Icing for Easter cake made from powdered sugar

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   To prepare the glaze for Easter cake from powdered sugar, take a chicken egg (you only need the white, add the yolk to the dough or omelette), sugar (or powdered sugar straight away, you don’t have to put the sugar through a coffee grinder) and lemon juice.

2. STEP 2

   

   Separate the white from the yolk, immediately pour the white into a container suitable for whipping - wide and with sides so that splashes from the mixer do not scatter throughout the kitchen.

3. STEP 3

   

   If you don’t have ready-made powdered sugar, make it using a coffee grinder by grinding the required amount of sugar until it is completely ground into flour.

4. STEP 4

   

   Connect the mixer and lower its blades into the whipping cup, start whipping the protein first at the lowest speed so that it is gradually saturated with oxygen, then increase the speed. The protein should be chilled, so it will whip into foam easier and faster.

5. STEP 5

   

   When the mass becomes thick, begin to gradually add powdered sugar without stopping the whipping process.

6. STEP 6

   

   Beat the sugar-white mass until stiff peaks form - when they stop settling when the mixer is raised.

7. STEP 7

   

   At the end, add lemon juice and beat the resulting protein cream.

8. STEP 8

   

   See how the glaze has thickened? It does not fall off the blades at all.

9. STEP 9

   

   Icing for Easter cake made from powdered sugar can be used not only in Easter baking, children and adults love it just like that, or spread on cakes, pies, and cookies. It turns out very tasty and tender, does not harden for a long time, so it is convenient to serve such baked goods on a holiday table.