Glaze for kulich that doesn’t stick
Description
Baking is prepared simply and quickly. The icing made according to this recipe turns out snow‑white, smooth and stretchy. It looks exactly like the egg‑white icing we know. But it contains no eggs, which is certainly good for those who are allergic to that product. This icing covers the cakes with an even layer, flows beautifully and sets quickly thanks to gelatin. Happy bright Easter It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making the glaze.
- 2
Step 2
Pour two tablespoons of room‑temperature water over the gelatin.
- 3
Step 3
Stir the gelatin with water and let it swell for 10-15 minutes.
- 4
Step 4
Put the sugar into any convenient bowl.
- 5
Step 5
Pour four tablespoons of water into the sugar.
- 6
Step 6
Place it on the stove and cook the sugar syrup, stirring constantly.
- 7
Step 7
Let the syrup cool to room temperature, then add the bloomed gelatin.
- 8
Step 8
Mix the sugar syrup thoroughly with the gelatin.
- 9
Step 9
Continuously beat the icing for 4–5 minutes until it becomes white. Add a few drops of lemon juice and beat it again briefly.
- 10
Step 10
Cover the kulich with warm icing. This icing, when it hardens, does not stick and does not crumble.