Condensed milk glaze is an easy-to-prepare option for decorating absolutely any baked goods. It can be used to decorate cakes, pastries, muffins, pancakes and icing, cream

Condensed milk glaze recipe

Condensed milk glaze is an easy-to-prepare option for decorating absolutely any baked goods. It can be used to decorate cakes, pastries, muffins, pancakes and other dessert dishes. The mirror surface of the frozen sweet mass will transform every culinary creation and give it the appearance of a restaurant dish.

Ingredients

In the classic version, chocolate icing is prepared with cocoa and condensed milk. Ingredients:

• cocoa powder - 3 tbsp. l.;
• butter - 1.5 tbsp. l.;
• powdered sugar - 100 g;
• condensed milk - 5 tbsp. l.

You can also prepare snow-white glaze; for this you need the following ingredients taken in equal proportions:

• White chocolate;
• butter;
• condensed milk.

Boiled condensed milk is also used to create a tasty coating. In this case, the composition of the mass will be:

• condensed milk - 200 gr;
• butter - 100 g;
• dry cream (can be replaced with milk powder) - 3 tbsp. l.;
• sugar - 7 tbsp. l.;
• water - 50 ml.

Mirror glaze prepared with condensed milk turns out perfectly smooth and shiny and, after hardening, everything is actually reflected in it, as if in a mirror.

And it is prepared from:

• water - 75 ml;
• chocolate (the choice of its type depends on what color the mass needs to be obtained) - 150 g;
• glucose syrup - 150 ml;
• sugar - 150 gr;
• condensed milk - 100 gr;
• gelatin - 12 g (if you use sheet gelatin, then two layers of 5 g are enough);
• water for soaking the gelling component - 50 ml;
• food coloring - optional.

Glucose syrup can be purchased ready-made or prepared yourself - in a saucepan, bring a mixture of 300 grams of granulated sugar with 130 ml of water to a boil, then add 1.7 grams of citric acid to the mass and boil the mixture for a little over half an hour over minimal heat.

The finished syrup is allowed to cool slightly, after which 1.2 grams of soda is poured into it - this will cause small bubbles to appear on the surface. After the bubbles disappear, the syrup is ready for use.

Cooking steps

The icing for covering the cake, consisting of the ingredients indicated in the first list, is prepared simply:

1. Cocoa and powder are sifted through a fine sieve.
2. Oil and condensed milk are added to them.
3. Grind the mixture until smooth and glossy.
4. Apply to cake or other baked goods.
5. When preparing such a coating, keep in mind that the glaze hardens very quickly, so it must be applied immediately after preparation.

The recipe for quick preparation of white icing from chocolate, condensed milk and butter is also not difficult:

• melt the chocolate;
• add other components to it;
• stir;
• cool and serve for dessert.

The advantage of such a sweet mass is that it can be given any color by adding the desired dye during cooking. As a coloring component, you can use both food dyes and natural ones - spices, berry, vegetable or fruit juice.

The glaze made from boiled condensed milk has an amazing taste and a pleasant caramel color. The original coating for the dessert is prepared as follows:

1. All the above ingredients are mixed.
2. The mass is boiled with constant stirring over low heat for 5 minutes.
3. To cover the dessert, use slightly cooled glaze.

It is worth remembering that the glaze prepared with boiled condensed milk does not completely harden even after cooling. For this reason, it is difficult to cut cakes covered with it - it reaches for the knife, which spoils the appearance of the treat. To simplify the cutting process, you can:

• moisten the knife in boiling water, wipe dry and make a cut, then repeat the steps;
• periodically lubricate the knife blade with refined vegetable oil.

To get the perfect mirror glaze, you should strictly follow the step-by-step instructions:

1. Gelatin is soaked in the specified amount of water.
2. Chocolate is melted in a convenient way.
3. Sugar is poured into water, glucose syrup is added, the ingredients are mixed with a whisk and heated until boiling, after which it is immediately removed from the heat.
4. Beat chopped chocolate with condensed milk in a blender.
5. Mix all the prepared masses in a blender bowl, add squeezed gelatin to them and beat, avoiding foaming, until a homogeneous consistency.

Mirror glaze is applied exclusively to cold baked goods, the surface of which is perfectly smooth. It is worth remembering that the glaze does not hide imperfections in the form of unevenness, but, on the contrary, emphasizes them.

Glaze with condensed milk can be prepared in various ways, in any case it will turn out tasty, moderately sweet, and will become a worthy decoration for both an everyday simple dessert and a treat prepared for a special occasion.

There are many recipes for chocolate icing. They differ in proportions, ingredients, and sequence of actions. Glazes also differ in the main ingredient, which will subsequently influence the glaze itself.

The basis for chocolate glaze can be milk, sour cream, cream, water, condensed milk. And depending on what ingredients are included in the glaze and what their proportion is, the glaze will be liquid or thick, soft or hard, shiny or matte. I bring to your attention chocolate icing based on condensed milk.

The glaze turns out tasty, aromatic, thick, shiny. It is perfect for covering cakes, cookies, and eclairs. Remember that before applying the glaze to the product, it should be allowed to cool slightly. If you apply the glaze too hot, it may drip off the piece. But if you apply it too late, it may lie unevenly, unevenly and the product will have an unpresentable appearance.

I suggest you prepare a wonderful glaze based on condensed milk and cocoa, which can be used to coat cupcakes and muffins, sweet pies and cakes. The glaze turns out glossy and greatly decorates the baked goods; confectionery topping adheres perfectly to it. This chocolate glaze is also suitable as an addition to pancakes or pancakes. It's quite easy to prepare. The main thing to remember is that as it cools, the glaze begins to thicken, therefore, in order for it to adhere beautifully to the surface of the baked goods, it is better to apply it not immediately after cooking, but to let it cool a little. Be sure to try it!

Ingredients

To prepare glaze from condensed milk and cocoa we will need:

condensed milk - 100 g;

sugar - 2 tbsp. l.;

cocoa - 2 tbsp. l.;

butter - 70 g.

Cooking steps

Sift cocoa through a sieve into a saucepan, add sugar. Mix cocoa and sugar thoroughly and pour in condensed milk.

Mix the mixture well with a whisk again.

Add butter to a saucepan and place on low heat.

With constant stirring, bring the mixture to a homogeneous state and remove from heat.

The hot cocoa and condensed milk glaze will immediately drip from the whisk.

As it cools, the glaze will begin to thicken.

Bon appetit!

Today, confectionery stores offer a wide selection of delicious baked goods. But housewives prefer to delight their loved ones with homemade cakes and pastries. And so that homemade baked goods are not only tasty, but beautiful, we suggest learning how to make glaze from condensed milk. When prepared correctly, the confectionery mixture will decorate muffins and pies with a glossy, appetizing layer. The sweet dessert can also be used to serve pancakes and pancakes. And of course, the glaze is perfect for decorating a cake with condensed milk.

Chocolate icing for cake with condensed milk

To decorate homemade baked goods, try making glaze with condensed milk. A simple recipe using available products will allow every housewife to make professional confectionery fudge at home. Although confectioners have a large selection of various options for decorating cakes, chocolate and condensed milk icing takes first place in use. This product not only goes well on biscuits and gingerbread products, but can serve as an independent type of sweet sauce for your favorite pancakes or shortcakes.

Having learned how to make sweet glaze from condensed milk with the addition of chocolate, you can decorate any homemade baked goods, creating real culinary masterpieces in your kitchen. Using simple recipes that involve the use of simple ingredients, every housewife skillfully diversifies the serving of desserts to the festive table.

Required Products

A delicious chocolate cake mix can be made using either chocolate or cocoa powder. In both cases, you get a sweet mass that can be used to easily decorate cakes. The simplest option is cocoa-based. To prepare this dish you will need:

• butter – one and a half tablespoons;
• 100 gr. powdered sugar;
• 3 tablespoons cocoa;
• 5 tablespoons of fresh, lukewarm fresh milk or condensed milk.

To obtain confectionery mass with condensed milk, we use a slightly different recipe:

• butter;
• cocoa;
• condensed milk.

To get a high-quality chocolate glaze with condensed milk that will cover any type of baked goods well, we take all the necessary products in equal quantities.

As a basis, we will take the mass of each ingredient in a volume of 50 grams.

There is another recipe for making chocolate-based sweet mass. In this case you will need:

• 200 gr. chocolate with high cocoa content;
• 100 gr. butter

The chocolate-butter mixture goes well with different types of baked goods.

Video of making mirror glaze with condensed milk

httpss://youtu.be/VgYRbjeoG6s

Cooking method

To prepare the simplest glaze with condensed milk, it is recommended to use the following recipe for a sweet dish. We prepare the products according to the first list. To avoid the formation of unnecessary lumps, powdered sugar and cocoa are passed through a sieve. The finer the sieve, the better the quality of sifting the bulk components. Be sure to use a clean, dry spoon for mixing. Vanilla can be added to the mixture of cocoa and powder to give it a delicate aroma.

Add warm milk or condensed milk to the mixture, then mix. To give the mixture the desired consistency, add oil. This product will allow you to complete the manufacturing process and get a very tasty glaze. When adding condensed milk, the amount of creamy component may be minimal. The finished product can be immediately used to decorate baked goods.

A very good option for sweet confectionery mass is based on boiled condensed milk. The product is of sufficient consistency, which allows the mixture to be evenly distributed over the surface.

To make glaze from boiled condensed milk, you need to do the following:

• boil condensed milk and prepare half the volume of the jar for glaze;
• mix sugar in the amount of 7 tbsp. spoons, 100 gr. butter, 50 ml. water;
• add 3 tablespoons of dry cream.

Dry cream can be replaced with milk powder. Place the prepared ingredients on the fire, stirring continuously, and cook until a homogeneous mass is formed. After boiling, cook and stir for another 5 minutes, then remove the mixture from the heat. The resulting mass does not harden, even when cooled. Therefore, you need to cover cakes with it not right away after production, but a little later. Due to its ductility, fudge based on boiled condensed milk can be used to coat biscuits, gingerbread cookies, and waffles.

To truly surprise and delight your guests, prepare a mirror glaze with the addition of dark chocolate and condensed milk. To make the sweet mass you will need:

• 75 ml water;
• 150 gr. Sahara;
• 150 ml sweet glucose syrup;
• 150 gr. dark chocolate;
• 100 gr. condensed milk;
• 12 gr. gelatin.

The mirror fondant is prepared as follows:

1. Soak gelatin in water.
2. Grind the chocolate, add condensed milk.
3. In a separate saucepan, combine sugar, glucose syrup, and 75 ml water. Place the container on low heat and bring to a boil, stirring constantly.
4. Pour the hot mixture into the bowl with the chocolate, adding the prepared gelatin.

The final stage is mixing the prepared mixture with a mixer until a homogeneous mass is obtained. To obtain the product of the desired consistency, you should not wait for the workpiece to cool. It is best to achieve the desired result by beating the hot mass at maximum speed of the mixer.

Cover the product with cling film, cool to room temperature and place in the refrigerator for 12 hours. The sweet mass prepared according to this recipe is well stored in a cold place, covered with cling film, which is pressed to the surface. After using part of the sweet dish, the leftovers can continue to be stored in the refrigerator.

If you need to get a cake impregnation in the desired color, you need to add food pigment to the cake at the final whipping stage. To obtain a product in different colors, divide the mass into the required amount in accordance with the number of pigments, and paint each part in a specific color.

There are a huge number of mirror glaze recipes on the Internet and, perhaps, one of the most popular is the recipe for making glaze with condensed milk by French pastry chef Pierre Hermé.
A cake covered with mirror glaze is extremely beautiful and therefore in demand among many confectioners.
There are several features in working with mirror glaze; below are the most significant points:
1. Any glaze must be heated to a certain operating temperature, which depends on the composition of the glaze itself. You will need a confectionery thermometer: the temperature of the glaze should be about 30-35 degrees, on average 32. Compliance with the temperature regime is an important requirement, since even a slight increase in degrees will lead to increased fluidity, and as a result, uneven surface coverage (with gaps); lowering the degree causes the mirror surface to set quickly, as a result of which you may not have time to cover the cake.
Master's advice: If you are using frosting to drip on a cake, its temperature should be about 28 degrees. Otherwise, the drips will reach the very bottom of the cake and puddles will form on the base.
2. Mirror glaze is applied to a frozen cake, with a perfectly smooth surface, since the glaze will not hide imperfections, but will emphasize them. In addition, the glaze itself should be perfect, without any bubbles or lumps. To do this, the glaze is punched with a hand blender or passed through a sieve.
3. The amount of glaze should be prepared with a margin to cover the cake evenly: the remaining glaze can be stored in the refrigerator, covered with cling film.
4.Another advantage of a cake with frosting: it can be frozen.
Recipe for mirror glaze with condensed milk:
75 ml water
150 gr. Sahara
150 gr.
150 gr. Chocolate (white, black or milk)
100 gr. Condensed milk
12 gr. Gelatin or 2 sheets of gelatin, 5 g each (it is advisable to use sheet gelatin, as it is stronger in its properties)
60 ml Water
Squires Kitchen (powder or gel)
Leaf gelatin is soaked in any amount of cold water, allowed to swell and excess moisture squeezed out. Powdered gelatin requires a certain proportion of water. Confectioners recommend taking 1:6, that is, six parts water to one part gelatin.
Let's mention one more ingredient - glucose syrup. It is included in almost all mirror glazes. Glucose syrup looks like a thick, viscous, viscous, transparent substance. The syrup is widely used in the food industry, and in confectionery it acts as an anti-crystallizer and sweetener. You can buy glucose syrup in the online store.
Soak gelatin in cold water. Bring sugar, glucose, water to a boil. Pour over condensed milk, chocolate, squeezed soaked gelatin. Add dye. Beat with a hand mixer. Leave the glaze in the refrigerator overnight. Reheat and use at 35 C.
Note that mirror glaze is not at all difficult to prepare at home. The main thing is to follow the technology and you will definitely succeed. Bon appetit and enjoy cooking!