Protein cake glaze with powdered sugar

12 servings
10 min

How to make a glaze for Easter cake protein with sugar powder? Prepare the necessary ingredients for this. These proportions can be easily changed to 1 or 2 proteins. I have 12 cakes ready, so I do a lot of icing. I have eggs in the S1 category. If you have eggs of a different size, then the amount of icing sugar will change.

Separate the proteins from the yolks. Pour the egg whites into a deep bowl and shake them a little with a whisk or mixer until light foam appears, so that the protein structure is disturbed.

Fill parts with sugar powder and interfere with proteins. Gradually, the powder will dissolve.

In the process, add a tablespoon of lemon juice. He will give a sourness and glaze from him will become whiter.

With the addition of icing sugar, the icing for the cakes will become thicker.

The thickness of the glaze can be adjusted by adding powdered sugar or lemon juice. I get such a thick glaze. It lays well on the cakes and hardly flows away.

Cover the top of the cakes with the resulting glaze and immediately sprinkle with Easter decor. Work quickly with the ready-made glaze, as it rapidly covers with a crust and begins to dry out. If you do not have time, then you can still interfere with lemon juice. Leave the cakes covered with glaze to stand until it dries completely. The cakes can then be packed in bags. Cook with pleasure!