Cocoa glaze is used to decorate homemade baked goods and give them additional flavor accents. Glaze is used to cover pies, cupcakes, homemade cookies, and is used as a sweet sauce for pancakes, ice cream and all kinds of desserts. Using glaze, they make inscriptions on cakes and draw patterns. With icing, homemade baked goods, and indeed any sweet dish, take on a competitive look and are certainly superior to factory-made confectionery products in all respects.
Preparing the glaze does not require any special knowledge or skills. It is prepared from available ingredients - cocoa powder, sugar, water or milk. To give the fudge smoothness and silky shine, fat is added to the glaze. It could be butter, milk, full-fat sour cream.
Making a delicious glaze is not difficult, but dexterity and experience do not come immediately. Without knowing the subtleties, the glaze tends to turn out too thick and harden before you apply it to the product. Or too liquid, and therefore drips from the cake onto the dish. It may crack when drying or have an unattractive appearance. We will tell you how to prepare cocoa glaze correctly and reveal little secrets that will help your glaze become the finishing touch to the portrait of a magnificent dessert.
Photo of chocolate glaze made from cocoa powder for cake
Chocolate icing for a cake turns out to be plastic, when hardened it does not form a dense crust, has a thick creamy consistency, and a glossy, shiny surface. Properly prepared glaze does not drip, covers the cake with an even mirror-like surface, and has a rich chocolate taste. This glaze is best made from first-class butter and dark cocoa.
Recipe ingredients:
- butter 50 g.
- milk 4 tbsp. spoons
- sugar 4 tbsp. spoons
- cocoa 1 tbsp. spoon
Method for preparing cocoa frosting for cake:
- Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring, until the sugar dissolves.
- Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up for 1-2 minutes. The glaze is ready.
- Let the glaze cool slightly before using. It will thicken slightly and will not drip from the cake.
Photo of chocolate cocoa glaze for cookies
The glaze for this recipe is suitable for cookies, cupcakes, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, and does not stick to your hands. These cookies can be given to children at school without fear that they will get dirty. Prepare a hard glaze from the same ingredients as in the previous recipe, but mix the products in a different sequence.
Recipe ingredients:
- sugar ½ cup
- cocoa 1 tbsp. spoon
- milk 3 tbsp. spoons
- butter ½ teaspoon
Cooking method:
- Mix sugar and cocoa. Add milk (you can prepare the glaze with water). Cook on low, stirring until the sugar is completely dissolved and the mixture begins to foam.
- Add butter at the very end. Stir until the butter dissolves. You don't have to put any oil at all. It adds shine to the glaze and makes it softer.
Feeding method: Dip the pieces into the hot glaze before it cools. If you don't have time, just reheat the contents over low heat.
Photo of thick cocoa and sour cream glaze
The glaze with sour cream turns out thick, has a characteristic lactic sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy satin finish. You can make patterns on top of the glaze with butter cream, decorate the cake with nuts, candied fruits, and marzipan figures.
Recipe ingredients:
- cocoa 2 tbsp. spoons
- powdered sugar 4 tbsp. spoons
- sour cream 2 tbsp. spoons
- butter 1 tbsp. spoon
- vanilla sugar ½ teaspoon
Method for preparing cocoa and sour cream glaze:
- Mix powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Place on the lowest heat, cook, stirring continuously for 3-5 minutes.
- Remove glaze from heat. Stir a spoonful of butter into the mixture. Let the glaze cool slightly. Apply warm to the product.
Cocoa powder glaze on water
Photo of glaze made from cocoa powder on water
The question often arises of how to make a homemade cake beautiful if you don’t have any special artistic abilities or skills for this. Chocolate icing will help. Apply it in a grid over the finished product. It will turn out beautiful and tasty. For these purposes, a simple glaze is prepared using water. It is liquid when hot, and when it cools it hardens, maintaining the pattern.
Recipe ingredients:
- cocoa powder 3 tbsp. spoons
- sugar ½ cup
- water 3 tbsp. spoons
Method for making cocoa powder glaze:
- Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Place on the fire and cook until the sugar is completely dissolved.
- Apply the finished glaze to the cake while hot. It quickly cools and hardens. If the glaze hardens before you can apply it, reheat it.
Feeding method: This recipe can be used to decorate not only baked goods, but also ice cream, cheese curds, pancakes, and thick milk porridge for children.
Cocoa glaze is the easiest and most win-win way to decorate homemade desserts. The advantages are that the glaze is very easy to prepare, and if something goes wrong, it is easy to correct the situation. True, for this it is not superfluous to know how to prepare cocoa glaze according to all the rules. To do this, use these little tricks from knowledgeable chefs:
- To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, or even better, powdered sugar, and only then add liquid (milk, water, sour cream).
- Oil or rich sour cream can make the glaze shiny.
- If the glaze is too thick, you need to reheat it by adding a little water or milk. To thicken the rare glaze, add powdered sugar and simmer for 1-2 minutes over low heat.
- Let the glaze cool slightly before using. Hot glaze is liquid. It will simply flow onto the dish.
- To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mixture.
- Hot icing should not be applied over buttercream. The butter will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly follow the recipe. Glazed white or dark chocolate will be an excellent option for decorating bird's milk desserts, sponge cakes and other homemade baked goods.
How to make chocolate frosting for a cake
In order for the fudge to be the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you want to obtain a matte or glossy mixture. Classic chocolate cake frosting is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and cupcakes, but you can take into account a few basic rules on how to prepare chocolate icing for a cake:
- The consistency should not be very thick or liquid. The ideal option would be a creamy mass, because it is more convenient to apply to the product. This mixture will harden faster.
- If the mixture turns out to be very liquid, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
- It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
- If you replace the water with lemon juice, the chocolate icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
- If you want a meatless option, just melt the slab.
- Many recipes call for adding butter for extra softness.
- If you apply berry or fruit jam to the product before glazing, the mixture will lie in a perfectly even layer.
Chocolate glaze - recipe
You can make the mixture from confectionery bars or cocoa, depending on which chocolate glaze recipe you like for the cake. The resulting composition can be used for applying inscriptions, joining cake layers, and decorating. An experienced housewife knows that glazed pies always look more attractive than unglazed ones, so it's worth spending a few minutes preparing the composition. The classic base involves the use of sugar, cocoa, milk or water.
Below are several photo recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fudge a little so that it does not spread over the dish. If using buttercream, cool the mixture further. It is better to distribute with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.
From cocoa
The recipe presented in the photo will tell you how to cook a delicious plastic mass for decorating confectionery products. When it hardens, you will get a thick, glossy crust. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate cocoa glaze is suitable for coating cupcakes, sweet pies, pastries or desserts with a creamy consistency, such as souffles.
Ingredients:
- milk – 4 spoons;
- butter – 50 g;
- cocoa – 1 spoon;
- sugar – 4 spoons.
Cooking method:
- Melt the butter over low heat.
- Add granulated sugar and milk to the saucepan.
- Cook until sugar is completely dissolved.
- Sift cocoa powder through a sieve and add to milk mixture.
- Warm everything up for about two minutes.
- Cool the mixture before decorating the pie.
From cocoa and milk
Many recipes call for using cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, and dense. There are many photo recipes that provide different proportions of products. By experimenting, you can constantly obtain glazes from cocoa and milk of different shades and tastes. Coconut shavings, nuts, and confectionery topping will add originality.
Ingredients:
- milk – 3 spoons;
- vanillin;
- granulated sugar – 5 spoons;
- cocoa powder – 6 spoons;
- butter – 50 g.
Cooking method:
- Combine all ingredients in an enamel bowl.
- Cook in a water bath, stirring the mixture constantly.
- Check readiness by dropping a little glaze onto a saucer. The drop should freeze immediately.
Made from chocolate
The easiest way to make icing is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate icing is 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 spoons;
- chocolate without additives – 100 g.
Cooking method:
- Break the tiles and place them in a greased bowl. Water cannot be added.
- Add milk to ensure the desired density of the coating mass.
- Place the bowl of food in a water bath.
- Heat until completely melted at 40 degrees. Stir the mixture constantly with a dry spoon until it melts.
Made from white chocolate
If you are making a homemade cake for a special occasion, you can use white chocolate for the frosting. With this coating the dessert will become truly elegant. The mixture is suitable for decorating rolls, cakes or butter jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, and vanilla. Below is a classic recipe with photos.
Ingredients:
- powdered sugar – 180 g;
- white chocolate – 200 g;
- milk – 2 spoons.
Cooking method:
- Break the tile and place in a bowl.
- Place the container in a water bath.
- Add powdered sugar.
- Pour in a spoonful of milk.
- Stir the mixture constantly until you get a thick, homogeneous paste.
- Remove the bowl from the stove.
- Add a spoonful of milk.
- Beat the mass with a blender.
- Use the product while it is still hot.
With sour cream
The mass prepared according to this recipe will be thick, with a characteristic sour taste. Cocoa cake frosting with sour cream is suitable for dense homemade cakes or you can coat it with traditional sausage with nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can additionally decorate the product with butter cream, nuts, and candied fruits.
Ingredients:
- sour cream – 2 spoons;
- cocoa – 2 spoons;
- powdered sugar – 4 spoons;
- vanilla sugar - half a teaspoon;
- butter – 1 spoon.
Cooking method:
- Combine powder, sour cream, vanillin and cocoa in a bowl.
- Place on low heat.
- Cook for 3-5 minutes, stirring constantly.
- Remove bowl from heat.
- Add butter, stir.
- Apply to cakes until cool.
Mirror
Glaze looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. This mass freezes very beautifully on the surface of the product. If the glaze comes 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 has cooled 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:
- Pour gelatin into 65 ml of water.
- Place sugar, syrup, water in a bowl.
- Place on low heat.
- Stir the mixture constantly until the sugar dissolves.
- Place the broken chocolate, condensed milk, and gelatin in another bowl.
- Pour in hot syrup. Beat with a blender and cool to the desired temperature.
Made from chocolate and cream
The presented recipe is a classic, so it definitely won’t let novice cooks down. Chocolate frosting made from cream and chocolate will make even the simplest cake gourmet. To cook the glaze you will need a little time and a standard set of products. The chocolate bar for the recipe can be milky, white or dark. Thanks to the cream and butter, the mixture will turn out shiny, plastic, and thick.
Ingredients:
- chocolate – 100 g;
- cream 30% - 3 spoons;
- butter – 40 g.
Cooking method:
- Break the chocolate bar and place in a clean, dry bowl.
- Place in a water bath.
- Add oil.
- Stir the mixture until it has a homogeneous consistency.
- Whip the cream.
- Gently mix the cream with the chocolate mixture.
With butter
One of the easiest and most proven methods for preparing a composition for glazing confectionery products is chocolate icing made from chocolate and butter. You can choose chocolate according to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, place them on top of the icing.
Ingredients:
- semi-sweet chocolate – 125 g;
- butter – 50 g;
- heavy cream - 3 tablespoons.
Cooking method:
- Place ingredients in a metal bowl.
- Heat in a water bath, stirring.
- Refrigerate before use.
Made from milk chocolate
This recipe is suitable for those who are going to please their household with cakes, muffins, and rolls made from thin dough. The fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be 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:
- The tile is broken and placed in a bowl.
- Add cream.
- Heat over low heat until a homogeneous mass is obtained.
How to frost a cake with chocolate icing
It is important to know not only how to prepare a mixture for decorating a pie or cupcake at home, but also how to properly pour the sweet mixture into the product. Glazing is a simple procedure: even a novice housewife can decorate a cake. The main rule is that the chocolate cake should cool slightly, but not thicken, so that the composition does not start to flow off the cake or turn into a lump.
It is recommended to decorate the cake with chocolate icing using a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach or strawberry jam for an additional layer of lubrication. Coat the cake and leave for several hours.
After this, you need to put the cake on the wire rack and you can start decorating it: pour chocolate over it, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, and confectionery toppings. Cool the pie for several hours in the refrigerator or on the balcony.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Make the glaze- This is one of the most common ways to decorate baked goods deliciously and beautifully. You can use store-bought glaze, but it’s best to make it yourself at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to prepare. And there are quite a lot of its types. We will look at the most common of them in our article, and also get acquainted with the most popular recipes for making glaze.
First, let's look at what types of glaze exist today:
chocolate;
caramel;
marmalade;
sugar;
dairy;
Each type of glaze is good in its own way and suitable for different purposes. Using different types of glaze, you can decorate cakes, gingerbread cookies, buns and any other baked goods in an interesting and unusual way. It’s not at all difficult to prepare such a delicious decoration. The main thing is to know the ingredients that need to be mixed, as well as the method by which it is done. Now, having become acquainted with the general list of types of glaze, let's find out how to prepare it correctly.
Chocolate
There are many varieties of chocolate glaze. It can be either dark or light. Both matte and shiny. In this case, we will look at the classic version of chocolate glaze. In order to make it, you will need the following ingredients:
100 grams of powdered sugar,
3 tablespoons cocoa,
5 tablespoons of milk,
1.5 tablespoons softened butter,
vanillin optional.
Let's get started: take all the bulk products and mix them together in one bowl, then slightly warm the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add butter and stir again. You need to achieve a uniform consistency. But be careful: this glaze hardens very quickly, so it must be done after your baked goods are ready and standing next to you, waiting for glazing.
The glaze made according to this recipe turns out very tasty and shiny. It covers your baked goods in an even layer and gives it some charm.
Caramel
Caramel glaze, made at home with your own hands, gives dishes a light caramel flavor and also covers the surface of baked goods with a beautiful glossy layer. In order to properly make caramel glaze, you need the following ingredients:
180 grams of instant sugar,
150 grams of warm water,
150 grams of cream (fat content not less than 35%),
10 grams cornstarch,
5 grams of leaf gelatin.
To begin, take the cream and sift the starch into it, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. It is not recommended to stir or interfere with the melting process. If you really can’t wait, you can turn the pan a little, but don’t touch the caramel with your hands or cutlery! It should melt on its own.
Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, constantly stirring the liquid during the process. Carefully pour the finished caramel mass into the mixture of cream and starch, while simultaneously stirring the contents of the container with a pastry whisk.
Now you can add pre-soaked gelatin to the caramel mass, which must be squeezed out thoroughly before adding. Mix the contents of the container thoroughly and your glossy caramel glaze is ready. It is advisable to apply it on perfectly flat surfaces to achieve a stunning effect.
Marmaladnaya
Marmalade glaze can make any of your baked goods incredibly attractive and unusual, as well as give it a special taste. To prepare you will need:
12 gummy candies,
4 tablespoons sugar,
50 grams of butter,
2 tablespoons of sour cream.
Cut the marmalade candies into small pieces, then find a small saucepan and place the marmalade slices there. After this, add sour cream with sugar, as well as softened butter. Stir well and place over medium heat until the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the glaze thickens, remove it from the heat, let it cool a little and you can decorate your baked goods with it.
Sugar
Sugar icing has many names: white, white, gingerbread, Easter cake icing, and so on. But, despite the large number of names, she still has one cooking method. And in order to make your own beautiful sugar icing at home, you will need a simple list of ingredients:
one egg white,
half a glass of sugar,
half a glass of water.
If you need more glaze, increase the amount of ingredients.
Choose a small saucepan, pour water into it and add sugar, then put it on low heat and stir the mixture until the sugar is completely dissolved. After this, increase the heat and ensure that the water from the pan completely evaporates to form a viscous syrup. Beat the egg white thoroughly and begin to slowly pour it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your sugar glaze is ready.
Dairy
Milk icing for a cake is often made from milk chocolate. To make your own milk glaze at home, stock up on the following ingredients:
180 grams of milk chocolate,
150 milliliters low-fat cream.
The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Place this mixture on low heat and stir regularly. Cook until the chocolate melts. After this, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.
Honey
Honey glaze is another type of chocolate glaze, but it hardens much more slowly and has a slightly different taste. To prepare it you need:
3 tablespoons honey,
2 tablespoons sour cream,
2 tablespoons cocoa powder,
30 grams of softened butter.
Making honey glaze is very simple. To do this, you need to thoroughly mix all the ingredients together, then place them in a saucepan and put on medium heat. Cook, stirring, until boiling. Once the glaze comes to a boil, let it simmer for a few more minutes, then turn off the heat, let the glaze cool, and you can spread it on your baked goods.
Fashion trends penetrate into all areas of our lives. And cooking is no exception. Methods of decorating cakes reflect the general mood prevailing in society. Remember how fashionable cakes like “Cornucopia” were in the late 90s, when a huge chocolate horn lay on the surface, from which a riot of colors of butter flowers and fruits burst out. But life has changed since then, and new trends have appeared in cake decorating. Nowadays you won’t surprise anyone with butter roses on a cake. Today, strict classical forms and laconicism, even stinginess in jewelry, are in fashion. However, the classics are always relevant. It is the classic English traditions of cake decorating that now dominate the culinary world. A cake decorated in a simple style always has clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style using butter cream will be doomed to failure: it is “tailored” to other shapes (the same roses, for example). Frosting will help transform your cake into the epitome of elegance.
Each type of decoration uses its own tools and techniques. To decorate with buttercream, it is important to have a cornet and a set of nozzles on hand, the mastic for the cake is rolled out with a rolling pin and cut with a knife, and for decorating with icing you will need a rotating stand, a rule (a perfectly flat strip of metal or plastic, the length of which is greater than the widest part of the cake) and a spatula (or a wide knife). The texture of the icing allows you to get a completely smooth surface, but achieving this by circling over a stationary cake is very difficult. Therefore, a rotating stand is indispensable in this matter. If there is no such stand, then you can try placing the dish with the cake on a circle made of foam plastic, and, in turn, lower it into a basin filled with water. The foam circle must be wider than the dish with the cake, otherwise the entire structure will tip over. 
A professional spatula for applying glaze can be replaced with a wide knife or you can buy a spatula for construction work. The spatula should be made of stainless steel.
It’s not without reason that a construction spatula is useful for decorating a cake with icing: the principle of applying glaze is similar to puttying. Place the platter on the turntable, spoon some of the frosting onto the surface, spin the cake and smooth out the frosting with a spatula, holding it at an acute angle to the surface. Adjust the thickness of the glaze by increasing or decreasing the pressure - the harder you press on the spatula, the thinner the layer of glaze will be. The angle of the spatula relative to the surface also matters: the closer it is to 90°, the more glaze you remove, the thinner the layer will be. 
Then remove the cake from the turntable and smooth the surface of the frosting by placing it on the far end of the cake and pulling it towards you. The movement should be continuous, and the pressure should be the same along the entire length. Repeat the alignment if it didn’t work out the first time. Then remove any remaining frosting from the edges and set the cake aside for 2-3 hours to allow the frosting to dry. After this, apply the frosting to the sides of the cake. If the cake is round, place it on a turntable and spread the frosting with a spatula, gently turning the cake and trying to keep the spatula level. If the cake is square, apply glaze to two opposite sides, skim off the remaining glaze to form an even angle, set aside to dry for 2-3 hours, and then apply glaze to the remaining sides.
So, we’ve sorted out the tools and operating principles, now it’s time for the recipes.
Sugar icing for cake
Ingredients:
225 g powdered sugar,
30-40 ml hot water (2-3 tbsp).
Preparation:
Sift the powdered sugar into a bowl, add water and stir with a wooden spoon to the consistency of thick sour cream. Continue beating until the mixture becomes white and smooth. It should cover the convex side of the wooden spoon with a thick layer. This glaze dries quickly, so it must be applied immediately.
Ingredients:
2 squirrels,
125 g powdered sugar,
150 g butter.
Preparation:
Beat the whites in a heatproof glass bowl until large bubbles form. Gradually add sifted powdered sugar and beat until smooth. Place the bowl over a pan of simmering water and continue whisking until the mixture becomes white and thick. Remove from the water bath and whisk until completely cool. In a separate bowl, beat the butter until fluffy. Gradually add the egg whites, beating well after each addition. The finished mixture increases in volume and becomes thick. Frost the cake.
Royal icing for cake
Ingredients:
2 squirrels,
¼ tsp. lemon juice,
450 g powdered sugar,
1 tsp glycerin.
Preparation:
Royal icing can be used for many different types of decorations. You can pour it over the surface of the cake, squeeze it out of the cornet and draw patterns with it, or simply apply an even, smooth layer - it all depends on the consistency. Combine egg whites with lemon juice and mash with a wooden spoon until smooth. Add about 1/3 of the sifted caster sugar and mix well until it reaches the consistency of heavy cream. Continue adding powdered sugar little by little and whisk the mixture until you reach the desired consistency. Then add glycerin and mix well.
Butter icing for cake
Ingredients:
125 g butter,
225 g powdered sugar,
2 tsp milk,
1 tsp vanilla essence.
Preparation:
Beat the butter in a bowl with a wooden spoon or mixer until fluffy. Gradually add sifted powder, milk and vanilla essence to the butter and beat until smooth.
American cake frosting
Ingredients:
1 protein,
2 tbsp. water,
1 tbsp. light molasses,
1 tsp cream of tartar,
175 g powdered sugar.
Preparation:
Place the egg whites, water, molasses and cream of tartar in a heatproof glass bowl and whisk until smooth. Add the sifted powdered sugar, stir and place the bowl in a water bath. Beat until the mixture is white and thick, then remove from the water bath and continue whisking until the glaze has cooled. Cover the cake with the finished glaze. The glaze becomes slightly crispy as it dries.
Glaze “Toffee”
Ingredients:
75 g butter,
3 tbsp. milk,
2 tbsp. fine brown sugar
1 tbsp. black molasses,
350 g powdered sugar.
Preparation:
Combine butter, milk, molasses and brown sugar and puree until smooth. Place in a water bath and whisk, then remove from the heat and whisk, gradually adding the sifted caster sugar, until the mixture is smooth and glossy. Drizzle the cake immediately or let the glaze cool and spread it on with a spatula.
Chocolate frosting for cake
Ingredients:
175 g dark (or milk) chocolate,
150 ml low-fat cream.
Preparation:
Break the chocolate into pieces and add to the cream. Gently heat the cream, stirring constantly, until all the chocolate has melted and the mixture is smooth. Cool until the frosting stops dripping off a wooden spoon. Apply the glaze immediately or wait until it hardens enough to apply the design.
Sugar fudge
Ingredients:
1 protein,
2 tbsp. liquid glucose,
2 tsp rose water,
450 g powdered sugar.
Preparation:
Pour the protein, glucose and rose water into a clean bowl and mash thoroughly. Add the sifted powdered sugar and stir with a wooden spoon until the mixture begins to set. After this, start kneading the mass with your hands until you get a ball. Place the ball on a table lightly dusted with powdered sugar and knead until the surface of the ball is smooth. The finished fondant should be elastic and plastic.
Protein honey icing for cake
Ingredients:
1 protein,
120-150 powdered sugar,
1 tbsp. honey.
Preparation:
Beat the egg whites with the sifted powder until you obtain a stable, shiny foam. Gradually add honey. If the glaze turns out runny, add powdered sugar. If, on the contrary, it is too thick, then add lemon juice. You can add cocoa to the glaze.
Yolk glaze with honey
Ingredients:
2 yolks,
100 g powdered sugar,
2 tbsp. water,
1 tbsp. honey,
100 g sugar.
Preparation:
Beat the yolks with powdered sugar until foam appears. Pour granulated sugar with water, mix with honey and place on low heat. Boil until you get a syrup when it comes out like a string. Remove from heat, cool slightly and pour over the foam from the yolks, stirring constantly. Cool the mixture, stirring constantly, and pour over the cake.
Lemon glaze with honey for cake
Ingredients:
250 g powdered sugar,
2 tbsp. lemon juice,
1 tbsp. honey,
2 tbsp. boiling water
Preparation:
Mix all ingredients until a homogeneous consistency is obtained. If it gets too thick, add lemon juice.
Rum frosting for cake
Ingredients:
200-250g powdered sugar,
½ cup boiling water
1 tbsp. honey,
2 tbsp. rum
Preparation:
Mix powdered sugar with hot water, add honey and rum. Stir until the glaze reaches the desired consistency. If there is a need to obtain a denser structure, then heat the mass in a water bath, also stirring constantly. You can use milk instead of water.
Cocoa-coffee frosting for cake
Ingredients:
200 g butter,
40 g cocoa,
4 tbsp. strong coffee,
1 tbsp. honey,
200 g of powdered sugar.
Preparation:
Mix butter and cocoa. Place the caster sugar in a bowl, add the coffee and honey and boil for about 30 seconds over high heat. Strain. Pour the hot mixture over the cocoa butter and stir until the butter has melted. If the finished glaze is too thick, add a little warm coffee. Decorate the cake with unset icing.
Caramel icing for cake
Ingredients:
3 tbsp. honey,
20 g chocolate,
2 tbsp. water,
30 g butter,
1 packet of vanilla sugar.
Preparation:
Boil the honey with water until it caramelizes, then add the grated chocolate and vanilla sugar and simmer over low heat until the mixture begins to thicken. Remove from heat and add butter, stir well. Use the frosting before it sets.
Ingredients:
120 g powdered sugar,
100 g chocolate,
1 tbsp. honey,
3 tbsp. water.
Preparation:
Boil sugar with water and honey until you get a thick syrup (until it becomes a thread). Pour hot syrup over chocolate and stir until chocolate is completely dissolved. If it gets too thick, add a little warm water. Use warm.
Ingredients:
120 g powdered sugar,
4 tbsp. water,
80 g chocolate,
1 tbsp. honey,
30 g butter.
Preparation:
Cook the powdered sugar with chocolate, honey and water over low heat, stirring constantly. Once the mixture thickens, remove it from the heat and add the butter, stirring well.
Honey fondant glaze
Ingredients:
250-300 g powdered sugar,
200 ml water,
1 tsp lemon juice,
1 tbsp. honey.
Preparation:
Boil sugar and water, stirring and skimming sugar crystals from the sides of the bowl. Before the syrup begins to boil, add lemon juice and honey. Lemon juice inhibits the crystallization process and helps maintain the shine and elasticity of the glaze. The readiness of the syrup is determined as follows: roll out a small amount of glaze between your thumb and forefinger. If a thread is formed that does not break, and the glaze becomes white after rubbing, the syrup is ready. After this, place the pan with the syrup in a large pan with cold water and stir continuously until the whole mass turns white. If it gets too thick, add a little warm water. You can add rum, coffee, chocolate, cocoa, raw yolk, and fruit juices to this fudge. These ingredients are added to the syrup while it is boiling.
Ingredients:
200 g hard toffees (“Golden Key”, “Kis-kis”, “Creamy”, etc.),
40 g butter,
¼ cup milk or cream,
1-2 tbsp. powdered sugar.
Preparation:
Bring the butter with milk (cream) to a boil, add powdered sugar and add candy. Cook, stirring, until the toffee is completely dissolved and a homogeneous mass is obtained. Apply to cake while warm.
You can add food colors and flavors to the glaze. You can replace the water in the recipe with citrus juice or strong coffee. And if your soul does not like strict lines, but asks for curls and trinkets, you can cover the cake with intricate icing patterns or make a real “fur coat” on it! To do this, cover the cake with a layer of icing, then dip a spatula or wide knife flat into the icing, apply the glazed side to the surface of the cake and tear off the blade. The frosting will remain on the cake in sharp peaks. With such a “fur coat” you can decorate only the edges of the cake, leaving the top smooth (for applying an inscription, for example), or you can make the entire cake “fluffy”. You can make figures out of fondant, roll it out and cut out leaves, twist roses... Use your imagination!
Larisa Shuftaykina
Every housewife, when preparing a confectionery product for a holiday or celebration, wants it to be not only tasty, but beautiful. One way to decorate can be icing of different colors with added flavors. There are several ways to make frosting. Let's look at the most popular of them - those that any housewife is guaranteed to be able to prepare!
How to make white icing
Ingredients:
- 1 cup powdered sugar
- 3 tablespoons water
- flavorings
Preparation:
Powdered sugar as finely ground as possible should be sifted through a sieve, poured into an enamel pan, and if desired, add flavoring (for example, vanilla, liqueur or orange oil) and warm water. Stirring continuously, heat this mixture to 40 °C over low heat until smooth. If the semi-finished confectionery product turns out to be liquid, add a little powdered sugar to it while stirring; if it is thick, add water. When the mass has cooled sufficiently and begins to thicken, it is applied to the muffin, pie or cake with a spoon or brush. The finished product can be dried in the oven at a temperature of 80-100 °C if it does not contain butter in the cream. This recipe yields approximately 200 g of product.
NOTE! The resulting cold mass of glaze can be placed in small molds and allowed to harden completely, resulting in sweet products for decoration.
Video recipe
Recipe for protein glaze on water
Ingredients:
- 1 cup granulated sugar
- 1 glass of water
- 2 egg whites
- flavorings
Preparation:
Make a thick syrup from sugar and water. To do this, place the pan on the burner sideways so that it heats up strongly on one side. Foam will form on the opposite side and can be easily removed with a spoon or slotted spoon. After foaming stops, place the pan in the center of the burner as usual, and excess water is evaporated from the syrup until the desired thickness is obtained. Beat the whites with a whisk until a stable foam is obtained. Gradually pour the cooled syrup into the whites in a thin stream while whisking continuously. Then add flavorings (optional) and, stirring, heat the glaze to 60-65 °C. The resulting glaze is applied to confectionery products with a brush or spoon. The finished product can be dried in a low-heat oven.
Protein icing made from powdered sugar
Ingredients:
- 1 egg white
- 0.5-1 cup powdered sugar
- lemon juice
Preparation:
Whisk the egg white in a bowl, gradually adding powdered sugar in small portions, whisking continuously. The amount of powdered sugar is determined by the required thickness of the glaze. The larger the cake or pie, the thicker the layer, the more powdered sugar you need to take. At the end of whipping, add up to 1 teaspoon of lemon juice or a few drops of diluted citric acid to stabilize the composition.
White chocolate cake frosting
All previous recipes have been used for many years and are found in ancient cookbooks. The following recipe is modern, its composition contains signs of our time.
Ingredients:
- 1 bar of white chocolate
- 4-5 tablespoons sour cream 20-25%
- 100-120 g butter
- 4 tablespoons sugar
Preparation:
Beat the sour cream together with sugar in a steel or enamel pan (preferably with a thick bottom). Add softened butter and chocolate broken into small pieces and mix everything thoroughly. Put on fire, bring to a boil while stirring (the first bubbles appear), turn the heat to low, stirring, and heat for another 3-5 minutes. After cooling, the white glaze is ready for use.
Based on white glaze, you can make a product of any color by adding food coloring or syrups of various berries, lemon zest, or beet juice. However, the most popular of the color options is chocolate, which contains cocoa.
Video recipe
Cocoa and milk cake icing
Ingredients:
- 2 tablespoons cocoa
- 1 tablespoon milk
- 3 tablespoons
- 50 g butter
Preparation:
All products are mixed in a saucepan and, while stirring, heated over low heat until the sugar is completely dissolved. Cocoa glaze is applied warm to the surface of cakes and pastries (for example, eclairs) until it hardens.
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