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Milk icing on a cake

Milk icing on a cake

A minimum of ingredients, and a great glaze is ready! Well, an anecdote for the mood about milk. "How much milk does your cow give?" - "20 liters a day" - "And what do you do with this milk?" - "Well, we keep 10 liters for ourselves, and we sell the other 15 on the market." How many times has another culinary recipe greeted you with the phrase: "Milk icing on a cake is prepared as usual"? And how it is – "as usual", perhaps not everyone knows. That's exactly for those who have not yet learned how to cook milk frosting – a favorite decoration for Easter cakes, buns and cakes (Russian cuisine in general abounds with muffins that could be decorated with milk frosting), and this article has been prepared.

Milada

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 41 % 33 g

Carbohydrates 58 % 46 g

468 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 10 min

Step 1:
Ingredients.
Step 2:
Melt the butter on low heat, then cool slightly.
Step 3:
Stirring, add powdered sugar, then milk.
Step 4:
As a result, you should get such a homogeneous white thick mass.
Step 5:
We coat the top of cakes or buns with the finished glaze. We leave the glaze to harden.
Step 6:
Bon appetit!