Tomorrow is Bright Sunday. And for those who are going to start decorating Easter baking right now - a very good icing for Easter cake, I have been using the recipe for the third year already. And from my point of view, this is the optimal glaze for decorating cakes at home. It does not flow, lays down very evenly, forms a noticeable thick layer, which then solidifies into a very tasty sweet and sour sugar crust. The most common ingredients for the glaze are egg white, powdered sugar and lemon juice.

Good glaze quality is achieved by the correct preparation technology:

1. the glaze does not need to be whipped, because when whipping, the glaze is saturated with air bubbles and lays down unevenly, with bumps, so we prepare the glaze not even with a fork, but with a tablespoon,
2. the ratio of powder and protein is unusual - powder is taken 8-10 times more protein - this will allow the glaze to get a rich white color and a somewhat glassy structure, that is, protein plays only a "cementing role" in the glaze,
3. lemon juice is added to the glaze "by eye", since the size of the protein and the quality of the powder can be very different, I had cases when I added 2 teaspoons of juice to the glaze, and there were times when half a lemon went into it, below I I will show you how to understand that it is not necessary to further spread the glaze, the method is quite simple and in some ways even witty.

Ingredients:

• Protein from 1 egg,
• Powdered sugar - 230-240 grams,
• Lemon juice - 2-5 teaspoons.

How to make Easter cake frosting

Separate the protein from the yolk.

Sift the icing sugar through a fine sieve.

We mix everything with a tablespoon. It will turn out to be such a dense, I would even say, a monumental mass, reminiscent of thick sugar lipstick.

We take lemon. Squeeze out a teaspoon of juice, pour it into a bowl with glaze, stir gently until smooth.

The glaze is still too thick.

Add a second spoonful of juice. And mix again. We look - if the embossed traces from the tablespoon began to blur, we do a check.

We take a clean tablespoon, turn it over with the bulge up and apply a small portion of the glaze. We wait. If the glaze froze without moving, add another teaspoon of lemon juice. If the movement of the glaze is noticeable - it began to spread slightly, forming a dense, slowly flowing drip - then this means that the glaze is ready and you can pour it on Easter cakes.

Another way to check is to draw a line over the glaze with a spoon - after a couple of seconds, the edges of the furrows close, leaving a noticeable fold in the middle, which means that the glaze is ready.

You need to spread it on the cake from the top of the head. While the frosting is not frozen, you can smooth it with a spoon and add leveling layers (again on top). The streaks should form naturally. If you want your cake to look the same as in the photo, then here are the proportions: this cake, baked in a liter form, took 2/3 of all the glaze. If you only make a "hat", then the glaze will be enough for 3-4 medium-sized Easter cakes.

Confectioners use icing to make any baked goods beautiful. Even the most unsightly Easter cake looks pretty attractive with fondant. In addition to white, watering of a different color is also used. There is nothing complicated in its preparation.

Easter cake frosting: a simple recipe

You don't need to be a top-notch pastry chef to be able to make this cake fondant. In addition to Easter cake, it is used for almost any baking.

Beat the egg white gently with a mixer (use low speed). While whipping, add the icing sugar slowly. Whisk until the fudge is very thick.

Protein icing for Easter cake

A little painstaking, but very tasty fondant for Easter cake.

Would need:

• 250 grams of powdered sugar;
• 1 protein;
• Any dye.

The whole process: 60 minutes.

Caloric content: 100 grams of fondant - 340 kcal.

Preparation:

1. 1. Sift the icing sugar through a fine sieve;

1. 1. Add egg white to powdered sugar;
   2. Beat the sugar-protein mixture thoroughly with a mixer until thick;

1. Add your color to the fondant bowl and mix thoroughly.

Berry frosting for Easter cake

The berry version of the Easter cake fondant is not only very beautiful, but also has a bright taste. You can take any berries as a basis.

Ingredients:

• 200 grams of powdered sugar;
• 1.5 tablespoons of water;
• 100 grams of strawberries.

Time: 25 minutes.

Caloric content: 100 grams of fondant - 173 kcal.

Progress:

1. Remove the stems from the strawberries. Rinse the berries. Leave them in a sieve for a while to allow excess water to glass;
2. Beat the berries with a blender until mushy.
3. Strain the berries through a sieve;
4. Sift the icing sugar with a sieve;
5. Pour 1.5 tablespoons of boiling water into the powder;
6. Gradually add the berry gruel to the sugar syrup (whisking continuously with a whisk or mixer). You should get a viscous, with a glossy shine, molasses.

Chocolate icing for cake

Everyone loves chocolate-topped cakes. But no one can even imagine that she can decorate Easter cakes. We advise you to try a similar experiment.

• 3 tablespoons of cocoa powder;
• 4 tablespoons of milk;
• 3 tablespoons of sugar;
• 55 grams of butter.

Time: 25 minutes.

Caloric content: 445 kcal.

Progress:

1. Melt sugar, cocoa and milk over low heat. Stir the mixture continuously;
2. After complete dissolution of sugar in milk, add butter;
3. Cook for a couple of minutes (the chocolate fudge should be smooth).

Lemon icing for Easter cake

Here's another interesting fondant recipe for you.

• A glass of powdered sugar;
• 1 protein;
• Lemon zest;
• A few drops of lemon juice;
• Yellow dye.

Cooking time: 15 minutes.

Calorie content of fondant: 100 grams - 153 kcal.

Progress:

1. Sift the powder well through a fine sieve;
2. Add egg white to it and beat until a very thick, glossy foam;
3. Add lemon juice and zest. Beat our fondant thoroughly with a mixer;
4. Finally, add a yellow dye to the fondant.
5. Mix well.

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Protein-free Easter cake icing

It doesn't matter if there are no eggs in the house. It's worth resorting to this simple Easter fondant recipe.

You will need:

• A glass of sugar;
• 4 tbsp. l. milk.

Time required: 15 minutes.

Caloric content: 172 kcal.

Progress:

1. Heat milk in a saucepan;
2. Grind sugar in a coffee grinder and add it to milk;
3. Simmer on slow gas until thick.

How to properly apply icing to Easter cake

Even the most beautiful Easter cake requires decor. For these purposes, fondant is best suited. There are some rules for applying it to a confection. We will try to tell you many of them:

• Chocolate pouring is applied to the surface of the cake in portions. You need to distribute it with a wide kitchen knife;
• The hot fondant is applied directly while hot;
• A simple protein glaze is the least hassle and looks very beautiful. Just dip your cooled cake in it;
• Before dipping your Easter cake in a protein glaze, apply a little bit of any jam on its cap. This manipulation will allow the glaze to better gain a foothold on the cake;
• It is advisable to apply white sugar fudge with a silicone brush;
• Watering is applied to the surface of an already cooled confectionery;
• It must be applied immediately after preparation. Then, after drying, it will not become very dry.

Aside from all of the tips above, don't forget to add embellishments on top of your watering. Look great:

• Dried fruits;
• Grated chocolate;
• Special Easter powders;
• Candied fruit;
• Multi-colored marmalade;
• Nuts;
• Various figures.

Also use a piping syringe or bag to apply the fondant. When the Easter cake itself does not require additional decor, just draw a beautiful pattern with fondant.

In addition to the rules for applying glaze to the Easter cake, there are many nuances in its preparation. We will help you find out almost all the secrets of the perfect fondant:

• In order for the watering you have prepared to lay down perfectly and anchor on the confectionery masterpiece, watch its consistency. Beat until thick sour cream;
• Too thick fondant can be diluted with water or milk, and liquid fondant - with powdered sugar;
• Use not just sugar crystals in your recipe, but powder from it. An ordinary coffee grinder will perfectly help in this matter;
• Using egg white in the recipe, you get a unique glaze. It is he who will give her a unique taste and the correct consistency;
• Under no circumstances use porous chocolate bars for chocolate pouring. As a result, you will end up with a heterogeneous mass with lumps. Powdered cocoa is a great option. Your watering will turn out to be a very rich brown;
• If you decide to tint your fondant, then use only natural dyes;
• The best option for applying liquid glaze is a silicone brush;
• Juice of berries and vegetables is perfect as a dye.

By adhering to these rules, you will be delighted with the result obtained. We hope that we helped you a little by telling you about some of the intricacies of making Easter watering. If you follow them, you can make the perfect fondant.

Special efforts in such a matter are not required. Experiment with colors in recipes and décor. A perfectly baked Easter cake doesn't even need to be glazed. It is enough just to draw a beautiful pattern or inscription with the help of a pastry bag.

White Easter cake frosting can be prepared in several ways. In the first case, white chocolate-based icing for cake without eggs is cooked. The second recipe for icing for Easter cake is traditional, but has a number of features.

White chocolate frosting

You can make the white chocolate icing for the cake in just 15 minutes. Prepare this icing while placing the cakes in the oven for baking.

Ingredients:

1. White chocolate - 200 g
2. Cream 20% - 100 ml

Step 1

Pour the cream into a deep ladle, bring to a boil. Stir often, keep the fire moderate.

Step 2

Add the white chocolate cubes to the cream. Stir continuously with a whisk. As you heat up, you will get a homogeneous thick mass. Keep the mixture on moderate heat until it thickens completely.

Step 3

Remove the chocolate mixture from heat, cool slightly and beat with a mixer. Whisk the mixture until smooth.

Step 4

Cool the chocolate frosting or ganache in the refrigerator before using.

Step 5

Cover the cake or any other baked goods with the finished white chocolate icing. Now you know how to make the white cake frosting thicker, richer, richer in flavor that white chocolate will give it. For more information on how to make white icing for Easter cake, see the video.

Protein cream for cake

Ingredients:

1. Granulated sugar - 200 g
2. Purified drinking water - 1/3 cup
3. Citric acid - 1/3 tsp
4. Chicken egg whites - 3 pcs.

Step 1

Pour granulated sugar into a deep bowl, add water. Mix well with a spoon.

Step 2

Place the bowl on moderate heat and simmer until the syrup thickens.

Step 3

In a separate container, beat the whites well, mix with the syrup.

Notes (edit)

Why are cakes covered with white icing? White color is a symbol of purity, like no other is suitable for decorating festive pastries on the Bright Resurrection of Christ. The color of angels, the color of purity and divine light, designed to awaken in our hearts all the best qualities and the desire for spiritual growth.

The frosting on the Easter coop is not just a decoration, it has its own meaning. It symbolizes the pure thoughts of people, renewal, purification and the beginning of a new life, which is why its color was always snow-white.

But times change and traditions too, because eggs are painted not only in red and the glaze can be not only white. And they try to decorate even white glaze with multi-colored powder and other various decorations. Which, in my opinion, is not bad, because this is a festive pastry and it should be very beautiful.

And so you want your efforts not to crumble from the touch of a knife, so the hostesses are always in search of that very delicious glaze that does not crumble and does not stick.

Protein icing recipe for Easter cake

Perhaps the most popular glaze is protein glaze, icing, as it is also called. And this name came to us from England, like the glaze itself. Confectioners of monarchs decorated cakes and other confectionery with icing, which is probably why they are considered “royal icing”.

It requires a minimum of ingredients, it is not difficult to prepare, but there are some subtleties.

Ingredients:

• protein - 1 pc
• icing sugar - 150 - 180 gr
• lemon juice - 1 tsp

How to do it right - step by step description and tips:

Advice! To make the glaze turn out, make sure that the dishes with which you will be working are completely dry.

In the air, the glaze hardens rather quickly, so it must either be prepared immediately before applying to Easter cakes, or kept in a tightly sealed container.

Advice! Of course, you need to decorate with fresh baked goods, but before applying the icing, the cakes must be cooled. And there is no need to rush in this matter and arrange drafts. The cooling process should take place naturally.

Glaze can be colored by adding food coloring. It can be used not only for cakes, but also for decorating cakes, muffins, gingerbread, cookies.

By adding more powdered sugar, you will get a thicker icing, from which you can make figurines for decoration or paint on products, as shown in the video.

Lemon icing with icing sugar (no eggs)

This recipe will be of interest to those who are afraid to eat raw eggs. Light sourness will give sweet cakes a unique citrus note and no hassle with it. The simplest and easiest recipe.

We will need:

• icing sugar - 150 gr
• lemon juice - 3 - 4 tbsp. l.

How to cook:

1. In order for the glaze to turn out to be delicate and airy, it is imperative to sift the powdered sugar in order to saturate it with oxygen and free it from lumps.
2. Sifted icing sugar must be thoroughly rubbed with lemon juice. For this recipe, we also do not need a mixer, the glaze turns out to be of high quality precisely with manual stirring. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished glaze should slowly drain from the spoon, not fall in a lump and not quickly run down.

The only drawback of this glaze is that it turns out to be "liquid" in color. If you want to get a more saturated color on the coulis, you can apply several layers, each time waiting for the previous one to dry completely.

By the way, this glaze can be made orange, cherry and any other, replacing the lemon juice with the juice of the berry or fruit, the taste of which you would like to get.

Advice! If you will use colored sprinkles, candied fruits, nuts or other decorations to decorate the cakes, use them immediately after applying the glaze so that they have time to "grab" and adhere well to the surface. And this applies to any glaze.

Sugar Custard

If for some reason you suddenly do not have powdered sugar, then this is not a reason to give up decorating cakes. It can be replaced with sugar, although in this case you will have to boil it a little.

Ingredients:

• sugar - 8 tbsp. l.
• hot water - 6 tbsp. l.
• lemon juice - 8 - 10 drops

See the video for the recipe for making custard fudge from sugar.

Icing for chocolate cakes

If you want to please your children with delicious Easter cakes, decorate them with chocolate icing, I am sure they will like such Easter cakes.

We need:

• chocolate - 1 bar (white, milk, dark)
• heavy cream - 30 ml

How to do:

1. Pour cream into a dish that can be put on fire.
2. Break the chocolate, put it in the cream. We put on fire, and stirring constantly, melt the chocolate.

As soon as it melts, immediately remove from heat and immediately apply with a brush to Easter cakes.

Delicious chocolate icing is obtained not only from pure chocolate, using cocoa, you can get a pleasant, delicate fondant with a creamy taste.

Ingredients:

• sugar - 1/2 cup
• heavy cream - 2 tbsp. l.
• butter - 50 g
• cocoa - 3 tbsp. l.

Recipe:

1. Put cocoa, sugar in a bowl, mix well.
2. Add soft butter and cream.
3. Put on low heat and cook until thickened.

Marshmallow recipe

If you want a marshmallow-like frosting, make a marshmallow frosting. The glaze turns out to be snow-white, elastic, does not run off, and when dry, does not sprinkle.

Composition:

• marshmallows - 100 gr
• lemon juice - 2 tbsp. l.
• butter - 1 tbsp. l.
• icing sugar - 120 gr.

How to cook:

Heavy jewelry adheres well to such glaze, it can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and may remain sticky.

Gelatin glaze

Another glaze that does not sprinkle and is very pleasant to work with. It turns out to be a delicate, but at the same time, a snow-white hat sits firmly on the kulich.

Ingredients:

• gelatin - ½ tsp.
• water - 3 tbsp. l.
• sugar (powdered sugar) - 100 gr.
• lemon juice - ¼ tsp

Step by step recipe with photo:

The frosting on gelatin thickens quickly, so you need to spread it on Easter cakes immediately. If it does thicken, it can be slightly warmed up in a water bath.

If applied in a thin layer, the glaze will dry in 5-10 minutes, a thick layer will take more time.

In conclusion, I suggest watching a video on how to decorate cakes beautifully and original.

Happy Easter!

Delight your loved ones with festive baked goods decorated with delicious homemade Easter cakes icing. I hope that from the proposed recipes there is one that you like.

Peace, goodness to you and love.

Elena Kasatova. See you by the fireplace.

1 chocolate icing for Easter cakes
Ingredients:
90 g dark chocolate,
3 tbsp orange juice,
3 tbsp butter,
3 tablespoons sugar.

Preparation:

Put the chocolate, orange juice, butter and sugar in one bowl, put on the fire and stir until the mixture becomes homogeneous. Cool slightly, grease cakes and pies. 2.Cooked sugar for Easter cakes
Ingredients:
1 tbsp. powdered sugar
4 tablespoons warm water
dyes and flavorings to taste.

Preparation:

Mix all the ingredients and put on fire, heat to about 40 ° C, stirring all the time. If the mass is thick, you can add a little water, and if it is liquid - powdered sugar. Apply the icing to the Easter cakes immediately after cooking.

3.Protein sugar icing for Easter cakes
Ingredients:
1 tbsp. powdered sugar
1 egg white
1 tsp lemon juice or 10 drops of diluted citric acid.

Preparation:

Beat whites and lemon juice in a mixer. Continuing to beat with a fork, add the icing sugar until you get a thick mass. It is necessary to cover the cakes with this glaze immediately after its preparation.

4. Chocolate-lemon icing for Easter cakes
Ingredients:
lemon and orange zest,
2-3 tbsp cocoa powder, half a lemon,
250 g icing sugar
60-70 g butter.

Preparation:

Melt butter, add lemon juice, add powdered sugar, cocoa, stir everything well until a homogeneous thick mass.

5 chocolate egg icing for Easter cakes
Ingredients:
1 tbsp. powdered sugar
1-2 egg whites
1 tsp vanilla sugar
2 tsp cocoa powder
1 tsp lemon juice or 10 drops of diluted citric acid.

Preparation:

Mix the powder, vanilla sugar and cocoa powder in a deep bowl, put it in hot water. Then add lemon juice, egg whites and grind until smooth.

6 fruit icing for Easter cakes
Ingredients: 1 egg white
3/4 Art. powdered sugar
3-4 tablespoons berry juice.

Preparation:

Beat the protein and powdered sugar until smooth, gradually add the juice for coloring.

7 lemon icing for Easter cakes
Ingredients:
150 g icing sugar
2 tbsp lemon juice
1 tbsp coconut oil.

Preparation:

Melt coconut oil, add lemon juice and powdered sugar to it, grind well until smooth.

8 Easter cakes icing
Ingredients:
300 g sugar
100 g of strong black coffee.

Preparation:

Pour sugar into strong black coffee and keep on low heat until sugar dissolves. Then pour the mixture into a cup and beat until it begins to harden. Grease the tops of the cakes.

9. Glaze for Easter cakes "Toffee"
Ingredients:
200 g hard butterscotch
40 g butter
1/4 tbsp. milk or cream
1-2 tbsp icing sugar.

Preparation:

Melt butter and cream, bring to a boil, gradually add powder and add toffee. Cook the mass, stirring occasionally, until smooth.

10 white chocolate Easter cakes icing
Ingredients:
White chocolate,
condensed milk or butter,
food colorings.