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White frosting for Easter cake without eggs

1737

Kitchen Russian

Calorie content 114.5 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 25.7 g

White frosting for Easter cake without eggs

Content

This recipe for snow-white sugar glaze is perfect for those who prefer not to use raw eggs in their dishes. After all, raw eggs carry a certain danger. Also, due to the gelatin, the frozen glaze does not crumble when cut and does not stick to your hands.

Ingredients

Granulated sugar 100 g Edible gelatin 1 tsp Water 3 tbsp Lemon juice 1 tsp

Cooking process

Pour 1 tablespoon of water over the gelatin. Stir and leave to swell. For the preparation of the glaze, you can use any kind of gelatin, the main thing is to follow the instructions for its use.

Put sugar in a small saucepan and add the remaining 2 tablespoons of water. Stir.

Place the saucepan on the stove and light the fire. Heat the syrup until the sugar is completely dissolved. Cool it slightly and then add the swollen gelatin.

Whisk the gelatin and sugar syrup. You should have a lush, white mass. At this point, add pre-squeezed lemon juice into it. Remember to wash the lemon well before use.

Continue whisking the sugar mixture. After adding lemon juice, it will become much thicker.

Apply the finished glaze to the cakes immediately. Due to the content of lemon juice, it does not spread during application, and gelatin will give the glaze such properties as softness and elasticity. It is these properties that prevent the glaze from crumbling when cutting the cake. After applying the glaze, decorate the cakes as you wish. And if you want to make the festive table truly bright, then paint the glaze with food colors in different colors. For this, both purchased dyes and natural, natural, such as beet, carrot or spinach juice, are suitable.

Bon Appetit!