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➠ Icing for Easter cake made from powdered sugar, protein and lemon juice

Icing for Easter cake made from powdered sugar, protein and lemon juice

1226

Kitchen Russian

Calorie content 114 kcal

Portions 4 port.

Cooking time 15 minutes.

Proteins * 5.7 g

Fats * 0.1 g

Carbohydrates* 25.7 g

Icing for Easter cake made from powdered sugar, protein and lemon juice

Content

The snow-white sweet crust on the surface of the cakes has not only a decorative function, but also adds a noticeable flavor accent. The baked goods take on a more complete appearance and a more complete taste. Glaze based on egg white and powdered sugar is an almost thick, rich cream that perfectly complements Easter cakes. In order to make the glaze thicker and have a slight sourness, we also add lemon juice.

Ingredients

Egg white 2 pcs. Powdered sugar 200 gr. Lemon juice 1 tbsp

Cooking process

Break the eggs, separate the whites from the yolks.

We do not use the yolk further, but place the whites in a bowl for beating.

We turn on the mixer and begin to beat the protein. When a white dense mass is formed, add powdered sugar to it. We continue to whisk.

Squeeze juice from lemon and measure out the required amount. Pour the juice into the proteins after all the powdered sugar has been introduced. Beat for another minute or two. The final mass should become thick, dense, glossy.

Cover the cakes with the finished glaze. Especially good from such glaze "hats" are obtained on baked goods. Be sure to let the glaze dry well so that it hardens and does not smear later.

Bon Appetit!