The icing is used for pastries, cakes, biscuits and some types of buns. The surface of the products should be smooth, therefore, cakes and cakes are first lubricated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquid to the too thick glaze.

Plain chocolate icing

The simplest glaze is made on the basis of 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. Boil the glaze over low (very slow) heat, stirring constantly. First, the sugar will dissolve, then the syrup will begin to bubble. After the bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened.

Note:

For a baby cake or choux pastry, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the taste of the glaze.

Chocolate glaze with sour cream

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

Ingredients:

• Sour cream (100 g)
• Sugar (3 tablespoons)

Preparation:

Stir sour cream, sugar and cocoa in a saucepan and simmer over low heat, stirring constantly. As soon as the frosting boils, add the butter and continue cooking until the butter dissolves. Then we remove from heat, cool slightly and put into action: we glaze the cake, cakes or muffin.

Note:

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

Chocolate glaze with starch

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

Glitter chocolate icing

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

Ingredients:

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

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Put softened butter and a pinch of vanillin there. Rub until a shiny glaze is obtained.

Note:

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

Professional chocolate icing

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

Ingredients:

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

Preparation:

As you can see, it is very easy to remember the composition of this glaze: everything is one to one. And it turns out to be even easier to cook it. It is necessary to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with ready-made glaze.

Microwave chocolate icing

Do you like to cook in the microwave? Then this frosting 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:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three to four minutes, take out, mix and use the ready-made icing for the intended purpose (to cover the cake, cupcake or pastries).

Dark chocolate icing

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

Ingredients:

• Bitter 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. Put on fire and cook, stirring occasionally, until the icing turns into a thick paste.

Chocolate-nut glaze

What about chocolate, but only white? It can also be used to make unusual chocolate icing, for example, nut glaze.

Ingredients:

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

Preparation:

We take the oil out of the refrigerator and leave it for a while to soften. Put a broken bar of chocolate, butter in a saucepan and melt it all in a water bath. Then add milk, icing sugar, nuts and vanillin. Mix and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon icing: 200 g icing sugar, 2 tbsp. tablespoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the icing sugar and sift through a sieve into a bowl, add lemon juice and hot water and grind with a wooden spoon until the glaze turns into a homogeneous shiny mass. Orange glaze is also prepared.

Strawberry and raspberry icing

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

Prepare in the same way as lemon frosting (see previous recipe).

Berry glaze

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

Ingredients for making berry glaze:

For 300 grams of finished product:

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

Inventory for making berry glaze:

1. Colander
2. Blender
3. Tablespoon
4. Deep bowl - 2 pieces
5. Kettle
6. Plate
7. Fine mesh sieve
8. Wooden kitchen spatula
9. Corolla
10. Storage container
11. Refrigerator

Berry glaze preparation.

Step 1: prepare the berries

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

Step 2: chop the strawberries

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

Step 3: prepare the icing sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn on the stove on a strong level, put a kettle on it with a little pure distilled water and bring the liquid to a boil.

Step 4: rub the strawberry puree

While the kettle is boiling, shake the sieve that you used to sift the powdered sugar over the sink, thus getting rid of excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should have juice with a small amount of very finely ground pulp.

Step 5: combine the strawberry mass and powdered sugar

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

Step 6: store the berry frosting

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

Step 7: serve the berry frosting

It is advisable to use the berry icing immediately after preparation. Donuts are poured over with this fragrant viscous mass.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and muffins.

And they also prepare layers for amazingly delicious cakes. Easy to prepare and versatile berry frosting, your whole family will love it. Enjoy!

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

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

If you are using too sweet berries, you can acidify the finished frosting with a little concentrated lemon juice.

You can add a pleasant vanilla flavor to your frosting by adding vanillin to the finished product at the tip of a knife, but be careful with this ingredient, remember that pure vanillin tastes bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for the rum glaze: 200 g icing sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

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

Coffee glaze

Ingredients for the coffee glaze: 200 g icing sugar, 4 tbsp. tablespoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the icing sugar through a sieve into a bowl, add hot coffee extract and oil and rub with a wooden spoon into a shiny glaze.

Cocoa frosting

Ingredients for the cocoa frosting: 200 g icing sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

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

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of icing sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate is dissolved. Then put softened butter and icing sugar and rub in a homogeneous glaze.

Protein glaze

Ingredients for the protein glaze: 2 egg whites, 200 g icing sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and stir quickly until a glaze is formed. You can season the egg glaze with rum, coffee extract, cocoa, and other condiments.

Colored glaze

Ingredients for colored glaze: 200 g icing sugar, 3-4 tbsp. tablespoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of glaze from beets, carrots and spinach).

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

Creamy glaze

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

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

Brown creamy glaze

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

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

Little tricks

To make your frosting experiments fruitful, heed the advice of experienced pastry chefs:

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

Such are the little tricks and such different recipes for making chocolate icing - a confectionery "haute couture". Shall we join the high culinary fashion?

SOME MORE USEFUL TIPS

Combine sifted icing sugar, egg white, lemon juice. Add carrot juice for orange, beetroot for purple, cherry for burgundy, and spinach for green. Stir well so that the mass becomes homogeneous without lumps.

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

An article about what you can make chocolate icing and how to make it.

Chocolate icing it is not necessary to cook from chocolate for application on cakes, muffins, Easter cakes and pastries. It can be made 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.

That's what experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze, they perfectly complement each other.
• The no-boil glaze hardens quickly and must be applied immediately after preparation.
• You cannot cover a cake with hot icing where butter cream has already been smeared, but if necessary, then first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with just boiled icing, it needs to be cooled a little.
• First, we apply a thin layer of glaze to the confectionery product, and then thicker.

How to make cocoa cake frosting?

Cake decorated entirely with cocoa chocolate icing

Chocolate glaze itself is a decoration for various desserts. In addition, icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa frosting for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
3. Put the icing on the middle of the baked top cake, distribute it over its entire surface, grabbing the edges so that the glaze flows down the sides.
4. We put the cake in a cold place at night, in the morning you can serve it with tea.

Cake first covered with sour cream and then patterned with cocoa chocolate cream

With this glaze, you can make patterns on the cream if you cover the top cake with some kind of cream.

Note... If the icing has become cold and thickened, it does not spread well 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.

Cocoa and condensed milk frosting, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Cocoa and condensed milk frosting

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
2. Removing from fire, add 0.5 tbsp. tablespoons of butter..
3. Pour the cake immediately and set it to cool.

Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in confectionery shops

Professional cocoa icing

This glaze recipe is used by professionals in pastry shops. It's quite simple.

Recipe:

1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp each. spoon.
2. We knead well, and you can decorate any baked goods.

Powdered milk and cocoa frosting recipe

Piece of cake decorated with cocoa and milk powder chocolate icing

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. a spoonful of gelatin 0.5 glass of water and let it swell.
2. Mix 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. Dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
5. 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.

Milk and cocoa frosting recipe

Sliced ​​cake covered with cocoa and milk chocolate icing

Cocoa, milk and flour glaze

The thickness 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:

1. We put in a saucepan made of stainless steel 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook while stirring, with a low boil, until the desired density.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

The frosting is used for coating pastries and cakes.

Note... The presence of butter in the glaze gives it a shine.

Lean Cocoa Chocolate Frosting Recipe

Ice cream drizzled with lean cocoa chocolate icing

Lean cocoa chocolate frosting

Recipe:

1. Mix in an enamel bowl 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. Having removed from the fire, we add 1/3 part of tea. tablespoons of cinnamon and 1 tsp. a spoonful of brandy, mix everything together.

We cover pies, cakes, muffins with hot icing, and cold icing is suitable for pouring ice cream.

Ice cream-filled profiteroles, garnished with lean cocoa chocolate icing

Cold Lean Chocolate Frosting

The recipe for this lean cocoa frosting is original and does not require boiling. It can be prepared in a hotel, outdoors.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

1. Mix in a deep plate 3 tbsp. tablespoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. cocoa spoons.
2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white frosting and lean cocoa chocolate icing

Cocoa and butter frosting recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Cocoa and butter chocolate icing

Recipe:

1. In a saucepan, combine 3 tbsp. tablespoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. cocoa spoons, 60 g butter, knead everything and set to cook until the butter melts.
2. We dilute more 3 tbsp. spoons of milk and cook further, stirring occasionally.
3. If the icing is thick, add another 2-3 tbsp. spoons of milk.

If the icing is ready, it should slowly drain from the spoon in thick streams.

How to make a thick cocoa frosting?

Choux cakes covered with thick cocoa chocolate icing

Thick

This is a very common glaze. It tastes like dark chocolate, but sour.

Recipe:

1. Stir in a saucepan 100 g sour cream, 3 tbsp each tablespoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the glaze boils, add 2 tbsp. tablespoons of butter and simmer until the butter melts.
3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken a lot.

Cocoa and sour cream chocolate icing

Strawberries in chocolate glaze with cocoa and sour cream

Cocoa and sour cream chocolate icing

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar add 2 tbsp. sour cream spoons, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
3. Remove from heat and immediately glaze fresh baked goods, or prepare iced strawberry dessert.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from cocoa in the microwave and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

1. We heat it up on the fire 3 tbsp. tablespoons of milk and half a glass of sugar.
2. In a microwave oven, combine 2 tbsp. tablespoons of butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 part dark chocolate bar, put everything in the microwave. The glaze is ready in 4 minutes.

Glaze the top of the cakes, Easter cakes, cakes and muffins.

The beautiful buttery sheen of the cocoa frosting adds a mouth-watering look to your cakes, muffins, brownies and donuts. It can also be used to decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

Cake decorating

30 minutes

350 kcal

5/5 (2)

We often 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 to us. Sound familiar? I also wondered this question, until the experience of my family came to the rescue.

Grandma cooked for decades tasty and thick glossy chocolate icing for pouring a cake made of cocoa 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.

It turned out that icing a cake is not such a difficult process: an excellent cake gommage is made from a tile of shock olada and cream, or milk. From what kind of chocolate you will make - dark, milk or white - such gommage will turn out.

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 brew and make a glossy chocolate frosting for a cocoa powder or regular chocolate cake topper? Experienced chefs say the secret of the recipe super shiny chocolate-mirror glaze for any cakes lies on the surface: you should have a great mood and enough free time. The rush and nerves will prevent you from preparing a great icing correctly.

Classic option

Kitchen appliances: Take a saucepan with a volume of about 800-900 ml, several capacity deep bowls of 300-800 ml each, a whisk, a sieve, a grater and a measuring cup. In addition, making a good frosting requires a blender to mix well the frosting mass.

Chocolate icing made with sour cream or milk can burn or stick in the process. Make sure to take a pot of 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 the classic recipe is based on milk.

Your wonderful chocolate frosting is completely ready! Now you can decorate a cake with it, since the chocolate mass does not require complete cooling, it is even better to pour it while it is still hot and remains fluid. To do this, place your baked goods on a metal rack and place with it on a wide dish.

Pour icing on the cake "from the center", spreading it with a spoon over the entire surface of the product. Then, without removing the wire rack and dish, put it in a cool place for an hour or two.

Video recipe for making classic glaze

How to Make Great Chocolate Frosting - Check out the detailed step-by-step video:

However, don't rush to the kitchen - I have another great recipe for you.

Option with white chocolate

Cooking time: 25-30 minutes.
Number of persons: for 1 cake weighing up to 1 kg, with a diameter of 30-45 cm.
Calories per 100 g: 350 kcal.

You will need

• 200 g of white chocolate;
• 200 g icing sugar;

• 30 g butter;
• 50 ml of milk.

Can replace milk with water or other dairy products, but smoother and thicker icing is obtained only 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 brew for about 2 minutes at room temperature. During this time, you can sprinkle the cake on top with crushed nuts or confectionery powder.

My mom often sprinkles the white frosting with grated dark chocolate and vice versa, but the final choice of the final cake decoration is entirely yours.

Video recipe for making white chocolate icing

Check out the step-by-step recipe for delicious chocolate icing in this video! We watch, remember and start to act:

Thank you for attention! Finally, I would like to remind respected culinary experts about the cakes, for which such icing is ideal. The famous, decorated with this sweet chocolate decoration, will remind you of childhood and adolescence, when we licked our lips just at its mention.

Also comes from our childhood and - now you can cook it with homemade icing and thus improve its taste.

Also, make a more modern one and you will not only enjoy the taste of the well-known chocolate bar, but also pleasantly surprise your guests. At the very end of the list, simple and quick

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

How to make a simple chocolate frosting?

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

Wait for it to cool slightly and thicken. If the mixture is still hot, then it has a liquid state, and in the cooled state it quickly hardens and becomes sugared. If you want to cook a children's cake or custard cakes, then add a small amount of butter to the icing, which has not yet cooled down. Then the whole mixture is whipped with a mixer. After that, it acquires a softer taste.

Method of making chocolate glaze with sour cream

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

To make a glazed cake, the following products are taken to cover it:

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

To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture has boiled, it is necessary to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the fire, it is not very much cooled. It is used for glazing muffins, cakes, pastries. After cooling, this type of glaze begins to thicken, but does not harden.

How is cocoa and starch chocolate icing made?

Alternatively, you can make the glaze in a rather original way. There is a recipe based on starch without brewing the mixture. Sour cream and butter are not required here.

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

A glazed coating for baking can be made on the basis of the following components:

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

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

How to make chocolate icing in the microwave?

For those who are good at cooking in the microwave, you can use the recipe for making frosting, which contains the following products:

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

Starting to prepare the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is placed there. Putting everything in a microwave oven in a special container, take it out after 3-4 minutes. Now the finished mass can be used for its intended purpose.

Professional Chocolate Glaze Recipe

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

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

This recipe is easy to remember. The butter is melted. After adding condensed milk with cocoa to it, everything is mixed, pounded to cover the confectionery with finished chocolate icing.

How to make a shiny chocolate frosting?

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

It includes:

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

When preparing a shiny mass, in order to cover a cake or pastry, cocoa is mixed with powdered sugar, then the mixture should be diluted with warmed milk. It is necessary to put butter in it, which is softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. So that the mass does not freeze so quickly, first prepare the confectionery for which it will be intended.

Two recipes for mirror chocolate icing

Products required for glaze:

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

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

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

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

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

Using mirror glaze, you can decorate such cakes as "Bird's milk", "Danielle", and other types of confectionery.

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

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

How to make dark chocolate icing?

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

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

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

How to make a hazelnut chocolate frosting?

Often, black chocolate icing is prepared for cakes, muffins and pastries, but it can be made from white milk. You can add nuts to it, other obligatory ingredients of the chocolate glaze:

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

The oil needs to be removed from the refrigerator and left for a certain time to soften. In a small saucepan, place a bar of white chocolate, which has been previously broken. After adding oil there, all the contents are melted in a water bath. After that, milk, icing sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Other types of chocolate icing recipes

It is possible to prepare such a confectionery coating for baking not only from cocoa and chocolate, but also from other components, for example, rum, coffee, egg whites, juice of various berries and fruits.

To make rum glaze, you will need the following products:

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

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

The main products for coffee glaze are:

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

Powdered sugar is sieved with a sieve into a bowl, where oil and coffee extract are added hot. Everything is required to grind with a wooden spoon until a shiny glaze is obtained.

To create a protein glaze, take the following products:

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

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

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

If you love homemade baked goods - and not only eat, but also cook - the question of frosting regularly arises before you. Sweet, aromatic, it will add appeal to any cake, not to mention cakes and muffins. And sometimes, to be honest, it will help to mask some flaws, such as a crumbling cake or a failed golden crust. In a word, it never hurts for a keen cook to have a couple of interesting homemade glaze recipes in her notebook. Especially cocoa glaze - chocolate, fragrant, delicate and plastic.

The classic recipe and its variants

There are many recipes for a sweet coating for baking: from powdered sugar, whipped proteins, caramel. But the leadership in this area is confidently holding chocolate, a recognized favorite of both cooks and eaters. Preparing such a glaze is as easy as shelling pears, just melt a bar of chocolate in a water bath, and then mix it with a spoonful of butter (for shine) and a couple of tablespoons of heavy cream (for softness). Finding the ingredients you need is difficult. For a high-quality coating, you need a treat containing at least 70% cocoa beans, which may easily not be in a small store. Alas, too often, under the guise of chocolates, we are sold so-called confectionery bars, which do not contain a single gram of cocoa butter! Yes, and real tiles are not cheap ...

But with cocoa powder, such problems do not arise. It is available to everyone, cheap, does not create difficulties during cooking, endows the dessert with a breathtaking aroma of pure chocolate and a bright taste ... Beauty! The main thing is to get the "right" cocoa - the one that needs to be boiled, not filled with hot water. And also stock up on the necessary additional components.

But whichever recipe you choose in the end, it is important that the resulting frosting meets three main requirements. First, it should be liquid enough and easy to spread on the crust, but thick enough so as not to drain from it. Secondly, it should harden well. Thirdly, its preparation should not take much time, because the glaze is the final touch with which the hostess completes the creation of a culinary masterpiece.

And the glaze should also be tasty. This is perhaps the main condition.

Step by step cooking recipes

Chocolate glaze with milk

You will need:

• milk - 3 tbsp. l .;
• cocoa - 3 tbsp. l.
• sugar - 5 tbsp. l .;
• butter - 2-3 tbsp. l.

Preparation:

1. Rub the cocoa through a fine sieve to break up any lumps, and then stir with sugar.
2. Pour in milk, add butter and simmer the mixture over low heat, stirring continuously, for 7-8 minutes. You can add the oil later, if you like, to the hot mixture.
3. Once you achieve uniformity, remove the chocolate-scented mass from the heat, cool slightly and use it for decoration.

To check if the glaze is ready, experienced housewives advise, before putting the pan on the stove, put a saucer in the freezer. Dropping 2-3 drops of aromatic brew on its cooled surface, you will immediately see if they begin to harden or if the glaze should be kept on fire for a little more.

Video: how to make cocoa icing

On sour cream or cream

You will need:

• cocoa - 2 tbsp. l .;
• cream or sour cream - 2 tbsp. l .;
• butter - 1-2 tbsp. l .;
• icing sugar - 4 tbsp. l .;
• vanilla sugar - 0.5 tsp

Preparation:

1. Sift cocoa and powdered sugar, add vanilla sugar.
2. Combine in a saucepan with sour cream (cream) and put on low heat. Remember to stir the mass constantly!
3. Lastly, when the rest of the ingredients are already hot, add the butter. Mix everything well again, remove from the stove, cool a little ... and you're done!

If you missed the time and the frosting started to freeze right in the saucepan, it's okay. Return it to the steam bath and bring to the consistency you want.

Video: simple secrets of making homemade glaze

Condensed milk

You will need:

• condensed milk - 4 tbsp. l .;
• cocoa powder - 4 tbsp. l .;
• butter - 4 tbsp. l.

Cooking.

1. Mash the cocoa and melted butter.
2. Put the mixture in a water bath, melt completely and combine with condensed milk.
3. Keep the saucepan steamed for another 5-6 minutes, constantly stirring the future glaze, let it cool slightly and you can start decorating.

If the cake is not intended for children, add 1 tbsp. l. cognac - the dessert will turn out to be even more fragrant and glossy.

With eggs

You will need:

• cocoa - 5 tbsp. l .;
• butter - 130 g;
• sugar - 2 tbsp. l .;
• egg.

Cooking.

1. Melt the butter over low heat or a steam bath and dissolve the sugar in it.
2. Add cocoa.
3. Remove the mixture from heat, let it cool slightly, add an egg to the butter with cocoa and sugar.
4. Whisk vigorously to beat the frosting.
5. The mass will turn out to be thick, dense, but, moreover, tender.

With starch

You will need:

• cocoa - 3 tbsp. l .;
• milk - 5 tbsp. l .;
• icing sugar - 3 tbsp. l .;
• natural chocolate - 50 g;
• butter - 50 g;
• starch - 1 tbsp. l.

Cooking.

1. Sift the starch, icing sugar and cocoa thoroughly.
2. Mix everything, cover with milk and put on low heat.
3. Break the chocolate into pieces or grate, add to the hot milk and cook the icing, stirring continuously, until the mixture begins to thicken. And then all that remains is to remove it from the fire, let it cool slightly and use it as directed.

With honey

You will need:

• cocoa - 4 tbsp. l .;
• milk or cream - 4 tbsp. l .;
• icing sugar - 4 tbsp. l .;
• honey - 2 tbsp. l .;
• butter - 2 tbsp. l.

Cooking.

1. Mash cocoa with butter softened at room temperature.
2. Pour in milk and heat over low heat.
3. Transfer the saucepan to a water bath, add the powder to the milk and cook, stirring occasionally, until the mixture begins to thicken.
4. Remove the saucepan from the stove, add honey to the glaze and mix well.
5. Let cool slightly and use for decoration.

Mirror glaze

You will need:

• instant gelatin - 2 tsp;
• heavy cream (30%) - 100 ml;
• sugar - 7 tbsp. l .;
• cocoa - 4 tbsp. l .;
• water - 100 ml + 70 ml.

Preparation:

1. Pour gelatin with 70 ml of cold water and let it swell.
2. Boil a syrup from 100 ml of water and sugar - just put it on the stove and boil until the sugar is completely dissolved.
3. Pour in the cocoa, pour in the cream and bring the mixture to a boil, stirring constantly to prevent scorching.
4. Remove the saucepan from heat, add the swollen gelatin and stir again. Some people advise using a blender for this purpose.
5. Let the frosting cool down - it should just be warm - and apply to the cake.

Mirror glaze can be made for future use. Pour it into a storage container, cover with a foil so that it adheres tightly to the glaze surface, excluding contact with air, and put it in the cold.

Video: mirror finish for mousse cake