Quick icing for Easter cake without eggs: hardens well and does not crumble

The problem with classic egg white icing on Easter cake is that it takes a long time to harden, and eventually crumbles quickly. Therefore, if you want to save time and get a successful product, use a variant that does not require eggs at all. The consistency is moderately thick, and the liquid is easily applied to baked goods.

The idea of making egg white-free icing for Easter cake was published on the Instagram page of food blogger Albina with the nickname albik.food. It is based on ordinary gelatin.

Ingredients:

• gelatin - 3 g
• water - 10 g
• sugar - 100 g
• water - 30 g

Method of preparation:

1. Pour gelatin with water.

2. Leave to swell for 5 minutes.

3. Add water to the sugar.

4. Put on the fire.

5. Stirring constantly, bring to a boil.

6. Remove from heat immediately.

7. Add the swollen gelatin.

8. Mix well.

9. Leave to cool completely.

10. Using a mixer, beat everything at high speed until fluffy white and viscous.

11. Easter cake can be simply dipped into the icing or spooned onto the baked top.