How to make confectionery icing at home. Homemade chocolate glaze

Engineering systems 21.10.2019

Engineering systems

Almost any home baked product would be incomplete without icing. Confectionery icing, in most cases, is brown (chocolate) and white. Here we will tell you how to make chocolate glaze from cocoa. This cocoa icing recipe is suitable for cakes, cupcakes, gingerbread cookies, donuts, eclairs, Easter cakes, Easter cakes, and even chocolate-covered prunes. In a word, very simple and delicious recipe chocolate icing from cocoa for preparing various confectionery products at home.

And how to prepare chocolate glaze from cocoa so that it turns out smooth, hard, and shiny.

Let's start with what we need:

cocoa - 4 tablespoons;

sugar or powdered sugar - 4 tablespoons;

milk - 1.5-2 tablespoons;

butter (hard, not soft spread) - 50 g.,

vodka - 1 tablespoon.

Now, let's move on to how to make chocolate icing from cocoa. Let us describe the sequence of actions step by step.

Place cocoa and sugar in a small bowl or saucepan and mix.

Add milk, butter and mix again.

Place on low heat and stir until a homogeneous, smooth mass is obtained. If you took granulated sugar and not powdered sugar and it doesn’t want to dissolve - just set the bowl with the glaze aside, preferably in a warm place, and stir occasionally. The sugar will gradually dissolve on its own. If necessary, you can put it on low heat again and heat it up.

Add vodka and stir again until smooth. Vodka is added to give the glaze extra shine, but you don’t have to add it. The choice is yours.

ATTENTION: Use the amount of milk to adjust the thickness of the glaze. If you need a thick glaze, use less milk. If you need a thinner glaze, add more milk. If suddenly there is no milk, it doesn’t matter. Milk can be easily replaced with water. This will not affect the quality of the glaze. This glaze, made with water, will be very useful for housewives during Lent for Lenten baked goods.

But the quality of the oil, its ability to become solid again, determines whether your chocolate glaze Is the cocoa solid and will it harden well? Therefore, choose real butter. Well, or at least hard spread or margarine.

OK it's all over Now. Stick to these simple rules and your chocolate cocoa glaze will quickly become a real sweet chocolate decoration for any of your homemade baked goods.

If you want a video recipe on how to make chocolate icing from cocoa, watch the video from the Vkusniashki73 channel. True, in the video recipe the chocolate glaze is prepared not with milk, but with sour cream, but the cooking technique is the same. Watch the video:

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and pies are first coated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick; if it turns out to be too liquid, you need to add powdered sugar; add liquid to the glaze that is too thick.

Simple chocolate frosting

The most simple glaze made from sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too runny; if it’s completely cooled, it will sugar up and harden.

Note:

For a children's cake or choux pastries in a still warm chocolate sugar icing you can add a little butter and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common recipe homemade chocolate icing. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Preparation:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter has dissolved. Then remove from heat, cool slightly and put it to work: glaze a cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled it thickens greatly, but does not harden.

Chocolate glaze with starch

The original way preparing chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Preparation:

Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cooled water and mix well. That's all! The finished glaze can be used to coat baked goods. By the way, the specified amount of products is enough for icing, which can cover eight cupcakes (mini-cakes).

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

Milk (half a glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Of course, it’s difficult to compete with professionals. But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try making this delicious, shiny and beautiful “smear”.

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
A third of a bar of dark chocolate

Preparation:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastry).

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

Dark chocolate (2 bars)
Powdered sugar (half a glass)
Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half a glass)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons lemon juice, 2 tbsp. spoons hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is completely simple - Berry glaze. A universal decoration that can be prepared in just 20 - 25 minutes will delight you, not only with its appearance, aroma, but also amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

Powdered sugar - 200 grams
Strawberries - 100 grams
Pure distilled water - 1 - 2 tablespoons

Equipment for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
whisk
Storage containers
Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries from the stalks, place in a colander and rinse under a small stream of cold water. running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: Chop Strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Prepare the powdered sugar

Take required amount powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: combine strawberry mixture and powdered sugar

Now add the sifted powdered sugar to the bowl. required quantity already boiled water. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can place it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

When preparing the berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can add a nice vanilla flavor to your frosting by adding ready product vanillin on the tip of the knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

Sift the powdered sugar through a sieve into a bowl, pour in hot water and rum and stir with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, take 4 tbsp. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Sift the powdered sugar through a sieve into a bowl, add the egg whites and lemon juice and stir quickly until a glaze forms. The egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing glaze from beets, carrots and spinach).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Butter icing

Ingredients for butter icing: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the glaze thickens, add butter and season with vanilla sugar.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. It will be preserved better this way green color. Squeeze the spinach from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.

Original post and comments at

Sweet filling can transform any baked goods, giving it original look and making it tastier. The glaze is made from egg whites, powdered sugar, and chocolate. In combination with sand or sponge cakes, fruit layer or delicate cream she can turn any cake into a festive one. There are many recipes for white cake icing, so every cook can find one that suits them.

So, in order to get high-quality and tasty white glaze, you need not only to comply with all the proportions specified in the recipe, but also to take into account some features:

These tips will help novice housewives get the icing of the required consistency on the first try. Among the recipes for this product, you need to choose the one that meets the taste preferences of the cook and his family.

Glaze recipes

Today, grocery stores and supermarkets offer a wide selection of different dry mixes for icing and creams. It is enough to dilute them with water or milk, after which the finished product can be coated with baked goods. However, many housewives still prefer to prepare glazes themselves; fortunately, among the many recipes you can always find a suitable one.

Classic with egg whites

According to the classic recipe, the glaze is made from powdered sugar and egg whites. This is the simplest and affordable way decorations finished baked goods. A similar product is used to cover cakes, pies, muffins, gingerbreads, as well as rum baba and Easter cakes.

The amount of ingredients can be changed depending on how much glaze is required, the main thing is to maintain the proportions. Since it is made from raw proteins, it is not recommended to give baked goods with such decoration to small children.

Compound:

egg whites - 2 pieces;
powdered sugar - 450 g;
lemon juice - 1 teaspoon.

You don't have to have any special knowledge of cooking to make the icing for this recipe work well. You can beat it with a whisk, but it is still recommended to use a mixer or blender, this will make things go faster.

To get white icing from egg whites, you need to follow this algorithm:

Using a sieve or thin gauze, sift the powdered sugar so that it becomes homogeneous and gets rid of lumps.
The whites are separated from the yolks and cooled well.
Gradually, they begin to pour powder into them (in small portions) and beat with a mixer at high speed for about 7-10 minutes.

When a product is purchased White color and becomes fluffy and homogeneous, add a little lemon juice to it and beat for another minute. After which the glaze can be considered ready and used to decorate the dessert. With the help of food coloring, individual portions of cream are often painted in different colors and all kinds of patterns and inscriptions are painted on a white background.

Custard for gingerbread and Easter cakes

Custard glaze is also made from egg whites; it is great for decorating gingerbread products and Easter cakes. Since the product passes heat treatment, it is not dangerous to give it to children.

To prepare you need to buy:

fresh eggs - 3 pieces;
granulated sugar - 270 g;
powdered sugar - 150 g;
citric acid - on the tip of a knife;
water - 100 ml.

All products are prepared according to the list and the preparation of sweet glaze begins. This is done based on the following instructions:

The readiness of the glaze is checked with a spoon; they use it to draw patterns on the surface of the product and see how it behaves. If the pattern does not spread, then the baking decoration can be used for its intended purpose.

The recipe for sweet syrup will definitely come in handy in the future, because it can be cooked not only as a component of the glaze, but also for soaking the cakes.

Chocolate ganache

People call the thick cream for covering cakes icing, but in fact, the product made from melted chocolate is correctly called ganache. The French were the first to prepare it back in the 19th century. The main thing in creating such a cream is to melt the white chocolate correctly.

Ingredients:

chocolate - 1 bar (100 g);
butter - 100 g;
milk - 4 tablespoons;
granulated sugar or powdered sugar - 1−2 tablespoons;
salt and vanillin - on the tip of a knife.

The process of making white chocolate frosting for a cake or cupcake is quite simple. The main thing is to follow the rules and do not forget to check with step by step guide during operation:

Divide the chocolate and butter into small pieces, pour into a small container and place it in a pan of hot water.
Stir gently until the slices are completely dissolved, forming a homogeneous and smooth mass.
Salt, vanillin and sugar are dissolved in milk, after which it is poured in a thin stream into the melted chocolate and mixed well with a silicone spatula.
The mixture is removed from the water bath and whipped with a blender or mixer until it becomes fluffy and airy.

The ganache should be applied to the baked goods before it cools. Otherwise, the cream will harden and it will be difficult to distribute it over the cakes. Chocolate lovers will definitely appreciate a cake with such decoration.

Some housewives complain that white chocolate is very difficult to melt, and after mixing with milk and butter it forms lumps, which is why the resulting mass does not look like a homogeneous and smooth cream. In this case, you can use a win-win option for preparing ganache using heat treatment and a minimum amount of ingredients.

For this glaze you only need:

white chocolate - 200 g;
30% heavy cream - 200 ml.

The cream is poured into a saucepan and brought to a boil over medium heat, the gas is reduced to a minimum and pieces of chocolate are poured into the boiling liquid. Stir the ganache constantly with a spatula to prevent it from burning until the chocolate chips have dissolved and the glaze is smooth.

The finished cream is cooled in the refrigerator and distributed over the surface of the cake. It can also be used to coat cakes.

Mirror gloss

Another recipe using white chocolate. In this case, the result is not a simple glaze, but a glaze - a mirror coating for holiday cakes. It will give your baked goods an unusual look and will definitely surprise all your guests.

Components:

white chocolate - 200 g;
condensed milk - 170 g;
gelatin - 15 g;
sugar - 150 g;
glucose - 150 ml;
water - 180 ml.

Even novice confectioners can prepare glaze. It is quite simply distributed over the cakes, forming an almost transparent, mirror-like surface. You can add a few drops of gel coloring to this glaze.

Step-by-step algorithm:

Any glaze is designed to make baked goods beautiful and festive. But if chocolate coatings have a fairly high cost, then any housewife, even with the most modest budget, can afford glaze based on sugar syrup.

To prepare a shiny white glaze you only need 400 g of sugar and 150 ml of clean water. Sugar and water are placed in a saucepan, then placed on low heat and cooked until the ingredients turn into a thick, light mass. They immediately cover the baked goods with it and wait until the glaze sets. Once cooled, it will turn into a shiny white coating.

Sour cream coating

Another simple recipe suggests preparing a sweet mixture of sour cream. It tastes very pleasant and is great for covering honey cakes, manna cakes and cupcakes for children.

Ingredients for sour cream frosting:

Before you start creating the cream, you need to choose good sour cream. It must have a fat content of at least 20% and be of high quality, since the taste of the dessert depends on this ingredient.

Step-by-step cooking algorithm:

Place sour cream in a saucepan and mix with sugar.
Add crushed chocolate and butter, cut into pieces, to the mixture.
Place the saucepan over medium heat and cook the mixture for 5-6 minutes after the start of boiling.
The cream is mixed well, cooled and used for its intended purpose.

This recipe suggests creating a sweet glaze with an unusual taste, with which you can decorate any pastry, as well as make it festive and appetizing.

Curd filling

Dairy lovers can prepare good filling from cottage cheese. Curd glaze will come in handy if you need to grease top part cheesecake or cottage cheese muffin.

Required Products:

cottage cheese - 200 g;
powdered sugar - 450 g;
butter - 100 g.

This cream goes well with berry and fruit products and desserts. A It is prepared very easily and quickly according to the following instructions:

The coating is applied to the top cake and distributed over the entire surface of the cake. It is worth noting that this glaze spreads very easily and quickly. It also has a delicate and soft consistency, and some housewives add vanillin and cinnamon to the product to give it additional aroma.

Preparing white glaze does not require much time or money. It is suitable for decorating baked goods, as it can be used not only as smooth surface, but also for making patterns and even figurines using pastry bag or special stencils.

Attention, TODAY only!

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.

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:

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.
If the mixture turns out to be very liquid, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
If you replace the water with lemon juice, the chocolate icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
If you want a meatless option, just melt the slab.
Many recipes call for adding butter for extra softness.
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. An experienced housewife knows that glazed pies 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. A little vanillin, rum, cinnamon or cognac will add a special taste.

Cocoa cake frosting

The recipe presented in the photo will tell you how to cook a delicious plastic mass for decorating confectionery products. 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.

Preparation

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

Cocoa and milk cake icing

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.

Preparation

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

Chocolate cake frosting

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 icing for chocolate cake - 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.

Preparation

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

White chocolate frosting

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. White chocolate icing for the cake can be prepared with cream, condensed milk, and vanilla. Below is classic recipe with photo.

Ingredients

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

Preparation

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

Chocolate glaze 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 cookies, or you can top it with traditional sausage and nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can additionally decorate the product with butter cream, nuts, and candied fruits.

Ingredients

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

Preparation

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

Mirror glaze for cake

Glaze looks especially beautiful and festive on homemade pies. Mirror chocolate glaze for covering the cake is 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.

Preparation

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

Chocolate and cream frosting

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. It will take a little time to cook the glaze and standard set 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.

Preparation

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

Chocolate and butter frosting

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.

Preparation

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

Milk chocolate frosting

This recipe is suitable for those who are going to please their household with cakes, muffins, rolls from thin dough. Flavored glaze from milk chocolate for a cake it will turn out 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.

Preparation

The tile is broken and placed in a bowl.
Add cream.
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 – simple procedure: Even a novice housewife can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not start to flow off 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.

Chocolate frosting for cake at home recipe

Simple chocolate frosting

The simplest glaze is made from sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Preparation:

Note:

For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Preparation:

Note:

The glaze cools quickly, and when cooled it thickens greatly, but does not harden.

Chocolate glaze with starch

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Preparation:

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

Milk (half a glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Preparation:

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
A third of a bar of dark chocolate

Preparation:

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

Dark chocolate (2 bars)
Powdered sugar (half a glass)
Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half a glass)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Preparation:

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is completely simple - Berry glaze. This universal decoration, which takes just 20-25 minutes to prepare, will delight you not only with its appearance and aroma, but also with its amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

Powdered sugar - 200 grams
Strawberries - 100 grams
Pure distilled water - 1 - 2 tablespoons

Equipment for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
whisk
Storage containers
Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: Chop Strawberries

Step 3: Prepare the powdered sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

Step 5: combine strawberry mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

When preparing the berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Colored glaze

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Butter icing

Ingredients for butter icing: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the glaze thickens, add butter and season with vanilla sugar.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
6Chocolate glaze goes well with coconut, vanilla, rum and cognac.

Little tricks like that and stuff like that different recipes preparing chocolate glaze - a haute couture confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For orange color add glaze carrot juice, for purple - beetroot, for burgundy - cherry, and for green - spinach. Stir thoroughly until the mixture becomes homogeneous without lumps.

Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.

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