Icing for Easter cake with milk and gelatin
0
2137
Kitchen
Russian
Calorie content
164.8 kcal
Portions
10 port.
Cooking time
25 minutes
Proteins *
2.4 gr.
Fats *
1.5 gr.
Carbohydrates*
34.9 gr.
A beautiful and tasty icing for Easter cakes is obtained on sheet gelatin and sugar syrup cooked in milk. Lemon juice is not added to it, as milk can curdle. The glaze will have a rich white color and will not crumble when sliced, which is important for festive baking. The gelatin sheet does not affect the taste and color of the glaze. It is prepared simply and quickly.
Ingredients
Cooking process
Pour a measured amount of powdered sugar into a saucepan or ladle, add a bag of vanilla sugar to it and add 4 tbsp. l. cold milk. With continuous stirring with a whisk, bring the syrup to a boil over low heat, just do not boil, which is important. Then transfer the soaked gelatin plates to the hot syrup, draining the water from them. Stir everything vigorously so that the gelatin is completely dissolved.
Delicious and successful baking!