Cocoa glaze is an essential ingredient for any birthday cake, if among the guests there will be true lovers of baking with chocolate. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any baked goods beyond recognition and give it new colors of taste.
When preparing cocoa glaze, sugar or powdered sugar must be added to it; these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter. Having decided on all the ingredients, all that remains is to mix them well, and then, depending on the specific recipe, heat them in a water bath, or bring them almost to a boil over low heat.
Heating the glaze makes it homogeneous and results in an even color shade. When the glaze reaches the desired condition, you can immediately pour it over homemade baked goods: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. As it cools, the glaze hardens in an even layer and forms delicious crust, thereby giving any dish its own flavor.
If you have the desire and mood, you can “play” with the color of the glaze. It depends not only on the quality of the cocoa powder, but also on what you will use to cook it. The lightest glaze will be prepared with water, a little darker with sour cream and milk. To increase the aroma and richness, add a few cubes of black or milk chocolate.
Chocolate icing for cocoa cake
This glaze is versatile. It is perfect for any cake: shortbread, sponge cake, custard, etc. The filling will also not matter much, since it is difficult to find a product that would not be combined with chocolate.
Ingredients:
- 3 tbsp. l. Sahara
- 5 tbsp. l. milk
- 3 tbsp. l. cocoa
- 70 g butter
Cooking method:
- Pour sugar into the pan.
- Heat the milk a little and pour 2 tbsp into the sugar. spoons.
- Add the slightly melted butter along with cocoa powder to the pan.
- Mix all the ingredients together and put on small fire, stirring them constantly.
- After the oil has dissolved, add 3 tbsp. spoons of warm milk and mix again.
- Remove the glaze from the heat and let it cool slightly, after which you can use it for its intended purpose or simply eat it with a spoon.
Chocolate glaze made from cocoa and sour cream
The richest version of the glaze, which is obtained due to sour cream. The glaze will be thick and hold its shape perfectly in any baked goods.
Ingredients:
- 5 tbsp. l. sour cream
- 5 tbsp. l. Sahara
- 5 tbsp. l. cocoa powder
- 50 g butter
Cooking method:
- Place sour cream in a metal bowl and add to it granulated sugar.
- Add cocoa to the main ingredients and mix thoroughly.
- Place the container with the mixture on medium heat and stir constantly with a wooden spatula or spoon.
- A few moments before the glaze boils, remove it from the heat.
- Add butter to the mixture and mix again until smooth.
Chocolate glaze made from cocoa without milk
If you don't have milk in the refrigerator, you can make the glaze without it. It is enough just to replace it with a regular boiled water, and the trick is in the bag.
Ingredients:
- 3 tbsp. l. powdered sugar
- 2 tbsp. l. cocoa powder
- 2 tbsp. l. water
- 1 tsp. butter
Cooking method:
- Pour powdered sugar and cocoa into a saucepan and mix them together.
- Pour water over the ingredients and place on low heat.
- Stir constantly until the mass becomes homogeneous.
- When the glaze has cooled a little, add butter and stir. Then we use it in the desired recipe.
Now you know how to make cocoa glaze. Bon appetit!
Cocoa glaze is very easy to learn how to make. To do this, you do not need to have serious culinary skills. In about 10 minutes, you will have an excellent chocolate “topping” ready for any homemade baked goods, which will only benefit from the presence of such an “all-covering layer.” Finally, I want to give a couple of tips on how to prepare cocoa icing correctly and tasty:
- The key to a good glaze lies in the quality of cocoa powder, so choose products from trusted manufacturers;
- Butter you need to add the glaze at the very end of cooking, this will make it taste more delicate;
- Make sure that the glaze does not boil while it is on the fire;
- The finished cocoa glaze should be applied only to baked goods that have completely cooled. Otherwise, the external presentable appearance of the dish may be spoiled by drips.
Chocolate icing for a chocolate cake can transform even the simplest and most uncomplicated dessert. All it takes is a couple of simple ingredients, good recipe, and an excellent decoration for homemade sweets It will be ready in just a quarter of an hour.
How to make chocolate frosting?
The easiest one is to make cake frosting from a chocolate bar. You don’t need anything else to make it, but you can add to the recipe a small amount butter. Before melting the chocolate for glaze in a water bath, you need to build a structure from a pan of water and a saucepan. On open fire It is not recommended to melt chocolate, it may curdle.
Ingredients:
- chocolate – 100 g;
- butter – 20 g.
Preparation
- Break the tile and place it in a saucepan.
- Boil water in a saucepan and place a container of chocolate on top.
- Stirring constantly until all the slices have dissolved.
- At this stage, remove the glaze from the stove, add butter, and mix well.
Chocolate from chocolate, the recipe for which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoon of cocoa powder. There is no need to wait until the fudge cools down; for dessert it is applied hot, this way the cake will be better soaked, and the glaze itself will harden, forming a glossy surface.
Ingredients:
- dark chocolate – 100 g;
- butter – 50 g;
- milk – 100 ml;
- sugar – 50 g;
- cocoa – 2 tbsp. l.
Preparation
- Heat the milk in a saucepan without bringing it to a boil.
- Throw in the butter and chocolate pieces, dissolve, stirring constantly.
- Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
- Stir until sugar dissolves and apply to cake while hot.
This recipe for chocolate glaze is the simplest and most hassle-free, the bar can be melted in a water bath or in a microwave oven, butter must be added to the composition, if desired, supplemented with a spoon of cocoa, for more rich taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This glaze option is not suitable for creating drips, but it is suitable for covering a soufflé cake.
Ingredients:
- milk chocolate – 100 g;
- cocoa – 1 tbsp. l.;
- butter – 50 g;
- water – 20 ml.
Preparation
- Break the tile and melt it in a convenient way.
- IN hot chocolate throw in the butter and a spoonful of cocoa, mix thoroughly. Add warm water if necessary.
- Chocolate frosting for milk chocolate cake is ready to use.
The most common way to decorate a dessert is to make a icing of chocolate and cream for the cake. With this fondant you can decorate perfectly various sweets, it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate that lends itself well to melting; cream needs exceptionally high fat content, at least 35%.
Ingredients:
- dark chocolate – 100 g;
- butter – 40 g;
- cream 35% - 100 ml;
- powdered sugar – 50 g;
Preparation
- Break the chocolate and place it in a bowl.
- Dissolve the powder in the cream in a saucepan and heat without bringing to a boil.
- Fill in chocolate slices cream, wait for it to dissolve.
- Add the oil and beat the mixture with a whisk if necessary.
- The dark chocolate glaze is ready to use.
Chocolate and butter cake frosting is a common way to decorate homemade desserts. It is important to remember when choosing a base for fudge that the higher the percentage of cocoa beans in the composition, the thicker the substance will be. If you want to get streaks on the surface of the cake, you need to increase the amount of milk, keeping in mind that the icing will harden as it cools.
Ingredients:
- dark chocolate – 200 g;
- butter – 150 g;
- milk – 100 ml.
Preparation
- Heat the milk in a water bath.
- Drop in the chocolate pieces, stirring constantly.
- Remove the pan from the stove, add the oil, mix thoroughly and use immediately.
The mega-popular one is actually incredibly easy to prepare. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained thanks to the addition of gelatin; the remaining ingredients are quite familiar for such recipes. Considering that the base is prepared from white chocolate, the sugar in the composition will be unnecessary.
Ingredients:
- milk – 100 ml;
- cream 35% - 100 ml;
- vanilla;
- gelatin – 15 g;
- white chocolate – 150 g.
Preparation
- Pour gelatin with a small amount of water.
- Mix milk and cream in a saucepan, heat without boiling.
- Remove the milk from the heat, throw in the chocolate pieces, stir until dissolved.
- Add vanilla and gelatin, mix well until smooth and glossy.
- Strain the mixture through a sieve and serve for dessert while still hot.
The glaze made from chocolate and condensed milk turns out to be incredibly sweet, so it is often used with unsweetened cakes, so taste ready dessert comes out more balanced. This fondant will perfectly cope with the task of decorating not only a cake, but also other sweets. The consistency of the mass is denser and thicker, unlike other, more familiar options.
Ingredients:
- white chocolate – 150 g;
- condensed milk – 100 ml.
Preparation
- Break the tile and melt it in a water bath.
- Add condensed milk, mix thoroughly.
- This easy chocolate cake frosting is ready to use straight away.
This one with dye can transform the most boring dessert. To decorate the fondant you need high-quality gel dyes, but if you don’t have any, use berry syrups, although they will not be able to paint the mixture a rich, bright color. For a glossy effect, add gelatin to the composition.
Ingredients:
- powdered sugar – 100 g;
- water – 100 ml;
- white chocolate – 150 g;
- cream – 100 ml;
- dye – 5 ml;
- gelatin – 10 g.
Preparation
- Pour gelatin warm water and leave for 30 minutes.
- Make syrup from powder and water.
- Warm the cream with chocolate, pour in the syrup, beat with a blender.
- Pour in the gelatin mass and dye without stopping the device.
- Strain the glaze through a sieve and use as intended while still warm.
Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special aroma, cognac or brandy is added to the composition, but if the delicacy is being prepared for children, it is better to avoid such an additive.
Ingredients:
- sugar – 150 g;
- cognac – 20 ml;
- cocoa – 1 tbsp. l.;
- chocolate – 100 g;
- butter – 70 g;
- milk – 50 ml.
Preparation
- Melt the chocolate, pour in the milk, heat the mixture without bringing it to a boil.
- Mix sugar and cocoa and add chocolate to the dry mixture.
- Add cognac, butter, stir until smooth and apply to the cake.
This simple chocolate frosting comes together in minutes, you just need to watch the timing. The chocolate is stirred every 10 seconds while melting. The composition includes only simple ingredients, the result is smooth, sweet icing, which will harden on the surface within an hour. This amount of ingredients is enough to cover a large cake.
Recipes for making cream and other confectionery decorations
chocolate glaze
25 minutes
475 kcal
5 /5 (1 )
How to make a cake more beautiful, tastier and give it a status or noble look? Of course, cover it with chocolate glaze. With her even the most regular cake will look completely different. It can be made quite quickly from what you have on hand. In my recipes I will tell you how to prepare delicious and super shiny chocolate glaze for a cake made from different ingredients.
Chocolate frosting recipe for chocolate cake
Kitchen appliances: whisk, large and small saucepan.
List of ingredients
Step-by-step preparation
- We will need two pans of different diameters. Pour water into the large one so that the bottom of the small pan touches it, and put it on the fire.
- When the water is hot, break the chocolate into pieces and place in a small saucepan.
You can use chocolate circles or drops instead of a bar. - When the chocolate starts to melt, add sugar.
- Take a whisk and stir until the chocolate and sugar are completely dissolved.
- Add milk or cream and continue stirring until smooth.
- Remove the pan from the water bath and add oil.
- Mix vigorously with a whisk until the butter and chocolate are completely combined.
- We have a smooth, shiny glaze that needs to be cooled before use.
Video recipe
See how to make chocolate frosting from chocolate in detailed recipe on video.
HOW TO MAKE CHOCOLATE FROSTING FROM CHOCOLATE #chocolate #frosting
Chocolate Glaze made from Chocolate Milk and Butter
CHOCOLATE GLAZE
Ingredients:
Chocolate 100 gr.
Milk from 100 ml
Sugar 35 gr.
Oil 1 dessert spoon
Do on steam bath.
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2016-11-14T13:40:38.000Z
This glaze can be used in or to cover.
Chocolate frosting recipe for a cake made from cocoa powder and milk
- Number of servings: one.
- Cooking time: 25 minutes.
- Kitchen appliances: whisk, bowl, pan, sieve.
List of ingredients
- 150 g cocoa powder;
- 150 g sugar;
- 220 ml milk;
- 100 g butter.
Step-by-step preparation
Simple glaze
On our website there are many desserts that use a similar glaze, including.
Mirror glaze
This glaze creates a perfectly smooth, shiny surface. And the cakes with it look simply excellent. 
It is a little troublesome to prepare. But I offer a simplified version of it. In addition to the ingredients for the main recipe, we will need:
- 14 g granulated gelatin;
- 70-80 ml of water.
- Soak the gelatin in water, stir and give it time to absorb the liquid.
- Prepare the glaze according to the basic recipe.
- At the end, add gelatin and stir the mass until it is completely dissolved.
- Cool the glaze to body temperature and pour it over the cake.
I often make this glaze for...
Video recipe
Do you need to decorate a cake, but you don’t know how to make chocolate icing from cocoa? Then watch this video that shows in detail how easy it is to do.
Chocolate cocoa glaze
Ingredients:
6 tbsp. Sahara;
6 tbsp. cocoa powder;
100 gr. butter;
15 tbsp. milk.
I buy cocoa powder here http://cacaogold.com.ua/
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2016-05-23T10:13:13.000Z
Chocolate glaze made from cocoa and sour cream
- Number of servings: one.
- Cooking time: 25 minutes.
- Kitchen appliances: whisk, saucepan.
List of ingredients
- 150 g sugar;
- 150 g sour cream;
- 150 g cocoa powder.
The easiest and fastest chocolate glaze without chocolate
For the glaze, we need to mix cocoa, sour cream and sugar in equal parts, the glaze is ready instantly and is suitable for cakes, pastries, fruits, for everything, Bon appetit
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2015-11-20T17:00:01.000Z
How to frost a cake
There are several ways to apply frosting to a cake. They depend on density, purpose and design. Cover the cake with glaze using a pastry spatula or spatula. Either the entire cake is coated with it, or just the top. In order not to keep the cake suspended, it is placed on a special rotating stand. And in order to cover only the top with glaze, a split ring is put on the cake, clamped and the glaze is poured. After it hardens, you just need to remove the ring. Instead, you can use a strip of cardboard, which is secured around the cake with thread.
In order to fill the entire cake with an even layer of glaze, place it on a stand or wire rack. And they, in turn, are placed on a tray or large dish, onto which the chocolate will flow. Filling starts from the center and moves in a spiral towards the edge. This way you can cover the entire cake or make beautiful drips on the sides.
If you need to make a perfectly even chocolate layer, then before applying the glaze, the cake is leveled using curd or, and is also suitable for this.
Did you manage to decorate your masterpieces with glaze according to my recipes? I'm looking forward to your feedback. And if you have your own options for chocolate glaze, then share them with us.
Ready-made confectionery products are often inferior homemade baking– they can be incredibly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.
Finally (to complete the impressions) the most best cake needs to be decorated. Amateur cooks usually use several types of coating:
- oil custard– white or colored (the one made with boiled condensed milk holds its shape better);
- whipped cream - it’s quite possible to buy them in the store (they will look great on top fresh berries or pieces of canned fruit);
- bright fruit jelly(you can also add fruit slices to it for beauty and taste);
- fudge - it is made from milk and sugar, adding natural food colorings for bright color.
Every sweet tooth has their own preferences, but a cake covered in a layer of chocolate will definitely appeal to absolutely everyone. Moreover, mastering the preparation of special glaze is extremely simple - the process takes literally a few minutes and does not require the highest culinary qualifications.
Chocolate icing for a cake can be prepared in different ways, there are many variety of recipes how to do it. The simplest option– melt a bar of dark chocolate and mix with a small amount of butter. But it won't be entirely natural product. It is better to make icing from cocoa powder. This is what the recipe will talk about.
This chocolate “drizzle” is quite simple and quick to prepare, and the result exceeds expectations. The range of uses of this product is very wide - not only cakes are covered with glaze, but also all kinds of cookies, various pastries and muffins; desserts and candies are made from it. It does not become hard in the refrigerator, it slightly stretches behind the knife even when cooled down, but it does not flow off the surface. confectionery. And if you put it in freezer not for long, you will get excellent homemade chocolate.
The taste ideally comes out very rich. To make chocolate glaze from cocoa, do not skimp on ingredients, all products must be High Quality(butter, cocoa) - then the result will please you!
Ingredients
60 g butter 72% fat;
8 tablespoons cow's milk;
3 tablespoons cocoa powder;
3 tablespoons of granulated sugar.
Preparation
Pour granulated sugar into a small saucepan. Heat the milk and pour 2 tablespoons into the sugar.
Add softened butter and cocoa powder.
Combine all the ingredients with a whisk and then place on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.
Add 3 more spoons of hot cow's milk and mix well again.
Is the icing thick enough? Again pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.
Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip your whisk into it and lift it, the glaze will slowly drip out in thick stripes.
Pour the chocolate “drizzle” into a separate bowl and coat the cake, muffins or other confectionery product. If the glaze has already hardened and begins to fit poorly on the cake, then you just need to warm it up a little again.
The buttery texture allows the consistency to be evenly applied to the surface of any baked goods. The shine of chocolate cocoa glaze makes confectionery products appetizing and aesthetically pleasing. appearance. Place the leftovers in silicone molds, leave in the freezer until completely hardened and get delicious candies.
Simple, fast and very delicious recipe chocolate glaze made from cocoa will definitely help out when creating confectionery masterpieces! Bon appetit!
Properly cooked glaze has an important advantage - it hardens perfectly and does not spread even if the confectionery product is left out of the refrigerator for a long time. This great base for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all the beauty will be smeared.
I advise you to use a sugar-protein mass; it does not melt, but on the contrary, it dries in the air, so the pattern will become stronger every hour. To prepare it you will need about a glass of powdered sugar, a teaspoon natural juice lemon and one egg(necessarily chilled). First, separate the protein and beat it with lemon, and then carefully mix in the powder. Using a pastry envelope, apply the finished mixture directly to the cake, on top of the glaze.
Chocolate icing is very often used to decorate confectionery products. This type of glaze was recently invented. Not long ago it was considered a masterpiece culinary arts, since the cost of the cocoa from which it is made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery products. Today, chocolate is accessible to everyone, not just the rich. At the same time, this is not only everyday, but also exquisite delicacy, which is a product of the creativity of specialists in the field of culinary art.
How to make simple chocolate frosting?
A simple chocolate glaze is sometimes prepared to coat confectionery products. Water and sugar are added to cocoa. You will need 2 tablespoons of cocoa, 1/2 cup sugar, 3 tablespoons of water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is placed on a rather slow fire; it should be cooked, stirring continuously. First, the sugar will dissolve, and then the mass itself will bubble. One minute after bubbles appear, remove from heat.
You should wait for it to cool a little and thicken. If the mixture is still hot, it has liquid state, and when cooled it quickly hardens and becomes sugary. If you need to cook children's cake or custard cakes, then add small amounts of butter to the glaze, which has not yet cooled. Then the whole mixture is whipped using a mixer. After this, it acquires a milder taste.
Method for preparing chocolate glaze with sour cream
To prepare the glaze at home, you can use the most common recipe; its taste will resemble dark chocolate, which has a specific sourness. It is this that dilutes the cloying quality of sugar, so the presence of sour cream makes glazed cakes taste delicious.
To prepare a glazed cake, you need the following products to cover it:
- butter (2 tbsp);
- sour cream (100 g);
- cocoa powder (3 tbsp);
- sugar (3 tbsp.).
To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture boils, you need to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the heat; it is not cooled very much. It is used for frosting cupcakes, cakes, and pastries. This type After cooling, the glaze begins to thicken, but does not become hard.
How is chocolate icing made from cocoa and starch?
Alternatively, you can make the glaze quite in an original way. There is a recipe based on starch without brewing the mixture. There is no need to add sour cream and butter here.
The composition will harden very slowly, so the mass can be applied to both cold and hot confectionery products.
Glazed coating for baked goods can be made based on the following components:
- potato starch (1 tbsp);
- cocoa (3 tbsp);
- powdered sugar (3 tablespoons);
- water (3 tablespoons).
Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently cooled water, the entire composition is thoroughly mixed. The finished mass is used to cover baked goods. For example, this amount of mixture can cover about 8 mini-cakes (cupcakes).
How to make chocolate frosting in the microwave?
For those who cook well microwave oven, you can use a glaze recipe that contains the following products:
- milk (3 tbsp);
- sugar (1/2 cup);
- butter (2 tbsp);
- cocoa powder (3 tbsp);
- dark chocolate (1/3 bar).
When preparing the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is added there. After placing everything in the microwave in a special container, remove it after 3-4 minutes. Now ready mass can be used for its intended purpose.
Recipe for professional chocolate icing
Cooking like a professional is quite difficult. At the same time, you can try to make professional chocolate icing yourself by special recipe which requires the following products:
- condensed milk (1 tbsp.);
- butter (1 tbsp);
- cocoa powder (1 tbsp).
This recipe is quite easy to remember. The butter is melted. After adding condensed milk and cocoa, everything is mixed and ground to coat the confectionery with the finished chocolate glaze.
How to make shiny chocolate frosting?
There is another recipe for creating chocolate glaze without heating all the products. As a result, you can get almost real chocolate glaze, only shiny.
It includes:
- milk (1/2 cup);
- butter (1.5 tbsp.);
- powdered sugar (1/2 cup);
- cocoa (3 tbsp.);
- vanilla.
When preparing a shiny mass to cover a cake or pastry, cocoa is mixed with powdered sugar, then dilute the mixture with warmed milk. It is necessary to put butter in it, which has been softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. To prevent the mass from hardening so quickly, first prepare the confectionery products for which it will be intended.
Two recipes for mirror chocolate glaze
Products required for glaze:
- gelatin (8 g);
- sugar (250 g);
- cocoa powder (sifted 80 g);
- cream (80 ml);
- water (150 ml);
- dark chocolate (chopped 50 g).
To make a mirror glaze, you need to soak gelatin in water, following the instructions on the package. Take a saucepan, put sugar in it, adding sifted cocoa powder. Pour water and cream into the mixture, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire immediately turns off. Add dark chocolate, which is crushed, and mix everything. Then soaked gelatin is added to the mixture, then everything is mixed again.
The composition is left to cool until room temperature. After this, you need to remove the cake from the refrigerator, place it on a wire rack, and cover the surface of the confectionery product with the prepared mirror chocolate glaze. The resulting mass is used to decorate only the top part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.
A special spatula will help to completely decorate the cake with mirror glaze, with the help of which the composition is raked closer to the edge of the sides of the product so that it can flow down.
The drained mass is collected, filtered, and reused if necessary. Then the cake should be immediately transferred to a plate and refrigerated for 2 hours. When the entire mass has frozen, the cake is served to the table.
Using mirror glaze, you can decorate cakes such as “ bird's milk", "Daniella", and other types of confectionery products.
The second recipe for mirror chocolate glaze from Pierre Hermé is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be of high quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but a regular one will do. Take a full tablespoon of gelatin (with the top). You can take any honey, but not candied honey.
First, gelatin is soaked for about 10-15 minutes so that it swells in 30-35 ml of water. Place honey, sugar, and the rest of the water in a thick-walled saucepan and bring the mixture to a boil. It needs to be boiled for about 2 minutes. After this, the composition is removed from the heat, condensed milk is added, and everything is stirred. After this, the swollen gelatin is laid out so that it can completely dissolve. When Pierre Hermé's mirror glaze is ready, it is used to coat confectionery products.
How to make dark chocolate frosting?
If you need to make glaze for this popular cake, like “Sacher”, then you can combine it with coconut flakes. Products used to prepare chocolate glaze:
- milk (2 tbsp);
- dark chocolate (1/2 cup);
- powdered sugar (1/2 cup).
All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed by adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should have a thick chocolate icing for the cake.
How to make nut-chocolate frosting?
Often, chocolate icing for cakes, muffins and pastries is prepared from dark chocolate, but it can be made from white milk chocolate. You can add nuts, other required ingredients chocolate icing:
- milk (1 tsp);
- powdered sugar (1/2 cup);
- butter (1/3 pack);
- white chocolate (1 bar);
- vanilla;
- nuts (various).
The butter must be removed from the refrigerator and left for a certain time to soften. A white chocolate bar, which has previously been broken, is placed in a small saucepan. After adding oil there, melt all the contents in a water bath. After this, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.
Recipes for other types of chocolate icing
Cook this confectionery coating for baking you can use not only cocoa and chocolate, but also other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.
To prepare the rum glaze you will need the following products:
- powdered sugar (200 g);
- rum (3 tbsp);
- hot water(1 tbsp.)
Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.
Main products for coffee glaze are:
- powdered sugar (200 g);
- coffee extract (4 tbsp);
- butter (1 tsp).
Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.
To create a protein glaze, use the following products:
- egg whites (2 pcs.);
- powdered sugar (200 g);
- lemon juice (1 tbsp).
Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.
You can make colored glaze if you use the following products:
- juice of carrots, spinach, beets, etc. (3-4 tbsp.);
- powdered sugar (200 g);
- lemon juice (1-1.5 tbsp.).
Powdered sugar should be sifted using a sieve into a container where the juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.
Please remember that the heated icing is not applied to the buttercream.
If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.
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