Cocoa glaze recipe at home. Chocolate glaze, cocoa recipe - the glaze is smooth, hard, shiny. Very easy to prepare at home. White icing made from white chocolate and sour cream

Good afternoon, dear amateur homemade baked goods! I want to offer you not only all kinds of cocoa cake icing, but also great recipes chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.

And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.

Cocoa and milk cake frosting recipe

I can’t help but sing an enthusiastic ode to the wonderful cocoa product! For homemade The cakes are a real find. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.

I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.

For a chocolate masterpiece you need to prepare

• Three tbsp. cocoa
• Three tbsp. Sahara
• Four tbsp. milk
• Sixty gr. butter.

The cake icing will turn out much tastier if you listen to the wishes

• Use quality powder cocoa, which needs to be brewed and not poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
• Buy thicker butter and milk.

Please note that chocolate icing for a cake made from cocoa and milk can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery product. So, if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. Kislenky milk product balances the taste of the finished product.
I really like this recipe. I advise you to take a closer look at it.

Preparing food

• Cocoa - 2 tbsp.
• Sour cream – 2 tbsp.
• Butter - 2 tbsp.
• Powdered sugar - 4 tbsp.
• Vanilla sugar - 0.5 tsp. (optional).

Preparation

Chocolate glaze it will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss a moment and the product hardens too much, then send it to water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.

How to make cake frosting with condensed milk

Remember, I told you that it’s good to have on hand different recipes? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

A simple grocery set

• Condensed milk 4 tbsp.
• Cocoa 4 tbsp.
• Butter 4 tbsp.

Tip: remove the butter from the refrigerator in advance. We will need it softened.

The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.

Need to prepare

• 5 tbsp. cocoa
• 130 gr. butter
• 2 tbsp. Sahara
• 1 egg.

Step-by-step preparation

Very good recipe. Only the egg needs to be introduced in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

Very interesting recipe glaze with honey. It adds its extraordinary aroma and adds shine to the finished product.

List of ingredients

• Cocoa powder 4 tbsp.
• Milk or cream 4 tbsp.
• Powdered sugar 4 tbsp.
• Honey 2 tbsp.
• 2 tbsp butter (room temperature).

Preparing the glaze

Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.

Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.

For this you will need the following ingredients

• Instant gelatin 2 tsp.
• Heavy cream 100 ml. (at least 30 percent)
• Sugar 7 tbsp.
• Cocoa powder 4 tbsp.
• Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare the mirror glaze in advance, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.

And now we will prepare such a delicious dish that it can be served as a separate dish. Needless to say that chocolate cream made from cocoa powder will be great both as a layer and as a cake decoration?

Preparing a set of products

• Milk 0.5 l.
• Cocoa powder 2 tbsp.
• Butter 30 gr.
• Sugar 3 tbsp.
• Starch 3 tbsp.
• Salt a pinch
• A pinch of vanilla (if desired).

A little about the products

• Choose milk with a high percentage of fat content.
• Starch can be replaced with flour.
• The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

1. Separate 300 ml. milk, pour it into a saucepan, put it on the fire, heat it up.
2. Add salt, sugar, cocoa and butter to it. Mix well.
3. Bring the mixture to a boil, boil for 2 minutes. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
4. Dissolve starch in the remaining milk.
5. Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
6. Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
7. Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.

The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.

If there is gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve cream a separate dessert, then reserve the chocolate for sprinkling. When grated, it will decorate the presentation and enrich the taste.

And for a snack - a recipe chocolate cream For sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

• Condensed milk 200 gr.
• Butter 270 gr. (softened)
• Cocoa 35 gr.
• Two yolks
• 200 ml boiled water (chilled).

How to cook

1. Mix the yolks with water and beat with a whisk.
2. Add condensed milk, stir.
3. Put on fire, boil with continuous stirring. Boil the mixture until thickened.
4. Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
5. Cool and use as directed.

The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly follow the recipe. Glazed white or dark chocolate will be an excellent option for decorating bird's milk desserts, sponge cakes and other homemade baked goods.

How to make chocolate frosting for a cake

In order for the fudge to be the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you want to obtain a matte or glossy mixture. Classic chocolate cake frosting is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and cupcakes, but you can take into account a few basic rules on how to prepare chocolate icing for a cake:

1. The consistency should not be very thick or liquid. Ideal option there will be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If it turned out very liquid composition, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
3. It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
4. If you replace the water with lemon juice, the chocolate frosting for the cake will turn out sour, which will add unusual taste sweet dish.
5. If you need Lenten option, just melt the tile.
6. Many recipes call for adding butter for extra softness.
7. If you apply berry or fruit jam to the product before glazing, the mixture will lie in a perfectly even layer.

Chocolate glaze - recipe

You can make the mixture from confectionery bars or cocoa, depending on which chocolate glaze recipe you like for the cake. The resulting composition can be used for applying inscriptions, joining cake layers, and decorating. Experienced housewife knows that frosted cakes always look more attractive than unglazed ones, so it's worth spending a few minutes preparing the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are several photo recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fudge a little so that it does not spread over the dish. If using buttercream, cool the mixture further. It is better to distribute with a brush. Special taste will add a little vanillin, rum, cinnamon or cognac.

From cocoa

The recipe presented in the photo will tell you how to cook a delicious plastic mass for decoration. confectionery. When it hardens, you will get a thick, glossy crust. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate cocoa glaze is suitable for coating cupcakes, sweet pies, pastries or desserts with a creamy consistency, such as souffles.

Ingredients:

• milk – 4 spoons;
• butter – 50 g;
• cocoa – 1 spoon;
• sugar – 4 spoons.

Cooking method:

1. Melt the butter over low heat.
2. Add granulated sugar and milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve and add to milk mixture.
5. Warm everything up for about two minutes.
6. Cool the mixture before decorating the pie.

From cocoa and milk

Many recipes call for using cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, and dense. There are many photo recipes that provide different proportions of products. By experimenting, you can constantly obtain glazes from cocoa and milk of different shades and tastes. Coconut shavings, nuts, and confectionery topping will add originality.

Ingredients:

• milk – 3 spoons;
• vanillin;
• granulated sugar – 5 spoons;
• cocoa powder – 6 spoons;
• butter – 50 g.

Cooking method:

1. Combine all ingredients in an enamel bowl.
2. Cook in a water bath, stirring the mixture constantly.
3. Check readiness by dropping a little glaze onto a saucer. The drop should freeze immediately.

Made from chocolate

The easiest way to make icing is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate glaze for – quick way decorate the product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

• milk – 5 spoons;
• chocolate without additives – 100 g.

Cooking method:

1. Break the tiles and place them in a greased bowl. Water cannot be added.
2. Add milk to ensure the desired density of the coating mass.
3. Place the bowl of food in a water bath.
4. Heat until completely melted at 40 degrees. Stir the mixture constantly with a dry spoon until it melts.

Made from white chocolate

If homemade pie When prepared for a special occasion, you can use white chocolate for coating. With this coating the dessert will become truly elegant. The mixture is suitable for decorating rolls, cakes or butter jelly. Glaze from white chocolate For the cake you can prepare it with cream, condensed milk, vanilla. Below is classic recipe with photo.

Ingredients:

• powdered sugar – 180 g;
• white chocolate – 200 g;
• milk – 2 spoons.

Cooking method:

1. Break the tile and place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir the mixture constantly until you get a thick, homogeneous paste.
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product while it is still hot.

With sour cream

The mass prepared according to this recipe will be thick, with a characteristic sour taste. Cocoa cake frosting with sour cream is suitable for dense homemade cakes or you can coat it with traditional sausage with nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can further decorate the product butter cream, nuts, candied fruits.

Ingredients:

• sour cream – 2 spoons;
• cocoa – 2 spoons;
• powdered sugar – 4 spoons;
• vanilla sugar - half a teaspoon;
• butter – 1 spoon.

Cooking method:

1. Combine powder, sour cream, vanillin and cocoa in a bowl.
2. Place on low heat.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from heat.
5. Add butter, stir.
6. Apply to cakes until cool.

Mirror

Glaze looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. This mass freezes very beautifully on the surface of the product. If the glaze comes out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it has cooled to 35 degrees.

Ingredients:

• glucose syrup – 150 g;
• water – 135 ml;
• sugar – 150 g;
• condensed milk – 100 g;
• gelatin – 15 g;
• chocolate – 150 g.

Cooking method:

1. Pour gelatin into 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Place on low heat.
4. Stir the mixture constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, and gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

Made from chocolate and cream

The presented recipe is a classic, so it definitely won’t let novice cooks down. Chocolate frosting made from cream and chocolate will make even the simplest cake gourmet. To cook the glaze you will need a little time and a standard set of products. The chocolate bar for the recipe can be milky, white or dark. Thanks to the cream and butter, the mixture will turn out shiny, plastic, and thick.

Ingredients:

• chocolate – 100 g;
• cream 30% - 3 spoons;
• butter – 40 g.

Cooking method:

1. Break the chocolate bar and place in a clean, dry bowl.
2. Place in a water bath.
3. Add oil.
4. Stir the mixture until it has a homogeneous consistency.
5. Whip the cream.
6. Gently mix the cream with the chocolate mixture.

With butter

One of the easiest and most proven methods for preparing a composition for glazing confectionery products is chocolate icing made from chocolate and butter. You can choose chocolate according to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, place them on top of the icing.

Ingredients:

• semi-sweet chocolate – 125 g;
• butter – 50 g;
• heavy cream - 3 tablespoons.

Cooking method:

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Made from milk chocolate

This recipe is suitable for those who are going to please their household with cakes, muffins, rolls from thin dough. The fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

• low-fat cream – 150 g;
• chocolate – 180 g.

Cooking method:

1. The tile is broken and placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to frost a cake with chocolate icing

It is important to know not only how to prepare a mixture for decorating a pie or cupcake at home, but also how to properly pour the sweet mixture into the product. Glazing is a simple procedure: even a novice housewife can decorate a cake. The main rule is that the chocolate cake should cool a little, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing using a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach or strawberry jam for an additional layer of lubrication. Coat the cake and leave for several hours.

After this, you need to put the cake on the wire rack and you can start decorating it: pour chocolate over it, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, and confectionery toppings. Cool the pie for several hours in the refrigerator or on the balcony.

Video

Cocoa glaze is an optimal means for decorating cakes, desserts, cookies, muffins and other homemade baked goods. With its help, you can apply a mesh to the surface of the cake, create a beautiful pattern or design, and even write a congratulation to the birthday boy.

In addition to purely external beauty, the glaze will give the dessert an exquisite chocolate taste. And with all this, it is not at all difficult to prepare at home.

Chocolate icing for cocoa cake is prepared from a very small set of ingredients. Only three of them are irreplaceable. This is cocoa, sugar or powdered sugar and milk (or water). All other components are added at your discretion.

The main ingredient of the glaze is cocoa. This is what provides the chocolate taste and aroma of the dessert.

For recipes for making chocolate glaze, see

Features of preparing cocoa glaze

• If you want a more pronounced bitter taste, add a little more cocoa powder than indicated in the basic recipe.
• An important point is the consistency of the glaze. Ideally, it should be similar to sour cream - not very thick, but not liquid either. The thicker one will harden quickly, and the liquid one will drain from the surface of the cake.
• Adjust density finished product You can use powdered sugar and water (or milk). If it is too liquid, add powder and boil for 1-2 minutes, and if it is too thick, you can dilute it with milk and warm it up a little. Do not pour the hot mixture over the cake; let it cool slightly.
• To obtain a beautiful silky shine, fats are used. Usually this is butter. You can also add vegetable oils or sour cream.
• Sugar gives it a sweet taste. It can be partially replaced with honey. If you want to get sourness, prepare the glaze with sour cream or add lemon juice. A more piquant taste will be obtained if you add a pinch of vanillin or replace part regular sugar vanilla. You can also experiment with cognac, rum or food essences.
• If you add more sugar to the composition, the glaze will sugar up faster and will not be sticky to the touch. This option can be prepared for cookies, or if children will eat the cake - this way there is less chance that they will get dirty. In this case, take less oil (or do not add it at all). When preparing this recipe, first mix sugar and cocoa, and then add milk.

Cocoa and milk glaze

This is the most common, classic icing recipe for cakes and other desserts. There are many different options, which differ in the percentage of products used.

Here everyone can experiment, increasing or decreasing the proportion of milk, sugar or butter. Please note that cocoa takes on quite a lot of liquid. Therefore, if you increase its quantity, it is advisable to add a little milk.

Ingredients

• cocoa powder – 1 tbsp. l.;
• milk – 4 tbsp. l.;
• sugar – 4 tbsp. l.;
• butter – 50 g.

Preparation

1. Melt the butter in a saucepan over low heat.
2. Add milk and granulated sugar (or powder) to the butter.
3. Cook over low heat, stirring constantly.
4. Add cocoa powder. It is advisable to sift it through a sieve.
5. Warm up for about 2 minutes.
6. Cool the finished glaze.

Cocoa and sour cream glaze

If you don’t know how to make chocolate frosting thicker, then this recipe is perfect for you. As a result, you will get a fairly dense mass that will not become sugary. Therefore, it can be used to cover almost any dessert. It will create a beautiful and dense smooth glossy surface. And on top you can put nuts, candied fruits, and make patterns from butter cream.

This glaze tastes slightly sour. The use of vanilla will add additional flavor.

Ingredients:

• cocoa powder – 2 tbsp. l.;
• sour cream – 2 tbsp. l.;
• powdered sugar – 4 tbsp. l.;
• butter – 1 tbsp. l.;
• vanilla sugar – 0.5 tsp.

Preparation:

1. Mix cocoa, powder and vanillin. Add sour cream, mix.
2. Place the mixture on low heat.
3. Stirring constantly, cook for about 3-5 minutes.
4. Remove from heat.
5. Add softened butter. Mix.

You can apply this glaze to the cakes when it is quite hot - it will not drip.

Chocolate icing for a cake is one of the most common dessert decorations. Many housewives mistakenly believe that the process of preparing it is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate frosting is that you can use almost any type of chocolate and cocoa powder.

The taste will not be affected, but will differ slightly from each other.

Cocoa glaze can be prepared if you don't have everything on hand necessary ingredients, namely, a chocolate bar and cream.

What you will need:

• cocoa powder – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• drain butter – 50 g;
• milk – ½ tbsp.

Mix cocoa and sugar in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The glaze is cooked until it becomes sticky like honey.

How to cook with sour cream?

Glaze prepared with the addition of sour cream always turns out very tasty and easily spreads on the surface of the cake.

What you will need:

• sour cream 20% - 100 g;
• sugar – 5 tbsp. spoon;
• drain butter – 50 g;
• cocoa powder – 6 tbsp. spoon;
• salt – ½ teaspoon.

Take a small saucepan, put sour cream, butter, sugar and salt in it. Turn on a small fire on the stove and stir the mixture constantly. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Don't forget to stir and make sure the glaze doesn't burn. The fire should always be low.

During cooking, the glaze begins to gradually thicken. Readiness should be checked with a wooden spatula: if the mixture has a consistency similar to thick and liquid sour cream, then we can assume that the glaze is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With added cream

Creamy chocolate glaze is traditional recipe, used by most modern confectioners to decorate their sweet culinary masterpieces.

What you will need:

• chocolate – 150 g;
• cream – 50 g;
• drain butter – 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and completely melted in a water bath. After it has completely melted, add a piece of butter. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into the bowl and bring the mixture to a homogeneous mass. After removing from the water bath, the glaze must be cooled before using to decorate the cake.

Recipe for white or dark chocolate bars

First of all, before using any chocolate bar, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use for making glaze.

What you will need:

• any chocolate – 100 g;
• milk – 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the glaze does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, without allowing it to cool completely.

With cocoa and milk

Try to cook original and delicious glaze from cocoa powder, additionally using milk.

What you will need:

• cocoa powder – 2 tbsp. spoons;
• milk – ½ tbsp.;
• drain butter – 30 g;
• powdered sugar - ½ tbsp.;
• vanillin – ½ teaspoon.

Cocoa and powdered sugar are mixed together in a saucepan. Add milk to the mixture and mix thoroughly. Place the pan on the stove with low heat and cook until the glaze becomes foamy. After this, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, so the glaze will be more flexible and easier to apply to dessert.

Mirror glaze for cake

Mirror glaze for a cake can turn a dessert into a truly real masterpiece. culinary arts. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and you won’t get a beautiful effect.

What you will need:

• sugar – 250 g;
• molasses – 80 g;
• gelatin – 15 g;
• cream – 150 ml;
• cocoa powder – 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After this, separately boiled cream is added to it. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By this time, the gelatin will have swelled well and will be ready to be added to the glaze. Heat it and add to the resulting mixture. After this, beat the glaze a little in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate glaze, which has butter among its ingredients, is also traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary ingredients are not at hand.

What you will need:

• drain butter – 50 g;
• milk or cream – 30 ml;
• cocoa powder – 3 teaspoons;
• sugar – 4 teaspoons.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without forming lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After this, butter is immediately added and the glaze is stirred until it is completely dissolved. While the icing has not cooled and hardened, pour it over the prepared cake layer.

What you will need:

• milk – ¼ tbsp.;
• milk chocolate – 1 bar;
• sugar – 1 tbsp. spoon;
• piece of plum oils

As with other recipes, first you need to melt the chocolate using a double boiler or microwave oven. Place a bowl on a hot stove, pour in milk, add sugar and stir the mixture thoroughly until the granulated sugar crystals are completely dissolved. After this, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a tasty and liquid glaze, which is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly coat a cake with chocolate icing, you need to follow several rules that will make the dessert the most successful:

1. It is best to use cream, cherry, apricot or strawberry impregnation for sponge cakes cake. All these flavors complement chocolate most successfully, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best suited for this purpose, but you can also use a regular confectionery bar. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are strictly not suitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with exclusively liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl using a culinary wooden spatula to level the surface.

Chocolate icing is very often used to decorate confectionery products. This type of glaze was recently invented. Not so long ago it was considered a masterpiece of culinary art, since the cost of the cocoa from which it was made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery products. Today, chocolate is accessible to everyone, not just the rich. At the same time, this is not only everyday, but also exquisite delicacy, which is a product of the creativity of specialists in the field of culinary art.

How to make simple chocolate frosting?

A simple chocolate glaze is sometimes prepared to coat confectionery products. Water and sugar are added to cocoa. You will need 2 tablespoons of cocoa, 1/2 cup sugar, 3 tablespoons of water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is placed on a rather slow fire; it should be cooked, stirring continuously. First, the sugar will dissolve, and then the mass itself will bubble. One minute after bubbles appear, remove from heat.

You should wait for it to cool a little and thicken. If the mixture is still hot, then it has a liquid state, and when cooled, it quickly hardens and sugars. If you need to cook children's cake or custard cakes, then add small amounts of butter to the glaze, which has not yet cooled. Then the whole mixture is whipped using a mixer. After this, it acquires a milder taste.

Method for preparing chocolate glaze with sour cream

To prepare the glaze at home, you can use the most common recipe; its taste will resemble dark chocolate, which has a specific sourness. It is this that dilutes the cloying quality of sugar, so the presence of sour cream makes glazed cakes taste delicious.

To prepare a glazed cake, you need the following products to cover it:

• butter (2 tbsp);
• sour cream (100 g);
• cocoa powder (3 tbsp);
• sugar (3 tbsp.).

To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture boils, you need to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the heat; it is not cooled very much. It is used for frosting cupcakes, cakes, and pastries. This type of glaze begins to thicken after cooling, but does not become hard.

How is chocolate icing made from cocoa and starch?

Alternatively, you can make the glaze quite in an original way. There is a recipe based on starch without brewing the mixture. There is no need to add sour cream and butter here.

The composition will harden very slowly, so the mass can be applied to both cold and hot confectionery products.

Glazed coating for baked goods can be made based on the following components:

• potato starch (1 tbsp);
• cocoa (3 tbsp);
• powdered sugar (3 tablespoons);
• water (3 tablespoons).

Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently cooled water, the entire composition is thoroughly mixed. The finished mass is used to cover baked goods. For example, this amount of mixture can cover about 8 mini-cakes (cupcakes).

How to make chocolate frosting in the microwave?

For those who are good at cooking in the microwave, you can use a glaze recipe that contains the following products:

• milk (3 tbsp);
• sugar (1/2 cup);
• butter (2 tbsp);
• cocoa powder (3 tbsp);
• dark chocolate (1/3 bar).

When preparing the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is added there. After placing everything in the microwave in a special container, remove it after 3-4 minutes. Now ready mass can be used for its intended purpose.

Recipe for professional chocolate icing

Cooking like a professional is quite difficult. At the same time, you can try to make professional chocolate icing yourself using a special recipe that requires the following products:

• condensed milk (1 tbsp.);
• butter (1 tbsp);
• cocoa powder (1 tbsp).

This recipe is quite easy to remember. Butter melts. After adding condensed milk and cocoa, everything is mixed and ground to coat the confectionery with the finished chocolate glaze.

How to make shiny chocolate frosting?

There is another recipe for creating chocolate glaze without heating all the products. As a result, you can get almost real chocolate glaze, only shiny.

It includes:

• milk (1/2 cup);
• butter (1.5 tbsp.);
• powdered sugar (1/2 cup);
• cocoa (3 tbsp.);
• vanilla.

When preparing a shiny mass to cover a cake or pastry, cocoa is mixed with powdered sugar, then dilute the mixture with warmed milk. It is necessary to put butter in it, which has been softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. To prevent the mass from hardening so quickly, first prepare the confectionery products for which it will be intended.

Two recipes for mirror chocolate glaze

Products required for glaze:

• gelatin (8 g);
• sugar (250 g);
• cocoa powder (sifted 80 g);
• cream (80 ml);
• water (150 ml);
• dark chocolate (chopped 50 g).

To make a mirror glaze, you need to soak gelatin in water, following the instructions on the package. Take a saucepan, put sugar in it, adding sifted cocoa powder. Pour water and cream into the mixture, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire immediately turns off. Add dark chocolate, which is crushed, and mix everything. Then soaked gelatin is added to the mixture, then everything is mixed again.

The composition is left to cool to room temperature. After this, you need to remove the cake from the refrigerator, place it on a wire rack, and cover the surface of the confectionery product with the prepared mirror chocolate glaze. The resulting mass is used to decorate only the top part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.

A special spatula will help to completely decorate the cake with mirror glaze, with the help of which the composition is raked closer to the edge of the sides of the product so that it can flow down.

The drained mass is collected, filtered, and reused if necessary. Then the cake should be immediately transferred to a plate and refrigerated for 2 hours. When the entire mass has frozen, the cake is served to the table.

Using mirror glaze, you can decorate cakes such as “ bird's milk", "Daniella", and other types of confectionery products.

The second recipe for mirror chocolate glaze from Pierre Hermé is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be of high quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but regular gelatin will do. Take a full tablespoon of gelatin (with the top). You can take any honey, but not candied honey.

First, gelatin is soaked for about 10-15 minutes so that it swells in 30-35 ml of water. Place honey, sugar, and the rest of the water in a thick-walled saucepan and bring the mixture to a boil. It needs to be boiled for about 2 minutes. After this, the composition is removed from the heat, condensed milk is added, and everything is stirred. After this, the swollen gelatin is laid out so that it can completely dissolve. When Pierre Hermé's mirror glaze is ready, it is used to coat confectionery products.

How to make dark chocolate frosting?

If you want to make icing for such a popular cake as Sacher, you can combine it with coconut flakes. Products used to prepare chocolate glaze:

• milk (2 tbsp);
• dark chocolate (1/2 cup);
• powdered sugar (1/2 cup).

All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed by adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should have a thick chocolate icing for the cake.

How to make nut-chocolate frosting?

Often, chocolate icing for cakes, muffins and pastries is prepared from dark chocolate, but it can be made from white milk chocolate. You can add nuts and other required ingredients for chocolate glaze:

• milk (1 tsp);
• powdered sugar (1/2 cup);
• butter (1/3 pack);
• white chocolate (1 bar);
• vanilla;
• nuts (various).

The butter must be removed from the refrigerator and left for a certain time to soften. A white chocolate bar, which has previously been broken, is placed in a small saucepan. After adding oil there, melt all the contents in a water bath. After this, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Recipes for other types of chocolate icing

This confectionery coating for baking can be prepared not only from cocoa and chocolate, but also from other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare the rum glaze you will need the following products:

• powdered sugar (200 g);
• rum (3 tbsp);
• hot water(1 tbsp).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.

The main products for coffee glaze are:

• powdered sugar (200 g);
• coffee extract (4 tbsp);
• butter (1 tsp).

Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.

To create a protein glaze, use the following products:

• egg whites (2 pcs.);
• powdered sugar (200 g);
• lemon juice (1 tbsp).

Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain an egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.

If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.