Condensed milk glaze recipe. Glaze from condensed milk at home Glaze from condensed milk

In my edible creativity, I often prepare caramel glaze, which can be used to polish cakes, or beautifully apply drips to a butter cupcake or your favorite cake. Many housewives have plenty of recipes for making caramel glaze, but I present some of them that I like and have tested in practice.

Basic products and general cooking basics

For caramel glaze you will need the simplest products, but no one has canceled a little skill. Looking at the appearance of the sweets, you can immediately say that you won’t get such a mirror-like and beautiful caramel glaze. Yes, minimal experience is needed in this matter, but the most important thing is the desire to create and present!

Caramel glaze

The salting ingredient in the caramel glaze will be sugar. Plain or brown will do. It is possible to replace sugar with powdered sugar.
Next are dairy products: milk, cream, butter, which are supplemented depending on the type of recipe. The taste, color and consistency of the dessert will be complemented by vanilla, chocolate, condensed milk, gelatin and other additives.

As for the general cooking technology, you should choose dishes with a thick bottom, as the sugar will melt there. The temperature must be very low, otherwise the sugar may turn into a dark dense mass and then you will have no luck. During the melting process, it is possible to add a little water.

During the cooking process, do not stir too much, as hardened lumps may form. Light shaking of the pan or ladle is allowed.
To achieve a mirror glaze you need glucose or corn syrup. It’s even better if you cook the invert syrup yourself.

How to make invert syrup

When prepared, invert sugar resembles thick honey in appearance. Pour water into a thick-bottomed ladle and heat it. The quantity of components should be taken in this or double proportion (depending on how much you are preparing).
Add granulated sugar and heat to a boil. Then add citric acid and boil everything together for 1/3 hour.
You will need: sugar 300 grams, water - 130 milliliters, lemons 1/3 teaspoon.

1. Chocolate frosting for the cake

The glaze lays very beautifully on the top surface of the cakes; its shine is reflected as in a mirror. Let's try to cook it too.

Chocolate frosting for cake

Components:

• cream 33% - 80 milliliters;
• sugar - 215 grams;
• cocoa - 120 grams;
• water 65 millimeters;
• gelatin - 12 grams;
• water - half a glass.

According to the recipe, prepare the chocolate icing for the cake as follows:

1.Soak the gelatin in cold water, stir in a circular motion and leave to swell completely. The time is indicated on the package.

2. Sift the cocoa to remove any lumps.

3. In a thick-bottomed saucepan, boil the syrup from sugar and water to a temperature of 104 C.

4. Add cocoa powder and mix effectively.

5. Cook over medium heat for 1-2 minutes, stirring constantly.

6. At the same time, heat the cream in another bowl. When the cream begins to boil, add the prepared gelatin and stir until completely dissolved.

7. Pour the cream into the syrup, mix well with a whisk, and cook over low heat for one minute.

8. Beat the chocolate glaze with a blender.

9. Cover the chocolate glaze with cling film so that it touches the surface of the dessert. Place in the refrigerator for one day.

10. Before use, heat the glaze to 30 C. And the cake itself must be well cooled in order to obtain a perfectly smooth and glossy surface.

2. Caramel glaze with gelatin

Caramel glaze is used to coat cakes, sponges or donuts. This is another way to decorate your cake in an original way. Very tasty with the aroma of toffee, the glaze will give the finished product an appetizing appearance.

Caramel glaze with gelatin

Components:

• gelatin - 5 grams;
• starch - 10 grams;
• cream 30% - 130 milliliters;
• lemon juice - 10 grams;
• sugar - 100 grams;
• water - 100 milliliters (divided into two parts in a ratio of 70 and 30 milliliters);
• salt - 1-2 pinches.

According to the recipe, prepare caramel glaze with gelatin as follows:

1. Soak the gelatin according to the instructions on the package.

2. We dilute starch with 30 milliliters of water.

3. Place a comfortable bowl with a thick bottom, add sugar and pour in lemon juice. The sugar should melt and turn into a golden, smooth caramel.

4. Remove from heat and then add the remaining water. Immediately pour in the cream, stirring the glaze constantly.

5. Put it on fire, add salt and starch diluted in water. Bring to a boil. Cool to 50 C, then add the swollen gelatin. Mix thoroughly and cool to a temperature of 30 C.

6. Pour caramel glaze over the finished cake, put it in the refrigerator for 20 minutes, and then cover it a second time.

3. Caramel glaze on boiled condensed milk

To give the caramel glaze a creamier taste, you can also add brown boiled condensed milk to the main ingredients, or it’s even easier to buy “Korovka” type candies, which results in a more delicate taste and color. It is good to apply it to buns, crumpets, donuts, etc.

Caramel glaze on boiled condensed milk

Components:

• cream - 125 milliliters;
• condensed milk (boiled) - 130 grams;
• sugar - 60 grams;
• gelatin - one sachet (10 grams).

According to the recipe for how to make caramel glaze with boiled condensed milk, prepare it like this:

1. Add gelling agent (preferably gelatin) with water and leave to swell.
2. After 30 minutes, pour in the cream and stir.
3. Place the condensed milk in a frying pan, add sugar and mix everything carefully.
4. Heat the prepared mixture until the sugar is completely dissolved and remove from the stove.
5. Cool the caramel glaze on the boiled condensed milk, add the prepared gelatin
6. Cool the resulting mass, add the prepared gelatin and mix until smooth.
7. Next, strain through a fine strainer, cover with film and refrigerate for 6-8 hours. Before use, it should be reheated to a temperature of 35 C.

4. Mirror glaze with invert syrup

This type of glaze is very good for decorating cakes in the form of smudges or full coverage in colored colors.

Components:

• chocolate - 100 grams;
• invert syrup + sugar - 100 grams of each type;
• water - 5 milliliters;
• milk - 60 milliliters;
• gelatin 8 grams +50 milliliters of water to the gelling agent.

According to the recipe, we prepare mirror glaze with invert syrup as follows:

Transfer the water, sugar and invert syrup into a saucepan. Place on medium heat and heat to 103C. Invert syrup can be replaced with artificial honey.

After half a minute the first bubbles appear, remove and pour in the white chocolate broken into pieces. Mix everything. Here we introduce dissolved gelatin in water and milk at room temperature.

Before blending the resulting mass in a blender, you also need to add titanium dioxide and dye. Titanium dioxide is added to make the caramel glaze rich and pure in color. Mix everything in a blender, cover the vessel with film in contact with the contents and let it rest for 30 minutes.

I suggest you prepare a wonderful glaze based on condensed milk and cocoa, which can be used to coat cupcakes and muffins, sweet pies and cakes. The glaze turns out glossy and greatly decorates the baked goods; confectionery topping adheres perfectly to it. This chocolate glaze is also suitable as an addition to pancakes or pancakes. It's quite easy to prepare. The main thing to remember is that as it cools, the glaze begins to thicken, therefore, in order for it to adhere beautifully to the surface of the baked goods, it is better to apply it not immediately after cooking, but to let it cool a little. Be sure to try it!

Ingredients

To prepare glaze from condensed milk and cocoa we will need:

condensed milk - 100 g;

sugar - 2 tbsp. l.;

cocoa - 2 tbsp. l.;

butter - 70 g.

Cooking steps

Sift cocoa through a sieve into a saucepan, add sugar. Mix cocoa and sugar thoroughly and pour in condensed milk.

Mix the mixture well with a whisk again.

Add butter to a saucepan and place on low heat.

With constant stirring, bring the mixture to a homogeneous state and remove from heat.

The hot cocoa and condensed milk glaze will immediately drip from the whisk.

As it cools, the glaze will begin to thicken.

Bon appetit!

There are many recipes for chocolate icing. They differ in proportions, ingredients, and sequence of actions. Glazes also differ in the main ingredient, which will subsequently influence the glaze itself.

The basis for chocolate glaze can be milk, sour cream, cream, water, condensed milk. And depending on what ingredients are included in the glaze and what their proportion is, the glaze will be liquid or thick, soft or hard, shiny or matte. I bring to your attention chocolate icing based on condensed milk.

The glaze turns out tasty, aromatic, thick, shiny. It is perfect for covering cakes, cookies, and eclairs. Remember that before applying the glaze to the product, it should be allowed to cool slightly. If you apply the glaze too hot, it may drip off the piece. But if you apply it too late, it may lie unevenly, unevenly and the product will have an unpresentable appearance.

Today, confectionery stores offer a wide selection of delicious baked goods. But housewives prefer to delight their loved ones with homemade cakes and pastries. And so that homemade baked goods are not only tasty, but beautiful, we suggest learning how to make glaze from condensed milk. When prepared correctly, the confectionery mixture will decorate muffins and pies with a glossy, appetizing layer. The sweet dessert can also be used to serve pancakes and pancakes. And of course, the glaze is perfect for decorating a cake with condensed milk.

Chocolate icing for cake with condensed milk

To decorate homemade baked goods, try making glaze with condensed milk. A simple recipe using available products will allow every housewife to make professional confectionery fudge at home. Although confectioners have a large selection of various options for decorating cakes, chocolate and condensed milk icing takes first place in use. This product not only goes well on biscuits and gingerbread products, but can serve as an independent type of sweet sauce for your favorite pancakes or shortcakes.

Having learned how to make sweet glaze from condensed milk with the addition of chocolate, you can decorate any homemade baked goods, creating real culinary masterpieces in your kitchen. Using simple recipes that involve the use of simple ingredients, every housewife skillfully diversifies the serving of desserts to the festive table.

Required Products

A delicious chocolate cake mix can be made using either chocolate or cocoa powder. In both cases, you get a sweet mass that can be used to easily decorate cakes. The simplest option is cocoa-based. To prepare this dish you will need:

• butter – one and a half tablespoons;
• 100 gr. powdered sugar;
• 3 tablespoons cocoa;
• 5 tablespoons of fresh, lukewarm fresh milk or condensed milk.

To obtain confectionery mass with condensed milk, we use a slightly different recipe:

• butter;
• cocoa;
• condensed milk.

To get a high-quality chocolate glaze with condensed milk that will cover any type of baked goods well, we take all the necessary products in equal quantities.

As a basis, we will take the mass of each ingredient in a volume of 50 grams.

There is another recipe for making chocolate-based sweet mass. In this case you will need:

• 200 gr. chocolate with high cocoa content;
• 100 gr. butter

The chocolate-butter mixture goes well with different types of baked goods.

Video of making mirror glaze with condensed milk

httpss://youtu.be/VgYRbjeoG6s

Cooking method

To prepare the simplest glaze with condensed milk, it is recommended to use the following recipe for a sweet dish. We prepare the products according to the first list. To avoid the formation of unnecessary lumps, powdered sugar and cocoa are passed through a sieve. The finer the sieve, the better the quality of sifting the bulk components. Be sure to use a clean, dry spoon for mixing. Vanilla can be added to the mixture of cocoa and powder to give it a delicate aroma.

Add warm milk or condensed milk to the mixture, then mix. To give the mixture the desired consistency, add oil. This product will allow you to complete the manufacturing process and get a very tasty glaze. When adding condensed milk, the amount of creamy component may be minimal. The finished product can be immediately used to decorate baked goods.

A very good option for sweet confectionery mass is based on boiled condensed milk. The product is of sufficient consistency, which allows the mixture to be evenly distributed over the surface.

To make glaze from boiled condensed milk, you need to do the following:

• boil condensed milk and prepare half the volume of the jar for glaze;
• mix sugar in the amount of 7 tbsp. spoons, 100 gr. butter, 50 ml. water;
• add 3 tablespoons of dry cream.

Dry cream can be replaced with milk powder. Place the prepared ingredients on the fire, stirring continuously, and cook until a homogeneous mass is formed. After boiling, cook and stir for another 5 minutes, then remove the mixture from the heat. The resulting mass does not harden, even when cooled. Therefore, you need to cover cakes with it not right away after production, but a little later. Due to its ductility, fudge based on boiled condensed milk can be used to coat biscuits, gingerbread cookies, and waffles.

To truly surprise and delight your guests, prepare a mirror glaze with the addition of dark chocolate and condensed milk. To make the sweet mass you will need:

• 75 ml water;
• 150 gr. Sahara;
• 150 ml sweet glucose syrup;
• 150 gr. dark chocolate;
• 100 gr. condensed milk;
• 12 gr. gelatin.

The mirror fondant is prepared as follows:

1. Soak gelatin in water.
2. Grind the chocolate, add condensed milk.
3. In a separate saucepan, combine sugar, glucose syrup, and 75 ml water. Place the container on low heat and bring to a boil, stirring constantly.
4. Pour the hot mixture into the bowl with the chocolate, adding the prepared gelatin.

The final stage is mixing the prepared mixture with a mixer until a homogeneous mass is obtained. To obtain the product of the desired consistency, you should not wait for the workpiece to cool. It is best to achieve the desired result by beating the hot mass at maximum speed of the mixer.

Cover the product with cling film, cool to room temperature and place in the refrigerator for 12 hours. The sweet mass prepared according to this recipe is well stored in a cold place, covered with cling film, which is pressed to the surface. After using part of the sweet dish, the leftovers can continue to be stored in the refrigerator.

If you need to get a cake impregnation in the desired color, you need to add food pigment to the cake at the final whipping stage. To obtain a product in different colors, divide the mass into the required amount in accordance with the number of pigments, and paint each part in a specific color.

Good afternoon, dear home-baking lover! I want to offer you not only all kinds of cocoa cake icing, but also excellent recipes for chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.

And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.

Cocoa and milk cake frosting recipe

I can’t help but sing an enthusiastic ode to the wonderful cocoa product! A real find for making cakes at home. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.

I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.

For a chocolate masterpiece you need to prepare

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

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

• Use high-quality cocoa powder, which should be brewed rather than poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
• Buy thicker butter and milk.

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

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made 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 closer look at it.

Preparing food

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

Preparation

The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

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

How to make cake frosting with condensed milk

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

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

A simple grocery set

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

Tip: remove the butter from the refrigerator in advance. We will need it softened.

The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.

Need to prepare

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

Step-by-step preparation

Very good recipe. Only the egg needs to be introduced 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 adds its extraordinary aroma and adds shine to the finished product.

List of ingredients

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

Preparing the glaze

Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.

Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.

For this you will need the following ingredients

• Instant gelatin 2 tsp.
• Heavy 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, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.

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

Preparing a set of products

• Milk 0.5 l.
• Cocoa powder 2 tbsp.
• Butter 30 gr.
• Sugar 3 tbsp.
• Starch 3 tbsp.
• Salt a pinch
• A pinch of vanilla (if desired).

A little about the products

• Choose milk with a high percentage of fat content.
• 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 it on the 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. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
4. Dissolve starch in the remaining milk.
5. Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
6. Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
7. Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.

The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.

If there is 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 presentation and enrich the taste.

And for a snack - a recipe for chocolate cream for sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and 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
• 200 ml boiled water (chilled).

How to cook

1. Mix the yolks with water and beat with a whisk.
2. Add condensed milk, stir.
3. Put on fire, boil with continuous stirring. Boil the mixture until thickened.
4. Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
5. Cool and use as directed.

The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!