Icing on the Easter cake so that it does not crumble. How to make icing for Easter cake so that it does not crumble, step by step 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

Usually Easter cakes are covered with protein glaze. But when cutting Easter cake, such icing crumbles. I offer a recipe for icing sugar with gelatin, which does not crumble and does not require the use of protein. It cooks very quickly and can be used to decorate other items such as donuts, rolls, rum babs, etc. It tastes like sugar fudge. I saw the recipe online and liked it. I suggest you try it too.

Ingredients

To prepare sugar icing for Easter cake on gelatin, we need:

0.5 tsp instant gelatin;

3 art. l. water (boiling water);

100 g sugar.

Cooking steps

First, prepare the gelatin, that is, dilute the gelatin with water. This can be done in two ways:

first - pour 0.5 teaspoon of instant gelatin

1 tablespoon of boiling water and stir until transparent;

the second - pour gelatin with 1 tablespoon of cold boiled water and leave for 15 minutes to swell.

Then we cook the syrup, for this we pour 100 grams of sugar into a saucepan and pour 2 full tablespoons of water (boiling water), the water should completely cover the sugar, mix. We put on fire and with constant stirring bring to a boil, reduce heat and cook for 1-2 minutes, so that the sugar dissolves.

Do not boil for a long time, only a couple of minutes, otherwise there will be little liquid and the glaze will turn out to be very thick.

Then add the prepared gelatin to the syrup, mix thoroughly. We turn off the fire. Cool the syrup to a warm state with frequent stirring. Now beat the sugar-gelatin mass with a mixer until whitening.

We immediately apply icing on pastries, because, thanks to gelatin, it hardens very quickly. If, however, the glaze is very thick, you can slightly warm it up to a warm state. As soon as the icing is applied to one cake, immediately sprinkle the icing with confectionery sugar decorations, otherwise the icing will harden and the decorations will not hold.

If, after applying to one cake, the icing is frozen, you can warm it up a little again. I had enough of this amount of glaze for 2 large Easter cakes. The frosting is very tasty. Does not crumble when cut.

This is what the cake looks like with this icing in the section. I hope you enjoy and pleasantly surprise the recipe for sugar icing for Easter cake on gelatin.

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 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 the watering, while controlling the area covered with icing. 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!

Hello. Almost on the threshold of Easter. Do you already know what recipe you will use to bake pastries and what kind of icing will you make for Easter cake to decorate it? And so that it does not sprinkle when you cut it at the festive table.

For myself, I have already chosen the way to prepare it. And believe me, there are many ways.

I can only say that they are all quick, made in a few minutes and do not require a lot of ingredients.

The bottom line is that you take everything and beat it with a mixer and quickly put it on the cakes. And see the details below.

I want to start with this recipe, because I like it the most)

Ingredients:

• Lemon juice - 50 gr.
• Sugar - 200 gr.
• Sesame

1. Put the lemon juice on the fire until it boils.

2. Add sugar to boiled juice.

4. Let it cool a little and it turns out to be a little viscous, like caramel.

While it is cooling, also stir so that it does not harden to a density, otherwise it will be difficult to spread on Easter cake.

5. In a slightly cooled glaze, you can add sesame seeds and mix. How much to pour sesame seeds is up to you.

here everything is at your discretion - you can use coconut flakes or ground nuts, other seeds, poppy seeds.

6. Now spread it on Easter cakes.

And it turns out such a transparent shiny cap.

Recipe for cooking with gelatin

Such glaze does not crumble and does not stick to hands.

Ingredients:

• Gelatin - 1.5 tablespoons
• Sugar - 1 cup

1. Pour gelatin into a glass.

2. Fill it with 3 tablespoons of room temperature water.

4. Stir and leave to swell for 5 minutes.

5. Pour sugar into a saucepan and add 4 tablespoons of water there.

6. Stir over low heat until the sugar is completely dissolved.

7. When the sugar is stirred, add 3 tablespoons of gelatin there, stir well and remove from heat. Then pour into another bowl.

8. Beat well with a mixer.

And it looks like protein.

Do not cover the cakes while the icing is hot, otherwise it will flow. But it should not cool down completely either, in this case it will freeze.

Chocolate fudge with sugar

If you love chocolate, then you will like this method.

Ingredients:

• Dark chocolate - 90 gr.
• Orange juice - 3 tablespoons
• Butter - 3 tablespoons
• Sugar - 3 tablespoons

Place all ingredients in a saucepan and melt over low heat, stirring until smooth.

Let it cool slightly and you can grease the pastries.

Easy egg white frosting recipe

Its most classic way of cooking.

Ingredients:

• Egg whites - 2 pcs.
• Sugar - 1 cup
• Salt - 1/3 teaspoon

Mix everything and beat well with a mixer until a thick foam forms.

Immediately cover it on Easter cake.

Making colored fondant

1. Take the beets and grate them on a fine grater. Then transfer to cheesecloth and squeeze the juice into a bowl. Add the juice to the glaze and mix until it becomes the color you want. You can also use cauliflower, carrots, spinach as a natural dye.

2. You can also color the fondant with food coloring. Just add coloring and stir.

Thus, we will have a pasochka with a colored hat)

Video on how to make glaze that does not crumble

It tells in detail and shows not only how to make it not crumble, but also how to decorate it from above.

Good ideas, right?

eggless cocoa recipe

This glaze is also made raw, it does not need to be boiled and it is prepared in a matter of minutes.

Ingredients:

• Milk - 150 gr.
• Vegetable oil - 100 gr.
• Sugar - 3 tablespoons
• Cocoa - 3 tablespoons

1. Combine cocoa with sugar, stir.

2. Add milk and butter, first stir until smooth.

3. And beat with a mixer for about 30 seconds.

4. If it turns out to be too thick, dilute with milk, if on the contrary it is too liquid, dilute with cocoa.

It looks glossy when baked.

Well, here you have learned a few basic recipes on how to make icing for Easter cake so that it does not crumble when you cut it. Choose.

Personally, I use several methods on my cakes, and to be completely honest, I want to try to use everything. So I haven't done it yet. Usually I chose one recipe, but this year I want variety).

If you have not yet decided which recipe you will cook, then you can look at my recipes. Well, all the best to you. Come visit again.

Nowadays, it is very difficult to find a delicious cake cooked according to all the rules in the store. Especially this question concerns everyone's favorite glaze. After all, almost always it crumbles and does not allow you to feast on and enjoy a full-fledged Easter cake.

It is worth leaving the idea of ​​​​acquiring store baked goods and independently preparing Easter cakes for the bright holiday. Knowledge of glaze recipes that do not crumble is especially useful. Cooking will not take much time and effort, but the final result can exceed all expectations.

Recipes for icing for Easter cakes that do not crumble

with gelatin

The peculiarity of the recipe using gelatin is that chicken eggs are not needed here.

Glaze preparation:

1. Stir the prepared amount of gelatin with two tablespoons of water. Leave to swell for a few minutes;
2. Pour powdered sugar with purified water (four tablespoons) and place on a fire of minimum intensity. In this case, it is necessary to constantly stir the solution, achieving its complete dissolution;
3. Remove from the stove and cool the resulting mixture a little;
4. Then add the prepared gelatin and beat the composition with a mixer until a mass of absolutely snow-white composition is formed;
5. Cool the resulting lush mixture quite a bit, and then apply at a fast pace to the finished cakes, as it hardens very quickly.

With starch

Glaze prepared with the addition of starch turns out to be very smooth, shiny and incredibly tasty, since the main products involved in the preparation are white chocolate and butter. Let's take a closer look at the list of ingredients:

• granulated sugar - 150 grams;
• chocolate (white) - 100 grams;
• butter - 50 grams;
• low-fat milk - six tablespoons;
• cocoa - four tablespoons;
• starch - one teaspoon.

Cooking time - 40 minutes.

Calorie content - 1080 kcal.

Steps for preparing a snow-white and delicious glaze that does not crumble:

1. Pour the prepared amount of granulated sugar into a container and mix it with milk;
2. Put on fire of minimum intensity. Constantly stirring the mixture, bring to a boil;
3. Butter must first be at room temperature;
4. At the moment when bubbles appear on the surface of the milk-sugar mixture, you can add butter brought to room temperature and white chocolate divided into small pieces;
5. Wait until the added ingredients are completely dissolved and then add the required amount of starch and cocoa;
6. Stir until a mass of absolutely homogeneous composition is obtained and remove from the stove;
7. Leave for a few minutes, and then you can start decorating the prepared baking.

With lemon juice

There is also another very interesting option for making glaze with the addition of lemon juice, which not only makes the dried mixture not crumble, but also gives the dish a luxurious sheen. So, the necessary components:

• protein extracted from a chicken egg - 2 pieces;
• granulated sugar - 100 grams;
• a small pinch of salt;
• purified water - one glass of standard sizes;
• freshly squeezed lemon juice - one teaspoon.

Cooking time - 25 minutes.

Calorie content - 343 kcal.

Cooking process:

Chocolate glaze

Chocolate icing for Easter cakes has recently become very popular, because it is unusual and beautiful. For cooking you will need:

• chocolate (dark) - 90 grams;
• freshly squeezed orange juice - three tablespoons;
• butter - three tablespoons;
• granulated sugar - three tablespoons.

Cooking time - 10 minutes.

Calorie content - 1006 kcal.

Preparation of chocolate icing that does not crumble with Easter cakes:

1. Place the required amount of orange juice, dark chocolate, granulated sugar and butter in one common container;
2. Place on the stove with a fire of minimum intensity and stir until the mixture is completely dissolved;
3. Remove from the stove, leave to cool, and then proceed to apply the resulting yummy on Easter cakes.

Berry juice is an excellent result

To prepare this unusual type of icing for Easter cakes, you will need:

• granulated sugar - one glass of standard sizes;
• berry juice (natural) - five tablespoons.

Cooking time - 7 minutes.

Calorie content - 408 kcal.

How to prepare berry icing for Easter cake so that it does not crumble:

1. Sugar must be carefully removed to eliminate all existing lumps;
2. Add the required amount of berry juice to the sugar and mix well. If necessary, you can add a little more so that the composition is not lumpy;
3. In the end, you should get a composition that resembles sour cream in its density.

secrets

Icing for Easter cake is not only a tasty addition, but also useful. After all, it is her baking that retains its freshness for a longer time. There are many different cooking options, but in order for everything to work out and the icing does not crumble during hardening, you must follow a few of the most important rules:

1. The finished composition for application to Easter cakes should not have a very liquid state, but at the same time not too thick. Approximately, the glaze should resemble thick sour cream;
2. In the event that the glaze turned out to be too liquid, it is necessary to add an additional tablespoon of powdered sugar, but if the mixture is still too thick, then you will need to add a tablespoon of hot water;
3. Powdered sugar also requires special care. First of all, it must be grinded very carefully. And then it must also be additionally sieved through a sieve;
4. In the event that the fondant for Easter cake is prepared on the basis of butter, it is necessary to pre-lubricate the surface with jam before applying the finished composition to baking. Then the glaze will lie absolutely evenly, and its dried surface will shine incredibly;
5. When preparing chocolate icing, it is very important to pay attention to the structure of the chocolate used - it should not be porous, otherwise it will surely crumble when cut.

There are many options for making icing for Easter cakes that does not crumble. Each of the recipes has its own specific features in preparation and composition. It is necessary to carefully monitor all the subtleties of the process and then you will definitely get a non-crumbling glaze with a smooth and beautiful surface.