Cocoa icing is an indispensable ingredient in 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 pastry beyond recognition and give it new colors of taste.
When preparing cocoa icing, sugar or powdered sugar is necessarily put into 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, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.
Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms a appetizing crust, thus giving any dish its zest.
If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. To enhance flavor and richness, add a few cubes of black or milk chocolate.
Chocolate icing for cocoa cake
This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.
Ingredients:
- 3 art. l. Sahara
- 5 st. l. milk
- 3 art. l. cocoa
- 70 g butter
Cooking method:
- Pour sugar into a saucepan.
- Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
- Slightly melted butter, along with cocoa powder, add to the pan.
- Mix all the ingredients together and put on small fire by constantly stirring them.
- After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
- Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.
Chocolate glaze from cocoa and sour cream
The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.
Ingredients:
- 5 st. l. sour cream
- 5 st. l. Sahara
- 5 st. l. cocoa powder
- 50 g butter
Cooking method:
- We put sour cream in a metal bowl and add to it granulated sugar.
- Pour in the main cocoa ingredients and mix thoroughly.
- We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
- A few moments before the glaze boils, remove it from the heat.
- Add the butter to the mixture and stir again until smooth.
Milk-free chocolate icing
If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with the usual boiled water, and it's in the bag.
Ingredients:
- 3 art. 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, mix them together.
- Pour the ingredients on top with water, and put on a small fire.
- Stir constantly until the mass becomes homogeneous.
- When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.
Now you know how to make cocoa frosting. Enjoy your meal!
Cocoa frosting is very easy to learn how to cook. To do this, you do not need to have serious culinary skills. After some 10 minutes, you will have an excellent chocolate “watering” ready for any homemade baking, 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 cook 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 glaze at the very end of cooking, from this it will be more delicate in taste;
- Make sure that during the stay on the fire, the glaze does not boil;
- The finished cocoa icing should only be applied to baked goods that have completely cooled down. Otherwise, the external presentable appearance of the dish may be spoiled by streaks.
Chocolate icing for a chocolate cake can transform even the simplest and most uncomplicated dessert. Just a couple of simple ingredients good recipe, and an excellent decoration for homemade sweets will be ready in just a quarter of an hour.
How to make chocolate frosting?
The easiest way is to make the icing for the cake from a chocolate bar. Nothing else is needed to make it, but you can add a recipe a small amount butter. Before melting chocolate for icing in a water bath, you need to build a structure from a pot of water and a saucepan. On the open fire It is not recommended to melt chocolate, it may curdle.
Ingredients:
- chocolate - 100 g;
- oil - 20 g.
Cooking
- Break the tile and transfer to a saucepan.
- Boil water in a saucepan, place a bowl of chocolate on top.
- Stirring constantly, wait until all the slices dissolve.
- At this stage, the glaze is removed from the stove, oil is added, mixed well.
Chocolate made from chocolate, the recipe of which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoonful of cocoa powder. You don’t need to wait until the fudge cools down, it is applied hot for dessert, so the cake is better soaked, and the icing itself hardens, forming a glossy surface.
Ingredients:
- dark chocolate - 100 g;
- butter - 50 g;
- milk - 100 ml;
- sugar - 50 g;
- cocoa - 2 tbsp. l.
Cooking
- Heat the milk in a saucepan without boiling.
- Throw in the butter, and pieces of chocolate, 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 chocolate icing recipe is the simplest and most hassle-free, the tile can be melted in a water bath or in a microwave oven, butter must be added to the composition, optionally supplemented with a spoonful of cocoa, for more rich taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This icing option is not suitable for creating drips, but it is suitable for coating a soufflé cake.
Ingredients:
- milk chocolate - 100 g;
- cocoa - 1 tbsp. l.;
- butter - 50 g;
- water - 20 ml.
Cooking
- Break the tile, melt it in a convenient way.
- AT hot chocolate throw in the butter and a spoonful of cocoa, mix thoroughly. Pour in warm water if necessary.
- Chocolate icing for milk chocolate cake is ready to use.
The most common dessert design option is to make chocolate and cream icing for the cake. Such fondant can be decorated perfectly different 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 an exceptionally high fat content, at least 35%.
Ingredients:
- dark chocolate - 100 g;
- butter - 40 g;
- cream 35% - 100 ml;
- powdered sugar - 50 g;
Cooking
- Break the chocolate, transfer to a bowl.
- In a saucepan, dissolve the powder in the cream, heat without boiling.
- Pour chocolate slices cream, wait for them to dissolve.
- Throw in the oil, if necessary, break through the mass with a whisk.
- Dark chocolate icing is ready to use.
Chocolate and butter cake icing is a common option for decorating homemade desserts. It is important to remember, when choosing a base for fudge, that the greater the percentage of cocoa beans in the composition, the thicker the substance will come out. If you want to get drips on the surface of the cake, you need to increase the amount of milk, given that the icing will harden during the cooling process.
Ingredients:
- bitter chocolate - 200 g;
- butter - 150 g;
- milk - 100 ml.
Cooking
- Heat the milk in a water bath.
- Throw in the chocolate pieces, stirring constantly.
- Remove the pan from the stove, throw in the oil, mix thoroughly and use immediately.
The mega-popular one is actually prepared insanely simple. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained by adding gelatin, the rest of the ingredients are quite familiar to such recipes. Given that the base is prepared from white chocolate, the sugar in the composition will be superfluous.
Ingredients:
- milk - 100 ml;
- cream 35% - 100 ml;
- vanilla;
- gelatin - 15 g;
- white chocolate - 150 g.
Cooking
- Pour gelatin with a little water.
- Mix milk and cream in a saucepan, heat without boiling.
- Remove milk from heat, drop in chocolate pieces, stir until melted.
- Add vanilla and gelatin, mix well until smooth and glossy.
- Strain the mass through a sieve and apply to dessert while still hot.
Chocolate and condensed milk glaze turns out to be insanely sweet, so it is often used with unsweetened cakes so taste finished dessert comes out more balanced. This fondant will perfectly cope with the task of decorating not only the cake, but also other sweets. By consistency, the mass comes out denser and thicker, unlike other, more familiar options.
Ingredients:
- white chocolate - 150 g;
- condensed milk - 100 ml.
Cooking
- Break the tile, melt in a water bath.
- Add condensed milk, mix thoroughly.
- This easy chocolate cake frosting is ready to use right 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 these, use berry syrups, although they will not be able to paint over the mixture in 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.
Cooking
- 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, dye, without stopping the course of the device.
- Strain the glaze through a sieve and use while still warm.
Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like a cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special flavor, cognac or brandy is added to the composition, but if the delicacy is prepared for children, it is better to refuse such an additive.
Ingredients:
- sugar - 150 g;
- cognac - 20 ml;
- cocoa - 1 tbsp. l.;
- chocolate - 100 g;
- oil - 70 g;
- milk - 50 ml.
Cooking
- Melt the chocolate, pour in the milk, heat the mass without boiling.
- Mix sugar with cocoa and add chocolate to the dry mixture.
- Add cognac, oil, mix until smooth and apply on the cake.
A simple chocolate icing made from chocolate is prepared in minutes, you just need to keep track of the time. Chocolate is stirred during melting every 10 seconds. 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 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 icing. With her, even the most regular cake will look completely different. It can be done fairly quickly with what is at hand. In my recipes, I will tell you how to cook delicious and super shiny chocolate icing for a cake from different components.
chocolate icing recipe for chocolate cake
Kitchen appliances: whisk, large and small saucepan.
List of Ingredients
Step by step cooking
- We will need two pans of different diameters. Pour water into a large one so that it touches the bottom of a small saucepan, and put on fire.
- When the water is hot, break the chocolate into pieces and place in a small saucepan.
You can take chocolate circles or drops instead of a tile. - 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 to stir until smooth.
- Remove the pan from the water bath and add the oil.
- Stir 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 icing from chocolate, in detailed recipe on video.
HOW TO MAKE CHOCOLATE Frosting FROM CHOCOLATE #chocolate #frosting
Chocolate Glaze 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
Such a glaze can be used in or over.
Recipe for chocolate icing for a cake made from cocoa powder and milk
- Servings: one.
- Time for preparing: 25 minutes.
- Kitchen appliances: whisk, bowl, saucepan, sieve.
List of Ingredients
- 150 g cocoa powder;
- 150 g of sugar;
- 220 ml of milk;
- 100 g butter.
Step by step cooking
simple icing
There are many desserts on our site that use a similar icing, including.
mirror glaze
This glaze creates a perfectly smooth, shiny surface. And the cakes with it look just perfect. 
She prepares a little troublesome. But I offer its simplified version. In addition to the ingredients for the main recipe, we need:
- 14 g granulated gelatin;
- 70-80 ml of water.
- Soak gelatin in water, stir and give it time to absorb the liquid.
- We prepare the glaze according to the main recipe.
- At the end, we introduce gelatin and stir the mass until it is completely dissolved.
- Cool the icing to body temperature and pour it over the cake.
I often cook 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, which shows in detail how easy it is to do.
Chocolate icing from cocoa
Ingredients:
6 tbsp Sahara;
6 tbsp cocoa powder;
100 gr. butter;
15 tablespoons milk.
I buy cocoa powder here http://cacaogold.com.ua/
10% discount with promo code Kulinarnye prikljuchenija
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2016-05-23T10:13:13.000Z
Chocolate glaze from cocoa and sour cream
- Servings: one.
- Time for preparing: 25 minutes.
- Kitchen appliances: whisk, saucepan.
List of Ingredients
- 150 g of sugar;
- 150 g sour cream;
- 150 g cocoa powder.
The easiest and fastest chocolate icing without chocolate
For the icing, we need to mix cocoa, sour cream and sugar in equal parts, the icing is instantly prepared 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 icing on a cake. They depend on the density, purpose and idea. Cover the cake with icing using a pastry spatula or spatula. It is coated with either the entire cake, or just its top. In order not to keep the cake on weight, it is placed on a special spinning stand. And in order to cover only the top with icing, a detachable ring is put on the cake, clamped and icing is poured. After it hardens, it remains just to remove the ring. Instead, you can use a strip of cardboard that is attached around the cake with a thread.
In order to fill the entire cake with an even layer of glaze, it is placed on a stand or wire rack. And they, in turn, are placed on a tray or big platter on which the chocolate will flow. The fill starts from the center and spirals towards the edge. In this way, you can cover the entire cake or make beautiful smudges on the sides.
If you need to make a perfectly even chocolate layer, then before applying the glaze, the cake is leveled with cottage cheese or, and is also suitable for this.
Have you managed to decorate your masterpieces with icing according to my recipes? I look forward to your feedback. And if you have your own options for chocolate icing, then share them with us.
Finished confectionery products are often inferior home baking- they can be amazingly 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 (for the sake of completeness) the most best cake needs to be decorated. Cooking enthusiasts usually use several types of coating:
- oil custard- white or colored (one that is prepared on the basis of boiled condensed milk keeps its shape better);
- whipped cream - it is quite possible to buy them in a store (they will look great on top fresh berries or pieces of canned fruit);
- bright fruit jelly(fruit slices can also be added to it for beauty and taste);
- cream fudge - it is boiled from milk and sugar, adding natural food colorings for vibrant color.
Any sweet tooth has its own preferences, but absolutely everyone will like a cake filled with a layer of chocolate. Moreover, mastering the preparation of a special glaze is extremely simple - the process takes just a few minutes and does not require the highest culinary skills.
Chocolate icing for the cake can be prepared in different ways, there are many a 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 quite natural product. It is better to make the glaze from cocoa powder. This will be discussed in the recipe.
Such a chocolate "watering" is quite simple and soon prepared, and the result exceeds expectations. The range of use of this product is very wide - not only cakes, but also all kinds of cookies, various cakes and muffins are covered with icing, desserts and sweets are prepared from it. It does not become hard in the refrigerator, slightly reaches for the knife even when it has cooled down, but it does not drain from confectionery. And if you put it in freezer for a short time, you get excellent homemade chocolate.
The taste is ideally very rich. To make chocolate icing from cocoa, do not save 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 of cocoa powder;
3 tablespoons of granulated sugar.
Cooking
Pour sugar into a small saucepan. Warm up the milk and add 2 tablespoons of sugar.
Add softened butter and cocoa powder.
We combine all the ingredients with a whisk, and then put on low heat. Thoroughly mix the resulting mass so that all components are combined into a whole. The butter should melt.
Add 3 more tablespoons of hot cow's milk and mix well again.
Is the frosting 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 the whisk into it and lift it up, the glaze will slowly drain in thick strips.
Pour the chocolate "watering" into a separate bowl and smear the cake, muffins or other confectionery. If the icing has had time to harden, and the beginning does not fit well on the cake, then it just needs to be warmed up a little again.
The oily texture allows you to evenly apply the consistency to the surface of any baked goods. The sheen of cocoa chocolate icing gives confectionery products an appetizing and aesthetic appearance. The rest is laid out in silicone molds, leave in the freezer until completely solidified and get delicious sweets.
Simple, fast and very delicious recipe cocoa chocolate icing will definitely help out when creating confectionery masterpieces! Enjoy your meal!
Properly cooked glaze has an important plus - it solidifies perfectly and does not spread even if the confectionery product is out of the refrigerator for a long time. it excellent foundation for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all beauty will be smeared.
I advise you to use the sugar-protein mass, it does not melt, but on the contrary, it dries up in the air, so the pattern will become stronger every hour. It will take for its preparation 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 gently mix in the powder. With the help of a confectionery envelope, we apply the finished mass directly on the cake, on top of the icing.
Chocolate icing is very often used to decorate confectionery. This kind of glaze was invented recently. Not so long ago it was considered a masterpiece culinary arts, since the cost of cocoa from which it is made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery. Today, chocolate is accessible to everyone, not just the rich. However, it is not only everyday, but also gourmet delicacy, which is a product of creativity of specialists in the field of culinary arts.
How to make simple chocolate icing?
A simple chocolate icing is sometimes prepared to cover confectionery. Water with sugar is added to cocoa. You will need 2 tablespoons cocoa, 1/2 cup sugar, 3 tablespoons water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is put on a rather slow fire, it should be cooked, stirring constantly. First, the sugar will dissolve, and then the mass itself will bubble. One minute after the appearance of bubbles, it is removed from the fire.
You should wait for it to cool down a little and thicken. If the mixture is still hot, then it has liquid state, and in a cooled state, it quickly hardens and candied. If you need to cook baby cake or custard cakes, then a small amount of butter is added to the icing, which has not yet cooled down. Then the whole mixture is whipped with a mixer. After that, it acquires a milder taste.
How to make chocolate icing with sour cream
To prepare the glaze at home, you can use the most common recipe, its taste will resemble bitter chocolate, which has a specific sourness. It is she who dilutes the cloying sugar, so the presence of sour cream makes glazed cakes delicious in taste.
To prepare a glazed cake, products are taken to cover it, such as:
- butter (2 tablespoons);
- sour cream (100 g);
- cocoa powder (3 tablespoons);
- sugar (3 tablespoons).
To create a glazed mass, mix sour cream, sugar with cocoa in a saucepan. Boil it over low heat with continuous stirring. After the mixture boils, it is necessary to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the fire, it is not very cool. It is used for glazing muffins, cakes, pastries. This type As the glaze cools, it begins to thicken, but does not become hard.
How is chocolate icing made from cocoa and starch?
Alternatively, you can make the glaze pretty original way. There is a recipe based on starch without brewing the mixture. Sour cream and butter do not need to be added here.
The composition hardens very slowly, so the mass can be applied to both cold and hot confectionery.
Glazed baking coating can be made based on the following components:
- potato starch (1 tablespoon);
- cocoa (3 tablespoons);
- powdered sugar (3 tablespoons);
- water (3 tablespoons).
Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently chilled water, the entire composition is thoroughly mixed. The finished mass is used to cover baking. For example, about 8 mini-cakes (cupcakes) can be covered with this amount of the mixture.
How to make chocolate icing in the microwave?
For those who cook well microwave oven, you can apply the recipe for the preparation of glaze, which contains the following products:
- milk (3 tablespoons);
- sugar (1/2 cup);
- butter (2 tablespoons);
- cocoa powder (3 tablespoons);
- bitter chocolate (1/3 bar).
Starting the preparation of the glaze, the milk is heated so that the sugar is dissolved in it. Butter is mixed with cocoa, the mixture is added to milk, chocolate is also placed there. Putting everything in the microwave in a special container, it is taken out after 3-4 minutes. Now finished mass can be used as intended.
Recipe for professional chocolate icing
Cooking like a pro is hard enough. However, you can try to make professionally chocolate icing yourself by special prescription which requires the following products:
- condensed milk (1 tablespoon);
- butter (1 tablespoon);
- cocoa powder (1 tablespoon).
This recipe is pretty easy to remember. Butter melts. After adding condensed milk with cocoa to it, everything is mixed, rubbed to cover the confectionery with finished chocolate icing.
How to make shiny chocolate icing?
There is another recipe for creating chocolate icing without heating all products. As a result, you can get almost real chocolate icing, only shiny.
It consists of:
- milk (1/2 cup);
- butter (1.5 tablespoons);
- powdered sugar (1/2 cup);
- cocoa (3 tablespoons);
- vanilla.
When preparing a shiny mass, in order 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 is softened before use. Vanillin is added to the mixture, then it is pounded until a shiny chocolate icing is obtained. To prevent the mass from freezing so quickly, first prepare the confectionery for which it will be intended.
Two recipes for mirror chocolate icing
Products required for glaze:
- gelatin (8 g);
- sugar (250 g);
- cocoa powder (sifted 80 g);
- cream (80 ml);
- water (150 ml);
- bitter chocolate (chopped 50 g).
To make the mirror glaze, soak the gelatine in water following the directions on the package. Take a saucepan, put sugar in it, adding cocoa powder, which has been sifted. Pour water and cream into the composition, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire is immediately turned off. After adding bitter chocolate, which is crushed, everything is mixed. Then soaked gelatin is added to the mixture, then everything is mixed again.
The composition is left to cool to room temperature. After that, you need to remove the cake from the refrigerator, put it on a wire rack, cover the surface of the confectionery with the prepared mirror chocolate icing. The resulting mass decorates only the upper part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.
A special spatula will completely help to 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 immediately shift to a dish and refrigerate for 2 hours. When the whole 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.
The second recipe for mirror chocolate icing from Pierre Herme 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 normal one will do. Take a full tablespoon of gelatin (with top). You can take any honey, but not candied.
First, gelatin is soaked for about 10-15 minutes, so that it swells, in 30-35 ml of water. Honey, sugar, the rest of the water are placed in a thick-walled stewpan and the composition is brought to a boil. It must be boiled for about 2 minutes. After that, the composition is removed from the heat, condensed milk is added there, everything is stirred. After that, the swollen gelatin is laid out so that it can completely dissolve. When the mirror glaze from Pierre Herme is ready, it is used to cover confectionery.
How to make dark chocolate icing?
If you want to make icing for such popular cake, like "Sacher", then you can combine it with coconut flakes. Products that are used to make chocolate glaze:
- milk (2 tablespoons);
- 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, adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should get a thick chocolate icing for the cake.
How to make hazelnut chocolate frosting?
Often, dark chocolate icing is prepared for cakes, muffins and pastries, but it can be made from white milk chocolate. You can add nuts to it required ingredients chocolate glaze:
- milk (1 tsp);
- powdered sugar (1/2 cup);
- butter (1/3 pack);
- white chocolate (1 bar);
- vanilla;
- nuts (various)
The oil must be removed from the refrigerator and left for a certain time so that it softens. A bar of white chocolate, which is pre-broken, is placed in a small saucepan. Having added oil there, all the contents are melted in a water bath. After that, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.
Other types of chocolate icing recipes
cook this confectionery coating for baking it is possible not only from cocoa and chocolate, but also from other components, for example, rum, coffee, egg whites, juice of various berries and fruits.
To prepare rum glaze, you will need the following products:
- powdered sugar (200 g);
- rum (3 tablespoons);
- hot water(1 tablespoon).
Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. After that, everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which in the amount of 3-4 drops is diluted with 4 tablespoons of hot water.
Main products for coffee glaze are:
- powdered sugar (200 g);
- coffee extract (4 tablespoons);
- butter (1 tsp).
Powdered sugar is sifted with a sieve into a bowl, where oil, hot coffee extract are added. Everything needs to be rubbed with a wooden spoon until a shiny glaze is obtained.
To create a protein glaze, take the following products:
- egg whites (2 pcs.);
- powdered sugar (200 g);
- lemon juice (1 tablespoon).
Powdered sugar is sifted through a sieve into a container, proteins with lemon juice are added there, after which everything should be mixed quickly enough, getting 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 tablespoons);
- powdered sugar (200 g);
- lemon juice (1-1.5 tablespoons).
Powdered sugar should be sifted with a sieve into a container where juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.
It should be remembered that the heated glaze is not applied to the buttercream.
If necessary, a layer is created, which must pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and, possibly, cocoa. It is correct to first apply a thin layer, and then a thicker one. It can be combined with coconut flakes, cognac, vanilla or rum.
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