What to do so that the purchased glaze does not crumble. coffee frosting recipe

Easter baking should be done only with a good mood. Easter is the most important dish. This is the greatest holiday of the year without it. But even if you baked an Easter cake perfectly, you need a worthy decoration for it - icing that does not crumble, does not stick to your hands and looks attractive. share the best recipes.

colorful Easter frosting recipe

• Sift the powdered sugar through a sieve.
• Pour it into a clean bowl or saucepan, add protein.
• Stir until smooth. you will need 2 cups of powdered sugar and 2 proteins, rub them until a white foam forms.
• Squeeze out the juice of a medium-sized lemon and rub again until a smooth, fluffy white mass.
• Once the icing is ready, spread it on Easter with a wooden spoon or a special brush.
• Do not allow the glaze to stagnate, otherwise it will dry out.

To make the icing different colors, divide it into several parts, select your dishes for each.

1. Dark brown obtained by adding 2 teaspoons of cocoa and 1 teaspoon of water. Another option is 2 tablespoons of water to 2 tablespoons of ground coffee.
2. Yellow glaze will gain from the addition of saffron.
3. Persistent orange tint gives burnt sugar.
4. An easier option is to add food coloring to the glaze.

Little tricks for making frosting

• If you're not using the frosting right away, cover it with cling film to keep it from drying out.
• Spread the icing evenly, otherwise the paska will get bumps and uneven color.
• To make icing patterns, use a piping gun or a plastic bag with the tip cut off.
• Make icing for Easter only in dry and clean dishes, otherwise the mass will not be lush.
• Do not throw away the rest of the icing: you can pour it over gingerbread cookies and holiday pies.

egg free frosting recipe

If you didn't have time to buy eggs, they ran out, or someone in the family is allergic to them, prepare the icing without eggs. The recipe is very simple and affordable. The taste is sour, and the aroma of baking, mixed with the smell of lemon, is unique.

• 150 - 200 grams of powdered sugar.
• Juice of 1 lemon.

No water or eggs! Mix the powder with lemon and beat - you get a glaze. If the powder is homemade, that is, white sugar ground on a coffee grinder, be sure to add a pinch of starch to it. This will help the frosting set better. The factory powder (the one sold in bags) already has a thickener. When using it, starch is not needed.

Glaze can be poured over Easter cake or, conversely, pastries can be dipped in white sweet molasses. Both methods are equally good. The hardening time of such a glaze is 2-3 minutes, depending on the density.

Royal icing with white chocolate

The recipe for white chocolate icing has been kept a secret for a long time. It was invented by royal chefs. Today we can cook a festive cake with incredibly delicious chocolate icing at home. It does not crumble, it has a pleasant aroma and a fairly thick consistency.

• Melt a bar of white chocolate in a water bath. You can take porous.
• Melt chocolate with simmering water over low heat, not high heat, otherwise it will thicken too much and lose its flavor.
• Add boiled milk to the melted chocolate mass.
• Pour the milk in one teaspoon at a time so as not to make the frosting too runny. Adjust the density as you need.

Please note that the top of the cake will stick a little, but guests will not confuse luxurious shades of taste with anything.

Apr 2, 2017 admin

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 remains the same - 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.

1. 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.
2. 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).
3. 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.
4. 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:

1. Sift the powdered sugar.
2. 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.
3. 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.
4. 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:

1. 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).
2. 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 coatings 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:

1. Sift the icing sugar twice into a small bowl in which you plan to knead the glaze.
2. Squeeze fresh juice from a lemon and strain it (so that there is not the slightest trace of pulp, much less seeds).
3. 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:

1. Cool the whites separated from the yolks in the refrigerator until whipped.
2. Start whipping the whites without additives at medium speed of the 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.
3. Add a small pinch of icing sugar to the egg whites and continue beating until the egg whites are stiff.
4. 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.
5. 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:

1. Cool the protein and beat lightly until it loses viscosity.
2. Sift the icing sugar and mix it with the protein until completely homogeneous.
3. 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.
4. 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.
5. 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:

1. Cut the butter into small cubes and melt in a saucepan.
2. Add freshly squeezed lemon juice to butter
3. Sift cocoa powder with powdered sugar and stir until smooth.
4. 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.
5. 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 recipe you like for protein or sugar glaze and at the final stage mix 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, beautifully flowing from the top of the cake to its sides, can be obtained if any dairy product is used as a liquid ingredient, not water. 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:

1. Heat milk to 60-70 degrees before making fudge.
2. Sift the powdered sugar into a bowl in which it will be convenient for you to knead the thick mass.
3. 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.
4. 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:

1. Remove the oil ahead of time and let it warm up to room temperature.
2. 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.
3. Wait until the volume of butter has doubled.
4. 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.
5. 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.
6. Once smooth, gently fold in the vanilla by hand and spread the fondant over the cake using a cake spatula.

Every day, the preparations for Easter are getting closer and closer. And the most important of them is the preparation of festive dishes. In the previous article, Easter cottage cheese cake has already been presented to your attention. But baking hearty cupcakes is only half the battle. They still need to be beautifully decorated. But how to make icing for Easter cakes, which does not crumble, does not stick, does not crumble and at the same time looks elegant?

There are several ways to make this fudge. Powdered sugar, chocolate, gelatin, berry syrup, egg white can be used as a base - products for every taste and color. Moreover, any icing recipe for Easter cake after the holidays can be safely used as a decoration for a cake, gingerbread, cookies, eclairs and donuts.

How to make Easter icing - basic rules

Before proceeding directly to the recipes, it is worth getting acquainted with some rules or, I would even say, the secrets of preparing such an ornament. It is advisable to remember them no matter which option you choose.

1. The finished mass for glazing is most often applied to the already cooled cakes. This is necessary so that the mass lays flat and does not curl.
2. Fudge cannot be prepared ahead of time. It is applied to pastries immediately after cooking, otherwise it may dry out or harden and be unsuitable for decorating Easter cakes.
3. If powdered sugar is used according to the recipe, then it must be sifted before adding to the mass. Otherwise, there is a risk of lump formation.
4. At the last stage of preparation, any icing for Easter cake requires thorough kneading.
5. You can apply a semi-liquid mixture with a spoon, a confectionery syringe, or simply dip the cake into the prepared mass.
6. It is necessary to decorate the cake with various sprinkles immediately after applying the fondant, so that they have time to “grab” and hold well on the surface.

Easter cake icing - recipes

Over the long history of celebrating Easter, culinary encyclopedias have accumulated many recipes for icing for Easter cakes, which does not crumble or stick. Although it’s honestly worth saying that the criterion “does not crumble” is very relative. As a general rule, sugar icing and pure protein icing will still crumble to some extent when cutting the cake. Decoration on gelatin, chocolate or toffee keeps its shape much better.

Sugar icing with lemon juice

• powdered sugar - 100 g
• citrus juice - 3-4 tbsp. spoons

To make sugar icing for Easter cake, you can take both lemon juice and orange juice. And if you want colored glaze, then prepare the juice from the berries. Blueberries, blackcurrants, are suitable for this. Sugar must be ground into powder, which must first be sieved. For this, an ordinary strainer is suitable.

Then freshly squeezed juice of a lemon or other citrus is added to the powder. If the mass slowly drains from the spoon, then it means that it is already ready. If it turns out thick, then you need to add more juice. The first layer is allowed to dry and the cake is again smeared with syrup. In this way, cupcakes are covered several times. The thing is that one coating is not enough - it looks too transparent.

Perhaps this is the easiest way to make icing sugar for Easter cake. Master even a small cook - my mother's assistant. We must not forget that this is not the most ideal option - when cutting, the “cap” will crumble a little. But the icing does not stick J, and this is also a virtue.

Sugar and protein frosting

• protein - 2 pcs
• sugar - 1 cup
• salt - 1/3 teaspoon

Egg whites are first cooled and only then whipped with salt. Mixer or blender speed should be set to medium. Then sugar is added in portions. It should be small enough. If not, then you can take powdered sugar.

The protein mass with sugar is already whipped at high speeds. When the powdered sugar fudge acquires a tight consistency with no visible grains, the whipping process can be completed. The finished protein glaze with sugar looks like a glossy one and holds its shape well.

This recipe is for those who are looking for a way to make white icing for Easter cake. Protein-sugar decoration is prepared simply, does not require a lot of products, but always looks festive. Delicious icing for Easter cake made of sugar and protein does not crumble at first when cut, but I must say that it still sticks to the knife. To eliminate this defect, you need to dry the already decorated Easter cakes in the oven. Only 15 minutes will be enough at a temperature of about 150 degrees.

Protein glaze with gelatin

• sugar - 100 g
• gelatin - 1 tsp
• egg white - 1 pc.
• water - 2 tbsp. l.
• vanillin

How to make icing for Easter cake for Easter so that it does not crumble and crumble? Try the recipe with gelatin - it's a win-win option, as the gelatin component gives the fondant its gooey properties.

First of all, soak and dissolve the gelatin in a small amount of water. While the gelling base is cooking, beat the chilled egg white with sugar and vanilla. The latter is added to taste and is not added to the protein, but first mixed with sugar.

At the last stage of whipping, a gelatinous mass is laid out in a container. Continue whisking until the mixture becomes fluffy. After that, the azure on gelatin with proteins is ready. It keeps its shape well and does not spread. The top layer of such decoration hardens, but inside the glaze remains tender.

Glaze with gelatin without eggs

• sugar - 1 cup
• water - 6 tbsp. spoons
• gelatin - 1 teaspoon
• lemon juice - ½ teaspoon
• vanillin - a pinch

Gelatin is soaked in a small amount of water (2 large spoons are enough). While it swells, sugar and vanillin are dissolved in the remaining volume of water. To do this, the syrup is slightly heated over a fire, without bringing to a boil. Then pour lemon juice into it.

The swollen gelatin is transferred to the still hot syrup and stirred until it dissolves. The resulting mixture is whipped for 3-4 minutes with a mixer or in a blender. The result should be a white mass in the form of a cream.

Glaze without proteins with gelatin lays down on Easter cake with a very even smooth cap. If the mass has had time to harden, then it can be slightly warmed up in a water bath and it will again become semi-liquid. I love this icing recipe - it really doesn’t crumble or crumble, and when whipped it turns white.

Chocolate icing for Easter cake

• sugar - 100 g
• cocoa powder - 2 tbsp. l.
• water - 60 ml
• butter - 50 g

The recipe for chocolate icing made from sugar and cocoa is suitable for those who love this taste and want to decorate pastries with attractive colored icing. Cooking Easter fondant for Easter cakes begins with mixing granulated sugar and cocoa in a saucepan. Pour water into the powder, stir.

Put a piece of butter and put on a slow fire. The mass is heated with constant stirring until slightly thickened. To add more flavor, you can also include vanillin in the cocoa glaze recipe.

Chocolate cream decoration

• sugar - ½ cup
• cream - 2 tbsp. l.
• butter - 50 g
• cocoa - 3 tbsp. l.

This is another icing recipe for Easter cake without egg white. The end result will please those who do not like sweet cloying, but love everything chocolate. Cream is needed very fatty and preferably thick.

Preparing such chocolate icing for Easter cake is very simple. All ingredients are mixed in a saucepan and put on low heat. With constant stirring, the mixture is brought first to dissolution, and then to thickening.

There is a variant of a similar chocolate glaze (white or dark - to choose from). To prepare it, you need to heat 30 ml of cream, crumble a bar of high-quality chocolate there and bring everything to dissolution. If desired, you can add a pinch of vanilla or a little orange liqueur to the mass.

Toffee fudge

• sweets "Iriska" - 200 g
• coconut oil - 40 g
• milk - ¼ tbsp. spoons
• sugar - 2 tbsp. spoons

Melt the butter in a saucepan. Milk can be of any fat content, you can even take cream. When the mass boils, the fire is reduced, sugar (or powdered sugar) and sweets are added. Toffees for this recipe are better to choose firmer.

The mixture is boiled, stirring, until it becomes absolutely homogeneous. Such icing on Easter cakes definitely does not crumble and does not crumble. She has an unusual taste, and the color turns out to be gently-gentle coffee.

Mashmallow mastic

• mashmellow - 100 g
• powdered sugar - 250 g

A chewy marshmallow called mashmallow is freely available at the supermarket. It must be melted in a water bath or, alternatively, in a microwave oven. Marshmallows will increase in size and melt.

When the mashmellow starts to stick, pour in powdered sugar (2/3 of the specified volume), mix. After that, the mass is placed on the table and, adding the remaining powder, knead with your hands. The mastic will be ready when it stops sticking to your hands. Such icing for Easter cake definitely does not crumble, does not stick and does not crumble.

Unusual decoration can be used in two ways. According to the first method, the mastic is rolled into a layer and a kind of cap is made on the Easter cake. According to the second method, all kinds of figures, leaves, the letters "XB" and the like are molded from the mass. It turns out very beautiful.

Mirror glaze with gelatin and honey

• sugar - 150 g
• condensed milk - 100 ml
• water - 195 ml
• white chocolate - 150 g
• honey - 150 g
• gelatin - 12 g

I think this is a very interesting recipe. Gelatin fudge is made from white chocolate, condensed milk and honey. The result is a frosting that doesn't break, looks elegant, and gives baked goods an original flavor. I must say that such a glossy icing for Easter cake is also suitable for any other sweet pastries.

The specified amount of gelatin is poured with water (60 ml of the total volume according to the recipe). When it swells well, it is put on low heat and heated with constant stirring until completely dissolved. Gelatin should not be allowed to boil.

Pour sugar into a saucepan, put honey (it is better to take liquid) and pour the remaining water (135 ml). Bring the syrup to a boil while stirring. Chocolate is dissolved in a separate container in a water bath. Then pour in condensed milk, sugar-honey syrup and dissolved gelatin.

So that there are no air bubbles in the future white chocolate glaze, the mass must be passed through a fine sieve. If desired, a drop of food coloring can be added to the mixed mixture and again thoroughly mixed with a blender. After that, the mirror glaze is ready to decorate the cake.

Mirror chocolate icing

This is another very spectacular decoration for Easter cakes. How to make it is described in detail in the video recipe. Let it not bother you that we are talking about a cake, such a mirror cocoa glaze can be safely used for watering Easter cakes and other pastries (cupcakes, jelly desserts). Remember the recipe:

Each way of making jewelry is good in its own way. And I hope that having so many recipes, it will not be a problem for you how to make icing for Easter cake for Easter so that it does not crumble and stick. Let your holiday treats be not only tasty, but also beautiful!

Perhaps many will say that the preparation of icing for Easter cakes is already a secondary detail. Of course, but agree that this is a very important point.

After all, the first glance decides everything, and the icing can both decorate and refresh the product - make pastries elegant, and greatly spoil the appearance and overall impression.

In this article, you will find several ways to make Easter cake icing, as well as some ideas and tips for decorating the icing.

How to prepare icing for cake? This question is asked by many cooks on the eve of Easter. The hostesses would like it not to stick, not to sprinkle, and most importantly, to be truly beautiful.

There are many solutions to this issue, but I'm still a supporter of white icing. It is she, in my opinion, that gives solemnity and beauty to pastries, a festive mood and freshness.

Therefore, we will consider the most successful recipes for snow icing for Easter cakes.

Classic icing recipe for Easter cake

Very often, our mothers and grandmothers make icing according to the classic recipe, but it does not always turn out the way we expect to see it on Easter cakes.

It is very important to use powdered sugar in cooking, its quantity is also strictly observed. For whiteness, it is better to add more powder, but not less.

It is difficult to achieve a good effect with a whisk; a mixer will solve this problem. It is with the help of it that the splendor and the necessary density of the glaze are achieved. Decorate cookies with pleasure!

You will need:

• 1 protein
• 2 tsp lemon juice
• 180 g powdered sugar (not sugar!)

Cooking method:

Adding Lemon Juice to Protein

Gently mix the whites and powder with a whisk

Partially add all the powder according to the recipe, each time mixing it with the main mixture

The mixer will help make the glaze more snow-white and dense.

Immediately apply the icing with a pastry brush on the Easter cakes until it is frozen.

The glaze is very beautiful, dense and elastic.

In addition, it is shiny, it turns out quite a lot for decoration.

Bon appetit!

Icing recipe for Easter cakes in a water bath

I bring to your attention a very successful recipe - icing for Easter cakes in a water bath. It turns out glossy, snow-white and very beautiful.

In addition, such a glaze meets all the requirements of housewives, and has worthy properties that can truly decorate pastries.

You will need:

• 125 g granulated sugar
• 2 pcs. protein

Cooking method:

Mix egg whites and sugar in a metal bowl with a whisk

We constantly try with a finger the degree of heating of the proteins, not allowing them to cook

If the mixture is very hot, then raise the dishes from the bath, continuing to work with a whisk

The protein mass should increase in volume, become white and viscous

After 5-6 minutes in a water bath, remove the icing from it and continue to beat it intensively

The icing should stretch smoothly from the whisk, lie down in small waves

So, our icing is ready - snowy, beautiful and glossy, we immediately decorate our Easter cakes

You can dip the cake directly into the icing, turning it in it, and then make drips with a spoon

You can also put the icing in a pastry bag, and use it to generously decorate pastries with icing.

Sprinkle with confectionery topping, let the Easter cakes stand until the icing completely hardens.

Bon appetit!

Snow-white icing on gelatin for Easter cakes

Gelatin frosting recipe is one of the best glaze recipes. It does not break or crumble, retains its color and shape. In a word, all the desires of the hostesses are fulfilled at the same time.

You will need:

• 0.5 tsp instant gelatin
• 100 g granulated sugar
• 3 art. l. water

Cooking method:

Pour gelatin with 1 tablespoon of hot water 45-50 degrees (not boiling water)

Actively stir it with hot water so that it dissolves in it.

We put sugar and 2 tablespoons of water in a saucepan on fire.

When the sugar is completely dissolved, add the diluted gelatin, mix and remove the saucepan from the heat.

The mixture with gelatin should not boil!

Pour the mixture into a convenient bowl and let it cool for 5-7 minutes.

What a beautiful and thick glaze we got

Immediately apply it on Easter cakes with a spatula or a pastry brush.

And without delay, decorate with confectionery sprinkles or zest

The glaze turned out to be snowy and elastic, it does not crumble and does not break, it will retain its appearance and shape

To prevent the icing on gelatin from freezing quickly, place the bowl with the finished icing on a pot of boiling water and calmly decorate the Easter cakes!

Bon appetit!

Video recipe. Custard glaze for Easter cake

7 DIY Easter Glaze Decorating Ideas

Before you prepare the glaze, you need to decide on the decorations of the Easter cakes and prepare the details. The glaze hardens quickly, and therefore you should not hesitate to decorate it. The surface, according to your desire, is decorated with crosses and symbols "ХВ", meaning the resurrection of Christ.

It is very difficult to imagine the whole variety of confectionery toppings offered to customers in stores - various shapes are reflected in all the colors of the rainbow.

This is the easiest way to decorate Easter cakes, and you just have to choose the texture, color and size

Agree that bright candied fruits will look very worthy on snow-white glaze

Nuts and dried fruits to help you! It is so natural and simple, but it looks very elegant and spectacular.

We celebrate Easter in the spring, which means that the theme of decorations in the form of flowers and green leaves is very relevant.

In stores you can easily find a lot of ready-made flowers of different shapes and sizes for every taste.

Another very unusual way to decorate icing is to apply icing patterns on its surface.

You can add dye to it or make it contrast snowy, put it in a confectionery bag and create

Beautiful stains and strokes are made with a toothpick and tinted glaze on a fresh surface that has not yet hardened, stains and patterns are also applied with chocolate and boiled condensed milk

Probably one of the most complex decorations on the surface of an already hardened glaze is an artistic drawing, which the craftsmen turned into real art.

Drawings are made with special food paints, diluted in the right concentration.

I hope that these ideas helped you decide on the choice of jewelry, you wanted to create and try yourself in something new, new interesting ideas appeared. Creative success to you - bring all your plans to life!

The easiest way to make icing sugar for Easter cake, because only two ingredients are used. To make the glaze uniform, first sift the powdered sugar with a strainer. Slowly pour preheated water (about 40 degrees) into the powdered sugar container and mix the mass thoroughly.

To avoid lumps in the glaze, use warm water, not 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, such as milk or fruit juice. For multi-colored icing, it is also recommended to add a few tablespoons of jam to warm water, depending on the desired color saturation of the icing. You can experiment by adding food colors and spices (vanillin, cinnamon, zest) to your liking to the glaze, which makes the holiday cake more interesting and varied.

2. Protein glaze

Products:

• powdered sugar (1 cup);
• egg white (1 pc.);
• lemon juice (1 teaspoon);
• salt (a pinch).

How to make egg white frosting:

To prepare protein glaze for Easter cake, a chicken egg chilled in the refrigerator is used, namely its protein. First, carefully separate the protein from the yolk and beat it continuously with salt for several minutes until a thick foam forms. When the foam begins to hold its shape well and will not pour out of the bowl, you need to gradually pour in the powdered sugar.

It is better to use sifted powder, this will help to avoid lumps and make the consistency of the glaze homogeneous. 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 completely dissolves. Using powdered sugar in this regard is much more convenient. Pour in the lemon juice in small portions and beat the mass with a whisk or mixer until it becomes smooth and homogeneous.

Lemon juice will make the icing denser and more elastic and give the pastries a slight sourness and a pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what flavor you want to add to the frosting. If the cake dough turned out to be too sweet, lemon juice helps to neutralize excessive cloying.

3. Chocolate glaze

Products:

• powdered sugar (1 cup);
• starch (1 teaspoon);
• cocoa powder (2 teaspoons);
• butter (1 tablespoon);
• warm milk (2 tablespoons).

How to make chocolate frosting:

Preheat the butter in the microwave or leave at room temperature until soft. Then alternately add the sifted icing sugar, starch and cocoa powder. Mix the ingredients well and pour in warm milk in small portions. In a warm state, the products are better combined with each other, without forming lumps.

You can diversify the chocolate icing for Easter cake by adding condensed milk to the grated mass to taste, or even alcoholic drinks such as cognac, rum or liquor. Thanks to such unusual ingredients, baking will acquire a light spicy flavor and fill the house with a magical aroma. After combining the products, it is necessary to boil the mixture for five minutes over low heat.

Using the same technology, you can prepare chocolate icing using white chocolate. It is enough just to add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of preparation, adjust the density of the chocolate glaze: for a thicker structure, it is enough to add a small amount of powdered sugar, for liquid watering - 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 cut, it must have a thick, viscous, homogeneous structure. Technologically correctly prepared glaze in appearance resembles thick sour cream. After all the Easter cakes are covered with sweet watering, send them to the oven for five minutes at a temperature of 180 degrees.

Then the glaze will become more elastic, but you need to carefully monitor the time so that it does not darken and does not become too dry and brittle. Another trick lies in the secret ingredient, the use of which makes the glaze elastic and compact. As a result, it does not spread when spreading and does not crumble when cut. So, we are preparing the icing for the cake with gelatin.

Products:

• sugar (1 cup);
• water (0.5 cup and 2 tablespoons for gelatin);
• gelatin (1 teaspoon).

How to make frosting that doesn't crumble:

In a small bowl, pour gelatin with water and leave for half an hour to swell. In the meantime, prepare sugar syrup: pour sugar with water and put on a slow fire, while stirring until completely dissolved. The syrup should be transparent and resemble liquid honey in structure.

When the sugar is completely dissolved, you need to add gelatin and beat the mass with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools down a bit, otherwise the icing for the cake will simply blur.

But also do not wait too long, as the gelatin will do its job and the watering will simply thicken. Food coloring can be used to obtain a bright color and a fragrant smell. A feature of this glaze is that it does not break or crumble, and when cut, it remains on top of the holiday cake.

5. Icing 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 does not use egg whites at all, but yolks. First of all, combine the icing sugar with the yolks and beat until a fluffy foam is obtained. Mix sugar with water and prepare sugar syrup over low heat.

When all the lumps of sugar dissolve, the icing will acquire a transparent, uniform 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 curl up when interacting with high temperatures. We gradually introduce the yolks into the warm glaze and immediately coat the tops of the Easter cakes with the finished watering.

You should not wait for the syrup to cool completely, as it will simply harden, and you will not be able to use it in this form. So the icing is ready - a delicious decoration, but improper application of it on the tops of Easter cakes can ruin the whole appearance of sacred bread.

Following some simple tips will help you harmoniously arrange a festive dish and proudly present the result of your efforts to guests.

How to apply frosting on cookies

You can adopt several options for applying glaze to Easter cake, but it all depends on how thick its structure is. A pastry bag will be an excellent helper for decorating Easter cake with thick and dense icing. With it, the top of baking can be decorated with a variety of patterns, it all depends on your imagination. For sugar icing, a culinary silicone brush is more suitable, which allows you to gently cover the tops with sweet syrup. You can also water Easter cakes from above directly from the bowl, while placing them on a baking sheet or tray for convenience. In this case, the glaze will drain a little from the tops, forming beautiful smudges. This is a great application option for protein glaze, the main thing is that the watering is not too liquid, then it will simply drain down.

Chocolate icing is usually applied in portions, smearing with a spoon. It is very convenient to take Easter cakes with your hands and dip them into watering, while controlling the area covered with glaze. In order for the icing to lie evenly and tightly envelop the top of the cake, first grease its surface with jam. The icing tends to harden quickly, so you need to use it immediately after preparation.

An excellent decoration for Easter cake will be confectionery topping, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Also, various figures from mastic are well combined with glaze.

It is worth using decorations immediately after applying the glaze, until it has frozen and become hard. It must be remembered that the icing should only be applied to cooled pastries to avoid peeling off the surface of the cake.

Properly prepared icing for Easter cake will decorate any pastry on the table and make it bright, rich, interesting and festive. You can also pour icing on cakes, donuts, muffins, rolls, and almost all goodies.

Do not be afraid to experiment, combine different products and jewelry elements. Try all the icing recipes and treat your family and friends to a wonderful holiday cake. Love will set the main accents in your dish and make the so-called “bread of joy” especially tasty on the bright Easter day!