5 best icing recipes for paska

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Protein, with gelatin, sugar, with condensed milk and chocolate – any glaze will make your pies even tastier and more aromatic.

1. Protein glaze

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Classic fondant, which is very often used to cover bands. After hardening, the glaze becomes more matte, and crumbles a little when

slicing.

Ingredients:

• 1 egg white;
• 200 g of powdered sugar;
• ½ teaspoon of lemon juice;
• a few teaspoons of water.

Preparation:

1. Beat egg white, powdered sugar and lemon juice with a mixer. It will take about 5 minutes. You should get a white thick creamy mass.
2. Dilute it slightly with water to the consistency of sour cream. You can do without water, if you take half as much powdered sugar.
3. Grease the glaze and leave it to dry for several hours.

2. Glaze with gelatin

This kind of glaze is perfect for decorating paska. It shines beautifully, does not stick and does not crumble when cutting.

Ingredients:

• 1 teaspoon of gelatin with a small slide;
• 4 tablespoons of water;
• 100 g of powdered sugar;
• a pinch of vanillin or a few drops of lemon juice.

Preparation:

1. Pour gelatin with 2 tablespoons of cold water, stir well and leave for 20 minutes.

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2. Pour powdered sugar into a small saucepan, add vanilla or lemon juice and the remaining water. Mix thoroughly and put on medium heat. Stirring constantly, bring to a boil and remove from the stove.
3. Dissolve the swollen gelatin in the hot syrup. While the mixture has not cooled, beat it with a mixer at high speed into a white, thick, creamy mass. You need about 5 minutes. If it is not finished, it may not harden on the trap.

So that the glaze does not harden earlier, put the pan in a container with boiling water. Apply the hot mass to the strips. Glaze on baked goods hardens quite quickly, so it is necessary to lubricate quickly. If you additionally plan to decorate the cake, do it immediately after applying the glaze, before it has hardened.

3. Glaze with condensed milk

Another variant of icing that does not stick and does not crack. It is prepared in a matter of minutes.

Ingredients:

• 4 tablespoons of dry milk;
• 6 tablespoons of condensed milk;
• 2 teaspoons of lemon juice.

Preparation:

1. Mix milk powder, condensed milk and lemon juice to a uniform consistency. The mass should be quite thick.
2. Grease the paska with glaze. It hardens in a few hours. It is better to leave it to dry overnight.

4. Chocolate glaze

A delicious aromatic glaze made from only two ingredients. It hardens quickly and does not fall apart when cutting.

Ingredients:

• 100 g of dark chocolate;
• 1 tablespoon of oil.

Preparation:

1. Melt the chocolate in a water bath or in the microwave. Thoroughly mix the chocolate with the oil.
2. While the glaze is still hot, cover the strips with it. The chocolate mass will harden in half an hour.

5. Sugar icing

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Ingredients:

• 200 g of sugar;
• 75 ml of water;
• 1 teaspoon of lemon juice.

Preparation:

1. Pour sugar into a saucepan and cover with water. Put on moderate heat and stir with a whisk until the sugar dissolves.
2. Cook the syrup at a medium boil for about 5-6 minutes. To test for doneness, scoop a little with a spoon and drop it into ice water. If the syrup has rolled into an elastic ball, it's time to remove it from the heat.
3. Add lemon juice to it and put it in a container of ice water. Stirring constantly, cool the mass to a warm state.
4. Then remove it from the water and rub the mass with a spoon for at least 5 minutes until it turns white. If the fondant is too thick and difficult to apply, add a little warm water.
5. Cover the strips with icing and let it dry for a few hours.