How to make icing so that it does not crumble. How to make a delicious icing for Easter cake with powdered sugar and starch, step by step recipe

The icing on the Easter cake is not just a decoration, it has its own meaning. It symbolizes the pure thoughts of people, renewal, purification and the beginning of a new life, which is why its color has always been snow-white.

But times change and traditions too, because eggs are painted not only red and the icing can be not only white. And they even try to decorate white icing with multi-colored powder and various other decorations. Which, in my opinion, is not bad, because this is a festive pastry and it should be very beautiful.

And so you want your efforts not to crumble at the touch of a knife, so housewives are always looking for that very delicious glaze that does not crumble and does not stick.

Easter egg white frosting recipe

Perhaps the most popular glaze is protein, icing, as it is also called. And this name came to us from England, like the glaze itself. Royal confectioners decorated cakes and other confectionery with icing, which is probably why it is considered “royal icing”.

It requires a minimum of ingredients, it is not difficult to prepare, but there are some subtleties.

Ingredients:

• protein - 1 pc.
• powdered sugar - 150 - 180 gr
• lemon juice - 1 tsp

How to do it right - step by step description and tips:

Advice! To make the icing, make sure that the dishes with which you will work are completely dry.

In the air, the glaze hardens quite quickly, so it must either be prepared immediately before being applied to Easter cakes, or kept in a tightly sealed container.

Advice! Of course, you need to decorate fresh pastries, but before applying the icing, the Easter cakes must be cooled. And there is no need to rush and make drafts in this matter. The cooling process should take place naturally.

Glaze can be colored by adding food coloring. You can use it not only for Easter cakes, but also for decorating cakes, muffins, gingerbread, cookies.

By adding more powdered sugar, you will get a thicker icing, from which you can make figures for decoration or paint on products, as shown in the video.

Lemon icing sugar frosting (no eggs)

This recipe will be of interest to those who are afraid to eat raw eggs. Light sourness will give sweet cakes a unique citrus note and no hassle with it. The simplest and easiest recipe.

We will need:

• powdered sugar - 150 gr
• lemon juice - 3 - 4 tbsp. l.

How to cook:

1. To make the icing tender and airy, it is imperative to sift the icing sugar in order to saturate it with oxygen and free it from lumps.
2. The sifted icing sugar must be thoroughly rubbed with lemon juice. For this recipe, we also do not need a mixer, the icing is of high quality with manual mixing. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished icing should slowly drain from the spoon, not fall in a lump and not quickly run down.

The only negative of this glaze is that it turns out to be “liquid” in color. If you want to get a more saturated color on the cake, you can apply several layers, each time waiting for the previous one to dry completely.

By the way, this glaze can be made orange, cherry and any other, replacing lemon juice with the juice of the berry or fruit you would like to get the taste of.

Advice! If you use colored sprinkles, candied fruits, nuts or other decorations to decorate Easter cakes, then use them immediately after applying the glaze so that they have time to “grab” and keep well on the surface. And that goes for any frosting.

Custard sugar fudge

If for some reason you suddenly do not have powdered sugar, then this is not a reason to refuse to decorate Easter cakes. It can be replaced with sugar, although in this case you have to boil it a little.

Ingredients:

• sugar - 8 tbsp. l.
• hot water - 6 tbsp. l.
• lemon juice - 8 - 10 drops

See the video for the recipe for making custard fudge.

Icing for chocolate cakes

If you want to please your children with delicious cakes, decorate them with chocolate icing, I'm sure they will like these cakes.

We will need:

• chocolate - 1 bar (white, milk, dark)
• heavy cream - 30 ml

How to do:

1. Pour cream into a bowl that can be put on fire.
2. Break the chocolate, put into the cream. We put on fire, and constantly stirring, melt the chocolate.

As soon as it melts, immediately remove from heat and immediately apply with a brush to Easter cakes.

Delicious chocolate icing is obtained not only from pure chocolate, using cocoa, you can get a pleasant, delicate fudge with a creamy taste.

Ingredients:

• sugar - 1/2 cup
• heavy cream - 2 tbsp. l.
• butter - 50 g
• cocoa - 3 tbsp. l.

Recipe:

1. Put cocoa, sugar in a bowl, mix well.
2. Add soft butter and cream.
3. Put on a small fire and cook until thickened.

Recipe with marshmallows

If you want a smooth, marshmallow-like frosting, make marshmallow frosting. The glaze turns out to be snow-white, elastic, does not drain, and when dried, it does not sprinkle.

Compound:

• marshmallow - 100 gr
• lemon juice - 2 tbsp. l.
• butter - 1 tbsp. l.
• powdered sugar - 120 gr.

How to cook:

On such a glaze, heavy decorations hold well, it can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and stickiness may remain.

gelatin glaze

Another glaze that does not sprinkle and is very pleasant to work with. It turns out tender, but at the same time, the snow-white hat sits firmly on the Easter cake.

Ingredients:

• gelatin - ½ tsp
• water - 3 tbsp. l.
• sugar (powdered sugar) - 100 gr.
• lemon juice - ¼ tsp

Step by step recipe with photo:

The icing on gelatin thickens quickly, so it must be immediately spread on Easter cakes. If it still thickens, it can be slightly warmed up in a water bath.

If you apply a thin layer, the glaze will dry in 5-10 minutes, a thick layer will take longer.

In conclusion, I suggest watching a video on how to decorate Easter cakes beautifully and in an original way.

Happy Easter!

Delight your loved ones with festive pastries decorated with delicious homemade icing for Easter cakes. I hope that from the proposed recipes there is one that you will like.

Peace, goodness and love to you.

Elena Kasatova. See you by the fireplace.

When baking Easter cakes, the most capricious part is the icing. It must be applied to a warm cake. Then immediately apply the topping and leave the pastries for 5 to 10 hours on an open surface, where there will be no direct sunlight. Let's look at a few recipes.

Necessary:

• one protein
• 250 grams of sugar.

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

Recipe 2

Necessary:

• 1 cup 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 heavy bottomed saucepan. Heat the resulting mixture to 40 degrees, stirring constantly so that lumps do not appear. If the glaze turned out to be liquid, then add powdered sugar to it. If the frosting is too thick, add a little water.

If you cook in the Loft kitchen, then you will feel especially comfortable. You can
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Recipe number 3

Necessary:

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

We combine sugar with 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 lower the liquid down. If a permanent thread forms, then the mixture is ready. Add cocoa to darken the frosting. Put on Easter cake and wait 1-2 hours.

Recipe 4

Necessary:

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

Place egg whites in a metal bowl and beat until peaks appear. Gradually add powdered sugar. By adding lemon juice. The resulting glaze is applied to the cake.

Kulich is an important Easter dish. When preparing the glaze, it is necessary to carry out all the stages, slowly until the necessary compounds of the ingredients appear.

On the video - a recipe for protein glaze:

Housewives may face the following difficulties:

• In order for the proteins to whip well, they need to be put in the refrigerator for 20-30 minutes.
• Sugar. When preparing the glaze, turn into powdered sugar.
• We apply icing on a blunt cake.
• In order for the icing to harmonize with the Easter cake, add a little sugar to the latter.

On this holy holiday, try to cook in peace and harmony. The success of the Easter crown dish depends on this. Do this dish in peace and everything will work out. All friends and relatives will be pleased with the resulting Easter cake.

Very soon we will delight households and friends with our magnificent Easter cakes. Recipes for making a special holiday dough you can see or

But what unites all this holiday baking? Of course, the beautiful snow-white icing with which our rich sweet culinary creations are covered.

But bad luck, some types of this sweet coating look amazing at first, but after a few hours they begin to crumble, break, or crumble heavily when cutting the “beads” into pieces.

But that's not a problem either! After all, you can always prepare a magnificent, snow-white, uniform and smooth glaze according to special recipes that will not allow the “snow-white hat” to crumble and upset us.

The secret of a non-flaking glaze is that it must be thick, viscous and at the same time uniform in structure. She looks like thick cream.

Very often, experienced housewives, in order to better fix the “white watering” and give it maximum elasticity, send covered pastries to an additional oven preheated to 180 degrees for 5 minutes.

Only here it is very important to catch the moment, so that due to the heat, the delicate and fragile coating does not darken and dry out. Otherwise, these manipulations with the oven will lead to the opposite result and everything will crack and crumble even more.

But the biggest trick of experienced chefs is the use of gelatin as one of the main ingredients! It is he who gives the coating elasticity, does not allow it to spread during application to the surface. And also does not allow crumbling when the knife passes the blade through the dried sweet white beauty in baking.

We will need:

• Sugar - 1 glass.
• Water - ½ cup + 2 tbsp. l.
• Edible gelatin - 1 tsp.

Cooking:

1. Pour gelatin into a mug or a small deep plate and pour it with two tablespoons of warm water. Stir it well and let it brew for about 30 minutes so that it has time to bloom and swell well.

2. In order not to waste time, about five minutes before the gelatin is ready, pour granulated sugar into a clean saucepan and pour it with half a glass of water. Put on a small fire and, with constant stirring, achieve complete dissolution of sugar, so that a sweet transparent syrup is obtained, somewhat reminiscent of very thin honey.

As soon as this happened, remove the pan from the heat and let it cool down to at least 50-60 degrees.

3. Gently, so as not to burn yourself, introduce the swollen gelatin into the sugar substance, and then, using a mixer, beat at medium speed for 3-5 minutes so that the mixture mixes well and begins to turn white and thicken right before your eyes.

Once you have a nice smooth creamy mixture, you can stop beating.

If you want to add color, then during whipping, you can add any food coloring. The same can be said about your favorite flavor.

4. So that the icing does not spread over the Easter cake, you need to cool it slightly and only then dip the pastries into it, or use culinary brushes or spatulas.

How to make icing with powdered sugar

Many people do not eat eggs due to their beliefs, being vegetarians. Many people have an allergic reaction to them. And someone simply does not use a raw product, being afraid of getting sick with salmonellosis.

Therefore, they always have the opportunity to prepare a traditional decoration based on only 2 commonly available components. And only then you can turn on your imagination and use your taste preferences, adding even chemical culinary colors and flavors, even natural spices in the form of vanillin, ground cinnamon or citrus peel.

This recipe is without eggs, and therefore it can be safely adopted by everyone who does not eat them due to certain circumstances.

We will need:

• Powdered sugar - 1 cup.
• Water - ½ cup.

Cooking:

1. To give the product maximum uniformity and airiness, it is necessary that the powdered sugar gain oxygen. To do this, it is advisable to immediately sift it through a sieve into a bowl, in which it is further planned to prepare the desired snow-white consistency for coating.

2. Water must be heated to a temperature of 40 degrees, so that when it is combined with powder, no lumps form and the sweetness quickly and evenly dissolves.

3. Pour warm water in a thin stream into the powder bowl with constant stirring.

Instead of water, you can use milk, juice, fruit drink or dissolved cocoa drink.

4. To thicken the mass a little, it is best to beat it with an additional whisk for a couple of minutes.

5. Now the pastries can be dipped into the resulting snow-white mixture and allowed to dry.

The thicker the coating, the longer it will dry.

Recipe for decorating Easter cakes with gelatin and without eggs, like marshmallows

I recently found a frosting recipe that almost looks like a sweet, thin marshmallow.

By experimenting a bit with slowing down the rate of sugar crystallization by adding citric acid, I was able to achieve a slightly gooey, crystallized sugar coating on the Easter cakes.

We will need:

• Sugar - 1 glass.
• Water - 2 tbsp. l. + 4 tbsp. l. + 0.5 tsp
• Edible gelatin - 1 tsp.
• Citric acid - 1/4 tsp.
• Vanillin, food coloring, flavorings - to taste.

Cooking:

1. In a deep cup or glass, soak the gelatin crystals in 2 tbsp. l. warm water. Let it swell for 15-30 minutes (depending on the quality and recommendations of the manufacturer).

2. Mix ½ tsp hot water with ¼ tsp. citric acid to completely dissolve the crystals and cool to room temperature.

The resulting lemon mixture will help control how fast the frosting sets.

In this case, the finished coating will be quite elastic and tender for only half an hour, and then it will harden, so you will need to act very quickly when smearing. The more lemon mixture, the more time you have left to work with the finished product.

3. Pour granulated sugar into a saucepan and pour it with 4 tbsp. l. warm water and mix well.

4. Put the saucepan with the contents on a slow fire and, with constant stirring, bring the sugar crystals to complete dissolution. Depending on the quality of sugar, you may simply need to heat up to 50-70 degrees, or bring the syrup to a boil.

Remember that the syrup should not boil, because it quickly crystallizes into one solid candy.

If you add more water by 1-2 tablespoons, you can get marshmallow icing.

5. Add the lemon mixture to the sugar syrup and mix well.

6. Add the swollen gelatin to the hot transparent lemon-sugar mixture and immediately beat everything with a mixer until a creamy state with steep, stable peaks. Cool down to 40-50 degrees, otherwise the mixture may leak a little.

7. During whipping, add a little vanillin or any other flavoring and coloring additive of your choice.

8. Dip the muffin into the prepared airy viscous mixture or apply it to the Easter cakes with a culinary spatula. It is advisable to immediately sprinkle with colored sprinkles. Then the coating dries up and the topping no longer sticks.

9. Set aside the finished culinary masterpiece and let it cool so that the icing crystallizes and stabilizes into a beautiful “hat”.

Glaze with gelatin that does not crumble or crumble

We will need:

• Gelatin - ½ tsp.
• Water - 3 tbsp. l.
• Sugar sand - 100 gr.

Cooking:

1. Heat water to 70 degrees and dissolve gelatin in a cup with one tablespoon. It is necessary to stir it intensively so that the gelatin crystals dissolve and become a homogeneous transparent jelly-like mass.

2. Pour sugar into a small saucepan or iron bowl and pour the remaining 2 tbsp into it. l. water. Mix well and put on a slow fire so that the sugar dissolves and a sugar syrup is obtained.

3. As soon as the sugar dissolves, immediately mix it with steamed gelatin jelly, remove from heat and allow to cool slightly with constant stirring.

4. Using a mixer or a special nozzle in the form of a whisk on a blender, beat the sweet mass to a state of beautiful white airy foam.

5. Immediately apply this beautiful foam on Easter cakes, make a colored sprinkling on top and let the coating cool completely. It will take less than ten minutes until the thin-layer “cap” completely hardens.

If the icing is applied with a thick “fat” layer on a couple of large Easter cakes, then it may take up to an hour and a half. But after that, this coating will not only not stick to your hands, but will not crumble when cut.

Video on how to make eggless gelatin icing

And as a bonus, in a video recipe specially shot for the article, I would like to show you how you can cook a very tasty icing for Easter cakes, which was mentioned above. You will be able to see that it will not be difficult to cook it. Everything is fast, simple and delicious!

The finish is white and dries quickly.

It really does not crumble, even after a few days - I checked it with my own hands just the other day !!! It also holds well and does not crumble when cut.

A special recipe for decorating egg white Easter cakes

Perhaps the most classic is protein glaze. Usually they don’t bother much with it - they poured everything into one cup, beat it and smeared it. But with this approach, after a few hours it will already begin to crumble, crack and crumble.

If you carefully follow the sequence of actions and add a little salt, you get an excellent coating, which is in no way inferior in its properties to gelatin.

We will need:

• Powdered sugar - 1 cup.
• Chicken egg - 1 pc.
• Lemon juice - 1 tsp
• Salt is a small pinch.

Cooking:

1. Carefully break the egg and separate the white from the yolk. We do not need the yolk - you can use it at your discretion in other dishes. We only need protein.

A small secret of high-quality glaze is that you need to use an egg not at room temperature, but chilled immediately from the refrigerator.

2. Add a pinch of salt to the protein in a cup and beat for several minutes until a thick foam that holds its shape appears. Such an egg air mass, when turning the cup on its side, should not crawl out of it, but remain firmly inside.

It is salt that makes the protein foam very elastic.

3. Powdered sugar must be sifted through a sieve so that the mixture is then more uniform and smooth.

4. Pour the sweet powder into the whipped protein in small portions with constant stirring.

5. As soon as the powder combines with the protein and does not fly up “dust” over the cup, start whipping the mixture with a mixer. Whilst beating, add a few drops of lemon juice.

It is lemon juice that gives the glaze elasticity and density. But not only lemon can be used for these purposes - freshly squeezed pomegranate juice is well suited, which at the same time will also color the resulting mixture. Good substitutes for lemon can be orange, pineapple and even kiwi.

6. As soon as our mixture turns into a mousy consistency, you can immediately coat the pastries with it.

Let dry and enjoy the taste.

Here are our recipes for today. I think that everyone can find a recipe to their liking. It's so great when there is more than one recipe, and there is a choice. Everyone has different tastes and preferences, and therefore there should be many recipes. And when you can find it suitable for you, you can leave it in your family recipe box for a long time.

Bon appetit and beautiful snow-white glaze that does not crumble on your Easter cakes!

As far as the Easter cake for the holiday is tasty and important in itself, it still has to be beautiful. Glaze is used as the main decoration of this sweet bread, but how to cook it correctly so that it does not crumble?

To prepare delicious and fragrant, beautiful Easter cakes, you need to find not only the recipe for the baking itself, but also the recipe for a suitable glaze. At first glance, it may seem that there is nothing complicated in preparing the glaze, because it requires such simple products as egg white and powdered sugar. But, so that the glaze does not crumble, does not crack and looks beautiful, you will have to try.

It is important that the consistency of the glaze prepared for decorating Easter cakes is correct: it does not flow, does not crack or crumble. The original decor will make festive pastries elegant, and without a white top on top, the cake does not even look like a real cake. If, after preparation and application, the glaze is sprinkled, this is also not the case. In this material, we have collected several successful recipes for preparing high-quality glaze of the desired consistency.

Interesting! Icing for Easter cakes, even one that does not crumble, can be prepared according to different recipes. It will not always be based on protein and sugar. Someone suggests adding gelatin, while others simply melt white chocolate and pour it over the top of the cake. What kind of icing to choose for your Easter cakes - each housewife can decide on her own, experiment and do not be afraid of unusual recipes, because they can give excellent results from any point of view.

Icing for Easter cake: recipes so as not to sprinkle

Recipe #1

This is not the most common and classic, but proven. You need to use milk and sugar for cooking, all the culinary processes are quite simple, so even a beginner can handle them.

What you need: a quarter cup of low-fat milk (but not skimmed), two and a half cups of powdered sugar, a large spoonful of lemon juice.

The cooking process begins with the fact that all the ingredients used must be at the same temperature. It is best to buy ready-made powder in a store, squeeze lemon juice from a fresh fruit yourself.

Pour half of the powder into a bowl and pour in half of the milk. Stir the ingredients, gradually adding powder, then milk. When the mixture is of a homogeneous consistency, pour in the lemon juice and continue to mix evenly for about a minute.

Interesting! The use of milk as the main ingredient allows you to achieve the perfect white color, lemon juice removes excess sweetness and makes the taste harmonious.

By the time the top is decorated with icing prepared according to this recipe, it is necessary that the cake has already cooled down. Hot baking will actively absorb the icing and all the planned decor can go down the drain. From the considered amount of ingredients, you get a glaze that can decorate four large Easter cakes. Until the glaze has dried, sprinkle it with powder, then leave to dry for 5-7 hours.

Recipe #2

The disadvantage of many icing recipes appears after it dries out on the cake and begins to crumble. To prevent this from happening, use this fudge recipe.

What you need: two cold proteins, two glasses of powdered sugar, a large spoonful of lemon juice.

A very important step here will be the separation of proteins from yolks and shells: everything is done as carefully and scrupulously as possible. If at least a drop of the yolk gets into the protein, then the fudge will not work. Start whipping the whites at a low mixer speed, gradually adding powdered sugar.

When all the powder is introduced, turn on the maximum speed of the mixer and beat the icing until thick, add lemon juice at the end and beat everything again. Now heat the glaze, which will make it more plastic and durable (in a water bath). Apply still warm to the already cooled cake.

These are basic and very successful, simple recipes for making high-quality glaze. We hope that everything will work out for you, Easter cakes will be not only fragrant and tasty, but very beautiful, bright and original.

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Housewives always bake Easter cakes on Easter holidays, and I am no exception. There are many options for dough for holiday baking, but the icing for Easter cake itself is not the last. I will tell you the recipe so that it does not sprinkle, but remains whole on Easter cakes and muffins. Then the product will be elegant and attractive. All beauty is always at the top, so you need to try to prepare the glaze so that it looks festive and does not crack or crumble at the right time. Follow all the cooking processes and you will get a wonderful, tasty, soft and not crumbling glaze. To cook it, take an ordinary chicken protein, but there are a few rules that you need to follow.




Required products:
- 1 chicken protein;
- 150 grams of granulated sugar;
- ¼ lemon.

Recipe with photo step by step:

For glaze I use only chicken protein, which should be properly chilled. I begin to beat the protein with a mixer at a slow speed.




I gradually increase the speed to form foam.




After that, I pour sugar in parts, but not simple, but powdered sugar. I grind sugar in advance into powder using a coffee grinder. I always use powdered glaze for icing, as it instantly dissolves in protein, and sugar can then crunch on your teeth. So, I pour the powder on a spoon, a little bit. I continue to churn.




I squeeze the juice from a quarter of a lemon, squeezing carefully so that the bones do not get into the glaze. The protein mass will become brighter, whiter, citric acid will whiten the protein a little. Also, the acid will help beat the protein even more.






Now I pour in the rest of the powder, turn on the maximum speed of the mixer and beat for another 8-10 minutes. The icing will gradually thicken and you will see it.




The icing is ready, and I transfer it to the dishes so that it stands in the refrigerator until all the cakes are baked.




I use this icing for any Easter cakes and. It is easily spread on the finished cake and at the same time does not roll off the surface, but lies steadily on the top of the cakes.




I smear the top of the cake with icing. Protein glaze with the addition of lemon juice does not crumble and even on the second day it will be soft and tasty. Happy Easter!