Powdered Sugar Icing with Lemon Juice for Buns
The simplest way to decorate any baked good! Powdered sugar icing is perfect for finishing not only sweet buns but any other baking, including cakes and pastries. And it couldn't be easier to make!
Cooking method
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Step 1:
How to make sugar icing? Gather the ingredients from the list.
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Step 2:
Grind the sugar in a coffee grinder to a fine powder, or use ready-made powdered sugar.
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Step 3:
Separate the white from the yolk; the egg should be cold, or chill the white in the refrigerator now.
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Step 4:
Beat the egg white with a mixer to stiff peaks — firm enough that the mixture stays put and doesn't pour out when you turn the bowl over. Gradually add the powdered sugar, continuing to beat.
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Step 5:
Cut a slice of lemon and squeeze the juice from it. Keep beating.
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Step 6:
You should end up with a thick, airy foam. You can fill a pastry bag or piping syringe with it and pipe rings and patterns, or simply spread it on buns or other pastries with a spoon.
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Step 7:
Serve the iced buns with tea or coffee; they're also wonderful with milk. This is an especially good option for children.
- The recipe is simple, but the result depends on the quality of your ingredients. You can make the icing with granulated sugar, but you'll have to beat it longer, and sometimes the grains never fully dissolve — so powdered sugar is the better choice. The cloying sweetness is nicely tamed by adding lemon juice.
- Any ordinary sweet buns with no filling at all become irresistible and delicious when topped with a thick icing! This powdered sugar icing is very simple to make and works for buns as well as any suitable homemade baking. Making the icing by this recipe isn't difficult at all, and best of all — it's fast! And you need almost nothing for it: powdered sugar and an egg white, plus a little squeeze of lemon juice for flavor. Yet the icing turns out fluffy, airy and weightless!
- How can you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread and should be glossy, domed and uniform.
- Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use a food-safe detergent and a brush.
Caloric content of the products possible in the composition of the dish
- Lemon juice - 16 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
