The best icing for cakes that does not crumble or stick

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  dessert

• Cooking time:

  20 minutes

Ingredients

• proteins
• salt
• powdered sugar

Glaze gives a special festive look to Easter cakes, which is also a good basis for sugar decorations, sprinkles and paintings. We offer several recipes for "snow-white hats" that do not stick or crumble.

Secrets of making icing for cakes

The icing for Easter cakes can be made with different flavors, but it largely depends on the quality of the products.

1. For icing, you can use not only sugar, but also powdered sugar. When choosing it, it is important to pay attention to the shelf life, as well as to its friability. If there are lumps in the powder, then the product was stored incorrectly. Before use, the powder must be sieved, it, like flour, is saturated with oxygen, “fluffed up” and easily mixed with other ingredients.
2. Some glaze recipes involve the addition of raw eggs, or rather, egg white. As you know, a stale product can negatively affect health, so if you are not sure about the quality of eggs, then it is better to choose a different recipe. But if you really want to make exactly the protein glaze, then you can buy dry protein, which is used even by professional pastry chefs.
3. No recipe is complete without citric acid or juice. Such a product is not important for taste, it acts as a preservative. In addition, it is the use of acid that makes the coating shiny and glossy.
4. If the glaze is crumbling, then it is better to give preference to a recipe based on gelatin or agar-agar. With any of these ingredients, the coating becomes tighter and does not crack.
5. In addition to the main components, you can add others for taste and interesting color. For example, fruit juices, purees, various colors, and black or white chocolate.

If you use quality ingredients and stick to the recipe, the icing will turn out to be uniform, smooth, shiny and will easily spread over the top of the cake.

Protein glaze

The ideal decoration for Easter cakes is the egg white icing. It does not stick, does not crumble, it turns out beautiful and tasty. The recipe uses raw proteins, so it's important to pay attention to the quality of the product.

Ingredients:

• 1 protein;
• a pinch of salt;
• 500 g icing sugar.

Preparation:

You will need egg white from one large egg. If the eggs are small, then use two squirrels

Add salt and half of the powdered sugar to the protein, beat

As soon as the protein absorbs the powder, pour out the rest of the crushed granulated sugar crystals and beat for 5-7 minutes. The glaze should turn out to be snow-white and thick

Some housewives confuse frosting with fondant. The glaze is always dense, shiny and dries quickly. And the fondant is matte and does not need to dry out

On gelatin

If you don't like the taste of eggs, then you can make icing with gelatin for cakes. Such a coating also does not stick, does not crumble when cutting pastries, it turns out delicious and snow-white.

Ingredients:

• 1 tsp gelatin;
• 6 tbsp. l. water;
• 180 g sugar;
• 1 tsp lemon juice.

Preparation:

Pour gelatin into a bowl, pour 2 tbsp. tablespoons of water and leave to swell for 15-20 minutes

We send the remaining water together with the sugar into a ladle, put it on the fire and cook the syrup until it boils, the sugar should completely dissolve

Add the swollen gelatin to the syrup and beat with a mixer until the desired thickness. In the process of whipping, pour in lemon juice

You should definitely add lemon juice or acid to the glaze, because without such an ingredient it will be very difficult to achieve a shiny and glossy coating for cakes

Glaze "Bird's milk"

We offer one more variant of glaze for cakes on squirrel, which not only does not crumble and does not stick, but also tastes like the well-known dessert "bird's milk".

Ingredients:

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

Preparation:

Mix agar-agar with water in a separate bowl

For sugar syrup, pour sugar, vanillin into a saucepan, pour in water. Cooking syrup

After boiling, cook the syrup for 5-7 minutes. As soon as large bubbles appear on its surface, add agar-agar, cook with constant stirring for another 1 minute

• Pour the protein from a large egg weighing about 40 g into a bowl, add salt and beat into strong peaks.
• Now pour hot agar-agar syrup into the whites and beat.

This glaze should be used to decorate the cakes while it is still warm, so as the temperature drops, it will begin to solidify. To prevent the glaze from hardening ahead of time, take a pot of hot water and place a container of glaze on it

Custard Glaze

Without protein, you can make another icing for cakes with milk powder. It is prepared very simply, does not stick, does not crumble, and its taste is comparable to custard.

Ingredients:

• 100 g milk powder;
• 120 ml of condensed milk;
• 6-8 drops of lemon juice.

Preparation:

Pour milk powder into a bowl and pour in condensed milk, begin to beat with a mixer at low speed

Then add citrus juice and stir everything well again

We apply the icing to the cake, form a beautiful hat and after 2-3 hours the coating will completely harden

The glaze is applied only to the already cooled cakes, as hot baking will lead to faster drying of the coating

White chocolate frosting

The icing on powdered sugar and white chocolate will surely appeal to all fans of something insanely tasty decoration.

Such glaze does not stick or crumble, while it turns out like a real cream, so it can be used not only for decorating cakes, but also for other desserts.

Ingredients:

• 100 g of white chocolate;
• 100 g icing sugar;
• 0.5 cups sour cream;
• 100 g butter.

Preparation:

Break the white chocolate into pieces, put it in a bowl and send it to the steam bath

Add butter to the almost melted chocolate and stir it without removing it from the heat until the products are completely dissolved

• Now add the icing sugar and continue to knead everything.
• As soon as the mass is completely homogeneous, remove from the steam bath.
• Finally, add sour cream to the mixture and beat with a whisk or mixer until smooth and fluffy.

It is not difficult to obtain such a glaze, it is important to melt the chocolate in a steam bath with powder and butter only with continuous stirring.

Glaze on dry protein

Without gelatin, you can make the glaze on dry egg white. This ingredient is used by confectioners to make meringues, soufflés, marshmallows and glaze for decorating cakes or other baked goods. The glaze turns out to be beautiful, glossy, it does not crumble or stick.

Albumin dry protein and albumin are commercially available. The recipe uses exactly albufix, which contains vanillin.

Ingredients:

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

Preparation:

To begin with, we soak the dry protein, for this we fill it with water at room temperature, mix and leave for 25-30 minutes

Pour the protein dissolved in water into the thicket through a sieve, turn on the mixer and add powdered sugar in portions, beat at low speed

As soon as all the powder has been poured in, add lemon juice and beat for another 5 minutes

If the icing is too thick, then add water, and if it is liquid, add powdered sugar. The benefits of using protein powder are that it eliminates the risk of salmonella. Such a product has a long shelf life and can be used to prepare other confectionery products.

Chocolate glaze

Confectioners did not pass by the fans of chocolate baking, so today you can bake cakes with chocolate flavor, and prepare chocolate icing to decorate them.

Interesting! Cooking Easter cakes with raisins in the oven

Ingredients:

• 160 g icing sugar;
• 20 g cocoa;
• 1 egg white;
• 2 tsp citric acid.

Preparation:

Pour cocoa into a bowl with powdered sugar and pour in the egg white, which should be at room temperature. Stir until smooth

• Now pour in the citrus juice and beat until slightly fluffy.
• For those who do not like the use of cocoa, you can take 100 g of dark chocolate and melt it in a water bath. After stir in 1 tbsp. a spoonful of vegetable oil, only odorless. The result is a smooth and shiny chocolate coating.

It is very simple to make icing for cakes that will not stick and crumble. And a variety of recipes will allow you to get jewelry with different tastes.