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

• cream 33% - 110 ml
• bitter chocolate - 100 gr
• butter - 30 gr

Pour cream into saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until chocolate is completely melted.

Recipe 2: how to make chocolate icing for a cake

• Cocoa powder - 3 tbsp. spoons
• Sugar - 3 Art. spoons
• Milk - 4 Art. spoons
• Butter - 60 Grams

Pour milk into a saucepan and add cocoa and sugar. We put on a slow fire.

Stirring constantly, cook until the sugar is completely dissolved.

Then add the butter and cook the mixture for a few minutes until the butter melts and the mass becomes homogeneous.

We apply the finished icing to the cake before it cools. Here is such a beauty.

Recipe 3: Chocolate Buttered Cocoa Powder Glaze

This chocolate icing recipe will come in handy for decorating a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

• Cocoa powder - 2 tsp
• Sugar - 4 tablespoons
• Milk - 1 tbsp.
• Butter - 50 g

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

Add a spoonful of milk and stir.

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

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

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

Recipe 4: how to make chocolate icing from cocoa

• cocoa powder - 4 teaspoons
• milk - 3 tablespoons
• sunflower oil - 3 tbsp.
• sugar - 8 tablespoons

Recipe 5: Lean Starch Chocolate Icing

This icing does not need to be boiled, there is not a drop of oil in it, it behaves beautifully when applied to pastries, and looks quite decent on culinary products. It can be applied to both hot and cold pastries, and moreover, the icing does not freeze at lightning speed, so you can work with it slowly.

• Cocoa powder - 3 tablespoons without a slide
• Powdered sugar - 3 tbsp without a slide
• Potato starch - 1 tbsp. without a slide
• Water (boiled, ice) - 3-4 tbsp.

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

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

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

By adding 3 tablespoons of water, you will get a thick frosting that spreads well on cupcakes.

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

By adding a little more water, literally a teaspoon, you will get a more liquid glaze. But it also spreads well and doesn't run off the muffins.

Recipe 6: Cocoa and Sour Cream Glaze (Step by Step Photos)

This frosting can be stored in the refrigerator for up to a week, or if you wish, you can make a spare and freeze (reheat in a water bath before using).

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

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

The first ingredient that goes to water bath- it's oil. We bring it to a state in which the oil becomes liquid.

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

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

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

Remove the finished cocoa icing from the water bath and let it cool slightly (but not harden). Then we cover the cake, cakes or shortbread baskets with fruit with it, picking it up with a spoon and spreading it over the surface with light movements.

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

It does not take much time to make chocolate icing from cocoa for Easter cake. Such chocolate icing is suitable not only for Easter cakes, but also for muffins and cakes. And it is also less high-calorie than icing with the addition of butter and chocolate.

• Egg white - 2 pieces
• Sugar - 70 Grams
• Cocoa - 1 Art. the spoon

Combine the proteins and sugar in a saucepan, put in a water bath.

Beat with a mixer for 5 minutes.

Then add cocoa powder and mix gently. Such a glaze does not harden, like ordinary sugar, but remains soft.

Recipe 8: How to Make Mirror Chocolate Glaze

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

Soak gelatin in 50 grams of water.

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

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

Stir gently until the chocolate has melted or until all the cocoa has been blended into the liquid, leaving no lumps.

Put the swollen gelatin into the hot mass.

Continue stirring gently until all gelatin is dissolved.

You can blend the frosting with an immersion blender, holding it at an angle and not lifting it off the surface of the frosting so that bubbles do not form in the frosting.

Strain the glaze through a fine sieve.

Cover the icing with cling film so that it lies on the surface without an air gap. This will keep the frosting from drying out.

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

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

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

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

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

In order for the icing not to drip off the cream, but to solidify immediately, the product must be kept for 8~10 hours in the refrigerator or 2 hours in the freezer before coating with the icing.

To cover the sides of the cake with icing, you need to put the cake on a wire rack. Place a tray lined with foil under the grate. After covering the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will drain onto the pallet.

The dripping glaze can be scraped off the pan, reheated and reused.
Put the product covered with glaze in the refrigerator until completely solidified.

It happens that with high humidity in the room, the icing on the product, after being removed from the refrigerator, is covered with drops of water.

In this case, the drops must be gently blotted with a corner of a well-absorbing napkin, trying not to touch the icing.

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

Cakes, cakes, cookies and some varieties of buns are covered with icing. The surface of the products should be smooth, so cakes and cakes are first smeared with a thin layer of jam, which closes all the pores. The icing should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquids to too thick icing.

Plain chocolate icing

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Ingredients:

• Cocoa powder (2 tablespoons)
• Sugar (half a glass)
• Water (3 tablespoons)

Cooking:

Mix sugar with cocoa powder and add water. Mix well and put on fire. On a slow (very slow) fire, cook the glaze, stirring constantly. The sugar will dissolve first, then the syrup will begin to bubble. After the appearance of bubbles, cook the glaze for another minute and remove from heat. We give the glaze to cool down and thicken a lot: hot will be too liquid, completely cooled will be sugared and hardened.

Note:

For baby cake or custards in still warm chocolate icing sugar you can add a little butter and beat it with a mixer. This will soften the flavor of the frosting.

Chocolate glaze on sour cream

The most common recipe home cooking chocolate glaze. It turns out to be similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for icing a cake.

Ingredients:

• Sour cream (100 g)
• Sugar (3 tablespoons)

Cooking:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the icing boils, add the butter and continue to cook until the butter has melted. Then remove from heat, cool slightly and put into action: glaze the cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled, it thickens strongly, but does not harden.

Chocolate glaze with starch

The original method of making chocolate icing without brewing. It does not require butter or sour cream, does not harden very quickly and can be applied to both hot and cold baked goods.

Ingredients:

• Potato starch(tablespoon)
• Cocoa (3 tablespoons)
• Powdered sugar (3 tablespoons)
• Water (3 tablespoons)

Cooking:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add strongly chilled water and mix well. That's all! Finished icing can cover pastries. By the way, the indicated amount of products is quite enough for icing, which can cover eight cupcakes (mini-cakes).

Shiny chocolate icing

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, but also shiny.

Ingredients:

• Milk (half a glass)
• Cocoa (3 tablespoons)
• Butter (one and a half tablespoons)
• Vanilla

Cooking:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The icing hardens quickly, so you need to do it after baking.

Professional chocolate icing

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate icing, then why not try to cook this delicious, shiny and beautiful "shaving brush".

Ingredients:

• Butter (tablespoon)
• Condensed milk (tablespoon)
• Cocoa powder (tablespoon)

Cooking:

As you can see, remembering the composition of this glaze is very easy: everything is one to one. And it turns out to be even easier to cook it. You need to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with the finished glaze.

Chocolate icing in the microwave

Love to cook in the microwave? Then this frosting recipe is just for you.

Ingredients:

• Butter (2 tablespoons)
• Milk (3 tablespoons)
• Cocoa powder (3 tablespoons)
• Sugar (half a glass)
• One third of a bar of dark chocolate

Cooking:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three or four minutes, take out, mix and use the finished icing for its intended purpose (to cover the cake, muffin or pastries).

Dark chocolate glaze

Perfect for the famous Sacher cake. Yes, and any other cakes can also be successfully covered with this icing. And it goes well with coconut flakes.

Ingredients:

• Bitter chocolate (2 bars)
• Powdered sugar (half a cup)
• Milk (2 tablespoons)

Cooking:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. We put on fire and cook, stirring, until the icing turns into a thick paste.

Chocolate hazelnut glaze

How about chocolate, but only white? From it, you can also make unusual chocolate icing, for example, walnut.

Ingredients:

• Butter (one third of a pack)
• Powdered sugar (half a cup)
• White chocolate bar
• Milk (teaspoon)
• Nuts (any)
• Vanilla

Cooking:

Take the butter out of the refrigerator and let it sit for a while to soften. We put the broken chocolate bar, butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from fire. Glaze is ready.

lemon glaze

Ingredients for lemon icing: 200 gr icing sugar, 2 tbsp. spoons lemon juice, 2 tbsp. spoons hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and rub with a wooden spoon until the icing turns into a homogeneous shiny mass. The same goes for orange glaze.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is quite simple - Berry glaze. A versatile decoration that takes only 20 - 25 minutes to prepare and will delight you, not only with its appearance, aroma, but also amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

1. Powdered sugar - 200 grams
2. Strawberries - 100 grams
3. Pure distilled water - 1 - 2 tablespoons

Inventory for making berry glaze:

1. Colander
2. Blender
3. Tablespoon
4. Deep bowl - 2 pieces
5. Teapot
6. Plate
7. Fine mesh sieve
8. Wooden kitchen spatula
9. Corolla
10. Storage container
11. Fridge

Preparation of berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries from the stalks, put in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: chop the strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Preparing the Powdered Sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on to a high level, put a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: Strawberry Puree

While the kettle boils, shake the sieve you used to sift the powdered sugar over the sink, thus getting rid of the excess sugar dust. Then set it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: Combine strawberry mass and powdered sugar

Now add the right amount of boiled water to a bowl with sifted powdered sugar. Then start introducing strawberry juice in parts, mixing the dry ingredient with the liquid mass with a whisk. Mix the ingredients until a homogeneous consistency until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the frosting hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply by placing a jar of frosting under hot running water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and turn sour, which can lead to indigestion.

Step 7: Serve the Berry Glaze

Berry glaze is desirable to use immediately after preparation. This fragrant viscous mass is poured over donuts.

Decorate cookies and gingerbread.

Biscuit cakes.

Cookies and cupcakes.

They also prepare layers for amazing delicious cakes. An easy-to-make and versatile berry glaze that your whole family will love. Enjoy!

Berry glaze can be made with all kinds of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name but a few.

During the preparation of berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using a berry that is too sweet, you can acidify the finished glaze with a little concentrated lemon juice.

You can give your frosting a nice vanilla flavor by adding vanillin to the finished product with the tip of a knife, but be careful with this ingredient, be aware that pure vanillin is bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

Sift powdered sugar through a sieve into a bowl, pour hot water and rum and rub with a wooden spoon into shiny glaze. Rum glaze can also be prepared with rum essence. To do this, take 4 tbsp. tablespoons of hot water and 3-4 drops of rum essence.

coffee glaze

Ingredients for coffee glaze: 200 g of powdered sugar, 4 tbsp. spoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Icing with cocoa

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has melted. Then put the softened butter and powdered sugar and rub into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g of powdered sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and quickly, mix until the glaze forms. Egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

colored glaze

Ingredients for colored glaze: 200 g of powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of glaze from beets, carrots and spinach).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Creamy glaze

Ingredients for creamy glaze: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes, until the icing thickens, add the butter, season with vanilla sugar and use immediately

Brown creamy glaze

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. tablespoons of cocoa, 1 cup of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the icing thickens, add the butter and season with vanilla sugar.

Little tricks

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners:

1. 1 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2. 2It is better not to pour very hot glaze confectionery- let it cool down a bit.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if the finger lowered into the glaze tolerates it, then it is ready for use.
4. 4 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
5. 5Hot icing should not be applied to butter cream. If this is necessary, then make a layer of jam between the cream and the icing, or simply sprinkle the cream with cocoa powder or powdered sugar.
6. 6Chocolate glaze goes well with coconut flakes, vanilla, rum and cognac.

Such are the little tricks and such different recipes for making chocolate icing - haute couture confectionery. Let's join the high culinary fashion?

SOME MORE USEFUL TIPS

Mix the sifted icing sugar, protein, lemon juice. For orange frosting, add carrot juice, for purple, beetroot juice, for burgundy, cherry, and for green, spinach. Stir thoroughly so that the mass becomes homogeneous without lumps.

Surprise your guests with green icing. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the spinach roots, wash it, dip it in boiling water and cook for about 5 minutes, without covering the pan with a lid. This will keep the green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the nut mass and stir until smooth and thick.

Every hostess, preparing a confectionery product for a holiday or celebration, wants it to be not only tasty, but beautiful. One way to decorate can be glaze of different colors with the addition of flavors. There are several ways to make frosting. Consider the most popular of them - those that are guaranteed to be cooked by any hostess!

How to make white frosting

Ingredients:

• 1 cup powdered sugar
• 3 tablespoons of water
• flavors

Cooking:

Powdered sugar of the finest grinding should be sifted through a sieve, poured into an enamel pan, optionally add flavoring (for example, vanilla, liqueur or orange oil) and warm water. Stirring continuously, heat this mixture to 40°C over low heat until smooth. If the semi-finished confectionery product turns out to be liquid, a little powdered sugar is added to it while stirring, if it is thick, water. When the mass has cooled sufficiently and begins to thicken, it is applied to a cupcake, pie or cake with a spoon or brush. The finished product can be dried in the oven at a temperature of 80-100 ° C, if it does not contain butter in the cream. This recipe yields approximately 200 g of product.

NOTE! The resulting cold mass of icing can be put into small molds and allowed to harden completely, resulting in sweet items for decoration.

Video recipe

Recipe for protein glaze on water

Ingredients:

• 1 glass of granulated sugar
• 1 glass of water
• 2 egg whites
• flavors

Cooking:

From sugar and water must be boiled thick syrup. To do this, the pan must be placed sideways on the burner so that it warms up strongly on one side. Foam will form on the opposite side and can be easily removed with a spoon or slotted spoon. After the foaming stops, the pan is placed in the center of the burner, as usual, and excess water is evaporated from the syrup until the desired density is obtained. Proteins should be whipped with a whisk until a stable foam is obtained. Chilled syrup in a thin stream with continuous beating, gradually pour into the proteins. Then add flavorings (optional) and, stirring, heat the glaze to 60-65 ° C. The resulting glaze is applied to confectionery products with a brush or spoon. The finished product can be dried in a non-hot oven.

Powdered sugar icing

Ingredients:

• 1 egg white
• 0.5-1 cup of powdered sugar
• lemon juice

Cooking:

Beat the egg white with a whisk in a bowl, gradually adding powdered sugar in small portions, without ceasing to beat. The amount of powdered sugar is determined by the required thickness of the glaze. The larger the cake or pie, the thicker the layer should be, the more powdered sugar you need to take. At the end of whipping, add up to 1 teaspoon of lemon juice or a few drops of diluted citric acid for the stability of the composition.

White chocolate cake icing

All previous recipes have been used for many years and are found in old cookbooks. The following recipe is modern, its composition contains signs of our time.

Ingredients:

• 1 white chocolate bar
• 4-5 tablespoons of sour cream 20-25%
• 100-120 g butter
• 4 tablespoons of sugar

Cooking:

Beat sour cream together with sugar in steel or enamel saucepan(better with a thick bottom). Add softened butter and chopped chocolate into small pieces, mix everything thoroughly. Put on fire, while stirring, bring to a boil (appearance of the first bubbles), make a slow fire, stirring, warm for another 3-5 minutes. After cooling white icing ready for use.

On the basis of white glaze, you can make a product of any color by adding food colors or syrups of various berries, lemon zest, beet juice. However, the most popular of the colored options is chocolate, which includes cocoa.

Video recipe

Icing for cocoa and milk cake

Ingredients:

• 2 tablespoons cocoa
• 1 tablespoon milk
• 3 tablespoons
• 50 g butter

Cooking:

All products are mixed in a saucepan and, stirring, heated over low heat until the sugar is completely dissolved. On the surface of cakes and pastries (for example, eclairs), cocoa icing is applied warm until it has set.

Most frostings contain powdered sugar, which is why it is the most popular thickener. Add some powdered sugar to make up for the dry ingredients.

• Add sugar in small amounts. Pour another 1-2 tbsp into the icing. (15-30 ml) and mix thoroughly. If you add too much at once, the frosting may be too sweet and too thick. If this happens, you will have to add more liquid to balance the structure, but the problem may not go away.
• Powdered sugar contains corn starch. The starch absorbs the liquid and the corn starch present in the powdered sugar prevents it from sticking together.

Add some meringue powder along with the powdered sugar. To reduce the sweetness of the powdered sugar, you can also add meringue powder, which will thicken the frosting without making it sweet.

Use tapioca, corn starch, or arrowroot starch. Dry starches absorb liquid very well, therefore they are excellent thickeners that do not change palatability glaze.

• Add about 1 tbsp. (15 ml) cornstarch to frosting. When mixing the starch, heat the frosting over low heat if it can handle higher temperatures. Remove from heat once frosting has thickened.
• Cornstarch is probably the most popular icing starch, as it has little sheen, little flavor, and works well with dairy. It sets at low temperatures and is therefore not suitable for use with frosting that must be refrigerated. It works best for glazes that are cooked on the stove and then cooled to room temperature.
• Arrowroot has a strong gloss when added and is better suited for use with acidic liquids. When mixed with dairy, it tends to become viscous, but if you're using higher acidity dairy products like sour cream or buttermilk for the glaze, arrowroot is a good choice. It also thickens at a fairly low temperature, making it suitable for frosting that needs to be kept cool.
• Tapioca also has a high gloss, but it works well at low temperatures, so it is the best choice for cold frosting.

Only use flour for frosting that needs to be cooked. If you are making the frosting on the stovetop, you can try thickening it with a little flour.

• Do not use flour in cold icing recipes. Raw flour has a characteristic taste, and the only way to get rid of it is heat treatment. That is why flour can only be used for glazes that are cooked on the stove, but it is not suitable for cold types of glaze.
• Flour will not reach its maximum thickening potential unless it is heated.
• Pour 1 tsp - 1 tbsp. (5-15 ml) of flour into the glaze and stir over low heat on the stove until it starts to thicken.
• Remove glaze from heat as soon as it starts to thicken. Heating too long can cause the icing to become liquid again.

Try softened cream cheese. If the frosting is not only too thin, but also too sweet, you can try adding cream cheese to it to make it thicker and add a bit of tartness.

• Add about 30 ml of cream cheese to the glaze and mix thoroughly. This is best for frostings that already have cream cheese in them, or for very sweet frostings.

If possible, increase the amount of cocoa powder. This does not apply to vanilla, cheese, or other non-chocolate icings, but it's worth trying additional cocoa powder if you're making chocolate icing.

• Add cocoa powder gradually, 1-2 tsp. (5-10 ml) at a time. Otherwise, the frosting may be too thick or heavy. Since cocoa powder is quite bitter, too much can make the frosting bitter.
• Cocoa powder is a starch thickener but does not need to be heated to thicken the liquid. That is why it is best to use cocoa powder for thickening rather than melted chocolate.
• Unsweetened cocoa powder has more thickening power than dark chocolate. The first contains more starch.

The fashion for fat cream roses is over. Now the love of confectioners is colored icing for the cake. It can be transparent or opaque, all possible colors and different tastes, depending on the additives. It opens up huge scope for creativity. Do you want to surprise your guests with pastries, whose surface is covered with green icing in marble stains? Or mirror glaze, like on a cake in an expensive restaurant?

Unlike the mastic that has already become boring to many, which, of course, gives a lot of room for creativity, but few people like to eat it, the icing pleases not only the eyes, but also the taste buds. Most often it is used on mousse cakes to emphasize their perfect shape with a glossy sheen. It is usually based on chocolate, sugar or powdered sugar, which increases the calorie content of the dish, but sometimes you can risk a figure for a tempting piece, right?

How to make colored frosting

Decorating cakes with colored icing with streaks is very popular. “Flowing” drops fascinate us from photos on Instagram and blogs of culinary masters, and so we want to repeat this beauty!

Colored icing for smudges on a cake at home is not at all as difficult as it seems at first glance. It can be of different colors. They are achieved by using food coloring or natural dyes to make the glaze bright. Glaze acquires color depending on the type and concentration of the additive. To make the glaze pink, it is made with a drop of red dye or cherry juice. Cakes with pink icing are often baked for wedding celebrations and decorated on top with white elements and figurines of the bride and groom. If the amount of cherry juice is increased, then the color will be burgundy. The beets will give a purple color. Purple icing for baking will look very unusual in combination with a pie or cookie.

Red icing will still require a dye or, if you agree to a softer tone, then cranberries, for example, will come in handy. But cakes with red icing will certainly attract all the sweet tooth in the room. The green icing for the cake will come out after adding the unexpected for confectionery ingredient- spinach juice. Orange glaze is prepared, as you might have guessed, if you add carrot juice. But to get yellow, blue to blue or other multi-colored glaze, you still have to use "chemistry", albeit safe. It is prepared even mother-of-pearl.

Multi-colored icing for cakes is prepared according to many recipes, although most often they are interested in how to make sweet sugar or chocolate icing. Chocolate icing (preparing on the basis of chocolate) can be both brown and colored as expected. Colored mirror glaze for cake is very popular - the product covered with it shines like polished.

A cake with colored icing with smudges always looks very elegant and interesting and will become a highlight holiday table. But you can still pick up bright sweets, fruits, sprinkles to decorate the cake.

Ingredients

Colored icing for smudges on the cake is prepared according to different recipes. In most cases, the ingredients include chocolate, milk or white, or cocoa. An almost indispensable element is sugar, without sugar syrup you will not get a mirror glaze. And dye. Often the icing is made only from syrup and dye.

The glaze may also contain butter, condensed or regular milk, cream, coffee, egg whites, lemon juice, and white wine. Of course, not all at the same time, but the variety of recipes gives a wide scope for creativity - the color, taste, density, and calorie content vary.

Cooking methods

There are many ways to make colored icing for a cake. Roughly they can be divided into two types: requiring heat treatment and not requiring. The latter are usually prepared with egg whites, and for the former, syrup is boiled.

Consider, for example, making Lemon Orange Mousse Cake. This dish is very sunny and is prepared without baking. Acts as a crust shortbread(400-450 grams) mixed with 120 grams of softened butter. We knead the “dough” to a more or less plastic mass, cover with cling film and put it in the refrigerator for a short time to cool. Then we lay it out on the bottom of a detachable form, evenly distributing it along the bottom and forming low sides. We send the base back to the refrigerator so that the oil freezes.

For mousse, take the juice of one lemon (70 ml) and two oranges (170 ml) and their finely grated zest (1 tablespoon), 200 grams of sugar and the yolks of six eggs, as well as 30 ml of orange liqueur, 2 teaspoons of gelatin and 360 ml high fat cream. Mix juice, zest, sugar and yolks in a saucepan and put on medium heat, stirring constantly until its contents thicken. Remove the mixture from heat and strain through a sieve, then add the liqueur and vanilla extract (1 teaspoon).

Soak gelatin in 60 ml of warm water. In parallel, whip the cream and combine them with a cream of yolks and citrus fruits. At this point, it's time to add the gelatin. Pour the mousse into the mold on top of the cake and refrigerate for several hours to solidify.

When the cake has hardened, you can start preparing the glaze. It will require the juice of one orange and about a glass of powdered sugar. We mix them - and the glaze is ready. You can add orange dye for a brighter color. We distribute it over the surface of the dessert, let it cool and serve the cake on the table.

Video of making colored glaze

When cooking the glaze, in no case should it be allowed to burn. Therefore, you can not be distracted even for a second and mix it intensively all the time. Otherwise, it may have a bitter aftertaste and the work will have to start over.

You don't have to buy chocolate for the icing - you can use cocoa instead. 100 grams of finished chocolate in the recipe will replace 50 grams of cocoa and 50 grams of butter or cream.

If the buttercream icing doesn't seem white enough, drop a little bit of blue dye into it - it will shade the yellowness, and you will get a snow-white decor.

Once you've covered the cake with frosting, don't forget to refrigerate it for at least three hours to set. And when you cut it, do not forget to heat the knife, otherwise the coating may crack.

What dyes can be used

As we wrote above, you can make icing with both “chemical” food colorings and natural ones, from the juice of berries and vegetables. With food coloring, the color will turn out to be more “pure”, but using natural ones can calm you down, and you will fearlessly put a piece of cake on a child’s plate, even if the dessert is covered with green icing.

By the way, orange icing can be made from orange juice and not just add food coloring or carrot juice. To prepare the cocoa chocolate coating, mix with butter, sour cream and sugar.

You can make glaze in almost any color using one or another dye.

Basic recipe with glucose syrup

The recipe for colored icing for smudges on the cake is based on chocolate and glucose syrup.

• 150 g chocolate (dark for brown icing, white - if you plan to use dyes);
• 150 ml of glucose syrup;
• 150 g of granulated sugar;
• 100 ml of condensed milk;
• 12 g gelatin;
• 135 ml of water (60 ml of water are left for soaking gelatin).

Soak the gelatin first. Glucose syrup and sugar bring to a boil and boil together for a while. We cool.

Pour gelatin, condensed milk, dye into the syrup and combine everything with chopped chocolate. Beat the mass with a blender and make sure that bubbles do not form. To do this, we hold the blender only in one direction and slightly inclined or take a special nozzle.

We cool the whipped mass for several hours, after which we heat it in the microwave to 35 degrees and carefully pour it onto the surface of the cake, previously lined with cream on top and sides (great for light cream cheese). The icing for the cake itself should spread, it is not necessary to level it with anything. If you want to get drips, and not completely “glaze” the cake, then just pour a little slower and less to control the situation.

If you took White chocolate and did not use the dye, you get a white glossy glaze. And with dyes, you can even make a rainbow cake by dividing the syrup into several parts and coloring it in different colors, and then carefully covering the pastries with “enamel”.

What to do if there is no glucose syrup?

Glucose syrup can be prepared independently. Take two thirds (by weight) of glucose tablets or powder and one third of water and boil together until the glucose dissolves. Then add glycerin, pour into a glass jar and store in the refrigerator for up to several months. From 64 grams of glucose, 36 grams of water and 1 teaspoon of glycerin, 100 grams of glucose syrup comes out.

milk chocolate recipe

Perhaps the easiest way to make glaze from milk chocolate(and from any other). You will only need a bar (100 grams) of chocolate without additives (it is better to take quality product- cheap can curl up) and five tablespoons of milk. Put the broken chocolate into a dry bowl, pour over milk and melt in a water bath, stirring regularly. All! You can apply the frosting as directed.

Creamy glaze

Creamy glaze does not harden to a solid state, so it is used both for cakes and for Easter cakes and even simple buns. Its original color is milky white, so it is very easy to color.

To prepare it, pour 2/3 cup of heavy cream into a saucepan, add 2 tablespoons of butter and heat over medium heat until the butter dissolves. Pour 3 cups of powdered sugar and a little vanillin into the cream, mix, remove from the burner and immediately beat with a mixer at high speed.

Wait until the icing has cooled to a warm state and apply it on the cake.

Recipe for icing with cocoa and cream

From cocoa and cream, a thick glaze with a rich taste is obtained.

Melt 30 grams of butter in 130 ml of cream. Add 90 grams of cocoa powder to a warm liquid. When it dissolves, gradually stir in two cups of powdered sugar. Before using, the glaze should be slightly cooled.

Chocolate icing can be decorated with additional colored crafts - powders, confectionery figurines or flowers.

The ideal coating for a mousse cake is a mirror glaze with invert syrup.

To get an invert syrup, 130 ml of water and 300 grams of sugar are heated in a thick-bottomed saucepan, bringing it to complete dissolution, and the liquid to a boil over low heat. Then add 1/3 teaspoon of citric acid. Cooking time - another 25-35 minutes until thickened to the consistency of liquid honey, cool and store in the refrigerator in a glass jar.

For the glaze, we will take 150 ml of introvert syrup (can be replaced with glucose), 150 grams of sugar and 60 ml of water and bring the mixture to a boil. 150 grams of white grated chocolate mix with 100 ml of condensed milk and fill them with syrup. Add the soaked gelatin and the necessary dye. Now you need to gently beat everything with a blender so that bubbles do not form - with them the icing will look less aesthetically pleasing.

Before applying the glaze must be heated to 33-25 degrees. Pour it in a circular motion from the center of the cake, without touching it with foreign objects, so as not to disturb the perfect gloss. After it begins to harden, you can install additional decorations on the surface of the cake.

honey frosting recipe

Original glaze recipe with honey and coconut milk. For him, we will take half a bar of dark chocolate, grate it and put it to heat in a water bath, after mixing it with 10-15 grams of cocoa, 35 ml coconut milk and 30 ml of honey, until everything is dissolved. In a hot, but not boiling mass, put 40 grams of butter and mix it until the mass is homogeneous.

This glaze is thick, we apply it on the cake, leveling it with a knife or a pastry spatula.

caramel icing

We soak 5 grams of gelatin, and dilute 10 grams of starch in 30 ml of water. In a saucepan with a thick bottom, standing on low heat, pour 100 grams of sugar and add 10 grams of lemon juice, prepare caramel.

As soon as the pan is removed from the stove, pour in 70 ml of water and 130 ml of heavy cream, stirring constantly. We put it on fire again, add a whisper of salt and starch, let it boil. When the mass has cooled to 50 degrees, stir in the gelatin and cool at room temperature.

vanilla icing

A very simple recipe for vanilla frosting. Melt 1 teaspoon of butter, add a glass of powdered sugar, 2 teaspoons of milk, a pinch of salt and a quarter teaspoon of vanilla extract. We whip everything.

lemon glaze

For 100 grams of powdered sugar, we take 3-4 teaspoons of lemon juice. We mix. Add more juice if needed. Sweet and sour glaze is ready.

orange glaze

Orange glaze is prepared in the same way. You can also add orange zest to it.

Covering cakes and pastries

To get a beautiful and evenly drenched cake, you need a special grill, on which it is installed when it is removed from the mold, and only after that they begin to pour the icing.

To make smudges, you need a glaze of two colors. For example, first, green icing is applied to the surface of the dessert, it is given time to “grab”, and then a small amount of pink icing is poured onto the “top” of the cake so that it flows over the edges. It is advisable to cool it a little in advance so that it becomes more viscous and flows more slowly - there the smudges will be more pronounced and picturesque.