Mistresses bake Easter cakes for Easter holidays, and I am no exception. There are many options for the holiday pastry test, but the icing for the Easter cake is not the least. I will tell the recipe so that it does not spill, but remains intact on Easter cakes and muffins. Then the product will be elegant and attractive. All beauty is always at the top, so you need to try to prepare the icing so that it looks festive and does not crack and crumble at the right time. Follow all cooking processes and you will get a wonderful, tasty, soft and not crumbling glaze. To prepare it, take ordinary chicken protein, but there are several rules that you must adhere to.




  Required Products:
- 1 chicken protein;
- 150 grams of granulated sugar;
- ¼ lemon.

Recipe with photo step by step:

  For glaze, I use only chicken protein, which should be properly cooled. I begin to beat the protein with a mixer at a slow speed.




  I gradually increase the speed so that a foam forms.




  After this, pour sugar in parts, but not simple, but powdered sugar. I interrupt sugar in advance with powder using a coffee grinder. I always use powder for the glaze, as it instantly dissolves in the protein, and sugar can then crunch on the teeth. So, pour the powder in a spoon, a little bit. I continue to whip the mass.




  Squeeze juice out of a quarter of lemon, squeeze carefully so that the bones do not fall into the icing. The protein mass will become brighter, white, citric acid will whiten the protein a little. Also, acid will help whip the protein even more.






  Now I pour in the remaining powder, turn on the maximum speed of the mixer and beat for another 8-10 minutes. The glaze will gradually thicken, and you will see it.




  The icing is ready, and I transfer it to the dishes so that it stands in the refrigerator until all the cakes are baked.




  I use this glaze for any Easter cakes and. It is easily spread on a ready-made Easter cake and at the same time it does not roll off the surface, but stays firmly at the top of Easter cakes.




I glaze the top of the Easter cake. Protein glaze with lemon juice does not crumble and will be soft and tasty even on the second day. Happy Easter!

Good afternoon. If you are a frequent visitor to my blog, then you probably have already seen the recipes of the most, and most likely have already decided which way you will make the dough for such Easter baking. And this is correct, because your mood and your holiday table will depend on what kind of little balls you get.

But learning how to cook one dough is not the whole task, because it is still important to be able to beautifully and correctly prepare the icing for the Easter cakes. Therefore, today we will talk about it.

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

Secrets of glaze for Easter cakes:

1. Glaze should not be too thick and not too liquid, resemble thick sour cream.
2. If you have a liquid consistency, then add a teaspoon of powdered sugar, if on the contrary, thick - a teaspoon of hot water.
3. Cook the sugar syrup over low heat, stirring the liquid continuously.
4. Add lemon juice, it gives taste and smell. You can also replace it with citric acid.
5. Beat always begin at low speed, gradually increasing to maximum.
6. Add colorings, cocoa or chocolate to color.
7. Immediately prior to application, remove all crumbs, if any, from the baking dish.

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

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

Ingredients:

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

Cooking method:

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

2. Wait until your Easter cakes have completely cooled down and apply fondant on them.

Important! It is impossible to apply such glaze on hot pastries, otherwise it will be completely absorbed inside and will not remain on the surface.

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

4. Then decorate the cakes by sprinkling and leave them until the milk cream completely hardens.

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

  Glaze for Easter cakes with gelatin

The following type is popular among culinary specialists and is characterized by quite good solidification, plus it does not crumble during cutting, and it is also a positive quality that such an ornament can be applied to still warm products.

Ingredients:

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

Cooking method:

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

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

3. Put everything on a small fire and bring to a boil, but do not boil, but mix continuously to completely dissolve the sugar. 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 must 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. Apply our mass immediately to baking, as it hardens quickly and well.

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

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

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

Ingredients:

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

Cooking method:

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

2. Put our billet on medium heat and begin to continuously stir the mixture to a boil so that the syrup does not burn and has a caramel color.

3. After the sugar has completely dissolved and the water is boiling, 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 from it, then the syrup is ready.

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

6. When the syrup has cooled, beat it at medium speed with a mixer. If you did everything right, then your fudge will thicken and turn white.

  Cooking in a blender with egg and sugar

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

Ingredients:

• Eggs - 2 pcs.;
• Sugar - 5 tbsp;
• Lemon juice - 1 tsp.

Cooking method:

1. Separate the whites from the yolks. Put the squirrels in a clean bowl.

Separate the proteins very carefully so that a drop of yolk does not accidentally fall.

2. Add lemon juice and 1 tablespoon to the proteins. Sahara. Whisk the mixture with a whisk for half a minute. Put all the remaining sugar and already begin to beat with a blender (or with a mixer) at medium speed.

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

4. Everything is ready. You just need to cream your pastries with cream and decorate with a sprinkle on top.

  Fondant for Easter cakes, which does not stick and hardens well

Another option on gelatin and without eggs. This time I propose to see you an excellent video plot, everything is described in detail in it, and even shown.

  Icing for Easter cakes made of icing sugar and protein

Many people prefer to make our cream without sugar and replace it with icing sugar, and they do it right. I also like this option. Since the consistency of fudge is very tender 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 the powdered sugar, but do not beat, but mix well.

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

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

  White Chocolate Recipe

Well, this is for lovers of something new and crazy tasty. It turns out a real cream, which can be used not only for 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 in a steam bath.

2. Once the chocolate begins to melt, add butter. Begin 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, continuously stirring the mass.

4. After the mixture becomes homogeneous, remove it from the steam bath and cool slightly. Add sour cream and beat thoroughly with a whisk. Your white frosting is ready.

  How to cook icing for Easter cake at home?

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

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

Ingredients:

• Powdered Sugar - 500 gr.;
• Warm water - 370 ml;
• Meringue powder (meringue) -1 tbsp;
• Liquid vanilla flavoring to taste.

Cooking method:

1. First mix powdered sugar and meringue powder.

2. Then heat 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 a low speed.

5. Continue whipping the consistency, gradually increasing the speed.

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

7. The end of the whipping will indicate that the glaze 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 cook the 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 for today. See you! Waiting for your comments.

The easiest way to make icing sugar for Easter cake, since only two ingredients are used. To make the icing uniform, first sift the icing sugar with a strainer. Slowly pour the pre-warmed water (approximately 40 degrees) into a container with powdered sugar and mix thoroughly.

To prevent lumps in the glaze, use 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 people suffering from allergic reactions, as well as for 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 sugar glaze, it is also recommended to add several tablespoons of jam to warm water, depending on the desired color saturation of the glaze. You can experiment by adding food colors and spices (vanillin, cinnamon, zest) to your icing to your taste, which makes the holiday cake more interesting and varied.

2. Protein glaze

Products:

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

How to cook protein glaze:

For the preparation of protein glaze for Easter cake, a chicken egg cooled in the refrigerator is used, namely its protein. First, gently separate the protein from the yolk and for several minutes continuously beat it together with salt until a thick foam forms. When the foam begins to keep its shape well, and will not pour out of the bowl, it is necessary to gradually pour the powdered sugar.

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

Lemon juice will make the glaze denser and more elastic and will give the baking a slight acidity and a pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what taste you want to give the glaze. If the Easter cake dough is too sweet, lemon juice helps counteract excessive sugaryness.

3. Chocolate icing

Products:

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

How to make chocolate icing:

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

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

Using the same technology, chocolate icing can be prepared using white chocolate. Just add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of preparation, adjust the thickness of the chocolate glaze: for a denser structure, just add a small amount of powdered sugar, for liquid watering - a few drops of milk.

4. Glaze that does not crumble

In order for the glaze to retain its shape and when cutting the cake, it does not break or crumble, it must have a thick, viscous, uniform structure. Technologically correctly prepared glaze in appearance resembles thick sour cream. After all the 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 the 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, prepare the icing for Easter cake with gelatin.

Products:

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

How to cook icing that does not crumble:

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

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

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

5. Glaze for Easter cake without egg white

Products:

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

How to cook icing without egg white:

Unlike other common recipes, for the preparation of this glaze are not used egg whites, but yolks. First of all, combine the icing sugar with the yolks and beat until fluffy foam is obtained. Mix sugar with water and prepare sugar syrup over low heat.

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

It is not worth waiting for the syrup to cool completely, since it will just freeze, and you won’t be able to use it in this form. Glaze is ready - a delicious decoration, but incorrect application of it on the tops of Easter cakes can spoil the whole appearance of the sacred bread.

Following some simple tips will help you to harmoniously design a festive dish and proudly present the result of your efforts to guests.

How to apply icing on Easter cakes

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

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

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

It is worth using the jewelry immediately after applying the glaze, until it has hardened and become solid. It must be remembered that glaze should be applied only to cooled pastries in order to avoid its peeling from the surface of the cake.

Properly prepared icing for Easter cake will decorate any pastries on the table and make it bright, rich, interesting and festive. Also, icing can be watered cakes, donuts, muffins, rolls, and almost all goodies.

Do not be afraid to experiment, combine different products and elements of jewelry. Try all the glaze recipes and treat your family and friends with a wonderful holiday cake. Love will put the main emphasis in your dish and make the so-called “bread of joy” especially tasty on Easter Easter!

When the cake you cooked at home is already baked, it is time to decorate it with festive and delicious glaze with beautiful decorative elements. This is the most exciting moment, because so much effort and effort is invested in Easter baking, and I really want all this to not be spoiled by an unsuccessful recipe for fudge or glaze.

Especially the icing on the sandwich is loved by children, they always try to eat the tip first thing, so I do not want to summarize their expectations.

By the way, in the last article you can, in this article we will consider several options for icing recipes for Easter cakes and other festive pastries. It is very important to pre-prepare a test sample of glaze, for example, half a serving, to make sure that this is exactly what suits all your wishes: - it solidifies well, - does not crumble, - does not stick, - elements for decorating Easter cake are well attached and hold on. Because gelatin can be different, and sugar can fail.

And the children will not let the abyss of your trial party, they will gladly conduct a tasting of all its properties, and even tell you what can be improved in the recipe.

So it will be fun and save you from unnecessary risk.

According to this recipe, the icing for the Easter cake is obtained, which does not stick and does not crumble. Such glaze hardens quickly enough, so immediately attach all the decorative elements to it until the surface has frozen.

It is very important not to add gelatin to too hot syrup, otherwise gelatin will lose its properties and glaze will fail.

Strictly observe the proportions of the ingredients. Apply icing to a fully cooled cake. Leave the icing to harden for at least 12 hours (for example, at night).

• gelatin - 1 teaspoon
• sugar - 200 grams
• 6 tablespoons of water
• lemon juice - 3-4 drops

1. First, pour a teaspoon of gelatin with 2 tablespoons of water at room temperature for 10 minutes, so that the gelatin swells.

2. In a saucepan to 200 grams of sugar add 4 tablespoons of water and put on a small fire. Even if you think that there is little water, do not add more.

3. Keep the sugar on fire until it is completely dissolved and we get sugar syrup. Constantly stir the syrup in a saucepan.

4. Do not put gelatin in hot syrup, let it cool slightly, for about 5 minutes. Put the swollen gelatin in sugar syrup and stir quickly until it begins to solidify.

5. Beat with a mixer the icing at the highest speed until the mass turns white and increases in volume (about 3 minutes).

6. Without stopping whipping, add 3-4 (as much as possible) drops of lemon juice.

7. Quickly lower the cake in the icing until it begins to harden.

Sprinkle with icing and decorate with decorative elements. Glaze will harden in about 20 minutes, but still, let it stand in a dry place.

Royal glaze recipe that does not crumble

This icing is called royal icing. She came to us from England, where she decorated cakes, in particular, she was decorated with Queen Victoria's wedding cake. In general, this is an old, centuries-old recipe, but it has its own secrets, and in this article we will reveal them to you.

Use Royal icing not only for Easter cakes, but also for gingerbread, cakes, cookies. Jewelry is made from it (flowers, figurines, letters). This glaze can serve as food glue, for example, for the construction of gingerbread houses. Glaze can be tinted with food colors, it turns out very beautifully. It is prepared from powdered sugar and protein.

For cooking, we need:

• 1 egg white
• 1 cup icing sugar
• vanilla

1. The protein must be chilled. Pour it into a container so that it can be whipped with a mixer.

2. Beat the protein until a light foam appears and then pour the powder in parts to it. Powdered sugar must be very finely ground.

3. Without stopping the mixer add lemon juice and vanilla.

4. Dip the completely chilled Easter cake into the icing, if necessary, we correct the protein cap with a spoon.

Then the most important thing: so that the icing does not crumble, it is necessary after 20 minutes, when the icing hardens, put the cake for 2.5-3 hours in a large enameled pan and cover it tightly. If such a pan is not at hand, put each Easter cake separately in a large plastic bag and tie a bag. The next day, the glaze will be perfectly cut and not crumble.

And more important:

• Strictly measure the amount of ingredients.
• Cool the Easter cake completely before glazing.
• The icing should completely harden before packing the cake in a bag or in a pan.

Easter glaze that does not crumble

This recipe has an unusual ingredient - marshmallows. This is chewing marshmallow, which is sold in supermarkets. Marshmallow glaze is soft inside and dry outside, it does not stick and does not crumble. From it you can make a thick hat on the sandpiper. She perfectly holds decorative elements.

For cooking, we need:

• 100 grams of marshmallows
• 1 tablespoon of lemon juice
• 1 tablespoon butter.
• icing sugar 120 grams

1. Put all the ingredients in a bowl and melt in a water bath, over low heat. Stir our icing constantly so that the marshmallows do not stick to the hot walls of the bowl.

2. When all the ingredients have melted, add 120 grams of powdered sugar and mix quickly until smooth.

3. Very quickly, in a warm form, apply icing with a spoon to the Easter cake and glue decorative elements to it.

If the glaze is too thickened, you can put it back in the water bath, add some more lemon juice or water, melt it and continue to cover the cakes.

Egg-free recipe

For chocolate lovers we offer a delicious recipe for fudge for Easter cake. We will use white porous chocolate. In this embodiment, the fudge is not so snow-white, it will not turn out to be an air cap and heavy decorative elements will not be supported on it, but it’s chocolate! 🙂 Chocolates will understand me.

For cooking, we need:

• White porous chocolate bar
• 100 grams of powdered sugar
• 1-2 tablespoons of milk or water, as you wish

1. Pour 1 tablespoon of milk into powdered sugar. Mix well until smooth. We will add the second spoon as necessary if the glaze turns out to be too thick.

  2. In a water bath, melt a bar of chocolate. Make sure that the temperature of the chocolate does not rise above 45 degrees. Stoke it over low heat.

3. Combine the sugar mass with melted chocolate, mix quickly and apply to Easter cake. If the glaze is too thick, add some milk. Do not make the icing too liquid, so that it is not all glass from the Easter cake.

After hardening, chocolate coating does not stick at all.

Video how to make chocolate fondant for baking

For those who have everything in chocolate 🙂 This frosting quickly thickens and hardens. You can use it not only for Easter cakes, but also for cakes, muffins, cookies. We will add some orange juice to it, but you can add water or milk.

For cooking, we need:

• sugar - 150 gr.
• cocoa - 20 gr.
• black chocolate - 40 gr.
• orange juice or water - 85 ml.
• butter - 40 gr.

Below in the video you can watch a step-by-step video recipe for the preparation of chocolate glaze. It is universal for covering any confectionery.

Cooking icing sugar icing

Recently, culinary experts surprise us with the flight of their imagination. Confectionery products are becoming like masterpieces of art. In full swing, color is used in decorating baking.

Try using colored glaze to decorate your Easter cake. Below we have compiled photos for you to inspire.

Of course, it is better to use natural dyes for food.

So for red, beet juice can be added to the icing, for yellow - carrot juice. For a green tint, you can use mint and spinach leaves. For brown tea or coffee, for violet - red cabbage. For rich yellow - turmeric, but then add something to the icing to mask the taste of turmeric, such as lemon or orange.

Below is a detailed video tutorial on how to make colored glaze using natural dyes.

A simple chocolate recipe

Another version of chocolate icing for Easter cakes and other pastries, which is very simple and quick to cook. Chocolate in this version of fudge is dark, so the little ones will turn out not to be a classic white color, but for those who love chocolate, it’s quite suitable

What we need:

• 90 g. Dark chocolate;
• 3 tbsp orange juice;
• 3 tbsp butter;
• 3 tbsp Sahara.

How to cook:

Put the chocolate, orange juice, butter and sugar in one bowl, put on a small fire and stir until the mass becomes homogeneous. Then you need to cool a little and you can lubricate the Easter cakes and pies prepared with glaze for Easter.

Cocoa Lemon Glaze Recipe

In this version of fudge, we use cocoa powder, the fudge will turn brown, suitable for Easter cakes and other pastries.

Ingredients:

• zest of lemon and orange;
• 2-3 tbsp cocoa powder;
• half a lemon;
• 250 g of powdered sugar;
• 60-70 g of butter.

Melt the butter, add lemon juice, pour in powdered sugar, cocoa, mix everything well until a homogeneous thick mass. Chocolate-lemon icing for Easter cake, which does not crumble and does not stick, is ready.

Chocolate Egg Fondant

In this recipe, icing from cocoa powder will use egg white. It will turn out to be light brown.

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.

Icing, vanilla sugar and cocoa powder for glaze for Easter, which will not crumble, mix in a deep bowl, put it in hot water. Then add lemon juice, egg whites and grind until smooth.

Coffee Glaze Recipe

For lovers of coffee taste, I offer this version of fudge for Easter cakes. The pastries decorated with this glaze will look very beautiful.

Ingredients:

• 300 g of sugar;
• 100 g strong black coffee.

We prepare strong black coffee, pour sugar into the bowl, pour the finished coffee into it and keep on low heat until the sugar is completely dissolved. Then pour the mass into a cup and beat until it begins to harden. Lubricate the tops of Easter cakes with icing.

Bon appetit and happy Easter!

When baking Easter cakes, the most moody part is the icing. It must be applied to warm cake. Then immediately apply the topping and leave the baking for 5 to 10 hours on an open surface where there will be no direct sunlight. Consider a few recipes.

It is necessary:

• one protein
• 250 grams of sugar.

We take the protein, which we beat until a light foam appears. Beat better in a metal bowl with a whisk or fork. Add 250 grams of sugar gradually until a thick mixture appears. The resulting mixture is applied to the cake and add the powder.

Recipe 2

It is necessary:

• 1 cup icing sugar
• 3 tablespoons of water.

Sieve powdered sugar through a sieve and pour water into it with a thin stream. This mixture is placed in a pan with a thick bottom. Heat the resulting mixture to 40 degrees constantly stirring so that no lumps appear.   If the icing turned out to be liquid, then we add powdered sugar into it. If the glaze is thick, then add a little water.

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Recipe number 3

It is necessary:

• 1 cup icing sugar
• 1 teaspoon of cocoa powder
• Half a glass of water.

We combine sugar with water in a pan and cook until a thick thread appears. To check, you need to take a wand and scoop a little. Then raise and lower the liquid down. If a permanent thread forms, then the mixture is ready. Add cocoa to make a dark shade of glaze. Put on Easter cake and wait 1-2 hours.

Recipe 4

It is necessary:

• 3 squirrels;
• 500 grams of powdered sugar,
• A teaspoon of lemon juice.

Proteins are placed in a metal container and beat until peaks appear. Gradually pour in powdered sugar. By adding lemon juice. The resulting glaze is applied to the Easter cake.

Kulich is an important dish for Easter. When preparing the glaze, it is necessary to carry out all stages, slowly until the necessary compounds of ingredients appear.

On the video - a recipe for protein glaze:

Mistresses may encounter the following difficulties:

• In order for the whites to beat well, they need to be refrigerated for 20-30 minutes.
• Sugar. In the preparation of glaze, turn into powdered sugar.
• We apply icing on a dull cake.
• In order to harmonize the icing with Easter cake, add a little sugar to the last one.

On this holy holiday, try to cook in peace and harmony. The success of the Easter crown dish depends on this. Make this dish calm and everything will work out. All friends and relatives will be happy with the cake.