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Glaze for Easter cake
Using the most ordinary ingredients, powdered sugar and orange (lemon) juice, you can make a wonderful glaze for Easter cake, which can be used not only for Easter cakes but also for covering pastries, muffins, and buns.
Preparation time: 5 minutes.
Caloric content: 257 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- powdered sugar - 100 g;
- orange juice - 1.5 tbsp;
- hot water - 1 tbsp.
Instructions
- Prepare the ingredients. Instead of orange, you can use lemon – the aroma and acidity of citrus make the glaze especially tasty and not too sweet.
- If there's no packet of powdered sugar in the house, but there's a coffee grinder, you won't have to rush to the store. Using this kitchen gadget, you can easily grind regular sugar into powder.
- Squeeze the juice from the orange. The quantity is small, so no special equipment is needed for this, the juice can be squeezed by hand.
- Now, start adding powdered sugar to the juice in small portions. Mix the ingredients, adjusting the consistency with more powdered sugar or juice.
- Then add a spoonful of hot water. If the glaze turns out too runny, add a bit more powdered sugar, and if it thickens too much, add literally a few drops of water.
- Now this mixture needs to be thoroughly blended with a blender.
- The quickest and most budget-friendly glaze for the Easter cake is ready. Just spread it on the cooled baked goods. Beautiful drips will form along the entire top, and while the glaze hasn't set yet and hasn't formed a crust, sprinkle it with confectionery balls, hearts, stars, or leave the top pure white.
