Icing for Easter cake made of powdered sugar

Step-by-step cooking

1. Step 1:

   

   To prepare the icing for the Easter cake from powdered sugar, take a chicken egg (you will only need the protein, send the yolk to the dough or omelet), sugar (or powdered sugar immediately, you will not have to pass sugar through a coffee grinder) and lemon juice.

2. Step 2:

   

   Separate the protein from the yolk, immediately drain the protein into a container suitable for whipping - wide and with sides so that the spray from the mixer does not scatter throughout the kitchen.

3. Step 3:

   

   If there is no ready-made powdered sugar, then make it with a coffee grinder, scrolling the required amount of sugar until it is completely crushed into flour.

4. Step 4:

   

   Connect the mixer and lower its blades into the whipping cup, start whipping the protein first at the lowest rpm so that it is saturated with oxygen gradually, then increase the speed. The protein should be cooled, so it will get into the foam easier and faster.

5. Step 5:

   

   When the mass becomes thick, start gradually adding powdered sugar without stopping the whipping process.

7. Step 6:

   

   Beat the sugar-protein mass to steep peaks - when they stop settling when lifting the mixer.

8. Step 7:

   

   At the end, add lemon juice and punch the resulting protein cream.

9. Step 8:

   

   Do you see how the glaze has thickened? It does not fall off the blades at all.

10. Step 9:

    

    Icing for Easter cake made of powdered sugar can be used not only in Easter baking, children and adults love it just like that, or spread cakes and pies, cookies. It turns out to be very tasty and tender, it does not harden for a long time, so it is convenient to serve such pastries on a festive table.