Delicious icing for the cake. Video of making colored glaze

How to make icing for decorating all kinds of confectionery goodies is a question that becomes relevant on the eve of the holidays. And this is no coincidence, since it is with its help that you can easily turn even the most ordinary pastries into a work of art. In this culinary compilation, we will tell you how to make icing, introduce you to some of the most popular types of icing, and describe in detail each step of the cooking process.

Chocolate glaze

Of course, it is much easier to make such a chocolate glaze, which you just need to melt in a water bath. But, if you are a true fan of home cooking, then you will certainly want to make it yourself.

The chocolate icing recipe at home is very simple and does not require any outlandish ingredients.

You will need:

75 g of instant cocoa;
100 ml of milk;
100 g of sugar;
100 g soft butter.

Step by step description:

Mix sugar with cocoa powder.
Heat the milk until boiling, and while stirring, pour into the sweet mixture. Boil a little until everything is dissolved.
While the confectionery glaze is slightly boiling, cut the butter into small cubes and add to it. Stirring, cook for about five minutes and remove from heat.
Homemade chocolate icing for the cake needs to cool quite a bit before it can be applied.

Cold Chocolate Fudge Recipe

It is prepared from cocoa quite simply and quickly. The consistency resembles a paste, which without any problems goes into the pattern you need.

For its preparation you will need:

75 g of instant cocoa powder;
75 g of sugar ground into flour;
20 g of starch;
3.5 tablespoons of boiled water.

Cooking scheme:

Combine all dry ingredients and mix.
The water needs to be very cold. Pour it into the bowl with the dry mixture and mix thoroughly until a creamy mass. You can apply it with patterns using a pastry syringe or simply smear it over the surface.

Creamy fudge

This recipe is often used for cupcakes. With its help, they not only acquire a festive decor, but also remain soft longer, retaining their freshness.

List of required products:

½ cup dry cream;
1/2 cup sugar;
50 g of starch;
50 ml of milk or water;
2 teaspoons of lemon juice.

Description step by step:

Grind sugar into powder.
Mix dry ingredients in a bowl: starch, powder, cream.
Combine water with lemon juice and heat slightly. Pour into the dry mixture, stir well and put on a steam bath. Cook until thick sour cream.
Once the white frosting has reached a pleasant warm temperature, it can be applied to the baking surface.

Mirror coating of cakes

Glossy coating gives a unique chic to the confectionery. The only requirement is to apply it to the surface of a very well-cooled product. We offer you a proven recipe with a photo and a step-by-step description.

Required Ingredients:

8 g gelatin;
200 g of sugar;
75 g of soluble cocoa powder;
80 ml cream;
incomplete glass of water;
50 g dark chocolate.

Description of the cooking process in stages:

Soak gelatin in 50 ml of warm water to swell.
Pour sugar into a saucepan, sift cocoa, pour cream and the remaining water. Stirring constantly, let it boil and immediately remove from the stove.
Add crushed chocolate and swollen gelatin to the hot mixture. Mix everything thoroughly and pour through a strainer to get rid of air bubbles. Cool down to room temperature.
Mirror glaze must definitely harden, so after applying it, the product must stand for three to four hours in the refrigerator.

Bright design

Now colored glaze has become very popular. There is nothing complicated in its preparation, and cakes and pastries decorated with it look very impressive.

Required products:

100 ml of water;
less than half a glass of sugar;
1 teaspoon gelatin granules;
100 ml of invert syrup;
150 g of white chocolate;
80 g of condensed milk;
food coloring as desired.

Sequential Description:

Soak gelatin powder in two tablespoons of warm water. Let it swell for 30 minutes.
Mix in the remaining water sugar, invert syrup. On low heat, stirring to dissolve the crystals, bring to a boil.
Break the chocolate into small cubes and soften. It is best to do this over boiling water. It should look like pasta. Add condensed milk on top. We stir well.
In this mass we add a little cooled syrup and gelatin. We drip as much dye as needed for the desired color, and stir thoroughly. For these purposes, you can use a blender.
Glossy glaze should be of a uniform consistency without air bubbles. If they appeared during whipping, then pour it through a small strainer.

caramel coating

If you need cookie icing, you won't find a better option. It covers the entire top and is an excellent base for a creamy finish.

Components you will need:

180 g of sugar;
an incomplete tablespoon of starch;
20 g of soluble gelatin plates;
100 ml of non-cold water;
150 ml cream.

We soak the plates in half of the total volume of water and let stand for half an hour to swell.
Sift the cornstarch into the cream and mix well.
We heat the sugar in a pan until caramel color, pour in the remaining water and stir, cook until the crystals dissolve. We remove from the stove.
Add the cream to the hot caramel and mix well. We add here the swollen gelatin, knead until smooth, cool slightly and can be applied to cookies.

Protein fudge

Small cupcakes go great with a protein topping. The main thing is that the eggs are absolutely fresh, as it is prepared without heat treatment.

The number of ingredients depends on the required volume:

protein of 1 egg;
75 g of sweet powder;
½ teaspoon lemon juice.

Beat the well-chilled egg white into a fluffy white mass. Add a little lemon.
We sift the powder into a whipped mass and knead with a spoon until a homogeneous consistency. If protein icing is needed for drawing a picture, then the amount of powder needs to be increased.
The drawings must be dried, for this we lay out the products on a baking sheet and put them in a cool place for 5-10 hours (depending on the thickness of the pattern).

Orange fudge from egg yolks

Fragrant watering with citrus flavor is dried in the oven. It is best used to cover small shortcrust pastry products.

Products you will need:

yolks of 2 eggs;
ground sugar - an incomplete glass;
freshly squeezed orange juice - 60 ml.

Combine room temperature yolks with juice and beat with a mixer into a foamy mass. Pour the powder in parts, without stopping whisking. When finished, the mixture should be homogeneous and thick.
We apply it on pastries and remove it to dry in the oven, heated to 100 degrees for a few minutes.

Icing is a fairly versatile way to decorate various pastries. Many types and ways of cooking it at home allows you to choose your own option for culinary creativity. In the video you will see several options for tasty and plastic confectionery watering.

Video: Donuts with several types of glaze

Good afternoon friends! Today, professional confectioners have learned how to make real masterpieces by decorating cakes and pastries. These are figurines of people and animals, intricate patterns and paintings, not a cake, but a work of art. Did you know that it is not necessary to be a super-master to amaze your loved ones with great pastries. It is enough to know how to make mirror glaze at home.

The composition of the shiny glaze is a kind of emulsion that has a water part in the form of syrup and an oil component - chocolate. An amazing palette of colors and unusual brilliance, and the surface is so smooth that when you get closer, you can see your reflection. Hence, apparently, the name.

To be honest, for a long time I was sure that all these desserts, amazing the imagination, are nothing more than some kind of clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it is not at all difficult to make it yourself.

How to make mirror glaze at home

Do not think that homemade mirror glaze recipes are beyond your power. In fact, you only need to know a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is your first time making glaze, then you will probably have questions that I will try to answer as fully as possible:

What can be decorated

A glaze called mirror glaze is prepared to cover mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition for achieving specularity and the desired gloss effect.

For the preparation of such desserts, special confectionery rings or silicone molds are usually used, which make it possible to obtain such an absolutely smooth surface.

It is sometimes used in traditional cakes, but usually they are not completely covered, but only the top. Glaze in this case flows down beautiful streaks.

What is needed for cooking

Glossage - this is also called mirror glaze, can be made from products that are quite affordable to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food coloring, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology assumes high accuracy, so in addition you will need:

Cooking thermometer to choose the right working temperature.
Electronic balance.
Blender with a tall glass.

How to choose the right temperature for making glaze

After heating all the components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glaze is the observance of the temperature regime. It is very important to observe the operating temperature regime, since glazing is the final stage in working with cakes. Spoil - nullify all previous efforts.

Depending on the type, the working temperature for whipping is considered to be 29 - 39 o C. On average - 32 o C.
The lower temperature will cause the mixture to "seize" before it has time to coat the dessert. Although ... there are some subtleties here: if you are going to make beautiful streaks on the cake, choose the lowest temperature possible - 29 - 30. At a higher temperature, the streaks will quickly roll down and freeze in puddles.
Too hot glaze will flow very quickly, leave gaps, and you will not achieve the desired effect.
It is also important that the cake is well frozen, take it out just before you start working with the icing.

Mirror glaze for cake - basic recipe

This is a universal option for making mirror glaze, having mastered it, you can handle others.

Leaf gelatin - 12 gr.
Water - 75 gr. (Note that water is weighed in grams).
Sugar, white chocolate, glucose syrup - take 150 gr. each component.
Condensed milk - 100 gr.
Dye - 3 - 4 drops.

Step by step cooking recipe:

Soak the gelatin in very cold. almost ice cold water. You will not find a sheet, take the usual powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. powder you need to take 72 gr. water.
Put the condensed milk and chopped chocolate into a glass of a blender.
Separately, pour water into a saucepan, add sugar and syrup there, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, but simply shake in a saucepan or move around.
When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Bring it up, and immediately remove from heat. It is important to know here: digest - the icing will become too thick, if not cooked - it will drain.
Pour the syrup into a glass of a blender, squeezed gelatin there and monitor the temperature - it should drop to 85 ° C. Stir everything gently.
Add a couple - three drops of the desired dye and start working with a blender at minimum speed. Whisk a little, then decide on a color and add coloring if needed.

Tip: Hold the blender at a 45-degree angle, and only turn the glass as you work. Then you will see how a funnel forms in the mass and bubbles go into it. There should not be many of them, and if you do everything right, then there will not be at all.

If bubbles still form, remove them by straining the icing through a sieve and then covering with cling film so that no film forms on the surface of the icing.

After that, put the container in the refrigerator to stabilize for 12 hours (overnight).

In the morning, check the mirror glaze for quality. If you press it with your finger, then it should become elastic and springy.

Before decorating the cake:

Warm the icing in the microwave, beat again with a blender and measure the temperature. Working - 30 - 35 degrees - adjust if necessary.
Quickly strain the mixture through a sieve and into a jug with a spout (this will make it easier for you to work), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it stands for at least a couple of minutes, condensation will form on it, due to which the glaze will quickly drain. Yes, and the temperature of the glaze will drop.

Colored mirror glaze

As I said above, mirror glaze is a water-oil emulsion. Based on this, dyes are selected for it. They must be both fat and water soluble.

Popular among cooks are confectionery gel colors, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.

For a stunningly pure white color, add titanium dioxide, a powder that produces a stable white pigment.
You will get a mother-of-pearl effect if you add silver or golden kandurin powder.

Attention! The hardened mirror glaze will become more saturated and bright in color than warm. Keep this in mind when adding dyes.

By the way, if you dip a white plastic spoon into the mixture and freeze it, you can find out the color of the future cake without filling it.

A few more tips:

If the icing is glass, collect it and use it for decoration, but only if it does not contain cake crumbs. If hit, pass the mixture through a sieve, and then it can be used again.
Make sure that no condensation forms, otherwise the icing will wrinkle.
If the icing is too thick, it needs to be reheated in the microwave and continue working. Thus, it can be heated several times.
Excess glaze can be collected and left in the refrigerator for a month - longer storage is not provided. Cake, and other confectionery products filled with
mirror glaze, cut with a hot dry knife.

Chocolate mirror glaze - recipe

Mirror glaze, which is called chocolate, is the most popular in home cooking. And decorate the cake, and the cake, and the soufflé. You will not find molasses, make the syrup yourself, as described below.

Gelatin - sachet.
Sugar - 240 gr.
Water - 95 gr. Molasses - 80 gr.
Cream, the fattest, more than 30% - 160 gr.
Cocoa powder - 80 gr.

Soak gelatin: for powder 30 ml. water, leaf - in 200 ml.
Add molasses and sugar to the water, set to boil, at the same time boil the cream in a separate bowl.
Combine cream with syrup, add cocoa in small portions.
Stir, add the swollen gelatin and start whipping the icing. The temperature of the mixture for decorating cakes is 37 ° C.

Honey mirror glaze for cake

Instead of glucose syrup, if you can’t find it, you can successfully use ordinary honey. Or make your own syrup (recipe below). The honey flavor will give your cake a special flavor.

Water - 75 gr.
Sheet gelatin - 12 gr.
Sugar, natural liquid honey, white chocolate - each 150 gr. Condensed milk - 100 gr.
Dye.

How to make frosting:

The preparation of the mirror mixture is completely similar to the basic recipe. Just note that honey must be liquid, for this, melt it in a water bath.

Mirror glaze with homemade syrup

This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.

How to cook it:

Take: 350 gr. sugar, hot water - 155 ml, citric acid - 2 gr. (this is 2/3 teaspoon) and baking soda - 1.5 gr. (a quarter of a teaspoon).
Put sugar in hot water and boil until boiling. When this happens, add citric acid and cook for 20 minutes with the lid on. The syrup will turn a light golden color.
Remove from fire. Dilute the soda with a dessert spoon of water and pour into the syrup. There will be something like an explosion. When the bubbles subside, the syrup is ready. It resembles liquid honey in color and consistency.

How to make mirror glaze:

Gelatin - 7 gr.
Sugar, white chocolate and invert syrup - each component 100 gr.
Condensed milk - 70 gr.
Dyes.

Soak the gelatin. Heat water, add sugar, syrup and bring the temperature to 103 degrees. Pour in the condensed milk and add the chocolate. Stir, put the desired dye and gelatin.
Beat with a blender (glaze temperature should be 30 - 35 degrees). Send to the cold. Before using for decoration, heat to the desired temperature.

Glazeis a delicious and beautiful decoration that is used both for cakes and for many other desserts. Surely you have tried icing at least once, because almost all the most delicious donuts have it, and you can see that it is also multi-colored, and today we will learn how to make it with our own hands!

In the article we will tell the following recipes:

1 . Chocolate glaze with cocoa.

2. Chocolate glaze with chocolate.

3. How to make icing sugar?

4. How to make colored glaze?

How to make chocolate icing?

There are many different glaze recipes, because it can be made white, chocolate, colored. Let's take a look at each of these types one by one!

Chocolate glaze- This is probably the most common icing recipe. Many cakes and pastries are decorated with this type of glaze. To make chocolate icing - we can use two recipes, one of them will be based on chocolate, the second - cocoa. The choice is yours!

Handmade chocolate icing with cocoa.

First, let's prepare the ingredients we need:

Powdered sugar

Starch

From kitchen appliances, we will use a bowl, whisk and spoon.

1. Pour 1-2 tablespoons of cocoa, powdered sugar and starch into a plate. Be careful, there should be no lumps. If they appear, break them with a spoon.

2. Add 3-4 tablespoons of water to the bowl and mix all our ingredients with a whisk until everything is dissolved. The more water, the more fluid the frosting will be.

That's how easy we get a delicious chocolate icing in the base, which is cocoa.

Chocolate icing with chocolate with your own hands.

In this case, we will use:

Dark chocolate, 100g.

Milk. 5 tbsp

1. Break the chocolate into pieces and place it in a deep bowl to heat. To chocolate, you can immediately pour 5 tablespoons of milk.

2. We put the container in a water bath and wait until the chocolate melts. From time to time you need to stir the mass so that it is homogeneous. We wait until the mass becomes dense like icing, after which it can be removed from the bath.

This is how we got delicious chocolate icing, very simple and accessible to everyone.

How to make icing sugar?

Sugar icing, like chocolate icing, is made very quickly and easily. This icing lasts a very long time, and is very well suited for decorating various desserts. Let's start cooking!

And so, to begin with, we will prepare all the necessary ingredients:

Sugar, 1 kg.

Water, 300g.

Lemon, 1/2pc.

1. Pour all the sugar into a large saucepan and fill it with water. Put the pot on the fire and bring the water to a boil. As soon as this happens, take a cooking brush and remove the sugar from the walls of the pan so that it also dissolves well in the water.

2. Cook our syrup for 10-15 minutes, stirring the mass from time to time with a wooden spoon. After this time, the syrup should be ready, we can check it. Take our syrup with the edge of a wooden spoon, and then take a drop with your index finger and thumb. We open our fingers and observe the picture, if the syrup stretches between the fingers, then it is ready.

3. We take our syrup, and pour it on the countertop, if it is made of steel or stone, if not, we take a large frying pan. After pouring, squeeze the juice from the lemon into it, and sprinkle with water.

4. When the syrup has cooled down a bit, start mixing it with a spatula.

5. Over time, our syrup will turn into a white icing that can be used in cakes.

How to make colored glaze?

Colored icing is very often used in the creation of donuts so that they are beautiful and colorful, to everyone's taste. The recipe for making glaze is simple, like past recipes.

We will need:

Squirrels, 2 pcs.

Powdered sugar, 100g.

Lemon juice, 1 tsp

Food colorings.

Let's start our cooking!

1 . Beat the proteins well with a mixer, adding powdered sugar to them, and one teaspoon of lemon juice. Whipping will take about 20 minutes, as a lush mass should be obtained from them.

2. Take several small bowls, and put in each a few tablespoons of the resulting icing. Then add a few drops of food coloring to each and mix all the masses thoroughly.

Thus, we got a colored glaze that we can use in the preparation of various desserts!

VIDEO. How to make frosting?

After reading this article, you will know how to make sugar icing. To create it, you do not need egg whites and powdered sugar. Enough water and sugar. The only drawback of this glaze lies in the fact that it hardens rather quickly. Therefore, after cooking, it must be immediately applied to baking.

Ingredients

To make the simplest and most delicious sugar icing, you need to prepare:
— two hundred grams of granulated sugar;
— one hundred and twenty milliliters of hot water;
— three teaspoons of lemon juice.

Glaze preparation

White sugar icing is created very quickly and very simply. First you need to pour sugar into a saucepan. There you need to pour hot water. Cook the mixture over low heat until the sugar syrup begins to bubble and thicken. As soon as it becomes clear that the syrup is slowly draining from the spoon, it must be removed from the heat, add lemon juice to it and quickly stir with a spoon.

Making white sugar icing will seem less labor-intensive if you use a mixer to beat the sugar syrup. As soon as the sweet mass begins to turn from transparent to white, the icing can be considered ready. At this point, it must be quickly applied to pastries. After all, as a rule, it freezes in a matter of minutes.

Skillful housewives who know how to make sugar icing manage to turn hardened sugar fudge into liquid. They recommend adding a little water to the saucepan with glaze and stirring, heat the mixture over low heat. However, it should be noted that when heated, the white icing can become transparent again. Therefore, you should try not to miss the moment so as not to make sugar syrup out of the glaze.

How to make colored sugar icing?

As mentioned earlier in this article, this recipe creates a rather whimsical sweet fudge. Once the sugar syrup turns white, it usually begins to solidify. If you want to make a different shade of fondant, food coloring should be added along with lemon juice to a hot and thick syrup. And only then mix the mixture with a spoon or mixer to make it opaque.

Application of icing sugar

Since sugar fudge is so easy to make, it can be used to decorate any type of baked goods. As a rule, this type of sugar icing for Easter cake is created. But some housewives decorate gingerbread, cookies, muffins and donuts with it. This icing has a nice smooth texture, so it looks great on any type of baked goods. It's just that you can't fill the cake with it. I liked this icing. The recipe is very simple indeed. It can be made when there is only sugar in the cupboard and no powdered sugar or eggs.

Features of sugar fudge

Now you know how to make white fondant and the fact that it hardens very quickly. But it should also be noted that it also crumbles if you cut it into pieces, filled with it, or bite into a cookie decorated with it. Therefore, if you prefer to create perfect pastries, then this fondant will most likely not suit you. It is still in case when you need to make pastries attractive, and there were no chicken eggs and powdered sugar in the house.

We are all used to the fact that confectionery products, in order to give them an appetizing look and delicious taste, are covered with all sorts of sweet icing, which is prepared from a variety of ingredients (fruit fillers, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) . But the main, popular and most beloved coating is chocolate icing, which is suitable for decorating absolutely all types of baking, making it sweeter, more attractive and keeping the product fresh for a long time. Let's learn how to make a variety of chocolate icing at home to make our confectionery more perfect.

Rules for working with chocolate icing

You can prepare chocolate icing by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly even and smooth surface. Therefore, the basis of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate icing, you must adhere to certain rules:

You need to glaze the finished product when it has completely cooled. If you do it "in hot pursuit" - your perfect chocolate icing will be covered with an unattractive cobweb of cracks of various depths.
It is impossible to apply hot chocolate icing on pastries, as it will simply spread over your product, ruining its appearance.
If you want to give your glaze a glossiness, put a small piece of butter or margarine into it, if it was not originally in the original recipe.
At the beginning of cooking, be sure to sift the cocoa, such a simple manipulation will saturate it with oxygen and make it more airy.
In order to evenly distribute the chocolate icing over the product, pour it all into the center of the cake, then carefully spread it from the center to the edges. Treat the sides of the product with a thicker frozen fudge.
Icing prepared on the basis of powdered sugar quickly hardens.
In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or some special flavor to its composition. Chocolate icing is in perfect harmony with the taste of coconut, rum, cognac and vanilla.
The most important rule: you can adjust the density of your own chocolate icing by adding or subtracting sugar, cocoa or liquid ingredients.

Easy chocolate frosting recipe

The recipe for this type of chocolate coating is the simplest, easy to remember and taken as the basis of any other cocoa-based.

You will need the following ingredients:

by 5 st. l. milk (can be replaced with water), cocoa powder, sugar;
50 g butter.

Cooking does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.

Standard Glitter Chocolate Icing Recipe

To prepare the most ordinary fudge, you will need the following ingredients:

5 st. l. natural cocoa powder;
3 tbsp. l. water, any alcohol and powdered sugar;
40-50 ml of high-fat cream (can be replaced with butter);
vanilla or cinnamon;
to improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.

Pour the required amount of water into a container placed in a water bath, pour a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.

Chocolate glaze on sour cream

The principle of preparation of this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type of glaze in its texture is more like a cream, it has a peculiar density and a special taste, due to the addition of sour cream.

Prepare the ingredients:

5 st. l. cocoa powder;
4 tbsp. l. sour cream;
3 tbsp. l. powdered sugar, water;
flavoring.

Chocolate glaze based on condensed milk

This type of coating will be beautiful, tasty and glossy. Mix and rub 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To make your chocolate icing perfect, do not forget to strictly follow the chosen recipe. Remember that the lack or excess of any product can completely change the taste of the coating, and with it the dish being decorated.