Custard glaze for Easter cake. Icing

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. So, cookie icing will give homemade baking individuality and unique beauty.

Chocolate icing for cookies

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. Fondant color from white chocolate can be modified with fat-soluble food colorings, but they are unlikely to be found in a regular kitchen.

So, dark (milk or white) chocolate icing is made from:

100 g chocolate;
60 ml milk;
10 g butter;
250 g powdered sugar.

Step-by-step preparation:

Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.

For berry glaze based on strawberries you should take:

200 g finely ground powdered sugar;
100 g fresh or frozen strawberries;
15-30 ml of drinking water.

Sequence of work:

Blend washed and dried berries in a blender homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
Into the sifted powdered sugar add hot water and stir. Then pour in small doses and rub the berry base with a spoon. Strawberry puree you need so much so that all the powder dissolves and the fondant becomes shiny and uniform, but at the same time viscous and thick.
Use berry frosting should be done immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, glaze for gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, but for ordinary sugar cookies you can prepare aromatic vanilla icing.

To make vanilla frosting you need:

270 g powdered sugar;
13 ml milk;
5 g butter;
3 g table salt;
2 g vanillin powder.

Preparation:

IN microwave oven Melt a piece of butter with milk.
Add salt, vanilla and sifted powdered sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Made with caramel and salt

Delicious sticky caramel, prepared at home, can make even ordinary shortbread not only tasty, but also beautiful if you pipe it with a pastry bag. Salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra note of flavor.

For the salted caramel frosting you will need:

125 ml cream cow's milk, fat content 33%;
30 g butter;
165 g granulated sugar;
65 ml of purified drinking water;
3-5 g large sea salt to taste.

How to make caramel for frosting cookies:

In a small container, heat almost to a boil, but under no circumstances boil the cream and butter. These products should be as hot as possible when added to caramel.
In a separate saucepan, combine water and sugar. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until it has a beautiful caramel color.
After reaching the desired shade, pour hot butter and cream into the saucepan, add salt and quickly stir the mixture with a whisk until smooth. Return the caramel to the heat for a couple more minutes to cook to the desired thickness.
Transfer caramel to glass containers for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

Nondescript cookies easy With the movement of a confectionery cornet filled with colored icing, you can turn it into an original greeting card. Thus, a simple confectionery product can become an exclusive gift that will be easy to give even to a schoolchild.

The composition of colored glaze includes only four ingredients:

1 chicken egg white;
150-200 g finely ground powdered sugar;
15 ml lemon juice;
food coloring of the desired color.

The process of creating sweet paints for painting cookies:

Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift powdered sugar into it in small portions and rub with a fork (silicone spatula or spoon). Using the mixer in in this case unacceptable.
When the glaze has the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is colored in the desired color with food coloring. To make the already colored glaze thicker, you should mix powder into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If you don’t have them, then turmeric will help you achieve a bright orange color, spinach will help you achieve green color, red beets will help you, and lavender petals will help you achieve purple color.

How to make marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such multi-colored icing you can create entire stained glass windows on cookies. A plain coating with pieces of undissolved marmalade will also look very nice.

Ingredient proportions for marmalade glaze:

200 g marmalade;
80 g sugar;
50 g butter.

Prepare in the following way:

Cut the marmalades into smaller arbitrary pieces. Add sugar butter and crushed marmalade into a small bowl of suitable size.
Build a steam bath on the stove and place a container with the prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
Remove the glaze from the stove and after cooling slightly, cover the baked goods with the warm mixture.

Simple sugar icing

No matter how many different recipes the housewife has in her arsenal confectionery fondants, you should know how to make cookie icing from minimum set products that can help out in any unforeseen situation.

Simple sugar glaze includes:

200 g powdered sugar;
60 ml of drinking water.

Preparation:

Combine the powder with water and heat over low heat until smooth and homogeneous. When heating the glaze, you must constantly stir it with a wooden or silicone spatula.
Decorate with hot fudge sugar ready-made cookies. The same coating can be used for gingerbread cookies and buns.
For a pleasant rum aroma, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.

Sugar icing is an effective and simple solution for decorating confectionery products. A minimum of effort, a few minutes of time - and cookies, cakes, cakes will look elegant. Read the article on how to make icing sugar.

All recipes for this popular baking decoration: gingerbread, cookies, Easter cakes and even cakes are based on powdered sugar. But the manufacturing process and its subtleties differ greatly depending on what kind of result the confectioner needs. It can be a dense sugar glaze or soft, a product with a rich taste or neutral, white glaze or colored.

The reason for the popularity of this product lies in the fact that, depending on the recipe, the glaze may or may not be suitable for vegetarians and fasting people. In any case, it will be equally delicious.

It’s not for nothing that basic sugar glaze is also called “ royal icing"- versatility, simplicity and visual appeal do not leave anyone indifferent.

How to make icing sugar: recipes

The general rule is that the consistency should resemble sour cream: then it will be easier to apply it to the surface confectionery product and at the same time it will not spread. If something goes wrong and the mass is too liquid, you can add a little powdered sugar. If it is too thick, carefully stir in with a spoon. hot water.

Even those who have never set foot near the stove can make icing from powdered sugar according to the classic recipe. For 200 grams of powder (about a glass), you need to take 4 tablespoons of water. Then put the mixture on low fire and cook until the mixture is smooth, stirring constantly (about 5 minutes). The product is covered with hot glaze. If desired, flavorings are added after cooling slightly.

To make protein glaze per glass of powder you will need protein and a teaspoon of lemon juice. Beat the egg white, avoiding any liquid. Add powder to the resulting foam and beat the mixture again. Pour in the juice. This glaze is suitable for drawing patterns. A few tips: store the finished mixture in well-closed containers so it will not dry out. Do not beat the whites at maximum speed - too many air bubbles will prevent the mixture from being smooth. This recipe can also be used to make a coating for Easter cakes, but you need to dilute the glaze with lemon juice. The consistency should be such that the mass is still dripping, but no longer spreading.

If there are a lot of yolks left, you can use those too. For five yolks you need to take one and a half cups of powder, and instead of lemon juice - three to four tablespoons of orange juice. Beat the juice and yolks, gradually stir in the powder into the mixture. This glaze is not suitable for patterns, but it can completely fill baked goods, such as a cupcake or cake.

Unusual option: composition with rum. From classic recipe differs in that it does not require cooking. Add 3 tablespoons of rum and a spoonful of water to sifted powdered sugar (glass). Grind the mixture until smooth.

Suitable for cupcakes, especially chocolate ones. coffee glaze. It is prepared quickly and easily and has a rich taste and smell. Three tablespoons ground coffee brew. Add a tablespoon of butter to melt until soft. After this, put the oil in a bowl with two glasses of already sifted powder, pour in the coffee and stir.

After preparing the filling glaze, small items with the desired side can be dipped directly into it. The gingerbreads are lowered whole into the pan with a slotted spoon for a few seconds. For cakes and other baked goods, where the smoothness of the surface is important, a little of the mixture is poured out and leveled with a knife. You can lay out a small layer of dense jam, and apply glaze on top of it. The easiest way to glaze cakes is with a brush.

If the composition still hardens before being applied to the product, you can try to “reanimate” it - add liquid and warm it up slightly. No need to get carried away with heating, otherwise it will turn out of mass sugar syrup.

If you don’t have powder or a coffee grinder in your kitchen, you can use sugar for a simple recipe with water and lemon juice. You must first boil the syrup from it. As soon as the mixture of syrup and juice turns from transparent to white, the composition is ready. This glaze is best suited for Easter cakes, but you can also try it for decorating cookies and muffins. You won't be able to draw with it.

Icing made from powdered sugar and milk

This is an excellent option as a base for multi-colored glazes, with the help of which patterns and designs will then be created. Painted gingerbread cookies and gingerbread cookies always create a feeling of celebration and serve great idea for a gift. The 2016-2017 season was no exception: bright gingerbread cookies are in great demand. Traditionally, gingerbread cookies combine white and colored icing. White acts as a border or is used to draw patterns on a colored background.

The glaze from powdered sugar and milk is made according to the algorithm of previous recipes. For a glass of sifted powdered sugar, take two teaspoons of milk and mix them to a smooth paste. Then add two teaspoons of syrup, and for smell - a little flavoring, for example, almond or vanilla. Beat the mixture until shiny and smooth.
Prepare containers for each color, place the product in them and add the necessary dyes. Don't forget that the color intensity decreases as it dries! If in doubt, you can practice using excess glaze by coloring one or two gingerbread cookies.
Place the mixture from the cups into pastry bags or syringes. It is convenient to use small disposable bags - you can put a little product in them. The lighter and smaller the bag, the easier it is to apply patterns. Plus, they don't need to be washed.

In some versions, butter is also added to the recipe (two teaspoons per glass of powder). The butter is melted and the remaining ingredients are mixed in. This option is also suitable for Easter cakes. If the mass turns out thick, you need to add more warm milk.

Another preparation option: for 100 grams of powder, a little starch, vanillin and 3-4 tablespoons of cream or milk. Boil the cream and remove from heat. Carefully pour the mixture of powder, starch and vanillin into the mixture little by little until desired consistency. This method is suitable for coating Easter cakes, eclairs, and buns.

Buy ready-made glaze

Making your own frosting is quite easy. But there is not always time for preparatory stages and the necessary flavors and dyes are not always available. Now you can buy ready-made glaze, which you can simply dilute warm water. The product is also available for sale, already packaged in pastry bags - you just need to cut off the tip of the cornet and you can get to work. In order not to make a mistake with the size of the cut, you must first cut off the smallest tip and try to draw a line. If necessary, you can cut off a little more.

Coloring cookies is a great way to spend quality time with your child, and buying pre-made mix allows you to turn the process into a fun craft. Children will especially love working with colored icing from tubes: our online store offers shades from black and blue to purple and pink.

The supermarket for the confectioner offers to buy ready-made glaze in Russia and that’s it necessary ingredients For self-made her: powder, essences, dyes, pastry tools. In Moscow, you can buy and pick up by yourself or by courier; in other cities the order will be delivered by mail or a transport company.

Powdered sugar icing price

Due to the availability of ingredients and low consumption, the price of powdered sugar icing makes it accessible to everyone. Ready option only a little more expensive than making it yourself. But it has several advantages:

colors are already balanced;
there is no need to be afraid that the glaze will be too light or too bright;
no need to buy dyes separately; especially if you don't exercise confectionery professionally;
The mass is guaranteed to have the desired consistency and will definitely harden. A popular protein glaze may turn out too thin or too thick due to the fact that the whites are not whipped or, on the contrary, form a dense foam. You can’t dilute such a composition, and they won’t be able to paint. Finished glaze helps to avoid this;
you can buy exactly as much as you need without fear that there will be surplus left or not enough for the last batches. Dry mixtures are sold in packaging from one hundred grams to several kilograms. Mixes every time required quantity mass, since the finished composition is not stored for a long time, changes consistency and becomes covered with cracks.

Powdered sugar glaze: useful tips

The composition with the densest consistency is used for gluing the parts of the product together. If you need to make icing for gingerbread houses, then it is better to divide the mass. Part will be used for painting, and add more powder to the other part: this will be “glue”. The better the powder is ground, the more uniform and beautiful the result. It’s better to make it yourself in a coffee grinder - it’s easier to achieve the desired consistency. Lemon juice is used not only to “bind” the components, but also to impart a characteristic taste. How sweeter cookies or gingerbread, the more interesting is the contrast between the sweetness of the dough and the sourness of the glaze. Shades of taste, color and smell are added with the help of other natural ingredients. For example, you can do caramel glaze With brown sugar, fruit fudge sugar- with apples and apricots, chocolate - with chocolate. To make the color stable, it is recommended to add a little citric acid.
You can experiment: replace the water in the recipe with juices or rich alcohol (rum, cognac, even white wine).
To make the white glaze “snowy”, you need to make it in a plastic, glass or ceramic bowl, stirring it with a non-metal spoon or spatula. Metal degrades the color of the product.
If the recipe uses raw eggs, finished product After decorating, for safety reasons, it is recommended to heat it slightly in the oven to protect against salmonella.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.

Different goals

Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice adds glaze great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs the glaze becomes rich taste and soft, dense consistency. Protein glaze often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If you grease the cake with a thin layer of jam before glazing, the icing will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add to the glaze food coloring, with them the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoon raspberry jam- so the color will turn out red, and magical raspberry flavor. A pinch of turmeric and a piece of butter will give you an intense orange tint.

Secret: For glaze it is better not to use porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.

Step 3. Pour hot glaze over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp. freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the whites until stiff foam.

Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch icing

200 g hard toffees

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.

Most often, housewives start making gingerbread shortly before the New Year's celebrations. Such pastries can become not only decoration festive table, but also excellent option present for friends and family. To make the sweets also beautiful, you should take care of the gingerbread glaze.

Classic gingerbread glaze

The resulting mass will allow you to paint real masterpieces on your own prepared dessert. Ingredients: 260 g of powdered sugar, any food coloring, the white of one egg.

The powder is sifted through the finest sieve or cheesecloth. There should be no lumps in it.
Protein is added to the sweet mass. The ingredients are mixed until smooth. You will get a thick glaze.
You can immediately draw on gingerbread cookies with it.

If desired, the resulting mass is divided into parts, each of which is painted a specific color. This way, you will be able to make bright color drawings.

White fondant for gingerbread baking

Traditionally gingerbread decorated with snow-white curls and patterns. To create them, a special fondant is prepared. Ingredients: 15 g tangerine zest, 2 raw eggs(chicken), 280 g granulated sugar.

The whites are carefully separated from the eggs. Not a drop of protein should get into them.
Sugar is turned into powder using a coffee grinder. Next, the mass is sifted through thin gauze.
The resulting powder mixes well with the whites.
Crushed powder is mixed into the foam. The ingredients are mixed well again.

To make beautiful and neat gingerbread cookies with glaze, you need to use for decoration piping bag with the thinnest nozzle.

Color mixture for decoration

This recipe includes only natural products. Therefore, even kids can try the resulting treat. Ingredients: 2 large spoons of freshly squeezed lemon juice, 2 egg whites chicken eggs, 210 g of powdered sugar, a large spoonful of vegetable juices: beetroot, carrot, spinach.

The powder must be sifted. It is worth taking the smallest sieve for this.
Lemon juice is added to the sugar mixture. Use a whisk to beat the mixture well.
The future glaze is divided into three equal parts. Each of them in a separate bowl is colored with the juice of the selected vegetable.

The colored mass must be kneaded until smooth, until even the smallest lumps disappear.

Protein glaze

In order for the product to have a uniform consistency, lemon juice must be added drop by drop and do not stop stirring. Ingredients: 10 ml of citrus juice, 230 g of powdered sugar, one egg white.

In a clean, dry container, the protein combines with the juice.
The ingredients are mixed with a whisk. Gradually powder is added to them.
The process of active kneading continues until the glaze hangs from the whisk in a thick drop.

You can paint gingerbread cookies with this fondant right away.

How to cook with lemon?

The lemon version of the mixture is suitable for decoration various baked goods- Easter cakes, gingerbreads, cupcakes. Ingredients: 2 large spoons of freshly squeezed lemon juice, 3 spoons of powdered sugar, half a stick of high-quality butter.

Liquid butter is combined with powder. The products are well ground until smooth.
Fruit juice is added to the resulting mass.
The components are ground again.

Instead of fresh juice you can take it citric acid. ½ small spoons of the product are diluted with 50 ml of water.

Chocolate cocoa glaze

This composition is ideal for both hot and cooled sweets. Ingredients: 25 g potato starch, 90 g of powdered sugar, 3 large spoons of cocoa powder and the same amount of drinking water.

The powder must first be thoroughly sifted. If you don't take care of this preparation, the icing will end up with sloppy, unappetizing lumps. They'll really mess it up appearance sweets.
For sifting, the finest sieve is selected, through which the powder is passed at least 2 times.
The sugar product is combined with the remaining bulk ingredients - cocoa and potato starch.
Next, water is added to the mixture. It is very important to use ice water. It is advisable to first keep it in the freezer for a few minutes.
After adding water, all components are intensively ground. The process continues until the glaze is homogeneous.

A properly prepared mass should turn out shiny and glossy. You can apply it to gingerbread cookies right away. It must be remembered that chocolate glaze hardens a little longer than, for example, protein.

With added rum

Of course, sweets with such fudge should be given exclusively to adults. Alcohol gives the glaze a special flavor. Rum can be used both light and dark. Ingredients: 25 ml alcoholic drink, 230 ml filtered boiled water, 260 g of powdered sugar. How to make icing for gingerbread with rum is described in detail below.

Water is poured into a small saucepan or ladle and brought to a boil again.
While the liquid is heating up, you need to sift the powdered sugar well through the finest sieve. Next, freshly boiled water is poured into it. The components are thoroughly and intensively mixed.
When the resulting mixture has cooled a little, cold rum is poured into it.
You need to continue mixing the ingredients until smooth.

When the fondant has cooled completely, you can decorate with it. ready-made gingerbread, drawing original patterns. The glaze discussed will help you complete even the most complex designs.

Recipe without eggs

This Lenten glaze is most often used by housewives to decorate children's sweets. It is also called vegetarian. For a more pleasant appetizing aroma, you can add vanilla concentrate to this fudge. Ingredients: 280 g of powdered sugar, 4 large spoons of filtered water, 4 small. spoons of freshly squeezed lemon juice.

The powder is sifted through a fine-mesh sieve into a wide bowl.
Citrus juice is added to the sugar product. You need to add it drop by drop, rubbing the components after each portion.
Water is poured into the future glaze. The liquid should be warm.
After the next kneading, the icing drips onto the plate. If the product does not spread, it means it is completely ready for baking.

We must not forget that the glaze hardens very quickly without adding eggs. It is best to distribute it over products that have already hardened slightly.

Icing

This coating option should be chosen for large, “plump” gingerbread cookies. It will flow beautifully over the products, hardening into large, appetizing drops. Ingredients: 1 tbsp. white granulated sugar, half a glass of purified water.

Water is heated in an iron pot. And sand (sugar) pours out.
The mass is cooked until the sweet grains are completely dissolved and large bubbles appear on the surface.
The mixture is removed from the heat and left to cool. In already finished product You can add any flavoring. For example, almond works well.

Calories: Not specified
Cooking time: Not specified

Recipe with photos step by step:

Pour sugar and water into a thick-bottomed pan, preferably enameled.

Place on the stove and cook the sugar syrup over high heat, stirring constantly. At the same time, care must be taken not to overcook the syrup. It shouldn't have time to thicken.

The drop test will help with this. To do this, drop syrup into a cold plate and remove a drop with your finger. It should roll into a soft ball. This indicates the readiness of the sugar syrup.
At this time, separate the yolks from the whites. We put the yolks aside, since they will not be used here.

Beat the whites with a mixer, adding salt on top, for 1 minute until white peaks form.
Then in protein mass Add the sugar syrup in a thin stream, while continuing to whisk continuously until the glaze takes on a more elastic state.

Finally, add a couple drops of lemon juice to the glaze.

This is the whole secret of cooking best glaze not only for Easter cakes, but also for muffins, cakes, donuts and donuts.

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