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.

The cook shared a recipe for a very easy and successful icing made from sugar, water, and citric acid 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.

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.

3. Next, start beating with a mixer at high speed.

4. When the mixture becomes thick and holds its shape well, immediately spread on cakes.

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.