A lot of recipes have already been written. But in addition to the white delicacy, colored glazing is also quite common. One that can be used not only for Easter bread, but also for all kinds of cakes, muffins and pastries on any other holidays and quite ordinary ones.

To simply please your household with all sorts of goodies.

Interestingly, the main ingredient of this sweet decoration can be not only proteins, gelatin and powdered sugar. Great taste and a beautiful smooth surface for baking can be achieved using chocolate, yolks, lemon, starch and even cheese!

Don't believe me! But in vain! Both the taste and color of such a product are quite rich without any dyes or flavoring additives!

It’s somehow already customary that the glaze is prepared mainly with egg whites. But a rather interesting and tasty option can also be made from yolks.

And what’s remarkable is that if you cook it from store-bought eggs, it turns out almost white. But if the eggs are from domestic chickens with bright yellow yolks, then the coating will take on a delicate, orange-lemon hue.

We will need:

• Chicken egg – 2 pcs.
• Granulated sugar - ½ cup.
• Powdered sugar - ½ cup.
• Water – 2 tbsp. l.

Preparation:

1. First, you need to remove the eggs from the refrigerator so that they reach room temperature. Then carefully separate the yolks from the whites using a special device, an egg separator. Or just carefully pour it from shell to shell in the old “old-fashioned” way.

In order to get an excellent coating, it is best to use fresh eggs that are no more than a week old. Then it is much easier to separate the whites from the yolks, and the required consistency of the finished sweet is obtained much faster.

2. Pour granulated sugar into the pan. Then add water and mix well until all the sugar becomes “wet”.

Place on low heat and stir constantly until it is completely dissolved and a clear, homogeneous syrup is obtained. Immediately turn off the heat and give the mixture some time to cool.

It is important that during further manipulations during preparation of the product, the yolks do not brew in the syrup. While it’s cooling, let’s prepare the other ingredients.

3. To obtain a more delicate consistency of the finished mixture, powdered sugar must first be sifted through a strainer. This must be done in order to give her the opportunity to get enough air during this.

4. Combine the sifted powder with the yolks and beat the mixture thoroughly using a mixer. Beat until a beautiful, fluffy egg foam forms. This must be done without delay, because the syrup will not wait, it also cools down quite quickly.

5. As soon as the sugar liquid has cooled to 40 degrees, add the whipped yolk mixture into it in small parts. And immediately stir quickly.

You can do this with a mixer. In this case, a beautiful and slightly viscous glaze forms much faster.

6. Don’t wait too long for our coating to harden. It is best, as soon as it is prepared, to immediately begin decorating the finished baked goods.

Just don’t forget that the baking must be already cooled down, otherwise the smooth “cap” may slide off.

This is such an interesting recipe. I like him. And you try to cook according to it. I think that he will not leave you indifferent either.

Video on how to make glaze with gelatin that does not crumble or stick

I have already brought this recipe to your attention on this topic. But it is so good that it cannot be ignored here either.

And it should be noted that you can prepare our decoration using it without eggs at all. You will probably be surprised and say that this is impossible. So it’s possible, and how. For cooking we will need gelatin.

In my opinion, the recipe is simply wonderful. And there are practically no worries with him. Everything is fast and simple, like twice two. This glaze can be prepared for any other baked goods.

And since today we are more concerned with preparing it in colored versions, then, of course, this delicacy can be obtained in any color with the addition of additional natural ingredients.

Chocolate fudge made from powdered sugar and starch without eggs

You can quickly make beautiful chocolate fudge from dark chocolate. But it turns out much more interesting when prepared using cocoa powder. Moreover, it is also much more tender, be it in color or in taste.

In fact, the result of the recipe for making such fudge is reminiscent of homemade chocolate paste.

We will need:

• Powdered sugar – 1 cup.
• Milk – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Cocoa powder – 2 tsp.
• Starch – 1 tsp.

Preparation:

1. First you need to melt the butter. This can be done in several ways:

• just let it sit in an iron cup on the table at room temperature
• put in the microwave
• pour boiling water into a plate and place a cup of oil in it

At the same time, it is not at all necessary to melt it to a liquid state. It is enough for it to become very soft and pliable.

Let me remind you that it is better to have oil with a fat content of 82.5%.

2. Sift all bulk ingredients through a strainer into a cup with soft butter: cocoa powder, powdered sugar and starch. And mix everything well until smooth.

3. Heat the milk slightly above room temperature (at least 30 degrees), and pour it into the buttery brown mixture in two batches. Careful not to spill, stir until smooth.

Why exactly heat the milk, and why should the butter be warm?

And the answer is very simple. In order for the ingredients to be easily and simply combined, and the bulk components do not form lumps when mixed.

If you wish, at this moment you can also add a spoonful of cognac, liqueur or condensed milk to give the fudge a little piquancy and amazing aroma.

4. Now the mixture needs to be simmered a little over low heat until it thickens slightly and resembles liquid chocolate spread. But this should not be done for more than 5 minutes.

You can also adjust the thickness yourself during cooking: adding a little milk, you can get a slightly liquid mixture, but adding powder, on the contrary, will help thicken it slightly.

If instead of cocoa powder you add 100 grams of melted dark or white chocolate to this recipe, you will get an amazingly delicious chocolate-based fudge.

So experiment and end up with a delicious product.

Recipe with white chocolate and butter

Making coatings with chocolate is very popular not only for Easter cakes, but also for sponge cakes, and even Bird's Milk cakes. You can, of course, use the previous recipe and the advice at the end, but this option is still different from the previous one.

The result of cooking gives a more glossy and shiny surface of the glaze. And by adding food coloring to the recipe, you can get it in any desired color.

We will need:

• Powdered sugar – 1 cup.
• White chocolate – 100 gr.
• Butter – 1.5 tbsp. l.
• Water – 4 tbsp. l.
• Lemon juice – 1 tbsp. l.

Preparation:

1. Pour powdered sugar into a small saucepan, add water and lemon juice. Mix all ingredients with a spoon and then put on low heat. With constant stirring, boil the resulting sweet liquid by 1/4 volume (you should get ¾ syrup). Then cool a little.

1 tbsp. l. lemon juice can be replaced with lemon water. To do this, it is enough to take citric acid in an amount of ¼ tsp. and mix it with one tablespoon of water.

2. At the same time, melt white chocolate and butter in a water bath. This can be done directly in one cup. Once they have melted, we still need to carefully mix them until they have a homogeneous consistency.

3. Allow the sugar syrup to cool slightly, then, with constant stirring, pour in the buttery chocolate mixture in a thin stream. Beat it well with a whisk until you get a beautiful, delicate and slightly stretchy glaze.

4. To prevent it from hardening and turning into a thick paste, it is advisable to immediately use a spatula and apply it to the cooled baked goods.

The sweet, fudge-like mixture adheres well to the surface and is very tasty. As I said above, if desired, you can tint it with food coloring of any color.

The perfect starch-based recipe without eggs

Remember glazed gingerbread cookies like in childhood? They had an incredibly tasty and at the same time translucent delicious coating. This is what we ate first, simply gnawing on it.

It was truly a perfect coating that always lay evenly on the gingerbread cookies, did not drip and never stuck to your hands after it hardened on the baked goods.

Now is the time to remember this noteworthy recipe! And although eggs (in particular, whites) were not involved in the preparation, the fudge still turned out to be “glossy.” And it always looked quite original, even on Easter baked goods, even on the same gingerbread cookies, and even shortbread cakes.

We will need:

• Starch – 10 gr.
• Milk – 4 tsp.
• Unscented sunflower oil – 1 tsp.
• Powdered sugar – 150 gr.

Preparation:

1. Sift the bulk ingredients (starch and powdered sugar) into a cup and mix them well together with the usual stirring with a tablespoon or spatula. What will be more familiar and convenient for you.

2. Pour in warm milk (you can simply let it warm to room temperature, taking it out of the refrigerator in advance) and mix thoroughly to obtain a homogeneous consistency.

3. Add sunflower oil and mix all the ingredients thoroughly again so that they do not separate, and you get a homogeneous plastic mixture.

You won't need to beat this for a long time. Just good mixing is enough to get a thick consistency that will flow fairly slowly down the spoon.

4. After cooking, apply the glaze evenly to the baked goods and leave it to “harden” for about 20-40 minutes. Then you can serve it to the table, or arrange Easter cakes close to each other. They will no longer be afraid to stick to each other.

Bon appetit!

The easiest recipe for making lemon glaze

Although lemon coating is usually an opaque white color, when viewed from the angle of light it appears slightly yellowish. At the same time, it has a fragrant lemon scent. And although its taste is sweet, it still has a gentle sourness.

If you want to get a bright yellow color for this glaze, you can add a little yellow dye or orange juice to the mixture.

There are quite a few different recipes for lemon sweetness, but my family loves it prepared exactly according to the old recipe. Our family has been using it for many years.

It only contains two ingredients, but that doesn’t stop you from enjoying its taste and pleasing your eyes! And very often I use it to frost cupcakes, cookies and even sweet pies. I use it to give sweet baked goods that unique sourness.

We will need:

• Lemon juice - 3 tbsp. l.
• Powdered sugar – 150 gr.

Preparation:

1. First, you need to saturate the powder with oxygen and get rid of lumps by sifting through a strainer. This procedure is mandatory and should not be skipped.

The fluffier the powder, the airier and more delicate the mixture turns out.

2. Pour in lemon juice in small portions with constant stirring. You can do this with “shuffling” or “rubbing” movements so that the juice penetrates well and evenly into the powdered sugar.

It is at this step that you can adjust the consistency: a little more juice and the glaze is a little thinner, a little less and it becomes a little thicker.

In this case, you should not use a mixer for combining and whipping. Because of this, powdered sugar can quickly crystallize and the coating will quickly crumble!

3. Beat the powder and lemon well until smooth. It is advisable to achieve a state where the mass turns out to be slightly white and opaque, while a slight yellowish tint will appear.

You will also notice that the finished product becomes shiny almost immediately.

4. Dip the cooled pastry into the resulting mixture and let it dry a little.

If it turns out slightly runny, you can get a nice drip on your baked goods.

Delicate glaze made from cream cheese and powdered sugar

Many people love curd cream in cakes and pastries. Or you can use curd cheese to make a wonderful, delicate glaze that those with a sweet tooth will eat first. Moreover, if you apply it to a still slightly warm cake, it will be a little saturated with this cheese cream and will become unusually tasty!

We will need:

• Soft curd cheese – 250g.
• Powdered sugar – 250 gr.
• Butter – 70 gr.
• Vanilla extract – 1 tsp.

Preparation:

1. Beat warm butter until creamy. It is better to do this with a mixer at low speed. In this state, the butter will be able to combine more easily with the cheese, since it will be almost the same consistency.

2. Place soft curd cheese into the whipped butter. Philadelphia or its analogues are best suited. Turn the mixer back on and beat the cheese and butter until well combined.

3. You can sift the powder directly onto the buttery cheese mixture, and beat everything again until smooth with a mixer at the lowest speed. In this case, the powder will not fly out of the cup.

As soon as a beautiful shine and airy, stable peaks appear, the glaze is completely ready.

4. It is advisable to immediately coat the Easter bread with it and let it dry for half an hour.

Look how beautiful it is! It’s delicious, it’s simply beyond words! Connoisseurs of cheese products will understand what we are talking about.

The frosting is like creamy caramel - very tasty.

Do you like Milk Cow candies? And my household enjoys eating not only the candies themselves, but also sucking out the delicious liquid caramel filling with great pleasure.

Would you like to do something similar to taste in order to decorate the top of Easter cakes or any other sweet pies? Then I offer you a very tasty recipe for creamy caramel glaze!

We will need:

• Powdered sugar – 180 gr.
• Brown sugar – 100 gr.
• Milk – 60 ml.
• Butter – 50 gr.
• Vanilla sugar – 8 gr.

Preparation:

1. Place butter in a saucepan and let it melt a little over low heat.

2. Pour milk in a thin stream with constant stirring and mix it well with the butter.

3. Add brown sugar in small portions and dissolve it completely. Make sure that grains of sugar do not fall to the bottom and burn - otherwise a burnt sugar smell may appear. The end result will be a sweet syrup.

4. Without ceasing to stir, let the liquid boil and reduce it slightly for two minutes. Then turn off the heat and place the saucepan on a hot rack on the table.

5. Divide the pre-sifted powder approximately in half. Pour in one half first, stirring the mixture constantly. You can beat well with a mixer or whisk, and then cool the resulting slightly thickened liquid to 40 degrees.

6. While stirring the cooled sugar-cream mixture, add the remaining half of the powder and vanilla sugar.

Beat with a mixer until a stable thick consistency appears. This will be the finished glaze with a taste like those delicious milk candies.

7. Using a spatula, coat the pastries or cakes and let them stand for about 20-30 minutes until the coating dries.

It looks delicious, doesn't it?

The photo shows what color you can still get to decorate the top of the products. This color can be achieved using natural or food coloring. You can tint the mixture with carrot or beet juice or spinach juice. We talked a lot about natural dyes!

They say how to do this with food colorings

Therefore, if you want not only to decorate them, but also to decorate them in an original way, today’s article can help you with this. Moreover, you can easily prepare such amazingly delicious types of icing, either especially for Easter, or for an ordinary pie or pastry.

Bon appetit and enjoy the “gourmet” – enjoying the unusual glaze!

Easter cakes are prepared once a year, on the bright holiday of Easter. That's why every housewife tries to bake it delicious. After all, it has long been believed that if it turns out smooth and lush, then happiness will live in the house for the whole year and all family members will be healthy. To ensure that baked goods remain fresh for as long as possible and their appearance matches the festive mood, icing and decorations are used to fill them.
It's not difficult to prepare. The products necessary for its preparation can be found in every home. Of the ten recipes recommended for your attention, you will certainly choose one that you can easily prepare.

1. Sugar icing that doesn’t crumble

Today we are preparing thick, snow-white glaze that does not break on Easter cakes.

We will need:

• Gelatin - 1 teaspoon
• Sugar - 1 glass
• Water - 150 gr.

Add 50 g to gelatin. water (2 tablespoons) and leave for 5 minutes to swell.

Prepare sugar syrup.

1. Add 4 tablespoons of water to one glass of sugar, mix and place on the lowest heat. Continue stirring until the sugar is completely dissolved.
2. Add swollen gelatin to the dissolved sugar and mix.

3. Cool the mixture slightly and beat with a mixer until it turns white.

4. Sugar icing is ready. It took us 2-3 minutes to prepare it.

The glaze should now cool slightly.

If you pour hot glaze over the cakes, all the glaze will float to the bottom. You also can’t leave the glaze on for a long time. If it cools down, the gelatin will simply thicken and you will not be able to grease your cakes.

The main feature of this sugar icing is that it does not crumble, that is, when you cut your Easter cakes, the sugar icing will not crumble.

2. Glaze on egg whites

We will need:

• Egg - 2 pcs.
• Granulated sugar - 200 gr.

1. Separate the whites from the yolks and cool in the refrigerator for 1 hour.
2. Pour into a deep bowl, add salt and vigorously beat with a blender with added sugar.
3. Continue whisking until the sugar is completely dissolved.
4. Coat the cooled baked goods with egg white glaze and wait for it to harden. The glazing process can be speeded up by placing the cakes for 5 minutes in an oven preheated to 100 degrees.

If you want the glazed products to be non-matte and shiny, add lemon juice to the finished composition.

3. Snow-white icing on powdered sugar

This glaze is prepared without the use of egg white.

We will need:

• Powdered sugar - 200 gr.
• Water - 60 ml.

The glaze is prepared in a water bath.

To do this, add a measured amount of water to the powdered sugar and stir in a water bath until completely dissolved. An opaque white color indicates the glaze is ready. Boiling is not allowed.
2. We determine the readiness of the glaze by using a water test: drop a few drops of glaze into a container with cold water; if the drops dissolve and the water becomes cloudy, it means the glaze is not ready yet.

4. Sugar fudge without protein

We will need:

• Powdered sugar - 150 gr.
• Lemon juice - 1 tbsp
• Boiled water

Combine powdered sugar and lemon juice in a shallow container. Add boiled water in small portions and grind until a homogeneous, but not entirely liquid, mass is obtained. The absence of protein gives the fudge a slightly creamy color.

Fudge is applied only to cooled Easter cakes

5. Protein sugar glaze - classic

Traditional classic icing for Easter cakes. It cooks quickly, freezes well and has a snow-white appearance.

We will need:

• White from 1 egg
• Powdered sugar - 100 gr.
• Lemon juice - 1 tbsp

1. Pour the protein into a mixer container and beat at high speed.
2. Add powdered sugar as soon as the protein begins to increase in volume and turn white. Continue beating until the whole mass doubles in size. After this, add a spoonful of lemon juice. The glaze becomes snow-white. After another couple of minutes, the glaze has gained density and becomes thick and shiny.
Apply glaze to cakes and decorate with sprinkles. After an hour, the glaze dries and does not stick. Complete hardening will occur after 12 hours.

To obtain a fluffy foam, use only chilled egg whites.

6. Multi-colored icing for Easter cake

Bright glaze will further enhance the holiday feeling. The recipe uses only natural dyes.

We will need:

• Powdered sugar - 200 gr.
• Berry (any fresh or frozen) 1 cup

1. Squeeze 100 ml of juice from the berry. Juice can be replaced with the same amount of store-bought diluted berry syrup
2. Combine the juice with water and heat on the stove, but do not bring to a boil.
3. Pour this mixture into the powdered sugar and mix thoroughly until a homogeneous viscous mass is obtained.

Using food coloring is the easiest way to color icing.

7. Chocolate icing for cocoa cake

Beautiful chocolate icing from simple products at home, which is not at all difficult to make.

We will need:

• Cocoa - 4 tbsp
• Sugar - 8 tbsp. spoons
• Butter - 1 tbsp. spoon
• Water - 12 tbsp. spoons

The baked goods will be more tender if you pierce them in several places with a fork before coating them with glaze.

8. Wonderful rum glaze

We will need:

• Rum - 1/2 cup
• Sugar - 1 glass
• Butter - 100 gr.
• Water - 3 tablespoons

1. Place the butter in a saucepan with water, set the heat to low and stir constantly until it is completely dissolved.
2. Add granulated sugar and constantly stirring the mixture, cook for 5 minutes.
3. Set the temperature to 0 and, continuing to stir, pour in the prepared rum in a thin stream.
4. Bring to a boil again over medium heat for 1 minute.
5. Turn off the heat - the glaze is ready!

Rum glaze becomes more flavorful when lemon juice is added to it.

9. Chocolate frosting in the microwave

A simple chocolate frosting for decorating a variety of cakes, pastries and cupcakes.

We will need:

• Butter - 50 gr.
• Milk - 60 gr.
• Cocoa powder - 60 gr.
• Sugar - 0.5 cups
• Chocolate – 1/3 bar

1. Heat the milk in a saucepan and pour sugar into it, stir until completely dissolved.
2. Continuing to heat, add cocoa powder and butter.
3. Add finely broken chocolate to the mass and put it in the microwave.
4. Dissolve sugar in warm milk and add cocoa mixed with butter.
5. Add finely broken chocolate and put in the microwave.

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

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

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

• eggs, preferably chicken – 2 pcs.;
• sugar, regular or cane sugar – 1 tbsp;
• salt - a pinch is enough.

Take chilled eggs and separate the whites from the yolks. We do this as carefully as possible - so that not a single drop of yolk gets into the bowl with the whites. Next, to prepare the sugar glaze for Easter cake, start beating the eggs with a mixer and adding salt to make the foam thicker and fluffier.

When the foam in the sugar fudge for the Easter cake has become as fluffy as possible, we begin to add sugar in small portions. Continue beating until all the granulated sugar has gone into the glaze and has dissolved.

Spread the mixture onto the cake (be sure to cool) and sprinkle the confectionery decorations on top until it has cooled. If necessary, the glazing applied to the baked goods can be dried.

Protein fudge

Another option for fudge with eggs is white cake frosting. This recipe requires the use of powdered sugar. So, you will need:

• powdered sugar (you can grind regular granulated sugar) – 1 tbsp.;
• chicken egg white – 1 pc.;
• fresh lemon juice – 1 tsp;
• table salt - a pinch will be enough.

To prepare the protein glaze, you will not need the whole egg, but rather the egg whites. Therefore, first carefully separate the whites from the yolks, as in the previous recipe. Beat the protein obtained in this way for the protein glaze for the Easter cake for several minutes with a pinch of salt until you get a thick foam. It is important that the protein is chilled.

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

Lastly, add lemon juice to the egg white icing for the cake. In this case, you need to continue to beat the Easter cake fudge with a mixer until it has a homogeneous consistency. As a result, lemon juice will make the icing for the Easter cake dense, and the citrus will give the baked goods a pleasant taste.

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

Based on lemon juice

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

To create lemon glaze for Easter cake you will need:

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

To prepare a delicious glaze without eggs, follow these steps:

1. Take powdered sugar and sift it so that there are no lumps in it.
2. Gradually add lemon juice to the powdered sugar. After each addition of juice, grind it with powder. When the homemade icing for Easter cakes becomes opaque and glossy, it is ready.

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

Sugar icing without eggs

A special feature of the fudge recipe is the fact that it is applied to cold Easter cake. But there is another advantage. Homemade egg-free Easter cake icing is completely safe, as there is no need to beat raw eggs.

To prepare you will need:

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

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

Chocolate fudge

The ideal option for Easter decoration is chocolate soft icing for Easter cake. It can be prepared without eggs, which is an additional advantage. For the glaze 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, place it in a water bath and wait for the whole mass to become homogeneous. Apply glaze to cold cake.

Toffee with milk

The glaze for hot cakes made from toffee and milk turns out to be very tasty and tender. To prepare it we will need:

• Russian sweets “Toffee” (preferably harder) – 200 g;
• coconut oil – 40 g;
• milk, easily replaced with cream - ¼ tbsp. l.;
• regular sugar or powdered sugar - 2 tbsp. l.

In a saucepan over low heat, melt the milk and butter, bring to a boil and reduce. Slowly stir in the powder and add the toffee. Cook all ingredients until the mixture becomes homogeneous. Apply to Easter cake. Preparing the fudge this way will take a little longer, but it is a glaze for Easter cake that will not crumble.

With gelatin

There is a delicious version of glaze for Easter cakes with gelatin without eggs. It has the added benefit of being non-fraying.

To make this unique fudge you will need:

• powdered sugar or granulated sugar - 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 glaze for Easter cakes with gelatin, you need to fill a bag of gelatin with 2 tbsp of water. l. And leave it to swell for 5-10 minutes.

While the gelatin is swelling, pour sugar, 4 tbsp. l. water and cook over low heat 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 gelatin cakes becomes fluffy and white.

You need to apply a glaze for Easter cakes that does not crumble as quickly as possible, as it hardens quickly.

Fruit and berry options

On the eve of Easter, the troubles begin with preparing traditional dishes. Requires especially a lot of labor, products and funds Easter baking. You chose the most successful recipe, strictly followed the instructions, baked many delicious and beautiful holiday cakes...

And now it's time to think about decorating them - white, delicious glaze. This is the most delicious part of Easter baking; all children love to eat the sweet top first!

I absolutely don't want to icing for Easter cake let you down. But how can you prepare the perfect fondant so that it does not crumble, does not stick, does not spread, is dense and snow-white?

I suggest using this recipe, which my aunt shared with me. The method works and will help you forget about stress in the kitchen forever. This recipe does not use egg whites! Is it really interesting?

Getting ready gelatin-based glaze, thanks to him it turns out elastic, has a smooth texture, retains its shape and does not stick even when cutting baked goods. I make this glaze every year and am very pleased with the results!

Icing for Easter cake

Ingredients

• 0.5 tsp. gelatin
• 3 tbsp. l. water
• 100 g sugar

Preparation

Dissolve gelatin in 1 tbsp. l. hot water. Stir until it becomes transparent.

Mix 2 tbsp in a saucepan. l. water and 100 g sugar.

Heat the syrup, stirring constantly. Bring to a boil until the sugar is completely dissolved.

Add dissolved gelatin to syrup. Stirring frequently, let the mixture cool.

Using a mixer, beat the syrup with gelatin until elastic white foam.

Apply the fondant to the cakes immediately as it sets quickly. At the same stage, decorate with confectionery powder - a wonderful jelly glaze is ready!

Glaze with gelatin used for many desserts: cookies, muffins, cakes, donuts. After drying, it has a perfect shiny surface and gives baked goods a rich, solemn look. Plus, this white cream is so delicious you'll want to eat it with spoons!

Decorate your holiday cakes with this unusual fudge! I'm sure you'll appreciate it too eggless frosting gelatin based. This recipe is especially suitable for people with egg allergies.

When you prepare Easter cakes, most of the effort and time goes into preparing the right dough and further baking it. 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 set before covering the cake is that the glaze should not crack or crumble. It should also be tasty, smooth and spread well over the surface of the Easter baked goods. All of the above characteristics correspond to each step-by-step glaze recipe from our article today. Next, you will learn how to make delicious white icing for Easter cake without eggs (egg white), with gelatin, powdered sugar, and starch. We will also reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cakes, but also any other baked goods.

Delicious protein glaze for Easter cake, step-by-step recipe with photos

First, we bring to your attention a recipe for a delicious protein glaze for Easter cake according to the 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 quite long beating. Learn more about how to prepare a delicious protein glaze for Easter cake in the step-by-step recipe with photos below.

Necessary ingredients for a delicious protein glaze for Easter cake

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

Instructions on how to prepare protein glaze for Easter cake

DIY white glaze for Easter cake with sugar without protein, recipe step by step

If you are afraid to use store-bought eggs to prepare a protein coating for Easter cake, but want to get a delicious white glaze with your own hands, then pay attention to the following recipe with sugar without protein. This version of the glaze is very simple and even a child can prepare it. Learn how to make white icing for Easter cake without protein with sugar with your own hands below.

Necessary ingredients for protein-free frosting 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

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

How to make icing so it doesn't crumble, a simple recipe for Easter cake

Durability is a very important characteristic for glazes in general, and for Easter baked goods in particular. Agree, you don’t want the coating on the Easter cakes to burst and fall off along with the beautiful decor. Therefore, many housewives are in search of a simple recipe for Easter cake icing that will not crumble and will make the baked goods beautiful. This is exactly the recipe that awaits you next! All the secrets on how to make the icing so it doesn’t crumble are in the simple recipe for Easter cake below.

Necessary ingredients for Easter cake glaze 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 it doesn't crumble

1. Beat the egg whites and sugar foam into a thick foam. The mass should be homogeneous and dense, with soft peaks.
2. Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue beating with the mixer for another 1-2 minutes.
3. Place the bowl with the protein mixture in a water bath and stir. Heat the glaze in a water bath to 30-40 degrees and remove.
4. Apply the hot glaze to the Easter cakes with a silicone spatula and carefully spread them into an even layer.

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

The following simple step-by-step recipe is dedicated to another option for delicious glaze without using egg whites. It turns out that to make sweet icing for Easter cakes, you only need two simple ingredients. Find out which ones exactly from the step-by-step recipe for a simple and tasty glaze for Easter cakes without egg whites below.

Ingredients Needed for a Simple No-Egg White Cake Frosting

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

Instructions on how to make a simple and delicious glaze for Easter cake without egg whites

1. This recipe is so simple that even a small child can prepare it. Therefore, you can safely involve your kids in preparing Easter cakes and decorating them using the following glaze option. To make a simple glaze without egg whites, pour the powdered sugar into a deep bowl.
2. Then you should add literally half a tablespoon of freshly squeezed lemon juice. In this case, the juice must be ground with powdered sugar and constantly add a new portion of liquid.
3. The glaze is considered ready after all the juice is mixed with powdered sugar, and the consistency of the mixture is homogeneous and smooth. You can also use orange or grapefruit juice instead of lemon juice.
4. Decorate cooled Easter cakes with prepared sugar icing and sprinkle with decorative powder. It is ideal to combine this icing for Easter cake with a sprinkle of candied fruits.

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

At home, it is easy to prepare glaze with starch and without eggs, which is ideal for Easter cake. The recipe is based on 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 holds its shape well even without the use of proteins. Read on to learn how to prepare icing for Easter cakes without eggs and starch at home.

Essential Ingredients for Homemade Eggless Frosting with Starch

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

Step by step instructions for a simple eggless starch glaze recipe step by step

1. Pour powdered sugar into a saucepan and add milk.
2. Place the mixture on the fire and bring to a boil, stirring the glaze constantly.
3. Take the butter out of the refrigerator and let it melt a little at room temperature. Break the chocolate into small pieces.
4. As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.
5. After the chocolate has completely melted, add cocoa powder and starch to the mixture. Stir until smooth and remove from heat.
6. We give the glaze just a few minutes to cool and move on to decorating the Easter cakes.

Sugar glaze with gelatin for Easter cake, step-by-step recipe

You can also prepare sugar icing for Easter cake that will not crack, crumble or crumble using gelatin. At first glance, it may seem that this version of holiday glaze is rather tricky to prepare. But in fact, there are no special secrets or difficulties in this option. See for yourself by mastering the preparation of sugar glaze with gelatin for Easter cake from the following step-by-step recipe.

Necessary ingredients for sugar glaze 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 glaze with gelatin for Easter cake

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

A simple recipe for protein glaze for Easter cake without sugar step by step

Can Easter cake icing be dietary? Maybe! For example, our next simple recipe for protein icing for Easter cake contains neither sugar nor powdered sugar. However, the finished frosting is sweet, smooth and very beautiful. Read more about how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.

Necessary 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

1. Beat the whites with a pinch of salt with a mixer until a thick white mass forms.
2. Add sweetener to taste and continue beating the mixture.
3. Almost at the end of beating the whites, add dry milk, preferably skim milk.
4. Decorate the cakes with the prepared glaze and sprinkle with any decorative powder.
5. To ensure that the glaze hardens completely and acquires a beautiful glossy sheen, place the cakes in the oven for 20 minutes at 100 degrees.

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

Would you like to see visually how you can make icing from powdered sugar for Easter cake at home? Then the next video with a step-by-step recipe is just for you. This master class clearly shows how to prepare powdered sugar glaze for Easter cake at home using egg whites, powdered sugar and lemon juice. The recipe is very easy to follow and will definitely not cause any difficulties in preparation.

A delicious white icing for your Easter cake is just as important as a good dough composition for this Easter bake. There are many options for preparing glaze, ranging from traditional protein to simple options made from powdered sugar and lemon, with gelatin or starch. Our article today contains only the best and most proven recipes for glaze that does not crumble, crumble or crack after being applied to Easter baked goods. We hope that you will definitely like one of these step-by-step recipes with photos and videos and that you can easily make delicious glaze at home.