A fondant that doesn't flake off. Special frosting recipe if there is no mixer

The beautiful Christian holiday Easter is coming soon and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work. But today I want to propose to focus on only one topic. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to cook the icing for the Easter cake. As it turned out, there are a lot of such cooking recipes and you can easily get lost in them, because even the icing can be different, and how many related problems can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what if you want colored glaze or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make icing for Easter cake - the easiest recipe without eggs

The simplest and most popular icing for Easter cake is white sugar, made from powdered sugar. Contrasting with a ruddy Easter cake, it looks very beautiful, and it tastes great complements it. Personally, since childhood, I liked pieces of Easter cake with icing, if it fell off, I didn’t want to eat such a cake anymore. Icing is an essential element of Easter cake, without it I can hardly imagine this pastry.

For icing sugar you will need:

• powdered sugar - 100 grams,
• hot milk - a few tablespoons.

Cooking:

This is the most basic sugar icing recipe ever. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.

The basis of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder in order to personally make sure that there will be no lumps and the icing will turn out smooth and uniform.

Pour powdered sugar into a deep bowl. Heat half a cup of milk and pour a tablespoon of milk into the powder and stir until no lumps disappear.

Stir step by step. They poured a spoon, stirred, realized that the powder was not all soaked, added another spoon. So you do not pour milk and do not have to add powder. It may turn out that there is no more ready-made powder left. Why take the risk of ruining the icing.

The icing of the desired consistency will stretch well and fit into a plate with a snake, and then slowly spread. In appearance, it looks like high-quality condensed milk, maybe a little thicker.

To apply icing on a small cake, you can simply dip the top of it into a plate with icing.

Large Easter cakes can be spread with a spatula or spoon. Be sure to let the glaze drip nicely on the sides of the cake in drops.

Now you can lay dried fruits, candied fruits and nuts on the glaze. You can sprinkle with multi-colored confectionery topping. Let the icing harden and the beautiful Easter cake decorations are ready.

Protein glaze for Easter cake

Icing for Easter cake made from proteins and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it on egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For the white frosting you will need:

• powdered sugar - 200 grams,
• egg white - 1 pc,
• lemon juice - 1 teaspoon.

Cooking:

1. Wash a raw egg thoroughly with baking soda. Then break and separate the protein from the yolk. Put the protein in a bowl where it will be convenient to beat the icing.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles and lumps remain. From them, the glaze will not turn out so homogeneous and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl of protein.

3. Beat the powder with the protein with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the frosting. If there is no fresh lemon, then you can make a solution of citric acid. Beat further until strong peaks.

5. The protein glaze for the Easter cake should turn out thick and smooth, spreading quite a bit when you water or spread the cake with it.

Protein glaze is ready, you can spread it on Easter cake and sprinkle with dried fruits and nuts. As long as the icing is not frozen, they will stick well and will not crumble.

Icing for Easter cakes on gelatin - how to make sure that it does not crumble

White glossy and elegant sugar icing can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the icing becomes less brittle and, when finished, does not crumble on the cake at the moment when the cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and keeps well on Easter cakes. What you need on the holy holiday of Easter.

For cooking you will need:

• sugar - 1 glass,
• gelatin - 1 teaspoon,
• water - 6 tablespoons.

Cooking:

1. In a small cup, mix a teaspoon of gelatin and two tablespoons of water. Mix well and leave for a few minutes for the gelatin to swell.

2. Pour sugar into a small saucepan and pour 4 tablespoons of water. Stir and put on low heat. Heat to dissolve sugar.

3. As soon as the syrup boils, remove it from the heat, let it cool a little and put the swollen gelatin into it. Stir until the gelatin lumps are completely dissolved. In warm syrup, it should dissolve without a trace.

4. Pour the gelatin syrup into a suitable container and beat with a mixer until the icing turns white and thick.

Thick and elastic glaze for Easter cakes can already be spread. The longer it sits and cools, the thicker it will become. The finished icing will not harden like egg white icing, it will remain slightly soft and therefore will not break or crumble.

Feel free to decorate Easter cakes with such icing, then cut into even pieces, icing on gelatin will keep its shape and appearance perfectly. No cracks or broken pieces. Perfect beauty.

Chocolate icing on gelatin that does not crumble

Chocolate icing, prepared according to this recipe, holds its shape just as well as sugar on gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough to keep it beautiful and even under any conditions. It is prepared from cocoa powder and cream, so it tastes just excellent, like milk chocolate loved by many.

You will need:

• cocoa powder - 65 gr,
• cream 30% - 100 ml,
• water - 175 ml,
• sugar - 150 gr,
• gelatin - 10 gr.

Cooking:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix gelatin with water in a small bowl and leave for a while to swell.

2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.

3. While stirring, bring this mixture to a boil. But do not boil too much, it should just start to boil. The sugar must be completely dissolved.

4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve so that lumps do not come across. Lumps will not dissolve well and may remain in the finished glaze.

5. Mix the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and put it in the still hot swollen gelatin.

6. Thoroughly stir the gelatin into the hot chocolate. All lumps should disperse. If it is not possible to stir them completely, then you can strain the glaze through a sieve.

7. In order for the icing to thicken to the desired consistency and it can be applied to the cake, it must cool to about 35 degrees. Then it will slowly spread and leave beautiful streaks on the sides of the cake.

Chocolate icing for the cake is ready. It will look very nice if the Easter cake poured with such icing is sprinkled with coconut flakes.

Happy holidays!

Pink glaze on beetroot juice

I want to recommend this recipe to those who want to make icing for Easter cake, but leave it in its usual white color, and add variety and colors. In this case, not food coloring in the form of a powder is used, but natural, which means it is more useful and suitable even for small children. Who wouldn't want to cook such a bright and healthy Easter cake for Easter?

You will need:

• powdered sugar - 200 grams,
• egg white - 1 pc,
• beets - 1 pc. small,
• lemon juice - 1 tablespoon.

Cooking:

1. In a large bowl, separate the protein from the yolk. Try to break so that not a single drop of yolk gets in. Beat it with a whisk until it foams and turns a little white.

2. Now gradually add powdered sugar. Sift it through a sieve, and rub the lumps that come across with a spoon.

3. First add a third of a pood and mix it with protein until the lumps disappear. Then put the next part and so gradually mix in the whole.

4. When the protein with powder turns into a thick paste, add lemon juice. Stir further until all the juice is dissolved in the glaze.

5. Peel and grate small beets on a fine grater.

6. Put the grated beets in a bag of several layers of cheesecloth and squeeze the juice out of it into a small cup.

7. Now add the resulting beetroot juice to the glaze by a teaspoon and mix. Depending on how intense you want the color, put as many spoons. But I do not recommend that you put too much, too pronounced beet flavor may appear.

8. The finished pink icing for Easter cake will be thick and glossy. When covering baking, it will harden and remain lying in a beautiful cap.

In the same way, you can prepare icing for Easter cake and other colors. Carrot juice will give an orange color, spinach juice will give a green color, and blue will come from red cabbage. Try it and you will be able to decorate your Easter cake.

Caramel icing for Easter cake at home

And for dessert, if I may say so in this article, real caramel icing. I can bet that not many people prepare such a glaze for Easter cakes, and in my opinion it’s very in vain. Her taste is simply delicious candy, which is simply impossible to break away. It is especially good if you cook not too sweet Easter cakes, then it will create the necessary balance of tastes.

To prepare such a glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such a glaze does not crumble and does not crumble from the cake, keeps its shape perfectly and does not dry out. True, quite a bit sticky. But this, as you know, in order for the expression "lick your fingers" to become literal.

With this, I’ll probably end our short digression into the variety of icing recipes until your head is spinning.

See you soon and don't forget to share your recipes!

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

We will arrange a feast for which we will cook from different products and ingredients. But, let's not forget about the most important dish - about and about handsome Easter cakes.

Of course, making such delicious delicacies 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 dinner table.

How to do it? Of course, with the help of decorating such sweets with special icing or as they are also called fudge. It can be made from different ingredients. But, everyone wants it to be not only attractive in appearance, but also not to crumble and crumble when we divide the muffin into portioned pieces and bite, am-am.

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

How to prepare icing for Easter cake so that it does not sprinkle and crumble?

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

I always had to make protein glaze before, but somehow one day I tried another option, and it struck me on the spot. Because the result was stunning, it did not stick almost to the knife and hands, and most importantly, there were no crumbs when you bite off or cut with a knife. Here is the number))). Cool isn't it? You probably guessed it, we are talking about such a cool fudge, which is made without eggs, but based on gelatin.

And besides, you only need three simple ingredients for such watering, which you can easily buy at any grocery 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 tablespoon).

Important! It is necessary to fill in 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 not let you down.

2. In another metal container, you can take a ladle, place sugar and pour two tablespoons of ordinary running water. Put on fire and cook until the granulated sugar is melted, 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 down a little. And then take an electric mixer, you certainly won’t get such an effect with an ordinary 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 citric acid here on the tip of a knife or a couple of drops of lemon juice.

5. You need to use it on Easter cakes immediately so that it does not have time to dry out.

Interesting! If you have 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? It's amazing, it's true. :)

Homemade icing with powdered sugar and lemon juice

You are probably a little surprised, but what I decided to show you for a change is a new option, which is really simple and suitable for decorating any pastry. Especially if you cook cupcakes and the like.

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 hostesses who have not yet had time to purchase home appliances.

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 the juice from a fresh lemon. This is easy to do, use a juicer or a special grater for this. Or you can cut into pieces and put them in the microwave for 15 seconds, and then you will quickly squeeze the juice from them.

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

3. Stir the mass with a spoon, and then add water, pour as much as you like, add it a little bit so that it does not turn out to be very liquid. Adjust the density yourself.

Custard for Easter cake

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

Icing sugar with gelatin - recipe without eggs

For those who don't like egg white frosting, I personally don't mind it, but when there are children in the family, it is better to use an alternative option so as not to catch an infection. Do you understand what I mean? After all, protein is made exclusively of their raw proteins, but in this one they are not.

But, at the same time, the taste of such charms is awesome, it also looks attractive and beautiful, and besides, it does not crumble and does not break at all, which is definitely important for everyone.

It used to be a secret recipe, now almost everyone knows it, 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 cold water at once, stir and let it swell for 10 minutes.

3. Stir the mass and put it 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, stir. Take the mixer and start beating until the mass becomes snow-white and creamy.

5. Thus, you need to beat for about two to three minutes. Then move it aside and let it cool, otherwise it will float on ready-made Easter cakes.

6. Once the icing is warm, spread it over the surface of the sweet pastries and decorate with whatever you want. What a beauty, just creepy).

Important! Do not leave the icing alone for a long time, if it cools completely, it will harden, because the gelatin will thicken a lot. 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 proteins

Now let's focus on protein, before it was everywhere and always decorated with such goodies. The basis is proteins, it turns out delicious and perfect.

There are several rules for making such a cream, but here are what you will learn if you watch this video.

Special frosting recipe if there is no mixer

I decided to show you the option on sour cream, maybe someone wants to do it. 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 a gauze cloth, do it like this, as shown in this photo. Place a cup under the sieve. Fold the fabric in several layers. Put fat sour cream here.

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

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

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

5. Get a thick and sweet coating for any baking with a little sour note.

Chocolate glaze with cocoa powder

But with such a masterpiece that you can make based on milk, such a 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 setting icing with starch to keep it from sticking

Well, I also came across such an option that is made with starch, it may be interesting for someone to create one. There is nothing difficult in this 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 protein of one egg to it.

Important! Take only a fresh chicken egg, the yolk is not needed in this case.

2. Rub these two ingredients with a spatula, this is not done quickly, approximately 10-15 minutes.

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

4. So, here's what happened, if desired, for a small acid, you can add lime or lemon juice.

Video on 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 write something interesting and irresistibly magical to amaze everyone. To do this, I propose to watch this video and choose the right option for yourself, take the idea of ​​decors.

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

• Apply the fondant to the top of the bread while it is warm.
• Use a silicone brush to work, it is easiest to work on the surface. You can just dip even in the icing, but it's good if it is protein.
• The consistency should be homogeneous and not liquid, but rather thick, so that the icing easily lays on the baking surface. 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, then you should grind it in a blender or coffee grinder.
• Use natural dyes to present culinary masterpieces in an original way.

On this, as always, I have everything. I hope you liked the article and you will share it on social networks and join my group in contact. Have a nice and positive day everyone! Good luck! Bye!

Good afternoon. If you are a frequent visitor to my blog, then you have probably already seen the recipes of the most, and most likely have already decided how you will make the dough for such Easter baking. And rightly so, because your mood and your holiday table will depend on what kind of pastries you get.

But learning how to cook one dough is not the whole task, because it is also important to be able to beautifully and correctly prepare icing for Easter cakes. Therefore, today we will talk about it.

It is not enough to prepare a seemingly tempting texture, it is important that it is also tasty, and most importantly, it does not sprinkle when cutting the cake itself. How to prepare such a sweet? You ask. Yes, easy and simple! Read the recipes below and choose to your taste, and I am responsible for the quality.

Secrets of making glaze for Easter cakes:

1. The icing should not be too thick and not too liquid, reminiscent of thick sour cream.
2. If you get a liquid consistency, then add a teaspoon of powdered sugar, if on the contrary, thick - a teaspoon of hot water.
3. Cook sugar syrup over low heat, stirring constantly.
4. Add lemon juice, it adds flavor and smell. You can also replace it with citric acid.
5. Always start whipping at low speed and gradually increase to maximum.
6. To add color, add food coloring, cocoa or chocolate.
7. Remove all crumbs, if any, from baking immediately before application.

In fact, my favorite baking coating is protein-sugar, which I described in detail.

Therefore, I decided not to repeat myself and not dwell on that recipe, but prepared new and interesting options for you. And the first type is milk fudge, because it is very easy to prepare and does not cause any difficulties. And it does not settle, unlike a protein cream.

Ingredients:

• Milk - 50 ml;
• Powdered sugar - 2.5 tbsp.;
• Lemon juice - 1 tbsp. spoon.

Cooking method:

1. In a deep bowl, mix powdered sugar and milk, add lemon juice and beat the mixture until thick.

2. Wait until your cakes are completely cool and apply fondant on them.

Important! It is impossible to apply such icing on hot pastries, otherwise it will all be absorbed inside and will not remain on the surface.

3. Moreover, it is better to pour the mixture evenly from above, and do not smear it with a spatula.

4. Then decorate the cakes with sprinkles and leave them until the milk cream has completely solidified.

If you want to get a color version, then just add a drop of food coloring. You can also use cocoa and chocolate. Such an addition is possible in all the recipes described in this post.

Icing for Easter cakes with gelatin

The next type is popular among culinary specialists and is distinguished by fairly good solidification, plus it does not crumble when cut, and another positive quality is that such decoration can be applied to still warm products.

Ingredients:

• Sugar - 1 tbsp.;
• Water - 6 tablespoons;
• Gelatin - 1 tsp;
• Lemon juice - 1/2 tsp;
• Vanillin - to taste.

Cooking method:

1. Take instant gelatin and add 2 tbsp to it. cold water, stir. Leave for 5-7 minutes to swell.

2. At this time, pour sugar into an aluminum bowl or saucepan, pour in the remaining water (4 tablespoons) and add vanilla.

3. Put everything on a small fire and bring to a boil, but do not boil, but stir continuously so that the sugar is completely dissolved. At the end, add lemon juice and mix everything.

4. Add the prepared gelatin to the hot syrup and mix well. In this case, the gelatin should completely dissolve.

5. Then our mixture must be beaten for 3-5 minutes with a mixer until a snow-white consistency.

6. Everything is ready. Immediately apply our mass to pastries, as it quickly and well hardens.

If you have left the prepared glaze and frozen, then you can always melt it in a water bath and grease the Easter cakes again.

How to make icing without eggs so that it does not crumble

Well, now I suggest you make a classic sugar fudge. I think you know this option, but it also has pitfalls. Therefore, properly maintain the ratio of water and sugar, and do not overexpose the sugar syrup on the stove, otherwise you can ruin the entire icing.

Ingredients:

• Sugar - 250 gr.;
• Water - 75 ml;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Take a saucepan and pour cold water into it. Pour in sugar and stir.

2. Put our workpiece on medium heat and start stirring the mixture continuously until boiling so that the syrup does not burn and has a caramel tint.

3. After the sugar is completely dissolved and the water boils, add lemon juice.

In order to check the readiness of the syrup, you need a drop of this syrup, which must be cooled in cold water. If it is plastic and a ball easily rolls out of it, then the syrup is ready.

5. Pour the finished hot syrup into a clean bowl and place in a bowl of cold water. It is necessary that the syrup cools down to 35-40 degrees.

6. When the syrup has cooled, beat it at medium speed with a mixer. If you did everything right, then your fudge will thicken and turn white.

Cooking in a blender with egg and sugar

Here is another very simple icing sugar recipe, but with protein. It is prepared simply, the taste and color is perfect, try it, you will not regret it.

Ingredients:

• Eggs - 2 pcs.;
• Sugar - 5 tablespoons;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Separate the whites from the yolks. Place egg whites in a clean bowl.

It is necessary to separate the proteins very carefully so that even a drop of the yolk does not accidentally fall.

2. Add lemon juice and 1 tbsp. Sahara. Beat the mixture with a whisk for half a minute. Put all the remaining sugar and already start whipping with a blender (you can also use a mixer) at medium speed.

3. Beat for 3-4 minutes, until hard peaks appear.

4. Everything is ready. All you have to do is spread cream on your pastries and decorate with sprinkles on top.

Fondant for Easter cakes, which is not sticky and hardens well

Another option on gelatin and without eggs. This time I suggest you watch an excellent video story, everything is told in detail in it, and even shown.

Icing for Easter cakes from powdered sugar and protein

Many people prefer to make our cream without sugar and replace it with powdered sugar, and they do it right. I also like this option. Since the consistency of the fondant is very delicate and airy.

Ingredients:

• Egg white - 2 pcs.;
• Powdered sugar - 250 gr.;
• Lemon juice - 1 tbsp. spoon.

Cooking method:

1. Beat the whites with a whisk by hand.

2. Gradually pour in the powdered sugar, but do not beat, but mix well.

3. Add lemon juice and beat our icing at the lowest speed of the mixer.

Such a mass can be stored in the refrigerator for up to 7 days, the main thing is to pack it tightly in a container or cover with a film so that it does not dry out.

white chocolate recipe

Well, this is for lovers of something new and crazy tasty. It turns out a real cream that can be used not only for Easter cakes, but also for cakes.

Ingredients:

• White chocolate - 100 gr.;
• Powdered sugar - 100 gr.;
• Sour cream - 0.5 tbsp.;
• Butter - 100 grams.

Cooking method:

1. Break a bar of chocolate and place it in a bowl over a steam bath.

2. As soon as the chocolate starts to melt, add the butter. Start constantly stirring the mass until the chocolate and butter are completely dissolved.

You need to melt chocolate in a steam bath along with sugar and butter, constantly stirring the mass.

4. After the mixture has become homogeneous, remove it from the steam bath and cool slightly. Add sour cream and beat thoroughly with a whisk. Your white frosting is ready.

How to make icing for Easter cake at home?

If you are afraid that you still may not get the icing according to the recipes described above, then do not worry, the next option is for you, it always turns out 100%.

You need to buy meringue powder and luck is in your pocket. And most importantly, such a fudge will not crumble, so do it to your health and the envy of everyone.

Ingredients:

• Powdered sugar - 500 gr.;
• Warm water - 370 ml;
• Meringue powder (meringue) -1 tbsp;
• Vanilla liquid flavor - to taste.

Cooking method:

1. First, mix the powdered sugar and meringue powder together.

2. Then heat the boiled water to 35 degrees.

3. Add a few drops of vanilla flavor to the dry mixture, mix.

4. Pour in water and start mixing the components with a mixer, starting at low speed.

5. Continue to beat the consistency, gradually increasing the speed.

6. It is necessary to beat the cream until a dense mass is obtained.

7. The end of whipping will indicate that the icing will hold well on the whisk.

9. And after 5 minutes, decorate the pastries as desired.

As you can see, all the recipes are not complicated and everyone can learn how to make icing. The main thing is to choose what you like and cook with love. And then your Easter cakes will delight you and your loved ones both externally and internally. Well, that's all I have for today. See you! I look forward to your comments.

Hello everyone!

Missing new recipes? I definitely and immediately dashed off a whole note with delicious proven fudge recipes for Easter baking. Oh, well, without it, the cake is not a cake. Do you agree? Glaze, all so tender, airy and sweet, beautifully covers the very top of Easter products.

You can, of course, be not particularly religious. But, who has forgotten, I remind you that we are getting ready for the big Bright Holiday. Already stocked up. And also replenished their culinary piggy bank with amazing

Therefore, today about her - icing. Looking ahead, I will say that the ingredients for its manufacture require 3-4 strength and all these products are always at home. The process itself also takes a little time - 15-20 minutes. True, it can take a long time to dry. But not all prescriptions. There are such options that you need not to yawn, but immediately spread on baked goods.

Well, we use the fudge itself not only for pastries, but you can also cover gingerbread cookies. To do this, we glaze from special pastry bags.

How to make icing for Easter cake so that it does not crumble

Such icing with gelatin and lemon juice will never crumble on your baking. And when cut, it remains smooth without any cracks. For these qualities, and also for the pleasant sour-sweet taste, many cooks love it.

It's important to know that our perfect fondant dries very quickly and won't wait for you to bake. Therefore, before proceeding with its preparation, the pastries should be already baked and chilled.

I also advise you to buy fresh gelatin, and not use last year's. Then he behaves as we need.

We need:

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

Cooking:

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

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

3. We put the saucepan on a slow fire and cook, stirring constantly. We need to make 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. Quickly, quickly interfere until the mass becomes viscous.

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

6. Now we drip 7-8 drops of 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 icing will turn out chocolate.

7. In 20 minutes, fondant can completely harden. Therefore, without delay, we proceed to the coating. To do this, we dip the Easter cakes directly with the top into the saucepan and turn in a circle. Do everything carefully, trying not to flood all the pastries.

Well, after 15-20 minutes, Easter pastries can be served at the table.

Kulichiki came out just a feast for the eyes under an airy snow-white cap. We eat with pleasure!

Protein and Sugar Easter Fudge Recipe

I think this is the most popular and classic frosting we know of. But it’s just that sometimes we forget how many ingredients to put in, and therefore we immediately look for a recipe. Another reason is that proteins do not always want to whip into a very thick foam. And without a thick foam, there will be no beautiful snow-white caps at 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, then the result is always joyful and satisfies any hostess. See the detailed recipe.

Required products:

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

Cooking:

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

2. Put the bowl in the refrigerator for 30 minutes. Well-chilled proteins beat better.

3. We take out the proteins after the time has elapsed and begin to beat with a mixer until light foam. With the mixer still running, add the lemon juice. Beat and pour in small portions of powdered sugar.

4. Beat the whole mass at medium speed until strong peaks appear. This fondant does not drip from the whisks of the mixer. It can already cover the tops of Easter cakes.

This glaze will keep for 1-2 hours in the refrigerator. And on products it can freeze for several hours. Therefore, do not cover the pastry with a towel until it is completely dry.

5. We spread snow-white lush foam on top of pastries and decorate with various confectionery decorations. It can be multi-colored sprinkles, grated chocolate, waffle colorful leaves.

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

In general, it's all about your invention and good mood!

And then we serve pasochki for tea. Bon appetit!

An interesting way to make glaze with milk

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

A simple option for glazing cakes on gelatin

Here we consider the simplest version of fudge with just three ingredients. And for everything to work out, it is important to strictly follow the recipe. And then it turns out just perfect! It does not crumble and does not spread, which all hostesses like so much.

We need:

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

Cooking:

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

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

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

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

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

6. Therefore, we cover with a thin layer and immediately use the confectionery colored topping.

As you can see, there is nothing complicated in the process. Sometimes the icing may not work, but this happens in very rare cases and depends on the quality of the sugar or gelatin. Therefore, experiment in advance, so that later you can please your family and friends with magnificent glazed pastries.

Awesome chocolate fudge with cocoa

Why not cover the cookies with chocolate yummy? We all love chocolate, so let's use it here. Moreover, the recipe is simple, everyone can handle it. And then the result will delight with its deep chocolate flavor and mirror surface.

Required products:

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

Cooking:

1. Take a saucepan with a thick bottom. There we add sugar, cocoa powder and 50 grams of water. Put on fire and, stirring, bring to a boil.

2. Dissolve the butter in the chocolate mass and remove from heat.

3. Cool a little and glaze the pasties, pouring from above. We decorate to your taste. We let the brown fondant harden and the treat can be eaten with family and friends.

Enjoy your meal!

Colored Beauty Recipe for Covering Easter Cakes

I was inspired last Easter and I created nothing but masterpieces! Well, in my opinion it is, but you can argue and criticize. I will not be offended. And if you like it, follow a simple recipe.

We take protein glaze as a basis. I described the cooking method at the beginning of the note, so cook it first. We 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 somewhere 0.5-1 teaspoon of the product in fudge.

We put our fondant in different bowls to paint them each in a different color. Pour the dye literally on the tip of a teaspoon and immediately mix with a mixer.

Here I painted it in a delicate pink color, adding a little bit of red paint.

Here I got 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 part of the cake with colored sprinkles, part with sesame seeds, part with poppy seeds and even waffle flowers.

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

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

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 will be soft and tasty even on the second day. Happy Easter!