Chocolate icing for pouring the cake. Classic cocoa and milk frosting recipe

Homemade chocolate icing - general principles of preparation

• Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. It is better to use a bitter powder that requires cooking. With it, the taste will be richer, and in most culinary recipes, it is precisely its quantity that is indicated. Before use, you need to carefully knead the lumps, if necessary, sift the powder. Homemade chocolate icing with cocoa needs to be cooked on fire; this type is rarely cooked in a water bath.

• Any chocolate can be used for icing, but in order for the coating to be bright and fragrant, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop and melt to a liquid state. It is more convenient to do this in a water or steam bath. To do this, put a bowl on a pot of boiling water and continue to heat it.

• Frequent ingredients in the glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, in the end you need to achieve a homogeneous mass. Therefore, in bulk products, you need to remove all lumps and sift the powders through a strainer. Oils and dairy products should be chosen with a maximum percentage of fat, otherwise there is a chance that homemade chocolate icing will not harden or the hardening process will take too long.

Recipe 1: Chocolate Icing with Cocoa Milk

A common and easy way to make homemade chocolate icing with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle, we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk

Sugar 5 spoons

3 tablespoons cocoa

50 gr. oils

Cooking

1. Pour sugar into the cooking container, add cocoa and mix dry foods well so that lumps do not form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, make sure that the mass does not burn.

4. After 2 minutes, drip homemade glaze with a spoon onto a saucer chilled in the freezer. If the drop solidifies, then you can turn off the fire and use it for its intended purpose.

5. If the mass spreads and does not harden, then we increase the cooking time, every half a minute we check the product for density.

Recipe 2: Glossy Chocolate Icing with Cream

An ideal homemade glaze for baking that stands out with a beautiful, shiny surface. Bird's milk is perfect for cake and pastries. The recipe uses ready-made chocolate, it is important that it be without additives and contain at least 70% cocoa beans. Cream should be fatty, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Cooking

1. Break the chocolate bars into cubes, place in a bowl and put on a steam bath. The container should not touch the water, we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time, mix.

3. Pour the powdered sugar, continue to hold the bowl over the steam.

4. Add cream, mix.

5. The last ingredient is butter. As soon as it melts, homemade icing is ready and you can put glossy clothes on baking.

Recipe 3: Chocolate Icing for Gelatin Cake

The peculiarity of this homemade chocolate icing for the cake is that it always hardens, lays down with an even coating and shines wonderfully. It turns out a mirror surface, which looks especially impressive on pastries without additional decorations. Ideally, you need to use gelatin in the leaves, but since it is difficult to get it today, we will use a regular powder, it is better to take an instant one.

Ingredients

2 tsp gelatin (or 3 leaves)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g cocoa

Cooking

1. Add 40 ml of water to gelatin, set aside to swell.

2. Mix cocoa with granulated sugar, pour in the rest of the water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, mix vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate icing for a cake with condensed milk

To prepare such homemade chocolate icing, you can use cocoa or ready-made chocolate, but it is very important that the tile is dark, of high quality, without palm fats. We will cook on the powder, with it the brush will be brighter. Condensed milk should be used Gostovskaya, without vegetable oils. Otherwise, the glaze may simply not harden. There is no sugar in the recipe.

Ingredients

3 tablespoons cocoa

4 tablespoons softened butter

4 tablespoons condensed milk (not boiled, plain white)

Cooking

1. We put a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in the condensed milk and hold until boiling, the mass can quickly burn, so we do not stop stirring.

4. Remove from heat, cool to 50-60 ° C and cover the prepared surface.

Recipe 5: Chocolate Icing for Cocoa Cake with Sour Cream

Well, a very quick option for making homemade cocoa chocolate cake frosting that only takes a few minutes to make. An ideal recipe for those who do not have a lot of food or time to decorate a homemade cake. It is better to use fatty, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa

2 tbsp. l. sour cream

2 spoons of sugar

Cooking

1. Combine all the ingredients and rub with a spoon until smooth. You need to do this immediately in a saucepan in which we will cook the glaze.

2. We send the saucepan with the ingredients to the stove, heat until boiling, cool a little and you can water the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the glaze hardens. If they are made on the basis of sugar, then the surface should not be hot.

Recipe 6: Chocolate icing for cocoa cake with cognac "Favorite"

An interesting variant of homemade chocolate icing for cocoa cake, which has a bright, nutty flavor. It is given by the addition of cognac, but only if it is real. Some housewives prepare such a glaze with the addition of rum or liquor, in which case it acquires a slightly different taste, depending on the product. This recipe calls for bittersweet cocoa powder, no added sugar.

Ingredients

60 g cocoa

Cognac spoon

2 spoons of milk

30 g butter

60 g sugar

P cooking

1. Mix cocoa powder with sugar, add milk and put on the stove. Stir until the grains are completely dissolved.

2. We introduce the butter cut into pieces, cook for 3 minutes.

3. Remove from heat, pour in cognac, mix, cool a little and you can decorate the cake.

Recipe 7: Chocolate Icing for Chocolate Egg Cake

The recipe for a very delicate and airy homemade icing for a chocolate cake, which resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, it looks interesting when decorating mini cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 g butter and dark chocolate

Cooking

1. Butter should be kept out of the refrigerator for several hours to make it soft.

2. Separate the yolks from the proteins. Beat egg whites to stiff peaks with a mixer or whisk. In a separate bowl, grind the yolks with a spoon until white, to speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly large grater or finely chop with a large knife. You can just break it into cubes, but it will take longer.

4. We put a bowl in a water bath and melt the pieces of tiles.

5. Add softened butter and immediately remove from heat. Stir the mass until the fatty pieces are completely dissolved.

6. We introduce the pounded yolks, stir intensively.

7. Gently introduce protein foam, mix and decorate the cake. We freeze such a glaze for a long time, it can set up to 2 hours, but it does not crumble and does not exfoliate when cutting the cake.

Recipe 8: Chocolate Icing for Chocolate Potato Starch Cake

This homemade chocolate cake icing also contains cocoa to enhance the flavor and color. Starch before use must be passed through a sieve, knead the remaining lumps so that they do not spoil the final appearance of the coating. From this amount of products, a sufficiently large portion is obtained, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g chocolate and butter

1 heaping spoonful of starch

3 tablespoons dark cocoa

Cooking method

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

2. We crumble the chocolate bar into pieces, cut the butter and send it all together to the pan. Mix with the rest of the ingredients.

3. Put on a slow fire and cook continuously until lightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool slightly and you can use it. For a more even coating, you can level the surface with a knife, after a few minutes the marks will flow together and they will not be visible.

Recipe 9: Chocolate glaze with honey "Lakomka"

In addition to powdered sugar, honey is added to this chocolate icing, it gives the product an additional flavor, makes the coating shiny and smooth. You can use any honey, including candied. It is not necessary to melt in advance, under the influence of temperatures, the pieces will quickly disperse and the mass will take on a uniform consistency. Ready-made chocolate is used, milk chocolate can also be used in this recipe.

Ingredients

100 g chocolate

2 spoons of honey

50 g butter

4 tablespoons of milk and powder

Cooking method

1. Break the pieces of chocolate and put in a bowl. We put in a water bath.

2. Add chopped butter, melt.

3. As soon as the mass begins to melt, pour in the milk, mix.

4. Pour in the powder, keep in a water bath until the mass becomes homogeneous.

5. Remove from the stove, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White Chocolate Icing for Chocolate Cake

White chocolate icing for the cake can also be used for the main coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white coating. Zebra cakes are made in this way. If you need clear stripes, then you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg of white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. We chop chocolate bars in arbitrary, not very large pieces. We put it in a bowl and send it to a water bath. White chocolate cannot be heated directly on the stove or in the microwave, this is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mass in a pastry bag or draw patterns with a spoon.

Recipe 11: Homemade chocolate icing for milk cakes with flour

The peculiarity of this recipe is that you can easily change the density of chocolate icing by adding flour. If you need to make the mass more liquid, then you can pour in additional milk. Icing is prepared on the basis of cocoa powder.

Ingredients

20 gr. flour;

0.1 kg of sugar;

40 gr. cocoa;

80 ml of milk;

50 g butter.

Cooking

1. So that lumps do not form during the cooking process, you need to pour sugar, cocoa and flour into a bowl, grind well with a spoon.

2. Add milk, butter cut into pieces, and put on the stove. The fire must be small.

3. Cook the mass until thickened, you need to stir continuously, scraping off the setting layer from the sides and from the bottom of the saucepan.

4. Cool the chocolate icing to a warm state, grease the surface and let it harden.

Recipe 12: Homemade chocolate icing "White with cream"

An option for preparing a very delicate and soft chocolate icing, for which ready-made white tiles are also used. The recipe contains cream, their fat content should not be less than 30%. A vegetable product for whipping is not suitable, cream should be natural, without sugar and additives.

Ingredients

0.15 l cream;

0.2 kg of white chocolate;

Vanillin to taste.

Cooking

1. Grind the tiles, send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too, with the help of a mixer they will be more evenly distributed in the mass.

3. We combine both masses, mix with an ordinary spoon and decorate cakes, pastries, any pastries.

Homemade Chocolate Icing - Tips and Tricks

Is there any icing left after finishing the cake? You can pour it into a plastic bag, cool and put it in the refrigerator. It will lie remarkably for several weeks before preparing the next treat, all that remains is to melt.

If chocolate flavoring is added to homemade icing along with cocoa, then the taste of the sweet coating will become more saturated.

White chocolate should not be brought to a boil in a water bath and overheated, flakes may appear in it or the mass will become plasticine, matte. The optimum temperature is 70-80 degrees.

Is the icing too thick and sticking to the surface in stripes? Add some vegetable oil to a saucepan and heat it up. The same technique can be used to give a glossy sheen.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not drain from the surface. The cooled and thick mass, on the contrary, needs to be slightly warmed up so that it lies more evenly.

It is important to remember that the icing is not applied to the cream, no matter what it is made of. The ideal surface is a simple cake, which can be soaked in syrup. It can also be smeared with a thin layer of jam, jam. In this case, the coating will lie flat and there will be no problems with solidification.

Cocoa powder takes a lot of moisture, so if you want to add more than indicated in the recipe, then the amount of liquid will also have to be increased.

It helps out from cocoa when you need to beautifully decorate a dessert for serving it to the festive table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only some of them that do not require large financial and time costs.

Product General Information

Before telling you how to make chocolate icing, you should tell what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or pouring homemade confectionery products (for example, sweets, cakes, cookies, pastries, gozinaki, etc.).

What is chocolate icing made from? From cocoa, milk, cream, butter and various fruit fillers, flavorings. Sometimes regular chocolate is added to such a delicacy.

It is impossible not to note the important fact that cocoa powder chocolate icing turns out to be much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized.

Cooking at home a delicacy according to a classic recipe

How to make chocolate icing quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we need:

• settled water - 2 tbsp. l.;
• liquor, rum or good cognac - 1-2 dessert spoons;
• a little vanillin or cinnamon - a pinch;
• natural butter (if desired, you can replace it with heavy heavy cream) - about twenty to thirty milliliters.

Cooking process

Making chocolate icing from cocoa does not take much time. But in order for such a sweetness to turn out to be very tasty, it is necessary to strictly follow all prescription requirements.

First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a sieve. Next, rinse a small metal container and pour in the right amount of water. After that, the bowl must be placed in a wide saucepan, where to add clean drinking liquid, and bring it to a boil. As you already understood, cocoa chocolate icing will be cooked in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.

Then the sweet mixture must be put in a small bowl and stirred well so that the sugar is completely dissolved. By the way, the density of the glaze can be adjusted independently by adding one or another product to it (icing sugar, cocoa powder, starch, etc.).

If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour for its preparation. However, you should not add too many of these ingredients either. Otherwise, you will end up with more cream than cocoa chocolate icing.

After the powder mixture is completely dissolved, it should be removed from the water bath and immediately put butter in the bowl (you can pour in heavy cream), add vanillin or cinnamon, as well as rum, liquor or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze is used for its intended purpose.

It should be noted that as a result of the described actions, you should get a rather thick and fragrant delicacy that can be safely applied to eclairs, cake or other confectionery.

Chocolate icing from chocolate: a recipe for cooking

If you don’t want to purchase additional ingredients for such a treat, but you urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before you cook the chocolate icing, you need to take 1 or 2 tiles of a dark treat and break it into slices. Next, the product needs to be put in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After that, the dishes with the contents should be put on a very low fire. In this case, the ingredients must be regularly mixed with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, in a water bath. How this process is carried out, we described above.

After the chocolate begins to melt intensively, it must be removed from the stove and constantly stirred until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.

It is recommended to use the finished product for confectionery in a cooled state. However, you shouldn't keep the frosting too long at room temperature either, because it will harden pretty quickly and you'll have to reheat it.

We make a treat on sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you need to get not a simple decoration for confectionery, but a real cream, then we recommend using thick sour cream for this.

So, we need:

• cocoa powder - about 2-3 tbsp. l.;
• powdered sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• store sour cream 30% - 2 tbsp. l.;
• rum or good cognac - 1 dessert spoon;
• a little vanillin or cinnamon (a pinch).

Cooking process

This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small), and pour ordinary water into the larger one. Then it should be put on fire and bring to a boil. After that, fresh milk, rum or cognac must be poured into a small container. After mixing the components, they should be placed in a boiling liquid, thus making a water bath.

While the dairy product with an alcoholic drink is heated, you can begin to prepare other components. To do this, mix powdered sugar with cocoa powder, and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and mixed so that you do not form lumps. In addition to these ingredients, you must add cinnamon or a little vanillin.

After you have formed a homogeneous chocolate mass, it should be removed from the water bath and cooled slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished delicacy. Mix these ingredients preferably with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cake or pastries.

Easy and quick way to make frosting

There is another quick and easy recipe for making chocolate icing that does not require a long stay near the stove.

We will need:

• cocoa powder - about 2-3 tbsp. l.;
• sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• natural butter - 1 tbsp. l.

Cooking (step by step)

To create such a delicacy, you need to take dishes with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be put on low heat and, stirring regularly, bring to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they nevertheless appear, then the whole mass should be thoroughly mixed with a large spoon.

Summing up

Now you know how to quickly and easily make chocolate or cocoa powder frosting at home. Before using this delicacy to decorate a dessert, this product needs to be cooled slightly. If this is not done, then under the influence of hot glaze, the confectionery product may “leak”. If, on the contrary, the product is cooled too much, then it will harden right in the bowl, and it will be impossible to remove it (only by reheating).

Make frosting- This is one of the most common ways to deliciously and beautifully decorate pastries. You can use store-bought frosting, but it's best to make your own at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to cook. And there are quite a few types. We will consider the most common of them in our article, and also get acquainted with the most popular glaze recipes.

First, let's look at what types of glaze exist today:

chocolate;

caramel;

marmalade;

sugar;

dairy;

Each type of glaze is good in its own way and is suitable for different purposes. With the help of different types of icing, you can decorate cakes, gingerbread cookies, buns and any other baked goods in an interesting and unusual way. Preparing such a delicious decoration is not at all difficult. The main thing is to know the ingredients that need to be mixed, as well as the method by which this is done. Now, having got acquainted with the general list of varieties of glaze, let's find out how to cook it correctly.

Chocolate

There are a lot of varieties of chocolate icing. It can be either dark or light. Both matte and shiny. In this case, we will consider the classic version of chocolate icing. In order to make it, you will need the following ingredients:

100 grams of powdered sugar,

3 tablespoons cocoa

5 tablespoons of milk

1.5 tablespoons softened butter

vanillin optional.

Let's get started: take all the bulk products and mix them together in one bowl, then slightly warm the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add the butter and stir again. You need to achieve a uniform consistency. But be careful: this icing hardens very quickly, so you need to do it after your pastries are ready and standing next to you, waiting for glazing.

The glaze made according to this recipe is very tasty and shiny. It evenly covers your pastries and gives it a certain charm.

Caramel

Homemade caramel icing gives dishes a light caramel flavor, and also covers the surface of the baked goods with a beautiful glossy layer. In order to properly make caramel icing, you need the following ingredients:

180 grams of instant sugar,

150 grams of warm water,

150 grams of cream (at least 35% fat),

10 grams of cornstarch,

5 grams of sheet gelatin.

To begin with, take the cream and sift the starch into them, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. Stirring and interfering with the melting process is not recommended. If you really can't wait, you can turn the pan a little, but do not touch the caramel with your hands or cutlery! It should melt on its own.

Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, without ceasing to stir the liquid in the process. Carefully pour the finished caramel mass into a mixture of cream and starch, while stirring the contents of the container with a pastry whisk.

Now you can add pre-soaked gelatin to the caramel mass, which must be thoroughly squeezed before adding. Mix well the contents of the container and your glossy caramel icing is ready. It is advisable to apply it on perfectly flat surfaces in order to achieve a stunning effect.

Marmalade

Marmalade glaze can make any of your pastries incredibly attractive and unusual, as well as give it a special taste. For cooking you will need:

12 gummy candies

4 tablespoons of sugar

50 grams of butter,

2 tablespoons of sour cream.

Cut the marmalade candies into small pieces, then find a small saucepan and send the slices of marmalade there. After that, add sour cream with sugar, as well as softened butter. Stir well and put on medium heat so that the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the icing thickens, remove it from the heat, let it cool a little and you can decorate your pastries with it.

Sugar

There are many names for sugar icing: protein, white, gingerbread, icing for Easter cakes, and so on. But, despite the large number of names, she still has one way of cooking. And in order to make beautiful icing sugar at home, you will need a simple list of ingredients:

one egg white

half a glass of sugar

half a glass of water.

If you need more frosting, increase the ingredients.

Choose a small saucepan, pour water into it and pour sugar, then put on low heat and stir the mixture until the sugar is completely dissolved. After that, increase the fire and achieve complete evaporation of the water from the pan to make a viscous syrup. Beat the egg white well, and begin to slowly pour it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your icing is ready.

Dairy

Milk icing for the cake is often made from milk chocolate. To make milk icing with your own hands at home, stock up on the following ingredients:

180 grams of milk chocolate,

150 milliliters of low-fat cream.

The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Put this mass on a slow fire and stir regularly. Cook until chocolate melts. After that, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.

Honey

Honey glaze is another type of chocolate glaze, only it hardens much more slowly and has a slightly different taste. To prepare it you need:

3 tablespoons of honey

2 tablespoons sour cream

2 tablespoons cocoa powder

30 grams of softened butter.

Making honey frosting is very easy. To do this, you need to mix all the ingredients well together, then send them to the pan and put on medium heat. Cook, stirring, until boiling. After the icing boils, let it simmer for a few more minutes, then turn off the heat, cool the icing, and you can spread it on your pastries.

What is the purpose of chocolate icing? It is simple - to decorate a cake, pastry or other pastries (and not only pastries). Chocolate icing is the final touch that gives the dish (usually pastry or dessert) an exquisite gloss and gloss. Sometimes it is this stroke that allows you to hide small flaws and failures that do not affect the taste at all, but spoil the look. But this is rather an exception to the practice of using glaze. The rule is to set off the taste and give it a look, to give the opportunity to fix decorative elements, such as sprinkles or small details.

There are a lot of recipes for chocolate icing: some are very simple, and some are whimsical. It is not so easy to choose from this set, especially when you need it here and now, quickly and beautifully. On this page, I offer practical recipes for chocolate icing made from cocoa, dark and white chocolate. They always turn out spectacularly and tasty, quickly and not troublesome.

Chocolate icing from cocoa

Universal chocolate icing from cocoa is prepared by simply mixing the products.

INGREDIENTS

• cocoa - 3 tbsp. spoons
• powdered sugar - 80 grams
• milk - 0.5 cups
• butter - 1.5 tbsp. spoons
• vanilla

HOW TO COOK

In a bowl, mix dry ingredients: cocoa, powdered sugar, vanilla.

Heat the milk, put butter in it and stir. Pour into cocoa in a thin stream.

Rub the icing thoroughly until it's shiny.

When it has cooled to room temperature, you can cover pastries with it.

Pros and cons of a quick chocolate icing recipe

The undoubted advantage of this method is the speed and ease of preparation. Another important plus is that the glaze does not harden quickly, so there is no need to rush when working with it. The chocolate icing turns out to be very thick and falls on the product evenly, forming a beautiful shiny layer.

The minus (or maybe not) is that it does not harden, that is, no matter how much the product stands, the glaze remains soft.
Ideal if you need to quickly glaze baked goods for home use.

Recipe for boiled cocoa chocolate icing

The easiest icing recipe to cook is chocolate icing on sour cream.

Recipe Ingredients: cocoa 2 tbsp. spoons, sour cream 70 grams, sugar 2 tbsp. spoons, butter 1 tbsp. heaped spoon.

How to make boiled chocolate icing. Mix sugar and cocoa. Put sour cream in a saucepan, pour the mixture and mix well. Put on a small fire, stir all the time. When the mixture boils, put in the oil. And mix thoroughly again. Keep on fire until the butter is completely melted. Remove from heat, let cool and then use.

Tips and secrets. This glaze also becomes very thick but does not harden.
If you add an egg to the cooled glaze and mix thoroughly, and then bring to a boil, then after hardening the glaze will be shiny.

Recipe for chocolate icing from cocoa with condensed milk

Another recipe from the "quick and no stove" series.

Ingredients for the recipe: cocoa 3 tbsp. spoons, condensed milk 3 tbsp. spoons, butter 3 tbsp. spoons.

How to cook icing on condensed milk. Melt the butter (you can also do this in the microwave). Pour in the condensed milk and stir. Add cocoa, mix well.
Cool, you can use.

Dark chocolate icing

If there is no cocoa, but there is a bar of chocolate, then make the icing out of it. How? Lots of recipes. Here, for example, is this.

INGREDIENTS:

• chocolate - 1 bar (100 grams)
• milk - 2 tbsp. spoons
• powdered sugar - 50 grams

HOW TO COOK

• Pour powdered sugar into a saucepan and pour in milk.

Put on a small fire, when it boils, put the pieces of chocolate. Cook until chocolate melts and thickens.

This chocolate frosting should be applied warm. By the way, it freezes very quickly. If you didn’t have time to use everything, but it froze, warm it up a little.

In most cases, glaze is used to obtain a smooth, shiny surface. Undoubtedly, the product with such a coating looks simply amazing. But you can also deviate a little from the canons and make a relief surface that looks no less good.

White chocolate icing

I must say that white chocolate is more capricious. It is very easy to overheat and it will turn into insoluble lumps. Therefore, work with it very carefully.

Sometimes it happens that you need very little glaze, since small items are covered with it or it is not the main one. The easiest way to make white chocolate frosting solves this problem.

INGREDIENTS:

• white chocolate bar - 100 grams
• butter fat - 100 grams

HOW TO COOK

Place the butter and chocolate chips in a container, such as a cup, and melt in the microwave or over a double boiler, stirring constantly.

The butter will heat up and melt much faster than the chocolate. You don't have to wait for the chocolate to melt as well, "re-dissolve" it in hot oil - this way you won't overheat it.

AND SOME MORE TIPS

In the same way (butter + chocolate) you can make dark chocolate icing.

Instead of butter, you can take heavy cream, but they need to be taken twice as much chocolate.

Or make from 100 grams of any chocolate, 100 ml of cream and 10 gr. butter. Heat the cream, add butter and chocolate chips, mix. Remove from heat and stir until mixture is smooth. Let cool and apply. Can be served hot as well.

Bonus. .
And try decorating with chocolate icing, for example. Very tasty with coffee.

Passing by pastry shops, you feel the aroma of freshly baked cakes and pastries. A sweet breeze flows around the visitors. I want to take a piece of cake and put it in my mouth. That's because of the chocolate icing. Freshly brewed, it fills the space with sweet coffee notes. Gives confectionery an unprecedented appetizing. But you can make such a delicacy yourself in your kitchen. Use the selection of recipes and surprise your loved ones with a sweet dessert.

Classic cocoa chocolate icing

Classic cocoa icing is quite simple to prepare. All ingredients should be mixed in a certain proportion. The recipe has a secret - the temperature of the ingredients. Read more in preparation. So, cocoa chocolate icing is the first recipe.

Ingredients:

• 100 ml of milk;
• 3 art. l. cocoa powder;
• 4 tbsp. l. Sahara;
• 100 gr. sweet butter (82% fat).

How to cook:

1. Take the butter out of the refrigerator beforehand. This product has separate requirements. The oil should be of a high degree of fat content and at room temperature. In this case, it will not flow with water when heated. That's the whole secret.
2. Combine milk, sugar and cocoa powder in a saucepan. Take unsweetened cocoa, Nesquik will not work. Stir in the cocoa icing with a whisk.
3. Put the saucepan on a slow fire. Heat up while stirring. To ensure that the mixture does not burn, use dishes with a thick bottom. Or heat in a water bath.
4. Once the mixture has become homogeneous, remove from heat. Cool at room temperature, stirring with a whisk.
5. Is your prep already cold? Feel free to add soft sweet butter to it. Beat the mass with a mixer on the first speed.

The cocoa icing recipe can be slightly modified. Add a teaspoon of premium wheat flour to the saucepan along with cocoa. Or one egg yolk. After heating, the chocolate icing becomes thick .

Are you wondering how to make chocolate icing for a cake in a different way? Read on. You are waiting for recipes with sour cream, cream or gelatin.

How to cook with sour cream

Chocolate cake with ganache based on sour cream will turn out beyond praise. Choose the amount of sweet mass yourself. Perhaps you will cover only the top of the biscuit or the entire surface with a delicacy.

Ingredients:

• 6 art. l. sour cream;
• 6 art. l. powdered sugar;
• 6 art. l. unsweetened cocoa;
• 0.5 tsp vanilla powder.

Cooking step by step:

1. Chocolate icing for cocoa cake is cooked for 2-3 minutes. Mix the selected products in a saucepan. Use dishes with a thick bottom.
2. Whisk with a whisk while heating. The fire needs to be slow. Has the cocoa icing bubbled up? Remove from fire. Cool at normal room temperature.
3. A simple chocolate icing will cover the biscuit with an even layer. It will freeze in a couple of minutes. Chill the dessert in the refrigerator before serving.

Before you cook chocolate icing from cocoa and milk, make sure the quality of the products. When choosing sour cream, pay attention to the expiration date.

With cream

Cream is a fatty ingredient. In a recipe, cream is often replaced with a mixture of butter and milk. It turns out one of the versions of the classic recipe. But there is one "but". The fatter the cream is used, the better the cocoa glaze will turn out.

Ingredients:

• 3 art. l. fat cream;
• 4-5 art. l. cocoa powder;
• 3 art. l. Sahara;
• 1 tsp vanilla sugar.

How to cook:

1. Mix all the other ingredients on the list in a small saucepan with cocoa. Whisk a little.
2. Simmer over low heat until smooth. As soon as the mass begins to gurgle, the chocolate icing with cream is ready. Start using sweets.

There is another recipe for how to make icing. Cream and chocolate are mixed in a saucepan. For 50-60 ml of cream, one 120-gram slab of goodies is taken. The mass is heated in a water bath with stirring. Once all the tiles have melted , mass is ready for use. Chocolate and cream icing will cover sponge cakes, petit fours or shortbread pie. She's so delicious , which will add shine even on scoops of ice cream or pieces of fruit.

White or dark chocolate bar recipe

Almost every housewife knows how to make chocolate icing from cocoa. How to melt chocolate chips? A chocolate-covered cake will become an appetizing treat if you cook a semi-finished product according to a step-by-step guide.

Products:

• 200 gr. tiles (white or bitter);
• 180 gr. sweet powder;
• 2 full art. l. fat cream.

Cooking step by step:

1. The preparation of chocolate icing begins corny. Break the tiles into pieces. Put in a saucepan. Place in a water bath.
2. Add a spoonful of cream, sweet powder.
3. Cook while stirring. Once the chunks are melted, add the rest of the cream. Remove from stove. Stir.
4. Immediately use the mass for its intended purpose - for the cake. The recipe may not contain powder, but brown sugar. Choose your ingredients according to your taste.

This chocolate icing is a sensitive thing. The mass is easy to digest to many small lumps. Therefore, when heating, use a water bath. Be careful not to overheat the mixture.

Bars of white or dark chocolate contain slightly different amounts of cocoa butter. But the preparation of semi-finished products from them is similar. Dark chocolate icing may not be cloyingly sweet. Adjust the amount of sugar to taste. You already know how to cook sweet gravy.

With cocoa and milk

The cocoa cake frosting recipe usually uses milk. It naturally thickens the sweet mass. Making chocolate icing thick is not difficult.

Products:

• 6 art. l. milk;
• the same amount of sugar (or powder);
• 50 gr. unsalted butter;
• 2 full art. l. cocoa.

How to cook:

1. Combine milk, sugar and cocoa in an enamel bowl. Heat up while stirring with a spoon.
2. Is the mixture homogeneous? Take away the fire. Cool down a bit.
3. Beat soft butter separately. Connect both blanks. Whisk until fluffy for a couple of seconds. Chocolate icing without butter will not be as thick. The fatter the oil, the better the sweet mixture is formed.
4. Chocolate icing for cake coating is ready to use. Proceed to applying to the cake.

Would you like to replace milk with water? Sprinkle some starch, corn or potato. Take cocoa, sugar and water for 3 tablespoons. And also a spoonful of starch. The recipe is similar to the classic version. Glaze on water is applied easily, hardens quickly.

Mirror glaze for cake

There are several ways to make mirror chocolate icing. The most popular option is . Cakes with chocolate icing on gelatin form a glossy, appetizing dessert surface.

Products:

• 80 ml cream;
• 120 ml of boiled water;
• 250 gr. powdered sugar;
• 80 gr. cocoa powder;
• 50 gr. tiles;
• 1 tsp loose gelatin.

Cooking step by step:

1. Rub the tile through the grater. Or grind in a coffee grinder.
2. Soak gelatin in water. Take 4 teaspoons of water for 1 teaspoon of powder. Mix. Leave for 5-6 minutes.
3. Separately, in a saucepan, mix the cream, the rest of the water. Add powdered cocoa. Cook over low heat until gurgling. Remove from fire.
4. Mix the cream icing with gelatin, crumbs from the tile. A simple recipe for chocolate icing is over. Place the cake on the wire rack and cover with the sweet mixture. Refrigerate before use.

Use the recipe for chocolate icing for the cake for other treats. Transform store-bought or baked waffles, shortbread cookies, sweet rolls with it.

With added oil

Butter and cocoa butter cake icing is used by confectioners all over the world for a reason. Cakes are covered on all sides with a sweet brown mixture. Or graceful smudges are made on a strong layer of cream. Chocolate icing looks presentable in any case. Whether it’s a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

• 100 gr. chocolate drops;
• 80 ml of milk (or cream);
• 1 st. l. unsalted butter;
• a pinch of vanilla.

How to cook:

1. Bring milk (or cream) to a boil. Pour the chocolate drops into the bowl. Stir with a whisk. After a couple of minutes, the drops will melt. Do you have a few lumps left? Heat the mixture in the microwave for 5 seconds at maximum power. Stir again. As long as the chocolate icing is without butter.
2. Add vanilla, oil. Whisk everything with a whisk. The cocoa and milk chocolate icing recipe is easy to follow and complete.

The chocolate and butter chocolate icing will lie on the biscuit more evenly when warm. Immediately after that, it will begin to cool down.

Milk chocolate

Milk chocolate icing is an option on how to quickly decorate a homemade cake. The whole recipe fits into 2 ingredients and 7 minutes of mixing them. This is a cooking record! Try again.

Ingredients:

• 250 ml cream (any fat content);
• 250 gr. milk tiles.

How to cook:

1. Make chocolate icing for a cake faster if you break the tiles into small pieces. Put them in a glass bowl.
2. Melt the pieces with cream. To do this, bring the cream to a boil. Pour in the crumb. Leave a minute aside.
3. Stir until the unmelted pieces are completely turned into a smooth mass. The same goes for dark chocolate ganache. .

Immediately cover the cake or pie with it. For convenience, place the pastries on the wire rack above the baking sheet. The ganache freezes immediately. This is the best option for a well-set mixture for decorating desserts. Keep the cake in the refrigerator before serving.

How to cover a cake with chocolate icing

1. Glaze on water without milk falls on biscuits as smoothly as with milk. The difference is in the appearance of the coating. Somewhere sweet gravy will remain a rich brown color, somewhere it will be a little lighter.
2. It is easy to check how the coating will lay down. Chill the glass in the freezer. Get it. Turn upside down on a plate. Imagine it's a cake. Gently spread some ganache with a spoon. The mixture should set in 1-2 seconds. Congratulations, you now know how to make the perfect frosting at home.
3. How to do? With a spoon, pour a little of the gravy around the edge of the cake. The droplets will run off and solidify at about half the height of the dessert. Pour the rest of the chocolate frosting over the top surface of the cake. Smooth with a spatula or pastry spatula.

The recipe for chocolate icing takes a little time. It is important to choose the right products. Use natural chocolate or a confectionery bar instead of sweets.

• Milk chocolate icing is a universal recipe. Replace milk with sour cream or cream in the list of ingredients. Suitable for home baking, pie from purchased cakes.
• Do you want to make your dessert original? Add a pinch of ground cinnamon, ginger or anise to the cocoa glaze. A special ground seasoning mixture called "For sweet dishes and pastries" is also suitable.
• Perhaps the most original chocolate icing made from cocoa powder is with citrus juice. At the base, mix the cream with orange juice. Use freshly squeezed lemon juice if you like.
• Chocolate icing made from chocolate and milk is prepared not only on the basis of cow's milk. Try coconut milk or plain sweetened condensed milk. The result will pleasantly surprise you.

In all cocoa glaze recipes , powder can be replaced with freeze-dried or instant coffee.