How to make beautiful frosting. White icing for chocolate cake

Fragrant, sweet, mouth-watering, chocolate, glossy, different colors - this is all the icing that makes the cake delicious and festive. Glaze can cover the entire surface of baking or apply in the form of patterns and inscriptions. The classic cake icing recipe contains three ingredients: granulated sugar, water and a chocolate bar. There are other popular cake icing recipes.
Depending on the set of ingredients, the glaze is: chocolate, sugar, caramel, marmalade, honey, milk, color.

Recipe for making chocolate icing on a cake

Chocolate icing can be dark, light, matte glossy. A simple recipe for making chocolate icing for a cake.
The type of chocolate determines the color of the finished icing: white chocolate will make chocolate white icing, milk chocolate - the color of cocoa with milk, dark chocolate - dark color, hardens well.

Aerated chocolate is best not used for cooking glaze.

For the chocolate frosting you will need:

• 150 gr. grated chocolate without additives;
• 4 tablespoons of sugar;
• 250 ml sour cream.

Cooking method:

• In a heat-resistant bowl or saucepan, rub the sugar with sour cream, then put on a slow fire and cook, stirring, until the sugar is completely dissolved in the mixture. Then add the grated chocolate to the saucepan and cook until the resulting chocolate icing is smooth. Remove the glaze from the heat and continue stirring until thickened.
• To cover the cake with the resulting chocolate icing, it is better to put it on a wire rack with a tray. Then slowly pour the frosting into the middle of the cake and spread it evenly with a spatula, working from the center outwards. Next, level the side surface of the cake.
• After that, put the cake in the refrigerator until the glaze hardens.

There is another simple chocolate cake icing recipe, in which the chocolate mass turns out to be thick, evenly spreading over the surface of the cake, thickens quickly, and lasts a long time.

Compound:

• 1 bar of chocolate;
• 3 - 4 tablespoons of milk.

Cooking method:

In a heat-resistant bowl or saucepan, break the chocolate bar into pieces without additives, put the dish with chocolate in a water bath, add milk. Start stirring as soon as the chocolate begins to melt so that it does not burn to the bottom. When the mixture drips off the spoon, remove the saucepan from the water bath. The icing for the cake is ready!

Chocolate icing for cocoa powder cake decoration

Compound:

• 100 gr. powdered sugar;
• 3 tablespoons of cocoa;
• 5 tablespoons of milk;
• 50 gr. butter;
• ½ teaspoon vanilla.

Cooking method:

Mix sugar and cocoa powder in an enameled saucepan, heat the milk slightly and add it to the saucepan, stir the resulting mixture and put on a slow fire, add butter and stir again. It is necessary to achieve a uniform consistency. The icing on the cake, prepared according to this recipe, turns out to be tasty, shiny, and hardens very quickly.
If the icing is thick and does not fit well on the cake, return it to the bowl, add a little water, bring to a boil over low heat. To thicken too thin glaze, you can add sugar or flour.

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White chocolate cake icing is also easy to make at home.

Compound:

• 150 ml. milk;
• 150 ml. cream;
• 175 gr. white chocolate;
• 10 gr. gelatin.

Cooking method:

Soak gelatin powder in water for 40 minutes, then heat the swollen gelatin over low heat until dissolved. Melt white chocolate in a steam bath, add cream and milk to chocolate, bring the mixture to a boil and remove from heat. Pour gelatin into melted chocolate in a thin stream with constant stirring.

Vanilla can be added to enhance the taste.

Milk chocolate is the main ingredient in milk glaze. The icing recipe for the cake contains 180 grams of milk chocolate and 150 milliliters of low-fat cream. In a heat-resistant bowl or saucepan, break the chocolate into pieces, pour cream on top. Put the mass on a slow fire, cook with stirring. Once the chocolate has melted, remove the mass from the heat and set aside. Milk icing for cake decoration is ready.

Cake icing recipe

Sugar icing is known by other names: white, protein, gingerbread. How to cook sugar icing for a cake?

This will require:

• 1 PC. egg white;
• 200 gr. sugar (powdered sugar)
• 1-2 tablespoons of lemon juice.

Cooking method:

Sift the powdered sugar on a fine sieve, squeeze the juice from the lemon, strain through cheesecloth. Pouring in a thin stream, add the juice to the powder. Stir the resulting mass with a whisk until a viscous mass is formed, then beat it with a mixer or blender at high speed, you can add vanilla. The icing for decorating the cake is ready.

Recipe for making caramel icing on a cake

Baking covered with caramel cake icing becomes delicious and the surface is glossy.

Compound:

• 180 gr. sugar (instant)
• 150 gr. warm water (10 tablespoons),
• 150 gr. cream, fat content not less than 35%,
• 10 gr. starch (1 teaspoon),
• 5 gr. gelatin (1 teaspoon).

Cooking method:

Soak gelatin in cold water, let it brew, mix cream with starch in a saucepan or bowl. Pour sugar into a preheated pan with a thick bottom, melt until a liquid brown mass is obtained, without stirring. Slowly pour warm water into the resulting caramel, stir the mixture and bring to a boil with constant stirring. Pour the finished caramel mass into the starch-cream mixture while stirring the contents of the saucepan with a whisk. Then add gelatin, which must first be squeezed out. After mixing the contents of the saucepan, the glossy caramel icing for the cake is ready.

Recipe for marmalade icing on a cake

For marmalade glaze you need:

• 10 - 12 pcs. marmalade candy,
• 4 tablespoons of sugar
• 2 tablespoons sour cream
• 50 gr. butter.

Cooking method:

Place the marmalade sweets cut into small pieces in a heat-resistant bowl or saucepan, add sour cream, sugar and softened butter to them. Mix the resulting mixture well and put on medium heat, the marmalade will begin to melt. Boil the boiled mass with stirring for about 15 minutes. When the glaze thickens, remove the saucepan from the stove, let cool slightly. The icing is ready to decorate the cake.

Recipe for honey cake frosting

Honey glaze hardens more slowly and has a different taste.

Compound:

3 tablespoons of honey

2 tablespoons cocoa powder

2 tablespoons sour cream

30 grams of butter (softened).

Cooking method:

Mix all products in a heat-resistant bowl or saucepan and cook over low heat while stirring until boiling. Boil the boiled mixture for about 3 - 5 minutes, and then cool. Honey icing for cakes is ready!

It is also easy to make glaze of different colors at home - yellow, red, orange, green - depending on the choice of dye. Natural dyes for the preparation of icing on the cake are obtained from fruit juices. Cherry or beetroot juice will give red color to glaze, orange - orange or carrot juice, yellow - lemon. The dye is added to the glaze during the cooking stage, when the main ingredients are dissolved.

As natural flavorings, the icing recipe for the cake may contain vanillin, cinnamon, orange and lemon zest, alcoholic beverages - cognac, liquor, wine (fragrant, dessert). When the glaze is slightly cooled, liquid products are added in an amount of 2 tbsp. spoons, loose - to taste.

1. Ready-made cakes do not need to be greased with hot icing, it needs to be allowed to cool slightly.
2. The baking surface can first be smeared with thick jam, and then poured with chocolate icing - it will lie more evenly.
3. It is better to apply the finished chocolate icing on cakes in two layers, with a short break for the bottom layer to harden. If the icing has not been completely used to decorate the cake, its remains can be frozen by placing it in cling film.
4. From unused chocolate icing, you can create additional decorations on the cake: cover the work surface of the table with parchment paper for baking, pour the warm mass of icing into a tight plastic bag on the corner, make a hole in it and immediately apply the pattern to the parchment, leave the resulting figures to dry completely and spread on the cake.
5. You can draw and make inscriptions on the cake with chocolate icing with an ordinary medical syringe (without a needle). To interrupt the drawing without a drop, make a quick upward movement away from you.

Decorating homemade cakes with icing is the easiest way to quickly and tastefully create a holiday table masterpiece.

As a rule, we begin to master the culinary art gradually. Fried eggs, pancakes, soup, so with small steps we reach home baking, which used to be considered the pinnacle of culinary art. One of the easiest and at the same time delicious treats for many are cupcakes in all their variations. However, having conquered this small peak, I want to improve further and further. And the next step will be decor and presentation.

How to present an already delicious dish so that it strikes everyone on the spot? In our case, the ideal option would be icing for cupcakes. , but in order not to limit you to one simple recipe, we have prepared three for you.

white icing

Most often, we are used to seeing white icing on Easter cakes, but no one bothers us to try to decorate equally fragrant and delicious homemade cupcakes in this way. The recipe for white icing for cupcakes is found in two versions: sugar and protein. We will share with you both.

For sugar icing, we need very few ingredients:

• Sugar - 1 glass;
• Water or juice - 6 tablespoons;
• Citric acid - ¼ teaspoon (if using juice, you will need 1-2 teaspoons);

The recipe is also extremely simple:

• 1) Mix sugar with citric acid and beat into powder;
• 2) Add the liquid component of your choice and mix intensively until a thick and airy mass is formed. If instead of citric acid you decide to use juice, then you need to add it at this stage;
• 3) We coat the cooled cupcakes with icing with a brush or a regular spoon.

The process of making protein glaze is not much more complicated. So what we need:

• Protein - 1 piece;
• Lemon juice - 1 teaspoon;
• Powdered sugar - ½ cup;
• Lemon zest - ½ teaspoon.

In order to get an amazingly delicious glaze, we need to thoroughly beat the protein with sugar, gradually adding juice and zest there. Having received a lush homogeneous mass, we apply it on completely cooled cupcakes. Now it is advisable to let them stand for at least an hour, so that the glaze hardens and turns into a crispy snow-white crust.

Chocolate glaze

It can also be obtained in two ways, using different main ingredients - directly chocolate or cocoa powder. In both cases, the result is simply amazing, so we will offer you both, and the choice is yours.

So, the first way. This variation is similar to the chocolate donut icing recipe and consists of the following ingredients:

• Milk - 50 ml;
• Butter - 100 grams;
• Cocoa - 1 tablespoon with a slide;
• Sugar - 3 tablespoons.

We cook as follows: melt the butter over low heat, stirring constantly so that it does not burn, add all the other ingredients in turn, not forgetting to mix thoroughly, otherwise lumps will form. Before applying to cupcakes, the icing must cool and thicken a little, otherwise it will simply spread over the baking.

Method two. This is where milk chocolate comes into play.

Ingredients:

• Milk chocolate - 1 bar;
• High fat cream - 80 ml;
• Oil - 50 grams;
• To taste, you can add a spoonful of honey, nuts, dried fruits or coconut flakes.

The cooking process is as follows:

• 1) In a water bath, melt the chocolate, which must first be crushed a little;
• 2) In turn, add cream, softened butter and mix until smooth;
• 3) Now you can add melted honey and any other fillers and mix everything again.
• 4) Allow the mass to cool, then apply to the cupcakes.

alcohol chic

This version of the glaze recipe is prepared on the basis of cognac. You simply cannot imagine the best decor for coffee or chocolate muffins, since a thin cognac layer will ideally complement and set off the aroma of strong coffee or the rich taste of chocolate. You can also safely use it in products with fruit and berry fillings, especially cherries, the combination with which has become almost classic.

Ingredients:

• Instant coffee - 1 tablespoon;
• Citric acid - a pinch (can be replaced with a spoonful of lemon juice);
• Powdered sugar - ½ cup;
• Cognac - 40 ml.

To get a delicious and fragrant decoration for cupcakes, you just need to combine all the ingredients, mix thoroughly, and then apply to the finished baking. A little tip: you need to collect coffee without a slide, because it is very easy to overdo it and end up with a rather bitter mass. Make sure that the powder is as finely ground as possible, so it will easily dissolve in cold cognac. The mass should be thick enough not to drain from the round cap. Otherwise, it can be thickened by adding a little more powder. You can use this icing on cakes, but if you make it a little more liquid. Then it can be used as an impregnation for biscuit.

Video recipes

Cocoa icing is an indispensable ingredient in any holiday cake, if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any pastry beyond recognition and give it new colors of taste.

When preparing cocoa icing, sugar or powdered sugar is necessarily put into it, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter are used. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.

Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. Add a few dark or milk chocolate cubes to add flavor and richness.

Chocolate icing for cocoa cake

This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.

Ingredients:

• 3 art. l. Sahara
• 5 st. l. milk
• 3 art. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into a saucepan.
2. Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
3. Slightly melted butter, along with cocoa powder, add to the pan.
4. We mix all the ingredients together and put on a small fire, stirring them constantly.
5. After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
6. Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.

Chocolate glaze from cocoa and sour cream

The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.

Ingredients:

• 5 st. l. sour cream
• 5 st. l. Sahara
• 5 st. l. cocoa powder
• 50 g butter

Cooking method:

1. We put sour cream in a metal bowl and add granulated sugar to it.
2. Pour in the main cocoa ingredients and mix thoroughly.
3. We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
4. A few moments before the glaze boils, remove it from the heat.
5. Add the butter to the mixture and stir again until smooth.

Milk-free chocolate icing

If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with ordinary boiled water, and the trick is in the bag.

Ingredients:

• 3 art. l. powdered sugar
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. water
• 1 tsp butter

Cooking method:

1. Pour powdered sugar and cocoa into a saucepan, mix them together.
2. Pour the ingredients on top with water, and put on a small fire.
3. Stir constantly until the mass becomes homogeneous.
4. When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.

Now you know how to make cocoa frosting. Bon appetit!

Cocoa frosting is very easy to learn how to cook. To do this, you do not need to have serious culinary skills. After some 10 minutes, you will have an excellent chocolate “watering” ready for any homemade baking, which will only benefit from the presence of such an “all-covering layer”. Finally, I want to give a couple of tips on how to cook cocoa icing correctly and tasty:

• The key to a good glaze lies in the quality of cocoa powder, so choose products from trusted manufacturers;
• Butter should be added at the very end of cooking the glaze, from this it will be more delicate in taste;
• Make sure that during the stay on the fire, the glaze does not boil;
• The finished cocoa icing should only be applied to baked goods that have completely cooled down. Otherwise, the external presentable appearance of the dish may be spoiled by streaks.

Cocoa icing is used to decorate homemade cakes and give it additional flavor accents. Glaze is used to cover cakes, muffins, homemade cookies, use it as a sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze, they make inscriptions on cakes, draw patterns. With icing, homemade cakes, and indeed any sweet dish, takes on a competitive look and certainly surpasses factory-made confectionery in all respects.

Making glaze does not require special knowledge and skills. It is prepared from the available ingredients - cocoa powder, sugar, water or milk. To make the fondant smooth and silky, fat is added to the glaze. It can be butter, milk, fat sour cream.

Making a delicious frosting is not difficult, but skill and experience do not come immediately. Without knowledge of the subtleties, the glaze tends to turn out to be too thick and harden before you apply it to the product. Or too liquid, and therefore drain from the cake onto the dish. May crack when dry or not look very good. We will tell you how to make cocoa icing correctly and reveal little secrets with which your icing will be the final touch to the portrait of a great dessert.

Photo of chocolate icing from cocoa powder for cake

Chocolate icing for the cake turns out to be plastic, does not form a dense crust when solidified, has a thick creamy consistency, a glossy, shiny surface. Properly prepared icing does not drip, covers the cake with an even mirror surface, has a rich chocolate flavor. This glaze is best made from first-class butter and dark cocoa varieties.

Ingredients for the recipe:

• butter 50 g.
• milk 4 tbsp. spoons
• sugar 4 tbsp. spoons
• cocoa 1 tbsp. spoon

How to make cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into melted butter. Cook, stirring, until sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up 1-2 minutes. Glaze is ready.
3. Allow glaze to cool slightly before use. It will thicken slightly and will not drip off the cake.

Photo of chocolate icing from cocoa for cookies

Icing according to this recipe is suitable for cookies, muffins, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, does not stick to hands. Such cookies can be put to children at school without fear that they will get dirty. A hard glaze is prepared from the same ingredients as in the previous recipe, but the products are mixed in a different sequence.

Ingredients for the recipe:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• oil ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can make glaze on water). Cook over a slow window, stirring, until the sugar is completely dissolved and the mass begins to foam.
2. At the very end, put the butter. Stir until oil dissolves. Oil can not be put at all. It gives the glaze a shine and makes it softer.

Feed method: Dip the items in the hot glaze until it has cooled. If you do not have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The icing on sour cream turns out to be thick, has a characteristic milky sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy surface. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. spoon
• vanilla sugar ½ teaspoon

How to make icing from cocoa and sour cream:

1. Combine powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Put on the weakest fire, cook, stirring continuously for 3-5 minutes.
2. Remove glaze from heat. Stir in a tablespoon of butter. Let the glaze cool slightly. Apply to product warm.

Icing from cocoa powder on water

Photo of glaze from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if there are no special artistic abilities and skills for this. Help out chocolate icing. Apply it with a grid on the finished product. It will turn out beautiful and tasty. For these purposes, the simplest glaze on water is prepared. It is liquid when hot, and when it cools it hardens, retaining the pattern.

Ingredients for the recipe:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

How to make cocoa powder frosting:

1. Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Put on fire and cook until the sugar is completely dissolved.
2. Apply the finished icing to the cake while hot. It quickly cools and hardens. If the frosting has hardened before you applied it, heat it up again.

Feed method: Glaze according to this recipe can decorate not only pastries, but also ice cream, curd mass, pancakes, thick milk porridge for children.

Cocoa frosting is the easiest and safest way to decorate homemade desserts. The advantages are that the frosting is very easy to prepare, and if something goes wrong, it is easy to fix the situation. True, for this it is not superfluous to know how to prepare cocoa icing in accordance with all the rules. To do this, use the little tricks from knowledgeable chefs:

• To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, and even better with powdered sugar, and only then add liquid (milk, water, sour cream).
• Make the icing shiny allows butter or fat sour cream.
• Too thick glaze must be reheated by adding a little water or milk. To thicken the rare glaze, add powdered sugar and boil the mass for 1-2 minutes over low heat.
• Allow glaze to cool slightly before use. Hot glaze liquid. She'll just slide onto the platter.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.
• Hot icing should not be applied over buttercream. The oil will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.

Prepare the ingredients.

Soak sheet gelatin (8 g) in a bowl with plenty of very cold water for 5-10 minutes.

Advice. If you use powdered rather than sheet gelatin, then 8 g of powdered gelatin should be poured into 48 g of water and left to swell for 40-60 minutes.

Place chopped white chocolate (100 g) and condensed milk (70 g) in a bowl or tall plastic measuring cup. Set aside.

Pour sugar (100 g) into a small ladle or pan, put glucose syrup (100 g) and pour water (50 g).

Bring water with sugar and glucose to a boil and boil to 103°C (if you don't have a thermometer, let the syrup boil for about 2 minutes).
Pour hot syrup over chocolate with condensed milk and leave for 2 minutes.

Add squeezed sheet (or swollen powder) gelatin to chocolate.

Add food coloring.

Advice. Powder or gel food coloring can be used to prepare the glaze. If the color is gel or powder (fat soluble), then add it to the icing before punching it with a blender (as shown in my photo - I use a fat soluble powder color). Powdered, fat-soluble dyes give the glaze a brighter color (compared to other dyes).
If the glaze is water soluble, add it to the syrup. Also, the color and saturation of the finished glaze will depend on the quality of the dyes.
To obtain a white glaze - add white dye (titanium dioxide), because. the glaze without the addition of coloring will have a yellowish milky tint and will not turn out to be pure white.

Break through the frosting with an immersion blender, being careful not to create bubbles in the frosting.

Advice. We break the frosting with a blender, turning the chocolate with the rest of the ingredients into a homogeneous emulsion, which makes the frosting smoother and shiny. But there are subtleties that need to be taken into account.
Fresh, just cooked glaze tends to form a lot of bubbles, which are formed when the blender is not positioned correctly. Therefore, gently immerse the blender in the glaze, at an angle of 45 ° C. The blender should be completely immersed in the glaze, but at the same time, not at the bottom of the measuring cup, but close to the surface. It is necessary to try to find such a position of the blender, when, in the process of punching, a pattern in the form of a triangle is formed on the surface of the glaze, it can be called differently - a kind of small funnel that sucks in the incoming air and rare air bubbles that form. Also, listen to the sound that the blender makes - over time, you will learn to navigate by the sound whether the blender is properly immersed in the glaze. We break through the icing at the slowest speed of the blender - this is also an indispensable condition for icing without bubbles.

Tighten the finished glaze with cling film so that the film adheres to the surface.

Put in the refrigerator for 12-24 hours to stabilize - during this time it will thicken and when you press on the surface of the thickened glaze, some resistance should be felt, i.e. the glaze should not be liquid, but elastic.
Before coating the product, the glaze must be brought to a working temperature of 30-35 ° C, heated, it is in the microwave or in a water bath. Check the temperature with a cooking thermometer.
Glaze is applied to a completely frozen product: before applying the glaze, we check its temperature again and pour the product with quick and confident movements, with a fairly strong stream, directly from the spout of the measuring cup (this is why such a measuring cup is convenient for making glaze).