TOP-4 recipes with a photo of making icing for cake at home. Cooking secrets and tips. Video recipes.
One of the main symbols of the holiday is the Easter cake. All housewives want it to be lush, tasty, and, of course, elegant. To decorate the cakes, glaze is used, which not only decorates, but also carries a sacred meaning. The glaze on the kulich means the pure thoughts of those who break this bread. In this material, we will learn the TOP-4 of the most popular recipes for icing for Easter cake and the secrets of its preparation.
Secrets and tips from experienced chefs
- For ideal glazing of Easter cakes, their surface must be flat. Therefore, experienced pastry chefs advise first to cover the products with a thin layer of jam or jam, which will fill the pits and pores, and after they have set, glaze the baking surface.
- It is important that the glaze is of the correct consistency, then it will apply and hold well. The "correct" consistency is similar to sour cream. If the icing is too thin, add powdered sugar, and if thick, dilute it a little with boiled water or milk.
- To make the white cake frosting brighter and more interesting, add food colors, coffee extract, cocoa, rum, cognac or chocolate to it.
- Lemon juice will add taste and smell to the glaze. It can be replaced with citric acid.
- If using sugar syrup for the icing, cook it over low heat, stirring constantly.
- Cool the baked goods well before using the icing.
- Apply the glaze to the product immediately after cooking so that it does not have time to set.
- It is most convenient to glaze pastries with a culinary brush or pastry bag. Also, the cake can be simply dipped in a container with icing. This technique is especially suitable for small Easter cakes. Alternatively, place the cake on the wire rack and cover with icing on top.
- Immediately after applying the glaze, Easter cakes can be additionally decorated with multi-colored confectionery sprinkles, colored beads or figurines. If the glaze hardens, the sprinkling will not stick to its surface. Moreover, if you apply drawings with colored pastry pencils, then it is better to do it the other way around - to apply on the frozen glaze.
Protein glaze
The most traditional decoration of Easter baked goods is the protein icing for the Easter cake. This is a classic recipe that most housewives use. She looks very elegant with a snow-white hat on ruddy cakes.
- Caloric content per 100 g - 329 kcal.
- Servings - for 2-4 Easter cakes
- Cooking time - 10 minutes
Ingredients:
- Egg white - 1 pc.
- Lemon juice - 1 tsp
- Powdered sugar - 250 g
- Helium food coloring (optional) - 1-2 drops (depending on the desired color intensity)
Preparation of protein glaze:
- Pour the cooled egg white into a bowl. Make sure that not a single drop of yolk gets to it. Otherwise, it will not beat up to the desired consistency.
- Pour some powdered sugar over the whites and shake with a fork until a light foam forms.
- Squeeze out the lemon juice and stir. The lemon juice will immediately turn the glaze white.
- Gradually add the icing sugar, whisking the icing with a hand blender until you want it to thicken. Therefore, you may need more powdered sugar than indicated in the recipe. Although in the classic version, whisk the whites until they stop dripping from the spoon.
- At the end of cooking, color the frosting with food coloring if desired. To do this, add the dye to the required amount of glaze and mix well until smooth.
Icing
Sugar icing for Easter cakes is no less a traditional decoration for Easter baking than protein icing. There are many options for its preparation. In this recipe, we will consider the simplest method that does not stick to your hands, does not crumble or break.
Ingredients:
- Powdered sugar - 1 tbsp.
- Warm water - 4 tablespoons
- Dyes and flavorings - to taste
Preparation of icing for cake:
- Pour sugar into a bowl and add water.
- Combine ingredients and place over low heat.
- Heat the mass stirring all the time, bringing it to a temperature of about 40 ° C.
- If the mass turns out to be thick, add a little water, if it is liquid, add powdered sugar.
- Apply the icing to the cakes immediately after cooking.
Chocolate glaze
Traditionally, Easter cakes are made with white icing. But for fans of experiments, we offer the option of making chocolate icing for Easter cake. A festive table with Easter cakes with different glaze will look very interesting. The recipe itself is simple and requires little effort.
Ingredients:
- Dark chocolate - 90 g
- Orange juice - 3 tablespoons
- Butter - 3 tablespoons
- Sugar - 3 tablespoons
Preparation of chocolate glaze:
- Break the chocolate into pieces and place in a container.
- Add butter, sugar and orange juice.
- Put the vessel on low heat, and stir, heat until the mass becomes homogeneous.
Glaze with gelatin
Try making the icing for the cake with gelatin. It has a special flavor and a denser consistency in comparison with the previous versions. She keeps well on the kulich and does not sprinkle.
Ingredients:
- Powdered sugar - 100 g
- Water (for powder) - 2 tablespoons
- Gelatin - 1 tsp
- Water for gelatin - 2 tablespoons
- Lemon juice - 1/2 tsp
- Vanilla to taste
Preparation of glaze with gelatin:
- Pour gelatin with water (2 tablespoons) and leave to swell for 30-40 minutes.
- Pour the icing sugar into a heavy-bottomed saucepan and add water. Put on the smallest heat and bring to a boil.
- Add lemon juice to the resulting sugar syrup and stir.
- Then add the swollen gelatin to the hot sugar syrup and stir again.
- Beat the sugar mass immediately with a mixer until it turns white.
- Add vanilla if desired for flavor and pleasant scent.
- Since the gelatin cake frosting dries very quickly, place it in a pot of hot water, such as a water bath. Alternatively, apply to baked goods immediately after cooking.
White chocolate frosting
White icing for white chocolate Easter cakes - looks festive, unusual and bright. She will undoubtedly attract attention and looks! A huge plus if the glaze is made colored based on natural juices. To do this, you can take absolutely any berries to taste and color. Moreover, they can be both fresh and frozen. The main thing is that they give bright juice and be tasty.
Ingredients:
- White chocolate - 100 g
- Condensed milk or butter - 20 g
- Food colors to taste
Making white chocolate frosting:
- Break the white chocolate into pieces, place in a bowl and melt to a temperature of 40 ° C.
- Add condensed milk or butter to the melted chocolate and stir to make a homogeneous mass.
- Add dyes if desired and stir to distribute it evenly.
- For natural dyes, you can take turmeric, saffron, berry or vegetable juice, fried sugar.
