Cooking glazes are used to decorate pastries, cakes, and Easter cakes. Almost all housewives know how to make chocolate icing. However, Easter cakes, rum babas and some recipe cakes need to be covered with white icing. And they do it in a completely different way.
It is necessary
-
- Icing:
- 300 g sugar;
- 100 g of water.
- Protein glaze:
- juice of 0.5-1 lemon;
- 1 cup powdered sugar;
- 1 egg white.
Instructions
Step 1
For icing sugar, dissolve 300 g of sugar in water. Heat the resulting solution vigorously. Skim off the resulting frothy sugar. Refrigerate the frosting until thick. Once the mixture thickens, spread it over the cake. You can pour some icing into small molds for sweet decorations.
Step 2
To prepare the protein glaze, grind (do not beat) the egg white with the icing sugar. Squeeze the juice out of the lemon. Add the juice little by little to the sugar-crushed protein.
Step 3
Both types of glaze can be applied evenly to baked goods using a spatula or knife. If the glaze thickens quickly and cannot be applied evenly, melt it slightly.
Step 4
If desired, you can tint white glazes with natural dyes. Yellow - from lemon peel, orange or carrot juice. Green comes from spinach leaves, brown from strong coffee, red and pink from cherry, strawberry, raspberry or beetroot juice.
