Make chocolate icing at home using cocoa. Two recipes for mirror chocolate icing

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

The main advantage when cooking chocolate glaze is that you can use almost any type of chocolate and cocoa powder.

In this case, the taste will not suffer, but it will differ slightly from each other.

Cocoa frosting can be made if everyone is not at hand necessary ingredients, namely - chocolate bar and cream.

What you need:

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

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

How to cook with sour cream?

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

What you need:

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

A small saucepan is taken, sour cream, butter, sugar and salt are put in it. A small fire turns on on the stove, the mixture is constantly stirred. As soon as the sour cream and the butter begin to soften and melt, add the cocoa powder in a timely manner. Remember to stir and make sure that the frosting does not burn. The fire should always be low.

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

With the addition of cream

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

What you need:

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

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

White or dark chocolate bar recipe

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

What you need:

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

To make the icing easier to remove from the cooking bowl, you can grease chocolate bar oil. Make sure there is no water. Break the chocolate into portions, place it in a bowl of your choice and add milk. This is to prevent the icing from getting too thick. Otherwise, it will set very quickly and unevenly on the cake.

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

With cocoa and milk

Try to cook an original and delicious glaze from cocoa powder, additionally using milk.

What you need:

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

In a saucepan, cocoa and icing sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the pot on the stove with low heat and simmer until frothy appears in the frosting. After that, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, this will make the frosting more pliable and easier to apply to dessert.

Mirror Cake Glaze

Mirror icing for a cake can make a truly real product out of a dessert. culinary arts... But when preparing it, you need to constantly maintain high fever, otherwise the icing will roll off the cake and the beautiful effect will not work.

What you need:

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

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

By then, the gelatin will swell well and be ready to be added to the frosting. Heat it up and add to the resulting mixture. After that, whisk a little frosting in an immersion blender and keep it at a temperature of at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

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

What you need:

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

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without the formation of lumps. Then add milk or cream and mix the frosting mixture again.

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

Milk chocolate

Who said, that milk chocolate can not be used for making dessert glaze? It will give the delicacy a delicate and sweet, but not cloying taste.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• a slice of plums. oils.

As with other recipes, first you need to melt the chocolate using a water bath or microwave oven... We put a bowl in a saucepan on a preheated stove, pour milk there, pour sugar and mix the mixture thoroughly until the crystals are completely dissolved granulated sugar... After that, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

To properly cover the cake with chocolate icing, you must follow several rules that will make the dessert the most successful:

1. It is best to use a creamy, cherry, apricot or strawberry soak for biscuit cakes cake. All of these flavors complement the chocolate best, and the dessert will not seem so sugary.
2. There are no particular restrictions on the chocolate used. Real dark chocolate is best suited for this purpose. highest quality, but you can also use regular confectionery tiles. Sweetness containing nuts, raisins, marmalade, caramel and porous tiles is categorically unsuitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with an exceptionally liquid and warm icing. It is placed on a wire rack and poured from a ladle or bowl on top using a culinary wooden spatula to level the surface.

An article about what you can make chocolate icing and how to make it.

Chocolate icing it is not necessary to cook from chocolate for application on cakes, muffins, Easter cakes and pastries. It can be made from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

That's what advise experienced confectioners when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze, they perfectly complement each other.
• The no-boil glaze hardens quickly and must be applied immediately after preparation.
• You can not cover the cake with hot icing, where it has already been smeared. butter cream, but if necessary, then you should first cover the cream liquid jam or sprinkle with cocoa, and then glaze.
• You cannot cover the cake with just boiled icing, it needs to be cooled a little.
• First, we apply a thin layer of glaze to the confectionery product, and then thicker.

How to make cocoa cake frosting?

The chocolate glaze itself is a decoration for different desserts... In addition, icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa frosting for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
3. Put the icing on the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the glaze flows down the sides.
4. We put the cake in a cold place at night, in the morning you can serve it with tea.

With this glaze, you can make patterns on the cream if you cover the top cake with some kind of cream.

Note... If the icing has become cold and thickened, does not spread well on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk frosting, recipe

Cocoa and condensed milk frosting

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
2. Removing from fire, add 0.5 tbsp. tablespoons of butter..
3. Pour the cake immediately and set it to cool.

Professional cocoa icing

This glaze recipe is used by professionals in pastry shops. It's quite simple.

Recipe:

1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp each. spoon.
2. We knead well, and you can decorate any baked goods.

Powdered milk and cocoa frosting recipe

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. a spoonful of gelatin 0.5 glass of water and let it swell.
2. Mix 1 st. a spoonful of cocoa and milk powder, 4 teaspoons tablespoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. Dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
5. The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden, and the cake can be served with tea.

Milk and cocoa frosting recipe

Cocoa, milk and flour glaze

The thickness of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more more milk, the thinner it is.

Recipe:

1. Into a saucepan of of stainless steel fall asleep 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook while stirring, with a low boil, until the desired density.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

The frosting is used for coating pastries and cakes.

Note... The presence of butter in the glaze gives it a shine.

Lean Cocoa Chocolate Frosting Recipe

Lean cocoa chocolate frosting

Recipe:

1. Mix in an enamel bowl 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar, 4 tbsp. spoons of water and cook on low heat stirring all the time until it thickens.
2. Having removed from the fire, we add 1/3 part of tea. tablespoons of cinnamon and 1 tsp. a spoonful of brandy, mix everything together.

We cover pies, cakes, muffins with hot icing, and cold icing is suitable for pouring ice cream.

Cold Lean Chocolate Frosting

The recipe for this lean cocoa frosting is original and does not require boiling. It can be prepared in a hotel, outdoors.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

1. Mix in a deep plate 3 tbsp. spoons icing sugar without lumps, 1 tbsp. spoon potato starch, 3 tbsp. cocoa spoons.
2. Add 3 tbsp. spoons very cold water , knead again, and the glaze can be used.

Cocoa and butter frosting recipe

Cocoa and butter chocolate icing

Recipe:

1. In a saucepan, combine 3 tbsp. tablespoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. cocoa spoons, 60 g butter, knead everything and set to cook until the butter melts.
2. We dilute more 3 tbsp. spoons of milk and cook further, stirring occasionally.
3. If the icing is thick, add another 2-3 tbsp. spoons of milk.

If the icing is ready, it should slowly drain from the spoon in thick streams.

How to make a thick cocoa frosting?

Thick

This is a very common glaze. It tastes like dark chocolate, but sour.

Recipe:

1. Stir in a saucepan 100 g sour cream, 3 tbsp each tablespoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the glaze boils, add 2 tbsp. tablespoons of butter and simmer until the butter melts.
3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken a lot.

Cocoa and sour cream chocolate icing

Cocoa and sour cream chocolate icing

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar add 2 tbsp. sour cream spoons, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
3. Remove from heat and immediately glaze fresh baked goods, or prepare iced strawberry dessert.

How to make cocoa frosting in the microwave?

Microwave cocoa chocolate icing

Recipe:

1. We heat it up on the fire 3 tbsp. tablespoons of milk and half a glass of sugar.
2. In a microwave oven, combine 2 tbsp. tablespoons of butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 part dark chocolate bar, put everything in the microwave. The glaze is ready in 4 minutes.

Glaze the top of the cakes, Easter cakes, cakes and muffins.

The beautiful buttery sheen of the cocoa frosting adds a mouth-watering look to your cakes, muffins, brownies and donuts. It can also be used to decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

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

Composition shiny glaze- This is a kind of emulsion with an aqueous part in the form of syrup and an oily component - chocolate. An amazing palette of colors and an unusual shine, and the surface is so smooth that you can see your reflection if you come closer. Hence, apparently, such a name.

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

How to make mirror glaze at home

Don't feel like homemade mirror glaze recipes are out of your reach. In fact, you only need knowledge of a few nuances and subtleties, and the rest will depend on your desire and Have a good mood... If this is the first time you started cooking glaze, then you will surely have questions to which I will try to answer as fully as possible:

What can be decorated

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

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

Sometimes used in traditional cakes, but usually they are not completely covered, but only the top. In this case, the glaze flows down in beautiful streaks.

What you need to cook

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

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

• Cooking thermometer for the right working temperature.
• Electronic balance.
• Blender with a tall glass.

How to choose the right temperature for making icing

After heating all the components, the glaze is whipped with a blender. In this case, an indispensable condition for a successful glaze is the observance of the temperature regime. Observe working temperature regime very important, as frosting is the final stage in working with cakes. Spoil it - negate all previous efforts.

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

Mirror cake frosting - basic recipe

This is a versatile option for making mirror glaze, having mastered which you can cope with others.

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

Step-by-step cooking recipe:

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

Tip: hold the blender at a 45 ° angle, and turn only the glass when working. Then you will see how a funnel is formed in the mass and bubbles go into it. There shouldn't be a lot of them, and if you do everything right, then there won't be at all.

If bubbles do form, remove them by filtering the glaze through a sieve and then covering cling film so that a film does not form on the glaze surface.

Then place the container in the refrigerator to stabilize for 12 hours (overnight).

Check the quality of the mirror glaze the next morning. If you press it with your finger, then it should become elastic and springy.

Before decorating the cake:

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

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

Colored mirror glaze

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

Confectionery gel dyes are popular among culinary specialists, which are added by drops to achieve the desired color. Alternatively, you can use fat-soluble dry colors.

• If you want to get stunningly clean White color, add titanium dioxide - a powder that gives a stable white pigment.
• You get a pearlescent effect if you add silver or golden candurin powder.

Attention! The cured mirror glaze will become more intense and bright color than warm. Consider this when adding colorants.

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

A few more tips:

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

Chocolate mirror glaze - recipe

Mirror glaze, called chocolate, is most popular in home cooking... Decorate the cake, cake, and soufflé. If you will not find molasses, make the syrup yourself, as described below.

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

1. Soak gelatin: 30 ml powder. water, leaf - in 200 ml.
2. Add molasses and sugar to the water, bring to a boil, at the same time boil the cream in a separate bowl.
3. Combine cream with syrup, add cocoa in small portions.
4. Stir, add the swollen gelatin and begin whisking the frosting. The temperature of the mixture for decorating cakes is 37 o C.

Honey mirror icing for cake

Instead of glucose syrup if you don't find it, you can use regular honey with success. Or make your own syrup (recipe below). Honey scent will give your cake a special flavor.

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

How to make the frosting:

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

Mirror glaze with homemade syrup

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

How to prepare it:

1. Take: 350 gr. Sahara, hot water- 155 ml, citric acid- 2 gr. (this is 2/3 teaspoon) and baking soda- 1.5 gr. (a quarter teaspoon).
2. Put sugar in hot water and cook until boiling. When this happens, add citric acid and cook for 20 minutes, covered with a lid. The syrup will turn light golden in color.
3. Remove from heat. Dilute the soda dessert spoon water and pour into the syrup. Something like an explosion will happen. When the bubbles have settled, the syrup is ready. In color and consistency, it resembles liquid honey.

How to make a mirror glaze:

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

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

Every self-respecting housewife knows how to bake cakes. You can cook them both on holidays and common days to please your family. You can make cakes more delicious with chocolate icing. It's pretty easy to make. The main thing is to apply some culinary tricks so that the consistency of the glaze is suitable. It is suitable for coating not only cakes, but also any other baked goods.

General principles

Before you start making the chocolate frosting for your chocolate cake, you need to determine the purpose of its use. Manufacturing technology must be selected depending on what kind of surface you want to get: matte or glossy. Each housewife prepares the glaze differently, based on her preferences and experience. However, one should consider general rules its preparation:

For cocoa cake

The recipe for this coating is very simple. It is ideal for rolls, pies, muffins and cakes. When it solidifies, a dense, glossy crust is obtained. It will make any baked goods more appetizing. Use the following items to make the frosting:

1. Milk - 50 ml.
2. Butter - 50 g.
3. Sugar - 4 tablespoons.
4. Cocoa - 1 tablespoon.

Sequencing:

1. Place the butter in a saucepan and melt over low heat.
2. Add milk and sugar to the saucepan. Stir the mixture gently until the sugar is completely dissolved.
3. Add cocoa powder to the mixture.
4. Continue cooking for 3 minutes.
5. Let cool before decorating the cake.

Some confectionery products lack effective decoration, such as icing. Most often you want it to be chocolate.

The recipe for this cake cover is very simple. To do this, you need to melt a bar of chocolate and mix it with milk. You can take both black and white chocolate. You will need 120 g of chocolate and 50 ml of milk.

Sequencing:

If you decide to prepare a cover from dark chocolate, use bitter with a cocoa content of at least 72 percent.

Mirror glaze

Such a coating for cakes is prepared on the basis of special syrups. It makes any baked goods more appetizing and delicious. You will need the following products:

Cooking steps:

Sour cream based

Many housewives fell in love with the recipe for chocolate icing for sour cream cake. It also works great for coating cookies and cakes. Grocery list:

1. Low-fat sour cream - 3 tablespoons.
2. Cocoa powder - 3 tablespoons.
3. Vanillin - half a teaspoon.
4. Powdered sugar - 5 tablespoons.
5. Butter - 35-40 g.

Preparation:

1. Combine vanillin, cocoa and powdered sugar in a bowl.
2. Pour in sour cream and mix it with dry composition.
3. Put it on slow fire and cook for 5-7 minutes. It is very important to constantly stir the contents.
4. Remove bowl from heat and add to it the right amount butter. If this is not done, the consistency of the glaze will be like a cream.
5. After you apply this icing to the cake, refrigerate it for 20-30 minutes.

Cream ganache

For most cakes, the best coating is the chocolate icing. The cream recipe is very simple. It is ideal for beginners as all the activities do not require any culinary skills.

Grocery list:

1. Dark chocolate without additives - 100 g.
2. Butter - 50 g.
3. Cream with a fat content of 30% - 3 tablespoons.

Cooking method:

1. Break the chocolate bar into small pieces and place them in a bowl.
2. Put on water bath and when the chocolate begins to melt, add a piece of butter.
3. Stir the contents of the bowl thoroughly until smooth and simmer over low heat for a minute.
4. Whisk the cream with a mixer and mix well with the chocolate mass.
5. After about 10 minutes, the composition will cool down and you can apply it to the surface of the cake.

Several useful tips how to make your cake look more presentable.

Allow it to cool before icing the cake. To prevent it from dripping from the cake, it must be brought to a temperature slightly above room temperature. And if you overexpose it, it can turn into a lump.

The best way to decorate the cake with icing is with a rubber brush. So that you do not have to level the surface of the cake, brush it with an additional layer of jam. After that, you can pour chocolate on the cake, decorate it with fruits, berries, nuts or colored sprinkles.

Don't skimp on chocolate for the icing. If you buy a cheap product, it will affect the quality and taste of the entire confection.

When you cook frosting on the stove, it should never come to a boil. If this happens, its consistency will not be as pleasant, and even butter will not save the day.

You can specially pour warm icing over the cake while it is liquid. This is necessary so that there are smudges, thanks to which your confection will become more beautiful. Here you need to be guided only by your preferences, because some do not like drips.

After icing and decorating the cake, set it in the cold for a few hours. Your cake will turn out to be very tasty and will decorate your festive table.

Attention, only TODAY!

How to make icing for decorating all kinds of confectionery snacks is a question that becomes relevant on the eve of the holidays. And this is no coincidence, since it is with its help that you can easily turn even the most ordinary baked goods into a work of art. In this culinary compilation, we'll show you how to make frosting, introduce you to some of the more popular frostings, and detail each step in the cooking process.

Chocolate glaze

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

The homemade chocolate frosting recipe is very simple and does not require any outlandish ingredients.

You will need:

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

Step-by-step description:

1. Mix sugar with cocoa powder.
2. Heat the milk until it boils, and stirring it, pour it into sweet mix... Boil a little until everything dissolves.
3. Bye confectionery glaze boil slightly, chop butter small cubes and add to it. Stir, cook for about five minutes and remove from heat.
4. Make sure your homemade chocolate cake frosting has cooled down quite a bit before you can apply it.

Cold Chocolate Fudge Recipe

It is prepared from cocoa quite simply and quickly. In consistency, it resembles a paste that can easily fit into the pattern you need.

To prepare it you will need:

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

Cooking scheme:

1. Combine and mix all dry ingredients.
2. We need some very cold water. Pour it into a bowl with a dry mixture and mix thoroughly until it becomes a creamy mass. You can apply it with patterns using a pastry syringe or simply spread it over the surface.

Creamy fudge

This recipe is often used for muffins. With its help, they not only acquire festive decor, but also stays soft longer, keeping its freshness.

Scroll necessary products:

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

Description step by step:

1. Grind sugar into powder.
2. Mix dry ingredients in a bowl: starch, powder, cream.
3. We connect water with lemon juice and slightly warmed up. Pour into a dry mixture, stir well and put on steam bath... Cook until thick sour cream.
4. After white glaze will become a pleasant warm temperature, it can be applied to the surface of baked goods.

Mirror coating of cakes

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

Required Ingredients:

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

Description of the cooking process in stages:

1. Soak gelatin in 50 ml of warm water for swelling.
2. Pour sugar into a saucepan, sift cocoa, pour out the cream and the remaining water. Stirring continuously, let it boil and immediately remove it from the stove.
3. Add chopped chocolate and swollen gelatin to the hot mixture. Mix everything thoroughly and pour through a strainer to get rid of air bubbles. We cool to room temperature.
4. Mirror glaze must definitely harden, therefore, after applying it, the product must stand for three to four hours in the refrigerator.

Bright design

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

Required products:

• 100 ml of water;
• less than half a glass of sugar;
• 1 teaspoon of gelatinous granules;
• 100 ml invert syrup;
• 150 g white chocolate;
• 80 g of condensed milk;
• food coloring, depending on your wishes.

Consistent description:

1. Soak gelatin powder in two spoons warm water... Leave to swell for 30 minutes.
2. Mix sugar, invert syrup in the remaining water. On low heat, stirring to dissolve the crystals, bring to a boil.
3. Break the chocolate into small cubes and soften. It is better to do this over boiling water. It should look like a paste. Add condensed milk on top. Stir well.
4. Add a little cooled syrup and gelatin to this mass. Dripping in as much dye as needed for the desired color and stirring thoroughly. For this purpose, you can use a blender.
5. The glossy glaze should have a uniform consistency without air bubbles. If they appear during whipping, then pour it through a small strainer.

Caramel coating

If you need a cookie frosting, then better option you will not find. It covers the entire top and is excellent foundation under a creamy design.

Components you will need:

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

1. We soak the plates in half of the total volume of water and let stand for half an hour to swell.
2. Sift the starch into the cream and stir well.
3. Heat the sugar in a frying pan until the caramel color, pour in the rest of the water and stirring, cook until the crystals dissolve. We remove from the stove.
4. Add cream to hot caramel and stir well. We add the swollen gelatin here, knead until smooth, cool a little and can apply to the cookies.

Protein fudge

Small muffins go great with protein topping. The main thing is that the eggs are absolutely fresh, since it is cooked without heat treatment.

The amount of ingredients depends on the required volume:

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

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

Egg yolk orange fudge

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

Products you need:

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

1. We combine the yolks of room temperature with juice and interrupt in a foamy mass with a mixer. Pour the powder in parts, without stopping to beat. V finished form the mixture should be homogeneous and thick.
2. We put it on baking and put it away to dry in the oven, heated to 100 degrees for a few minutes.

Glaze is enough universal way registration various baked goods... The many types and methods of cooking it at home allows you to choose your own option for culinary creativity... In the video, you will see several options for delicious and plastic confectionery watering.

Video: Donuts with several types of glaze