Passing pastry shops, you feel the aroma of freshly baked cakes and pastries. A sweet breeze flows around the visitors. I want to take a piece of cake and put it in my mouth. The chocolate glaze is to blame. Freshly brewed, it fills the space with sweet coffee notes. Gives confectionery an unprecedented palatability. But you can make such a delicacy yourself in your kitchen. Use a selection of recipes and surprise your loved ones with a sweet dish for dessert.

Classic cocoa chocolate icing

The classic cocoa frosting is quite simple to prepare. All ingredients should be mixed in a certain proportion. There is a secret in the recipe - the temperature of the ingredients. Read more in cooking. So, cocoa chocolate icing is the first recipe.

Ingredients:

• 100 ml of milk;
• 3 tbsp. l. cocoa powder;
• 4 tbsp. l. Sahara;
• 100 g sweet butter (82% fat).

How to cook:

1. Remove the oil from the refrigerator beforehand. There are separate requirements for this product. The oil should be high in fat content and at room temperature. In this case, it will not flow with water when heated. That's the whole secret.
2. In a saucepan, combine milk, sugar, cocoa powder. Take unsweetened cocoa, nesquik will not work. Stir the cocoa frosting with a whisk.
3. Place the saucepan over low heat. Heat while stirring. To prevent the mixture from burning, use a dish with a thick bottom. Or heat it in a water bath.
4. Once the mixture is smooth, remove from heat. Cool at room temperature, stirring with a whisk.
5. Is your workpiece already cold? Feel free to add soft sweet butter into it. Beat the mixture with a mixer at first speed.

The cocoa frosting recipe can be modified slightly. Add a teaspoon of premium wheat flour to the saucepan with the cocoa. Or one egg yolk. After heating, the chocolate glaze is thick .

Are you wondering how to make chocolate icing for a cake in a different way? Read on. Recipes with sour cream, cream or gelatin are waiting for you.

How to cook with sour cream

Chocolate cake with sour cream ganache will be beyond praise. Choose the amount of sweet mass yourself. Perhaps you will cover only the top of the biscuit or the entire surface with a treat.

Ingredients:

• 6 tbsp. l. sour cream;
• 6 tbsp. l. powdered sugar;
• 6 tbsp. l. unsweetened cocoa;
• 0.5 tsp vanilla powder.

Cooking step by step:

1. Chocolate icing for cocoa cake is cooked for 2-3 minutes. Combine the selected foods in a saucepan. Use dishes with a thick bottom.
2. Whisk while heating. Slow fire is needed. Cocoa frosting gurgling? Remove from heat. Cool at normal room temperature.
3. A simple chocolate icing will coat the sponge cake evenly. It will freeze in a couple of minutes. Chill the dessert in the refrigerator before serving.

Before making the cocoa and milk chocolate icing, check the quality of the ingredients. When choosing sour cream, pay attention to the expiration date.

With added cream

Cream is a fatty component. In a recipe, cream is often replaced by a mixture of butter and milk. It turns out one of the versions of the classic recipe. But there is one "but". The fatter the cream is used, the better the cocoa glaze will be.

Ingredients:

• 3 tbsp. l. heavy cream;
• 4-5 st. l. cocoa powder;
• 3 tbsp. l. Sahara;
• 1 tsp vanilla sugar.

How to cook:

1. In a small saucepan with cocoa, combine all the other ingredients listed. Whisk slightly.
2. Simmer over low heat until smooth. As soon as the mixture begins to gurgle, the chocolate icing with cream is ready. Start using sweets.

Another recipe for frosting is to mix cream and chocolate in a saucepan. For 50-60 ml of cream, one bar of delicacy is taken in 120 grams. The mass is heated in a water bath with stirring. Once all the tiles have melted , the mass is ready for use. Chocolate cream and chocolate icing will cover biscuit cakes, petit fours or shortbread. She's so delicious , which will add shine even to ice cream balls or fruit pieces.

White or dark chocolate bar recipe

Almost every housewife knows how to make chocolate icing from cocoa. How to properly melt the pieces of chocolate? A chocolate glazed cake will become a delicious treat if you prepare a semi-finished product according to a step-by-step guide.

Products:

• 200 gr. tiles (white or bitter);
• 180 g sweet powder;
• 2 full Art. l. heavy cream.

Cooking step by step:

1. Cooking chocolate glaze begins corny. Break the tiles in pieces. Place in a saucepan. Place in a water bath.
2. Add a spoonful of cream, sweet powder.
3. Cook while stirring. Once the chunks are melted, add the rest of the cream. Remove from stove. Proceed.
4. Use the mixture immediately for its intended purpose - for the cake - the recipe may not contain powder, but brown sugar. Choose ingredients to taste.

This kind of chocolate frosting is a delicate thing. The mass is easy to digest into many small lumps. Therefore, use a water bath when heating. Be careful not to overheat the mixture.

White or dark chocolate bars contain slightly different amounts of cocoa butter. But the preparation of semi-finished products from them is the same. The dark chocolate frosting may not be sugary. Choose the amount of sugar to taste. You already know how to make sweet gravy.

With cocoa and milk

The recipe for icing on a cocoa cake usually uses milk. It naturally thickens the sweet mass. Making the chocolate icing thick isn't difficult.

Products:

• 6 tbsp. l. milk;
• the same amount of sugar (or powder);
• 50 gr. unsalted butter;
• 2 full Art. l. cocoa.

How to cook:

1. Combine milk, sugar and cocoa in an enamel cup. Heat, stirring occasionally with a spoon.
2. Is the mixture smooth? Take the fire away. Cool down a little.
3. Whisk in soft butter separately. Connect both blanks. Whisk until fluffy for a couple of seconds. Chocolate icing will not be as thick without butter. The fatter the oil, the better the sweet mixture will be.
4. The chocolate frosting for the cake coating is ready to use. Start applying to the cake.

Would you like to replace milk with water? Sprinkle in some corn starch or potato starch. Take 3 tablespoons of cocoa, sugar and water. And also a spoonful of starch. The recipe is similar to the classic one. Glaze on water is easy to apply, hardens quickly.

Mirror cake frosting

There are several ways to make a mirrored chocolate frosting. The most popular option is. Cakes with chocolate icing on gelatin form a glossy appetizing dessert surface.

Products:

• 80 ml cream;
• 120 ml of boiled water;
• 250 gr. powdered sugar;
• 80 gr. cocoa powder;
• 50 gr. tiles;
• 1 tsp free-flowing gelatin.

Cooking step by step:

1. Rub the tiles with a grater. Or grind in a coffee grinder.
2. Soak gelatin in water. For 1 teaspoon of powder, take 4 teaspoons of water. Mix. Leave it on for 5-6 minutes.
3. Mix the cream and the rest of the water separately in a saucepan. Add powder, cocoa. Cook over low heat until gurgling. Remove from heat.
4. Mix the cream frosting with gelatin, tile chips. A simple recipe for chocolate icing is over. Place cake on wire rack and cover with sweet mixture. Refrigerate before serving.

Use the chocolate icing recipe for your cake for other treats as well. Use it to transform store-bought or baked waffles, shortbread cookies, sweet rolls.

With added oil

The icing for a cake made from cocoa and milk with butter is used for good reason by confectioners around the world. The sweet brown mixture covers the cakes on all sides. Or graceful smudges are formed on a strong layer of cream. Chocolate frosting looks presentable anyway. It is a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

• 100 g chocolate drops;
• 80 ml milk (or cream);
• 1 tbsp. l. unsalted butter;
• a pinch of vanillin.

How to cook:

1. Bring the milk (or cream) to a boil. Pour chocolate drops into a bowl. Stir with a whisk. After a couple of minutes, the drops will melt. Do you have a few lumps left? Microwave the mixture for 5 seconds at maximum power. Stir again. While the chocolate glaze is without butter.
2. Add vanillin, oil. Whisk everything together. The recipe for cocoa and milk chocolate icing is simple and complete.

The chocolate and butter icing will lay on the biscuit more evenly when warm. It will begin to cool immediately after that.

Milk chocolate

Milk chocolate frosting is an option for making a homemade cake quickly. The whole recipe fits into 2 ingredients and 7 minutes of mixing them. This is a cooking record! Try to repeat.

Ingredients:

• 250 ml cream (any fat content);
• 250 gr. milk tiles.

How to cook:

1. Make the chocolate cake frosting faster if you break the tiles into small pieces. Place them in a glass bowl.
2. Melt the slices with the cream. To do this, bring the cream to a boil. Pour in the crumb. Leave a minute aside.
3. Stir until the unmelted pieces are completely smooth. Dark chocolate ganache is also prepared .

Cover the cake or pie with it immediately. For convenience, place the baked goods on the wire rack above the baking sheet. Ganache immediately freezes. This is the best curing mixture for decorating desserts. Refrigerate the cake before eating.

How to cover a cake with chocolate icing

1. Glaze on water without milk falls on the biscuits as smoothly as with milk. The difference is in the appearance of the coating. Somewhere the sweet gravy will remain a rich brown color, somewhere it will be a little lighter.
2. It's easy to check how the coverage will fit. Chill a glass beaker in the freezer. Get it out. Turn upside down on a plate. Imagine it's a cake. Apply some ganache gently with a spoon. The mixture should set in 1-2 seconds Congratulations, you now know how to make the perfect frosting at home.
3. How to do it? Spoon a little of the gravy around the rim of the cake. The droplets will drip and freeze at about the middle of the height of the dessert. Pour the remaining chocolate frosting onto the top of the cake. Smooth with a spatula or pastry trowel.

The chocolate frosting recipe takes a little time. It is important to choose the right products. Use natural chocolate or confectionery bars instead of candy.

• Chocolate glaze with milk is a universal recipe. Replace milk with sour cream or cream in the list of ingredients. Suitable for homemade cakes, cake made from purchased cakes.
• Do you want to make your dessert original? Add a pinch of ground cinnamon, ginger, or anise to the cocoa frosting. A special ground mixture of spices called "For sweet dishes and pastries" is also suitable.
• Perhaps the most original chocolate icing made from cocoa powder is with citrus juice. In the base, mix the cream with orange juice. Use freshly squeezed lemon juice if desired.
• Chocolate and milk chocolate icing is not only made from cow's milk. Try coconut milk or plain sweetened condensed milk. The result will pleasantly surprise you.

In all cocoa frosting recipes , powder can be replaced with freeze-dried or instant coffee.

Ready-made confectionery products are often inferior to homemade baked goods - they can be amazingly tasty and tender, but it seems that something is still missing. Simply put, they do not include a fraction of the love that each housewife puts into her masterpiece, prepared with a soul for dear people.

Finally (for the sake of completeness) the best cake needs to be decorated. Culinary enthusiasts usually use several types of coatings:

• butter sweet cream - white or colored (the one that is prepared on the basis of boiled condensed milk keeps its shape better);
• whipped cream - it is quite possible to buy them in the store (fresh berries or pieces of canned fruit will look great on top);
• bright fruit jelly (you can also add fruit slices to it for beauty and taste);
• creamy fudge - it is made from milk and sugar, adding natural food colors for a bright color.

Any sweet tooth has his own addictions, but absolutely everyone will like a cake covered with a layer of chocolate. Moreover, it is extremely easy to master the preparation of special glaze - the process takes just a few minutes and does not require the highest culinary qualifications.

There are many ways to make chocolate icing for a cake; there are many different recipes for how to do it. The simplest option is to melt the dark chocolate bar and mix with a little butter. But it will not be a completely natural product. Better to make the icing with cocoa powder. This will be discussed in the recipe.

Such chocolate “topping” is quite simple and quick to prepare, and the result exceeds expectations. The range of use of this product is very wide - not only cakes are coated with icing, but also all kinds of cookies, various cakes and muffins, desserts and sweets are made from it. It does not become hard in the refrigerator, it stretches slightly for the knife even when it is cold, but it does not drain from the confectionery. And if you put it in the freezer for a little while, you get a great homemade chocolate.

Ideally, the taste is very intense. To make chocolate icing from cocoa, do not skimp on ingredients, all products must be of high quality (butter, cocoa) - then the result will please you!

Ingredients

60 g butter 72% fat;
8 tablespoons of cow's milk;
3 tablespoons of cocoa powder;
3 tablespoons of granulated sugar.

Preparation

Pour granulated sugar into a small saucepan. We heat the milk and pour 2 tablespoons into the sugar.

Add softened butter and cocoa powder.

We combine all the ingredients with a whisk, and then put on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.

Add 3 more spoons of hot cow's milk and mix well again.

Is the glaze thick enough? Pour in 3 tablespoons of milk again and bring the consistency to a monotonous shiny structure, like liquid honey.

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip a whisk into it and raise it, then the icing will slowly drain off in thick strips.

Pour the chocolate "watering" into a separate dish and grease the cake, muffins or other confectionery. If the glaze has time to harden, and the beginning does not fit well on the cake, then you just need to warm it up a little again.

The oily texture allows you to evenly apply the consistency to the surface of any baked goods. The sheen of the cocoa chocolate glaze gives the confectionery an appetizing and aesthetic appearance. We put the leftovers in silicone molds, leave them in the freezer until they solidify and get delicious sweets.

A simple, quick and very tasty recipe for chocolate icing from cocoa will definitely help out when creating confectionery masterpieces! Enjoy your meal!

A properly cooked glaze has an important plus - it hardens perfectly and does not spread even if the confection is outside the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they, too, can withstand existence at room temperature, otherwise all beauty will be smeared.

I advise you to use a sugar-protein mass, it does not melt, but on the contrary - dries up in the air, so the pattern will become stronger every hour. It will take about a glass of powdered sugar, a teaspoon of natural lemon juice and one chicken egg (be sure to chilled) for its preparation. First, separate the protein and beat it with lemon, and then gently stir in the powder. Using a pastry envelope, apply the finished mass directly to the cake, over the glaze.

Even the most delicious cakes and pastries become even more appetizing and desirable when glazed with a shiny chocolate coating. Today I will share my experience with you and tell you how to cook a simple chocolate and cream at home. It can be used to decorate not only cakes, but also to decorate cupcakes, pastries and other sweet pastries. A step-by-step photo chocolate recipe will help you quickly and easily cope with this part of the preparation. Note that the delicious and simple chocolate coating made from chocolate and cream prepared according to this recipe turns out to be quite thick and solidify well.

Ingredients:

• dark chocolate - 100 gr;
• cream 30% - 80 gr.

Depending on your taste preferences and the desired color, you can use any type of chocolate: from white, milk ... to black bitter. We add a little more cream to dark chocolate than when using white or milk chocolate.

You can also take both chocolate bars and confectionery chocolate in callets.

The fat content of the cream for the preparation of the glaze is not important: both thick homemade and packaged ones are suitable. If you find only 10-15% drinking cream, it is useful to add a piece of butter to the icing.

The same frosting can be made using milk. If you choose this cooking option, then for 100 g of dark chocolate we take 50 g of milk and 30 g of butter.

How to make chocolate frosting with chocolate and cream

We collect the necessary products. As you can see from the list of ingredients, we only need cream and chocolate. In my case, black in callets.

We send cream and chocolate into a small ladle. The bar chocolate must be broken into pieces.

For a novice pastry chef, it is better to use a water bath to melt chocolate. Remember that the bottom of the chocolate container should be above the surface of the boiling water. Experienced chefs can try to melt chocolate by placing a ladle directly on the stove and turning on the minimum heat. It is better to stir the contents continuously.

We warm up the cream and wait until the chocolate is completely melted. As a result, we should get a homogeneous glossy mass. Let it cool to room temperature before applying the glaze to the product.

Depending on the desired density of the finished glaze, you can empirically determine the exact proportion of chocolate-cream. Remember that how thick your chocolate and cream frosting will turn out depends on the fat content of the cream you use and the percentage of cocoa in the chocolate. Delicious culinary masterpieces for you!

Chocolate icing for cakes, muffins, Easter cakes and pastries does not need to be made from chocolate. It can be made from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

Here's what experienced pastry chefs advise when working with icing:

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

How to make cocoa cake frosting?

Recipe:

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

Note. If the frosting has become cold and thickened, it does not spread well on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

zur from cocoa and condensed milk, recipe

Cocoa and condensed milk frosting

Recipe:

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

Cocoa chocolate glaze applied by professionals.

Recipe:

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

Powdered milk and cocoa frosting recipe

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. a spoonful of gelatin 0.5 cups of water and let it swell.
2. Mix in 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all the ingredients are dissolved.
3. Dissolve the swollen gelatin on fire, but do not allow it to boil.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g), and stir again.
5. The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden, and the cake can be served with tea.

Milk and cocoa frosting recipe

Cocoa, milk and flour glaze

The thickness of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Pour 1 tbsp into a stainless steel saucepan. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a low boil, until the desired density.
2. Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.

Glaze is used to coat pastries and cakes.

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

Ice cream topped with lean cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

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

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

Cold Lean Chocolate Frosting

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

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

Recipe:

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

Cocoa Butter Glaze Recipe

Cocoa butter chocolate glaze

Recipe:

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

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

In order to make chocolate icing from cocoa powder, the following components are used:

• butter or spread - 50 g;
• sugar - 4 tablespoons;
• cocoa - 2 tablespoons;
• milk - 3 tablespoons

One of the best and most delicious options for cocoa cake frosting is condensed milk frosting. For this recipe you will need:

• condensed milk (not boiled) - 4 tablespoons;
• cocoa - 3 tablespoons;
• butter - 4 tablespoons

One of the quickest ways to create a chocolate frosting is a cocoa frosting with sour cream. The following components are used for this option:

• cocoa - 2 tablespoons;
• sour cream - 2 tablespoons;
• sugar - 2 tablespoons

The advantage of such an option as cocoa frosting with gelatin is that this frosting solidifies well, fits perfectly and shines deliciously.

To prepare it you will need:

• heavy cream - 150 ml.;
• gelatin - 2 tsp;
• sugar - 180 g;
• water - 150 ml.;
• cocoa - 70g.

Secrets of making icing

When making chocolate icing for a cake made of cocoa powder, the following rules are followed:

In order to make the taste more intense for the glaze, it is better to use bitter cocoa, which must be boiled;

If you are preparing chocolate glaze (without using cocoa powder), then you need to use a tile that contains at least 70% of the powder;

All friable products must be sieved to prevent clumping;

All dairy products, as well as butter, must be as fat as possible, otherwise the chocolate coating may not solidify;

All liquid components must be at the same temperature, otherwise they may stratify and uniform consistency cannot be achieved.

Hand-made chocolate icing is a favorite "weapon" of almost every housewife. Not only can this product be used to decorate absolutely any dessert and give it an unforgettable taste, but it can also be used as an independent dish.

In addition, it takes very little time for it, therefore, in combination with a simple and no less quick biscuit dough in preparation, a quick cake is obtained for unexpected guests.

Do not forget that any baked goods using chocolate glaze can significantly affect the figure of sweet lovers. Therefore, a sweet tooth should not abuse this delicacy, but it is better to give their preference to something less high in calories.

History is silent about who is the author of the recipe for chocolate glaze. However, legend has it that chocolate made from cocoa powder is native to Mexico. True, earlier chocolate was considered a delicacy for the elite strata of society and was not available to the common man. Today this dessert is equally popular both in home cooking and in the world of "haute cuisine".

Cake Coating Icing Recipes

How to make cocoa frosting for a cake? Below are recipes for making a chocolate cake frosting using cocoa and other ingredients.

In order to brew a classic cocoa glaze, you need to do the following:

1. Sugar is thoroughly mixed with cocoa to prevent the formation of lumps.
2. Butter and milk are heated in a special dish.
3. Sugar and cocoa are poured into the butter-milk mixture and everything is thoroughly mixed.
4. The mixture is cooked over low heat with constant stirring.
5. The glaze is checked for thickening: a little glaze is dripped onto a cold saucer and if it is frozen, then the mixture is ready.

In order to make chocolate cocoa icing with sour cream for a cake, you need to follow these steps:

1. All the necessary components are thoroughly mixed in a heat-resistant container.
2. The mixture is cooked over low heat until boiling.
3. The glaze is cooled before use.

Recipe for making cocoa powder glaze using gelatin:

1. Gelatin is poured into 40 ml. warm water and left before it swells.
2. The cocoa is mixed with sugar and the remaining water and cooked over low heat for about 10 minutes.
3. Ready gelatin is thoroughly mixed into the resulting mass.
4. The chocolate mixture is cooled down to 50C.

Chocolate icing with condensed milk is prepared as follows:

1. In a cooking bowl, melt butter over low heat.
2. Cocoa is added to the butter and the ingredients mix well.
3. Condensed milk is added to the resulting mixture and cooked until boiling with continuous stirring.
4. Before use, the finished glaze is cooled to a temperature of about 50C.

The dessert covered with chocolate icing can be decorated with fruit before serving, or sprinkled with nuts or coconut.