Frosting for cakes
I always have problems with protein frosting for cakes. Proteins that don't want to lose, you with sugar flow. But this year, faced with another problem. The frosting is perfectly whipped, well-spread, but the wither did not want. You need to go to sanctify the Easter cakes and the frosting sticks to hands. But with me my mother's friend shared the recipe for frosting that hardens "tightly" for the night and prepared very simply. The recipe comes from some of the Easter booklet.


  • Sugar

    1 cup

  • Egg white

    2 piece

  • Potato starch

    0.5 cup

  • Lemon

    0.5 piece


Put in a container for whipping chilled whites, sugar, starch, and the juice of half a lemon. Once all together.
RUB lightly with a spoon until white.
Now let's all beat into a soft mousse with a mixer. Do not whisk too long, until the consistency of thick cream. So it is not too liquid. But I can whip longer. The brochure was generally written to be limited to the spoon, but I have no mixer anywhere.
Covered icing cakes. It can drain, this is normal and beautiful. But in any case it hardens at the expense of starch.
And here in the morning when you need to sanctify the Easter cakes, our the glaze set completely and with peace of mind all put into a basket.
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