Marshmallow frosting without eggs and gelatin - how to cook the icing on the cake is not crumbling, step by step recipe photos

Easter cakes or muffins glazed look more festive and appetizing. The main requirements for such a sweet coating that it would not crumble or crack on the finished product, and of course that would be the icing was delicious, and cooking - simple and fast. Just this simple and delicious glaze of marshmallow, lemon juice and icing sugar I suggest to cook kulinarka. My step by step recipe decorated with photos will help you to cook a delicious marshmallow frosting without eggs and gelatin.

products:

• marshmallows - 250g;
• powder saharnaya- 200g;
• lemon juice - 60 g;
• butter - 50 gr.

How to make icing for cakes of marshmallow

Preparation of starting with the fact that we cut marshmallows into small pieces. Usually when cutting marshmallows strongly adheres to the knife, but I have a few culinary tricks that simplify the process of cutting.

first - marshmallows are simply added to the bag and cool in the freezer for half an hour.

Second - to choose a thin sharp knife during cutting and moisten it with cold water several times.

Butter, too, shinkuem pieces in size as the chopped marshmallows.

Cut marshmallows add up in a saucepan and pour it with lemon juice.

Next, add the oil and water bath on the small fire we need to break the future marshmallow frosting.

To marshmallows did not stick to the walls of a skillet and mix not to burn, constantly stir it with a spoon.

When the pieces of marshmallow and butter is completely melted, add the powdered sugar.

Next, we need to vigorously stir the marshmallow mass as long as there will be a single lump.

As a result - the icing for cakes and muffins prepared on the basis of marshmallow turned out pretty dense, dense and homogeneous.

In the hot we put the icing on the cakes of marshmallow using a tablespoon.

If the marshmallow frosting beginning to stiffen and falls not exactly, you can wet your hands and fingers smoothed it over the surface of the cake or cake. In the case of the icing marshmallow is completely cooled, it can be put back in the water bath and a little heat.

Delicious and flavorful marshmallow frosting on the cakes falls flat, relatively thick and does not crumble and does not crumble when cutting cake.

Due to the dense structure, to keep it perfectly candied fruit, heavy jewelry of mastic and dried fruits.

As you can see, the recipe preparation glaze is nothing difficult without eggs as proposed by me. I hope that is not crumbly thick icing for cakes of marshmallow help to make your cakes for Passover even more delicious and cute.