In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not too lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, the icing for cookies will add personality and unique beauty to homemade baked goods.

Such glaze is easy to prepare and hardens quickly enough after being applied to cookies, but there is a limitation in color. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fondant can be changed with fat-soluble food colors, but they are unlikely to be found in the regular kitchen.

So, dark (milk or white) chocolate icing is made from:

• 100 g of chocolate;
• 60 ml of milk;
• 10 g butter;
• 250 g icing sugar.

Step by step cooking:

1. Make a steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
2. When the butter has melted, add a finely crushed chocolate bar. After all three ingredients have become a homogeneous liquid mixture, sift through the powder. Mix diligently.

Strawberry recipe

A bright, rich berry fudge for coating gingerbread, donuts, and cookies can be made with fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries, or, as in this example, strawberries are suitable for preparing the glaze in this way.

For berry glaze based on strawberries, take:

• 200 g finely ground powdered sugar;
• 100 g fresh or frozen strawberries;
• 15-30 ml of drinking water.

Sequence of work:

1. Blend the washed and dried berries with a blender into a homogeneous mass, which should then be filtered through a sieve to sift out the seeds and remaining whole berry fibers.
2. Add hot water to the sifted icing sugar and mix. Then pour in small doses and rub the berry base with a spoon. Strawberry puree is needed so that all the powder dissolves, and the fondant becomes shiny and uniform, but at the same time viscous and thick.
3. You should use the berry glaze immediately, because during storage the fermentation process may begin, which is fraught with digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, a ginger cookie frosting can be flavor neutral because the aroma and flavor of ginger does not need to be added, and a vanilla aromatic frosting can be prepared for regular sugar cookies.

To make vanilla glaze you need to take:

• 270 g icing sugar;
• 13 ml of milk;
• 5 g butter;
• 3 g table salt;
• 2 g vanillin powder.

Preparation:

1. In the microwave oven, melt a piece of butter together with the milk.
2. Add salt, vanilla and sifted icing sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Cooking with caramel and salt

Delicious homemade sticky caramel can make even ordinary shortbread cookies not only tasty, but also beautiful if you deposit them with a pastry bag. The salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra touch of flavor.

For salted caramel glaze you will need:

• 125 ml of cow's milk cream, 33% fat;
• 30 g butter;
• 165 g granulated sugar;
• 65 ml of purified drinking water;
• 3-5 g of coarse sea salt to taste.

How to make cookie frosting caramel:

1. In a small container, warm it up almost to a boil, but, in no case, do not boil the cream and butter. At the time of adding to the caramel, these products should be as hot as possible.
2. Combine water and sugar in a separate saucepan. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until a beautiful caramel color.
3. After reaching the desired shade, pour hot butter and cream into a saucepan, salt and quickly stir the mixture with a whisk until smooth. Return the caramel for a couple of minutes to the fire to boil until the desired thickness.
4. Transfer the caramel to a glass container for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

A nondescript cookie can be turned into an original greeting card with a slight movement of a confectionery cornet filled with colored glaze. Thus, an uncomplicated confectionery product can become an exclusive gift that will be easy to make even for a schoolchild.

The composition of the colored glaze contains only four ingredients:

• 1 chicken egg white;
• 150-200 g of finely ground powdered sugar;
• 15 ml lemon juice;
• food coloring of the desired color.

The process for making sweet cookie dyes:

1. Pour protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift the icing sugar into it in small portions and rub with a fork (silicone spatula or false). The use of a mixer in this case is unacceptable.
2. When the glaze is of the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is painted in the desired color with food coloring. To make the already colored glaze thicker, you should mix the powder into it, so that the fudge becomes thinner - add a little water.

Food coloring is the easiest way to color cookie frostings. If they are not there, then turmeric will help to achieve a bright orange color, green - spinach, red - beets, purple - lavender petals.

How to make from marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such a multi-colored glaze, it will be possible to create whole stained glass windows on cookies. A monochromatic coating with pieces of undissolved marmalade will also look very nice.

Proportions of ingredients for gummy glaze:

• 200 g marmalade;
• 80 g sugar;
• 50 g butter.

We cook in the following way:

1. Cut the gummies into smaller random pieces. Place the sugar, butter, and chopped marmalade in a small bowl of suitable size.
2. Build a steam bath on the stove and place a container with prepared ingredients on it. Warm up everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
3. Remove the glaze from the stove and, after cooling down a little, cover the baked goods with a warm mass.

Simple icing sugar

No matter how many recipes for various confectionery sweets are in the hostess's arsenal, you should know how to make icing for cookies from a minimum set of products that can help out in any unforeseen situation.

Simple icing sugar contains:

• 200 g icing sugar;
• 60 ml of drinking water.

Preparation:

1. Combine the powder with water and heat over low heat until smooth and homogeneous. When warming up the glaze, it is imperative to stir it constantly with a wooden or silicone spatula.
2. Decorate the cookies with hot sugar fondant. This same coating can be used for gingerbread and buns.
3. For a pleasant rum flavor ¾ part of the water can be substituted with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.

Fragrant, sweet, appetizing, chocolate, glossy, different colors - these are all icing that makes the cake delicious and festive. The glaze can be used to cover the entire surface of the baked goods or to be applied in the form of patterns and lettering. The classic cake frosting recipe contains three ingredients: granulated sugar, water, and a bar of chocolate. There are other popular recipes for frosting on a cake.
Depending on the set of ingredients, the glaze is: chocolate, sugar, caramel, marmalade, honey, milk, colored.

Recipe for making chocolate icing on a cake

Chocolate glaze can be dark, light, matte glossy. A simple recipe for making cake frosting is from chocolate.
The type of chocolate determines the color of the finished glaze: white chocolate will produce a white chocolate glaze, milk chocolate will produce cocoa with milk, and dark chocolate will have a dark color that hardens well.

It is better not to use aerated chocolate for cooking glaze.

For chocolate icing you will need:

• 150 g grated chocolate without additives;
• 4 tablespoons of sugar;
• 250 ml sour cream.

Cooking method:

• In a heat-resistant bowl or saucepan, grind the sugar with sour cream, then put on low heat and cook, stirring occasionally, until the sugar is completely dissolved in the mixture. Then add the grated chocolate to a saucepan and cook until the resulting chocolate glaze is smooth. Remove cooked frosting from heat, continue stirring until thickened.
• To cover the cake with the resulting chocolate icing, it is better to place it on a wire rack with a tray. Then slowly pour the icing into the middle of the cake and spread it evenly with a spatula, moving from the center to the edges. Next, flatten the side of the cake.
• Then put the cake in the refrigerator until the icing hardens.

There is another simple recipe for icing for a chocolate cake, in which the chocolate mass turns out to be thick, evenly spreading over the surface of the cake, thickens quickly, and lasts for a long time.

Composition:

• 1 bar of chocolate;
• 3-4 tablespoons of milk.

Cooking method:

In a heat-resistant bowl or saucepan, break a bar of chocolate into unflavored pieces, place the dishes with chocolate in a water bath, add milk. Stir as soon as the chocolate starts melting so it doesn't burn to the bottom. When the mixture is draining from the spoon, remove the saucepan from the water bath. The icing for the cake is ready!

Chocolate icing for decorating a cocoa powder cake

Composition:

• 100 g icing sugar;
• 3 tablespoons of cocoa;
• 5 tablespoons of milk;
• 50 gr. butter;
• ½ teaspoon vanilla.

Cooking method:

Mix sugar and cocoa powder in an enamel saucepan, heat the milk slightly and add it to the saucepan, stir the mixture and put on low heat, add butter and stir again. It is necessary to achieve a uniform consistency. The icing on the cake, prepared according to this recipe, turns out to be tasty, shiny, and hardens very quickly.
If the icing is thick and does not fit well on the cake, return it to the bowl, add a little water, bring to a boil over low heat. Sugar or flour can be added to thicken a glaze that is too thin.

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White chocolate icing for the cake is also easy to make at home.

Composition:

• 150 ml. milk;
• 150 ml. cream;
• 175 g white chocolate;
• 10 gr. gelatin.

Cooking method:

Soak gelatin powder in water for 40 minutes, then heat the swollen gelatin over low heat until dissolved. Melt the white chocolate in a steam bath, add the cream and milk to the chocolate, bring the mixture to a boil and remove from the stove. Pour gelatin into the melted chocolate in a thin stream with constant stirring.

Vanilla can be added to enhance the flavor.

Milk chocolate is the main ingredient in milk glaze. The cake frosting recipe contains 180 grams of milk chocolate and 150 milliliters of non-fat cream. Break the chocolate into pieces in a heat-resistant bowl or saucepan, pour cream on top. Put the mass on low heat, cook with stirring. As soon as the chocolate melts, remove the mass from the heat and cool. The milk frosting for decorating the cake is ready.

Recipe for making sugar icing on a cake

Sugar glaze is known by other names: white, protein, gingerbread. How to make icing for a cake?

This will require:

• 1 PC. egg white;
• 200 gr. sugar (powdered sugar)
• 1-2 tablespoons of lemon juice.

Cooking method:

Sift the icing sugar on a fine sieve, squeeze the juice out of the lemon, strain through cheesecloth. Pouring in a thin stream, add the juice to the powder. Stir the resulting mass with a whisk until a viscous mass is formed, then beat it with a mixer or blender at high speed, you can add vanilla. The icing for decorating the cake is ready.

Recipe for making caramel icing on a cake

Baking covered with caramel cake icing tastes good and the surface is glossy.

Composition:

• 180 g sugar (instant),
• 150 g warm water (10 tablespoons),
• 150 g cream, fat content not less than 35%,
• 10 gr. starch (1 teaspoon),
• 5 gr. gelatin (1 teaspoon).

Cooking method:

Soak the gelatin in cold water, let it brew, and combine the cream with the starch in a saucepan or bowl. Pour sugar into a preheated frying pan with a thick bottom, melt until a liquid brown mass is obtained, without stirring. Slowly pour warm water into the resulting caramel, stir the mixture and bring to a boil with constant stirring. Pour the finished caramel mass into the starch-creamy mixture while stirring the contents of the saucepan with a whisk. Then add the gelatin, which must first be squeezed out. After stirring the contents of the saucepan, the glossy caramel cake frosting is ready.

Recipe for making gummy icing on a cake

For gummy glaze you need:

• 10 - 12 pcs. marmalade sweets,
• 4 tablespoons of sugar
• 2 tablespoons sour cream
• 50 gr. butter.

Cooking method:

Place marmalade candies cut into small pieces in a heat-resistant bowl or saucepan, add sour cream, sugar and softened butter to them. Mix the resulting mixture well and put on medium heat, the marmalade will begin to melt. Cook the boiled mass with stirring for about 15 minutes. When the glaze thickens, remove the saucepan from the stove, let it cool slightly. The icing is ready to decorate the cake.

Recipe for making honey icing on a cake

Honey glaze hardens more slowly and tastes differently.

Composition:

3 tablespoons honey

2 tablespoons of cocoa powder

2 tablespoons sour cream

30 grams of butter (softened).

Cooking method:

Combine all ingredients in a heat-resistant bowl or saucepan and cook over low heat, stirring, until boiling. Cook the boiled mixture for about 3 - 5 minutes, and then cool. The honey icing for the cakes is ready!

It is also easy to make glaze of different colors at home - yellow, red, orange, green - depending on the choice of dye. Natural colors for the icing on the cake are obtained from fruit juices. Red color will give the glaze cherry or beetroot juice, orange - orange or carrot juice, yellow - lemon juice. The colorant is added to the glaze during the cooking phase, when the main ingredients are dissolved.

As natural flavors, a cake frosting recipe may contain vanillin, cinnamon, orange and lemon zest, alcoholic beverages - cognac, liqueur, wine (aromatic, dessert). When the frosting is slightly cooled, liquid foods are added in the amount of 2 tbsp. spoons, loose - to taste.

1. Ready-made cakes do not need to be greased with hot icing, it needs to be allowed to cool slightly.
2. The baking surface can first be greased with thick jam, and then covered with chocolate icing - it will lie smoother.
3. It is better to apply the finished chocolate icing to the cakes in two layers, with a short break for the bottom layer to harden. If the frosting has not been completely used to decorate the cake, the remaining frosting can be frozen by placing in cling film.
4. From unused chocolate glaze, you can create additional decorations on the cake: cover the work surface of the table with parchment paper for baking, pour the warm mass of glaze into a dense plastic bag on the corner, make a hole in it and immediately apply the drawing on the parchment, leave the resulting figures until completely dry and spread out on the cake.
5. You can draw and write on the cake with chocolate icing with an ordinary medical syringe (without a needle). To stop drawing without a drop, make a quick motion upward from yourself.

Decorating homemade cakes with icing is the easiest way to quickly and tastefully create a masterpiece of the holiday table.

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

What ingredients can I use to make the frosting?

So what ingredients can be found in a glaze?

• ... This is perhaps the best option. But it is better to use high quality chocolate rather than pastry bars.
• If you don't have chocolate at hand, then cocoa powder will do; it can also be a good base for icing.
• The glaze can be not only chocolate, it can also be prepared from egg whites, nuts, cream or powdered sugar.
• To make the glaze thick and easily spread on the surface, add a thickener component to it. Usually butter performs the thickening function. Some people use sour cream, but it must be greasy.
• Sugar should be added if you are using dark chocolate or natural cocoa powder.
• Use flavoring products for the glaze to acquire a unique and unusual taste. Coffee, vanillin, rum, cognac, coconut, nuts, or something else will do.

Recipes

How to prepare frosting correctly? Each hostess has her own tricks. We offer several recipes.

First recipe

You can make a delicate icing sugar. To do this, you will need:

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

Cooking method:

1. Pour all the icing sugar into a bowl.
2. Now add lemon juice in portions and mix everything well.
3. Then start adding cold water gradually and continue stirring.
4. As a result, you should have a frosting that has the consistency of not too thick sour cream.

Second recipe

The vanilla-creamy glaze will turn out delicious. You will need:

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

Cooking method:

1. Pour the cream into a heavy-bottomed saucepan.
2. Place the pot over low heat.
3. When the cream is hot, add the powdered sugar and vanillin.
4. Remove the pan from heat, add softened butter to the mixture, beat the entire composition with a mixer until smooth. Ready!

Third recipe

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

• 125 grams of chocolate;
• 50 grams of heavy cream (if desired, you can replace them with sour cream);
• 30 grams of butter.

Cooking method:

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

Fourth recipe

A simple and tasty icing can be made with cocoa and sugar. Ingredient List:

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

Cooking method:

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

Fifth recipe

A light protein glaze is also suitable for the cake. Here's what you need to prepare it:

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

Cooking method:

1. Mix water and sugar and pour into a saucepan or stewpan, place on the stove, reducing heat to low.
2. Boil the composition until it thickens (but it should not be too thick).
3. Now separate the white from the yolk and beat until frothy.
4. As you continue to beat the whites, start pouring in the syrup. As a result, you should end up with a fairly strong head.

Sixth recipe

The coffee glaze turns out to be tasty and unusual. Here's what you need to prepare it:

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

Cooking method:

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

Seventh recipe

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

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

Cooking method:

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

Eighth recipe

Make a delicious chocolate icing with nuts and cognac. To do this, you need the following ingredients:

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

Cooking method:

1. First, prepare the nuts. They need to be peeled, fried and chopped. You can use a coffee grinder or blender to grind.
2. Now do the icing itself. Melt the chocolate in a water bath, combine with cream and mix thoroughly.
3. Add nut powder (or crumbs, everything will depend on the degree of grinding) and cognac to the resulting composition, mix everything thoroughly again.
4. Ready!

Useful tips for real housewives:

1. If you are using hot frosting, first cool it slightly so that it thickens a little, and then use. This will simplify the application process.
2. A sugar-based glaze prepared without heating is preferably used immediately and as soon as possible, it thickens very quickly.
3. First, apply a thin layer of icing to the surface of the cake, and then apply another (after the first dries).
4. It is better not to apply hot icing to buttercream. If this is necessary and suggested by the recipe, then make a layer of powdered sugar, cocoa powder or jam between the glaze and cream.

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

To get the desired consistency of the fudge, it is important to determine the purpose for which you plan to use it. The technology depends on whether you want to get a matte or glossy mixture. The classic chocolate icing on the cake is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and muffins, but you can take into account a few basic rules for how to make chocolate icing for a cake:

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

Chocolate icing - recipe

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

Below are some photos of recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fondant a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. It is better to distribute with a brush. A little vanilla, rum, cinnamon or cognac will give a special taste.

Cocoa cake frosting

The presented photo recipe will tell you how to cook a delicious plastic mass for decorating confectionery. When solidified, a dense, glossy crust will turn out. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high quality butter. Cocoa chocolate icing is suitable for coating muffins, sweet tarts, cakes or desserts with a creamy consistency, such as soufflés.

Ingredients

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

Preparation

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

Cocoa milk cake frosting

Many recipes use 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 get a glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery sprinkles will add originality.

Ingredients

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

Preparation

1. Combine all ingredients in an enamel bowl.
2. Cook in a water bath, stirring constantly.
3. Check doneness by dripping a little icing on a saucer. The drop should freeze immediately.

Chocolate cake frosting

The easiest way to make a frosting 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 a product (as pictured). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients

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

Preparation

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

White chocolate frosting

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

Ingredients

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

Preparation

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir the mixture constantly until a thick, homogeneous paste is obtained.
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mixture 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 turn out to be thick, with a characteristic sour taste. The sour cream cocoa cake frosting is suitable for thick homemade cakes or biscuits, you can coat it with a traditional sausage with nuts. It will not drain or sugar, but will immediately lie down in a beautiful mirror-like surface. If you wish, you can additionally decorate the product with butter cream, nuts, candied fruits.

Ingredients

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

Preparation

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

Mirror Cake Glaze

Glazed looks especially beautiful and festive on homemade pies. Mirror chocolate icing for covering the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass solidifies very nicely on the surface of the product. If the glaze comes out with bubbles, you can pass it through a sieve before applying to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Preparation

1. Pour gelatin with 65 ml of water.
2. Put sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until sugar dissolves.
5. Put broken chocolate, condensed milk, gelatin in another bowl.
6. Cover with hot syrup. Beat with a blender and cool to the desired temperature.

Chocolate and cream frosting

The presented recipe is classic, so it will definitely not let down novice cooks. Chocolate cream and chocolate icing will make even the simplest cake taste delicious. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white, or dark. Due to the cream and butter, the mixture will turn out to be shiny, plastic, thick.

Ingredients

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

Preparation

1. Break open the chocolate bar, place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir until smooth.
5. Whip the cream.
6. Gently mix the cream with the chocolate mass.

Chocolate and butter frosting

One of the easiest and most proven methods of making a confectionery frosting compound is chocolate frosting made from chocolate and butter. You can choose the chocolate to your liking, but opt ​​for the no-additives option. If you want to decorate your 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 the ingredients in a metal bowl.
2. Heat in a water bath, stirring occasionally.
3. Refrigerate before use.

Milk chocolate frosting

This recipe is suitable for those who are going to please their households with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out to be matte, and if you want a mirror shine, you need to add oil to the composition.

Ingredients

• low-fat cream - 150 g;
• chocolate - 180 g

Preparation

1. Break the tile and place it in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a cake or cupcake at home, but also how to properly fill the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not begin to drain from the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing with a rubber brush. If you are making a dessert from a dense dough, try using apricot or peach jam, from strawberries for an additional layer of lubrication. Spread over the cake, leave for a few hours.

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

Homemade chocolate icing recipe

Chocolate cake frosting is one of the most common dessert decorations. Many housewives mistakenly believe that the cooking process is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate glaze is that you can use almost any type of chocolate and cocoa powder.

In this case, the taste will not suffer, but it will differ slightly from each other.

Cocoa frosting can be made if you do not have all the necessary ingredients at hand, namely chocolate bar and cream.

What you need:

• cocoa powder - 2 tsp;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ tbsp.

Cocoa and sugar are combined in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until they thicken. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The icing is cooked until it stretches like honey.

How to cook with sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ tsp.

A small saucepan is taken, sour cream, butter, sugar and salt are put in it. A small fire turns on on the stove, the mixture is constantly stirred. As soon as the sour cream and the butter begin to soften and melt, add the cocoa powder in a timely manner. Remember to stir and make sure that the frosting does not burn. The fire should always be low.

During cooking, the glaze gradually begins to thicken. Readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the glaze is ready. Allow it to cool for a couple of minutes at room temperature before applying to the cake.

With the addition of cream

Creamy chocolate frosting is a traditional recipe used by most modern pastry chefs to decorate their sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait for the butter to soften so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a homogeneous state. After removing from the water bath, the frosting must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using a bar of any chocolate, pay attention to the fact that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of icing.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make the icing easier to remove from the cooking bowl, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add the milk. This is to prevent the icing from getting too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the frosting does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try making an original and delicious cocoa powder frosting with additional milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• icing sugar - ½ tbsp.;
• vanillin - ½ tsp.

In a saucepan, cocoa and icing sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the pot on the stove with low heat and simmer until frothy appears in the frosting. After that, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, this will make the frosting more pliable and easier to apply to dessert.

Mirror Cake Glaze

Mirror icing for a cake can make a truly real work of culinary art out of a dessert. But when cooking it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until it is completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By that time, the gelatin will swell well and will be ready to be added to the frosting. Heat it up and add to the resulting mixture. After that, whisk a little frosting in an immersion blender and keep it at a temperature of at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate icing with butter among its ingredients is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary components are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 tsp;
• sugar - 4 tsp.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without the formation of lumps. Then add milk or cream and mix the frosting mixture again.

The bowl is placed on the stove and brought to a boil. After that, butter is immediately put in, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake base.

Milk chocolate

Who said that milk chocolate cannot be used for making dessert icing? It will give the delicacy a delicate and sweet, but not cloying taste.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• a slice of plums. oils.

As with the rest of the recipes, you first need to melt the chocolate using a water bath or microwave. We put a bowl in a saucepan on a preheated stove, pour milk there, pour sugar and mix the mixture thoroughly until the granulated sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

To properly cover the cake with chocolate icing, you must follow several rules that will make the dessert the most successful:

1. It is best to use a creamy, cherry, apricot, or strawberry soak for the sponge cakes. All of these flavors complement chocolate best, and the dessert will not seem so sugary.
2. There are no particular restrictions on the chocolate used. Real dark chocolate of the highest quality works best for this purpose, but regular confectionery bars can also be used. Sweetness containing nuts, raisins, marmalade, caramel and porous tiles is categorically unsuitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with an exceptionally liquid and warm icing. It is placed on a wire rack and poured from a ladle or bowl on top using a culinary wooden spatula to level the surface.