Gelatin Icing for Easter Bread - Egg-Free Recipe

Gelatin icing is a sugar icing without egg whites for Easter breads, gingerbread, and cookies. It sets well, holds a bright color, doesn't crumble or stick, and comes together from just four ingredients in 10 minutes. I recommend spreading it onto your baked goods right away - you need to work fast. Enjoy!

Gelatin Icing

An egg-white-free sugar icing made with gelatin: sets well, doesn't crumble or stick - for Easter breads, gingerbread, and cookies.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 1 batch of icing

Course: Glazes and icing

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 1 cup sugar
• 1 tsp gelatin
• 6 tbsp water 2 tbsp for the gelatin, 4 tbsp for the syrup
• 1 tsp lemon juice

Method

 

1. Soak the gelatin in 2 tbsp of water to bloom. In a saucepan, combine the sugar with 4 tbsp of water, place on the stove, and cook until it boils and the sugar fully dissolves.
2. Add the bloomed gelatin, stir quickly, count to 10, and remove from the heat.
   
3. Beat with a mixer on medium speed. After a couple of minutes, add the lemon juice, increase the speed, and beat for another minute.
   
4. Spread the icing onto your baked goods right away - it sets fast.
   

Tips

• The icing sets fast, so apply it right after whipping.
• Of the 6 tbsp of water, 2 go toward soaking the gelatin and 4 toward the sugar syrup.