Icing for kulichs
Description
It will be perfect with tea and coffee. This icing is great not only for sweet breads, but also for gingerbread, cookies. It can be tinted with food‑grade gel food coloring. The rest is a matter of imagination. I’ll tell you in detail, Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Ideally, the powdered sugar should be sifted in advance.
- 2
Step 2
Add lemon juice and powdered sugar to the egg whites. Start whisking with a mixer.
- 3
Step 3
Whisk for 5–7 minutes until you have a smooth, white mass! You can time it. Take a teaspoon of icing and pour it out. It should flow beautifully in a continuous stream, not drip from the spoon. If it drips, add a drop of water and stir until you reach the desired consistency.
- 4
Step 4
If your kulichs haven’t cooled yet, cover the finished icing with a clean, damp towel. No water should drip from it into the icing. Or cover it with a very tight‑fitting lid.
- 5
Step 5
I love applying icing using a pastry bag. But you can also do it with a spoon or a brush.
- 6
Step 6
Apply icing to the fully cooled kulich. You can make small drips, leave them out, or completely coat the entire kulich, including the sides.
- 7
Step 7
A properly made icing will level itself on the product. You can hold the cake by the sides and gently shake it left and right.
- 8
Step 8
Decorate with the topping and let it dry in a dry place. Ideally for 7–8 hours.
- 9
Step 9
Happy Easter!