Soft white icing for Easter cake. Awesome chocolate fudge with cocoa

A few rules and tips you need to know:

1. Frosting without eggs should be applied to the already cooled cake.
2. After application, immediately sprinkle with colorful frosting, if you are using one, and leave the cakes on the table, uncovered, until the icing is completely dry.
3. Then it is advisable to put them in a large pan, lined inside with a towel, cover the top with a towel, and cover with a lid. This way the cakes will remain soft for a few more days.

Recipes for Easter cakes without eggs:

• (by leaps and bounds)

Sugar icing for Easter cake without eggs - 4 recipes:

1. Eggless Sugar Icing with Lemon Juice

Very simple and quick to prepare, sweet and sour taste, vegan.

Ingredients:

• 150 g powdered sugar
• 3 tbsp. spoons of lemon juice

Preparation:

1. Squeeze juice from lemon.
2. Pour juice into powdered sugar.
3. Stir until smooth and ready to apply.

2. Icing made from powdered sugar and milk

A very simple recipe that I came up with many years ago, when I baked Easter cakes without eggs for the first time in my life.

Ingredients:

• 200 ml powdered sugar
• 40 ml milk

Preparation:

1. Heat the milk.
2. Pour hot milk into the powder and stir until smooth and thick. The more powder there is, the whiter the glaze will be! Pour the milk gradually so as not to pour more than necessary.
3. Apply directly to the cakes and sprinkle with decorations.

3. Lemon Butter Glaze

Ingredients:

• 100 g powdered sugar
• 3 tbsp. spoons of lemon juice
• 30 g butter

Preparation:

1. Melt in a ladle butter.
2. Pour in powder and pour in lemon juice into hot oil.
3. Stir well with a spoon.

This glaze does not harden quickly, so you don’t have to rush to apply it to the cakes.

4. Hard, egg-free frosting that won't crumble.

The composition is the same as in the previous recipe, only here you will need to cook it a little.

Ingredients:

• 100 g powdered sugar
• 3 tbsp. spoons of lemon juice
• 30 g butter

Preparation:

1. Melt butter in a saucepan over low heat.
2. Without turning off the heat, add lemon juice and powdered sugar.
3. Stirring constantly, cook for 2 minutes over low heat.
4. Immediately apply to Easter cakes and decorate.

This glaze hardens very quickly and sticks well to Easter cakes. It should be applied immediately and sprinkled with sprinkles immediately. But if suddenly it turns out to be too liquid, leave it to cool for a very short time, it will become thicker.

Like the previous one, it tastes sweet and sour.

White glaze for Easter cake - recipe without eggs with milk powder:

Ingredients:

• 5 tbsp. spoons of powdered milk
• 200 g condensed milk
• 5-6 drops lemon juice (optional)

Preparation:

1. IN powdered milk add condensed milk and lemon juice.
2. Mix well.

The glaze turns out white and does not crumble, it looks like protein.

Eggless frosting for aquafaba Easter cake:

It turns out white, thick, dries within a few hours. It looks no different from traditional protein, but it does not contain eggs and is completely vegan.

Ingredients:

• 40 ml aquafaba
• 180 g powdered sugar
• 20 g cornstarch

Preparation:

1. Cool the aquafaba (rich chickpea broth) and beat briefly with a mixer until foamy.
2. Add powder one spoon at a time, continuing to beat.
3. Add starch and beat for another 10 seconds.

See step by step with photos.

Choose a recipe that suits your taste or based on what ingredients you have on hand, and cook with love and pleasure! And also share in the comments which recipe you liked best.

Happy holiday Happy Easter!

Julia author of the recipe

Easter cakes are prepared once a year, on the bright holiday of Easter. That's why every housewife tries to bake it delicious. After all, it has long been believed that if it turns out smooth and lush, then happiness will live in the house for the whole year and all family members will be healthy. And so that the baked goods remain fresh for as long as possible, and their appearance matches the festive mood, glaze and decorations are used to fill them.
It's not difficult to prepare. The products necessary for its preparation can be found in every home. Of the ten recipes recommended for your attention, you will certainly choose one that you can easily prepare.

1. Sugar icing that doesn’t crumble

Today we are preparing thick, snow-white glaze that does not break on Easter cakes.

We will need:

• Gelatin - 1 teaspoon
• Sugar - 1 glass
• Water - 150 gr.

Add 50 g to gelatin. water (2 tablespoons) and leave for 5 minutes to swell.

Cooking sugar syrup.

1. Add 4 tablespoons of water to one glass of sugar, mix and set to the highest slow fire. Continue stirring until the sugar is completely dissolved.
2. Add swollen gelatin to the dissolved sugar and mix.

3. Cool the mixture slightly and beat with a mixer until it turns white.

4. Sugar icing is ready. It took us 2-3 minutes to prepare it.

The glaze should now cool slightly.

If you pour hot glaze over the cakes, all the glaze will float to the bottom. You also can’t leave the glaze on for a long time. If it cools down, the gelatin will simply thicken and you will not be able to grease your cakes.

The main feature of this sugar icing the fact that it does not crumble, that is, when you cut your Easter cakes, the sugar icing will not crumble.

2. Glaze on egg whites

We will need:

• Egg - 2 pcs.
• Granulated sugar - 200 gr.

1. Separate the whites from the yolks and cool in the refrigerator for 1 hour.
2. Pour into a deep bowl, add salt and vigorously beat with a blender with added sugar.
3. Continue whisking until the sugar is completely dissolved.
4. Coat the cooled baked goods with egg white glaze and wait for it to harden. The glazing process can be speeded up by placing the cakes for 5 minutes in an oven preheated to 100 degrees.

If you want the glazed products to be non-matte and shiny, add lemon juice to the finished composition.

3. Snow-white icing on powdered sugar

This glaze is prepared without using egg white.

We will need:

• Powdered sugar - 200 gr.
• Water - 60 ml.

The glaze is prepared in a water bath.

To do this, add a measured amount of water to the powdered sugar and stir in a water bath until completely dissolved. Opaque White color indicates the readiness of the glaze. Boiling is not allowed.
2. We determine the readiness of the glaze using a water test: in a container with cold water drop a few drops of glaze; if the drops dissolve and the water becomes cloudy, the glaze is not ready yet.

4. Sugar fudge without protein

We will need:

• Powdered sugar - 150 gr.
• Lemon juice - 1 tbsp
• Boiled water

Combine powdered sugar and lemon juice in a shallow container. Add in small portions boiled water and grind until a homogeneous, but not completely liquid mass is obtained. The absence of protein gives the fudge a slightly creamy color.

Fudge is applied only to cooled Easter cakes

5. Protein sugar glaze - classic

Traditional classic glaze for Easter cakes. It cooks quickly, freezes well and has a snow-white appearance.

We will need:

• White from 1 egg
• Powdered sugar - 100 gr.
• Lemon juice - 1 tbsp

1. Pour the protein into a mixer container and beat at high speed.
2. Add powdered sugar as soon as the protein begins to increase in volume and turn white. Continue beating until the whole mass doubles in size. After this, add a spoonful of lemon juice. The glaze becomes snow-white. After another couple of minutes, the glaze has gained density and becomes thick and shiny.
Apply glaze to cakes and decorate with sprinkles. After an hour, the glaze dries and does not stick. Complete hardening will occur after 12 hours.

To obtain a fluffy foam, use only chilled egg whites.

6. Multi-colored icing for Easter cake

Bright glaze will further enhance the holiday feeling. The recipe uses only natural dyes.

We will need:

• Powdered sugar - 200 gr.
• Berry (any fresh or frozen) 1 cup

1. Squeeze 100 ml of juice from the berry. Juice can be replaced with the same amount of store-bought diluted berry syrup
2. Combine the juice with water and heat on the stove, but do not bring to a boil.
3. Pour this mixture into the powdered sugar and mix thoroughly until a homogeneous viscous mass is obtained.

Using food coloring is the easiest way to color icing.

7. Chocolate glaze for cocoa cake

Beautiful chocolate glaze from simple products at home, which is not at all difficult to do.

We will need:

• Cocoa - 4 tbsp
• Sugar - 8 tbsp. spoons
• Butter - 1 tbsp. spoon
• Water - 12 tbsp. spoons

The baked goods will be more tender if you pierce them in several places with a fork before coating them with glaze.

8. Wonderful rum glaze

We will need:

• Rum - 1/2 cup
• Sugar - 1 glass
• Butter - 100 gr.
• Water - 3 tablespoons

1. Place butter in a saucepan with water; medium heat and stirring constantly until it is completely dissolved.
2. Add granulated sugar and constantly stirring the mixture, cook for 5 minutes.
3. Set the temperature to 0 and, continuing to stir, pour in the prepared rum in a thin stream.
4. Bring to a boil again over medium heat for 1 minute.
5. Turn off the heat - the glaze is ready!

Rum glaze becomes more flavorful when lemon juice is added to it.

9. Chocolate frosting in the microwave

A simple chocolate frosting for decorating a variety of cakes, pastries and cupcakes.

We will need:

• Butter - 50 gr.
• Milk - 60 gr.
• Cocoa powder - 60 gr.
• Sugar - 0.5 cups
• Chocolate – 1/3 bar

1. Heat the milk in a saucepan and pour sugar into it, stir until completely dissolved.
2. Continuing to heat, add cocoa powder and butter.
3. Add finely broken chocolate to the mass and put it in the microwave.
4. Dissolve sugar in warm milk and add cocoa mixed with butter.
5. Add finely broken chocolate and put in the microwave.

Just as there is no Easter without Easter cakes, so Easter cakes cannot exist without icing! Of course, it’s quite possible to close your eyes to all the traditions and calmly do without the usual holiday baking, however, let’s be honest, is this Easter? Easter is when the whole family wakes up in the dark and goes to church to bless goodies in beautiful basket, this is when you have paint fights, this is when grandpa takes a knife and cuts the lush sweet cake, on which the crust of snow-white glaze bursts with a pleasant crunch...

Basic egg white glaze

Housewives, when decorating Easter cakes, usually resort to this icing recipe: inexpensive and simple, it provides the perfect “cap” - shiny, dense, very solemn and elegant.

Ingredients:

2 squirrels;
1 cup fine sugar;
1/3 tsp. salt.

Beat well-chilled egg whites with salt. thick foam at medium speed. Gradually adding sugar, increase the speed to maximum and beat until the sugar grains are completely dissolved and the protein peaks are stable - the glaze will be glossy, thick, slightly viscous and at the same time holding its shape perfectly.

If you haven't calculated the time, and you want the glaze to dry a couple of hours ago, you can put the decorated Easter cake in the oven. 15-20 minutes at a temperature of 15-160 degrees is enough for the glaze to lose its stickiness, but not darken.

Simple sugar icing

Ingredients:

100 g powdered sugar;
3-4 tbsp. l. lemon (orange) juice.

Powdered sugar sift through a fine sieve, mix with 3 tablespoons of citrus juice, add more liquid if necessary - the finished glaze should slowly drain from the spoon, not fall into a lump and not quickly run down.

Berry glaze for Easter cakes

Delicate, with a subtle berry aroma and a summer aftertaste…. Oh, what a wonderful glaze this is! It doesn't have raw proteins, she’s just getting ready and in general it’s wonderful recipe For Easter cakes.

Ingredients:

1 cup powdered sugar;
4-5 tbsp. l. natural juice any berries.

Sift the powdered sugar, pour in 4 tablespoons berry juice(need I say that we are talking about natural, homemade juice, and not about a set of chemical elements mixed with water, poured into colorful PET packaging?). Rub well. If necessary, add a little more juice - the glaze should not be lumpy, it should not be placed on the cakes, but poured, so focus on the consistency of thick sour cream.

Berry juice gives a good color tint, but you should understand that the glaze in most cases will still be calm pastel colors. If you want to tear-out-your-eye-flowers, use additional food coloring.

Chocolate icing for Easter cakes

Nothing unexpected, just chocolate glaze - classic, familiar, loved since childhood.

Ingredients:

100 g sugar;
2 tbsp. l. cocoa;
60 ml water;
50 g butter.

In a small saucepan, mix cocoa and sugar and dilute with water. We put butter there and put it on the stove. Stirring, cook until slightly thickened - after cooling the glaze will become much thicker. If desired, you can add vanillin or a spoonful of orange liqueur.

Chocolate cream glaze

Ingredients:

1/2 cup sugar;
2 tbsp. l. heavy cream(better than dense village ones);
50 g butter;
3 tbsp. l. cocoa.

Mix cocoa with sugar, add softened butter, mix with cream. Stirring constantly, cook over low heat until thickened.

Chocolate glaze

Perhaps one of the simplest options: buy a bar of chocolate, melt it, pour it. To prevent the finished glaze from cracking and leaving you with a gray matte coating, there is one secret.

Ingredients:

1 bar of chocolate (black, milk or white);
30 ml heavy cream.

Pour the cream into a ladle and add the broken chocolate into pieces. Place on the fire and, stirring constantly, bring to homogeneity.

Mastic for decorating Easter cakes

Mastic is a sweet mass that is great for decorating Easter cakes: it is equally easy to roll out and use for sculpting three-dimensional figures. If you have no experience, you can start by cutting out heart-shaped flowers using ordinary cookie cutters. If you have the skills to work with, for example, polymer masses or the same plasticine, you can create three-dimensional decor - flowers, Easter eggs, birds.

Ingredients:

200 g mashmallows (chewable marshmallows);
500 g of powdered sugar.

In a water bath or microwave oven bring the mashmallows to complete softness - the marshmallow will visually increase in volume, and when touched it will stick very much, begin to deform and fall off.

10 secrets of successful glaze:

1. If you love protein glaze (it’s really wonderful - both in price and appearance, and taste) and fear of raw proteins, you can cook Italian meringue: Infusing the fluffy mixture with boiling sugar syrup may not kill all existing threats to your health, but it will certainly reduce the risks.

1. Unless the recipe states otherwise, apply the glaze only to completely cooled cakes. This is important, it ensures the right texture and prevents dripping, leaking, curdling and disappointment.

1. Have you prepared the icing? Apply immediately. This is the kind of thing that a priori should harden, so any delay in the bowl threatens with an uneven, unsmooth, ugly appearance.

1. The basis of most icing recipes for Easter cakes is powdered sugar. Don't neglect sifting it: a few simple movements will ensure that the end result does not disappoint with piles of unstirred, clumped sugar.

1. Knead until completely, perfectly homogeneous. Lumpy icing with small dry balls of cocoa or sugar on the cakes looks disgusting.

1. An Easter classic - definitely white glaze However, sometimes you can allow yourself a little hooliganism: Easter cakes with colored icing look especially festive. If you don’t want to use food coloring, think about natural coloring substances - spinach juice, beets, blueberries, carrots.

1. Easter cakes decorated with glaze not only on top, but also on the sides look beautiful and original: to do this, you need to put the cooled baked goods on their side, apply patterns to the opened piece, wait for it to dry, carefully turn them over and apply patterns again.

1. In addition to a banal tablespoon, it is convenient to apply glaze to the cake using a pastry brush (if the glaze is liquid) or a pastry syringe (more thick glazes). In addition, if there is enough glaze, you can simply dip the cake “head-on” into a bowl with the prepared mixture.

1. If you decide to use various confectionery gadgets in the form of multi-colored sprinkles to further decorate the cakes, do this immediately after applying the glaze, otherwise it will harden and refuse to hold your beauty.

1. However, if the soul demands super-beauty, but the mind rebels against ready-made sprinkles, you can go more in a healthy way: Easter cakes are decorated with chopped nuts, chopped small pieces chocolate, dried fruits, candied fruits, marmalade, coconut flakes and a host of other similar sweets.

P.S. On the shelves of any supermarket in front of Easter holidays You can find a huge selection of ready-made glazes for Easter cakes. Please do not. Don't turn Holy holiday The Resurrection of Christ in the celebration of fast food, prepare homemade glazes for Easter cakes, enjoy the family weekend, enjoy what you have, for whom to cook. Let the holiday be happy and unforgettable!

When you prepare Easter cakes, the most effort and time goes into cooking correct test and its further baking. It is not surprising that when it comes to icing and decorating Easter cakes, most housewives prefer the simplest recipes that do not require special culinary skills. In this case, the main criterion that is set before covering the cake is that the glaze should not crack or crumble. It should also be tasty, smooth and spread well over the surface of the Easter baked goods. All of the above characteristics correspond to each step-by-step glaze recipe from our article today. Next, you will learn how to make delicious white icing for Easter cake without eggs (egg white), with gelatin, powdered sugar, and starch. We will also reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cakes, but also any other baked goods.

Delicious protein glaze for Easter cake, step-by-step recipe with photos

First, we present to your attention a recipe for a delicious protein glaze for Easter cake. classic recipe With step by step photos. To prepare this coating, it is better to use an electric mixer, since the glaze requires thorough and quite long beating. Learn more about how to prepare a delicious protein glaze for Easter cake in the step-by-step recipe with photos below.

Necessary ingredients for a delicious protein glaze for Easter cake

• sugar - 250 gr.
• protein - 2 pcs.
• water - 120 ml.
• juice of 1/4 lemon

Instructions on how to prepare protein glaze for Easter cake

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

If you are afraid to use store eggs to prepare a protein coating for Easter cake, but want to get a delicious white glaze with your own hands, then pay attention to next recipe with sugar without protein. This version of the glaze is very simple and even a child can prepare it. Learn how to make white icing for Easter cake without protein with sugar with your own hands below.

Necessary ingredients for protein-free frosting with sugar for Easter cake

• sugar - 150 gr.
• water - 4 tbsp. l.

Instructions on how to make white icing with sugar for Easter cake with your own hands

1. First you need to grind the sugar into powdered sugar. To do this, put the sugar in small portions into a coffee grinder and grind it to a fine powder. The output should be approximately 1 cup of powdered sugar. If you wish, you can also use store-bought powdered sugar, which will significantly save time on preparing the glaze.
2. Pour the powder into a saucepan and add 4 tablespoons of warm boiled water.
3. Stir and place on medium heat. Heat the sugar mass to about 40 degrees and remove from heat.
4. Let the icing sugar cool a little and decorate Easter cakes with it. If the mass turns out to be too thick or liquid, you can always add a little water or powder, respectively, and achieve the desired consistency.

How to make icing so it doesn't crumble, a simple recipe for Easter cake

Durability is a very important characteristic for glazes in general, and for Easter baked goods in particular. Agree, you don’t want the coating on the Easter cakes to burst and fall off along with the beautiful decor. Therefore, many housewives are in search of simple recipe for icing on Easter cake, which would not crumble and would make the baked goods beautiful. This is exactly the recipe that awaits you next! All the secrets on how to make the icing so it doesn’t crumble are in the simple recipe for Easter cake below.

Necessary ingredients for Easter cake glaze that does not crumble

• protein - 1 pc.
• powdered sugar - 1 cup
• lemon juice - 1 tsp.

Instructions for a simple recipe on how to make icing so it doesn't crumble

1. Beat the egg whites and sugar foam into a thick foam. The mass should be homogeneous and dense, with soft peaks.
2. Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue beating with the mixer for another 1-2 minutes.
3. Place the bowl with the protein mixture on water bath and stir. Heat the glaze in a water bath to 30-40 degrees and remove.
4. Apply the hot glaze to the Easter cakes with a silicone spatula and carefully spread them into an even layer.

Simple and delicious glaze for Easter cake without egg white, step-by-step recipe

The following simple step-by-step recipe is dedicated to another option for delicious glaze without using egg whites. It turns out to cook sweet icing For Easter cake only two are enough simple ingredients. Find out which ones exactly from the step-by-step recipe for a simple and tasty glaze for Easter cakes without egg whites below.

Ingredients Needed for a Simple No-Egg White Cake Frosting

• powdered sugar - 200 gr.
• lemon juice - 6 tbsp. l.

Instructions on how to make a simple and delicious glaze for Easter cake without egg whites

1. This recipe is so simple that even Small child. Therefore, you can safely involve your kids in preparing Easter cakes and decorating them using the following glaze option. To prepare simple icing without egg whites you need to pour the powdered sugar into a deep bowl.
2. Then you should add literally half a tablespoon of freshly squeezed lemon juice. In this case, the juice must be ground with powdered sugar and constantly add a new portion of liquid.
3. The glaze is considered ready after all the juice has been mixed with powdered sugar, and the consistency of the mixture is homogeneous and smooth. You can also use orange or grapefruit juice instead of lemon juice.
4. Decorate cooled Easter cakes with prepared sugar icing and sprinkle with decorative powder. It is ideal to combine this icing for Easter cake with a sprinkle of candied fruits.

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

At home, it’s easy to prepare glaze with starch and without eggs, which is ideal for Easter cake. The basis of the recipe White chocolate and butter, so the finished glaze is very shiny and thick. And thanks to the use of starch, the coating of such a glaze holds its shape well even without the use of proteins. Read on to learn how to prepare icing for Easter cakes without eggs and starch at home.

Essential Ingredients for Homemade Eggless Frosting with Starch

• powdered sugar - 150 gr.
• white chocolate - 100 gr.
• butter - 50 gr.
• low-fat milk - 6 tbsp. l.
• cocoa - 4 tbsp. l.
• starch - 1 tsp.

Step-by-step instructions for a simple eggless starch glaze recipe step by step

1. Pour powdered sugar into a saucepan and add milk.
2. Place the mixture on the fire and bring to a boil, stirring the glaze constantly.
3. Take the butter out of the refrigerator and let it melt a little at room temperature. Break the chocolate into small pieces.
4. As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.
5. After the chocolate has completely melted, add cocoa powder and starch to the mixture. Stir until smooth and remove from heat.
6. We give the glaze just a few minutes to cool and move on to decorating the Easter cakes.

Sugar glaze with gelatin for Easter cake, step-by-step recipe

You can also prepare sugar icing for Easter cake that will not crack, crumble or crumble using gelatin. At first glance, it may seem that this version of holiday glaze is rather tricky to prepare. But really none special secrets and there are no difficulties in this option. See for yourself by mastering the preparation of sugar glaze with gelatin for Easter cake from the following step-by-step recipe.

Necessary ingredients for sugar glaze with gelatin for Easter cake

• sugar - 180 gr.
• water - 5-6 tbsp. l.
• instant gelatin - 1 tsp.

Instructions for a step-by-step recipe for glaze with gelatin for Easter cake

1. Pour a teaspoon of instant gelatin into two tablespoons cold water and stir. Leave for 5-7 minutes for swelling.
2. Mix sugar with 4 tbsp. l. water in a saucepan and place on low heat. When the sugar has completely dissolved and the mixture thickens and begins to change color, remove the syrup from the heat.
3. Let the syrup cool slightly and add gelatin. The mixture must be stirred until the gelatin is completely dissolved in the syrup.
4. Then beat the mixture with a mixer at medium speed for 3-4 minutes. The glaze should turn white and become smooth.
5. The finished glaze can be applied to the Easter cakes while warm. After complete drying, this glaze with gelatin will not crumble or burst when cutting Easter cakes.

A simple recipe for protein glaze for Easter cake without sugar step by step

Can Easter cake icing be dietary? Maybe! For example, our next simple recipe for egg white cake icing contains neither sugar nor powdered sugar. However, the finished frosting is sweet, smooth and very beautiful. Read more about how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.

Necessary ingredients for sugar-free protein glaze for Easter cake

• squirrels -2 pcs.
• a pinch of salt
• powdered milk - 1.5 tsp.
• sweetener to taste

Instructions for a simple recipe for protein glaze without added sugar

1. Beat the whites with a pinch of salt with a mixer until a thick white mass forms.
2. Add sweetener to taste and continue beating the mixture.
3. Almost at the end of beating the whites, add dry milk, preferably skim milk.
4. Decorating Easter cakes ready-made glaze and sprinkle with any decorative powder.
5. To ensure that the glaze hardens completely and acquires a beautiful glossy sheen, place the cakes in the oven for 20 minutes at 100 degrees.

How to make icing from powdered sugar for Easter cake at home, video

Would you like to see visually how you can make icing from powdered sugar for Easter cake at home? Then the next video with a step-by-step recipe is just for you. This master class clearly shows how to prepare powdered sugar glaze for Easter cake at home using egg whites, powdered sugar and lemon juice. The recipe is very easy to follow and will definitely not cause any difficulties in preparation.

Delicious white icing for Easter cake is as important as good composition dough for this Easter baking. There are many options for preparing glaze, ranging from traditional protein to simple options from powdered sugar and lemon, with gelatin or starch. Our article today contains only the best and most proven recipes for glazes that do not crumble, crumble or crack after application. Easter baking. We hope one of these step by step recipes with photos and videos you will definitely like it and you can easily make delicious glaze at home.

Very soon we will delight our family and friends with our magnificent Easter cakes. Recipes for preparing special holiday dough you can look or

But what unites all this holiday baking? Of course she's beautiful snow-white glaze, which coats our rich, sweet culinary creations.

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

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

The secret of non-falling glaze is that it should be thick, viscous and at the same time uniform in structure. It looks like thick sour cream.

Often experienced housewives To better secure the “white glaze” and give it maximum elasticity, place the coated baked goods in an additional oven preheated to 180 degrees for 5 minutes.

Only here it is very important to seize the moment so that the heat does not cause the delicate and fragile coating to 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 experienced chefs is to use gelatin as one of the main ingredients! It is this that gives the coating elasticity and prevents it from spreading during application to the surface. It also prevents crumbling when the knife passes the blade through the dried sweet white beauty of the baked goods.

We will need:

• Granulated sugar – 1 cup.
• Water – ½ cup + 2 tbsp. l.
• Edible gelatin – 1 tsp.

Preparation:

1. Pour gelatin into a mug or small deep plate and pour two tablespoons of it warm water. Stir it well and let it sit for about 30 minutes so that it has time to dissolve 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 half a glass of water over it. Place over low heat and stir constantly until the sugar is completely dissolved to make it sweet. clear syrup, somewhat reminiscent of very thin honey.

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

3. Carefully, so as not to get burned, add the swollen gelatin into the sugar substance, and then, using a mixer, beat at medium speed for 3-5 minutes so that the mixture is thoroughly mixed 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, you can add any color while beating. food coloring. The same can be said about your favorite flavor.

4. To prevent the glaze from spreading over the cake, you need to cool it slightly and only then dip the baked goods 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. Happens to many of them allergic reaction. And some people just don’t use it raw product for fear of getting salmonellosis.

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

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.

Preparation:

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

2. The water must be heated to 40 degrees so that when it is combined with the powder, lumps do not form and the sweetness dissolves quickly and evenly.

3. Pour warm water into the bowl with powder in a thin stream while constantly 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 additionally with a whisk for a couple of minutes.

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

The thicker the coating, the longer it will take to dry.

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

I recently found a recipe for frosting that turns out almost like a thin, sweet marshmallow.

After experimenting a bit with reducing the rate of sugar crystallization by adding citric acid, I was able to achieve a slightly chewy crystallized sugar coating on the cakes.

We will need:

• Granulated sugar – 1 cup.
• 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.

Preparation:

1. In a deep cup or glass, soak 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 until the crystals are completely dissolved and cool until room temperature.

The resulting lemon mixture will help control the rate at which the glaze hardens.

IN 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 coating. The more lemon mixture, the more time to work with finished product you will have in stock.

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

4. Place the saucepan with the contents on low heat and, stirring constantly, bring until the sugar crystals are completely dissolved. Depending on the quality of the sugar, you may simply need to heat it to 50-70 degrees, or bring the syrup to a boil.

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

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

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

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

7. While whipping, add a little vanillin or any other flavoring and coloring additive at your discretion.

8. Dip the baked goods into the prepared airy, viscous mixture or apply it to the Easter cakes with a spatula. It is advisable to immediately sprinkle with colored sprinkles. Then the coating dries and the sprinkles no longer stick.

9. Ready cooking masterpiece set aside and let it cool until the glaze crystallizes and stabilizes into a nice “cap.”

Glaze with gelatin that does not crumble or crumble

We will need:

• Gelatin – ½ tsp.
• Water – 3 tbsp. l.
• Granulated sugar – 100 gr.

Preparation:

1. Heat water to 70 degrees and dilute gelatin with one tablespoon in a cup. It is necessary to stir it vigorously 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 low heat until the sugar dissolves and produces sugar syrup.

3. As soon as the sugar dissolves, immediately mix it with the steamed gelatin jelly, remove from the heat and let cool slightly while stirring constantly.

4. Using a mixer or a special whisk attachment on a blender, beat the sweet mass until it becomes a beautiful white airy foam.

5. Without delay, apply this beautiful foam to the Easter cakes, sprinkle colored sprinkles on top and let the coating cool completely. It will take less than ten minutes for the thin-layer “cap” to completely harden.

If the glaze is applied in a thick “fat” layer to a couple of large Easter butter cakes, it may take up to an hour and a half. But after this, this coating will not only not stick to your hands, but will also not crumble when cutting.

Video on how to prepare glaze with gelatin without eggs

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

The coating turns out snow-white and dries quickly.

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

A special recipe for decorating Easter egg white 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 coated it. But with this approach, after a few hours it will begin to crumble, crack and crumble.

If you carefully follow the sequence of actions and add a little salt, you will get an excellent coating that 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 – a small pinch.

Preparation:

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

A little secret of high-quality glaze is that you should use an egg not at room temperature, but chilled straight from the refrigerator.

2. Add a pinch of salt to the egg whites in a cup and beat for several minutes until a thick foam appears that holds its shape. 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 becomes more homogeneous and smooth.

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

5. As soon as the powder combines with the protein and there is no “dust” floating over the cup, start beating the mixture with a mixer. While beating, add lemon juice a few drops at a time.

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, which will also color the resulting mixture. Orange, pineapple and even kiwi can be good substitutes for lemon.

6. As soon as our mixture turns into a mousse-like consistency, you can immediately coat the baked goods with it.

Let dry and enjoy the taste.

These are the recipes we got today. I think everyone can find a recipe to suit their taste. 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 find it suitable for yourself, you can leave it in your family recipe box for a long time.

Bon appetit and beautiful snow-white, non-crumbling glaze on your Easter cakes!