Cocoa icing is used to decorate homemade pastries and give it additional flavoring accents. Icing is covered with pies, muffins, homemade cookies, used as a sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze make inscriptions on cakes, draw patterns. With glaze, home-made cakes, and indeed any sweet dish, take on a competitive look and certainly surpass the factory confectionery in all respects.

Preparation of glaze does not require special knowledge and skills. It is prepared from available ingredients - cocoa powder, sugar, water or milk. To give the fondant smoothness and a silky sheen, fat is added to the icing. It can be butter, milk, fat sour cream.

Making delicious icing is not difficult, but dexterity and experience do not come immediately. Without knowledge of the subtleties, glaze strives to turn out too thick and freeze before you apply it to the product. Or too liquid, and therefore drain from cake to dish. It may crack upon drying or have a not very attractive appearance. We will tell you how to cook cocoa frosting correctly and reveal small secrets with which your frosting will be the last touch to a portrait of a magnificent dessert.

Photo of chocolate icing made from cocoa powder for cake

Chocolate icing for the cake is plastic, when solidified it does not form a dense crust, has a thick creamy consistency, a glossy, shiny surface. Properly prepared glaze does not drip, covers the cake with a smooth smooth surface, has a rich chocolate flavor. This glaze is best made from first-class butter and dark cocoa varieties.

Ingredients for the recipe:

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

The method of preparation of cocoa icing for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring, until sugar dissolves.
2. Add the cocoa. To avoid lumps, you can sift it through a sieve. Warm up 1-2 minutes. The icing is ready.
3. Allow glaze to cool slightly before use. It will slightly thicken and will not drain from the cake.

Photo of chocolate icing cocoa for cookies

The icing for this recipe is suitable for cookies, muffins, gingerbread cookies and cakes. It freezes, covers products with hard candied matte crust, does not stick to hands. Such cookies can be put to children in school without fear that they will get dirty. Hard glaze is prepared from the same ingredients as in the previous recipe, but the products are mixed in a different sequence.

Ingredients for the recipe:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• oil ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can cook the icing on the water). Cook on a slow window, stirring until sugar is completely dissolved, and the mass begins to foam.
2. Put butter at the very end. Stir until oil dissolves. Oil can not be put at all. It gives the glaze a shine and makes it softer.

Feed way: Dip the product in the hot glaze until it cools. If you do not have time, just reheat the contents over low heat.

Photo of a thick glaze of cocoa and sour cream

The glaze on sour cream is thick, has a characteristic milk acidity, does not flow, but does not sugar. She covers the product with a beautiful glossy finish. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. spoon
• vanilla sugar ½ teaspoon

The method of preparation of icing from cocoa and sour cream:

1. Combine powdered sugar, cocoa, vanilla sugar and sour cream in a ladle. Put on the weakest fire, cook, stirring continuously for 3-5 minutes.
2. Remove the glaze from the heat. Stir in a spoonful of butter. Allow the icing to cool slightly. Apply to the product warm.

Cocoa powder icing on water

Photo of icing cocoa powder on water

Often the question arises, how to make a homemade cake beautiful, if there are no special artistic abilities and skills for this. Chocolate glaze will help out. Apply it with a net on the finished product. It will turn out beautifully and tasty. For these purposes, preparing the simplest glaze on the water. It is hot liquid, and when cooling, it hardens, preserving the pattern.

Ingredients for the recipe:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

Method for the preparation of icing from cocoa powder:

1. Combine sugar and cocoa powder. Add water. Mix well so that there are no lumps. Put on fire and cook until sugar is completely dissolved.
2. Apply the finished icing on the cake hot. It quickly cools and hardens. If the glaze hardens earlier than you had time to apply it, heat it again.

Feed way: Icing with this recipe can decorate not only pastries, but also ice cream, curd mass, pancakes, thick milk porridge for children.

  Cocoa icing is the easiest and most win-win way to decorate homemade desserts. The advantages are that the glaze is very easy to prepare, and if something went wrong, it’s easy to fix it. True, for this it is not superfluous to know how to prepare icing from cocoa according to all the rules. To do this, use the little tricks from knowledgeable chefs:

• To make the icing smooth, homogeneous, without lumps, mix cocoa with sugar, and even better with icing sugar and only then add liquid (milk, water, sour cream).
• To make glaze shiny allows oil or oily sour cream.
• Too thick glaze must be reheated by adding a little water or milk. To thicken the rare glaze, add the powdered sugar and boil the mass for 1-2 minutes over low heat.
• Allow glaze to cool slightly before use. Hot glaze is liquid. It just drains onto the dish.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.
• Hot glaze should not be applied on top of an oil cream. The oil will melt. For these purposes, use glazes that do not sugar. Coat the product with glaze when it has almost cooled.

Glaze is chocolate, sugar. It covers the top of confectionery - cakes, cakes, rolls, gingerbread cookies and cookies. It should be moderately thick and not very liquid.

Some tips for preparing and applying glaze to the finished product:

• To make the surface of the cake or other product look even, you need to grease it with a thin jam, and then with glaze, or first grease with a thin layer of glaze, and then thicker.
• After preparing the glaze, cool it a little, and then apply it.
• Hot glaze can not be watered with butter cream, but if necessary, then cover the cream with jam, sprinkle with cocoa or powdered sugar, and then apply the glaze.
• Chocolate glaze to taste is combined with cognac, rum, vanilla and coconut.

  How to make chocolate thick icing?

Such icing tastes like dark chocolate, thick, suitable for lubricating the top of cakes.

For glaze you need:

• 100 g sour cream;
• 3 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons butter;
• 3 tbsp. tablespoons of cocoa powder.

Cooking:

• We mix sour cream with sugar and cocoa, cook over low heat stirring all the time, until it thickens, about 10 minutes.
• We knead the oil, let it dissolve, continue to knead until the glaze acquires a glossy shine.
• We immediately glaze the cake with icing, otherwise it cools down, it thickens.

  How to make chocolate frosting that does not require brewing?

This frosting does not harden for a long time, it can be applied to hot and cold cakes, rolls and cookies.

For chocolate glaze you need:

• 1 tbsp. a spoonful of potato starch;
• 3 tbsp. tablespoons of dried cocoa, water and powdered sugar.

Cooking:

• Mix with cocoa powder and starch, pour in ice water and knead well. The icing is ready.

  How to make chocolate icing, which is used by professional confectioners?

For professional glaze you need:

• 1 tbsp. spoon of butter, condensed milk and cocoa powder.

Cooking:

• Melt the butter, add cocoa and condensed milk to it, knead, and you can grease cakes, eclairs, cakes and rolls.

  How to make lemon glaze?

Lemon frosting is suitable for greasing donuts, cookies, cakes, muffins and gingerbread cookies.

For lemon glaze you need:

• 2 tbsp. tablespoons of lemon juice and hot water;
• 200 g of powdered sugar.

Cooking:

• Mix the juice with hot water, add the powdered sugar and grind until the glaze is shiny. You can grease fresh pastries.
• You can also make berry glaze, but instead of lemon juice you need to add mashed berries: strawberries, raspberries, black or red currants, cherries, cranberries.

  How to make protein glaze to decorate Easter cakes?

For protein glaze you need:

• 1 cup icing sugar;
• 1 egg white
• lemon juice to your taste.

Cooking:

• We mix the cooled protein and powdered sugar, grind it until the mass turns white, adding a little lemon juice, we taste it. Finished glaze should be shiny, glossy.
• Put icing on Easter cakes, and put in a warm oven, or dry, spread out on a table.

  How to make icing sugar with gelatin?

Glaze with gelatin does not crumble on the finished product, suitable for muffins, cakes and rolls.

For sugar glaze you need:

• 1 cup of sugar;
• 1 tea a spoonful of instant gelatin;
• 2 tea tablespoons of cocoa powder;
• 6 tbsp. tablespoons of water.

Cooking:

• Pour gelatin 2 tbsp. tablespoons of cold boiled water and let it swell for 5-10 minutes.
• Pour sugar with the remaining water, and boil the syrup, stirring until all the sugar has dissolved.
• Add gelatin and mix until it is completely dissolved.
• Beat with a mixer until it turns white, 2-3 minutes.
• The glaze is divided into 2 parts: one is white, the other is tinted in a different color (yellow, orange - turmeric, carrot juice; pink, burgundy - beetroot juice; green - nettle or spinach juice; purple - red cabbage juice; brown - cocoa powder, instant coffee).
• Smear the top of the cake with a brush in white icing, and drip a drop of a different color, and then use a toothpick to make stains that resemble a marble pattern or stars.
• Such glaze hardens quickly (in 5 minutes).

  Now we have learned how to make icing, which can be used to decorate cakes, muffins, rolls and cakes.

Of course, every confectionery - whether it is cookies, muffins or a birthday cake - needs to be decorated accordingly. After all, cooking is not just cooking, but also a kind of art. How to decorate baking? Here a simple and quick recipe for chocolate glaze comes to the rescue.

Why do I need frosting

Cocoa chocolate icing: a quick recipe

In order to quickly make fondant for the cake (or any other baking), you will need the following ingredients:

• three tablespoons of milk (you can take any fat content);
• a tablespoon of cocoa powder (it should not be sweet, but always of high quality);
• half a glass of sugar (can be replaced with powdered sugar, it is easier to work with);
• 50 grams of butter.

To begin, put cocoa powder and sugar in a stewpan or saucepan, pour them with milk and mix thoroughly. Now put the mixture on a small fire and, stirring constantly, bring to a boil, hold for 5-7 minutes. But remember that the icing must be constantly stirred, otherwise most of it will stick to the bottom and walls of the dishes, and the taste of burnt cocoa is completely useless to you. After this, you can add the oil while continuing to stir, make sure that it is completely dissolved. Such fudge, of course, slightly freezes when cooled, but still remains relatively liquid. What can be decorated with it? Yes, almost everything - cookies, cakes and other baked goods. Such a glaze can even pour some dessert, such as ice cream or pancakes. In addition, such a fondant goes well with fruit. In the end, you can simply spread a piece of bread with it.

How to make boiled chocolate icing

Boiled glaze is thicker. However, it does not solidify completely and is great for decorating baking. How to cook it? The recipe for chocolate icing for the cake is as follows:

• To get started, prepare all the ingredients. You will need two tablespoons of cocoa powder, the same amount of sugar, as well as 70 grams of sour cream and a full (possibly with a hill) tablespoon of butter.
• First put sugar and cocoa in a saucepan, add sour cream there and mix everything thoroughly.
• The mixture must be put on a small fire and stir constantly until it boils.
• After that add oil and stir until it is completely dissolved and the mixture boils again. Now it can be removed from the fire - an excellent decoration for baking is ready. Agree, this recipe for chocolate glaze is quite simple to prepare and does not require expensive products or special skills.

Dark chocolate fondant at home

Some people love and know how to enjoy the refined and bitter taste of real dark chocolate. Yes, and some dishes require just such a decoration. The preparation of chocolate glaze does not take much time, since the procedure here is extremely simple. What ingredients will be needed for such an exquisite treat? Here is their list: 100 g of dark chocolate (it is advisable to choose a quality bar), two tablespoons of milk, 50 grams of powdered sugar. First put the icing sugar in the stewpan, pour it with milk, mix thoroughly and put on a small fire. While the liquid is warming up, break the chocolate bar into small pieces - it will be easier to melt it. Once the milk boils, put the chocolate in it. Stir the mixture thoroughly until everything is completely dissolved. This chocolate glaze recipe is as simple as possible. By the way, you need to apply fondant on the cake still warm, since it cools very quickly when it cools.

White chocolate icing: a quick and easy recipe

Every chef, as well as sweet, knows that white chocolate is much sweeter, and its taste is completely different. How to make chocolate icing out of it? It should immediately be noted that it is much more difficult to work with this product - if you just overheat it slightly, it turns into solid lumps. So how to make white fondant right? Fortunately, you do not need so many products for cooking - you only need 100 g of butter and 100 g of white chocolate (by the way, it is better to break it into small pieces first). Put the ingredients in a container and place in a water bath. Stir icing constantly. Once the oil has completely dissolved, the mixture can be removed from the bath - chocolate will melt well in hot oil.

You can see that preparing a classic fondant for baking is a snap. Nevertheless, the recipe for chocolate glaze can always be changed by adding new ingredients to your liking, which will emphasize the merits of the dessert you prepared. For example, crushed, well-roasted nuts can always be added to fondant. Instead of sugar, honey can be added to the icing - this will give chocolate an interesting floral aroma and an appropriate taste. Some craftswomen add a little cinnamon to the fondant - this recipe is especially suitable for baking with apples. It goes well with sugar and vanillin - it can be added either in the form of a powder or solution, or replaced with vanilla sugar (the main thing here is not to overdo it). In fact, there are many more recipes for chocolate glaze. Each culinary specialist prepares it in her own way, adding unique ingredients. Therefore, try, experiment, please your relatives and guests.

There are processes in the preparation of each dessert that can be omitted (the delicacy will not suffer much), but if you are not too lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. So, icing for cookies will give home baking individuality and unique beauty.

It is not difficult to prepare such a glaze and quickly hardens after application to the cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (made from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food colors, but they are unlikely to be found in ordinary kitchens.

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

• 100 g of chocolate;
• 60 ml of milk;
• 10 g butter;
• 250 g of powdered 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 bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Stir thoroughly.

Strawberry Recipe

Bright fondant with a rich berry flavor to cover gingerbread, donuts and cookies can be made from fresh or frozen berries. To prepare the glaze in this way, raspberries, blackberries, blueberries, cherries, cranberries, or, as in this example, strawberries, are suitable.

For berry glaze based on strawberries, you should take:

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

Work sequence:

1. Wash washed and dried berries with a blender in a homogeneous mass, which should then be filtered through a sieve to weed out the bones and the remaining whole berry fibers.
2. Add hot water to the sifted icing sugar and mix. Then infuse and rub the berry base with a spoon. Strawberry puree is needed so much that all the powder is dissolved, and the fondant becomes shiny and uniform, but at the same time viscous and thick.
3. Use berry glaze should be 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, icing for gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, and for ordinary sugar cookies you can prepare aromatic vanilla glaze.

To make vanilla frosting you need to take:

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

Cooking:

1. In a microwave, melt a slice of butter with milk.
2. Add salt, vanilla and sifted icing sugar to the hot creamy milk mixture. Knead the mixture until smooth and you can proceed to the design of baking.

Cooking from caramel and salt

Delicious viscous caramel, cooked at home, can make even ordinary shortbread cookies not only tasty, but also beautiful if you put it with a pastry bag. Salt added to caramel icing will reduce the fawning of fudge and add an extra touch of flavor.

For salted caramel glaze you will need:

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

How to cook caramel for cookie glaze:

1. Warm up to a boil in a small container, but in no case boil cream and butter. When added to caramel, these products should be as hot as possible.
2. In a separate stewpan, combine water and sugar. First, boil the syrup on low heat until the sugar dissolves, then increase the heat and cook, without stirring (you can only slightly tilt from side to side) to a beautiful caramel color.
3. After reaching the desired shade, pour hot oil with cream into the stewpan, add salt and quickly mix the mixture with a whisk until smooth. Return the caramel for a couple of minutes to the fire to boil until the desired density.
4. Transfer caramel in a glass container for subsequent storage. After several hours to cool, you can start decorating cookies.

Colored glaze for cookies

Nondescript cookies can be turned into an original greeting card with a light movement of a confectionery cornet filled with colored glaze. Thus, a simple confectionery product can become an exclusive gift that even a schoolboy can easily make.

The composition of colored glaze includes only four ingredients:

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

The process of creating sweet paints for painting cookies:

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

Food coloring is the easiest way to color cookies. If they are not, then turmeric will help to achieve a bright orange, spinach will help green, beetroot will help red, and lavender petals will make violet.

How to make marmalade?

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

Proportions of ingredients for marmalade glaze:

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

We prepare in the following way:

1. Marmalade cut into smaller arbitrary pieces. Put sugar, butter and chopped marmalade in a small bowl of suitable sizes.
2. Build a steam bath on the stove and place a container with prepared ingredients on it. Warm everything until sugar is completely dissolved and a more homogeneous state is achieved (with undissolved pieces of marmalade or without them).
3. Remove the icing from the stove and after a little cooling with a warm mass, cover the pastries.

Simple icing

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

The composition of simple sugar glaze includes:

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

Cooking:

1. Combine the powder with water and heat over a small fire until smooth. Warming up the glaze, you definitely need to constantly mix it with a wooden or silicone spatula.
2. Decorate the finished cookies with hot sugar fondant. The same coating can be used for gingerbread and buns.
3. For a pleasant rum flavor, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, because under the influence of heat, all alcohol will evaporate.

Almost any home baking will be incomplete if there is no glaze. Confectionery glaze, in most cases, is brown (chocolate) and white. Here we will tell you how to make chocolate icing from cocoa. This recipe for cocoa glaze is suitable for cake, for cake, for gingerbread, for cookies, for donuts, for eclairs, for Easter, Easter cake and even chocolate prune. In short, a very simple and delicious recipe for chocolate icing from cocoa for the preparation of various confectionery products at home.

And so, how to make chocolate icing from cocoa so that it turns out smooth, hard, shiny.

To begin with, we need:

cocoa - 4 tablespoons;

sugar or powdered sugar - 4 tablespoons;

milk - 1.5-2 tablespoons;

oil (hard, not soft spread) - 50 gr.,

vodka - 1 tablespoon.

Now, we go directly to how to make chocolate icing from cocoa. We describe the sequence of steps step by step.

In a small bowl or saucepan, put cocoa, sugar and mix.

Add milk, butter and mix again.

We put on a slow fire and interfere, until a homogeneous smooth mass is obtained. If you took granulated sugar, not powdered sugar and it doesn’t want to dissolve, just put the bowl with the icing aside, preferably in a warm place and mix occasionally. Sugar itself will gradually dissolve. If necessary, then you can once again put on a slow fire and heat.

Add vodka and stir again until smooth. Vodka is added to give the glaze an extra shine, but you can not add it. The choice is yours.

ATTENTION:the amount of milk we regulate the thickness of the glaze. You need a thick glaze - put less milk. Need more liquid glaze - put more milk. If suddenly there is no milk - it does not matter. Milk can be safely replaced with water. The quality of the glaze will not be affected. Such a glaze made on water is very useful for housewives during a fast for fasting.

But on the quality of the butter, its ability to become hard again, whether your chocolate cocoa glaze will be hard and solidify well. Therefore, choose real butter. Well, or at least hard sperd or margarine.

Well that's all. Follow these simple rules and your cocoa chocolate icing will quickly become a real sweet chocolate decoration for any of your home-baked goods.

Want a video recipe on how to make chocolate icing from cocoa, watch the video from the channel Vkusniashki73. True, in the video recipe, chocolate icing is prepared not on milk, but on sour cream, but the cooking technique is the same. Watch the video: