Protein glaze made from egg whites

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make icing from egg whites? Prepare your food. Take the eggs from the refrigerator. A cold egg will make it easier to separate the white from the yolk. For whipping, eggs of medium freshness - two or three days old - are better suited; such whites will whip more easily.

2. STEP 2

   

   Since the eggs are used raw, they must be washed with soap and wiped dry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

3. STEP 3

   

   Separate the whites from the yolks, do it very carefully. Even a drop of yolk should not be allowed to get into the whites, otherwise they will not whip. The protein container must be clean and dry. If you drop a piece of shell, remove it with the tip of a knife, but not with your hand. Oil from the surface of your fingers will prevent foam from forming. The “flagellum” from the protein also needs to be separated.

4. STEP 4

   

   Take finely ground powdered sugar and be sure to sift it through a fine sieve. This will help avoid the appearance of lumps, and the powder will dissolve easier and faster.

5. STEP 5

   

   Start beating the egg whites on low speed for about 1 minute until you don't need to add anything. As soon as the mixture turns white and foam appears, increase the speed to medium and, without stopping whisking, begin adding powdered sugar. Place it on a spoon at short intervals, gradually increasing the speed to high. Beat the whites until soft peaks form.

6. STEP 6

   

   At the end of whipping, add lemon juice, it will stabilize the glaze and balance the taste. Continue beating the frosting until stiff peaks form, but do not overbeat. The whole process takes about 7 minutes.

7. STEP 7

   

   When the mass becomes dense and easily holds its shape, the process is complete.

8. STEP 8

   

   This is what this glaze looks like on Easter cakes, it is glossy white, with a delicate taste, and hardens gradually. If necessary, it can be easily tinted with food coloring by adding them to the ready-made glaze. It is better to use the glaze immediately after preparation.

Comments on the recipe

Verunchik

25.08.2023

4.6

The most tender, snow-white, sweet... Just super! Here is a video of a similar recipe.

Elena Pankina

25.08.2023

5

I prepared protein glaze to cover Easter cakes. I followed all the author’s recommendations and the glaze turned out perfect. I separated the whites from the yolks and placed them in a mixer bowl. I started beating at low speed, gradually increasing the speed and added powdered sugar in the process. Beat until soft peaks form. Then I added lemon juice and beat at high speed until it formed stiff peaks. I covered the cakes and the glaze hardened gradually. Tender, tasty, with a slight aroma of lemon, simply magically delicious! Thank you very much to the author of BLUE-EYED for the recipe and I advise you to try it 😊

Julia

25.08.2023

4.8

This glaze recipe always comes in handy. I have seen discrepancies in recipes regarding the temperature of the proteins. But I thought that they still needed to be chilled. Now I will know that there is no difference. Thank you, BLUE-EYED, for the recipe and details!

Alexandra

25.08.2023

4.7

Very tender and tasty glaze with a lemon note! The whole family liked it. Thanks for the recipe!