Liquid chocolate icing for cake. Milk chocolate hot chocolate frosting recipe

Ready-made confectionery products are often inferior to homemade cakes - they can be amazingly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.

Finally (for completeness of impressions) the best cake needs to be decorated. Cooking enthusiasts usually use several types of coating:

• butter sweet cream - white or colored (one that is prepared on the basis of boiled condensed milk keeps its shape better);
• whipped cream - it is quite possible to buy them in a store (fresh berries or pieces of canned fruit will look great on top);
• bright fruit jelly (fruit slices can also be added to it for beauty and taste);
• cream fudge - it is boiled from milk and sugar, adding natural food colors for a bright color.

Any sweet tooth has its own preferences, but absolutely everyone will like a cake filled with a layer of chocolate. Moreover, mastering the preparation of a special glaze is extremely simple - the process takes just a few minutes and does not require the highest culinary skills.

Chocolate icing for the cake can be prepared in different ways, there are many different recipes for how to do it. The simplest option is to melt a bar of dark chocolate and mix with a small amount of butter. But it will not be a completely natural product. It is better to make the glaze from cocoa powder. This will be discussed in the recipe.

Such a chocolate "watering" is quite simple and soon prepared, and the result exceeds expectations. The range of use of this product is very wide - not only cakes, but also all kinds of cookies, various cakes and muffins are covered with icing, desserts and sweets are prepared from it. It does not become hard in the refrigerator, it slightly reaches for the knife even when it has cooled down, but it does not drain from the confectionery. And if you put it in the freezer for a short time, you get great homemade chocolate.

The taste is ideally very rich. To make chocolate icing from cocoa, do not save on ingredients, all products must be of high quality (butter, cocoa) - then the result will please you!

Ingredients

60 g butter 72% fat;
8 tablespoons of cow's milk;
3 tablespoons of cocoa powder;
3 tablespoons of granulated sugar.

Cooking

Pour sugar into a small saucepan. Warm up the milk and add 2 tablespoons of sugar.

Add softened butter and cocoa powder.

We combine all the ingredients with a whisk, and then put on low heat. Thoroughly mix the resulting mass so that all components are combined into a whole. The butter should melt.

Add 3 more tablespoons of hot cow's milk and mix well again.

Is the frosting thick enough? Again, pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip the whisk into it and lift it up, the glaze will slowly drain in thick strips.

Pour the chocolate "watering" into a separate bowl and smear the cake, muffins or other confectionery. If the icing has had time to harden, and the beginning does not fit well on the cake, then it just needs to be warmed up a little again.

The oily texture allows you to evenly apply the consistency to the surface of any baked goods. The sheen of cocoa chocolate icing gives confectionery products an appetizing and aesthetic appearance. We lay out the rest in silicone molds, leave it in the freezer until completely solidified and get delicious sweets.

A simple, quick and very tasty cocoa chocolate icing recipe will definitely help out when creating confectionery masterpieces! Bon appetit!

Properly cooked glaze has an important plus - it solidifies perfectly and does not spread even if the confectionery product is out of the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all beauty will be smeared.

I advise you to use the sugar-protein mass, it does not melt, but on the contrary, it dries up in the air, so the pattern will become stronger every hour. It will take for its preparation about a glass of powdered sugar, a teaspoon of natural lemon juice and one chicken egg (necessarily chilled). First, separate the protein and beat it with lemon, and then gently mix in the powder. With the help of a confectionery envelope, we apply the finished mass directly on the cake, on top of the icing.

Many housewives prefer not to buy desserts, but to cook them on their own. To decorate them, you can make a beautiful chocolate icing, and you can take milk, bitter, white, add vanillin, condensed milk - there are a lot of recipes.

If you want the frosting to be the right consistency, you first need to determine what it will be used for.

The technology largely depends on whether you need a matte or glossy mixture.

Classic icing is very easy to prepare - each housewife prefers to use her own recipe, but the general technology will be as follows:

1. The consistency should be neither too thin nor too thick - ideally, if it is like sour cream, so that it is convenient to apply on the cake. Yes, and the glaze will harden faster.
2. If the composition turns out to be too liquid, do not rush to throw it away: add 1-2 tsp. powdered sugar, and a too thick mixture should be diluted with 1 tbsp. warm water.
3. If you need powdered sugar, then it is better to make it yourself, but it is advisable to additionally sift the finished powder.
4. If instead of water you take lemon juice, then the glaze will turn out sour.
5. If you spread jam on the surface before applying the icing on the cake, then the mass on top will lie perfectly.

Classic cocoa and milk frosting recipe

Calories per 100 g: 542 kcal.

You can make a sweet mass either from cocoa or chocolate. The resulting mixture can be used to connect cakes, apply inscriptions, decorate cupcakes, cakes. The classic recipe involves the use of ingredients such as sugar, cocoa, butter, water or milk. And after cooking, the mixture should be cooled, otherwise it may spread over the dish

And you should not save on products: only high-quality products will help you get a beautiful glaze, which, after hardening, will decorate the dish with a glossy crust.

We will need:

• cocoa powder (from dark cocoa beans);
• 4 spoons of milk;
• 50 g butter;
• 4 spoons of sugar.

The preparation is incredibly simple: put milk in a bowl on a saucepan, add sugar and cook until it dissolves.

We also melt the butter in a separate container, then pour it into the milk. Separately sift cocoa and also send it to the pan.

We warm the whole mixture for about 2-4 minutes. All! It remains only to cool the mixture and you can use it for its intended purpose.

And to give chocolate icing a pleasant taste, you can add a little vanillin.

Easy Cake Decorating Icing Recipes

This is the easiest way to make glaze, because you just need to buy a tile (or several, depending on the desired volume) and melt it. And it doesn’t matter what kind of chocolate you use - you can take white, dark, milk.

From dark chocolate

Cooking time: 10 minutes.

Calories per 100 g: 389 kcal.

To prepare this recipe you will need:

• 5 tbsp milk;
• 100 g dark chocolate.

For cooking, you need to break the tile, put it in a saucepan, lubricating it with oil in advance. According to this recipe, water should not be added - milk is used instead to give the mass the desired density. After that, we put the container in a water bath and warm it up to 40 degrees. Use a dry spoon to mix the composition.

From white chocolate

Calories per 100 g: 271 kcal.

In almost the same way, white chocolate icing is made, and in addition, condensed milk or vanilla can be added to the mass. We will need the following products:

• 180 g of powdered sugar;
• 200 g of white chocolate;
• 2-3 tbsp milk.

The preparation is as follows:

1. Break the tile, put the chocolate in a container.
2. Place the bowl in a water bath.
3. Add milk and sugar to it.
4. Stir constantly until the mixture thickens.
5. Remove the container from the stove and pour in another 1 tbsp. milk.
6. Beat the mass with a blender.

You need to use the mass until it is frozen.

Milk chocolate

Cooking time: 10 minutes.

If you are going to decorate cupcakes or other thin dough desserts, it is better to choose milk chocolate: the prepared mixture will be fragrant and tender.

You need the following ingredients:

• 150 g low-fat cream;
• 200 g chocolate.

Just break open the bar, put the chocolate in a bowl, add the cream and simmer until smooth.

Cooking with sour cream

Cooking time: 10 minutes.

Calories per 100 g: 330 kcal.

The mass prepared according to this recipe will turn out to be thick, with a sour taste. It is best used to cover cookies or cakes, and the icing will not spread, but will decorate your dish with a mirror surface.

We will need:

• 2 tbsp sour cream;
• 1 tbsp cocoa;
• 4 tsp powdered sugar;
• 0.5 tsp vanillin;
• 1 tbsp butter.

Cooking method:

1. Combine all products except butter in one container.
2. Put the saucepan with the mass on a slow fire and cook for about 5 minutes, stirring regularly.
3. Remove bowl from heat and add oil.

Spread the prepared frosting over the cakes or cookies until it has cooled.

How to get mirror glaze

Cooking time: 25 minutes.

Calories per 100 g: 335 kcal

Such a recipe involves the use of either a special syrup or a small amount of gelatin - if everything is prepared correctly, the resulting mass, after application, will harden very beautifully on the surface of the cake. If bubbles appear, pass the mass through a sieve before applying to the dish.

In addition, you can not do without a thermometer, since the glaze can only be used when it has cooled to +35 degrees.

Ingredients:

• 150 g of glucose syrup;
• 130 ml of water;
• 150 g of sugar;
• 100 g of condensed milk;
• 15 g of gelatin;
• 150 g chocolate.

Cooking method:

1. Pour gelatin with 60 ml of water and stir.
2. In a separate container, add water, glucose syrup and sugar, put on a slow fire.
3. Stir until sugar dissolves.
4. Put the chocolate in a separate container, breaking it into pieces, pour in the gelatin and condensed milk.
5. Top with hot syrup.
6. Beat the icing with a blender and wait for it to cool to the desired temperature.

Delicate combination of chocolate and cream

Cooking time: 15 minutes.

Calories per 100 g: 397 kcal.

This recipe is very easy to make, so even a day of novice cooks will do. You can take any chocolate, and cream will give the mixture plasticity and density. The products needed are:

• 100 g of chocolate;
• 50 g butter;
• 3 tbsp cream (30%).

The cooking method is as follows:

1. We break the tile, put it in a clean container.
2. We put the pan in a water bath and add oil.
3. Stir until the mass thickens.
4. Whip the cream separately and carefully fold into the mixture.

Butter and chocolate recipe

Cooking time: 15 minutes.

Calories per 100 g: 510 kcal.

A proven option is the preparation of glaze from butter and chocolate (it can be anything, but it is still better to use the composition without additives). And if there is a desire to decorate the dessert with berries, then it is better to put them on top of the already frozen glaze.

Ingredients:

• 130 g of chocolate;
• 50 g of oil;
• 3 tbsp cream.

We place all products in a clean container, put it in a water bath, stirring constantly. When the mass becomes homogeneous, turn off the heat and leave the glaze to cool.

Chocolate and milk glaze

Cooking time: 20 minutes.

Calories per 100 g: 570 kcal.

This recipe is ideal for beginner housewives, because it is very easy to prepare. To enhance the taste of chocolate, you can add a little cocoa. And remember that you do not need to wait until the mixture has cooled - it is much more convenient to apply it immediately after cooking, since the cakes will be better saturated, and the surface of the dessert will resemble a glossy mirror.

Ingredients:

• 100 g dark chocolate;
• 50 g butter;
• 100 ml of milk;
• 50 g of sugar;
• 2 tbsp cocoa.

The preparation is very simple:

1. Heat the milk in a saucepan, but it should not boil.
2. We throw in the butter, broken pieces of chocolate, stir.
3. Mix sugar with cocoa and pour in a thin stream into the chocolate mass.
4. Stir and cook until sugar dissolves.
5. When hot, apply to cakes.

How to cover the cake with the resulting icing

It is important not only to be able to cook the mass, but also to properly decorate a cake or other dessert with icing. Glazing is an easy procedure that even a novice cook can handle. There are a few simple rules to follow.

The prepared glaze should cool slightly (but it all depends on the recipe), but not thicken, because in this case the mass will turn into a lump, and you will not be able to apply it. Also, for applying the composition, it is better to purchase a special rubber brush. If you want to decorate a cake from dense dough, additionally use a layer of jam, jam.

To decorate the cake with icing, place the dish on the wire rack and begin to pour over the mixture, leveling with a rubber brush. Additionally, on top, when the mass hardens, decorate it with berries. Leave the cake for a couple of hours in the refrigerator, then serve it to the table.

Chocolate cake icing is one of the most common dessert decorations. Many housewives mistakenly believe that the process of its preparation is too long and complicated. However, it is not. See for yourself by making your own cake icing at home!

The main advantage when making chocolate icing is that almost any type of chocolate and cocoa powder can be used.

The taste will not be affected, but will differ slightly from each other.

Classic cocoa chocolate icing

Cocoa icing can be prepared if all the necessary ingredients are not at hand, namely chocolate bars and cream.

What you need:

• cocoa powder - 2 teaspoons;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ st.

Cocoa and sugar are mixed in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter ahead of time. Milk, sugar and cocoa are put on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add the oil, remembering to stir constantly. The icing is cooked until it stretches like honey.

How to cook on the basis of sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ teaspoon.

A small saucepan is taken, sour cream, butter, sugar and salt are placed in it. A small fire is turned on on the stove, the mixture is constantly mixed. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the icing does not burn. The fire must always be small.

During cooking, the glaze begins to gradually thicken. Readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the icing is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With cream

Creamy chocolate icing is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a state of homogeneous mass. After removing from the water bath, the icing must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using a bar of any chocolate, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of glaze.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portioned pieces, put it in the chosen dish and pour in the milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the icing does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try to make an original and delicious icing from cocoa powder, additionally using milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• powdered sugar - ½ tbsp.;
• vanillin - ½ teaspoon.

In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the saucepan on the stove, turning on a small fire, and cook until the glaze appears foamy. After that, remove from the stove, leaving to cool slightly. Add the melted butter and beat with a mixer, so the icing will be more plastic and it will be easier to apply it to the dessert.

Mirror glaze for cake

Mirror icing for a cake can turn a dessert into a truly work of culinary art. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By that time, the gelatin will already swell well and will be ready to be added to the icing. Heat it up and add to the resulting mixture. After that, beat a little icing in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate icing, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, and all the necessary ingredients are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 teaspoons;
• sugar - 4 teaspoons.

Sugar and cocoa are mixed in a mug or a separate bowl so that both loose components are combined without lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After that, the oil is immediately put, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake layer.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• piece of plum oils.

As with the rest of the recipes, first you need to melt the chocolate using a water bath or microwave. We put the bowl on the heated stove, pour milk into it, pour out the sugar and mix the mixture thoroughly until the sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the icing is mixed again until a homogeneous mass is obtained.

1. It is best to use creamy, cherry, apricot or strawberry impregnation for biscuit cake layers. All these flavors most successfully set off chocolate, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best for this purpose, but ordinary confectionery tiles can also be used. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
3. To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl, using a cooking wooden spatula to level the surface.

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

Chocolate glaze

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

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

The recipe for glossy cake icing is very simple:

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

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

glossy for cake

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

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

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

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

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

Caramel glossy icing for the cake. Recipe with photo

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

Ingredients:

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

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

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

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

Glaze for painting

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

We will need:

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

Glossy color cake icing is prepared as follows:

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

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

Protein glaze

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

We will need the following products:

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

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

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

Creamy glaze

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

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

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

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

The cooled product is thicker than it was hot.

Glaze "Four Spoons"

This recipe is great because it only needs four ingredients:

• Sugar.
• Cocoa.
• Milk.
• Butter.

All you need to make the frosting is:

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

Icing "Royal"

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

We will need products:

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

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

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

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

soufflé cake

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

Ingredients:

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

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

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

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

Nut cake with white icing

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

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

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

Dessert recipe:

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

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

Chocolate cake with almonds

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

Dough Ingredients:

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

For glaze:

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

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

Conclusion

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

Cakes, cakes, cookies and some varieties of buns are covered with icing. The surface of the products should be smooth, so cakes and cakes are first smeared with a thin layer of jam, which closes all the pores. The icing should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquids to too thick icing.

Plain chocolate icing

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

Ingredients:

• Cocoa powder (2 tablespoons)
• Sugar (half a glass)
• Water (3 tablespoons)

Cooking:

Mix sugar with cocoa powder and add water. Mix well and put on fire. On a slow (very slow) fire, cook the glaze, 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. We give the glaze to cool down and thicken a lot: the hot one will be too liquid, the completely cooled one will sugar and harden.

Note:

For a children's cake or custards, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the flavor of the frosting.

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.

Ingredients:

• Sour cream (100 g)
• Sugar (3 tablespoons)

Cooking:

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 remove from heat, cool slightly and put into action: glaze the cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled, it thickens strongly, but does not harden.

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.

Ingredients:

• Potato starch (tablespoon)
• Cocoa (3 tablespoons)
• Powdered sugar (3 tablespoons)
• Water (3 tablespoons)

Cooking:

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).

Shiny chocolate icing

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

Ingredients:

• Milk (half a glass)
• Cocoa (3 tablespoons)
• Butter (one and a half tablespoons)
• Vanilla

Cooking:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The icing hardens quickly, so you need to do it after baking.

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”.

Ingredients:

• Butter (tablespoon)
• Condensed milk (tablespoon)
• Cocoa powder (tablespoon)

Cooking:

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.

Chocolate icing in the microwave

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

Ingredients:

• Butter (2 tablespoons)
• Milk (3 tablespoons)
• Cocoa powder (3 tablespoons)
• Sugar (half a glass)
• One third of a bar of dark chocolate

Cooking:

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).

Dark 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.

Ingredients:

• Bitter chocolate (2 bars)
• Powdered sugar (half a cup)
• Milk (2 tablespoons)

Cooking:

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.

Chocolate hazelnut glaze

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

Ingredients:

• Butter (one third of a pack)
• Powdered sugar (half a cup)
• White chocolate bar
• Milk (teaspoon)
• Nuts (any)
• Vanilla

Cooking:

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.

lemon glaze

Ingredients for lemon icing: 200 gr icing sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and rub with a wooden spoon until the icing turns into a homogeneous shiny mass. The same goes for orange icing.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is quite simple - Berry glaze. A universal decoration that takes only 20-25 minutes to prepare, will delight you not only with its appearance, aroma, but also with an amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

1. Powdered sugar - 200 grams
2. Strawberries - 100 grams
3. Pure distilled water - 1 - 2 tablespoons

Inventory for making berry glaze:

1. Colander
2. Blender
3. Tablespoon
4. Deep bowl - 2 pieces
5. Kettle
6. Plate
7. Fine mesh sieve
8. Wooden kitchen spatula
9. Corolla
10. Storage container
11. Fridge

Preparation of berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries from the stalks, put in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: chop the strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Preparing the Powdered Sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on to a high level, put a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: Strawberry Puree

While the kettle boils, shake the sieve you used to sift the powdered sugar over the sink, thus getting rid of the excess sugar dust. Then set it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: Combine strawberry mass and powdered sugar

Now add the right amount of boiled water to the bowl with the sifted icing sugar. Then start introducing strawberry juice in parts, mixing the dry ingredient with the liquid mass with a whisk. Mix the ingredients until a homogeneous consistency until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply by placing a jar of glaze under hot running water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and turn sour, which can lead to indigestion.

Step 7: Serve the Berry Glaze

Berry glaze is desirable to use immediately after preparation. This fragrant viscous mass is poured over donuts.

Decorate cookies and gingerbread.

Biscuit cakes.

Cookies and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy-to-make and versatile berry glaze that your whole family will love. Enjoy!

Berry frosting can be made with all kinds of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, just to name a few.

During the preparation of berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using a berry that is too sweet, you can acidify the finished glaze with a little concentrated lemon juice.

You can give your frosting a nice vanilla flavor by adding vanillin to the finished product with the tip of a knife, but be careful with this ingredient, be aware that pure vanillin is bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

Sift powdered sugar through a sieve into a bowl, pour hot water and rum and grind with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. To do this, take 4 tbsp. tablespoons of hot water and 3-4 drops of rum essence.

coffee glaze

Ingredients for coffee glaze: 200 g of powdered sugar, 4 tbsp. spoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Icing with cocoa

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has melted. Then put the softened butter and powdered sugar and rub into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g of powdered sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and quickly, mix until the glaze forms. Egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

colored glaze

Ingredients for colored glaze: 200 g of powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of beetroot, carrot and spinach glaze).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Creamy glaze

Cream Glaze Ingredients: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes, until the icing thickens, add the butter, season with vanilla sugar and use immediately

Brown creamy glaze

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. tablespoons of cocoa, 1 cup of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the icing thickens, add the butter and season with vanilla sugar.

Little tricks

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners:

1. 1 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2. 2 It is better not to water the confectionery with very hot glaze - let it cool a little.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if the finger dipped into the glaze tolerates it, then it is ready for use.
4. 4 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
5. 5 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.

   Surprise your guests with green icing. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the spinach roots, wash it, dip it in boiling water and cook for about 5 minutes, without covering the pan with a lid. This will keep the green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the nut mass and stir until smooth and thick.

   Original entry and comments on