Glossy white glaze is the best decoration for your Easter cake. With the right cooking technology, it always whips and hardens well. The article brings together 6 of the best protein glaze recipes.
- Classic icing for cake made from powdered sugar and protein
- Protein, sugar and lemon juice icing for Easter cake
- Protein glaze with icing sugar and citric acid
- Chocolate icing for cake with egg white, cocoa and powdered sugar
- Protein glaze with gelatin that does not stick or crumble
- A simple recipe for protein glaze with starch for Easter cake
Classic icing for cake made from powdered sugar and protein
Protein icing with powdered sugar is quick and easy to prepare. This is a classic recipe that guarantees a thick white frosting.
Cooking time: 15 minutes.
Cooking time: 15 minutes.
Servings: 6.
- Protein 1 PCS.
- Powdered sugar 150 gr.
- Salt 1 pinch
-
Sift the icing sugar through a fine sieve so that there are no lumps. -
Wash the egg well, break and separate the white from the yolk. -
Beat the protein separately with a pinch of salt until light foam. -
Then mix half of the whipped mass with a fork with sifted powder. -
Then add the remaining protein mass and continue stirring the frosting until smooth. -
Apply the protein glaze to the cakes and sprinkle with confectionery sprinkles on top.
Bon Appetit!
Protein, sugar and lemon juice icing for Easter cake
Protein icing is most often used to decorate Easter cakes. Unlike sugar glaze, protein is denser and more sticky. Before the icing hardens, add some confectionery sprinkles and your holiday baked goods will be even brighter and more beautiful.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 6.
Ingredients:
- Egg whites - 3 pcs.
- Powdered sugar - 360 gr.
- Lemon juice - 1 tsp
Cooking process:
- Wash the eggs thoroughly and separate the whites from the yolks.
- Sift the icing sugar through a fine sieve.
- Mix whites and powder at low speed of the mixer. Add the powder gradually over a couple of teaspoons.
- Finally add lemon juice and stir the frosting until smooth.
- Apply the finished glaze to the cooled Easter cakes and let it set.
Bon Appetit!
Protein glaze with icing sugar and citric acid
The glaze made from protein, powdered sugar and citric acid turns out to be lush and snow-white, it does not spread or crumble. Great attention should be paid to the selection of eggs, they must be fresh and of high quality.
Cooking time: 30 minutes.
Cooking time: 30 minutes.
Servings: 6.
Ingredients:
- Protein - 1 pc.
- Powdered sugar - 1 tbsp.
- Water - 6.5 tablespoons
- Gelatin - 1 tsp
- Citric acid - 0.25 tsp
- Vanillin to taste.
Cooking process:
- Soak gelatin in two tablespoons of water and leave for 10 minutes.
- Dissolve citric acid in half a tablespoon of hot water.
- Pour the icing sugar into a saucepan and pour in the remaining water.
- Mix the powder and water well, put on fire and boil the sugar syrup. Once the syrup has boiled, remove the pan from the heat.
- Then add the lemon mass and mix the glaze with a mixer. Then add the swollen gelatin and continue beating until the gelatin is completely dissolved.
- Beat the protein with a mixer until stable peaks, then transfer the mass to the glaze and mix with gentle, slow movements.
- Add vanillin at the end, stir and apply the icing to the cakes.
Bon Appetit!
Chocolate icing for cake with egg white, cocoa and powdered sugar
There are a lot of glaze recipes and everyone can choose the one that suits his taste.Some people prefer white icing, others prefer chocolate. We will tell you how to make delicious chocolate icing in our recipe.
Cooking time: 10 min.
Cooking time: 10 min.
Servings: 2-3.
Ingredients:
- Cocoa - 2 tablespoons
- Powdered sugar - 2-3 tablespoons
- Vanillin to taste.
- Egg white - 1 pc.
Cooking process:
- Wash the egg thoroughly and separate the white from the yolk.
- Sift the icing sugar and cocoa through a fine sieve.
- Add cocoa and powder to the bowl with the egg white.
- Add vanillin and start stirring the ingredients.
- You will have a thick, viscous and aromatic frosting. Apply it to the cooled cakes and let it solidify completely.
Bon Appetit!
Protein glaze with gelatin that does not stick or crumble
A simple recipe for a protein glaze that hardens well, adheres well to baked goods and does not crumble. With this addition, festive cakes will look elegant and appetizing.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 4-5.
Ingredients:
- Gelatin - 1 pack.
- Powdered sugar - 110 gr.
- Egg white - 1 pc.
- Vanillin to taste.
- Boiling water - 120 ml.
Cooking process:
- Wash the egg, separate the white from the yolk. Grind the sugar into icing sugar using a coffee grinder.
- Put the protein, sugar, gelatin and vanillin in a bowl, beat the ingredients with a mixer on high speed.
- Pour in boiling water in a thin stream and continue whisking until stable peaks are obtained.
- The finished glaze has a dense consistency and adheres well to the whisk.
- The icing is ready, you can decorate the Easter cakes.
Bon Appetit!
A simple recipe for protein glaze with starch for Easter cake
This recipe will use starch to thicken and stabilize the glaze. Protein icing is a traditional coating for Easter cakes. If you have the opportunity to purchase quality eggs, then be sure to delight your loved ones with magnificent festive pastries.
Cooking time: 80 minutes
Cooking time: 30 minutes.
Servings: 6-8.
Ingredients:
- Powdered sugar - 1 tbsp.
- Egg white - 2 pcs.
- Starch - 0.5 tbsp.
- Lemon - 0.5 pcs.
Cooking process:
- Put the egg whites, icing sugar, starch in a bowl and squeeze the juice out of half a lemon.
- Rub the ingredients with a spoon until smooth.
- Then beat the mass with a mixer, it should acquire a pure white color.
- The consistency of the glaze should resemble very thick sour cream.
- Apply the icing to the cooled Easter cakes and you can treat your family with beautiful festive pastries.
Bon Appetit!
