6 best cake icing recipes

1. Protein icing for cake

Classic fondant, which is often used to cover Easter cakes. After hardening, the glaze becomes more dull, and when sliced, it crumbles a little.

Ingredients

1 egg white;
200 g icing sugar;
½ teaspoon lemon juice;
a few teaspoons of water.

Preparation

Beat the protein, icing sugar and lemon juice with a mixer. This will take about 5 minutes. You should have a white, thick, creamy mass.

Lightly dilute it with water until the consistency of sour cream. You can do without water if you take half the amount of powdered sugar.

Grease the cakes with icing and leave to dry for several hours.

2. Icing sugar for cake

The sugar coating will be matte. If the glaze is applied in a thin layer, it may appear slightly translucent.

Ingredients

200 g sugar;
75 ml of water;
1 teaspoon lemon juice

Preparation

Pour sugar into a saucepan and cover with water. Put on moderate heat and stir with a whisk until the sugar is completely dissolved.

Boil the syrup at a medium boil for about 5-6 minutes. To test the doneness, scoop up a little with a spoon and dip in ice water. If the syrup has rolled into an elastic ball, it's time to remove it from the heat.

Add lemon juice to it and place in a container with ice water. Stir constantly, cool the mass until warm.

Then remove from the water and grind the mass with a spoon for at least 5 minutes, until it turns white. If the fudge is too thick and difficult to apply, add a little lukewarm water.

Cover the cakes with icing and let dry for several hours.

3. Glaze for Easter cake with gelatin

This glaze is ideal for decorating Easter cakes. It shines beautifully, does not stick or crumble when cut.

Ingredients

1 teaspoon of gelatin with a slight slide;
4 tablespoons of water;
100 g icing sugar;
a pinch of vanillin or a few drops of lemon juice.

Preparation

Pour gelatin with 2 tablespoons of cold water, stir well and leave for 20 minutes.

Pour the icing sugar into a small saucepan, add vanillin or lemon juice and the rest of the water. Stir well and place over medium heat. Stir constantly, bring to a boil and remove from heat.

Dissolve the swollen gelatin in hot syrup. While the mixture is still warm, beat it with a mixer at high speed until it is a white, thick, creamy mass. It will take about 5 minutes. If you do not beat it, it may not freeze on the cakes.

To prevent the glaze from hardening ahead of time, place the pan in a container with boiling water. Apply the hot mass to the cakes. The icing on baked goods hardens at room temperature for several hours. You can leave it for the whole night.