glaze from white chocolate– traditional coverage for many confectionery. The preparation of the coating will not take you much time, and most importantly, you will get an exquisite syrup that will decorate the pastry, giving it a vanilla-chocolate flavor.
How to melt chocolate for coating
Cooking cannot start without prior heat treatment chocolates. You can use several options for heating treats.
You can melt chocolate:
- in microwave oven;
- in a water bath;
- in the oven.
For kindling goodies, it is preferable to use water bath. In a water bath, the goodies will melt evenly, which means you will get the consistency necessary for preparing the coating.
Break the chocolate into small pieces and place in a dry bowl. We put the dishes in a water bath, and proceed to the firebox of goodies. When the goodies begin to melt, stir the mass intensively with a spoon until it becomes homogeneous. White chocolate frosting is ready!
How to water
White chocolate icing - ideal for decorating Easter cakes, cakes and eclairs. Some people with a sweet tooth drizzle on thin and American pancakes. White chocolate frosting is universal. Due to its unobtrusive taste, it can be used to cover many confectionery products.
For cooking, you should prepare the following ingredients:
- a couple of white chocolate bars;
- 200 grams of granulated sugar;
- 3 tablespoons of milk.
We prepare a water bath. We break the chocolate into a bowl, and put the dishes to melt the chocolate. When the chocolate mass reaches a homogeneous consistency, add 3 tablespoons of full-fat milk and gradually begin to introduce granulated sugar.
Stir the liquid until the sugar is completely dissolved, stir and remove the dishes from the water bath. White chocolate icing is ready, start icing the confectionery.
Cake Cover Rules
A viscous liquid can easily be turned into a colored one. To do this, it is enough at the end of cooking (read the recipe for white chocolate icing below), add a color dye of your choice to the mass. Be careful, the more dye you add to the mass, the richer the color of the glaze will be.
Glazing steps:
- The temperature of the liquid and baking should not exceed 30 degrees Celsius.
- We put the cake on a stand.
- Drizzle the confectionery generously with white chocolate icing.
- "Extra" and "unnecessary" smudges can be removed with a pastry spatula.
We put the confectionery in the refrigerator for several hours. If you have a need to apply decorating elements, then it is better to do this immediately after applying the confectionery coating.
White chocolate liquid with smudge butter
This option for preparing a confectionery coating is considered more complex. Although it will be easier to work with it, due to a fairly dense consistency.
Ingredients:
- chocolate bar;
- 50 grams butter;
- 30 grams of granulated sugar;
- 15 grams of cream.
We break the delicacy into small pieces, and put in a water bath. When the mass begins to melt, we drive the butter. When the creamy chocolate mass reaches a homogeneous consistency, we introduce cream and granulated sugar sifted through a sieve. Confectionery coating is ready. Start glazing treats!
Preparation of mirror glaze for white chocolate cake
A mirror coating based on white chocolate will make the most ordinary confectionery appetizing, refined and delightfully beautiful.
Ingredients:
- a couple of bars of chocolate;
- 200 grams of granulated sugar;
- 20 grams of gelatin;
- 200 grams of sugar syrup;
- 100 grams of water;
- 120 grams of whole condensed milk.
First you need to soak the gelatin in water. And for this, gelatin is soaked in 100 ml of warm water. Mix the swollen gelatin with sugar syrup. We put the liquid on a small fire and bring to a boil.
Melt the chocolate in a water bath. When the mass melts, we introduce condensed milk and granulated sugar. Pour the previously warmed gelatin with sugar syrup here. Constantly stir the mass until it reaches a homogeneous consistency. White chocolate mirror icing for the cake is ready!
Icing for eclairs and cake pops: cooking secrets
Cake pops and eclairs - traditional delicacy modern sweet tables. The treats won't be as appealing unless they're topped with icing. The proposed coating is also good because during cooking you can create several shades of watering.
Ingredients:
- chocolate bar;
- 30 grams of butter;
- 30 grams of heavy cream;
- vanilla extract.
We melt the delicacy in a water bath. When the mass begins to melt, we introduce the dairy ingredients and vanilla extract. We stir the mass, and proceed to glazing. To do this, cake pops and eclairs are enough to dip in watering. We spread the pastries on paper napkins or plates, and let the glaze harden.
Watering very well sets off fruits and decorating elements in dark shades. Beginners in the confectionery business are often faced with the fact that the coating does not harden. What nuances should be remembered in order to prepare a sweet liquid?
- Watch the temperature chocolate mass during cooking. If the chocolate burns - such watering is considered unusable.
- Bulk ingredients, including food coloring, should be passed through a fine sieve.
- To dilute the taste of the liquid, fruit extracts or flavorings can be added to it.
- Cooled pastries should be glazed. Only in this case the liquid will solidify.
- Use quality product from cocoa beans. The delicacy should be melted exclusively in a dry dish.
- If the watering is not frozen, or “rolls” off the baking, edible gelatin will help correct the situation.
White chocolate icing is not only very tasty, but also an original product that allows you to make traditional pastries memorable. It can be prepared quite quickly using plain white chocolate, which differs from dark chocolate in that it does not contain cocoa powder. The presence of valuable cocoa butter in sufficient quantities allows you to get a high quality glaze to use it in the future.
How to make white chocolate frosting
Tips for Properly Melting White Chocolate
Everyone who loves to enjoy white chocolate, as well as cooks, knows that it is sweeter than bitter. dark chocolate. This is due to completely different flavors. However, working with such a product is more difficult, since with the slightest overheating of this component of the glaze, it turns into a composition of hard lumps.
To properly make white fudge, you will need to prepare 100 g of white chocolate and 100 g of butter. Since white chocolate does not contain cocoa powder, it is necessary to use such a temperature regime so that the chocolate melts evenly.
A pot of water is put on fire, where a smaller container is lowered. It is necessary for a chocolate bar, which is first broken into pieces, everything is placed in a container placed in a saucepan. Water, put on medium heat, is brought to a boil. If it is already boiling, then the fire is reduced to a minimum. In this case, water should not get into the container with chocolate, which is sensitive to water.
No more than 250 grams of product is melted at a time. All products in the container should be constantly stirred. To mix the mass until complete dissolution, it is necessary to maintain a constant temperature at the same time. After the oil is completely dissolved, the mixture is removed from the heat, since the chocolate itself will then dissolve perfectly in the hot oil.
If you are going to melt white chocolate, then you need to consider that the fats found in milk powder, as well as cocoa butter, will have different melting points. In order to obtain a homogeneous mass for creating glaze, white chocolate should be carefully selected in the store. It's good to melt it in the microwave. It's better to prioritize famous brands that do not contain vegetable fats.
Compliance with the temperature regime and uniformity of melting is important in this case. Since the product is prepared by melting, in order to obtain a high-quality composition, it must be melted first. When melting the product for the preparation of sweets and other desserts, heavy cream can be added (at least 20%).
How to decorate confectionery with white chocolate icing
To decorate confectionery, you will need to prepare molds for casting figures. When the glaze is ready, it is melted to a temperature of 45 degrees. The composition should be stirred until it melts evenly. If the prepared glaze is melted, then figures can be cast from it. For this purpose, you can use a special mold where chocolate icing should be poured in order to place it all in the refrigerator for solidification. Cooked figurines can be used to decorate a cake or pastries.
Using parchment paper, prepare the cornets. They are filled with molten white icing and then close them tightly. A small corner is cut off at the tip of the cornet. With a little pressure, they draw various figures on a special film placed on a flat, hard surface. The film is placed in the refrigerator. It is necessary to remove the drawn figures from it.
Glaze Recipes
There is a large number various recipes white chocolate icing, but every cook is interested in using their ingredients to make the icing to their liking. For the simplest preparation of chocolate, it should be broken into small pieces in order to melt in a container. For this, a water bath is prepared, since the product is quite delicate. Powdered sugar is taken, to which one tablespoon of milk is added. Everything is poured into chocolate, which has already been melted in advance.
For the recipe you will need the following ingredients:
- White chocolate (200 g).
- Powdered sugar (175 g).
- Milk (10 g).
The composition is stirred until a thick and homogeneous mass is obtained. After that, the rest of the milk is poured in, and the icing is whipped with a mixer.
Spread with a glaze made of white chocolate, followed by a cake or other dessert, while it has not cooled down yet.
Additionally, you can use confectionery topping, poppy seeds, sesame seeds, coconut flakes etc.
Making the Butter and White Chocolate Glaze
This recipe is more complex, but the product may end up being denser. Essential Ingredients for such a glaze will be the following:
- White chocolate (125 g).
- Butter (50 g).
- Heavy cream or thick sour cream(15 g).
You will need to mix the butter with chocolate icing, transferring everything to a container, cook with constant stirring. You should wait until the glaze has cooled down, and then use it.
To get a denser finished product, you can use the following complicated recipe. This will require:
- White chocolate (125 g).
- Butter (50 g).
- Sour cream or cream (3 tablespoons).
It is necessary to prepare the composition by mixing all the products that are previously placed in a common bowl and boiled in a water bath with constant stirring. The resulting composition must be cooled before using it.
Another recipe for making a very beautiful glaze for Easter cake is a method that requires the preparation of products such as milk and porous white chocolate, which must be melted by placing in a water bath. It is necessary to observe a temperature equal to no more than 40 degrees, which excludes the use of a microwave.
Milk is added each time one teaspoon with constant stirring. If the chocolate has already become shiny and liquid, then the tops are smeared with it. Then sprinkle them with Easter sprinkles. The icing turns out to be a little sticky, it has not a pure white color, but a little beige. Chocolate glaze has a pleasant taste.
How to make white chocolate icing with starch
List of ingredients needed to make this treat:
- White chocolate (1 bar).
- Powdered sugar or sugar (1 tbsp.).
- Milk (2 tbsp.).
- Butter (50 g).
- Corn or potato starch(1 tablespoon).
All components, measured in tablespoons, are taken without a slide. Pour powdered sugar or sugar into a saucepan, add milk, and then heat over low heat to dissolve the sugar. After that, a chocolate bar, broken into pieces, butter is added to the composition. It is necessary to boil for a short time in order to obtain a homogeneous mass. Then starch should be added to it, which should be diluted in a small amount of cold milk.
Everything is mixed, heated, but not brought to a boil, but only to a thickening. This type of glaze is more viscous than others. It is suitable for all cases where it is required to fill complex reliefs with glaze so that it flows around the product. If such a glaze hardens, then it may remain sticky. However, it can be sprinkled with any confectionery crumb, chocolate or nut, it will hold well on the glazed surface.
The recipe for white chocolate icing can be changed, new ingredients can be added to it, emphasizing all the advantages of the dessert that has been prepared. If fudge is being prepared, then, for example, you can add roasted nuts, pre-chopped, to it. Sugar in the recipe can be replaced with honey, which will give the glaze a peculiar floral aroma and taste. Cinnamon can be added, which is most suitable for making apple-filled pastries. Sugar can be well combined with vanillin, which is added in the form of a solution or powder. You can also use vanilla sugar, but in a small amount.
Chocolate icing can decorate and transform any dessert. Only at first glance it may seem that it is too difficult to cook it, but this is actually not the case. There are various options for preparing this delicious decoration, everyone can find an option for themselves.
How to make chocolate frosting?
How to melt chocolate for icing is a question that interests everyone who is going to cook this decoration for the first time. The recommendations below will help you cope with the task perfectly and make a real confectionery masterpiece.
- Chocolate is best melted using a water bath. If you ignore this rule and try to drown it directly over the fire, there is a risk that it will curl up.
- The container in which chocolate is melted must be completely dry.
- If you want to get shiny glaze, you need to add butter to it.
- So that the icing does not curl and does not exfoliate, you need to use only one type of chocolate.
- If the glaze remains, it can be frozen, and then melted in a water bath and used again.
Dark Chocolate Icing - Recipe
Dark chocolate icing holds up well on a variety of desserts. And with its help you can make excellent homemade sweets. To do this, they simply dip dried apricots, prunes or nuts into it and wait for it to completely solidify. For this, it is better to use bitter chocolate without various additives.
Ingredients:
- grated dark chocolate - 150 g;
- granulated sugar - 100 g;
- sour cream 20% fat - 250 g.
Cooking
- Sugar is rubbed with sour cream, mixed well, placed on a small fire and brought to its dissolution.
- Add grated chocolate and wait for it to melt too.
- Remove the mass from the heat, stir again until thickened.
- Dark chocolate icing is immediately applied to dessert.
Milk chocolate glaze
The icing for the chocolate cake, which is presented below, turns out to be a light brown color. If you want to get a darker mass, you can add cocoa to it along with sugar. Then the color will become darker, and the taste will be more saturated. If desired, the glaze can be flavored with vanilla.
Ingredients:
- milk chocolate - 100 g;
- milk - 60 ml;
- granulated sugar - 50 g.
Cooking
- Melt chocolate.
- Pour in milk.
- Bring to a boil over low heat.
- Sugar is added, stirred and brought to a boil again and reduced to the desired density.
White chocolate icing
White chocolate icing for the cake is prepared simply and quickly. And in order for the chocolate to melt well, it is broken into small pieces and heated exclusively in a water bath. This is a must for such a delicate product. The finished glaze should be applied to the product immediately, while it is still warm.
Ingredients:
- milk - 50 ml;
- white chocolate - 200 g;
- powdered sugar - 180 g.
Cooking
- A bar of chocolate is broken into small pieces and melted in a bowl set in a water bath.
- Half of the milk is poured into the powdered sugar, mixed thoroughly and the mixture is poured into the melted chocolate.
- Stir until you get a homogeneous thick mass.
- Pour in the remaining milk and beat the mixture with a mixer.
- The white chocolate icing is immediately applied to the cake while it is still warm.
Chocolate and Butter Glaze
From chocolate and butter, it turns out shiny and looks great on all desserts. If the mass comes out too thick, pour a little warm water or milk into it. Not much glaze will come out of the indicated amount of ingredients, which is enough to cover a cake with a diameter of 24-28 cm.
Ingredients:
- milk chocolate - 100 g;
- butter - 50 g;
- drinking water - 20 ml;
- cocoa powder - 30 g.
Cooking
- Chocolate is melted in any convenient way.
- Add butter, cocoa to the hot mass and mix thoroughly.
- If necessary, pour in a little warm water, stir and apply chocolate icing on the cake.
Chocolate and milk glaze
Chocolate and milk cake icing is the easiest to prepare. Just be sure to use high-quality chocolate, otherwise the product may simply not melt. It is necessary to apply such icing on the cake immediately while hot, then the surface will be more even, and the cake will be additionally soaked.
Ingredients:
- dark chocolate - 100 g;
- milk - 50 ml.
Cooking
- The chocolate is broken into small pieces, placed in a dry bowl and melted.
- Pour in milk and stirring, keep in a water bath until the mass becomes homogeneous.
Chocolate and cream frosting
Chocolate and cream icing for cake - a great solution for decorating homemade treats. It comes out tender and airy and resembles ganache in its structure. This icing is great for decorating other desserts. An important point in this case is the right choice of cream. They must be fresh and their fat content should not be less than 35%.
Ingredients:
- white chocolate - 100 g;
- natural butter - 40 g;
- fat cream - 3 tbsp. spoons.
Cooking
- Chocolate is placed in a bowl and melted in a water bath.
- Add oil and stir until it dissolves.
- Whip the cream to the desired density, gently add to the chocolate mixture and stir.
- With the help of a pastry bag or a regular tight bag with a cut off tip, it is applied to the cake. Ideal frosting for smudges of white chocolate and cream.
White chocolate frosting for cake pops
Recently become more and more popular. These little cakes on a stick will be appropriate at any event, and especially quickly they will fly away to children's holiday. Colored white chocolate icing will make these desserts even more interesting. And in order for it to come out homogeneous, dry components must be sieved.
Ingredients:
- white chocolate - 4 tbsp. spoons;
- powdered sugar - 4 tbsp. spoons;
- wheat flour - 4 tbsp. spoons;
- milk - 4 tbsp. spoons;
- butter 82.5% fat - 50 g.
Cooking
- Dry ingredients are mixed.
- Milk is placed on the stove, butter is added and brought to its dissolution.
- Add chocolate and stir.
- The flour mixture is gradually introduced into the resulting mass and quickly stirred so that there are no lumps.
- Dye is added and brought to a gloss over low heat, the chocolate icing is removed from the stove and cooled to 30 degrees with constant stirring.
White chocolate mirror glaze
The recipe for chocolate icing presented below may seem too complicated at first glance. In fact, everything is much simpler. Such a decoration will turn even the most appetizing masterpiece. Apply the icing on the cake immediately after cooking, while it has not yet had time to cool.
Ingredients:
- water - 80 ml;
- white chocolate - 180 g;
- fine-grained sugar - 180 g;
- gelatin - 20 g;
- glucose syrup - 180 ml;
- condensed milk - 120 g;
- titanium dioxide - 10 g.
Cooking
- Gelatin is poured with a small amount of water, left to swell for a quarter of an hour.
- Pour water into the pan, add titanium dioxide, sugar and glucose syrup.
- Place the container on the stove, bring to a boil and boil, stirring, for 2 minutes.
- Remove the container from the heat, add condensed milk with chopped chocolate and stir until dissolved.
- Pour in the swollen gelatin.
- All this is whipped with a mixer and, if necessary, a dye is introduced.
- Immediately, chocolate is applied to the surface of the dessert.
Chocolate donut icing
Chocolate is prepared incredibly easily and simply. The main thing is to choose high-quality ingredients and melt them. You can do this in a water bath, or you can use a microwave. In order for the components used to melt faster, they must first be crushed.
For smudges on a small cake with a diameter of 18 cm, we need 65 g of white chocolate.
Melt it in the microwave in a pulsed mode: heat it for 15-20 seconds, take it out, turn it over, heat it again, etc. No need to wait until all the chocolate is melted, stir it, and it will “reach” from its own heat and the heat of the bowl (if it's not plastic). Make sure that water does not get into the chocolate, let the bowl be completely dry and clean.
Here's what we'll get.
Now we add 20 g to our chocolate vegetable oil without smell! Anyone! The main thing - odorless, refined. Sunflower or corn oil works well.
Mix well! Do not worry, the mass will seem liquid, but it should be so.
It's powder food colorings, which I really like, above all, for their versatility: they are suitable for everything. They can be used to color cream, icing, mastic and, most importantly, chocolate! Without any special additives and dances with tambourines! Moreover, the consumption for chocolate turns out to be small, but if you want to paint the cream in a bright saturated color, the dye will still take a lot.
If you want snow-white smudges, use titanium dioxide, simply in powder, you do not need to dilute with anything, but you need to mix well.
Carefully, until smooth, mix our glaze for future color smudges. See, she's pretty skinny.
We take out our already leveled and well-chilled cake. You don't need to chill it in the freezer, you can just chill it in the fridge.
We place the icing in a small pastry bag, tie it up so that it does not run away anywhere and it is more convenient for us to work.
Carefully cut off the small tip of the bag with scissors and make smudges along the edge of the cake.
It lacks some zest, the final chord. Professional confectioners skillfully use all sorts of sweet decorations for this purpose and, of course, each of them has their own branded decorations. After all, she can not only turn any cake into an elegant and festive one, but also complement and diversify the taste range. It would seem that it is easier to melt a bar of chocolate and pour over the product. But real cake, as you know, and decoration requires the present.
It turns out that there are many recipes for a delicious addition to the cake. Glaze can be coffee, caramel, sugar, vanilla, orange. But let's talk about how the most common decoration is prepared - chocolate icing. With its help, you can not only cover the cake with a delicious and beautiful "fur coat", but also create all kinds of flowers, leaves and nets.
Chocolate glaze from cocoa
This recipe is perhaps the easiest. For him, you will need 3 tablespoons of cocoa powder and the same amount of sugar, 2 tablespoons of sour cream (tables) and butter (50 grams). Mix the ingredients (except the oil), bring the mixture to a boil. Now you can add the oil, keep the mass on fire until it dissolves. Everything, the decoration is ready!
chocolate
Let's complicate the recipe a bit. It will take a little more time to cook, but the divine taste of such a fudge is worth it.
Chocolate glaze can be prepared with the addition of condensed milk. So let's get started. Pour 100 grams of condensed milk into a saucepan and add a tablespoon of sugar to it. A bar of chocolate (certainly dark) must be broken into small pieces and added to the condensed milk. Next, you need to slowly cook the composition until a homogeneous mass is obtained. Remove it from the heat, add a little vanillin (a pinch) and a teaspoon of butter. We mix everything well.
After the mass has cooled, you can start decorating cakes and cakes. If the icing is too thick, add a little milk (necessarily hot) and boil the mixture until smooth.
Chocolate glaze with cream
It's quite simple recipe. It will need cream (150 ml) and (180 g). Coarsely grate the chocolate or break it into small pieces, pour over the cream. Melt everything on fire until completely dissolved. Don't forget to add a small piece of butter at the end. Cream frosting is ready!
White chocolate icing
And this is for those who bake home cake on a special occasion. White chocolate glaze will make it really fancy. You will need: powdered sugar (180 g), tiles (200 g), milk - 2 tablespoons.
You need to break into pieces a bar of chocolate and put in a water bath. That is, place a bowl with pieces of chocolate in a saucepan with boiling water. Pour powdered sugar into a bowl and pour in one tablespoon of milk. Mix the mass until you get a thick homogeneous paste. Remove from heat, add another tablespoon of milk, beat the mixture. Pour this frosting over the cake while it is still warm.
White chocolate icing with vanilla and cream
Ingredients: 280 ml cream (double), 200 g quality chocolate (white), vanilla extract (a few drops).
Melt white chocolate in a bowl over a water bath, whip cream with vanilla extract in another bowl. Combine both masses carefully. This icing can be used to decorate rolls, cakes and cookies.
Chocolate glaze with cinnamon
And finally, we will show how you can diversify the classic glaze.
We will need: 2 tablespoons of milk, 170 g of powdered sugar (you can make it in a coffee grinder from sugar), 20 g of cocoa powder, 25 grams of butter, cinnamon (a pinch).
Melt the butter in a saucepan, add cocoa to it and cook, stirring, for half a minute. Remove the pan from the heat, add milk and powdered sugar, stirring constantly. Add cinnamon and put the pan back on the fire, literally for a minute. As a result, the glaze should be uniform and shiny. Water the cake quickly before the mass has cooled.
You can change the glaze recipe by adding your favorite ingredients. Experiment more boldly, and your homemade cakes will always be irresistible.
