Tomorrow Bright Sunday. And for those who are going to decorate Easter baking right now - a very good icing for Easter cake, I have been using the recipe for the third year already. 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 quality glaze is achieved by the correct preparation technology:
- 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 a rich white color and a somewhat glassy 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.
The icing will give the Easter cake a special appeal, it can be made white, chocolate or colored. Sugar icing for Easter cake is very easy to prepare, they also use fudge, it has a more attractive appearance, but also a more complex recipe. If there is very little time, you can generally make the simplest protein glaze for Easter cake by mixing powdered sugar with egg whites. The result will be a white paste that will gradually harden. The recipe for protein glaze for Easter cake is simple - just combine the two ingredients and beat them until a thick foam.
There is another, the easiest, way to decorate muffins - buy sugar fudge in the store and follow the instructions that are written on the package. But this option will definitely not bring pleasure from the cooking process.
Icing for Easter cake: recipe
The classic icing for Easter cake is made from water and sugar, it turns out to be hard and matte. It is also often called Royal, the main advantage is that it is easily spread over pastries and hardens quickly.
Ingredients:
- 250 g sugar;
- 150 ml of water;
- 12 drops of lemon juice or citric acid diluted in water.
To properly prepare a solution of citric acid, it is necessary to dilute the crystals (1/2 teaspoon) in hot water (1 teaspoon). Since the recipe only requires 12 drops, you can cut the ingredients in half.
Cooking icing sugar: a recipe for Easter cake
Cooking icing for Easter cake is most convenient in a saucepan with thick walls. It is necessary to pour hot water into the sugar and stir until it dissolves. Then put the liquid on the fire and bring to a boil. As soon as a film appears on the syrup, remove it and immediately cover the saucepan with a lid. The sweet mass must be boiled until the soft ball test is passed.
Soft ball test:
take a little syrup with a spoon and let it cool;
quickly roll the ball;
the syrup will be ready if the lump stops sticking to your hands.
At the end of cooking, pour dissolved citric acid or lemon juice into the syrup. If neither the first nor the second house was found, you can add 0.5 teaspoon of 3% vinegar. The main thing here is to keep the proportions exactly. If there is too much acid in the syrup, the icing on the cake will not harden, and if there is too little, it will be poorly smeared and crystallized, and a shiny surface will not work.
To cool the glaze faster after cooking, you can put the saucepan on ice or immerse it in cold water. Ice cubes can even be placed on top of the icing, and then the water can simply be drained from the surface.
If the syrup turns out to be very thick, you can dilute it with a little water, but if it is liquid, thicken it with flour.
If, after cooling, grains and crystals appear in the syrup, you cannot apply it on Easter cake, the surface will turn out to be bumpy and ugly. In this case, you need to add water and cook again until tender.
Icing for Easter cake- This is the most common decoration option for Easter baking. It is prepared from different ingredients - sugar, egg whites, chocolate, lemon, berry juice, etc. However, let's talk about all the options in order.
Icing for Easter cake
Mix 90 g of dark chocolate with three tablespoons of butter and three tablespoons of orange juice, put on fire, stir until smooth. Cool it slightly, grease pastries, sprinkle with Easter sprinkles.White icing for Easter cake.
Melt white chocolate (maximum temperature of its heating should be 40 degrees), add condensed milk, dyes, stir until you get a homogeneous mass. You can take not industrial, but natural dyes. These include roasted sugar, saffron, vegetable and berry juice, turmeric, etc. White icing for cake ready!
How to make icing for cake.
There are two ways to prepare this decoration option - with and without proteins. Option 1: Melt 75g butter in a heavy-bottomed skillet or saucepan. Pour the juice of half a lemon, pour a glass of powdered sugar. Put 3 tbsp. spoons of cocoa. Stir with a wooden spatula. Second option: sift 1 tbsp. powder, mix with a teaspoon of vanilla sugar, 1.5 tbsp. spoons of cocoa. Place a bowl of hot water in a water bath to get a uniform consistency. Add egg white and 1 tsp. lemon juice.
Fudge will turn out very tasty with real chocolate. To obtain a beautiful glossy sheen, it must be mixed with oil. Break the chocolate bar, transfer it to a saucepan, pour in 20 ml of water. Heat up the chocolate until it melts. Stir 50 g of butter, stir, transfer to chocolate. Coat the baking surface at least twice.
You can also mix chocolate and cocoa. To prepare such a fudge, you will need a chocolate bar, 255 g of powdered sugar and 55 g of butter, a tablespoon of starch, 100 ml of milk, 3 tbsp. l. cocoa. Pour milk and powder into a saucepan, stir over low heat until boiling. Put in the broken chocolate butter. Once the chocolate has melted, add the starch and cocoa. Mix thoroughly so that no lumps remain. Stir, cool slightly. Pour with a spoon over the products, distributing the mixture over the entire surface.
Berry recipe.
Sift a glass of powdered sugar through a sieve, add a tablespoon of hot water and 4 tbsp. spoons of berry juice. Thoroughly rub the resulting mass to get a beautiful homogeneous mass. Brush the cake. You will surely like this recipe too. Beat the egg white, add 155 g of powdered sugar. Continue whisking, adding berry juice one drop at a time.
They turn out very tasty.
How to apply lipstick correctly.
There are many options for applying decoration to finished products. Each of them depends on the density of the decor. You can fill a pastry bag with fondant and make beautiful patterns on pastries. If you have prepared protein glaze, then it is better to use a brush for application. You can also pour sweet mass over the baking surface through a wire rack or tray.
Another way: cook fudge in a wide bowl and alternately dip the Easter cakes into it. Even if streaks form in the process, Easter baking will look even better. This method is great for protein glaze. In order for it to be light evenly and beautifully, pre-spread the surface with jam.
Chocolate fondant is best applied in small portions, carefully smearing with spoons. If the recipe calls for heating, use it only hot. Additionally, pastries are decorated with grated chocolate, dried fruits, confectionery sprinkles, candied fruit, multi-colored marmalade, etc. To make your products look even more colorful and brighter, use multi-colored fondant. Preparing it is very simple - beat the protein thoroughly with the addition of powdered sugar. To get the desired colors, add fruit and berry syrups, cocoa, chocolate, coffee, spices, etc. to the recipe.
Try other decor options as well.
"Sugar Pencils".
Do you want to decorate pastries with the help of real culinary masterpieces? Then try using sugar pencils. You can buy a ready set. It usually consists of three basic colors. With them you can decorate leaves, flowers, make various decorative patterns, put dots, draw lines, etc.
Marshmallow mastic.
To create a decoration, prepare 255 g of regular white marshmallows. For the preparation of mastic, it is better not to take colored marshmallows. In this case, you will not be able to paint in the desired color. Pour lemon juice over it, put it in the microwave and wait 25 seconds. This time will be enough for the marshmallow to soften properly. You can also use the oven to warm up. In order to soften the mass, you only need a couple of minutes. Add a tablespoon of butter to the total mass. Now you can knead the mass. Stir in the powdered sugar in batches. This will take you about 320 g. Once you have reached the desired consistency, stir it with your hands so that it becomes homogeneous. For more elasticity, include sour cream in the recipe.
Place the mixture in a plastic bag, put it in the refrigerator for an hour so that it “ripens” there. Once this happens, stir in the food coloring to get the desired color. From mastic you can make a variety of figures. Easter compositions will look very beautiful. For example, bunnies on the lawn.
All the proposed variations are worthy of you to consider them. They will make your Easter products colorful, bright and very appetizing. Use several recipes to make baking varied.
Easter cakes are given a special elegant, cheerful and festive look with the help of snow-white or colored hats that cover the top. Of course, dough products, candied fruits, powdered sugar or other options can also be used to decorate Easter cakes. But the most festive of all coatings is obtained with the help of glaze. It not only enhances the sweetness of the cake itself, but is also an ideal base for sprinkles, sugar decorations and paintings.
Secrets of making sweets and glazes for Easter cakes
Shiny, dense, non-flaking, non-sticky and non-crumbling icing is the standard for decorating this special Easter bread. Of course, the variety of glazes that are suitable for decorating Easter cakes with only "white" options is not limited. Today, glazes are tinted with various natural or artificial dyes, chocolate and other unexpected solutions are used for them. But one thing is invariable - the icing should cover the surface of the top of the cake with a thin layer, be easy to apply and perfectly maintain its attractiveness and integrity.
Glaze or fondant?
First, let's try to figure out what is the difference between glazes and fondants. , intended for Easter cakes. We often use both names for the same recipes. In fact, they can quite justifiably be called almost identical coatings. But if you go into the subtleties of the confectionery business, then these are still different concepts.
Glaze- it is always a very dense and shiny coating, as a rule, it dries completely.
fondant- always matte, it can be applied in a large layer, it does not have to dry out (and the frozen one can be used as a filling or an independent treat).
But the most significant differences are in the amount of sugar used, or rather in the ratio of ingredients. Glaze is a coating in which sugar is the base, the remaining ingredients make up no more than 10%, and most often they are completely added in the amount of a few drops and spoons. Fondants have a lot more additional ingredients and liquid components, they add a significant amount of water or dairy products to it. The glaze is thick and dense, it is spread. The fondant is more liquid, most often poured onto Easter cake. But in terms of cooking technology, they are very similar.
Cooking features
The easiest way to make icing for Easter cake is to buy special compositions. Before the holiday, along with sprinkles, various decorations and sugar products, bags of Easter icing are also sold. This is a special composition of powdered sugar, starch, citric acid, flavorings and other ingredients, which is enough to pour into a chilled protein, mix until smooth, and then beat with a mixer or by hand until thick. Usually 1 protein is used for 1 bag of such glaze.
The process of self-preparation of glaze and various sweets is not much more complicated. The most important thing is to prepare and choose the right ingredients.
- For icing or fondant for Easter cake, not sugar is used, but only powdered sugar. And first of all, you need to pay attention to its quality and texture. If you prepare the powder yourself, you can be sure of its freshness. When buying ready-made powdered sugar, pay attention to the expiration date, its friability, the absence of lumps, indicating improper storage and excessive moisture. Be sure to sift it, and even more than once, if necessary. This is necessary not only to saturate with air and “fluff” the powder, but also so that your glaze is much easier to knead until completely homogeneous.
- Eggs for icing, or rather the proteins from them, are almost always used raw. Therefore, it is very important to pay attention to the quality of eggs. Use only eggs for icing that you are not afraid to eat raw (or choose recipes without proteins).
- Citric acid and lemon juice in the glaze act as a preservative. But they also affect a very important parameter for the decorative coating of Easter cake - its brilliance. Without the addition of an acidic component, it will be very difficult to achieve a shiny, glossy crust. But acid is rarely added to sweets, only when it is necessary to remove excessive cloying.
- Other fudge ingredients are determined by the specific recipe, desired flavor combinations, and color variation. White and dark chocolate, fruit juices or purees, various natural and synthetic colors allow you to change the color and taste of the fudge itself. Gelatin or agar-agar is used to reduce the risk of cracking and shedding of glaze from the surface of the cake, to give it density, to create a gelling effect.
The icing process is very simple:
- Sift the powdered sugar.
- Prepare the base for kneading, the liquid ingredient. In recipes that call for whipped egg whites, they are brought to standing peaks. Others simply prepare chilled protein, lemon juice, etc. so that it is convenient for you to add them.
- Combine powdered sugar with protein or add a small amount of liquid to it, start kneading the icing until you achieve the ideal density. If the frosting becomes too runny, add more powdered sugar. If the problem is reversed and the glaze is too thick, then continue to add liquid drop by drop until the correct consistency is achieved.
- Last but not least, aromatic and flavoring additives, dyes are introduced into the glaze, which give it brightness and individuality.
The finished glaze should be homogeneous, shiny, smooth, easy to spread, but evenly distributed.
How to cover cake with icing
After the glaze is ready, it is better to immediately apply it on Easter cakes. If for some reason you cannot do this, then place the icing or fondant in airtight containers, a pastry bag, and do not allow it to set and air dry.
Glaze is applied only to cooled Easter cakes, with the exception of protein glaze, which, applied to hot pastries, will dry faster. But even in this case, it is better to apply protein glaze to chilled Easter cakes and additionally send them to the oven to dry at low temperatures, rather than applying glaze to hot pastries. After all, it will spread and spread, the coating will be heterogeneous, it will be very difficult to achieve an ideal result.
You can spread the icing both with a culinary brush, and with a spoon or spatula, evenly distributing it over the entire surface. It is convenient to apply glazes and fondants with a special flat nozzle and a pastry bag.
And two more tips for applying:
- If you want to receive beautiful streaks then simply apply the glaze to the surface with a slight excess that will flow nicely from the top or make the glaze a little more runny (but not runny).
- If you care perfect contour, then it is better to first draw with glaze the borders beyond which it should not go and let the contour dry completely. And then fill the top of the cake with icing, without going beyond the improvised framework.
The best icing and fondant recipes for Easter cake
Sugar icing for cake
Sufficiently liquid, flowing, very beautiful and flawlessly glossy, icing is at the same time the simplest and most versatile type of decorative coating for Easter cakes. It is very easy to prepare, it does not require any special techniques or skills, it dries beautifully and is absolutely not sticky. Plain icing is often referred to as basic confectionery icing.
The only difficulty is that you need to apply such a glaze quickly enough if you want to additionally sprinkle Easter cake and colorful decorations. After all, icing dries literally before our eyes.
Ingredients: for every 200 g of powdered sugar - about 1 tbsp. freshly squeezed lemon juice
Cooking method:
- Sift the icing sugar twice into a small bowl in which you plan to knead the glaze.
- Squeeze fresh juice from a lemon and strain it (so that there is not the slightest trace of pulp, much less seeds).
- Add lemon juice, drop by drop, to the powdered sugar, rubbing it until smooth. The icing should turn out to be thick, well-setting, evenly distributed, but not too dense and not liquid, but only slightly fluid, easily covering the cake with a thin layer. After the first test application on one of the Easter cakes, adjust the consistency of the icing with powdered sugar and lemon juice until you achieve the perfect consistency.
Note to hostesses: so that the icing does not crumble and does not crumble, you can add a little gelatin to it: soak 1 tsp of gelatin in a minimum amount of water and after it swells, melt and add to the icing. At the same time, reduce the amount of lemon juice to a few drops.
Protein glaze for Easter cake
The most glossy, dense and snow-white icing, pleasantly contrasting with the golden crust of Easter cake, is always obtained on proteins. This is the most economical of glazes, because the recipe allows you to use proteins separated during the preparation of dough for Easter cake and get twice as much glaze from the same amount of powdered sugar. For extra stability and quick drying, powdered sugar is introduced in a larger amount than with a simple whipping of proteins. If you reduce the sweetness, then the protein glaze may not dry out completely, the surface of the cake will be quite sticky. To dry the protein glaze, you can send the Easter cakes covered with it to the oven. But properly prepared protein glaze will harden quickly enough and on its own.
Ingredients: for every 2 proteins - 1 tbsp. or 250 g powdered sugar, a pinch of salt
Cooking method:
- Cool the whites separated from the yolks in the refrigerator until whipped.
- Start beating egg whites without additives average speed mixer. As soon as they turn into a thick foam, add a pinch of salt and beat the protein mass until you see a denser and whiter foam.
- Add a small pinch of icing sugar to the egg whites and continue beating until the egg whites are stiff.
- Add a pinch of powdered sugar 3-4 more times. Then enter it as many times in a teaspoon, and then gradually add all the powdered sugar to the proteins. After each serving of powdered sugar, beat the whites until it is evenly distributed.
- As soon as you get a dense, very thick, stagnant foam, immediately start decorating Easter cakes. Protein glaze should not be allowed to stand for a long time even in a hermetically sealed container; it is applied to Easter cakes immediately after preparation. It is most convenient to spread such a glaze with a culinary brush.
Colored icing for cake
Bright, festive, in joyful pastel shades, the icing on Easter cakes looks like a more interesting version of the usual white icing. Colored glazes are also often used for patterning, painting, and creating multi-colored coatings with or without stencils. Creating a colored glaze is quite simple, but special attention must be paid to the choice of color. Use traditional Easter motifs, pure pastel shades of green, pink, yellow, which you like. It is best to use natural ingredients for coloring, but you can color the icing with any food coloring you choose.
As tinting components, you can add:
- jam syrup or fruit jam for warm pastel shades of orange, pink, red, purple;
- evaporated thick berry or fruit puree for intense fruity flavors;
- rose and red dessert wine or fruit tinctures and liqueurs for delicate pastel color nuances;
- powdered dry mint for a light green tint;
- mashed blanched spinach for pastel pale green;
- strong coffee for a beautiful beige effect and bright aroma;
- powdered green or black tea for a light grassy golden tone;
- turmeric, saffron for golden and yellow tint.
Ingredients: for 250 g of powdered sugar - 1 egg white, 1 tbsp. lemon juice and selected natural color or 2 tbsp. lemon juice and your choice of food coloring
Cooking method:
- Cool the protein and beat lightly until it loses viscosity.
- Sift the icing sugar and mix it with the protein until completely homogeneous.
- Pour lemon juice into the glaze, adjust the density. If you use natural dyes, then the glaze base should be thicker, because such a dye will make it more liquid. If you're using store-bought coloring in gel or powder form, work the icing to the "final" consistency.
- Add coloring to frosting. Just mix the natural one, and first dissolve the artificial one in 1 tablespoon of the powdered sugar and protein mass, and then add it to the main composition.
- Re-adjust the frosting consistency if necessary and immediately spread it on the cooled cakes, spreading it gently with a brush or spatula.
Chocolate icing for Easter cake
The rich, special aroma and taste of chocolate can become a piquant festive note not only in the design, but also in the taste of Easter cakes. Lovers of chocolate desserts will especially like such a dark, elegant, unusual icing. Making chocolate icing is very easy. The main thing is to use only high-quality ingredients for it.
Ingredients: for 2-3 tbsp. cocoa - 250 g of powdered sugar, 60-70 g of butter, 2 tbsp. lemon juice, lemon zest to taste
Cooking method:
- Cut the butter into small cubes and melt in a saucepan.
- Add freshly squeezed lemon juice to butter
- Sift cocoa powder with powdered sugar and stir until smooth.
- Gently fold the sugar-chocolate mixture into the butter base until you achieve a smooth and slightly runny frosting consistency that is ideal for spreading.
- Immediately spread the frosting on the cakes, gently spreading with a brush or spoon.
Note to housewives: chocolate icing can be created even easier. Take any protein recipe you like or icing sugar and at the final stage, stir in 2-3 tablespoons of sifted cocoa into it. You can also use 50-60 g of melted dark or milk chocolate instead of cocoa, which will significantly improve the taste and give it more nuances.
Milk fudge for Easter cake
A classic fudge, matte, white, but at the same time not losing partial transparency, flowing beautifully from the top of the cake to its sides can be obtained if not water is used as a liquid ingredient, but any milk product. The most fragrant and delicate sweet fudges are always prepared with milk. At the same time, the cooking process is so simple that even children can do it. Such milk fudge is smooth, homogeneous, spreads well, but dries quickly and is applied only to cooled Easter cakes.
Ingredients: for 1 st. powdered sugar - from 2 tbsp. milk
Cooking method:
- Heat milk to 60-70 degrees before making fudge.
- Sift the powdered sugar into a bowl in which it will be convenient for you to knead the thick mass.
- Introduce milk into powdered sugar literally half a spoon, gently rubbing it with liquid and watching the consistency. Once you have a thick, smooth, homogeneous, fluid mass, stop introducing milk.
- As quickly as possible, apply the fondant to the Easter cakes, pouring it evenly over the top and letting it spread, lightly touching up with a spoon or brush. Let her freeze.
Butter fudge for Easter cake
The rich, creamy-milk taste of this fudge perfectly reveals the aroma of the dough of the Easter cake itself. Surprisingly delicate, tender, high-calorie, this fudge melts in your mouth and turns any cake into a special delicacy. But it also has a significant drawback. The fondant prepared in oil does not solidify completely, sticks to hands and surfaces, and the Easter cake covered with it must be handled very carefully.
Ingredients: for 125 g of butter - 225 g of powdered sugar, a pinch of vanilla or vanilla sugar, 2 tsp. milk
Cooking method:
- Remove the oil beforehand and let it warm up to room temperature.
- Cut the butter into small cubes, gently mash them in a convenient wide bowl, and then beat them by hand or with a mixer into a fluffy, elastic mass.
- Wait until the volume of butter has doubled.
- Gradually and slowly add the icing sugar to the butter, beating constantly. If the butter mixture starts to lose its consistency, don't be alarmed and keep whisking until it has recovered.
- Pour milk into butter. The icing will lose its consistency, delaminate, but after 5-10 minutes after whipping it will become surprisingly fluffy and airy.
- Once smooth, gently fold in the vanilla by hand and spread the fondant over the cake using a cake spatula.
How to prepare icing for Easter cake so that it does not sprinkle and crack during the process of cutting the dough? Yes, very simple. It is enough to use one of the recipes below, strictly observe the dosage of the products, and you will get a luxurious, shiny and lush snow-white mass for decorating homemade Easter baking. If you have no doubt about the freshness of the eggs you are using, you can make a soft and fluffy frosting with egg whites and sugar. It will lay beautifully on the surface of the cake and give it additional attractiveness. When there is no desire to eat raw eggs, you should pay attention to cooking options without egg white, but with gelatin, butter and powdered sugar. Such a glaze will give a dense glossy captivity and will not fade for several days. It should be applied only on completely cooled Easter cakes, which have already stood after the oven for at least one hour and have taken natural room temperature. To make the coating neat, it is recommended to use not a tablespoon or spatula, but a confectionery silicone brush. It will help to distribute the mass evenly over the entire top and will not leave marks, unaesthetic streaks and streaks on the barrels of the finished cake.
Icing for Easter cake so that it does not crumble and stick - a recipe for video with gelatin
So that the icing for Easter cake does not sprinkle and stick, it must be made according to this simple recipe. The sweet mass will turn out soft, plastic and beautifully fall on top. Gelatin will serve as a link for the remaining components and will not allow sugar to create a dense crust, prone to cracking and crumbling. You can also apply icing on a hot cake, but it is best to decorate when the pastry has completely cooled down and the dough will shrink a little after the oven.
Ingredients for a beautiful icing for Easter cake that does not crumble
- food gelatin - ½ tsp
- boiled water - 3 tbsp
- granulated sugar - 100 g
Step-by-step instructions on how to make icing for Easter cakes that will not crumble or stick
Chocolate icing for Easter cake - a recipe without eggs with a photo
If you want to show originality and give traditional Easter baking a bright, unexpected look, you can cook not classic white, but exotic chocolate icing for Easter cakes. Step by step recipe with detailed instructions and a photo of the final product will tell you how to do it right. There are no difficulties in the cooking process itself. You just need to be very careful and, keeping the mass on fire, constantly stir it so that it does not burn to the bottom of the pan.
Ingredients for making chocolate icing for Easter cake
- butter - 50 g
- cocoa powder - 3 tbsp
- powdered sugar - ¾ tbsp
- freshly squeezed lemon juice - 3 tbsp
Step-by-step instructions for the recipe for chocolate icing on Easter cake
- Cut the butter at room temperature into slices, put in a small thick-walled saucepan and melt in a water bath.
- When it is completely dispersed, pour powdered sugar in a thin stream, add freshly squeezed lemon juice and, stirring constantly, continue to heat.
- After the mass becomes homogeneous, and the powdered sugar dissolves, put cocoa powder, put the saucepan on a slow fire and continue cooking, stirring with a wooden spoon so that all the lumps dissolve and the icing acquires a smooth consistency.
- Cool the finished glaze on the kitchen table and apply to slightly warm Easter cakes with a pastry brush. Decorate the surface according to your own taste, for example, sprinkle with nut crumbs, colored peas, almond petals or candied fruit slices.
Quick setting icing for Easter cake - a recipe without eggs and with starch
This Easter icing recipe does not include eggs. Instead, white chocolate plays the role of a binder. The required density of the mass is given by potato starch, which is used in the cooking process. It is not worth replacing it with corn, otherwise the mass may acquire a specific, not very pleasant taste. If you want to give the glaze an additional flavor, you can include vanillin or vanilla sugar in the composition, or add 5-6 drops of your favorite food flavoring. To prevent the surface from cracking and retaining its shape, it is necessary to apply the sweet mass only on cold, matured Easter cakes. Then it will harden perfectly and retain the necessary smoothness and glossy shine. Ingredients for a quick-setting eye for an Easter cake without eggs
- white chocolate - 100 g
- powdered sugar - 200 g
- butter - 50 g
- potato starch - 4 tsp
- milk - 6 tbsp
A step-by-step recipe for making icing for Easter cake with starch and without eggs
- Sift the icing sugar through a kitchen sieve, pour over the milk, mix thoroughly and bring to a boil over low heat.
- Break the chocolate bar into small pieces of arbitrary shape, throw into the milk-sugar mixture and heat until the chocolate is completely dissolved.
- Then add starch, stir gently so that the mass acquires a homogeneous plastic consistency.
- Cool the icing a little and, using a silicone brush, evenly coat the top of the non-hot cake.
- From above, additionally decorate with elements of confectionery decor.
Icing for Easter cake with sugar and protein - a recipe with a photo step by step
This step-by-step recipe with photos is a true classic of the culinary genre. Following his instructions, you can quickly make a very tasty, lush and delicate sweet icing for Easter cakes, muffins or cakes from sugar and proteins. It is very important in the cooking process to use only the freshest eggs purchased from a reliable supplier. It has great value, because the glaze is not subjected to heat treatment and proteins are eaten raw. The slightest deviation from the rules and norms of egg storage can lead to poisoning and the holiday will be irreparably damaged. Ingredients for a step-by-step recipe for protein glaze with sugar and egg white
- egg whites - 2 pcs
- finely ground sugar - 200 g
- salt - 1/3 tsp
Step-by-step instructions on how to make icing on Easter cake from protein and sugar
- Separate the whites from the yolks and place them in the refrigerator for three to four hours so that they become completely cold.
- After the time has elapsed, take it out, transfer it to a deep ceramic bowl, salt and start beating. First, process the products at a low speed and gradually increase it up to the maximum.
- When the mass thickens, start introducing sugar in small portions. Do not stop beating until all the sugar crystals dissolve in the proteins.
- The output should be a fluffy, absolutely homogeneous, smooth, non-flowing mixture with a pleasant, plastic consistency and a glossy sheen on the surface.
- Immediately coat the chilled Easter cakes with the finished glaze and leave them at room temperature so that the mass sticks. Serve pastries on the table on beautiful serving plates.
Icing for Easter cake without egg white - recipe with photo
Following the recommendations of this simple recipe with a photo you can learn how to make a very tasty and sweet icing for Easter cake. Egg whites are not included. Instead, yolks are used, thanks to which the glaze has a softer structure and a warm, pleasant color. There are no difficulties in cooking. The main thing is to stir the sugar syrup all the time, categorically preventing it from burning. Otherwise, the glaze will get more dark shade and a slightly bitter taste. Essential Ingredients for Easter Frosting Without Egg Whites
- powdered sugar - 125 g
- granulated sugar - 125 g
- egg yolks - 2 pcs
- boiled water - 2 tbsp
Step-by-step instructions for the recipe with a photo for making icing for Easter cake without protein
- Combine room temperature yolks with powdered sugar in a deep bowl and beat very well into a fluffy foam.
- In a small thick-walled saucepan, mix sugar with water and boil over low heat until the consistency of a thick, dense syrup.
- Remove from the stove and cool slightly so that the yolks do not curdle when in contact with the high temperature liquid.
- When the syrup has cooled to room temperature, add the powder whipped with yolks to it, mix quickly and immediately coat the Easter cakes with the finished composition.
How to make berry icing for Easter cake at home
Bright and attractive berry glaze is a great opportunity to turn a classic Easter cake into a modern and creative look for home baking. Such a spectacular decor looks good and, due to the light piquant sourness, successfully emphasizes the rich sweetness of the dough. If acidic shades are not your favorite, you can use more delicate strawberry, raspberry or even peach juice. With these components, the glaze will turn out to be a little paler in color, but it will acquire a pleasant tenderness and a more subtle, seductive aroma. Essential Ingredients for Making Berry Glaze at Home Without Eggs
- powdered sugar - 1 tbsp
- fresh currant juice - 4 tbsp
- boiled water - 1 tbsp
Step-by-step instructions on how to make icing from berries for Easter cake
- Sift the powdered sugar through a kitchen sieve into a deep ceramic bowl.
- Pour hot water, warm berry juice there and carefully grind with a fork until completely homogeneous.
- When all the clots and lumps disperse, and the mass acquires a plastic structure, use a silicone confectionery brush to coat the surface of the completely cooled Easter cakes. Act quickly, as the icing will set, literally, under the brush.
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