How to make chocolate frosting. Chocolate icing for cake

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

Classic cocoa chocolate icing

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

Ingredients:

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

How to cook:

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

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

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

How to cook with sour cream

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

Ingredients:

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

Cooking step by step:

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

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

With cream

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

Ingredients:

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

How to cook:

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

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

White or dark chocolate bar recipe

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

Products:

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

Cooking step by step:

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

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

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

With cocoa and milk

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

Products:

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

How to cook:

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

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

Mirror glaze for cake

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

Products:

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

Cooking step by step:

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

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

With added oil

Butter and cocoa butter cake icing is not in vain used by confectioners around the world. Cakes are covered on all sides with a sweet brown mixture. Or graceful smudges are made on a strong layer of cream. Chocolate icing looks presentable in any case. Whether it’s a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

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

How to cook:

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

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

Milk chocolate

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

Ingredients:

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

How to cook:

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

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

How to cover a cake with chocolate icing

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

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

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

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

Cocoa icing is an indispensable ingredient in any holiday cake, if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any pastry beyond recognition and give it new colors of taste.

When preparing cocoa icing, sugar or powdered sugar is necessarily put into it, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter are used. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.

Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. Add a few dark or milk chocolate cubes to add flavor and richness.

Chocolate icing for cocoa cake

This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.

Ingredients:

• 3 art. l. Sahara
• 5 st. l. milk
• 3 art. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into a saucepan.
2. Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
3. Slightly melted butter, along with cocoa powder, add to the pan.
4. We mix all the ingredients together and put on a small fire, stirring them constantly.
5. After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
6. Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.

Chocolate glaze from cocoa and sour cream

The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.

Ingredients:

• 5 st. l. sour cream
• 5 st. l. Sahara
• 5 st. l. cocoa powder
• 50 g butter

Cooking method:

1. We put sour cream in a metal bowl and add granulated sugar to it.
2. Pour in the main cocoa ingredients and mix thoroughly.
3. We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
4. A few moments before the glaze boils, remove it from the heat.
5. Add the butter to the mixture and stir again until smooth.

Milk-free chocolate icing

If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with ordinary boiled water, and the trick is in the bag.

Ingredients:

• 3 art. l. powdered sugar
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. water
• 1 tsp butter

Cooking method:

1. Pour powdered sugar and cocoa into a saucepan, mix them together.
2. Pour the ingredients on top with water, and put on a small fire.
3. Stir constantly until the mass becomes homogeneous.
4. When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.

Now you know how to make cocoa frosting. Bon appetit!

Cocoa frosting is very easy to learn how to cook. To do this, you do not need to have serious culinary skills. After some 10 minutes, you will have an excellent chocolate “watering” ready for any homemade baking, which will only benefit from the presence of such an “all-covering layer”. Finally, I want to give a couple of tips on how to cook cocoa icing correctly and tasty:

• The key to a good glaze lies in the quality of cocoa powder, so choose products from trusted manufacturers;
• Butter should be added at the very end of cooking the glaze, from this it will be more delicate in taste;
• Make sure that during the stay on the fire, the glaze does not boil;
• The finished cocoa icing should only be applied to baked goods that have completely cooled down. Otherwise, the external presentable appearance of the dish may be spoiled by streaks.

Good afternoon, dear lover of home baking! I want to offer you not only all kinds of cocoa icing for the cake, but also excellent recipes for chocolate creams for decoration. I recommend that you take all the recipes into service. You don't mind a varied serving of desserts, do you? Here they will come in handy.

And from a practical point of view, it is very convenient. After all, recipes for every taste are great opportunities for culinary improvisation, the use of those products that are in the refrigerator at the moment.
I think that you do not need to persuade for a long time. Let's take a better look at how to make cocoa cake icing.

Icing recipe for cocoa and milk cake

I can't help but sing an enthusiastic ode to the wonderful cocoa product! For homemade cakes, a real find. Well, judge for yourself - in conjunction with the most affordable products, it will decorate the dessert and saturate it with chocolate notes. What is called cheap and cheerful. And most importantly, naturally.

I will briefly talk about this recipe. That's how simple and fast, and how delicious.

For a chocolate masterpiece, you need to prepare

• Three tablespoons cocoa
• Three tablespoons Sahara
• Four tablespoons milk
• Sixty gr. butter.

The icing for the cake will turn out much tastier if you listen to the wishes

• Use good quality cocoa powder that needs to be brewed rather than boiled. In this case, the icing will have a pronounced chocolate flavor.
• Buy fatter butter and milk.

Please note that the cocoa and milk chocolate cake icing can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery. So if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa icing can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a look at it.

Cooking products

• Cocoa - 2 tablespoons
• Sour cream - 2 tbsp.
• Butter - 2 tbsp.
• Powdered sugar - 4 tablespoons
• Vanilla sugar - 0.5 tsp (optional).

Cooking

Chocolate icing will turn out just gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss the moment, and the product hardens strongly, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. fat cream. It will be good too. So experiment on health.

How to make icing for condensed milk cake

Remember, I told you that it's good to have different recipes on hand? This is just that case. There is condensed milk in the refrigerator, which means you can safely prepare the icing for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

Simple grocery set

• Condensed milk 4 tbsp.
• Cocoa 4 tbsp
• Butter 4 tbsp.

Tip: Remove the butter from the refrigerator ahead of time. We need it softened.

The icing will become especially fragrant and glossy if you add 1 tbsp. cognac. This must be done before removing the dishes from the fire.

Especially delicate glaze will make an ordinary egg. This decoration is perfect for cakes with dense cakes.

Need to prepare

• 5 tbsp cocoa
• 130 gr. butter
• 2 tbsp Sahara
• 1 egg.

Step by step cooking

Very good recipe. Only the egg must be entered in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

A very interesting recipe for glaze with honey. It brings its unusual aroma, gives shine to the finished product.

List of ingredients

• Cocoa powder 4 tbsp.
• Milk or cream 4 tbsp.
• Powdered sugar 4 tbsp.
• Honey 2 tbsp
• Butter 2 tablespoons (room temperature).

Glaze preparation

Now you can put the final touch on your confectionery. Decorate it with a magnificent glaze, from which you can’t take your eyes off.

Now we will increase the level of culinary skills, we will prepare a mirror chocolate icing.

For this you will need the following ingredients

• Instant gelatin 2 tsp
• Fatty cream 100 ml. (at least 30 percent)
• Sugar 7 tbsp.
• Cocoa powder 4 tbsp
• Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare the mirror glaze in advance, then you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with a film so that it does not come into contact with air.

And now we will prepare such a yummy that it can be served as a separate dish. Needless to say, cocoa powder chocolate cream will be great both as a layer and as a cake decoration?

Cooking a set of products

• Milk 0.5 l.
• Cocoa - powder 2 tbsp.
• Butter 30 gr.
• Sugar 3 tbsp
• Starch 3 tbsp
• pinch of salt
• Vanillin pinch (if desired).

A little about the products

• Choose milk with a high percentage of fat.
• Starch can be replaced with flour.
• The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

1. Separate 300 ml. milk, pour it into a saucepan, put on fire, heat it up.
2. Add salt, sugar, cocoa and butter to it. Mix well.
3. Bring the mixture to a boil, boil for 2 minutes. Let's make sure that the mass becomes homogeneous, without a single lump. Then take it off the fire.
4. Dissolve starch in the remaining milk.
5. Carefully pour the mixture into the hot milk while stirring all the ingredients.
6. Let's put the pot on the fire. Bring to a boil and simmer until the mixture thickens. Time is min. 2 - 3.
7. Then turn off the oven, add vanillin, mix. We will give time to cool, after which we put the finished cream in the refrigerator.

The taste of the cream can be made even richer if finely grated chocolate is added in the process. It must be put in the first batch of milk, and boiled together with sugar and cocoa.

If found in the refrigerator gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the serving and enrich the taste.

And for a snack - a recipe for chocolate cream for a biscuit cake. I took out this recipe separately, because I adore biscuits and bake often. When there is no time to do the glaze, I grease both the top and the sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

• Condensed milk 200 gr.
• Butter 270 gr. (softened)
• Cocoa 35 gr.
• Two yolks
• Boiled water 200 ml. (Chilled).

How to cook

1. Mix the yolks with water, beat with a whisk.
2. Add condensed milk, mix.
3. Put on fire, boil with continuous stirring. Boil the mass until thickened.
4. Add pre-melted butter, cocoa. Mix everything. Keep on fire for 1 min. and take off.
5. Refrigerate and use as directed.

Cream can be used for other cakes, not only for biscuits. It will not only serve as a wonderful decoration, but also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavors, adjust the amount of cocoa and sugar to your taste. So fantasize at your discretion and let your pastries be the most delicious and beautiful!

We live in a time of everything glossy and spectacular.

So why can't dessert also catch the eye and amaze with its beauty, amaze with its palette and surprise aesthetes. And all the splendor of culinary skills can come from cakes and pastries covered with mirror glaze. Where you can see your own reflection on dessert. Maybe this is where the name “mirror glaze” reflecting the amazingness of desserts came from.

It would seem that it is possible to create this with your own hands at home. And everything is quite simple if you familiarize yourself with the technological tricks and the formula of the “right” ingredients. So, we begin to prepare a dessert, with million-dollar chic from, allegedly, the leading pastry chef of a chic and popular restaurant.

12 grams of gelatin (in classic recipes it is recommended to use sheet gelatin, but you can also take the usual - crystalline)

75 grams of boiled and cooled water

150 grams of sugar sand (necessarily white, so as not to spoil the color of the coating)

150 grams of glucose syrup (it's easier to make and use invert, but how to cook it - look)

It is worth noting: Glucose syrup can be replaced not only with invert, but also with liquid honey (only a strong honey taste will be felt) or molasses.

100 grams (namely grams - it is better to measure on electronic scales) condensed milk

4-5 drops of food coloring

As you can see, the presented list of products for creating breathtaking beauty is absolutely affordable. Only the dye can be found not in every store, but rather in specialized outlets for confectioners. If you have found a specialized culinary store, then buy it - it is more economical. It is also acceptable to use fat-soluble food coloring powders for culinary creativity.

Please note: Every hostess knows how to do it yourself and at home, for example, from beets or spinach. So such wisdom is not suitable for mirror glossy glaze. If you can't find food coloring, try using dark chocolate instead of white. It is permissible to create a mirror glaze based on berry puree (some berries also give a bright color), see the recipe.

Inventory

tablespoon

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electronic balance

microwave

container with lid

How to make glossy icing for a cake

Let's start with gelatin: soak it in ice water, and leave it to swell for now.

If it is more convenient for you to work with crystalline gelatin, then you need to soak it in a ratio of 1 to 6, that is, we use 72 grams of water for 12 grams of gelatin crystals.

It is better to measure all volumes on electronic scales.

In a separate container that can be used on an open fire, we put granulated sugar, pour boiled water and our own cooked one.

Bring the sugar composition to a boil and complete dissolution of granulated sugar.

In another container, unload the chocolate, broken into slices. We need melted chocolate, so we put the bowl in a water bath or put it in the microwave, no more than 15 seconds. Then you take out the container, mix the mass, and again put it back for a few seconds.

It is worth noting: It is important not to let the chocolate boil, otherwise it will curdle and lose quality.

Pour condensed milk over melted chocolate. Mix the composition until smooth.

Let's combine the two compositions obtained: condensed chocolate and sugar syrup. We mix everything.

You can do everything in a glass with a blender - it's faster, albeit with difficulty.

While the composition is hot, we introduce soaked sheet gelatin into it.

If crystalline gelatin was used, then pour it into the mixture in the same way.

Let's add a few drops of food coloring to the future beauty.

We begin to actively work with a blender at minimum speed, trying to adhere to an angle of 45 °. The blender must be immersed in the mixture as much as possible, and not raised so that bubbles form on the surface.

I think that those who first encountered the preparation of mirror glaze, bubbles will definitely appear on the surface.

You can fix the bubble fact very simply - strain the composition.

That, in fact, is all! We did it! Mirror glaze is ready!

Pour it into a container convenient for work, cover with a lid and send it to the refrigerator for storage until the cake is baked.

Note: You can store glossy glaze in a closed container in the refrigerator for several days (up to a month). Before use, you need to warm it up a little (up to about 35 °) to restore its fluidity.

We cover our dessert with glaze, and send it to the refrigerator to solidify. And how exactly to cover the dessert, we will find out.

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.

How to make chocolate icing for a cake

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

From cocoa

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients:

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking method:

1. Melt butter over low heat.
2. Add granulated sugar with milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything up for about two minutes.
6. Let the mixture cool before decorating the cake.

From cocoa and milk

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.

Ingredients:

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking method:

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

From chocolate

The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for - a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking method:

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

From white chocolate

If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients:

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking method:

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

On sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruit.

Ingredients:

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking method:

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low fire.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror

Glasage looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients:

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Cooking method:

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

From chocolate and cream

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients:

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Cooking method:

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

With butter

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients:

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Cooking method:

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate

This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

• low-fat cream - 150 g;
• chocolate - 180 g.

Cooking method:

1. The tile is broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate should cool a little, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.

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