Chocolate frosting at home. How to make chocolate frosting? How to make chocolate icing from cocoa with milk

Good afternoon, dear home-baking lover! I want to offer you not only all kinds of cocoa cake icing, but also excellent recipes for chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.

And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.

Cocoa and milk cake frosting recipe

I can’t help but sing an enthusiastic ode to the wonderful cocoa product! A real find for making cakes at home. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.

I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.

For a chocolate masterpiece you need to prepare

Three tbsp. cocoa
Three tbsp. Sahara
Four tbsp. milk
Sixty gr. butter.

The cake icing will turn out much tastier if you listen to the wishes

Use high-quality cocoa powder, which should be brewed rather than poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
Buy thicker butter and milk.

Please note that chocolate icing for a cake made from cocoa and milk can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery product. So, if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a closer look at it.

Preparing food

Cocoa - 2 tbsp.
Sour cream – 2 tbsp.
Butter - 2 tbsp.
Powdered sugar - 4 tbsp.
Vanilla sugar - 0.5 tsp. (optional).

Preparation

The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss a moment and the product hardens too much, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.

How to make cake frosting with condensed milk

Remember when I told you that it’s good to have different recipes on hand? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

A simple grocery set

Condensed milk 4 tbsp.
Cocoa 4 tbsp.
Butter 4 tbsp.

Tip: remove the butter from the refrigerator in advance. We will need it softened.

The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.

Need to prepare

5 tbsp. cocoa
130 gr. butter
2 tbsp. Sahara
1 egg.

Step-by-step preparation

Very good recipe. Only the egg needs to be introduced in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

A very interesting recipe for glaze with honey. It adds its extraordinary aroma and adds shine to the finished product.

List of ingredients

Cocoa powder 4 tbsp.
Milk or cream 4 tbsp.
Powdered sugar 4 tbsp.
Honey 2 tbsp.
2 tbsp butter (room temperature).

Preparing the glaze

Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.

Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.

For this you will need the following ingredients

Instant gelatin 2 tsp.
Heavy cream 100 ml. (at least 30 percent)
Sugar 7 tbsp.
Cocoa powder 4 tbsp.
Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare the mirror glaze in advance, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.

And now we will prepare such a delicious dish that it can be served as a separate dish. Needless to say that chocolate cream made from cocoa powder will be great both as a layer and as a cake decoration?

Preparing a set of products

Milk 0.5 l.
Cocoa powder 2 tbsp.
Butter 30 gr.
Sugar 3 tbsp.
Starch 3 tbsp.
Salt a pinch
A pinch of vanilla (if desired).

A little about the products

Choose milk with a high percentage of fat content.
Starch can be replaced with flour.
The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

Separate 300 ml. milk, pour it into a saucepan, put it on the fire, heat it up.
Add salt, sugar, cocoa and butter to it. Mix well.
Bring the mixture to a boil, boil for 2 minutes. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
Dissolve starch in the remaining milk.
Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.

The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.

If there is gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the presentation and enrich the taste.

And for a snack - a recipe for chocolate cream for sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

Condensed milk 200 gr.
Butter 270 gr. (softened)
Cocoa 35 gr.
Two yolks
200 ml boiled water (chilled).

How to cook

Mix the yolks with water and beat with a whisk.
Add condensed milk, stir.
Put on fire, boil with continuous stirring. Boil the mixture until thickened.
Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
Cool and use as directed.

The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!

Find out how to make delicious chocolate glaze at home from our selection of recipes: thick and viscous, mirror-like and even lean. The choice is yours!

cream 33% – 110 ml
dark chocolate – 100 gr
butter - 30 g

Pour cream into a saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until the chocolate is completely dissolved.

Recipe 2: how to make chocolate frosting for a cake

Cocoa powder - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Milk - 4 tbsp. spoons
Butter - 60 grams

Pour the milk into a saucepan and add cocoa and sugar. Place on low heat.

Stirring constantly, cook until the sugar is completely dissolved.

Then add the butter and cook the mixture for several minutes until the butter melts and the mixture becomes homogeneous.

Apply the finished glaze to the cake before it cools. This is how beautiful it turns out.

Recipe 3: Chocolate frosting made from cocoa powder and butter

This chocolate glaze recipe will be useful for decorating a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

Cocoa powder – 2 tsp.
Sugar – 4 tbsp.
Milk – 1 tbsp.
Butter – 50 g

Pour sugar into a ladle or small saucepan and sift cocoa powder.

Add a spoonful of milk and stir.

Place on the stove and bring to a boil. Then add soft butter.

Continuing to stir, boil the glaze for 2-3 minutes.

Let it cool slightly before adding the chocolate cocoa frosting to the cake. After applying the glaze, put the dessert in the refrigerator. Bon appetit!

Recipe 4: how to make chocolate icing from cocoa

cocoa powder - 4 teaspoons
milk - 3 tbsp.
Sunflower oil - 3 tbsp.
sugar - 8 tbsp.

Recipe 5: chocolate glaze with lean starch

This glaze does not need to be boiled, there is not a drop of oil in it, it behaves perfectly when applied to baked goods, and looks quite decent on culinary products. It can be applied to both hot and cold baked goods, and also, the glaze does not harden at lightning speed, so you can work with it slowly.

Cocoa powder - 3 tbsp. no slide
Powdered sugar - 3 tbsp. no slide
Potato starch - 1 tbsp. no slide
Water (boiled, iced) - 3-4 tbsp.

Sift starch, powdered sugar and cocoa through a strainer. It is better to take proven, good quality cocoa.

Pre-cool the water by adding a piece of ice to it, or keep it in the freezer. In a bowl, mix sifted cocoa, powdered sugar, starch, mix everything well.

Add cold water to the dry mixture and mix thoroughly with a spoon, as if you were rubbing water into the mixture.

Adding 3 tablespoons of water creates a thick frosting that spreads well on the cupcakes.

The glaze applies tightly and looks velvety, after drying it does not stick, you can run your hand over it, it does not leave marks.

By adding a little more water, literally a teaspoon, you will get a thinner glaze. But it also applies well and does not drip off the muffins.

Recipe 6: cocoa and sour cream glaze (step-by-step photos)

This glaze can be stored in the refrigerator for a week, and if desired, you can make extra and freeze it (warm in a water bath before using).

butter - 2 full tablespoons;
sugar - 2 tablespoons;
cocoa powder - 2 tablespoons (without a slide);
sour cream - 1/3 cup.

The glaze should be prepared exclusively in a water bath. To do this, pour water into a small saucepan (2/3 of the saucepan), and place a deep plate or salad bowl on top, the diameter of which is equal to or greater than the diameter of the saucepan.

The first ingredient that goes into the water bath is oil. We bring it to a state at which the oil becomes liquid.

Then add sugar to the butter and mix everything until smooth. Wait a couple of minutes until the sugar melts.

Then add cocoa powder to the mixture and stir the mixture intensively with a spoon or wooden spatula for a minute.

Pour sour cream into the mixture (fat content does not matter) and bring the glaze to a homogeneous state. This will take two to three minutes. The readiness of the glaze can be determined by its uniform glossy appearance and the absence of grains of sugar in it.

Remove the finished cocoa glaze from the water bath and let it cool slightly (but not harden). Then we cover the cake, pastries or shortbread baskets with fruit with it, scooping it up with a spoon and spreading it lightly over the surface.

Recipe 7: chocolate icing for Easter cake (with photo)

It doesn’t take much time to make chocolate icing from cocoa for Easter cake. This chocolate glaze is suitable not only for Easter cakes, but also for cupcakes and cakes. It’s also lower in calories than frosting with added butter and chocolate.

Egg white - 2 pieces
Sugar - 70 grams
Cocoa - 1 tbsp. spoon

Combine the whites and sugar in a saucepan and place in a water bath.

Using a mixer, beat for 5 minutes.

Then add cocoa powder and mix gently. This glaze does not harden like regular sugar glaze, but remains soft.

Recipe 8: how to make mirror chocolate glaze

1 glass of sugar (200g),
110ml water,
0.5 cups 33~35% fat cream (125g),
50g cocoa or 100g dark chocolate,
10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water. Bring to a boil over high heat until the sugar is completely dissolved. Add heavy cream.

Bring to a boil and remove from heat. Place broken chocolate or sifted cocoa into the syrup.

Stir gently until the chocolate has dissolved or until all the cocoa has been incorporated into the liquid without leaving any lumps.

Place the swollen gelatin into the hot mixture.

Continue stirring gently until all the gelatin has dissolved.

You can mix the frosting with an immersion blender, holding it at an angle and not lifting it above the surface of the frosting to prevent bubbles from forming in the frosting.

Strain the glaze through a fine sieve.

Cover the glaze with cling film so that it lies on the surface without an air gap. This will prevent the glaze from weathering.

Leave the glaze to cool. To properly stabilize the glaze, it must be placed in the refrigerator overnight after cooling.

If there is no time, then bring the glaze to body temperature or slightly lower - a drop of glaze applied to the inner bend of the arm should not be felt.

If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then cool again to body temperature (working temperature of the glaze is 30~35°C).

After the glaze reaches the desired temperature, pour it onto the leveled surface of the product. The more glaze, the smoother it will lie on the product. It is best to apply the glaze in two stages - pour the first layer, wait 2-3 minutes and pour a second time.

To ensure that the glaze does not drip off the cream, but hardens immediately, the product must be kept in the refrigerator for 8~10 hours or in the freezer for 2 hours before coating with glaze.

To frost the sides of the cake, place the cake on a wire rack. Place a tray lined with foil under the grill. After coating the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will flow onto the tray.

Dried glaze can be scraped off the tray, reheated and reused.
Place the glazed product in the refrigerator until completely hardened.

It happens that with high humidity in the room, the glaze on the product after removal from the refrigerator becomes covered with drops of water.

In this case, the drops should be carefully blotted with the corner of a well-absorbing napkin, being careful not to touch the glaze.

The frosting can be stored in the refrigerator in a covered container for 5~7 days.

In order to make chocolate glaze from cocoa powder, the following components are used:

butter or spread - 50 g;
sugar - 4 tbsp;
cocoa - 2 tbsp;
milk - 3 tbsp.

One of the best and most delicious cocoa frosting options for cakes is frosting using condensed milk. For this recipe you will need:

condensed milk (not boiled) - 4 tbsp;
cocoa - 3 tbsp;
butter - 4 tbsp.

One of the fastest ways to create chocolate glaze is cocoa glaze with the addition of sour cream. This option uses the following components:

cocoa - 2 tbsp;
sour cream - 2 tbsp;
sugar - 2 tbsp.

The advantage of this option, such as cocoa glaze with gelatin, is that this glaze hardens well, fits perfectly and shines appetizingly.

To prepare it you will need:

heavy cream - 150 ml.;
gelatin - 2 tsp;
sugar - 180 g;
water - 150 ml;
cocoa - 70g.

Secrets of making glaze

When preparing chocolate icing for a cake from cocoa powder, the following rules are observed:

To make the taste more intense, it is better to use bitter cocoa for the glaze, which must be boiled;

If you are preparing chocolate glaze (without using cocoa powder), then you need to use a bar that contains at least 70% powder;

All crumbly products must be sifted to prevent the formation of lumps;

All dairy products, as well as butter, should be as fat as possible, otherwise the chocolate glaze may not harden;

All liquid components must be at the same temperature, otherwise they may separate and a uniform consistency cannot be achieved.

Homemade chocolate glaze is the favorite “weapon” of almost every housewife. Not only can this product be used to decorate absolutely any dessert and give it an unforgettable taste, but it can also be consumed as an independent dish.

In addition, it takes very little time, therefore, in combination with a simple, and no less quick to prepare sponge dough, you get a quick cake for unexpected guests.

Do not forget that any baked goods using chocolate glaze can significantly affect the figure of those who have a sweet tooth. Therefore, those with a sweet tooth should not overuse this delicacy, but rather give their preference to something less high in calories.

History is silent about who is the author of the chocolate glaze recipe. However, legend has it that chocolate, made from cocoa powder, comes from Mexico. True, chocolate used to be considered a delicacy for the elite segments of society and was inaccessible to the common man. Today, this dessert is equally popular both in home cooking and in the world of “haute cuisine.”

Cake Frosting Recipes

How to make cocoa frosting for a cake? Below are recipes for making chocolate cake frosting using cocoa as well as other ingredients.

In order to brew classic cocoa glaze, you need to do the following:

Sugar is thoroughly mixed with cocoa to prevent the formation of lumps.
Oil and milk are heated in a special bowl.
Sugar and cocoa are poured into the butter-milk mixture and everything is thoroughly mixed.
The mixture is cooked over low heat with constant stirring.
The glaze is checked for thickening: a little glaze is dropped onto a cold saucer and if it hardens, then the mixture is ready.

In order to make chocolate cocoa frosting with sour cream for the cake, you need to follow these steps:

All the necessary ingredients are thoroughly mixed in a heat-resistant container.
The mixture is cooked over low heat until it boils.
Let the glaze cool before use.

Recipe for making cocoa powder glaze using gelatin:

Gelatin is poured into 40 ml. warm water and leave until it swells.
Cocoa is mixed with sugar and the remaining water and cooked over low heat for about 10 minutes.
Ready-made gelatin is carefully mixed into the resulting mass.
The chocolate mixture is cooled to 50C.

Chocolate glaze with condensed milk is prepared as follows:

Melt the butter in a cooking vessel over low heat.
Cocoa is added to the butter and the ingredients are mixed well.
Condensed milk is added to the resulting mixture and cooked until boiling with continuous stirring.
Before use, the finished glaze is cooled to a temperature of approximately 50C.

Before serving, the dessert drizzled with chocolate glaze can be decorated with fruit, or sprinkled with nuts or coconut flakes.

Glazing of confectionery products makes it possible to simultaneously decorate them and improve the taste of the cake. A simple chocolate glaze made from cocoa and milk can even mask the housewife’s mistakes and correct them a little, giving the product a rich aroma of chocolate and the additives that were added during production. You can even layer cakes with thick varieties of the sweet product, using it as a cream. This type of filling would also be appropriate when serving ice cream or fruit.

Secrets to making a good glaze

When applying a glaze coating to a confectionery product made from dough, it is possible to preserve the freshness of the product longer. A hard crust or thick layer prevents biscuits or muffins from going stale, and high-fat cookies remain crumbly and don't develop a rancid smell. This is why coatings made from sugar and other ingredients are so widely used in confectionery practice.

But in order for chocolate glaze with cocoa to serve not only as a layer that protects against staling, but also to be beautiful and tasty, you need to know a few simple rules for its preparation:

A properly cooked mass should have a consistency that is not too thick and not particularly liquid. If it is very liquid, the layer will turn out thin and will not be able to retain moisture in the baked product: it will become stale, like an ordinary piece of sponge cake. If the glaze is too thick, it will not be possible to apply it evenly on the product, and the effect will be approximately the same as that of a liquid mixture. In addition, in neither case will the housewife be able to obtain a beautiful and shiny surface layer. The ideal glaze in the finished (hot) state should resemble medium-fat sour cream. When applied, such a mass will not flow from the cake, but will be easily spread with a knife or spatula.
In order for the glaze to turn out perfect at home, you need to follow the proportions given in the recipe as accurately as possible.
Sometimes, even if you follow the recipe exactly, the glaze comes out too thick or runny. In this case, you can quickly correct the situation by adding a little (1 tablespoon) powdered sugar to thicken the liquid mass. If it turns out to be too thick, then you should add 0.5-1 tsp. hot water and mix well.
If you boil down a little simple sugar glaze (not mirror glaze), you can use it to apply patterns on cakes or use it as a layer for gluing products together.
Adding butter to the chocolate mixture makes it taste richly creamy and helps achieve a beautifully shiny finish.
To make the glaze smooth, you need to use powdered sugar instead of sugar. It is very easy to prepare it yourself by grinding ordinary refined sand in a coffee grinder for 2-3 minutes. The powder must be sifted through a strainer.
Before making chocolate glaze from cocoa, you must sift it too. The powder should be mixed dry with powder or sugar and only then added to the liquid. This simple measure will eliminate the formation of lumps and significantly reduce the time for mixing the mass.
To prepare the glaze, you need to use only cocoa powder or chocolate. Instant mixtures such as Nesquik or granular analogues are completely unsuitable for this purpose.
Any recipe for chocolate glaze made from cocoa powder can be supplemented with the addition of alcohol (cognac, rum). This will give the product an interesting taste and aroma. Cinnamon, vanillin or lemon (orange) juice can serve the same purpose. In the latter case, the liquid replaces the water needed to prepare the chocolate mass. You can also add coconut milk.

To carefully apply the prepared thick glaze of sour cream and cocoa to the cake, you need to grease its surface with a thin layer of any jam. It will be much easier to apply and level the mixture. When it begins to harden, you will get a beautiful and smooth surface.

How to make cocoa frosting?

To make the chocolate coating delicious, you need to choose high-quality cocoa powder. This could be a product of the Babaev factory (Golden Label, for example) or another well-established enterprise. Some manufacturers add ground cocoa bean husks to chocolate powder. This not only significantly reduces the cost of the product, but also affects its taste and affects the quality of confectionery products. Therefore, when choosing cocoa, you should be wary of packages with an excessively low price.

It is better to take oil with a high fat content (at least 72.5%) for adding to some types of glaze. Spreads and margarine should not be used. Some recipes allow the use of refined sunflower oil (odorless).

The simplest type of pastry coating requires no oil. The following ingredients will be needed:

powdered sugar - 200 g;
water (hot) - 4 tbsp. l.;
cocoa powder - 3-5 tbsp. l.

The amount of cocoa and water may be a little more or less: when measuring with tablespoons, you have to take into account that their size is not always the same. Therefore, if you need to make the glaze more liquid, you need to add a little water (1/4-1/2 tbsp.).

Preparing the mass is not at all difficult, it is only important to first mix the powder with cocoa and sift the mixture, add water according to the recipe and put it on the lowest heat. As the mixture heats up, it will become more liquid.

Next, you need to bring it to a boil and cook with constant stirring for about 5 minutes. If the mixture is too liquid, you can slightly increase the boiling time (up to 7 minutes) and boil until a creamy consistency is obtained (test for a soft ball). At this stage it will be clear whether you need to add liquid or not.

This chocolate glaze is used for eclairs, buns or cookies. When hardened, it forms a strong, shiny crust. If you want to sprinkle the products with sugar beads or other decorations, then this should be done immediately after applying the chocolate mass.

Milk glaze with cocoa

If you cook chocolate glaze with cocoa and milk, you will notice how the taste of the product has changed compared to the previous recipe. Milk gives chocolate certain flavor shades, which can be further enhanced by adding vanillin. Chocolate-milk topping has the same properties as those prepared with water, and you can add butter to it to enhance shine.

For the basic recipe you need:

cocoa - 4 tsp;
powdered sugar - 6 tbsp. l. (125 g);
butter - 30-50 g;
milk - 6 tsp;
vanillin on the tip of a knife.

First you need to mix the powder and cocoa, sift the powder into a saucepan and then add milk and vanillin. Stir the mixture well (it’s very convenient to do this with a whisk). Place the pan over low heat, bring to a boil and simmer until foam appears. During cooking, you need to constantly stir the mass, making sure that it does not burn.

Next, remove from heat and cool slightly. When used without oil, this mass can already be applied to cakes and pastries. But to improve the taste, some amount of cow's cream butter is usually added. Its quantity should not be large. Place the butter into hot chocolate and stir quickly until smooth. It is advisable not to use a frozen product, as the mass will cool down very quickly.

As you add butter, you may notice how the glaze becomes a little lighter and takes on a shine. It can be applied to baked goods where the formation of a strong crust is required.

Milk glaze with cocoa and honey

By replacing sugar with honey, you can get an unusually aromatic coating for confectionery products. It is suitable for cakes, buns, and gingerbread cookies. There are no more difficulties in making honey topping with cocoa than in other options.

Making the glaze requires the following ingredients:

cocoa - 2-3 tbsp. l.;
chocolate - 50 g;
honey - 4 tbsp. l.;
powdered sugar - 4 tbsp. l.;
milk - 4 tbsp. l;
butter - 25-30 g.

Chop the chocolate and melt along with the butter. Sift the powder and cocoa, mix them with milk and add to the chocolate mixture. Cool slightly and add honey. Mix everything again until smooth and use as intended.

The honey in this recipe will prevent the sugar from crystallizing, so the frosting will remain moist. It will not drip from the cake, since its consistency will be quite thick.

How to make glaze with sour cream?

If you know how to make chocolate icing from cocoa and sour cream, you can not only cover the top of the cake. The thick consistency allows the mass to be used as a layer in cakes and pastries. To do this, you need to cook it until it tastes like a soft ball.

But even as a decoration, chocolate icing for a cake made from cocoa and sour cream (or heavy cream) always works well. It practically does not flow, it can be applied to the dome-shaped surfaces of unusual cakes (such as a chocolate turtle). But it will look no less attractive on ordinary cakes.

To prepare you will need:

fatty and not very sour sour cream - 1 tbsp.;
sugar - 1 tbsp;
cocoa powder - 5-6 tbsp. l.

All ingredients need to be mixed one by one: first the dry ingredients, and then add sour cream. Place the resulting mass on low heat and heat to a boil. Stirring until the sugar is completely dissolved. At this time, the mass is already foaming very strongly, as it becomes thicker. It must be constantly stirred to prevent burning.

After a drop of glaze stops spreading on the saucer, the mass can be removed from the stove and cooled slightly. It is convenient to level thick sour cream glaze with a long knife if the cake has a flat surface. It will flow along the domed surface of the chocolate turtle shell on its own, and you only need to add it to the very top of the hemisphere. This sauce goes very well with ice cream, as it retains its plasticity even when cold.

And even during Lent you can decorate baked goods

If some celebration falls during the period of Christian fasting, then you really don’t want to deny children their favorite delicacies. The situation can be saved by a cake recipe that does not contain eggs and dairy products, coated with vegetable oil icing. Alternatively, you can use the simple cocoa sugar glaze described above. But lean chocolate frosting without milk can be made in another way.

Have to take:

cocoa - 3 tbsp. l.;
sugar - 2 tbsp. l.;
odorless vegetable oil - 1 tbsp. l.;
water - 4 tbsp. l.

Mix the dry ingredients, add water and put on fire. Cook, stirring, for about 2 minutes. After this, you need to pour in the oil and stir. Cover the baked goods only after the mixture has cooled completely: it will turn out to be quite liquid and will drip off the product when hot.

A thicker and much harder glaze can be obtained using a different recipe:

cocoa - 3 tbsp. l;
powdered sugar - 3 tbsp. l.;
potato starch - 1 tbsp. l;
boiled cold water - 3-4 tbsp. l;
optional - 1 tsp. cognac or rum.

Sift dry ingredients and mix. Pour in water and rub it thoroughly into the dry mass. During this process, the mixture becomes more liquid. The mass does not need to be cooked. It is applied to confectionery products and slightly dried. The thick mass holds its shape well and after drying does not stick to your hands.

How to make mirror chocolate glaze?

Recently, cakes covered with an unusually glossy and smooth glaze have become fashionable. It can be colored in different colors with food colorants, but the easiest way is to add cocoa powder. Such a mass will not only decorate the baked goods, but will also give it a special taste.

The most convenient thing is that you can prepare the glaze with a mirror surface in advance: it must sit for about 1 day in the refrigerator. The next day, you can bake the cake and frost it without haste. If necessary, store the finished glaze for up to 2 weeks in a cold place, reheating before use.

You will need the following:

sugar -170 g;
cocoa -75 g;
cream (at least 33% fat) - 90 g;
water - 100 g and 70 g for gelatin mass;
gelatin - 12 g.

Gelatin must be poured in advance with cold boiled water (70 ml) and left to swell for 40-60 minutes. After this, heat the mass until dissolved, but do not boil.

Mix sugar and cocoa, add cream and 100 ml of water, stir until smooth. Bring to a boil over low heat, cook for 1 minute. Combine the warm gelatin mass and chocolate mixture and stir. Pour into a convenient container, cool and cover with cling film. Keep in the refrigerator for about 24 hours.

Pre-freeze the cake. Then place the product on a wire rack with a baking sheet underneath. Heat the glaze to +370C (use a thermometer). Quickly pour the mixture onto the surface of the cake and smooth the surface with 1-2 movements of a spatula or long knife. Let the dessert sit for a few minutes until the glaze hardens. Trim off any drips of coating from the bottom edges of the cake and place it in the refrigerator.

There are quite a few options for making glaze. Each recipe is good in its own way and, when performed correctly, leads to excellent results: by mastering and preparing them all, you can learn how to make the best pies and desserts. If desired, you can cook a more liquid topping and apply it to the product with a pastry brush.

In contact with

Among fans of baking and desserts, there are a considerable number of those who prefer all kinds of goodies covered with glaze. Previously, it was used to cover only small baked goods. It can make baked goods sweeter and keep them fresh for a long time. The fashion of covering cakes with it appeared only in the 7th century. There is a story about a French chef who first came up with the idea of covering a mountain of small wedding cakes with a layer of icing as a symbol of unity.

Each housewife has her own recipe. Some of them do it simply: buy a bar of chocolate, melt it in a water bath and pour it over the product. But, in our opinion, it is much tastier and more correct to prepare from cocoa.

The basic ingredients in this confectionery coating are cocoa and sugar (powdered sugar). Then sour cream or milk, flour or starch, or condensed milk can be added to them. Often a piece of butter or margarine is added to the glaze, which gives it a glossy finish.

Cocoa can give an appetizing look to even a cake that is not entirely successful on the outside. To apply it evenly, pour it all into the middle of the cake, and then use a wide knife to level it from the center to the edges. To decorate the sides of the product, you need to use thicker fondant.

You can apply the glaze using a pastry bag or simply make streaks on the surface of the product using a wooden stick. Cookies covered with chocolate enamel can be given an elegant look if you decorate them with ready-made colored sprinkles on top.

To ensure that the chocolate coating turns out delicious and is applied well, strictly follow the recipe. A lack of sugar can make it bitter, and a lack of milk or sour cream or butter can make it too thick.

Before preparing a large batch of glaze, make a test and make sure that the resulting taste will harmoniously combine with the taste of the entire product.

Recipe for chocolate glaze made from cocoa and sugar

Mix cocoa, sugar (3 tablespoons), add just a little water (about 2 tablespoons) and cook until thick.
Remove the hot mixture from the heat and immediately stir in the butter (30 g piece). As soon as the butter melts, pour it over the cake.

Recipe for chocolate glaze made from cocoa, sour cream, sugar, butter.

Boil sour cream (2 tbsp) until thick.
Add to it about 2 teaspoons of cocoa, butter (50 g) and sugar (3 tbsp). Boil everything until thickened.

Recipe for chocolate glaze made from cocoa and egg whites

Beat 2 egg whites with a glass of sugar, then carefully add cocoa (about 2 tbsp) and beat again.

Recipe for chocolate glaze made from cocoa, sugar, margarine, flour and milk

Mix over heat, stirring constantly, margarine (1/4 pack 200 g), sugar (5 tbsp), milk (2 tbsp) and half a tbsp. flour. Add cocoa (about 3 tbsp).

As soon as the mixture becomes homogeneous, remove it from the heat without letting it boil.

There is another recipe for making glaze that deserves special attention. The basic components make excellent chocolate enamel, which can be applied to both cold and hot baked goods, which is very convenient. In addition, it does not harden as quickly as the ones above, which means you can apply it slowly. It is ready instantly.

Glaze-express

Sift cocoa and sugar into a dry bowl - 3 tbsp., - 1 tbsp. Add 3-3.5 tablespoons of very cold boiled water to the resulting mixture and immediately stir well.