Powdered protein glaze
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Need 1 hour to stabilize
Classic snow-white crispy sweet icing on Easter cakes - of course, protein. It uses raw proteins. Note that we also have a custard glaze recipe in which the eggs are heat-treated.
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4
Recipe "Protein icing on powdered sugar"
Ingredients
pasteurized protein
100g (or 3 egg whites)
icing sugar
350 g
lemon ( juice)
1 tbsp. spoon
Step 1/8
Sift the icing sugar so that there are no lumps.
Step 2/8
Separate the whites from the yolks if using chicken eggs.
Step 3/8
Place the whites in a large enough bowl, set the mixer to the first speed, beat thoroughly in a circular motion for about 1 minute.
Step 4/8
Change the speed of the mixer to a third and gradually pour in the icing sugar without stopping whisking.
Step 5/8
Finish with the lemon juice. Whisk the whole mixture vigorously for 10 minutes.
Step 6/8
When finished, cover the prepared glaze with cling film so that it touches the surface of the glaze, and put in the refrigerator for 1 hour to stabilize.
Step 7/8
The finished glaze can be tinted with natural dyes - turmeric, matcha tea and paprika - or left snow-white. Pour the glaze over the cake, you can draw patterns with other glaze colors or chocolate glaze.
Step 8/8
The glaze dries completely on the cake for half an hour.
Ingredients
pasteurized protein
100g (or 3 egg whites)
icing sugar
350 g
lemon ( juice)
1 tbsp. spoon
Nutritional value per 100 g
Calories
303 kcal
Proteins
2 g
Fats
0 g
Carbohydrates
75 g
Saturated fat
0 g
Dietary fiber
0 g
Added sugar
73 g
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