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Milk and starch frosting for Easter cake

0
1553
Kitchen Russian
Calorie content 92.1 kcal
Portions 3 port.
Cooking time 10 min.
Proteins * 1.4 gr.
Fats * 5.7 g
Carbohydrates* 26.6 gr.
* per 100 gr. product
Milk and starch frosting for Easter cake
Content

Easter cake icing can be made using cornstarch. It turns out to be very tasty and translucent. It dries very quickly, lays down in an even layer and does not stick to hands. In addition, it does not contain raw eggs.

Ingredients

Cooking process

step 1 out of 5
Sift cornstarch and powdered sugar into a deep bowl. Often, starch is already included in the composition of purchased powdered sugar and then it does not get lost in lumps, but if the powdered sugar does not contain any additives, then most likely it will not be crumbly. For this reason, it is necessary to sift it.
step 2 out of 5
Gradually add warm milk to the free-flowing ingredients. The temperature of the milk also protects us from the appearance of lumps. Stir well until the glaze is smooth.
step 3 out of 5
In the next step, add refined sunflower oil. Stir. The glaze should be homogeneous again and not flake off.
step 4 out of 5
You should end up with a thick frosting that slowly drips off the spoon or spatula.
step 5 out of 5
Cover the cakes with freshly made icing. Add additional decor and let dry for 20 minutes to 1 hour. Now you can serve cakes decorated with icing to the table or put them together for storage in one container and are not afraid of sticking.
Bon Appetit!

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