If you're wary of a raw protein icing, here's a simple recipe for an eggless icing that can be used to coat your Easter cake.
The recipe for icing cakes is extremely simple - you only need two ingredients - powder and juice or water. If you are afraid to make icing from raw proteins, this recipe will help you decorate your Easter cake. The better you rub the powder and liquid, the whiter the glaze will be. And it should be applied to the cooled cake - otherwise the glaze will float. This glaze can be used to cover not only cakes, but also muffins and gingerbread.
Purpose: For a festive table / Easter
Main ingredient: Fruit / Lemon / Powdered sugar
Geography of cuisine: Russian cuisine
- Powdered sugar - 100 Grams
- Lemon juice - 2-3 tbsp spoons (or cold boiled water)
How to make Icing Sugar for Easter Cake
For the glaze, we need very fine powdered sugar. Sift it through a fine strainer into a small bowl. Squeeze out the lemon juice, and then strain it too. Add lemon juice or water or a mixture of juice and water. Add little by little. And carefully grind the powder with liquid. Add a few drops of liquid as needed. The amount of liquid depends on whether you want the glaze to be thin or thicker. There should be no grains in the finished glaze, so rub it vigorously with a spoon. And immediately after cooking, apply the icing to the cake, otherwise it will harden.