How to make chocolate and milk frosting. Chocolate icing for cake at home recipe

I associate this icing with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe cocoa chocolate icing which can be used to prepare confectionery or just eat with a spoon =)

What is needed for cooking

Saucepan or ladle (preferably with a thick bottom)

List of ingredients:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

• Making chocolate icing from cocoa is not difficult at all, but it is worth considering some points in the process. Let's take a closer look =) We start cooking by preparing the ingredients. In a saucepan or ladle (preferably with a thick bottom), we put everything necessary ingredients: butter, milk, sugar and cocoa powder.

• Next, send the saucepan or ladle to the stove. You can cook chocolate icing from cocoa both in a water bath and by sending the stewpan directly to the stove. If you are cooking for the first time or want to play it safe, then it is better to cook the glaze in a water bath. Of course, the process will take longer, but nothing will burn, and you can easily control the process. And if you choose to cook the icing by placing the stewpan directly on the stove, then the fire must be made a little lower than medium and do not move anywhere from the stove, constantly stirring the icing, otherwise it will not work and will burn. Of course, during the preparation of the glaze in a water bath, it also needs to be stirred, but in this case it is less likely to burn if you interrupt the cooking process.

• Having chosen the cooking method, put the saucepan on the stove and begin the process of making chocolate icing from cocoa. To begin with, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Then the mass will begin to boil. It is important to keep stirring the icing at this stage (especially if you have chosen the direct-on-the-stove option). Thus, boil the glaze for 2-3 minutes. Everything, the icing is ready!

Glaze use:

Chocolate icing from cocoa can be used in various confectionery products. It is excellent for impregnating cakes. And if you want to use glaze for impregnation, then after cooking let it cool a little and, while it is liquid, we impregnate the cakes.

I also really like to cover the top of the cake with this icing (for example, "Bird's Milk"), glaze donuts or eclairs. A Lately, very often I make from this glaze chocolate smudges on the cake.

Often, smudges on the cake are made from chocolate ganache (chocolate is mixed with heavy cream), but when these ingredients are not at home, in my opinion, beautiful smudges can be made from chocolate icing from cocoa. To do this, the finished glaze, it is necessary to intensively stirring, bring to the consistency you need. The glaze should become thicker. The main thing is to monitor the consistency, because. The icing can get very thick and not be able to make beautiful smudges out of it.

I want to show you an example of an unsuccessful drip glaze. In this case, it turned out to be too liquid and smudges did not work out. As a result, the entire glaze glass down.

And in this example, in my opinion, the icing turned out to be a little thick for smudges (although it looks much better than when the icing turns out to be liquid). Don't make the frosting too thick as it will. it can drain very badly (and it won't look nice) or even drip in chunks.

And on this cake, it seems to me, the icing turned out to be of a very good consistency, which made it possible to make beautiful, even smudges.

On a note:

• For such a glaze, it is important to use high-quality butter. Because more than once it happened that when boiling, the oil separated from the main mass and, of course, the glaze was spoiled.
• To make beautiful smudges, the cake itself must be chilled, and the icing should not be hot.

Application cocoa chocolate icing very varied. It can be used to soak cake layers, glaze donuts and eclairs, as well as cover the top of the cake and make chocolate smudges. And I think there are many more different options where you can use this glaze. Try and experiment =)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)

Appetizing, fragrant icing, which is poured over the entire cake or used for inscriptions and creating unique patterns, will help to make pastries beautiful. Chocolate icing for cocoa cake is easy to make yourself. We offer best recipes revealing all the secrets and subtleties of cooking.

Chocolate icing from cocoa - a classic recipe

It is not recommended to immediately apply the icing while hot, as it will quickly drain from the surface of the cake. You need to wait a little while the mass cools down. The main thing is not to miss the time, otherwise it will freeze and you will have to warm it up again.

Ingredients:

• cocoa - 55 g;
• water - 45 ml;
• sugar - 150 g

How to cook:

1. Mix sugar with cocoa and add water. Mix with a whisk.
2. Place on minimum fire mode. Cook while stirring with a whisk so that the glaze does not burn.
3. After the first bubbles appear, cook for 2 minutes. Remove from fire.
4. Before decorating pastries, the chocolate mass will need to be slightly cooled.

Icing from cocoa powder with butter

Chocolate glaze – indispensable assistant housewives. Any home cake turns into a decoration thanks to a quickly cooked delicacy.

You will need:

• butter - 30 g;
• milk - 45 ml;
• cocoa - 55 g;
• vanillin - 2 g;
• granulated sugar - 70 g.

How to cook:

1. IN enamelware sprinkle with cocoa granulated sugar. Pour in milk and mix thoroughly.
2. Change to minimum flame. Cook, stirring constantly until the glaze begins to foam. Remove from fire. Wait 8 minutes for the mass to cool slightly and thicken.
3. Add chopped butter and beat with a blender. This will help the delicacy become soft and acquire a beautiful shiny shade.

If the icing is too thick and does not spread over the surface of the cake, then you will need to add a little milk and boil. If it turns out liquid, add sugar and bring to a boil.

On sour cream

Chocolate icing made from cocoa and sour cream is especially tender. The main thing is to observe the exact proportions.

Ingredients:

• butter - 55 g;
• sour cream - 75 g;
• cocoa - 75 g;
• granulated sugar - 75 g.

Cooking:

1. To prevent the mass from burning, a small container is used for cooking. Cocoa and sugar are mixed, then poured with sour cream.
2. Place over low heat and cook until the sugar crystals dissolve.
3. Add chopped butter. Cook until bubbles form. You can't boil.
4. Let it cool down a bit and pour over the cake.

Lean chocolate icing

simple and a budget option will please moderately sweet taste and will help to quickly decorate homemade cakes.

Ingredients:

• water - 45 ml;
• vegetable oil - 15 ml;
• cocoa - 50 g;
• sugar - 90 g.

How to cook:

1. For cooking use a container with a thick bottom. It distributes heat evenly and does not allow sweet mass burn.
2. Pour cocoa into sugar and mix well. Then pour in oil and water.
3. Place on the minimum setting of the hob. Constantly stirring until bubbles appear. After that, cook for another 3 minutes. Leave to cool. Decorate pastries after the mass has thickened a little.

From milk powder and cocoa

Cocoa and milk icing looks elastic and shiny on cakes. If after decoration remains chocolate mass You can put it in a bag and store it in the refrigerator. Simply melt before next use.

Ingredients:

• gelatin - 13 g;
• water - 120 ml for gelatin;
• cocoa - 25 g;
• dry milk - 25 g;
• granulated sugar - 40 g;
• water - 120 ml;
• butter - 35 g.

Cooking:

1. Pour gelatin with the specified volume of water. Leave to swell. It is better to use instant, then you will have to spend no more than 15 minutes waiting.
2. Mix milk powder with cocoa powder and granulated sugar. Pour in water and send to boil. The mass will need to be constantly mixed. When bubbles appear, remove from heat.
3. Place the gelatin in the microwave oven and heat up. Boiling should not be allowed, otherwise the gelling properties will disappear.
4. Connect the two masses. Add chopped butter and cook for 3 minutes.

How to make mirror chocolate icing

Home confectioners will be able to surprise guests with a fashionably decorated cake that will delight everyone with a mirror image. The variation is easy to prepare and does not require special ingredients in the form of glucose or invert syrup.

Ingredients:

• gelatin - 12 g;
• cocoa - 80 g;
• water - 60 ml for gelatin;
• sugar - 240 g;
• water - 80 ml;
• heavy cream- 160 ml (35%).

Cooking:

1. Gelatin should be soaked in advance with the specified volume of water and left to swell.
2. In a heavy-bottomed saucepan, mix water with sugar and cook until boiling. Sprinkle in the sifted cocoa. Cook stirring constantly for 3 minutes.
3. Boil the cream separately. Melt the gelatin in the microwave oven. Combine the two masses and pour into a hot chocolate blank.
4. Place in an immersion blender. It needs to be fixed in one place and not lifted to the side during whipping in order to avoid a large formation of bubbles that will spoil appearance glaze.
5. Pour the mixture through a sieve. This procedure will help get rid of the bubbles that have appeared.
6. The mass is used for decoration after it has cooled to 29 °. Ideally, the icing should rest for a day in the refrigerator. Then it is heated to operating temperature and decorated with products.

To diversify the taste of the glaze, any spices and spices can be added to the composition.

Lemon cocoa icing

Glaze will delight you with pleasant citrus aroma. You can apply only on a bare cake not smeared with cream. For cooking, high-fat oil is used.

You will need:

• cocoa - 65 g;
• powdered sugar - 230 g;
• butter - 65 g;
• lemon juice - 45 ml.

Cooking:

1. Place oil in a container. After it melts, pour in the juice.
2. Pour in cocoa and then powder. Constantly stirring until boiling. Then cook for 3 minutes. The mass should acquire a uniform, shiny consistency.
3. Remove from fire and cool.

Nothing tastes better than cake or chocolate cake, poured with cocoa glaze. Mistresses often know 2 - 3 simple options cooking. But there are a large number of cocoa glaze recipes with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

glaze is indispensable ingredient when baking various confectionery products: biscuit and sand cakes, muffins, marshmallows, pastries. Unlike chocolate fudge making it much faster and easier to prepare. Cake decorated with icing looks appetizing and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of black and milk chocolate. Properly prepared from quality cocoa glaze will become the best option to decorate various confectionery "masterpieces". It will help save the day when holiday baking failed and needs to be made more presentable.

To make regular chocolate icing you will need:

• cocoa - 2 tbsp. spoons;
• water - 3 tbsp. spoons;
• sugar (or powdered sugar) - 150 g.

Cooking steps:

1. Pour sugar, cocoa into the dishes and mix the ingredients.
2. Then carefully pour in the water and beat with a whisk.
3. To put on slow fire and cook the glaze, stirring constantly so as not to burn.
4. When the mass begins to bubble, keep on fire for another minute and remove.

Replacing regular ingredients(for example, milk - for water, sour cream - for condensed milk), adding other components, you will get a product with a different texture and taste.

Note to housewives: what should be a good glaze

Some useful cooking tips for making delicious and beautiful cocoa icing.

1. Density. Properly prepared cocoa icing should be thick and creamy in texture. fat sour cream. Such a mass fits well on the surface of the cakes. If it turned out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze diluted with boiled hot water.
2. Powdered sugar. To make the icing homogeneous, it is better to take powdered sugar carefully ground and sifted through a sieve.
3. Cocoa. During the introduction of cocoa, it must be well sieved through a sieve so that there are no large lumps.
4. Butter. To make the glaze acquire a soft creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you can not add oil.
5. Lemon or Orange juice. Some recipes call for water to make the glaze, but lemon or orange juice can be used instead. Then the mass will turn out even tastier and more aromatic, and egg whites will beat better.
6. Apply cocoa glaze. Usually icing on cakes liquid consistency applied with a soft pastry brush. Mirror liquid glaze poured directly from the dish, and then remove the excess with a special confectionery spatula. For creating beautiful jewelry from thick cocoa mass is used cream injector or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought-after products that are used to create various kinds glaze for decorating confectionery. cook delicious icing from cocoa with different ingredients every housewife in the home kitchen can.

Glaze on milk

Composition of products:

• cocoa - 4 teaspoons with a slide;
• brown sugar (or powdered sugar) - 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp.

Fill preparation steps:

1. Pour sugar with cocoa into a deep bowl. Mix well and add warm milk.
2. We put the dishes on a slow fire and cook the mass until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly so that it does not burn.
3. We remove the mixture from the stove and let it stand for a while so that it becomes warm. In this form, it is already possible to water the cake with icing and decorate any confectionery. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to a warm mass, we get a lighter color of the glaze and a soft texture. And instead of milk, you can use the same amount of water.

Finished glaze you can water any baking surface.

Recipe with condensed milk

Composition of products:

• cocoa powder - 4 teaspoons;
• condensed milk with a fat content of 8% - 1 can;
• oil with a fat content of 62–72.5% - a dessert spoon.

Cooking steps:

1. In a deep non-stick bowl, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and put it on a small fire. Bring to a boil and cook for 1 more minute, stirring constantly.
3. Remove from fire and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The icing is ready and you can cover any biscuit or sand cakes.

Glaze with condensed milk - photo

For icing, mix cocoa and a jar of condensed milk Cook cocoa with condensed milk over low heat Cover the cake with finished icing

Recipe with honey and coconut milk

Required Ingredients:

• cocoa - 2 teaspoons;
• half a bar of chocolate;
• flower honey - 1 tbsp. spoon;
• coconut milk - 1 tbsp. spoon;
• butter - 50 g.

Cooking steps:

1. We rub the chocolate on a large grater.
2. We put it in a deep bowl or pan and mix with cocoa sifted through a sieve, flower honey and coconut milk.
3. We put the dishes with the mass on a small fire and cook, stirring constantly.
4. After boiling, cook the mixture until it becomes homogeneous and thick.
5. Remove from stove and let cool slightly. Add butter and beat with a whisk or an electric mixer.
6. The prepared icing must be used immediately to decorate pastries until it has completely cooled.

Sour cream based recipe

Composition of ingredients:

• sugar (or sifted powdered sugar) - 6 teaspoons with a slide;
• cocoa - 2–2.5 tsp with a slide;
• fat sour cream (fat content 21% or more) - 4 tsp;
• butter - 2 teaspoons.

Step by step preparation:

The icing, which is prepared with good sour cream, does not harden quickly, does not flow, so it is perfect for pouring birthday cakes.

Cocoa mirror glaze

Composition of products:

• cocoa - 80 g;
• fat cream - 80 ml;
• boiled water - 150 ml;
• sugar - 1 glass;
• gelatin - 8 gr.

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder), cocoa, sifted on a fine sieve into the dishes, and then pour in heavy cream and water.
3. Mix with a wooden spoon and put on the stove. Cooking for small fire- Bring the mass to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, filter the glaze through a sieve. When it cools down a bit, you can cover the confectionery.
5. In order for the icing to lie evenly on the surface of the cake, it is necessary to carefully and evenly pour it over the entire surface of the cake, while helping with a long metal or silicone spatula.

This icing hardens for two hours, and then the cake can be served on festive table. Especially delicious are light cakes with mirror glaze.

How to make mirror glaze - photo

Mix cocoa, sugar, cream, soaked gelatin and water Cook the icing over low heat, stirring constantly Spread the warm icing on the cake with a spatula Birthday cake with chocolate icing

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold starch-based cocoa icing

• corn starch (or potato starch) - 1 tbsp. spoon;
• sifted cocoa - 3 tbsp. spoons;
• sugar or sifted powdered sugar - 4 tbsp. spoons;
• boiled cold water - 3 tbsp. spoons.

Cooking steps:

It is important to use ice water for cold frosting!

vanilla recipe

Composition of products:

• butter - 50 g;
• vinegar 9% - 1 teaspoon;
• cocoa - 8 teaspoons;
• water - 50 ml;
• vanillin - 1 pack;
• sugar - 15 teaspoons.

Step by step preparation:

1. Mix all the ingredients in a thick-walled bowl, except for the butter and vanilla.
2. We put the bowl on the stove, turn on the smallest fire and, stirring constantly, bring the mass to a boil.
3. Carefully add to the mixture soft butter and mix well until smooth.
4. Add vanilla and mix again.

Lemon cocoa icing

Composition of ingredients:

• cocoa (sifted) - 2 or 3 tbsp. spoons;
• lemon or orange juice - 3 tbsp. spoons;
• powdered sugar - 200–250 g;
• butter - 1/3 pack (60 or 70 g).

Cooking steps:

1. In a deep bowl, first melt the butter and then pour the lemon juice into it.
2. Without removing from heat, add powdered sugar and cocoa, mix well.
3. On a small fire, cook for another 2 - 3 minutes, the mass so that it acquires homogeneous consistency.
4. Remove from stove and set aside to cool slightly. Pour the cake, muffin, pastry with warm watery glaze.

Recipe with proteins, orange or lemon juice

Composition of products:

• sifted powdered sugar - 1 cup;
• egg whites - 1 or 2 pcs.;
• vanillin - to taste;
• cocoa - 2 teaspoons;
• freshly squeezed lemon or orange juice - 1 teaspoon.

Cooking steps:

1. In a deep bowl, mix powdered sugar, cocoa and vanilla.
2. We put it on water bath and pour lemon or orange juice into the mass, add egg white.
3. With a wooden spoon, carefully grind the resulting mass to get a homogeneous, uniform mixture.
4. Remove the finished glaze from the burner and set aside to cool slightly.
5. Pour over a cake or any other confectionery.

To diversify classic recipe chocolate icing from cocoa, it can include various fragrant spices and spices: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious cocoa chocolate ganache

If you strictly follow the specified recipe, then you can easily and quickly prepare icing from cocoa and various additional ingredients for filling and decorating birthday cake. Each hostess will be able with the help mirror glaze make from biscuit lovely cake for family.

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will become great option dessert decoration bird's milk, biscuit cakes and other homemade pastries.

To make a fudge desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and muffins, but there are a few ground rules how to make chocolate icing for cake:

1. The consistency should not be very thick or runny. The ideal option there will be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you change the water lemon juice, then the chocolate icing for the cake will turn out sour, which will give unusual taste sweet dish.
5. If you need lean version, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. Experienced Hostess knows that glazed pies always look more appealing than uncooked pies, so it's worth taking a few minutes to prepare the composition. Classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

cocoa cake icing

The presented photo recipe will tell you how to cook delicious plastic mass for decorating confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties cocoa powder and high quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking

1. Melt butter over low heat.
2. Add granulated sugar with milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything up for about two minutes.
6. Let the mixture cool before decorating the cake.

Icing for cocoa and milk cake

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide different proportions products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.

Ingredients

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

Chocolate cake icing

The easiest way to make frosting is to melt the tiles dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for chocolate cake - fast way decorate the product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

White chocolate icing

If homemade pie is being prepared according to special occasion, you can use white chocolate for glazing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. glaze from white chocolate for a cake, you can cook with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

Chocolate glaze on sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or cookies, you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product oil cream, nuts, candied fruits.

Ingredients

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low fire.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror glaze for cake

Glasage looks especially beautiful and festive on homemade pies. Mirror chocolate icing to cover the cake is prepared with a special syrup or with the addition of a large number gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Cooking

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

Chocolate and cream frosting

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time to cook the icing and standard set products. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Cooking

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

Chocolate and Butter Glaze

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Cooking

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate glaze

The the recipe will do those who are going to please the household with cakes, muffins, rolls from thin dough. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients

• low-fat cream - 150 g;
• chocolate - 180 g.

Cooking

1. The tile is broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.

Chocolate icing for cake at home recipe

Homemade chocolate icing - general principles cooking

• Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. It is better to use a bitter powder that requires cooking. With it, the taste will be more saturated and in most recipes its quantity 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.

• Any chocolate can be used for icing, 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 liquid state. It is more convenient to do this on water or steam bath. To do this, put a bowl on a pot of boiling water and continue to heat it.

• Frequent ingredients in the 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, 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 spoons

3 tablespoons 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 with a spoon homemade glaze on a chilled saucer 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 chocolate, it is important that it be without additives and contain at least 70% cocoa beans. Cream should be fatty, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Cooking

1. Break the chocolate bars into cubes, place in a bowl and put on 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. Last ingredient goes 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)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g 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 be dark, of high quality, without palm fat. 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 cocoa

4 tablespoons softened butter

4 tablespoons 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 broken into small pieces chocolate, 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, very fast option making homemade chocolate icing for a cocoa cake, which takes only a few minutes to prepare. The Perfect 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, 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 g cocoa

Cognac spoon

2 spoons of milk

30 g butter

60 g sugar

P 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 because they are not heat treated.

Ingredients

60 g 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 color You can also use a mixer to speed up the process.

3. Grind chocolate enough coarse 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 enter 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 good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g chocolate and butter

1 heaping spoonful of starch

3 tablespoons dark cocoa

Cooking method

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

2. chocolate bar chop 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

100 g chocolate

2 spoons of honey

50 g 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, classic chocolate By 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 directly on the hob or in microwave oven you can’t heat it, it’s 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 strips, you can add the mass to 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 until warm state, lubricate the surface and let it dry.

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%. Won't fit herbal product for whipping, 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.

Homemade chocolate icing - helpful tips and tricks

Is there any icing left after finishing the cake? Can be poured into plastic bag, cool and put 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. Optimum temperature 70-80 degrees.

Is the icing too thick and sticking to the surface in stripes? Add some to the pot vegetable oil and warm 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.