The simplest icing for the cake. Recipes for chocolate icing from cocoa for cakes

Glazeis a delicious and beautiful decoration that is used both for cakes and for many other desserts. Surely you have tried icing at least once, because almost all delicious donuts have it, and you can see that it is also multi-colored, and today we will learn how to make it with our own hands!

In the article we will tell the following recipes:

1 . Chocolate glaze with cocoa.

2. Chocolate glaze with chocolate.

3. How to make icing sugar?

4. How to make colored glaze?

How to make chocolate icing?

There are many different glaze recipes, because it can be made white, chocolate, colored. Let's take a look at each of these types one by one!

Chocolate glaze- This is probably the most common icing recipe. Many cakes and pastries are decorated with this type of glaze. To make chocolate icing - we can use two recipes, one of them will be based on chocolate, the second - cocoa. The choice is yours!

Handmade chocolate icing with cocoa.

First, let's prepare the ingredients we need:

Powdered sugar

Starch

From kitchen appliances, we will use a bowl, whisk and spoon.

1. Pour 1-2 tablespoons of cocoa, powdered sugar and starch into a plate. Be careful, there should be no lumps. If they appear, break them with a spoon.

2. Add 3-4 tablespoons of water to the bowl and mix all our ingredients with a whisk until everything is dissolved. The more water, the more fluid the frosting will be.

That's how easy we get a delicious chocolate icing in the base, which is cocoa.

Chocolate icing with chocolate with your own hands.

In this case, we will use:

Dark chocolate, 100g.

Milk. 5 tbsp

1. Break the chocolate into pieces and place it in a deep bowl to heat. To chocolate, you can immediately pour 5 tablespoons of milk.

2. We put the container in a water bath and wait until the chocolate melts. From time to time you need to stir the mass so that it is homogeneous. We wait until the mass becomes dense like icing, after which it can be removed from the bath.

This is how we got delicious chocolate icing, very simple and accessible to everyone.

How to make icing sugar?

Sugar icing, like chocolate icing, is made very quickly and easily. This icing lasts a very long time, and is very well suited for decorating various desserts. Let's start cooking!

And so, to begin with, we will prepare all the necessary ingredients:

Sugar, 1 kg.

Water, 300g.

Lemon, 1/2pc.

1. Pour all the sugar into a large saucepan and fill it with water. Put the pot on the fire and bring the water to a boil. As soon as this happens, take a cooking brush and remove the sugar from the walls of the pan so that it also dissolves well in the water.

2. Cook our syrup for 10-15 minutes, stirring the mass from time to time with a wooden spoon. After this time, the syrup should be ready, we can check it. Take our syrup with the edge of a wooden spoon, and then take a drop with your index finger and thumb. We open our fingers and observe the picture, if the syrup stretches between the fingers, then it is ready.

3. We take our syrup, and pour it on the countertop, if it is made of steel or stone, if not, we take a large frying pan. After pouring, squeeze the juice from the lemon into it, and sprinkle with water.

4. When the syrup has cooled down a bit, start mixing it with a spatula.

5. Over time, our syrup will turn into a white icing that can be used in cakes.

How to make colored glaze?

Colored icing is very often used in the creation of donuts so that they are beautiful and colorful, to everyone's taste. The recipe for making glaze is simple, like past recipes.

We will need:

Squirrels, 2 pcs.

Powdered sugar, 100g.

Lemon juice, 1 tsp

Food colorings.

Let's start our cooking!

1 .Beat the whites well with a mixer, adding powdered sugar and one teaspoon of lemon juice to them. Whipping will take about 20 minutes, as a lush mass should be obtained from them.

2. Take a few small bowls, and put in each a few tablespoons of the resulting icing. Then add a few drops of food coloring to each and mix all the masses thoroughly.

Thus, we got a colored glaze that we can use in the preparation of various desserts!

VIDEO. How to make frosting?

Fragrant and appetizing chocolate icing makes the cake more beautiful and tastier. This delicacy can cover the entire pastry or use it to create patterns and inscriptions, inventing an original dessert. The preparation of chocolate icing has its own subtleties that help make the cake especially tasty.

List of recipes in the article:

Chocolate icing for the cake: video recipe

Cooking delicious chocolate icing right

To make the icing without lumps, you must first stir the sugar with cocoa powder and only then add water. Otherwise, the icing will not mix well.

If you are making white icing from melted chocolate, add a couple of tablespoons of milk or sour cream. Without this, the icing will be too thick and will harden on the cake faster than you can spread it.

Instead of granulated sugar, it is better to use chocolate powder - then the icing will be cooked much faster. And in the cocoa powder frosting, you can add a little vanilla for flavor or orange zest if you are making a citrus cake.

Chocolate glaze made from cocoa powder

To make chocolate frosting at home, you will need:

• 2 tbsp. spoons of cocoa powder
• 3 art. spoons of milk
• ½ cup powdered sugar
• 30 g butter
• ½ tsp vanilla

Combine sugar and cocoa powder in an enamel saucepan. Add milk to them and mix well. Put on a slow fire and cook, stirring constantly, until the glaze begins to foam. Then remove from fire. Wait about 10 minutes for the frosting to cool slightly and thicken. Then add the butter and beat with a mixer - thanks to this, the delicacy will turn out softer.

To cover the cake with chocolate icing, place it on the wire rack above the drip tray. Then slowly pour the frosting into the middle of the cake and spread evenly with a spatula from the center to the edges. Then level the side surface of the cake. Excess glaze will then drain into the pan through the grate. After that, put the cake in the refrigerator and wait until the icing hardens.

If the icing is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. And you can add the density of too liquid glaze with sugar

To make the cake even more delicious and beautiful, many people use icing. And how to cook it? Here are some proven recipes and useful tips for you.

What ingredients can be used to make frosting?

So, what ingredients can be included in the glaze?

• . This is perhaps the best option. But it is better to use high quality chocolate, not confectionery bars.
• If there was no chocolate at hand, then cocoa powder will do, it can also be a good base for icing.
• Glaze can be not only chocolate, it can also be prepared from egg whites, nuts, cream or powdered sugar.
• In order for the glaze to be thick and easy to spread on the surface, a thickening component should be added to it. Usually butter performs the function of thickening. Some use sour cream, but it must certainly be oily.
• Sugar is worth adding if you are using dark chocolate or natural cocoa powder.
• To make the glaze acquire a unique and unusual taste, use flavoring products. Coffee, vanillin, rum, cognac, coconut flakes, nuts or something else will do.

Recipes

How to prepare icing correctly? Every hostess has her own tricks. We offer several recipes.

Recipe one

You can make a soft icing. For this you will need:

• 150 grams of powdered sugar;
• 1 tablespoon cold water;
• 2 teaspoons lemon juice (you can also use the juice of other fruits or berries).

Cooking method:

1. Pour all the powdered sugar into a bowl.
2. Now add lemon juice little by little and mix well.
3. Then start gradually adding cold water and continue mixing.
4. As a result, you should get a glaze that has the consistency of not too thick sour cream.

Recipe two

Delicious vanilla-cream glaze. You will need:

• half a glass of heavy cream;
• 2 cups of powdered sugar;
• 10 grams of butter;
• 1 sachet of vanilla.

Cooking method:

1. Pour the cream into a heavy bottomed saucepan.
2. Put the pot on a slow fire.
3. When the cream is hot, add the powdered sugar and vanilla.
4. Remove the pan from the heat, add softened butter to the mixture, beat the whole composition with a mixer until smooth. Ready!

Recipe three

You can make delicious frosting with chocolate and cream. Here's what you'll need:

• 125 grams of chocolate;
• 50 grams of heavy cream (if desired, they can be replaced with sour cream);
• 30 grams of butter.

Cooking method:

1. Prepare two containers (one larger, one smaller) for the water bath. Pour water into a large container, put it on fire. When the water heats up, place a smaller container in it, putting chocolate and butter in it.
2. When the chocolate and butter are melted, add the cream.
3. Mix everything until smooth. Ready!

Recipe Four

A simple and delicious glaze can be made from cocoa and sugar. List of ingredients:

• 3 tablespoons of cocoa;
• 3 tablespoons of water;
• ½ cup sugar.

Cooking method:

1. First, mix sugar and cocoa.
2. Now add water and mix well.
3. Pour the mixture into a saucepan and heat over low heat.
4. The sugar should dissolve completely, and after that the icing will begin to bubble. After this point, keep the composition on fire for another minute, then remove the container from the stove.

Recipe five

For the cake, a light protein glaze is also suitable. Here's what you need to prepare it:

• ½ cup of water;
• ½ cup sugar;
• 1 egg white.

Cooking method:

1. Mix water with sugar and pour into a saucepan or saucepan, put it on the stove, reducing the heat to a minimum.
2. Boil the composition until it thickens (but it should not be too thick).
3. Now separate the protein from the yolk and beat it until foam forms.
4. Continuing to beat the protein, start pouring in the syrup. As a result, you should get a fairly strong foam.

Recipe six

Delicious and unusual coffee icing is obtained. Here's what you need to prepare it:

• 1 cup of sugar;
• ¼ cup of strong coffee (this amount of water will require 2-4 teaspoons of instant coffee);
• 50 grams of butter.

Cooking method:

1. Bring coffee to a boil, add sugar.
2. Boil the mixture until it thickens slightly.
3. Now cool the composition a little and add softened (not melted) butter to it. Mix everything well.

Recipe seven

You can make chocolate icing based on condensed milk. You will need the following ingredients:

• 4 tablespoons of condensed milk;
• 4 tablespoons of butter;
• 4 tablespoons of cocoa powder.

Cooking method:

1. Melt the butter in a water bath and dissolve the cocoa in it.
2. Add condensed milk, mix everything well.
3. Hold the mass in a water bath for a little more, then remove.

Recipe eight

Prepare delicious chocolate icing with nuts and cognac. For this you will need the following ingredients:

• 1 bar of chocolate;
• 50 ml cream;
• 1 tablespoon brandy;
• 30 grams of nuts (almonds or peanuts).

Cooking method:

1. First, prepare the nuts. They need to be cleaned, roasted and crushed. For grinding, you can use a coffee grinder or blender.
2. Now get on with the frosting. Melt the chocolate in a water bath, combine with cream and mix thoroughly.
3. Add walnut powder (or crumbs, everything will depend on the degree of grinding) and cognac to the resulting composition, mix everything thoroughly again.
4. Ready!

Useful tips for real housewives:

1. If you are using a hot frosting, let it cool down a little first to thicken it up a bit, then use it. This will make the application process easier.
2. Unheated sugar-based icing is best used immediately and as soon as possible, as it thickens very quickly.
3. First, apply a thin layer of icing to the surface of the cake, and then apply another (after the first has dried).
4. It is better not to apply hot icing on buttercream. If this is necessary and suggested by the recipe, then make a layer of powdered sugar, cocoa powder or jam between the icing and cream.

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

cocoa cake icing

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking

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

Icing for cocoa and milk cake

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

Ingredients

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

Chocolate cake icing

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

Ingredients

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

White chocolate icing

If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

Chocolate glaze on sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or cookies, you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lie down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruit.

Ingredients

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking

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

Mirror glaze for cake

Glasage looks especially beautiful and festive on homemade pies. Mirror chocolate icing to cover the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the gloss will come 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 cools down 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

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. 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 will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients

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

Cooking

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

Chocolate and Butter Glaze

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

Ingredients

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

Cooking

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

Milk chocolate glaze

This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out 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

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

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess 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 drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

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

Chocolate icing for cake at home recipe

The thought of icing a baked cake can make you horrified and run to the nearest bakery. However, topping your favorite cake with a perfectly smooth layer of icing is easy! Try one of these three methods for a perfectly glazed cake and treat your beautiful pastries to all your friends and family.

Steps

Start of glazing

Let the pie cool. The biggest mistake you can make when frosting a cake is using a hot cake and cold frosting. If the cake is even a little warm, it will still melt the icing, which will then spread and wet the top layer, making it raw. In addition, the cold glaze will not spread smoothly enough, and a lot of crumbs will form.

• You must definitely wait for the moment when both the cake and the icing are at the same temperature - room temperature. You can wait several hours, but this is necessary to obtain a completely smooth layer of glaze.
• If the cake is cooling on a work surface, place a medium-sized slice of sandwich bread on top of the cake. This will keep it from drying out and help keep it fresh.

1. Flatten the pie. When you bake the cake, it will most likely rise in the center in the form of a small dome. This is perfectly normal, but it makes it difficult to apply the icing in an even, smooth layer, as it will slide off the convex surface of the cake. To avoid this, take a serrated knife (preferably for cutting the pie) and cut a thin horizontal layer from the top of the pie so that the top and bottom of the pie are parallel to each other.

   • If possible, cut off the top layer of the cake while it is still in the baking dish. This will help you get a smoother surface.
   • If your cake has multiple layers, cut off the top layer of any cakes you have baked.

2. Assemble the pie. When the cake is cool and the top is even, prepare it for icing by placing it on a round piece of cardboard or a cake dish. Lay strips of wax paper about 2 inches (5 cm) wide around the edges of the dish under the bottom of the pie to keep the dish clean. When you have finished icing the cake, the waxed paper will need to be removed. The easiest way to frost a cake is on a special rotating cake stand, which you can buy at many hardware stores.

   • Get your cake frosting tools ready, including a special spatula and a wide scraper to smooth the frosting. Do not use a knife or rubber spatula. They are easier to use but will not give the desired smooth finish.
   • If you like, you can use a piping bag with an icing tool to apply the first layer of icing. Using a pastry bag, you can also decorate the finished cake with various tops.

3. Apply crumb catcher. This is the initial thin layer of icing, designed to bind loose crumbs on the surface of the cake before applying the final layer of icing. Apply the crumb catcher with a cookie cutter spatula, spreading room temperature frosting over the top and sides of the cake.

   Glazing the cake with the upside down method

   1. Cut out the cardboard bottom. Measure the size of your cake using the bottom of your baking dish and cut out a piece of cardboard the same size. Attach it with a piece of duct tape to the rotating cake stand.

      Add wax paper. Cut out a large piece of wax paper or baking paper and place it on the cardboard and cake platter. The paper should completely cover the dish and its edges, hanging down on the sides. Tape it to the cardboard so it doesn't slide back and forth as you glaze.

      Apply the top layer of glaze. Use a spatula to apply a 0.5-1 inch (1.2 - 2.5 cm) thick layer of glaze directly onto the waxed paper. Completely fill in the area of ​​waxed paper, under which there is a cardboard outline. If needed, add some extra frosting around the edges.

      Put the cake on the frosting. Take the crumb-catcher-covered cake out of the fridge and invert it onto the frosting. Do this slowly so that the cake is exactly on the frosting.

      Cover the sides of the cake with frosting. Spread a generous amount of frosting on the sides of the cake with a spatula. Add in excess, as you will still scrape off the excess at the end with a wide scraper knife.

      Align the sides. Take your scraper knife and hold it steady as you slowly turn the pie plate. Since excess glaze will collect on it, wipe it off and soak it in warm water. Wipe off any icing that gets on the wax paper.

      Refrigerate or freeze the cake. Place the pie dish in the refrigerator or freezer and let the icing harden. Depending on the temperature, this can take from half an hour to several hours.

      Finish glazing. When the frosting is firm to the touch, remove the cake from the refrigerator. Peel off the wax paper and remove the cake from the dish. Remove the cardboard outline from the dish and invert the cake onto the dish. Then slowly peel off the wax paper until you find a perfectly smooth surface underneath.