Greetings! Before Easter, the question often arises of how to decorate Easter cake, or how to cook the meringue correctly. There are many types of different sweets, but I want to spend a minimum of money and effort. This is what our story will be about. Today we will make meringue. It can be said to be universal. After all, if you do not use it completely for icing Easter cake or cupcake, you do not need to throw the leftovers into the bucket. They can be used to make meringues.

Note

This recipe is suitable for those people who have a negative attitude towards the use of raw protein in food, which is fraught with such an unpleasant ailment as salmonulosis.

Yes, we will use raw proteins, as in a regular protein cream or icing, but in our case the protein will undergo heat treatment in a water bath. In some recipes, such a cream is called "wet meringue".

Therefore, you should prepare a small saucepan and a large metal bowl in advance. Compliance with the size of the container in this case will allow you to make the correct effect of the water bath.

It will depend on the fact that the container in which you will beat the proteins will not be able to come into contact with the boiling liquid. This will allow the cream to go through any temperature treatment and at the same time not boil.

It's important to keep the proportions. You can use special kitchen scales, but if there are none among your kitchen utensils, we will give you approximate proportions.

So, the weight of the protein in the eggs of the first category is about 25 grams, but in the selected ones it weighs a little more - 30 grams ... In the future, calculate the ratio of egg white and sugar as a part to two.

In this recipe, it is not necessary to use powdered sugar, because as a result, when heated, the characteristic crystals will melt.

You will need

1. 4 proteins or 100g., depending on the category of eggs.
2. Sugar sand 200 gr.
3. Lemon juice. You can use the purchased one, which is sold already packaged in small plastic bottles.
4. Food dye. You will need it only if you decide to make the glaze multi-colored. Give preference to gel. It is not recommended to color the meringue with berry juices, otherwise you will not achieve the desired consistency.

Cooking method

1. It is worth noting that we will need not only to beat the whites with sugar until smooth, but also to achieve a thick mass. The choice of dishes also has a lot to do with the final result. It must be clean and preferably fat-free.
2. Place a saucepan on the stove for a water bath. Wait until the water boils, and reduce the heat to a minimum. Since we will beat for more than one minute, it is important that the liquid does not boil away.
3. Pour sugar into a bowl with proteins and mix well. Try to carefully separate the constituent eggs from each other, otherwise, if the yolk gets in, all your efforts may be in vain.
4. We send the cup to the pan with water and, constantly stirring with a whisk, leave for about 7 minutes. If you have a cooking thermometer, you can remove the bowl when the mixture reaches 65 degrees.
5. The water bath stage is over. We proceed directly to whipping with a mixer. You do not have to start with a low speed, you can immediately switch to the most powerful one.
6. After a few minutes, add a teaspoon of lemon juice. This is not a prerequisite, but most confectioners add it. You can also add some corn starch at the end.
   It will help you achieve a more stable consistency. But if you decide to add starch to the meringue, then use only corn starch. Unlike potato, it has a more delicate structure.
7. Now the most important, and one might say, the final stage remains - to bring our cream to the appearance of a peak. When it is ready, you will understand by the form in which it will remain on the whisks of the mixer.
   You can also test doneness by turning the bowl upside down. If you're not afraid, of course. The finished meringue will remain in place.
8. If you set out to color the glaze, divide it into several bowls, depending on the color scheme. And add some dye.

We decorate Easter cakes

Well, here our icing for Easter cakes is ready. It is convenient to apply it with a rubber spatula, spreading the meringue over the surface.

Due to the fact that the glaze holds its shape perfectly, you can experiment with patterns on the surface of your product.

The main thing do not forget that you can apply meringue only on an already cooled cake.

Meringue

The meringue that you have left after decorating pastries can be converted into meringue. There is no difficulty in preparing this sweet.

Preheat the oven first. The temperature should not exceed 90 degrees. You will not so much bake the meringue as dry it.

If you have an old oven or an electric oven that does not allow you to precisely control the heat, do not despair. You can also prepare meringues by simply opening the door.

Prepare a baking sheet. It must be lined with baking paper in size. It will prevent the treat from sticking to the surface.

Well, now let's get to the fun part. In order to put the meringue on parchment you you need a piping bag. For convenience, place it in a glass, wrap the edges outward and only then fill with cream.

For confectioners in our time, many interesting devices have been invented. One of them is culinary nozzles, which, when planted, immediately give a shape identical to a flower.

If you have one, then it will be interesting to make a flower a la candy by inserting a wooden skewer into the meringue.

You can do this right away, or after a few minutes already in the oven. As you like.

I would like to note that the preparation of meringue is not too fast. The reason is that already ready, it is not advisable to immediately get it out of the oven. When it is ready, let it cool inside. At least 30 minutes.

And make sure that the bezels do not change color. If the oven is too hot, the whites will turn brown, and the colors may even lose their color.

In addition to a separate treat, meringues can also be decorated with Easter cakes. It will be beautiful and original.

Enjoy your meal! And have a great holidays!

Easter cake icing

Last year for Easter, we learned how to decorate Easter cake, and now let's tell you how to make icing for Easter cake.

Before, when I was little, we just sprinkled the pastries with powdered sugar through a strainer, and it turned out very tasty and elegant. Still sometimes the grandmother whipped egg whites with sugar and smeared the tops of Easter cakes with the resulting meringue. And then there were so many colorful, interesting confectionery toppings for decoration that we began to prepare icing every time in order to sprinkle the pastries with decorative beautiful toppings.

You can prepare icing for Easter cakes according to different recipes. I usually make white frosting. But in the winter I learned another recipe for icing for baking - lemon-sugar. I will share with you both recipes, and you choose which one you like best.

Update! A new publication has appeared on the site on how to make colored Easter icing: pink, lilac and other shades.

Protein glaze "from a bag" for Easter cake

The method is good because the icing is prepared simply, it turns out a lot of it - for a dozen Easter cakes. But raw egg white is used - that is, the egg must be fresh and of high quality; and then, the protein glaze dries for a long time.

This is the most popular way, perhaps because the glaze in bags is almost ready - it is enough to beat it with a mixer with 1 egg white. This is exactly where one of those proteins that remain after preparing the dough comes in handy (only yolks are needed in the dough, however, a whole dozen).

Ingredients:

• 1 egg white;
• 1 sachet of frosting.

How to prepare protein glaze for Easter cake:

Put the egg white in a deep bowl and beat with a mixer until fluffy, then pour the contents of the bag into the same place and continue to beat for 3-5 minutes until the icing becomes thick and white. I beat according to the principle of "biscuit dough": starting at low speed and gradually moving to high speed. In the process of whipping, you can take a break for a couple of minutes so that the mixer does not overheat.

Having prepared the icing, we immediately grease the tops of the Easter cakes with it so that it does not dry out, but we do not sprinkle it with sprinkles immediately, but after waiting 3-4 minutes: the sprinkle spreads on fresh icing.

Homemade protein icing for Easter cake

If you are not a fan of store bags, then you can cook a homemade version of protein glaze. The composition will be approximately the same, only you add all the ingredients yourself:

• 1 egg white;
• 150 g of powdered sugar (or sugar);

You can add a pinch of citric acid or 1 tablespoon of lemon juice.

The principle is the same - beat egg white with sugar or powder until fluffy, thick mass.
You can not sprinkle the Easter cakes with sprinkles, but, after waiting until the icing hardens, paint with sugar pencils.

Or just put it in the oven and dry it a little, brown it - elegant white "hats" of icing also look very festive, like white foam of color on spring trees!

Easter icing sugar

I like this recipe because it does not use raw eggs, which means that the icing can be safely offered to children.
I use this frosting for icing cookies and cupcakes.
You can make lemon icing or orange icing.

Lemon Glaze Ingredients:

• 100 g of powdered sugar;
• 2-3 tablespoons of lemon (or orange) juice.

From this amount, not very much glaze is obtained, for 3-4 Easter cakes. Therefore, if you bake a lot, increase the amount of ingredients.

How to make sugar lemon icing for Easter cake:

The method of preparation is simple: pour powdered sugar into a deep plate, and, gradually adding juice, rub with a spoon. We look at the consistency: the icing is needed not liquid, but not too thick. Lemon glaze is obtained with a slight sourness and is especially well combined with sweet pastry.

It is better to decorate Easter cakes with icing on the eve of the holiday, so that it has time to dry overnight, and you can put Easter cakes in an Easter basket.

Happy Easter to you!

Cooking instructions

3 hours + 1 hour Print

1. Dissolve yeast in warm milk, add salt and sugar. Cover and leave to rise for about 20 minutes. Crib How to prepare yeast

2. In a large saucepan, knead the dough, add melted butter, sour cream, powdered sugar, egg yolks, 4 cups flour. Cover with a towel and leave in a warm place for 1 hour. (make sure that the dough does not run away).
Crib How to separate whites from yolks

3. After an hour, upset the dough. Add chocolate, raisins and candied fruit. Mix everything well and leave in a warm place. The dough should rise a second time.

4. Once the dough has risen, you can bake. Fill the molds halfway (as the dough will rise in the oven). Bake for 30-40 minutes at 180C. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

5. While the Easter cakes are being prepared, beat the whites until peaks form (you can add food coloring). A couple of minutes before readiness, take out the Easter cakes, cover with the resulting meringue and put in the oven for a few minutes.

Great Lent is coming to an end, on the threshold of the Bright Feast of Easter. Housewives work tirelessly in the kitchen: they paint eggs, knead the dough, and prepare the icing for the Easter cake. On such a solemn and joyful day, everything should be at the highest level. But when it comes to icing, the opinions of women are divided: someone prefers to cook it according to the “classic” recipe, someone buys it ready-made in the store ... What is the icing for Easter cake and how to cook it? Let's try to figure it out.

Types of glaze for Easter cake

Cooking gives modern women room for imagination even in such a seemingly insignificant issue as the preparation of glaze. There are different recipes and methods. Glaze happens:

1. "From a bag" - you can buy it in the store;
2. Classic protein;
3. No eggs (lemon);
4. From cocoa;
5. Chocolate;
6. Berry.

And many, many more different recipes, variations, ideas - there is where to roam.

The finished mixture is sold in grocers and pastry departments of supermarkets. It is inexpensive, but from one bag you get a lot of the finished product - it’s enough to cover the Easter cakes with everything, and there will be more left.

Preparing purchased glaze is simple and quick. For its preparation you will need:

• A bag of purchased glaze powder - 1 piece;
• Egg white - 1 piece.

Cooking process:

1. Whisk the egg white until stiff peaks form and begin to gradually add the contents of the sachet.
2. At the same time, do not stop whipping the mass. It is most convenient to use a mixer (manually achieving the ideal consistency is unlikely to work).
3. When the foam becomes fluffy and strong, like meringue mixture, spread it on the cakes (it hardens pretty quickly) and leave for a few minutes.
4. When the icing has set, sprinkle the top with confectionery powder, ground nuts, or lemon zest.

Classic egg white frosting recipe

This icing recipe for Easter cake is one of the most beloved and used by modern housewives. It is quite simple and does not require long preparations.

Ingredients:

• Egg whites - 2 pieces;
• Sugar - 1 cup;
• A little salt.

Advice! Grind the sugar into powdered sugar in a coffee grinder. This will significantly reduce the cooking time, and the glaze will turn out more magnificent and tender..

Cooking process:

1. Refrigerate the whites. You can put them in the refrigerator for half an hour.
2. Mix the proteins with salt and beat until a strong foam is formed.
3. Start gradually adding sugar (powdered sugar) and beat until it is completely dissolved in the egg mass.
4. As a result, you should get a strong thick foam. It must be carefully distributed over the tops of the Easter cakes and left to harden.

This icing recipe for Easter cake is very similar to the previous one, but undoubtedly better, since all the ingredients are natural and beyond doubt.

Lemon watering without eggs

Not everyone is willing to take risks and eat raw eggs, and someone cannot do this due to habits, attitudes or body characteristics. It is for such picky people, allergy sufferers and vegetarians, that this recipe is intended. It is very simple: even a novice hostess can make lemon icing for Easter cake.

Ingredients:

• Powdered sugar - 1-1.5 tablespoons;
• Lemon juice - 1 spoon.

Cooking process:

1. Mix powder gradually with lemon juice. It is better to add juice to powder, and not vice versa.
2. When the mass becomes homogeneous, evenly apply it on Easter cakes with a thin layer.
3. You can immediately sprinkle with confectionery powder on top, as the lemon glaze hardens very quickly.

Homemade cocoa frosting

If you don't already know how to make "homemade chocolate" without chocolate, it's time to learn. Such icing is suitable not only for decorating Easter cake, but also for home-made cookies, pies, cakes and other pastries.

Ingredients:

• Cocoa - 5 spoons "with a slide";
• Sugar - 0.5 cups;
• Milk - 5-6 tablespoons;
• Butter - 0.5 packs;
• Flour - 1 teaspoon.

Cooking process:

1. To prepare chocolate icing, you will need a small saucepan. Mix sugar and cocoa in it.
2. Slowly pour in the milk, while remembering to stir the mass so that no lumps appear. It is better to use a mixer for this, but you can get by with an ordinary whisk or spoon.
3. When the mixture becomes more or less homogeneous, put the saucepan on a small fire.
4. When the milk boils, start introducing butter into the mixture (it is better to cut it into cubes and add it gradually). Don't forget to stir the frosting.
5. At the end of cooking, add some flour to thicken the mixture.

That's all! Homemade chocolate icing without chocolate is ready. It should turn out homogeneous, shiny, rather liquid and without lumps. Spread it on your cookies right away. For speedy hardening, baking can be put in a cool place.

Advice! Experiment with proportions. You can reduce or increase the amount of cocoa and sugar in the recipe, depending on your own preferences. Milk can be replaced with cream - this will give the glaze a richer creamy taste. You can also add some coffee to the mixture.

Chocolate glaze

There are many variations of the recipe for chocolate icing for Easter cake. It is made from white and dark chocolate, butter, cocoa, nuts, coffee, honey and other ingredients are added, which give the dish different shades of taste and color. Consider two of the most delicious chocolate icing recipes that you can easily prepare for the Bright Easter Holiday.

Chocolate glaze with condensed milk

Ingredients:

• Chocolate (dark or milk) - 1 pack;
• Butter - 4 tablespoons;
• Condensed milk - 4 tablespoons.

Advice! Chocolate can be replaced with regular cocoa. It will require three spoons.

Cooking process:

1. Melt the chocolate in a water bath (wait until it has completely melted, and only then start stirring).
2. Add butter to melted chocolate and, without removing from the bath, mix until a homogeneous mixture is formed.
3. If you decide to use cocoa instead of chocolate, then first melt the butter and add cocoa powder to it.
4. Enter the condensed milk into the resulting mass and stir again.
5. Remove the mixture from the bath and put on fire.
6. The icing will be ready as soon as the first boiling bubbles appear on its surface.

Chocolate hazelnut glaze

Add nuts or not, you can decide for yourself. If you do not like this product, just cross it out of the recipe, and do everything else as it is written.

Ingredients:

• Chocolate (white or dark) - 1 pack;
• Cream - 125 ml;
• Nuts to taste.

Cooking process:

1. Grind nuts (if you decide to use them) into flour. Control the degree of grinding to your own taste.
2. Break the chocolate, put it in a saucepan and put it in a water bath.
3. Immediately add the cream and melt the mixture until it is smooth (until the chocolate has completely melted).
4. Remove the mass from the water bath and stir in the nut flour.

Watering for Easter cake is ready! You can let it cool and thicken a little, and then apply it on Easter cakes or other pastries. If you still have ground nuts, you can decorate the top of the cake covered with icing with them or use a special sprinkle.

berry glaze

But this is something new! Berry glaze is prepared extremely rarely, but in taste it will not yield to either chocolate or lemon.

Berry glaze can be prepared from both frozen and fresh berries. You can also take a berry rubbed with sugar and “closed” in a jar, but then the amount of other ingredients will change.

Ingredients:

• Berry juice - 4 tablespoons;
• Powdered sugar - 1 cup;
• Warm water - 1 spoon.

Cooking process:

1. Sift the powder through a fine sieve.
2. Enter juice and water into it.
3. Mix thoroughly until a homogeneous mass is formed.

Berry watering is ready! Now she can grease Easter cakes and other pastries, and decorate with berries, powder or nuts on top.

Conclusion

If you can't decide what icing to decorate your Easter cakes with, don't hesitate. Prepare portioned cakes and grease them with different waterings. Let there be cakes with chocolate, and berry cakes, and, of course, a traditional cake with a protein crown on the table. Your guests will definitely appreciate this variety.

Great Easter is coming soon and, for sure, you have already decided which recipe to choose for baking homemade Easter cakes. And I advise you to also prepare your own icing. Why waste time making homemade icing when you can buy it at any store? Homemade icing for Easter cake looks much whiter and more tender than the purchased semi-finished product. Moreover, it turns out with a delicate flavor of lemon and the children strive to eat it quickly.

Ingredients:

• egg white at room temperature (1 pc.),
• 5-6 tbsp powdered sugar
• 1 tsp lemon juice.

Cooking:

1. I advise that the protein you use is not taken from the refrigerator, because sugar dissolves better if added to protein that has reached exactly room temperature. To begin with, add the juice squeezed from fresh lemon to the protein, and then little by little - powdered sugar.
2. All this time we beat the components, the method of whipping does not really matter - you can use a mixer, but you can also use a whisk. Of course, you will not achieve such a volumetric mass as for meringue, but on the other hand, you will see that the mixture you receive turns into a thick mass at a rather rapid pace. By the way, the more powdered sugar you add, the faster the thickening will occur. But you should not use more than one glass. The main thing that we should achieve when whipping is the complete dissolution of the powder.
3. We spread the icing for the cake on the baked and not hot product. And, taking advantage of the fact that the icing is still soft, you can place sugar figures, sprinkles, or other pastry decorations on the Easter cakes to give an elegant look to the Easter cakes. The icing will harden thoroughly in an hour or two.

Glaze can serve as a wonderful tool for "gluing" the floors of the cake. So, for example, you can make two Easter cakes separately and create a church out of them, where the upper part will be held by the icing placed on the lower part. In open places, decorate the glaze to your liking. Here you can show all your talents as a decorator and culinary specialist, you just have to show your imagination.