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How to make egg white frosting. Protein glaze for Easter cake

31.10.2021

On holidays, it is customary to treat each other with fragrant, tasty dishes. A family celebration is unthinkable without treats, heartfelt congratulations and smiles. A bright, elegant tablecloth is decorated with pastries, which are covered with protein glaze, strewn with a scattering of colored dragees or covered with intricate patterns. The fondant recipe can be used to make various dishes: cupcakes, cakes, patterned cookies and Easter cakes.

How to make egg white frosting?

With strict adherence to the recipe, the protein glaze turns out to be lush, airy, tender. Lemon juice or a few drops of vanilla adds a piquant taste to it. Use only dry, clean utensils. Otherwise, egg, carefully whipped, glaze will instantly lose volume or not rise at all. Cake icing looks beautiful when it is painted in different colors, and it is squeezed out with a culinary syringe, forming flowers, patterns, inscriptions.

Ingredients

The protein glaze recipe includes:

protein of 1 chicken egg (divide the egg shell into 2 parts and, rolling the yolk from one half to the other, let the protein drain into the bowl);
powdered sugar in the amount of 0.5 cups;
1 tsp juice squeezed from a lemon cut into 2 halves.

The more powdered sugar, the denser the product. Vary its amount, but make sure that the volume does not exceed 1 cup. Instead of powder, you can take sugar (8 tablespoons), but then it is better to make syrup out of it by adding a little water. Hot it is liquid, and after cooling it thickens. Gently pouring whipped protein into the syrup, you will get a snow-white foam.

What will be required from the dishes?

Take care of the availability of dishes in advance:

fork, whisk (for manual whipping) or mixer, blender;
a clean, dry cup with high rims;
glass and teaspoon.

A faster and richer protein mixture is obtained using kitchen appliances. But in certain cases, for example, when preparing icing, it is better to use a simple fork.

Video of making protein glaze

https://youtu.be/I7Ww9HewYg4

How to quickly make white icing at home?

Even with a minimum set of products, you will get a lush and snow-white glaze. Be sure to sift the powdered sugar. Oxygen remains between the sweet particles, which will make the foam more airy. Make sure your dishes are perfectly clean.

Beat the protein by hand or with a blender (mixer) until it becomes snow-white.
Without stopping the process of whipping, pour the powdered sugar into the bowl in a thin stream.
Also gradually pour in the lemon juice. If not, then replace the product with citric acid at the tip of a knife.

When white “peaks” form on the foam, the protein dessert is ready. If desired, it can be placed in the oven for several minutes, but the temperature should not exceed 40 degrees.

Cake icing

Powdered sugar and protein are the base of the glaze, but these products can be used to make another delicacy - icing. Its main difference is the ability to make voluminous figures that are placed on mastic, on a layer of low-fat cream. Add scents and colors to your icing and you'll get a whole range of colorful figurines or painted patterns.

Protein glaze and icing are prepared according to the same recipe. But they allow variations: ¼ tsp is added to the protein mixture. glycerin or glucose. Then the taste of egg white glaze becomes more delicate. The main difference between icing is that the protein mixture is not whipped with a mixer and a blender - it is prepared with a fork. The fewer bubbles on the foam, the better. To do this, cover the whipped protein mixture and leave for 10-15 minutes so that air bubbles come out of it.

In a plastic bag or file, carefully place a drawing taken from a children's book. If the picture size is too large, the icing pieces will break. Small drawings have fuzzy contours, so the icing will turn out to be “blurry”. Use a pastry syringe to create patterns, flowers, trees, animals, squeezing the protein mixture exactly along the outline of the pattern. Let dry for a few hours and carefully remove the icing from the file or bag. After the cake or cake is covered with icing or fondant, protein foam embellishments will turn the treat into a real culinary masterpiece.

To prepare this product, you will need the same ingredients that you prepared for the previous dishes, but remove the proteins from it. In terms of taste, it is in no way inferior to protein glaze and is prepared much easier. This recipe is chosen by adherents of vegetarianism and people who have an allergic reaction to chicken eggs. But you need to add butter (35 g).

Melt the butter in a water bath, pour powdered sugar into it. Gently stir the mixture and gradually pour in the lemon juice. Keep on fire for 2 more minutes. Glaze is ready. While it is warm, cover the cake or cake with it.

There are many variations of protein glaze, among which you will definitely find your own - the most affordable, simple and favorite. The main rule remains immutable: cook with soul, and then any dish will be appreciated by households and guests. After all, using protein mix recipes, you can turn your confectionery into fabulous treats.

Protein glaze is used to cover Easter cakes, cakes, muffins, gingerbread, cookies and is one of the most affordable and simple home baking decors. However, without knowing some of the intricacies of preparing such a glaze, the result can be disappointing with its wrong texture and spoil the appearance of the dessert.

How to make white frosting?

Ideal protein glaze easily falls on the surface of the decorated product, dries quickly and transforms the dessert, giving it not only a spectacular appearance, but also an additional taste.

Proteins must be separated carefully so that not a drop of yolk gets into the protein mass.
It is preferable to sweeten proteins when whipping with fine powdered sugar, refusing sugar, which dissolves for a long time and as a result, the icing may include grains and will not be smooth.
If you need to make a simple glaze from proteins and sugar, the latter must be ground in a coffee grinder.
There are a number of different ways to improve the texture, appearance and taste of the glaze, for which the protein base is supplemented with gelatin, starch, sugar syrup, cocoa powder, flavorings or dyes.

Protein icing for cake

The right protein frosting can be used for simple cake decorating. It is applied using a pastry bag with special nozzles, forming patterns to your taste. For the idea to succeed, the glaze must be properly prepared and have a relatively dense, but pliable texture, which is achieved by the correct proportions of the components and the execution of the recipe.

Ingredients:

protein - 2 pcs.;
powdered sugar - 200 g;
lemon juice or citric acid - 1 tbsp. spoon or 1 pinch.

Cooking

Beat egg whites in a clean, dry bowl with a mixer until stiff peaks are obtained.
Add lemon, gradually in portions of powdered sugar, whisking.
Upon reaching the desired texture, the icing of proteins and powdered sugar is used to decorate a cake or other dessert and does not tolerate long-term storage.

How to make protein icing for Easter cake?

Thick protein icing for Easter cake, with sugar or powdered sugar, is the most popular decoration for Easter baking. The coating can be classic white or acquire an additional color scheme by adding food coloring to the finished glaze. Be sure to add citric acid or citrus juice, which will not only give the coating a pleasant sourness and shine, but also make the white color brighter.

Ingredients:

protein - 2 pcs.;
powdered sugar - 2 tbsp. spoons with a slide;
lemon juice - 1 tbsp. a spoon.

Cooking

The protein is whipped with a mixer until foam is formed.
Add lemon juice and powdered sugar.
Continue whisking the ingredients for about 10 minutes.
Protein Easter icing will be ready after acquiring a thick, almost non-fluid texture.

Protein glaze with gelatin

Protein glaze with protein gelatin is a great choice for decorating Easter cakes or any homemade baked goods. After complete solidification, such decor does not crumble when cut, does not crumble, does not stick and gives sweet dishes an elegant appetizing appearance. It is important in the cooking process to achieve complete dissolution of sugar crystals.

Ingredients:

water - 6 tbsp. spoons;
squirrels - 2 pcs.;
granulated sugar - 1 cup;
gelatin - 1 teaspoon;
lemon juice - 2-3 drops.

Cooking

Mix gelatin with two tablespoons of water, leave to swell.
The rest of the water is combined in a saucepan with sugar and boiled with stirring until the sugar dissolves.
Remove the syrup from the heat, add the soaked gelatin to the container, stir until it dissolves completely.
Beat the proteins and add the gelatin syrup, beat at high speed of the mixer for about 5 minutes.
Add lemon juice, stir again with a mixer for 30 seconds.
Protein jelly glaze is applied to chilled pastries immediately.

Protein glaze for gingerbread - recipe

Protein is prepared with a larger portion of powdered sugar, which makes it very dense and thick. It can be used for painting products or coating their surface. The easiest way to apply the frosting is with a pastry bag. To fill the surface, thick glaze is diluted with water to the desired texture. If desired, the protein mass can be tinted with gel food coloring.

Ingredients:

protein - 1 pc.;
powdered sugar - 200 g;
starch - 1 teaspoon;
lemon juice - 0.5 tsp.

Cooking

The protein is mixed with powdered sugar.
Add starch and lemon juice, mix again.
Beat the mixture for 3-5 minutes.
The finished thick protein glaze is left under a damp towel for 20 minutes to release air bubbles.

Protein custard glaze

Cooked protein glaze in a water bath will appeal to those who prefer to expose eggs to at least minimal heat treatment. In this case, heating is carried out up to 60 degrees, providing the desired safety to the coating. Of the advantages of the method - a smaller amount of added sugar.

Ingredients:

protein - 1 pc.;
powdered sugar - 100 g;
lemon juice - 1 teaspoon.

Cooking

Powdered sugar is poured into a bowl, the protein is poured and mixed with a mixer.
Place the container in a water bath and beat the contents, continuing heating, until the glaze acquires a temperature of 58-60 degrees.
The finished protein glaze is supplemented with lemon juice and whipped a little more.

Protein glaze with syrup

The prepared protein glaze turns out to be thick, plastic and suitable for decorating the surface of a cake, cupcakes, pastries, and other desserts. Unlike other varieties, this glaze does not completely harden, remains soft, but at the same time keeps its shape perfectly.

Ingredients:

protein - 2 pcs.;
granulated sugar - 250 g;
water - 120 ml;
lemon juice - 2 teaspoons;
salt - 1 pinch.

Cooking

Combine water, granulated sugar and lemon juice in a saucepan, heat with stirring to a boil and boil the syrup until thick or a good test on a soft ball, placing a drop in cold water.
At the same time, beat the whites with a pinch of salt for 4 minutes.
When the syrup is ready, pour it into the whites in a thin stream, continuing to beat until the glaze has completely cooled.
The finished protein glaze is thick and holds well on the whisks.

Protein glaze for cookies

Protein or gingerbread can be classic white or prepared with the addition of food gel colors. Unlike the coating for Easter cakes, this type of glaze does not require intensive and prolonged whipping. Density is achieved due to an impressive portion of the added powdered sugar.

Ingredients:

protein - 1 pc.;
powdered sugar - 200-250 g;
lemon juice - 0.5 tsp;
food colorings.

Cooking

Place fresh chicken protein in a bowl.
Gradually pour the icing sugar sifted through a fine sieve, stirring the mass with a whisk and achieving the blooming of the lumps.
Lemon juice is added and the mixture is stirred again.
If necessary, divide the glaze into portions and tint each in the desired color.

Protein glaze with lemon

Protein glaze is a recipe that can be performed not only with lemon juice, but also add a little finely grated zest to the composition. Such an addition to any dessert will give it additional flavor notes and a pleasant citrus aroma. The amount of powder can be adjusted depending on the desired sweetness and thickness of the glaze.

Ingredients:

protein - 1 pc.;
powdered sugar - 150 g;
lemon juice - 1 tbsp. a spoon;
lemon zest - 1 teaspoon.

Cooking

Remove the zest from the lemon, only its yellow part with the help of the smallest grater.
The protein is whipped to dense peaks.
Add powdered sugar in portions while continuing to beat.
Lemon juice and zest are mixed into the finished thick glaze, the mass is again driven in for a minute.
Glaze is used for its intended purpose without delay.

Protein glaze with starch

Egg white icing adheres superbly to the surface of the dessert, is thick and easy to apply with a brush or a piping bag. Starch can be used potato or corn starch. Additionally, starch can be sprinkled on the surface of the coated product, which will provide a better application of the glaze.

Ingredients:

protein - 1 pc.;
powdered sugar - 150 g;
lemon juice - 1 teaspoon;
starch - 1 teaspoon.

Cooking

The protein is whipped with a mixer at high speeds.
After the base acquires a thick foamy structure, powdered sugar with starch is gradually added.
Pour lemon juice into the glaze, beat the mixture for another minute.
The resulting glaze is used for its intended purpose immediately.

Glaze on dry protein

The preparation of protein glaze can be carried out on dry albumin protein or albumin. The advantage of this method is that it is completely safe and there is no risk of Salmonella infection. If the proportions are observed, a glaze of medium density and density is obtained. If necessary, add more powdered sugar or dilute the icing with a little water if it turned out to be thick.

Ingredients:

dry protein - 5 g;
water - 35 ml;
powdered sugar - 165 g;
citric acid - 1 pinch.

Cooking

Dry egg white is poured with water. mix and leave on the table for about 30 minutes.
Strain the dissolved protein through a fine sieve.
Add lemon juice, powdered sugar to the solution and stir with a whisk until smooth.
Check the texture of the glaze and apply it as intended.

Protein and honey frosting

You can complete the protein glaze recipe with the addition of honey, which will effectively replace powdered sugar. A necessary condition for a quality result is the naturalness of the honey used, which ideally should be liquid. To glaze well and quickly hardened. after covering the dessert, it is placed in an oven heated to 100 degrees for 7 minutes.

Ingredients:

protein - 1 pc.;
honey - 30-35 g.

Cooking

The protein is whipped until a dense foam.
Add honey, continue beating the glaze until a thick and dense texture is obtained.
Apply honey-protein glaze with a brush, after which the dessert is additionally dried in the oven.

Protein glaze with cocoa

It turns out not as sweet as the classic counterparts and, due to the addition of cocoa to the composition, acquires a chocolate flavor and a pleasant original color. The amount of additive can be adjusted at your discretion, but remember that increasing or decreasing the portion of cocoa powder will change the thickness and texture of the glaze.

Such a quick decor for home baking, like protein glaze, has been familiar to all of us since childhood. We often ate it on Easter cakes, gingerbread, muffins. It is much tastier and more tender than icing sugar, which sometimes cracks and crumbles even at the cooking stage.

Properly cooked, the glaze will be viscous and bright white. It adheres strongly to the baking surface, creating a dense layer. Despite its simplicity, there are nuances of preparation, on which the quality of the finished product depends.

The eggs from which the protein is taken must be chilled. This is necessary so that the foam in the process of beating is thick and fluffy, and does not settle for a long time.
Powdered sugar is better to take with a margin. Eggs are not always the same size and the final amount of protein may vary. Lack of sugar will make the glaze sticky, it will not dry for a long time or it will not dry at all.
Due to its white color, it is advantageous to tint the glaze with various food colorings. This will make the decor even more original and interesting. You can add a little cocoa or vanilla to give new flavors.
The density of the glaze depends on the amount of powdered sugar. You can change the density depending on the desired effect. Spread thick glaze well with a spatula or spoon. In a more liquid one, you can simply dip the product, thereby applying an even layer over the entire surface.

Ingredients

To prepare a liquid glaze from proteins, you will need:

two egg whites;
one glass of powdered sugar;
incomplete teaspoon of lemon juice;
additives to taste.

To make the thick frosting:

two egg whites;
two glasses of powdered sugar;
citric acid on the tip of a knife;
topping to taste.

You don't have to buy powdered sugar. You can make it yourself with a coffee grinder. Both ground and purchased powdered sugar must be sifted through a sieve before use to remove lumps. The more crumbly the powder is, the softer the glaze will turn out.

How to make icing from sugar and proteins?

The simplest and most commonly used method is the raw one. First, take a bowl and carefully separate the whites from the yolks. Place the resulting proteins in a deep bowl and beat until foamy. Slowly add the sifted powdered sugar, beating thoroughly after each serving. Add lemon juice or acid and stir a little more. With the mixer running, add color or topping as desired. That's it, your frosting is ready. It should be applied only fresh, as it dries out.

To obtain a more viscous and homogeneous glaze, a heating method is used. It goes through several stages:

We make syrup. Pour sugar with water and boil. The cooled syrup should reach for the spoon like honey. When introduced into the egg mass, the syrup should remain warm.
In the process of boiling, coloring and aromatic additives are added to the syrup at the discretion.
We beat the whites. We divide the chilled eggs into protein and yolk, actively beat the proteins with a mixer until foamy.
Adding syrup. In the process of whipping the proteins, we begin to gradually introduce warm syrup.
Warming up. The finished glaze needs to be heated to about 65 degrees, stirring constantly.

That's all, warm protein glaze is ready. You can not wait for cooling and apply it immediately.

In order to speed up the hardening process, you can place the finished product with glaze in a cooling oven, the temperature in which should not exceed 70 degrees, otherwise the glaze will change color.

Some use this as a special decoration for white icing. The rosettes or stars around the edges are caramelized, acquiring a golden brownish hue. It looks good on cakes and pastries.

If you plan to decorate the dessert with sprinkles or other confectionery decorations, it is important to do this before the frosting sets. Later, due to the loss of viscosity, the decorations may not be fixed on the surface.

This year I decided to decorate my favorite icing on whites. To be honest, Ilya Nikolayevich and I are embarrassed by the use of raw protein, so we decided on this icing only when dad brought homemade country eggs. If this bothers you too, then we have . This icing on egg whites good for everyone: it looks beautiful (without the addition of dyes, a snow-white color is obtained), behaves well when applied to gingerbread and cookies, and dries quickly. And this glaze is beautiful and without dyes, it makes gingerbread cookies and cookies very festive.

I took the proportions from a friend of the confectioner Elena Tsoi, but I halved the amount of ingredients and the glaze was enough for 5 baking sheets gingerbread cookies.

Ingredients:

1 egg white
150-200 grams of powdered sugar (it is better to have one hundred grams of powder in stock)
1 tsp lemon juice

Sift the icing sugar into a deep bowl, pour in the protein and lemon juice. Mix vigorously with a spoon, spatula or small whisk (do not beat). The glaze will become viscous and shiny. If the protein was large and the icing spreads, then you need to add more powdered sugar, and if it is too thick, then pour in a little lemon juice.

Put the icing in a pastry bag or bag, if desired, you can use a nozzle with a narrow opening of 1-2 mm for a beautiful and fine line. But if you can’t find it, then just cut off the small tip of the bag or bag.

Everyone asks me how I draw with icing on gingerbread, so I made a short video for you.

Decorate cookies or gingerbread cookies with the resulting icing, let the icing dry for about 30 minutes. It can be stored in a container or bag with icing for a couple of weeks for sure, it just didn’t last longer, everything was eaten.

Bon Appetit!

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to it, pastries stay fresh longer. In addition, it is very easy to prepare this decoration for a cupcake, and not expensive. All you need is sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that how many confectioners in the world, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon of hot water.

different purposes

Liquid icing is poured over the tops of cupcakes or donuts. The icing of the consistency of 20 percent sour cream is used for patterns and drawings on cakes. And you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein glaze is often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although often in recipes this is not mentioned.

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The icing with it is soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put natural coloring products in the icing. For example, a spoonful of raspberry jam - so the red color will turn out, and a magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

Secret: for icing it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

Step 2 Cook, stirring, until glaze is smooth. Approximately 5-7 minutes.

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2 Gradually introduce powder, previously sifted. Stir everything until smooth.