Homemade chocolate frosting recipe. Chocolate icing for cocoa cake recipe with photo. Dark and white chocolate glaze

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

The main advantage when making chocolate frosting is that you can use almost any type of chocolate and cocoa powder.

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

Cocoa glaze can be prepared if you don’t have all the necessary ingredients on hand, namely a chocolate bar and cream.

What you will need:

• cocoa powder – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• drain butter – 50 g;
• milk – ½ tbsp.

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

How to cook with sour cream?

Glaze prepared with the addition of sour cream always turns out very tasty and easily spreads on the surface of the cake.

What you will need:

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

Take a small saucepan, put sour cream, butter, sugar and salt in it. Turn on a small fire on the stove and stir the mixture constantly. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Don't forget to stir and make sure the glaze doesn't burn. The fire should always be low.

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

With added cream

Creamy chocolate glaze is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you will need:

• chocolate – 150 g;
• cream – 50 g;
• drain butter – 30 g

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

Recipe for white or dark chocolate bars

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

What you will 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 portions, place it in the container of your choice and add 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 glaze 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, without allowing it to cool completely.

With cocoa and milk

Try making an original and delicious glaze from cocoa powder, additionally using milk.

What you will need:

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

Cocoa and powdered sugar are mixed together in a saucepan. Add milk to the mixture and mix thoroughly. Place the pan on the stove with low heat and cook until the glaze becomes foamy. After this, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, so the glaze will be more flexible and easier to apply to dessert.

Mirror glaze for cake

Mirror glaze for a cake can turn a dessert into a truly real 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 you won’t get a beautiful effect.

What you will 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 this, separately boiled cream is added to it. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By this time, the gelatin will have swelled well and will be ready to be added to the glaze. Heat it and add to the resulting mixture. After this, beat the glaze a little 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 glaze, 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, but all the necessary ingredients are not at hand.

What you will need:

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

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without forming 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 this, butter is immediately added and the glaze is stirred until it is completely dissolved. While the icing has not cooled and hardened, pour it over the prepared cake layer.

What you will need:

• milk – ¼ tbsp.;
• milk chocolate – 1 bar;
• sugar – 1 tbsp. spoon;
• piece of plum oils

As with the rest of the recipes, you first need to melt the chocolate using a double boiler or microwave. Place a bowl on a hot stove, pour in milk, add sugar and stir the mixture thoroughly until the granulated sugar crystals are completely dissolved. After this, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a tasty and liquid glaze, which is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

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

1. It is best to use cream, cherry, apricot or strawberry filling for sponge cake layers. All these flavors complement chocolate most successfully, 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 suited for this purpose, but you can also use a regular confectionery bar. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are strictly not suitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with exclusively liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl using a culinary wooden spatula to level the surface.

There is nothing tastier than a cake or chocolate cupcake drizzled with cocoa frosting. Housewives often know 2 - 3 simple cooking options. But there are a large number of recipes for cocoa glaze with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of dark and milk chocolate. Properly prepared glaze from high-quality cocoa will be the best option for decorating various confectionery “masterpieces”. It will help save the situation when holiday baking has failed and you need to make it more presentable.

To prepare regular chocolate glaze you will need:

• cocoa - 2 tbsp. spoons;
• water - 3 tbsp. spoons;
• sugar (or powdered sugar) - 150 g.

Preparation steps:

1. Pour sugar and cocoa into a bowl and mix the ingredients.
2. Then carefully pour in water and whisk.
3. Place over low heat and cook the glaze, stirring constantly so as not to burn.
4. When the mixture begins to bubble, keep it on the fire for another minute and remove.

By replacing regular ingredients (for example, milk with water, sour cream with condensed milk), adding other components, you will get a product with a different consistency and taste.

Note to housewives: what a good glaze should be like?

Some useful tips for cooks for preparing delicious and beautiful cocoa glaze.

1. Density. Properly prepared cocoa glaze should have a consistency similar to thick and rich sour cream. This mass fits well on the surface of cakes. If it turns out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze is diluted with boiled hot water.
2. Powdered sugar. To make the glaze uniform, it is better to use powdered sugar thoroughly ground and sifted through a sieve.
3. Cocoa. When introducing cocoa, it must be sifted well through a sieve so that there are no large lumps.
4. Butter. In order for the glaze to acquire a soft, creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you do not need to add oil.
5. Lemon or orange juice. Some recipes call for using water to make the glaze, but you can use lemon or orange juice instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will whip better.
6. Applying cocoa glaze. Typically, liquid icing is applied to cakes using a soft pastry brush. The mirror liquid glaze is poured directly from the bowl, and then the excess is removed using a special pastry spatula. To create beautiful decorations from thick cocoa mass, use a pastry syringe or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought-after products that are used to create various types of glazes to decorate confectionery products. Every housewife can prepare delicious cocoa glaze with different ingredients in her home kitchen.

Milk glaze

Product composition:

• cocoa - 4 heaped teaspoons;
• brown sugar (or powdered sugar) – 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp.

Filling preparation steps:

1. Pour sugar and cocoa into a deep bowl. Mix everything well and pour in warm milk.
2. Place the dishes on low heat and cook the mixture until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly to prevent it from burning.
3. Remove the mixture from the stove and let it stand for a while until it becomes warm. In this form, you can already pour glaze over the cake and decorate any confectionery product. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to the warm mass, you will get a lighter color of the glaze and a softer consistency. And instead of milk, you can use the same amount of water.

The finished glaze can be poured over any baking surface.

Recipe with added condensed milk

Product composition:

• cocoa powder - 4 teaspoons;
• condensed milk with 8% fat content – ​​1 can;
• butter with a fat content of 62–72.5% - a dessert spoon.

Preparation steps:

1. In a deep non-stick bowl, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and place it on low heat. Bring to a boil and cook for another 1 minute, stirring continuously.
3. Remove from heat and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The glaze is ready and you can cover any sponge or shortbread cakes.

Glaze with condensed milk - photo

For the glaze, mix cocoa and a can of condensed milk. Cook cocoa and condensed milk over low heat. Cover the cake with the finished glaze.

Recipe with honey and coconut milk

Required ingredients:

• cocoa - 2 teaspoons;
• half a bar of chocolate;
• flower honey - 1 tbsp. spoon;
• coconut milk - 1 tbsp. spoon;
• butter - 50 g.

Cooking steps:

1. Grate the chocolate on a coarse grater.
2. Place it in a deep bowl or pan and mix with sifted cocoa, flower honey and coconut milk.
3. Place the bowl with the mixture on low heat and cook, stirring constantly.
4. After boiling, cook the mixture until it becomes smooth and thick.
5. Remove from the burner and let cool slightly. Add butter and beat with a whisk or electric mixer.
6. The prepared glaze must be used immediately to decorate baked goods, before it has completely cooled.

Sour cream based recipe

Ingredients:

• sugar (or sifted powdered sugar) – 6 heaped teaspoons;
• cocoa - 2–2.5 tsp. with a slide;
• full-fat sour cream (fat content 21% or more) – 4 tsp;
• butter - 2 teaspoons.

Step-by-step preparation:

Glaze, which is prepared with good sour cream, does not harden quickly and does not flow, so it is perfect for filling holiday cakes.

Mirror glaze made of cocoa

Product composition:

• cocoa - 80 g;
• heavy cream - 80 ml;
• boiled water - 150 ml;
• sugar - 1 glass;
• gelatin - 8 gr.

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder) and cocoa, sifted on a fine sieve, into a bowl, and then pour in heavy cream and water.
3. Mix with a wooden spoon and place on the stove. Cook over low heat - bring the mixture to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, strain the glaze through a sieve. When it has cooled down a little, you can coat the pastry.
5. In order for the glaze to lie evenly on the surface of the cake, you need to carefully and evenly pour it over the entire surface of the cake, helping with a long metal or silicone spatula.

This glaze hardens within two hours, and then the cake can be served on the festive table. Light cakes with mirror glaze are especially delicious.

How to make mirror glaze - photo

Mix cocoa, sugar, cream, soaked gelatin and water Cook the glaze over low heat, stirring continuously Apply warm glaze to the cake using a spatula Holiday cake with chocolate glaze

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold cocoa glaze based on starch

• corn starch (or potato) - 1 tbsp. spoon;
• sifted cocoa - 3 tbsp. spoons;
• sugar or sifted powdered sugar - 4 tbsp. spoons;
• cold boiled water - 3 tbsp. spoons.

Cooking steps:

It's important to use ice water for cold icing!

Recipe with vanilla

Product composition:

• butter - 50 g;
• vinegar 9% – 1 teaspoon;
• cocoa - 8 teaspoons;
• water - 50 ml;
• vanillin - 1 pack;
• sugar - 15 teaspoons.

Step-by-step preparation:

1. Mix all ingredients except butter and vanillin in a thick-walled bowl.
2. Place the bowl on the stove, turn on the lowest heat and, stirring continuously, bring the mixture to a boil.
3. Gently add soft butter to the mixture and mix well until smooth.
4. Add vanilla and mix again.

Cocoa frosting with lemon

Ingredients:

• cocoa (sifted) - 2 or 3 tbsp. spoons;
• lemon or orange juice - 3 tbsp. spoons;
• powdered sugar - 200–250 g;
• butter - 1/3 pack (60 or 70 g).

Cooking steps:

1. In a deep bowl, first melt the butter and then pour lemon juice into it.
2. Without removing from heat, add powdered sugar and cocoa, mix well.
3. Cook the mixture over low heat for another 2-3 minutes until it reaches a uniform consistency.
4. Remove from the stove and set aside to allow the mixture to cool slightly. Pour warm liquid glaze over cake, cupcake, and pastry.

Recipe with egg whites, orange or lemon juice

Product composition:

• sifted powdered sugar - 1 cup;
• egg whites - 1 or 2 pcs.;
• vanillin - to taste;
• cocoa - 2 teaspoons;
• freshly squeezed lemon or orange juice - 1 teaspoon.

Preparation steps:

1. In a deep bowl, mix powdered sugar, cocoa and vanillin.
2. Place it in a water bath and pour lemon or orange juice into the mixture, add egg white.
3. Using a wooden spoon, thoroughly rub the resulting mass to obtain a homogeneous, even mixture.
4. Remove the finished glaze from the burner and set aside to cool slightly.
5. Drizzle over a cake or any other baked goods.

To diversify the classic recipe for chocolate cocoa glaze, you can include various aromatic herbs and spices: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious chocolate ganache from cocoa

If you follow the recipe exactly, you can easily and quickly prepare glaze from cocoa and various additional ingredients for filling and decorating a birthday cake. Every housewife can use mirror glaze to make a wonderful cake for the family from a sponge cake.

Cocoa helps out when you need to beautifully decorate a dessert to serve at the holiday table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only a few of them that do not require large amounts of money and time.

General Product Information

Before I tell you how to make chocolate glaze, I should tell you what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or dipping homemade confectionery products (for example, sweets, cakes, cookies, pastries, kozinaki, etc.).

What is chocolate glaze made from? From cocoa, milk, cream, butter and various fruit fillings and flavorings. Sometimes regular chocolate is added to this delicacy.

It is impossible not to note the important fact that chocolate glaze made from cocoa powder turns out much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized one.

Prepare a delicacy at home using a classic recipe

How to make chocolate glaze quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we will need:

• settled water - 2 tbsp. l.;
• liqueur, rum or good cognac - 1-2 dessert spoons;
• a little vanillin or cinnamon - a pinch;
• natural butter (if desired, you can replace it with heavy fat cream) - approximately twenty to thirty milliliters.

Cooking process

Preparing chocolate glaze from cocoa does not take much time. But in order for such a sweet to turn out very tasty, you must strictly follow all recipe requirements.

First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a strainer. Next, you should rinse a small metal container and pour the required amount of water into it. After this, place the bowl in a wide saucepan, add clean drinking liquid, and bring it to a boil. As you already understand, the chocolate icing from cocoa will be prepared in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.

Then the sweet mixture must be placed in a small bowl and stir well so that the sugar is completely dissolved. By the way, you can adjust the thickness of the glaze yourself by adding one or another product to it (powdered sugar, cocoa powder, starch, etc.).

If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour to prepare it. However, you should not add too much of these ingredients either. Otherwise, you will end up with more of a cream than a chocolate cocoa coating.

After the powder mixture has completely dissolved, it should be removed from the water bath and immediately put butter into the bowl (you can add heavy cream), add vanillin or cinnamon, as well as rum, liqueur or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze should be used for its intended purpose.

It should be noted that as a result of the described actions you should get a fairly thick and aromatic delicacy that can be safely applied to eclairs, cake or other confectionery products.

Chocolate chocolate glaze: recipe

If you don’t want to purchase additional ingredients for such a delicacy, but urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before you cook the chocolate glaze, you need to take 1 or 2 bars of the dark delicacy and break it into slices. Next, you need to place the product in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After this, the dishes with the contents should be placed on very low heat. In this case, the ingredients must be stirred regularly with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, but in a water bath. We described above how this process is carried out.

After the chocolate begins to melt intensively, you need to remove it from the stove and stir constantly until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.

It is recommended to use the finished product for confectionery when it has cooled down. However, you should also not keep the glaze at room temperature for too long, because it will harden quite quickly, and you will have to reheat it again.

Making a treat with sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you want to get not a simple decoration for confectionery products, but a real cream, then we recommend additionally using thick sour cream.

So, we need:

• cocoa powder - about 2-3 tbsp. l.;
• powdered sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• store-bought sour cream 30% - 2 tbsp. l.;
• rum or good cognac - 1 dessert spoon;
• a little vanillin or cinnamon (a pinch).

Cooking process

This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small) and pour plain water into the larger one. Next, it should be put on fire and brought to a boil. After this, you need to pour fresh milk, rum or cognac into a small container. After mixing the components, they should be placed in a boiling liquid, thus creating a water bath.

While the dairy product and alcoholic drink are being heated, you can begin preparing other components. To do this, mix the powdered sugar with cocoa powder and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and stirred so that no lumps form. In addition to these ingredients, you need to add cinnamon or a little vanillin.

Once you have formed a homogeneous chocolate mass, remove it from the water bath and cool slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished treat. It is advisable to mix these ingredients with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cakes or pastries.

A quick and easy way to make glaze

There is another quick and easy recipe for making chocolate glaze that does not require a long stay near the stove.

We will need:

• cocoa powder - about 2-3 tbsp. l.;
• sugar - approximately 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• natural butter - 1 tbsp. l.

Cooking (step by step)

To create such a delicacy, you need to take a bowl with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be placed on low heat and, stirring regularly, brought to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they do appear, you should thoroughly mix the entire mass with a large spoon.

Let's sum it up

Now you know how to easily and quickly make icing from chocolate or cocoa powder at home. Before using this delicacy to decorate dessert, this product needs to be cooled a little. If this is not done, the confectionery product may “leak” under the influence of hot glaze. If, on the contrary, you cool the product too much, it will harden right in the bowl, and it will be impossible to remove it (only by reheating).

Making cakes is a labor-intensive task, and personally, I don’t always have enough time and patience for complex decor. For such cases and for simpler baking, there is an excellent option - chocolate icing for a cocoa cake, which hardens well, is shiny, and tastes like melted chocolate. It's very easy to prepare, literally in five minutes. I am completely satisfied with this chocolate frosting recipe. Lays down in an even layer, does not crumble when cutting, does not stick or spread. Ideal for covering cakes, cupcakes, pastries, cookies, decorating desserts and homemade candies.

I prepare chocolate glaze from cocoa powder using water. At the end of the recipe I will add two more options so that you can choose the one that suits the composition and method of preparation.

Ingredients:

To prepare chocolate glaze from cocoa you will need:

• granulated sugar – 5 tbsp. l;
• cocoa powder – 3 tbsp. l;
• cold water - 6 tbsp. l;
• butter – 25 g.

How to make chocolate icing for a cocoa cake. Recipe

During the cooking process, the glaze must be stirred continuously, so the dishes must have a handle. I cook in a saucepan or small saucepan with a thick bottom. I measure out the required amount of cocoa and pour it into a saucepan. I recommend using high quality cocoa powder, without additives or flavorings.

If you have ever tried to dilute cocoa without mixing it with sugar, then you are probably familiar with the problem of small lumps that are almost impossible to crush. To make the glaze smooth and homogeneous, I first add sugar, and only then pour in the liquid.

I add cold water little by little. At this stage, you need to moisten the components and make the mass viscous.

Mix thoroughly and grind until the mass becomes sticky and rough in texture. Now you can put it on the fire and cook the chocolate glaze.

Heat over low heat for two to three minutes until the sugar grains dissolve. I stir constantly, otherwise the sweet mass will stick to the bottom and burn.

Remove from heat and add pieces of butter. Stir until the butter dissolves. Now the chocolate cocoa glaze is completely ready.

The glaze thickens quickly, so you need to apply it to the cake warm, and for cookies or other small baked goods it is better to cool to room temperature.

Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly follow the recipe. Glazed white or dark chocolate will be an excellent option for decorating bird's milk desserts, sponge cakes and other homemade baked goods.

In order for the fudge to be the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you want to obtain a matte or glossy mixture. Classic chocolate cake frosting is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and cupcakes, but you can take into account a few basic rules on how to prepare chocolate icing for a cake:

1. The consistency should not be very thick or liquid. The ideal option would be a creamy mass, because it is more convenient to apply to the product. This mixture will harden faster.
2. If the mixture turns out to be very liquid, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
3. It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
4. If you replace the water with lemon juice, the chocolate icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
5. If you want a meatless option, just melt the slab.
6. Many recipes call for adding butter for extra softness.
7. If you apply berry or fruit jam to the product before glazing, the mixture will lie in a perfectly even layer.

Chocolate glaze - recipe

You can make the mixture from confectionery bars or cocoa, depending on which chocolate glaze recipe you like for the cake. The resulting composition can be used for applying inscriptions, joining cake layers, and decorating. An experienced housewife knows that glazed pies always look more attractive than unglazed ones, so it's worth spending a few minutes preparing the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are several photo recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fudge a little so that it does not spread over the dish. If using buttercream, cool the mixture further. It is better to distribute with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

Cocoa cake frosting

The recipe presented in the photo will tell you how to cook a delicious plastic mass for decorating confectionery products. When it hardens, you will get a thick, glossy crust. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate cocoa glaze is suitable for coating cupcakes, sweet pies, pastries or desserts with a creamy consistency, such as souffles.

Ingredients

• milk – 4 spoons;
• butter – 50 g;
• cocoa – 1 spoon;
• sugar – 4 spoons.

Preparation

1. Melt the butter over low heat.
2. Add granulated sugar and milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve and add to milk mixture.
5. Warm everything up for about two minutes.
6. Cool the mixture before decorating the pie.

Cocoa and milk cake icing

Many recipes call for using cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, and dense. There are many photo recipes that provide different proportions of products. By experimenting, you can constantly obtain glazes from cocoa and milk of different shades and tastes. Coconut shavings, nuts, and confectionery topping will add originality.

Ingredients

• milk – 3 spoons;
• vanillin;
• granulated sugar – 5 spoons;
• cocoa powder – 6 spoons;
• butter – 50 g.

Preparation

1. Combine all ingredients in an enamel bowl.
2. Cook in a water bath, stirring the mixture constantly.
3. Check readiness by dropping a little glaze onto a saucer. The drop should freeze immediately.

Chocolate cake frosting

The easiest way to make icing is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate icing for a chocolate cake is a quick way to 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 spoons;
• chocolate without additives – 100 g.

Preparation

1. Break the tiles and place them in a greased bowl. Water cannot be added.
2. Add milk to ensure the desired density of the coating mass.
3. Place the bowl of food in a water bath.
4. Heat until completely melted at 40 degrees. Stir the mixture constantly with a dry spoon until it melts.

White chocolate frosting

If you are making a homemade cake for a special occasion, you can use white chocolate for the frosting. With this coating the dessert will become truly elegant. The mixture is suitable for decorating rolls, cakes or butter jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, and vanilla. Below is a classic recipe with photos.

Ingredients

• powdered sugar – 180 g;
• white chocolate – 200 g;
• milk – 2 spoons.

Preparation

1. Break the tile and place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir the mixture constantly until you get a thick, homogeneous paste.
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product while it is still hot.

Chocolate glaze with sour cream

The mass prepared according to this recipe will be thick, with a characteristic sour taste. Cocoa cake frosting with sour cream is suitable for dense homemade cakes or cookies, or you can top it with traditional sausage and nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can additionally decorate the product with butter cream, nuts, and candied fruits.

Ingredients

• sour cream – 2 spoons;
• cocoa – 2 spoons;
• powdered sugar – 4 spoons;
• vanilla sugar - half a teaspoon;
• butter – 1 spoon.

Preparation

1. Combine powder, sour cream, vanillin and cocoa in a bowl.
2. Place on low heat.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from heat.
5. Add butter, stir.
6. Apply to cakes until cool.

Mirror glaze for cake

Glaze looks especially beautiful and festive on homemade pies. Mirror chocolate glaze for covering the cake is prepared with a special syrup or with the addition of a small amount of gelatin. This mass freezes very beautifully on the surface of the product. If the glaze comes 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 has cooled to 35 degrees.

Ingredients

• glucose syrup – 150 g;
• water – 135 ml;
• sugar – 150 g;
• condensed milk – 100 g;
• gelatin – 15 g;
• chocolate – 150 g.

Preparation

1. Pour gelatin into 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Place on low heat.
4. Stir the mixture constantly until the sugar dissolves.
5. Place the broken chocolate, condensed milk, and gelatin in another bowl.
6. 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 won’t let novice cooks down. Chocolate frosting made from cream and chocolate will make even the simplest cake gourmet. To cook the glaze you will need a little time and a standard set of products. The chocolate bar for the recipe can be milky, white or dark. Thanks to the cream and butter, the mixture will turn out shiny, plastic, and thick.

Ingredients

• chocolate – 100 g;
• cream 30% - 3 spoons;
• butter – 40 g.

Preparation

1. Break the chocolate bar and place in a clean, dry bowl.
2. Place in a water bath.
3. Add oil.
4. Stir the mixture until it has a homogeneous consistency.
5. Whip the cream.
6. Gently mix the cream with the chocolate mixture.

Chocolate and butter frosting

One of the easiest and most proven methods for preparing a composition for glazing confectionery products is chocolate icing made from chocolate and butter. You can choose chocolate according to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, place them on top of the icing.

Ingredients

• semi-sweet chocolate – 125 g;
• butter – 50 g;
• heavy cream - 3 tablespoons.

Preparation

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate frosting

This recipe is suitable for those who are going to please their household with cakes, muffins, and rolls made from thin dough. The fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be 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.

Preparation

1. The tile is broken and placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to frost a cake with chocolate icing

It is important to know not only how to prepare a mixture for decorating a pie or cupcake at home, but also how to properly pour the sweet mixture into the product. Glazing is a simple procedure: even a novice housewife 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 flow off the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing using a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach or strawberry jam for an additional layer of lubrication. Coat the cake and leave for several hours.

After this, you need to put the cake on the wire rack and you can start decorating it: pour chocolate over it, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, and confectionery toppings. Cool the pie for several hours in the refrigerator or on the balcony.

Chocolate frosting for cake at home recipe