Cocoa drizzle on cake. Chocolate glaze made from cocoa and milk recipe. Cooking with sour cream

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:

1. The consistency should not be very thick or liquid. The ideal option would be a creamy mass, because it is more convenient to apply to the product. This mixture will harden faster.
2. 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.
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 icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
5. If you want a meatless option, just melt the slab.
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. 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 soufflé.

Ingredients

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

Preparation

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.

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

1. Combine all ingredients in an enamel bowl.
2. Boil in a water bath, stirring the mixture constantly.
3. 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 a chocolate cake is a quick way to 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

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.

White chocolate frosting

If you are making a homemade cake for a special occasion, you can use white chocolate for the frosting. 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 a classic recipe with photos.

Ingredients

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

Preparation

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.

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

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 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

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.

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. 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.

Preparation

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.

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

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

Milk chocolate frosting

This recipe is suitable for those who are going to please their household with cakes, muffins, and rolls made 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.

Preparation

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 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.

Chocolate frosting for cake at home recipe

History is silent about who exactly invented chocolate glaze. But it is known for certain that chocolate itself (in the form of cocoa) came to us from Mexico, where it appeared three thousand years ago, that cocoa began to be added to confectionery products only in the seventeenth century, and at the beginning of the nineteenth century chocolate took on the well-known slab form. So, about the glaze. Chocolate icing is one of the youngest confectionery inventions. And given the high (at that time) cost of cocoa, it can be called a piece of haute culinary fashion. Only the most exquisite and most expensive confectionery products were coated with this glaze.

Over time, cocoa and chocolate ceased to be the “food of the gods”, safely descended to earth and migrated to the menu of mere mortals. And yet, they did not become everyday food, remaining an affordable but delicious delicacy. And numerous recipes for chocolate glaze continue to be culinary “haute couture”.

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:

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 liquid; if it’s completely cooled, it will sugar up and harden.

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:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. Once the glaze begins to boil, 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

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:

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” preparation of glaze. 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 tasty, 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 pastries).

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.

Little tricks

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

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

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

Discussion 5

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Homemade chocolate glaze - general principles of preparation

• Any chocolate coating consists of chocolate, cocoa, or a mixture of both. Cocoa comes with or without sugar. It is better to use bitter powder that requires cooking. With it the taste will be more intense and most culinary recipes indicate exactly its quantity. Before use, you need to thoroughly knead the lumps and sift the powder if necessary. Homemade chocolate glaze with cocoa needs to be cooked over a fire; this type is rarely prepared in a water bath.

• You can use any chocolate for the glaze, but to ensure a bright and aromatic coating, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop it and melt it to a liquid state. It is more convenient to do this in a water or steam bath. To do this, place a bowl on a pan of boiling water and continue heating.

• Common ingredients in glaze are: sugar (powdered), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, you ultimately need to achieve a homogeneous mass. Therefore, you need to remove all lumps from bulk products and sift the powders through a strainer. Oils and dairy products must be chosen with the maximum percentage of fat content, otherwise there is a chance that the homemade chocolate glaze will not harden or the hardening process will take too long.

Recipe 1: Chocolate glaze with milk and cocoa

A common and simple way to make homemade chocolate glaze with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle; we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk

Sugar 5 spoons

3 spoons cocoa

50 gr. oils

Preparation

1. Pour sugar into a cooking container, add cocoa and mix the dry products well so that no lumps form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, making sure that the mass does not burn.

4. After 2 minutes, drop a spoonful of homemade glaze onto a saucer chilled in the freezer. If the drop freezes, you can turn off the heat and use it for its intended purpose.

5. If the mass spreads and does not harden, then increase the cooking time and check the product for thickness every half a minute.

Recipe 2: Glossy chocolate frosting with cream

An ideal homemade glaze for baking, with a beautiful, shiny surface. Bird's milk is perfect for cakes and pastries. The recipe uses ready-made chocolate; it is important that it is without additives and contains at least 70% cocoa beans. The cream should be full fat, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Preparation

1. Break the chocolate bars into cubes, place them in a bowl and place in a steam bath. The container should not touch the water; we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time and mix.

3. Add powdered sugar and continue to hold the bowl over the steam.

4. Add cream, mix.

5. The last ingredient is butter. Once it melts, your homemade glaze is ready and you can wear your glossy clothes to bake.

Recipe 3: Chocolate glaze for Gelatin cake

The special thing about this homemade chocolate cake frosting is that it always hardens, lays out evenly and has a wonderful shine. The result is a mirror surface that looks especially impressive on baked goods without additional decorations. Ideally, you should use gelatin in leaves, but since it is difficult to obtain today, we will use regular powder; it is better to take instant powder.

Ingredients

2 tsp. gelatin (or 3 leaves)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g cocoa

Preparation

1. Add 40 ml of water to the gelatin and set aside for swelling.

2. Mix cocoa with granulated sugar, pour in the remaining water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, stir vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate frosting for cake with condensed milk

To prepare such homemade chocolate glaze, you can use cocoa or ready-made chocolate, but it is very important that the bar is dark, of high quality, and free of palm fats. We will cook with powder; it will make the shaving brush brighter. You should use GOST condensed milk, without vegetable oils. Otherwise, the glaze simply may not harden. Sugar is not included in the recipe.

Ingredients

3 spoons cocoa

4 tablespoons softened butter

4 spoons of condensed milk (not boiled, regular white)

Preparation

1. Place a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in condensed milk and keep it until it boils; the mixture can burn quickly, so don’t stop stirring.

4. Remove from heat, cool to 50-60 °C and cover the previously prepared surface.

Recipe 5: Chocolate frosting for cocoa cake with sour cream

Well, a very quick option for making homemade chocolate frosting for a cocoa cake that only takes a few minutes to prepare. An ideal recipe for those who don’t have a lot of ingredients or time to decorate a homemade cake. It is better to use full-fat, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa

2 tbsp. l. sour cream

2 spoons of sugar

Preparation

1. Combine all ingredients and rub with a spoon until smooth. This must be done immediately in the saucepan in which we will cook the glaze.

2. Place the saucepan with the ingredients on the stove, heat until boiling, cool slightly and you can pour over the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the icing hardens. If they are made with sugar, the surface should not be hot.

Recipe 6: Chocolate glaze for cocoa cake with cognac “Favorite”

An interesting version of homemade chocolate icing for a cake with cocoa, which has a bright, nutty aroma. The addition of cognac gives it, but only if it is real. Some housewives prepare this glaze with the addition of rum or liqueur, in which case it takes on a slightly different taste, depending on the product. This recipe calls for bitter cocoa powder, no added sugar.

Ingredients

60 g cocoa

spoon of cognac

2 spoons of milk

30 g butter

60 g sugar

P cooking

1. Mix cocoa powder with sugar, add milk and place on the stove. Stir until the grains are completely dissolved.

2. Add butter cut into pieces and cook for 3 minutes.

3. Remove from heat, pour in cognac, stir, cool slightly and you can decorate the cake.

Recipe 7: Chocolate frosting for chocolate cake with eggs

A recipe for a very delicate and airy homemade chocolate cake glaze that resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, and looks interesting when decorating mini-cakes and cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 g each of butter and dark chocolate

Preparation

1. The butter needs to be kept out of the refrigerator for several hours until it becomes soft.

2. Separate the yolks from the whites. Beat the egg whites to stiff peaks using a mixer or whisk. In a separate bowl, beat the yolks with a spoon until white. To speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly coarse grater or finely chop it with a large knife. You can just break it into cubes, but it will take longer.

4. Place a bowl in a water bath and melt the pieces of tile.

5. Add softened butter and immediately remove from heat. Stir the mixture until the fatty bits are completely dissolved.

6. Add the mashed yolks and stir vigorously.

7. Carefully add the protein foam, mix and decorate the cake. This glaze hardens for quite a long time, it can set for up to 2 hours, but it does not crumble or peel off when cutting the cake.

Recipe 8: Chocolate frosting for chocolate cake with potato starch

This homemade chocolate cake frosting also contains cocoa for a richer flavor and brighter color. Before use, starch must be passed through a sieve and the remaining lumps must be crushed so that they do not spoil the final appearance of the coating. This amount of food produces a fairly large portion, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g each of chocolate and butter

1 heaped spoon of starch

3 spoons dark cocoa

Cooking method

1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.

2. Chop the chocolate bar into pieces, cut the butter and place everything together in a saucepan. Mix with the rest of the ingredients.

3. Place on low heat and cook continuously until slightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool a little and you can use it. For a more even coating, you can level the surface with a knife; after a few minutes, the marks will flow together and will not be visible.

Recipe 9: Chocolate glaze with honey “Lakomka”

In addition to powdered sugar, honey is added to this chocolate glaze; it gives the product an additional flavor and makes the coating shiny and smooth. You can use any honey, including candied honey. There is no need to melt in advance; under the influence of temperatures, the pieces will quickly disperse and the mass will take on a homogeneous consistency. Ready-made chocolate is used; milk chocolate can also be used in this recipe.

Ingredients

100 g chocolate

2 spoons honey

50 g butter

4 tablespoons each of milk and powder

Cooking method

1. Break the chocolate pieces and put them in a bowl. Place in a water bath.

2. Add chopped butter and melt.

3. As soon as the mass begins to melt, add milk and stir.

4. Pour in the powder and keep in a water bath until the mass becomes homogeneous.

5. Remove from heat, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White chocolate frosting for chocolate cake

White chocolate cake frosting can also be used for the base coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white surface. Zebra cakes are decorated in this way. If you need clear stripes, you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. Chop chocolate bars into arbitrary, not very large pieces. Place in a bowl and place in a water bath. White chocolate cannot be melted directly on the stove or in the microwave; it is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mixture in a pastry bag or draw patterns using a spoon.

Recipe 11: Homemade chocolate icing for cakes made with milk and flour

The peculiarity of this recipe is that you can easily change the thickness of the chocolate glaze by adding flour. If you need to make the mixture more liquid, you can add additional milk. The glaze is prepared using cocoa powder.

Ingredients

20 gr. flour;

0.1 kg sugar;

40 gr. cocoa;

80 ml milk;

50 g butter.

Preparation

1. To prevent lumps from forming during the cooking process, you need to pour sugar, cocoa and flour into a bowl and rub well with a spoon.

2. Add milk, cut the butter into pieces, and place on the stove. The fire should be small.

3. Cook the mixture until it thickens; stir continuously, scraping the setting layer from the sides and bottom of the saucepan.

4. Cool the chocolate icing until warm, grease the surface and let it harden.

Recipe 12: Homemade chocolate glaze “White with cream”

An option for preparing a very delicate and soft chocolate glaze, for which a ready-made white bar is also used. The recipe calls for cream, its fat content should not be less than 30%. A vegetable product is not suitable for whipping; the cream must be natural, without sugar or additives.

Ingredients

0.15 l cream;

0.2 kg white chocolate;

Vanillin to taste.

Preparation

1. Grind the tiles and send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too; with the help of a mixer they will be more evenly distributed in the mass.

3. Combine both masses, mix with a regular spoon and decorate cakes, pastries, and any pastries.

Homemade chocolate frosting - useful tips and tricks

Is there any icing left over after finishing the cake? You can pour it into a plastic bag, cool it and put it in the refrigerator. It will last wonderfully for several weeks before preparing the next delicacy; all that remains is to melt it.

If you add chocolate flavoring to your homemade glaze along with cocoa, the taste of the sweet coating will become more intense.

White chocolate should not be brought to a boil in a water bath or overheated; flakes may appear in it or the mass will become plasticine and matte. The optimal temperature is 70-80 degrees.

Is the glaze too thick and streaky on the surface? Add a little vegetable oil to the pan and heat it up. The same technique can be used to give a glossy shine.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not run off the surface. The cooled and thick mass, on the contrary, needs to be heated a little so that it lies more evenly.

It is important to remember that the glaze is not applied to the cream, no matter what it is made from. The ideal surface is a simple cake layer, maybe soaked in syrup. It can also be coated with a thin layer of jam. In this case, the coating will lie flat and there will be no problems with hardening.

Cocoa powder takes up quite a lot of moisture, so if you want to add more of it than indicated in the recipe, you will also have to increase the amount of liquid.

Ready-made confectionery products are often inferior to home-baked goods - they can be incredibly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.

Finally (to complete the experience), the best cake needs to be decorated. Amateur cooks usually use several types of coating:

• buttery sweet cream - white or colored (the one made with boiled condensed milk holds its shape better);
• whipped cream - it’s quite possible to buy them in the store (fresh berries or pieces of canned fruit would look great on top);
• bright fruit jelly (you can also add fruit slices to it for beauty and taste);
• fudge - it is made from milk and sugar, adding natural food coloring for bright color.

Every sweet tooth has their own preferences, but a cake covered in a layer of chocolate will definitely appeal to absolutely everyone. Moreover, mastering the preparation of special glaze is extremely simple - the process takes literally a few minutes and does not require the highest culinary qualifications.

Chocolate icing for a cake can be prepared in different ways; there are many different recipes on how to do it. The simplest option is to melt a bar of dark chocolate and mix with a small amount of butter. But this will not be a completely natural product. It is better to make icing from cocoa powder. This is what the recipe will talk about.

This chocolate “drizzle” is quite simple and quick to prepare, and the result exceeds expectations. The range of uses of this product is very wide - not only cakes are covered with glaze, but also all kinds of cookies, various pastries and muffins; desserts and candies are made from it. It does not become hard in the refrigerator, it slightly stretches behind the knife even when cooled, but it does not drip off the confectionery. And if you put it in the freezer for a while, you will get excellent homemade chocolate.

The taste ideally comes out very rich. To make chocolate glaze from cocoa, do not skimp on the ingredients, all products must be of high quality (butter, cocoa) - then the result will please you!

Ingredients

60 g butter 72% fat;
8 tablespoons cow's milk;
3 tablespoons cocoa powder;
3 tablespoons of granulated sugar.

Preparation

Pour granulated sugar into a small saucepan. Heat the milk and pour 2 tablespoons into the sugar.

Add softened butter and cocoa powder.

Combine all the ingredients with a whisk and then place on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.

Add 3 more spoons of hot cow's milk and mix well again.

Is the icing thick enough? Again pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip your whisk into it and lift it, the glaze will slowly drip out in thick stripes.

Pour the chocolate “drizzle” into a separate bowl and coat the cake, muffins or other confectionery product. If the glaze has already hardened and begins to spread poorly on the cake, then you just need to warm it up a little again.

The buttery texture allows you to evenly apply the consistency to the surface of any baked goods. The shine of chocolate cocoa glaze gives confectionery products an appetizing and aesthetic appearance. We put the leftovers in silicone molds, leave them in the freezer until they completely harden and get delicious candies.

A simple, quick and very tasty recipe for chocolate icing from cocoa will definitely help out when creating confectionery masterpieces! Bon appetit!

Properly cooked glaze has an important advantage - it hardens perfectly and does not spread even if the confectionery product is left out of the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all the beauty will be smeared.

I advise you to use a sugar-protein mass; it does not melt, but on the contrary, it dries in the air, so the pattern will become stronger every hour. To prepare it you will need about a glass of powdered sugar, a teaspoon of natural lemon juice and one chicken egg (necessarily chilled). First, separate the protein and beat it with lemon, and then carefully stir in the powder. Using a pastry envelope, apply the finished mixture directly to the cake, on top of the glaze.

One of the traditional ways to decorate sweet baked goods is to drizzle them with icing. for the cake will make it more festive and appetizing. In addition, thanks to the glaze, sweet baked goods will remain fresh longer. In order for the mixture to acquire the desired color, cocoa or other dyes, as well as flavoring additives, are added to it.

In this article we will talk about how to make glaze at home, what and how much to add to it so that it changes flavor and color shades. Various recipes will be offered, from which you can choose the one you like and treat your loved ones with a delicious dessert.

Classic recipe and its variations

First, let's look at the basic recipe for making glaze. In the classic recipe:

• Vegetable oil – 6 g.
• Sugar or powdered sugar – 150 g.
• Milk – 20 g.
• Potato starch – 10 g.

If you need to make a cake with, then you don’t have to add any additional components, but if you want to make it in any color, then you should add 1 drop of food coloring to the composition. You will learn more about how to make white glaze and colored options later in the article.

1. To achieve the desired result, buy finely ground powdered sugar. If you have a coffee grinder at home, you can make your own. Start by combining the dry ingredients.
2. Mix starch and powdered sugar in a bowl. Then gradually pour milk into the dry mixture, while constantly stirring the contents of the bowl.
3. The proportion of milk is not exact, since the result depends on the quality of the powder. An additional 2-3 g of milk may be needed.
4. With the help of such manipulations, you will get a thick paste. Milk can be replaced with orange juice. After this, vegetable oil should be added to the composition. Bring to readiness in a water bath. The composition should not boil.
5. In order for the cake icing to acquire the desired shade, you can add gel food coloring to it. Some cooks use natural additives.
6. If you are still inclined to use artificial dyes, then be careful and do not overdo it.
7. If the mastic is made as in the proportion indicated in the article, then for painting you need to add 1 drop of coloring matter. To achieve a better result, you can drop the dye onto a spoon and from there add the required amount of pigment to the mastic.

If you are a supporter of natural dyes, then you can extract juice from fruits and vegetables, for example, cherries, carrots, beet, orange and tinctures of mint tea and saffron. This way you can achieve ivory, green, pink, yellow for coating pies and other goodies.

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Step-by-step cooking recipes

To cover a cake or even a cookie with chocolate, you may need several bars, and this is not cheap, so culinary specialists have developed different technologies for preparing glaze for baking. Let's look at some of them step by step that will help you make frosting at home.

Chocolate glaze with milk

Another delicious option for topping a cake is made with milk. To prepare you will need:

• 4 tsp. cocoa.
• 50 g butter.
• 6 tsp. powdered sugar or sugar.
• 6 tsp. milk 3.2% fat.

How to prepare glaze? This is done in 3 stages:

1. Pour sugar and cocoa into a bowl, stir, and then add warm milk to the dry mixture.
2. The container is placed on low heat and boiled until the sugar is completely dissolved and milk foam forms. During the cooking process, you need to continuously stir the mixture so that it does not burn to the bottom.
3. Remove the mixture from the heat and cool it. Slightly warm mastic can be poured over delicate and delicious pastries and cakes. Once set, the topping will turn into a chocolate crisp.

Advice! If you want to ultimately get a soft glaze, then add butter to the composition. It is added at the stage of cooking the sauce so that the butter has time to melt. Milk can be replaced with the same amount of water.

With sour cream or cream

A simple glaze recipe can save you a ton of baking time. We invite you to familiarize yourself with a simple recipe that contains only 4 ingredients.

You will need:

• 3 tbsp. l. cocoa.
• 3 tbsp. l. Sahara.
• 50 g butter.
• 2 tbsp. l. sour cream.

You need to mix all the ingredients except the oil and cook them. To do this, place the container with the ingredients on low heat, stirring constantly, and bring to a boil.

Sour cream and cocoa can be replaced with cream and chocolate. After this, add the oil, wait for it to dissolve and remove from heat. A simple delicious glaze is ready, after it has cooled, you can decorate the cake.

With condensed milk

Which sweet tooth doesn't love condensed milk? Did you know that this sweet delicacy can be used to make delicious mastic for cakes? We offer you a classic recipe.

To do this you will need the following components:

• 4 tsp. cocoa powder.
• 1 can of condensed milk.
• 1 dessert spoon of butter (fat content 62-72.5%).

So, let's start cooking.

1. Mix condensed milk and cocoa in a deep bowl in the specified proportion. It's good if you have a pan with a non-stick bottom.
2. The condensed milk and cocoa must be mixed well, and then simmered over very low heat. After heating slightly, you can add a few slices of chocolate to the mixture. As a result, the mixture should boil and cook for about one minute, during this process it is necessary to stir constantly.
3. Remove the mastic from the stove and let the mixture cool.
4. Then butter (butter) is added to it and kneaded until smooth. Now is the time to shape the cakes with frosting.

With eggs

Protein mastic is mainly prepared to decorate sweets. So, to prepare white protein glaze, you will need:

• 0.5 cups sugar.
• Egg white from 1 chicken egg.
• 0.5 glasses of water.

The cooking technology is as follows:

1. Pour water and sugar into the container in the above proportions. Stir the mixture with a spoon and cook over low heat until the water evaporates. You should have a thick syrup.
2. Beat the egg whites until foamy.
3. After the syrup has cooled, gradually pour the syrup into the protein mixture in a thin stream. The beating process must be continued until a homogeneous mass is obtained. The portion of glaze can be increased as needed.

With starch

Before making a glaze that contains starch, I would like to immediately note that this ingredient can be added to any of the above recipes if the mastic does not become thicker , and despite the correct proportions, it remains liquid.

So, this recipe includes:

• 3 tbsp. l. cocoa.
• Potato or corn starch - 1 tbsp. l.
• 3 tbsp. l. boiled chilled water.
• 4 tbsp. l. sugar or powdered sugar.

The process of making glaze with your own hands consists of the following steps:

• Pour dry ingredients into a container: cocoa, sugar, starch.
• Mix everything with a wooden spoon and add water, preferably pre-chilled in the refrigerator.
• Stir this mixture until smooth.

If you are not allergic to honey, then it can be used as the main component to prepare a topping for the cake, which will be a soft conclusion after the meal. So, you will need to prepare the following ingredients:

• 1 tbsp. l. honey
• 2 tsp. cocoa.
• 40 g chocolate.
• 1 tbsp. l. coconut milk
• 50 g butter.

Cooking sequence:

1.Grate the chocolate.

2.In a separate container, mix sifted cocoa, coconut milk and honey, and then add chocolate to this consistency.

3. Constantly stirring the mixture, cook it over low heat. Boil it until it becomes smooth and thick.

4.Remove from the stove and let cool. Then add butter and beat with a whisk or blender/mixer.

Mirror glaze

Gives a special shine to confectionery products. It is used to decorate cakes and pastries. How to make frosting that has no color? We offer you a classic recipe for making glaze.

To do this you will need:

• 200 g of water.
• 200 g sugar.
• 4 g gelatin.

We prepare delicate and delicious decoration for cakes and pastries in the following sequence.