Protein frosting for the cake
Ingredients:
- 2 egg whites;
- 4 tbsp of powdered sugar.
Whip the chilled whites with a whisk or electric mixer on medium speed until airy foam. Add it in small portions powdered sugar and continue whisking sweet egg mixture until thick, rich white and soft (falling) peaks. Make the design icing of the cake or biscuit immediately after cooking, otherwise it will wither.
If proteins bad whipped, put in a bowl for 20 minutes in the fridge or overlaid with ice. In addition, you can add to egg mixture, a pinch of salt or a few drops of fresh lemon juice.
Based on glaze protein easily done color coat of any shade, it is enough to mix it with a dye, preferably natural. Teaspoon raspberry or beet juice will give a red or Burgundy color, carrot or orange juice – orange, hot coffee – brown broth with spinach green, infusion of saffron yellow and others.
Chocolate icing for cake, biscuit
Ingredients:
- 100 g white or black chocolate;
- 100 g of butter;
- 3 tbsp milk;
- a pinch of salt;
- 1.5 tbsp of sugar;
- 1/3 tsp. vanilla.
Break chocolate bar into pieces, cut the butter, put all in a saucepan or small pot and set in a water bath. Continuously stir the melting mass with a wooden spatula to prevent burning. As soon as it becomes homogeneous, add the vanilla, sugar and salt, and after they dissolve, carefully stir in the milk.
Prepare the chocolate glaze until thick, then remove the dish from the stove. Immediately put it in a large container of ice water for 30-40 seconds, then 5-10 minutes beat with a mixer until it will start to lag behind the nozzles.
Simple dark glaze for cake
Ingredients:
- 3 tablespoons of cocoa powder;
- 4 tbsp of milk;
- 60 g of butter;
- 3 tbsp of sugar.
Too loose or uneven surface of the cake can be smooth, finely fluff her thick jam. Wait until it dries, and apply the glaze.
Combine in saucepan milk, cocoa powder and sugar, heat on a slow fire. Cook the chocolate syrup, stirring constantly, until it reaches a smooth consistency. Throw the butter, let it melt completely to intervene in a brown mass, and leave the dishes. Take a flat spatula and immediately cover it with a biscuit or cake, quickly spreading the frosting across its surface. If you are still hesitated, and delicious frosting is frozen, just heat it up.
