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The perfect icing on the cake: proven step-by-step recipes and useful tips

Natasha Kumar By Natasha Kumar Apr5,2024

>> glaze paska for Easter/Collage Radio MAXIMUM

Ukrainians celebrate Easter on May 5. Radio MAXIMUM helps you prepare for the big holiday. This time we will tell you how to prepare a paska glaze.

Paska glaze is an important component of its decoration. And we share with you a few recipes and tips that will help you do everything so that the Easter Easter icing is beautiful, uniform and does not crumble.

How to prepare the glaze on paska

  • Icing for paska with gelatin
  • Icing for paska without a mixer
  • Glaze on the pashka protein
  • Original glaze
  • When to apply the glaze on the pashka
  • Useful tips

Glaze on paste with gelatin

So that the glaze does not stick and does not crumble when cutting, give preference to options with gelatin. This type of glaze also shines beautifully. So much so that you can even see your own reflection.

Sugar icing on gelatin


  • 1 teaspoon (5 grams) of gelatin
  • 6 tablespoons of water
  • 1 glass of sugar (a glass of 200 milliliters)


  1. Soak the gelatin in 2 tablespoons of cold water, leave for 5 minutes.
  2. Pour a glass of sugar into a saucepan with a thick bottom and pour 4 tablespoons of water, heat, stirring, until the sugar is completely dissolved.
  3. Pour the gelatin into the hot syrup, stir and beat with a mixer at high speed until the mass turns white (about 3 minutes).
  4. Leave the glaze to cool slightly until it begins to thicken, and cover the strips with it.
  5. >

  6. You need to do this before it cools completely, otherwise the glaze will harden.

The perfect icing on the cake: proven step-by-step recipes and useful tips

Orange gelatin icing

< em>Ingredients:

  • 150 grams of powdered sugar
  • 30 grams + 1 tablespoon of orange juice
  • Orange peel
  • 5 grams of gelatin + 30 milliliters of orange juice< /li>


  1. Pour gelatin with juice, leave for 15-20 minutes.
  2. Combine juice and powdered sugar, heat until sugar dissolves, but do not boil.
  3. Add gelatin and beat.
  4. At the end, put the orange peel and pour in 1 tablespoon of juice and beat for 1 minute.

Chocolate Gelatin Frosting


  • 200 grams of sugar
  • 100 milliliters of water
  • 150 milliliters of cream 33% fat
  • >

  • 4 tablespoons of cocoa powder
  • Pinch of salt
  • 1/4 teaspoon of vanillin
  • 10 grams of gelatin + 50 milliliters of water


  1. Soak the gelatin in warm water, leave for 10-15 minutes.
  2. Mix the sugar and water and boil the syrup – after it boils, boil for another 2 minutes.
  3. Pour in the warm cream. into the syrup, without removing from the heat, stir.
  4. Add cocoa and keep it on the fire for a few minutes so that the mixture thickens.
  5. Dissolve the gelatin over low heat (do not boil) and add to the chocolate mass, mix thoroughly.
  6. Pour in salt and vanilla, mix.

Icing for paska without a mixer

Lemon glaze


  • 200 grams of powdered sugar,
  • 3 tablespoons of lemon juice.

Preparation: Gradually add lemon juice to powdered sugar, carefully rubbing the mixture with a spoon.

Mint protein glaze


  • 1 protein,
  • 1 glass of powdered sugar< /li>
  • 2 tablespoons of freshly squeezed mint juice.

Preparation: Finely chop mint leaves, grind with a blender or grind in a mortar, squeeze through cheesecloth folded in four. Mix the protein with powdered sugar with a whisk, add the juice from the mint leaves. The glaze will acquire a pale mint color and a wonderful mint aroma. Transfer to a pastry bag and apply to the pastry.

Ideal icing on paska: proven step-by-step recipes and useful tips

Glaze for paska without eggs


  • 30 grams of margarine or butter
  • 300 grams of powdered sugar
  • 50 grams of cream
  • vanilla.

Preparation: Heat butter and cream. It is not necessary to boil, the main thing is that margarine and cream become one whole. Mix powdered sugar with vanilla sugar and butter mixture. Beat with a whisk. Apply to the strips until it hardens. As it hardens, the glaze becomes glossy, slightly translucent.

Glaze “Simple”


  • 1 glass of powdered sugar
  • < li>2 tablespoons of liquid (milk, water, juice).

Add milk (or water, lemon juice) to powdered sugar. Add the liquid a little at a time until a thick homogeneous mass is formed. Quickly apply on a cooled cake, it dries very quickly!

Icing on cake is protein

Classic protein icing


  • 1 egg white;
  • 200 grams of powdered sugar;
  • 1/2 teaspoon of lemon juice;
  • a few teaspoons of water.


  1. Beat egg white, powdered sugar and lemon juice with a mixer for 5 minutes. You should get a white thick creamy mass.
  2. Slightly dilute it with water to the consistency of sour cream. You can not use water if you take half as much powdered sugar.
  3. Coat the cake with glaze and leave them to dry for several hours.

Simple protein glaze

Ingredients:< /strong>

  • 65 milliliters of water
  • 200 grams of sugar
  • 85 grams of egg whites (about 3 eggs)
  • < /ul>

    Method of preparation:

    1. First of all, you need to heat the water in a saucepan or pot to 118 degrees.
    2. < li>Then add sugar to the water and boil the mixture for about four minutes.

    3. At the third minute of heating the sweet mixture, you need to start whipping the whites to high peaks.
    4. At the fourth minute, you should start pouring the whites into the syrup. Then remove from heat. The mixture must be whipped for three minutes with a mixer.
    5. Apply the finished glaze on slightly warm cakes. The decoration will be airy in appearance and delicate in taste, so you can enjoy it throughout the celebration.

    Perfect icing on a cake: proven step-by-step recipes and useful tips

    Protein glaze with almonds


    • 1 protein< /li>
    • 120-150 grams of powdered sugar
    • 1 tablespoon of lemon juice
    • 1/4 teaspoon of almond extract or 1 drop of essence

    Method of preparation:

    1. Whip the protein to soft peaks.
    2. While continuing to whip, it is worth adding portions of powdered sugar.
    3. After the powdered sugar, add the extract and lemon juice.
    4. If the frosting seems too thick, add a little water or lemon juice and beat.
    5. If the frosting seems too runny, add more powdered sugar.

    Original icing on the cake

    Caramel icing


    • 100 milliliters of condensed milk
    • 30 grams of powdered sugar
    • 30 grams of dry milk


    Pour condensed milk into a bowl. Add dry milk and beat with a mixer. Add powdered sugar and beat the mixture until it thickens. If there is no mixer, the mass can be whipped with a kitchen whisk.

    Creamy glaze

    Ingredients:< /p>

    • 300 grams of sugar
    • 250 milliliters of 20% cream
    • 50 grams of butter
    • 1 teaspoon of vanilla sugar


    Mix sugar with cream and cook over low heat for 30 minutes, stirring until thickened. Then add butter and vanilla sugar.

    White icing


    • 250 grams of powdered sugar
    • 2 egg whites
    • a pinch of flour
    • 1 tablespoon of lemon juice


    Beat powdered sugar with egg whites, a pinch of flour and lemon juice. The glaze should be thick and not spread.

    Fruit glaze


    • 200 grams of powdered sugar
    • 2 egg whites
    • 1 tablespoon of lemon juice
    • 3 tablespoons of any fruit syrup
    • li>


    Grind powdered sugar with egg whites, then add lemon juice and fruit syrup.

    The perfect icing on the cake: proven step-by-step recipes and useful tips

    Chocolate glaze


    • 25 grams of butter< /li>
    • 15 grams of cocoa
    • 1 cup of powdered sugar
    • 2 tablespoons of milk
    • Pinch of cinnamon


    Melt butter in a saucepan, add cocoa and cook, stirring, for 1 minute. Remove the pan from the heat and gradually add powdered sugar and milk. Add a pinch of cinnamon and return the pan to the heat for 1 minute.

    When to glaze the paska

    Icing the paska is an important and exciting part of the process of making this holiday pastry. The glaze gives the paste an appeal, making it tasty and appetizing. However, at what stage is it better to apply the glaze? Let's consider two possible strategies.

    After baking and cooling

    The first technique is to apply the glaze after baking and cooling the paska. After baking, the paska needs time to cool completely before applying the glaze. This allows you to guarantee that the glaze will be dense and evenly distributed over the entire surface of the paska.

    Advantages of applying after baking:

    • The paska remains beautiful without the glaze , which gives you a choice.
    • Icing is easier to apply on a chilled surface because it hardens faster and doesn't spread.

    Before serving

    Another strategy is to apply the glaze before serving. This allows you to preserve the fresh and shiny appearance of the glaze.

    Advantages of applying before serving:

    • The paste looks as attractive as possible and appetizing.
    • You have control over the appearance and quality of the glaze until the moment of serving.

    Useful tricks

    • It is recommended to use sugar for the glaze powder instead of sugar.
    • In order for the glaze to hold firmly and not run off, it should have the consistency of sour cream. If it is too liquid, you can add 1 tablespoon of powdered sugar, and if it seems too thick – a little milk or water.
    • Before applying the glaze to the surface of the paska, it is recommended to coat the top of the paska with jam for smoothness and shine.< /li>
    • Icing is best applied in layers, waiting for the previous layer to dry.
    • Use chilled eggs and a dry mixer to beat the protein icing.
    • To get rid of air bubbles, pass the finished icing through strainer before applying.
    • The protein glaze should be applied to the cake immediately after cooking, but not hot, after waiting for cooling.
    • The glaze can be applied with the help of a silicone brush, dipping the product into a bowl of glaze or by pouring the paste on top.
    • For the brightness of the white glaze, you can add food coloring.
    • If the glaze is chocolate, after applying, the pastry should be put in the refrigerator to harden.
    • ul>

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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