Hello, blog readers and guests! In a few days the holiday will come Happy Easter- a holiday of all Christians, which this year fell on April 8. Many housewives most likely already do a variety of baking, 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 to all your guests. And to make baked goods look even more elegant, it is customary to decorate them with icing (fondant).
Everyone also wants the glaze to be not only tasty and beautiful, but also to not crumble or fall off when cutting. It often happens that the result is not always exactly the same fudge. And to get exactly this, we have selected several good detailed recipes for you.
Frosting for Easter cakes that doesn't stick
Making fudge for Easter cakes using this recipe is not very easy. You will need to "sweat" a little to get a very good result. good glaze. But it's worth it. We will prepare it manually, using a silicone spatula.
So, temporarily put aside the mixers and blenders, be patient and have a good attitude. Now let's start preparing the icing that won't fall off your Easter cakes.
Ingredients:
- egg - 1 pc.
- starch - 0.5 tsp.
- lemon juice- 0.5 tsp
- powdered sugar- 200 gr. (+/- 30 gr.)
Preparation:
1. We only need egg white. Therefore, carefully separate the white from the yolk. It's best if the eggs are rustic.
By the way, the egg should be room temperature. Therefore, it must be removed from the refrigerator in advance of cooking.
2. Now sift powdered sugar into the whites in small portions and rub with a spatula after each addition. Take store-bought powder. It is very fine and dissolves well. It is very difficult to make this at home, in a blender.
3. Continue adding powder and rubbing. Gradually the mass will begin to thicken and turn white. The longer you grind the powder with the 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 add half a teaspoon of lemon juice and continue to grind the mass for another 5-7 minutes.
By the way, if you don’t have lemon on hand, you can add citric acid on the tip of the knife.
Recipe for glaze with gelatin that does not crumble
Often, many cooks prepare glaze without eggs. Instead, they use regular gelatin, which is also very good as a thickener. We usually make this kind of fudge for Easter cakes. It always turns out very well, and very quickly in time.
The detailed recipe is described below. So let's not waste time and get started.
Ingredients:
- gelatin 0.5 tsp.
- sugar 100 gr.
- water 3 tbsp.
Preparation:
1. Gelatin needs to be stirred hot water(1 tbsp), but not boiling water. Leave aside for swelling.
Be sure to check the instructions on the package, as different manufacturers different ratio of gelatin to liquid. And, of course, do not forget to check the expiration date.
2. Pour 2 tbsp into sugar. water and stir as much as possible.
3. Place on the fire and, stirring constantly, cook until all the sugar has dissolved. The process is somewhat reminiscent of making the cockerels we used to make as kids, except we don't let the syrup thicken.
4. Now you need to add the swollen gelatin to the dissolved sugar and stir.
5. Cool the resulting mass slightly, and then beat with a mixer until high speed. Beat until you get a thick white mass. You need to start whipping at low speed, gradually increasing it to maximum.
Advice! The resulting glaze should be immediately greased onto the cakes, because it turns out to be very thick and hardens very quickly.
If you coat the baked goods with a thin layer, the glaze hardens within a few minutes. And if the layer is thick, it will take several hours.
This glaze is very easy and very quick to prepare. And the most important thing is that it does not crumble or crumble.
Glaze (fondant) for Easter cake with egg and sugar
Here's another glaze option. Everything here is generally very easy and simple. Anyone can do it, even a beginner in cooking.
Ingredients:
- egg white - 1 pc.
- powdered sugar - 0.5 liter jar
- salt - a pinch
Preparation:
1. Add the white of one egg into a bowl and add a pinch of salt. When separating the whites, be very careful - not a single piece of yolk should remain. Otherwise the glaze will not thicken.
2. Now add 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 throughout the kitchen.
4. Add the remaining powder, mix and continue whisking.
If you don’t have a mixer, then you can do all these manipulations using a regular immersion blender. It also turns out very well.
5. Beat for about 7-10 minutes until a thick, white mass is formed.
We grease any baked goods with the finished glaze. It turns out very tender and tasty. And of course, it doesn’t crumble or stick. Bon appetit!
You can also put it in a rosette and serve it separately to dip any other baked goods into it, such as buns or muffins.
Video on how to make frosting that doesn't crumble without eggs
And now I suggest you look at one very interesting video with three different recipes preparing the glaze. But that is not all. Plus, the author offers a recipe for Marshmallow glaze and describes the entire preparation process. Be sure to check it out. Enjoy watching!
That's all for today, dear friends. I hope that everything works out for you and that our recommendations will be useful to you.
Happy Easter to you! I wish you and your loved ones all the best in all your affairs and endeavors!
Just as there is no Easter without Easter cakes, so Easter cakes cannot exist without icing! Of course, it is quite possible to close your eyes to all traditions and calmly do without the usual holiday baking, however, let's be honest, is it Easter? Easter is when the whole family wakes up in the dark and goes to church to bless goodies in a beautiful basket, it’s when you have paint fights, it’s when grandpa takes a knife and cuts a lush sweet cake, on which the crust of snow-white glaze bursts with a pleasant crunch...
Basic egg white glaze
Housewives, when decorating Easter cakes, usually resort to this icing recipe: inexpensive and simple, it provides the perfect “cap” - shiny, dense, very solemn and elegant.
Ingredients:
2 squirrels;
1 cup fine sugar;
1/3 tsp. salt.
Beat the well-chilled whites with salt into a thick foam at medium speed. Gradually adding sugar, increase the speed to maximum and beat until the sugar grains are completely dissolved and the protein peaks are stable - the glaze will be glossy, thick, slightly viscous and at the same time holding its shape perfectly.
If you haven't calculated the time, and you want the glaze to dry a couple of hours ago, you can put the decorated Easter cake in the oven. 15-20 minutes at a temperature of 15-160 degrees is enough for the glaze to lose its stickiness, but not darken.
Simple sugar icing
Nothing special, just icing. Ideal if you don’t want to distract attention from the cake itself. If you choose it, you should take into account that it is quite “liquid” in color - to get a good “cap”, you need to apply several layers of glaze, each time waiting for the previous one to dry completely.Ingredients:
100 g powdered sugar;
3-4 tbsp. l. lemon (orange) juice.
Sift powdered sugar through a fine sieve and mix with 3 tablespoons citrus juice, if necessary, add more liquid - ready glaze It should flow slowly from the spoon, not fall in a lump and not quickly run down.
Berry glaze for Easter cakes
Delicate, with subtle berry aroma and the aftertaste of summer... Oh, what a wonderful glaze this is! There are no raw proteins in it, it is simply prepared and in general it is wonderful recipe for Easter cakes.
Ingredients:
1 cup powdered sugar;
4-5 tbsp. l. natural juice any berries.
Sift the powdered sugar, pour in 4 tablespoons berry juice(need I say that we are talking about natural, homemade juice, and not about a set of chemical elements mixed with water, poured into colorful PET packaging?). Rub well. If necessary, add a little more juice - the glaze should not be lumpy, it should not be placed on the cakes, but poured, so focus on the consistency of thick sour cream.
Berry juice gives a good color tint, but you should understand that the glaze in most cases will still be calm pastel colors. If you want to tear-out-your-eye-flowers, use additional food coloring.
Chocolate icing for Easter cakes
Nothing unexpected, just chocolate glaze - classic, familiar, loved since childhood.
Ingredients:
100 g sugar;
2 tbsp. l. cocoa;
60 ml water;
50 g butter.
In a small saucepan, mix cocoa and sugar and dilute with water. We'll put it there butter, put it on the stove. Stirring, cook until slightly thickened - after cooling the glaze will become much thicker. If desired, you can add vanillin or a spoonful of orange liqueur.
Chocolate cream glaze
Very interesting glaze, slightly sour, not cloying, restrained and pleasant. It will take a little longer to prepare than usual, but the results are worth it.Ingredients:
1/2 cup sugar;
2 tbsp. l. heavy cream(better than dense village ones);
50 g butter;
3 tbsp. l. cocoa.
Mix cocoa with sugar, add softened butter, mix with cream. Stirring constantly, cook over low heat until thickened.
Chocolate glaze
Perhaps one of the most simple options: I bought a bar of chocolate, melted it, poured it. To prevent the finished glaze from cracking and leaving you with a gray matte coating, there is one secret.
Ingredients:
1 bar of chocolate (black, milk or white);
30 ml heavy cream.
Pour the cream into a ladle and add the broken chocolate into pieces. Place on the fire and, stirring constantly, bring to homogeneity.
Mastic for decorating Easter cakes
Mastic is a sweet mass that is great for decorating Easter cakes: it is equally easy to roll out and use for modeling three-dimensional figures. If you have no experience, you can start by cutting out heart-shaped flowers using ordinary cookie cutters. If you have the skills to work with, for example, polymer masses or the same plasticine, you can create three-dimensional decor - flowers, Easter eggs, birds.
Ingredients:
200 g mashmallows (chewable marshmallows);
500 g of powdered sugar.
In a water bath or microwave oven bring the mashmallows to complete softness - the marshmallow will visually increase in volume, and when touched it will stick very much, begin to deform and fall off.
10 secrets of successful glaze:
- If you love protein glaze (it’s really wonderful - both in price, appearance, and taste) and are afraid of raw proteins, you can cook Italian meringue: Infusing the fluffy mixture with boiling sugar syrup may not kill all existing threats to your health, but it will certainly reduce the risks.
- Unless the recipe states otherwise, apply the glaze only to completely cooled cakes. This is important, it ensures the right texture and prevents dripping, leaking, curdling and disappointment.
- Have you prepared the icing? Apply immediately. This is a thing that a priori should harden, so any delay in the bowl threatens with an uneven, unsmooth, ugly appearance.
- The basis of most icing recipes for Easter cakes is powdered sugar. Don't neglect sifting it: a few simple movements will ensure that the end result does not disappoint with piles of unstirred, clumped sugar.
- Knead until completely, perfectly homogeneous. Lumpy icing with small dry balls of cocoa or sugar on the cakes looks disgusting.
- An Easter classic - definitely white glaze However, sometimes you can allow yourself a little hooliganism: Easter cakes with colored icing look especially festive. If you don’t want to use food coloring, think about natural coloring substances - spinach juice, beets, blueberries, carrots.
- Easter cakes decorated with glaze not only on top, but also on the sides look beautiful and original: to do this, you need to put the cooled baked goods on their side, apply patterns to the opened piece, wait until dry, carefully turn them over and apply patterns again.
- In addition to a banal tablespoon, it is convenient to apply glaze to the cake using a pastry brush (if the glaze is liquid) or pastry syringe(more thick glazes). In addition, when sufficient quantity For glaze, you can simply dip the cake “head-on” into a bowl with the prepared mixture.
- If you decide to use various confectionery gadgets in the form of multi-colored sprinkles to further decorate the cakes, do this immediately after applying the glaze, otherwise it will harden and refuse to hold your beauty.
- However, if the soul demands super-beauty, but the mind rebels against ready-made sprinkles, you can go more in a healthy way: Easter cakes are decorated with chopped nuts, chopped small pieces chocolate, dried fruits, candied fruits, marmalade, coconut flakes and a host of other similar sweets.
P.S. On the shelves of any supermarket in front of Easter holidays You can find a huge selection of ready-made glazes for Easter cakes. Please do not. Don't turn Holy holiday The Resurrection of Christ in the celebration of fast food, prepare homemade glazes for Easter cakes, enjoy the family weekend, enjoy what you have, for whom to cook. Let the holiday be happy and unforgettable!
Hi all! So very soon the most important Orthodox holiday of this year will be on our doorstep. We will give it to friends and, of course, the fast will finally end.
We'll have a feast for which we'll cook from different products and ingredients. But let’s not forget about the most important dish: the beautiful Easter cakes.
Of course make these delicious treats can be difficult, but I think you have already decided on the most the best recipe, but you also need to present his dining table elegantly and superbly.
How to do it? Of course, by decorating such delicacies with special glaze or as they are also called fondant. It can be prepared from different ingredients. But everyone wants her to be not only attractive appearance, but also so that it does not crumble and crumble when we divide the baked goods into portioned pieces and bite, am-am.
Let's figure it out together, and I hope the result won't keep you waiting. Choose your favorite glaze recipes and create in your kitchen.
How to prepare glaze for Easter cake so that it does not crumble or crumble?
Any housewife has made such a cream at least once in her life, and would like the result to be snow-white and such that everyone would be happy.
I've always had to do this before protein glaze, but one day I tried another option, and it blew me away. Because the result was stunning, it didn’t stick almost to the knife or hands, and most importantly, there were no crumbs when you bite off or cut with a knife. That's the number))). Cool isn't it? You probably already guessed, we are talking about this cool fudge that is made without eggs, but based on gelatin.
And besides, you only need three for such watering. simple ingredients, which you can easily buy at any grocery supermarket.
We will need:
- gelatin - 0.5 tsp
- sugar - 100 g
- water - 3 tbsp
Cooking method:
1. Pour half a teaspoon of gelatin into a clean glass container and immediately fill it with water (1 tbsp).
Important! It is necessary to fill with hot, but not boiling liquid.
Stir with a spatula until it becomes transparent and uniform in consistency. Let it swell, do not forget to read the instructions on the packaging and check the expiration date, otherwise this component may fail you.
2. In another metal container, you can take a ladle, place sugar and pour two tablespoons of regular running water. Place on the fire and cook until granulated sugar does not melt, be sure to stir so that the sugar does not burn.
3. As soon as you see that the sugar has dissolved, immediately add the swollen gelatin and mix thoroughly on the stove.
Then remove from the stove and cool slightly, let it cool a little. And then take an electric mixer; of course, you won’t get this effect with a regular hand whisk.
4. You will get a white and thick fondant icing, which you will definitely get. And for a little sourness, you can add citric acid or a couple of drops of lemon juice here on the tip of a knife.
5. You need to use it on Easter cakes right away so that it doesn’t have time to dry out.
Interesting! If you apply a thin layer of fondant it will dry in 7 minutes, but if you apply a thick layer it will take several hours, so keep that in mind.
Now check it in practice, take a knife and cut it. So how is it? Amazing, because it’s true))).
Homemade frosting made from powdered sugar and lemon juice
You were probably a little surprised, well, what did I decide to show you for a change? new option, which is really simple and suitable for decorating any baked goods. Especially if you are making muffins and similar dishes.
By the way, the most interesting thing is that this can be done without a mixer, it’s like a lifesaver for young and young housewives who have not yet managed to purchase equipment for their home.
We will need:
- powdered sugar - 150 g
- lemon juice - 2-3 tbsp
- hot water - 1-2 tbsp
Cooking method:
1. The first thing you need to do is squeeze out fresh lemon juice. This is easy to do; use a juicer or a special grater. Or you can cut them into pieces and put them in the microwave for 15 seconds, and then you quickly squeeze the juice out of them.
2. According to plan, you need to add two tablespoons of lemon juice to the powdered sugar; by the way, you can experiment Orange juice, what will happen? Who will try to do it?
3. Stir the mixture with a spoon, and then add water, pour in as much as you want, add it a little at a time so that it does not turn out too liquid. Adjust the thickness yourself.
Custard for Easter cake
Well, now, I want you to watch this video, I personally love it very much, probably one of my favorites, but it is important to catch the right and appropriate moment. Study together with the hostess and then, you too will certainly succeed, for sure.
Sugar glaze with gelatin - recipe without eggs
For those who don't like white glaze, I personally don't mind it, but when there are children in the family, it's better to use Alternative option to avoid getting an infection. Do you know what I mean? After all, protein is made exclusively from raw proteins, but this one does not contain them.
But, at the same time, such beauty has an amazing taste, it also looks attractive and beautiful, and besides, it does not crumble or break at all, which is definitely important for everyone.
It used to be secret recipe, now almost everyone knows him, the secret is revealed.
We will need:
- gelatin - 1 tbsp
- water - 6 tbsp. l
- sugar - 1 tbsp.
- citric acid - on the tip of a knife
Cooking method:
1. Place gelatin in an empty cup and pour two tablespoons of it at once cold water, stir and let swell for 10 minutes.
3. Stir the mass and place on the stove, stir and make sure that the sugar does not burn or caramelize.
Important! Cook over low heat and stir very often.
4. As soon as the sugar dissolves, add a lump of swollen gelatin and stir. Take a mixer and start beating until the mixture becomes snow-white and creamy.
5. Thus, you need to beat for about two to three minutes. Then move it to the side and let it cool, otherwise it will float on the finished cakes.
6. As soon as the glaze becomes warm, cover the surface of the sweet pastry with it and decorate with any necessary items as desired. What a beauty, just creepy).
Important! Do not leave the glaze alone for a long time; if it cools down completely, it will harden, because the gelatin will thicken greatly. So, don't miss this moment.
If this happens, you can put it in the microwave for 10 seconds, and it will again acquire the desired liquid consistency.
Thick white fudge made from sugar and egg whites
Now let's focus on protein; before, such delicacies were always and everywhere decorated with it. It is based on proteins, it turns out delicious and perfect.
There are several rules for making such a cream, but here are the rules you will learn if you watch this video.
Special glaze recipe if you don’t have a mixer
I also decided to show you a version with sour cream, maybe someone will want to make this one. Although of course it is most suitable for biscuits or cakes.
We will need:
- sugar - 1 tbsp.
- sour cream 25% - 1 tbsp.
- vanillin - to taste
Cooking method:
1. Cover any sieve or colander with gauze cloth, do it like this, as shown in this photo. Place a cup under the sieve. Fold the fabric in several layers. Put the rich sour cream here.
2. Cover the sour cream with gauze and place any press on it, for example a jar of jam.
3. Leave in this position under pressure for 2 hours. Remove the weight and unwind the fabric, it looks like cheese in appearance).
4. Place sour cream in a bowl and add sugar and vanilla to taste, and mix with a spoon.
5. You will get a thick and sweet coating for any baked goods with a slight sour note.
Chocolate glaze with cocoa powder
But with such a masterpiece that you can make using milk, this video from the YouTube channel will help you figure it out. Take note, the recipe is really good, and most importantly, it can then be used everywhere.
We will need:
- milk - 200 ml
- what kind of powder - 100 g
- sugar - 100 g
- butter - 50 g
Quick-hardening glaze with starch to prevent sticking
Well, I also came across this option, which is made with starch; someone might be interested in creating one. There is nothing difficult about it either; any beginner can handle it.
We will need:
- egg white - 1 pc.
- lemon juice - to taste
- corn starch - 0.5 tsp
- powdered sugar - 230 g
Cooking method:
1. First sift the powdered sugar and starch through a strainer, and then add the white of one egg to it.
Important! Take only fresh egg, yolk in in this case will not need.
2. Mash these two ingredients with a spatula; this is not done quickly, about 10-15 minutes.
3. You can speed up the process and beat with a mixer.
4. Thus, this is what happened, if you wish, you can add lime or lemon juice for a little acid.
Video about how to beautifully decorate Easter cake with icing for Easter 2019
It's no secret that we all want the holiday to be not only tasty, but also beautiful, so we will definitely try to decorate our delicacies with something special, namely, we will paint it in some interesting and irresistibly magical way to amaze everyone. To do this, I suggest watching this video and choosing for yourself suitable option, take the idea of decor.
Remember that this business has its own subtleties and secrets, read these tips before you start to cope with this business perfectly.
- Apply pomade to the top of your head bakery product while it is warm.
- Use a silicone brush, it is easiest to work on the surface. You can simply dip it even in the glaze, but this is good if it is protein-rich.
- The consistency should be homogeneous and not liquid, but rather thick, so that the glaze easily lays on the surface of the baked goods. If it is too thick, then it can be diluted with water, and if it is liquid, add powder.
- It is best to take powdered sugar; if you use sugar, you should grind it in a blender or coffee grinder.
- Use natural dyes to present your culinary masterpieces in an original way.
As always, that's all for me. I hope you liked the article and will share it on in social networks and join my group in contact. Have a nice and positive day everyone! Good luck! Bye!
Then here is an article to help you. But today we’ll talk about such a beautiful thing as decorating Easter cake with icing.
After all, it’s one thing to cook the most delicious Easter cake, but also decorate it so that it would be absolutely good. Traditionally, Easter cakes are decorated with white icing on top. This way it looks more festive and elegant.
It can be prepared according to several recipes. And of course, I will give some recipes for making fudge for Easter cakes below. They are all very good and each has its own advantages, which I will discuss later.
Everyone who has ever made Easter cakes has also made icing. Of course, the most common is protein. When we mix egg whites with sugar and using a mixer or blender, beat the ingredients until a white fluffy mass. And of course, after it dried, the glaze crumbled and crumbled at any touch. I suggest cooking classic glaze a little different.
Ingredients.
Gelatin half a teaspoon.
Sugar 100 grams.
Water 3 tablespoons.
Cooking process.
Pour gelatin with hot water. 1 tablespoon will be enough.
Stir and leave it until it swells.
Before using gelatin, be sure to check the expiration dates.
Place sugar in a saucepan. Add two tablespoons of water and place the pan on low heat. Stir until the sugar is completely dissolved.
When the sugar dissolves, you can add swollen gelatin granules to it. Stir and remove from the stove. Let the mixture cool slightly and use a mixer to beat the mixture until white. It is important to use a mixer as you will not get this result with a hand whisk.
This glaze will not crumble or break. Of course, it is advisable to try preparing it 1-2 days in advance to check whether you like this glaze or not. If you don't like it, see the following recipes.
Prepare at home using powdered sugar and lemon juice
This frosting recipe can be used not only on Easter days; this fondant can be used to decorate cupcakes, biscuits, or delicious buns. The main advantage of this glaze is that it can be made without a mixer.
Ingredients.
150 gr. Powdered sugar.
2-3 tbsp. spoons of lemon juice.
1-2 tbsp hot water.
Cooking process.
We start cooking by extracting fresh lemon juice. You can use both a juicer and your husband's hands, ask the men to demonstrate their strength and squeeze all the juice out of the lemon.
Now add 2 tablespoons of extracted lemon juice to the powdered sugar. Then add water. Stir and look at the thickness; if you think it’s too thick, you can add water. But don't make it too liquid.
All that remains is to beat the mixture with a whisk and you can start decorating the Easter cakes. By the way, you can try using an orange instead of lemon.
Cover the sour cream with the remaining gauze, place a plate and place a load on the plate in the form of a jar of water or jam. We leave the load for 2-3 hours.
After removing the load, you will see this picture. Something similar to cheese.
Transfer the contents of the cheesecloth into a bowl and add sugar and vanilla.
Mix well until the sugar dissolves. Here it is beautiful decoration it should work for you.
Chocolate decoration with cocoa powder
Oh yes, many people love chocolate and few people even thought that Easter cake could be decorated with such glaze. Look how beautiful the end result is, that’s all you need.
Ingredients.
200 milk.
100 cocoa.
100 sugar.
50 butter.
Cooking process.
We make a quick-hardening glaze with starch to prevent it from sticking
Sometimes you want to treat your guests to your own Easter cakes. You put them in a bag, and it sticks to the icing and comes off with it. If you are not satisfied with this arrangement of affairs, then next recipe will be for you.
Ingredients.
1 egg (white)
half a teaspoon of starch.
200 powdered sugar.
Lemon juice to taste. (1 teaspoon).
Cooking process.
Mix the powder with starch and sift through a sieve. Ingredients.
3-4 tablespoons rum. Cooking process.
Melt the butter and mix with water. Every housewife wants to cook delicious Easter cakes, but I also want them to be not only the most delicious, but also the most beautiful. Here are some tips on how to decorate Easter cakes beautifully.
Well, that’s all the secrets that I had on this topic, I think that now you can safely boast of the most beautiful Easter cakes with an irresistibly delicious glaze.
1 cup of sugar.
100 grams of butter.
3 tablespoons of water.
Add sugar and cook until completely dissolved.
Then remove from the heat while continuing to stir, pour in the rum in a thin stream and stir.
After adding the rum, boil again for 1 minute.
The glaze is completely ready and you can decorate your baked goods.Video about how to beautifully decorate Easter cakes with icing
A lot of recipes have already been written. But in addition to the white delicacy, colored glazing is also quite common. One that can be used not only for Easter bread, but also for all kinds of cakes, cupcakes and pastries at any other time. holidays and quite ordinary.
To simply please your household with all sorts of goodies.
Interestingly, the main ingredient of this sweet decoration can be not only proteins, gelatin and powdered sugar. Great taste and a beautiful smooth surface for baking can be achieved using chocolate, yolks, lemon, starch and even cheese!
Don't believe me! But in vain! Both the taste and color of such a product are quite rich without any dyes or flavoring additives!
It’s somehow already customary that the glaze is prepared mainly with egg whites. But quite interesting and tasty option It is also obtained from yolks.
And what’s remarkable is that if you cook it from store-bought eggs, it turns out almost white. But if the eggs are from domestic chickens with bright yellow yolks, then the coating will take on a delicate, orange-lemon hue.
We will need:
- Chicken egg – 2 pcs.
- Granulated sugar - ½ cup.
- Powdered sugar - ½ cup.
- Water – 2 tbsp. l.
Preparation:
1. First, you need to remove the eggs from the refrigerator so that they reach room temperature. Then carefully separate the yolks from the whites using a special device, an egg separator. Or just carefully pour it from shell to shell in the old “old-fashioned” way.
In order to get an excellent coating, it is best to use fresh eggs, which are no more than a week old. Then it is much easier to separate the whites from the yolks, and the required consistency of the finished sweet is obtained much faster.
2. Pour granulated sugar into the pan. Then add water and mix well until all the sugar becomes “wet”.
Place on low heat and stir constantly until it is completely dissolved and a clear, homogeneous syrup is obtained. Immediately turn off the heat and give the mixture some time to cool.
It is important that during further manipulations during preparation of the product, the yolks do not brew in the syrup. While it’s cooling, let’s prepare the other ingredients.
3. To obtain a more delicate consistency ready mixture, powdered sugar must first be sifted through a strainer. This must be done in order to give her the opportunity to get enough air during this.
4. Combine the sifted powder with the yolks and beat the mixture thoroughly using a mixer. Knock down until it forms a beautiful, lush egg foam. This must be done without delay, because the syrup will not wait, it also cools down quite quickly.
5. As soon as the sugar liquid has cooled to 40 degrees, add the whipped yolk mixture into it in small parts. And immediately stir quickly.
You can do this with a mixer. In this case, a beautiful and slightly viscous glaze forms much faster.
6. Don’t wait too long for our coating to harden. It is best, as soon as it is prepared, to immediately begin decorating the finished baked goods.
Just don’t forget that the baking must be already cooled down, otherwise the smooth “cap” may slide off.
Like this interesting recipe. I like him. And you try to cook according to it. I think that he will not leave you indifferent either.
Video on how to make glaze with gelatin that does not crumble or stick
I have already brought this recipe to your attention on this topic. But it is so good that it cannot be ignored here either.
And it should be noted that you can prepare our decoration using it without eggs at all. You will probably be surprised and say that this is impossible. So it’s possible, and how. For cooking we will need gelatin.
In my opinion, the recipe is simply wonderful. And there are practically no worries with him. Everything is fast and simple, like twice two. This glaze can be prepared for any other baked goods.
And since today we are more concerned with preparing it in colored versions, then, of course, this delicacy can be obtained in any color with the addition of additional natural ingredients.
Chocolate fudge made from powdered sugar and starch without eggs
Beautiful chocolate fudge You can quickly make it using dark chocolate. But it turns out much more interesting when prepared using cocoa powder. Moreover, it is also much more tender, be it in color or in taste.
In fact, the result of the recipe for making such fudge is reminiscent of homemade chocolate spread.
We will need:
- Powdered sugar – 1 cup.
- Milk – 2 tbsp. l.
- Butter – 1 tbsp. l.
- Cocoa powder – 2 tsp.
- Starch – 1 tsp.
Preparation:
1. First you need to melt the butter. This can be done in several ways:
- just let it sit in an iron cup on the table at room temperature
- put in the microwave
- pour boiling water into a plate and place a cup of oil in it
However, it is not at all necessary to melt it until liquid state. It is enough for it to become very soft and pliable.
Let me remind you that it is better to have oil with a fat content of 82.5%.
2. Sift through a strainer into a cup with soft oil all bulk ingredients: cocoa powder, powdered sugar and starch. And mix everything well until smooth.
3. Heat the milk slightly above room temperature (at least 30 degrees), and pour it into the buttery brown mixture in two batches. Careful not to spill, stir until smooth.
Why exactly heat the milk, and why should the butter be warm?
And the answer is very simple. In order for the ingredients to be easily and simply combined, and the bulk components do not form lumps when mixed.
If you wish, at this moment you can also add a spoonful of cognac, liqueur or condensed milk to give the fudge a little piquancy and amazing aroma.
4. Now the mixture needs to be simmered a little over low heat until it thickens slightly and resembles liquid chocolate spread. But this should not be done for more than 5 minutes.
You can also adjust the thickness yourself during cooking: adding a little milk, you can get a slightly liquid mixture, but adding powder, on the contrary, will help thicken it slightly.
If instead of cocoa powder you add 100 grams of melted dark or white chocolate to this recipe, you will get an amazingly delicious chocolate-based fudge.
So experiment and end up with a delicious product.
Recipe with white chocolate and butter
Making coatings with chocolate is very popular not only for Easter cakes, but also for sponge cakes, and even cakes like “ bird's milk" You can, of course, use the previous recipe and the advice at the end, but this option is still different from the previous one.
The result of cooking gives a more glossy and shiny surface of the glaze. And by adding food coloring to the recipe, you can get it in any desired color.
We will need:
- Powdered sugar – 1 cup.
- White chocolate – 100 gr.
- Butter – 1.5 tbsp. l.
- Water – 4 tbsp. l.
- Lemon juice – 1 tbsp. l.
Preparation:
1. Pour powdered sugar into a small saucepan, add water and lemon juice. Mix all ingredients with a spoon, then place on small fire. With constant stirring, boil the resulting sweet liquid by 1/4 volume (you should get ¾ syrup). Then cool a little.
1 tbsp. l. lemon juice can be replaced with lemon water. To do this, it is enough to take citric acid in an amount of ¼ tsp. and mix it with one tablespoon of water.
2. At the same time water bath set to melt White chocolate with butter. This can be done directly in one cup. Once they have melted, we still need to carefully mix them until they have a homogeneous consistency.
3. Give an opportunity sugar syrup Cool slightly, then, while stirring constantly, pour in the oily mixture in a thin stream. chocolate mass. Beat it well with a whisk until you get a beautiful, delicate and slightly stretchy glaze.
4. To prevent it from hardening and turning into a thick paste, it is advisable to immediately use a spatula and apply it to the cooled baked goods.
The sweet, fudge-like mixture adheres well to the surface and is very tasty. As I said above, if desired, you can tint it with food coloring of any color.
The perfect starch-based recipe without eggs
Remember glazed gingerbread cookies like in childhood? They were incredibly tasty and at the same time translucent delicious coating. This is what we ate first, simply gnawing on it.
It was truly a perfect coating that always lay evenly on the gingerbread cookies, did not drip and never stuck to your hands after it hardened on the baked goods.
Now is the time to remember this noteworthy recipe! And although eggs (in particular, whites) were not involved in the preparation, the fudge still turned out to be “glossy.” And it always looked quite original, even on Easter baked goods, even on the same gingerbread cookies, and even shortbread cakes.
We will need:
- Starch – 10 gr.
- Milk – 4 tsp.
- Unscented sunflower oil – 1 tsp.
- Powdered sugar – 150 gr.
Preparation:
1. Sift the bulk ingredients (starch and powdered sugar) into a cup and mix them well together with the usual stirring with a tablespoon or spatula. What will be more familiar and convenient for you.
2. Pour in warm milk (you can simply let it warm to room temperature, taking it out of the refrigerator in advance) and mix thoroughly to obtain a homogeneous consistency.
3. Top up sunflower oil and mix all the ingredients thoroughly again so that they do not separate, and you get a homogeneous plastic mixture.
You won't need to beat this for a long time. Just good mixing is enough to get a thick consistency that will flow fairly slowly down the spoon.
4. After cooking, apply the glaze evenly to the baked goods and leave it to “harden” for about 20-40 minutes. Then you can serve it to the table, or arrange Easter cakes close to each other. They will no longer be afraid to stick to each other.
Bon appetit!
The easiest recipe for making lemon glaze
Although lemon coating is usually an opaque white color, when viewed from the angle of light it appears slightly yellowish. At the same time, it has a fragrant lemon scent. And although its taste is sweet, it still has a gentle sourness.
If you want to get a bright yellow color for this glaze, you can add a little to the mixture. yellow dye, or orange juice.
There are quite a lot all kinds of recipes lemon sweetness, but my family loves it, prepared exactly according to the old recipe. Our family has been using it for many years.
It only contains two ingredients, but that doesn’t stop you from enjoying its taste and pleasing your eyes! And very often I use it to frost cupcakes, cookies and even sweet pies. I use it to give sweet pastries exactly this unique sourness.
We will need:
- Lemon juice - 3 tbsp. l.
- Powdered sugar – 150 gr.
Preparation:
1. First, you need to saturate the powder with oxygen and get rid of lumps by sifting through a strainer. This procedure is mandatory and should not be skipped.
The fluffier the powder, the airier and more delicate the mixture turns out.
2. Pour in lemon juice in small portions with constant stirring. You can do this with “shuffling” or “rubbing” movements so that the juice penetrates well and evenly into the powdered sugar.
It is at this step that you can adjust the consistency: a little more juice and the glaze is a little thinner, a little less and it becomes a little thicker.
In this case, you should not use a mixer for combining and whipping. Because of this, powdered sugar can quickly crystallize and the coating will quickly crumble!
3. Beat the powder and lemon well until smooth. It is advisable to achieve a state where the mass turns out to be slightly white and opaque, while a slight yellowish tint will appear.
It will also be noted that finished product becomes shiny almost immediately.
4. Dip the cooled pastry into the resulting mixture and let it dry a little.
If it turns out slightly runny, you can get a nice drip on your baked goods.
Delicate glaze made from cream cheese and powdered sugar
Many people love curd cream in cakes and pastries. Can you make a great one with curd cheese? delicate glaze, which those with a sweet tooth will eat first. Moreover, if you apply it to a still slightly warm Easter cake, it will be a little saturated with it. cheese cream and it will become incredibly tasty!
We will need:
- Soft curd cheese – 250g.
- Powdered sugar – 250 gr.
- Butter – 70 gr.
- Vanilla extract – 1 tsp.
Preparation:
1. Beat warm butter until creamy. It is better to do this with a mixer at low speed. In this state, the butter will be able to combine more easily with the cheese, since it will be almost the same consistency.
2. Place a gentle mixture into the whipped butter. cottage cheese. Philadelphia or its analogues are best suited. Turn the mixer back on and beat the cheese and butter until well combined.
3. You can sift the powder directly onto the buttery cheese mixture, and beat everything again until smooth with a mixer at the lowest speed. In this case, the powder will not fly out of the cup.
As soon as a beautiful shine and airy, stable peaks appear, the glaze is completely ready.
4. It is advisable to immediately coat the Easter bread with it and let it dry for half an hour.
Look how beautiful it is! It’s delicious, it’s simply beyond words! Connoisseurs cheese products will understand what we are talking about.
The frosting is like creamy caramel - very tasty.
Do you like Milk Cow candies? And my household enjoys eating not only the candies themselves, but also sucking out the delicious liquid caramel filling with great pleasure.
Would you like to do something similar to taste in order to decorate the top of Easter cakes or any other sweet pies? Then I suggest you very much delicious recipe creamy caramel frosting!
We will need:
- Powdered sugar – 180 gr.
- Brown sugar – 100 gr.
- Milk – 60 ml.
- Butter – 50 gr.
- Vanilla sugar – 8 gr.
Preparation:
1. Place butter in a saucepan and let it melt a little over low heat.
2. Pour milk in a thin stream with constant stirring and mix it well with the butter.
3. Add in small portions Brown sugar, and completely dissolve it. Make sure that grains of sugar do not fall to the bottom and burn - otherwise a burnt sugar smell may appear. The end result will be a sweet syrup.
4. Without ceasing to stir, let the liquid boil and reduce it slightly for two minutes. Then turn off the heat and place the saucepan on a hot rack on the table.
5. Divide the pre-sifted powder approximately in half. Pour in one half first, stirring the mixture constantly. You can beat well with a mixer or whisk, and then cool the resulting slightly thickened liquid to 40 degrees.
6. While stirring the cooled sugar-cream mixture, add the remaining half of the powder and vanilla sugar.
Beat with a mixer until a stable thick consistency appears. This will be the finished glaze with a taste like those delicious milk candies.
7. Using a spatula, coat the pastries or cakes and let them stand for about 20-30 minutes until the coating dries.
It looks delicious, doesn't it?
The photo shows what color you can still get to decorate the top of the products. This color can be achieved using natural or food coloring. You can tint the mixture with carrots or beet juice, spinach juice. ABOUT natural dyes we talked a lot!
How to do this with food coloring they say
Therefore, if you want not only to decorate them, but also to decorate them in an original way, today’s article can help you with this. Moreover, they are so amazing delicious views you can easily prepare glaze especially for Easter, even for regular pie or a cake.
Bon appetit and enjoy the “gourmet” – enjoying the unusual glaze!
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