Preparation of chocolate icing for the cake. Chocolate icing from cocoa and milk - recipe

Glossy allows you to give even a festive look. Thanks to it, sweet products retain freshness longer and acquire a specific taste. From our article you will learn how to make a glossy icing for a cake, and we will also tell you some of the secrets of its preparation.

Chocolate glaze

We offer you a simple recipe that will help decorate cupcakes and sweet pies. For the glaze, you will need the following products:

• Powdered sugar - 100 grams.
• Cocoa - three tablespoons.
• Milk - five tablespoons.
• Butter - one and a half tablespoons.
• Vanillin - to taste.

The recipe for glossy cake icing is very simple:

• Mix powdered sugar with cocoa powder, add warm milk, soft and vanillin to them.
• Mix thoroughly.

Keep in mind that the glaze dries very quickly, so make it after the pastries are ready.

glossy for cake

We hope you enjoy this original recipe. The icing prepared according to it turns out to be quite liquid and does not freeze instantly. So you can safely apply it to hot or cold baked goods. In addition, the glaze does not need to be boiled, and the simplest ingredients are used for it:

• Ice cold water - four tablespoons.
• Potato starch - a tablespoon (without top).
• Cocoa - three tablespoons.
• Powdered sugar - three tablespoons.

You can prepare a glossy icing for the cake according to the following recipe:

• Mix dry ingredients and sift them through a sieve into a bowl.
• Add water to them and stir.

From the indicated amount of products, you can make a coating for eight cupcakes or one small cake.

Caramel glossy icing for the cake. Recipe with photo

There are many ways to decorate homemade cakes. This time we suggest you prepare caramel icing.

Ingredients:

• Fine sugar (granulated) - 180 grams.
• Warm water - 150 grams.
• Cream - 150 grams.
• Corn starch - 10 grams.
• Leaf gelatin - five grams.

How to make glossy icing for a cake? Read the recipe for a beautiful decoration below:

• Prepare all the ingredients and lay them out on the table. Please note that during cooking you will not have time to look for them.
• Soak gelatin in cold water.
• Mix cold cream with sifted starch.
• Heat a dry, heavy-bottomed skillet on the stove and pour in the sugar. Wait until it turns light brown. Please note that it must not be stirred, but only periodically shaken.
• Gently pour warm water into the caramel and stir. When the sugar dissolves, add the cream and mix with a whisk.
• Squeeze out the gelatin sheet and also send it to the pan.

The finished product can be stored in the refrigerator for several days, and in the freezer for about a month. The product must be heated in the microwave before use.

Glaze for painting

Many fine art lovers prefer to decorate pastries with multi-colored icing. Please note that the usual way of preparing this product does not suit us. We need a dense glaze that will not crumble after drying.

We will need:

• One egg white.
• Powdered sugar - 200 grams.
• Lemon juice.

Glossy color cake icing is prepared as follows:

• First, separate the protein from the yolk.
• Sift the powder through a sieve.
• Gently combine sugar with protein - this should be done gradually, carefully adding small portions of powder.
• Use a whisk or silicone spatula to mix the ingredients together until the icing is white.
• Add lemon juice to it and stir the products for a few more minutes.
• To get the desired color, use food coloring - mix them with a small amount of glaze and proceed to decoration.

To prevent the product from drying out ahead of time, it must be covered with cling film. For drawing, use a parchment bag or a file.

Protein glaze

This product is an ideal decoration for Easter cakes, cookies and muffins. However, it is often used to decorate homemade cakes, sometimes giving the glaze the desired color.

We will need the following products:

• Egg white - one.
• Sugar - half a glass.
• Water - half a glass.

Glossy protein icing for the cake is prepared in this way:

• Pour water into a saucepan and mix it with sugar.
• Cook the syrup over low heat, stirring constantly.
• Turn up the heat after a while to evaporate the excess water.
• Beat one protein and carefully pour it into the cooled thick syrup. If necessary, increase the serving of products by two or three times.

Creamy glaze

Another simple sweet decoration recipe for homemade cakes and pastries. You can see the list of ingredients here:

• Butter - four tablespoons.
• Sugar - one glass.
• Cream - 150 ml.
• Vanilla.
• Salt.

How is glossy cake icing prepared? We recommend you the following recipe:

• Place the oil in a non-stick saucepan or any other heavy-bottomed pot.
• When the butter is melted, add sugar to it and, stirring the food with a wooden spatula, cook the mass for five minutes.
• Pour the cream into the saucepan and, stirring with a whisk, cook the glaze for another ten minutes.
• Refrigerate the product, remembering to constantly stir it, and then add a little vanilla extract or vanilla sugar.

The cooled product is thicker than it was hot.

Glaze "Four Spoons"

This recipe is great because it only needs four ingredients:

• Sugar.
• Cocoa.
• Milk.
• Butter.

All you need to make the frosting is:

• Grind cocoa with sugar.
• Melt butter over low heat and stir in milk.
• Combine food and bring to a boil.

Icing "Royal"

Thanks to the sweet decoration, your pastries will look just perfect. If desired, you can mix the finished glaze with any food coloring and give it the desired shade.

We will need products:

• Dry cream - four tablespoons.
• Powdered sugar - 150 grams.
• Potato starch - one tablespoon.
• Kefir - two tablespoons.
• Lemon juice - two tablespoons.

The icing for the glossy “Royal” cake is being prepared as follows:

• Combine dry ingredients in one bowl and mix well.
• Add kefir and lemon juice.

If you want the frosting to be more runny, you can add more runny products. Next, we will offer you several recipes for cakes that use glossy icing to decorate.

soufflé cake

This simple dessert can be prepared not only on holidays, but also on weekdays. For its preparation, we will use only the simplest products.

Ingredients:

• Chicken eggs - four pieces.
• Sugar - one glass.
• Wheat flour - one glass.
• Gelatin - one tablespoon.
• Egg white - six pieces.
• Powdered sugar - one glass.
• Citric acid - a quarter of a teaspoon.
• Raspberries (or any other berries) - one glass.

How to make a cake with glossy icing? Read the recipe for a delicious dessert here:

• First, prepare the biscuit. You will need to separate four proteins and beat them with a sugar mixer. After that, one by one, enter the yolks and sift the flour through a sieve.
• The dough must be mixed well, and then poured into a detachable form, greased with butter.
• When the biscuit is ready, cut it lengthwise into two equal parts.
• The next step is to prepare the soufflé. To do this, put the gelatin in water, and then heat over a fire until completely dissolved.
• Beat the whites with citric acid, gradually adding powdered sugar and gelatin to them. After that, put the berries in the soufflé.
• Put half of the biscuit back into the detachable form, fill it with jelly, and lay the second part of the baking on it.
• Place the mold in the refrigerator for one hour.
• Prepare the glaze - melt a bar of chocolate and 50 grams of butter in a water bath. Cover the cake with the resulting mixture and put it in the refrigerator for a few more minutes.

Decorate the dessert as you wish. For example, you can use pieces of fruit or fresh berries, mint leaves, and chocolate chips. After that, cut the cake into portions and serve it to the table.

Nut cake with white icing

A simple dessert is prepared very quickly and has an original taste. The decoration for it will be prepared from proteins, sugar and lemon juice. If you want to make the cake more colorful, then add food coloring to the icing of the color you need.

What products will we use? Read the list of products below:

• Eggs - six pieces.
• Powdered sugar - six tablespoons.
• Cookie powder - one teaspoon.
• Ground crackers - one tablespoon.
• Ground nuts - six tablespoons.
• Rum - two tablespoons.
• Sugar - one glass.
• Water - one glass.
• Protein - two pieces.
• Sugar (for filling) - two teaspoons.
• Lemon juice - one teaspoon.
• Vanilla sugar - to taste.

Dessert recipe:

• Rub six eggs with powdered sugar for a quarter of an hour.
• Gradually add cookie powder, crackers and nuts. Add a spoonful of cognac.
• Grease a baking dish with oil, sprinkle the bottom with flour and place a well-kneaded dough on the bottom.
• Prepare syrup from one glass of sugar, a glass of water and a spoonful of cognac.
• Cool the finished cake and put on a dish. Make several punctures with a needle and fill them with thick syrup.
• Prepare frosting. To do this, beat two proteins with lemon juice, white and vanilla sugar into foam.

Decorate the cake with icing and wait until it hardens. Serve dessert with hot tea or coffee.

Chocolate cake with almonds

Delicious pastries will look great on your table during a children's or adult holiday.

Dough Ingredients:

• Dark chocolate - 120 grams.
• Almonds - 50 grams.
• Butter - 100 grams.
• Wheat flour - 50 grams.
• Corn starch - one teaspoon.
• Chicken egg - three pieces.
• Brown sugar - 100 grams.

For glaze:

• Cognac - 10 ml.
• Natural coffee - two tablespoons.
• Dark chocolate - 60 grams.
• Almond petals - 50 grams.
• Butter - 40 grams.

And we will prepare a cake with glossy icing according to the following recipe:

Conclusion

We will be glad if you like cakes with glossy icing, photos and recipes of which we have posted in this article. Prepare delicious desserts for your family on holidays and weekdays, surprising your loved ones with new tastes!

Every hostess, preparing a confectionery product for a holiday or celebration, wants it to be not only tasty, but beautiful. One way to decorate can be glaze of different colors with the addition of flavors. There are several ways to make frosting. Consider the most popular of them - those that are guaranteed to be cooked by any hostess!

How to make white frosting

Ingredients:

• 1 cup powdered sugar
• 3 tablespoons of water
• flavors

Cooking:

Powdered sugar of the finest grinding should be sifted through a sieve, poured into an enamel pan, optionally add flavoring (for example, vanilla, liqueur or orange oil) and warm water. Stirring continuously, heat this mixture to 40°C over low heat until smooth. If the semi-finished confectionery product turns out to be liquid, a little powdered sugar is added to it while stirring, if it is thick, water. When the mass has cooled sufficiently and begins to thicken, it is applied to a cupcake, pie or cake with a spoon or brush. The finished product can be dried in the oven at a temperature of 80-100 ° C, if it does not contain butter in the cream. This recipe yields approximately 200 g of product.

NOTE! The resulting cold mass of icing can be put into small molds and allowed to harden completely, resulting in sweet items for decoration.

Video recipe

Recipe for protein glaze on water

Ingredients:

• 1 glass of granulated sugar
• 1 glass of water
• 2 egg whites
• flavors

Cooking:

From sugar and water it is necessary to cook a thick syrup. To do this, the pan must be placed sideways on the burner so that it warms up strongly on one side. Foam will form on the opposite side and can be easily removed with a spoon or slotted spoon. After the foaming stops, the pan is placed in the center of the burner, as usual, and excess water is evaporated from the syrup until the desired density is obtained. Proteins should be whipped with a whisk until a stable foam is obtained. Chilled syrup in a thin stream with continuous beating, gradually pour into the proteins. Then add flavorings (optional) and, stirring, heat the glaze to 60-65 ° C. The resulting glaze is applied to confectionery products with a brush or spoon. The finished product can be dried in a non-hot oven.

Powdered sugar icing

Ingredients:

• 1 egg white
• 0.5-1 cup of powdered sugar
• lemon juice

Cooking:

Beat the egg white with a whisk in a bowl, gradually adding powdered sugar in small portions, without ceasing to beat. The amount of powdered sugar is determined by the required thickness of the glaze. The larger the cake or pie, the thicker the layer should be, the more powdered sugar you need to take. At the end of whipping, add up to 1 teaspoon of lemon juice or a few drops of diluted citric acid to stabilize the composition.

White chocolate cake icing

All previous recipes have been used for many years and are found in old cookbooks. The following recipe is modern, its composition contains signs of our time.

Ingredients:

• 1 white chocolate bar
• 4-5 tablespoons of sour cream 20-25%
• 100-120 g butter
• 4 tablespoons of sugar

Cooking:

Beat sour cream together with sugar in a steel or enamel saucepan (preferably with a thick bottom). Add softened butter and chopped chocolate into small pieces, mix everything thoroughly. Put on fire, while stirring, bring to a boil (appearance of the first bubbles), make a slow fire, stirring, warm for another 3-5 minutes. After cooling, the white glaze is ready for use.

On the basis of white glaze, you can make a product of any color by adding food colors or syrups of various berries, lemon zest, beet juice. However, the most popular of the colored options is chocolate, which includes cocoa.

Video recipe

Icing for cocoa and milk cake

Ingredients:

• 2 tablespoons cocoa
• 1 tablespoon milk
• 3 tablespoons
• 50 g butter

Cooking:

All products are mixed in a saucepan and, stirring, heated over low heat until the sugar is completely dissolved. On the surface of cakes and pastries (for example, eclairs), cocoa icing is applied warm until it has set.

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!

Find out how to make delicious chocolate icing at home from our selection of recipes: thick and viscous, mirror and even lean. The choice is yours!

• cream 33% - 110 ml
• bitter chocolate - 100 gr
• butter - 30 gr

Pour cream into saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until chocolate is completely melted.

Recipe 2: how to make chocolate icing for a cake

• Cocoa powder - 3 tbsp. spoons
• Sugar - 3 Art. spoons
• Milk - 4 Art. spoons
• Butter - 60 Grams

Pour milk into a saucepan and add cocoa and sugar. We put on a slow fire.

Stirring constantly, cook until the sugar is completely dissolved.

Then add the butter and cook the mixture for several minutes until the butter melts and the mass becomes homogeneous.

We apply the finished icing to the cake before it cools. Here is such a beauty.

Recipe 3: Chocolate Buttered Cocoa Powder Glaze

This chocolate icing recipe will come in handy for decorating a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

• Cocoa powder - 2 tsp
• Sugar - 4 tablespoons
• Milk - 1 tbsp.
• Butter - 50 g

Pour sugar into a ladle or small saucepan and sift cocoa powder.

Add a spoonful of milk and stir.

Put on the stove and bring to a boil. Then add soft butter.

Continuing to stir, boil the glaze for 2-3 minutes.

Let it cool slightly before applying the cocoa chocolate frosting to the cake. After applying the glaze, put the dessert in the refrigerator. Bon appetit!

Recipe 4: how to make chocolate icing from cocoa

• cocoa powder - 4 teaspoons
• milk - 3 tablespoons
• sunflower oil - 3 tbsp.
• sugar - 8 tablespoons

Recipe 5: Lean Starch Chocolate Icing

This icing does not need to be boiled, there is not a drop of oil in it, it behaves beautifully when applied to pastries, and looks quite decent on culinary products. It can be applied to both hot and cold pastries, and moreover, the icing does not freeze at lightning speed, so you can work with it slowly.

• Cocoa powder - 3 tablespoons without a slide
• Powdered sugar - 3 tbsp without a slide
• Potato starch - 1 tbsp. without a slide
• Water (boiled, ice) - 3-4 tbsp.

Sift starch, powdered sugar and cocoa through a strainer. Cocoa is better to take proven, good quality.

Pre-cool the water by adding a piece of ice to it, or hold it in the freezer. In a bowl, mix the sifted cocoa, powdered sugar, starch, mix everything well.

Add cold water to the dry mixture and mix thoroughly with a spoon, as if you were rubbing water into the mixture.

By adding 3 tablespoons of water, you will get a thick frosting that spreads well on cupcakes.

The glaze lays down tightly and looks velvety, after drying it does not stick, you can run your hand over it, it does not leave marks.

By adding a little more water, literally a teaspoon, you will get a more liquid glaze. But it also spreads well and doesn't run off the muffins.

Recipe 6: Cocoa and Sour Cream Glaze (Step by Step Photos)

This frosting will keep in the fridge for up to a week, or if you want, you can make a spare and freeze (warm up in a water bath before using).

• butter - 2 full tablespoons;
• sugar - 2 tablespoons;
• cocoa powder - 2 tablespoons (without a slide);
• sour cream - 1/3 cup.

Glaze should be prepared exclusively in a water bath. To do this, pour water into a small saucepan (2/3 of the saucepan), and place a deep plate or salad bowl on top, the diameter of which is equal to or greater than the diameter of the saucepan.

The first ingredient that is sent to the water bath is oil. We bring it to a state in which the oil becomes liquid.

Then add sugar to the butter and mix everything until smooth. We wait a couple of minutes until the sugar melts.

Then add cocoa powder to the mixture and with a spoon or wooden spatula intensively mix the mixture for a minute.

Pour sour cream into the mixture (fat content does not matter) and bring the glaze to a homogeneous state. This will take two to three minutes. The readiness of the glaze can be determined by a uniform glossy appearance and the absence of grains of sugar in it.

Remove the finished cocoa icing from the water bath and let it cool slightly (but not harden). Then we cover the cake, cakes or shortbread baskets with fruit with it, picking it up with a spoon and spreading it over the surface with light movements.

Recipe 7: chocolate icing for Easter cake (with photo)

It does not take much time to make chocolate icing from cocoa for Easter cake. Such chocolate icing is suitable not only for Easter cakes, but also for muffins and cakes. And it is also less high-calorie than icing with the addition of butter and chocolate.

• Egg white - 2 pieces
• Sugar - 70 Grams
• Cocoa - 1 Art. spoon

Combine the proteins and sugar in a saucepan, put in a water bath.

Beat with a mixer for 5 minutes.

Then add cocoa powder and mix gently. Such a glaze does not harden, like ordinary sugar, but remains soft.

Recipe 8: How to Make Mirror Chocolate Glaze

• 1 glass of sugar (200g),
• 110ml water
• 0.5 cup full fat 33~35% cream (125g)
• 50g cocoa or 100g dark chocolate
• 10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water. Bring to a boil over high heat until sugar is completely dissolved. Add heavy cream.

Bring to a boil and remove from heat. Put broken chocolate or sifted cocoa into the syrup.

Stir gently until the chocolate has melted or until all the cocoa has been blended into the liquid, leaving no lumps.

Put the swollen gelatin into the hot mass.

Continue stirring gently until all gelatin is dissolved.

You can blend the frosting with an immersion blender, holding it at an angle and not lifting it off the surface of the frosting so that bubbles do not form in the frosting.

Strain the glaze through a fine sieve.

Cover the icing with cling film so that it lies on the surface without an air gap. This will keep the frosting from drying out.

Leave frosting to cool. To properly stabilize the glaze, it must be removed overnight in the refrigerator after cooling.

If there is no time, then bring the glaze to body temperature or a little lower - a drop of glaze applied to the inner fold of the hand should not be felt.

If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then again cool down to body temperature (glaze working temperature 30~35°C).

After the glaze has reached the desired temperature, pour it onto a leveled surface of the product. The more glaze, the smoother it will lie on the product. Glaze is best applied in two stages - pour the first layer, wait 2-3 minutes and pour a second time.

In order for the icing not to drip off the cream, but to solidify immediately, the product must be kept for 8~10 hours in the refrigerator or 2 hours in the freezer before coating with the icing.

To cover the sides of the cake with icing, you need to put the cake on a wire rack. Place a tray lined with foil under the grate. After covering the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will drain onto the pallet.

The dripping glaze can be scraped off the pan, reheated and reused.
Put the product covered with glaze in the refrigerator until completely solidified.

It happens that with high humidity in the room, the icing on the product, after being removed from the refrigerator, is covered with drops of water.

In this case, the drops should be gently blotted with a corner of a well-absorbing napkin, trying not to touch the icing.

The frosting can be stored in the refrigerator in a container with a lid for 5~7 days.

Glazing confectionery products makes it possible to simultaneously decorate them and improve the taste of the cake. A simple chocolate icing made from cocoa and milk can even mask the mistakes of the hostess and correct them a little, giving the product a rich aroma of chocolate and those additives that were made during manufacture. With thick varieties of a sweet product, you can even layer cakes using it as a cream. Such a filling would also be appropriate when serving ice cream or fruit.

Secrets of making good frosting

When applying a glaze coating on a pastry confection, it is possible to maintain the freshness of the product for a longer time. A hard crust or layer of thick mass keeps biscuits or muffins from stale, and high-fat cookies remain crumbly and do not acquire a rancid smell. Therefore, the coating of sugar and other ingredients is so widely used in confectionery practice.

But in order for chocolate icing with cocoa to serve not only as a layer that prevents staleness, but also to be beautiful and tasty, you need to know a few simple rules for its preparation:

1. A properly cooked mass should not have a too thick and not particularly liquid consistency. If it is very liquid, then the layer will turn out to be thin and will not be able to retain moisture in the baked product: it will become stale, like a regular piece of biscuit. Too thick glaze cannot be evenly applied to the product, and the effect will be about the same as from a liquid mixture. In addition, in neither case will the hostess be able to get a beautiful and shiny surface layer. The ideal icing in the finished (hot) state should resemble medium-fat sour cream. Such a mass, when applied, will not drain from the cake, but will be easily smeared with a knife or spatula.
2. In order for the icing to turn out perfect at home, you need to follow the proportions given in the recipe as accurately as possible.
3. Sometimes even with the exact following of the recipe, the glaze comes out too thick or thin. In this case, you can quickly fix the situation by adding a little (1 tbsp.) Powdered sugar to thicken the liquid mass. If it turned out to be too thick, then add 0.5-1 tsp. hot water and mix well.
4. If you boil down a little simple sugar icing (not a mirror one), then you can use it to apply patterns on cakes or use it as a layer for gluing products.
5. The addition of butter to the chocolate mixture makes it taste rich and creamy and helps to achieve a beautifully shiny finish.
6. To make the icing homogeneous, you need to use powdered sugar instead of sugar. It is very easy to prepare it yourself, tar ordinary refined sand in a coffee grinder for 2-3 minutes. The powder must be sifted through a sieve.
7. Before you make chocolate icing from cocoa, you must definitely sift it. The powder should be dry mixed with powder or sugar and only then added to the liquid. This simple measure will eliminate the formation of lumps and significantly reduce the time for mixing the mass.
8. To prepare the glaze, you need to use only cocoa powder or chocolate. Instant mixtures such as Nesquik or granular analogues are completely unsuitable for this purpose.
9. Any recipe for chocolate icing made from cocoa powder can be supplemented with the addition of alcohol (cognac, rum). This will give the product an interesting taste and aroma. Cinnamon, vanillin or lemon (orange) juice can serve the same purpose. In the latter case, the liquid replaces the water needed to prepare the chocolate mass. You can also add coconut milk.

To gently apply the prepared thick icing of sour cream and cocoa on the cake, you need to grease its surface with a thin layer of any jam. Applying and leveling the mass will be much easier. When it begins to harden, you get a beautiful and even surface.

How to make cocoa frosting?

To make the chocolate coating delicious, you need to choose high-quality cocoa powder. This may be a product of the Babaevskaya factory (Golden Label, for example) or another well-established enterprise. Some manufacturers add ground cocoa bean husks to chocolate powder. This not only significantly reduces the cost of the product, but also affects its taste and affects the quality of confectionery. Therefore, when choosing cocoa, you should be wary of packages with an excessively low price.

Oil for adding to some types of glaze is better to take with a high fat content (at least 72.5%). Spreads and margarine should not be used. Some recipes allow the use of refined sunflower oil (odorless).

The simplest type of confectionery coating does not require oil. You will need the following ingredients:

• powdered sugar - 200 g;
• water (hot) - 4 tbsp. l.;
• cocoa powder - 3-5 tbsp. l.

The amount of cocoa and water can be slightly more or less: when measuring with tablespoons, you have to take into account that their size is not always the same. Therefore, if necessary, to make the glaze more liquid, you need to add a little water (1/4-1/2 tablespoons).

Preparing the mass is not at all difficult, it is only important to first mix the powder with cocoa and sift the mixture, add water according to the recipe and put on the smallest fire. In the process of heating, the mass will become more liquid.

Next, you need to bring it to a boil and boil with constant stirring for about 5 minutes. If the mixture is too liquid, you can slightly increase the boiling time (up to 7 minutes) and boil until a creamy consistency is obtained (soft ball test). At this stage, it will be clear whether you need to add liquid or not.

Such chocolate icing is used for eclairs, buns or for cookies. When hardened, it forms a strong shiny crust. If you want to sprinkle products with sugar beads or other decorations, then you need to do this immediately after applying the chocolate mass.

Milk glaze with cocoa

If you cook chocolate icing on cocoa and milk, you can see how the taste of the product has changed compared to the previous recipe. Milk gives chocolate certain flavors, which can be further enhanced by the addition of vanillin. Milk chocolate topping has the same properties as those prepared with water, and you can add butter to it to enhance shine.

For the basic recipe you need:

• cocoa - 4 tsp;
• powdered sugar - 6 tbsp. l. (125 g);
• butter - 30-50 g;
• milk - 6 tsp;
• vanillin on the tip of a knife.

First you need to mix powder and cocoa, sift the powder into a saucepan and then add milk and vanilla. Stir the mass well (it is very convenient to do this with a whisk). Put the dishes on the smallest fire, bring to a boil and boil until foam appears. During cooking, you need to constantly mix the mass, making sure that it does not burn.

Then remove from heat and cool slightly. When used without oil, this mass can already be applied to cakes and pastries. But to improve the taste, some butter from cow's cream is usually introduced. Its quantity should not be large. The butter is placed in hot chocolate and quickly mixed until smooth. It is advisable not to use a frozen product, as the mass will cool very quickly.

When adding butter, you can notice how the glaze becomes a little lighter and acquires a shine. It can be applied to baked goods where a strong crust is required.

Milk glaze with cocoa and honey

Replacing sugar with honey, you can get an unusually aromatic coating for confectionery. It is suitable for cakes, and for buns, and for gingerbread. There are no more difficulties in how to cook honey topping with cocoa than in other options.

Making the glaze requires the following ingredients:

• cocoa - 2-3 tbsp. l.;
• chocolate - 50 g;
• honey - 4 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• milk - 4 tbsp. l;
• oil - 25-30 g.

Chop chocolate and melt with butter. Sift the powder and cocoa, mix them with milk and put them into the chocolate mass. Cool slightly and add honey. Mix everything again until smooth and use as directed.

The honey in this recipe will keep the sugar from crystallizing, so the icing will stay moist. It will not drain from the cake, as its consistency will turn out to be quite thick.

How to make icing on sour cream?

If you know how to make chocolate icing from cocoa and sour cream, then you can not only cover the cake on top. The thick consistency allows the mass to be used as a layer in cakes and pastries. To do this, it must be boiled until a test for a soft ball.

But even as a decoration, chocolate icing for a cake made from cocoa and sour cream (or heavy cream) always works well. It practically does not flow, it can be applied to the domed surfaces of unusual cakes (such as a chocolate turtle). But it will look no less attractive on ordinary cakes.

For cooking you will need:

• fatty and not very sour sour cream - 1 tbsp.;
• sugar - 1 tbsp.;
• cocoa powder - 5-6 tbsp. l.

All ingredients must be mixed in turn: first dry ingredients, and then add sour cream. Put the resulting mass on low heat and heat to a boil. Stir to achieve complete dissolution of sugar. At this time, the mass is already foaming very strongly, as it becomes thicker. It must be constantly stirred to prevent burning.

After a drop of glaze stops spreading on a saucer, the mass can be removed from the stove and cooled slightly. Thick icing on sour cream is convenient to level with a long knife if the cake has a flat surface. On the domed surface of the chocolate turtle shell, it will flow down by itself, and it is only enough to add it to the very top of the hemisphere. This sauce goes very well with ice cream, as it retains plasticity even when cold.

And even in the post you can decorate pastries

If some kind of celebration falls on the period of Christian fasting, then I really don’t want to refuse children their favorite treats. The situation can be saved by a cake with a recipe that does not contain eggs and dairy products, covered with vegetable oil icing. Alternatively, you can use the simple cocoa icing described above. But lean milk-free chocolate icing can be made in another way.

Have to take:

• cocoa - 3 tbsp. l.;
• sugar - 2 tbsp. l.;
• odorless vegetable oil - 1 tbsp. l.;
• water - 4 tbsp. l.

Mix dry ingredients, add water and put on fire. Cook, stirring, for about 2 minutes. After that, you need to pour in the oil and stir. Cover the pastries only after the mixture has completely cooled: it will turn out to be quite liquid and will drain from the product when hot.

A thicker and much more solidifying glaze will be obtained according to a different recipe:

• cocoa - 3 tbsp. l;
• powdered sugar - 3 tbsp. l.;
• potato starch - 1 tbsp. l;
• boiled cold water - 3-4 tbsp. l;
• optional - 1 tsp cognac or rum.

Sift dry ingredients and mix. Pour in water and carefully rub it into the dry mass. In the process, the mixture becomes more fluid. The mass does not need to be cooked. It is applied to confectionery and slightly dried. The thick mass keeps its shape well, and after drying it does not stick to the hands.

How to make mirror chocolate icing?

Recently, cakes covered with unusually glossy and smooth icing have come into fashion. It can be dyed in different colors with food colorants, but the easiest way is to add cocoa powder. Such a mass will not only decorate pastries, but also give it a special taste.

The most convenient thing is that you can prepare the glaze with a mirror surface in advance: it must definitely stand for about 1 day in the refrigerator. The next day, you can bake the cake without haste and glaze it. If necessary, the finished glaze is stored for up to 2 weeks in a cold place, warming up before use.

You will need the following:

• sugar -170 g;
• cocoa -75 g;
• cream (at least 33% fat) - 90 g;
• water - 100 g and 70 g for gelatinous mass;
• gelatin - 12 g.

Gelatin must be poured with cold boiled water (70 ml) in advance and left to swell for 40-60 minutes. After that, heat the mass until dissolved, but do not boil.

Mix sugar and cocoa, add cream and 100 ml of water, stir until smooth. Bring to a boil on the lowest heat, cook for 1 minute. Combine warm gelatin mass and chocolate mixture, knead. Pour into a bowl, cool and cover with cling film. Keep in the refrigerator for about 24 hours.

Freeze the cake first. Then put the product on the grate, under which lies a baking sheet. Heat the icing to + 370C (use a thermometer). Quickly pour the mass onto the surface of the cake and smooth the surface with 1-2 movements of a spatula or a long knife. Let the dessert stand for a few minutes so that the glaze hardens. Trim off any drips of coating on the bottom edges of the cake and refrigerate.

There are a lot of options for making glaze. Each recipe is good in its own way and, if done correctly, leads to excellent results: having mastered and cooked them all, you can learn how to make the best pies and desserts. If desired, you can cook a more liquid topping and apply it to the product with a pastry brush.

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