When you prepare Easter cakes, the most effort and time 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 set before covering the cake is that the glaze should not crack or crumble. It should also be tasty, smooth and spread well over the surface of the Easter baked goods. All of the above characteristics correspond to each step-by-step glaze recipe from our article today. Next you will learn how to make delicious white glaze for Easter cake without eggs (egg white), with gelatin, powdered sugar, starch. We will also reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cakes, but also any other baked goods.
Delicious protein glaze for Easter cake, step-by-step recipe with photos
First, we present to your attention a recipe for a delicious protein glaze for Easter cake. 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 quite long beating. Read more about how to make delicious protein glaze for Easter cake in step by step recipe with photo below.
Necessary ingredients for a delicious protein glaze for Easter cake
- sugar - 250 gr.
- protein - 2 pcs.
- water - 120 ml.
- juice of 1/4 lemon
Instructions on how to prepare protein glaze for Easter cake
DIY white glaze for Easter cake with sugar without protein, recipe step by step
If you are afraid to use store-bought eggs to prepare a protein coating for Easter cake, but want to get a delicious white glaze with your own hands, then pay attention to the following recipe with sugar without protein. This version of the glaze is very simple and even a child can prepare it. Learn how to make white icing for Easter cake without protein with sugar with your own hands below.
Necessary ingredients for protein-free frosting 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
How to make icing so it doesn't crumble, a simple recipe for Easter cake
Durability is a very important characteristic for glazes in general, and for Easter baked goods in particular. Agree, you don’t want the coating on the Easter cakes to burst and fall off along with the beautiful decor. Therefore, many housewives are in search of simple recipe for icing on Easter cake, which would not crumble and would make the baked goods beautiful. This is exactly the recipe that awaits you next! All the secrets on how to make the icing so it doesn’t crumble are in the simple recipe for Easter cake below.
Necessary ingredients for Easter cake glaze 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 it doesn't crumble
Simple and delicious glaze for Easter cake without egg white, step-by-step recipe
The following simple step-by-step recipe is dedicated to another option delicious glaze without using egg white. It turns out that to make sweet icing for Easter cakes, you only need two simple ingredients. Find out which ones exactly from the step-by-step recipe for a simple and tasty glaze for Easter cakes without egg whites below.
Ingredients Needed for a Simple No-Egg White Cake Frosting
- powdered sugar - 200 gr.
- lemon juice - 6 tbsp. l.
Instructions on how to make a simple and delicious glaze for Easter cake without egg whites
Glaze for Easter cake without eggs with starch at home, simple recipe step by step
At home, it is easy to prepare glaze with starch and without eggs, which is ideal for Easter cake. The basis of the recipe 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 holds its shape well even without the use of proteins. Read on to learn how to prepare icing for Easter cakes without eggs and starch at home.
Essential Ingredients for Homemade Eggless Frosting with Starch
- powdered sugar - 150 gr.
- white chocolate - 100 gr.
- butter - 50 gr.
- low-fat milk - 6 tbsp. l.
- cocoa - 4 tbsp. l.
- starch - 1 tsp.
Step by step instructions for a simple eggless starch glaze recipe step by step
Icing with gelatin for Easter cake, step-by-step recipe
You can also prepare sugar icing for Easter cake that will not crack, crumble or crumble using gelatin. At first glance, it may seem that this version of holiday glaze is rather tricky to prepare. But in fact, there are no special secrets or difficulties in this option. See for yourself by mastering the preparation of sugar glaze with gelatin for Easter cake from the following step-by-step recipe.
Necessary ingredients for sugar glaze 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 glaze with gelatin for Easter cake
A simple recipe for protein glaze for Easter cake without sugar step by step
Can Easter cake icing be dietary? Maybe! For example, our next simple recipe for protein icing for Easter cake contains neither sugar nor powdered sugar. However, the finished frosting is sweet, smooth and very beautiful. Read more about how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.
Necessary 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
How to make icing from powdered sugar for Easter cake at home, video
Would you like to see visually how you can make icing from powdered sugar for Easter cake at home? Then the next video with a step-by-step recipe is just for you. This master class clearly shows how to prepare powdered sugar glaze for Easter cake at home using egg whites, powdered sugar and lemon juice. The recipe is very easy to follow and will definitely not cause any difficulties in preparation.
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 most proven recipes for glazes that do not crumble, crumble or crack after application. Easter baking. We hope that you will definitely like one of these step-by-step recipes with photos and videos and that you can easily make delicious glaze at home.
The icing on an Easter cake is not just a decoration, it has its own meaning. It symbolizes the pure thoughts of people, renewal, purification and the beginning of a new life, which is why its color has always been snow-white.
But times change and so do traditions, so eggs are not only painted red and the icing can be not only white. And they even try to decorate white glaze with multi-colored powder and other various decorations. Which in my opinion is not bad, because these are holiday baked goods and they should be very beautiful.
And you really want your efforts not to crumble at the touch of a knife, so housewives are always looking for that delicious glaze that doesn’t crumble or stick.
Protein glaze recipe for Easter cake
Perhaps the most popular glaze is protein icing, as it is also called. And this name came to us from England, like the glaze itself. Confectioners of royalty decorated cakes and other items with icing. confectionery, apparently that’s why it’s considered “royal icing.”
It requires a minimum of ingredients, it is not difficult to prepare, but there are some subtleties.
Ingredients:
- protein - 1 piece
- powdered sugar - 150 - 180 gr
- lemon juice - 1 tsp.
How to do it right - step by step description and tips:
Advice! To make the glaze, make sure that the dishes with which you will work are completely dry.
In air, the glaze hardens quite quickly, so it must either be prepared immediately before applying to the Easter cakes, or kept in a tightly sealed container.
Advice! Of course, you need to decorate fresh baked goods, but before applying the glaze, the cakes must be cooled. And there is no need to rush in this matter and create drafts. The cooling process should take place naturally.
The glaze can be colored by adding food coloring. It can be used not only for Easter cakes, but also for decorating cakes, muffins, gingerbreads, and cookies.
By adding more powdered sugar you will get thicker icing, from which you can make figures for decoration or paint on products, as shown in the video.
Lemon Powdered Sugar Glaze (no eggs)
This recipe will be interesting to those who are afraid to eat raw eggs. Light sourness will give sweet Easter cakes a unique citrus note and no hassle with her. The simplest and easiest recipe.
We will need:
- powdered sugar - 150 gr
- lemon juice - 3 - 4 tbsp. l.
How to cook:
- To make the glaze soft and airy you need mandatory sift the powdered sugar to saturate it with oxygen and free it from lumps.
- The sifted powdered sugar must be thoroughly ground with lemon juice. For this recipe, we also don’t need a mixer; the glaze turns out to be of high quality only when mixed by hand. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished glaze should slowly flow from the spoon, not fall into a lump and not quickly run down.
The only disadvantage of this glaze is that it turns out “liquid” in color. If you want to get a more saturated color on the Easter cake, you can apply several layers, each time waiting for the previous one to dry completely.
By the way, this glaze can be made orange, cherry or any other, replacing lemon juice with the juice of the berry or fruit whose taste you would like to get. 
Advice! If you use colored sprinkles, candied fruits, nuts or other decorations to decorate Easter cakes, use them immediately after applying the glaze so that they have time to “set” and stick well to the surface. And this applies to any glaze.
Sugar custard
If for some reason you suddenly don’t have powdered sugar, then this is not a reason to refuse to decorate the Easter cakes. It can be replaced with sugar, although in this case you will have to boil it a little.
Ingredients:
- sugar - 8 tbsp. l.
- hot water - 6 tbsp. l.
- lemon juice - 8 - 10 drops
Watch the video for the recipe for making custard fudge from sugar.
Icing for chocolate cakes
If you want to please your children with delicious Easter cakes, decorate them with chocolate icing, I’m sure they will like these Easter cakes.
We will need:
- chocolate - 1 bar (white, milk, dark)
- heavy cream - 30 ml
How to do:
- Pour cream into a bowl that can be placed on the fire.
- Break the chocolate and put it in the cream. Place on the fire and melt the chocolate, stirring constantly.
As soon as it melts, immediately remove from heat and immediately apply to the cakes with a brush.
Delicious chocolate glaze is made not only from pure chocolate; using cocoa, you can get a pleasant, delicate fudge with a creamy taste.
Ingredients:
- sugar - 1/2 cup
- heavy cream - 2 tbsp. l.
- butter - 50 g
- cocoa - 3 tbsp. l.
Recipe:
- Place cocoa and sugar in a bowl and mix well.
- Add soft butter and cream.
- Place on low heat and cook until thickened.
Recipe with marshmallows
Would you like to get glaze with delicate taste, similar to marshmallows, make marshmallow frosting. The glaze turns out snow-white, elastic, does not flow, and when dry, does not crumble.
Compound:
- marshmallow - 100 gr
- lemon juice - 2 tbsp. l.
- butter - 1 tbsp. l.
- powdered sugar - 120 gr.
How to cook:
This glaze holds heavy decorations well and can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and may remain sticky.
Gelatin glaze
Another glaze that does not crumble and is very pleasant to work with. It turns out tender, but at the same time the snow-white hat sits firmly on the Easter cake.
Ingredients:
- gelatin - ½ tsp.
- water - 3 tbsp. l.
- sugar (powdered sugar) - 100 gr.
- lemon juice - ¼ tsp.
Step-by-step recipe with photos:
Gelatin glaze thickens quickly, so it should be spread onto the cakes immediately. If it still thickens, it can be slightly heated in a water bath.
If you apply a thin layer, the glaze will dry in 5-10 minutes; a thick layer will take longer.
In conclusion, I suggest watching a video on how to decorate Easter cakes beautifully and originally.
Happy Easter to you!
Delight your loved ones with holiday baked goods, decorated with homemade delicious Easter cake icing. I hope that from the proposed recipes there is one that you like.
Peace, goodness and love to you.
Elena Kasatova. See you by the fireplace.
What is the most important thing in the process of decorating Easter cakes? If you answer that originality and brightness, then we will have to dissuade you of this. The most important thing in decorating Easter cakes is the correct consistency of the glaze, which does not flow, crack or crumble. Judge for yourself: even the most original and unusual decor will not decorate an Easter cake if there is pale and low-quality glaze on top with cracks and chips. Therefore, before coming up with which pattern of powder to draw on the top of the Easter cake, we strongly recommend that you master good recipe delicious glaze. And our article today will help you with this. It contains only time-tested and experience-tested recipes for Easter cakes from millions of housewives. Their variety and ease of preparation will pleasantly surprise you. From the recipes below with photos and videos, you will learn how to make glaze for Easter cake with sugar, without eggs (egg white), white with, protein with gelatin, sugar with chocolate. Each recipe is detailed and contains an exact list necessary ingredients, which in many ways determine that ideal glaze with the correct consistency. However, no one forbids you to experiment and add your favorite ingredients to recipes. Who knows, maybe you will find another way to make delicious icing for Easter baking.
Delicious white icing for Easter cake with sugar and milk, step-by-step recipe with photos
The first recipe for delicious white icing for Easter cakes with milk and sugar can be called ideal option for novice cooks. It is so simple that in order to spoil the finished glaze you will still need to try hard. However, like any other recipe, this version of delicious white icing for Easter cake has its own secrets, the main ones of which are: correct ratio milk and sugar.
Necessary ingredients for white icing with sugar and milk for Easter cakes
- milk 1% fat - 1/4 cup
- powdered sugar - 2.5 cups
- lemon juice - 1 tbsp. l.
Instructions on how to prepare delicious white icing for Easter cake with milk and sugar
- Let's prepare all the ingredients for ease of use. You can make powdered sugar yourself (grind granulated sugar in a coffee grinder), or you can save a lot of time and just buy it ready-made in the store. Lemon juice needs to be fresh, so you should thoroughly wash the lemon under hot water, and then squeeze out the required amount from it.
- As mentioned above, this version of making white sugar icing is incredibly simple. Pour about half of the available powdered sugar into a deep bowl or saucepan and add half of the milk. Mix thoroughly, gradually adding powder and milk to the mixture. Once the mixture becomes homogeneous, add lemon juice and stir again for about a minute.
- Thanks to the use of milk, the glaze turns out snow-white, and lemon juice slightly dulls the excess sweetness and balances the taste. Apply the finished glaze to the center of the top of the cake. The cakes must be completely cooled by the time they are decorated with glaze, otherwise it will begin to be absorbed by the hot baked goods and melt.
- This amount of glaze is enough for about 3-4 large cakes. To ensure that the glaze evenly covers the entire top, you can further spread it with a silicone spatula.
- While the glaze has not hardened, decorate it with decorative powder. Ready! All you have to do is wait until the glaze is completely dry (5-7 hours) and you can surprise your guests with snow-white Easter cakes!
How to make icing for Easter cake so that it does not crumble, step-by-step recipe
One of the main drawbacks of almost any glaze recipe is that it is brittle once it dries. That is why many housewives first of all want to know how to make icing for Easter cake so that it does not crumble or crack. In fact, the plasticity of the glaze and its ability to keep its shape depends largely on the quality starting products. But there are also proven recipes from which you can learn how to make icing for Easter cakes that will not crumble or break. For example, our next step-by-step recipe for protein-sugar glaze.
Ingredients you need to make a cake frosting that won't crumble.
- protein - 2 pcs.
- powdered sugar - 2 cups
- lemon juice - 2 tsp.
Instructions on how to make icing for Easter cake so that it does not crumble
- Carefully separate the whites from the yolks. It is very important that even one drop of yolk does not fall into the protein mass, otherwise the glaze will not work.
- Add powdered sugar little by little to the whites and, first at low and then at medium speed, beat the mixture until thick.
- After the protein-sugar mass becomes dense, thick and holds peaks well, add lemon juice and beat with a mixer again.
- Approximately 1-2 minutes after adding the juice, stop whipping. Now you need to heat the glaze to make it even more flexible and durable. To do this, place the container with the mass in a water bath and heat it to 30-35 degrees, stirring.
- Apply the finished glaze to the cakes while still warm and carefully distribute them over the top.
Protein glaze with gelatin for Easter cake at home, step-by-step recipe
Another option for protein glaze for Easter cake, which does not crumble, does not crack and is easy to prepare at home, contains gelatin. It is best to use instant gelatin for this recipe. Read on to learn how to prepare delicious and high-quality protein glaze with gelatin for Easter cake at home.
Necessary ingredients for protein glaze with gelatin for Easter cakes
- gelatin - 1 package
- protein - 1 pc.
- sugar - 100 gr.
- vanilla sugar optional
Step-by-step instructions on how to prepare protein glaze with gelatin for Easter cake at home
- First of all, dissolve the gelatin according to the instructions on the package.
- We begin to beat the egg whites and gradually add granulated sugar to it. If you are using vanilla sugar, you should also add it at this stage. It is best to mix it with regular sugar in advance and add it to the whites in this form.
- After the gelatin swells, it can be added to the proteins. At the same time, we continue to beat the mass with a mixer.
- As soon as the mass becomes thick and holds its shape well, you can stop whipping it. The finished glaze turns out fluffy, but dense, and holds its shape well. Over time, the top layer hardens, but inside it remains tender and melts in the mouth. Therefore, this glaze can not only decorate Easter baked goods, but also decorate cakes and pastries.
Chocolate-sugar glaze for Easter cake without egg white, step by step
As opposed to traditional white sugar icing with egg white For Easter cakes you can use the following chocolate option. This chocolate glaze is richer in taste than its sugar counterpart, and is just as quick and easy to prepare. Find out how to make delicious chocolate-sugar icing for Easter cakes without egg whites from the following recipe.
Necessary ingredients for chocolate-sugar glaze for Easter cake
- dark chocolate - 100 gr.
- sugar - 3.5 tbsp. l.
- Orange juice- 3 tbsp. l.
- butter - 3 tbsp. l.
Instructions for the recipe for chocolate-sugar glaze without egg white for Easter cake
- Break the chocolate into pieces and place in a saucepan.
- Mix softened butter with sugar until smooth.
- Add butter and sugar to chocolate and turn on low heat.
- Once the mixture becomes homogeneous, pour in the orange juice and bring to a boil.
- The finished glaze must be cooled to room temperature before applying to the cakes.
A simple step-by-step recipe for white icing for Easter cake without sugar
This simple step-by-step recipe for white icing for Easter cake is a godsend for those who are watching their figure, because it contains no sugar. At the same time, the glaze itself is very tasty and sweet, holds its shape perfectly and can easily compete with its higher-calorie counterparts. Learn more about how to prepare this miracle in a simple step-by-step recipe for sugar-free white icing for Easter cake.
Ingredients needed for white sugar-free cake icing
- squirrels -2 pcs.
- powdered milk - 1.5 tsp.
- salt - a pinch
- natural sweetener
Instructions for a simple recipe for white icing for Easter cake without sugar
- First you need to beat the whites until a thick and fluffy mass forms. It is better to beat the whites when chilled and with a pinch of salt, then they will hold their shape better and longer.
- After the whites begin to hold peaks, add any natural sweetener to taste. Instead of a sweetener, you can also add a sweet syrup, such as agave. In this case, the calorie content of the glaze will increase.
- IN last resort add dry skimmed milk and beat the mixture until it is completely dissolved.
- Cover the cakes with the finished glaze and place them in the oven, preheated to 100 degrees for about 15 minutes. After this additional baking, the glaze will become shiny and will not crumble.
How to make delicious glaze for Easter cake with powdered sugar and starch, step-by-step recipe
Another way to make a delicious Easter cake icing that won't crack or crumble can be found in the following step-by-step recipe using powdered sugar and starch. It is starch that is the ingredient that gives the glaze strength and plasticity at the same time. Learn how to make a delicious icing with powdered sugar and starch with our next step-by-step recipe.
Necessary ingredients for a delicious glaze with powdered sugar and starch for Easter cake
- chocolate - 200 gr.
- powdered sugar - 300 gr.
- butter - 100 gr.
- low-fat milk - 12 tbsp. l.
- cocoa - 8 tbsp. l.
- starch - 2 tsp.
Instructions on how to prepare Easter cake icing with starch and powdered sugar
- Chocolate can be either black, milk or even white. Chocolate bar break into small pieces and together with butter heat in a water bath.
- In a separate saucepan, heat the milk and add powdered sugar. We do this in small portions and stirring constantly. After bubbles appear on the surface of the mixture and it becomes homogeneous, pour in the chocolate-cream mixture.
- Mix thoroughly and heat until boiling. As soon as the glaze boils, add cocoa and starch to it, stir until smooth.
- Remove the glaze from the heat and let it cool, after which it can be used to decorate Easter cakes. After hardening, this glaze does not crack or crumble.
Quick sugar icing without eggs for Easter cake, video recipe
A quick sugar icing without eggs for Easter cake can be delicious and flexible. See for yourself by mastering the following simple step-by-step video recipe. This glaze version has only 3 available ingredients. The consistency of the finished sugar glaze without eggs for Easter cake from the quick video recipe below can be adjusted independently. For example, if you increase the amount of powdered sugar, the icing will be thicker and denser. Accordingly, do more liquid glaze possible by adding more water.
The easiest way to make icing sugar for Easter cakes, as it only uses two ingredients. To make the glaze smooth, first sift the powdered sugar using a strainer. Slowly pour preheated water (about 40 degrees) into a container with powdered sugar and mix the mass thoroughly.
To prevent lumps in the glaze, use exactly warm water, rather than at room temperature, this will allow the powder to dissolve faster and more evenly. This recipe does not use chicken eggs, so it is universal and suitable for both people suffering from allergic reactions and those who are simply afraid to eat raw eggs.
If desired, water can be replaced with any other liquid, for example milk or fruit juice. For multi-colored sugar glaze, it is also recommended to add a few tablespoons of jam to warm water, depending on the desired color saturation of the glaze. You can experiment by adding food coloring and spices (vanillin, cinnamon, zest) to the glaze to your taste, which makes the holiday cake more interesting and varied.
2. Protein glaze
Products:
- powdered sugar (1 cup);
- chicken egg white (1 pc.);
- lemon juice (1 teaspoon);
- salt (pinch).
How to make egg white glaze:
To prepare the protein glaze for the Easter cake, use it chilled in the refrigerator. egg, namely its protein. First, carefully separate the white from the yolk and continuously whisk it with salt for several minutes until a thick foam forms. When the foam begins to hold its shape well and does not spill out of the bowl, you need to gradually add powdered sugar.
It is better to use sifted powder, this will help avoid lumps and make the consistency of the glaze uniform. You can also use sugar, but in this case you need to make sure that it does not settle at the bottom of the container and is completely dissolved. Using powdered sugar in this regard is much more convenient. Add lemon juice in small portions and beat the mixture with a whisk or mixer until it becomes smooth and homogeneous.
Lemon juice will make the glaze thicker and more elastic and give easy baking sour and pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what flavor you want to give to the glaze. If the Easter cake dough is too sweet, lemon juice helps neutralize the excessive sweetness.
3. Chocolate icing
Products:
- powdered sugar (1 cup);
- starch (1 teaspoon);
- cocoa powder (2 teaspoons);
- butter (1 tablespoon);
- warm milk (2 tablespoons).
How to make chocolate glaze:
Preheat the butter in microwave oven or leave at room temperature until soft. Then add sifted powdered sugar, starch and cocoa powder one by one. Mix the ingredients well and pour in warm milk in small portions. In a warm state, products are better combined with each other without forming lumps.
You can diversify the chocolate glaze for Easter cake by adding condensed milk to the ground mass to taste, or even alcoholic drinks, such as cognac, rum or liqueur. Thanks to such unusual ingredients, baked goods will acquire a light piquant flavor and fill the house with a magical aroma. After combining the products, you need to boil the mixture for five minutes over low heat.
Using the same technology, you can prepare chocolate glaze using white chocolate. Simply add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of cooking, adjust the thickness chocolate glaze: for a thicker structure, just add a small amount of powdered sugar, for a liquid coating - a few drops of milk.
4. Glaze that doesn't crumble
In order for the glaze to retain its shape and not break or crumble when cutting the cake, it must have a thick, viscous, uniform structure. Technologically correctly prepared glaze resembles thick sour cream in appearance. After all the cakes are covered with sweet topping, place them in the oven for five minutes at 180 degrees.
Then the glaze will become more elastic, but you need to carefully monitor the time so that it does not darken or become too dry and brittle. Another trick is to secret ingredient, the use of which makes the glaze elastic and compact. As a result, it does not spread when spread and does not crumble when cut. So, let's prepare the glaze for the cake with gelatin.
Products:
- sugar (1 cup);
- water (0.5 cups and 2 tablespoons for gelatin);
- gelatin (1 teaspoon).
How to make icing that doesn't crumble:
In a small bowl, pour the gelatin with water and leave for half an hour to swell. Meanwhile, prepare the sugar syrup: add water to the sugar and place on low heat, stirring until completely dissolved. The syrup should be transparent and the structure should resemble liquid honey.
When the sugar has completely dissolved, add gelatin and beat the mixture with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools a little, otherwise the icing for the cake will simply spread.
But you also shouldn’t wait too long, as the gelatin will do its job and the watering will simply thicken. To obtain a bright color and aromatic smell, you can use food coloring. The peculiarity of this glaze is that it does not break or crumble, and when cut, it remains on the top of the holiday cake.
5. Frosting for Easter cake without egg white
Products:
- powdered sugar (0.5 cups);
- sugar (0.5 cup);
- egg yolks (2 pcs.);
- water (2 tablespoons).
How to make frosting without egg white:
Unlike other common recipes, this glaze uses yolks rather than egg whites. First of all, combine the powdered sugar with the yolks and beat until you get a fluffy foam. Mix sugar with water and prepare sugar syrup over low heat.
When all the lumps of sugar have dissolved, the glaze will become transparent, homogeneous consistency– remove it from the stove and leave it on the table so that it cools down. You should not immediately add whipped yolks to the syrup; they can curdle when exposed to high temperatures. Gradually add the yolks into the warm glaze and immediately coat the tops of the cakes with the prepared glaze.
You shouldn’t wait for the syrup to cool completely, as it will simply harden and you won’t be able to use it in this form. Now the glaze is ready - delicious decoration, but applying it incorrectly to the tops of Easter cakes can ruin the whole appearance sacred bread.
Compliance with some simple tips will help to arrange harmoniously holiday dish and proudly present the result of your efforts to your guests.
How to apply glaze to Easter cakes
You can use several options for applying glaze to the cake, but it all depends on how thick its structure is. The pastry bag will become a great assistant for decorating Easter cake with thick and dense glaze. With its help, the top of the baked goods can be decorated with a variety of patterns, it all depends only on your imagination. For icing, a silicone pastry brush is best, allowing you to gently coat the tops with sweet syrup. You can also pour the cakes on top directly from the bowl, while placing them on a baking sheet or tray for convenience. In this case, the glaze will flow a little from the tops, forming beautiful smudges. This great option application for protein glaze, the main thing is that the watering is not too liquid, then it will simply flow down.
Chocolate glaze is usually applied in portions, spreading with a spoon. It is very convenient to take the cakes with your hands and dip them in the glaze, while controlling the area covered with glaze. To ensure that the glaze lays evenly and tightly envelops the top of the baked goods, first grease its surface with jam. The glaze tends to harden quickly, so it should be used immediately after preparation.
It will be an excellent decoration for Easter cake confectionery topping, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Various mastic figures also go well with glaze.
You should use decorations immediately after applying the glaze, before it hardens and becomes hard. It must be remembered that the glaze should be applied only to cooled baked goods to avoid it peeling off from the surface of the cake.
Properly prepared Easter cake icing will decorate any pastry on the table and make it bright, rich, interesting and festive. You can also glaze cakes, donuts, muffins, rolls, and almost all goodies.
Don't be afraid to experiment and combine various products and decoration elements. Try all the recipes for making glaze and treat your family and friends with a wonderful holiday cake. Love will place the main accents in your dish and make the so-called “bread of joy” especially tasty on the bright day of Easter!
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 will arrange a feast for which we will 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 it to be not only attractive in appearance, but also not to crumble and crumble when we divide the baked goods into portions and bite, um-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 make egg white frosting before, but one day I tried a different option and it blew my mind. 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 the granulated sugar melts, 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 the juice out of a fresh lemon. 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 the plan, you need to add two tablespoons of lemon juice to the powdered sugar; by the way, you can experiment with 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 cold water over it at once, stir and let it 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. Once the glaze is warm, spread it over the surface. sweet pastries and decorate with whatever you need 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 a fresh chicken egg, the 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 the appropriate option for yourself, taking 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 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!
