Cocoa frosting completely changes the look of any baked goods in an instant. It becomes more colorful and appetizing, decorates every home tea party and festive sweet table. The taste of the cocoa glaze itself resembles chocolate, which makes the dessert even richer.

Sugar or powdered sugar must be put in the cocoa glaze. Also, to achieve the required consistency, vegetable and animal fats are used. It can be dairy products, varieties of butter and vegetable oil. All ingredients are mixed together, then heated well in a saucepan or brought to a boil - depending on the recipe.

In the process of cooking, the glaze thickens, acquires a uniform consistency and an even shade. At this point, it is removed from the stove and allowed to cool slightly. Confectionery is decorated with warm cocoa glaze. At room temperature it cools down very quickly, becoming a full-fledged part of this or that dessert.

The color of the finished glaze will depend on the selected products and the quality of the cocoa powder. For example, on water or cream, the glaze will turn out lighter than on milk or sour cream. For a richer shade, you can put a few pieces of dark or milk chocolate in it.

This icing is perfect for cream cakes, regardless of the filling and composition of the cakes. Sour cream and butter make it very tasty and quite fatty. This allows the glaze to hold its shape well and not drip. It also freezes fairly quickly. How to make chocolate icing for a cocoa cake, consider the following recipe:

Ingredients:

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

Cooking method:

1. Put sour cream in a small saucepan, add sugar.
2. Pour in the cocoa powder and mix well.
3. Place the saucepan over medium heat, stirring constantly with a spatula.
4. Remove glaze from heat a few seconds before boiling.
5. Add a piece of butter to the hot chocolate mass and mix thoroughly again.

Interesting from the network

Experienced housewives are used to the fact that some kind of dairy ingredient is always present in chocolate icing. However, if you are using quality cocoa powder, plain water will suffice. Such a replacement will reduce the calorie content of the finished dish, but the taste may also suffer a little.

Ingredients:

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

Cooking method:

1. Pour cocoa powder and powdered sugar into a saucepan, mix.
2. Pour purified water on top, turn on a small fire.
3. Whisking vigorously, bring the icing until completely smooth.
4. Cool the contents of the saucepan slightly, add the butter and mix.

Chocolate icing for Easter cake will be a pleasant and unexpected variety of the Easter meal. It is not only more original, but also tastier than standard protein glaze. By adding not only cocoa, but also a small piece of chocolate, you can add an extra touch of flavor to the recipe for chocolate icing for a cake or Easter cake. In this case, the glaze will be much easier to lay on top of the cake. On top of it, you can fill up all the traditional decorations.

Ingredients:

• 5 st. l. cocoa powder;
• 50 g butter;
• 10 g of chocolate;
• 1 ½ st. l. starch;
• 4 tbsp. l. milk;
• 150 g of powdered sugar;
• Vanilla.

Cooking method:

1. In a saucepan, mix milk and powdered sugar, cook over low heat.
2. Stirring frequently, bring the mixture to a boil.
3. Break the chocolate into small pieces and add to the boiling milk.
4. Butter is also sent to a common pan.
5. When the chocolate is completely dissolved and the contents of the pan resemble a cream, add cocoa powder and starch to it.
6. Stir the icing again vigorously, breaking up all the lumps.
7. Cool the contents of the saucepan to room temperature and decorate the cakes.

Now you know how to make cocoa icing according to the recipe with a photo. Enjoy your meal!

Cocoa icing is the perfect decoration for any sweet pastry that will make the dish not only attractive to look at, but also more delicious. It is enough just to pour the finished pie or cake with this confectionery invention, and it will immediately become a real holiday treat. If you are into home baking, you should definitely check out healthy recipes how to make chocolate icing from cocoa powder for all occasions:

• To get a well-hardening thick glaze, it is necessary to use only high-quality cocoa powder for its preparation. Various cocoa-based infant formulas are not recommended;
• To make the glaze more tender and easier to lay on the cakes, you need to add a little butter to it at the very end of cooking;
• It is impossible to bring the glaze to a boil, you just need to make sure that it has reached uniformity and remove it from the burner until bubbles appear;
• For fondant icing, it is better to use powdered sugar, rather than regular sugar. It has a more delicate texture and dissolves faster during cooking;
• Cocoa icing should only be applied to cooled pastries, otherwise it may leak.

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 change the water 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 classic recipe with 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 slightly, 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.

Video

Cakes, cakes, cookies and some varieties of buns are covered with icing. The surface of the products should be smooth, so cakes and cakes are first smeared with a thin layer of jam, which closes all the pores. The icing should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquids to too thick icing.

Plain chocolate icing

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Ingredients:

• Cocoa powder (2 tablespoons)
• Sugar (half a glass)
• Water (3 tablespoons)

Cooking:

Mix sugar with cocoa powder and add water. Mix well and put on fire. On a slow (very slow) fire, cook the glaze, stirring constantly. The sugar will dissolve first, then the syrup will begin to bubble. After the appearance of bubbles, cook the glaze for another minute and remove from heat. We give the glaze to cool down and thicken a lot: the hot one will be too liquid, the completely cooled one will sugar and harden.

Note:

For a children's cake or custards, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the flavor of the frosting.

Chocolate glaze on sour cream

The most common recipe home cooking chocolate glaze. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for icing a cake.

Ingredients:

• Sour cream (100 g)
• Sugar (3 tablespoons)

Cooking:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the icing boils, add the butter and continue to cook until the butter has melted. Then remove from heat, cool slightly and put into action: glaze the cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled, it thickens strongly, but does not harden.

Chocolate glaze with starch

The original method of making chocolate icing without brewing. It does not require butter or sour cream, does not harden very quickly and can be applied to both hot and cold baked goods.

Ingredients:

• Potato starch (tablespoon)
• Cocoa (3 tablespoons)
• Powdered sugar (3 tablespoons)
• Water (3 tablespoons)

Cooking:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add strongly chilled water and mix well. That's all! Finished icing can cover pastries. By the way, the indicated amount of products is quite enough for icing, which can cover eight cupcakes (mini-cakes).

Shiny chocolate icing

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, but also shiny.

Ingredients:

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

Cooking:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The icing hardens quickly, so you need to do it after baking.

Professional chocolate icing

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate icing, then why not try to cook this delicious, shiny and beautiful “shaving brush”.

Ingredients:

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

Cooking:

As you can see, remembering the composition of this glaze is very easy: everything is one to one. And it turns out to be even easier to cook it. You need to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with the finished glaze.

Chocolate icing in the microwave

Love to cook in the microwave? Then this frosting recipe is just for you.

Ingredients:

• Butter (2 tablespoons)
• Milk (3 tablespoons)
• Cocoa powder (3 tablespoons)
• Sugar (half a glass)
• One third of a bar of dark chocolate

Cooking:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three or four minutes, take out, mix and use the finished icing for its intended purpose (to cover the cake, muffin or pastries).

Dark chocolate glaze

Perfect for the famous Sacher cake. Yes, and any other cakes can also be successfully covered with this icing. It also goes great with coconut flakes.

Ingredients:

• Bitter chocolate (2 bars)
• Powdered sugar (half a cup)
• Milk (2 tablespoons)

Cooking:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. We put on fire and cook, stirring, until the icing turns into a thick paste.

Chocolate hazelnut glaze

How about chocolate, but only white? From it, you can also make unusual chocolate icing, for example, walnut.

Ingredients:

• Butter (one third of a pack)
• Powdered sugar (half a cup)
• White chocolate bar
• Milk (teaspoon)
• Nuts (any)
• Vanilla

Cooking:

Take the butter out of the refrigerator and let it sit for a while to soften. We put the broken chocolate bar, butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from fire. Glaze is ready.

lemon glaze

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

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and rub with a wooden spoon until the icing turns into a homogeneous shiny mass. The same goes for orange glaze.

Strawberry and raspberry frosting

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

Prepared in the same way as lemon glaze (see previous recipe).

berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is quite simple - Berry glaze. A versatile decoration that takes only 20 - 25 minutes to prepare and will delight you, not only with its appearance, aroma, but also amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

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

Inventory for making berry glaze:

1. Colander
2. Blender
3. Tablespoon
4. Deep bowl - 2 pieces
5. Kettle
6. Plate
7. Fine mesh sieve
8. Wooden kitchen spatula
9. Corolla
10. Storage container
11. Fridge

Preparation of berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries from the stalks, put in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: chop the strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Preparing the Powdered Sugar

Take required amount powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on to a high level, put a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: Strawberry Puree

While the kettle boils, shake the sieve you used to sift the powdered sugar over the sink, thus getting rid of the excess sugar dust. Then set it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: Combine strawberry mass and powdered sugar

Now add the right amount of boiled water to a bowl with sifted powdered sugar. Then start introducing strawberry juice in parts, mixing the dry ingredient with the liquid mass with a whisk. Mix the ingredients until a homogeneous consistency until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the frosting hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply by placing a jar of frosting under hot running water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and turn sour, which can lead to indigestion.

Step 7: Serve the Berry Glaze

Berry glaze is desirable to use immediately after preparation. This fragrant viscous mass is poured over donuts.

Decorate cookies and gingerbread.

Biscuit cakes.

Cookies and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy-to-make and versatile berry glaze that your whole family will love. Enjoy!

Berry glaze can be made with all kinds of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name but a few.

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

If you are using a berry that is too sweet, you can acidify the finished icing with a little concentrated lemon juice.

You can give your frosting a nice vanilla flavor by adding vanillin to the finished product with the tip of a knife, but be careful with this ingredient, be aware that pure vanillin is bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

Sift powdered sugar through a sieve into a bowl, pour hot water and rum and grind with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. To do this, take 4 tbsp. tablespoons of hot water and 3-4 drops of rum essence.

coffee glaze

Ingredients for coffee glaze: 200 g of powdered sugar, 4 tbsp. spoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Icing with cocoa

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has melted. Then put the softened butter and powdered sugar and rub into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g of powdered sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and quickly, mix until the glaze forms. Egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

colored glaze

Ingredients for colored glaze: 200 g of powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of glaze from beets, carrots and spinach).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Creamy glaze

Cream Glaze Ingredients: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes, until the icing thickens, add the butter, season with vanilla sugar and use immediately

Brown creamy glaze

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. tablespoons of cocoa, 1 cup of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the icing thickens, add the butter and season with vanilla sugar.

Little tricks

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners:

1. 1 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2. 2 It is better not to water the confectionery with very hot glaze - let it cool a little.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if the finger lowered into the glaze tolerates it, then it is ready for use.
4. 4 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
5. 5 Hot icing should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the icing, or simply sprinkle the cream with cocoa powder or powdered sugar.
6. 6Chocolate glaze goes well with coconut flakes, vanilla, rum and cognac.

Such little tricks and such different recipes preparation of chocolate icing - haute couture confectionery. Let's join the high culinary fashion?

SOME MORE USEFUL TIPS

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

Surprise your guests with green icing. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the spinach roots, wash it, dip it in boiling water and cook for about 5 minutes, without covering the pan with a lid. This will keep the green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the nut mass and stir until smooth and thick.

Cake decoration

30 minutes

350 kcal

5/5 (2)

Often we bake cakes that need to be beautifully decorated at the very end of the process, but making the icing seems too complicated and time consuming for us. Familiar? I also wondered this question until the experience of my family came to the rescue.

Grandma has been cooking for decades tasty and thick glossy chocolate icing for pouring cocoa cake or chocolate and butter, milk, sour cream or cream according to a recipe from an old Soviet cookbook. I also learned from her how to cook white chocolate icing according to the classic recipe for a sponge spring cake made of chocolate, cocoa powder and milk, to quickly and easily cope with the design of the product.

Today I will share with you simple chocolate icing recipes so that you can just as easily decorate your cake at home and not be afraid that something will not work out for you.

How to cook and make glossy chocolate icing for pouring a cake from cocoa powder or regular chocolate? Experienced chefs say that the secret of the recipe super shiny chocolate-mirror glaze for any cakes lies on the surface: you must have a great mood and enough free time. Rush and nerves will prevent you from properly preparing a great glaze.

Classic variant

Kitchen appliances: take a saucepan with a volume of about 800-900 ml, several capacitive deep bowls of 300-800 ml, a whisk, a sieve, a grater and a measuring cup. In addition, making a good glaze requires a blender to mix the mass of glaze well.

Chocolate icing made with sour cream or milk may burn or stick in the process. Make sure you take the pot with non-stick coated.

You will need

Instead of milk, you can take water or low fat cream, as well as sour cream with a low fat content. However, remember that the classic recipe involves the use of milk.

Your wonderful chocolate icing is completely ready! Now you can decorate the cake with it, since the chocolate mass does not require complete cooling. To do this, place your pastries on a metal grill and put them on a wide dish with them.

Pour the icing “from the center” onto the cake, spreading it with a spoon over the entire surface of the product. Then, without removing the grate and the dish, put it in a cold place for an hour or two.

Video recipe for making classic glaze

How to make excellent chocolate icing - attention to detail step by step video:

But don't rush to the kitchen - I have another great recipe for you.

White chocolate option

Time for preparing: 25-30 minutes.
Number of persons: for 1 cake weighing up to 1 kg, diameter 30-45 cm.
Calories per 100 g: 350 kcal.

You will need

• 200 g of white chocolate;
• 200 g of powdered sugar;

• 30 g butter;
• 50 ml milk.

Can replace milk with water or other dairy products, but a smoother, thicker glaze can only be made with milk or cream, so water should only be used as a last resort.

Cooking sequence

Ready! Pour the finished and still warm frosting over your cake or small pastries and let it sit for about 2 minutes at room temperature. During this time, you can sprinkle the cake on top with crushed nuts or confectionery powder.

My mom often tops white icing with grated dark chocolate and vice versa, but the final choice of the final cake decoration is up to you.

Video recipe for white chocolate frosting

Look what a delicious chocolate icing turned out step by step recipe on this video! We look, remember and begin to act:

Thank you for attention! Finally, I would like to remind respected culinary specialists about cakes, for which such icing is ideal. Famous

Glossy allows you to give even a festive look. Thanks to it, sweet products retain freshness longer and acquire a specific taste. From our article you will learn how to make a glossy icing for a cake, and we will also tell you some of the secrets of its preparation.

Chocolate glaze

We offer you a simple recipe that will help decorate cupcakes and sweet pies. For the glaze, you will need the following products:

• Powdered sugar - 100 grams.
• Cocoa - three tablespoons.
• Milk - five tablespoons.
• Butter - one and a half tablespoons.
• Vanillin - to taste.

The recipe for glossy cake icing is very simple:

• Mix powdered sugar with cocoa powder, add warm milk, soft and vanillin to them.
• Mix thoroughly.

Keep in mind that the glaze dries very quickly, so make it after the pastries are ready.

glossy for cake

We hope you enjoy this original recipe. The icing prepared according to it turns out to be quite liquid and does not freeze instantly. So you can safely apply it to hot or cold baked goods. In addition, the glaze does not need to be boiled, and the simplest ingredients are used for it:

• Ice cold water - four tablespoons.
• Potato starch - a tablespoon (without top).
• Cocoa - three tablespoons.
• Powdered sugar - three tablespoons.

You can prepare a glossy icing for the cake according to the following recipe:

• Mix dry ingredients and sift them through a sieve into a bowl.
• Add water to them and stir.

From the indicated amount of products, you can make a coating for eight cupcakes or one small cake.

Caramel glossy icing for the cake. Recipe with photo

There are many ways to decorate homemade cakes. This time we suggest you prepare caramel icing.

Ingredients:

• Fine sugar (granulated) - 180 grams.
• Warm water - 150 grams.
• Cream - 150 grams.
• Corn starch - 10 grams.
• Leaf gelatin - five grams.

How to make glossy icing for a cake? Read the recipe for a beautiful decoration below:

• Prepare all the ingredients and lay them out on the table. Please note that during cooking you will not have time to look for them.
• Soak gelatin in cold water.
• Mix cold cream with sifted starch.
• Heat a dry, heavy-bottomed skillet on the stove and pour in the sugar. Wait until it turns light brown. Please note that it must not be stirred, but only periodically shaken.
• Gently pour warm water into the caramel and stir. When the sugar dissolves, add the cream and mix with a whisk.
• Squeeze out the gelatin sheet and also send it to the pan.

The finished product can be stored in the refrigerator for several days, and in the freezer for about a month. The product must be heated in the microwave before use.

Glaze for painting

Many lovers visual arts prefer to decorate pastries with multi-colored icing. Please note that the usual way of preparing this product does not suit us. We need a dense glaze that will not crumble after drying.

We will need:

• One egg white.
• Powdered sugar - 200 grams.
• Lemon juice.

Glossy color cake icing is prepared as follows:

• First, separate the protein from the yolk.
• Sift the powder through a sieve.
• Gently combine sugar with protein - this should be done gradually, carefully adding small portions of powder.
• Use a whisk or silicone spatula to mix the ingredients together until the icing is white.
• Add lemon juice to it and stir the products for a few more minutes.
• To get the desired color, use food coloring - mix them with a small amount of icing and start decorating.

To prevent the product from drying out ahead of time, it must be covered with cling film. For drawing, use a parchment bag or a file.

Protein glaze

This product is an ideal decoration for Easter cakes, cookies and muffins. However, it is often used to decorate homemade cakes, sometimes giving the glaze the desired color.

We will need the following products:

• Egg white - one.
• Sugar - half a glass.
• Water - half a glass.

Glossy protein icing for the cake is prepared in this way:

• Pour water into a saucepan and mix it with sugar.
• Cook the syrup over low heat, stirring constantly.
• Turn up the heat after a while to evaporate the excess water.
• Beat one protein and carefully pour it into the cooled thick syrup. If necessary, increase the serving of products by two or three times.

Creamy glaze

Another simple sweet decoration recipe for homemade cakes and pastries. You can see the list of ingredients here:

• Butter - four tablespoons.
• Sugar - one glass.
• Cream - 150 ml.
• Vanilla.
• Salt.

How is glossy cake icing prepared? We recommend you the following recipe:

• Place the oil in a non-stick saucepan or any other heavy-bottomed pot.
• When the butter is melted, add sugar to it and, stirring the food with a wooden spatula, cook the mass for five minutes.
• Pour the cream into the saucepan and, stirring with a whisk, cook the glaze for another ten minutes.
• Refrigerate the product, remembering to constantly stir it, and then add a little vanilla extract or vanilla sugar.

The cooled product is thicker than it was hot.

Glaze "Four Spoons"

This recipe is great because it only needs four ingredients:

• Sugar.
• Cocoa.
• Milk.
• Butter.

All you need to make the frosting is:

• Grind cocoa with sugar.
• Melt butter over low heat and stir in milk.
• Combine food and bring to a boil.

Icing "Royal"

Thanks to the sweet decoration, your pastries will look just perfect. If desired, you can mix the finished glaze with any food coloring and give it the desired shade.

We will need products:

• Dry cream - four tablespoons.
• Powdered sugar - 150 grams.
• Potato starch - one tablespoon.
• Kefir - two tablespoons.
• Lemon juice - two tablespoons.

The icing for the glossy “Royal” cake is being prepared as follows:

• Combine dry ingredients in one bowl and mix well.
• Add kefir and lemon juice.

If you want the frosting to be more runny, you can add more runny products. Next, we will offer you several recipes for cakes that use glossy icing to decorate.

soufflé cake

This simple dessert can be prepared not only on holidays, but also in weekdays. For its preparation, we will use only the simplest products.

Ingredients:

• Chicken eggs - four pieces.
• Sugar - one glass.
• Wheat flour - one glass.
• Gelatin - one tablespoon.
• Egg white - six pieces.
• Powdered sugar - one glass.
• Citric acid - a quarter of a teaspoon.
• Raspberries (or any other berries) - one glass.

How to make a cake with glossy icing? Read the recipe for a delicious dessert here:

• First, prepare the biscuit. You will need to separate four proteins and beat them with a sugar mixer. After that, one by one, enter the yolks and sift the flour through a sieve.
• The dough must be mixed well, and then poured into a detachable form, greased with butter.
• When the biscuit is ready, cut it lengthwise into two equal parts.
• The next step is to prepare the soufflé. To do this, put the gelatin in water, and then heat over a fire until completely dissolved.
• Beat the whites with citric acid, gradually adding powdered sugar and gelatin to them. After that, put the berries in the soufflé.
• Put half of the biscuit back into the detachable form, fill it with jelly, and lay the second part of the baking on it.
• Place the mold in the refrigerator for one hour.
• Prepare the glaze - melt a bar of chocolate and 50 grams of butter in a water bath. Cover the cake with the resulting mixture and put it in the refrigerator for a few more minutes.

Decorate the dessert as you wish. For example, you can use pieces of fruit or fresh berries, mint leaves, and chocolate chips. After that, cut the cake into portions and serve it to the table.

Nut cake with white icing

A simple dessert is prepared very quickly and has an original taste. The decoration for it will be prepared from proteins, sugar and lemon juice. If you want to make the cake more colorful, then add food coloring to the icing of the color you need.

What products will we use? Read the list of products below:

• Eggs - six pieces.
• Powdered sugar - six tablespoons.
• Cookie powder - one teaspoon.
• Ground crackers - one tablespoon.
• Ground nuts - six tablespoons.
• Rum - two tablespoons.
• Sugar - one glass.
• Water - one glass.
• Protein - two pieces.
• Sugar (for filling) - two teaspoons.
• Lemon juice - one teaspoon.
• Vanilla sugar - to taste.

Dessert recipe:

• Rub six eggs with powdered sugar for a quarter of an hour.
• Gradually add cookie powder, crackers and nuts. Add a spoonful of cognac.
• Grease a baking dish with oil, sprinkle the bottom with flour and place a well-kneaded dough on the bottom.
• Prepare syrup from one glass of sugar, a glass of water and a spoonful of cognac.
• Cool the finished cake and put on a dish. Make several punctures with a needle and fill them with thick syrup.
• Prepare frosting. To do this, beat two proteins with lemon juice, white and vanilla sugar into foam.

Decorate the cake with icing and wait until it hardens. Serve dessert with hot tea or coffee.

Chocolate cake with almonds

Delicious pastries will look great on your table during a children's or adult holiday.

Dough Ingredients:

• Dark chocolate - 120 grams.
• Almonds - 50 grams.
• Butter - 100 grams.
• Wheat flour - 50 grams.
• Corn starch - one teaspoon.
• Chicken egg - three pieces.
• Brown sugar - 100 grams.

For glaze:

• Cognac - 10 ml.
• Natural coffee - two tablespoons.
• Dark chocolate - 60 grams.
• Almond petals - 50 grams.
• Butter - 40 grams.

And we will prepare a cake with glossy icing according to the following recipe:

Conclusion

We will be glad if you like cakes with glossy icing, photos and recipes of which we have posted in this article. Prepare delicious desserts for your family on holidays and weekdays, surprising your loved ones with new tastes!