Classic Glaze
Description
Classic protein icing is incredibly simple and quick to prepare; the only thing is that you need to know a few secrets to make it turn out perfectly. First, use only chilled egg whites, as they whip better and turn into a fluffy foam. Second, beat the whites only in a clean, dry bowl or special container. Even a drop of fat or water can spoil the future icing. Finally, be sure to add citric acid or a little lemon juice—this prevents the egg white foam from collapsing. For decorating cupcakes and pastries, you'll need a thick foam with a consistency similar to whipped cream. This type of icing should be whipped for at least 6–8 minutes. However, for glazing cakes, a thinner icing works better—it's applied in a thin layer and hardens after some time. Whip this version for 3–4 minutes.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Chill the egg well in the refrigerator.
- 2
Step 2
Separate the egg white from the yolk. This must be done very carefully so that not a single drop of yolk gets into the white.
- 3
Step 3
Add sugar and citric acid. Beat with a mixer for 3-5 minutes.
- 4
Step 4
The classic glaze is ready. Now use it to decorate desserts and enjoy!