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➠ Milk powder icing for Easter cake

Milk powder icing for Easter cake

1481

Kitchen Russian

Calorie content 178 kcal

Portions 3 port.

Cooking time 10 min.

Proteins * 7.7 g

Fats * 5.7 g

Carbohydrates* 18.8 g

Content

We present to your attention one of the options for making icing for decorating an Easter cake. You do not have to boil or whip it, it will be enough just to mix the ingredients and immediately start decorating the cakes.

Ingredients

Powdered milk 4 tablespoons Condensed milk 6 - 7 tbsp Lemon juice 2 tsp Vanilla essence 2 - 3 drops

Cooking process

Prepare all the ingredients you need.

Pour milk powder into a deep bowl. It is best to use whole milk powder with a fat content of 20 to 26%. Please note that milk powder retains all the minerals and some vitamins that are found in regular cow's milk.

Add 6 tablespoons of condensed milk to the milk powder. Stir.

Lemon juice should be introduced next and mix again. After adding lemon juice, you can adjust the thickness of the glaze, which should be like sour cream. If the icing is very thick, add a little more condensed milk, if, on the contrary, it is thin, thicken it with milk powder.

Decorate the cakes with it immediately after making the icing. It is convenient to cover the cakes with icing with a spoon, while creating a certain relief or smudges. Next, continue decorating as you wish.

The glaze made of powdered and condensed milk dries for 2-3 hours. After drying, it does not stick to the hands, does not crumble when cutting, and at the same time remains soft.

Bon Appetit!