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Glaze for Easter cake with Gelatin
Today we will prepare a glaze for Easter cake using gelatin. This glaze is sturdy and made without eggs. It sets quickly, so be sure to apply it to your Easter breads right after making it. It will stop being sticky after a day. Plus, it comes together in just 10 minutes with simple ingredients.
Preparation Time: 10 minutes.
Serves: 1 batch for 5 to 6 medium-sized Easter breads.
Calories: 246 calories per 100 grams of the glaze.
Ingredients
- powdered sugar – 150 grams;
- water – 4 tablespoons;
- gelatin – 1 teaspoon;
- vanillin – 1 gram.
Preparation
1. Gather all the necessary ingredients for the powdered sugar glaze made with gelatin. You can substitute the vanillin with a few drops of lemon juice if you prefer. Make sure the water is at room temperature.
2. Combine the teaspoon of gelatin with two tablespoons of water.
3. In a small saucepan, add 150 grams of powdered sugar, 1 gram of vanillin, and 2 tablespoons of water. Place it over medium heat, stirring constantly until the mixture comes to a boil, then remove it from the heat.
4. Incorporate the bloomed gelatin into the sugar syrup and stir until it is completely dissolved.
5. Pour the mixture into a convenient bowl and, while it is still warm, beat it with a mixer until it reaches a light thickness. This should take about 3 to 4 minutes. Your egg-free gelatin glaze for Easter cake is now ready.
Since this glaze sets quickly, apply it immediately. Alternatively, you can place the bowl in hot water to keep it workable. After glazing the Easter breads, sprinkle them with decorative toppings right away. This amount of glaze is enough for 5 to 6 medium-sized Easter breads.
