The most successful icing for Easter cakes that does not crumble: you need sugar, water and citric acid
Icing for Easter cakes can be made from whites, as well as chocolate and cocoa. However, it often cracks or turns out to be very liquid. To prevent this from happening, culinary experts advise making the icing from sugar with citric acid.
What is the best way to make icing
The cook shared a recipe for a very easy and successful icing made from sugar, water, and citric acid on Instagram.
Recipe for Easter cake
Source: Screenshot of the cook's recipe on Instagram
Ingredients:
- gelatin - 6 g
- water - 100 ml
- sugar - 115 g
- citric acid - a small pinch
Method of preparation:
1. Pour cold water over gelatin and leave for 15 minutes to swell.
Gelatine for icing
2. Combine sugar, water and citric acid in a saucepan. Put on low heat and cook until the sugar is completely dissolved. Stir occasionally and remove from heat. Add gelatin.
How to prepare the icing correctly
3. Next, start beating with a mixer at high speed.
Mass for the icing
4. When the mixture becomes thick and holds its shape well, immediately spread on cakes.
Preparing icing with lemon juice
Tip: as soon as the cakes are coated, decorate them with sprinkles, chocolate, or something else. Leave the icing to dry for a few hours. It doesn't crumble, tastes delicious and looks like marshmallows.
Easter cakes with icing
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