Chocolate icing for applying to cakes, muffins, Easter cakes and pastries does not have to be made from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.
Here's what experienced confectioners advise when working with icing:
- You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
- The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
- You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
- You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
- First, apply a thin layer of glaze to the confectionery product, and then a thicker one.
How to make cocoa cake frosting?
Recipe:
- Mix half a cup of sugar in a saucepan,2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
- Cool slightly, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
- Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
- Place the cake in a cool place overnight and serve it with tea in the morning.
Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.
cocoa and condensed milk icing, recipe
Cocoa and condensed milk glaze
Recipe:
- Mix half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
- After removing from heat, add 0.5 tbsp. spoons of butter..
- Immediately pour over the cake and leave to cool.
Chocolate glaze made from cocoa, used by professionals.
Recipe:
- Melt 1 tbsp in a saucepan. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
- Mix well and you can decorate any pastry.
Milk powder and cocoa glaze recipe
Cocoa and milk powder glaze
Recipe:
- Pour 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
- Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour in 0.5 cups of water and heat until all ingredients are dissolved.
- We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
- Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
- The glaze is ready, decorate the cake with it and leave to cool.
After a couple of hours, the glaze will harden and the cake can be served with tea.
Frosting recipe with milk and cocoa
Glaze made from cocoa, milk and flour
The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.
Recipe:
- Pour 1 tbsp into a stainless steel saucepan. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at low boil, until the desired thickness.
- Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.
Glaze is used for coating cakes and cakes.
Note. The presence of butter in the glaze gives it shine.
Ice cream topped with lean chocolate cocoa glaze
Lenten chocolate cocoa glaze
Recipe:
- Mix 2 tbsp in an enamel bowl. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
- After removing from heat, add 1/3 of a teaspoon. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.
We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.
Cold-processed lean chocolate glaze
The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.
This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.
Recipe:
- Mix 3 tbsp in a deep plate. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
- Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.
Cocoa Butter Frosting Recipe
Chocolate glaze made from cocoa and butter
Recipe:
- In a saucepan, combine 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g of butter, mix everything and let it cook until the butter melts.
- Dilute another 3 tbsp. spoons of milk and cook further, stirring.
- If the glaze is thick, add another 2-3 tbsp. spoons of milk.
When the glaze is ready, it should flow slowly from the spoon in thick streams.
Ingredients:
- Chocolate (bitter, milk or white) - 100 g;
- Cream (can be replaced with milk) - 2 tablespoons
Before you start making the chocolate and cream cake frosting, you need the right chocolate. Black, milk or white are suitable for this recipe, but do not use porous types of chocolate. Porous chocolate, when heated, rarely obtains the required density and uniformity of consistency in the glaze.
Classic glaze recipe
This cooking option is the simplest and does not require much time. You can cover the entire cake with this icing or draw original patterns using a pastry bag and your imagination. Despite the simplicity of the recipe, the glaze turns out shiny and delicious!
The classic recipe involves using dark chocolate with at least 72% cocoa content. You cannot use chocolate with fillings, cookies, nuts or raisins for cooking.
- First, melt the chocolate bar in a water bath, stirring gently. It is better to cook the cream over medium heat and stir constantly.
- When the chocolate is already a homogeneous mass, add 2 tablespoons of cream (or milk).
- Let the glaze cool slightly and start decorating the cupcakes or cake.
- But don't wait too long for it to cool down. The approximate temperature of the glaze when decorating should be about 40 degrees.
Chocolate glaze is stored in the refrigerator; you just need to warm it up before using it. In a microwave oven, the icing may overheat and will no longer be suitable for decorating confectionery products.
How to make drip glaze?
The frosting for drips on a chocolate cake is prepared according to the same recipe, but there are several secrets for successful application:
Firstly, the cake must first be well cooled: just put the cake or pastries coated with cream in the refrigerator for an hour.
Secondly, the approximate temperature of the glaze for decoration should be about 40 degrees; if the temperature is lower, then smudges will not occur.
And finally, thirdly, use a pastry bag to create drips. If you don't have a pastry bag on hand, take a heavy-duty bag and fill it with frosting. Tie the bag and cut off a corner of the thickness that will be the smudges. Apply the chocolate frosting with one hand and swirl the cake with the other.
A rotating plate simplifies the process, and if you have helpers, you have 4 hands at your disposal! Spread the frosting around the edges using an up and down motion. You don't even have to cover the entire cake with frosting, especially if you have fresh fruits and berries on hand for decoration. Bright summer colors look delicious next to chocolate.
If you follow these simple conditions, you will get perfect smudges!
Chocolate and butter cake frosting
Ingredients:
- Chocolate - 100 g;
- Cream (or milk) - 4 tablespoons;
- Oil - 50 g.
This glaze is softer and is not suitable for smudges, but is excellent as a base layer for mastic.
An interesting icing is made from white chocolate, and if you have food coloring, you can make icing pink, blue or any other color. To do this, add a couple of drops of gel dye to the ready-made glaze. If you use loose paints, add the dye at the tip of a knife and into the still hot mixture.
It is recommended to use gel dyes to prepare colored glaze at home to obtain a more saturated color. This glaze is more like a cream and is even suitable for layering cakes. It is prepared according to the same principle as in the previous recipe, only at the end you need to add butter.
This glaze, when hardened, turns out softer than in the previous recipe. If you are going to continue decorating the cake, for example, with mastic, then it is better to apply the glaze in 2-3 stages. The more layers you apply, the smoother your base will be. After cooling, you can decorate the cake with fondant and create confectionery masterpieces!
If you are a fan of simpler cakes, you can decorate the cake with fruit, coconut or colorful sprinkles.
Cake frosting without chocolate
Ingredients:
- Cocoa - 3 tablespoons;
- Powdered sugar - 5 tablespoons;
- Milk or cream - 5 tablespoons;
- Butter - 30 g;
- Vanillin.
Don't have any chocolate at home? No problem. Use cocoa powder for chocolate-free chocolate frosting. But to enhance the taste, you can add almond flavoring or vanillin. Do not forget that the cream should not sour. Choose the highest quality and freshest products.
- First, stir the bulk ingredients, then add milk and stir.
- Without ceasing to stir, place the glaze in a water bath; you can also simply prepare such glaze in an enamel bowl, but to avoid burning, it is better to cook in a water bath.
- Once the chocolate-free frosting begins to foam, you can remove it from the heat and add butter.
- But don't stop stirring until the glaze has cooled a little.
- For a more uniform consistency, beat the cream with a mixer.
Now do you know what the sweet life is? You can choose any chocolate glaze recipe that you like and pamper your loved ones with delicious chocolate desserts. Everything will be covered in chocolate!
When chocolate icing is applied to any cake, cupcake, cookie or pastry, it becomes more beautiful and appetizing. And how delicious are juicy fresh fruits crusted with chocolate glaze!
What is the best chocolate to choose, how to make the glaze have the desired consistency and homogeneity? To prepare the glaze, you need to take pure chocolate, without filling in the form of raisins, nuts, cookies and other inclusions.
Among aerated, milk, white and black (dark) types of chocolate, not every type is suitable for melting. When exposed to heat, it is rarely possible to achieve the required density and uniformity of consistency from porous chocolate.
An excellent product for glazing mass is white chocolate. Chocolate icing for cakes, rolls and other confectionery products, if white chocolate is used, is also convenient in that it can be tinted in different colors. White chocolate is melted using a steam bath, adding vegetable oil and food coloring of the desired color to the mixture.
Cooking chocolate, dessert chocolate, couverture and fondant are also used to produce glaze. Varieties of culinary chocolate differ in the percentage of cocoa butter they contain.
Cooking chocolate melts easier, but dessert chocolate is tastier. The glaze from it turns out to be a thick consistency, so it is important to dilute the melted chocolate with milk or butter exactly according to the recipe in order to obtain a mass that is not too dense.
Couverture has a significant presence of cocoa butter. The glaze obtained from it has a smooth structure.
The fudge contains less cocoa butter than couverture. It is well suited for making glaze.
Chocolate chocolate glaze - recipe
An example of preparing dark chocolate glaze with 72% cocoa includes the following starting products:
100 g dark chocolate with 72% cocoa, no additives;
. 5 tbsp. spoons of milk.
Taking a step-by-step look at how to make chocolate frosting, it turns out to be a simple process. You just need to follow some rules.
Break the chocolate bar into pieces and place them in a dry bowl to melt the chocolate for the glaze. You can coat the bowl with butter or sunflower oil to make it easier to remove the glaze and wash the bowl after cooking. But there shouldn’t be a drop of water!
Add 5 tablespoons of milk. This is necessary to ensure that the glaze is not too thick. If the density is high, the glaze on baked goods will set too quickly. You may not have time to coat the cake before the icing has already hardened. Melted chocolate without adding milk is good for dipping dried fruits into it - prunes, dried apricots, as well as fresh berries and fruits.
. Place the bowl with chocolate and milk in a water bath and, stirring occasionally, heat until the mixture turns into a homogeneous mass. To stir the mixture being prepared, be sure to take a dry spoon; even a drop of water can negatively affect the density of the glaze mass.
How to melt chocolate for icing correctly? It is very important to ensure that the bottom of the ladle with melted chocolate does not touch the boiling water in the pan. Rapidly heated chocolate acquires an unsightly white coating, which appears as it hardens. Ideally, the temperature of the heated finished chocolate glaze should not exceed 40 °C.
It is undesirable for the prepared glaze to come into contact with steam or condensation, as this can cause it to lose its elastic consistency and quickly thicken. Therefore, the bowl with the food in it should be larger in diameter than the pan or ladle with boiling water. The bowl of chocolate should always be open and should not be closed with a lid to prevent condensation from collecting.
After preparing the glaze and turning off the gas, it is better not to remove the bowl from the pan and quickly apply the finished glaze to the surface of the baked goods, spreading it with a brush or spoon.
Glaze options
Using a similar technology, you can prepare a white chocolate glaze consisting of the following ingredients:
. white chocolate - 100 g,
. butter - 40 g,
. heavy cream (or sour cream) - 3 tbsp. spoons.
First, melt the chocolate and cream, and after removing the glaze from the heat, add butter and mix the mixture thoroughly.
An interesting option is chocolate glaze with the addition of honey.
Ingredients:
. any chocolate - 100 g,
. milk - 4 tbsp. spoons,
. butter - 30 g,
. honey - 4 teaspoons.
After removing the prepared homogeneous mass of chocolate and milk from the heat, first add butter, stir, then add honey and mix again.
To add variety to the finished glaze, you can add various natural flavors, a little cognac, rum, ground nuts, and coconut flakes.
What is the “purpose” of chocolate glaze? It is simple - decorate a cake, pastry or other pastries (and not only pastries). Chocolate glaze is the final touch that gives a dish (usually a pastry or dessert) an exquisite shine and gloss. Sometimes it is this touch that allows you to hide small flaws and failures that have absolutely no effect on the taste, but spoil the appearance. But this is rather an exception to the practice of using glaze. The rule is to highlight the taste and give the appearance, to provide an opportunity to secure decorative elements, such as sprinkles or small details.
There are a lot of recipes for chocolate glaze: some are very simple, and some are whimsical. Choosing from this variety is not so easy, especially when you need it here and now, quickly and beautifully. On this page I offer practical recipes for chocolate glazes made from cocoa, dark and white chocolate. They always turn out impressive and tasty, fast and not troublesome.
Chocolate cocoa glaze
A universal chocolate glaze made from cocoa is prepared by simply mixing the ingredients.
INGREDIENTS
- cocoa - 3 tbsp. spoons
- powdered sugar - 80 grams
- milk - 0.5 cups
- butter - 1.5 tbsp. spoons
- vanilla
HOW TO COOK
In a bowl, mix dry ingredients: cocoa, powdered sugar, vanilla.
Heat the milk, add butter and stir. Pour into cocoa in a thin stream.
Rub the glaze thoroughly until shiny.
When it has cooled to room temperature, you can coat your baked goods with it.
Pros and cons of a quick chocolate frosting recipe
The undoubted advantage of this method is the speed and ease of preparation. Another important plus is that the glaze does not harden quickly, so there is no need to rush when working with it. The chocolate glaze turns out to be very thick and spreads evenly on the product, forming a beautiful shiny layer.The downside (or maybe not) is that it does not harden, that is, no matter how long the product sits, the glaze remains soft.
Ideal if you need to quickly frost baked goods for home use.
Recipe for boiled chocolate icing from cocoa
The easiest frosting recipe to cook is chocolate frosting with sour cream.
Recipe ingredients: cocoa 2 tbsp. spoons, sour cream 70 grams, sugar 2 tbsp. spoons, butter 1 tbsp. heaped spoon.
How to make boiled chocolate glaze. Mix sugar and cocoa. Place sour cream in a saucepan, pour in the mixture and mix well. Place on low heat, stirring all the time. When the mixture boils, add oil. And mix thoroughly again. Keep on the heat until the butter has completely melted. Remove from heat, let cool and only then use.
Tips and secrets. This glaze also becomes very thick, but does not harden.
If you add an egg to the cooled glaze and mix thoroughly, and then bring to a boil, then after hardening the glaze will be shiny.
Recipe for chocolate glaze made from cocoa with condensed milk
Another recipe from the “quick and without stove” series.
Recipe ingredients: cocoa 3 tbsp. spoons, condensed milk 3 tbsp. spoons, butter 3 tbsp. spoons.
How to prepare glaze with condensed milk. Melt the butter (you can also do this in the microwave). Pour in condensed milk and stir. Add cocoa and rub thoroughly.
Once cooled, you can use it.
Chocolate glaze made from dark chocolate
If there is no cocoa, but there is a chocolate bar, then make the glaze from it. How? There are many recipes. Here, for example, is this one.
INGREDIENTS:
- chocolate - 1 bar (100 grams)
- milk - 2 tbsp. spoons
- powdered sugar - 50 grams
HOW TO COOK
- Pour powdered sugar into a saucepan and pour in milk.
Place over low heat; when it boils, add chocolate pieces. Cook until the chocolate dissolves and thickens.
This chocolate glaze should be applied warm. By the way, it hardens very quickly. If you haven’t had time to use it all and it’s frozen, warm it up a little.
In most cases, glaze is used to obtain a smooth, shiny surface. Undoubtedly, a product with such a coating looks simply amazing. But you can deviate a little from the canons and make a relief surface that looks no less good.
White chocolate chocolate glaze
I must say that white chocolate is more capricious. It is very easy to overheat it and it will turn into insoluble lumps. Therefore, work with it very carefully.
Sometimes it happens that very little glaze is needed, since it covers small products or it is not the main one. The easiest way to make white chocolate frosting solves this problem.
INGREDIENTS:
- white chocolate bar - 100 grams
- fatty butter - 100 grams
HOW TO COOK
Place the butter and chocolate pieces in a container, such as a cup, and melt in the microwave or in a double boiler, stirring constantly.
The butter will heat up and melt much faster than the chocolate. There is no need to wait for the chocolate to melt; “dissolve” it in hot oil - this way you won’t overheat it.
AND A FEW MORE TIPS
You can make dark chocolate frosting using the same method (butter + chocolate).
You can use heavy cream instead of butter, but you need to use twice the amount of chocolate.
Or make it from 100 grams of any chocolate, 100 ml of cream and 10 grams. butter. Heat the cream, add butter and chocolate pieces, stir. Remove from heat and stir until mixture is smooth. Let cool and apply. You can also pour it while it’s hot.
Bonus. .
And try decorating with chocolate icing, for example. Very tasty with coffee.
Cocoa helps out when you need to beautifully decorate a dessert to serve at the holiday table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only a few of them that do not require large amounts of money and time.
General Product Information
Before I tell you how to make chocolate glaze, I should tell you what this product is.
Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or dipping homemade confectionery products (for example, sweets, cakes, cookies, pastries, kozinaki, etc.).
What is chocolate glaze made from? From cocoa, milk, cream, butter and various fruit fillings and flavorings. Sometimes regular chocolate is added to this delicacy.
It is impossible not to note the important fact that chocolate glaze made from cocoa powder turns out much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized one.
Prepare a delicacy at home using a classic recipe
How to make chocolate glaze quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.
So, we will need:
- settled water - 2 tbsp. l.;
- liqueur, rum or good cognac - 1-2 dessert spoons;
- a little vanillin or cinnamon - a pinch;
- natural butter (if desired, you can replace it with heavy fat cream) - approximately twenty to thirty milliliters.
Cooking process
Preparing chocolate glaze from cocoa does not take much time. But in order for such a sweet to turn out very tasty, you must strictly follow all recipe requirements.
First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a strainer. Next, you should rinse a small metal container and pour the required amount of water into it. After this, place the bowl in a wide saucepan, add clean drinking liquid, and bring it to a boil. As you already understand, the chocolate icing from cocoa will be prepared in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.
Then the sweet mixture must be placed in a small bowl and stir well so that the sugar is completely dissolved. By the way, you can adjust the thickness of the glaze yourself by adding one or another product to it (powdered sugar, cocoa powder, starch, etc.).
If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour to prepare it. However, you should not add too much of these ingredients either. Otherwise, you will end up with more of a cream than a chocolate cocoa coating.
After the powder mixture has completely dissolved, it should be removed from the water bath and immediately put butter into the bowl (you can add heavy cream), add vanillin or cinnamon, as well as rum, liqueur or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze should be used for its intended purpose.
It should be noted that as a result of the described actions you should get a fairly thick and aromatic delicacy that can be safely applied to eclairs, cake or other confectionery products.
Chocolate chocolate glaze: recipe
If you don’t want to purchase additional ingredients for such a delicacy, but urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:
Cooking method
So, before you cook the chocolate glaze, you need to take 1 or 2 bars of the dark delicacy and break it into slices. Next, you need to place the product in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After this, the dishes with the contents should be placed on very low heat. In this case, the ingredients must be stirred regularly with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, but in a water bath. We described above how this process is carried out.
After the chocolate begins to melt intensively, you need to remove it from the stove and stir constantly until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.
It is recommended to use the finished product for confectionery when it has cooled down. However, you should also not keep the glaze at room temperature for too long, because it will harden quite quickly, and you will have to reheat it again.
Making a treat with sour cream
We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you want to get not a simple decoration for confectionery products, but a real cream, then we recommend additionally using thick sour cream.
So, we need:
- cocoa powder - about 2-3 tbsp. l.;
- powdered sugar - about 2 tbsp. l.;
- fresh milk - 2 tbsp. l.;
- store-bought sour cream 30% - 2 tbsp. l.;
- rum or good cognac - 1 dessert spoon;
- a little vanillin or cinnamon (a pinch).
Cooking process
This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small) and pour plain water into the larger one. Next, it should be put on fire and brought to a boil. After this, you need to pour fresh milk, rum or cognac into a small container. After mixing the components, they should be placed in a boiling liquid, thus creating a water bath.
While the dairy product and alcoholic drink are being heated, you can begin preparing other components. To do this, mix the powdered sugar with cocoa powder and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and stirred so that no lumps form. In addition to these ingredients, you need to add cinnamon or a little vanillin.
Once you have formed a homogeneous chocolate mass, remove it from the water bath and cool slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished treat. It is advisable to mix these ingredients with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cakes or pastries.
A quick and easy way to make glaze
There is another quick and easy recipe for making chocolate glaze that does not require a long stay near the stove.
We will need:
- cocoa powder - about 2-3 tbsp. l.;
- sugar - approximately 2 tbsp. l.;
- fresh milk - 2 tbsp. l.;
- natural butter - 1 tbsp. l.
Cooking (step by step)
To create such a delicacy, you need to take a bowl with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be placed on low heat and, stirring regularly, brought to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they do appear, you should thoroughly mix the entire mass with a large spoon.
Let's sum it up
Now you know how to easily and quickly make icing from chocolate or cocoa powder at home. Before using this delicacy to decorate dessert, this product needs to be cooled a little. If this is not done, the confectionery product may “leak” under the influence of hot glaze. If, on the contrary, you cool the product too much, it will harden right in the bowl, and it will be impossible to remove it (only by reheating).
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