6 recipes of glaze for paska for every taste

Traditionally, paska is decorated with protein-based glaze. It has a significant disadvantage - it crumbles, cracks, and crumbles. UaPortal has collected for your recipes for icing that keep well and do not deform.

1. Lemon glaze

- 200 g of powdered sugar,

- 3 st. spoons of lemon juice.

Add lemon juice to the powder, and mix thoroughly.

2. Mint protein glaze

- 1 protein,

- 1 glass of powdered sugar

- 2 st. spoons of freshly squeezed mint juice.

Crush the mint, and squeeze. Mix the egg white with powdered sugar with a whisk, and add mint juice. The glaze will become mint-colored and acquire a minty aroma.

Read also: Fried dumplings with potatoes: recipe.

3. Lush protein glaze

- 1 protein

- 0.5 glass of sugar

- 0.5 cups of water.

Pour 0.5 glasses into the pan. water, add 0.5 glasses of sugar, and cook, stirring constantly, over low heat until the water evaporates. It should be a thick syrup. Beat one egg white, and pour sugar syrup (slowly). Beat it The glaze holds its shape well and does not crack.

4. Glaze for paska without eggs

- 30 g of margarine or butter

- 300 g of powdered sugar

- 50 g of cream

- vanilla.

Heat the butter and cream without boiling. Mix the butter mixture with the sugar. Beat it The finished glaze becomes glossy, and does not crack.

5. Glaze on gelatin that does not stick and does not crumble

- 200 g of sugar

- 100 ml of water

- 6 g of gelatin

- lemon juice to taste.

1. Mix gelatin with 2 tbsp. spoons of water, leave for 15–20 minutes.
2. Dissolve sugar in the remaining water and cook over low heat until the liquid thickens for 7 minutes.
3. Remove the syrup from the heat and add the gelatin, mix. Beat the mass with a mixer until white (5 min).
4. Add lemon juice. Beat for another 30 seconds.
5. After 10 minutes, you can cover cold strips. Without waiting for the glaze to harden, decorate the cake with sprinkles or decorations.

The glaze is plastic, lays flat, hardens quickly, does not stick to the knife, and does not crumble when cut even on the second or third day. Sprinkles on the glaze hold up perfectly.

6. "Korolivska" classic glaze for paska

- 1 protein

- 1 glass of sugar

Beat the protein into a foam, and add powdered sugar. Stir. A thick substance should come out. WARNING! It hardens very quickly!

We suggest that you pay attention to the recipe for the milk sandwich according to Yevgeny Klopotenko's recipe.

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