The icing serves as a decoration for the Easter cake, and the whiter and fluffier it is, the more festive the baked goods look.
But any glaze has the property of drying out and cracking, after which all this beauty crumbles and the loaf looks flawed. There is a good recipe for making it.
To prepare you will need:
- the white of one egg;
- 200 g powdered sugar;
- cornstarch;
- 0.5 tsp lemon juice.
How to cook
The secret to high-quality protein glaze is that you need to use only fresh eggs to prepare it.
You need to separate the white and yolk, and they must be cold.
The whites need to be cleared of the cord that connects them to the yolk, then add powdered sugar and 0.5 tsp. cornstarch.
It is recommended to make the mixture separately, and then sift it through a sieve to reduce the number of lumps that may form due to the products becoming compacted.
The more homogeneous the mixture of starch and powdered sugar is, the more successful the protein glaze will be.
The main mistake when making this glaze is using a mixer. In fact, you need to add the mixture in small portions and rub it with a spoon or silicone spatula with not very fast movements.
If you use a whisk or mixer, you will get a protein foam that will definitely crumble.
By rubbing the glaze, you can achieve an elastic effect from it, which will prevent it from cracking.
Apply protein glaze only to cooled Easter cakes.
