Sugar glaze for Easter cake with gelatin. The best glaze recipes for Easter cakes - preparing glaze that doesn’t stick or crumble

The easiest way to make icing sugar for Easter cakes, as it only uses two ingredients. To make the glaze smooth, first sift the powdered sugar using a strainer. Slowly pour preheated water (about 40 degrees) into a container with powdered sugar and mix the mass thoroughly.

To prevent lumps in the glaze, use exactly warm water, rather than at room temperature, this will allow the powder to dissolve faster and more evenly. This recipe does not use chicken eggs, so it is universal and suitable for people suffering from allergic reactions, and for those who are simply afraid to eat raw eggs.

If desired, water can be replaced with any other liquid, for example milk or fruit juice. For multi-colored sugar glaze, it is also recommended to add a few tablespoons of jam to warm water, depending on the desired color saturation of the glaze. You can experiment by adding to the glaze food coloring and spices (vanillin, cinnamon, zest) to your taste, which makes the holiday cake more interesting and varied.

2. Protein glaze

Products:

• powdered sugar (1 cup);
• protein chicken egg(1 piece);
• lemon juice(1 teaspoon);
• salt (pinch).

How to make egg white glaze:

To prepare the protein glaze for the Easter cake, a chicken egg chilled in the refrigerator, namely its white, is used. First, carefully separate the white from the yolk and continuously whisk it with salt for several minutes until a thick foam forms. When the foam begins to hold its shape well and does not spill out of the bowl, you need to gradually add powdered sugar.

It is better to use sifted powder, this will help avoid lumps and make the consistency of the glaze uniform. You can also use sugar, but in this case you need to make sure that it does not settle at the bottom of the container and is completely dissolved. Using powdered sugar in this regard is much more convenient. Add lemon juice in small portions and beat the mixture with a whisk or mixer until it becomes smooth and homogeneous.

Lemon juice will make the glaze thicker and more elastic and give easy baking sour and pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what flavor you want to give to the glaze. If the Easter cake dough is too sweet, lemon juice helps neutralize the excessive sweetness.

3. Chocolate icing

Products:

• powdered sugar (1 cup);
• starch (1 teaspoon);
• cocoa powder (2 teaspoons);
• butter (1 tablespoon);
• warm milk(2 tablespoons).

How to make chocolate glaze:

Preheat the butter in microwave oven or leave it at room temperature until soft consistency. Then add sifted powdered sugar, starch and cocoa powder one by one. Mix the ingredients well and pour in warm milk in small portions. In a warm state, products are better combined with each other without forming lumps.

You can diversify chocolate glaze for Easter cake, adding condensed milk to the grated mass to taste, or even alcoholic drinks, such as cognac, rum or liqueur. Thanks to such unusual ingredients the baked goods will acquire a light piquant taste and fill the house magical aroma. After combining the products, you need to boil the mixture for five minutes over low heat.

Using the same technology, you can prepare chocolate glaze using white chocolate. Simply add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of cooking, adjust the thickness of the chocolate glaze: for a thicker structure, just add a small amount powdered sugar, for liquid watering - a few drops of milk.

4. Glaze that doesn't crumble

In order for the glaze to retain its shape and not break or crumble when cutting the cake, it must have a thick, viscous, uniform structure. Technologically correctly prepared glaze resembles in appearance thick sour cream. After all the cakes are covered with sweet topping, place them in the oven for five minutes at 180 degrees.

Then the glaze will become more elastic, but you need to carefully monitor the time so that it does not darken or become too dry and brittle. Another trick is to secret ingredient, the use of which makes the glaze elastic and compact. As a result, it does not spread when spread and does not crumble when cut. So, let's prepare the glaze for the cake with gelatin.

Products:

• sugar (1 cup);
• water (0.5 cups and 2 tablespoons for gelatin);
• gelatin (1 teaspoon).

How to make icing that doesn't crumble:

In a small bowl, pour the gelatin with water and leave for half an hour to swell. Meanwhile we are preparing sugar syrup: pour sugar with water and set on slow fire while stirring until completely dissolved. The syrup should be transparent and the structure should resemble liquid honey.

When the sugar has completely dissolved, add gelatin and beat the mixture with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools a little, otherwise the icing for the cake will simply spread.

But you also shouldn’t wait too long, as the gelatin will do its job and the watering will simply thicken. To obtain a bright color and aromatic smell, you can use food coloring. The peculiarity of this glaze is that it does not break or crumble, and when cut, it remains on the top of the holiday cake.

5. Frosting for Easter cake without egg white

Products:

• powdered sugar (0.5 cups);
• sugar (0.5 cup);
• egg yolks (2 pcs.);
• water (2 tablespoons).

How to make frosting without egg white:

Unlike other common recipes, this glaze does not use egg whites, and the yolks. First of all, combine the powdered sugar with the yolks and beat until you get a fluffy foam. Mix sugar with water and prepare sugar syrup over low heat.

When all the lumps of sugar have dissolved, the glaze will acquire a transparent, homogeneous consistency - remove it from the stove and leave it on the table to cool. You should not immediately add whipped yolks to the syrup; they may curdle when interacting with high temperature. Gradually add the yolks into the warm glaze and immediately coat the tops of the cakes with the prepared glaze.

You shouldn’t wait for the syrup to cool completely, as it will simply harden and you won’t be able to use it in this form. Now the glaze is ready - delicious decoration, but applying it incorrectly to the tops of Easter cakes can ruin the whole appearance sacred bread.

Compliance with some simple tips will help to arrange harmoniously holiday dish and proudly present the result of your efforts to your guests.

How to apply glaze to Easter cakes

You can use several options for applying glaze to the cake, but it all depends on how thick its structure is. A pastry bag will be an excellent helper for decorating Easter cakes with thick and dense glaze. With its help, the top of the baked goods can be decorated with a variety of patterns, it all depends only on your imagination. For icing, a silicone pastry brush is best, allowing you to gently coat the tops with sweet syrup. You can also pour the cakes on top directly from the bowl, while placing them on a baking sheet or tray for convenience. In this case, the glaze will flow a little from the tops, forming beautiful smudges. This great option application for protein glaze, the main thing is that the watering is not too liquid, then it will simply flow down.

Chocolate glaze is usually applied in portions, spreading with a spoon. It is very convenient to take the cakes with your hands and dip them in the glaze, while controlling the area covered with glaze. To ensure that the glaze lays evenly and tightly envelops the top of the baked goods, first grease its surface with jam. The glaze tends to harden quickly, so it should be used immediately after preparation.

An excellent decoration for Easter cake would be confectionery sprinkles, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Various mastic figures also go well with glaze.

You should use decorations immediately after applying the glaze, before it hardens and becomes hard. It must be remembered that the glaze should be applied only to cooled baked goods to avoid it peeling off from the surface of the cake.

Properly prepared Easter cake icing will decorate any pastry on the table and make it bright, rich, interesting and festive. You can also glaze cakes, donuts, muffins, rolls, and almost all goodies.

Don't be afraid to experiment and combine various products and decoration elements. Try all the icing recipes and treat your family and friends to a wonderful holiday cake. Love will place the main accents in your dish and make the so-called “bread of joy” especially tasty on the bright day of Easter!

Icing is a traditional decoration for cakes, desserts and sweet pastries, especially Easter. There are many options for preparing it.

Classic and most popular protein glaze recipe It’s very easy to prepare, quick and looks beautiful on Easter cakes.

But it has one drawback - after drying, the glaze becomes very fragile, does not stick well to the cakes and crumbles when we cut them.

Today I want to show you recipe for unusual sugar glaze without egg whites on gelatin, which doesn't stick to your hands, doesn't crumble And doesn't break, while remaining soft, snow-white, uniform and glossy.

LIST OF INGREDIENTS

• 100 gr. powdered sugar (sugar)
• 2 tbsp. water (for powder)
• 1 gr. vanillin
• 1 tsp gelatin (5-6 g.)
• 2 tbsp. water (for gelatin)

SUPER GLAZE FOR KULICH— STEP-BY-STEP RECIPE

Pour a teaspoon of gelatin into two tablespoons of cold boiled water, mix well and leave for a while to allow the gelatin to swell.

Separately, pour powdered sugar into a saucepan and add your choice of vanillin or a few drops of lemon juice.

Add 2 tablespoons of water there, mix well so that there are no lumps of powder left and place the ladle on the stove at medium heat.

With constant stirring, bring the mixture to a boil. As soon as the syrup boils, remove it from the stove and add well-swollen gelatin.

Stir thoroughly until the gelatin is completely dissolved.

And while the sugar-gelatin mass has not cooled down, beat it with a mixer at high speeds into a strong snow-white foam.

As soon as you feel that the mass begins to thicken, the glaze is ready; it will take no more than 5 minutes.

The glaze should be thick, snow-white and glossy.

And if you want to cook differently colored glaze, then at this stage, add food coloring to it.

Since gelatin hardens very quickly, while we are applying the glaze to the cakes, it is advisable to place the ladle in a bowl of boiling water.

Completely cooled holiday cakes decorate with prepared gelatin glaze.

Properly prepared glaze has a consistency similar to thick sour cream.

You can apply it with a brush, a silicone spatula, or simply dip the cake into the glaze.

And while the glaze is still liquid, we then decorate the cakes with confectionery powder, candied fruits or nuts.

You can also look at a very successful and proven classic yeast cake recipe which I prepared last year, link - https://youtu.be/Uog2ZWLkvZI

This amount of glaze was enough for me for 4 medium and 5 small Easter cakes, and there was still a little left, despite the fact that I applied the glaze in a thick layer.

The glaze hardens very quickly, but dries and stops sticking after a day.

The peculiarity of this glaze is that even after complete drying it remains soft and elastic, does not stick to your hands at all, and retains its shape and shine.

After a day, I propose to see what we got.

The icing dried well, but remained soft like marshmallows and not sticky at all.

Now I’ll cut the cakes and show you how the icing will stick to them.

The glaze adheres perfectly to the cake itself, does not drag on the knife, does not crumble or crumble like regular protein.

The glaze is delicious and more like marshmallows, great not only for Easter cakes, but also for buns, muffins and other sweet pastries.

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SUPER GLAZE FOR KULICH— VIDEO RECIPE

SUPER GLAZE FOR KULICH- PHOTO

There are many ways to prepare icing for Easter cake: a recipe so that it does not crumble. For this you can use like ready-made recipes, and do it yourself. Many housewives know the following tricks to make the icing on the cake last longer and look beautiful.

Little secrets

1. The whites must be cold. Otherwise, the glaze will stick to your hands and will not last long on the cake.
2. Be sure to add a spoonful of lemon juice to cold whites. Just not store-bought, but natural, tasty and nutritious. It will allow the glaze to harden firmly and make it very thin and crispy. You can add lemon juice as in protein glaze, and into the finished mastic.
3. Do not abuse sugar. If the glaze is too thick, it will not last long and will crumble. Therefore, there should be a lot of powdered sugar, but not too much. Otherwise, the glaze will break and soon fall off. Ideally, any glaze should be easy to spread, but not flow. Then it won’t crumble on the Easter cake either.
4. Do not apply glaze to warm or hot cakes, otherwise it will crack when it cools. To prevent the glaze from crumbling, it must be diluted with citric acid or juice. But be sure to apply only to cold Easter cakes.
5. The glaze cannot be heated either. It's better to apply it cold.

Easy glaze recipes

Our grandmothers knew many of them. You can make the glaze simply sugar, without taste or with an expressive aroma and sweetness. Here are some simple and quick recipes.

Special elegant, cheerful and festive look Easter cakes are decorated with snow-white or colored caps that cover the top. Of course, you can also use dough products, candied fruits, powdered sugar or other options to decorate Easter cakes. But the most festive of all coatings is achieved with the help of glaze. It not only enhances the sweetness of the Easter cake itself, but also ideal basis for sprinkling, sugar decorations and paintings.

Secrets of making fondants and glazes for Easter cakes

Shiny, dense, non-falling, non-sticky and non-crumbling glaze is the standard for decorating this special Easter bread. Of course, the variety of glazes that are suitable for decorating Easter cakes is not limited to “white” options. Today, glazes are colored using various natural or artificial dyes, chocolate and other unexpected solutions are used for them. But one thing is constant - the glaze should cover the surface of the top of the Easter cake with a thin layer, be easy to apply and perfectly maintain its attractiveness and integrity.

Icing or fondant?

First, let's try to figure out what the difference is between glazes and fondants. , intended for Easter cakes. We often use both names for the same recipes. In fact, they can quite justifiably be called almost identical coatings. But if we go into the intricacies of the confectionery business, then these are still different concepts.

Glaze– it is always a very dense and shiny coating, as a rule, completely dry.

Fudge– always matte, it can be applied in a large layer, it does not have to dry out (and when frozen, it can be used as a filling or an independent delicacy).

But the most significant differences are in the amount of sugar used, or rather in the ratio of ingredients. Glaze is a coating in which sugar is the base, the remaining ingredients make up no more than 10%, and most often they are added in the amount of a few drops and spoons. There's a lot more in sweets additional ingredients and liquid components, a significant amount of water or dairy products is added to it. The glaze is thick and dense and spreadable. The fondant is more liquid and is most often poured onto the cake. But in terms of cooking technology they are very similar.

Cooking features

The easiest way to make icing for Easter cake is by purchasing special compounds. Before the holiday, along with sprinkles, various decorations And sugar products They also sell sachets of Easter icing. This is a special composition of powdered sugar, starch, citric acid, flavorings and other ingredients, which just need to be poured into the chilled protein, stir until smooth, and then beat with a mixer or by hand until thick. Typically, 1 protein is used for 1 bag of this glaze.

The process is not much more complicated self-cooking icing and various fondants. The most important thing is to prepare and choose the ingredients correctly.

1. For icing or fudge for Easter cakes, do not use sugar, but only powdered sugar. And first of all, you need to pay attention to its quality and texture. If you prepare the powder yourself, you can be sure of its freshness. When buying ready-made powdered sugar, pay attention to the expiration date, its friability, the absence of lumps indicating improper storage and excessive moisture. Be sure to sift it, and even more than once, if necessary. This is necessary not only to saturate with air and “fluff” the powder, but also to make your glaze much easier to knead until completely homogeneous.
2. Eggs for glazing, or rather their whites, are almost always used raw. Therefore, it is very important to pay attention to the quality of eggs. Use only eggs for the glaze that you are comfortable eating raw (or choose recipes without whites).
3. Citric acid and lemon juice in the glaze act as a preservative. But they also influence a very important parameter for the decorative coating of the Easter cake - its shine. Without adding an acidic component, it will be very difficult to achieve a shiny, glossy crust. But acid is rarely added to sweets, only when it is necessary to remove excessive sugariness.
4. Other fudge ingredients are determined by the specific formulation, desired flavor combinations, and color changes. White and dark chocolate, fruit juices or purees, various natural and synthetic dyes allow you to change the color and taste of the fudge itself. Gelatin or agar-agar is used to reduce the risk of cracking and shedding of the glaze from the surface of the cake, to give it density, and to create a gelling effect.

The process of preparing the glaze is very simple:

1. Sift the powdered sugar.
2. Prepare the base for mixing, the liquid ingredient. In recipes that call for whipped whites, bring them to standing peaks. Others simply prepare chilled egg whites, lemon juice, etc. so that you can easily add them.
3. Combine the powdered sugar with the egg white or add a small amount of liquid into it and start kneading the glaze until you achieve the ideal thickness. If the glaze becomes too thin, add more powdered sugar. If the problem is the opposite and the icing is too thick, then continue adding liquid drop by drop until the correct consistency is achieved.
4. Lastly, aromatic and flavorings, dyes that give it brightness and individuality.

The finished glaze should be uniform, shiny, smooth, easy to spread, but at the same time distributed evenly.

How to frost cake

After the glaze is ready, it is better to immediately apply it to the cakes. If for some reason you cannot do this, then place the icing or fondant in airtight containers. piping bag, not allowing it to harden and dry out in the air.

Glaze is applied only to cooled cakes, with the exception of protein glaze, which, when applied to hot baked goods, will cause faster drying. But even in this case, it is better to apply the protein glaze to cooled Easter cakes and additionally send them to the oven to dry at low temperatures, rather than applying the glaze to hot baked goods. After all, it will spread and crawl, the coating will be uneven, and it will be very difficult to achieve an ideal result.

You can spread the glaze either with a pastry brush or with a spoon or spatula, distributing it evenly over the entire surface. It is convenient to apply glazes and fondants with a special flat nozzle and a pastry bag.

And two more tips for application:

1. If you want to receive beautiful drips, then simply apply the glaze to the surface with a slight excess that will flow nicely from the top, or make the glaze a little more fluid (but not runny).
2. If you care perfect contour, then it’s better to first draw boundaries with glaze beyond which it should not go and let the outline dry completely. And then fill the top of the cake with icing, without going beyond the improvised boundaries.

The best recipes for icing and fondant for Easter cake

Sugar icing for Easter cake

Quite liquid, flowing, very beautiful and impeccably glossy sugar glaze is at the same time the simplest and most versatile type of decorative coating for Easter cakes. It is very easy to prepare, it does not require any special techniques or skills, it dries perfectly and is not sticky at all. Regular sugar icing often called basic pastry icing.

The only difficulty is that you need to apply this glaze quickly enough if you want to additionally sprinkle the cake and colorful decorations. After all, the sugar icing dries literally before your eyes.

Ingredients: for every 200 g of powdered sugar - about 1 tbsp. freshly squeezed lemon juice

Cooking method:

1. Sift the powdered sugar twice into the small bowl in which you plan to mix the icing.
2. Squeeze the lemon fresh juice and strain it (so that not the slightest trace of pulp, much less seeds, remains).
3. Add lemon juice literally drop by drop to the powdered sugar, rubbing it until smooth. The glaze should be thick, well-adhesive, evenly distributed, but not too dense and not liquid, but just slightly fluid, easily covering the cake with a thin layer. After the first test application on one of the cakes, adjust the consistency of the glaze using powdered sugar and lemon juice until you achieve the ideal consistency.

Note to hostesses: To prevent the glaze from falling off and crumbling, you can add a little gelatin to it: soak 1 teaspoon of gelatin in a minimum amount of water and after it swells, melt and add to the glaze. Reduce the amount of lemon juice to a few drops.

Protein glaze for Easter cake

The most glossy, dense and snow-white glaze, pleasantly contrasting with golden crust Easter cake is always made with egg whites. This is the most economical of the glazes, because the recipe allows you to use the proteins separated during the preparation of the Easter cake dough and get twice the amount of glaze from the same amount of powdered sugar. For additional stability and quick drying, powdered sugar is added to more than when simply beating egg whites. If you reduce the sweetness, the protein glaze may not dry completely, and the surface of the cake will be quite sticky. To dry the protein glaze, you can put the cakes covered with it in the oven. But properly prepared protein glaze will harden quickly enough on its own.

Ingredients: for every 2 proteins – 1 tbsp. or 250 g powdered sugar, a pinch of salt

Cooking method:

1. Cool the whites separated from the yolks in the refrigerator until whipped.
2. Start beating the whites without additives at medium mixer speed. Once they turn into a thick foam, add a pinch of salt and beat protein mass until you see thicker, whiter foam.
3. Add a small pinch of powdered sugar to the whites and continue beating until the whites become firmer.
4. Add powdered sugar a pinch at a time 3-4 more times. Then add it a teaspoon at a time the same number of times, and then gradually add all the powdered sugar to the whites. After each addition of powdered sugar, beat the egg whites until evenly distributed.
5. As soon as you get a dense, very thick, standing foam, immediately begin decorating the Easter cakes. Protein glaze should not be allowed to stand for a long time, even in a hermetically sealed container; it is applied to the Easter cakes immediately after cooking. The most convenient way to spread this glaze is with a pastry brush.

Colored icing for Easter cake

Bright, festive, in joyful pastel shades, the icing on the Easter cakes looks like a more interesting version of the usual white icing. Colored glaze is also often used for applying patterns, painting, and creating multi-colored coatings with or without stencils. Creating colored glaze is quite simple, but special attention You need to pay attention to the issue of color choice. Use traditional Easter motifs, pure pastel shades of green, pink, yellow that suit you. Best to use natural ingredients for tinting, but you can color the icing with any food coloring of your choice.

The following can be added as coloring components:

• jam syrup or fruit jam for warm pastel tones of orange, pink, red, purple;
• evaporated thick berry or fruit puree for intense fruity shades;
• pink and red dessert wine or fruit liqueurs and liqueurs for delicate pastel color nuances;
• powdered dry mint for a light green tint;
• pureed squeezed blanched spinach for a pastel soft green;
• strong coffee for a beautiful beige effect and bright aroma;
• powdered green or black tea for a light, grassy-golden tone;
• turmeric, saffron for golden and yellow tint.

Ingredients: for 250 g of powdered sugar - 1 egg white, 1 tbsp. lemon juice and selected natural coloring or 2 tbsp. lemon juice and food coloring of choice

Cooking method:

1. Cool the white and lightly beat until it loses its viscosity.
2. Sift the powdered sugar and mix it with the egg white until completely smooth.
3. Add lemon juice to the glaze and adjust the thickness. If you are using natural dyes, then the base of the glaze should be thicker, because such a dye will make it more liquid. If you are using store-bought food coloring in gel or powder form, bring the frosting to the “final” consistency.
4. Add coloring to the glaze. Just mix the natural one, and first dissolve the artificial one in 1 tablespoon of the mixture of powdered sugar and protein, and then add it to the main composition.
5. Re-adjust the consistency of the glaze if necessary and immediately apply it to the cooled cakes, carefully spreading it with a brush or spatula.

Chocolate glaze for Easter cake

The rich, special aroma and taste of chocolate can become a piquant festive note not only in the design, but also in the taste of Easter cakes. Lovers of this dark, elegant, unusual glaze will especially like chocolate desserts. Making chocolate glaze is very simple. The main thing is to use only high-quality ingredients for it.

Ingredients: for 2-3 tbsp. cocoa – 250 g powdered sugar, 60-70 g butter, 2 tbsp. lemon juice, lemon zest to taste

Cooking method:

1. Cut the butter into small cubes and melt in a saucepan.
2. Add freshly squeezed lemon juice to butter
3. Sift cocoa powder with powdered sugar and stir until smooth.
4. Gently fold the sugar/chocolate mixture into the butter base until the frosting is smooth and has the perfect spreadable consistency.
5. Immediately spread the glaze onto the cakes, spreading them gently with a brush or spoon.

Note to housewives: Chocolate glaze can be created even simpler. Take any protein or sugar glaze recipe you like and at the final stage, stir in 2-3 tablespoons of sifted cocoa. Instead of cocoa, you can use 50-60 g of melted dark or milk chocolate, which will significantly improve the taste and give it more nuances.

Milk fudge for Easter cake

Classic fondant, matte, white, but at the same time not losing partial transparency, beautifully flowing from the top of the Easter cake onto its sides can be obtained if the quality liquid ingredient use not water, but any dairy product. The most fragrant and delicate in taste sweet fudges are always prepared with milk. Moreover, the cooking process is so simple that even children can do it. This milk fudge is smooth, homogeneous, spreads well, but dries quickly and is applied only to cooled Easter cakes.

Ingredients: for 1 tbsp. powdered sugar - from 2 tbsp. milk

Cooking method:

1. Heat the milk to 60-70 degrees before preparing the fudge.
2. Sift the powdered sugar into a bowl in which it will be convenient for you to knead the thick mass.
3. Add the milk into the powdered sugar literally half a spoon at a time, gently rubbing it with the liquid and monitoring the consistency. Once you have a thick, smooth, homogeneous, flowing mass, stop adding milk.
4. Spread the fondant onto the cakes as quickly as possible, pouring it evenly over the tops and letting it spread, adjusting lightly with a spoon or brush. Let it harden.

Butter fondant for Easter cake

The rich, creamy milky taste of this fudge perfectly reveals the aroma of the Easter cake dough itself. Surprisingly delicate, tender, high-calorie, this fudge melts in your mouth and turns any cake into a special delicacy. But it also has a significant drawback. Fudge prepared in oil does not harden completely and sticks to hands and surfaces, and the cake covered with it must be handled very carefully.

Ingredients: for 125 g of butter - 225 g of powdered sugar, a pinch of vanilla or vanilla sugar, 2 tsp. milk

Cooking method:

1. Remove the oil in advance and let it warm up to room temperature.
2. Cut the butter into small cubes, in a convenient wide bowl, gently mash them, and then beat them by hand or with a mixer into a fluffy, elastic mass.
3. Wait until the butter doubles in volume.
4. Gradually and slowly add powdered sugar to the butter, whisking continuously. If the butter mixture loses its thickness, do not be alarmed and continue whisking until it regains its consistency.
5. Pour milk into the butter. The glaze will lose its consistency and will separate, but after 5-10 minutes after whipping it will become surprisingly fluffy and airy.
6. Once smooth, gently fold in the vanilla by hand and spread the fondant onto the cake using a cake piping spatula.

Icing on Easter cake is the main decoration of Easter. And since preparations for Easter holiday are in full swing, housewives have probably already had time to think about how to decorate baked goods at home.

There are many ways to prepare Easter cake glaze: lemon and protein fudge, and even chocolate. We offer several recipes, and it’s up to you to decide whether you prepare something specific, or use several options at once.

The classic version of the Easter cake glaze recipe includes the following ingredients:

• eggs, preferably chicken – 2 pcs.;
• sugar, regular or cane sugar – 1 tbsp;
• salt - a pinch is enough.

Take chilled eggs and separate the whites from the yolks. We do this as carefully as possible - so that not a single drop of yolk gets into the bowl with the whites. Next, to prepare the sugar glaze for Easter cake, start beating the eggs with a mixer and adding salt to make the foam thicker and fluffier.

When the foam in the sugar fudge for the Easter cake has become as fluffy as possible, we begin to add sugar in small portions. Continue beating until all of the sugar has been incorporated into the glaze. granulated sugar and will not dissolve.

Spread the mixture onto the cake (necessarily cooled) and sprinkle on top confectionery decorations until it cools down. If necessary, the glazing applied to the baked goods can be dried.

Protein fudge

Another option for fudge with eggs is white glaze for Easter cake. This recipe requires the use of powdered sugar. So, you will need:

• powdered sugar (can be ground) regular sugar fresh sand) – 1 tbsp.;
• chicken egg white – 1 pc.;
• fresh lemon juice – 1 tsp;
• table salt - a pinch will be enough.

To prepare the protein glaze, you will not need the whole egg, but rather the egg whites. Therefore, first carefully separate the whites from the yolks, as in the previous recipe. Beat the protein obtained in this way for the protein glaze for the Easter cake for several minutes with a pinch of salt until it turns out thick foam. It is important that the protein is chilled.

When the foam becomes thick and begins to hold its shape, you can add powdered sugar. It is necessary to use powdered sugar, as it dissolves without lumps. Of course, you can use regular sugar, but then you need to make sure that it dissolves completely and does not settle to the bottom, since sugar is heavier.

Lastly, add lemon juice to the egg white icing for the cake. In this case, you need to continue to beat the Easter cake fudge with a mixer until it has a homogeneous consistency. As a result, lemon juice will make the icing for the Easter cake dense, and the citrus will give the baked goods a pleasant taste.

By the way, not many people know that other juice can be used in the same way to make fudge for Easter cake - for example, pomegranate, pineapple, orange or even cherry. Depending on what taste you ultimately want. In addition, this lemon glaze for Easter cake will help make sweet taste less cloying.

Based on lemon juice

Delicious glaze for Easter cake is made with lemon. To make it work, you need a minimum amount of ingredients. The result is a white icing for the Easter cake - moderately sour, but very aromatic. And the method of preparing it is very simple and does not take much time.

To create lemon glaze for the cake you will need:

• lemon or other citrus juice - 2 tbsp. l.;
• sugar, but ideally powdered sugar - 100 g.

Preparation delicious glaze without eggs is carried out as follows:

1. Take powdered sugar and sift it so that there are no lumps in it.
2. Gradually add lemon juice to the powdered sugar. After each addition of juice, grind it with powder. When homemade frosting for Easter cakes it will become opaque and glossy - it is ready.

If, as a result of cooking, the icing for Easter cake has become too thick, it can be diluted with a small amount of water or the same lemon juice. The mixture is applied to hot cakes.

Sugar icing without eggs

A special feature of the fudge recipe is the fact that it is applied to cold Easter cake. But there is another advantage. Homemade egg-free Easter cake icing is completely safe, as there is no need to beat raw eggs.

To prepare you will need:

• powdered sugar or sand – 200 g;
• milk, which can be replaced with cream – 40 ml.

Boil the milk. Pour the not yet cooled milk into the powder and mix it until thick. Moreover, the more powder you take, the more glaze you end up with. And the milk needs to be poured in gradually so as not to pour too much and so that the icing for the Easter cake made from powdered sugar does not turn out to be too liquid.

Chocolate fudge

The ideal option for Easter decoration is chocolate soft glaze for Easter cake. It can be prepared without eggs, which is an additional advantage. For the glaze recipe you will need:

• any chocolate bar, dark can be – 90 g;
• Orange juice, which can be replaced with lemon, pineapple or any other - 3 tbsp. l.;
• coconut oil or butter - 3 tbsp. l.;
• granulated sugar or powdered sugar - 3 tbsp. l.

To make chocolate fudge sugar for the cake you need to put all the ingredients in one bowl, place it on water bath and wait for the entire mass to become homogeneous. Apply glaze to cold cake.

Toffee with milk

The glaze for hot cakes made from toffee and milk turns out to be very tasty and tender. To prepare it we will need:

• Russian sweets “Toffee” (preferably harder) – 200 g;
• coconut oil – 40 g;
• milk, easily replaced with cream - ¼ tbsp. l.;
• regular sugar or powdered sugar - 2 tbsp. l.

In a saucepan over low heat, melt the milk with butter, bring to a boil and reduce. Slowly stir in the powder and add the toffee. Cook all ingredients until the mixture becomes homogeneous. Apply to Easter cake. Preparing the fudge this way will take a little longer, but it’s a icing for Easter cake that won’t crumble.

With gelatin

Exists tasty option glaze for Easter cakes with gelatin without eggs. It has the added benefit of being non-fraying.

To make this unique fudge you will need:

• powdered sugar or granulated sugar - 1 tbsp.;
• instant gelatin – 1 tsp;
• lemon or orange juice - a few drops;
• boiled water – 2 tbsp. l. for gelatin and 4 tbsp. l.

To prepare glaze for Easter cakes with gelatin, you need to fill a bag of gelatin with water in the amount of 2 tbsp. l. And leave it to swell for 5-10 minutes.

While the gelatin is swelling, pour sugar, 4 tbsp. l. water and cook over low heat until all ingredients are dissolved. Next, bring to a boil.

Cool the sugar mass to 60 degrees. Add gelatin to it and beat thoroughly with a mixer until the icing for gelatin cakes becomes fluffy and white.

You need to apply a glaze for Easter cakes that does not crumble as quickly as possible, as it hardens quickly.

Fruit and berry options

To make this glaze for Easter, take:

• chicken egg – 1 pc.;
• powdered sugar (if you don’t have it, you can replace it with sand) – 3/4 tbsp.;
• berry or fruit juice concentrated compote– ¼ tbsp.

To prepare, you need to beat the egg whites for a few minutes, adding the powder in parts. Then add fruit juice a little at a time for color and taste, without turning off the mixer. Ready mass apply to Easter cake.

Lemon glaze

To prepare this recipe, take:

• regular sugar - 2/3 tbsp.;
• lemon juice - a couple of tbsp. l.;
• butter - a couple of tbsp. l.

First you need to put the butter in a saucepan, melt it over low heat, and then gradually add sugar and lemon juice. Grind all the ingredients so that you get homogeneous mass. The result will delight you with the fact that the mass does not stick at all.

As you can see, there are many glaze recipes. When choosing, everything will depend on your desires and preferences, as well as the products available in the refrigerator.

Useful video on how to make marshmallow cake frosting

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