Frosting for Easter cakes - 10 recipes for glaze that does not crumble or stick

On the eve of Easter, we all prepare a variety of homemade baked goods. My grandmother, for example, prepared buns and rolls with poppy seeds, baked pies, and always made Easter cakes. We only greased it with protein fondant, but that was before, now you can prepare a variety of recipes.

I really like chocolate fudge with cocoa, and also using gelatin. The white delicacy is delicious, but the colored glazing adds some interesting taste and appearance to the baked goods.

Nowadays a sweet delicacy is prepared using starch, proteins, gelatin, cheese, lemon, citrus zest, and other ingredients. The taste is richer and brighter. We all want something new to please not only our guests, but also our family.

Today, I want to offer an interesting selection of recipes that will be useful to every housewife. And also, you will learn many subtleties and secrets of making glaze that does not crumble or crumble.

Many novice housewives have a question: should I apply glaze to a hot or cold cake? It is important to know what to apply to cold (cooled) Easter cakes. Sweet fudge is applied immediately after preparation, as it hardens quickly.

White icing for Easter cakes that does not crumble or crumble

According to this recipe, the fudge flows very beautifully in waves, hardens, and stays that way. Decorate with various sprinkles immediately after sprinkling, while it is still wet. Now there are a lot of interesting things on sale: hearts, circles, flowers, leaves, patterns.

What you will need:

1 tsp. gelatin
6 tbsp. l. water
1 tbsp. Sahara
1 egg white

Pour gelatin with cold water and leave for 5 minutes so that it “swells”. Use instant gelatin, it is sold in any store.

Meanwhile, prepare sugar syrup. Take one glass of sugar and pour it into a saucepan.

Pour in 4 tablespoons of water.

Place on low heat and cook until the sugar is completely dissolved. The mass should boil. Next, add gelatin.

Take a mixer and beat until the mixture turns white.

Separately, beat the white of one egg with a mixer until foamy, add to the syrup with gelatin and continue beating. Beat for 5 minutes.

To make fudge, use fresh eggs that are no more than a week old. The yolks will separate from the whites more easily, plus it will give you an excellent cream consistency. This applies not only to this, but to all recipes.

You can take farm eggs or homemade eggs. Perhaps the name, rustic, is closer to someone.

Let the glaze cool, otherwise if you pour hot glaze over the cakes, it will flow down.

The main feature of this sugar glaze is that when you cut the cakes, it will not crumble, as often happens.

The fastest glaze made from condensed milk

This is perhaps the easiest way to make glaze without gelatin, eggs and sugar.

You will need:

condensed milk – 6 tbsp;
powdered milk powder – 6 tbsp;
lemon juice – 1 tbsp.

Mix all the ingredients. You should have the consistency of thick sour cream. You may need to add a little more milk powder if the glaze turns out runny. Or, on the contrary, condensed milk, if it turns out thick.

Distribute among the cakes. The glaze flows beautifully and hardens. Has a milky color. But in a warm room, such fudge can spread. Therefore, put the cakes in the refrigerator and take them out just before the holiday.

Fudge for Easter cakes made from powdered sugar and lemon juice

If, for some reason, you do not eat eggs, or are not sure about the freshness of the product, I suggest making fudge, which consists of only two ingredients.

It serves as an excellent decoration not only for Easter cakes, but also for cookies, muffins, buns, and donuts.

What you will need:

100 g powdered sugar
2-3 tablespoons lemon juice, depending on desired consistency

Before preparing the glaze, sift the powdered sugar through a fine sieve.

Pour powdered sugar into a bowl and add a spoonful of lemon juice. Juice must be squeezed from fresh lemon. Let's start mixing everything. We look at the consistency and gradually add lemon juice.

It is better to mix with a whisk. This makes the mass easier to mix and becomes homogeneous.

Apply the glaze to the baked goods only after it has cooled completely.

White sugar icing is suitable for cupcakes and any other baked goods. Remember that you control the consistency yourself. Thick (in your opinion), add lemon juice, liquid - add powdered sugar.

What do chefs recommend?

Protein icing for Easter cake is the most popular decoration in the Russian tradition. But even here, despite the simplicity of preparation, there are pitfalls.

It is very important to obtain the correct consistency, so that the mass will be applied perfectly and hold tightly. The “correct” consistency is considered to be similar to sour cream. If the glaze turns out liquid, add an additional tablespoon of powdered sugar. If, however, the fondant turns out to be too liquid, apply it in stages, spreading it in thin layers using a brush. Apply the next layer only after the previous one has dried.

In the opposite situation, if the consistency is too thick, add a teaspoon of boiled water or milk.

Before applying the fudge, coat the top of the cake with jam. This will result in a smoother, brighter and shiny surface.

Before you start working with icing or fondant, you need to cool the baked goods. You can apply the glaze in any way, but this should be done immediately after preparing it.

How to make glaze for Easter cakes with gelatin without eggs that doesn't stick

This fudge is prepared without raw eggs, after application, when it hardens, when cutting, it does not crumble, does not crumble, does not stick. The recipe is very simple, I like it, I made this last year.

What you will need:

We prepare all the ingredients and start cooking.

Pour gelatin with 1 tablespoon of water and leave to swell.

Pour sugar into a saucepan and pour 2 tbsp. spoons of water, mix.

Place on the fire and cook, stirring for 1-2 minutes until the sugar is completely dissolved. Spread the swollen gelatin into the mixture.

Mix everything well, beat the mass with a mixer at high speed until a homogeneous state is formed, the mass should begin to turn white. Squeeze lemon juice and add.

Can be squeezed using a citrus juicer.

We continue to beat the mixture at high speed of the mixer. The glaze becomes much thicker.

You can grease the finished cooled Easter cakes with it. Lemon juice will stabilize the mass and it will not spread. And when cutting the finished product, it will not crumble.

Apply the fondant immediately after preparing it, otherwise it will harden quickly.

If you want to get a colored cream for decoration, add dyes to it as you wish. You can tint not only chemical, but also natural dyes.

Moreover, delicious types of colored or white icing can be prepared not only for Easter, but also for decorating any other baked goods.

Simple glaze without gelatin and eggs

Another quick option for making fudge for Easter cakes.

Ingredients:

water – 30 ml;
corn starch – 5 g;
powdered sugar – 90 gr.

Mix all ingredients well in a saucepan until smooth. Place over low heat and stirring constantly with a whisk, bring the mixture to a boil. As soon as it boils, cook on the lowest heat for 30 seconds.

Pour into a clean bowl so that the mixture cools faster and immediately begin to beat with a mixer. Once the glaze turns white and thickens, it is ready. If you wish, you can drop a little lemon juice into it while whipping.

We immediately apply it to the cake, as it dries quite quickly. Decorate as desired.

Video recipe on how to make thick protein glaze

This thick protein glaze is also called meringue. It’s easy and simple to prepare, especially in the video clip, everything is explained and shown in detail. Press the button and watch the video.

Let's now prepare the cream from proteins and sugar. My great-grandmother baked Easter cakes every year, and my dad and I came to visit, and my dad prepared the icing. Whisk the egg whites and sugar. Our house was next door, so we visited often. Since we had homemade eggs, the cream was whipped only from whites.

Rainbow

Time: 40 minutes.
Calorie content of the dish: 384 kcal/100 grams.
Purpose: confectionery decoration.
Difficulty: easy.

Prepare a very beautiful glaze that combines all the colors of the rainbow. This semi-finished product can be used to decorate wonderful cakes or pastries for fun children's parties, birthdays, etc. Remember that after adding the dyes, do not stir the glaze for a long time, otherwise the colors may completely mix. When decorating a confectionery product, the glossy mixture itself will disperse into bright colored blots.

Ingredients:

food colors (red, orange, yellow, green, blue, indigo, violet) - 1 drop each;
powdered sugar - 300 g;
white chocolate - 100 g;
instant gelatin - 15 g.

Cooking method:

Fill the gelatin with water and leave to swell.
Melt white chocolate in a water bath.
Add powdered sugar to the chocolate and beat with a mixer.
After the glaze has cooled, add the swollen gelatin, continuing to beat the mass.
Add one drop of all dyes using a medical pipette.
Let the colors spread a little. Stir the mixture once clockwise or counterclockwise.

Thick glaze for Easter made from egg whites and sugar

In my opinion, this is a thick, delicious cream that can be used to decorate cupcakes, donuts, rolls, and Easter cakes. It turns out thick, homogeneous, very stable.

What you need to prepare:

protein, 2 pcs.
sugar, 100 grams
a pinch of salt

To begin with, you need to separate the yolks from the whites, do this carefully so that not a single drop of yolk gets in, otherwise nothing will work. Beat the whites with a pinch of salt until foam forms. Previously, this was done with a whisk, but since then, when a mixer appeared in our kitchen, why not make your life easier with this “miracle of technology.”

The whites must be beaten until foam forms. Then, you need to add a tablespoon of sugar and beat. Add a spoonful of sugar, beat, add, beat, and so on until the sugar runs out.

Beat first at low speeds, and then at high speeds. Until the cream becomes thick.

To decorate baked goods, you can dip them in cream and turn them. it is very comfortable.

Vanilla glaze for buns

For vanilla lovers, the following recipe is suitable. This is a simple and affordable version of sweet sauce that will add variety to any baked goods. The vanilla glaze recipe for buns calls for the following ingredients:

two eggs;
350 g powdered sugar;
juice of one lemon;
a little vanilla.

To begin, separate the whites from the yolks and put the yolks in a cool place. For cooking you only need proteins. Combine them with powdered sugar and beat until a thick foam forms. It is very important to beat the protein mass in a dry bowl. If there is water in the bowl, you will not be able to make foam. Add lemon juice to the mixture and mix everything well. We should get a homogeneous mass. Add vanilla extract or vanillin and mix everything again. Our vanilla product is ready, now it can be used to decorate cookies, shortcakes, and cheesecakes.

The glazed buns are almost ready. To complete the dessert, dip the buns in the glaze. You can dip the baked goods into the fondant completely or gently grease only the top part of the product. The confectionery mixture with the addition of vanillin goes well with products made from yeast dough without filling. The fragrant glaze looks great on sweet buns, giving a festive look to your baked goods.

Glaze with starch that hardens quickly

Perhaps someone will like the recipe with starch, it’s very simple and quick, any beginner can do it.

What do you need:

egg white - 1 piece
corn starch - 0.5 teaspoon
powdered sugar - 230 grams
lemon juice - to your taste

Use high quality fresh eggs for this recipe. Separate the yolk from the white; we won't need it.

Sift starch and powdered sugar into the egg white through a strainer.

Then mix with a spatula and beat the mass with a mixer.

Beat for 10-15 minutes and then add lemon juice. The result will be thick and white fudge for Easter, or Easter cake (whichever one is used to calling it, in each family, it is called differently).

To apply glaze to the finished product, use a silicone brush or spatula, it’s more convenient.

Glaze with starch is more stable and does not stick, which is very important when cutting the finished product.

Special glaze recipe if you don’t have a mixer

I also decided to show you a version with sour cream, maybe someone will want to make this one. Although of course it is most suitable for biscuits or cakes.

We will need:

sugar - 1 tbsp.
sour cream 25% - 1 tbsp.
vanillin - to taste

Cooking method:

1. Cover any sieve or colander with gauze cloth, do it like this, as shown in this photo. Place a cup under the sieve. Fold the fabric in several layers. Put the rich sour cream here.

2. Cover the sour cream with gauze and place any press on it, for example a jar of jam.

3. Leave in this position under pressure for 2 hours. Remove the weight and unwind the fabric, it looks like cheese in appearance).

4. Place sour cream in a bowl and add sugar and vanilla to taste, and mix with a spoon.

5. You will get a thick and sweet coating for any baked goods with a slight sour note.

Chocolate glaze for Easter cake with cocoa

What could be better and tastier than aromatic chocolate? This is a non-standard and unusual design for Easter cakes. But it’s bright and beautiful, both children and adults really like it. You can decorate with your children according to your taste. I suggest decorating with ememdems, candied fruits and sprinkles.

What you will need:

Powdered sugar – 1 cup
Cocoa powder – 2 tsp.
Starch – 1 tsp.
Butter – 1 tbsp. l.
Milk – 3 tablespoons

Place the butter in a bowl and melt it. The percentage of fat content should be no more than 82%. I melt it in the microwave, which is faster than in a water bath, although you can do it this way.

For preparation you need high-quality cocoa. I use cocoa powder, not chocolate, but cocoa.

Instead of cocoa, you can add 100 grams of melted dark chocolate.

With chocolate, the color is more saturated and the taste is brighter.

Take a bowl, sift the powdered sugar, cocoa and starch, and mix everything well.

Add butter, mix, add milk (warm the milk before doing this, but do not boil), and vigorously mix the mass with a whisk until smooth. If the mixture turns out to be thick, heat it up and add a little more milk.

Place the mixture on the fire and cook for about 5-7 minutes over low heat, stirring constantly until the mass becomes thicker. You can add liqueur or cognac to the mixture, if desired.

The first time I tried chocolate icing for Easter cakes was with our friends at Easter, I really liked the cake both in appearance and taste. Agree, very unusual, beautiful, aromatic, and tasty. Chocolate lovers will love it.

My friend decorated several Easter cakes, all the guests wanted to try them with chocolate, I didn’t think that there would be so many chocolate lovers. To church, for consecration, we took Easter cake with fudge, because we were afraid that the appearance of the product would deteriorate during transportation.

From the yolk

Time: 50–60 minutes.
Calorie content of the dish: 411 kcal/100 grams.
Purpose: confectionery decoration.
Difficulty: easy.

A very tasty version of powdered sugar icing that hardens quickly after applying to baked goods. The semi-finished confectionery product does not require additional drying and does not crack as it dries, maintaining a glossy shine. The resulting glaze consistency can be adjusted to suit your needs by adding water to make the mixture thinner or powdered sugar to thicken it.

Ingredients:

powdered sugar - 50 g;
granulated sugar - 5 tbsp. l.;
chicken egg - 3 pcs.

Cooking method:

Add 3-4 tbsp to sugar. l. boiled water, mix thoroughly. Heat on the stove with low heat.
Break the eggs, separate the yolks. Beat with a whisk or mixer until foam appears.
Slowly add the powder while continuing to beat the yolks.
Cool the thick sugar syrup to 60–70 °C. Pour into the beaten yolks.
Mix the mixture until a homogeneous consistency is obtained.
Decorate the frosting before it has completely cooled to room temperature.

Lemon glaze for Easter cakes prepared without a mixer

Lovers of citrus cream will like it; in our family, everyone really loves lemon cream, not orange, but lemon. It is very tasty, with a characteristic lemon taste. This fudge can be prepared without a mixer; if you don’t have one, you can beat it with a regular whisk.

It is clear that it is difficult to achieve a bright yellow color; if you are determined to get a yellow delicacy, add a little yellow dye to the cream, its color will change.

What do you need:

100 grams of powdered sugar
1.5 tbsp. spoons of lemon juice
zest of half a lemon (optional)

Powdered sugar must be sifted. If you have sugar, you need to grind it using a coffee grinder or blender.

Powdered sugar should be sifted through a strainer into a separate container.

Add lemon juice and stir. We don’t pour in seven at once, but gradually. Don't take juice from packs, squeeze it from fresh lemon. At this point add the lemon zest. Using a fine grater, remove only the top part of the zest. This will make the lemon glaze taste brighter.

Stir, if it turns out liquid, you can thicken it with powdered sugar, if thick, dilute it with juice. I often buy vanilla flavored frosting, it smells wonderful and tastes amazing.

This is what we end up with. Decorate your baked goods right away. It flows very beautifully over the finished product.

Video about how to beautifully decorate Easter cake with icing for Easter 2021

It's no secret that we all want the holiday to be not only tasty, but also beautiful, so we will definitely try to decorate our delicacies with something special, namely, we will paint it in some interesting and irresistibly magical way to amaze everyone. To do this, I suggest watching this video and choosing the appropriate option for yourself, taking the idea of decor.

Remember that this business has its own subtleties and secrets, read these tips before you start to cope with this business perfectly.

Apply the fondant to the top of the baked goods while it is still warm.
Use a silicone brush, it is easiest to work on the surface. You can simply dip it even in the glaze, but this is good if it is protein-rich.
The consistency should be homogeneous and not liquid, but rather thick, so that the glaze easily lays on the surface of the baked goods. If it is too thick, then it can be diluted with water, and if it is liquid, add powder.
It is best to take powdered sugar; if you use sugar, you should grind it in a blender or coffee grinder.
Use natural dyes to present your culinary masterpieces in an original way.

As always, that's all for me. I hope you liked the article and you will share it on social networks and join my group in contact. Have a nice and positive day everyone! Good luck! Bye!

Sincerely, Ekaterina Mantsurova

Delicious creamy caramel glaze

Have you ever tried sticky caramel? It can be used to decorate Sinabon buns, donuts, rolls, and even Easter cakes. You can prepare it using toffee candies, or from sugar, cream and butter.

Ingredients:

200 gr. Sahara
200 ml. cream (preferably thick)
60 gr. butter

Let's prepare the ingredients, as you can see, they are very simple. I’m sure they can be found in every home, and if you don’t have something, you can buy it in a store or at the market.

Pour sugar into the frying pan; melt the sugar in the frying pan over low heat.

Be sure to mix the sugar with a spatula so that it does not burn.

At the same time, let the cream heat up, this is necessary to equalize the temperature of the ingredients.

When the sugar is completely melted, add hot cream and stir.

Mix everything vigorously, let it simmer for a minute, and the caramel is ready. Add a piece of butter and mix.

It can keep in the refrigerator for about 2 weeks. It is very fragrant, like toffee, you can pour it over berries, ice cream, porridge, and buns.

Prepare it, I’m sure you won’t regret it. There is nothing difficult in preparation. This recipe is very red, my friend, last year she tried to make caramel by melting toffee candies, something didn’t work out for her, I gave her this recipe, I told her that it worked the first time. She decorated donuts with creamy caramel, and I want to try it on Easter cakes this year.

Creamy

Time: 40 minutes.
Calorie content of the dish: 408 kcal/100 grams.
Purpose: confectionery decoration.
Difficulty: easy.

Prepare a delicate glossy glaze with the aroma of fresh cream. It has a thick, dense consistency and a pure silvery-white color. The semi-finished product holds its shape well, but does not harden completely. The mixture is great for applying complex patterns to the surface of cakes and pastries using a cooking bag or a simple medical syringe without a needle.

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Ingredients:

cream 50% - 50 ml;
butter - 10 g;
powdered sugar - 200 g;

Cooking method:

Boil the cream over low heat.
Add butter, stir.
Gradually add powdered sugar, stirring slowly until the mixture thickens.
Let the mixture cool slightly before using.

Delicate cream made from powdered sugar and cream cheese

If you don’t like protein, gelatin, lemon, chocolate, but want something tender that melts on your tongue, prepare the most delicate cream. My mother simply loves it, she can not only decorate baked goods, but also spread it on bread and eat it. Sometimes, when we go into town, he asks to buy a pack of cream cheese.

What do you need:

Butter - 100 grams
Cream cheese - 100 grams
Powdered sugar - 100 grams

Beat butter at room temperature for 3 minutes with a mixer until it forms a fluffy foam. Gradually add powdered sugar.

Beat the butter and powder until you can feel the grains of powdered sugar. Then add curd cheese to the mixture.

Beat the cream and cheese for 2-3 minutes. It turns out very thick and homogeneous. It is called cream cheese, or cream cheese.

This is such an interesting recipe, I hope you like it. Last year I cooked with gelatin, I really liked it, I wrote recipes for icing for Easter cakes with gelatin above.

Egg white glaze

This recipe uses egg white. It will add airiness to the glaze.

You will need:

powdered sugar – 100 gr.;
egg white from one egg;
lemon juice – 1 teaspoon.

Sift the powdered sugar into a bowl, add the egg whites, and beat until stiff peaks form.

Gently stir in lemon juice. If you are afraid to use raw eggs in food, you can make custard. Boil the egg whites with sugar and beat. But it will take longer.

This glaze is similar to meringue. It is easy to apply to Easter cake. It applies beautifully and has a glossy shine.

Custard

Custard protein glaze does not have the same shine as regular raw icing, because after boiling the sugar-based syrup it will become a little darker. But it is shelf stable and reacts less to indoor air humidity.

Composition of ingredients

Products:

granulated sugar – 170 g;
powdered sugar – 150 g;
egg whites – 3 pcs.;
lemon juice – 1 tsp;
water – 100 ml.

What can be added and changed in the composition

In this case, the composition should be left unchanged only if the glaze is not used as the main product that will be painted. In this case, you need to use only high-quality food coloring.

Step-by-step cooking process

Preparation step by step:

First you need to boil the syrup, and to do this you need to pour water into an enamel cup and add granulated sugar.
The dishes must be set over high heat, brought to a boil and simmered over low heat, stirring constantly.
The readiness of the syrup can be checked by scooping up a little of the composition with a teaspoon, which, when poured back into the cup, should resemble a thin, viscous thread.
During this time, you need to have time to beat the egg whites, place them in a clean, dry bowl and cool for 10 minutes. in the refrigerator, and then work with the mixer, gradually increasing the speed until the volume increases 5 times.
Into the white fluffy mass, without ceasing to beat, you need to pour sugar syrup in a thin stream, and then add powdered sugar in parts, pour in lemon juice.
It should be taken into account that the total duration of whipping should be approximately 35 minutes, and a non-floating mark should remain on the surface after using a spatula.

Decoration and serving rules

This decoration can be prepared for future use and stored in the refrigerator for no longer than 3 days. To obtain a lighter composition, some mix it in equal proportions with the raw material. You need to apply it to the surface of the dessert immediately, leveling it with a knife or spatula.

On cream

White icing for a cake at home from cream is obtained with a delicate color closer to cream. You should know that such a product may be slightly translucent after application to dessert, but has a good taste.

Composition of ingredients

Ingredients:

cream 20% – 1 tbsp.;
granulated sugar - 1 tbsp.;
butter – 1 tsp;
vanilla sugar – 1 tbsp. l.

What can be added and changed in the composition

If you don’t have vanilla sugar on hand, you can use a vanilla pod, extract or essence, but the addition rates will be different. To get high-quality glaze, you must strictly observe the proportion of sugar and cream (1:1).

Step-by-step cooking process

Step-by-step instruction:

You need to pour cream into a thick-walled bowl, immediately pour granulated sugar into it and place it on the stove.
It is necessary to constantly stir the composition with a spatula or whisk, and after boiling, reduce the flame to a minimum and simmer the contents for 15 minutes.
If during this time the composition has not thickened, then you should keep the dish on the fire for another 5 minutes, and then add butter, vanilla sugar to the dairy product and mix everything well.
The glaze can be considered ready when no drops of oil are visible in it, and the consistency is completely homogeneous.

Decoration and serving rules

You can start decorating the product with the composition right away, but then it will form a very thin layer. It’s better to let it sit for a while, and then carefully pour it into the middle of the dessert, leveling it with a spatula.

Glaze with gelatin, condensed milk and milk powder for Easter cake (without a mixer)

Glossy glaze that literally melts in your mouth. It does not come out as voluminous as when whipped with a mixer. However, it is easy to apply to Easter cakes and looks appetizing.

What you will need:

powdered milk or cream - 4 tbsp. l.;
condensed milk – 6-8 tbsp. l. (the amount depends on the thickness of the milk);
water – 50 ml;
lemon juice – 2 tsp;
instant gelatin, powder – 1 tsp.

Cooking process:

Mix lemon juice with water, heat to 60-70 degrees. Dissolve gelatin in this mixture. To do this, you need to place it in the microwave and heat it for 15-20 seconds at a power of 800-900 W. Mix. If necessary, repeat heating in the microwave and stirring until the gelatin grains are completely dispersed. Grind with a hand whisk until fluffy.
Pour milk powder or cream into a separate bowl, after sifting through a strainer. Place condensed milk on a spoon and stir.
When about half of the condensed milk has been added, pour in the gelatin and stir. Add the rest of the milk carefully, adjusting the thickness of the glaze.

Using this glaze you can make very beautiful drips on the cake. But it should be applied to already cooled cakes, otherwise it will spread too much. After hardening, the sweet “cap” will stop sticking.

Making a fluffy protein glaze with gelatin on the tops of the cakes

A recipe for those who cannot imagine Easter glaze without adding egg whites. Thanks to a special cooking technology, it turns out to be very tender, does not spread and hides unevenness on the cakes. And it’s quite easy to prepare!

Required:

chicken eggs – 2 pcs.;
granulated sugar – 160 g;
vanilla sugar – 1 teaspoon;
gelatin – 2 teaspoons;
water – 3 tbsp. spoons.

Step by step recipe:

Since the eggs do not undergo heat treatment when preparing the glaze, they must be very fresh and of high quality. They must be washed thoroughly with a special product or soap and dried. Divide into yolks and whites. Use the yolks in other dishes, cool the whites very well.
Add water to gelatin and mix. After 10-15 minutes, when it swells, put it in a water bath. Dissolve it completely, stirring the liquid constantly.
Pour the whites into a deep bowl. At the highest speed of the mixer, beat them to a state of strong foam - to stable peaks. The marks when lifting the corollas should remain sharp and not fall off. While beating, add regular and vanilla sugar in portions. As a result, all the grains should completely dissolve, and the glaze will come out absolutely smooth.
When this happens, reduce the intensity of whipping and carefully pour in water with dissolved gelatin. After about half a minute, a homogeneous plastic glaze is formed.

A very important point. The glaze hardens almost instantly, so I don’t recommend delaying decorating the cakes!

Custard protein glaze

This frosting is made with just three ingredients: egg white, sugar and lemon juice. The glaze is heated in a water bath, which makes it denser, it sticks to the Easter cakes better than glaze made from raw protein, and does not crumble. This glaze is prepared like a Swiss meringue, but it is not completed completely.

Ingredients:

egg white - 1 pc.
sugar - 60 gr.
lemon juice - 0.5 tsp.

Preparation:

1. Beat one egg white into a metal bowl or ladle, add sugar and squeeze in lemon juice.

2. Place the ladle in a water bath. That is, first put a pan of hot water on the fire, and on top a container with the future glaze. Beat the egg whites and sugar with a mixer at high speed for 3-5 minutes until soft peaks form. The glaze should become very warm, about 50 degrees. You can test the temperature with your little finger; it shouldn’t burn. If the egg white gets too hot, it will curdle.

The marks from the mixer on the glaze should not be completely clear. Don't beat it too long like you would a meringue.

The finished glaze will be fluid, smooth, and white. The sugar will completely dissolve. This protein glaze will harden well on Easter cakes. It should be applied to Easter cakes (can be hot) immediately after cooking. To prevent the glaze from forming a crust while you are brushing the cakes, periodically stir it in the ladle where it was prepared.

Immediately, before the icing hardens, decorate the cakes with sprinkles, beads, or other decorations as desired.