The simplest glaze recipe. How to make non-steaming chocolate icing? Recipe for making chocolate icing on a cake

19.08.2019 Seafood dishes

Learn how to make delicious chocolate icing at home from our selection of recipes: thick and viscous, mirror-like and even lean. The choice is yours!

cream 33% - 110 ml
bitter chocolate - 100 gr
butter - 30 gr

Pour the cream into a saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until the chocolate is completely dissolved.

Recipe 2: how to make chocolate icing for a cake

Cocoa powder - 3 tbsp. spoons
Sugar - 3 Tbsp. spoons
Milk - 4 Art. spoons
Butter - 60 grams

Pour milk into a saucepan and add cocoa and sugar. We put on a slow fire.

Stir constantly, cook until sugar is completely dissolved.

Then add the butter and cook the mixture for a few minutes until the butter melts and the mass becomes homogeneous.

Apply the finished icing to the cake before it cools. This is such a beauty.

Recipe 3: chocolate icing from cocoa powder with butter

Use this chocolate icing recipe to decorate a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

Cocoa powder - 2 tsp
Sugar - 4 tablespoons
Milk - 1 tbsp.
Butter - 50 g

Pour sugar into a small saucepan or saucepan and sift the cocoa powder.

Add a spoonful of milk and stir.

Place on the stove and bring to a boil. Then add soft butter.

Continuing stirring, boil the frosting for 2-3 minutes.

Allow to cool slightly before applying the chocolate cocoa frosting to the cake. After applying the frosting, put the dessert in the refrigerator. Enjoy your meal!

Recipe 4: how to make cocoa chocolate icing

cocoa powder - 4 teaspoons
milk - 3 tbsp.
sunflower oil - 3 tbsp.
sugar - 8 tablespoons

Recipe 5: lean starch chocolate icing

This glaze does not need to be boiled, there is not a drop of oil in it, it behaves beautifully when applied to baked goods, and looks quite dignified on culinary products. It can be applied to both hot and cold baked goods, and also, the glaze does not freeze with lightning speed, so you can work with it slowly.

Cocoa powder - 3 tablespoons without slide
Powdered sugar - 3 tablespoons without slide
Potato starch - 1 tablespoon without slide
Water (boiled, ice cold) - 3-4 tbsp.

Sift starch, icing sugar and cocoa through a strainer. Cocoa is better to take proven, good quality.

Pre-cool the water by adding a piece of ice to it, or hold it in the freezer. In a bowl, mix sifted cocoa, icing sugar, starch, mix well.

Add cold water to the dry mixture and mix thoroughly with a spoon, as if you were rubbing water into the mixture.

Adding 3 tablespoons of water will create a thick icing that works well on the cupcakes.

The glaze fits tightly and looks velvety, after drying it does not stick, you can run your hand over it, it does not leave marks.

Add a little more water, literally a teaspoon, and you'll get a thinner frosting. But it also works well and does not run off muffins.

Recipe 6: cocoa and sour cream icing (step by step photos)

This frosting can be stored in the refrigerator for a week, and if you wish, you can make it in reserve and freeze (warm it up in a water bath before using).

butter - 2 full tablespoons;
sugar - 2 tablespoons;
cocoa powder - 2 tablespoons (no slide);
sour cream - 1/3 cup.

The glaze should be prepared exclusively in a water bath. To do this, pour water into a small pan (2/3 of the pan), and on top place a deep plate or salad bowl, the diameter of which is equal to or greater than the diameter of the pan.

The first ingredient that goes to the water bath is oil. We bring it to a state in which the oil becomes liquid.

Then add sugar to the butter and mix everything until smooth. We wait a couple of minutes until the sugar melts.

Then add cocoa powder to the mixture and stir the mixture vigorously with a spoon or wooden spatula for a minute.

Pour sour cream into the mixture (fat content does not matter) and bring the glaze until smooth. This will take two to three minutes. The readiness of the glaze can be determined by its uniform glossy appearance and the absence of sugar grains in it.

Remove the finished cocoa frosting from the water bath and let it cool slightly (but not harden). Then we cover the cake, cakes or sand fruit baskets with it, picking it up with a spoon and spreading it over the surface with light movements.

Recipe 7: chocolate icing for cake (with photo)

It does not take long to make chocolate icing from cocoa for cake. Such chocolate icing is suitable not only for cakes, but also for muffins and cakes. It also has a lower calorie content than butter and chocolate glaze.

Egg white - 2 pieces
Sugar - 70 Grams
Cocoa - 1 Art. the spoon

Combine proteins and sugar in a saucepan, put in a water bath.

Use a mixer to beat for 5 minutes.

Then add cocoa powder and mix gently. Such icing does not freeze like ordinary sugar, but remains soft.

Recipe 8: how to make mirror chocolate icing

1 glass of sugar (200g),
110ml water
0.5 cups heavy 33 ~ 35% cream (125g),
50g cocoa or 100g dark chocolate,
10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water. Bring to a boil over high heat until sugar is completely dissolved. Add heavy cream.

Bring to a simmer and remove from heat. Add broken chocolate or sifted cocoa to the syrup.

Stir gently until the chocolate is dissolved or until all the cocoa is mixed with the liquid without leaving any lumps.

Put the swollen gelatin into the hot mass.

Continue stirring gently until all the gelatin has dissolved.

You can blend the glaze with a hand blender, holding it at an angle and not lifting it above the glaze surface to prevent bubbles from forming in the glaze.

Strain the glaze through a fine sieve.

Cover the glaze with cling film so that it lies on the surface without an air gap. This will keep the glaze from airing.

Leave the glaze to cool. For proper stabilization of the glaze, after cooling it must be put in the refrigerator overnight.

If there is no time, then bring the glaze to body temperature or a little lower - a drop of glaze applied to the inner fold of the hand should not be felt.

If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then cool down again to body temperature (working temperature of glaze 30 ~ 35 ° C).

After the glaze has reached the desired temperature, pour it onto the leveled surface of the product. The more glaze, the smoother it will lie on the product. It is best to apply the glaze in two stages - pour the first coat, wait 2-3 minutes, and water a second time.

In order for the glaze not to drip from the cream, but to harden immediately, the product must be kept for 8 ~ 10 hours in the refrigerator or 2 hours in the freezer before coating with glaze.

To glaze the sides of the cake, place the cake on the wire rack. Place a pallet covered with foil under the wire rack. After covering the top, pour the icing evenly in a circle around the edge of the cake. This will cause some of the glaze to drip onto the pallet.

Dripped glaze can be scraped off the pan, heated and reused.
Place the glazed product in the refrigerator until it solidifies.

It happens that with high humidity in the room, the glaze on the product, after being removed from the refrigerator, becomes covered with drops of water.

In this case, the drops should be gently blotted with a corner of a well-absorbent napkin, being careful not to touch the glaze.

The frosting can be stored in the refrigerator in a container with a lid for 5 ~ 7 days.

How to make glaze for decorating all kinds of confectionery snacks is a question that becomes relevant on the eve of the holidays. And this is no coincidence, since it is with its help that you can easily turn even the most ordinary baked goods into a work of art. In this culinary guide, we'll show you how to make icing, introduce you to some of the more popular icing types, and detail each step of the cooking process.

Chocolate glaze

Of course, it is much easier to make such a frosting from chocolate, which you just need to melt in a water bath. But, if you are a true fan of home cooking, then you will certainly want to make it yourself.

The homemade chocolate frosting recipe is very simple and does not require any outlandish ingredients.

You will need:

75 g of instant cocoa;
100 ml of milk;
100 g sugar;
100 g soft butter.

Step-by-step description:

Mix sugar with cocoa powder.
We heat the milk until it boils and pour it into the sweet mixture while stirring. Boil a little until everything dissolves.
While the confectionery glaze is slightly boiling, cut the butter into small cubes and add to it. Stir, cook for about five minutes and remove from heat.
The homemade chocolate cake frosting needs to cool down quite a bit before you can apply it.

Cold Chocolate Fudge Recipe

It is prepared from cocoa quite simply and quickly. In consistency, it resembles a paste that can easily fit into the pattern you need.

To prepare it you will need:

75 g of instant cocoa powder;
75 g sugar, ground into flour;
20 g starch;
3.5 tablespoons of boiled water.

Cooking scheme:

Combine and mix all dry ingredients.
We need some very cold water. Pour it into a bowl with a dry mixture and mix thoroughly until it becomes a creamy mass. You can apply it with patterns using a pastry syringe or simply spread it over the surface.

Creamy fudge

This recipe is often used for muffins. With its help, they not only acquire a festive decor, but also remain soft for longer, keeping their freshness.

List of required products:

½ cup of dry cream;
1/2 cup sugar
50 g starch;
50 ml milk or water;
2 teaspoons of lemon juice.

Description step by step:

Grind sugar into powder.
Mix dry ingredients in a bowl: starch, powder, cream.
Combine water with lemon juice and heat slightly. Pour into a dry mixture, stir well and put on a steam bath. Cook until thick sour cream.
After the white frosting is at a pleasant warm temperature, it can be applied to the baking surface.

Mirror coating of cakes

The glossy finish gives a unique chic to the confection. The only requirement is to apply it to the surface of a very well cooled product. We offer you a proven recipe with a photo and a step-by-step description.

Required Ingredients:

8 g gelatin;
200 g sugar;
75 g of instant cocoa powder;
80 ml cream;
incomplete glass of water;
50 g of dark chocolate.

Description of the cooking process in stages:

Soak gelatin in 50 ml of warm water for swelling.
Pour sugar into a saucepan, sift cocoa, pour out the cream and the remaining water. Stirring continuously, let only boil and immediately remove from the stove.
Add chopped chocolate and swollen gelatin to the hot mixture. Mix everything thoroughly and pour through a strainer to get rid of air bubbles. Cool to room temperature.
Mirror glaze must definitely harden, so after applying it, the product must stand for three to four hours in the refrigerator.

Bright design

Colored glaze has become very popular now. There is nothing complicated in its preparation, and cakes and pastries decorated with it look very impressive.

Required products:

100 ml of water;
less than half a glass of sugar;
1 teaspoon of gelatinous granules;
100 ml invert syrup;
150 g of white chocolate;
80 g of condensed milk;
food coloring, depending on your wishes.

Sequential description:

Soak the gelatin powder in two tablespoons of warm water. Leave to swell for 30 minutes.
We mix sugar, invert syrup in the remaining water. On low heat, stirring to dissolve the crystals, bring to a boil.
Break the chocolate into small cubes and soften. It is better to do this over boiling water. It should look like a paste. Add condensed milk on top. Stir well.
Add a little cooled syrup and gelatin to this mass. Dripping in as much dye as needed for the desired color and stirring thoroughly. For this purpose, you can use a blender.
The glossy glaze should have a uniform consistency without air bubbles. If they appear during whipping, then pour it through a small strainer.

Caramel coating

If you are looking for a cookie frosting, there is no better option. It covers the entire top and makes the perfect base for a creamy finish.

Components you will need:

180 g sugar;
incomplete tablespoon of starch;
20 g of soluble gelatin plates;
100 ml of cold water;
150 ml of cream.

We soak the plates in half of the total volume of water and let them stand for half an hour to swell.
Sift the starch into the cream and stir well.
Heat the sugar in a frying pan until the caramel color, pour in the rest of the water and stirring, cook until the crystals dissolve. We remove from the stove.
Add cream to hot caramel and stir well. We add the swollen gelatin here, knead until smooth, cool a little and can be applied to the cookies.

Protein fudge

Small muffins go great with protein topping. The main thing is that the eggs are absolutely fresh, since it is cooked without heat treatment.

The amount of ingredients depends on the required volume:

protein of 1 egg;
75 g of sweet powder;
½ teaspoon of lemon juice.

Whisk the well-chilled protein into a white fluffy mass. Add a little lemon.
We sow the powder into a whipped mass and knead with a spoon until smooth. If protein sugar glaze is needed for drawing, then the amount of powder should be increased.
Drawings must definitely dry out, for this we lay out the products on a baking sheet and put them in a cool place for 5-10 hours (depending on the thickness of the pattern).

Egg yolk orange fudge

Aromatic watering with citrus flavor is dried in the oven. It is best used to cover small pastry doughs.

Products you will need:

yolks of 2 eggs;
ground sugar - an incomplete glass;
freshly squeezed orange juice - 60 ml.

We combine the yolks of room temperature with juice and interrupt in a foamy mass with a mixer. Pour the powder in parts, without stopping to beat. In the finished form, the mixture should be homogeneous and thick.
We put it on baking and put it away to dry in the oven, heated to 100 degrees for a few minutes.

Glaze is a fairly versatile way of decorating various baked goods. The many types and methods of cooking it at home allows you to choose your own version for culinary creativity. In the video, you will see several options for delicious and plastic confectionery watering.

Video: Donuts with several types of glaze

It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.

Make a white icing with powdered sugar, egg white or chocolate, and your sweet dish is crisp white.

Consider the most common recipes for making white glaze for a wide variety of confectionery products.

White glaze - general cooking principles

Powdered sugar is always used to make white glaze.

It must be sifted through a fine sieve.

The whites are separated from the eggs and beat until a homogeneous white foam is obtained.

You can use granulated sugar instead of powdered sugar.

The whipped mixture is heated over low heat, stirring continuously.

Classic white icing for cake

To prepare the glaze in the classic way, you only need water and icing sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sieved and poured into a small ladle or saucepan. The dishes are put on low heat and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, the glaze is ready.

White frosting for butter cake

If you add butter or margarine to the glaze, and replace the water with milk, it will turn out to be whiter in color and denser in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

The sifted icing sugar is transferred into a deep bowl. The milk is heated and gradually, in a small stream, is poured into a bowl of powder. In the process, the mass is stirred well. Margarine or butter is melted in a metal bowl and poured into the glaze when thickened. The resulting mixture is thoroughly kneaded until smooth.

White icing for the chocolate cake

You can make a frosting using white chocolate. Add vanillin and the fudge is fragrant.

Ingredients:

150 grams of white chocolate;

5 table. tablespoons of whole milk;

150 grams of butter;

Salt on the tip of a knife;

Two tables. tablespoons of sugar;

Half a teaspoon of vanilla.

Cooking method:

Break the white chocolate into cubes. Cut the butter into pieces, put it in a saucepan or deep bowl and put in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then salt, granulated sugar and vanilla sugar are added, milk is poured. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, you can put a bowl with the prepared mixture in a container with cold water. The cooled chocolate mass is whipped for five to ten minutes with a broom, blender or mixer at a slow speed. When the frosting starts to lag behind the spoon, it's ready.

White glaze "Mint"

This type of glaze is suitable for shortbread and curd baked goods. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

Sour cream and powdered sugar are mixed in a small bowl or bowl. Put on low heat and bring to a boil, stirring constantly. Cook on slow gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries out within an hour.

White icing for cake and cake

Glaze is an indispensable decoration when baking Easter cakes or raisin muffins. The salt and lemon juice will help keep the icing from draining off your browned baked goods.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The protein is separated from the yolk, lemon juice is added and beat until a dense airy mass is obtained. Gradually pour in icing sugar, continue to beat. To prevent the white glaze from forming smudges, add a little salt at the end of the beating.

Summer Kiss White Icing Cake

Who doesn't love cakes? There probably won't be any. White frosting, berries and crunchy cakes, isn't that a real treat? Make a fresh berry cake. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of premium flour;

250 grams of butter;

8 table. Spoons of cold water;

One glass of sour milk;

Half tea. tablespoons of salt;

One chicken egg.

For the cream:

400 grams of butter;

Two glasses of red currants;

Two glasses of black currant;

Two glasses of sugar.

For glaze:

300 grams of powdered sugar;

One table. a spoonful of hot water.

Cooking method:

To make a puff pastry for a cake, chop the margarine or butter with flour until smooth, gradually adding water and stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each piece, place on a baking sheet and bake in the oven. The cake is pricked on top with a fork in several places.

In order to prepare the cream, melt the butter and whisk. Grind currants with sugar (red currants separately from black ones) and add the resulting berry syrup to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

The finished cakes are smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with cooked white icing and put in the refrigerator for three hours.

Cakes with white glaze "Royal Feast"

Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fondant, they will add a sophisticated taste to the baked goods.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half tea spoons of soda;

Salt on the tip of a knife.

For glaze:

One white chocolate bar;

100 grams of walnuts.

Cooking method:

Condensed milk, two eggs are poured into a saucepan, salt and soda are added. Stir thoroughly, gradually add all the starch, pour the dough into molds, filling them by one third. They are baked in an oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. Pour the finished cakes with white icing.

Cakes with white glaze "Raspberry mystery"

Cakes are always a great way out to meet unexpected guests, just surprise old friends or come up with a treat for the festive table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of oil;

One glass of sugar;

One teahouse a spoonful of soda, slaked with vinegar.

For the cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For glaze:

250 grams of powdered sugar;

50 grams of powdered milk;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Bake three biscuit cakes and cool them. To prepare the filling, gelatin is left in cold water for one hour, then dissolved in hot raspberry puree. The mixture is cooled to 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with ready-made jelly. To prepare the glaze, powdered milk, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with glaze on top. Fresh raspberries or blackberries are laid on them.

"Oysters" with white glaze

Delicious oysters can be made from butter yeast dough. Dip them in freshly whipped icing, pat dry and enjoy a homemade baked product.

Ingredients:

1 kg of flour;

Two glasses of milk;

200 grams of butter;

8 table. tablespoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of the knife.

For filling:

300 grams of poppy;

300 grams of honey.

For glaze:

50 grams of butter;

¼ glasses of milk;

Two tables. tablespoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, it is laid out on a cutting board, oiled with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers of 10x10 cm. Each of them is lubricated with melted butter. Poppy is mixed with honey and applied in a thin layer over all squares. After that, roll up into rolls and place on a greased baking sheet. After 10-15 minutes, put in a hot oven. Bake for thirty to forty minutes.

While the oysters are baking, they are busy preparing the glaze. Milk is mixed with sugar, egg and cocoa, beat and put on low heat. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and beat with butter. The glaze is ready. Remove the oysters one at a time from a baking sheet, dip the top side in the glaze and put them on a dry cutting board for now to cool the glaze. Then they are laid on a beautiful dish and served with tea.

Donuts in white glaze

Homemade deep-fried donuts, cover with snow-white icing. The secret of their preparation is that the deep fat should be heated well enough, but at the same time, the oil should not be too hot. In this case, the products will burn, and the middle will remain damp. Before dipping into fat, the product must be cleaned of flour with a soft brush so that the deep fat does not get dirty.

Ingredients:

Seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For glaze:

100 grams of granulated sugar;

120-150 grams of milk;

A packet of vanillin.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added at a time, without ceasing to interfere. In a saucepan, heat up vegetable oil, dip a spoon in it, take a little dough and dip it into boiling fat. The finished donuts are removed with a slotted spoon and laid out on parchment paper.

While the donuts are cooling, they prepare the icing. To do this, pour sugar in hot milk and stir until it dissolves completely. Then put this mixture on high heat and bring to a boil, then reduce the heat and cook the glaze until cooked. Vanillin is added a few minutes before the end of cooking. Remove the glaze from the heat and beat until a white foam forms. The consistency of the fudge should resemble sour cream. The cooled donuts are dipped in the glaze and laid out on a dish. Donuts can be sprinkled with grated chocolate before serving.

The glaze is applied to finished flour products with a culinary brush immediately after cooking, as it dries very quickly.

If the frosting is dry before you apply it to the baked goods, heat the fondant on the gas or in the microwave.

Remember that cold egg whites beat faster than room temperature.

If the icing does not thicken for a long time, place the dishes with it on ice cubes.

To speed up the thickening and density of the glaze, use freshly squeezed lemon juice.

To avoid sticking the glaze, cook it in a non-stick cookware.

If you do not plan to treat children to cooked flour products, add a little rum to the icing.

Apply the decorative dressing to the glaze immediately before it has dried.

One of the traditional ways to decorate sweet pastries is to glaze them. Protein icing for your cake will make it more festive and appetizing. In addition, the glaze keeps sweet baked goods fresh for longer. In order for the mixture to acquire the desired color, cocoa or other dyes, as well as flavorings, are added to it.

This article will discuss how to make glaze at home, what and how much to add to it, so that it changes its taste and color shades. Various recipes will be offered, from which you can choose the one you like and pamper your family with a delicious dessert.

The classic recipe and its variants

Let's start with a basic glaze recipe. As part of the classic recipe:

Vegetable oil - 6 g.
Sugar or powdered sugar - 150 g.
Milk - 20 g.
Potato starch - 10 g.

If you need to make a cake with, then you don't have to add any additional components, but if you want to make it in any color, then you should add 1 drop of food coloring to the composition. You will learn more about how to make white glaze and color options later in the article.

Buy powdered sugar to achieve the desired result. If you have a grinder at home, you can make one yourself. Start by combining dry components. Combine starch and powdered sugar in a bowl. Then gradually pour milk into the dry mixture, while constantly stirring the contents of the bowl. The proportion of milk is not accurate, as the result depends on the quality of the powder. An additional 2-3 g of milk may be needed. With the help of such manipulations, you will get a thick gruel. Milk can be substituted for orange juice. After that, vegetable oil should be added to the composition. Bring to readiness in a water bath. The composition should not boil.

In order to get the desired shade of the icing for the cake, you can add food helium dyes to it. Some chefs use natural supplements. If you still tend to use artificial colors, then be neat and do not overdo it. If the mastic is done as in the proportion indicated in the article, then for painting you need to add 1 drop of the dye. To achieve the best result, the dye can be dripped onto a spoon and the required amount of pigment can be added to the mastic from it.

If you are a supporter of natural colors, then you can extract the juice from fruits and vegetables, for example, cherries, carrots, beetroot, orange, and tinctures of mint tea and saffron. This way you can achieve ivory, green, pink, yellow for coating pies and other goodies.

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Step by step cooking recipes

It may take several bars to cover a cake or even a cookie with chocolate, and this is not cheap, so chefs have developed different technologies for preparing icing for baking. Let's take a look at some of them step by step to help you make frosting at home.

Chocolate glaze with milk

Another delicious watering option for the cake is made with milk. For cooking you will need:

4 tsp cocoa.
50 g butter.
6 tsp powdered sugar or sugar.
6 tsp milk 3.2% fat.

How to prepare the frosting? Is being done this is in 3 steps:

Pour sugar and cocoa into a bowl, mix, and then add warm milk to the dry mixture.
The container is put on low heat and boiled until the sugar is completely dissolved and milk froth is formed. During the cooking process, you need to continuously stir the mixture so that it does not burn to the bottom.
We remove the mixture from the heat and cool it. Lightly warm mastic can be poured over delicate and delicious pastries, as well as cakes. Once set, the watering will turn into a chocolate crisp.

Expert opinion

Anastasia Titova

Confectioner

Advice! If you want a soft glaze in the end, add oil to the composition. It is added at the stage of cooking and watering so that the oil has time to melt. Milk can be replaced with the same amount of water.

On sour cream or cream

A simple frosting recipe can save you tons of baking time. We suggest you familiarize yourself with a simple recipe, which contains only 4 ingredients. You will need:

3 tbsp. l. cocoa.
3 tbsp. l. Sahara.
50 g butter.
2 tbsp. l. sour cream.

You need to mix all the ingredients except the oil and boil them. To do this, put the container with the ingredients on low heat, stirring constantly, bring to a boil. Sour cream and cocoa can be substituted for cream and chocolate. Then add the oil, wait for it to dissolve and remove from heat. A simple delicious icing is ready, after it has cooled, you can decorate the cake.

Condensed milk

Which sweet tooth doesn't like condensed milk? Did you know that delicious mastic for cakes can be made on the basis of this sweet delicacy? We offer you a classic recipe. To do this, you need the following components:

4 tsp cocoa powder.
1 can of condensed milk.
1 dessert spoon of butter (fat content 62-72.5%).

So let's get down to cooking.

Combine condensed milk and cocoa in a deep bowl in the indicated proportion. It's good if you have a pan with a non-stick bottom.
Condensed milk with cocoa must be mixed well, and then put to simmer on a very low heat. After slightly heating, you can add a few slices of chocolate to the mass. As a result, the mixture should boil and boil for about one minute, during this process it is necessary to stir constantly.
Remove the mastic from the stove, let the mixture cool down.
Then butter (butter) is added to it and kneaded until smooth. Now is the time to shape the icing cakes.

With eggs

Protein mastic is mainly prepared for the purpose of decorating sweets. So, to make a protein white glaze, you will need:

0.5 cups of sugar.
Egg white from 1 chicken egg.
0.5 cups of water.

The cooking technology is as follows:

Pour water and sugar into the container in the above proportion. Stir the mixture with a spoon and cook over low heat until the water evaporates. You should have a thick syrup.
Beat the protein until foamy.
After the syrup has cooled, gradually pour the syrup into the protein mass in a thin stream. The whipping process must be continued until a homogeneous mass is obtained. The glaze portion can be increased as needed.

With starch

Before making the glaze, which contains starch, I would like to immediately notice that this ingredient can be added to any of the above recipes, if the mastic does not become thicker , and despite the correct observance of the proportions, it remains liquid. So, this recipe includes:

3 tbsp. l. cocoa.
Potato or corn starch - 1 tbsp l.
3 tbsp. l. boiled chilled water.
4 tbsp. l. sugar or powdered sugar.

The process of making glaze with your own hands consists of the following stages:

Pour dry ingredients into the container: cocoa, sugar, starch.
Mix everything with a wooden spoon and add water, preferably pre-chilled in the refrigerator.
Knead this mass until smooth.

It is best to use ice water for icing. The advantage of this recipe is that you don't have to cook the watering to coat the cake. Fast cooking is another plus for this cooking technique.

If you are not allergic to honey, then it can be used as the main ingredient for preparing a watering for a cake, which will be a soft conclusion after a meal. So, you need to prepare the following ingredients:

1 tbsp. l. honey.
2 tsp cocoa.
40 g of chocolate.
1 tbsp. l. coconut milk.
50 g butter.

Cooking sequence:

1.Grate the chocolate.
To prepare the glaze, rub the chocolate on a grater

2. In a separate container, mix the sifted cocoa, coconut milk and honey, and then add chocolate to this consistency.
We can use honey for making glaze

3. Constantly stirring the composition, cook it over low heat. Boil it until smooth and thick.
Cook the glaze with honey and coconut milk, stirring constantly

4. Remove from stove and let cool. Then add butter and beat with a whisk or blender / mixer.

Expert opinion

Novikova Yana

Chef

Advice! The finished mastic must be fully used until it cools completely.

Mirror glaze

Gives special shine to confectionery. It is used to decorate cakes and pastries. How to make a colorless frosting? We offer you a classic recipe for making glaze.

To do this, you will need:

200 g of water.
200 g of sugar.
4 g of gelatin.

We prepare delicate and tasty decoration of cakes and pastries in the following sequence.

If you love homemade baked goods - and not only eat, but also cook - you are regularly asked about the glaze. Sweet, aromatic, it will add appeal to any cake, not to mention cakes and muffins. And sometimes, to be honest, it will help to disguise some flaws like 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). But finding the right ingredients 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 accessible 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 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:

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

To check if the icing 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:

Sift cocoa and powdered sugar, add vanilla sugar.
Combine in a saucepan with sour cream (cream) and put on low heat. Remember to stir the mass constantly!
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, don't worry. 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.

Mash the cocoa and melted butter.
Put the mixture in a water bath, melt completely and combine with condensed milk.
Keep the saucepan steamed for another 5-6 minutes, stirring constantly 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.

Melt the butter over low heat or a steam bath and dissolve the sugar in it.
Add cocoa.
Remove the mass from heat, let it cool slightly, add an egg to the butter with cocoa and sugar.
Whisk vigorously to beat the frosting.
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.

Sift the starch, icing sugar and cocoa thoroughly.
Mix everything, cover with milk and put on low heat.
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 heat, 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.

Mash cocoa with butter softened at room temperature.
Pour in milk and heat over low heat.
Transfer the saucepan to a water bath, add the powder to the milk and cook, stirring occasionally, until the mixture begins to thicken.
Remove the saucepan from the stove, add honey to the glaze and mix well.
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:

Pour gelatin with 70 ml of cold water and let it swell.
Boil a syrup from 100 ml of water and sugar - just put it on the stove and boil until the sugar is completely dissolved.
Pour in the cocoa, pour in the cream and bring the mixture to a boil without stopping to stir to prevent scorching.
Remove the saucepan from heat, add the swollen gelatin and stir again. Some people advise using a blender for this purpose.
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 fits snugly to the glaze surface, excluding contact with air, and put it in the cold.