Icing for Easter cakes can be made in several ways. It can be protein icing, chocolate icing or sugar icing without eggs. Read this article for three options. step by step cooking glaze for Easter cakes. Choose the option that you like the most. Let your cakes be very tasty!

This is my favorite cookie icing recipe. Preparing such a glaze is very simple, it turns out white, dense, dries quickly, does not stick, does not crumble and does not sprinkle. To make this frosting you will need:

• gelatin - 1 tsp
• sugar - 1 tbsp.
• water - 6 tbsp.

Icing sugar with gelatin: preparation.

1 tsp gelatin pour 2 tablespoons of cold water. Leave to swell.

Meanwhile, 1 st. sugar pour 4 tbsp. water and put on a small fire to boil sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.

Once the sugar has dissolved, remove the syrup from the heat. Add the swollen gelatin to it and stir until the gelatin dissolves.

Now take a mixer and beat the resulting mass until it becomes white and thick.

Spread this frosting over your cakes right away as it sets quickly. After the Easter cake has been anointed, immediately pour in the decorations, the gelatin pack has not done its job.

Such a glaze is both beautiful and will not crumble in a few days, will not crumble when cut, dries quickly, it does not need to be dried additionally.

Protein glaze with powdered sugar.

Traditionally, it is customary to prepare sugar icing for Easter cakes from egg whites and sugar. You can also make this frosting with this recipe. For the white frosting you will need:

• egg white - 1 pc.
• powdered sugar - half a glass (can be replaced with sugar, but powdered is better)
• lemon juice - 1 tbsp. (can be replaced with citric acid at the tip of a knife)
• salt - a pinch
• vanillin or vanilla sugar- optional for flavor

How to make icing with protein and powdered sugar.

Separate the protein from the yolk. Add a pinch of salt to the protein and beat with a mixer for 1 minute. A thick foam should appear.

Now lay out to the squirrel powdered sugar(half a cup, or 60 gr.) and pour lemon juice(1 tablespoon).

With a mixer at high speed, beat the protein with powder until it forms thick foam. Cover the cakes with this glaze and decorate as you like. If you want the icing to not stick, put the cakes in the oven for a couple of minutes to dry the protein.

Chocolate icing for Easter cake.

If you want to diversify your cakes a little, you can make chocolate icing. It is done very simply and quickly.

Take milk or dark chocolate without additives and butter. Proportions 1:1. That is, 100 gr. chocolate need 100 gr. oils.

Break the chocolate into pieces and melt in the microwave or in a water bath. soft butter(you need to get it out of the refrigerator in advance!) add to soft chocolate, mix. And again melt everything together until a homogeneous mass is formed. Everything, the icing is ready!

Wait for the frosting to cool and thicken. After that, you can apply it on Easter cakes. You can decorate with grated chocolate and orange zest or sprinkles for Easter cakes.

Bake cookies with love! Happy Easter to you!

Great Lent is coming to an end, on the threshold of the Bright Feast of Easter. Housewives work tirelessly in the kitchen: they paint eggs, knead the dough, and prepare the icing for the Easter cake. On such a solemn and joyful day, everything should be at the highest level. But when it comes to icing, the opinions of women are divided: someone prefers to cook it according to the “classic” recipe, someone buys it ready-made in the store ... What is the icing for Easter cake and how to cook it? Let's try to figure it out.

Types of glaze for Easter cake

Cooking gives modern women room for imagination even in such a seemingly insignificant issue as the preparation of glaze. There are different recipes and methods. Glaze happens:

1. "From a bag" - you can buy it in the store;
2. Classic protein;
3. No eggs (lemon);
4. From cocoa;
5. Chocolate;
6. Berry.

And many more different recipes, variations, ideas - there is where to roam.

The finished mixture is sold in grocers and pastry departments of supermarkets. It is inexpensive, but one bag makes a lot. finished product- enough to cover the Easter cakes, and there will be more left.

Preparing purchased glaze is simple and quick. For its preparation you will need:

• A bag of purchased glaze powder - 1 piece;
• Egg white - 1 piece.

Cooking process:

1. Whisk the egg white until stiff peaks form and begin to gradually add the contents of the sachet.
2. At the same time, do not stop whipping the mass. It is most convenient to use a mixer (manually achieving the ideal consistency is unlikely to work).
3. When the foam becomes fluffy and strong, like meringue mixture, spread it on the cakes (it hardens pretty quickly) and leave for a few minutes.
4. When the icing has set, sprinkle the top with confectionery powder, ground nuts, or lemon zest.

Classic egg white frosting recipe

This icing recipe for Easter cake is one of the most beloved and used. modern housewives. It is quite simple and does not require long preparations.

Ingredients:

• Egg whites - 2 pieces;
• Sugar - 1 cup;
• A little salt.

Advice! Grind the sugar into powdered sugar in a coffee grinder. This will significantly reduce the cooking time, and the glaze will turn out more magnificent and tender..

Cooking process:

1. Refrigerate the whites. You can put them in the refrigerator for half an hour.
2. Mix the proteins with salt and beat until a strong foam is formed.
3. Start gradually adding sugar (powdered sugar) and beat until it is completely dissolved in the egg mass.
4. As a result, you should get a strong thick foam. It must be carefully distributed over the tops of the Easter cakes and left to harden.

This icing recipe for Easter cake is very similar to the previous one, but undoubtedly better, since all the ingredients are natural and beyond doubt.

Lemon watering without eggs

Not everyone is willing to take risks and eat raw eggs, and someone cannot do this due to habits, views or characteristics of the body. It is for such picky people, allergy sufferers and vegetarians, that this recipe is intended. It is very simple: even a novice hostess can make lemon icing for Easter cake.

Ingredients:

• Powdered sugar - 1-1.5 tablespoons;
• Lemon juice - 1 spoon.

Cooking process:

1. Mix powder gradually with lemon juice. Add better juice powder, and not vice versa.
2. When the mass becomes homogeneous, evenly apply it on Easter cakes with a thin layer.
3. You can immediately sprinkle with confectionery powder on top, as the lemon glaze hardens very quickly.

Homemade cocoa frosting

If you don't know how to cook yet homemade chocolate» without chocolate, it's time to learn. Such icing is suitable not only for decorating Easter cake, but also for home-made cookies, pies, cakes and other pastries.

Ingredients:

• Cocoa - 5 spoons "with a slide";
• Sugar - 0.5 cups;
• Milk - 5-6 tablespoons;
• Butter - 0.5 packs;
• Flour - 1 teaspoon.

Cooking process:

1. For cooking chocolate icing you will need a small saucepan. Mix sugar and cocoa in it.
2. Slowly pour in the milk, while remembering to stir the mass so that no lumps appear. It is better to use a mixer for this, but you can get by with an ordinary whisk or spoon.
3. When the mixture becomes more or less homogeneous, put the saucepan on a small fire.
4. When the milk boils, start introducing butter into the mixture (it is better to cut it into cubes and add it gradually). Don't forget to stir the frosting.
5. At the end of cooking, add some flour to thicken the mixture.

That's all! Homemade chocolate icing without chocolate is ready. It should turn out homogeneous, shiny, rather liquid and without lumps. Spread it on your cookies right away. For speedy hardening, baking can be put in a cool place.

Advice! Experiment with proportions. You can reduce or increase the amount of cocoa and sugar in the recipe, depending on your own preferences. Milk can be replaced with cream - this will give the glaze a richer texture. creamy taste. You can also add some coffee to the mixture.

Chocolate glaze

There are many variations of the recipe for chocolate icing for Easter cake. It is made from white and dark chocolate, butter, cocoa, nuts, coffee, honey and other ingredients are added, which give the dish different shades of taste and color. Consider the two most delicious recipe chocolate icing, which you can easily prepare for Happy Holiday Easter.

Chocolate glaze with condensed milk

Ingredients:

• Chocolate (dark or milk) - 1 pack;
• Butter - 4 tablespoons;
• Condensed milk - 4 tablespoons.

Advice! Chocolate can be replaced with regular cocoa. It will require three spoons.

Cooking process:

1. Melt the chocolate in a water bath (wait until it has completely melted, and only then start stirring).
2. Add butter to melted chocolate and, without removing from the bath, mix until a homogeneous mixture is formed.
3. If you decide to use cocoa instead of chocolate, then first melt the butter and add cocoa powder to it.
4. Enter the condensed milk into the resulting mass and stir again.
5. Remove the mixture from the bath and put on fire.
6. The icing will be ready as soon as the first boiling bubbles appear on its surface.

Chocolate hazelnut glaze

Add nuts or not, you can decide for yourself. If you do not like this product, just cross it out of the recipe, and do everything else as it is written.

Ingredients:

• Chocolate (white or dark) - 1 pack;
• Cream - 125 ml;
• Nuts to taste.

Cooking process:

1. Grind nuts (if you decide to use them) into flour. Control the degree of grinding to your own taste.
2. Break the chocolate, put it in a saucepan and put it on water bath.
3. Immediately add the cream and melt the mixture until it is smooth (until the chocolate has completely melted).
4. Remove the mass from the water bath and stir in the nut flour.

Watering for Easter cake is ready! You can let it cool and thicken a little, and then apply it on Easter cakes or other pastries. If you have left ground nuts, the top of the Easter cake, covered with icing, you can decorate with them or use a special sprinkle.

berry glaze

But this is something new! Berry glaze is prepared extremely rarely, but in taste it will not yield to either chocolate or lemon.

Cook berry glaze can be both from frozen and from fresh berries. You can also take a berry rubbed with sugar and “closed” in a jar, but then the amount of other ingredients will change.

Ingredients:

• Berry juice - 4 tablespoons;
• Powdered sugar - 1 cup;
• Warm water - 1 spoon.

Cooking process:

1. Sift the powder through a fine sieve.
2. Enter juice and water into it.
3. Mix thoroughly until a homogeneous mass is formed.

Berry watering is ready! Now she can grease Easter cakes and other pastries, and decorate with berries, powder or nuts on top.

Conclusion

If you can't decide what icing to decorate your Easter cakes with, don't hesitate. Prepare portioned cakes and grease them with different waterings. Let there be cakes with chocolate and berry cakes on the table, and, of course, traditional Easter cake with a protein top. Your guests will definitely appreciate this variety.

Good afternoon. If you are a frequent visitor to my blog, then you have probably already seen the recipes of the most, and most likely have already decided how you will make the dough for such Easter baking. And rightly so, because your mood and your holiday table will depend on what kind of pastries you get.

But learning how to cook one dough is not the whole task, because it is also important to be able to beautifully and correctly prepare icing for Easter cakes. So today will be discussed exactly about her.

It is not enough to prepare a seemingly tempting texture, it is important that it is also tasty, and most importantly, it does not sprinkle when cutting the cake itself. How to prepare such a sweet? You ask. Yes, easy and simple! Read the recipes below and choose to your taste, and I am responsible for the quality.

Secrets of making glaze for Easter cakes:

1. The icing should be neither too thick nor too runny. thick sour cream.
2. If you have succeeded liquid consistency, then add a teaspoon of powdered sugar, if on the contrary, thick - a teaspoon of hot water.
3. Cook sugar syrup over low heat, stirring constantly.
4. Add lemon juice, it adds flavor and smell. You can also replace it with citric acid.
5. Always start whipping at low speed and gradually increase to maximum.
6. To add color, add food coloring, cocoa or chocolate.
7. Remove all crumbs, if any, from baking immediately before application.

In fact, my favorite baking coating is protein-sugar, which I described in detail.

Therefore, I decided not to repeat myself and not dwell on that recipe, but prepared new and interesting options. And the first type is milk fudge, because it is very easy to prepare and does not cause any difficulties. And it does not settle, unlike a protein cream.

Ingredients:

• Milk - 50 ml;
• Powdered sugar - 2.5 tbsp.;
• Lemon juice - 1 tbsp. a spoon.

Cooking method:

1. In a deep bowl, mix powdered sugar and milk, add lemon juice and beat the mixture until thick.

2. Wait until your cakes are completely cool and apply fondant on them.

Important! On the hot pastry it is impossible to apply such a glaze, otherwise it will all be absorbed inside and will not remain on the surface.

3. Moreover, it is better to pour the mixture evenly from above, and do not smear it with a spatula.

4. Then decorate the cakes with sprinkles and leave them until the milk cream has completely solidified.

If you want to get a color version, then just add a drop of food coloring. You can also use cocoa and chocolate. Such an addition is possible in all the recipes described in this post.

Icing for Easter cakes with gelatin

The following type is popular among culinary specialists and is distinguished by fairly good solidification, plus it does not crumble when cut, and also positive quality stands out that such decoration can be applied to still warm products.

Ingredients:

• Sugar - 1 tbsp.;
• Water - 6 tablespoons;
• Gelatin - 1 tsp;
• Lemon juice - 1/2 tsp;
• Vanillin - to taste.

Cooking method:

1. Take instant gelatin and add 2 tbsp to it. cold water, stir. Leave for 5-7 minutes to swell.

2. At this time, pour sugar into an aluminum bowl or saucepan, pour in the remaining water (4 tablespoons) and add vanilla.

3. Put everything on a small fire and bring to a boil, but do not boil, but stir continuously so that the sugar is completely dissolved. At the end, add lemon juice and mix everything.

4. Add the prepared gelatin to the hot syrup and mix well. In this case, the gelatin should completely dissolve.

5. Then our mixture must be beaten for 3-5 minutes with a mixer until a snow-white consistency.

6. Everything is ready. Immediately apply our mass to pastries, as it quickly and well hardens.

If you have left the prepared glaze and frozen, then you can always melt it in a water bath and grease the Easter cakes again.

How to make icing without eggs so that it does not crumble

Well, now I suggest you make a classic sugar fudge. I think you know this option, but it also has pitfalls. Therefore, maintain the ratio of water and sugar correctly, and do not overexpose the sugar syrup on the stove, otherwise you can spoil the entire icing.

Ingredients:

• Sugar - 250 gr.;
• Water - 75 ml;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Take a saucepan and pour cold water into it. Pour in sugar and stir.

2. Put our blank on medium fire and start stirring the mixture continuously until it boils so that the syrup does not burn and has a caramel hue.

3. After the sugar is completely dissolved and the water boils, add lemon juice.

In order to check the readiness of the syrup, you need a drop of this syrup, which must be cooled in cold water. If it is plastic and a ball easily rolls out of it, then the syrup is ready.

5. Pour the finished hot syrup into a clean bowl and place in a bowl with cold water. It is necessary that the syrup cools down to 35-40 degrees.

6. When the syrup has cooled, whisk it for average speed mixer. If you did everything right, then your fudge will thicken and turn white.

Cooking in a blender with egg and sugar

Here is another very simple recipe. icing sugar but with protein. It is prepared simply, the taste and color is perfect, try it, you will not regret it.

Ingredients:

• Eggs - 2 pcs.;
• Sugar - 5 tablespoons;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Separate the whites from the yolks. Place egg whites in a clean bowl.

It is necessary to separate the proteins very carefully so that even a drop of the yolk does not accidentally fall.

2. Add lemon juice and 1 tbsp. Sahara. Beat the mixture with a whisk for half a minute. Put all the remaining sugar and already start whipping with a blender (you can also use a mixer) at medium speed.

3. Beat for 3-4 minutes, until hard peaks appear.

4. Everything is ready. All you have to do is spread cream on your pastries and decorate with sprinkles on top.

Fondant for Easter cakes, which is not sticky and hardens well

Another option on gelatin and without eggs. This time I invite you to take a look. great video the story, everything is told in detail, and even shown.

Icing for Easter cakes from powdered sugar and protein

Many people prefer to make our cream without sugar and replace it with powdered sugar, and they do it right. I also like this option. Since the consistency of the fondant is very delicate and airy.

Ingredients:

• Egg white - 2 pcs.;
• Powdered sugar - 250 gr.;
• Lemon juice - 1 tbsp. a spoon.

Cooking method:

1. Beat the whites with a whisk by hand.

2. Gradually pour in the powdered sugar, but do not beat, but mix well.

3. Add lemon juice and beat our icing at the lowest speed of the mixer.

Such a mass can be stored in the refrigerator for up to 7 days, the main thing is to pack it tightly in a container or cover with a film so that it does not dry out.

white chocolate recipe

Well, this is for lovers of something new and crazy delicious. It turns out real cream, which can be used not only for Easter cakes, but also for cakes.

Ingredients:

• White chocolate - 100 gr.;
• Powdered sugar - 100 gr.;
• Sour cream - 0.5 tbsp.;
• Butter - 100 grams.

Cooking method:

1. Break a bar of chocolate and place it in a bowl over a steam bath.

2. As soon as the chocolate starts to melt, add the butter. Start constantly stirring the mass until the chocolate and butter are completely dissolved.

You need to melt chocolate in a steam bath along with sugar and butter, constantly stirring the mass.

4. After the mixture has become homogeneous, remove it from steam bath and cool down a bit. Add sour cream and beat thoroughly with a whisk. Your white icing ready.

How to make icing for Easter cake at home?

If you are afraid that you still may not get the icing according to the recipes described above, then do not worry, the next option is for you, it always turns out 100%.

You need to buy meringue powder and luck is in your pocket. And most importantly, such a fudge will not crumble, so do it to your health and the envy of everyone.

Ingredients:

• Powdered sugar - 500 gr.;
• Warm water - 370 ml;
• Meringue powder (meringue) -1 tbsp;
• Vanilla liquid flavor - to taste.

Cooking method:

1. First, mix the powdered sugar and meringue powder together.

2. Then heat the boiled water to 35 degrees.

3. Add a few drops of vanilla flavor to the dry mixture, mix.

4. Pour in water and start mixing the components with a mixer, starting at low speed.

5. Continue to beat the consistency, gradually increasing the speed.

6. It is necessary to beat the cream until a dense mass is obtained.

7. The end of whipping will indicate that the icing will hold well on the whisk.

9. And after 5 minutes, decorate the pastries as desired.

As you can see, all the recipes are not complicated and everyone can learn how to make icing. The main thing is to choose what you like and cook with love. And then your Easter cakes will delight you and your loved ones both externally and internally. Well, that's all I have for today. See you! I look forward to your comments.

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, to prepare the sugar icing for the Easter cake, we begin to beat the eggs with a mixer with the addition of salt so that the foam is thicker and more fluffy.

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.;
• egg white - 1 pc.;
• fresh lemon juice - 1 tsp;
• table salt - a pinch will be enough.

To prepare protein glaze, you will not need the whole egg, namely 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.

Last in protein glaze for Easter cake, we introduce lemon juice 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 happen, you need minimal amount 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.

Cooking delicious glaze without eggs is carried out as follows:

1. We take powdered sugar and sift it so that there are no lumps in it.
2. 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.

For making chocolate fudge sugar for Easter cake, you need to put all the ingredients in one bowl, put it in a 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.

Melt the milk in a saucepan over low heat. 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:

• egg- 1 PC.;
• powdered sugar (if it is not, then you can replace it with sand) - 3/4 tbsp.;
• juice from berries or concentrated fruit compote - ¼ tbsp.

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 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 in such a way that a homogeneous mass is obtained. 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

Answer

The easiest way to make icing sugar for Easter cake, because only two ingredients are used. To make the glaze uniform, first sift the powdered sugar with a strainer. Slowly pour preheated water (about 40 degrees) into the powdered sugar container and mix the mass thoroughly.

To avoid lumps in the glaze, use exactly warm water rather than 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 both people suffering from allergic reactions and those who are simply afraid to eat raw eggs.

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

2. Protein glaze

Products:

• powdered sugar (1 cup);
• egg white (1 pc.);
• lemon juice (1 teaspoon);
• salt (a pinch).

How to make egg white frosting:

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

It is better to use sifted powder, this will help to avoid lumps and make the consistency of the glaze homogeneous. 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 completely dissolves. Using powdered sugar in this regard is much more convenient. Pour in the lemon juice in small portions and beat the mass with a whisk or mixer until it becomes smooth and homogeneous.

Lemon juice will make the icing denser and more elastic and give baking light acidity 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 add to the frosting. If the cake dough turned out to be too sweet, lemon juice helps to neutralize excessive cloying.

3. Chocolate glaze

Products:

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

How to make chocolate frosting:

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

You can diversify the chocolate icing for Easter cake by adding condensed milk to the grated mass to taste, or even alcoholic drinks such as cognac, rum or liquor. Thanks to such unusual ingredients baking will acquire a light spicy flavor and fill the house magical aroma. After combining the products, it is necessary to boil the mixture for five minutes over low heat.

Using the same technology, you can prepare chocolate icing using White chocolate. It is enough just to add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of preparation, adjust the density of the chocolate glaze: for a thicker structure, it is enough to add a small amount of 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 cut, it must have a thick, viscous, homogeneous structure. Technologically correctly prepared glaze in appearance resembles thick sour cream. After all the Easter cakes are covered with sweet watering, send them to the oven for five minutes at a temperature of 180 degrees.

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

Products:

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

How to make frosting that doesn't crumble:

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

When the sugar is completely dissolved, you need to add gelatin and beat the mass with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools down a bit, otherwise the icing for the cake will simply blur.

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

5. Icing 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 at all, but yolks. First of all, combine the icing sugar with the yolks and beat until a fluffy foam is obtained. Mix sugar with water and prepare sugar syrup over low heat.

When all the lumps of sugar dissolve, the icing will acquire a transparent, uniform consistency - remove it from the stove and leave it on the table so that it cools down. You should not immediately add whipped yolks to the syrup, they can curl up when interacting with high temperature. We gradually introduce the yolks into the warm glaze and immediately coat the tops of the Easter cakes with the finished watering.

You should not wait for the syrup to cool completely, as it will simply harden, and you will not be able to use it in this form. Here is the finished frosting. delicious decoration, but applying it incorrectly to the tops of Easter cakes can ruin the whole appearance sacred bread.

Compliance with some simple tips help to harmonize holiday dish and proudly present the result of their efforts to guests.

How to apply frosting on cookies

You can adopt several options for applying glaze to Easter cake, but it all depends on how thick its structure is. A confectionery bag will be an excellent helper for decorating Easter cake with thick and dense icing. With it, the top of baking can be decorated with a variety of patterns, it all depends on your imagination. For sugar icing, a culinary silicone brush is more suitable, which allows you to gently cover the tops with sweet syrup. You can also water Easter cakes from above directly from the bowl, while placing them on a baking sheet or tray for convenience. In this case, the glaze will drain 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 drain down.

Chocolate icing is usually applied in portions, smearing with a spoon. It is very convenient to take Easter cakes with your hands and dip them into the watering, while controlling the area covered with icing. In order for the icing to lie evenly and tightly envelop the top of the cake, first grease its surface with jam. The icing tends to harden quickly, so you need to use it immediately after preparation.

An excellent decoration for Easter cake will be confectionery topping, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Also, various figures from mastic are well combined with glaze.

It is worth using decorations immediately after applying the glaze, until it has frozen and become hard. It must be remembered that the icing should only be applied to cooled pastries to avoid peeling off the surface of the cake.

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

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