Thick glaze. Chocolate frosting recipe for cake pops

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 most simple icing 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 baby cake or custard cakes, 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 home cooking 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 way 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, specified quantity there will be enough products 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 still shiny.

Ingredients:

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

Cooking:

Mixing cocoa with powdered sugar and dilute 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 finished glaze as intended (to cover a cake, cupcake or pastries).

Dark chocolate glaze

Perfect for this famous cake as "Sacher". Yes, and any other cakes can also be successfully covered with this icing. And it goes well 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 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)
Tile white chocolate
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 lemon juice, 2 tbsp. spoons 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 glaze.

Strawberry and raspberry frosting

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

Prepared the same way 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 versatile decoration that takes only 20 - 25 minutes to prepare and will delight you, not only with its appearance, flavor, but also amazing rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

Per 300 grams finished product:

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

Inventory for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
Corolla
Storage container
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 required amount 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 in a bowl of sifted powdered sugar, add right amount already boiled water. 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 spoil, 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 amazing delicious cakes. An easy-to-make and versatile berry glaze that your whole family will love. Enjoy!

Berry glaze can be made from all types juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, and these are just a few of the options.

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

If you are using too sweet berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your frosting a nice vanilla flavor by adding ready product vanillin on the tip of a knife, but be careful with this ingredient, do not forget 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 rub with a wooden spoon into 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 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 cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes, until the icing thickens, add butter, season vanilla sugar and immediately use

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 experienced confectioners:

1 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2 It is better not to water the confectionery with very hot glaze - let it cool a little.
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 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
5Hot icing should not be applied to butter cream. 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. 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

In the preparation of each dessert, there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not too lazy, then the eaters will receive not only gastronomic, but also aesthetic pleasure. So, icing for cookies will give individuality and unique beauty to homemade cakes.

Such a glaze is easy to prepare and hardens quickly enough after being applied to cookies, but there is a limitation in color. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fondant can be changed with fat-soluble food coloring, but these are unlikely to be found in ordinary kitchens.

So, dark (milk or white) chocolate icing is made from:

100 g of chocolate;
60 ml of milk;
10 g butter;
250 g of powdered sugar.

Step by step preparation:

Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
When the butter has melted, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix carefully.

strawberry recipe

A bright fudge with a rich berry flavor to cover gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze in this way.

For berry glaze based on strawberries, you should take:

200 g finely ground powdered sugar;
100 g fresh or frozen strawberries;
15-30 ml of drinking water.

Work sequence:

Washed and dried berries are smashed with a blender into homogeneous mass, which should then be filtered through a sieve to weed out the seeds and the remaining intact berry fibers.
Add hot water to the sifted icing sugar and mix. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves, and the fudge becomes shiny and uniform, but at the same time viscous and thick.
Berry glaze should be used immediately, because during storage the fermentation process may begin, which is fraught with digestive problems.

How to make vanilla frosting?

Each lipstick has its own characteristics. For example, frosting gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, but for ordinary sugar cookie you can make a fragrant vanilla icing.

To make vanilla frosting you need to take:

270 g of powdered sugar;
13 ml of milk;
5 g butter;
3 g of table salt;
2 g vanillin powder.

Cooking:

AT microwave oven melt a piece of butter with milk.
Add salt, vanilla and sifted icing sugar to the hot creamy milk mixture. Knead the mixture until smooth and you can start baking.

Cooking with caramel and salt

delicious gooey caramel, cooked at home, will be able to make even the usual shortbread not only delicious, but also beautiful, if you plant it with pastry bag. Salt added to the caramel icing will reduce the sweetness of the fudge and add an extra touch of flavor.

For salted caramel icing you will need:

125 ml cream cow's milk, fat content 33%;
30 g butter;
165 g of granulated sugar;
65 ml of purified drinking water;
3-5 g large sea salt taste.

How to cook caramel for icing cookies:

In a small container, heat almost to a boil, but, in no case, do not boil the cream and butter. At the time of adding to the caramel, these products should be as hot as possible.
In a separate saucepan combine water and sugar. First, boil the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt slightly from side to side) until a beautiful caramel color.
After reaching the desired shade, pour hot butter with cream into the saucepan, salt and quickly mix the mixture with a whisk until smooth. Return the caramel to the fire for a couple more minutes to boil down to the desired density.
Transfer caramel to glass container for later storage. After a few hours of cooling, you can start decorating cookies.

Colored icing for cookies

inconspicuous cookies easy with the movement of a confectionery cornet filled with colored icing, you can turn it into an original greeting card. Thus, a simple confectionery product can become an exclusive gift, which will be easy to make even for a schoolboy.

The composition of colored glaze includes only four ingredients:

1 egg white;
150-200 g of finely ground powdered sugar;
15 ml lemon juice;
food coloring of the desired color.

The process of creating sweet paints for painting cookies:

Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift icing sugar into it in small portions and rub with a fork (silicone spatula or false). Using the mixer this case unacceptable.
When the glaze is the desired consistency, add lemon juice to it and divide the total mass into separate portions, each of which should be painted in the desired color food coloring. To make an already colored glaze thicker, powder should be mixed into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If they are not there, then turmeric will help to achieve a bright orange color, green - spinach, red - beets, purple - lavender petals.

How to make marmalade?

Multi-colored icing with various fruit flavors can be made from ready-made marmalade. From such multi-colored glaze it will be possible to create whole stained-glass windows on cookies. A monochromatic coating with pieces of undissolved marmalade will also look very nice.

Proportions of ingredients for marmalade glaze:

200 g marmalade;
80 g of sugar;
50 g butter.

Cooking in the following way:

Cut marmalade into smaller random pieces. Put sugar, butter and crushed marmalade in a small bowl of suitable size.
Build a steam bath on the stove and place a container with prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is reached (with or without undissolved pieces of marmalade).
Remove the icing from the stove and after a little cooling, cover the pastries with a warm mass.

Simple sugar icing

No matter how many different recipes the hostess has in her arsenal confectionery sweets, you should know how to make icing for cookies from minimum set products that can help out in any unforeseen situation.

The composition of simple icing sugar includes:

200 g of powdered sugar;
60 ml of drinking water.

Cooking:

Combine the powder with water and heat over low heat until smooth and homogeneous. When warming the glaze, it is imperative to constantly mix it with a wooden or silicone spatula.
hot fudge sugar decorate ready-made cookies. The same coating can be used for gingerbread and buns.
For a pleasant rum flavor, ¾ of the water can be replaced with rum. This icing can be eaten by adults and children, because under the influence of heating all alcohol will evaporate.

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:

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:

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

Ingredients:

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

Cooking:

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:

lemon glaze

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

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:

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

Inventory for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
Corolla
Storage container
Fridge

Preparation of berry glaze.

Step 1: prepare the berries

Step 2: chop the strawberries

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

Step 5: Combine strawberry mass and powdered sugar

Now add the right amount of boiled water to a bowl with sifted powdered 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.

colored 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 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2 It is better not to water the confectionery with very hot glaze - let it cool a little.
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 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
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.
6Chocolate glaze goes well with coconut flakes, vanilla, rum and cognac.

Such little tricks and such different recipes making chocolate frosting confectionery"Haute couture". Let's join the high culinary fashion?

SOME MORE USEFUL TIPS

Mix the sifted icing sugar, protein, lemon juice. For orange frosting, add carrot juice, for purple - beetroot, for burgundy - cherry, and for green - spinach. Stir thoroughly so that the mass becomes homogeneous without lumps.

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.

To make a cake you will need:

200 gr. baked cookies (ideally "savoyardi");
6 large chicken eggs;
125 gr. granulated sugar;
1 glass of citrus juice, such as orange;
75 gr. butter;
1 lemon or 2 limes;
50 ml. orange liqueur;
300 ml. heavy cream for whipping;
1 st. a spoonful of dry granulated gelatin.

To prepare the glaze:

2-3 juicy oranges;
550 gr. powdered sugar.

Every housewife faces the question of decorating a dish, especially after cooking has been mastered. home baking. Serve beautiful home cake, on which is applied colored glaze for the cake, for the hostess is considered the height of culinary excellence.

But many are worried and wary that something might go wrong, and often refuse such a design. But in vain!

Glossy color cake icing is the simplest and most budgetary tool, not only as a decoration for baking, but also to hide and disguise small flaws after cooking, to make the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

The classic glaze recipe is quite simple, and consists of ordinary granulated sugar or powder and water. But the list of ingredients does not end there, because citric acid may also be present in the homemade colored white chocolate icing for the cake.

As well as chocolate and cocoa powder, condensed milk and butter, fruit or berry syrup, jams and jams, agar-agar or gelatin, which allow the glaze to harden firmly on the surface, and even chopped nuts for texture.

It is easy to convince of this by looking at cakes with colored icing, photos of which can be easily found on the Internet.

Equally important is the correct distribution of glaze on the surface, for example, liquid glaze must be poured into the center so that it drains naturally On the sides. The thick one is distributed over the entire surface, leveling it with neat strokes with a special silicone spatula. But not everyone knows how to make colored icing for a cake.

The side parts of the cake must be decorated separately, so for convenience finished cake must be placed on a special "podium", which coincides with the size of the baking itself, although it is quite possible to get by with a round grill. Wonder how good it looks mirror glaze for cake colored on any pastries.

Let's take an example of how to quickly, with little or no effort, prepare a colored icing for a cake recipe with a photo. For the main taste in our dessert will be responsible citrus fruits, so our glaze will be bright and sunny in summer. Cake icing color recipe which you will definitely like, will be described below.

Recipe for Lemon Mousse Cake with Orange Color Glaze

Incredibly simple and quick recipe perfect for those housewives who have little time to prepare desserts. The cake does not need pre-baking, as cookies are used for its preparation, and we will tell you in detail how to make colored icing for the cake.

Making mousse cake step by step:

Grind cookies in a blender or food processor until smooth. breadcrumbs. After the “dough” for the cake is ready, you can prepare a mousse or colored icing for smudges on the cake.
Add softened butter, form a “likeness” of dough with your hands, carefully mixing the oil into dry crumbs. Form into a ball, wrap in parchment or cling film and place in the refrigerator to cool the resulting mass a little.
Spread the dough over the oiled detachable form by making small bumpers. Put the mold in the refrigerator, and while the cake hardens, start preparing the mousse. Remember that we still need to prepare the colored icing for the cake, the recipe without glucose is perfect for diabetics.
To do this, remove the zest from citrus fruits by rubbing the skin on a fine grater. In order for the dessert not to be bitter, it is necessary to remove only the colored layer, without affecting the white base near the pulp. Transfer the zest to a suitable container. beautiful cakes with smudges of colored icing and photos will cause appetite not only for the sweet tooth.
Roll the peeled lemons on the table, and then squeeze all the juice out of them thoroughly. Mix with zest and orange juice, add granulated sugar, liquor and mix well. Colored chocolate icing for the cake will go well with the aroma of citrus fruits.
Separate the whites from the yolks, the whites can be frozen for cooking icing sugar, and beat the yolks a little and add to the juice and zest. Put the weight on medium fire, and stirring regularly, wait until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
Dissolve gelatin in cold water and while it swells whip the cream well. mix fruit mousse, gelatin and cream, spread over the surface of the cooled cake. You can prepare colored icing for a cake with smudges, the recipe of which will pleasantly surprise you with its speed.
Transfer the mold carefully to the refrigerator and wait for it to solidify completely, this will take a couple of hours. In the meantime mousse cake hardens, there is time to do the preparation of the glaze. How to prepare colored icing for cakes at home?
Squeeze out all the juice from the oranges, mix with powdered sugar. To give the glaze a slightly caramel flavor will help crushed into powder Brown sugar or a small amount of liquid honey.

How to make colored mirror glaze for a cake? Heat the mass, and boil it in such a way that it turns out thick, clear syrup orange. After the mass becomes thick, it must be cooled by pouring it into another dish and do not miss the moment for applying to the mousse cake.

When the mirror glaze for the cake, according to the recipe, is applied to the cake and starts to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served at the table set for tea drinking.

It can be compared with the work of artists. At the same time, the painters have no idea what the final touches of the paintings will be. But confectioners always know what they will do. As a rule, in their work finishing touch- This is the icing with which a variety of cakes, gingerbread, cookies, cakes and muffins are covered on top.

Variety of icing sugar

At this point, cooks can show all their creativity, as icing sugar can be quite varied. Common in all its types is the fact that all of it is made using sugar or powder.

This may be added various ingredients. Among them are very often used egg whites, starch, milk, cream, butter, sour cream, cocoa, juices and vanilla.

The powder is mixed with milk until it reaches a soft paste. Then added sugar syrup, and a flavoring is also placed here. After that, you can start whipping the resulting mixture. Beating is done until the icing sugar for the cake is smooth and shiny.

After obtaining the optimal result, you need to decompose the icing into small cups and add the dye of the desired color to each. characteristic feature is that the more of the corresponding dye is put, the brighter the color of the icing on the cake will subsequently turn out. When icing cookies, for example, you need to dip them in colored icing or spread it with a small brush. In the process of drawing, sugar icing, the recipe of which was described above, is laid out in a special confectionery syringe, after which various color patterns are applied to the cake.

Gingerbreads with translucent icing and white stains are very tasty. The composition of this glaze is quite simple. This includes water and sugar. A feature of her recipe is the secret of cooking and the direct method of glazing gingerbread.

It is necessary to take one glass with granulated sugar and half a glass plain water which is poured into a saucepan. Then you need to dissolve sugar in it and bring this mixture to a boil. You need to boil, constantly removing the foam until large transparent bubbles appear.

After cooling such a glaze, flavors should be added to it, including vanilla, almond or rum. After that, you need to cool a little more and you can start glazing. On comparatively large items sugar icing for gingerbread is applied with a brush. Small ones can simply be immersed in syrup, gently mixing and then removing them with a slotted spoon. After that, you need to put the gingerbread on the grate, so the excess syrup will drain and the rest will harden. This will make gingerbread frosting.

These are the ones that exist today. various recipes sugar icing, which serves as the final beautiful touch to any confectionery creation.