We make sure to bake Easter cakes ourselves, too. And we certainly decorate it with a special protein glaze for Easter cake. Such white protein glaze for Easter cakes in the form of a fluffy “cap” on the Easter cakes looks very festive and adds solemnity to this symbolic pastry.

The recipe for protein glaze for Easter cake is quite simple, but it still has its own nuances. If you strictly follow them, you will certainly succeed: the whites will be whipped properly, the glaze will be quite firm and beautiful. Well, and of course, very tasty!

By the way, this is a protein glaze for Easter cake that does not crumble when cut and does not crumble, which is important. So, how to make protein glaze for Easter cake - a detailed master class with step-by-step photos at your service!

Ingredients for coating 2-3 Easter cakes:

• 1 egg white;
• 200 g powdered sugar;
• 1-2 tsp. lemon juice.

How to make egg white icing for Easter cake:

To prepare the white glaze, we use only well-chilled eggs. Therefore, we place the eggs in the refrigerator 5-6 hours in advance. Before preparing the glaze, wash the eggs thoroughly and wipe dry. Using a knife, carefully break the eggs and separate the whites from the yolks. Pour the whites into a mixer bowl.

A prerequisite for making a good egg white glaze is that the mixing bowl and beaters must be completely clean and dry. Therefore, we thoroughly wash the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for the protein glaze. Wash the lemon and wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.

Beat the egg whites with lemon juice for 20-30 seconds at low speeds, the same amount at medium speeds, and then at the highest speeds until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs take longer to beat.

Gradually, continuing to beat, add powdered sugar one tablespoon at a time until the desired thickness of the glaze is achieved.

Well-beaten whites should not drip off the spoon or beaters; the whites form stable peaks. The whipping process is not long - 4-6 minutes. You may need a little more powdered sugar (2-3 tablespoons).

You need to decorate the cakes right away, since the protein icing for the cake dries out quite quickly. The cakes should be cooled by this time, otherwise the glaze will flow.

After applying the protein glaze for the Easter cake, decorate it with confectionery sprinkles on top until it hardens. Children love this process very much - feel free to entrust this work to them: it is difficult to spoil something in this case, and the children will get great pleasure.

Leave the decorated Easter cakes at room temperature until the glaze hardens.

Isn’t it true that we got a very beautiful white icing for the Easter cake?

Happy holidays to you!

If desired, the glaze can be tinted with food coloring. To do this, add dye to the finished glaze and mix well until smooth.

The most delicious and favorite pastry for Easter is undoubtedly. But the cake itself cannot be imagined without its main component - glaze. This is a delicious, sweet top of Easter cake - a delicacy not only for children, but also for adults. A white, beautiful hat, strewn with multi-colored confectionery sprinkles, is always a slaughter in our family; you want to eat it before anything else.

But how to make the glaze so that it does not stick, hardens well, and does not crumble when cutting the cake? This question worries most housewives on the eve of the holiday, when everyone is baking Easter cakes.

There are many recipes for baking fudge. Let's look at several cooking options together, especially since it won't take much time.

Modern cooking gives flights of fancy to the preparation of glaze. It can be protein-sugar (classic), gelatin, chocolate and many other options. Now you can also find on store shelves a ready-made mixture for making glaze at home.

Protein topping for cake made from powdered sugar and lemon juice

This is a classic recipe made with powdered sugar and eggs. It is the one that is most popular and known to most chefs.

We will need:

• protein – 1 pc.;
• powdered sugar – 100 g;
• lemon juice – 1 teaspoon.

Preparation:

Glaze with citric acid

This recipe is good because you don’t always have lemon at home, but citric acid is usually available to everyone who has at least once encountered baking.

We will need:

• citric acid - a pinch;
• powdered sugar - 0.5 cups;
• protein – 1 pc.

Preparation:

Custard glaze for decorating Easter cake with sugar and protein

Custard glaze is prepared in a water bath, which is much preferable for many than using raw eggs in cooking. It tastes just as amazing, but looks more glossy than classic protein.

We will need:

• protein – 1 piece;
• sugar – 60 g;
• lemon juice – 0.5 tsp.

Preparation:

Sugar fudge for Easter cakes with gelatin without eggs, which does not crumble

Glaze with gelatin is prepared as simply as the rest. It also has its own plus - the absence of eggs in the recipe. When it dries, it becomes dense, shiny and, most importantly, it does not crumble when cut.

We will need:

• gelatin – 1 teaspoon;
• powdered sugar – 150 g;
• water – 6 tablespoons;
• lemon juice – 1 teaspoon.

Preparation:

It is best to mix the ingredients in a small saucepan.

1. Place the pan on the stove and heat over low heat, stirring constantly with a whisk.

Important! We do not boil, but only warm up our fudge.

Video of making chocolate glaze from cocoa

Now you know how to make that delicious white cap from Easter cake icing so that it doesn’t crumble or stick, but at the same time looks very appetizing.

The icing can be made not only white, but also the Easter cakes can be decorated in different colors. For example, in pink by adding beet juice to the finished fudge, or in yellow by adding a little turmeric. It is better, of course, to use natural dyes.

Let your household appreciate your culinary skills on this holiday. Happy upcoming holiday to you, dear readers!

Frosting for Easter cakes can be made in several ways. This could be egg white frosting, chocolate frosting, or eggless sugar frosting. In this article, read three step-by-step options for preparing icing for Easter cakes. Choose the option that you like the most. Let your Easter cakes be very tasty!

This is my favorite cake frosting recipe. This glaze is very simple to prepare; it turns out white, dense, dries quickly, does not stick, does not crumble or crumble. To prepare this glaze you will need:

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

Sugar glaze with gelatin: preparation.

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

Meanwhile, 1 tbsp. sugar pour 4 tbsp. water and place on low heat to cook the sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.

When 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 mixture until it becomes white and thick.

Apply this glaze to the cakes immediately as it hardens quickly. After the cake has been anointed, immediately pour in the decorations, since the gelatin has not done its job.

This glaze is beautiful, and will not crumble after a few days, will not crumble when cut, dries quickly, and does not need to be dried further.

Protein glaze with powdered sugar.

It is traditional to prepare sugar icing for Easter cakes from egg whites and sugar. You can also make this glaze using this recipe. For the white glaze you will need:

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

How to make frosting with egg white and powdered sugar.

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

Now add powdered sugar (half a glass, or 60 g) to the protein and pour in lemon juice (1 tbsp).

Using a mixer at high speed, beat the egg whites and powder until a thick foam forms. Cover the cakes with this glaze and decorate to your taste. If you want the icing not to stick, put the cakes in the oven for a couple of minutes so that the whites dry out.

Chocolate icing for Easter cake.

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

Take plain milk or dark chocolate and butter. Proportions 1:1. That is, per 100 gr. you need 100 grams of chocolate. oils

Break the chocolate into pieces and melt in the microwave or in a water bath. Add soft butter (you need to take it out of the refrigerator in advance!) to the soft chocolate, stir. And again melt everything together until a homogeneous mass is formed. That's it, the glaze is ready!

Wait until the glaze cools and becomes thicker. After this, you can apply it to the cakes. You can decorate with grated chocolate and orange zest or Easter cake sprinkles.

Bake Easter cakes with love! Happy Easter to you!

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

But times change and so do traditions, so eggs are not only painted red and the icing can be not only white. And they even try to decorate white glaze with multi-colored powder and other various decorations. Which in my opinion is not bad, because these are holiday baked goods and they should be very beautiful.

And you really want your efforts not to crumble at the touch of a knife, so housewives are always looking for that delicious glaze that doesn’t crumble or stick.

Protein glaze recipe for Easter cake

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

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

Ingredients:

• protein - 1 piece
• powdered sugar - 150 - 180 gr
• lemon juice - 1 tsp.

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

Advice! To make the glaze, make sure that the dishes with which you will work are completely dry.

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

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

The glaze can be colored by adding food coloring. It can be used not only for Easter cakes, but also for decorating cakes, muffins, gingerbreads, and cookies.

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

Lemon Powdered Sugar Glaze (no eggs)

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

We will need:

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

How to cook:

1. To make the glaze tender and airy, you must sift the powdered sugar to saturate it with oxygen and free it from lumps.
2. The sifted powdered sugar must be thoroughly ground with lemon juice. For this recipe, we also don’t need a mixer; the glaze turns out to be of high quality only when mixed by hand. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished glaze should slowly flow from the spoon, not fall into a lump and not quickly run down.

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

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

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

Sugar custard

If for some reason you suddenly don’t have powdered sugar, then this is not a reason to refuse to decorate the Easter cakes. It can be replaced with sugar, although in this case you will have to boil it a little.

Ingredients:

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

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

Icing for chocolate cakes

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

We will need:

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

How to do:

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

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

Delicious chocolate glaze is made not only from pure chocolate; using cocoa, you can get a pleasant, delicate fudge with a creamy taste.

Ingredients:

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

Recipe:

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

Recipe with marshmallows

If you want a frosting with a delicate, marshmallow-like flavor, make marshmallow frosting. The glaze turns out snow-white, elastic, does not flow, and when dry, does not crumble.

Compound:

• marshmallow - 100 gr
• lemon juice - 2 tbsp. l.
• butter - 1 tbsp. l.
• powdered sugar - 120 gr.

How to cook:

This glaze holds heavy decorations well and can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and may remain sticky.

Gelatin glaze

Another glaze that does not crumble and is very pleasant to work with. It turns out tender, but at the same time the snow-white hat sits firmly on the Easter cake.

Ingredients:

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

Step-by-step recipe with photos:

Gelatin glaze thickens quickly, so it should be spread onto the cakes immediately. If it still thickens, it can be slightly heated in a water bath.

If you apply a thin layer, the glaze will dry in 5-10 minutes; a thick layer will take longer.

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

Happy Easter to you!

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

Peace, goodness and love to you.

Elena Kasatova. See you by the fireplace.

The wonderful Christian holiday of Easter is coming soon and we have already begun to prepare for it with all our might. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work to do. But today I want to suggest focusing on just one topic. For example, I have already chosen how I will bake Easter cake, but I have not yet decided how to prepare the icing for the cake. As it turns out, there are a lot of such cooking recipes and you can easily get lost in them, because even the glaze can be different, and there are so many accompanying problems that can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, spoiling its festive appearance. What to do if you want colored icing or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make sugar icing for Easter cake - the easiest recipe without eggs

The simplest and most popular glaze for Easter cake is white sugar, made from powder. Contrasting with the ruddy Easter cake, it looks very beautiful and complements it perfectly in taste. Personally, since childhood, I liked pieces of cake with icing; if it fell off, I didn’t want to eat such cake anymore. Glaze is an essential element of Easter cake, without it I can hardly imagine this pastry.

For the sugar glaze you will need:

• powdered sugar - 100 grams,
• hot milk - a few tablespoons.

Preparation:

This is the most basic recipe for making icing sugar. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.

The base of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder to personally make sure that there are no lumps and the glaze will be smooth and uniform.

Pour powdered sugar into a deep plate. Heat half a cup of milk and add a tablespoon of milk to the powder and stir until there are no lumps.

Stir in stages. We poured a spoonful, stirred it, realized that the powder was not all wet, so we added another spoonful. This way you won’t overfill the milk and won’t have to add powder. It may turn out that there is no more finished powder left. Why risk ruining the icing in vain?

The glaze of the desired consistency will stretch well and fit like a snake into the plate, and then slowly spread. In appearance it looks like high-quality condensed milk, maybe a little thicker.

To apply glaze to a small cake, you can simply dip the top into the bowl of glaze.

Large cakes can be spread with a spatula or spoon. Be sure to let the glaze flow beautifully down the sides of the cake in droplets.

Now you can place dried fruits, candied fruits and nuts on the glaze. You can sprinkle with colorful confectionery sprinkles. Let the glaze harden and the beautiful Easter cake decoration is ready.

Protein glaze for Easter cake

The glaze for the cake from egg whites and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it with egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For the white glaze you will need:

• powdered sugar - 200 grams,
• egg white - 1 piece,
• lemon juice - 1 teaspoon.

Preparation:

1. Wash the raw egg thoroughly with baking soda. Then break and separate the white from the yolk. Place the egg white in a bowl where it will be convenient to whisk the glaze.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles or lumps remain. They will not make the glaze so uniform and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl with the protein.

3. Beat the powder and egg whites with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the glaze. If you don’t have fresh lemon, you can make a solution of citric acid. Continue beating until stiff peaks form.

5. The protein glaze for the Easter cake should be thick and smooth, spreading very slightly when you pour or spread it on the Easter cake.

The protein glaze is ready, you can spread it on the Easter cake and sprinkle with dried fruits and nuts. While the glaze has not hardened, they will stick well and will not crumble.

Glaze for Easter cakes with gelatin - how to make it so it doesn’t crumble

White glossy and elegant sugar glaze can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the glaze becomes less fragile and, when finished, does not crumble on the cake at the moment when the cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and sticks well on Easter cakes. Just what you need on the holy holiday of Easter.

To prepare you will need:

• sugar - 1 glass,
• gelatin - 1 teaspoon,
• water - 6 tablespoons.

Preparation:

1. In a small bowl, combine a teaspoon of gelatin and two tablespoons of water. Mix thoroughly and leave for a few minutes to allow the gelatin to swell.

2. Place sugar in a small saucepan and add 4 tablespoons of water. Stir and place on low heat. Heat until the sugar dissolves.

3. As soon as the syrup boils, remove it from the heat, let it cool slightly and add the swollen gelatin. Stir until the gelatin lumps are completely dissolved. In warm syrup it should dissolve without a trace.

4. Pour the syrup with gelatin into a convenient container and beat with a mixer until the glaze turns white and becomes thick.

The thick and elastic glaze for Easter cakes can now be spread. The longer it sits and cools, the thicker it will become. The finished glaze will not harden, like glaze on whites, for example, it will remain a little soft and therefore will not break or crumble.

Feel free to decorate the cakes with this glaze, then cut them into even pieces; the gelatin glaze will hold its shape and appearance perfectly. No cracks or broken pieces. Ideal beauty.

Chocolate glaze on gelatin that does not crumble

Chocolate glaze prepared according to this recipe holds its shape just as well as sugar glaze made with gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough that it remains nice and even under any conditions. It is prepared from cocoa powder and cream, so it tastes simply excellent, like milk chocolate, beloved by many.

You will need:

• cocoa powder - 65 g,
• cream 30% - 100 ml,
• water - 175 ml,
• sugar - 150 gr,
• gelatin - 10 gr.

Preparation:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix the gelatin with water in a small cup and let it swell for a while.

2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.

3. Stirring, bring this mixture to a boil. But don’t boil too much, it should just start to boil. The sugar should completely dissolve.

4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve to avoid lumps. Lumps will not dissolve well and may remain in the finished glaze.

5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and place the swollen gelatin into the still hot mixture.

6. Thoroughly stir gelatin into hot chocolate. All lumps should disperse. If you cannot mix them completely, you can strain the glaze through a sieve.

7. In order for the glaze to thicken to the desired consistency and be able to be applied to the cake, it must cool to about 35 degrees. THEN it will slowly spread and leave beautiful streaks on the sides of the cake.

The chocolate glaze for the Easter cake is ready. It will look very beautiful if the cake topped with this glaze is sprinkled with coconut flakes.

Happy holidays!

Pink glaze with beet juice

I would like to recommend this recipe to those who want to make icing for Easter cakes, but leave it the usual white color, and add some variety and color. In this case, food coloring is not used in powder form, but natural, which means it is more healthy and suitable even for small children. Who wouldn’t want to make such a bright and healthy Easter cake for Easter?

You will need:

• powdered sugar - 200 grams,
• egg white - 1 piece,
• beets - 1 pc. small,
• lemon juice - 1 tablespoon.

Preparation:

1. Separate the white from the yolk into a large bowl. Try to break it so that not a single drop of yolk gets in. Whisk it until it foams and turns a little white.

2. Now gradually add powdered sugar. Sift it through a sieve, and rub any lumps you find with a spoon.

3. First add a third of the pood and mix it with the protein until the lumps disappear. Then add the next part and gradually mix it all in.

4. When the protein and powder turn into a thick paste-like mass, add lemon juice. Stir further until all the juice has dissolved into the glaze.

5. Peel the small beets and grate them on a fine grater.

6. Place the grated beets in a bag made of several layers of gauze and squeeze the juice out of them into a small cup.

7. Now add the resulting beet juice to the glaze one teaspoon at a time and mix. Depending on how intense you want the color, add as many spoons. But I don’t recommend that you put too much, as the beetroot flavor may become too pronounced.

8. The finished pink icing for the Easter cake will be thick and glossy. When covering the baked goods, it will harden and remain in a beautiful shape.

You can prepare icing for Easter cake and other colors in exactly the same way. Carrot juice will produce orange, spinach juice will produce green, and red cabbage will produce blue. Try it and you will be able to decorate your Easter cake.

Caramel glaze for Easter cake at home

And for dessert, if I may say so in this article, real caramel glaze. I bet that not many people prepare such glaze for Easter cakes, and in my opinion it’s completely in vain. It has a simply delicious candy taste that you just can’t stop eating. It is especially good if you are preparing not too sweet cakes, then it will create the necessary balance of flavors.

To prepare this glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. This glaze does not crumble or fall off the cake, holds its shape perfectly and does not dry out. True, it's quite a bit sticky. But this, as you know, is to make the expression “finger lickin’ good” literal.

With this, I think I’ll end our short excursion into the variety of glaze recipes before your head starts spinning.

See you again and don’t forget to share recipes!