Photo: from open sources
This protein frosting recipe is one of the tastiest and most satisfying to work with
Easter is a bright holiday and a wonderful opportunity to gather the whole family around a generously laid table. The main attribute of a festive treat is, of course, fragrant, luscious paski decorated with delicate protein glaze.
If you’re looking for the perfect recipe for icing that will not only be delicious, but also hold its shape well, this recipe shared on the Nata.cooking page is just for you.
Protein icing is a time-honoured classic. It creates a perfectly smooth, shiny surface which, when prepared correctly, does not crumble, does not stick and gives Easter an elegant look. It is also easy to decorate: it can be coloured with food colouring, sprinkled with coconut shavings, nuts, dried fruit or confectionery sprinkles.
Recipe
Ingredients
- Whites 110 g (approximately 3 hen’s eggs)
- Sugar 220 g
- Salt
- Citric acid
Preparation
- Prepare the utensils – they must be completely dry and clean. Even a drop of grease or water can prevent the perfect consistency from being achieved.
- Combine all the ingredients – whites, sugar, salt and citric acid.
- Place the mixture on a steam bath – it is important that the bowl does not touch the water. Stir constantly until it reaches 55°C and the sugar is completely dissolved. To check if it is ready, rub a drop of the mixture between your fingers – if you can no longer feel the sugar crystals, you can remove it from the heat.
- Beat with a mixer – immediately after removing from the water bath, start beating on high speed for 6-8 minutes until the mixture is thick, lush and holds its shape.
- Decorate the paski – the icing does not set instantly, so you will have plenty of time to decorate.
- Allow the icing to dry – after 3.5-4 hours at room temperature it will no longer be sticky, and after 8-10 hours it will be completely dry.
Tips:
- If you don’t have exactly 110g of proteins coming out, no problem. Simply weigh the proteins and add twice their weight in sugar.
- Do not overheat the mixture – too high a temperature can curdle the proteins and the icing will fail.
- If you want the glaze to be more stable, you can add 1 tsp of starch or replace some of the sugar with icing sugar.
- For flavouring, you can add vanillin or a few drops of lemon juice.
- If the icing is too runny, just keep whisking – it will thicken.
This recipe for protein glaze is one of the most delicious and enjoyable to work with. It’s delicate, shiny, easy to apply and a great addition to traditional baked goods. May your Easter be not only bright, but also incredibly delicious.
