Recipe for chocolate icing that spreads and hardens. Chocolate icing for a chocolate cake - recipes for a delicious and beautiful dessert coating

Appetizing chocolate icing gives any cake, cookie or pastry a luxurious finished look. Applying chocolate icing on pastries and fresh fruit gives a special taste.

What criteria should be used to select the right chocolate to ensure uniformity and finesse in the flavor of the icing? Usually, only pure chocolate is used for cooking, excluding fillers like raisins, cookies, nuts, and other options. Not every chocolate is used for melting among different options for porous, milk, black, white. Thermal machinations with aerated chocolate do not lead to high-quality consistency density and uniformity of the glaze.

White chocolate is an excellent ingredient for making glazed masses. Additionally, the convenience of such a glaze for cakes, muffins and other confectionery creations is in the direct possibility of coloring the mass. On a steam bath, white chocolate is melted, adding vegetable oil and the necessary food coloring, which provides a colorful glaze.

It is also used to make a special culinary chocolate glaze, dessert look or fudge. There are different varieties of culinary chocolate, which differ in the amount of cocoa butter content in the composition. The peculiarity of culinary chocolate is the ease of melting, but dessert chocolate is tastier and makes the icing thicker, denser. Therefore, it is important to dilute dessert chocolate when melting with butter or milk, otherwise the mass will turn out to be too thick.

Couverture is also used, which has an abundant presence of cocoa butter. From it, the glaze mass is homogeneous and smooth. Somewhat less cocoa butter is found in fondant, which is great for making chocolate icing.

The following cooking example uses dark chocolate with a cocoa percentage of 72%. The following products are needed:

5 tablespoons of milk;
100 g of chocolate without additives.

Let's melt the chocolate

Step by step observing the process of preparing chocolate icing, it becomes clear that it is simple. You just need to follow a few rules:

The broken chocolate bar is placed in a dry bowl for further melting. Additionally, it is recommended to smear the bowls with oil, because it will be easier to get the prepared glaze and wash the toe. In this case, it is forbidden to add water, not a drop!

5 tablespoons of milk are added to chocolate. It is used in cooking to ensure the necessary density of the mass, which without milk will be too thick. High density glaze sets too quickly. Although chocolate melted without milk is favorable for dipping dried fruits, it is not for icing.

Dishes with the above composition are placed in a water bath, stirring occasionally. Such heating melts the chocolate, smoothly turning the composition into a liquid chocolate mass. It is important to stir with a dry spoon, because any addition of water affects the density of the chocolate mass. Chocolate frosting is ready.

Beforehand, it is important to foresee: the bottom of the dish for melting chocolate should not come into contact with the boiling water of the steam bath. Chocolate that melts too quickly acquires a light, specific coating, which is especially evident when it hardens. The temperature of heating the chocolate should not exceed 40 degrees.

Also undesirable contact of glaze and steam, because the density of the consistency may be lost, the outgoing elasticity of chocolate hi to rapid solidification. Choose a bowl for melting should be of the correct diameter, greater than the diameter of the pan itself or other container with boiling water in the steam bath. Also, the container must be open, it is strictly forbidden to close it with a lid, in order to avoid the formation of condensate.

At the end of the preparation of the glaze, turning off the gas, it is recommended not to remove the container from the pan, but immediately apply the glaze to the pastries, carefully applying the chocolate mass with a brush or spoon.

White icing with white chocolate and sour cream

Using a similar cooking technology, you can get white chocolate icing, which involves the following components:
100 g of chocolate;
40 g of oil;
Sour cream - 3 tablespoons, or heavy cream.

First, the chocolate and cream are melted, only after the glaze is removed, butter is added to the composition. Next, the composition is thoroughly stirred.

glaze milk chocolate

It is possible to prepare glaze with honey, the ingredients for which are as follows:
100 g of chocolate;
Milk - 4 tablespoons;
30 g butter;
Honey - 4 teaspoons.

After cooking the mass on fire to obtain one consistency of chocolate and milk, butter is also added. Stirring thoroughly, add honey. Stirring again, the preparation of the glaze is completed. Various components can be added to the finished mass: flavors, nuts, coconut flakes, cognac and more.

Any housewife wants the baked culinary masterpiece to be not only tasty, but also beautiful. The ideal coating for a confectionery product is a chocolate mirror shiny glaze.

Decorated with icing cakes, pastries, cookies, acquire not only an attractive appearance, but also a special taste. There are several options for preparing such a delicacy.

1. Simple chocolate icing.

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Products:

• Cocoa powder 2 tbsp. spoons
• Sugar half a glass
• Water 3 tbsp. spoons

How to make simple chocolate frosting:

Mix sugar with cocoa powder and add water. Mix well and put on fire. Cook the glaze over low heat, stirring constantly. The sugar will dissolve first, then the syrup will begin to bubble. After the appearance of bubbles, cook the glaze for another minute and remove from heat. Let the icing cool down and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened. This will soften the flavor of the frosting.

2. Chocolate glaze on sour cream.

The most common recipe for homemade chocolate icing. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for icing a cake.

Products:

• Sour cream 100 gr.
• Sugar 3 tbsp. spoons
• Butter 2 tbsp. spoons
• Cocoa powder 3 tbsp. spoons

How to make chocolate icing on sour cream:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the icing boils, add the butter and continue to cook until the butter has melted. Then we remove it from the fire, cool it slightly and put it into action: we glaze the cake, cakes or cupcake. The icing cools quickly, and when it cools it thickens a lot, but does not harden.

3. Chocolate glaze with starch.

The original method of making chocolate icing without brewing. It does not require butter or sour cream, does not harden very quickly and can be applied to both hot and cold baked goods.

Products:

• Potato starch 1 tbsp. spoon
• Cocoa 3 tbsp. spoons
• Powdered sugar 3 tbsp. spoons
• Water 3 tbsp. spoons

How to make chocolate icing with starch:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add strongly chilled water and mix well. That's all! Finished icing can cover pastries. By the way, the indicated amount of products is quite enough for icing, which can cover eight cupcakes (mini-cakes).

4. Brilliant chocolate icing.

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, but also shiny.

Products:

• Powdered sugar 0.5 cup
• Milk 0.5 cup
• Cocoa 3 tbsp. spoons
• Butter 1.5 tbsp. spoons
• Vanilla

How to make shiny chocolate frosting:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. We rub until a shiny glaze is obtained. The glaze quickly hardens, so it must be done after baking.

5.Professional chocolate icing.

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate icing, then why not try to cook this delicious, shiny and beautiful “shaving brush”.

Products:

• Butter 1 tbsp. spoon
• Condensed milk 1 tbsp. spoon
• Cocoa powder 1 tbsp. spoon

How to make professional chocolate icing:

As you can see, remembering the composition of this glaze is very easy: everything is one to one. And it turns out to be even easier to cook it. You need to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with the finished glaze.

6. Chocolate glaze in the microwave.

Love to cook in the microwave? Then this frosting recipe is just for you.

Products:

• Butter 2 tbsp. spoons
• Milk 3 tbsp. spoons
• Cocoa powder 3 tbsp. spoons
• Sugar 0.5 cup
• 0.3 dark chocolate bars

How to make chocolate icing in the microwave:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three or four minutes, take out, mix and use the finished icing for its intended purpose (to cover the cake, muffin or pastries).

7. Bitter chocolate glaze.

Perfect for the famous Sacher cake. Yes, and any other cakes can also be successfully covered with this icing. It also goes great with coconut flakes.

Products:

• Bitter chocolate 2 bars
• Powdered sugar 0.5 cup
• Milk 2 tbsp. spoons

How to make dark chocolate frosting:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. We put on fire and cook, stirring, until the icing turns into a thick paste.

8. Chocolate hazelnut glaze.

How about chocolate, but only white? From it, you can also make unusual chocolate icing, for example, walnut.

Products:

• Butter 0.3 packs
• Powdered sugar 0.5 cup
• White chocolate bar
• Milk 1 teaspoon
• Any nuts
• Vanilla

How to make chocolate hazelnut frosting:

Take the butter out of the refrigerator and let it sit for a while to soften. We put the broken chocolate bar, butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from fire. Glaze is ready.

9. Chocolate glaze with gelatin (glaze).

Products:

• 300 ml water
• 350 gr sugar
• 250 ml cream
• 125 gr cocoa
• 6 sheets (12 g) gelatin

How to make chocolate icing with gelatin:

Heat water, sugar and cream, add cocoa, stir so that there are no lumps. Add melted gelatin and strain. Can be used as a sauce, but do not add gelatin (you can add zest).

Little tricks.

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners: First, glaze baking should be applied in a thin layer, and a thicker layer should be placed on top. It is better not to water the confectionery with very hot glaze - let it cool slightly.

To correctly determine the readiness of the brewed glaze, they use the “finger method”: if the finger lowered into the glaze tolerates it, then it is ready for use. Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it hardens quickly.

Hot icing should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the icing, or simply sprinkle the cream with cocoa powder or powdered sugar. Chocolate glaze goes well with coconut flakes, vanilla, rum and cognac.

Bon appetit!

If you don’t have time to make intricate decorations for home baking, icing will help you out. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

Some tricks will help you decorate your birthday cake in an original way:

1. When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
2. Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
3. After decorating the cake, covered with icing, refrigerate for at least 3 hours.
4. Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to heat in the microwave, after covering the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake into portioned pieces, the knife must be warmed up, otherwise the icing may crack.

Ingredients:

1. Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
2. Glucose syrup - 150 milliliters;
3. 150 grams of sugar;
4. Condensed milk - 100 milliliters;
5. Gelatin (+ 60 milliliters of water) - 12 grams;
6. 75 milliliters of water.

Cooking process:

1. First, soak the gelatin in water and let it swell.
2. Mix glucose syrup and sugar in a saucepan, put on fire and boil.
3. Boil a little, remove from heat, cool.
4. We add gelatin to cold syrup, pour condensed milk there.
5. At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
6. Grind chocolate, pour syrup, beat with a blender.
7. We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
8. We clean in the cold for 3-4 hours to harden.

Icing

This cake topping is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such a glaze can be found in the refrigerator of any hostess.

Ingredients:

1. Powdered sugar - 200 grams;
2. Lemon juice - 1-2 tablespoons;
3. Vanilla - 1 package.

Cooking process:

1. Sift the powdered sugar on a fine sieve, preferably twice.
2. Squeeze the juice from the lemon and strain.
3. Pour the juice into the powder in a stream, stirring the mass with a whisk.
4. When you get a viscous mass, beat it at high speed with a blender.
5. At the end, add vanilla or other essence as desired.
6. If you add 1 egg white to the composition, you get a fairly viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figurines, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills all the irregularities on the cake.

Ingredients:

1. Coconut milk - 35 milliliters;
2. Cocoa powder - 10-15 grams;
3. Honey - 30 milliliters;
4. Half a bar of dark chocolate;
5. A piece (about 40 grams) of butter.

Cooking process:

1. Break the chocolate with a blender or grate on a coarse grater.
2. Mix it with sifted cocoa powder, milk and honey.
3. Put the dishes on a small fire, preferably in a water bath.
4. While stirring, boil the mixture and boil it until all the components are dissolved.
5. Add a piece of butter to a slightly cooled mass, stir to dissolve it.
6. Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

1. Sugar - 6 teaspoons;
2. Sour cream - 30 grams;
3. Cocoa powder - 2.5 teaspoons;
4. Butter - 20 grams.

Cooking process:

1. Mix sugar and cocoa powder, pour into a saucepan with thick walls.
2. Pour in sour cream, beat lightly with a whisk and put the mass on a small fire.
3. While stirring, bring the mixture to a boil.
4. Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

1. Cocoa powder - 20 grams;
2. Butter - a teaspoon;
3. Condensed milk - 1 glass.

Cooking process:

1. Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
2. Place on a small fire, boil and boil for no more than one minute, be sure to stir.
3. Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
4. Cover the cake and put it away to cool for a few hours.

ganache

This French chocolate icing recipe is different in that it does not use icing sugar or pure sugar. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

1. Chocolate - 180 grams;
2. A glass of 35 percent cream;
3. 50 milliliters of liquor (like Baileys).

Cooking process:

1. Bring the cream to a boil in a heavy bottomed saucepan.
2. Chop or break the chocolate.
3. Remove the cream from the heat and immediately dip the pieces of chocolate into them.
4. Stir until they are all dissolved. Pour the liqueur into the chilled ganache.
5. You can also use dark chocolate instead of white. In this case, rum or cognac will be the best flavoring, and the process of preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.

Almost any homemade cake will be incomplete if there is no icing. Confectionery glaze, in most cases, is brown (chocolate) and white. Here we will tell you how to make chocolate icing from cocoa. This cocoa icing recipe is suitable for a cake, and for a cupcake, and for gingerbread, and for cookies, and for donuts, and for eclairs, for Easter, Easter cake, and even for prunes in chocolate. In a word, a very simple and delicious cocoa chocolate icing recipe for making various confectionery products at home.

And so, how to make chocolate icing from cocoa so that it turns out smooth, hard, shiny.

Let's start with what we need:

cocoa - 4 tablespoons;

sugar or powdered sugar - 4 tablespoons;

milk - 1.5-2 tablespoons;

butter (hard, not soft spread) - 50 gr.,

vodka - 1 tablespoon.

Now, let's move on to how to make chocolate icing from cocoa. Let's describe the sequence of actions step by step.

Put cocoa, sugar in a small bowl or saucepan and mix.

Add milk, butter and mix again.

We put on a slow fire and interfere, until a homogeneous smooth mass is obtained. If you took granulated sugar, and not powdered sugar, and it doesn’t want to dissolve in any way, just set the bowl of icing aside, preferably in a warm place, and stir occasionally. The sugar will gradually dissolve on its own. If necessary, you can again put on a slow fire and heat.

Add vodka and stir again until smooth. Vodka is added to give the glaze extra shine, but you can not add it. The choice is yours.

ATTENTION: Adjust the thickness of the frosting with the amount of milk. You need a thick glaze - put less milk. You need a more liquid glaze - put more milk. If suddenly there is no milk - it does not matter. Milk can be easily replaced with water. It will not affect the quality of the glaze. Such a glaze made on water is very useful for housewives during fasting for lean baking.

But it depends on the quality of the butter, its ability to become hard again, whether your cocoa chocolate icing will be hard and whether it will harden well. Therefore, choose real butter, butter. Or at least hard speard or margarine.

OK it's all over Now. Follow these simple rules and your cocoa chocolate icing will quickly become a real sweet chocolate decoration for any of your homemade baked goods.

If you want a video recipe on how to make cocoa chocolate icing, watch the video from the Vkusniashki73 channel. True, in the video recipe, chocolate icing is prepared not with milk, but with sour cream, but the cooking technique is the same. Watch the video:

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. They cover cakes and pastries with it, draw on gingerbread cookies and cookies, pour the tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to it, pastries stay fresh longer. In addition, it is very easy to prepare this decoration for a cupcake, and not expensive. All you need is sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that how many confectioners there are, there are so many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and spectacular.

Consistency

The frosting should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, quickly grab and will not drain. If you followed the recipe and the icing is too runny, add a tablespoon of powdered sugar, and if it's too thick, add a teaspoon of hot water.

different purposes

Liquid icing is poured over the tops of cupcakes or donuts. The icing of the consistency of 20 percent sour cream is used for patterns and drawings on cakes. And you can make the icing even thicker - and use it to glue one half of the cake with the other. A brush will help with this.

Powder

It needs to be grinded very carefully. Right in a few minutes. And when you open the lid of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, handmade powder is best, not purchased. Moreover, it is done very quickly.

In addition, the powder is better to sift.

Lemon juice

They are often used as a substitute for water when making glazes. And sometimes a few drops are added to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein glaze is often used for Easter cakes or drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such a glaze in the oven. Although often in recipes this is not mentioned.

Put the product in an oven heated to 100 C or a little more, even a small heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The icing with it is soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If the cake is smeared with a thin layer of jam before icing, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

It is often recommended to add food colorings to the glaze, with them the color turns out bright, and the product takes on a festive cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can put natural coloring products in the icing. For example, a spoonful of raspberry jam - so the red color will turn out, and a magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a piece of butter.

Secret: for icing it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. It can be applied in several layers. The icing for drawing is applied using a confectionery syringe. You can, by the way, use a regular disposable syringe.

simple icing

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water, put on a small fire.

Step 2 Cook, stirring, until glaze is smooth. Approximately 5-7 minutes.

Step 3 Pour hot icing over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2 Gradually introduce powder, previously sifted. Stir everything until smooth.

Step 3 Cover cake or biscuits with icing, dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp Roma

1 st. l. hot water

Step 1. Sift the powdered sugar.

Step 2 Add water and rum and grind very thoroughly. Cover cupcakes or cakes.

Chocolate glaze

100 g chocolate

3 art. l. water

1 st. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water to it and heat until the chocolate has melted.

Step 2 Then put the softened butter and icing sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the protein until a steep foam.

Step 2 Sift the powder into the protein and beat very well again. Add lemon juice.

Step 3 Fill a confectionery syringe or bag with glaze. Apply the pattern to the cake, cookies or gingerbread.

Butterscotch glaze

200 g firm toffee

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2 Add toffee and powder, cook until the sweets are completely dissolved, stirring constantly.

Step 3. Apply on the cake in several layers.