Filling for the cake. Chocolate frosting for cake
It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.
Make a white glaze from powdered sugar, egg white or chocolate, and your sweet dish is guaranteed a snow-white outfit.
Let's look at the most common recipes for preparing white icing for a wide variety of confectionery products.
White glaze - general principles of preparation
Powdered sugar is always used to make white icing.
It must be sifted through a fine sieve.
Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.
Instead of powdered sugar, you can use granulated sugar.
Heat the whipped mixture over low heat, stirring continuously.
White icing for “Classic” cake
To prepare the glaze the classic way, you only need water and powdered sugar.
Ingredients:
One glass of powdered sugar;
Four table. spoons of water.
Cooking method:
Powdered sugar is sifted and poured into a small ladle or saucepan. The dishes are placed on low heat and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscousness, the glaze is ready.
White icing for butter cake
If you add butter or margarine to the glaze and replace the water with milk, it will become whiter in color and denser in consistency.
Ingredients:
One glass of powdered sugar;
150 grams of margarine or butter;
Two tables. spoons of milk.
Cooking method:
Place the sifted powdered sugar into a deep bowl. The milk is heated and gradually poured in a small stream into a bowl of powder. Stir the mixture well during the process. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.
White icing for chocolate cake
You can make frosting using white chocolate. Add vanillin and the fudge will be fragrant.
Ingredients:
150 grams of white chocolate;
5 table. spoons of whole milk;
150 grams of butter;
Salt on the tip of the knife;
Two tables. spoons of sugar;
Half a teaspoon of vanillin.
Cooking method:
White chocolate must be broken into bars. The butter is cut into pieces, placed in a saucepan or deep bowl and placed in a water bath. The melting mixture is stirred until it becomes a thick, homogeneous mass. Then add salt, granulated sugar and vanilla sugar, pour in milk. Stir everything thoroughly and after a few minutes the glaze is removed from the water bath and left to cool. To do this, the bowl with the prepared mixture can be placed in a container with cold water. Beat the cooled chocolate mass for five to ten minutes with a broom, blender or mixer at low speed. When the glaze begins to pull away from the spoon, it is ready.
White glaze “Mint”
This type of glaze is suitable for shortbread and cottage cheese baking. Looks original, tastes good.
Ingredients:
Four table. spoons of sour cream (preferably homemade);
50 grams of powdered sugar;
Half a teaspoon of mint syrup.
Cooking method:
In a small dish or bowl, mix sour cream and powdered sugar. Place on low heat and bring to a boil, stirring continuously. Cook on low gas for five to seven minutes, add mint syrup at the end. Mix everything well and remove from the stove. The prepared glaze is immediately applied to the surface of the baked products. The mint glaze dries within an hour.
White icing for Easter cakes and cupcakes
Frosting is an indispensable decoration when baking Easter cakes or cupcakes with raisins. Salt and lemon juice will keep the glaze from dripping off your browned pastries.
Ingredients:
One glass of powdered sugar;
One egg white;
One teaspoon of lemon juice.
Cooking method:
The white is separated from the yolk, lemon juice is added and beaten until a dense airy mass is obtained. Gradually add powdered sugar and continue beating. To prevent the white icing from forming smudges, add a little salt at the end of whipping.
Cake with white icing “Summer Kiss”
Who doesn't love cakes? There probably won't be any like that. White frosting, berries and crispy cakes, isn't this a real pleasure? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.
Ingredients:
400 grams of premium flour;
250 grams of butter;
8 table. Spoons of cold water;
One glass of sour milk;
Half a tea spoons of salt;
One chicken egg.
For cream:
400 grams of butter;
Two glasses of red currants;
Two glasses of black currants;
Two glasses of sugar.
For the glaze:
300 grams of powdered sugar;
One table. spoon of hot water.
Cooking method:
To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and mixing. The dough is then rolled out into a sausage shape and cut into six pieces. Roll out each part, place it on a baking sheet and bake in the oven. The top of the flatbread is pricked with a fork in several places.
To prepare the cream, melt the butter and beat it. The currants are ground with sugar (red currants are separate from black currants) and the resulting berry syrup is added to the butter. Mix everything thoroughly. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.
The finished cakes are coated with cream so that a layer of red currants, a layer of black currants, etc. are obtained. The cake is topped with prepared white glaze and placed in the refrigerator for three hours.
Cakes with white icing “Royal Feast”
Glaze is also used to make delicious cakes. Add walnuts or pine nuts to the fudge; they will give the baked goods an exquisite taste.
Ingredients:
One glass of starch;
One can of condensed milk;
Two chicken eggs;
Half a tea. spoons of soda;
Salt on the tip of a knife.
For the glaze:
One bar of white chocolate;
100 grams of walnuts.
Cooking method:
Pour condensed milk, two eggs into the pan, add salt and soda. Stir thoroughly, add all the starch little by little, pour the dough into molds, filling them one-third full. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed walnuts. The finished cakes are coated with white icing.
Cakes with white glaze “Raspberry Mystery”
Cakes are always a great way out to meet unexpected guests, simply surprise old friends, or come up with a treat for the holiday table.
Ingredients:
One glass of flour;
Three eggs;
150 grams of butter;
One glass of sugar;
One tea a spoonful of soda slaked with vinegar.
For cream:
200 grams of raspberry and blackberry puree;
One and a half glasses of cream;
15 grams of gelatin.
For the glaze:
250 grams of powdered sugar;
50 grams of milk powder;
25 grams of starch;
Two egg whites.
Cooking method:
Beat eggs with sugar, add softened butter, soda, flour. Bake three biscuit cakes and cool them. To prepare the filling, leave the gelatin in cold water for one hour, then dissolve it in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of sponge cake is covered with ready-made jelly. To prepare the glaze, milk powder, powder and starch are mixed into a homogeneous powder. The biscuit is cut into pieces in the form of “handkerchiefs” and each cake is covered with icing. Fresh raspberries or blackberries are placed on them.
"Oysters" with white glaze
You can make the most delicious oysters from rich yeast dough. Dip them in freshly whipped glaze, pat dry, and enjoy your homemade baked goods.
Ingredients:
1 kg flour;
Two glasses of milk;
200 grams of butter;
8 table. spoons of sugar;
60 grams of yeast;
Two chicken eggs;
Salt is on the tip of the knife.
For the filling:
300 grams of poppy seeds;
300 grams of honey.
For the glaze:
50 grams of butter;
¼ glass of milk;
Two tables. spoons of sugar;
One egg;
Three table. spoons of cocoa.
Cooking method:
Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, place it on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers of 10x10 cm. Each of them is greased with melted butter. Poppy seeds are mixed with honey and applied in a thin layer over all squares. After this, roll into rolls and place on a greased baking sheet. After 10-15 minutes place in a hot oven. Bake for thirty to forty minutes.
While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, whisked and placed on low heat. When it boils, boil for another 10-15 minutes, stirring continuously. Then cool slightly and beat with butter. The glaze is ready. Remove the oysters one at a time from the baking sheet, dip the top side into the glaze and place them on a dry cutting board to allow the glaze to cool. Then they are placed on a beautiful dish and served with tea.
Donuts with white glaze
Pour snow-white glaze over homemade deep-fried donuts. The secret to preparing them is that the deep fat should be heated well enough, but at the same time the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into fat, the product must be cleaned of flour using a soft brush so that the deep fat does not become contaminated.
Ingredients:
Seven eggs;
500 grams of milk;
200 grams of butter;
300-350 grams of flour;
600-700 grams of vegetable oil.
For the glaze:
100 grams of granulated sugar;
120-150 grams of milk;
A packet of vanilla.
Cooking method:
Boil milk with butter, add flour and stir. When the mass becomes homogeneous, cool it, then add one egg at a time, without ceasing to stir. Heat vegetable oil in a saucepan, dip a spoon in it, take a little dough and drop it into the boiling fat. Remove the finished donuts with a slotted spoon and place on parchment paper.
While the donuts are cooling, prepare the glaze. To do this, pour hot milk into the sugar and stir until it completely dissolves. Then put this mixture on high heat and bring to a boil, then reduce the heat and cook the glaze until tender. A few minutes before the end of cooking, add vanillin. Remove the glaze from the heat and whisk until white foam forms. The consistency of the fondant should resemble sour cream. Cooled donuts are dipped in glaze and placed on a plate. Before serving, donuts can be sprinkled with grated chocolate.
The glaze is applied to the finished flour products with a culinary brush immediately after cooking, since it dries very quickly.
If the icing dries before you have a chance to spread it on your baked goods, heat the fudge on gas or in the microwave.
Remember that cold whites whip faster than room temperature ones.
If the glaze does not thicken for a long time, place the bowl with ice cubes.
To speed up the thickening process and density of the glaze, use freshly squeezed lemon juice.
To avoid burning the glaze, cook it in a non-stick pan.
If you do not plan to treat your children with cooked flour products, add a little rum to the glaze.
Apply decorative sprinkles to the glaze immediately before it has time to dry.
Ready-made confectionery products are often inferior to home-baked goods - they can be incredibly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.
Finally (to complete the experience), the best cake needs to be decorated. Amateur cooks usually use several types of coating:
- buttery sweet cream - white or colored (the one made with boiled condensed milk holds its shape better);
- whipped cream - it’s quite possible to buy them in the store (fresh berries or pieces of canned fruit would look great on top);
- bright fruit jelly (you can also add fruit slices to it for beauty and taste);
- fudge - it is made from milk and sugar, adding natural food coloring for bright color.
Every sweet tooth has their own preferences, but a cake covered in a layer of chocolate will definitely appeal to absolutely everyone. Moreover, mastering the preparation of special glaze is extremely simple - the process takes literally a few minutes and does not require the highest culinary qualifications.
Chocolate icing for a cake can be prepared in different ways; there are many different recipes on how to do it. The simplest option is to melt a bar of dark chocolate and mix with a small amount of butter. But this will not be a completely natural product. It is better to make icing from cocoa powder. This is what the recipe will talk about.
This chocolate “drizzle” is quite simple and quick to prepare, and the result exceeds expectations. The range of uses of this product is very wide - not only cakes are covered with glaze, but also all kinds of cookies, various pastries and muffins; desserts and candies are made from it. It does not become hard in the refrigerator, it slightly stretches behind the knife even when cooled, but it does not drip off the confectionery. And if you put it in the freezer for a while, you will get excellent homemade chocolate.
The taste ideally comes out very rich. To make chocolate glaze from cocoa, do not skimp on the ingredients, all products must be of high quality (butter, cocoa) - then the result will please you!
Ingredients
60 g butter 72% fat;
8 tablespoons cow's milk;
3 tablespoons cocoa powder;
3 tablespoons of granulated sugar.
Preparation
Pour granulated sugar into a small saucepan. Heat the milk and pour 2 tablespoons into the sugar.
Add softened butter and cocoa powder.
Combine all the ingredients with a whisk and then place on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.
Add 3 more spoons of hot cow's milk and mix well again.
Is the icing thick enough? Again pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.
Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip your whisk into it and lift it, the glaze will slowly drip out in thick strips.
Pour the chocolate “drizzle” into a separate bowl and coat the cake, muffins or other confectionery product. If the glaze has already hardened and begins to fit poorly on the cake, then you just need to warm it up a little again.
The buttery texture allows the consistency to be evenly applied to the surface of any baked goods. The shine of chocolate cocoa glaze gives confectionery products an appetizing and aesthetic appearance. We put the leftovers into silicone molds, leave them in the freezer until they completely harden and get delicious candies.
A simple, quick and very tasty recipe for chocolate icing from cocoa will definitely help out when creating confectionery masterpieces! Bon appetit!
Properly cooked glaze has an important advantage - it hardens perfectly and does not spread even if the confectionery product is left out of the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all the beauty will be smeared.
I advise you to use a sugar-protein mass; it does not melt, but on the contrary, it dries in the air, so the pattern will become stronger every hour. To prepare it you will need about a glass of powdered sugar, a teaspoon of natural lemon juice and one chicken egg (necessarily chilled). First, separate the protein and beat it with lemon, and then carefully stir in the powder. Using a pastry envelope, apply the finished mixture directly to the cake, on top of the glaze.
To prepare the cake you will need:
- 200 gr. baked cookies (ideally savoiardi);
- 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 tbsp. spoon 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 she has mastered the preparation of homemade pastries. Serving a beautiful homemade cake topped with colored cake icing is considered the height of culinary excellence for the hostess.
But many are worried and wary of what might go wrong, and often refuse such registration. But in vain!
Glossy colored cake icing is the simplest and most budget-friendly product not only for decorating baked goods, but also for hiding and camouflaging small flaws after cooking, making the dessert elegant and appetizing.
How to make the right icing for decorating cakes?
The classic glaze recipe is quite simple, and consists of regular granulated sugar or powder and water. But the list of ingredients does not end there, because homemade colored white chocolate icing for a cake may also contain citric acid.
As well as chocolate and powdered cocoa powder, condensed milk and butter, fruit or berry syrup, preserves and jams, agag-agar or gelatin, which allow the glaze to harden firmly on the surface, and even chopped nuts for texture.
It’s easy to be convinced of this by looking at cakes with colored icing, photos of which can easily be found on the Internet.
Equally important is the correct distribution of the glaze on the surface, for example, liquid glaze must be poured into the center so that it flows naturally down 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, the finished cake must be placed on a special “podium”, which coincides with the size of the baked goods itself, although it is quite possible to get by with a round lattice. It’s amazing how good the mirror glaze for colored cakes looks on any baked goods.
Let's look at an example of how to quickly, with almost no effort, prepare colored icing for a cake recipe with photo. Citrus fruits will be responsible for the main taste in our dessert, so our glaze will be bright and sunny in summer. The recipe for colored cake icing, which you will definitely like, will be described below.
Recipe for lemon mousse cake with orange colored glaze
This incredibly simple and quick recipe is perfect for those housewives who have little time to prepare desserts. The cake does not require pre-baking, since cookies are used to prepare it, and we will tell you in detail how to make colored icing for the cake.
Preparation of mousse cake step by step:
- Grind the cookies in a blender or food processor until they become breadcrumbs. After the “dough” for the cake is ready, you can prepare mousse or colored glaze for drips on the cake.
- Add softened butter, form a “semblance” of dough with your hands, carefully mixing the butter into the dry crumbs. Form into a ball, wrap in parchment or cling film and place in the refrigerator to cool slightly.
- Divide the dough into a greased springform pan, making small edges. Place the mold in the refrigerator, and while the cake hardens, start preparing the mousse. We remember that we still need to prepare colored icing for the cake; the recipe without glucose is perfect for diabetics.
- To do this, you need to remove the zest from citrus fruits by rubbing the skin on a fine grater. To prevent the dessert from becoming bitter, you only need to remove the colored layer without touching the white base of the pulp. Transfer the zest to a convenient container. Beautiful cakes with smudges of colored glaze and photos will whet the appetite not only among those with a sweet tooth.
- Roll the peeled lemons on the table and then thoroughly squeeze all the juice out of them. Mix with zest and orange juice, add granulated sugar, liqueur and mix well. Colored chocolate frosting for a cake will go well with the aroma of citrus fruits.
- Separate the whites from the yolks, the whites can be frozen for making sugar glaze, and the yolks can be beaten a little and added to the juice and zest. Place the mixture over medium heat and stir regularly until the mixture 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, beat 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 drips, the recipe of which will pleasantly surprise you with its speed.
- Carefully transfer the mold to the refrigerator and wait until it hardens completely, this will take a couple of hours. Well, while the mousse cake is hardening, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
- Squeeze all the juice from the oranges and mix with powdered sugar. Powdered brown sugar or a small amount of liquid honey will help give the glaze a slightly caramel flavor.
How to make colored mirror icing for a cake? Heat the mass and boil it so that you get a thick, transparent orange syrup. After the mass becomes thick, it must be cooled, poured into another bowl and do not miss the moment to apply it to the mousse cake.
When the mirror glaze for a cake, colored according to the recipe, is applied to the cake and begins to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served to the table set for tea.
Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.
Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration, sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.
Read also:
Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.
Consistency
The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.
Different goals
Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.
Powder
It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.
In addition, it is better to sift the powder.
Lemon juice
It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.
On whites and yolks
With eggs, the glaze acquires a rich taste and a soft, dense consistency. Protein glaze is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.
Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.
With butter
When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.
Secret: If you grease the cake with a thin layer of jam before glazing, the icing will lie perfectly evenly and will shine very beautifully.
Dyes
It is often recommended to add food coloring to the glaze; with it, the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoonful of raspberry jam - you get a red color and a magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange tint.
Secret: For glaze it is better not to use porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.
How to apply?
Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.
Simple glaze
200 g powdered sugar
4 tbsp. l. hot water
Step 1. Mix powder and water and place on low heat.
Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.
Step 3. Pour hot glaze over gingerbread cookies or buns.
Egg yolk glaze
5 yolks
1.5 cups powdered sugar
3-4 tbsp. freshly squeezed orange juice
Step 1. Beat the yolks with orange juice until a stable foam forms.
Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.
Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.
Glaze with rum
1 cup powdered sugar
3 tbsp. Roma
1 tbsp. l. hot water
Step 1. Sift the powdered sugar.
Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.
Chocolate glaze
100 g chocolate
3 tbsp. l. water
1 tbsp. l. butter
100 g powdered sugar
Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.
Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.
Protein glaze
Good to use for patterns
1 cup powdered sugar
1 tsp lemon juice
Step 1. Beat the whites until stiff foam.
Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.
Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.
Butterscotch icing
200 g hard toffees
40 g butter
1/4 cup milk
1-2 tbsp. l. powdered sugar
Step 1. Heat butter and milk in a saucepan.
Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.
Step 3. Apply to the cake in several layers.
What could be tastier than homemade desserts covered with chocolate glaze? Just a lot of frosting!
You can decorate absolutely everything with chocolate mass: cakes, pastries, donuts, cookies, gingerbreads... and even fruits. Such delicacies will be appreciated by guests and household members, and making a sweet coating is much easier than it might seem.
Homemade chocolate glaze - general principles of preparation
Any chocolate coating consists of chocolate, cocoa, or a mixture of both. Cocoa comes with or without sugar. Better to use bitter powder, requiring cooking. With it the taste will be more intense and most culinary recipes indicate exactly its quantity. Before use, you need to thoroughly knead the lumps and sift the powder if necessary. Homemade chocolate glaze with cocoa needs to be cooked over a fire; this type is rarely prepared in a water bath.
Chocolate for glaze You can use any, but to ensure a bright and fragrant coating, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop it and melt it to a liquid state. It is more convenient to do this in a water or steam bath. To do this, place a bowl on a pan of boiling water and continue heating.
Common ingredients in glaze are: sugar (powdered), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, you ultimately need to achieve a homogeneous mass. Therefore, you need to remove all lumps from bulk products and sift the powders through a strainer. Oils and dairy products must be chosen with the maximum percentage of fat content, otherwise there is a chance that the homemade chocolate glaze will not harden or the hardening process will take too long.
Recipe 1: Chocolate glaze with milk and cocoa
A common and simple way to make homemade chocolate glaze with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle; we will cook directly on the stove, without a water bath.
Ingredients
3 spoons of milk;
Sugar 5 spoons;
3 spoons of cocoa;
50 gr. oils
Preparation
1. Pour sugar into a cooking container, add cocoa and mix the dry products well so that no lumps form.
2. Add milk, butter, put on the stove.
3. Cook over low heat, stir continuously, making sure that the mass does not burn.
4. After 2 minutes, drop a spoonful of homemade glaze onto a saucer chilled in the freezer. If the drop freezes, you can turn off the heat and use it for its intended purpose.
5. If the mass spreads and does not harden, then increase the cooking time and check the product for thickness every half a minute.
Recipe 2: Glossy chocolate frosting with cream
An ideal homemade glaze for baking, with a beautiful, shiny surface. Bird's milk is perfect for cakes and pastries. The recipe uses ready-made chocolate; it is important that it is without additives and contains at least 70% cocoa beans. The cream should be full fat, not vegetable.
Ingredients
0.12 kg chocolate;
2 teaspoons of powdered sugar;
50 ml water;
50 ml cream;
30 gr. butter.
Preparation
1. Break the chocolate bars into cubes, place in a bowl and place in a steam bath. The container should not touch the water; we will heat it over the steam released during boiling.
2. As soon as the tiles begin to melt, add water a little at a time and mix.
3. Add powdered sugar and continue to hold the bowl over steam.
4. Add cream, mix.
5. The last ingredient is butter. Once it melts, your homemade glaze is ready and you can wear your glossy clothes to bake.
Recipe 3: Chocolate glaze for Gelatin cake
The special thing about this homemade chocolate cake frosting is that it always hardens, lays out evenly and has a wonderful shine. The result is a mirror surface that looks especially impressive on baked goods without additional decorations. Ideally, you should use gelatin in leaves, but since it is difficult to obtain today, we will use regular powder; it is better to take instant powder.
Ingredients
2 tsp. gelatin (or 3 leaves);
0.18 kg sugar;
0.13 ml cream at least 30%;
0.14 liters of water;
0.07 kg cocoa.
Preparation
1. Add 40 ml of water to the gelatin and set aside for swelling.
2. Mix cocoa with granulated sugar, pour in the remaining water and cream. We put it on the stove.
3. Cook over low heat for 8-10 minutes. We're filming.
4. Add dissolved gelatin to the hot mass, stir vigorously until completely dissolved.
5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.
Recipe 4: Chocolate frosting for cake with condensed milk
To prepare such homemade chocolate glaze, you can use cocoa or ready-made chocolate, but it is very important that the bar is dark, of high quality, and free of palm fats. We will cook with powder; it will make the shaving brush brighter. Condensed milk should be used from GOST, without vegetable oils. Otherwise, the glaze simply may not harden. Sugar is not included in the recipe.
Ingredients
3 spoons of cocoa;
4 tablespoons of softened butter;
4 tablespoons of condensed milk (not boiled, regular white).
Preparation
1. Place a pan on the stove and put butter in it, melt it.
2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.
3. Pour in condensed milk and keep it until it boils; the mixture can burn quickly, so don’t stop stirring.
4. Remove from heat, cool to 50-60 °C and cover the previously prepared surface.
Recipe 5: Chocolate frosting for cocoa cake with sour cream
Well, a very quick option for making homemade chocolate frosting for a cocoa cake that only takes a few minutes to prepare. An ideal recipe for those who don’t have a lot of ingredients or time to decorate a homemade cake. It is better to use full-fat, homemade sour cream to reduce the amount of water in the product.
Ingredients
2 tbsp. l. cocoa;
2 tbsp. l. sour cream;
2 spoons of sugar.
Preparation
1. Combine all ingredients and rub with a spoon until smooth. This must be done immediately in the saucepan in which we will cook the glaze.
2. Place the saucepan with the ingredients on the stove, heat until boiling, cool slightly and you can pour over the cake.
Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the icing hardens. If they are made with sugar, the surface should not be hot.
Recipe 6: Chocolate glaze for cocoa cake with cognac “Favorite”
An interesting version of homemade chocolate icing for a cake with cocoa, which has a bright, nutty aroma. The addition of cognac gives it, but only if it is real. Some housewives prepare this glaze with the addition of rum or liqueur, in which case it takes on a slightly different taste, depending on the product. This recipe calls for bitter cocoa powder, no added sugar.
Ingredients
60 gr. cocoa;
spoon of cognac;
2 spoons of milk;
30 gr. oils;
60 gr. Sahara.
Preparation
1. Mix cocoa powder with sugar, add milk and place on the stove. Stir until the grains are completely dissolved.
2. Add butter cut into pieces and cook for 3 minutes.
3. Remove from heat, pour in cognac, stir, cool slightly and you can decorate the cake.
Recipe 7: Chocolate frosting for chocolate cake with eggs
A recipe for a very delicate and airy homemade chocolate cake glaze that resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, and looks interesting when decorating mini-cakes and cupcakes. It is important to use high quality chicken eggs as they are not cooked.
Ingredients
60 gr. butter and dark chocolate;
Preparation
1. The butter needs to be kept out of the refrigerator for several hours until it becomes soft.
2. Separate the yolks from the whites. Beat the egg whites to stiff peaks using a mixer or whisk. In a separate bowl, beat the yolks with a spoon until white. To speed up the process, you can also use a mixer.
3. Grind the chocolate on a fairly coarse grater or finely chop it with a large knife. You can just break it into cubes, but it will take longer.
4. Place a bowl in a water bath and melt the pieces of tile.
5. Add softened butter and immediately remove from heat. Stir the mixture until the fatty bits are completely dissolved.
6. Add the mashed yolks and stir vigorously.
7. Carefully add the protein foam, mix and decorate the cake. This glaze hardens for quite a long time, it can set for up to 2 hours, but it does not crumble or peel off when cutting the cake.
Recipe 8: Chocolate frosting for chocolate cake with potato starch
This homemade chocolate cake frosting also contains cocoa for a richer flavor and brighter color. Before use, starch must be passed through a sieve and the remaining lumps must be crushed so that they do not spoil the final appearance of the coating. This amount of food produces a fairly large portion, which is enough to cover a good cake. Powder is used instead of sugar.
Ingredients
0.15 kg of powder;
5 spoons of milk;
50 gr. chocolate and butter;
1 heaped spoon of starch;
3 spoons of dark cocoa.
Cooking method
1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.
2. Chop the chocolate bar into pieces, cut the butter and place everything together in a saucepan. Mix with the rest of the ingredients.
3. Place on low heat and cook continuously until slightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool a little and you can use it. For a more even coating, you can level the surface with a knife; after a few minutes, the marks will flow together and will not be visible.
Recipe 9: Chocolate glaze with honey “Lakomka”
In addition to powdered sugar, honey is added to this chocolate glaze; it gives the product an additional flavor and makes the coating shiny and smooth. You can use any honey, including candied honey. There is no need to melt in advance; under the influence of temperatures, the pieces will quickly disperse and the mass will take on a homogeneous consistency. Ready-made chocolate is used; milk chocolate can also be used in this recipe.
Ingredients
0.1 kg chocolate;
2 spoons of honey;
0.05 kg butter;
4 tablespoons each of milk and powder.
Cooking method
1. Break the chocolate pieces and put them in a bowl. Place in a water bath.
2. Add chopped butter and melt.
3. As soon as the mass begins to melt, add milk and stir.
4. Pour in the powder and keep in a water bath until the mass becomes homogeneous.
5. Remove from heat, add honey and stir vigorously for a minute until it is completely dissolved.
6. You can use the mass for its intended purpose.
Recipe 10: White chocolate frosting for chocolate cake
White chocolate cake frosting can also be used for the base coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white surface. Zebra cakes are decorated in this way. If you need clear stripes, you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.
Ingredients
0.2 kg white chocolate;
0.1 kg of powdered sugar;
3 spoons of milk.
Cooking method
1. Chop chocolate bars into arbitrary, not very large pieces. Place in a bowl and place in a water bath. White chocolate cannot be melted directly on the stove or in the microwave; it is a rather capricious product.
2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.
3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mixture in a pastry bag or draw patterns using a spoon.
Recipe 11: Homemade chocolate icing for cakes made with milk and flour
The peculiarity of this recipe is that you can easily change the thickness of the chocolate glaze by adding flour. If you need to make the mixture more liquid, you can add additional milk. The glaze is prepared using cocoa powder.
Ingredients
20 gr. flour;
0.1 kg sugar;
40 gr. cocoa;
80 ml milk;
50 g butter.
Preparation
1. To prevent lumps from forming during the cooking process, you need to pour sugar, cocoa and flour into a bowl and rub well with a spoon.
2. Add milk, cut the butter into pieces, and place on the stove. The fire should be small.
3. Cook the mixture until it thickens; stir continuously, scraping the setting layer from the sides and bottom of the saucepan.
4. Cool the chocolate icing until warm, grease the surface and let it harden.
Recipe 12: Homemade chocolate glaze “White with cream”
An option for preparing a very delicate and soft chocolate glaze, for which a ready-made white bar is also used. The recipe calls for cream, its fat content should not be less than 30%. A vegetable product is not suitable for whipping; the cream must be natural, without sugar or additives.
Ingredients
0.15 l cream;
0.2 kg white chocolate;
Vanillin to taste.
Preparation
1. Grind the tiles and send them to melt in a water bath.
2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too; with the help of a mixer they will be more evenly distributed in the mass.
3. Combine both masses, mix with a regular spoon and decorate cakes, pastries, and any pastries.
Is there any icing left over after finishing the cake? You can pour it into a plastic bag, cool it and put it in the refrigerator. It will last wonderfully for several weeks before preparing the next delicacy; all that remains is to melt it.
If you add chocolate flavoring to your homemade glaze along with cocoa, the taste of the sweet coating will become more intense.
White chocolate should not be brought to a boil in a water bath or overheated; flakes may appear in it or the mass will become plasticine and matte. The optimal temperature is 70-80 degrees.
Is the glaze too thick and streaky on the surface? Add a little vegetable oil to the pan and heat it up. The same technique can be used to give a glossy shine.
Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not run off the surface. The cooled and thick mass, on the contrary, needs to be heated a little so that it lies more evenly.
It is important to remember that the glaze is not applied to the cream, no matter what it is made from. The ideal surface is a simple cake layer, maybe soaked in syrup. It can also be coated with a thin layer of jam. In this case, the coating will lie flat and there will be no problems with hardening.
Cocoa powder takes up quite a lot of moisture, so if you want to add more of it than indicated in the recipe, you will also have to increase the amount of liquid.
