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➠ Icing for the cake from icing sugar, so as not to crumble

Icing for the cake from icing sugar, so as not to crumble

1380

Kitchen Russian

Calorie content 203.5 kcal

Portions 2 port.

Cooking time 10 min.

Proteins * gr.

Fats * gr.

Carbohydrates* 50.9 g

Icing for the cake from icing sugar, so as not to crumble

Content

Let's make icing for Easter cakes using powdered sugar and lemon juice. It has a pleasant citrus sourness and perfectly sets off sweet pastries, refreshing them and adding juiciness. The glaze hardens well and is fixed on the surface of the cakes. May crack when sliced, but does not break off into pieces.

Ingredients

Powdered sugar 100 g Lemon juice 1.5 - 2 tbsp

Cooking process

We wash the lemon with hot water to enhance the secretion of juice.

Squeeze the juice out of it, filter it so that no bones and small pieces of pulp get into the glaze.

Pour the icing sugar into a bowl and pour half the specified amount of lemon juice into it. We begin to stir with a spoon and monitor the consistency. Pour in the rest of the lemon juice little by little.