Cocoa frosting. Chocolate icing for the cake: recipes

It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.

Make a white icing out of powdered sugar, egg white or chocolate, and your sweet dish is guaranteed to have a snow-white outfit.

Consider the most common white icing recipes for a wide variety of recipes. confectionery.

White icing - general principles of preparation

Powdered sugar is always used to make white icing.

It must be sifted through a fine sieve.

Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.

Powdered sugar can be used instead of powdered sugar.

The whipped mixture is heated over low heat, stirring constantly.

White icing for Classic cake

For making glaze the classic way All you need is water and powdered sugar.

Ingredients:

One glass of powdered sugar;

Four table. spoons of water.

Cooking method:

Powdered sugar is sifted and poured into a small ladle or saucepan. The dishes are put on a slow fire and warm water is gradually added. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, the glaze is ready.

White icing for butter cake

If you add butter or margarine to the glaze, and replace the water with milk, it will turn out to be whiter in color and denser in consistency.

Ingredients:

One glass of powdered sugar;

150 grams of margarine or butter;

Two tables. spoons of milk.

Cooking method:

The sifted icing sugar is transferred to a deep bowl. Milk is heated and gradually poured into a bowl with powder in a small stream. In the process, the mass is well stirred. Margarine or butter melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.

White icing for chocolate cake

You can make frosting using white chocolate. Add vanillin and the fudge will turn out fragrant.

Ingredients:

150 grams of white chocolate;

5 table. spoons whole milk;

150 grams of butter;

Salt on the tip of a knife;

Two tables. spoons of sugar;

Half a teaspoon of vanilla.

Cooking method:

White chocolate must be broken into pieces. Butter is cut into pieces, put in a saucepan or deep bowl and put on water bath. The melting mixture is stirred until it becomes a thick homogeneous mass. Then salt, granulated sugar and vanilla sugar are added, milk is poured. Everything is thoroughly stirred and after a few minutes the glaze is removed from the water bath and left to cool. To do this, a bowl with the finished mixture can be placed in a container of cold water. Cooled down chocolate mass whisk for five to ten minutes with a whisk, blender or mixer at low speed. When the glaze begins to fall behind the spoon, it is ready.

White glaze "Mint"

This type of glaze is suitable for sand and curd baking. Looks original, tastes good.

Ingredients:

Four table. spoons of sour cream (preferably homemade);

50 grams of powdered sugar;

Half a teaspoon of mint syrup.

Cooking method:

In a small bowl or bowl, mix sour cream and powdered sugar. Put on a slow fire and bring to a boil, stirring constantly. Boil on slow gas for five to seven minutes, at the end add mint syrup. All mix well and remove from the stove. The prepared glaze is immediately applied to the surface of baked products. Mint glaze dries within an hour.

White icing for cake and cake

Glaze - an indispensable decoration for baking Easter cakes or muffins with raisins. The salt and lemon juice will keep the frosting from dripping off your browned pastries.

Ingredients:

One glass of powdered sugar;

One egg white;

One teaspoon of lemon juice.

Cooking method:

The protein is separated from the yolk, lemon juice is added and beat until a dense airy mass is obtained. Gradually add powdered sugar and continue to beat. To prevent white icing from forming smudges, a little salt is added at the end of whipping.

Cake with white icing "Summer Kiss"

Who doesn't love cakes? There probably won't be any. white icing, berries and crispy shortcakes, isn't that a real treat? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.

Ingredients:

400 grams of flour premium;

250 grams of butter;

8 table. spoons of cold water;

One glass sour milk;

Half tea. spoons of salt;

One chicken egg.

For cream:

400 grams of butter;

Two glasses of red currant;

Two glasses of blackcurrant;

Two glasses of sugar.

For glaze:

300 grams of powdered sugar;

One table. a spoon hot water.

Cooking method:

To prepare puff pastry for a cake, margarine or butter is chopped with flour until smooth, gradually adding water and stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each part, put on a baking sheet and bake in the oven. Prick the cake on top with a fork in several places.

In order to prepare the cream, the butter is melted and whipped. Currants are rubbed with sugar (red currants are separated from black ones) and the resulting oil is added to the oil. berry syrup. Everything is thoroughly mixed. To prepare the glaze, powdered sugar is mixed with hot water and ground until smooth.

Finished cakes smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with prepared white icing and put in the refrigerator for three hours.

Cakes with white icing "Royal feast"

Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fudge, they will give baking refined taste.

Ingredients:

One glass of starch;

One can of condensed milk;

Two chicken eggs;

Half tea. spoons of soda;

Salt on the tip of a knife.

For glaze:

One bar of white chocolate;

100g walnuts.

Cooking method:

Condensed milk, two eggs are poured into the pan, salt and soda are added. Stir thoroughly, gradually pour in all the starch, pour the dough into molds, filling them by one third. Bake in the oven at medium temperature. For making glaze White chocolate melted and mixed with crushed walnuts. Finished cakes are poured with white icing.

Cakes with white icing "Raspberry secret"

Cakes are always a great way out to meet unexpected guests, just surprise old friends or come up with a treat for festive table.

Ingredients:

One glass of flour;

Three eggs;

150 grams of oil;

One glass of sugar;

One tea. a spoonful of soda slaked with vinegar.

For cream:

200 grams of raspberry and blackberry puree;

One and a half glasses of cream;

15 grams of gelatin.

For glaze:

250 grams of powdered sugar;

50 grams of powdered milk;

25 grams of starch;

Two egg whites.

Cooking method:

Beat eggs with sugar, add softened butter, soda, flour. Three biscuit cakes are baked and cooled. To prepare the filling, gelatin is left for one hour in cold water then dissolve it in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with ready-made jelly. To prepare the glaze, mix into a homogeneous powder powdered milk, powder and starch. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with icing on top. They are laid on them fresh berries raspberries or blackberries.

"Oysters" with white icing

From butter yeast dough you can cook delicious oysters. Dip them in freshly whipped icing, toast and enjoy your homemade baked product.

Ingredients:

1 kg of flour;

Two glasses of milk;

200 grams of butter;

8 table. spoons of sugar;

60 grams of yeast;

Two chicken eggs;

Salt is on the tip of a knife.

For filling:

300 grams of poppy;

300 grams of honey.

For glaze:

50 grams of butter;

¼ cup milk;

Two tables. spoons of sugar;

One egg;

Three table. spoons of cocoa.

Cooking method:

Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, it is laid out on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers 10x10 cm. Lubricate each of them with melted butter. Poppy is mixed with honey and applied in a thin layer over all the squares. After that, they are rolled into rolls and placed on a greased baking sheet. After 10-15 minutes put in hot oven. Bake thirty to forty minutes.

While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, beaten and put on a slow fire. When it boils, boil for another 10-15 minutes, stirring constantly. Then cool slightly and beat with butter. Glaze is ready. Oysters are removed one at a time from the baking sheet, dipped with the top side in the icing and put on a dry cutting board for the time being to cool the icing. Then placed on beautiful dish and served with tea.

Donuts in white glaze

Drizzle homemade deep-fried donuts with snow-white icing. The secret to cooking them is that the deep-fryer should be warm enough, but at the same time, the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into the fat, the product must be cleaned of flour with a soft brush so that the deep-fryer is not contaminated.

Ingredients:

seven eggs;

500 grams of milk;

200 grams of butter;

300-350 grams of flour;

600-700 grams of vegetable oil.

For glaze:

100 grams of granulated sugar;

120-150 grams of milk;

Vanillin sachet.

Cooking method:

Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added, without ceasing to interfere. Warm up in a saucepan vegetable oil, dip a spoon into it, take a little dough and dip it into boiling fat. Ready donuts are taken out with a slotted spoon and laid out on parchment paper.

While the donuts are cooling, prepare the frosting. To do this, pour sugar with hot milk and stir until it dissolves completely. Then put this mixture on a strong fire and bring to a boil, then the fire is reduced and the glaze is cooked until tender. Vanillin is added a few minutes before the end of cooking. Remove glaze from heat and beat until white foam forms. The consistency of the fondant should be similar to sour cream. The cooled donuts are dipped in glaze and spread on a dish. Before serving, donuts can be sprinkled with grated chocolate.

The icing is applied to the finished flour products with a culinary brush immediately after preparation, as it dries very quickly.

If the frosting dries out before you can spread it on the cake, heat the fondant on gas or in microwave oven.

Remember that cold protein whips faster than room temperature.

If the glaze does not thicken for a long time, put the dishes with it on ice cubes.

To speed up the process of thickening and density of the glaze, use freshly squeezed lemon juice.

To avoid burning the glaze, cook it in a bowl with non-stick coating.

If cooked flour products If you don't plan on serving the kids, add some rum to the frosting.

Apply decorative topping on the glaze immediately before it has time to dry.

To make the cake even more delicious and beautiful, many people use icing. And how to cook it? Here are some proven recipes and useful tips for you.

What ingredients can be used to make frosting?

So, what ingredients can be included in the glaze?

• . This is perhaps the most the best way. But it is better to use high quality chocolate, and not confectionery bars.
• If there is no chocolate at hand, then cocoa powder will do, it can also be a good base for icing.
• Glaze can be not only chocolate, it can also be prepared from egg whites, nuts, cream or powdered sugar.
• In order for the glaze to be thick and easy to spread on the surface, a thickening component should be added to it. Usually butter performs the function of thickening. Some use sour cream, but it must certainly be oily.
• Sugar is worth adding if you are using dark chocolate or natural cocoa powder.
• To make the glaze acquire a unique and unusual taste, use flavoring products. Suitable coffee, vanillin, rum, cognac, coconut flakes, nuts or something else.

Recipes

How to prepare icing correctly? Every hostess has her own tricks. We offer several recipes.

Recipe one

You can make a soft icing. For this you will need:

• 150 grams of powdered sugar;
• 1 tablespoon cold water;
• 2 teaspoons lemon juice (you can also use the juice of other fruits or berries).

Cooking method:

1. Pour all the powdered sugar into a bowl.
2. Now add lemon juice little by little and mix well.
3. Then start gradually adding cold water and continue mixing.
4. As a result, you should get a glaze that has a consistency that is not too thick sour cream.

Recipe two

Delicious vanilla-cream glaze. You will need:

• half a glass of heavy cream;
• 2 cups of powdered sugar;
• 10 grams of butter;
• 1 sachet of vanilla.

Cooking method:

1. Pour the cream into a heavy bottomed saucepan.
2. Put the pot on a slow fire.
3. When the cream is hot, add the powdered sugar and vanilla.
4. Remove the pan from the heat, add softened butter to the mixture, beat the whole composition with a mixer until smooth. Ready!

Recipe three

You can make delicious frosting with chocolate and cream. Here's what you'll need:

• 125 grams of chocolate;
• 50 grams of heavy cream (if desired, they can be replaced with sour cream);
• 30 grams of butter.

Cooking method:

1. Prepare two containers (one larger, one smaller) for the water bath. Pour water into a large container, put it on fire. When the water heats up, place a smaller container in it, putting chocolate and butter in it.
2. When the chocolate and butter are melted, add the cream.
3. Mix everything until smooth. Ready!

Recipe Four

A simple and delicious glaze can be made from cocoa and sugar. List of ingredients:

• 3 tablespoons of cocoa;
• 3 tablespoons of water;
• ½ cup sugar.

Cooking method:

1. First, mix sugar and cocoa.
2. Now add water and mix well.
3. Pour the mixture into a saucepan and heat over low heat.
4. The sugar should dissolve completely, and after that the icing will begin to bubble. After this point, keep the composition on fire for another minute, then remove the container from the stove.

Recipe five

For the cake, a light protein glaze is also suitable. Here's what you need to prepare it:

• ½ cup of water;
• ½ cup sugar;
• 1 egg white.

Cooking method:

1. Mix water with sugar and pour into a saucepan or saucepan, put it on the stove, reducing the heat to a minimum.
2. Boil the composition until it thickens (but it should not be too thick).
3. Now separate the protein from the yolk and beat it until foam forms.
4. Continuing to beat the protein, start pouring in the syrup. As a result, you should get a fairly strong foam.

Recipe six

Delicious and unusual coffee icing is obtained. Here's what you need to prepare it:

• 1 cup of sugar;
• ¼ cup of strong coffee (this amount of water will require 2-4 teaspoons of instant coffee);
• 50 grams of butter.

Cooking method:

1. Bring coffee to a boil, add sugar.
2. Boil the mixture until it thickens slightly.
3. Now cool the composition a little and add softened (not melted) butter to it. Mix everything well.

Recipe seven

You can make chocolate icing based on condensed milk. You will need the following ingredients:

• 4 tablespoons of condensed milk;
• 4 tablespoons of butter;
• 4 tablespoons of cocoa powder.

Cooking method:

1. Melt the butter in a water bath and dissolve the cocoa in it.
2. Add condensed milk, mix everything well.
3. Hold the mass in a water bath for a little more, then remove.

Recipe eight

Prepare delicious chocolate icing with nuts and cognac. For this you will need the following ingredients:

• 1 bar of chocolate;
• 50 ml cream;
• 1 tablespoon brandy;
• 30 grams of nuts (almonds or peanuts).

Cooking method:

1. First, prepare the nuts. They need to be cleaned, roasted and crushed. For grinding, you can use a coffee grinder or blender.
2. Now get on with the frosting. Melt the chocolate in a water bath, combine with cream and mix thoroughly.
3. Add walnut powder (or crumbs, everything will depend on the degree of grinding) and cognac to the resulting composition, mix everything thoroughly again.
4. Ready!

Useful tips for real housewives:

1. If you are using a hot frosting, let it cool down a little first to thicken it up a bit, then use it. This will make the application process easier.
2. Unheated sugar-based icing is best used immediately and as soon as possible, it thickens very quickly.
3. First, apply a thin layer of icing to the surface of the cake, and then apply another (after the first has dried).
4. On the butter cream It is better not to apply hot glaze. If this is necessary and suggested by the recipe, then make a layer of powdered sugar, cocoa powder or jam between the icing and cream.

Make frosting- This is one of the most common ways to deliciously and beautifully decorate pastries. You can use store-bought frosting, but it's best to make your own at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to cook. And there are quite a few types. We will consider the most common of them in our article, and also get acquainted with the most popular glaze recipes.

First, let's look at what types of glaze exist today:

chocolate;

caramel;

marmalade;

sugar;

dairy;

Each type of glaze is good in its own way and is suitable for different purposes. Via different types glaze, you can interestingly and unusually decorate a cake, gingerbread, buns and any other pastries. Preparing such a delicious decoration is not at all difficult. The main thing is to know the ingredients that need to be mixed, as well as the method by which this is done. Now, having got acquainted with the general list of varieties of glaze, let's find out how to cook it correctly.

Chocolate

There are a lot of varieties of chocolate icing. It can be either dark or light. Both matte and shiny. In this case, we will consider classic version chocolate glaze. In order to make it, you will need the following ingredients:

100 grams of powdered sugar,

3 tablespoons cocoa

5 tablespoons of milk

1.5 tablespoons softened butter

vanillin optional.

Let's get started: take all the bulk products and mix them together in one bowl, then slightly heat the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add the butter and stir again. You need to achieve a uniform consistency. But be careful: this glaze hardens very quickly, so you need to do it after your pastries are ready and standing next to you, waiting for glazing.

The icing made according to this recipe is very tasty and shiny. It evenly covers your pastries and gives it a certain charm.

Caramel

Homemade caramel icing gives dishes a light caramel flavor, and also covers the surface of the baked goods with a beautiful glossy layer. In order to properly make caramel icing, you need the following ingredients:

180 grams of instant sugar,

150 grams of warm water,

150 grams of cream (at least 35% fat),

10 grams of cornstarch,

5 grams of sheet gelatin.

To begin with, take the cream and sift the starch into them, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. Stirring and interfering with the melting process is not recommended. If you really can't wait, you can turn the pan a little, but do not touch the caramel with your hands or cutlery! It should melt on its own.

Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, without ceasing to stir the liquid in the process. Carefully pour the finished caramel mass into a mixture of cream and starch, while stirring the contents of the container with a pastry whisk.

Now you can add pre-soaked gelatin to the caramel mass, which must be thoroughly squeezed before adding. Mix well the contents of the container and your glossy caramel icing is ready. It is advisable to apply it on perfectly flat surfaces in order to achieve a stunning effect.

Marmalade

Marmalade glaze can make any of your pastries incredibly attractive and unusual, as well as give it a special taste. For cooking you will need:

12 gummy candies

4 tablespoons of sugar

50 grams of butter,

2 tablespoons of sour cream.

Cut the marmalade candies into small pieces, then find a small saucepan and send the slices of marmalade there. After that, add sour cream with sugar, as well as softened butter. Stir well and put on medium heat so that the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the icing thickens, remove it from the heat, let it cool a little and you can decorate your pastries with it.

Sugar

There are many names for sugar icing: protein, white, gingerbread, icing for Easter cakes, and so on. But, despite the large number of names, she still has one way of cooking. And in order to make beautiful icing sugar at home, you will need a simple list of ingredients:

one egg white

half a glass of sugar

half a glass of water.

If you need more frosting, increase the ingredients.

Choose a small saucepan, pour water into it and pour sugar, then put on low heat and stir the mixture until the sugar is completely dissolved. After that, increase the fire and achieve complete evaporation of the water from the pan to make a viscous syrup. Beat the egg white well, and begin to slowly pour it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your icing ready.

Dairy

Milk icing for the cake is often made from milk chocolate. To make milk icing with your own hands at home, stock up on the following ingredients:

180 grams of milk chocolate,

150 milliliters of low-fat cream.

The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Put this mass on a slow fire and stir regularly. Cook until chocolate melts. After that, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.

Honey

Honey glaze is another type of chocolate glaze, only it hardens much more slowly and has a slightly different taste. To prepare it you need:

3 tablespoons of honey

2 tablespoons sour cream

2 tablespoons cocoa powder

30 grams of softened butter.

Making honey frosting is very easy. To do this, you need to mix all the ingredients well together, then send them to the pan and put on medium heat. Cook, stirring, until boiling. After the icing boils, let it simmer for a few more minutes, then turn off the heat, cool the icing, and you can spread it on your pastries.

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. For decoration oil cream it is important to have a cornet and a set of nozzles on hand, the mastic for the cake is rolled out with a rolling pin and cut with a knife, and to decorate with icing you will need a rotating stand, a rule (an ideally flat strip of metal or plastic, the length of which is longer than the widest part of the cake) and a spatula (or a 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 grind with a wooden spoon until the consistency of 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. Beat 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 glaze 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 cake icing

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

Chocolate cake icing is one of the most common dessert decorations. Many housewives mistakenly believe that the process of its preparation is too long and complicated. However, it is not. See for yourself by making your own cake icing at home!

The main advantage when making chocolate icing is that almost any type of chocolate and cocoa powder can be used.

The taste will not be affected, but will differ slightly from each other.

Cocoa frosting can be made if you don't have all of them on hand. necessary ingredients, namely - chocolate bars and cream.

What you need:

• cocoa powder - 2 teaspoons;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ st.

Cocoa and sugar are mixed in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter ahead of time. Milk, sugar and cocoa are put on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add the oil, remembering to stir constantly. The icing is cooked until it stretches like honey.

How to cook on the basis of sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ teaspoon.

A small saucepan is taken, sour cream, butter, sugar and salt are placed in it. A small fire is turned on on the stove, the mixture is constantly mixed. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Do not forget to stir and make sure that the icing does not burn. The fire must always be small.

During cooking, the glaze begins to gradually thicken. Readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the icing is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With cream

Creamy chocolate frosting is traditional recipe used by most modern confectioners to decorate your sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a state of homogeneous mass. After removing from the water bath, the icing must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using a bar of any chocolate, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of glaze.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portioned pieces, place it in the chosen dish and pour in the milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the icing does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try to make an original and delicious icing from cocoa powder, additionally using milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• powdered sugar - ½ tbsp.;
• vanillin - ½ teaspoon.

In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Put the pan on the stove, turning on a small fire, and cook until the glaze appears foamy. After that, remove from the stove, leaving to cool slightly. Add the melted butter and beat with a mixer, so the icing will be more plastic and it will be easier to apply it to the dessert.

Mirror glaze for cake

Mirror icing for a cake can turn a dessert into a truly work of culinary art. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By that time, the gelatin will already swell well and will be ready to be added to the icing. Heat it up and add to the resulting mixture. After that, beat a little icing in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate icing, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, and all the necessary ingredients are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 teaspoons;
• sugar - 4 teaspoons.

Sugar and cocoa are mixed in a mug or a separate bowl so that both loose components are combined without lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After that, the oil is immediately put, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake layer.

Milk chocolate

Who said, that milk chocolate can not be used to make dessert glaze? It will give the delicacy a delicate and sweet, but not cloying taste.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. a spoon;
• piece of plum oils.

As in the rest of the recipes, you first need to melt the chocolate using a water bath or microwave. We put the bowl on the heated stove, pour milk into it, pour out the sugar and mix the mixture thoroughly until the sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the icing is mixed again until a homogeneous mass is obtained.

To properly cover the cake with chocolate icing, you need to follow a few rules that will make the dessert the most successful:

1. It is best to use creamy, cherry, apricot or strawberry impregnation for biscuit cakes cake. All these flavors most successfully set off chocolate, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best for this purpose, but ordinary confectionery tiles can also be used. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are categorically not suitable.
3. To give the glaze some zest, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered exclusively with liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl, using a cooking wooden spatula to level the surface.