Homemade cake icing. Chef's secrets: making chocolate icing for the cake

Glossy allows you to give even a festive look. Thanks to her, sweet products retain their freshness longer and acquire a specific taste. In our article, you will learn how to make glossy glaze for the cake, and we will also tell you some secrets of its preparation.

Chocolate glaze

Here's a simple recipe to decorate your muffins and sweet tarts. For the glaze, you will need the following products:

Powdered sugar - 100 grams.
Cocoa - three tablespoons.
Milk - five tablespoons.
Butter - one and a half tablespoons.
Vanillin to taste.

The recipe for a glossy cake frosting is very simple:

Mix the icing sugar with the cocoa powder, add warm milk, soft milk and vanillin to them.
Mix foods thoroughly.

Please note that the glaze dries very quickly, so make it after the baked goods are ready.

Glossy for cake

We hope you enjoy this original recipe... The glaze prepared on it turns out to be quite liquid and does not freeze instantly. Therefore, you can safely apply it to hot or cold baked goods. In addition, the glaze does not need to be boiled, and the simplest ingredients are used for it:

Ice water - four tablespoons.
Potato starch - a tablespoon (no top).
Cocoa - three tablespoons.
Powdered sugar - three tablespoons.

You can prepare a glossy icing for the cake according to the following recipe:

Combine dry foods and sift through a sieve into a bowl.
Add water to them and stir.

The specified amount of food can be coated for eight cupcakes or one small cupcake.

Caramel glossy icing for the cake. Recipe with photo

You can decorate homemade cakes different ways... This time we suggest you prepare a caramel icing.

Ingredients:

Fine sugar (granulated) - 180 grams.
Warm water - 150 grams.
Cream - 150 grams.
Cornstarch - 10 grams
Leaf gelatin - five grams.

How to make a glossy cake frosting? Read the recipe for beautiful jewelry below:

Prepare all the ingredients and place them on the table. Please note that while cooking, you will not have time to find them.
Soak gelatin in cold water.
Mix cold cream with sifted starch.
Heat a dry, heavy-bottomed skillet on the stove and add sugar to it. Wait for it to take on a light brown hue. Please note that it cannot be interfered with, but you can only shake it periodically.
Gently pour warm water into the caramel and stir. When the sugar has dissolved, add the cream and whisk the food.
Squeeze out a sheet of gelatin and send it to the skillet as well.

The finished product can be stored in the refrigerator for several days, and in the freezer for about a month. The product must be warmed up in a microwave oven before use.

Glaze for painting

Many art lovers prefer to decorate baked goods with colorful glaze. Please note that the usual method of preparing this product does not suit us. We need a dense glaze that will not crumble after drying.

We will need:

One egg white.
Powdered sugar - 200 grams.
Lemon juice.

The glossy colored icing for the cake is prepared as follows:

First, separate the white from the yolk.
Sift the powder through a sieve.
Gently combine the sugar with the protein - this should be done gradually, carefully adding small portions of the powder.
Use a whisk or silicone spatula to mix the food until the frosting is crisp white.
Add to it lemon juice and stir the food for a few more minutes.
Use food coloring to get the color you want - mix them with a little glaze and start decorating.

So that the product does not dry out ahead of time, it must be covered with cling film. Use a parchment bag or file to draw.

Protein glaze

This product is an ideal decoration for Easter cakes, biscuits and muffins. However, it is often used to decorate homemade cakes, sometimes giving the glaze the desired color.

We need the following products:

Egg white - one.
Sugar - half a glass.
Water is half a glass.

Glossy protein icing for the cake is prepared as follows:

Pour water into a saucepan and mix with sugar.
Simmer the syrup over low heat, stirring constantly.
After a while, turn up the heat to evaporate excess water.
Whisk one protein and gently pour into the cooled thick syrup... If necessary, double or triple the food portion.

Creamy glaze

Another simple sweet decorating recipe for homemade cakes and pastries. You can see the list of ingredients here:

Butter - four tablespoons.
Sugar - one glass.
Cream - 150 ml.
Vanilla.
Salt.

How is the glazed icing made for the cake? We recommend the following recipe for you:

Place the butter in a nonstick pot or any other heavy-bottomed dish.
When the butter is melted, add sugar to it and, stirring the food with a wooden spatula, cook the mixture for five minutes.
Pour the cream into a saucepan and, stirring with a whisk, cook the frosting for another ten minutes.
Refrigerate the food, stirring constantly, and then add some vanilla extract or vanilla sugar.

The cooled product turns out to be thicker than it was hot.

Glaze "Four spoons"

This recipe is easy to remember as it only needs four ingredients:

Sugar.
Cocoa.
Milk.
Butter.

To prepare the glaze you only need:

Grind cocoa with sugar.
Melt butter over low heat and mix with milk.
Combine food and bring to a boil.

Glaze "Royal"

Thanks to the sweet decoration, your baked goods will look great. If you want, you can mix the finished glaze with any food coloring and give it the desired shade.

We will need products:

Dry cream - four spoons.
Powdered sugar - 150 grams.
Potato starch - one tablespoon.
Kefir - two tablespoons.
Lemon juice - two tablespoons.

Preparing glaze for the cake glossy "Royal" as follows:

Combine dry foods in one bowl and mix well.
Add kefir and lemon juice.

If you want your frosting to be thinner, you can add more liquid foods. Next, we will offer you several recipes for cakes, which are decorated with glossy icing.

Souffle cake

This simple dessert can be prepared not only on holidays, but also on weekdays... To play it, we will use only the simplest products.

Ingredients:

Chicken eggs - four pieces.
Sugar - one glass.
Wheat flour - one glass.
Gelatin - one tablespoon.
Egg white - six pieces.
Powdered sugar - one glass.
Citric acid - a quarter of a teaspoon.
Raspberries (or any other berries) - one glass.

How to make a glossy frosting cake? Read the recipe for a delicious dessert here:

First, prepare a biscuit. You will need to separate the four proteins and beat them using a mixer with sugar. Then add the yolks one at a time and sift the flour through a sieve.
The dough must be mixed well, and then poured into a split form, greased with butter.
When the biscuit is ready, cut it lengthwise into two equal pieces.
Next, you should prepare the soufflé. To do this, put the gelatin in water, and then heat it over a fire until it is completely dissolved.
Whisk the whites with citric acid, gradually adding powdered sugar and gelatin to them. Then put the berries in the souffle.
Put half of the biscuit back into a split form, pour jelly over it, and put the second part of the baking on it.
Place the mold in the refrigerator for one hour.
Prepare the icing - melt the chocolate bar and 50 grams butter in a water bath. Cover the cake with the mixture and refrigerate for a few more minutes.

Decorate the dessert as you wish. For example, you can use pieces of fruit or fresh berries, mint leaves and chocolate shavings. After that, cut the cake into portions and serve it to the table.

Nut cake with white icing

A simple dessert is prepared very quickly and is different original taste... It will be decorated with proteins, sugar and lemon juice. If you want to brighten the cake, add to the icing food coloring the color you want.

What products will we use? Read the list of products below:

Eggs - six pieces.
Powdered sugar - six tablespoons.
Cookie powder - one teaspoon.
Ground crackers - one tablespoon.
Ground nut - six tablespoons.
Rum - two tablespoons.
Sugar - one glass.
Water - one glass.
Protein - two pieces.
Sugar (for filling) - two teaspoons.
Lemon juice - one teaspoon.
Vanilla sugar to taste.

Dessert recipe:

Rub six eggs with powdered sugar for a quarter of an hour.
Gradually add cookie powder, crackers and nuts. Add a spoonful of cognac.
Grease a baking dish with butter, dust the bottom with flour and place well-kneaded dough on the bottom.
Prepare a syrup with one glass of sugar, a glass of water, and a spoonful of brandy.
Cool the finished cake and put on a dish. Make several punctures with a needle and fill them with thick syrup.
Prepare the icing. To do this, beat two whites with lemon juice, white sugar and vanilla sugar into a foam.

Decorate the cake with icing and wait until it hardens. Serve dessert with hot tea or coffee.

Chocolate cake with almonds

Delicious pastries will look great on your table during a children's or adult's party.

Ingredients for the dough:

Dark chocolate - 120 grams.
Almonds - 50 grams.
Butter - 100 grams.
Wheat flour - 50 grams.
Corn starch - one teaspoon.
Chicken egg - three pieces.
Brown sugar - 100 grams.

For glaze:

Cognac - 10 ml.
Natural coffee - two tablespoons.
Dark chocolate - 60 grams.
Almond petals - 50 grams.
Butter - 40 grams.

And we will cook a cake with glossy icing according to the following recipe:

Conclusion

We will be glad if you like cakes with glossy icing, photos and recipes of which we have posted in this article. Cook delicious desserts for your family on holidays and weekdays, surprising loved ones with new tastes!

Food should be tasty and visually appealing - this is obvious. The appetizing appearance of the dish makes us indulgent and we are ready to ignore small taste sins. Chocolate icing for a cake is like a little black dress for a woman - both should be at the ready to highlight the advantages and hide the disadvantages.

What is glaze

Gingerbread cookies, sweets, biscuits and cakes, Easter cakes and gingerbreads are covered with glaze. You can decorate the cake with cream roses or candied fruits, but many types of baked goods require icing.

It is a sweet, frozen syrup. You can cover the entire surface with chocolate, part of it, or paint a flower on a gingerbread - it's a matter of taste. Chocolate or cocoa frosting makes donuts and cakes even tastier and prevents baked goods from becoming stale. Chocolate covered marshmallows and ice cream, iced strawberries or glazed curds can be prime examples of how they take on new flavor when combined with chocolate.

Glaze types

Sugar... Even a child can mix powdered sugar with water, so this type can be considered basic. The glaze is 80% sugar, and when solidified, it turns white, although the syrup can be painted over with juice.
Confectionery... Consists of cocoa products, sugar and fat. This type of glaze is used in Food Industry, but it is difficult to call it useful because of dubious fats. Homemade cocoa icing - classic version, tasty and easy to prepare.
Chocolate... In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. The white chocolate frosting also contains milk fat.

Basic rules for the preparation of glaze

There is nothing difficult about this, but homemade chocolate icing for a cake requires adherence to several rules:

The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle down in an even layer and will not drain. You can thicken the glaze with a spoon. icing sugar, and dilute with a small amount of hot water.
If you need to glue the halves of the cake, prepare a thick mass. Donuts and muffins are covered with liquid icing.
It is better to make powdered sugar yourself, rather than buying a ready-made one. Grind the granulated sugar in a coffee grinder for a few minutes, a cloud of sugar will rise from the finished powder.
If the pastry is very sweet, it is advisable to add lemon juice to the icing instead of water or with it. Pleasant sourness and aroma will make the taste even more interesting.
The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate icing is perfect for cakes.
The mass will settle down in a perfectly even layer if you apply it to the jam.
It is better not to make the chocolate icing for the cake from aerated chocolate.
To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
The liquid fondant can be applied in several layers with a brush. It is convenient to paint with glaze using a pastry syringe.

Chocolate icing - top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or brandy. Allow the fondant to cool before applying so that you can control how it spreads over the surface.

Before you do chocolate icing, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and slab chocolate in a water bath; it is also allowed to use a microwave for these purposes in a slow mode.

Cocoa frosting

Chocolate icing for cakes, rolls, tarts and creamy desserts can be made with cocoa. The hardened crust will be glossy and firm if you are using dark cocoa and quality butter. This is the simplest, most basic recipe.

Products:

Milk - 4 tbsp. l.
Butter - 50 g
Cocoa powder -1 tbsp. l.
Powdered sugar - 4 tbsp. l.

Preparation:

Melt the butter in a saucepan over low heat or in a water bath.
Add milk and icing sugar with vigorous stirring.
Cook until smooth.
Pour in cocoa carefully, stirring the mass so that no lumps form.
Heat for 2 minutes.
Cool slightly.

pros: Cocoa frosting is easy to make, it takes a long time to freeze, so you can work slowly. The thick mass is easy to level.
Minuses: May not freeze and remain soft.

Cocoa and cream frosting (milk, sour cream)

Using dairy products is the simplest answer to the question of how you can make your cocoa frosting soft and shiny. Crushed nuts can be added to the mass based on cream, sour cream or milk, coconut flakes and other powders.

Products:

Cream (sour cream, milk) - 3 tbsp. l.
Powdered sugar - 5 tbsp. l.
Cocoa - 6 tbsp. l.
Butter - 50 g.
Vanillin bag

Preparation:

Mix everything in an enamel container.
Heat in a water bath and cook, stirring occasionally, until the chocolate is smooth.
If a drop of frosting quickly solidifies on a dry saucer, the fudge is ready.

pros: Glaze is delicious and shiny. Stays soft for a long time, so it is easy to evenly distribute it over the surface.
Minuses: May not freeze.

Dark chocolate frosting

The easiest way to make chocolate icing for your cake is from a chocolate bar. Any variety with no filling will do, but a 72% black chocolate frosting will taste richer.

Products:

Milk - 5 tbsp. l.
100 gram chocolate bar
Half a teaspoon of butter

Preparation:

Lubricate the bottom of the container with oil.
Break open a chocolate bar and add milk.
Melt and stir for a few minutes.
Apply the mass warm, if it starts to cool, you can warm it up a little.

pros: This is a well-curing chocolate coating and should be applied warm. The taste depends on the type of chocolate.
Minuses: Glaze layer can be brittle.

White chocolate frosting

White glaze will make birthday cake truly elegant and solemn.

Products:

Tiled White chocolate- 200 g
Powdered sugar - 180 g
Cream 30 percent - 2 tbsp. l.

Preparation:

Melt the chopped chocolate bar in a water bath.
Pour in the icing sugar, pour in a spoonful of cream and cook until the mixture thickens.
Add a second spoonful of cream.
Beat with a blender until fluffy.
Use the glaze without waiting for it to cool.

pros: Nice texture and delicate taste.
Minuses: Easy to overheat during cooking, making lumps insoluble.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than described in the previous recipes, but the effort will pay off - the cake, biscuit roll, soufflé, cookies are transformed like Cinderella before the ball.

Products:

Black or white chocolate - 50 g
Cocoa - 80 g
Cream 30% - 80 ml
Water - 150 ml
Powdered sugar - 250 g
Gelatin - 8 g

Preparation :

Soak gelatin in water. The packaging always has detailed instructions on the time, temperature and volume of water.
Mix sugar and cocoa powder in a saucepan, add water and cream.
Heat the mass over low heat. As soon as bubbles appear, remove from the stove.
Grind the chilled chocolate on a grater or in a blender.
Add chocolate and gelatin to the mixture and mix well.
Strain through a sieve and cool to room temperature.
Put the chilled cake on the wire rack and cover with icing.
Send the cake to the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and experienced housewives, but most people hear this name for the first time. It is transparent and viscous product the consistency of honey, it has a very pleasant caramel taste without sugar sugary. Confectionery glucose is made from starch and sold in plastic containers. The syrup is used when baking muffins so that the cakes, rolls and pies do not stale for a long time. Glaze glucose is needed for elasticity.

Products:

Glucose syrup - 150 g
Powdered sugar - 150 g
Water - 135 ml
Condensed milk - 100 g
Chocolate - 150 g
Gelatin - 15 g

Preparation:

Pour gelatin with 60 ml of water
Combine glucose syrup, icing sugar and water in a saucepan.
Heat the mixture over low heat. Stir until smooth and do not boil.
Melt chopped chocolate in another container.
Add condensed milk and gelatin. Stir.
Add hot syrup and stir vigorously, you can use a blender or mixer.
Cool to room temperature. If time permits, send the bag of icing to the refrigerator for several hours, then slightly heat it by dipping it into hot water.
Apply to a chilled surface.

pros: Strong chocolate flavor. The finished frosting can be stored in the refrigerator for several weeks. Before use, you need to heat up to + 37 ° C. The cured glaze with gelatin does not crumble or stick.
Minuses: If the technology or temperature is violated, the glaze may not solidify. It is necessary to level the mass on the surface with clear short movements, and this requires some experience.

How to apply chocolate icing

Glazing is not a very difficult process, although it does not always work out the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience you will create your own set of rules. We can warn you against the basic mistakes of a novice pastry chef:

The frosting should cool slightly and thicken before applying, but don't wait for it to clump.
It is advisable to cover cakes made of dense layers with a thin layer of jam before glazing. Coat the sides and top with apricot or strawberry jam a few hours before glazing. Then place the cake on the wire rack and pour over with chocolate. Smooth the surface with a spatula or pastry brush. After that ready cake send it to the refrigerator.
It is more convenient to prepare the glaze in a water bath - it will not burn anything and it will be easier for you to achieve a uniform consistency.
Begin to apply the chocolate mass from the bottom up and from the edge to the middle.
First, apply a thin layer of chocolate to form the base for the finish. Cool in the refrigerator. After that, the second layer will lie flat.
If irregularities appear on the surface during the application of the glaze, sprinkle with water and smooth with a spatula.
Too thin glaze can be thickened with a little flour.

A theoretical cooking course is necessary, but real experience can only be gained through practice. If the chocolate frosting isn't perfect the first time you cook it, don't be discouraged - this is almost always the case. Practice on small muffins or buns and very soon you will masterfully turn a cake into a piece of confectionery art.

If you love homemade baked goods - and not only eat, but also cook - you are regularly asked about the glaze. Sweet, aromatic, it will add appeal to any cake, not to mention cakes and muffins. And sometimes, to be honest, it will help to mask some flaws, such as a crumbling cake or a failed golden crust. In a word, it never hurts for a passionate culinary specialist to have a couple of in his notebook. interesting recipes home glaze. Especially cocoa glaze - chocolate, fragrant, delicate and plastic.

The classic recipe and its variants

There are many recipes for a sweet coating for baking: from powdered sugar, whipped proteins, caramel. But the leadership in this area is confidently holding chocolate, a recognized favorite of both cooks and eaters. To prepare such a glaze is as easy as shelling pears, just melt a bar of chocolate in a water bath, and then mix it with a spoonful of butter (for shine) and a couple of tablespoons of heavy cream (for softness). But to find necessary ingredients hard. For a high-quality coating, you need a treat containing at least 70% cocoa beans, which may easily not be in a small store. Alas, too often, under the guise of chocolates, we are sold so-called confectionery bars, which do not contain a single gram of cocoa butter! Yes, and real tiles are not cheap ...

But with cocoa powder, such problems do not arise. It is available to everyone, cheap, does not create difficulties during cooking, endows the dessert with a breathtaking aroma of pure chocolate and a bright taste ... Beauty! The main thing is to get the "right" cocoa - the one that needs to be boiled, not poured hot water... And also stock up on the necessary additional components.

But whichever recipe you choose in the end, it is important that the resulting frosting meets three main requirements. First, it should be liquid enough and easy to spread on the crust, but thick enough not to drain from it. Secondly, it should harden well. Thirdly, its preparation should not take much time, because the glaze is the final touch with which the hostess completes the creation of a culinary masterpiece.

And the glaze should also be tasty. This is perhaps the main condition.

Step-by-step cooking recipes

Chocolate glaze with milk

You will need:

milk - 3 tbsp. l .;
cocoa - 3 tbsp. l.
sugar - 5 tbsp. l .;
butter - 2-3 tbsp. l.

Preparation:

Rub the cocoa through a fine sieve to break up any lumps, and then stir with sugar.
Pour in milk, add butter and simmer the mixture over low heat, stirring continuously, for 7-8 minutes. If you like, you can add the oil later, into the hot mixture.
Once you achieve uniformity, remove the chocolate-scented mass from the heat, cool slightly and use it for decoration.

To check if the glaze is ready, experienced housewives advise, before putting the pan on the stove, put a saucer in the freezer. Dropping 2-3 drops of fragrant brew on its cooled surface, you will immediately see if they begin to harden or if the glaze should be kept on fire for a little more.

Video: how to make cocoa icing

On sour cream or cream

You will need:

cocoa - 2 tbsp. l .;
cream or sour cream - 2 tbsp. l .;
butter - 1-2 tbsp. l .;
icing sugar - 4 tbsp. l .;
vanilla sugar - 0.5 tsp

Preparation:

Sift cocoa and powdered sugar, add vanilla sugar.
Combine in a saucepan with sour cream (cream) and put on low heat. Remember to stir the mass constantly!
Lastly, when the rest of the ingredients are already hot, add the butter. Mix everything well again, remove from the stove, cool a little ... and you're done!

If you missed the time and the frosting began to freeze right in the saucepan, it's okay. Return it to the steam bath and bring to the consistency you want.

Video: simple secrets of making homemade glaze

Condensed milk

You will need:

condensed milk - 4 tbsp. l .;
cocoa powder - 4 tbsp. l .;
butter - 4 tbsp. l.

Cooking.

Mash the cocoa and melted butter.
Put the mixture on water bath, melt completely and combine with condensed milk.
Keep the saucepan steamed for another 5-6 minutes, stirring constantly the future glaze, let it cool slightly and you can start decorating.

If the cake is not intended for children, add 1 tbsp. l. cognac - the dessert will turn out to be even more fragrant and glossy.

With eggs

You will need:

cocoa - 5 tbsp. l .;
butter - 130 g;
sugar - 2 tbsp. l .;
egg.

Cooking.

Melt the butter over low heat or a steam bath and dissolve the sugar in it.
Add cocoa.
Remove the mass from heat, let it cool slightly, add an egg to the butter with cocoa and sugar.
Whisk vigorously to beat the frosting.
The mass will turn out to be thick, dense, but, moreover, tender.

With starch

You will need:

cocoa - 3 tbsp. l .;
milk - 5 tbsp. l .;
icing sugar - 3 tbsp. l .;
natural chocolate - 50 g;
butter - 50 g;
starch - 1 tbsp. l.

Cooking.

Sift starch, icing sugar and cocoa thoroughly.
Mix everything, cover with milk and put on low heat.
Break the chocolate into pieces or grate, add to the hot milk and cook the icing, stirring continuously, until the mixture begins to thicken. And then all that remains is to remove it from the heat, let it cool slightly and use it as directed.

With honey

You will need:

cocoa - 4 tbsp. l .;
milk or cream - 4 tbsp. l .;
icing sugar - 4 tbsp. l .;
honey - 2 tbsp. l .;
butter - 2 tbsp. l.

Cooking.

Mash cocoa with butter softened at room temperature.
Pour in milk and heat over low heat.
Transfer the saucepan to a water bath, add the powder to the milk and cook, stirring occasionally, until the mixture begins to thicken.
Remove the saucepan from the stove, add honey to the glaze and mix well.
Let cool slightly and use for decoration.

Mirror glaze

You will need:

instant gelatin - 2 tsp;
heavy cream (30%) - 100 ml;
sugar - 7 tbsp. l .;
cocoa - 4 tbsp. l .;
water - 100 ml + 70 ml.

Preparation:

Pour gelatin with 70 ml cold water and give it time to swell.
Boil a syrup from 100 ml of water and sugar - just put it on the stove and boil until the sugar is completely dissolved.
Pour in the cocoa, pour in the cream and bring the mixture to a boil without stopping to stir to prevent burning.
Remove the saucepan from heat, add the swollen gelatin and stir again. Some people advise using a blender for this purpose.
Let the frosting cool down - it should just be warm - and apply to the cake.

Mirror glaze can be made for future use. Pour it into a storage container, cover with foil so that it fits snugly to the glaze surface, excluding contact with air, and put it in the cold.

Video: mirror finish for mousse cake

The glaze is chocolate, sugar. She covers the top confectionery- cakes, Easter cakes, buns, gingerbread and cookies. It should be moderately thick and not very liquid.

A few tips for preparing and applying on ready product glaze:

To make the surface of a cake or other product look even, it must be greased with a thin layer of jam, and then with glaze, or first greased with a thin layer of glaze, and then thicker.
After preparing the glaze, cool it a little, and then apply it.
Do not pour hot glaze on the product with butter cream, but if necessary, then cover the cream with jam, sprinkle with cocoa or powdered sugar, and then apply the glaze.
Chocolate glaze is combined to taste with cognac, rum, vanilla and coconut.

How to make thick chocolate icing?

This icing tastes like dark chocolate, thick, suitable for greasing the tops of cakes.

For glaze you need:

100 g sour cream;
3 tbsp. tablespoons of sugar;
2 tbsp. tablespoons of butter;
3 tbsp. tablespoons of cocoa powder.

Preparation:

Mix sour cream with sugar and cocoa, cook over low heat, stirring all the time, until it thickens, about 10 minutes.
Stir in the oil, let it dissolve, continue stirring until the glaze acquires a glossy shine.
We immediately grease the cake with icing, otherwise it will thicken when it cools.

How to make non-steaming chocolate icing?

This glaze does not harden for a long time, it can be applied to hot and cold cakes, rolls and cookies.

For chocolate glaze you need:

1 tbsp. a spoonful of potato starch;
3 tbsp. tablespoons of dry cocoa, water and powdered sugar.

Preparation:

Mix with cocoa powder and starch, pour in ice water and knead well. The glaze is ready.

How to make chocolate icing, which is used by professional pastry chefs?

For professional glaze you need:

1 tbsp. a spoonful of butter, condensed milk and cocoa powder.

Preparation:

We melt the butter, add cocoa and condensed milk to it, knead, and you can grease cakes, eclairs, pastries and buns.

How to make lemon frosting?

Lemon frosting is suitable for greasing donuts, cookies, cakes, muffins and gingerbread.

For lemon glaze you need:

2 tbsp. tablespoons of lemon juice and hot water;
200 g icing sugar.

Preparation:

Mix the juice with hot water, add the icing sugar and grind until the glaze is shiny. You can grease fresh baked goods.
You can also cook berry glaze, only instead of lemon juice you need to add puree of berries: strawberries, raspberries, black or red currants, cherries, cranberries.

How to make protein glaze for decorating Easter cakes?

For protein glaze you need:

1 cup powdered sugar
1 egg white;
lemon juice to your taste.

Preparation:

We mix the cooled protein and powdered sugar, grind until the mass turns white, adding a little lemon juice, taste. The finished glaze should be shiny, glossy.
We put icing on the cakes, and put in warm oven, or dry it by spreading it out on the table.

How to make sugar icing with gelatin?

Glaze with gelatin does not crumble on the finished product, it is suitable for muffins, cakes and buns.

For sugar glaze necessary:

1 cup of sugar;
1 tea a spoonful of instant gelatin;
2 tea. tablespoons of cocoa powder;
6 tbsp. spoons of water.

Preparation:

Pour gelatin with 2 tbsp. spoons of cold boiled water and let it swell for 5-10 minutes.
Fill the sugar with the remaining water, and cook the syrup, stirring occasionally, until all the sugar is dissolved.
Add gelatin and stir until completely dissolved.
Beat with a mixer until it turns white, 2-3 minutes.
We divide the glaze into 2 parts: one is white, the other is tinted in a different color (yellow, orange - turmeric, carrot juice; pink, burgundy - beet juice; green - nettle or spinach juice; purple - juice red cabbage; brown - cocoa powder, instant coffee).
Cover the top of the cake with a brush in white glaze, and drip drop by drop of a different color, and then with a toothpick we make stains that resemble a marble pattern or stars.
This glaze hardens quickly (in 5 minutes).

Now we have learned how to make icing that can be used to decorate cakes, muffins, rolls and Easter cakes.

Cocoa glaze is used to decorate homemade baked goods and give them additional flavoring accents. Pies, muffins are covered with icing homemade cookies are used as sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze, they make inscriptions on cakes, draw patterns. With glaze homemade baking and any sweet dish acquires a competitive look and certainly surpasses factory confectionery in all respects.

Cooking glaze does not require special knowledge and skills. It is prepared from the available ingredients - cocoa powder, sugar, water or milk. Fat is added to the glaze to make the fondant smooth and silky. It can be butter, milk, fatty sour cream.

It is not difficult to make a delicious frosting, but skill and experience do not come immediately. Without knowing the intricacies, the glaze tends to get too thick and harden before you apply it to the product. Or too liquid, and therefore drip from the cake onto the dish. May crack when dry or not very attractive. We will tell you how to make cocoa frosting correctly and reveal small secrets with which your frosting will become the final touch to a portrait of a great dessert.

Photo of chocolate icing from cocoa powder for cake

Chocolate icing for the cake turns out to be plastic, does not form a dense crust when solidified, has a thick creamy consistency, glossy, shiny surface. Properly prepared icing does not drip, covers the cake with an even mirror smooth surface, has a rich chocolate flavor... This glaze is best made with premium butter and dark cocoa varieties.

Ingredients for the recipe:

butter 50 g.
milk 4 tbsp. spoons
sugar 4 tbsp. spoons
cocoa 1 tbsp. spoon

Method of making cocoa frosting for cake:

Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring occasionally, until the sugar dissolves.
Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up for 1-2 minutes. The glaze is ready.
Allow the glaze to cool slightly before use. It will thicken slightly and will not run off the cake.

Photo of chocolate icing from cocoa for cookies

This frosting is perfect for cookies, muffins, gingerbread and brownies. It hardens, covers the products with a hard sugared matte crust, does not stick to your hands. These cookies can be put to children in school without fear of getting dirty. Prepare a hard glaze from the same ingredients as in the previous recipe, but mix the products in a different sequence.

Ingredients for the recipe:

sugar ½ cup
cocoa 1 tbsp. spoon
milk 3 tbsp. spoons
butter ½ teaspoon

Cooking method:

Mix sugar and cocoa. Add milk (you can make icing with water). Cook on a slow window, stirring occasionally, until the sugar is completely dissolved and the mixture begins to foam.
Put butter at the very end. Stir until the oil dissolves. You do not need to put oil at all. It makes the glaze shine and softer.

Feeding method: Dip the product in hot icing until it cools down. If you don't have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The glaze on sour cream turns out to be thick, has a characteristic lactic acidity, does not flow, but also does not sugar. It covers the product with a beautiful glossy satin stitch. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

cocoa 2 tbsp. spoons
powdered sugar 4 tbsp. spoons
sour cream 2 tbsp. spoons
butter 1 tbsp. spoon
vanilla sugar ½ tsp

Cocoa and sour cream glaze preparation method:

Combine the powdered sugar, cocoa, vanilla sugar and sour cream in a small saucepan. Put on the lowest heat, simmer, stirring continuously for 3-5 minutes.
Remove frosting from heat. Stir in a spoonful of butter. Let the glaze cool slightly. Apply to the product warm.

Cocoa powder glaze on water

Photo of glaze from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if there are no special artistic abilities and skills for this. Chocolate icing will help out. Apply it with a mesh to the finished product. It will turn out beautifully and tasty. For these purposes, prepare the simplest glaze on the water. It is liquid when hot, and when it cools it hardens, preserving the pattern.

Ingredients for the recipe:

cocoa powder 3 tbsp. spoons
sugar ½ cup
water 3 tbsp. spoons

Cocoa powder glaze preparation method:

Combine sugar and cocoa powder. Add water. Stir well so that there are no lumps. Put on fire and cook until sugar is completely dissolved.
Apply the finished icing hot to the cake. It quickly cools and hardens. If the glaze hardens before you apply it, heat it up again.

Feeding method: Glaze according to this recipe can be used to decorate not only baked goods, but also ice cream, cheese mass, pancakes, thick milk porridge for children.

Cocoa frosting is the easiest and safest way to decorate your homemade desserts. The advantages are that the icing is very easy to make, and if something goes wrong, it's easy to fix it. True, for this it is not superfluous to know how to prepare cocoa frosting according to all the rules. To do this, use a little tricks from knowledgeable chefs:
To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, or even better with powdered sugar, and only then add liquid (milk, water, sour cream).

Butter or fatty sour cream can make the glaze shiny.

Too thick glaze must be reheated with a little water or milk. To thicken rare icing, add powdered sugar and simmer for 1-2 minutes over low heat.

Allow the glaze to cool slightly before use. Hot liquid glaze. It will just drain onto the dish.

To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.

Hot glaze must not be applied over butter cream... The butter will melt. For these purposes, use non-sugar glazes. Cover the product with the glaze when it is almost cold.