Liquid icing for cake recipe. Chocolate icing, cocoa recipe - icing is smooth, hard, shiny

Nothing tastes better than cake or chocolate cake, poured with cocoa glaze. Mistresses often know 2 - 3 simple options cooking. But there is a large number of cocoa glaze recipes with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

glaze is indispensable ingredient when baking various confectionery products: biscuit and sand cakes, muffins, marshmallows, pastries. Unlike chocolate fudge making it much faster and easier to prepare. Cake decorated with icing looks appetizing and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of black and milk chocolate. Properly prepared from quality cocoa glaze will become the best option to decorate various confectionery "masterpieces". It will help save the day when holiday baking failed and needs to be made more presentable.

To make regular chocolate icing you will need:

• cocoa - 2 tbsp. spoons;
• water - 3 tbsp. spoons;
• sugar (or powdered sugar) - 150 g.

Cooking steps:

1. Pour sugar, cocoa into the dishes and mix the ingredients.
2. Then carefully pour in the water and beat with a whisk.
3. To put on slow fire and cook the glaze, stirring constantly so as not to burn.
4. When the mass begins to bubble, keep on fire for another minute and remove.

Replacing regular ingredients(for example, milk - for water, sour cream - for condensed milk), adding other components, you will get a product with a different texture and taste.

Note to housewives: what should be a good glaze

Some useful tips chefs to prepare delicious and beautiful cocoa glaze.

1. Density. Properly prepared cocoa icing should be thick and creamy in texture. fat sour cream. Such a mass fits well on the surface of the cakes. If it turned out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze diluted with boiled hot water.
2. Powdered sugar. To make the icing homogeneous, it is better to take powdered sugar carefully ground and sifted through a sieve.
3. Cocoa. During the introduction of cocoa, it must be well sieved through a sieve so that there are no large lumps.
4. Butter. In order for the icing to acquire a soft creamy consistency, you need to add soft butter. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you can not add oil.
5. Lemon or Orange juice. Some recipes call for water to make the glaze, but lemon or orange juice can be used instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will beat better.
6. Apply cocoa glaze. Usually icing on cakes liquid consistency applied with a soft pastry brush. Mirror liquid glaze poured directly from the dish, and then remove the excess with a special confectionery spatula. For creating beautiful jewelry from thick cocoa mass is used cream injector or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought-after products that are used to create various kinds glaze for decorating confectionery. cook delicious icing from cocoa with different ingredients every housewife in the home kitchen can.

Glaze on milk

Composition of products:

• cocoa - 4 teaspoons with a slide;
• brown sugar (or powdered sugar) - 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp.

Fill preparation steps:

1. Pour sugar with cocoa into a deep bowl. Mix well and add warm milk.
2. We put the dishes on a slow fire and cook the mass until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly so that it does not burn.
3. We remove the mixture from the stove and let it stand for a while so that it becomes warm. In this form, it is already possible to water the cake with icing and decorate any confectionery. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to a warm mass, we get a lighter color of the glaze and a soft texture. And instead of milk, you can use the same amount of water.

Ready glaze can be poured over any baking surface.

Recipe with condensed milk

Composition of products:

• cocoa powder - 4 teaspoons;
• condensed milk with a fat content of 8% - 1 can;
• oil with a fat content of 62–72.5% - a dessert spoon.

Cooking steps:

1. In a deep non-stick bowl, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and put it on a small fire. Bring to a boil and cook for 1 more minute, stirring constantly.
3. Remove from fire and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The icing is ready and you can cover any biscuit or sand cakes.

Glaze with condensed milk - photo

For icing, mix cocoa and a jar of condensed milk Cook cocoa with condensed milk over low heat Cover the cake with finished icing

Recipe with honey and coconut milk

Required Ingredients:

• cocoa - 2 teaspoons;
• half a bar of chocolate;
• flower honey - 1 tbsp. spoon;
• coconut milk - 1 tbsp. spoon;
• butter - 50 g.

Cooking steps:

1. We rub the chocolate on a large grater.
2. We put it in a deep bowl or pan and mix with cocoa sifted through a sieve, flower honey and coconut milk.
3. We put the dishes with the mass on a small fire and cook, stirring constantly.
4. After boiling, cook the mixture until it becomes homogeneous and thick.
5. Remove from stove and let cool slightly. Add butter and beat with a whisk or an electric mixer.
6. The prepared icing should be used immediately to decorate pastries until it has completely cooled.

Sour cream based recipe

Composition of ingredients:

• sugar (or sifted powdered sugar) - 6 teaspoons with a slide;
• cocoa - 2–2.5 tsp with a slide;
• fat sour cream (fat content 21% or more) - 4 tsp;
• butter - 2 teaspoons.

Step by step preparation:

The icing, which is prepared with good sour cream, does not harden quickly, does not flow, so it is perfect for pouring birthday cakes.

Cocoa mirror glaze

Composition of products:

• cocoa - 80 g;
• fat cream - 80 ml;
• boiled water - 150 ml;
• sugar - 1 glass;
• gelatin - 8 gr.

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder), cocoa, sifted on a fine sieve into the dishes, and then pour in heavy cream and water.
3. Mix with a wooden spoon and put on the stove. Cooking for small fire- Bring the mass to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, filter the glaze through a sieve. When it cools down a bit, you can cover the confectionery.
5. In order for the icing to lie evenly on the surface of the cake, it is necessary to carefully and evenly pour it over the entire surface of the cake, while helping with a long metal or silicone spatula.

This icing hardens for two hours, and then the cake can be served on festive table. Especially delicious are light cakes with mirror glaze.

How to make mirror glaze - photo

Mix cocoa, sugar, cream, soaked gelatin and water Cook the icing over low heat, stirring constantly Spread the warm icing on the cake with a spatula Birthday cake with chocolate icing

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold starch-based cocoa icing

• corn starch (or potato starch) - 1 tbsp. spoon;
• sifted cocoa - 3 tbsp. spoons;
• sugar or sifted powdered sugar - 4 tbsp. spoons;
• boiled cold water - 3 tbsp. spoons.

Cooking steps:

It is important to use ice water for cold frosting!

vanilla recipe

Composition of products:

• butter - 50 g;
• vinegar 9% - 1 teaspoon;
• cocoa - 8 teaspoons;
• water - 50 ml;
• vanillin - 1 pack;
• sugar - 15 teaspoons.

Step by step preparation:

1. Mix all the ingredients in a thick-walled bowl, except for the butter and vanilla.
2. We put the bowl on the stove, turn on the smallest fire and, stirring constantly, bring the mass to a boil.
3. Carefully add to the mixture soft butter and mix well until smooth.
4. Add vanilla and mix again.

Lemon cocoa icing

Composition of ingredients:

• cocoa (sifted) - 2 or 3 tbsp. spoons;
• lemon or orange juice - 3 tbsp. spoons;
• powdered sugar - 200–250 g;
• butter - 1/3 pack (60 or 70 g).

Cooking steps:

1. In a deep bowl, first melt the butter and then pour the lemon juice into it.
2. Without removing from heat, add powdered sugar and cocoa, mix well.
3. On a small fire, cook for another 2 - 3 minutes, the mass so that it acquires a uniform consistency.
4. Remove from stove and set aside to cool slightly. Pour the cake, muffin, pastry with warm watery glaze.

Recipe with proteins, orange or lemon juice

Composition of products:

• sifted powdered sugar - 1 cup;
• egg whites - 1 or 2 pcs.;
• vanillin - to taste;
• cocoa - 2 teaspoons;
• freshly squeezed lemon or orange juice - 1 teaspoon.

Cooking steps:

1. In a deep bowl, mix powdered sugar, cocoa and vanilla.
2. We put it on water bath and pour lemon or orange juice into the mass, add egg white.
3. With a wooden spoon, carefully grind the resulting mass to get a homogeneous, uniform mixture.
4. Remove the finished glaze from the burner and set aside to cool slightly.
5. Pour over a cake or any other confectionery.

To diversify the classic cocoa chocolate icing recipe, you can include various fragrant spices and spices: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious cocoa chocolate ganache

If you strictly follow the specified recipe, then you can easily and quickly prepare icing from cocoa and various additional ingredients for filling and decorating birthday cake. Each housewife will be able to use a mirror glaze to make a biscuit lovely cake for family.

Among confectioners, such decoration of confectionery products as chocolate icing for a cake is common. It may seem to some housewives that at home to create a similar cooking masterpiece far from simple. Although this is not true at all. Making chocolate icing for a cake is easy, and the ingredients for it can be found in cupboards in any kitchen.

Regular Recipes

The advantage of chocolate icing is that you can use different products: any sort of cocoa and chocolate, cream, fresh milk, fatty sour cream or high-quality butter. Dessert coatings will taste different, but appearance independent of ingredients.

Part classic recipe includes the following products:

• 5 st. spoons of sugar;
• 3 art. l. cocoa powder;
• 2 tbsp. l. butter;
• half a glass of full fat milk.

In a deep bowl, mix sugar and cocoa powder, pour in milk. The mixture is put on a slow fire and boiled for several minutes until the sugar melts. Then melted butter is added and the mixture is brought to the state of liquid honey. If the coating is too thick, you can add more milk.

On the basis of cream or sour cream, you can get a very light and air glaze. For this you need to prepare:

• 100 g fresh sour cream or low-fat cream;
• according to 6-7 st. l. granulated sugar and cocoa powder
• 1 st. l. creamy spread or oils;
• 0.5 tsp salt.

In a small saucepan spread cream or sour cream, sugar and salt, butter. The container is put on a small fire and heated until the oil and sour cream become liquid. Then cocoa powder is added and boiled until thick consistency. The mixture must be constantly stirred, otherwise it will burn.

You can cook chocolate icing for the cake from bar chocolate. It should not contain nuts, candied fruits, dried fruits and other fillers. won't fit and porous chocolate or candy.

It is better to purchase high-quality black, milky or white tiles. All you need for this recipe is chocolate and milk.

The tile is smeared with butter - this will make it easy to remove the glaze from the container after cooking. It then needs to be broken down into small pieces and pour half a glass of milk. The mixture is heated in a water bath - this is how you need to melt the chocolate to decorate the cake. Boil it to a plastic consistency.

Easy to prepare delicious milk glaze. You need to stock up on the following products:

In a small bowl, mix cocoa and powdered sugar, pour milk. The pan is put on a small fire and boiled until foam appears. Then it must be removed from the stove, cooled and mixed with butter. IN hot glaze it will melt quickly. The mixture is beaten with a mixer until a plastic state.

mirror glaze

Mirror chocolate coating will help to decorate the cake in an original way and give it a glossy shine. When preparing such a glaze, you need to constantly maintain high temperature, otherwise it will not spread evenly over the dessert . Ingredients:

Gelatin, according to the instructions on the package, is soaked in water until it swells and dissolves. Molasses and sugar are dissolved in 100 ml of water and brought to a boil over low heat. The mixture is slightly cooled and boiled cream is introduced into it. You can mix it with a spoon or beat with a mixer, after adding cocoa powder. The swollen gelatin is heated and poured into a container with glaze, after which it is whipped with a blender.

Make frosting- This is one of the most common ways to deliciously and beautifully decorate pastries. You can also use purchased glaze but it is best to make it yourself 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 recipes glaze preparation.

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. By using different types glaze, you can interestingly and unusually decorate a cake, gingerbread, buns and any other pastries. cook this tasty decoration not difficult at all. 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'll consider classic version chocolate glaze. 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 it all bulk products and mix them together in one bowl, then slightly heat 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 him rest. Now find a frying pan with a thick bottom and heat it over medium heat, then pour it into it required amount Sahara. 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.

Pour slowly and carefully into the finished caramel warm water, 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 ready. It is desirable to impose it on the ideal flat surfaces for 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. Mix well and put on medium fire 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. Egg white beat well, and start slowly pouring it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your icing 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.

Do honey glaze very simple. 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.

Chocolate glaze very often used for decorating confectionery. This kind of glaze was invented recently. Not so long ago it was considered a masterpiece culinary arts, since the cost of cocoa from which it is made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery. Today, chocolate is accessible to everyone, not just the rich. However, it is not only everyday, but also gourmet delicacy, which is a product of creativity of specialists in the field of culinary arts.

How to make simple chocolate icing?

A simple chocolate icing is sometimes prepared to cover confectionery. Water with sugar is added to cocoa. You will need 2 tablespoons cocoa, 1/2 cup sugar, 3 tablespoons water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is put on a rather slow fire, it should be cooked, stirring constantly. First, the sugar will dissolve, and then the mass itself will bubble. One minute after the appearance of bubbles, it is removed from the fire.

You should wait for it to cool down a little and thicken. If the mixture is still hot, then it has liquid state, and in a cooled state, it quickly hardens and candied. If you need to cook baby cake or custard cakes, then a small amount of butter is added to the icing, which has not yet cooled down. Then the whole mixture is whipped with a mixer. After that, it acquires a milder taste.

How to make chocolate icing with sour cream

To prepare the glaze at home, you can use the most common recipe, its taste will resemble bitter chocolate, which has a specific sourness. It is she who dilutes the cloying sugar, so the presence of sour cream makes glazed cakes delicious in taste.

To prepare a glazed cake, products are taken to cover it, such as:

• butter (2 tablespoons);
• sour cream (100 g);
• cocoa powder (3 tablespoons);
• sugar (3 tablespoons).

To create a glazed mass, mix sour cream, sugar with cocoa in a saucepan. Boil it over low heat with continuous stirring. After the mixture boils, it is necessary to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the fire, it is not very cool. It is used for glazing muffins, cakes, pastries. This type As the glaze cools, it begins to thicken, but does not become hard.

How is chocolate icing made from cocoa and starch?

Alternatively, you can make the glaze pretty original way. There is a recipe based on starch without brewing the mixture. Sour cream and butter do not need to be added here.

The composition hardens very slowly, so the mass can be applied to both cold and hot confectionery.

Glazed baking coating can be made based on the following components:

• potato starch (1 tablespoon);
• cocoa (3 tablespoons);
• powdered sugar (3 tablespoons);
• water (3 tablespoons).

Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently chilled water, the entire composition is thoroughly mixed. The finished mass is used to cover baking. For example, about 8 mini-cakes (cupcakes) can be covered with this amount of the mixture.

How to make chocolate icing in the microwave?

For those who cook well microwave oven, you can apply the recipe for the preparation of glaze, which contains the following products:

• milk (3 tablespoons);
• sugar (1/2 cup);
• butter (2 tablespoons);
• cocoa powder (3 tablespoons);
• bitter chocolate (1/3 bar).

Starting the preparation of the glaze, the milk is heated so that the sugar is dissolved in it. Butter is mixed with cocoa, the mixture is added to milk, chocolate is also placed there. Putting everything in the microwave in a special container, it is taken out after 3-4 minutes. Now the finished mass can be used for its intended purpose.

Recipe for professional chocolate icing

Cooking like a pro is hard enough. However, you can try to make professionally chocolate icing yourself by special prescription which requires the following products:

• condensed milk (1 tablespoon);
• butter (1 tablespoon);
• cocoa powder (1 tablespoon).

This recipe is pretty easy to remember. Butter melts. After adding condensed milk with cocoa to it, everything is mixed, rubbed to cover the confectionery with finished chocolate icing.

How to make shiny chocolate icing?

There is another recipe for creating chocolate icing without heating all products. As a result, you can get almost real chocolate icing, only shiny.

It consists of:

• milk (1/2 cup);
• butter (1.5 tablespoons);
• powdered sugar (1/2 cup);
• cocoa (3 tablespoons);
• vanilla.

When preparing a shiny mass, in order to cover a cake or pastry, cocoa is mixed with powdered sugar, then dilute the mixture with warmed milk. It is necessary to put butter in it, which is softened before use. Vanillin is added to the mixture, then it is pounded until a shiny chocolate icing is obtained. To prevent the mass from freezing so quickly, first prepare the confectionery for which it will be intended.

Two recipes for mirror chocolate icing

Products required for glaze:

• gelatin (8 g);
• sugar (250 g);
• cocoa powder (sifted 80 g);
• cream (80 ml);
• water (150 ml);
• bitter chocolate (chopped 50 g).

To make the mirror glaze, soak the gelatine in water following the directions on the package. Take a saucepan, put sugar in it, adding cocoa powder, which has been sifted. Pour water and cream into the composition, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire is immediately turned off. After adding bitter chocolate, which is crushed, everything is mixed. Then soaked gelatin is added to the mixture, then everything is mixed again.

The composition is left to cool to room temperature. After that, you need to remove the cake from the refrigerator, put it on a wire rack, cover the surface of the confectionery product with the prepared mirror chocolate icing. The resulting mass decorates only the upper part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.

A special spatula will completely help to decorate the cake with mirror glaze, with which the composition is raked closer to the edge of the sides of the product so that it can flow down.

The drained mass is collected, filtered, and reused if necessary. Then the cake should immediately shift to a dish and refrigerate for 2 hours. When the whole mass has frozen, the cake is served to the table.

Using mirror glaze, you can decorate cakes such as " bird's milk”, “Daniella”, and other types of confectionery.

The second recipe for mirror chocolate icing from Pierre Herme is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be High Quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but regular gelatin is also suitable. Take a full tablespoon of gelatin (with top). You can take any honey, but not candied.

First, gelatin is soaked for about 10-15 minutes, so that it swells, in 30-35 ml of water. Honey, sugar, the rest of the water are placed in a thick-walled stewpan and the composition is brought to a boil. It must be boiled for about 2 minutes. After that, the composition is removed from the heat, condensed milk is added there, everything is stirred. After that, the swollen gelatin is laid out so that it can completely dissolve. When mirror glaze from Pierre Erme is ready, then it is used to cover confectionery.

How to make dark chocolate icing?

If you want to make icing for such a popular Sacher cake, then you can combine it with coconut flakes. Products that are used to make chocolate glaze:

• milk (2 tablespoons);
• dark chocolate (1/2 cup);
• powdered sugar (1/2 cup).

All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed, adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should get a thick chocolate icing for the cake.

How to make hazelnut chocolate frosting?

Often, dark chocolate icing is prepared for cakes, muffins and pastries, but it can be made from white milk chocolate. You can add nuts to it, other mandatory ingredients for chocolate icing:

• milk (1 tsp);
• powdered sugar (1/2 cup);
• butter (1/3 pack);
• white chocolate (1 bar);
• vanilla;
• nuts (various)

The oil must be removed from the refrigerator and left for a certain time so that it softens. Tiles are placed in a small pot white chocolate, which was previously broken. Having added oil there, all the contents are melted in a water bath. After that, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Other types of chocolate icing recipes

You can prepare such a confectionery coating for baking not only from cocoa and chocolate, but also from other components, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare rum glaze, you will need the following products:

• powdered sugar (200 g);
• rum (3 tablespoons);
• hot water(1 tablespoon).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. After everything is rubbed with a wooden spoon until shiny glaze. You can make rum icing using rum essence, which in the amount of 3-4 drops is diluted with 4 tablespoons of hot water.

Main products for coffee glaze are:

• powdered sugar (200 g);
• coffee extract (4 tablespoons);
• butter (1 tsp).

Powdered sugar is sifted with a sieve into a bowl, where oil, hot coffee extract are added. Everything needs to be rubbed with a wooden spoon until a shiny glaze is obtained.

To create a protein glaze, take the following products:

• egg whites (2 pcs.);
• powdered sugar (200 g);
• lemon juice (1 tablespoon).

Powdered sugar is sifted through a sieve into a container, proteins with lemon juice are added there, after which everything should be mixed quickly enough, getting egg glaze, which is seasoned with rum, cocoa, coffee extract and etc.

You can make colored glaze if you use the following products:

• juice of carrots, spinach, beets, etc. (3-4 tablespoons);
• powdered sugar (200 g);
• lemon juice (1-1.5 tablespoons).

Powdered sugar should be sifted with a sieve into a container where juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.

It should be remembered that the heated glaze is not applied to the buttercream.

If necessary, a layer is created, which must pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and, possibly, cocoa. It is correct to first apply a thin layer, and then a thicker one. It can be combined with coconut flakes, cognac, vanilla or rum.

I associate this icing with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe cocoa chocolate icing, which can be used for making confectionery or just eat with a spoon =)

What is needed for cooking

Saucepan or ladle (preferably with a thick bottom)

List of ingredients:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

• Making chocolate icing from cocoa is not difficult at all, but it is worth considering some points in the process. Let's take a closer look =) We start cooking by preparing the ingredients. In a saucepan or ladle (preferably with a thick bottom), we put everything necessary ingredients: butter, milk, sugar and cocoa powder.

• Next, send the saucepan or ladle to the stove. You can cook chocolate icing from cocoa both in a water bath and by sending the stewpan directly to the stove. If you are cooking for the first time or want to play it safe, then it is better to cook the glaze in a water bath. Of course, the process will take longer, but nothing will burn, and you can easily control the process. And if you choose to cook the icing by placing the stewpan directly on the stove, then the fire must be made a little lower than medium and do not move anywhere from the stove, constantly stirring the icing, otherwise it will not work and will burn. Of course, during the preparation of the glaze in a water bath, it also needs to be stirred, but in this case it is less likely that it will burn if you interrupt the cooking process.

• Having chosen the cooking method, put the saucepan on the stove and begin the process of making chocolate icing from cocoa. To begin with, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Then the mass will begin to boil. It is important to keep stirring the icing at this stage (especially if you have chosen the direct-on-the-stove option). Thus, boil the glaze for 2-3 minutes. Everything, the icing is ready!

Glaze use:

Chocolate icing from cocoa can be used in various confectionery. It is excellent for impregnating cakes. And if you want to use glaze for impregnation, then after cooking let it cool a little and, while it is liquid, we impregnate the cakes.

I also really like to cover the top of the cake with this icing (for example, "Bird's Milk"), glaze donuts or eclairs. A Lately, very often I make from this glaze chocolate smudges on the cake.

Often, cake smudges are made from chocolate ganache(mix chocolate with heavy cream), but when these ingredients are not at home, in my opinion, beautiful smudges can be made from chocolate icing from cocoa. For this finished glaze, it is necessary to intensively stirring, bring to the consistency you need. The glaze should become thicker. The main thing is to monitor the consistency, because. The icing can get very thick and not be able to make beautiful smudges out of it.

I want to show you an example of an unsuccessful drip glaze. In this case, it turned out to be too liquid and smudges did not work out. As a result, the entire glaze glass down.

And in this example, in my opinion, the icing turned out to be a little thick for smudges (although it looks much better than when the icing turns out to be liquid). Don't make the frosting too thick as it will. it can drain very badly (and it won't look nice) or even drip in chunks.

And on this cake, it seems to me, the icing turned out to be of a very good consistency, which made it possible to make beautiful, even smudges.

On a note:

• For such a glaze, it is important to use high-quality butter. Because more than once it happened that when boiling, the oil separated from the main mass and, of course, the glaze was spoiled.
• To make beautiful smudges, the cake itself must be chilled, and the icing should not be hot.

Application cocoa chocolate icing very varied. It can be used to soak cake layers, glaze donuts and eclairs, as well as cover the top of the cake and make chocolate smudges. And I think there are many more different options where you can use this glaze. Try and experiment =)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)