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➠ Sour cream icing for Easter cake

Sour cream icing for Easter cake

1874

Kitchen Russian

Calorie content 104.3 kcal

Portions 2 port.

Cooking time 15 minutes.

Proteins * 3.7 gr.

Fats * 6 gr.

Carbohydrates* 13.8 g

Content

With sour cream, you can quickly prepare icing, which is ideal for covering Easter cakes. In the cooking process, we use cocoa powder - the mass is obtained with a rich chocolate taste. Cocoa "participates" not only in the formation of taste, but also in obtaining a thick consistency.

Ingredients

Cocoa powder 2 tbsp Sour cream 2.5 tbsp Granulated sugar 2 tbsp Butter 50 gr.

Cooking process

We measure out the specified amount of cocoa powder and granulated sugar. We take out the butter from the refrigerator so that it softens. It is better to take sour cream fatter so that the taste of the glaze is more rich and creamy.

Place the sour cream in a saucepan, pour out the granulated sugar and put on the stove. Mix the mass with a whisk and heat until hot. Not to a boil!

Pour in the cocoa powder, mix with a whisk, breaking all the lumps and achieving a completely homogeneous consistency. We still do not allow boiling. The fire is minimal.

Lastly, put softened butter in the mass, stir until it is completely dissolved. We remove from the stove. The finished glaze should be thick, homogeneous, leaving a trace behind the whisk.

We cover the surface of the cakes with the finished warm glaze and let it freeze. The mass hardens well, when cutting it slightly cracks, but does not crumble.

Bon Appetit!