Protein fondant for Easter cake
1 serving
30 minutes
Egg white icing for kulich is an exquisite decoration for traditional Russian Easter pastries. Its history traces back to ancient culinary traditions when housewives aimed to give festive kulichs a special tenderness and shine. The taste of this icing is incredibly light and airy, with a subtle sweetness from powdered sugar complemented by a slight tartness from lemon juice. It is the lemon juice that makes it particularly smooth and stable, allowing it to maintain the perfect texture on the kulich. This glaze is not only aesthetic but also beautifully enhances the flavor of Easter pastries, harmonizing with their soft dough and vanilla aroma. Egg white icing is a symbol of festivity and tradition, transforming kulich into a work of art worthy of the holiday table.
1
Separate the egg white from the yolk and place it in a mixing bowl.
- Egg white: 1 piece
2
Beat with a mixer on low speed. During the beating process, add 1 tablespoon of powdered sugar.
- Powdered sugar: 120 g
3
After half a minute, increase the speed to medium and after another half minute, add lemon juice.
- Lemon juice: 5 ml
4
When the mass becomes homogeneous, smooth, and shiny, stop whipping. The icing is ready to use, and the cake is ready for further decoration.