How to make icing for cake so that it does not crumble? Easter cake frosting recipes. How to make icing for cakes so as not to crumble

16.10.2019

Most delicious recipe Easter cake is selected and baked successfully! And that means it's time to decide on the perfect white cake hat.

Easter frosting that does not stick very much important question... After all, how much labor, products and money is invested in Easter baked goods! And I really don't want the recipe for icing for the cake to fail. I would like to choose a glaze for Easter that does not crumble, and does not crumble an hour after cooking.

Many of us go to church to bless an Easter basket filled with various goodies. And I really don't want the white cake icing to stick to the bag or basket. To prevent such a nuisance from happening, the cake fondant must be prepared in a reliable way. Consider perfect recipes Easter cake frosting with little secrets!

Non-stick Easter frosting

One protein
250 grams of finely ground powdered sugar (preferably store-bought)
Juice from half a lemon - 1 tablespoon (approximately)

Protein icing for cake recipe

Icing for Easter cake recipe without eggs

White chocolate cake frosting

It does not crumble when cutting, because it is based on white porous chocolate... You will need a tile white chocolate, which is melted in a water bath. Temperatures over 45 degrees are not suitable for this, you can ruin everything. When it melts, add milk in a teaspoon to the desired thickness of the fondant. Spread on baked goods and decorate. But remember, this tip still sticks a little and will not be perfectly white. But on the other hand, it does not crumble, and its taste covers all these shortcomings!

White icing for cake from the pack

It is done simply according to the instructions, it turns out to be perfectly white, but sometimes it can still stick. It all depends on the layer with which you cover it. But I still prefer the first two recipes for covering the tops of Easter baked goods.

Easter cake fondant

Fondant for Easter cake without eggs, it turns out perfectly white, but you have to tinker with it.

Sugar - 4 tablespoons
Water - 3 tablespoons
3% vinegar - 0.5 tsp (breed it yourself)

Cook the sugar and water syrup under the lid until the drop spreads on the saucer. Add citric acid(vinegar) and refrigerate the dishes with syrup under cold water... Beat the syrup until thick sour cream for about ten minutes.

Icing sugar for cake

It also takes effort and skill. Boil a glass of sugar and half a glass of water for 10 minutes. Cool it down quite a bit. Beat one chilled egg white until stiff peaks and add a little to it sugar syrup as if brewing. We decorate warm cakes with such fondant.

And another interesting recipe that has become my favorite, a recipe for a snow-white and shiny glaze without eggs. Watch the video and be sure to try:

Today I shared with you what recipes for Easter cake icing I use. Most of all I love the first two recipes, such a fudge definitely does not stick and hardens perfectly. And as for the fact that it does not crumble or crumble at all, but, probably, according to any recipe, the white cap still crumbles. The longer the cake is stored, the more the cap dries up and becomes more fragile. How do you decorate Easter baked goods? Write in the comments, it will be interesting

I wish you a bright Easter and delicious cakes!

Discussion: 5 comments

I was looking for the most best recipe glaze so that it does not sprinkle, does not stick and does not crack. Here I found all the answers to my questions - nothing spilled or stuck. Now I am a regular reader of your really proven recipes. I don’t want to translate products and spend money cooking according to unverified ones.

Easter baking should only be done in a good mood. Easter is the main dish. This greatest holiday of the year cannot do without it. But even if you baked an Easter cake perfectly, you need a decent decoration for it - a frosting that does not crumble, does not stick to your hands and looks attractive. we will share the best recipes.

Colorful Easter Icing Recipe

Sift the icing sugar through a sieve.
Put it in a clean bowl or saucepan, add the protein.
Stir until smooth. you will need 2 cups of powdered sugar and 2 proteins, rub them until a white foam forms.
Squeeze out the juice of a medium-sized lemon and grind again until smooth, fluffy white.
Once the frosting is ready, spread it over the Easter with a wooden spoon or a special brush.
Do not let the glaze stagnate, otherwise it will dry out.

To get the glaze in different colors, divide it into several parts, for each, highlight your dishes.

Dark brown will be obtained by adding 2 teaspoons of cocoa and 1 teaspoon of water. Another option is 2 tablespoons of water for 2 tablespoons of ground coffee.
Yellow the glaze will get from the addition of saffron.
Persistent orange shade will give burnt sugar.
A simpler option is to add food coloring to the glaze.

Little tricks for making icing

If you are not using the frosting immediately, cover it. cling film to keep it from drying out.
Smear the glaze in an even layer, otherwise the pasque will have irregularities and uneven color.
To make frosting patterns, use a pastry syringe or cut-off cellophane bag.
Make icing for Easter only in dry and clean dishes, otherwise the mass will not be fluffy.
Do not throw away the remaining icing: it can be poured over gingerbread cookies and holiday pies.

Egg-free frosting recipe

If you didn't have time to buy eggs, they ran out or someone from the family is allergic to them, prepare the icing without eggs. The recipe is very simple and affordable. The taste is sour, and the aroma of baked goods mixed with the scent of lemon is unique.

150-200 grams of powdered sugar.
Juice of 1 lemon.

No water or eggs! Mix the powder with lemon and whisk - you get the glaze. If the powder is homemade, that is, white sugar ground on a coffee grinder, be sure to add a pinch of starch to it. This makes the glaze hardens better. Factory powder (the one sold in sachets) already contains a thickener. When using it, starch is not needed.

Glaze can be poured over Easter cake or, conversely, baked goods can be dipped in sweet white treacle. Both methods are equally good. The setting time of such a glaze is 2-3 minutes, depending on the thickness.

Tsar's icing with white chocolate

The recipe for azure white chocolate has long been kept secret. It was invented by the royal chefs. Today we can make a holiday cake at home with incredibly delicious chocolate icing. It does not crumble, it has a pleasant aroma and a fairly thick consistency.

Melt a white chocolate bar in a water bath. You can take porous.
Melt the chocolate with boiling water over low heat, not high heat, otherwise it will thicken too much and lose its flavor.
Add boiled milk to the melted chocolate mass.
Pour in milk one teaspoon at a time to avoid making the frosting too thin. Adjust the density as needed.

Please note that the top of the cake will stick a little, but guests will not confuse luxurious shades of taste with anything.

Apr 2, 2017 admin

Perhaps many will say that making frosting for Easter cakes this is already a minor detail. Of course, but you must admit that this is a very important point.

After all, the first glance decides everything, and the glaze can, how to decorate and refresh the product - to make the baked goods elegant, and to greatly spoil the appearance and overall impression.

In this article, you will find several ways to make your Easter cake frosting, as well as some ideas and tips for decorating the frosting.

How to properly prepare icing for Easter cake? This question is asked by many culinary experts on the eve of Easter. The hostesses would like her not to stick, not to sprinkle, and most importantly, to be truly beautiful.

There are many solutions to this issue, but I am still a supporter of white glaze. It is she, in my opinion, that gives solemnity and beauty to baked goods, a festive mood and freshness.

Therefore, we will consider the most successful recipes for snow icing for Easter cakes.

Classic recipe for cake icing

Very often, our mothers and grandmothers make icing on classic recipe, but it does not always turn out the way we expect to see it on Easter cakes.

It is very important to use exactly icing sugar, its quantity is also strictly observed. For whiteness, it is better to add more powder, but not less.

It is difficult to achieve a good effect with a whisk, a mixer will solve this problem. It is with the help of it that the splendor and the necessary density of the glaze is achieved. Decorate Easter cakes with pleasure!

You will need:

1 protein
2 tsp lemon juice
180 g icing sugar (not sugar!)

Cooking method:

Add to protein lemon juice

Gently mix the whites and powder with a whisk

Add in parts all the powder according to the recipe, each time mixing it with the main mixture

The mixer will help to make the glaze more snow-white and thicker

Immediately apply the glaze with a pastry brush on the cakes until it hardens

The glaze turns out to be very beautiful, dense and elastic.

Besides, it is shiny, it turns out to be enough for decoration.

Bon Appetit!

Recipe for icing for Easter cakes on a water bath

I bring to your attention a very good recipe- icing for cakes in a water bath. It turns out to be glossy, snow-white and very beautiful.

In addition, such glaze meets all the requirements of housewives, and has decent properties that can truly decorate baked goods.

You will need:

125 g granulated sugar
2 pcs. protein

Cooking method:

Mix proteins and sugar in a metal bowl using a whisk

We constantly try with our finger the degree of heating of proteins, not allowing them to cook

If the mixture is very hot, then we lift the dishes from the bath, continuing to work with a whisk

The protein mass should increase in volume, become white and stringy

After 5-6 minutes in a water bath, remove the glaze from it and continue to beat it intensively

The glaze should smoothly stretch from the rim, lie down in small waves

So, our icing is ready - snowy, beautiful and glossy, we immediately decorate our Easter cakes

You can dip the cake directly into the icing by twisting it in it, and then make drips with a spoon.

You can also put the icing in a pastry bag, and use it to generously decorate baked goods with icing.

Sprinkle with pastry sprinkles, let the cakes stand until the icing is completely frozen

Bon Appetit!

Snow-white icing on gelatin for cakes

The recipe for frosting on gelatin is one of the most successful options for making frosting. It does not break or crumble, retains color and shape. In a word, all the desires of the housewives are fulfilled at the same time.

You will need:

0.5 tsp instant gelatin
100 g granulated sugar
3 tbsp. l. water

Cooking method:

Pour gelatin with 1 tablespoon of hot water at 45-50 degrees (not boiling water)

We actively mix it with hot water to dissolve in it

Put sugar and 2 tablespoons of water in a saucepan on the fire

When the sugar is completely dissolved, add the diluted gelatin, mix and remove the saucepan from the heat

The gelatin mixture should not boil!

Pour the mixture into a convenient bowl and let it cool for 5-7 minutes

Here is what a beautiful and thick glaze we got.

Immediately apply it to the cakes with a spatula or pastry brush

And without delay, decorate with confectionery sprinkles or zest

The glaze turned out to be snowy and elastic, it does not crumble or break, it will retain its appearance and shape

So that the icing on the gelatin does not quickly freeze, place the bowl with the ready-made icing on a pot of boiling water and calmly decorate the cakes!

Bon Appetit!

Video recipe. Custard icing for cake

7 DIY Easter Glaze Decorating Ideas

Before preparing the icing, you need to decide on the decorations for the cakes and prepare the details. The glaze quickly hardens, and therefore do not hesitate to decorate it. The surface, at your request, is decorated with crosses and symbols "ХВ", meaning the resurrection of Christ.

It is very difficult to imagine all the variety of confectionery dressings offered to customers in stores - various forms are reflected in all the colors of the rainbow

This is the easiest way to decorate Easter cakes, and you just have to choose the texture, color and size.

Agree that bright candied fruits will look very worthy on snow-white glaze

Nuts and dried fruits to help you! It is so natural and simple, but it looks very elegant and impressive.

We celebrate Easter in the spring, which means that the theme of decorations in the form of flowers and green leaves is very relevant.

In stores, you can easily find a lot of ready-made flowers of different shapes and sizes for every taste.

Another very unusual way decorate glaze - applying glaze patterns on its surface

You can add dye to it or make it contrastingly snowy, put it in a pastry bag and create

Beautiful stains and strokes are made with a toothpick and tinted glaze on a fresh surface that has not yet hardened, stains and patterns are also applied with chocolate and boiled condensed milk

Probably one of the most intricate decorations the surface of the already frozen glaze is an artistic drawing, which the masters have turned into real art

Drawings are made with special food paints, diluted in the desired concentration

I hope that these ideas helped you decide on the choice of jewelry, you wanted to create and try yourself in something new, new interesting ventures have appeared. I wish you creative success - bring everything you have conceived to life!

The icing on the Easter coop is not just a decoration, it has its own meaning. It symbolizes the pure thoughts of people, renewal, purification and the beginning of a new life, which is why its color was always snow-white.

But times change and traditions too, because eggs are painted not only in red and the glaze can be not only white. And they try to decorate even white glaze with multi-colored powder and other various decorations. Which, in my opinion, is not bad, because this is a festive pastry and it should be very beautiful.

And so you want your efforts not to crumble from the touch of a knife, so the hostesses are always in search of that very delicious glaze that does not crumble and does not stick.

Protein icing recipe for Easter cake

Perhaps the most popular glaze is protein glaze, icing, as it is also called. And this name came to us from England, like the glaze itself. Confectioners of monarchs decorated cakes and other confectionery with icing, which is probably why they are considered “royal icing”.

It requires a minimum of ingredients, it is not difficult to prepare, but there are some subtleties.

Ingredients:

protein - 1 pc
icing sugar - 150 - 180 gr
lemon juice - 1 tsp

How to do it right - step by step description and tips:

Advice! To get the glaze, make sure that the dishes with which you will be working are completely dry.

In the air, the glaze hardens rather quickly, so it must either be prepared immediately before applying to Easter cakes, or kept in a tightly sealed container.

Advice! Of course, you need to decorate with fresh baked goods, but before applying the icing, the cakes must be cooled. And there is no need to rush in this matter and arrange drafts. The cooling process should take place naturally.

Glaze can be colored by adding food coloring. It can be used not only for cakes, but also for decorating cakes, muffins, gingerbread, cookies.

By adding more powdered sugar, you will get a thicker icing, from which you can make figurines for decoration or paint on products, as shown in the video.

Lemon icing with icing sugar (no eggs)

This recipe will be of interest to those who are afraid to eat raw eggs... Light sourness will give sweet cakes a unique citrus note and no hassle with it. The simplest and easiest recipe.

We will need:

icing sugar - 150 gr
lemon juice - 3 - 4 tbsp. l.

How to cook:

In order for the glaze to turn out to be delicate and airy, it is imperative to sift the powdered sugar in order to saturate it with oxygen and free it from lumps.
Sifted icing sugar must be thoroughly rubbed with lemon juice. For this recipe, we also do not need a mixer, the glaze turns out to be of high quality precisely when manually mixing. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished glaze should slowly drain from the spoon, not fall in a lump and not quickly run down.

The only drawback of this glaze is that it turns out to be "liquid" in color. If you want to get a more saturated color on the coulis, you can apply several layers, each time waiting for the previous one to dry completely.

By the way, this glaze can be made orange, cherry and any other, replacing the lemon juice with the juice of the berry or fruit, the taste of which you would like to get.

Advice! If you use colored sprinkles, candied fruits, nuts or other decorations to decorate the cakes, use them immediately after applying the glaze so that they have time to "grab" and adhere well to the surface. And this applies to any glaze.

Sugar Custard

If for some reason you suddenly do not have powdered sugar, then this is not a reason to give up decorating cakes. It can be replaced with sugar, although in this case you will have to boil it a little.

Ingredients:

sugar - 8 tbsp. l.
hot water - 6 tbsp. l.
lemon juice - 8 - 10 drops

See the video for the recipe for making custard fudge from sugar.

Icing for chocolate cakes

If you want to please your kids with delicious Easter cakes, decorate them with chocolate icing, I am sure they will like such Easter cakes.

We need:

chocolate - 1 bar (white, milk, dark)
heavy cream - 30 ml

How to do:

Pour cream into a dish that can be put on fire.
Break the chocolate, put it in the cream. We put on fire, and stirring constantly, melt the chocolate.

As soon as it melts, immediately remove from heat and immediately apply with a brush to Easter cakes.

Delicious chocolate icing is obtained not only from pure chocolate, using cocoa, you can get a pleasant, delicate fondant with a creamy taste.

Ingredients:

sugar - 1/2 cup
heavy cream - 2 tbsp. l.
butter - 50 g
cocoa - 3 tbsp. l.

Recipe:

Put cocoa, sugar in a bowl, mix well.
Add soft butter and cream.
Put on low heat and cook until thickened.

Marshmallow recipe

Want to get icing with delicate taste look like marshmallows, make a marshmallow frosting. The glaze turns out to be snow-white, elastic, does not run off, and when dry, does not sprinkle.

Composition:

marshmallows - 100 gr
lemon juice - 2 tbsp. l.
butter - 1 tbsp l.
icing sugar - 120 gr.

How to cook:

Heavy jewelry adheres well to such glaze, it can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and may remain sticky.

Gelatin glaze

Another glaze that does not sprinkle and is very pleasant to work with. It turns out to be a delicate, but at the same time, a snow-white hat sits firmly on the kulich.

Ingredients:

gelatin - ½ tsp.
water - 3 tbsp. l.
sugar (powdered sugar) - 100 gr.
lemon juice - ¼ tsp

Step by step recipe with photo:

The frosting on gelatin thickens quickly, so it should be spread on Easter cakes immediately. If it does thicken, it can be slightly warmed up in a water bath.

If applied in a thin layer, the glaze will dry in 5-10 minutes, a thick layer will take more time.

In conclusion, I propose to watch a video on how to decorate Easter cakes beautifully and original.

Happy Easter!

Delight your loved ones with festive baked goods decorated with homemade delicious glaze for Easter cakes. I hope that from the proposed recipes there is one that you like.

Peace, goodness to you and love.

Elena Kasatova. See you by the fireplace.

When the cake, prepared by you at home, is already baked, it is time to decorate it with a festive and tasty icing with beautiful decorative elements. This is the most exciting moment, because so much effort and effort is put into Easter baking, and I really want all this not to be spoiled by an unsuccessful recipe for fondant or icing.

Children especially love the frosting on the kulich, they always try to eat the top first, so I don't want to let their expectations down.

By the way, in the last article you can, in this article we will consider several options for recipes for icing for cakes and other festive baked goods. It is very important to prepare a test sample of the glaze in advance, for example, half a portion, to make sure that this is exactly what suits all your wishes: - solidifies well, - does not crumble, - does not stick, - the elements for decorating the cake are well attached and hold. Because gelatin is different, and sugar can fail.

And the children will not let your trial batch go to waste, they will be happy to taste all its properties, and even tell you what can be improved in the recipe.

So it will be fun and save you unnecessary risk.

This recipe makes a frosting for Easter cake that does not stick or crumble. This glaze hardens quickly enough, so immediately attach all decorative elements to it until the surface hardens.

It is very important not to add gelatin to a syrup that is too hot, otherwise the gelatin will lose its properties and the glaze will fail.

Strictly observe the proportions of the ingredients. Apply the icing to a completely cooled cake. Leave the glaze alone for at least 12 hours (for example, overnight).

gelatin - 1 teaspoon
sugar - 200 grams
6 tablespoons of water
lemon juice - 3-4 drops

1. First, pour a teaspoon of gelatin with 2 tablespoons of water room temperature for 10 minutes to swell the gelatin.

2. Add 4 tablespoons of water to a saucepan to 200 grams of sugar and put on a small fire. Even if it seems to you that there is not enough water, do not add more.

3. Keep the sugar on fire until it is completely dissolved and we have sugar syrup. Stir the syrup constantly in a saucepan.

4. Do not put the gelatin in the hot syrup, let it cool slightly, about 5 minutes. Put the swollen gelatin in the sugar syrup and stir quickly until it begins to solidify.

5. Beat the glaze with a mixer at the highest speed until the mass turns white and increases in volume (about 3 minutes).

6. Continuously whisk, add 3-4 (as much as possible) drops of lemon juice.

7. Quickly dip the cake into the icing until it begins to harden.

Sprinkle the icing with sprinkles and decorate. The frosting will harden in about 20 minutes, but still let it stand in a dry place.

Recipe for Royal Icing that does not crumble

This glaze is called - Royal icing. She came to us from England, where cakes were decorated with her, in particular, she was decorated the wedding cake Queen Victoria. In general, this is an old, time-tested recipe, but it has its own secrets, and in this article we will reveal them to you.

Royal icing is used not only for cakes, but also for gingerbread, cakes, cookies. Decorations (flowers, figurines, letters) are made from it. This glaze can be used as a food glue, for example, for building gingerbread houses. Glaze can be tinted food coloring, it turns out very beautifully. It is prepared from powdered sugar and protein.

For cooking we need:

1 egg white
1 cup powdered sugar
vanilla

1. The protein must be chilled. Pour it into a container to then beat with a mixer.

2. Beat the protein until light foam appears and then add the powder to it in parts. The icing sugar should be very finely ground.

3. Without stopping the mixer, add lemon juice and vanilla.

4. Fully chilled Easter cake is immersed in the glaze, if necessary, touch up the protein cap with a spoon.

Further, the most important thing: so that the glaze does not crumble, you need to put the cake in a large enamel pot for 2.5-3 hours after 20 minutes, when the glaze hardens and cover tightly. If such a saucepan is not at hand, place each cake separately in a large plastic bag and tie the bag. The next day, the glaze will cut perfectly and will not crumble.

And more importantly:

Measure the amount of ingredients strictly.
Cool the cake completely before icing.
The icing should be completely set before packing the cake in a bag or saucepan.

Easter glaze that does not crumble

This recipe contains unusual ingredient- marshmallows. This is a gummy marshmallow sold in supermarkets. The marshmallow glaze turns out to be soft on the inside, and dry on the outside, it does not stick or crumble. You can make a thick hat out of it on a kulich. She perfectly holds decorative elements.

For cooking we need:

100 grams of marshmallows
1 tablespoon lemon juice
1 tablespoon butter
powdered sugar 120 grams

1. Put all the ingredients in a bowl and melt in a water bath over low heat. Stir our frosting constantly to prevent the marshmallows from sticking to the hot sides of the bowl.

2. When all the ingredients are melted, add 120 grams of powdered sugar and mix quickly until smooth.

3. Very quickly, in a warm form, we apply the glaze with a spoon on the cake and glue decorative elements to it.

If the glaze is too thick, you can put it back on water bath, add a little more lemon juice or water, melt it and continue to cover the cakes.

Egg-free recipe

For chocolate lovers, we offer a delicious recipe for cake fondant. We will be using white aerated chocolate. In this version, the fondant turns out to be not so snow-white, it will not make an air cap and heavy decorative elements will not hold on it, but it is chocolate! 🙂 The chocolates will understand me.

For cooking we need:

White aerated chocolate bar
100 grams of powdered sugar
1-2 tablespoons milk or water, as you wish

1. Pour 1 tablespoon of milk into the icing sugar. Mix well until smooth. We will add the second spoon as needed, if the icing is too thick.

2. Melt the chocolate bar in a water bath. Try to keep the temperature of the chocolate below 45 degrees. Heat it over low heat.

3. Combine the sugar mass with melted chocolate, mix quickly and apply to the cake. If the icing is too thick, add a little milk. Do not make the icing too thin, so that it does not all drain from the cake.

After hardening, the chocolate coating does not stick at all.

Video how to make chocolate fondant for baking

For those who have everything in chocolate 🙂 This frosting quickly thickens and hardens. You can use it not only for Easter cakes, but also for cakes, muffins, cookies. We will add a little orange juice to it, but you can add water or milk.

For cooking we need:

sugar - 150 gr.
cocoa - 20 gr.
dark chocolate - 40 gr.
Orange juice or water - 85 ml.
butter - 40 gr.

Below in the video you can see step by step video recipe chocolate glaze... It is versatile for coating any pastry.

Cooking colored icing from powdered sugar

Recently, culinary experts have been surprising us with the flight of their imagination. Confectionery become like masterpieces of art. Color is used in full swing in decorating baked goods.

Try to use colored glaze in decorating Easter cake. Below we have collected photos for you for inspiration.

Of course, it is better to use natural dyes in food.

So for the red color, you can add beet juice to the glaze, for yellow color – carrot juice... For a green hue, you can use mint and spinach leaves. For brown tea or coffee, for purple - red cabbage. For a rich yellow, turmeric, but then add something to the frosting to mask the turmeric flavor, such as lemon or orange.

Below is a detailed video tutorial on how to make colored glaze using natural dyes.

A simple recipe for chocolate

Another option for chocolate icing for cakes and other pastries, which is very simple and quick to prepare. The chocolate in this version of the fondant is dark, so the pasches will not turn out to be classic white, but for those who love chocolate, it is quite suitable 🙂

What we need:

90 g of dark chocolate;
3 tbsp orange juice;
3 tbsp butter;
3 tbsp Sahara.

How to cook:

Put the chocolate, orange juice, butter and sugar in one bowl, put on a low heat and stir until the mixture becomes homogeneous. Then you need to cool a little and you can grease the cakes and pies with the prepared Easter icing.

Lemon cocoa frosting recipe

In this version of the fondant, we use cocoa powder, the fondant will turn out brown, suitable for cakes and other baked goods.

Ingredients:

lemon and orange zest;
2-3 tbsp cocoa powder;
half a lemon;
250 g icing sugar;
60-70 g butter.

Melt butter, add lemon juice, add powdered sugar, cocoa, stir everything well until a homogeneous thick mass. Chocolate-lemon icing for cake, which does not crumble or stick, is ready.

Chocolate egg fudge

We'll use egg white in this cocoa frosting recipe. It will turn out to be light brown in color.

Ingredients:

1 tbsp. powdered sugar;
1-2 egg whites;
1 tsp vanilla sugar;
2 tsp cocoa powder;
1 tsp lemon juice or 10 drops of diluted citric acid.

Powder, vanilla sugar and cocoa powder for icing for Easter, which will not crumble, mix in a deep bowl, put it in hot water. Then add lemon juice, egg whites and grind until smooth.

Coffee glaze recipe

For lovers of coffee taste, I suggest this version of cake fondant. Pastries decorated with this icing will look very pretty.

Ingredients:

300 g sugar;
100 g of strong black coffee.

We prepare strong black coffee, pour sugar into a bowl, pour ready-made coffee into it and keep on low heat until the sugar is completely dissolved. Then pour the mass into a cup and beat until it begins to harden. Lubricate the tops of the cakes with glaze.

Bon appetit and bright Easter!