakes in a water bath
I bring to your attention a very good recipe- icing for Easter cakes in a water bath. It turns out glossy, snow-white and very beautiful.
In addition, such a glaze meets all the requirements of housewives, and has worthy properties that can truly decorate pastries.
You will need:
- 125 g granulated sugar
- 2 pcs. protein
Cooking method:
Mix egg whites and sugar in a metal bowl with a whisk
We constantly try with a finger the degree of heating of the proteins, not allowing them to cook
If the mixture is very hot, then raise the dishes from the bath, continuing to work with a whisk
The protein mass should increase in volume, become white and viscous
After 5-6 minutes in a water bath, remove the icing from it and continue to beat it intensively
The icing should stretch smoothly from the whisk, lie down in small waves
So, our icing is ready - snowy, beautiful and glossy, we immediately decorate our Easter cakes
You can dip the cake directly into the icing, turning it in it, and then make drips with a spoon
You can also put frosting in pastry bag, and with the help of it generously decorate pastries with icing
Sprinkle with confectionery topping, let the Easter cakes stand until the icing completely hardens.
Enjoy your meal!
Snow-white icing on gelatin for Easter cakes
The gelatin icing recipe is one of the most successful icing options. It does not break or crumble, retains its color and shape. In a word, all the desires of the hostesses are fulfilled at the same time.
You will need:
- 0.5 tsp instant gelatin
- 100 g granulated sugar
- 3 art. l. water
Cooking method:
Pour gelatin with 1 tablespoon hot water 45-50 degrees (not boiling water)
Mix vigorously with hot water to melt into it
We put sugar and 2 tablespoons of water in a saucepan on fire.
When the sugar is completely dissolved, add the diluted gelatin, mix and remove the saucepan from the heat.
The mixture with gelatin should not boil!
Pour the mixture into a convenient bowl and let it cool for 5-7 minutes.
What a beautiful and thick glaze we got it
Immediately apply it on Easter cakes with a spatula or a pastry brush.
And without delay, decorate with confectionery sprinkles or zest
The icing turned out to be snowy and elastic, it does not crumble and does not break, it will retain its appearance and shape
To prevent the icing on the gelatin from hardening quickly, set the bowl with finished glaze on a pot of boiling water and calmly decorate Easter cakes!
Enjoy your meal!
Video recipe. Custard glaze for Easter cake
7 DIY Easter Glaze Decorating Ideas
Before you prepare the glaze, you need to decide on the decorations of the Easter cakes and prepare the details. The glaze hardens quickly, and therefore you should not hesitate to decorate it. The surface, according to your desire, is decorated with crosses and symbols "ХВ", meaning the resurrection of Christ.
Represent all diversity confectionery toppings offered to customers in stores is very difficult - various forms reflected in all the colors of the rainbow
This is the easiest way to decorate Easter cakes, and you just have to choose the texture, color and size
Agree that bright candied fruits will look very worthy on snow-white glaze
Nuts and dried fruits to help you! It is so natural and simple, but it looks very elegant and spectacular.
We celebrate Easter in the spring, which means that the theme of decorations in the form of flowers and green leaves is very relevant.
In stores you can easily find a lot of ready-made flowers. different forms and sizes for every taste
Another very unusual way decorate glaze - applying patterns of glaze on its surface
You can add dye to it or make it contrast snowy, put it in a confectionery bag and create
Beautiful stains and strokes are made with a toothpick and tinted glaze on a fresh surface that has not yet hardened, stains and patterns are also applied with chocolate and boiled condensed milk
Probably one of the most complex decorations on the surface of an already hardened glaze is an artistic drawing, which the craftsmen turned into real art.
Drawings are made by special edible paints diluted to the correct concentration
I hope that these ideas helped you decide on the choice of jewelry, you wanted to create and try yourself in something new, new interesting ideas appeared. Creative success to you - bring all your plans to life!
Icing for Easter cakes can be made in several ways. It can be protein icing, chocolate icing or sugar icing without eggs. Read this article for three options. step by step cooking icing for Easter cakes. Choose the option that you like the most. Let your cakes be very tasty!
This is my favorite cookie icing recipe. Preparing such a glaze is very simple, it turns out white, dense, dries quickly, does not stick, does not crumble and does not sprinkle. To make this frosting you will need:
- gelatin - 1 tsp
- sugar - 1 tbsp.
- water - 6 tbsp.
Icing with gelatin: preparation.
1 tsp gelatin pour 2 tablespoons cold water. Leave to swell.
Meanwhile, 1 st. sugar pour 4 tbsp. water and put on small fire to weld sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.
Once the sugar has dissolved, remove the syrup from the heat. Add the swollen gelatin to it and stir until the gelatin dissolves.
Now take a mixer and beat the resulting mass until it becomes white and thick.
Spread this frosting over your cakes right away as it sets quickly. After the Easter cake has been anointed, immediately pour in the decorations, the gelatin pack has not done its job.
Such a glaze is both beautiful and will not crumble in a few days, will not crumble when cut, dries quickly, it does not need to be dried additionally.
Protein glaze with powdered sugar.
Traditionally, it is customary to prepare icing sugar for Easter cakes from egg whites and sugar. You can also make this frosting with this recipe. For the white frosting you will need:
- egg white - 1 pc.
- powdered sugar - half a glass (can be replaced with sugar, but powdered is better)
- lemon juice - 1 tbsp. (can be replaced with citric acid at the tip of a knife)
- salt - a pinch
- vanillin or vanilla sugar - optional for flavor
How to make icing with protein and powdered sugar.
Separate the protein from the yolk. Add a pinch of salt to the protein and beat with a mixer for 1 minute. A thick foam should appear.
Now put powdered sugar (half a glass, or 60 gr.) To the protein and pour lemon juice (1 tbsp.).
Beat the protein with powder with a mixer at high speed until a thick foam forms. Cover the cakes with this glaze and decorate as you like. If you want the icing to not stick, put the cakes in the oven for a couple of minutes to dry the protein.
Chocolate icing for Easter cake.
If you want to diversify your cakes a little, you can make chocolate icing. It is done very simply and quickly.
Take milk or dark chocolate without additives and butter. Proportions 1:1. That is, 100 gr. chocolate need 100 gr. oils.
Break the chocolate into pieces and melt in the microwave or in a water bath. soft butter(you need to get it out of the refrigerator in advance!) add to soft chocolate, mix. And again melt everything together until formation homogeneous mass. Everything, the icing is ready!
Wait for the frosting to cool and thicken. After that, you can apply it on Easter cakes. You can decorate with grated chocolate and orange zest or sprinkles for Easter cakes.
Bake cookies with love! Happy Easter to you!
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