The glaze prepared according to this recipe turns out to be snow-white, smooth and viscous. It looks absolutely like the protein we are familiar with. But there are no eggs in it, which is certainly good for those who are allergic to this product. Such glaze evenly covers the cakes, flows beautifully and quickly hardens thanks to gelatin. Happy Easter everyone!
Purpose: At the festive table / Easter
Main Ingredient: Gelatin / Sugar
Dish: Baking / Icing
- Gelatin - 1 Teaspoon
- Sugar - 1 Glass
- Water - 6 Art. spoons
- Lemon juice - 0.5 Teaspoons
How to make "Non-sticky cake frosting"
Prepare the ingredients for the frosting.
Pour gelatin with two tablespoons of room temperature water.
Stir the gelatin with water and let it swell for 10-15 minutes.
Pour sugar into any convenient dish.
Pour four tablespoons of water into the sugar.
Place on the stove and cook the sugar syrup, stirring constantly.
Let the syrup cool to room temperature, then add the swollen gelatin.
Stir the sugar syrup and gelatin well.
Beat the frosting continuously for 4-5 minutes until white. Add a few drops of lemon juice and beat a little again.
Cover the cakes with warm icing. Such glaze does not stick or crumble when it hardens.