Classic Easter cake frosting that won't stick to your hands: all the secrets of making it

A properly prepared icing determines the appearance of the Easter cake. Ideally, the glaze should be stable, not sticking to your hands, not spreading and quickly harden. It can be made with trivial ingredients, but it is important to know some secrets.

Food blogger Catherine with the nickname kate.deliciouss on her Instagram page shared the recipe and secrets of making a successful frosting for Easter cake.

Ingredients:

• egg white - 100 g
• sugar - 200g

Method of preparation:

1. First start beating the whites with a mixer until foamy.

2. Gradually add sugar and continue beating the mixture until it becomes thick and firm.

A few tips and tricks:

• the frosting should begin to be whipped at low speed and only gradually increase the speed;
• eggs can be used either at room temperature or straight from the fridge - there is no difference;
• you need to add a little lemon juice to make the white stable;
• you can use both sugar and powdered sugar;
• It is better to make the glaze immediately before you apply it to the cakes, because it hardens quickly;
• the glaze should be applied to the cooled Easter cakes.

Also on OBOZREVATEL you can read the recipes:

• Royal icing
• White icing
• Frosting for gingerbread