Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be a great option for decorating a dessert. bird's milk, biscuit cakes and other homemade pastries.
In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but you can consider a few basic rules on how to cook chocolate icing for the cake:
- The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
- If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
- It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
- If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
- If you want a lean option, just melt the tile.
- Many recipes call for adding butter for more softness.
- If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.
Chocolate icing - recipe
You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. Experienced Hostess knows that glazed pies always look more appealing than uncooked pies, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.
Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.
cocoa cake icing
The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.
Ingredients
- milk - 4 tablespoons;
- butter - 50 g;
- cocoa - 1 spoon;
- sugar - 4 tablespoons.
Cooking
- Melt butter over low heat.
- Add granulated sugar with milk to the saucepan.
- Cook until sugar is completely dissolved.
- Sift cocoa powder through a sieve, add to the milk mixture.
- Warm everything up for about two minutes.
- Let the mixture cool before decorating the cake.
Icing for cocoa and milk cake
Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Will give originality coconut flakes, nuts, confectionery topping.
Ingredients
- milk - 3 tablespoons;
- vanillin;
- granulated sugar - 5 tablespoons;
- cocoa powder - 6 tablespoons;
- butter - 50 g.
Cooking
- Combine all ingredients in an enameled bowl.
- Boil in a water bath, constantly stirring the composition.
- Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.
Chocolate cake icing
The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for chocolate cake - fast way decorate the product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.
Ingredients
- milk - 5 tablespoons;
- chocolate without additives - 100 g.
Cooking
- Break the tile, put in a bowl, greased with oil. Water cannot be added.
- Add milk to ensure the desired density of the glaze mass.
- Put the food bowl on water bath.
- Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.
White chocolate icing
If homemade pie is being prepared according to special occasion, you can use white chocolate for glazing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. glaze from white chocolate for a cake, you can cook with cream, condensed milk, vanilla. Below is a classic recipe with a photo.
Ingredients
- powdered sugar - 180 g;
- white chocolate - 200 g;
- milk - 2 tablespoons.
Cooking
- Break the tile, place in a bowl.
- Place the container in a water bath.
- Add powdered sugar.
- Pour in a spoonful of milk.
- Constantly stir the mass until a thick homogeneous paste is obtained.
- Remove bowl from stove.
- Add a spoonful of milk.
- Beat the mass with a blender.
- Use the product until it has cooled down.
Chocolate glaze on sour cream
The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or cookies, you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product oil cream, nuts, candied fruits.
Ingredients
- sour cream - 2 tablespoons;
- cocoa - 2 tablespoons;
- powdered sugar - 4 tablespoons;
- vanilla sugar - half a teaspoon;
- butter - 1 tablespoon.
Cooking
- Combine powder, sour cream, vanilla and cocoa in a bowl.
- Put on low fire.
- Cook for 3-5 minutes, stirring constantly.
- Remove bowl from fire.
- Add butter, mix.
- Apply to cakes until cool.
Mirror glaze for cake
Glasage looks especially beautiful and festive on homemade pies. Mirror chocolate icing to cover the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.
Ingredients
- glucose syrup - 150 g;
- water - 135 ml;
- sugar - 150 g;
- condensed milk - 100 g;
- gelatin - 15 g;
- chocolate - 150 g.
Cooking
- Gelatin pour 65 ml of water.
- Place sugar, syrup, water in a bowl.
- Put on a small fire.
- Stir constantly until the sugar dissolves.
- Place broken chocolate, condensed milk, gelatin in another bowl.
- Pour in hot syrup. Beat with a blender and cool to the desired temperature.
Chocolate and cream frosting
The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.
Ingredients
- chocolate - 100 g;
- cream 30% - 3 tablespoons;
- butter - 40 g.
Cooking
- Break the chocolate bar apart and place in a clean, dry bowl.
- Put in a water bath.
- Add oil.
- Stir the composition until a homogeneous consistency.
- Whip cream.
- Gently fold the cream into the chocolate mixture.
Chocolate and Butter Glaze
One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.
Ingredients
- semi-sweet chocolate - 125 g;
- butter - 50 g;
- heavy cream - 3 tablespoons.
Cooking
- Place ingredients in a metal bowl.
- Heat in a water bath, stirring.
- Refrigerate before use.
Milk chocolate glaze
This recipe is suitable for those who are going to please the household with cakes, muffins, rolls from thin dough. Fragrant glaze from milk chocolate for a cake it will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.
Ingredients
- low-fat cream - 150 g;
- chocolate - 180 g.
Cooking
- The tile is broken, placed in a bowl.
- Add cream.
- Heat over low heat until a homogeneous mass is obtained.
How to cover a cake with chocolate icing
It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.
Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.
After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.
Chocolate icing for cake at home recipe
Glazing confectionery products makes it possible to simultaneously decorate them and improve the taste of the cake. A simple chocolate icing made from cocoa and milk can even mask the mistakes of the hostess and correct them a little, giving the product a rich flavor of chocolate and those additives that were made during manufacture. With thick varieties of a sweet product, you can even layer cakes using it as a cream. Such a filling would also be appropriate when serving ice cream or fruit.
Secrets of making good frosting
When applying a glaze coating on a pastry confection, it is possible to maintain the freshness of the product for a longer time. A hard crust or layer of thick mass keeps biscuits or muffins from stale, and high-fat cookies remain crumbly and do not acquire a rancid smell. Therefore, the coating of sugar and other ingredients is so widely used in confectionery practice.
But in order for chocolate icing with cocoa to serve not only as a layer that prevents staleness, but also to be beautiful and tasty, you need to know a few simple rules for its preparation:
- A properly cooked mass should not have a too thick and not particularly liquid consistency. If it is very liquid, then the layer will turn out to be thin and will not be able to retain moisture in the baked product: it will become stale, like a regular piece of biscuit. Too thick glaze cannot be evenly applied to the product, and the effect will be about the same as from a liquid mixture. In addition, in neither case will the hostess be able to get a beautiful and shiny surface layer. The ideal icing in the finished (hot) state should resemble medium-fat sour cream. Such a mass, when applied, will not drain from the cake, but will be easily smeared with a knife or spatula.
- In order for the icing to turn out perfect at home, you need to follow the proportions given in the recipe as accurately as possible.
- Sometimes even with the exact following of the recipe, the glaze comes out too thick or thin. In this case, you can quickly fix the situation by adding a little (1 tbsp.) Powdered sugar to thicken the liquid mass. If it turned out to be too thick, then add 0.5-1 tsp. hot water and mix well.
- If you boil a little simple icing sugar(not mirror), then with its help you can apply patterns on cakes or use it as a layer for gluing products.
- The addition of butter to the chocolate mixture makes it taste rich and creamy and helps to achieve a beautifully shiny finish.
- To make the icing homogeneous, you need to use powdered sugar instead of sugar. It is very easy to prepare it yourself, tar ordinary refined sand in a coffee grinder for 2-3 minutes. The powder must be sifted through a sieve.
- Before you make chocolate icing from cocoa, you must definitely sift it. The powder should be dry mixed 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 icing made from cocoa powder can be supplemented with the addition of alcohol (cognac, rum). This will give the product 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 gently apply the prepared thick icing of sour cream and cocoa on the cake, you need to grease its surface with a thin layer of any jam. Applying and leveling the mass will be much easier. When it begins to harden, you get a beautiful and even surface.
How to make cocoa frosting?
To make the chocolate coating delicious, you need to choose high-quality cocoa powder. This may be a product of the Babaevskaya factory (Golden Label, for example) or another well-established enterprise. Some manufacturers add chocolate powder ground husks of cocoa beans. This not only significantly reduces the cost of the product, but also affects its taste and affects the quality of confectionery. Therefore, when choosing cocoa, you should be wary of packages with an excessively low price.
Oil for adding to some types of glaze is better to take with a high fat content (at least 72.5%). Spreads and margarine should not be used. Some recipes allow the use of refined sunflower oil(without smell).
The simplest type of confectionery coating does not require oil. You will need the following ingredients:
- powdered sugar - 200 g;
- water (hot) - 4 tbsp. l.;
- cocoa powder - 3-5 tbsp. l.
The amount of cocoa and water can be slightly more or less: when measuring with tablespoons, you have to take into account that their size is not always the same. Therefore, if necessary, to make the glaze more liquid, you need to add a little water (1/4-1/2 tablespoons).
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 on the smallest fire. In the process of heating, the mass will become more liquid.
Next, you need to bring it to a boil and boil 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 (soft ball test). At this stage, it will be clear whether you need to add liquid or not.
Such chocolate icing is used for eclairs, buns or for cookies. When hardened, it forms a strong shiny crust. If you want to sprinkle products with sugar beads or other decorations, then you need to do this immediately after applying the chocolate mass.
Milk glaze with cocoa
If you cook chocolate icing on cocoa and milk, you can see how the taste of the product has changed compared to the previous recipe. Milk gives chocolate certain flavors, which can be further enhanced by the addition of vanillin. Milk chocolate topping has the same properties as those prepared with water, and you can add butter to it to enhance shine.
For basic recipe needed:
- 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 powder and cocoa, sift the powder into a saucepan and then add milk and vanilla. Stir the mass well (it is very convenient to do this with a whisk). Put the dishes on the smallest fire, bring to a boil and boil until foam appears. During cooking, you need to constantly mix the mass, making sure that it does not burn.
Then 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 butter from cow's cream is usually introduced. Its quantity should not be large. Oil is put into hot chocolate and mix quickly until smooth. It is advisable not to use a frozen product, as the mass will cool very quickly.
When adding butter, you can notice how the glaze becomes a little lighter and acquires a shine. It can be applied to baked goods where a strong crust is required.
Milk glaze with cocoa and honey
Replacing sugar with honey, you can get an unusually aromatic coating for confectionery. It is suitable for cakes, and for buns, and for gingerbread. There are no more difficulties in how to cook 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;
- oil - 25-30 g.
Chop chocolate and melt with butter. Sift the powder and cocoa, mix them with milk and put them in chocolate mass. Cool slightly and add honey. Mix everything again until smooth and use as directed.
The honey in this recipe will keep the sugar from crystallizing, so the icing will stay moist. It will not drain from the cake, as its consistency will turn out to be quite thick.
How to make icing on sour cream?
If you know how to make chocolate icing from cocoa and sour cream, then you can not only cover the cake on top. The thick consistency allows the mass to be used as a layer in cakes and pastries. To do this, it must be boiled until a test for 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 domed surfaces of unusual cakes (such as a chocolate turtle). But it will look no less attractive on ordinary cakes.
For cooking you will need:
- fat and not so sour cream- 1 tbsp.;
- sugar - 1 tbsp.;
- cocoa powder - 5-6 tbsp. l.
All ingredients must be mixed in turn: first dry ingredients, and then add sour cream. Put the resulting mass on low heat and heat to a boil. Stir to achieve complete dissolution of sugar. 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 a saucer, the mass can be removed from the stove and cooled slightly. Thick icing on sour cream is convenient to level with a long knife if the cake has a flat surface. On the domed surface of the chocolate turtle shell, it will flow down by itself, and it is only enough to add it to the very top of the hemisphere. This sauce goes very well with ice cream, as it retains plasticity even when cold.
And even in the post you can decorate pastries
If some kind of celebration falls on the period of Christian fasting, then I really don’t want to refuse children their favorite treats. The situation can be saved by a cake with a recipe that does not contain eggs and dairy products, covered with icing on vegetable oil. Alternatively, you can use the simple cocoa icing described above. But lean milk-free chocolate icing 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 dry ingredients, add water and put on fire. Cook, stirring, for about 2 minutes. After that, you need to pour in the oil and stir. Cover the pastries only after the mixture has completely cooled: it will turn out to be quite liquid and will drain from the product when hot.
A thicker and much more solidifying glaze will be obtained according to 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 carefully rub it into the dry mass. In the process, the mixture becomes more fluid. The mass does not need to be cooked. It is applied to confectionery and dry them out a bit. The thick mass keeps its shape well, and after drying it does not stick to the hands.
How to make mirror chocolate icing?
Recently, cakes covered with unusually glossy and smooth icing have come into fashion. It can be dyed in different colors with food colorants, but the easiest way is to add cocoa powder. Such a mass will not only decorate pastries, but 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 definitely stand for about 1 day in the refrigerator. The next day, you can bake the cake without haste and glaze it. If necessary, the finished glaze is stored for up to 2 weeks in a cold place, warming up 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 gelatinous mass;
- gelatin - 12 g.
Gelatin must be poured with cold boiled water (70 ml) in advance and left to swell for 40-60 minutes. After that, 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 on the lowest heat, cook for 1 minute. Combine warm gelatin mass and chocolate mixture, knead. Pour into a bowl, cool and cover with cling film. Keep in the refrigerator for about 24 hours.
Freeze the cake first. Then put the product on the grate, under which lies a baking sheet. Heat the icing to + 370C (use a thermometer). Quickly pour the mass onto the surface of the cake and smooth the surface with 1-2 movements of a spatula or a long knife. Let the dessert stand for a few minutes so that the glaze hardens. Trim off any drips of coating on the bottom edges of the cake and refrigerate.
There are a lot of options for making glaze. Each recipe is good in its own way and, if done correctly, leads to excellent results: having mastered and prepared them all, you can learn how to make the most 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
Many housewives prefer not to buy desserts, but to cook them on their own. To decorate them, you can make a beautiful chocolate icing, and you can take milk, bitter, white, add vanillin, condensed milk - there are a lot of recipes.
If you want the frosting to be the right consistency, you first need to determine what it will be used for.
The technology largely depends on whether you need a matte or glossy mixture.
Classic icing is very easy to prepare - every housewife prefers to use own recipe, but the general technology will be as follows:
- The consistency should be neither too liquid nor too thick - ideally, if it is like sour cream, so that it is convenient to apply on the cake. Yes, and the glaze will harden faster.
- If the composition turns out to be too liquid, do not rush to throw it away: add 1-2 tsp. powdered sugar, and a too thick mixture should be diluted with 1 tbsp. warm water.
- If you need powdered sugar, then it is better to make it yourself, but it is advisable to additionally sift the finished powder.
- If instead of water you take lemon juice, then the glaze will turn out sour.
- If you spread jam on the surface before applying the icing on the cake, then the mass on top will lie perfectly.
Classic cocoa and milk frosting recipe
Calories per 100 g: 542 kcal.
You can make a sweet mass either from cocoa or chocolate. The resulting mixture can be used to connect cakes, apply inscriptions, decorate cupcakes, cakes. Classic recipe involves the use of ingredients such as sugar, cocoa, butter, water or milk. And after cooking, the mixture should be cooled, otherwise it may spread over the dish
And you should not save on products: only quality products will help to get a beautiful glaze, which, after hardening, will decorate the dish with a glossy crust.
We will need:
- cocoa powder (from dark cocoa beans);
- 4 spoons of milk;
- 50 g butter;
- 4 spoons of sugar.
The preparation is incredibly simple: put milk in a bowl on a saucepan, add sugar and cook until it dissolves.
We also melt the butter in a separate container, then pour it into the milk. Separately sift cocoa and also send it to the pan.
We warm the whole mixture for about 2-4 minutes. Everything! It remains only to cool the mixture and you can use it for its intended purpose.
And to give chocolate icing a pleasant taste, you can add a little vanillin.
Easy Cake Decorating Icing Recipes
This is the easiest way to make glaze, because you just need to buy a tile (or several, depending on the desired volume) and melt it. And it doesn’t matter what kind of chocolate you use - you can take white, dark, milk.
From dark chocolate
Cooking time: 10 minutes.
Calories per 100 g: 389 kcal.
To prepare this recipe you will need:
- 5 tbsp milk;
- 100 g dark chocolate.
For cooking, you need to break the tile, put it in a saucepan, lubricating it with oil in advance. According to this recipe, water should not be added - milk is used instead to give the mass the desired density. After that, we put the container in a water bath and warm it up to 40 degrees. Use a dry spoon to mix the composition.
From white chocolate
Calories per 100 g: 271 kcal.
In almost the same way, white chocolate icing is made, and in addition, condensed milk or vanilla can be added to the mass. We will need the following products:
- 180 g of powdered sugar;
- 200 g of white chocolate;
- 2-3 tbsp milk.
The preparation is as follows:
- Break the tile, put the chocolate in a container.
- Place the bowl in a water bath.
- Add milk and sugar to it.
- Stir constantly until the mixture thickens.
- Remove the container from the stove and pour in another 1 tbsp. milk.
- Beat the mass with a blender.
You need to use the mass until it is frozen.
Milk chocolate
Cooking time: 10 minutes.
If you are going to decorate cupcakes or other thin dough desserts, it is better to choose milk chocolate: the prepared mixture will be fragrant and tender.
You need the following ingredients:
- 150 g low-fat cream;
- 200 g chocolate.
Just break open the bar, put the chocolate in a bowl, add the cream and simmer until smooth.
Cooking with sour cream
Cooking time: 10 minutes.
Calories per 100 g: 330 kcal.
The mass prepared according to this recipe will turn out to be thick, with a sour taste. It is best used to cover cookies or cakes, and the icing will not spread, but will decorate your dish with a mirror surface.
We will need:
- 2 tbsp sour cream;
- 1 tbsp cocoa;
- 4 tsp powdered sugar;
- 0.5 tsp vanillin;
- 1 tbsp butter.
Cooking method:
- Combine all products except butter in one container.
- Put the saucepan with the mass on a slow fire and cook for about 5 minutes, stirring regularly.
- Remove bowl from heat and add oil.
Spread the prepared frosting over the cakes or cookies until it has cooled.
How to get mirror glaze
Cooking time: 25 minutes.
Calories per 100 g: 335 kcal
Such a recipe involves the use of either a special syrup or a small amount of gelatin - if everything is prepared correctly, the resulting mass, after application, will harden very beautifully on the surface of the cake. If bubbles appear, pass the mass through a sieve before applying to the dish.
In addition, you can not do without a thermometer, since the glaze can only be used when it has cooled to +35 degrees.
Ingredients:
- 150 g of glucose syrup;
- 130 ml of water;
- 150 g of sugar;
- 100 g of condensed milk;
- 15 g of gelatin;
- 150 g chocolate.
Cooking method:
- Pour gelatin with 60 ml of water and stir.
- In a separate container, add water, glucose syrup and sugar, put on a slow fire.
- Stir until sugar dissolves.
- Put the chocolate in a separate container, breaking it into pieces, pour in the gelatin and condensed milk.
- Top with hot syrup.
- Beat the icing with a blender and wait for it to cool to the desired temperature.
Delicate combination of chocolate and cream
Cooking time: 15 minutes.
Calories per 100 g: 397 kcal.
This recipe is very easy to make, so even a day of novice cooks will do. You can take any chocolate, and cream will give the mixture plasticity and density. The products needed are:
- 100 g of chocolate;
- 50 g butter;
- 3 tbsp cream (30%).
The cooking method is as follows:
- We break the tile, put it in a clean container.
- We put the pan in a water bath and add oil.
- Stir until the mass thickens.
- Whip the cream separately and carefully fold into the mixture.
Butter and chocolate recipe
Cooking time: 15 minutes.
Calories per 100 g: 510 kcal.
A proven option is the preparation of glaze from butter and chocolate (it can be anything, but it is still better to use the composition without additives). And if there is a desire to decorate the dessert with berries, then it is better to put them on top of the already frozen glaze.
Ingredients:
- 130 g of chocolate;
- 50 g of oil;
- 3 tbsp cream.
We place all products in a clean container, put it in a water bath, stirring constantly. When the mass becomes homogeneous, turn off the heat and leave the glaze to cool.
Chocolate and milk glaze
Cooking time: 20 minutes.
Calories per 100 g: 570 kcal.
This recipe is ideal for beginner housewives, because it is very easy to prepare. To enhance the taste of chocolate, you can add a little cocoa. And remember that you do not need to wait until the mixture has cooled - it is much more convenient to apply it immediately after cooking, since the cakes will be better saturated, and the surface of the dessert will resemble a glossy mirror.
Ingredients:
- 100 g dark chocolate;
- 50 g butter;
- 100 ml of milk;
- 50 g of sugar;
- 2 tbsp cocoa.
The preparation is very simple:
- Heat the milk in a saucepan, but it should not boil.
- We throw in the butter, broken pieces of chocolate, stir.
- Mix sugar with cocoa and pour in a thin stream into the chocolate mass.
- Stir and cook until sugar dissolves.
- When hot, apply to cakes.
How to cover the cake with the resulting icing
It is important not only to be able to cook the mass, but also to properly decorate a cake or other dessert with icing. Glazing is an easy procedure that even a novice cook can handle. There are a few simple rules to follow.
The prepared glaze should cool slightly (but it all depends on the recipe), but not thicken, because in this case the mass will turn into a lump, and you will not be able to apply it. Also, for applying the composition, it is better to purchase a special rubber brush. If you want to decorate a cake from dense dough, additionally use a layer of jam, jam.
To decorate the cake with icing, place the dish on the wire rack and begin to pour over the mixture, leveling with a rubber brush. Additionally, on top, when the mass hardens, decorate it with berries. Leave the cake for a couple of hours in the refrigerator, then serve it to the table.
Chocolate icing for a chocolate cake can transform even the simplest and most uncomplicated dessert. Just a couple of simple ingredients good recipe, and an excellent decoration for homemade sweets will be ready in just a quarter of an hour.
How to make chocolate frosting?
The easiest way is to make the icing for the cake from a chocolate bar. Nothing else is needed to make it, but you can add a little butter to the recipe. Before melting chocolate for icing in a water bath, you need to build a structure from a pot of water and a saucepan. It is not recommended to melt chocolate on an open fire, it can curl up.
Ingredients:
- chocolate - 100 g;
- oil - 20 g.
Cooking
- Break the tile and transfer to a saucepan.
- Boil water in a saucepan, place a bowl of chocolate on top.
- Stirring constantly, wait until all the slices dissolve.
- At this stage, the glaze is removed from the stove, oil is added, mixed well.
Chocolate made from chocolate, the recipe of which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoonful of cocoa powder. You don’t need to wait until the fudge cools down, it is applied hot for dessert, so the cake is better soaked, and the icing itself hardens, forming a glossy surface.
Ingredients:
- dark chocolate - 100 g;
- butter - 50 g;
- milk - 100 ml;
- sugar - 50 g;
- cocoa - 2 tbsp. l.
Cooking
- Heat the milk in a saucepan without boiling.
- Throw in the butter, and pieces of chocolate, dissolve, stirring constantly.
- Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
- Stir until sugar dissolves and apply to cake while hot.
This recipe for chocolate icing is the simplest and most hassle-free, the tile can be melted in a water bath or in a microwave oven, butter must be added to the composition, optionally supplemented with a spoonful of cocoa for a richer taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This icing option is not suitable for creating drips, but it is suitable for coating a soufflé cake.
Ingredients:
- milk chocolate - 100 g;
- cocoa - 1 tbsp. l.;
- butter - 50 g;
- water - 20 ml.
Cooking
- Break the tile, melt it in a convenient way.
- In hot chocolate, throw butter and a spoonful of cocoa, mix thoroughly. Pour in warm water if necessary.
- Chocolate icing for milk chocolate cake is ready to use.
The most common dessert design option is to make chocolate and cream icing for the cake. This fondant can decorate completely different sweets, it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate that lends itself well to melting; cream needs an exceptionally high fat content, at least 35%.
Ingredients:
- dark chocolate - 100 g;
- butter - 40 g;
- cream 35% - 100 ml;
- powdered sugar - 50 g;
Cooking
- Break the chocolate, transfer to a bowl.
- In a saucepan, dissolve the powder in the cream, heat without boiling.
- Pour the cream over the chocolate slices, wait for them to dissolve.
- Throw in the oil, if necessary, break through the mass with a whisk.
- Dark chocolate icing is ready to use.
Chocolate and butter cake icing is a common option for decorating homemade desserts. It is important to remember, when choosing a base for fudge, that the greater the percentage of cocoa beans in the composition, the thicker the substance will come out. If you want to get drips on the surface of the cake, you need to increase the amount of milk, given that the icing will harden during the cooling process.
Ingredients:
- bitter chocolate - 200 g;
- butter - 150 g;
- milk - 100 ml.
Cooking
- Heat the milk in a water bath.
- Throw in the chocolate pieces, stirring constantly.
- Remove the pan from the stove, throw in the oil, mix thoroughly and use immediately.
The mega-popular one is actually prepared insanely simple. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained by adding gelatin, the rest of the ingredients are quite familiar to such recipes. Given that the base is made from white chocolate, the sugar in the composition will be superfluous.
Ingredients:
- milk - 100 ml;
- cream 35% - 100 ml;
- vanilla;
- gelatin - 15 g;
- white chocolate - 150 g.
Cooking
- Pour gelatin with a little water.
- Mix milk and cream in a saucepan, heat without boiling.
- Remove milk from heat, drop in chocolate pieces, stir until melted.
- Add vanilla and gelatin, mix well until smooth and glossy.
- Strain the mass through a sieve and apply to dessert while still hot.
Chocolate and condensed milk glaze turns out to be insanely sweet, so it is often used with unsweetened cakes, so the taste finished dessert comes out more balanced. This fondant will perfectly cope with the task of decorating not only the cake, but also other sweets. By consistency, the mass comes out denser and thicker, unlike other, more familiar options.
Ingredients:
- white chocolate - 150 g;
- condensed milk - 100 ml.
Cooking
- Break the tile, melt in a water bath.
- Add condensed milk, mix thoroughly.
- This easy chocolate cake frosting is ready to use right away.
This one with dye can transform the most boring dessert. To decorate the fondant, you need high-quality gel dyes, but if you don’t have these, use berry syrups, although they will not be able to paint over the mixture in a rich bright color. For a glossy effect, add gelatin to the composition.
Ingredients:
- powdered sugar - 100 g;
- water - 100 ml;
- white chocolate - 150 g;
- cream - 100 ml;
- dye - 5 ml;
- gelatin - 10 g.
Cooking
- Pour gelatin with warm water and leave for 30 minutes.
- Make syrup from powder and water.
- Warm the cream with chocolate, pour in the syrup, beat with a blender.
- Pour in the gelatin mass, dye, without stopping the course of the device.
- Strain the glaze through a sieve and use while still warm.
Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like a cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special flavor, cognac or brandy is added to the composition, but if the delicacy is prepared for children, it is better to refuse such an additive.
Ingredients:
- sugar - 150 g;
- cognac - 20 ml;
- cocoa - 1 tbsp. l.;
- chocolate - 100 g;
- oil - 70 g;
- milk - 50 ml.
Cooking
- Melt the chocolate, pour in the milk, heat the mass without boiling.
- Mix sugar with cocoa and add chocolate to the dry mixture.
- Add cognac, oil, mix until smooth and apply on the cake.
A simple chocolate icing made from chocolate is prepared in minutes, you just need to keep track of the time. Chocolate is stirred during melting every 10 seconds. The composition includes only simple ingredients, the result is a smooth, sweet glaze that will harden on the surface within an hour. This amount of ingredients is enough to cover a large cake.
Fashion trends penetrate into all spheres of our life. And cooking is no exception. The ways of decorating cakes reflect the general mood prevailing in society. Remember how in the late 90s cornucopia-type cakes were fashionable, when a huge chocolate horn lay on the surface, from which a riot of colors of buttery flowers and fruits burst out. But life has changed since then, and new trends have appeared in decorating cakes. Butter roses on the cake will not surprise anyone now. Strict classical forms and conciseness, even stinginess in jewelry are in fashion today. However, the classics are always relevant. It is the classic English traditions of decorating cakes that now dominate the culinary world. A cake decorated in a simple style is always clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style with buttercream will be doomed to failure: it is “sharpened” for other forms (the same roses, for example). Icing will help turn your cake into the epitome of elegance.
Each type of decoration uses its own tools and techniques. To decorate with butter cream, it is important to have a cornet and a set of nozzles on hand, roll out the mastic for the cake with a rolling pin and cut it with a knife, and to decorate with icing, you will need a rotating stand, a rule (a perfectly flat strip of metal or plastic, the length of which is longer than the widest part of the cake) and a spatula (or wide knife). The texture of the glaze allows you to get a completely smooth surface, but it is very difficult to achieve this by circling over a stationary cake. Therefore, a rotating stand is indispensable in this matter. If there is no such stand, then you can try to install a dish with a cake on a foam circle, and, in turn, lower it into a basin filled with water. The styrofoam circle must be wider than the cake dish, otherwise the whole structure will tip over. 
A professional icing spatula can be replaced with a wide knife or you can buy a spatula for construction work. The spatula must be stainless steel.
To decorate a cake with icing, it’s not for nothing that a construction spatula is useful: the principle of applying icing is similar to puttying. Place the dish on the turntable, place some of the icing on the surface, spin the cake and smooth the icing with a spatula, holding it at an acute angle to the surface. Adjust the thickness of the glaze by increasing or decreasing the pressure - the more you press on the spatula, the thinner the layer of glaze will be. The angle of the spatula in relation to the surface also matters: the closer it is to 90 °, the more glaze you will remove, the thinner the layer will be. 
Then remove the cake from the turntable and level the surface of the icing with a straightedge by placing it on the far end of the cake and pulling it towards you. The movement should be continuous, and the pressure should be the same along the entire length. Repeat the alignment if it didn't work the first time. Then remove the remaining icing from the edges and set the cake aside for 2-3 hours to dry the icing. Then apply frosting to the sides of the cake. If the cake is round, place it on the turntable and spread the frosting with a spatula, turning the cake gently and keeping the spatula level. If the cake is square, spread the frosting on two opposite sides, skim off the rest of the frosting, forming an even corner, set aside for 2-3 hours to dry, and then spread the frosting on the remaining sides.
So, we figured out the tools and principles of work, it's up to the recipes.
Sugar icing for cake
Ingredients:
225 g of powdered sugar,
30-40 ml of hot water (2-3 tablespoons).
Cooking:
Sift the icing sugar into a bowl, pour in the water and mash with a wooden spoon until smooth. thick sour cream. Continue beating until the mixture is white and smooth. It should cover the convex side of the wooden spoon in a thick layer. This glaze dries quickly, so you need to apply it immediately.
Ingredients:
2 squirrels,
125 g of powdered sugar,
150 g butter.
Cooking:
Whip egg whites in a heat-resistant glass bowl until large bubbles form. Gradually add the sifted icing sugar, beat until smooth. Place the bowl over a saucepan of simmering water and continue whisking until the mixture is white and thick. Remove from the water bath and beat until completely cool. In a separate bowl, beat the butter until fluffy. Gradually add egg whites, beating well after each serving. Ready mix increases in volume and becomes thick. Cover the cake with icing.
Royal icing for cake
Ingredients:
2 squirrels,
¼ tsp lemon juice
450 g powdered sugar,
1 tsp glycerin.
Cooking:
Royal icing can be used for various kinds decorations. You can fill the surface of the cake with it, squeeze it out of the cornet and draw patterns with it, or simply apply an even, smooth layer - it all depends on the consistency. Combine egg whites with lemon juice and rub with a wooden spoon until smooth. Add about 1/3 of the sifted icing sugar and mix well until the consistency of heavy cream. Continue adding powdered sugar in small portions and rub the mixture until the desired consistency is obtained. Then add glycerin and mix well.
Butter icing for cake
Ingredients:
125 g butter,
225 g of powdered sugar,
2 tsp milk,
1 tsp vanilla essence.
Cooking:
Beat the butter in a bowl with a wooden spoon or mixer until fluffy. Gradually add the sifted powder, milk and vanilla essence to the butter, and beat until smooth.
American cake icing
Ingredients:
1 protein
2 tbsp water,
1 tbsp light molasses,
1 tsp tartar,
175 g of powdered sugar.
Cooking:
Place egg white, water, molasses, and cream of tartar in a heat-resistant glass bowl and beat until smooth. Add the sifted icing sugar, mix and place the bowl in a water bath. Whisk until the mixture is white and thick, then remove from the water bath and continue beating until the frosting has cooled. Cover the cake with the finished icing. As it dries, the icing becomes slightly crispy.
Glaze "Iriska"
Ingredients:
75 g butter,
3 tbsp milk,
2 tbsp fine brown sugar
1 tbsp black molasses,
350 g of powdered sugar.
Cooking:
Combine butter, milk, molasses and brown sugar and beat until smooth. Put in a water bath and beat, then remove from heat and beat, gradually adding the sifted powdered sugar, until the mixture is smooth and glossy. Pour over the cake immediately or let the frosting cool and spread with a spatula.
Chocolate icing for cake
Ingredients:
175 g dark (or milk) chocolate,
150 ml low-fat cream.
Cooking:
Break the chocolate into pieces and put into the cream. Gently heat the cream, stirring constantly, until all the chocolate is melted and the mass is smooth. Let cool until frosting stops dripping off a wooden spoon. Apply the icing right away or wait until it has hardened enough to be able to apply the pattern.
sugar fudge
Ingredients:
1 protein
2 tbsp liquid glucose,
2 tsp rose water,
450 g of powdered sugar.
Cooking:
Pour protein, glucose and rose water into a clean bowl and rub thoroughly. Add the sifted icing sugar and mix with a wooden spoon until the mixture begins to set. After that, start kneading the mass with your hands until you get a ball. Place the ball on a table lightly dusted with icing sugar and knead until the surface of the ball is smooth. The finished fondant should be elastic and plastic.
Protein honey glaze for cake
Ingredients:
1 protein
120-150 powdered sugar,
1 tbsp honey.
Cooking:
Beat the protein with the sifted powder until a stable shiny foam is obtained. Gradually add honey. If frosting is runny, add powdered sugar. If, on the contrary, it is too thick, then add lemon juice. You can add cocoa to the glaze.
Yolk glaze with honey
Ingredients:
2 yolks,
100 g powdered sugar,
2 tbsp water,
1 tbsp honey,
100 g sugar.
Cooking:
Beat the yolks with powdered sugar until foamy. Pour granulated sugar with water, mix with honey and put on low heat. Boil until syrup is obtained, when it stretches with a thread. Remove from heat, cool slightly and pour over the foam from the yolks, stirring constantly. Cool the mixture, stirring constantly, and pour over the cake.
Lemon icing with honey for cake
Ingredients:
250 g powdered sugar,
2 tbsp lemon juice,
1 tbsp honey,
2 tbsp boiling water.
Cooking:
Mix all the ingredients until a homogeneous consistency is obtained. If it gets too thick, add lemon juice.
Rum icing for cake
Ingredients:
200-250g powdered sugar,
½ cup boiling water
1 tbsp honey,
2 tbsp rum.
Cooking:
Mix powdered sugar with hot water, add honey and rum. Stir until the glaze has the desired density. If there is a need to get a denser structure, then heat the mass in a water bath, also constantly stirring. Milk can be used instead of water.
Cocoa coffee icing for cake
Ingredients:
200 g butter,
40 g cocoa
4 tbsp strong coffee,
1 tbsp honey,
200 g of powdered sugar.
Cooking:
Mix butter and cocoa. Put the powdered sugar in a bowl, pour in the coffee and honey and boil for about 30 seconds over high heat. Strain. Pour hot mixture over cocoa butter and stir until butter is melted. If the finished glaze is too thick, add a little warm coffee. Decorate the cake with uncured icing.
Icing "Caramelka" for cake
Ingredients:
3 tbsp honey,
20 g chocolate
2 tbsp water,
30 g butter,
1 sachet of vanilla sugar.
Cooking:
Boil the honey with water until it caramelizes, then add the grated chocolate and vanilla sugar and simmer over low heat until the mixture begins to thicken. Remove from heat and add oil, mix well. Use frosting before it sets.
Ingredients:
120 g powdered sugar,
100 g chocolate
1 tbsp honey,
3 tbsp water.
Cooking:
Boil sugar with water and honey until thick syrup(until the thread begins to stretch). Pour the hot syrup over the chocolate and stir until the chocolate is completely melted. If it gets too thick, add some warm water. Use warm.
Ingredients:
120 g powdered sugar,
4 tbsp water,
80 g chocolate
1 tbsp honey,
30 g butter.
Cooking:
Boil powdered sugar with chocolate, honey and water over low heat, stirring constantly. Once the mixture thickens, remove it from the heat and add the butter, stirring well.
Honey fudge icing
Ingredients:
250-300 g of powdered sugar,
200 ml of water
1 tsp lemon juice
1 tbsp honey.
Cooking:
Boil sugar with water, stirring and skimming the sugar crystals from the sides of the bowl. Just before the syrup begins to boil, add the lemon juice and honey. Lemon juice inhibits the crystallization process and allows you to maintain the gloss and elasticity of the glaze. The readiness of the syrup is determined as follows: between the thumb and forefinger, roll out a small amount of glaze. If at the same time a thread is formed that does not break, and the glaze becomes white after grinding, the syrup is ready. After that, put the saucepan with the syrup in a large mold with cold water and stir continuously until the whole mass turns white. If it gets too thick, add some warm water. You can add rum, coffee, chocolate, cocoa, raw yolk, fruit juices to this fudge. These ingredients are added to the syrup while it is boiling.
Ingredients:
200 g of hard toffee ("Golden Key", "Kis-kis", "Creamy", etc.),
40 g butter,
¼ cup milk or cream
1-2 tbsp powdered sugar.
Cooking:
Bring the butter with milk (cream) to a boil, put the powdered sugar and pour in the sweets. Cook, stirring, until the toffees are completely dissolved and a homogeneous mass is obtained. Apply warm to the cake.
You can add to frosting food colorings and fragrances. You can replace the water in the recipe with citrus juice or strong coffee. And if your soul does not lie to strict lines, but asks for curls and trinkets, you can cover the cake with intricate icing patterns or make a real “fur coat” on it! To do this, cover the cake with a layer of icing, then lower the spatula or wide knife flat into the icing, attach the greased side to the surface of the cake and tear off the blade. The icing will remain on the cake in the form of sharp peaks. Such a “fur coat” can be decorated only on the edges of the cake, and the top can be left smooth (for applying an inscription, for example), or the whole cake can be made “fluffy”. You can sculpt figurines from fondant, roll it out and cut out leaves, twist roses ... Fantasize!
Larisa Shuftaykina
