Icing for Easter cake without icing sugar

Many housewives cook Easter cakes with their own hands and choose glaze for their decor so that it is not only tasty, but also does not crumble when cutting and is not sticky. In this recipe, you are invited to prepare such a frosting based on milk (dry and condensed) and lemon juice. The ingredients are simply mixed without boiling or boiling, which is quick and convenient.

Easter cakes are made festive by the "snow-white hat" with pastry sprinkles on top of these pastries, and every housewife wants it not to stick to her hands and not crumble. You are invited to prepare such a glaze based on sugar, lemon juice and gelatin. The glaze hardens quickly, holds its shape well and will have a pleasant lemon flavor.

The glaze for Easter cakes on agar-agar, not gelatin, holds its shape perfectly and has a texture like bird's milk, the density of which can be regulated by the amount of this thickener. One drawback is that agar agar is hard to find in the store. The peculiarity of working with such glaze is that you need to quickly prepare it and apply it to Easter cakes, since agar-agar soon solidifies.

According to the proposed recipe, and especially when you are limited in time, you can quickly and from two ingredients prepare a delicious, beautiful and very plastic icing for Easter cakes. Powdered sugar is taken for it, but you can replace it with ordinary sugar, and lemon juice plays the role of an emulsifier and makes the glaze strong and uniform. Any filler is added to such glaze.

The glaze gives the Easter cake not only a beautiful finished look, but also an additional sweet taste.It is prepared according to various recipes, and the hostess is offended when the snow-white hat crumbles when cutting baked goods. The addition of gelatin to the glaze, which has been proven by experience, makes it stable, does not spread, does not crumble and holds the confectionery dressing well. We prepare the glaze based only on sugar syrup and gelatin. The recipe is simple and quick.

The hostesses prepare the icing for Easter cakes according to different recipes and most often they just beat the sugar and protein, but this icing quickly crumbles. Nowadays, it has become popular to prepare icing with the addition of gelatin, which is whipped with sugar syrup. This glaze does not crumble and looks like a meringue. In this recipe, you are invited to replace water with citrus juice.

The icing for Easter cakes, prepared with the addition of gelatin, has a number of advantages over the classic version: it does not contain eggs, covers the baked goods with a thick layer, holds the sprinkling well and does not crumble for several days.

This recipe for snow-white sugar glaze is perfect for those who prefer not to use raw eggs in their dishes. After all, raw eggs carry a certain danger. Also, due to the gelatin, the frozen glaze does not crumble when cut and does not stick to your hands.

Thanks to gelatin, the icing for the cakes is not fragile and allows you to calmly cut Easter baked goods without worrying that all the "beauty" will be sprinkled at the same time. The glaze hardens beautifully, adheres well to Easter cakes and at the same time complements the taste of Easter cake with its sweetness.

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.

This glaze perfectly holds its shape and does not spread. After drying, it forms a light crust and remains soft inside. When sliced, this glaze does not crack. For cooking, you will need egg white, gelatin mixture for jelly with any taste, granulated sugar and a powerful mixer.

We offer to prepare delicious gelatinous icing for Easter cakes and more.The mass turns out to be very convenient in work - plastic, homogeneous, obedient. After hardening, the glaze forms a non-sticky, smooth coating that does not crumble or crumble.

A proven recipe for icing for cakes, which turns out to be homogeneous, sufficiently dense, does not stick or crumble. The mass adheres well to the baking surface and does not crumble. The main ingredient is gelatin and granulated sugar. Soak the gelatin granules, quickly cook the liquid sugar syrup and whisk everything together. The magic mixture will produce a thick, dense, glossy glaze that is very easy to work with.

Such glaze has every chance of becoming a favorite with many housewives. First, it doesn't require anything special to make it - the ingredients are readily available. Secondly, the cooking process is pretty quick. And thirdly, the finished glaze behaves perfectly on Easter cakes: it solidifies perfectly and fixes any confectionery decoration, does not stick, does not crumble or crumble when cut.

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.

The perfect recipe for Easter cakes icing. 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.

For those who love it when the Easter cakes are decorated with sweet icing, we suggest making a white chocolate coating. It has a mild, creamy sweet taste that hardens well on the surface of baked goods. When sliced, this glaze will not be plastic and will break slightly. However, if you want a softer consistency and viscosity, you can adjust this during the creamy chocolate melting phase.

Each housewife has her own ways and favorite recipes for making Easter cakes. But everyone has one thing in common - each cake only wins if you cover it with glaze. There are also many coating options, and it has been noticed that the glaze that adheres well to the surface and does not crack when cutting baked goods is especially appreciated.It is this glaze that is suggested in this recipe.

What is an Easter cake without an appetizing hat of sweet glaze? She completely changes the perception of baking, and emphasizes the taste from the best side, and adds juiciness to the airy crumb. We offer a variant of cakes coating for chocolate lovers - based on egg white with the addition of cocoa. Such glaze is perfect for other types of baked goods - after drying, it becomes covered with a light crust, does not stick and practically does not crumble.

This is exactly the kind of glaze that looks spectacular and behaves perfectly when cutting: it does not crumble, does not crumble, does not break. Let's prepare it on the basis of gelatin and cream with the addition of cocoa. Such glaze is quite versatile and can be successfully used not only for cakes, but also for other types of baked goods.