Boiled lemon icing for Easter cakes with butter - a simple recipe for a creamy glaze without eggs
This recipe a creamy glaze of powdered sugar is boiled, lemon juice and butter. She is a great addition to the fragrant Easter cakes, cakes, muffins and cookies. Lemon glaze makes cakes taste more refined and delicate. In addition, the preparation of a glaze is very simple, even for eggs that are needed.
It is necessary to prepare one hundred grams of powder with 2-3 tablespoons of butter and lemon juice.
How to make a lemon glaze
To prepare the glaze without eggs, for starters, melt the butter over low heat, gradually add the powder and lemon juice. Cook for a few minutes over low heat mass, while constantly stir it. For this purpose, better to use a metal, and a wooden spoon. Do not worry that the glaze turned out too thin. Once cooled, it will become thicker. Boiled citric glaze is generally well held in sweet buns, muffins, cakes, ..., obtained sufficiently hard and shining beautifully. It should be noted that the boiled frosting quickly cools and hardens, so it is better to put on Pascu or pastries immediately until it is warm.