Icing recipe for Easter cake so that it does not crumble. Colorful beauty recipe for covering Easter cakes

Hello everyone!

Are you hungry for new recipes? Sure enough, I immediately scribbled out a whole post with delicious, proven recipes for fudge for Easter baking. Oh, well, without her, Easter cake is not Easter cake. Do you agree? The glaze, all so tender, airy and sweet, beautifully covers the very top of the Easter products.

You can, of course, not be particularly religious. But, who forgot, I remind you that we are very much preparing for the big Happy Holidays. Already stocked up. We also replenished our culinary collection with amazing

That’s why today we’re talking about it – icing. Looking ahead, I will say that the ingredients required for its production are at most 3-4 and all these products are always available at home. The process itself also takes a little time - 15-20 minutes. True, it can take a long time to dry. But even then not for all recipes. There are options that you don’t need to yawn, but immediately spread on baked goods.

Well, we use the fondant itself not only for Easter cakes, but also to cover gingerbread cookies. To do this, we glaze from special pastry bags.

How to make icing for Easter cake so it doesn't crumble

This glaze with gelatin and lemon juice will never crumble in your baked goods. And when cut, it remains smooth without any cracks. For these qualities, as well as for its pleasant sour-sweet taste, many chefs love it.

It is important to know that our ideal fondant dries very quickly and will not wait for you to bake your products. Therefore, before you start preparing it, the pasochki must already be baked and cooled.

I also recommend buying fresh gelatin, rather than using last year's. Then he behaves as we need.

We need:

• Water - 6 tbsp. spoon;
• Gelatin - 1 teaspoon;
• Sugar - 200 grams;
• Lemon juice - 7-8 drops.

Preparation:

1. Pour gelatin with 2 tablespoons of cool water and set aside to swell.

2. While it is swelling there, pour all the sugar into a small saucepan and fill it with the remaining water. Stir the mixture until all the sugar is wet. You may want to add more water, but it's better not to - this amount is quite enough.

3. Place the saucepan on slow fire and cook, stirring continuously. We need to cook sugar syrup. When it is all dissolved, the syrup is ready.

4. Cool it for no more than 5-6 minutes and immediately add the swollen gelatin. Stir quickly until the mixture becomes viscous.

5. Take out the mixer and start whipping the syrup at the highest speed. It should turn white in just three minutes.

6. Now add 7-8 drops lemon juice, continuing to beat the mass. If you want it sour, pour more. And also, if desired, you can add 1-2 tablespoons of cocoa powder and then the glaze will turn out chocolate.

7. In 20 minutes the fondant can completely harden. Therefore, without delay, let's start covering. To do this, dip the Easter cakes directly into the saucepan and turn them in a circle. Do everything carefully, trying not to drown all the baked goods.

Well, in 15-20 minutes Easter baking can be served.

The Easter cakes turned out to be a sight to behold under the fluffy snow-white cap. We eat with pleasure!

Recipe for Easter fudge made from protein and sugar

I think this is the most popular and classic frosting we know. But sometimes we just forget how many ingredients we need to put in, and that’s why we immediately look for a recipe. Another reason is that egg whites don’t always want to whip into a very thick foam. And without thick foam, there will be no beautiful snow-white caps on the Easter cakes.

But it’s good that there are recipes that take into account all the nuances. Therefore, if everything is done according to technology, the result is always joyful and satisfies any housewife. Let's look at the detailed recipe.

Required products:

• Egg - 2 pieces;
• Powdered sugar - 200 grams;
• Lemon juice - 2 tablespoons.

Preparation:

1. Carefully separate the whites from the yolks into a glass bowl. We do everything very carefully, because an extra drop of yolk in the whites can ruin everything. Immediately prepare more lemon juice and powdered sugar.

2. Place the bowl in the refrigerator for 30 minutes. Well-chilled egg whites whip better.

3. Take out the whites after the time has elapsed and begin to beat with a mixer until light foam. While still working with the mixer, add lemon juice. Beat and add powdered sugar in small portions.

4. Beat the entire mass at medium speed until strong peaks appear. This fudge does not drip from the mixer beaters. You can already cover the tops of Easter cakes with it.

This glaze will keep for 1-2 hours in the refrigerator. And it can harden on products for several hours. Therefore, do not cover the baked goods with a towel until they are completely dry.

5. Spread snow-white lush foam on top of the baked goods and decorate with different confectionery decorations. This could be multi-colored sprinkles, grated chocolate, colorful wafer leaves.

You can show your imagination and color the already hardened hats with pastry pencils.

In general, it’s all about your imagination and good mood!

And then we serve pasochki for tea. Bon appetit!

An interesting way to make glaze with milk

I also liked the very tasty one with milk. The preparation time takes no more than 5 minutes and a mixer is not needed at all. And the fondant itself turns out white-transparent, shiny and tastes pleasantly milky. It also freezes with a bang! Let's watch a visual video.

A simple option for glazing Easter cakes with gelatin

Here we will consider the simplest version of fudge with only three ingredients. And for everything to work out, it is important to strictly follow the recipe. And then it turns out simple perfect option! It does not crumble or spread, which is what all housewives like so much.

We need:

• Gelatin - 0.5 teaspoon;
• Sugar or powdered sugar - 100 grams;
• Clean water - 3 tbsp. spoons.

Preparation:

1. Mix half a teaspoon of gelatin with 1 tablespoon hot water, but not boiling water. Stir and stir until dissolved and transparent.

2. In a saucepan, combine 100 grams of sugar with the rest of the water and cook over heat until completely dissolved. At the same time, stir vigorously with a spoon all the time.

Many housewives use powdered sugar instead of sugar. It dissolves faster and does not leave any grains in the fondant.

3. Pour in gelatin mass in a thin stream and stir until smooth.

4. Remove the saucepan from the heat. We need to cool it down. When it cools down and becomes warm, beat with a mixer into a thick, viscous mass.

6. Therefore, cover with a thin layer and immediately use colored confectionery sprinkles.

As you can see, there is nothing complicated in the process. Sometimes the icing may fail, but this happens in very rare cases and depends on the quality of the sugar or gelatin. Therefore, experiment in advance so that you can delight your family and friends with magnificent glazed pastries.

Awesome chocolate fudge with cocoa

Why not cover the cakes with chocolate deliciousness? We all love chocolate, so we’ll use it here. Moreover, the recipe is simple, everyone can do it. And then the result will delight you with its profound chocolate taste and a mirror surface.

Required products:

• Butter - 50 grams;
• Sugar - 100 grams;
• Cocoa powder - 50 grams.

Preparation:

1. Take a saucepan with a thick bottom. Add sugar, cocoa powder and 50 grams of water. Place on the fire and, stirring, bring to a boil.

2. B chocolate mass dissolve butter and remove from heat.

3. Cool slightly and glaze the beans, pouring on top. We decorate to your taste. Let the brown fudge harden and the delicacy can be eaten with family and friends.

Enjoy your meal!

Colorful beauty recipe for covering Easter cakes

I was inspired last Easter and I created absolutely masterpieces! Well, in my opinion this is true, but you can argue and criticize. I will not be offended. And if you like it, follow the simple recipe.

We take as a basis protein glaze. I described the cooking method at the beginning of the note, so prepare it first. We will also need dry food coloring. At that time I had green, red and blue colors.

Cocoa will also give a beautiful and tasty shade. You can put about 0.5-1 teaspoon of the product into the fondant.

We put our fondant in different bowls so we can paint each one a different color. Pour the dye literally onto the tip of a teaspoon and immediately mix using a mixer.

Here I painted it soft pink color, adding a little red paint.

Here I ended up with a soft blue, like the color of the sky. I liked this shade the most and I applied it to large Easter cakes.

Then I decorated some of the baked goods with colored sprinkles, some with sesame seeds, some with poppy seeds and even waffle flowers.

Bottom line: you can use different food colorings, just try not to overdo it. Let the colors be gentle and not very bright. The fondant hardens over time in the same way as uncolored. That is, it may take 10-12 hours until it hardens completely.

Today I have everything. Do you have any questions? Feel free to ask them below in the comments. And also share useful tips on social networks with friends.

Hi all! So very soon the most important Orthodox holiday of this year will be on our doorstep. We will give it to friends and, of course, the fast will finally end.

We'll have a feast for which we'll cook from different products and ingredients. But let’s not forget about the most important dish: the beautiful Easter cakes.

Of course make these delicious treats It can be difficult, but I think you have already decided on the best recipe for yourself, but you still need to present it elegantly and superbly on the dining table.

How to do it? Of course, with the help of decorating such delicacies special glaze or as it is also called fudge. It can be prepared from different ingredients. But everyone wants her to be not only attractive appearance, but also so that it does not crumble and crumble when we divide the baked goods into portioned pieces and bite, am-am.

Let's figure it out together, and I hope the result won't keep you waiting. Choose your favorite glaze recipes and create in your kitchen.

How to prepare glaze for Easter cake so that it does not crumble or crumble?

Any housewife has made such a cream at least once in her life, and would like the result to be snow-white and such that everyone would be happy.

I've always had to 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 it, we're talking about about this cool fudge that is made without eggs, but based on gelatin.

And what’s more, you only need three simple ingredients for this topping, which you can easily buy at any food 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 regular running water two tablespoons. Place on the fire and cook until granulated sugar does not melt, be sure to stir so that the sugar does not burn.

3. As soon as you see that the sugar has dissolved, immediately add the swollen gelatin and mix thoroughly on the stove.

Then remove from the stove and cool slightly, let it cool a little. And then take an electric mixer; of course, you won’t get this effect with a regular hand whisk.

4. You will get a white and thick fondant icing, which you will definitely get. And for a little sourness you can add here on the tip of a knife citric acid or a couple of drops of lemon juice.

5. You need to use it on Easter cakes right away so that it doesn’t have time to dry out.

Interesting! If you apply a thin layer of fondant it will dry in 7 minutes, but if you apply a thick layer it will take several hours, so keep that in mind.

Now check it in practice, take a knife and cut it. So how is it? Amazing, because it’s true))).

Homemade frosting made from powdered sugar and lemon juice

You were probably a little surprised, well, what did I decide to show you for a change? new option, which is really simple and suitable for decorating any baked goods. Especially if you are making muffins and similar dishes.

By the way, the most interesting thing is that this can be done without a mixer, it’s like a lifesaver for young and young housewives who have not yet managed to purchase equipment for their home.

We will need:

• powdered sugar - 150 g
• lemon juice - 2-3 tbsp
• hot water - 1-2 tbsp

Cooking method:

1. The first thing you need to do is squeeze out fresh lemon juice. This is easy to do; use a juicer or a special grater. Or you can cut them into pieces and stick them in the microwave for 15 seconds, and then you quickly squeeze the juice out of them.

2. According to plan, you need to add two tablespoons of lemon juice to the powdered sugar; by the way, you can experiment Orange juice, what will happen? Who will try to do it?

3. Stir the mixture with a spoon, and then add water, pour in as much as you want, add it a little at a time so that it does not turn out too liquid. Adjust the thickness yourself.

Custard for Easter cake

Well, now, I want you to watch this video, I personally love it very much, probably one of my favorites, but it is important to catch the right and appropriate moment. Study together with the hostess and then, you too will certainly succeed, for sure.

Sugar glaze with gelatin - recipe without eggs

For those who don't like white glaze, I personally don't mind it, but when there are children in the family, it's better to use Alternative option to avoid getting an infection. Do you know what I mean? After all, protein is made exclusively by them raw proteins, but this one doesn’t have them.

But, at the same time, such beauty has an amazing taste, it also looks attractive and beautiful, and besides, it does not crumble or break at all, which is definitely important for everyone.

It used to be secret recipe, now almost everyone knows him, the secret is revealed.

We will need:

• gelatin - 1 tbsp
• water - 6 tbsp. l
• sugar - 1 tbsp.
• citric acid - on the tip of a knife

Cooking method:

1. Place gelatin in an empty cup and pour two tablespoons of it at once cold water, stir and let swell for 10 minutes.

3. Stir the mass and place on the stove, stir and make sure that the sugar does not burn or caramelize.

Important! Cook over low heat and stir very often.

4. As soon as the sugar dissolves, add a lump of swollen gelatin and stir. Take a mixer and start beating until the mixture becomes snow-white and creamy.

5. Thus, you need to beat for about two to three minutes. Then move it to the side and let it cool, otherwise it will float on the finished cakes.

6. 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 full fat sour cream here too.

2. Cover the sour cream with gauze and place any press on it, for example a jar of jam.

3. Leave in this position under pressure for 2 hours. Remove the weight and unwind the fabric, it looks like cheese in appearance).

4. Place sour cream in a bowl and add sugar and vanilla to taste, and mix with a spoon.

5. You will get a thick and sweet coating for any baked goods with a slight sour note.

Chocolate glaze with cocoa powder

But with such a masterpiece that you can make using milk, this video from the YouTube channel will help you figure it out. Take note, the recipe is really good, and most importantly, it can then be used everywhere.

We will need:

• milk - 200 ml
• what kind of powder - 100 g
• sugar - 100 g
• butter - 50 g

Quick-hardening glaze with starch to prevent sticking

Well, I also came across this option, which is made with starch; someone might be interested in creating one. There is nothing difficult about it either; any beginner can handle it.

We will need:

• egg white - 1 pc.
• lemon juice - to taste
• corn starch - 0.5 tsp
• powdered sugar - 230 g

Cooking method:

1. First sift the powdered sugar and starch through a strainer, and then add the white of one egg to it.

Important! Take only fresh egg, yolk in in this case will not need.

2. Mash these two ingredients with a spatula; this is not done quickly, about 10-15 minutes.

3. You can speed up the process and beat with a mixer.

4. Thus, this is what happened, if you wish, you can add lime or lemon juice for a little acid.

Video about how to beautifully decorate Easter cake with icing for Easter 2019

It's no secret that we all want the holiday to be not only tasty, but also beautiful, so we will definitely try to decorate our delicacies with something special, namely, we will paint it in some interesting and irresistibly magical way to amaze everyone. To do this, I suggest watching this video and choosing for yourself suitable option, take the idea of ​​decor.

Remember that this business has its own subtleties and secrets, read these tips before you start to cope with this business perfectly.

• Apply pomade to the top of your head bakery product while it is warm.
• Use a silicone brush, it is easiest to work on the surface. You can simply dip it even in the glaze, but this is good if it is protein-rich.
• The consistency should be homogeneous and not liquid, but rather thick, so that the glaze easily lays on the surface of the baked goods. If it is too thick, then it can be diluted with water, and if it is liquid, add powder.
• It is best to take powdered sugar; if you use sugar, you should grind it in a blender or coffee grinder.
• Use natural dyes to present 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!

When baking Easter cakes, the trickiest part is the icing. It should be applied to a warm cake. Then immediately apply the sprinkles and leave the baked goods for 5 to 10 hours on an open surface where there will be no direct sun rays. Let's look at a few recipes.

Necessary:

• one protein,
• 250 grams of sugar.

Take the protein, which we beat until a light foam appears. It is better to beat in a metal bowl with a whisk or fork. Add 250 grams of sugar gradually until a thick mixture appears. Apply the resulting mixture to the Easter cake and add powder.

Recipe 2

Necessary:

• 1 glass powdered sugar,
• 3 tablespoons of water.

Sift the powdered sugar through a sieve and pour water into it in a thin stream. Place this mixture in a saucepan with a thick bottom. Heat the resulting mixture to 40 degrees, stirring constantly so that no lumps appear. If the glaze turns out liquid, then add powdered sugar. If the glaze is thick, add a little water.

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Recipe No. 3

Necessary:

• 1 cup powdered sugar,
• 1 teaspoon cocoa powder,
• Half a glass of water.

Combine sugar and water in a saucepan and cook until a thick thread appears. To check, you need to take a stick and scoop a little. Then lift and release the liquid down. If a permanent thread forms, the mixture is ready. Add cocoa to darken the glaze. Apply to the cake and wait 1-2 hours.

Recipe 4

Necessary:

• 3 squirrels;
• 500 grams of powdered sugar,
• A teaspoon of lemon juice.

Place the whites in a metal container and beat until peaks appear. Gradually add powdered sugar. Adding lemon juice. Apply the resulting glaze to the cake.

Kulich is important dish for Easter. When preparing the glaze, all steps must be carried out slowly until the necessary combinations of ingredients appear.

Video: recipe for white glaze:

Housewives may encounter the following difficulties:

• In order for the whites to beat well, they need to be placed in the refrigerator for 20-30 minutes.
• Sugar. When making the glaze, turn it into powdered sugar.
• Apply frosting to the dull cake.
• In order for the glaze to harmonize with the cake, add a little sugar to the latter.

On this holy holiday, try to cook in peace and harmony. Success depends on it signature dish Easter. Make this dish calmly and everything will work out. All your friends and relatives will be happy with the resulting cake.

Kulich is traditional dish on Easter festive table. Each housewife has her own recipe for rich, tasty and fragrant Easter cakes. However, it is important to prepare not only delicious dough, but also decorate in an original way ready-made baked goods. Therefore, you need to know how to make the right glaze, which will be different pleasant taste and appearance. Glaze for Easter cakes that does not crumble should be uniform and thick consistency. After covering with glaze, you should put the cake in the oven for a few minutes to make the glaze more elastic. It is important not to overcook the cake, otherwise the glaze may become brittle. In this article you will find how to make the right glaze for Easter cake, a recipe so that it does not crumble, is tasty and beautiful.

Glaze with gelatin

One recipe for Easter cake icing is to use gelatin, which will give the mixture a thick and soft texture.

Ingredients:

• Sugar – 200 g.
• Water – 130 ml.
• Gelatin – 5 g.

Add 30 ml of water to the gelatin. Leave for half an hour for it to swell.

To prepare sugar syrup, mix sugar and the rest of the water, mix thoroughly and put on low heat. Stir constantly until the sugar is completely dissolved. The finished syrup should be completely transparent and resemble liquid honey in consistency.

Add gelatin to the syrup. Stir, then beat for a few minutes using a mixer. The finished glaze should have White color. Leave the glaze to cool, then apply to the cake. Do this quickly, otherwise the glaze may harden prematurely.

The peculiarity of the glaze with the addition of gelatin is the absence of fragility, so it remains on the cake when cut. To add glaze bright color and aroma, you can add natural dyes to it.

Protein non-stick glaze

Another disadvantage of glaze is its excessive stickiness. To prepare a non-sticky and non-fragile glaze, you can use traditional recipe based on proteins. Its peculiarity is the use of powder instead of sugar, as well as the addition of lemon juice.

Ingredients:

• Protein – 1 pc.
• Powdered sugar – 250 g.
• Lemon juice – 15 ml.

Separate the protein. Gently mix it with a whisk or fork. Gradually add powdered sugar, continuing to mix. It's better to buy store-bought powder. It has a finer grind than powder homemade, and also contains starch.

Then slowly add lemon juice. Using its quantity, you can regulate the thickness of the glaze. Beat thoroughly and decorate the cakes with icing. This must be done immediately after preparing the glaze, otherwise it will harden quickly.

Glaze on yolks

Traditionally, glaze for Easter cake is prepared on the basis egg whites. However, if you want a frosting that doesn't crumble, is bright and delicious, look no further than a recipe based on egg yolks.

Ingredients:

• Sugar – ½ cup.
• Powdered sugar - ½ cup.
• Yolks – 2 pcs.
• Water – 30 ml.

To begin with, you need to beat the powdered sugar with the yolks so that you get a thick and high foam.

Then we move on to preparing the sugar syrup. To do this, add a little water to the sugar, mix, and melt low heat. The syrup should acquire the consistency of liquid honey. Let cool slightly. If you add the yolks into the syrup right away, they may curdle. When the syrup becomes warm, gradually add the yolks with powder.

Immediately coat the tops of the cakes with the prepared mixture. This glaze hardens very quickly, and melt it to reuse will not work.

Frosting for Easter cake without using eggs

Most often, eggs are used to prepare white icing for Easter cake decoration. However, delicious glaze with pleasant aroma and the taste of citrus can be obtained without the use of proteins.

Ingredients:

• Powdered sugar – 200 g.
• Lemon juice – 20-30 ml.

To prepare this type of glaze, it is better to use purchased powdered sugar. It dissolves completely and does not contain grains of sugar. Lemon juice should be gradually added to the powder and mixed thoroughly. The amount of juice used depends on the desired color of the glaze. Those who like a more saturated color should add minimal amount juice

This glaze can be applied with a special brush, or you can simply turn the cake over, dip it in the glaze and turn it over. The glaze hardens instantly and does not require additional baking in the oven.

White chocolate frosting

An original way to decorate Easter cakes. Frosting without white chocolate will not crumble if you use aerated chocolate to prepare it.

Ingredients:

• Chocolate – 100 g.
• Milk – 30 ml.

To begin with, a white tile aerated chocolate should be broken into cubes and melted in a water bath. Then gradually add milk to the melted chocolate. Its quantity depends on the required consistency.

The finished mixture must be applied immediately. The chocolate glaze will be quite sticky, and its color will not be perfectly white. However, its advantages include that it does not crumble, and it is incredibly tasty.

Perfectly white non-fragile glaze

If you want to make a perfectly white icing that won’t crumble or break, you can make it using sugar and vinegar. This recipe will require some effort, but it's worth it.

Ingredients:

• Sugar – 8 tbsp. l.
• Water – 6 tbsp. l.
• Vinegar 3% - 1 tsp.

If you are using regular vinegar, it must be diluted with water to the desired concentration. Sugar and water should be mixed and boiled to form a thick sugar syrup. Then gradually add vinegar.

Cool the resulting glaze. Whisk in thick foam. To do this you will need to beat it for 10-15 minutes. Apply the finished glaze to the cakes before it hardens.

Chocolate glaze

One way to make cake icing without crumbling is to use chocolate. In this case, you can use both white and dark chocolate.

Ingredients:

• Chocolate – 50 g.
• Powdered sugar – 80 g.
• Potato starch – ½ tsp.
• Cocoa – 2 tbsp. l.
• Butter – 30 g.
• Milk – 4 tbsp. l.

Combine powder and milk. Bring to a boil over low heat, stirring constantly until the powder is completely dissolved.

Break the chocolate into pieces and add to the powder. Add butter. Bring the mixture to a boil again until the chocolate and butter dissolve. All that remains is to add cocoa powder and starch and mix the mixture thoroughly.

Remove the glaze from the heat and let it cool slightly. Apply to the cake using a special brush. This glaze turns out incredibly tasty and beautiful. You can sprinkle it on top chocolate chips a contrasting shade or colored sprinkles to make the cakes even more elegant.

Preparing icing for Easter cakes is not as complicated and time-consuming a process as baking Easter cakes. However, if you make mistakes or use low-quality ingredients, the icing will crumble, crumble, and ruin the appearance of your Easter baked goods.

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 icing 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. Learn more about how to prepare a delicious protein glaze for Easter cake in the step-by-step recipe with photos 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

Ordinary white sugar pour into a small saucepan or stewpan.

Add water to the sugar and mix well with a spoon. Then squeeze out the juice of a quarter of a lemon and stir again.

Cook the syrup over medium heat until it boils, then reduce the heat and, continuing to stir, cook until thickened.

While the syrup is cooking, let's beat the egg whites. To do this, place the whites separated from the yolks into a mixer bowl and add a pinch of salt. We start beating the whites at low speed first and gradually increase it to medium. Our task is to achieve thick and lush mass, as in the photo below.

As soon as the syrup thickens and begins to change color, remove it from the heat. Now you need to carefully add sugar syrup in a very thin stream. protein mass. In this case, the whites must continue to be beaten at low speed.

After all the syrup is in the mixer bowl, continue to beat the mass until it thickens and increases in volume. The finished glaze has a fairly dense consistency and holds its shape well. Therefore, decorating Easter cakes with it is a pleasure - it does not flow, has a beautiful glossy finish and fixes the powder well.

DIY white glaze for Easter cake with sugar without protein, recipe step by step

If you are afraid to use store 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 next 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

First you need to grind the sugar into powdered sugar. For this in small portions Place the sugar in a coffee grinder and grind it to a fine powder. The output should be approximately 1 cup of powdered sugar. If you wish, you can also use store-bought powdered sugar, which will significantly save time preparing the glaze.

Pour the powder into a saucepan and add 4 tablespoons of warm boiled water.

Mix and put on medium heat. Heat the sugar mass to about 40 degrees and remove from heat.

We give sugar icing Cool slightly and decorate Easter cakes with it. If the mass turns out to be too thick or liquid, you can always add a little water or powder, respectively, and achieve the desired consistency.

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 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

Beat the egg whites and sugar foam into a thick foam. The mass should be homogeneous and dense, with soft peaks.

Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue beating with the mixer for another 1-2 minutes.

Place the bowl with the protein mixture on water bath and stir. Heat the glaze in a water bath to 30-40 degrees and remove.

Apply hot glaze to Easter cakes silicone spatula and carefully distribute in an even layer.

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 for delicious glaze without using egg whites. It turns out to cook sweet icing For Easter cake only two are enough 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

This recipe is so simple that even Small child. Therefore, you can safely involve the kids in cooking. Easter cakes and decorating them with next option glaze. To prepare simple icing Without egg whites, you need to pour the powdered sugar into a deep bowl.

Then you should add literally half a tablespoon of freshly squeezed lemon juice. In this case, the juice must be ground with powdered sugar and constantly add a new portion of liquid.

The glaze is considered ready after all the juice has been mixed with powdered sugar, and the consistency of the mixture is homogeneous and smooth. You can also use orange or grapefruit juice instead of lemon juice.

Decorate cooled Easter cakes with prepared sugar icing and sprinkle with decorative powder. It is ideal to combine this icing for Easter cake with a sprinkle of candied fruits.

Glaze for Easter cake without eggs with starch at home, simple recipe step by step

At home, it’s 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

Pour powdered sugar into a saucepan and add milk.

Place the mixture on the fire and bring to a boil, stirring the glaze constantly.

Take the butter out of the refrigerator and let it melt a little at room temperature. Break the chocolate into small pieces.

As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.

After the chocolate has completely melted, add cocoa powder and starch to the mixture. Stir until smooth and remove from heat.

We give the glaze just a few minutes to cool and move on to decorating the Easter cakes.

Sugar glaze 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 option holiday icing quite finicky 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

Pour a teaspoon of instant gelatin with two tablespoons of cold water and mix. Leave for 5-7 minutes to swell.

Mix sugar with 4 tbsp. l. water in a saucepan and place on low heat. When the sugar has completely dissolved and the mixture thickens and begins to change color, remove the syrup from the heat.

Let the syrup cool slightly and add gelatin. The mixture must be stirred until the gelatin is completely dissolved in the syrup.

Then beat the mixture with a mixer at medium speed for 3-4 minutes. The glaze should turn white and become smooth.

The finished glaze can be applied to the Easter cakes while warm. After complete drying, this glaze with gelatin will not crumble or burst when cutting Easter cakes.

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

Beat the whites with a pinch of salt with a mixer until a thick white mass forms.

Add sweetener to taste and continue beating the mixture.

Almost at the end of beating the whites, add dry milk, preferably skim milk.

Decorating Easter cakes ready-made glaze and sprinkle with any decorative powder.

To ensure that the glaze hardens completely and acquires a beautiful glossy sheen, place the cakes in the oven for 20 minutes at 100 degrees.

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 glaze 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 glaze that does not crumble, crumble or crack after being applied to Easter baked goods. We hope one of these step by step recipes with photos and videos you will definitely like it and you can easily make delicious glaze at home.