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➠ White icing for cake with gelatin

White icing for cake with gelatin

1584

Kitchen Russian

Calorie content 114.5 kcal

Portions 5 port.

Cooking time 20 minutes.

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 25.7 g

Content

Thanks to gelatin, the icing for the cakes is not fragile and allows you to calmly cut Easter baked goods without worrying that all the "beauty" will be sprinkled at the same time. The glaze hardens beautifully, adheres well to Easter cakes and at the same time complements the taste of Easter cake with its sweetness.

Ingredients

Granulated sugar 1 tbsp. Edible gelatin 1 tsp Water 6 tbsp

Cooking process

In a small container, mix the gelatin and water. Stir and leave to swell for 5-10 minutes. You can use any gelatin you are comfortable working with, powder, granular, or sheet. Just follow the instructions for its use and take into account the proportions necessary for such a volume of glaze.

In a small saucepan, combine the sugar and water. Bring to a boil, stirring constantly. The sugar must completely dissolve in the water.

Transfer the swollen gelatin to the slightly cooled sugar syrup and stir until completely dissolved. Grains of gelatin should not remain.

Pour the sugar syrup with gelatin into a tall container, easy to whisk, and beat until the mixture is white and thick. You can beat it with a mixer or a blender with a whisk attachment.

You can immediately cover the cakes with snow-white sugar icing with gelatin. The longer it waits for "its hour", the thicker it will become. Also decorate the cakes with sprinkles or ready-made waffle décor. After hardening, the glaze on gelatin does not become dry and, thanks to this, it is perfectly cut and does not crumble at all.

Bon Appetit!