Icing for Easter cake made from egg whites and sugar

Glossy protein glaze is the best decoration for Easter cake. With the correct preparation technology, it always beats well and hardens. The article brings together 6 of the best protein glaze recipes.

Classic glaze for Easter cake made from powdered sugar and egg white

Protein glaze with powdered sugar is prepared quickly and easily. This is a classic recipe that will guarantee you a thick white frosting.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 6.

1. 
   How to make glaze for Easter cake from egg whites and sugar? Sift the powdered sugar through a fine sieve to ensure there are no lumps.
2. 
   Wash the egg well, break it and separate the white from the yolk.
3. 
   Separately, beat the egg whites with a pinch of salt until light foam.
4. 
   Then mix half of the whipped mass with a fork with the sifted powder.
5. 
   After this, add the remaining protein mass and continue stirring the glaze until smooth.
6. 
   Apply the egg white glaze to the cakes and sprinkle the top with confectionery sprinkles.

Bon appetit!

Frosting for Easter cake made from egg white, sugar and lemon juice

Protein glaze is most often used to decorate Easter cakes. Unlike sugar glaze, protein glaze is more dense and sticky. Even before the icing hardens, add confectionery sprinkles and your holiday baked goods will be even more colorful and 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:

1. Wash the eggs thoroughly and separate the whites from the yolks.

2. Take sugar and grind it into powdered sugar using, for example, a coffee grinder, sift through a fine sieve.

3. Mix the whites and powder at low mixer speed. Add powder gradually, a couple of teaspoons at a time.

4. Finally, add lemon juice and stir the glaze until smooth.

5. Apply the finished glaze to the cooled Easter cakes and let it harden.

Bon appetit!

Protein glaze with powdered sugar and citric acid

The glaze made from protein, powdered sugar and citric acid turns out fluffy 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 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Protein – 1 pc.
• Powdered sugar – 1 tbsp.
• Water – 6.5 tbsp.
• Gelatin – 1 tsp.
• Citric acid – 0.25 tsp.
• Vanillin - to taste.

Cooking process:

1. Soak gelatin in two tablespoons of water and leave for 10 minutes.

2. Dissolve citric acid in half a tablespoon of hot water.

3. Pour powdered sugar into the pan and pour in the remaining water.

4. Mix the powder and water well, put on fire and cook the sugar syrup.Once the syrup boils, remove the pan from the heat.

5. After this, add the lemon mixture and mix the glaze with a mixer. Then add the swollen gelatin and continue whisking until the gelatin is completely dissolved.

6. Beat the egg whites with a mixer until stiff peaks form, then pour the mixture into the glaze and mix with gentle, slow movements.

7. At the end, add vanillin, mix and apply glaze to the cakes.

Bon appetit!

Chocolate glaze for Easter cake with egg white, cocoa and powdered sugar

There are a lot of glaze recipes and everyone can choose the one that suits their taste. Some people prefer white icing, others prefer chocolate. We will tell you how to make delicious chocolate glaze in our recipe.

Cooking time: 10 min.

Cooking time: 10 min.

Servings: 2-3.

Ingredients:

• Cocoa – 2 tbsp.
• Powdered sugar – 2-3 tbsp.
• Vanillin - to taste.
• Egg white – 1 pc.

Cooking process:

1. Wash the egg thoroughly and separate the white from the yolk.

2. First sift the powdered sugar and cocoa through a fine sieve.

3. Add cocoa and powder to the bowl with the protein.

4. Add vanilla and start mixing the ingredients.

5. You will get a thick, viscous and flavorful glaze. Apply it to the cooled cakes and let it harden completely.

Bon appetit!

Protein glaze with gelatin that does not stick or crumble

A simple recipe for protein glaze that hardens well, sticks well to baked goods and doesn’t crumble. With this addition, holiday 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:

1.Wash the egg, separate the white from the yolk. Grind the sugar into powdered sugar using a coffee grinder.

2. Place the protein, sugar in a bowl, add gelatin and vanillin, beat the ingredients with a mixer at high speed.

3. Pour boiling water in a thin stream and continue whisking until stable peaks form.

4. The finished glaze has a dense consistency and adheres well to the whisk.

5. The glaze is ready, you can decorate the cakes.

Bon appetit!

A simple recipe for protein glaze with starch for Easter cakes

This recipe will use starch as a thickener and stabilizer for the glaze. Protein glaze is a traditional coating for Easter cakes. If you have the opportunity to purchase high-quality eggs, then be sure to please your loved ones with excellent holiday baking.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 6-8.

Ingredients:

• Powdered sugar – 1 tbsp.
• Egg white – 2 pcs.
• Starch – 0.5 tbsp.
• Lemon – 0.5 pcs.

Cooking process:

1. Place egg whites, powdered sugar, starch in a bowl and squeeze out the juice from half a lemon.

2. Mash the ingredients with a spoon until smooth.

3. Then beat the mixture with a mixer; it should acquire a pure white color.

4. The consistency of the glaze should resemble very thick sour cream.

5. Apply the glaze to the cooled Easter cakes and you can treat your family to beautiful holiday pastries.

Bon appetit!