How cocoa icing is made. Cocoa glaze - the final touch to the portrait of a gourmet dessert

The article offers you several recipes for making delicious chocolate icing.

Chocolate icing is a universal decoration and addition to any dessert. It is very easy to prepare glaze at home from those products that are always available even in the smallest store. The most delicious is the recipe for making chocolate icing with milk and cocoa. Sweetness is added to taste with sugar.

Cocoa makes it possible to prepare the glaze much easier than it is done with dark chocolate and much faster. Such icing can cover both a birthday cake and a regular charlotte pie.

You will need:

• cocoa powder - 3-4 tbsp
• Sugar - a few tbsp. according to preference (can be replaced with powder).
• Milk (preferably full fat) a few tbsp. (3-5)
• Butter (without admixture of vegetable fats) - 50-60 g.

Cooking:

• The oil should be brought to a soft state at room temperature.
• Soft butter is carefully rubbed with either sugar or powder.
• Add cocoa to the mass in small portions (1 tablespoon each) and mix thoroughly.
• Together with cocoa, add milk 1 tablespoon at a time, knead everything into a homogeneous mass of dark brown color.

How to make chocolate icing from cocoa powder and sour cream with sugar: recipe

Glaze mixed with sour cream has a richer and fatter taste. For such a glaze, of course, it is best to use homemade sour cream, but store high fat content is also suitable.

You will need:

• Fatty sour cream - 250-300 ml. (store or separator).
• cocoa powder - 2-3 tbsp
• Chocolate black - 50 g (tile or weight)
• Sugar - a few tbsp.
• Vanillin - 1 sachet

Cooking:

• Sour cream at room temperature should be thoroughly beaten with a mixer along with the required amount of sugar (according to your tastes).
• Immediately add vanilla, dissolve it.
• Melt the chocolate in any way (in the microwave or on a steam bath).
• Without turning off the mixer, pour the chocolate into the sour cream mass in a thin stream.
• At the same time, stir in the cocoa powder, if the mass is not dark, rich and thick enough, stir in more cocoa.

How to make chocolate icing from cocoa powder and cream with sugar: a recipe

The icing on cream turns out to be incredibly tender, soft, light in taste, and has a pleasant coffee shade. This frosting tastes like milk chocolate. It is perfect for decorating and coating cakes, pastries, cupcakes.

You will need:

• Fatty cream (25% -30%) - 250-300 ml.
• Cocoa - a few tbsp. (Be guided by the saturation of the glaze to taste).
• Sugar - a few tbsp. according to your preferences (can be replaced with powder).
• Vanillin - 1 sachet

Cooking:

• Pour the cream into a food processor and beat until the mixture thickens.
• Add sugar or powdered sugar to whipped cream, mix cocoa in small portions.
• Beat until the mass reaches the desired density and brown color.

How to make chocolate lean icing from cocoa on water with sugar: recipe

This recipe is suitable for lean recipes. Plus, it's the easiest way to whip up frosting quickly and get delicious chocolate ganache.

You will need:

• Cocoa - a few tbsp.
• Sugar - a few tbsp.
• Vanillin - 1 sachet
• Water - 0.5 cup (look at the consistency)

Cooking:

• Pour water into a saucepan and boil it
• Add sugar, dissolve it completely
• Add vanilla, dissolve
• Reduce fire to minimum
• Add cocoa in small portions, whisking thoroughly and dissolving it with a whisk.
• Add cocoa until the ganache is as thick and rich as you like.

How to make chocolate icing from cocoa powder and condensed milk: recipe

Condensed milk is an excellent basis for making chocolate icing. It is rich, sweet and very creamy. Use not boiled, but ordinary condensed milk from whole milk.

You will need:

• Condensed milk - 1 jar (approx. 200 ml)
• Cocoa - a few tbsp. (focus on consistency)
• Butter - 50-80 g (fatty, without impurities of vegetable fats).
• Vanillin- 1 sachet

Cooking:

• Melt the butter in a saucepan and add vanilla to it.
• Pour in the condensed milk, mix well
• Heat the mass, but do not bring to a boil
• Adding cocoa in small portions, mix the icing.
• Brew the glaze until it acquires a pleasant consistency and richness.

How to make chocolate icing from cocoa, butter and milk with sugar: a recipe

This recipe is the most common and delicious among the existing ones. The oil gives the ganache a glossy sheen and a pleasant thickness, which is good for covering cakes, pies, pastries, donuts.

You will need:

• Oil - 150-200 g (high fat content, without vegetable impurities).
• Cocoa - approximately 100 g (give or take a few tablespoons)
• Sugar - a few tbsp. (according to your preferences and taste)
• Vanillin - 1 sachet (optional)

Cooking:

• The oil should be put in a saucepan and melted to a liquid state.
• Add sugar and vanilla, dissolve completely
• Without bringing the mass to a boil, add cocoa, dissolving it to the desired consistency (thick or liquid).

Recipe for icing cocoa, hardening

The hardening glaze can be made from natural dark chocolate (slab or weight). You can buy it at any grocery store or supermarket. Choose chocolate with more than 60-70% cocoa content. Melt the chocolate in a saucepan, if you don't like its bitterness, you can add more sugar to it. In no case do not bring the chocolate to burning, make the smallest fire. You can thicken the mass by adding cocoa powder or flour (if there is no cocoa) to it.

Shiny cocoa icing recipe

The secret to a shiny glaze made from chocolate or cocoa powder is 1 tbsp vegetable oil in the recipe. It is this that allows the ganache to harden, but at the same time not to lose its gloss.

How to thicken cocoa icing: thick icing recipe

You can thicken the glaze with the following ingredients:

• Powdered sugar
• cocoa powder
• Corn starch or potato starch
• Pectin

IMPORTANT: Glaze made with sour cream or butter will thicken and harden when refrigerated.

Video: "Chocolate icing with cocoa"

An article about what you can make chocolate icing from and how to cook it.

chocolate icing for applying to cakes, muffins, Easter cakes and pastries, it is not necessary to cook from chocolate. It can be prepared 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.

That's what advice from experienced pastry chefs when working with glaze:

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

How to make icing for cocoa cake?

Cake decorated entirely with cocoa chocolate icing

Chocolate icing itself is a decoration for various desserts. In addition, the icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g of melted butter and whisk until fluffy.
3. We spread the icing in the middle of the baked top cake, spread 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 you can serve it with tea.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream

With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.

Note. If the icing has become cold and thickened, it is poorly spread 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.

Icing from cocoa and condensed milk, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Icing with cocoa and condensed milk

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
2. Remove from fire and add 0.5 st. butter spoons..
3. Pour over the cake immediately and set aside to cool.

Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in pastry shops

Chocolate icing made from cocoa used by professionals

This glaze recipe is used by professionals in pastry shops. He is quite simple.

Recipe:

1. Melt in a saucepan 1 st. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
2. Mix well, and you can decorate any pastry.

Powdered milk and cocoa glaze recipe

A piece of cake decorated with chocolate icing made from cocoa and milk powder

Icing made from cocoa and milk powder

Recipe:

1. We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
2. Mixing 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. Swollen gelatin is also dissolved on fire, but do not allow boiling.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g) and mix 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.

Recipe for icing with milk and cocoa

Sliced ​​cake covered with cocoa and milk chocolate icing

Icing made from cocoa, milk and flour

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

Glaze is used for coating cakes and cakes.

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

Lean cocoa chocolate icing recipe

Ice cream topped with cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

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

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

Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing

Lean chocolate icing in a cold way

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

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 bowl 3 art. spoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. cocoa spoons.
2. Adding 3 art. tablespoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white icing and lean cocoa chocolate icing

Cocoa Butter Glaze Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

1. Combine in a saucepan 3 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
2. We dilute more 3 art. spoons of milk and continue to cook, stirring.
3. If frosting is thick, add another 2-3 tbsp. spoons of milk.

When the icing is ready, it should slowly drip from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick cocoa chocolate icing

thick

This is a very common frosting. It tastes like dark chocolate, but sour.

Recipe:

1. Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
3. Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze from cocoa and sour cream

Strawberries in chocolate icing with cocoa and sour cream

Chocolate glaze from cocoa and sour cream

Recipe:

1. Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
3. Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

1. Warm up on fire 3 art. spoons of milk and half a glass of sugar.
2. Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.

We cover the top of cakes, Easter cakes, cakes and muffins with icing.

The beautiful buttery sheen of cocoa icing will add an appetizing look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

Good afternoon, dear lover of home baking! I want to offer you not only all kinds of cocoa icing for the cake, but also excellent recipes for chocolate creams for decoration. I recommend that you take all the recipes into service. You don't mind a varied serving of desserts, do you? Here they will come in handy.

And from a practical point of view, it is very convenient. After all, recipes for every taste are great opportunities for culinary improvisation, the use of those products that are in the refrigerator at the moment.
I think that you do not need to persuade for a long time. Let's take a better look at how to make cocoa cake icing.

Icing recipe for cocoa and milk cake

I can't help but sing an enthusiastic ode to the wonderful cocoa product! For homemade cakes, a real find. Well, judge for yourself - in conjunction with the most affordable products, it will decorate the dessert and saturate it with chocolate notes. What is called cheap and cheerful. And most importantly, naturally.

I will briefly talk about this recipe. That's how simple and fast, and how delicious.

For a chocolate masterpiece, you need to prepare

• Three tablespoons cocoa
• Three tablespoons Sahara
• Four tablespoons milk
• Sixty gr. butter.

The icing for the cake will turn out much tastier if you listen to the wishes

• Use good quality cocoa powder that needs to be brewed rather than boiled. In this case, the icing will have a pronounced chocolate flavor.
• Buy fatter butter and milk.

Please note that the cocoa and milk chocolate cake icing can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery. So if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa icing can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a look at it.

Cooking products

• Cocoa - 2 tablespoons
• Sour cream - 2 tbsp.
• Butter - 2 tbsp.
• Powdered sugar - 4 tablespoons
• Vanilla sugar - 0.5 tsp (optional).

Cooking

Chocolate icing will turn out just gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss the moment, and the product hardens strongly, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. fat cream. It will be good too. So experiment on health.

How to make icing for condensed milk cake

Remember, I told you that it's good to have different recipes on hand? This is just that case. There is condensed milk in the refrigerator, which means you can safely prepare the icing for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

Simple grocery set

• Condensed milk 4 tbsp.
• Cocoa 4 tbsp
• Butter 4 tbsp.

Tip: Remove the butter from the refrigerator ahead of time. We need it softened.

The icing will become especially fragrant and glossy if you add 1 tbsp. cognac. This must be done before removing the dishes from the fire.

Especially delicate glaze will make an ordinary egg. This decoration is perfect for cakes with dense cakes.

Need to prepare

• 5 tbsp cocoa
• 130 gr. butter
• 2 tbsp Sahara
• 1 egg.

Step by step cooking

Very good recipe. Only the egg must be entered in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

A very interesting recipe for glaze with honey. It brings its unusual aroma, gives shine to the finished product.

List of ingredients

• Cocoa powder 4 tbsp.
• Milk or cream 4 tbsp.
• Powdered sugar 4 tbsp.
• Honey 2 tbsp
• Butter 2 tablespoons (room temperature).

Glaze preparation

Now you can put the final touch on your confectionery. Decorate it with a magnificent glaze, from which you can’t take your eyes off.

Now we will increase the level of culinary skills, we will prepare a mirror chocolate icing.

For this you will need the following ingredients

• Instant gelatin 2 tsp
• Fatty cream 100 ml. (at least 30 percent)
• Sugar 7 tbsp.
• Cocoa powder 4 tbsp
• Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare the mirror glaze in advance, then you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with a film so that it does not come into contact with air.

And now we will prepare such a yummy that it can be served as a separate dish. Needless to say, cocoa powder chocolate cream will be great both as a layer and as a cake decoration?

Cooking a set of products

• Milk 0.5 l.
• Cocoa - powder 2 tbsp.
• Butter 30 gr.
• Sugar 3 tbsp
• Starch 3 tbsp
• pinch of salt
• Vanillin pinch (if desired).

A little about the products

• Choose milk with a high percentage of fat.
• Starch can be replaced with flour.
• The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

1. Separate 300 ml. milk, pour it into a saucepan, put on fire, heat it up.
2. Add salt, sugar, cocoa and butter to it. Mix well.
3. Bring the mixture to a boil, boil for 2 minutes. Let's make sure that the mass becomes homogeneous, without a single lump. Then take it off the fire.
4. Dissolve starch in the remaining milk.
5. Carefully pour the mixture into the hot milk while stirring all the ingredients.
6. Let's put the pot on the fire. Bring to a boil and simmer until the mixture thickens. Time is min. 2 - 3.
7. Then turn off the oven, add vanillin, mix. We will give time to cool, after which we put the finished cream in the refrigerator.

The taste of the cream can be made even richer if finely grated chocolate is added in the process. It must be put in the first batch of milk, and boiled together with sugar and cocoa.

If found in the refrigerator gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the serving and enrich the taste.

And for a snack - a recipe for chocolate cream for a biscuit cake. I took out this recipe separately, because I adore biscuits and bake often. When there is no time to do the glaze, I grease both the top and the sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

• Condensed milk 200 gr.
• Butter 270 gr. (softened)
• Cocoa 35 gr.
• Two yolks
• Boiled water 200 ml. (Chilled).

How to cook

1. Mix the yolks with water, beat with a whisk.
2. Add condensed milk, mix.
3. Put on fire, boil with continuous stirring. Boil the mass until thickened.
4. Add pre-melted butter, cocoa. Mix everything. Keep on fire for 1 min. and take off.
5. Refrigerate and use as directed.

Cream can be used for other cakes, not only for biscuits. It will not only serve as a wonderful decoration, but also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavors, adjust the amount of cocoa and sugar to your taste. So fantasize at your discretion and let your pastries be the most delicious and beautiful!

Every self-respecting housewife knows how to bake cakes. You can cook them both on holidays and on ordinary days to please your family. Chocolate icing can make cakes more delicious. Preparing it is pretty easy. The main thing is to apply some culinary tricks so that the consistency of the glaze is suitable. It is suitable for coating not only cakes, but also any other pastries.

General principles

Before you start preparing chocolate icing for a chocolate cake, you need to determine the purpose of its use. The manufacturing technology must be chosen depending on what kind of surface you want to get: matte or glossy. Each housewife prepares the glaze in different ways, based on her preferences and experience. However, the general rules for its preparation should be taken into account:

For cocoa cake

The recipe for this cover is very simple. It is ideal for muffins, pies, muffins and cakes. When it hardens, a dense glossy crust is obtained. It will make any pastry more appetizing. To prepare the glaze, take the following products:

1. Milk - 50 ml.
2. Butter - 50 g.
3. Sugar - 4 tablespoons.
4. Cocoa - 1 tablespoon.

Sequencing:

1. Put the butter in a saucepan and melt it over low heat.
2. Add milk and sugar to a saucepan. Stir gently until the sugar is completely dissolved.
3. Add cocoa powder to the mixture.
4. Continue cooking for 3 minutes.
5. Allow the mixture to cool before decorating the cake.

Some confectionery products lack spectacular decoration, such as icing. Most often I want it to be chocolate.

The recipe for this cake topper is very simple. To do this, you need to melt a bar of chocolate and mix it with milk. You can take both black and white chocolate. You will need 120 g of chocolate and 50 ml of milk.

Sequencing:

If you decide to make a dark chocolate coating, use a bitter one with at least 72 percent cocoa.

mirror glaze

Such a coating for cakes is prepared on the basis of special syrups. It makes any pastry more appetizing and tasty. You will need the following products:

Cooking steps:

Based on sour cream

Many housewives fell in love with the recipe for chocolate icing for sour cream cake. It also works great for coating cookies and cakes. Grocery list:

1. Low-fat sour cream - 3 tablespoons.
2. Cocoa powder - 3 tablespoons.
3. Vanillin - half a teaspoon.
4. Powdered sugar - 5 tablespoons.
5. Butter - 35-40 g.

Cooking:

1. Mix vanilla, cocoa and powdered sugar in a bowl.
2. Pour in the sour cream and mix it with the dry composition.
3. Put it on a slow fire and cook for 5-7 minutes. It is very important to constantly stir its contents.
4. Remove the bowl from the heat and add the desired amount of butter to it. If this is not done, the consistency of the glaze will be like a cream.
5. After you apply this icing on the cake, you need to put it in the refrigerator for 20-30 minutes.

Cream ganache

For most cakes, the best coating is chocolate icing. The cream recipe is very simple. It is ideal for beginners as all activities do not require any culinary skills.

Grocery list:

1. Dark chocolate without additives - 100 g.
2. Butter - 50 g.
3. Cream with a fat content of 30% - 3 tablespoons.

Cooking method:

1. Break the chocolate bar into small pieces and place them in a bowl.
2. Put in a water bath and when the chocolate starts to melt, add a piece of butter.
3. Thoroughly mix the contents of the bowl until smooth and continue to cook it over low heat for a minute.
4. Whip the cream with a mixer and mix it well with the chocolate mass.
5. After about 10 minutes, the composition will cool down, and it will be possible to apply it to the surface of the cake.

Some useful tips on how to make your cake look more presentable.

Allow the cake to cool before frosting the cake. So that it does not drain from the cake, it must be brought to a temperature slightly above room temperature. And if you overexpose it, it can turn into a lump.

Decorating the cake with icing is best done with a rubber brush. So that you do not have to level the surface of the cake, grease it with an additional layer of jam. After that, you can pour chocolate over the cake, decorate it with fruits, berries, nuts or colored sprinkles.

Don't skimp on chocolate for frosting. If you buy a cheap product, it will affect the quality and taste of the entire confectionery.

When you cook the glaze on the stove, it should never boil. If this happens, its consistency will not be as pleasant, and even butter will not save the situation.

You can specially pour the cake with warm icing while it is liquid. This is necessary so that there are smudges, thanks to which your confectionery product will become more beautiful. Here you need to be guided only by your preferences, because some do not like streaks.

After covering the cake with icing and decorating, put it in the cold for several hours. Your cake will turn out very tasty and decorate your holiday table.

Attention, only TODAY!

What could be tastier than homemade desserts covered with chocolate icing? Just a lot of frosting!

Absolutely everything can be decorated with chocolate mass: cakes, pastries, donuts, cookies, gingerbread ... and even fruits. Such delicacies will be appreciated by guests and household members, and making a sweet coating is much easier than it might seem.

Homemade chocolate icing - general principles of preparation

Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. Better to use bitter powder requiring cooking. With it, the taste will be richer, and in most culinary recipes, it is precisely its quantity that is indicated. Before use, you need to carefully knead the lumps, if necessary, sift the powder. Homemade chocolate icing with cocoa needs to be cooked on fire; this type is rarely cooked in a water bath.

Chocolate for icing you can use any, but in order for the coating to be bright and fragrant, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop and melt to a liquid state. It is more convenient to do this in a water or steam bath. To do this, put a bowl on a pot of boiling water and continue to heat it.

Frequent ingredients in glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, in the end you need to achieve a homogeneous mass. Therefore, in bulk products, you need to remove all lumps and sift the powders through a strainer. Oils and dairy products should be chosen with a maximum percentage of fat, otherwise there is a chance that homemade chocolate icing will not harden or the hardening process will take too long.

Recipe 1: Chocolate Icing with Cocoa Milk

A common and easy way to make homemade chocolate icing with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle, we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk;

Sugar 5 tablespoons;

3 tablespoons of cocoa;

50 gr. oils.

Cooking

1. Pour sugar into the cooking container, add cocoa and mix dry foods well so that lumps do not form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, make sure that the mass does not burn.

4. After 2 minutes, drip homemade glaze with a spoon onto a saucer chilled in the freezer. If the drop solidifies, then you can turn off the fire and use it for its intended purpose.

5. If the mass spreads and does not harden, then we increase the cooking time, every half a minute we check the product for density.

Recipe 2: Glossy Chocolate Icing with Cream

An ideal homemade glaze for baking that stands out with a beautiful, shiny surface. Bird's milk is perfect for cake and pastries. The recipe uses ready-made chocolate, it is important that it be without additives and contain at least 70% cocoa beans. Cream should be fatty, not vegetable.

Ingredients

0.12 kg of chocolate;

2 teaspoons of powdered sugar;

50 ml of water;

50 ml cream;

30 gr. butter.

Cooking

1. Break the chocolate bars into cubes, place in a bowl and put on a steam bath. The container should not touch the water, we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time, mix.

3. Pour the powdered sugar, continue to hold the bowl over the steam.

4. Add cream, mix.

5. The last ingredient is butter. As soon as it melts, homemade icing is ready and you can put glossy clothes on baking.

Recipe 3: Chocolate Icing for Gelatin Cake

The peculiarity of this homemade chocolate icing for the cake is that it always hardens, lays down with an even coating and shines wonderfully. It turns out a mirror surface, which looks especially impressive on pastries without additional decorations. Ideally, you need to use gelatin in the leaves, but since it is difficult to get it today, we will use a regular powder, it is better to take an instant one.

Ingredients

2 tsp gelatin (or 3 leaves);

0.18 kg of sugar;

0.13 ml cream at least 30%;

0.14 liters of water;

0.07 kg cocoa.

Cooking

1. Add 40 ml of water to gelatin, set aside to swell.

2. Mix cocoa with granulated sugar, pour in the rest of the water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, mix vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate icing for a cake with condensed milk

To prepare such homemade chocolate icing, you can use cocoa or ready-made chocolate, but it is very important that the tile is dark, of high quality, without palm fats. We will cook on the powder, with it the brush will be brighter. Condensed milk should be used Gostovskaya, without vegetable oils. Otherwise, the glaze may simply not harden. There is no sugar in the recipe.

Ingredients

3 tablespoons of cocoa;

4 tablespoons of softened butter;

4 tablespoons of condensed milk (not boiled, plain white).

Cooking

1. We put a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in the condensed milk and hold until boiling, the mass can quickly burn, so we do not stop stirring.

4. Remove from heat, cool to 50-60 ° C and cover the prepared surface.

Recipe 5: Chocolate Icing for Cocoa Cake with Sour Cream

Well, a very quick option for making homemade cocoa chocolate cake frosting that only takes a few minutes to make. An ideal recipe for those who do not have a lot of food or time to decorate a homemade cake. It is better to use fatty, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa;

2 tbsp. l. sour cream;

2 spoons of sugar.

Cooking

1. Combine all the ingredients and rub with a spoon until smooth. You need to do this immediately in a saucepan in which we will cook the glaze.

2. We send the saucepan with the ingredients to the stove, heat until boiling, cool a little and you can water the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the glaze hardens. If they are made on the basis of sugar, then the surface should not be hot.

Recipe 6: Chocolate icing for cocoa cake with cognac "Favorite"

An interesting variant of homemade chocolate icing for cocoa cake, which has a bright, nutty flavor. It is given by the addition of cognac, but only if it is real. Some housewives prepare such a glaze with the addition of rum or liquor, in which case it acquires a slightly different taste, depending on the product. This recipe calls for bittersweet cocoa powder, no added sugar.

Ingredients

60 gr. cocoa;

Spoon of cognac;

2 spoons of milk;

30 gr. oils;

60 gr. Sahara.

Cooking

1. Mix cocoa powder with sugar, add milk and put on the stove. Stir until the grains are completely dissolved.

2. We introduce the butter cut into pieces, cook for 3 minutes.

3. Remove from heat, pour in cognac, mix, cool a little and you can decorate the cake.

Recipe 7: Chocolate Icing for Chocolate Egg Cake

The recipe for a very delicate and airy homemade icing for a chocolate cake, which resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, it looks interesting when decorating mini cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 gr. butter and dark chocolate;

Cooking

1. Butter should be kept out of the refrigerator for several hours to make it soft.

2. Separate the yolks from the proteins. Beat egg whites to stiff peaks with a mixer or whisk. In a separate bowl, grind the yolks with a spoon until white, to speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly large grater or finely chop with a large knife. You can just break it into cubes, but it will take longer.

4. We put a bowl in a water bath and melt the pieces of tiles.

5. Add softened butter and immediately remove from heat. Stir the mass until the fatty pieces are completely dissolved.

6. We introduce the pounded yolks, stir intensively.

7. Gently introduce protein foam, mix and decorate the cake. We freeze such a glaze for a long time, it can set up to 2 hours, but it does not crumble and does not exfoliate when cutting the cake.

Recipe 8: Chocolate Icing for Chocolate Potato Starch Cake

This homemade chocolate cake icing also contains cocoa to enhance the flavor and color. Starch before use must be passed through a sieve, knead the remaining lumps so that they do not spoil the final appearance of the coating. From this amount of products, a sufficiently large portion is obtained, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

0.15 kg of powder;

5 tablespoons of milk;

50 gr. chocolate and butter;

1 spoonful of starch;

3 tablespoons dark cocoa.

Cooking method

1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.

2. We crumble the chocolate bar into pieces, cut the butter and send it all together to the pan. Mix with the rest of the ingredients.

3. Put on a slow fire and cook continuously until lightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool slightly and you can use it. For a more even coating, you can level the surface with a knife, after a few minutes the marks will flow together and they will not be visible.

Recipe 9: Chocolate glaze with honey "Lakomka"

In addition to powdered sugar, honey is added to this chocolate icing, it gives the product an additional flavor, makes the coating shiny and smooth. You can use any honey, including candied. It is not necessary to melt in advance, under the influence of temperatures, the pieces will quickly disperse and the mass will take on a uniform consistency. Ready-made chocolate is used, milk chocolate can also be used in this recipe.

Ingredients

0.1 kg of chocolate;

2 spoons of honey;

0.05 kg of butter;

4 tablespoons of milk and powder.

Cooking method

1. Break the pieces of chocolate and put in a bowl. We put in a water bath.

2. Add chopped butter, melt.

3. As soon as the mass begins to melt, pour in the milk, mix.

4. Pour in the powder, keep in a water bath until the mass becomes homogeneous.

5. Remove from the stove, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White Chocolate Icing for Chocolate Cake

White chocolate icing for the cake can also be used for the main coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white coating. Zebra cakes are made in this way. If you need clear stripes, then you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg of white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. We chop chocolate bars in arbitrary, not very large pieces. We put it in a bowl and send it to a water bath. White chocolate cannot be heated directly on the stove or in the microwave, this is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mass in a pastry bag or draw patterns with a spoon.

Recipe 11: Homemade chocolate icing for milk cakes with flour

The peculiarity of this recipe is that you can easily change the density of chocolate icing by adding flour. If you need to make the mass more liquid, then you can pour in additional milk. Icing is prepared on the basis of cocoa powder.

Ingredients

20 gr. flour;

0.1 kg of sugar;

40 gr. cocoa;

80 ml of milk;

50 g butter.

Cooking

1. So that lumps do not form during the cooking process, you need to pour sugar, cocoa and flour into a bowl, grind well with a spoon.

2. Add milk, butter cut into pieces, and put on the stove. The fire must be small.

3. Cook the mass until thickened, you need to stir continuously, scraping off the setting layer from the sides and from the bottom of the saucepan.

4. Cool the chocolate icing to a warm state, grease the surface and let it harden.

Recipe 12: Homemade chocolate icing "White with cream"

An option for preparing a very delicate and soft chocolate icing, for which ready-made white tiles are also used. The recipe contains cream, their fat content should not be less than 30%. A vegetable product for whipping is not suitable, cream should be natural, without sugar and additives.

Ingredients

0.15 l cream;

0.2 kg of white chocolate;

Vanillin to taste.

Cooking

1. Grind the tiles, send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too, with the help of a mixer they will be more evenly distributed in the mass.

3. We combine both masses, mix with an ordinary spoon and decorate cakes, pastries, any pastries.

Is there any icing left after finishing the cake? You can pour it into a plastic bag, cool and put it in the refrigerator. It will lie remarkably for several weeks before preparing the next treat, all that remains is to melt.

If you add chocolate flavor to homemade glaze along with cocoa, then the taste of the sweet coating will become more saturated.

White chocolate should not be brought to a boil in a water bath and overheated, flakes may appear in it or the mass will become plasticine, matte. The optimum temperature is 70-80 degrees.

Is the icing too thick and sticking to the surface in stripes? Add some vegetable oil to a saucepan and heat it up. The same technique can be used to give a glossy sheen.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not drain from the surface. The cooled and thick mass, on the contrary, needs to be slightly warmed up so that it lies more evenly.

It is important to remember that the icing is not applied to the cream, no matter what it is made of. The ideal surface is a simple cake, which can be soaked in syrup. It can also be smeared with a thin layer of jam, jam. In this case, the coating will lie flat and there will be no problems with solidification.

Cocoa powder takes a lot of moisture, so if you want to add more than indicated in the recipe, then the amount of liquid will also have to be increased.