Chocolate icing for applying to cakes, muffins, Easter cakes and pastries does not have to be made from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.
Here is what experienced confectioners advise when working with glaze:
- You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
- The no-boil icing hardens quickly, so it must be applied immediately after preparation.
- You can not cover the cake with hot icing, where butter cream is already smeared, but if necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
- You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
- First, a thin layer of glaze is applied to the confectionery product, and then thicker.
How to make icing for cocoa cake?
Recipe:
- In a saucepan, mix half a cup of sugar,2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
- Cool a little, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
- We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
- We put the cake in a cold place for the night, in the morning you can serve it with tea.
Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.
zur from cocoa and condensed milk, recipe
Icing with cocoa and condensed milk
Recipe:
- Mix in a saucepan half a can of condensed milk, 2 tbsp. tablespoons of cocoa and cook until smooth.
- Remove from heat, add 0.5 tbsp. butter spoons..
- Pour over the cake immediately and set aside to cool.
Chocolate icing made from cocoa used by professionals.
Recipe:
- Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
- Mix well, and you can decorate any pastry.
Powdered milk and cocoa glaze recipe
Icing made from cocoa and milk powder
Recipe:
- Pour 1 tbsp. a spoonful of gelatin 0.5 cups of water and let it swell.
- We mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
- Swollen gelatin is also dissolved on fire, but do not allow boiling.
- Mix hot gelatin, boiling milk powder mixture, butter(30 g), and mix again.
- The icing is ready, decorate the cake with it and set to cool.
After a couple of hours, the icing will harden, and the cake can be served with tea.
Recipe for icing with milk and cocoa
Icing made from cocoa, milk and flour
The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.
Recipe:
- In a stainless steel saucepan, pour 1 tbsp. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
- Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.
Glaze is used for coating cakes and cakes.
Note. The presence of butter in the glaze gives it a shine.
Ice cream topped with cocoa chocolate icing
Lean cocoa chocolate icing
Recipe:
- Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. tablespoons of water and cook over low heat, stirring all the time, until it thickens.
- After removing from heat, add 1/3 of the tea. tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix everything together.
We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.
Lean chocolate icing in a cold way
The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.
This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.
Recipe:
- Mix in a deep bowl 3 tbsp. spoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. spoons of cocoa.
- Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.
Cocoa Butter Glaze Recipe
Chocolate glaze made from cocoa and butter
Recipe:
- In a saucepan, combine 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons of cocoa, 60 g of butter, knead everything and set to boil until the butter melts.
- Dilute another 3 tbsp. spoons of milk and cook further, stirring.
- If the glaze is thick, add another 2-3 tbsp. spoons of milk.
When the icing is ready, it should slowly drip from the spoon in thick streams.
Make frosting- This is one of the most common ways to deliciously and beautifully decorate pastries. You can use store-bought frosting, but it's best to make your own at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to cook. And there are quite a few types. We will consider the most common of them in our article, and also get acquainted with the most popular glaze recipes.
First, let's look at what types of glaze exist today:
chocolate;
caramel;
marmalade;
sugar;
dairy;
Each type of glaze is good in its own way and is suitable for different purposes. By using different types glaze, you can interestingly and unusually decorate a cake, gingerbread, buns and any other pastries. Preparing such a delicious decoration is not at all difficult. The main thing is to know the ingredients that need to be mixed, as well as the method by which this is done. Now, having got acquainted with the general list of varieties of glaze, let's find out how to cook it correctly.
Chocolate
There are a lot of varieties of chocolate icing. It can be either dark or light. Both matte and shiny. AT this case we will consider the classic version of chocolate icing. In order to make it, you will need the following ingredients:
100 grams of powdered sugar,
3 tablespoons cocoa
5 tablespoons of milk
1.5 tablespoons softened butter
vanillin optional.
Let's get started: take all the bulk products and mix them together in one bowl, then slightly warm the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add the butter and stir again. You need to achieve a uniform consistency. But be careful: this icing hardens very quickly, so you need to do it after your pastries are ready and standing next to you, waiting for glazing.
The icing made according to this recipe is very tasty and shiny. It evenly covers your pastries and gives it a certain charm.
Caramel
Homemade caramel icing gives dishes a light caramel flavor, and also covers the surface of the baked goods with a beautiful glossy layer. In order to properly make caramel icing, you need the following ingredients:
180 grams of instant sugar,
150 grams of warm water,
150 grams of cream (at least 35% fat),
10 grams of cornstarch,
5 grams of sheet gelatin.
To begin with, take the cream and sift the starch into them, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. Stirring and interfering with the melting process is not recommended. If you really can't wait, you can turn the pan a little, but do not touch the caramel with your hands or cutlery! It should melt on its own.
Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, without ceasing to stir the liquid in the process. Carefully pour the finished caramel mass into a mixture of cream and starch, while stirring the contents of the container with a pastry whisk.
Now you can add pre-soaked gelatin to the caramel mass, which must be thoroughly squeezed before adding. Mix well the contents of the container and your glossy caramel icing is ready. It is advisable to apply it on perfectly flat surfaces in order to achieve a stunning effect.
Marmalade
Marmalade glaze can make any of your pastries incredibly attractive and unusual, as well as give it a special taste. For cooking you will need:
12 gummy candies
4 tablespoons of sugar
50 grams of butter,
2 tablespoons of sour cream.
Cut the marmalade candies into small pieces, then find a small saucepan and send the slices of marmalade there. After that, add sour cream with sugar, as well as softened butter. Stir well and put on medium heat so that the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the icing thickens, remove it from the heat, let it cool a little and you can decorate your pastries with it.
Sugar
There are many names for sugar icing: protein, white, gingerbread, icing for Easter cakes, and so on. But despite a large number of names, she still has one way of cooking. And in order to make beautiful icing sugar at home, you will need a simple list of ingredients:
one egg white
half a glass of sugar
half a glass of water.
If you need more frosting, increase the ingredients.
Choose a small saucepan, pour water into it and pour sugar, then put on low heat and stir the mixture until the sugar is completely dissolved. After that, increase the fire and achieve complete evaporation of the water from the pan to make a viscous syrup. Egg white beat well, and start slowly pouring it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your icing ready.
Dairy
Milk icing for the cake is often made from milk chocolate. To make milk icing with your own hands at home, stock up on the following ingredients:
180 grams of milk chocolate,
150 milliliters of low-fat cream.
The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Put this mass on a slow fire and stir regularly. Cook until chocolate melts. After that, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.
Honey
Honey glaze is another type of chocolate glaze, only it hardens much more slowly and has a slightly different taste. To prepare it you need:
3 tablespoons of honey
2 tablespoons sour cream
2 tablespoons cocoa powder
30 grams of softened butter.
Making honey frosting is very easy. To do this, you need to mix all the ingredients well together, then send them to the pan and put on medium heat. Cook, stirring, until boiling. After the icing boils, let it simmer for a few more minutes, then turn off the heat, cool the icing, and you can spread it on your pastries.
We are all used to the fact that confectionery to give them an appetizing look and delicious taste, they are covered with all sorts of sweet icing, which is prepared from a variety of ingredients (fruit fillers, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa). But the main, popular and most beloved coating is chocolate icing, which is suitable for decorating absolutely all types of baking, making it sweeter, more attractive and keeping the product fresh for a long time. Let's learn how to make a variety of chocolate icing at home to make our confectionery more perfect.
Rules for working with chocolate icing
cook chocolate icing you can melt pure chocolate in a water bath by adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly even and smooth surface. Therefore, the basis of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.
When making chocolate icing, you must adhere to certain rules:
- You need to glaze the finished product when it has completely cooled. If you do it "in hot pursuit" - your perfect chocolate icing will be covered with an unattractive cobweb of cracks of various depths.
- It is impossible to apply hot chocolate icing on pastries, as it will simply spread over your product, spoiling its appearance.
- If you want to give your glaze a glossiness, put a small piece of butter or margarine into it, if it was not originally in the original recipe.
- At the beginning of cooking, be sure to sift the cocoa, such a simple manipulation will saturate it with oxygen and make it more airy.
- In order to evenly distribute the chocolate icing over the product, pour it all into the center of the cake, then carefully spread it from the center to the edges. Treat the sides of the product with a thicker frozen fudge.
- Icing prepared on the basis of powdered sugar quickly hardens.
- In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or some special flavor to its composition. Chocolate icing is in perfect harmony with the taste of coconut, rum, cognac and vanilla.
- The most important rule: you can adjust the density of your own chocolate icing by adding or subtracting sugar, cocoa or liquid ingredients.
Easy chocolate frosting recipe
The recipe for this type of chocolate coating is the simplest, easy to remember and taken as the basis of any other cocoa-based.
You will need the following ingredients:
- by 5 st. l. milk (can be replaced with water), cocoa powder, sugar;
- 50 g butter.
Cooking does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.
Standard Glitter Chocolate Icing Recipe
To prepare the most ordinary fudge, you will need the following ingredients:
- 5 st. l. natural cocoa powder;
- 3 tbsp. l. water, any alcohol and powdered sugar;
- 40-50 ml of high-fat cream (can be replaced with butter);
- vanilla or cinnamon;
- to improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.
Pour the required amount of water into a container placed in a water bath, pour a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.
Chocolate glaze on sour cream
The principle of preparation of this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type glaze in its texture is more like a cream, it has a peculiar density and a special taste, due to the addition of sour cream.
Prepare the ingredients:
- 5 st. l. cocoa powder;
- 4 tbsp. l. sour cream;
- 3 tbsp. l. powdered sugar, water;
- flavoring.
Chocolate glaze based on condensed milk
This type of coating will be beautiful, tasty and glossy. Mix and rub 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.
To make your chocolate icing perfect, do not forget to strictly follow the chosen recipe. Remember that the lack or excess of any product can completely change the taste of the coating, and with it the dish being decorated.
In order to make chocolate icing from cocoa powder, the following ingredients are used:
- butter or spread - 50 g;
- sugar - 4 tablespoons;
- cocoa - 2 tablespoons;
- milk - 3 tbsp.
One of the best and tastiest options for cocoa icing for cake is icing using condensed milk. For this recipe you will need:
- condensed milk (not boiled) - 4 tablespoons;
- cocoa - 3 tablespoons;
- butter - 4 tbsp.
One of the most quick ways The creation of chocolate icing is cocoa icing with the addition of sour cream. This option uses the following components:
- cocoa - 2 tablespoons;
- sour cream - 2 tablespoons;
- sugar - 2 tbsp.
The advantage of such an option as cocoa icing with gelatin is that this icing hardens well, fits perfectly and shines appetizingly.
For its preparation you will need:
- fat cream - 150 ml;
- gelatin - 2 tsp;
- sugar - 180 g;
- water - 150 ml;
- cocoa - 70g.
Glaze secrets
When cooking chocolate icing for a cake made from cocoa powder, the following rules are observed:
In order to make the taste more saturated for the glaze, it is better to use bitter cocoa, which must be boiled;
If chocolate icing is being prepared (without the use of cocoa powder), then you need to use a bar that contains at least 70% of the powder;
All crumbly foods should be sifted to prevent lumps;
All dairy products, as well as butter, should be as fat as possible, otherwise the chocolate icing may not harden;
All liquid components must be at the same temperature, otherwise they may delaminate and a uniform consistency cannot be achieved.
Handmade chocolate icing is a favorite "weapon" of almost every housewife. Not only can this product be used to decorate absolutely any dessert and give it an unforgettable taste, but it can also be used as an independent dish.
In addition, it takes very little time, therefore, in combination with a simple, and no less quick-to-prepare biscuit dough, you get a cake for hastily for unexpected guests.
Do not forget that any pastries using chocolate icing can significantly affect the figure of sweet lovers. Therefore, sweet tooth should not be abused by this delicacy, but it is better to give their preference to something less high-calorie.
History is silent about who is the author of the recipe for chocolate icing. However, legend has it that chocolate made from cocoa powder comes from Mexico. True, chocolate used to be considered a delicacy for the elite segments of society and common man was unavailable. Today, this dessert is equally popular both in home cooking and in the world of "haute cuisine".
Cake frosting recipes
How to make cocoa icing for a cake? Below are recipes for making chocolate cake icing using cocoa, as well as other ingredients.
In order to brew classic cocoa icing, you need to do the following:
- Sugar is thoroughly mixed with cocoa to prevent the formation of lumps.
- Oil and milk are heated in a special dish.
- Sugar and cocoa are poured into the butter-milk mixture and everything is thoroughly mixed.
- The mixture is cooked over low heat with constant stirring.
- The icing is checked for thickening: a little icing is dripped onto a cold saucer and if it is frozen, then the mixture is ready.
In order to make chocolate cocoa icing with sour cream for the cake, you need to follow these steps:
- In a heat-resistant container, all the necessary components are thoroughly mixed.
- The mixture is cooked over low heat until it boils.
- Let the frosting cool before using.
Recipe for making cocoa powder glaze using gelatin:
- Gelatin is poured into 40 ml. warm water and left before it swells.
- Cocoa is mixed with sugar and with the remaining water and boiled over low heat for about 10 minutes.
- Ready gelatin is carefully mixed into the resulting mass.
- The chocolate mixture is cooled to 50C.
Chocolate icing with condensed milk is prepared in this way:
- Melt the butter in a saucepan over low heat.
- Cocoa is added to the butter and the ingredients are well mixed.
- Condensed milk is added to the resulting mixture and boiled until boiling with continuous stirring.
- Before use, the finished glaze is cooled to a temperature of approximately 50C.
A chocolate-coated dessert can be garnished with fruit before serving, or sprinkled with nuts or coconut flakes.
Cake decoration
30 minutes
350 kcal
5/5 (2)
Often we bake cakes that need to be beautifully decorated at the very end of the process, but making the icing seems too complicated and time consuming for us. Familiar? I also wondered this question until the experience of my family came to the rescue.
Grandma has been cooking for decades tasty and thick glossy chocolate icing for pouring cocoa cake or chocolate and butter, milk, sour cream or cream according to a recipe from an old Soviet cookbook. I also learned from her how to cook white chocolate icing according to the classic recipe for a sponge spring cake made of chocolate, cocoa powder and milk, to quickly and easily cope with the design of the product.
Today I will share with you simple recipes for chocolate icing so that you can just as easily decorate your cake at home and not be afraid that something will not work out for you.
How to cook and make glossy chocolate icing for pouring a cake from cocoa powder or regular chocolate? Experienced chefs say that the secret of the recipe super shiny chocolate-mirror glaze for any cakes lies on the surface: you should be in a great mood and have enough free time. Rush and nerves will prevent you from properly preparing a great glaze.
Classic variant
Kitchen appliances: take a saucepan with a volume of about 800-900 ml, several capacitive deep bowls of 300-800 ml, a whisk, a sieve, a grater and a measuring cup. In addition, making a good glaze requires a blender to mix the mass of glaze well.
Chocolate icing made with sour cream or milk may burn or stick in the process. Make sure you take the pot with non-stick coated.
You will need
Instead of milk, you can take water or low fat cream, as well as sour cream with a low fat content. However, remember that classic recipe involves the use of milk.
Your wonderful chocolate icing is completely ready! Now you can decorate the cake with it, since the chocolate mass does not require complete cooling. To do this, place your pastries on a metal grill and put them on a wide dish with them.
Pour the icing “from the center” onto the cake, spreading it with a spoon over the entire surface of the product. Then, without removing the grate and the dish, put it in a cold place for an hour or two.
Video recipe for making classic glaze
How to make excellent chocolate icing - attention to the detailed step-by-step video:
But don't rush to the kitchen - I have another great recipe for you.
White chocolate option
Time for preparing: 25-30 minutes.
Number of persons: for 1 cake weighing up to 1 kg, diameter 30-45 cm.
Calories per 100 g: 350 kcal.
You will need
- 200 g of white chocolate;
- 200 g of powdered sugar;
- 30 g butter;
- 50 ml milk.
Can replace milk with water or other dairy products, but a smoother, thicker glaze can only be made with milk or cream, so water should only be used as a last resort.
Cooking sequence
Ready! Pour the finished and still warm icing over your cake or small pastries and let it sit for about 2 minutes. room temperature. During this time, you can sprinkle the cake on top with crushed nuts or confectionery powder.
My mom often tops white icing with grated dark chocolate and vice versa, but the final choice of cake decoration is up to you.
Video recipe for white chocolate frosting
Look what a delicious chocolate icing turned out step by step recipe on this video! We look, remember and begin to act:
Thank you for attention! Finally, I would like to remind respected culinary specialists about cakes, for which such icing is ideal. Famous