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➠ Easter cake frosting without eggs and without gelatin

Easter cake frosting without eggs and without gelatin

1463

Kitchen Russian

Calorie content 234.6 kcal

Portions 6 port.

Cooking time 10 min.

Proteins * 5.3 gr.

Fats * 19.3 g

Carbohydrates* 26.6 gr.

Easter cake frosting without eggs and without gelatin

Content

According to the proposed recipe, and especially when you are limited in time, you can quickly and from two ingredients prepare a delicious, beautiful and very plastic icing for Easter cakes. Powdered sugar is taken for it, but you can replace it with ordinary sugar, and lemon juice plays the role of an emulsifier and makes the glaze strong and uniform. Any filler is added to such glaze.

Ingredients

Granulated sugar 150 g Lemon juice 50 ml. Sesame seeds or Coconut flakes or Poppy seeds taste

Cooking process

Rinse the lemon (from a medium lemon with a thin peel, an average of 50 ml of juice is obtained), rinse and squeeze the juice out of it in any way. Measure out the required amount, pour into a metal bowl and bring to a boil over low heat.

Pour the required amount of sugar into the boiled juice, but better than powder, so that it dissolves quickly.

Stir the sugar over the same heat and stirring continuously until it is completely dissolved.

Then cool the dish with lemon glaze quickly so that its consistency becomes thick, like honey. This can be done conveniently by placing the glazed utensils in a large container filled with cold water.

Sprinkle sesame seeds, coconut, or poppy seeds in chilled lemon icing. Then mix everything. Apply the prepared frosting without eggs and gelatin to warm cakes and let it set for a while.

Delicious and successful baking!