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➠ Condensed milk frosting for Easter cake

Condensed milk frosting for Easter cake

2276

Kitchen Russian

Calorie content 230.3 kcal

Portions 1 port.

Cooking time 15 minutes.

Proteins * 11.5 g

Fats * 8.5 gr.

Carbohydrates* 26.5 g

Content

The perfect recipe for icing Easter cakes. Prepares in just a minute! In the course of cooking, you can independently control the density of the mass and bring it to the consistency that you need. Would you like more plasticity to create spectacular decorative streaks at the edges on the kulich? Add more condensed milk. You need a dense, even layer in the form of a hat - put more milk powder.

Ingredients

Condensed milk 4 tablespoons Powdered milk 2 tbsp Lemon juice 2 tsp

Cooking process

Pour milk powder into a bowl. Add condensed milk.

Next, pour in freshly squeezed lemon juice.

Mix everything together with a fork until smooth. Already at the mixing stage, you will understand the consistency - whether it is thick or optimal for covering the cakes.

If the mixture is thick, add some condensed milk. If it is liquid, then add powdered milk.

Mix well again and achieve the desired consistency.

The glaze is ready. We cover the surface of the cakes with it and let it freeze. The mass hardens well and becomes quite dense. While still wet, you can decorate it with confectionery sprinkles - it will fix well in the glaze and will not crumble.

Bon Appetit!