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

Ingredients:

sugar - 200 grams;
instant gelatin - 6 grams;
water - 90 milliliters;
lemon juice - 2-3 drops.

Icing for Easter cakes with gelatin. Step by step recipe

Pour gelatin with 2 tablespoons of water, stir and leave to swell: approximately, for 15-25 minutes.
Pour sugar into a separate saucepan, pour the remaining water, mix well and put on fire.
Bring to a boil and cook, stirring, until sugar is completely dissolved.
Remove from heat, add swollen gelatin (no need to melt it) and mix well with a spoon.
Next, beat the still hot syrup with a mixer at high speed until a white thick foam appears. It will take approximately 3-4 minutes in time.
Leave to cool slightly - until warm - about 10 minutes.
Adding a few drops lemon juice(you can replace it with orange if you wish), you can also add food coloring at this stage. And beat again for about 1 minute.

White sugar icing for Easter cakes with gelatin is ready! Apply it immediately after preparation: as it hardens quite quickly. Another very important: apply the icing on the already completely cooled cakes - this ensures their correct texture, without drying out or smudges (since sugar tends to melt). Such fondant can be used not only for Easter cakes: I cooked cupcakes with it, watered rolls and even eclairs - my child simply adores her.

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

Classic and most popular egg white frosting recipe It is prepared very simply, quickly and looks beautiful on Easter cakes.

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

Today I want to show you unusual recipe icing sugar without egg whites on gelatin, which does not stick to the hands does not crumble and does not break while remaining soft, snow-white, uniform and glossy.

LIST OF INGREDIENTS

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

SUPER GLAZE FOR PASTRY— STEP-BY-STEP RECIPE

Pour a teaspoon of gelatin with two tablespoons of cold boiled water, mix well and leave for a while so that the gelatin swells.

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

We also add 2 tablespoons of water there, mix well so that there are no lumps of powder left and set the ladle on the stove for medium fire.

With constant stirring, bring the mixture to a boil. As soon as the syrup boils, remove it from the stove and add the 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, in time it will take no more than 5 minutes.

The glaze should be thick, white and glossy.

And if you want to prepare a multi-colored glaze, then at this stage, add to it food colorings.

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

Completely cooled down holiday cakes decorate with ready-made gelatin icing.

Properly prepared glaze in consistency resembles thick sour cream.

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

And while the icing is still liquid, then we decorate Easter cakes with confectionery powders, candied fruits or nuts.

You can also see a very successful and proven recipe for classic yeast cakes that I prepared last year, link - https://youtu.be/Uog2ZWLkvZI

This amount of icing 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 icing in a thick layer.

The glaze hardens very quickly, but dries up 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 hands at all, retains its shape and shine.

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

The icing dried well, while remaining soft like a marshmallow, and not at all sticky.

And now I will cut the cakes and show how the icing will stick to them.

The icing keeps perfectly on the cake itself, does not reach for the knife, does not crumble and does not crumble, like ordinary protein.

The icing 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 PASTRY— VIDEO RECIPE

SUPER GLAZE FOR PASTRY- A PHOTO

Easter cake icing is the main decoration of Easter. And since the preparations for Easter holiday are in full swing, the housewives have probably already managed to think about how to decorate pastries at home.

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

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

eggs, preferably chicken - 2 pcs.;
sugar, can be ordinary, or cane - 1 tbsp.;
salt - a pinch is enough.

We take chilled eggs and separate the whites from the yolks. We do this as carefully as possible - so that not a single drop of the yolk gets into the bowl with the proteins. Next, for the preparation of icing sugar for Easter cake We begin to beat the eggs with a mixer with the addition of salt so that the foam is thicker and more lush.

When the foam in the sugar fudge for Easter cake has become as lush as possible, we begin to add sugar in small portions. Continue beating until the sugar glaze is all gone. granulated sugar and will not dissolve.

We spread the mass on the cake (necessarily cooled down) and sprinkle on top confectionery decorations until she gets cold. If necessary, the icing applied to pastries can be dried.

Protein fudge

Another option for fondant with eggs is white icing for Easter cake. This recipe calls for powdered sugar. So, you will need:

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

For the preparation of protein glaze, you will not need the whole egg, namely the egg whites. Therefore, first carefully separate the whites from the yolks, as in the previous recipe. Whisk the protein thus obtained for protein glaze for Easter cake for several minutes with a pinch of salt until a thick foam is obtained. It is important that the protein is chilled.

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

Lastly, we introduce lemon juice into the protein glaze for Easter cake in parts. At the same time, you need to continue to beat the fondant for the Easter cake with a mixer until it turns out to be homogeneous in consistency. As a result, lemon juice will make the icing for Easter cake itself dense, and thanks to citrus, pastries will acquire a pleasant taste.

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

Based on lemon juice

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

For creating lemon glaze for the cake you will need:

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

The preparation of delicious glaze without eggs is as follows:

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

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

Sugar icing without eggs

A feature of the fudge recipe is the fact that it is applied to a cold cake. But there is another advantage as well. Homemade icing for Easter cakes without eggs is completely safe, since you do not need to beat raw eggs.

For cooking you will need:

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

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

chocolate fondant

An ideal option for decorating Easter is chocolate soft glaze for a cake. You can cook it without eggs, which is an additional plus. For the frosting 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 prepare chocolate sugar fudge for Easter cake, you need to put all the ingredients in one bowl, put it on water bath and wait until the whole mass turns into a homogeneous one. Apply frosting to cold cake.

Toffee in milk

Very tasty and tender is the icing for hot Easter cakes from toffee and milk. To prepare it, we need:

candy Russian "Iriski" (preferably harder) - 200 g;
coconut oil - 40 g;
milk, easily replaced by cream - ¼ tbsp. l.;
regular sugar or powdered sugar - 2 tbsp. l.

In a saucepan over low heat, melt milk with butter, bring to a boil and reduce. Slowly introduce powder here and add toffee. Cook all the ingredients until the mass becomes homogeneous. Put on cake. This preparation of fondant will take a little longer, but this is an icing for an Easter cake that does not crumble.

with gelatin

Exists delicious option glazes for Easter cakes with gelatin without eggs. Its additional advantage is that it does not crumble.

To make this unique fudge you will need:

powdered sugar or sand - 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 the glaze for Easter cakes on gelatin, you need to pour a bag of gelatin with water in an amount of 2 tbsp. l. And leave it to swell for 5-10 minutes.

While the gelatin swells, pour sugar into the pan, 4 tbsp. l. water and simmer 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 Easter cakes on gelatin becomes lush and white.

It is necessary to apply such icing for Easter cakes that does not crumble as quickly as possible, as it quickly hardens.

Fruit and berry options

In order to prepare such icing for Easter, take:

chicken egg - 1 pc.;
powdered sugar (if it is not, then you can replace it with sand) - 3/4 tbsp.;
berry juice or fruit juice concentrated compote- ¼ st.

To prepare, you need to beat the protein for several minutes, introducing the powder in parts. Then, little by little, enter fruit juice for color and taste without turning off the mixer. Finished mass put on cake.

lemon glaze

To prepare this recipe, take:

regular sugar - 2/3 tbsp.;
lemon juice - a couple of tbsp. l.;
butter- a couple of st. 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 in such a way that it turns out 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 frosting 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 icing for marshmallow cake

Answers

Usually Easter cakes are covered with protein glaze. But when cutting Easter cake, such icing crumbles. I offer a recipe for icing sugar with gelatin, which does not crumble and does not require the use of protein. It cooks very quickly and can be used to decorate other products such as donuts, rolls, rum broads etc. It tastes like fudge sugar. I saw the recipe online and liked it. I suggest you try it too.

Ingredients

To prepare sugar icing for Easter cake on gelatin, we need:

0.5 tsp instant gelatin;

3 art. l. water (boiling water);

100 g sugar.

Cooking steps

First, prepare the gelatin, that is, dilute the gelatin with water. This can be done in two ways:

first - pour 0.5 teaspoon of instant gelatin

1 tablespoon of boiling water and stir until transparent;

the second - pour gelatin with 1 tablespoon of cold boiled water and leave for 15 minutes to swell.

Then we cook the syrup, for this we pour 100 grams of sugar into a saucepan and pour 2 full tablespoons of water (boiling water), the water should completely cover the sugar, mix. We put on fire and with constant stirring bring to a boil, reduce heat and cook for 1-2 minutes, so that the sugar dissolves.

Do not boil for a long time, only a couple of minutes, otherwise there will be little liquid and the glaze will turn out to be very thick.

Then add the prepared gelatin to the syrup, mix thoroughly. We turn off the fire. Cool the syrup to a warm state with frequent stirring. Now beat the sugar-gelatin mass with a mixer until whitening.

We immediately apply icing on pastries, because, thanks to gelatin, it hardens very quickly. If, however, the glaze is very thick, you can slightly warm it up to a warm state. As soon as the icing was applied to one cake, immediately sprinkle the icing with confectionery sugar decorations otherwise the icing will harden and the decorations won't stick.

If, after applying to one cake, the icing is frozen, you can warm it up a little again. I had enough of this amount of glaze for 2 large Easter cakes. The frosting is very tasty. Does not crumble when cut.

This is what the cake looks like with this icing in the section. I hope you enjoy and pleasantly surprise the recipe for sugar icing for Easter cake on gelatin.

When you cook Easter cakes for Easter, most of the time and effort 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 put before the coating for Easter cake is that the icing should not crack and crumble. It should also be tasty, smooth and well distributed over the surface of Easter baking. All of the above characteristics correspond to each step-by-step glaze recipe from our today's article. Next, you will learn how to make delicious white icing for Easter cake without eggs ( egg white), with gelatin, powdered sugar, starch. And we will also reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cake, but also any other pastries.

Delicious protein icing for Easter cake, step by step recipe with photo

First of all, we bring to your attention a recipe for delicious protein icing for Easter cake according to 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 rather long whipping. Learn more about how to make a delicious protein glaze for Easter cake in a step-by-step recipe with a photo below.

Essential Ingredients for Delicious Easter Egg White Glaze

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

Instructions on how to prepare protein glaze for Easter cake

Do-it-yourself white icing for Easter cake with sugar without protein, recipe step by step

If you are afraid to use shop eggs to prepare a protein coating for Easter cake, but if you want to get a delicious white icing with your own hands, then pay attention to next recipe with sugar without protein. This icing option is very simple and even a child can cook it. Find out how to make your own white icing for sugar-free cake with your own hands next.

Necessary ingredients for protein-free glaze 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

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

How to make icing so that it does not crumble, a simple recipe for Easter cake

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

Necessary ingredients for icing on an Easter cake 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 that it does not crumble

Whisk egg whites and sugar thick foam. The mass should be homogeneous and dense, with soft peaks.
Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue to beat with a mixer for another 1-2 minutes.
We put the bowl with the protein mass in a water bath and stir. We heat the glaze in a water bath to 30-40 degrees and remove.
We apply hot icing on Easter cakes with a silicone spatula and carefully distribute in an even layer.

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

The following simple, step-by-step recipe is for another delicious frosting option without the use of egg white. Turns out to cook sweet icing for Easter cake, only two are enough simple ingredients. Find out which ones from the step-by-step recipe for a simple and tasty icing for Easter cake without egg white below.

Essential Ingredients for a Simple Egg White Free Icing for Easter Cake

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

Instructions on how to make a simple and delicious icing for Easter cake without egg white

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

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

At home, it is easy to prepare icing with starch and without eggs, which is ideal for Easter cake. At the heart 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 keeps its shape well even without the use of proteins. How to cook icing for Easter cake without eggs with starch at home, read on.

Essential Ingredients for Homemade Egg-Free Starch Glaze

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

Step-by-step instructions for a simple recipe for icing without eggs with starch step by step

Pour powdered sugar into a saucepan and add milk.
We put the mixture on the fire and bring to a boil, constantly stirring the glaze.
Take the butter out of the fridge and let it thaw a little. room temperature. Break the chocolate into small pieces.
As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.
After the chocolate has completely melted, add cocoa powder and starch to the mass. Stir until smooth and remove from heat.
We give the glaze just a few minutes to cool and proceed to decorating Easter cakes.

Sugar icing with gelatin for Easter cake, step by step recipe

You can also prepare sugar icing for Easter cake, which will not crack, crumble and crumble, using gelatin. At first glance, it may seem that this version of the festive glaze is rather whimsical in preparation. But in fact, none special secrets and there are no complications in this case. See for yourself by mastering the preparation of sugar icing with gelatin for Easter cake from the following step-by-step recipe.

Necessary ingredients for sugar icing 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 icing with gelatin for Easter cake

Pour a teaspoon of instant gelatin with two tablespoons cold water and mix. Leave for 5-7 minutes to swell.
Mix sugar with 4 tbsp. l. water in a saucepan and put on slow fire. When the sugar is completely dissolved, and the mass thickens and begins to change color, remove the syrup from the heat.
Allow syrup to cool slightly and add gelatin. The mixture must be stirred until the gelatin is completely dissolved in the syrup.
Then beat the mixture with a mixer at medium speed for 3-4 minutes. The icing should turn white and become smooth.
Ready glaze can be applied to Easter cakes warm. After complete drying, such icing with gelatin will not crumble and burst when cutting Easter cakes.

A simple recipe for protein glaze for sugar-free Easter cake step by step

Can icing for Easter cake be dietary? Maybe! For example, in our next simple recipe for protein glaze for Easter cake, there is no sugar or powdered sugar. However, the finished glaze is sweet, smooth and very beautiful. More details on how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.

Essential 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

Beat egg whites with a pinch of salt with a mixer until a thick white mass is formed.
Add sweetener to taste and continue beating.
Almost at the end of whipping the proteins, pour in the milk powder, preferably skimmed.
We decorate Easter cakes finished glaze and sprinkle with any decorative powder.
In order for the icing to solidify completely and acquire a beautiful glossy sheen, we send the cakes to the oven for 20 minutes at 100 degrees.

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

Do you want to see clearly how you can make icing from icing sugar for Easter cake at home? Then the following video with a step by step recipe is just for you. This master class shows in an accessible way how to make icing sugar for Easter cake at home from proteins, icing sugar and lemon juice. The recipe is very easy to follow and definitely will not cause difficulties in cooking.

Delicious white icing for Easter cake is just 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 today's article contains only the best and proven glaze recipes that do not crumble, crumble or crack after application to 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 icing at home.