Frosting is just as important a science as the process of baking Easter cakes. Therefore, it is important to know how to cook it correctly in order to beautifully and variedly decorate baked goods.
How to make green or orange Easter frosting
- Calorie content per 100 g - 360 kcal.
- Servings - 500 g
- Cooking time - 10 minutes
Ingredients:
- Powdered sugar - 200 g
- Peeled pistachios - 100 g
- Spinach - 200 g
- Lemon (juice and zest) - 1/4 pc.
- Sea salt - 0.5 tsp
Glaze preparation step by step:
- Grind pistachios, lemon zest and salt with a blender until smooth.
- Pour the spinach with boiling water, boil, discard in a colander, keeping the liquid a little, and rub through a sieve.
- Combine pistachio, chopped spinach, lemon juice and powdered sugar. Stir the mass and apply to the product.
- For a different color of fudge, you can use beet juice or carrot juice.
Egg-free sugar icing for Easter
Sugar glaze is prepared very quickly with the minimum amount of products and the time required. And if you wish, you can make it "glace", that is, instead of warm water add fruit juice.
Ingredients for the icing sugar:
- Powdered sugar - 1 tbsp.
- Warm water - 4 tablespoons (can be replaced with milk or lemon juice)
Preparation:
- Combine powdered sugar with liquid and boil until a thick homogeneous mass is formed.
- Apply the resulting icing for Easter quickly to the cooled Easter cakes. She freezes very quickly.
Protein icing for Easter
Protein icing is the most common, especially for decorating Easter. To prepare it, be sure to use fresh and high-quality raw egg whites.
Ingredients:
- Chicken protein - 2 pcs.
- Lemon juice - 1/2 tsp
- Powdered sugar - 200 g
Step by step cooking:
- Combine the protein with lemon juice and beat with a mixer.
- When the mass begins to thicken a little, gradually add the icing sugar.
- Whisk food until firm and thick. If the protein mass from the corolla does not fall off and does not flow, then the glaze is ready.
Egg frosting for easter
Egg glaze is a great snow-white decoration for delicious Easter cakes. Any product in a snow-white outfit will be a real festive hit at every festive feast.
Ingredients:
- Chicken egg - 1 pc.
- Powdered sugar - 1 tbsp.
- Gelatin - 1/3 tsp
- Drinking water - 3 tablespoons
Preparation:
- Brew gelatin with boiling water (3 tablespoons). Stir well until completely dissolved and leave to swell. Or brew gelatin according to the instructions on the package.
- Combine the egg with sugar and beat in a mixer until fluffy.
- Combine the gelatin with the egg mass, stir and apply to baking.
Easter frosting without eggs
Glaze for Easter without eggs cooks very quickly, looks great on any product, even without dyes, and dries very quickly.
Ingredients for the recipe:
- Powdered sugar - 150 g
- Lemon juice (for taste) - 2 tsp (can be replaced with any other fruit juice)
- Cold boiled water - 1 tablespoon
- Dyes (optional)
Cooking Easter frosting without eggs:
- Combine lemon juice, icing sugar and water in a bowl. Whisk the sugar well into the liquid to make a not quite liquid and not thick mass.
- Knead food until tender. You can determine its readiness by dropping the glaze on a flat, smooth surface. If the drop does not spread out to the sides, the fudge is ready.
Video recipe for protein glaze for Easter cake:
Other video recipes:
