Glaze for Easter from proteins and sugar - recipes with photos

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Glaze is a classic option for decorating Easter cakes. It is not difficult to cook it, but it is important that it turns out tasty and does not sprinkle when cutting the cake. There are different recipes with step-by-step photos of glaze preparation. Let's take a look at the most popular of them - protein and sugar.

Protein glaze - a simple recipe

Protein icing is ideal not only for decorating Easter cakes, but also for gingerbread, muffins and other baked goods. The process of its preparation consists in grinding the protein with the addition of other ingredients. It will take a long time to grind, this is the only way to get a white glossy glaze of the correct texture.

Ingredients:

• 1 chicken protein;
• 150-250 g icing sugar;
• 0.5 tsp lemon juice.

Preparation:

First, you need to remove the flagellum from the chicken protein,. To do this, slightly beat the contents with a fork, but only a little, since the extra air in the protein is not needed

• Next, take a paddle with a soft tip. Gradually pour the icing sugar through a sieve and grind. The process is long, but this is the only way to achieve a smooth texture due to the fact that the protein will be oxidized with oxygen.
• The exact amount of powdered sugar depends on the desired consistency. As a rule, glaze of medium thickness is used for fillings, when it easily flows off the blade, leaving a visible mark on the surface for a couple of seconds.

At the end, pour in lemon juice, you can also add 0.5 tsp. cornstarch for plasticity, if it is not included in the powdered sugar

Knead the glaze as needed and in small quantities, as it dries quickly

For icing, it is better to use commercially available icing sugar, as there are no sugar crystals in it. You can grind granulated sugar yourself, but only the resulting powder will need to be passed through a sieve at least twice

Custard protein glaze

Protein and sugar custard glaze for Easter differs in that it is prepared in a water bath. Especially such a step-by-step recipe with a photo will appeal to those who do not like to use raw eggs in cooking. At the same time, the glaze is not so cloying to taste due to the addition of less sugar. She looks beautiful on Easter cakes, it is pleasant to work with her, children like her very much.

Ingredients:

• 1 egg white;
• 100 g icing sugar;
• 1 tsp lemon juice.

Preparation:

1. Sift the icing sugar into a bowl, pour in the egg white and mix a little so that the powder does not scatter.
2. We put the bowl on a saucepan with boiling water, that is, in a water bath and beat at a medium mixer speed until the mixture warms up to a temperature of 50-60 ° C. You can try protein with your finger. If you feel that it is too warm or already hot, remove it from the heat.
3. Add lemon juice and beat the frosting again until the desired consistency is obtained.

It is not necessary to use lemon juice in the preparation of the glaze, but it will give a pleasant taste and smell. And if citrus was not at hand, then the juice can be replaced with citric acid.

Protein glaze on orange juice

Housewives are trying to experiment and come up with their own unusual recipes for protein glaze. For example, such an option as custard icing with orange juice. It turns out delicious, it is applied very easily and spreads by itself.

Ingredients:

• 2 egg whites;
• 180 g sugar;
• 25 ml orange juice;
• 1 tsp gelatin + 2 tbsp. l. juice.

Preparation:

• Pour gelatin into a small bowl, fill it with two tablespoons of juice, stir and leave to swell.
• At this time, pour the proteins into the mixer bowl and beat until dense peaks are obtained for about 5 minutes.

Now we cook the syrup. To do this, pour sugar into a saucepan, then pour in orange juice, stir and cook for 2 minutes. At the same time, do not forget to constantly stir, otherwise it will burn

Add gelatin to the syrup and stir thoroughly until it is completely dissolved

We return to the proteins, turn on the mixer and pour in the orange syrup in a thin stream, beat for 3 minutes

Gelatin is not a required ingredient, but thanks to it, the glaze will not crumble and crumble. Also, the weight of the eggs can be different, so we weigh the proteins and take 3 times more sugar.

Colored Protein and Sugar Glaze

Bright multi-colored Easter cakes will adorn any Easter table. And to make colored glaze, you can use food coloring. But some housewives do not trust them. Therefore, we offer another recipe with step-by-step photos of making colored glaze for Easter from proteins and sugar.

Ingredients:

• egg white;
• 2 tbsp. l. lemon juice;
• 200 powdered sugar;
• beet.

Preparation:

• Beat the cooled egg white into a light foam (you can use a regular whisk).
• Now we gradually add the icing sugar, which must be sieved, so it will become more delicate, airy, and the glaze will turn out without lumps.

Then, for taste and a pleasant smell, pour in lemon juice and stir everything thoroughly again

• The white glaze is ready, now we make a colored one out of it. To do this, take peeled raw beets, rub them on a fine grater, transfer them to a piece of gauze and squeeze out the juice.
• Now add a spoonful of juice to the glaze, but no more than five, otherwise the taste of beets will be felt. Stir until desired color is obtained.

If you add carrot juice to the white glaze, it will turn out orange, spinach juice will give green color, cranberry juice - red, red cabbage - purple, blueberries - blue.

Glaze on dry protein

The use of raw eggs raises concerns, because if the product turns out to be of poor quality, then there is a risk of contracting salmonellosis. In this case, it is better to make a custard icing on dry protein, which is used by many pastry chefs.

Ingredients:

• 5 g dry egg white;
• 35 ml of water;
• 165 g icing sugar;
• 5-6 drops of lemon juice.

Preparation:

1. Pour dry protein with warm water, stir and leave for 25-30 minutes, during which time it will recover.
2. Then we pass the protein through a sieve to clear it of the remaining small lumps.
3. Now pour the powdered sugar into the protein in parts and stir with a mixer at low speeds.
4. At the end, pour in lemon juice. If there is no fresh lemon, then add literally a pinch of citric acid.

If the icing is too thick, then you can add boiled water, and if it is liquid, then powdered sugar. Also, do not worry that in dissolved form the dry protein does not have a very pleasant smell, it is not felt in the finished glaze.

Interesting! 8 best Easter cake recipes

Protein glaze "Bird's milk"

We suggest trying to make the glaze according to a very interesting recipe - from proteins and sugar. The glaze does not break, does not crumble, and most importantly, it turns out to be very tasty, like a delicate soufflé in the Bird's Milk cake.

Ingredients:

• egg white;
• 125 g sugar;
• a pinch of vanillin;
• a pinch of salt;
• 4-5 g agar agar;
• 70 ml of water for syrup;
• 20 ml for agar agar.

Preparation:

1. Pour sugar into a saucepan, then pour water, stir and put on fire. Also, pour agar-agar with water and mix.
2. Immediately add vanillin (literally a pinch) to the sugar syrup, bring the syrup to a boil.
3. While the syrup is boiling, take the egg white, add salt to it and beat until it reaches steady peaks.
4. Cook the syrup for 5-7 minutes. As soon as large bubbles appear on its surface, add the swollen agar-agar, stir and boil the syrup for another minute.
5. Then pour it directly hot into the whipped egg whites and beat everything well until a fluffy tender mass.

Since the glaze is on agar-agar, it hardens quickly, so everything should be at hand to decorate the cakes. But if you did not have time to prepare, then a bowl of glaze should be put on a saucepan with hot water.

Everyone can learn how to make a beautiful and tasty icing. The main thing is to choose the best recipe for yourself. If you do not want to use raw proteins, then it is better to give preference to a custard glaze or a composition on dry protein, which can be used to prepare other confectionery products. To add color and flavor to the white glaze, you can add berry, fruit or vegetable juice, as well as cocoa or chocolate.