How to make icing for Easter cake. Chocolate icing on gelatin that does not crumble

The most delicious and favorite pastries for Easter, of course. But the Easter cake itself cannot be imagined without its main component - glaze. This delicious, sweet top of the Easter cake is a delicacy not only for children, but also for adults. For a white, beautiful hat, strewn with multi-colored confectionery dressing, in our family there is always a massacre, you want to eat it before everything else.

But how to make icing so that it does not stick, freezes well, and at the same time does not crumble when cutting Easter cake? This question worries most housewives on the eve of the holiday, when everyone bakes Easter cakes.

There are many fondant recipes for baking. Let's look at several cooking options together, especially since it does not take much time.

Modern cooking gives a flight of fancy in the preparation of glaze. It can be protein-sugar (classic), on gelatin, chocolate and many other options. Now also on the shelves of stores you can find a ready-made mixture for making glaze at home.

Protein watering for cake from powdered sugar with lemon juice

This is a classic icing sugar and egg recipe. It is he who is most popular and known to most culinary specialists.

We will need:

• protein - 1 pc.;
• powdered sugar - 100 g;
• lemon juice - 1 teaspoon.

Cooking:

Glaze with citric acid

This recipe is good because there is not always a lemon at home, but citric acid is usually available to everyone who has ever encountered baking at least once.

We will need:

• citric acid - a pinch;
• powdered sugar - 0.5 cups;
• protein - 1 pc.

Cooking:

Custard glaze for decorating Easter cake with sugar and protein

Custard glaze is cooked in a water bath, which is much preferable for many than using raw eggs in cooking. It tastes just as amazing, but looks more glossy than the classic protein.

We will need:

• protein - 1 pc;
• sugar - 60 g;
• lemon juice - 0.5 tsp.

Cooking:

Sugar fudge for cakes with gelatin without eggs, which does not crumble

Glaze with gelatin is prepared as simply as the rest. She also has her plus - this is the absence of eggs in the recipe. When it dries, it becomes dense, shiny and, most importantly, it does not crumble when cut.

We will need:

• gelatin - 1 teaspoon;
• powdered sugar - 150 g;
• water - 6 tablespoons;
• lemon juice - 1 tsp.

Cooking:

It is best to mix the ingredients in a small saucepan.

1. We put the pan on the stove and heat it over low heat, stirring constantly with a whisk.

Important! We do not boil, but only warm up our fudge.

Video of making chocolate icing from cocoa

Now you know how to cook that very delicious white icing cap for Easter cakes so that it does not crumble, does not stick, but at the same time looks very appetizing.

Glaze can be made not only white, but also decorate Easter cakes with different colors. For example, in pink, adding beetroot juice to the finished fudge, or in yellow, adding a little turmeric. It is better, of course, to use natural dyes.

Let your family appreciate your culinary skills on a festive day. Happy Holidays, dear readers!

Icing for Easter cake is a necessary component of Easter baking. He makes her beautiful and attractive. It takes a little time to prepare, so you can experiment with different options. The composition can include coffee, berry and lemon juice, cocoa, food coloring, spices. Properly prepared glaze should be viscous and thick.

How to make icing for cake: some important rules

1. Glaze should be of medium thickness, approximately like sour cream. Only in this case it will be convenient to apply it to the surface of the product. It will grab well and will not drain. If the ingredients are too runny even though you followed the recipe, add some powdered sugar. And if the consistency is very thick - add a small spoonful of hot water.
2. If you do not have powder, then you can make it yourself. To do this, granulated sugar is placed in a coffee grinder and carefully ground until a white smoke appears. After grinding, sift the product through a strainer.
3. Lemon juice is often used to make glaze. Only a few drops are added for flavor. For sweet pastries, you can add more juice to achieve an interesting and contrasting taste.
4. If you want to get a product with a dense and soft consistency, use eggs. Glazed pastries are additionally dried in the oven.
5. Use of dyes. Dyes are added to produce a bright, beautiful color. It is not necessary to buy store-bought ones, you can use natural ones. For example, for raspberry color, add raspberry jam to the recipe, and for orange, add a slice of butter and a pinch of turmeric.
6. Stop using porous chocolate. It is better to use coffee or cocoa.

Do also. The technique allows you to cook pastries quickly and without hassle.

Icing for Easter cake: how to apply

The method of applying the glaze depends on its density. For application, it is convenient to use a pastry bag. It makes beautiful patterns. Sugar fudge can be applied with a pastry brush. Another option that housewives use is a wide container into which products are lowered. To make the fondant lie evenly, first cover the surface with jam. Be sure to apply the product in small portions and spread with a spoon. Additionally, decorate Easter pastries with confectionery sprinkles, dried fruits, nuts, colored marmalade, multi-colored dragees, candied fruits and other goodies.

Icing for Easter cake: recipe

To prepare this simple fudge, you will need 4.2 tbsp. spoons of water and 1.25 tbsp. powdered sugar. Sift the last component through a sieve, pour into a saucepan, enter warm water. Warm the fondant, stir until the temperature reaches 45 degrees. If the consistency is too thick, add a little more water. Color with food coloring until you get any color.

Easter cake icing: recipe

Based on the powder, lemon fudge is also made. To do this, take 3-4 tsp. lemon juice. In a bowl, add powdered sugar, a little lemon juice, quickly mix in a circular motion. A fluid and thick mass should form.

White icing for cake

Beat the chicken squirrels until a strong foam forms. Gradually introduce a glass of powdered sugar (sift it through a fine strainer in advance). Beat until a strong protein mass is formed. To make the mass elastic, be sure to add lemon juice while whipping. Immediately grease the top of the cake so that the fondant does not have time to dry. Decorate with candy sprinkles. You can also try another option. Chicken protein is not interrupted, but pounded with the addition of sugar. This mass is stirred for 40 minutes until the protein becomes white. Sugar must necessarily dissolve, and the resulting mass must not drain from a spoon.

Consider and

Icing for Easter cake: recipe with photo

Melt 66 g of butter in a frying pan or in a container. Pour in the juice of one lemon, add a glass of powder and 3 tbsp. cocoa spoons. Mix thoroughly with a wooden spatula. The same version of fondant can be prepared in another way. 1 st. sift the powder and combine in a container with a small spoonful of vanilla and 1.5 tbsp. spoons of cocoa. Pour water into a bowl, heat it, combine with a dessert spoon of citrus juice and egg white, heat well until smooth. Some housewives use real chocolate for cooking, which is stirred with a beautiful glossy sheen. Break the chocolate bar, put in a saucepan, pour 20 ml of water. Melt the chocolate until it melts. Dilute 55 g of butter, stirring it with a spoon, add to the chocolate. Cover the surface with chocolate icing in 2 layers.

It goes great with chocolate and cocoa. To prepare this glaze option, mix a chocolate bar, 55 g butter, 246 g powdered sugar, a tablespoon of starch and 90 ml milk, 3.1 tbsp. cocoa spoons. Pour milk with powder into a saucepan, stir over low heat. Throw broken chocolate bar, buttercream. As soon as the chocolate bar is melted, add starch and cocoa, mix well. Stir, cool slightly, spoon over the cake.

How to make icing for cake

Beat the egg white with 145 g of powdered sugar until a thick and fluffy mass is obtained. Enter a pinch of citric acid or a large spoonful of lemon juice. Sprinkle the cakes with sprinkles and wait for the glaze to harden.

lemon glaze

Pour the powder into a plate, gradually add the juice, rub with a spoon. Look at the consistency, you need a medium consistency fudge.

Dye Recipe

Sift 500 g of granulated sugar into a saucepan, pour in 6 tbsp. spoons of water, turn on the fire. Heat the mixture until it is warm. At this time, stir it with a wooden spoon. Pour half of the syrup onto the Easter cake, trim with a knife, holding it first in hot water. Pour the rest of the mass into 3 small cups and mix with multi-colored dyes.

pistachio glaze

Required products:

Sugar - 90 g
- fragrant pink water - ? Art. spoons
- peeled pistachios - 50 g
- a few crystals of citric acid
- a handful of green spinach

Cooking steps:

Peel pistachios, crush, mix with sugar, citric acid and aromatic water. Sort the spinach, cut off the roots, wash, dip in boiling water and boil with the lid closed. This will keep the green color. Drain the water, squeeze the spinach well, rub through a sieve with a thick mesh. Mix the resulting puree with other glaze products.

Write in your cookbook and.

Chocolate leaves for decoration

Chop dark chocolate with a knife, melt in a water bath. Select a few leaves of a non-poisonous plant, wipe them with paper towels, apply chocolate with a brush. Once it becomes firm, remove the leaves. Decorate the finished cakes with chocolate leaves.

saffron glaze

Ingredients:

A few drops of saffron
- vanilla sugar
- lemon peel
- sugar - 90 g
- rum -? Art. spoons

Combine all components, knead well and rub thoroughly.

Easter icing allows you to diversify pastries, make them beautiful and original. For cooking, you can use both familiar and not very ordinary products. For example, pistachios, saffron, rum, spinach, etc. The kids love the protein and chocolate fudge. The last option is prepared using chocolate, coffee or cocoa. To obtain bright and colorful fondants, food colors are used: yellow, red, green, blue, etc. Be sure to try several options and see how beautiful your pastries will be.

Tomorrow is Bright Sunday. And for those who are going to decorate Easter baking right now - a very good icing for Easter cake, I have been using the recipe for the third year already. And from my point of view, this is the best icing for decorating Easter cakes at home. It does not flow, lays down very evenly, forms a noticeable thick layer, which then solidifies into a very tasty sweet and sour sugar crust. The ingredients for the glaze are the most common - egg white, powdered sugar and lemon juice.

Good quality glaze is achieved by the correct preparation technology:

1. the icing does not need to be whipped, because when whipping, the icing is saturated with air bubbles and lays unevenly, with tubercles, so we prepare the icing not even with a fork, but with a tablespoon,
2. the ratio of powder and protein is unusual - powder is taken 8-10 times more protein - this will allow the glaze to get a rich white color and a somewhat glassy structure, that is, protein plays only a "cementing role" in the glaze,
3. lemon juice is added to the glaze “by eye”, since the size of the protein and the quality of the powder can vary greatly, I had cases when I added 2 teaspoons of juice to the glaze, and there were times when half a lemon went into it, below I I’ll show you how to understand that you don’t need to dilute the icing further, the method is quite simple and in some ways even witty.

Ingredients:

• Protein from 1 egg,
• Powdered sugar - 230-240 grams,
• Lemon juice - 2-5 teaspoons.

How to make frosting for Easter cake

Separate the protein from the yolk.

Sift the powdered sugar through a fine sieve.

Mix everything with a tablespoon. It will turn out such a dense, I would even say, monumental mass, reminiscent of thick sugar fondant.

We take a lemon. Squeeze a teaspoon of juice, pour into a bowl with glaze, calmly mix until smooth.

The frosting is still too thick.

Add a second spoonful of juice. And mix again. We look - if the relief marks from the tablespoon began to blur, we do a check.

We take a clean tablespoon, turn it upside down and apply a small portion of glaze. We wait. If the icing has frozen without moving, add another teaspoon of lemon juice. If the movement of the glaze is noticeable - it began to spread slightly, forming a dense, slowly flowing drip - this means that the glaze is ready and you can pour it over Easter cakes.

Another way to check is to draw a line over the icing with a spoon - after a couple of seconds, the edges of the furrow close, leaving a noticeable crease in the middle, which means that the icing is ready.

You need to spread it on Easter cake from the top. While the icing is not frozen, you can level it with a spoon and add leveling layers (again on top). Leaks should form naturally. If you want your cake to look the same as in the photo, then here are the proportions: this cake, baked in a liter form, took 2/3 of the entire glaze. If you only make a “hat”, then the icing will be enough for 3-4 medium-sized Easter cakes.

Traditional pastries for Easter 2019 -. And what is the most delicious thing in each cake? Of course, frosting! We share with you icing recipes for Easter cakes for every taste, so that your Easter baking becomes even tastier and more beautiful.

Very soon. So, it's time to think over, or food coloring, and also start doing. And of course, choose your perfect and glaze for this Easter baking.

In fact, icing for plays an important role, because it is not only, but also the most delicious part of it. We have collected for you a wide variety of recipes on how to make icing for Easter cake to make your holiday table even more beautiful.

Protein glaze for Easter cake

According to this proven recipe, it turns out perfectly white, dense and shiny. It will be an excellent basis for further decorating baking with candied fruits, nuts or dried fruits.

Ingredients:

• Protein - 1 pc.
• Water - 1/2 tbsp.
• Sugar sand - 1/2 tbsp.

How to make protein icing for Easter cake:

1. Pour sugar into water.
2. We put in a saucepan on a small fire and, without ceasing to stir, bring to the consistency of a thick syrup.
3. We check the readiness of sugar syrup: we drop a drop of syrup into cold water. We catch it and try whether it turns out to roll a soft elastic ball out of it. If it came out - the syrup is ready. If the consistency is too dense - overexposed on the fire.
4. Pour the protein into a perfectly dry bowl. It is very important that there is not a drop of moisture, otherwise the protein will not beat as it should.
5. We begin to beat the protein at slow speeds and, at the same time, add the syrup in a thin stream.
6. We continue until we get a glaze of a uniform consistency.
7. We apply the finished icing for Easter cake on pastries that have already cooled down.

Sugar icing for cake

Icing sugar is one of the traditional ways to decorate an Easter cake.

Ingredients:

• Powdered sugar - 1 tbsp.
• Warm water - 4 tbsp. l.
• Dyes and additives to taste.

How to make icing sugar for Easter cake:

1. Mix together warm water and powdered sugar. Add food coloring or vanilla essence for flavor if desired.
2. We put everything on fire and heat up to about 40 ° C, stirring all the time.
3. We bring the mass to the desired consistency, so that it is easy to apply the icing on the cake. If the mass turned out to be thick, you can add a little water, and if it is liquid, powdered sugar.
4. It is necessary to apply icing on Easter cakes immediately after its preparation.

Chocolate icing for Easter cake

If you make chocolate icing for Easter cake, and make the cake itself from chocolate with nuts, you get something like a cake. Real jam!

Ingredients:

• Dark chocolate - 90 g
• Orange juice - 3 tbsp. l
• Butter - 3 tbsp. l.
• Sugar - 3 tbsp. l.

How to make chocolate icing for cake:

1. Put chocolate, orange juice, butter and sugar in one bowl, put on fire and stir until the mass becomes homogeneous.
2. Cool the resulting icing a little and grease Easter cakes and other pastries with it.

Icing for Easter cake without egg white

If you're looking for an egg white-free icing recipe, we suggest you make the tastiest lemon icing.

Lemon Glaze Ingredients:

• Powdered sugar - 150 g
• Lemon juice - 2 tbsp. l.
• Coconut oil - 1 tbsp. l.

How to make lemon icing for Easter cake, recipe:

1. Melt coconut oil, add lemon juice and icing sugar to it, grind well until smooth.
2. Lemon icing for Easter, which is not sticky, is ready.

Coffee icing for Easter cake

Lovers of a strong aromatic drink should like coffee icing for Easter cakes.

Ingredients for coffee frosting:

• Sugar - 300 g
• Strong black coffee - 100 g.

How to make coffee icing for Easter cake:

1. Pour sugar with strong black coffee and keep on low heat until all sugar is dissolved.
2. Then pour the mass into a container and beat until it begins to harden.
3. Lubricate the tops of Easter cakes with the resulting coffee glaze.

Icing for white chocolate Easter cakes

Ingredients:

• White chocolate - 1 bar
• Condensed milk - 1/2 can
• Food coloring - optional

How to make white chocolate frosting for cookies:

1. Melt white chocolate in a water bath, add condensed milk or butter, dyes and stir until smooth.
2. Artificial food colors can be replaced with natural ones and take turmeric, berry or vegetable juice, saffron, roasted sugar.
3. Cover all Easter cakes with delicious icing for Easter 2019.

Now you know how to make delicious icing for. Decorate your holiday baking with one type of icing or different ones, and get an incredibly tasty decoration.

A lot of recipes have already been written. But in addition to white delicacy, colored glazing is also quite common. One that can be used not only for Easter bread, but also for all kinds of cakes, muffins and pastries on any other holidays and quite ordinary ones.

Just to please all sorts of goodies of their household.

Interestingly, the main ingredient of this sweet decoration can be not only proteins, gelatin and powdered sugar. Great taste and a beautiful smooth baking surface can be achieved with chocolate, egg yolks, lemon, starch and even cheese!

Don't believe! But in vain! Both the taste and color of such a product are quite saturated without any dyes and flavorings!

Somehow it is already customary that the glaze is prepared mainly on proteins. But quite an interesting and tasty option is obtained from the yolks.

And what is remarkable, if you cook it from store-bought eggs, then it turns out to be almost white. But if eggs from a domestic chicken with bright yellow yolks, then the coating will acquire a delicate, orange-lemon shade.

We will need:

• Chicken egg - 2 pcs.
• Sugar - ½ cup.
• Powdered sugar - ½ cup.
• Water - 2 tbsp. l.

Cooking:

1. First you need to get the eggs out of the refrigerator so that they get to room temperature. Then carefully separate the yolks from the whites using a special device, an egg separator. Or just carefully pour from shell to shell in the old "old-fashioned" way.

In order to get a great coating, it is best to use fresh eggs that are no more than a week old. Then it is much easier to separate the proteins from the yolks, and the necessary consistency of the finished sweetness is obtained much faster.

2. Pour sugar into the pan. Then add water there and mix well so that all the sugar becomes “wet”.

Put on a slow fire, and stirring constantly, achieve its complete dissolution and obtain a transparent homogeneous syrup. Turn off the heat immediately and allow a little time for the mixture to cool down.

It is important that during further manipulations during the preparation of the product, the yolks are not brewed in the syrup. While it's cooling, let's prepare the other ingredients.

3. To obtain a more delicate consistency of the finished mixture, powdered sugar must first be sifted through a strainer. This must be done in order to give her the opportunity to get enough air during this.

4. Combine the sifted powder with the yolks and beat the mixture well with a mixer. Beat until a beautiful, fluffy egg foam is formed. This should be done without delay, because the syrup will not wait, it also cools down quickly enough.

5. As soon as the sugar liquid has cooled to 40 degrees, we introduce the whipped yolk mixture into it in small parts. And stir quickly.

You can do this with a mixer. In this case, a beautiful and slightly viscous glaze is formed much faster.

6. Do not pull for a long time and wait for our coating to harden. It is best, as soon as it is cooked, immediately start decorating the finished baking.

Just do not forget that the muffin must already be cooled down, otherwise the smooth “cap” may slip off it.

Here is such an interesting recipe. I like him. And you try to cook on it. I think that he will not leave you indifferent.

Video on how to make gelatin icing that does not crumble or stick

I have already brought this recipe to your attention on this topic. But he is so good that you can not ignore him here.

And it should be noted that you can cook our decoration on it without eggs at all. You will probably be surprised and say that this is impossible. So it's possible, and how. For cooking, we will need gelatin.

In my opinion this recipe is amazing. And there are practically no worries with him. Everything is quick and easy, like twice two. This icing can be prepared for any other baking.

And since today we are more considering its preparation in color versions, then of course this yummy can be obtained in any color with the addition of additional natural ingredients.

Chocolate fudge made from powdered sugar and starch without eggs

A beautiful chocolate fondant can be quickly made from dark chocolate. But much more interesting, it turns out cooked using cocoa powder. In addition, it is also much more tender, even in color, even in taste.

In fact, the result of the recipe for making such a fudge resembles a hand-made chocolate paste.

We will need:

• Powdered sugar - 1 cup.
• Milk - 2 tbsp. l.
• Butter - 1 tbsp. l.
• Cocoa powder - 2 tsp
• Starch - 1 tsp

Cooking:

1. First you need to melt the butter. This can be done in several ways:

• just let it lie in an iron cup on the table at room temperature
• put in the microwave
• pour boiling water into a plate and put a cup of oil in it

In this case, it is not at all necessary to melt it to a liquid state. Just enough to make it very soft and pliable.

Let me remind you that it is better to have oil with a fat content of 82.5%.

2. Sift through a strainer into a cup with soft butter all loose ingredients: cocoa powder, powdered sugar and starch. And mix everything well until a homogeneous consistency.

3. Warm the milk just above room temperature (at least 30 degrees), and pour it into the buttery brown mixture in two passes. Being careful not to spill, mix until smooth.

Why exactly warm milk, and why should the butter be exactly warm?

And the answer is very simple. In order for the ingredients to be easily and simply combined, and for free-flowing components to not form lumps when mixed.

If you wish, then at this moment you can also add a spoonful of cognac, liqueur or condensed milk to give the fudge a little piquancy and amazing aroma.

4. Now the mixture needs to be simmered a little so that it thickens slightly, and begins to resemble liquid chocolate paste. But it shouldn't take more than 5 minutes.

You can also independently adjust the density during cooking: adding a little milk, you can get a slightly liquid mixture, but adding powder, on the contrary, will help to slightly thicken it.

If instead of cocoa powder, add 100 grams of melted bitter or white chocolate to this recipe, you will get an amazingly delicious chocolate-based fudge.

So experiment, and end up with a delicious product.

Butter White Chocolate Recipe

The preparation of coatings with chocolate is very popular not only for Easter cakes, but also for biscuit cakes, and even cakes of the "Bird's milk" type. You can, of course, use the previous recipe and the advice at the end of it, but this option is still different from the previous one.

The result of cooking gives a glossier and shiny glaze surface. And when you add food coloring to the recipe, you can get it in any desired color.

We will need:

• Powdered sugar - 1 cup.
• White chocolate - 100 gr.
• Butter - 1.5 tbsp. l.
• Water - 4 tbsp. l.
• Lemon juice - 1 tbsp. l.

Cooking:

1. Pour powdered sugar into a small saucepan, add water and lemon juice. Mix all the ingredients with a spoon, then put on a small fire. With constant stirring, boil the resulting sweet liquid by 1/4 of the volume (it should turn out ¾ of the syrup). Then cool a little.

1 st. l. lemon juice can be replaced with lemon water. To do this, it is enough to take citric acid in the amount of ¼ tsp. and mix it with one tablespoon of water.

2. At the same time, melt white chocolate with butter in a water bath. This can be done right away in one cup. After they are melted, we still need to gently mix them until a homogeneous consistency.

3. Allow the sugar syrup to cool slightly, then, with constant stirring, pour in the buttery chocolate mass in a thin stream. Beat it well with a whisk until you get a beautiful, delicate and slightly stretchy glaze.

4. So that it does not have time to harden and turn into a thick paste, it is immediately advisable to use a culinary spatula and apply it to the cooled pastries.

The sweet fudge-like mixture adheres well to the surface and is delicious. As I said above, if desired, it can be tinted with food coloring of any color.

The Perfect Starch-Based Egg-Free Recipe

Remember glazed gingerbread, like in childhood? They were insanely tasty and at the same time translucent tasty coating. We ate it first thing, just gnawing it.

It was a really perfect coating, which always lay evenly on the gingerbread, did not drain and never stick to hands after it hardened on baking.

Now it's time to remember this noteworthy recipe! And although eggs (in particular proteins) did not participate at all during the preparation, the fudge still turned out to be “glossy”. And she always looked quite original, even on Easter muffins, even on the same gingerbread, and even shortbread cakes.

We will need:

• Starch - 10 gr.
• Milk - 4 tsp
• Odorless sunflower oil - 1 tsp.
• Powdered sugar - 150 gr.

Cooking:

1. Sift the loose components (starch with powdered sugar) into a cup, and mix them well with each other with the usual stirring with a tablespoon or spatula. What will be more familiar and comfortable for you.

2. Pour in warm milk (you can just let it warm to room temperature, pulling it out of the refrigerator in advance) and mix thoroughly to get a uniform consistency.

3. Add sunflower oil and again mix all the ingredients well so that they do not delaminate, and a homogeneous plastic mixture is obtained.

You won't need to beat this for a long time. Just good mixing is enough to get a thick consistency that will drain slowly enough on a spoon.

4. After cooking, apply the icing evenly on the pastries, and leave it to “harden” for about 20-40 minutes. Then you can serve it to the table, or close Easter cakes to each other. They will no longer be afraid to stick to each other.

Bon appetit!

The easiest lemon frosting recipe

Although the lemon coating usually turns out to be an opaque white color, it still looks like a slightly yellowish under the light angle. It also has a lemon scent. And his taste, though sweet, but still with a gentle sourness.

If you want to get a bright yellow color of such a glaze, then you can add a little yellow dye to the mixture, or orange juice.

There are quite a few different recipes for lemon sweets, but my household loves it, cooked exactly according to the old recipe. Our family has been using it for many years.

It contains only two ingredients, but this does not prevent you from enjoying its taste and pleasing your eyes! And very often I glaze cupcakes, cookies and even sweet pies with her. I use it to give sweet pastries this unique sourness.

We will need:

• Lemon juice - 3 tbsp. l.
• Powdered sugar - 150 gr.

Cooking:

1. First you need to saturate the powder with oxygen and rid it of lumps by sifting through a strainer. This procedure is mandatory and should not be skipped.

The more magnificent the powder, the more airy and gentle the mixture is.

2. Pour lemon juice in small portions with constant stirring. You can do this with such “shuffling” or “rubbing” movements so that the juice penetrates well and evenly into the powdered sugar.

Just at this step, you can adjust the consistency: a little more juice - and the glaze is a little thinner, a little less - and it becomes a little thicker.

In this case, you should not use a mixer for mixing and whipping. Because of this, the powdered sugar can quickly crystallize and the coating will quickly crumble!

3. Beat the powder with lemon well until smooth. It is desirable to achieve a state where the mass will turn out to be slightly white and opaque, while a slight yellowish tint will be displayed.

You will also notice that the finished product becomes shiny almost immediately.

4. Dip the cooled pastries into the resulting mixture and let it dry a little.

If it turned out to be slightly watery, then you can get beautiful streaks on baking.

Delicate glaze of curd cheese and powdered sugar

Many people love curd cream in cakes and pastries. And you can make a magnificent tender glaze with curd cheese, which the sweet tooth will eat first. Moreover, if you put it on a still slightly warm Easter cake, then it will be slightly saturated with this cheese cream and become unusually tasty!

We will need:

• Curd cheese soft - 250g.
• Powdered sugar - 250 gr.
• Butter - 70 gr.
• Vanilla extract - 1 tsp

Cooking:

1. Beat warm butter well until creamy. It is better to do this with a mixer at low speed. In this state, the butter will be able to combine with the cheese more easily, since it will be almost the same consistency.

2. Put tender curd cheese into whipped butter. Philadelphia or its analogues are best suited. Turn on the mixer again and beat the cheese together with the butter so that they mix well with each other.

3. You can sift the powder on the cheese oily mixture, right on top, and again beat everything until smooth with a mixer at the lowest speed. The powder in this case will not scatter from the cup.

As soon as a beautiful shine and airy steady peaks appear, the glaze is completely ready.

4. It is advisable to immediately coat Easter bread with it and let it dry for half an hour.

Look what a beauty! Delicious, beyond words! Connoisseurs of cheese products will understand what is at stake.

Glaze like creamy caramel - very tasty

Do you like Milk Cow sweets? And my household members are happy to eat not only the sweets themselves, but also suck out the delicious liquid caramel filling with great pleasure.

Want to do something similar to taste in order to decorate the top of Easter cakes or any other sweet pies? Then I offer you a very tasty recipe for creamy caramel icing!

We will need:

• Powdered sugar - 180 gr.
• Brown sugar - 100 gr.
• Milk - 60 ml.
• Butter - 50 gr.
• Vanilla sugar - 8 gr.

Cooking:

1. Put the butter in a saucepan and let it melt a little over low heat.

2. Pour milk in a thin stream with constant stirring and mix it well with butter.

3. Pour brown sugar in small portions, and completely dissolve it. At the same time, make sure that the grains of sugar do not lie on the bottom and do not burn - otherwise the smell of burnt sugar may appear. The end result is a sweet syrup.

4. Stirring constantly, let the liquid boil and reduce it a little for two minutes. Then turn off the heat and put the saucepan on the hot stand on the table.

5. Divide the pre-sifted powder approximately in half. Pour one half first, while constantly stirring the mass. You can beat well with a mixer or a whisk, and then cool the resulting slightly thickened liquid to 40 degrees.

6. While stirring the cooled sugar-cream mixture, add the remaining half of the powder and vanilla sugar.

Beat with a mixer until a stable thick consistency appears. This will be the finished icing with a taste, as in those very delicious milk candies.

7. Using a culinary spatula, coat pastries or Easter cakes and let them stand for about 20-30 minutes so that the coating dries.

Looks delicious, doesn't it!

The photo shows what color can still be obtained to decorate the top of the products. This color can be achieved using natural or food coloring. You can tint the mixture with carrot or beet juice, spinach juice. We talked a lot about natural dyes!

How do you do it with food coloring?

Therefore, if you want to not only, but also decorate them in an original way, today's article can help you with this. Moreover, you can easily prepare such amazingly delicious types of glaze even for Easter, even for an ordinary pie or cake.

Bon appetit and a pleasant "gourmet" - the pleasure of unusual glaze!