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Glaze for Easter cake
Orthodox people always make Easter cakes for Easter. It is impossible to imagine this pastry without the shiny Easter glaze. To make the snow-white glaze shiny, you need lemon juice. To preserve the taste as much as possible, the Easter cakes are first cooled, and then each one is wrapped in parchment.
How to cook Glaze for Easter cake
Step 1
Place the cooled egg whites, powdered sugar and lemon juice in a deep container. Beat with a mixer at high speed for 6-8 minutes until the mass increases in volume.
Step 2
Add water to the resulting mixture until the glaze has the consistency of sour cream.
Glaze for Easter cake - FAQ About Ingredients, Baking Time and Storage
Powdered sugar dissolves better, but you can blend regular sugar into a fine powder if needed—just ensure no granules remain for a smooth glaze.
This recipe is already dairy-free, but for vegan, use aquafaba (chickpea liquid) instead of egg whites—whip 3 tbsp per egg white substitute.
Store in an airtight container in the fridge for up to 3 days. Stir well before reusing, as separation may occur.
White vinegar or cream of tartar (¼ tsp per egg white) works well to stabilize the glaze without altering flavor significantly.
Freezing isn’t recommended—the texture may become grainy when thawed. Fresh preparation is best for optimal consistency.
For drizzle, add more water; for piped designs, reduce water. Aim for a consistency slightly thicker than desired, as it stiffens slightly when set.
Yes! Add gel food coloring (not liquid, to avoid thinning) during Step 1 for even distribution without affecting texture.
Undissolved sugar or overbeating can cause grittiness. Sift powdered sugar first, and mix just until smooth and glossy.
Absolutely! Add ½ tsp vanilla, almond, or citrus extract during Step 1—avoid oil-based extracts, as they may deflate the mixture.
This covers 12 cupcakes generously. Double the recipe for a layered 9-inch cake, ensuring full coverage including sides.
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