Thick chocolate icing recipe. Powdered milk and cocoa glaze recipe

Glazeis a delicious and beautiful decoration that is used both for cakes and for many other desserts. Surely you have tried icing at least once, because almost all the most delicious donuts have it, and you can see that it is also multi-colored, and today we will learn how to make it with our own hands!

In the article we will tell the following recipes:

1 . Chocolate glaze with cocoa.

2. Chocolate glaze with chocolate.

3. How to make icing sugar?

4. How to make colored glaze?

How to make chocolate icing?

There are many different glaze recipes, because it can be made white, chocolate, colored. Let's take a look at each of these types one by one!

Chocolate glaze- This is probably the most common icing recipe. Many cakes and pastries are decorated with this type of glaze. To make chocolate icing - we can use two recipes, one of them will be based on chocolate, the second - cocoa. The choice is yours!

Handmade chocolate icing with cocoa.

First, let's prepare the ingredients we need:

Powdered sugar

Starch

From kitchen appliances, we will use a bowl, whisk and spoon.

1. Pour 1-2 tablespoons of cocoa, powdered sugar and starch into a plate. Be careful, there should be no lumps. If they appear, break them with a spoon.

2. Add 3-4 tablespoons of water to the bowl and mix all our ingredients with a whisk until everything is dissolved. The more water, the more fluid the frosting will be.

That's how easy we get a delicious chocolate icing in the base, which is cocoa.

Chocolate icing with chocolate with your own hands.

In this case, we will use:

Dark chocolate, 100g.

Milk. 5 tbsp

1. Break the chocolate into pieces and place it in a deep bowl to heat. To chocolate, you can immediately pour 5 tablespoons of milk.

2. We put the container in a water bath and wait until the chocolate melts. From time to time you need to stir the mass so that it is homogeneous. We wait until the mass becomes dense like icing, after which it can be removed from the bath.

This is how we got delicious chocolate icing, very simple and accessible to everyone.

How to make icing sugar?

Sugar icing, like chocolate icing, is made very quickly and easily. This icing lasts a very long time, and is very well suited for decorating various desserts. Let's start cooking!

And so, to begin with, we will prepare all the necessary ingredients:

Sugar, 1 kg.

Water, 300g.

Lemon, 1/2pc.

1. Pour all the sugar into a large saucepan and fill it with water. Put the pot on the fire and bring the water to a boil. As soon as this happens, take a cooking brush and remove the sugar from the walls of the pan so that it also dissolves well in the water.

2. Cook our syrup for 10-15 minutes, stirring the mass from time to time with a wooden spoon. After this time, the syrup should be ready, we can check it. Take our syrup with the edge of a wooden spoon, and then take a drop with your index finger and thumb. We open our fingers and observe the picture, if the syrup stretches between the fingers, then it is ready.

3. We take our syrup, and pour it on the countertop, if it is made of steel or stone, if not, we take a large frying pan. After pouring, squeeze the juice from the lemon into it, and sprinkle with water.

4. When the syrup has cooled down a bit, start mixing it with a spatula.

5. Over time, our syrup will turn into a white icing that can be used in cakes.

How to make colored glaze?

Colored icing is very often used in the creation of donuts so that they are beautiful and colorful, to everyone's taste. The recipe for making glaze is simple, like past recipes.

We will need:

Squirrels, 2 pcs.

Powdered sugar, 100g.

Lemon juice, 1 tsp

Food colorings.

Let's start our cooking!

1 .Beat the whites well with a mixer, adding powdered sugar and one teaspoon of lemon juice to them. Whipping will take about 20 minutes, as a lush mass should be obtained from them.

2. Take a few small bowls, and put in each a few tablespoons of the resulting icing. Then add a few drops of food coloring to each and mix all the masses thoroughly.

Thus, we got a colored glaze that we can use in the preparation of various desserts!

VIDEO. How to make frosting?

One of the traditional ways to decorate sweet pastries is icing. Protein sugar icing for the cake will make it more festive and appetizing. In addition, thanks to the glaze, sweet pastries will retain freshness longer. In order for the mixture to acquire the desired color, cocoa or other dyes, as well as flavors, are added to it.

This article will discuss how to make icing at home, what and how much to add to it so that it changes flavor and color shades. Various recipes will be offered, from which you can choose your favorite and treat your loved ones with a delicious dessert.

The classic recipe and its variations

First, let's look at the basic recipe for making glaze. 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 more additional components, but if you want to make it in any color, then 1 drop of food coloring should be added to the composition. You will learn more about how to make white icing and color options later in the article.

To achieve the desired result, buy finely ground powdered sugar. If you have a coffee grinder at home, then you can make it yourself. Start by combining the dry ingredients. Mix starch and powdered sugar in a bowl. Then gradually pour the milk into the dry mixture, while constantly stirring the contents of the bowl. The proportion of milk is not exact, as the result depends on the quality of the powder. You may need an additional 2-3 g of milk. With the help of such manipulations, you will get a thick gruel. Milk can be replaced with 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 for the icing for the cake to acquire the desired shade, food coloring helium can be added to it. Some cooks use natural additives. If you still tend to use artificial dyes, then be careful and do not overdo it. If the mastic is made in the same way as in the proportion indicated in the article, then for painting over, you need to add 1 drop of the coloring matter. To achieve the best result, the dye can be dropped onto a spoon and already from it add the required amount of pigment to the mastic.

If you are a supporter of natural dyes, then you can extract juice from fruits and vegetables, such as cherries, carrots, beet, orange and mint tea and saffron tinctures. So you can achieve ivory, green, pink, yellow to cover pies and other goodies.

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Step by step cooking recipes

To cover a cake or even a cookie with chocolate, you may need several tiles, and this is not cheap, so culinary specialists have developed different technologies for making 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 icing 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 glaze? Is being done it's in 3 steps:

1. Pour sugar and cocoa into a bowl, mix, and then add warm milk to the dry mixture.
2. The container is placed on a slow fire and boiled until the sugar is completely dissolved and milk foam is formed. During the cooking process, you need to constantly stir the mixture so that it does not burn to the bottom.
3. Remove the mixture from the fire and let it cool down. Slightly warm mastic can be poured over delicate and tasty cakes, as well as cakes. After hardening, the watering will turn into a chocolate crisp.

Expert opinion

Anastasia Titova

Confectioner

Advice! If you want to end up with a soft glaze, then add oil to the composition. It is added at the stage of cooking 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 will save you a lot of baking time. We suggest you familiarize yourself with a simple recipe, which consists of only 4 ingredients. You will need:

• 3 art. l. cocoa.
• 3 art. 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 replaced with cream and chocolate. After that, 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.

On condensed milk

Which sweet tooth doesn't love condensed milk? Did you know that this sweet treat can be used to make delicious mastic for cakes? We offer you a classic recipe. For this you will need the following components:

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

So, let's start cooking.

1. Mix condensed milk and cocoa in a deep bowl in the indicated proportion. It is good if there is a pan with a non-stick bottom.
2. Mix condensed milk with cocoa well, and then put it on a very small fire. After a slight heating, a few slices of chocolate can be added to the mass. As a result, the mixture should boil and boil for about one minute, during this process it is necessary to interfere constantly.
3. Remove the mastic from the stove, let the mixture cool down.
4. Then butter (butter) is added to it and kneaded until a homogeneous consistency. Now it's time to form the cakes with icing.

with eggs

Protein mastic is mainly prepared to decorate sweets. So, to prepare 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:

1. Pour water and sugar into the container in the above proportion. Stir the composition with a spoon and cook over low heat until the water evaporates. You should have a thick syrup.
2. Whisk the egg white until foamy.
3. 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 amount of frosting can be increased as needed.

With starch

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

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

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

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

Ice water is best for frosting. The advantage of the recipe is that for icing the cake, you do not have to boil the glaze. And fast cooking is another plus in favor of this cooking technique.

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

• 1 st. l. honey.
• 2 tsp cocoa.
• 40 g chocolate.
• 1 st. l. coconut milk.
• 50 g butter.

Cooking sequence:

1. Grate the chocolate.
To prepare the glaze, grate 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 to make glaze

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

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

Expert opinion

Novikova Yana

Chef

Advice! Ready mastic must be completely used before it cools completely.

mirror glaze

Gives a special shine to confectionery. She decorates cakes and pastries. How to make frosting that has no color? We offer you a classic recipe for making glaze.

For this you will need:

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

We prepare a delicate and tasty decoration of cakes and pastries in this sequence.

Any housewife wants the baked culinary masterpiece to be not only tasty, but also beautiful. The ideal coating for a confectionery product is a chocolate mirror shiny glaze.

Decorated with icing cakes, pastries, cookies, acquire not only an attractive appearance, but also a special taste. There are several options for preparing such a delicacy.

1. Simple chocolate icing.

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Products:

• Cocoa powder 2 tbsp. spoons
• Sugar half a glass
• Water 3 tbsp. spoons

How to make simple chocolate frosting:

Mix sugar with cocoa powder and add water. Mix well and put on fire. Cook the glaze over low heat, stirring constantly. The sugar will dissolve first, then the syrup will begin to bubble. After the appearance of bubbles, cook the glaze for another minute and remove from heat. Let the icing cool down and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened. This will soften the flavor of the frosting.

2. Chocolate glaze on sour cream.

The most common recipe for homemade chocolate icing. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for icing a cake.

Products:

• Sour cream 100 gr.
• Sugar 3 tbsp. spoons
• Butter 2 tbsp. spoons
• Cocoa powder 3 tbsp. spoons

How to make chocolate icing on sour cream:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the icing boils, add the butter and continue to cook until the butter has melted. Then we remove it from the fire, cool it slightly and put it into action: we glaze the cake, cakes or cupcake. The icing cools quickly, and when it cools it thickens a lot, but does not harden.

3. Chocolate glaze with starch.

The original method of making chocolate icing without brewing. It does not require butter or sour cream, does not harden very quickly and can be applied to both hot and cold baked goods.

Products:

• Potato starch 1 tbsp. spoon
• Cocoa 3 tbsp. spoons
• Powdered sugar 3 tbsp. spoons
• Water 3 tbsp. spoons

How to make chocolate icing with starch:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add strongly chilled water and mix well. That's all! Finished icing can cover pastries. By the way, the indicated amount of products is quite enough for icing, which can cover eight cupcakes (mini-cakes).

4. Brilliant chocolate icing.

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, but also shiny.

Products:

• Powdered sugar 0.5 cup
• Milk 0.5 cup
• Cocoa 3 tbsp. spoons
• Butter 1.5 tbsp. spoons
• Vanilla

How to make shiny chocolate frosting:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. We rub until a shiny glaze is obtained. The glaze quickly hardens, so it must be done after baking.

5.Professional chocolate icing.

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate icing, then why not try to cook this delicious, shiny and beautiful “shaving brush”.

Products:

• Butter 1 tbsp. spoon
• Condensed milk 1 tbsp. spoon
• Cocoa powder 1 tbsp. spoon

How to make professional chocolate icing:

As you can see, remembering the composition of this glaze is very easy: everything is one to one. And it turns out to be even easier to cook it. You need to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with the finished glaze.

6. Chocolate glaze in the microwave.

Love to cook in the microwave? Then this frosting recipe is just for you.

Products:

• Butter 2 tbsp. spoons
• Milk 3 tbsp. spoons
• Cocoa powder 3 tbsp. spoons
• Sugar 0.5 cup
• 0.3 dark chocolate bars

How to make chocolate icing in the microwave:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three or four minutes, take out, mix and use the finished icing for its intended purpose (to cover the cake, muffin or pastries).

7. Bitter chocolate glaze.

Perfect for the famous Sacher cake. Yes, and any other cakes can also be successfully covered with this icing. It also goes great with coconut flakes.

Products:

• Bitter chocolate 2 bars
• Powdered sugar 0.5 cup
• Milk 2 tbsp. spoons

How to make dark chocolate frosting:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. We put on fire and cook, stirring, until the icing turns into a thick paste.

8. Chocolate hazelnut glaze.

How about chocolate, but only white? From it, you can also make unusual chocolate icing, for example, walnut.

Products:

• Butter 0.3 packs
• Powdered sugar 0.5 cup
• White chocolate bar
• Milk 1 teaspoon
• Any nuts
• Vanilla

How to make chocolate hazelnut frosting:

Take the butter out of the refrigerator and let it sit for a while to soften. We put the broken chocolate bar, butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from fire. Glaze is ready.

9. Chocolate glaze with gelatin (glaze).

Products:

• 300 ml water
• 350 gr sugar
• 250 ml cream
• 125 gr cocoa
• 6 sheets (12 g) gelatin

How to make chocolate icing with gelatin:

Heat water, sugar and cream, add cocoa, stir so that there are no lumps. Add melted gelatin and strain. Can be used as a sauce, but do not add gelatin (you can add zest).

Little tricks.

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners: First, glaze baking should be applied in a thin layer, and a thicker layer should be placed on top. It is better not to water the confectionery with very hot glaze - let it cool slightly.

To correctly determine the readiness of the brewed glaze, they use the “finger method”: if the finger lowered into the glaze tolerates it, then it is ready for use. Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it hardens quickly.

Hot icing should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the icing, or simply sprinkle the cream with cocoa powder or powdered sugar. Chocolate glaze goes well with coconut flakes, vanilla, rum and cognac.

Bon appetit!

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

The main advantage when making chocolate icing is that almost any type of chocolate and cocoa powder can be used.

The taste will not be affected, but will differ slightly from each other.

Cocoa icing can be prepared if all the necessary ingredients are not at hand, namely chocolate bars and cream.

What you need:

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

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

How to cook on the basis of sour cream?

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

What you need:

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

A small saucepan is taken, sour cream, butter, sugar and salt are placed in it. A small fire is turned on on the stove, the mixture is constantly mixed. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the icing does not burn. The fire must always be small.

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

With cream

Creamy chocolate icing is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you need:

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

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

White or dark chocolate bar recipe

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

What you need:

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

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portioned pieces, put it in the chosen dish and pour in the milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

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

With cocoa and milk

Try to make an original and delicious icing from cocoa powder, additionally using milk.

What you need:

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

In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the saucepan on the stove, turning on a small fire, and cook until the glaze appears foamy. After that, remove from the stove, leaving to cool slightly. Add the melted butter and beat with a mixer, so the icing will be more plastic and it will be easier to apply it to the dessert.

Mirror glaze for cake

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

What you need:

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

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

By that time, the gelatin will already swell well and will be ready to be added to the icing. Heat it up and add to the resulting mixture. After that, beat a little icing in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

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

What you need:

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

Sugar and cocoa are mixed in a mug or a separate bowl so that both loose components are combined without lumps. Then milk or cream is added and the glaze mixture is mixed again.

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

Milk chocolate

Who said milk chocolate can't be used to make dessert icing? It will give the delicacy a delicate and sweet, but not cloying taste.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• piece of plum oils.

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

To properly cover the cake with chocolate icing, you need to follow a few rules that will make the dessert the most successful:

1. It is best to use creamy, cherry, apricot or strawberry impregnation for biscuit cake layers. All these flavors most successfully set off chocolate, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best for this purpose, but ordinary confectionery tiles can also be used. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
3. To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl, using a cooking wooden spatula to level the surface.

Passing by 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. That's because of the chocolate icing. Freshly brewed, it fills the space with sweet coffee notes. Gives confectionery an unprecedented appetizing. But you can make such a delicacy yourself in your kitchen. Use the selection of recipes and surprise your loved ones with a sweet dessert.

Classic cocoa chocolate icing

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

Ingredients:

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

How to cook:

1. Take the butter out of the refrigerator beforehand. This product has separate requirements. The oil should be of a high degree of fat content and at room temperature. In this case, it will not flow with water when heated. That's the whole secret.
2. Combine milk, sugar and cocoa powder in a saucepan. Take unsweetened cocoa, Nesquik will not work. Stir in the cocoa icing with a whisk.
3. Put the saucepan on a slow fire. Heat up while stirring. To ensure that the mixture does not burn, use dishes with a thick bottom. Or heat in a water bath.
4. Once the mixture has become homogeneous, remove from heat. Cool at room temperature, stirring with a whisk.
5. Is your prep already cold? Feel free to add soft sweet butter to it. Beat the mass with a mixer on the first speed.

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

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

How to cook with sour cream

Chocolate cake with ganache based on sour cream will turn out 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 delicacy.

Ingredients:

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

Cooking step by step:

1. Chocolate icing for cocoa cake is cooked for 2-3 minutes. Mix the selected products in a saucepan. Use dishes with a thick bottom.
2. Whisk with a whisk while heating. The fire needs to be slow. Has the cocoa icing bubbled up? Remove from fire. Cool at normal room temperature.
3. A simple chocolate icing will cover the biscuit with an even layer. It will freeze in a couple of minutes. Chill the dessert in the refrigerator before serving.

Before you cook chocolate icing from cocoa and milk, make sure the quality of the products. When choosing sour cream, pay attention to the expiration date.

With cream

Cream is a fatty ingredient. In a recipe, cream is often replaced with 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 turn out.

Ingredients:

• 3 art. l. fat cream;
• 4-5 art. l. cocoa powder;
• 3 art. l. Sahara;
• 1 tsp vanilla sugar.

How to cook:

1. Mix all the other ingredients on the list in a small saucepan with cocoa. Whisk a little.
2. Simmer over low heat until smooth. As soon as the mass begins to gurgle, the chocolate icing with cream is ready. Start using sweets.

There is another recipe for how to make icing. Cream and chocolate are mixed in a saucepan. For 50-60 ml of cream, one 120-gram slab of goodies is taken. The mass is heated in a water bath with stirring. Once all the tiles have melted , mass is ready for use. Chocolate and cream icing will cover sponge cakes, petit fours or shortbread pie. She's so delicious , which will add shine even to scoops of ice cream or pieces of fruit.

White or dark chocolate bar recipe

Almost every housewife knows how to make chocolate icing from cocoa. How to melt chocolate chips? A chocolate-covered cake will become an appetizing treat if you cook a semi-finished product according to a step-by-step guide.

Products:

• 200 gr. tiles (white or bitter);
• 180 gr. sweet powder;
• 2 full art. l. fat cream.

Cooking step by step:

1. The preparation of chocolate icing begins corny. Break the tiles into pieces. Put 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. Stir.
4. Immediately use the mass for its intended purpose - for the cake. The recipe may not contain powder, but brown sugar. Choose your ingredients according to your taste.

This chocolate icing is a sensitive thing. The mass is easy to digest to many small lumps. Therefore, when heating, use a water bath. Be careful not to overheat the mixture.

Bars of white or dark chocolate contain slightly different amounts of cocoa butter. But the preparation of semi-finished products from them is similar. Dark chocolate icing may not be cloyingly sweet. Adjust the amount of sugar to taste. You already know how to cook sweet gravy.

With cocoa and milk

The cocoa cake frosting recipe usually uses milk. It naturally thickens the sweet mass. Making chocolate icing thick is not difficult.

Products:

• 6 art. 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 bowl. Heat up while stirring with a spoon.
2. Is the mixture homogeneous? Take away the fire. Cool down a bit.
3. Beat soft butter separately. Connect both blanks. Whisk until fluffy for a couple of seconds. Chocolate icing without butter will not be as thick. The fatter the oil, the better the sweet mixture is formed.
4. Chocolate icing for cake coating is ready to use. Proceed to applying to the cake.

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

Mirror glaze for cake

There are several ways to make mirror chocolate icing. 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 loose gelatin.

Cooking step by step:

1. Rub the tile through the grater. Or grind in a coffee grinder.
2. Soak gelatin in water. Take 4 teaspoons of water for 1 teaspoon of powder. Mix. Leave for 5-6 minutes.
3. Separately, in a saucepan, mix the cream, the rest of the water. Add powdered cocoa. Cook over low heat until gurgling. Remove from fire.
4. Mix the cream icing with gelatin, crumbs from the tile. A simple recipe for chocolate icing is over. Place the cake on the wire rack and cover with the sweet mixture. Refrigerate before use.

Use the recipe for chocolate icing for the cake for other treats. Transform store-bought or baked waffles, shortbread cookies, sweet rolls with it.

With added oil

Butter and cocoa butter cake icing is used by confectioners all over the world for a reason. Cakes are covered on all sides with a sweet brown mixture. Or graceful smudges are made on a strong layer of cream. Chocolate icing looks presentable in any case. Whether it’s a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

• 100 gr. chocolate drops;
• 80 ml of milk (or cream);
• 1 st. l. unsalted butter;
• a pinch of vanilla.

How to cook:

1. Bring milk (or cream) to a boil. Pour the chocolate drops into the bowl. Stir with a whisk. After a couple of minutes, the drops will melt. Do you have a few lumps left? Heat the mixture in the microwave for 5 seconds at maximum power. Stir again. As long as the chocolate icing is without butter.
2. Add vanilla, oil. Whisk everything with a whisk. The cocoa and milk chocolate icing recipe is easy to follow and complete.

The chocolate and butter chocolate icing will lie on the biscuit more evenly when warm. Immediately after that, it will begin to cool down.

Milk chocolate

Milk chocolate icing is an option on how to quickly decorate a homemade cake. The whole recipe fits into 2 ingredients and 7 minutes of mixing them. This is a cooking record! Try again.

Ingredients:

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

How to cook:

1. Make chocolate icing for a cake faster if you break the tiles into small pieces. Put them in a glass bowl.
2. Melt the pieces with 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 turned into a smooth mass. The same goes for dark chocolate ganache. .

Immediately cover the cake or pie with it. For convenience, place the pastries on the wire rack above the baking sheet. The ganache freezes immediately. This is the best option for a well-set mixture for decorating desserts. Keep the cake in the refrigerator before serving.

How to cover a cake with chocolate icing

1. Glaze on water without milk falls on biscuits as smoothly as with milk. The difference is in the appearance of the coating. Somewhere sweet gravy will remain a rich brown color, somewhere it will be a little lighter.
2. It is easy to check how the coating will lay down. Chill the glass in the freezer. Get it. Turn upside down on a plate. Imagine it's a cake. Gently spread some ganache 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? With a spoon, pour a little of the gravy around the edge of the cake. The droplets will run off and solidify at about half the height of the dessert. Pour the rest of the chocolate frosting over the top surface of the cake. Smooth with a spatula or pastry spatula.

The recipe for chocolate icing takes a little time. It is important to choose the right products. Use natural chocolate or a confectionery bar instead of sweets.

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

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