Egg-White Sugar Glaze for Easter Bread
Snow-white, thick, and fragrant glaze. Simple and fast. This Easter bread glaze is whipped egg white with powdered sugar and a splash of lemon juice, which makes it aromatic and brilliantly white. It’s very easy to make, and decorating Easter breads with it is pure joy - grandma-style.
Updated : 03 February, 2026
Easy
About 10 min.
Ingredients
1
Egg whites
200 grams
Powdered sugar
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make egg-white glaze for Easter bread? First, prepare the ingredients. Use a chilled egg and separate the white from the yolk. If you like, add vanillin or vanilla sugar. Instead of lemon juice, you can use citric acid (just a pinch, on the tip of a knife).
Step 2
Wash the lemon well, cut it in half, and squeeze out the juice by hand - you should get about 1-2 tbsp (about 15-30 ml).
Step 3
Whisk the egg white with a mixer or whisk until it turns foamy.
Step 4
Add powdered sugar to the egg white. You can increase or decrease the amount depending on whether you want the glaze to drip nicely down the sides or hold a neat “cap” on top - aim for your preferred consistency.
Step 5
Beat for 1 minute on low speed until smooth. Then add the lemon juice so the glaze stabilizes and becomes whiter.
Step 6
Beat on high speed until you get a thick, fluffy, white mass.
Step 7
The glaze is ready. Decorate the Easter breads while they’re still warm: dip the tops into the glaze or spread it on with a spatula. This amount was enough for 6 medium Easter breads.
Step 8
Add sweet decorations and colorful sprinkles right away, before the glaze sets. Happy baking!
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