Easter glaze
Description
The baking is simple and quick. This icing is easy to prepare, and the list of required ingredients is minimal. The amount of ingredients listed is enough for 2-3 medium-sized Easter breads. If you have more breads, feel free to multiply the proportions accordingly. This icing is stable and can be applied to baked goods in any quantity. I like that it doesn't run, and you can shape it as desired. Also, the icing doesn't dry out completely, which prevents it from crumbling. You can color it with food dyes to make the breads even more attractive. Be sure to try it. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients. It is best to use fine sugar. Vanilla flavoring can be added optionally.
- 2
Step 2
Combine the egg whites and sugar. Use a container suitable for preparing over a water bath.
- 3
Step 3
Beat or simply mix with a whisk.
- 4
Step 4
Place the bowl over a double boiler (a saucepan with boiling water), making sure the bottom of the bowl does not touch the water.
- 5
Step 5
Gradually heat the egg white, stirring constantly, until the sugar dissolves. It takes me about 5 minutes.
- 6
Step 6
As soon as the sugar dissolves and the mixture thickens, remove it from the heat and start whipping. Some people continue whipping it over the double boiler for a while before removing it. I remove it immediately. Gradually increase the mixer speed. The cream will noticeably whiten and increase in volume. Whip until you get a fluffy, soft, and stable cream. You can adjust the consistency— the longer you whip, the thicker the mixture will become.
- 7
Step 7
Apply to the kulich with a spoon or spatula.