Home Nutrition Make cake icing at home. Homemade chocolate icing made from cocoa powder

Nutrition

Make cake icing at home. Homemade chocolate icing made from cocoa powder

Good afternoon friends! Today, professional confectioners have learned how to make real masterpieces by decorating cakes and pastries. These are figurines of people and animals, intricate patterns and paintings, not a cake, but a work of art. Did you know that it is not necessary to be a super-master to amaze your loved ones with great pastries. It is enough to know how to make mirror glaze at home.

Compound shiny glaze- This is a kind of emulsion that has a water part in the form of syrup and an oil component - chocolate. An amazing palette of colors and unusual brilliance, and the surface is so smooth that when you get closer, you can see your reflection. Hence, apparently, the name.

To be honest, for a long time I was sure that all these desserts, amazing the imagination, are nothing more than some kind of clever trick. Well, such a perfectly smooth, shiny coating cannot be edible. But it turned out that it can! And even more - it is not at all difficult to make it yourself.

How to make mirror glaze at home

Do not think that homemade mirror glaze recipes are beyond your power. In fact, you only need to know a few nuances and subtleties, and the rest will depend on your desire and good mood. If this is your first time making glaze, then you will probably have questions that I will try to answer as fully as possible:

What can be decorated

A glaze called mirror glaze is prepared to cover mousse dessert products - cakes, pastries, soufflés, since they have a perfectly smooth surface. And this is an indispensable condition for achieving specularity and the desired gloss effect.

For the preparation of such desserts, special confectionery rings or silicone molds which make it possible to obtain such an absolutely smooth surface.

Sometimes used in traditional cakes, but usually they are not completely covered, but only the top. Glaze in this case flows down beautiful streaks.

What is needed for cooking

Glossage - this is also called mirror glaze, can be made from products that are quite affordable to everyone. These are gelatin, sugar, chocolate, glucose syrup, molasses, food colorings, cocoa, vanillin, condensed milk. Agree, all this is sold in stores.

The cooking technology assumes high accuracy, so in addition you will need:

Cooking thermometer to choose the right working temperature.
Electronic balance.
Blender with a tall glass.

How to choose the right temperature for making glaze

After heating all the components, the glaze is whipped with a blender. At the same time, an indispensable condition for successful glaze is the observance of the temperature regime. It is very important to observe the operating temperature regime, since glazing is the final stage in working with cakes. Spoil - nullify all previous efforts.

Depending on the type, the working temperature for whipping is considered to be 29 - 39 o C. On average - 32 o C.
The lower temperature will cause the mixture to "seize" before it has time to coat the dessert. Although ... there are some subtleties here: if you are going to make beautiful streaks on the cake, choose the lowest temperature possible - 29 - 30. At a higher temperature, the streaks will quickly roll down and freeze in puddles.
Too hot glaze will flow very quickly, leave gaps, and you will not achieve the desired effect.
It is also important that the cake is well frozen, take it out just before you start working with the icing.

Mirror glaze for cake - basic recipe

This is a universal option for making mirror glaze, having mastered it, you can handle others.

Leaf gelatin - 12 gr.
Water - 75 gr. (Note that water is weighed in grams).
Sugar, white chocolate, glucose syrup - take 150 gr. each component.
Condensed milk - 100 gr.
Dye - 3 - 4 drops.

Step by step cooking recipe:

Soak the gelatin in very cold. almost ice cold water. You will not find a sheet, take the usual powder, it is also filled with water, but the ratio is 1:6. This means that at 12 gr. powder you need to take 72 gr. water.
Put the condensed milk and chopped chocolate into a glass of a blender.
Separately, pour water into a saucepan, add sugar and syrup there, heat the mixture over low heat until the sugar dissolves. Do not stir the mixture, but simply shake in a saucepan or move around.
When the mixture boils, measure it with a thermometer - you need to bring the mixture to a temperature of 103 o C. Bring it up, and immediately remove from heat. It is important to know here: digest - the icing will become too thick, if not cooked - it will drain.
Pour the syrup into a glass of a blender, squeezed gelatin there and monitor the temperature - it should drop to 85 ° C. Stir everything gently.
Add a couple - three drops of the desired dye and start working with a blender at minimum speed. Whisk a little, then decide on a color and add coloring if needed.

Tip: Hold the blender at a 45-degree angle, and only turn the glass as you work. Then you will see how a funnel forms in the mass and bubbles go into it. There should not be many of them, and if you do everything right, then there will not be at all.

If bubbles still form, remove them by straining the icing through a sieve, and then covering with cling film so that no film forms on the surface of the icing.

After that, put the container in the refrigerator to stabilize for 12 hours (overnight).

In the morning, check the mirror glaze for quality. If you press it with your finger, then it should become elastic and springy.

Before decorating the cake:

Warm the icing in the microwave, beat again with a blender and measure the temperature. Working - 30 - 35 degrees - adjust if necessary.
Quickly strain the mixture through a sieve and into a jug with a spout (this will make it easier for you to work), and remove the frozen cake from the freezer.

Important! Start decorating the cake right away. If it stands for at least a couple of minutes, condensation will form on it, due to which the glaze will quickly drain. Yes, and the temperature of the glaze will drop.

Colored mirror glaze

As I said above, mirror glaze is a water-oil emulsion. Based on this, dyes are selected for it. They must be both fat and water soluble.

Popular among cooks are confectionery gel colors, which are added in drops to achieve the desired color. In addition, you can take fat-soluble dry dyes.

For a stunningly pure white color, add titanium dioxide, a powder that produces a stable white pigment.
You will get a mother-of-pearl effect if you add silver or golden kandurin powder.

Attention! The hardened mirror glaze will become more saturated and bright in color than warm. Keep this in mind when adding dyes.

By the way, if you dip a white plastic spoon into the mixture and freeze it, you can find out the color of the future cake without filling it.

A few more tips:

If the icing is glass, collect it and use it for decoration, but only if it does not contain cake crumbs. If hit, pass the mixture through a sieve, and then it can be used again.
Make sure that no condensation forms, otherwise the icing will wrinkle.
If the icing is too thick, it needs to be reheated in the microwave and continue working. Thus, it can be heated several times.
Excess glaze can be collected and left in the refrigerator for a month or more. long storage not provided. Cake, and other confectionery, filled with
mirror glaze, cut with a hot dry knife.

Chocolate mirror glaze - recipe

Mirror glaze, which is called chocolate, is most popular in home cooking. And decorate the cake, and the cake, and the soufflé. You will not find molasses, make the syrup yourself, as described below.

Gelatin - sachet.
Sugar - 240 gr.
Water - 95 gr. Molasses - 80 gr.
Cream, the fattest, more than 30% - 160 gr.
Cocoa powder - 80 gr.

Soak gelatin: for powder 30 ml. water, leaf - in 200 ml.
Add molasses and sugar to the water, set to boil, at the same time boil the cream in a separate bowl.
Combine cream with syrup, add cocoa in small portions.
Stir, add the swollen gelatin and start whipping the icing. The temperature of the mixture for decorating cakes is 37 ° C.

Honey mirror glaze for cake

Instead of glucose syrup, if you can not find it, you can successfully use ordinary honey. Or make your own syrup (recipe below). The honey flavor will give your cake a special flavor.

Water - 75 gr.
Sheet gelatin - 12 gr.
Sugar, natural liquid honey, white chocolate - each 150 gr. Condensed milk - 100 gr.
Dye.

How to make frosting:

The preparation of the mirror mixture is completely similar basic recipe. Just note that honey must be liquid, for this, melt it in a water bath.

Mirror glaze with homemade syrup

This syrup is called invert, which is very easy to make yourself. Used instead of molasses and glucose syrup.

How to cook it:

Take: 350 gr. Sahara, hot water- 155 ml, citric acid- 2 gr. (that's 2/3 teaspoon) and baking soda- 1.5 gr. (a quarter of a teaspoon).
Put sugar in hot water and boil until boiling. When this happens, add citric acid and cook for 20 minutes with the lid on. The syrup will turn a light golden color.
Remove from fire. Dilute the soda dessert spoon water and pour into the syrup. There will be something like an explosion. When the bubbles subside, the syrup is ready. It resembles liquid honey in color and consistency.

How to make mirror glaze:

Gelatin - 7 gr.
Sugar, white chocolate and invert syrup - each component 100 gr.
Condensed milk - 70 gr.
Dyes.

Soak the gelatin. Heat water, add sugar, syrup and bring the temperature to 103 degrees. Pour in the condensed milk and add the chocolate. Stir, put the desired dye and gelatin.
Beat with a blender (glaze temperature should be 30 - 35 degrees). Send to the cold. Before using for decoration, heat to the desired temperature.

Chocolate glaze for a chocolate cake can transform even the simplest and most uncomplicated dessert. Just a couple of simple ingredients good recipe, and an excellent decoration for homemade sweets will be ready in just a quarter of an hour.

How to make chocolate frosting?

The easiest way is to make the icing for the cake from a chocolate bar. For its manufacture, nothing else is needed, but you can add a small amount to the recipe. butter. Before melting chocolate for icing in a water bath, you need to build a structure from a pot of water and a saucepan. It is not recommended to melt chocolate on an open fire, it can curl up.

Ingredients:

chocolate - 100 g;
oil - 20 g.

Cooking

Break the tile and transfer to a saucepan.
Boil water in a saucepan, place a bowl of chocolate on top.
Stirring constantly, wait until all the slices dissolve.
At this stage, the glaze is removed from the stove, oil is added, mixed well.

Chocolate made from chocolate, the recipe of which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoonful of cocoa powder. You don’t need to wait until the fondant cools down, it is applied hot for dessert, so the cake is better soaked, and the icing itself hardens, forming a glossy surface.

Ingredients:

dark chocolate - 100 g;
butter - 50 g;
milk - 100 ml;
sugar - 50 g;
cocoa - 2 tbsp. l.

Cooking

Heat the milk in a saucepan without boiling.
Throw in the butter, and pieces of chocolate, dissolve, stirring constantly.
Mix cocoa with sugar and pour milk into this mixture in a stream. chocolate mass.
Stir until sugar dissolves and apply to cake while hot.

This recipe for chocolate icing is the simplest and most hassle-free, the tile can be melted in a water bath or in a microwave oven, butter must be added to the composition, optionally supplemented with a spoonful of cocoa for a richer taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This icing option is not suitable for creating drips, but it is suitable for coating a soufflé cake.

Ingredients:

milk chocolate - 100 g;
cocoa - 1 tbsp. l.;
butter - 50 g;
water - 20 ml.

Cooking

Break the tile, melt it in a convenient way.
AT hot chocolate throw in the butter and a spoonful of cocoa, mix thoroughly. Pour in warm water if necessary.
Chocolate icing for cake milk chocolate ready for use.

The most common dessert design option is to make chocolate and cream icing for the cake. This fondant can decorate completely different sweets, it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate that lends itself well to melting; cream needs an exceptionally high fat content, at least 35%.

Ingredients:

dark chocolate - 100 g;
butter - 40 g;
cream 35% - 100 ml;
powdered sugar - 50 g;

Cooking

Break the chocolate, transfer to a bowl.
In a saucepan, dissolve the powder in the cream, heat without boiling.
Pour the cream over the chocolate slices, wait for them to dissolve.
Throw in the oil, if necessary, break through the mass with a whisk.
Dark chocolate icing is ready to use.

Chocolate and butter cake icing is a common option for decorating homemade desserts. It is important to remember, when choosing a base for fudge, that the greater the percentage of cocoa beans in the composition, the thicker the substance will come out. If you want to get drips on the surface of the cake, you need to increase the amount of milk, given that the icing will harden during the cooling process.

Ingredients:

bitter chocolate - 200 g;
butter - 150 g;
milk - 100 ml.

Cooking

Heat the milk in a water bath.
Throw in the chocolate pieces, stirring constantly.
Remove the pan from the stove, throw in the oil, mix thoroughly and use immediately.

The mega-popular one is actually prepared insanely simple. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained by adding gelatin, the rest of the ingredients are quite familiar to such recipes. Given that the base is prepared from white chocolate, the sugar in the composition will be superfluous.

Ingredients:

milk - 100 ml;
cream 35% - 100 ml;
vanilla;
gelatin - 15 g;
white chocolate - 150 g.

Cooking

Pour gelatin with a little water.
Mix milk and cream in a saucepan, heat without boiling.
Remove milk from heat, drop in chocolate pieces, stir until melted.
Add vanilla and gelatin, mix well until smooth and glossy.
Strain the mass through a sieve and apply to dessert while still hot.

Chocolate and condensed milk glaze turns out to be insanely sweet, so it is often used with unsweetened cakes, so the taste finished dessert comes out more balanced. This fondant will perfectly cope with the task of decorating not only the cake, but also other sweets. By consistency, the mass comes out denser and thicker, unlike other, more familiar options.

Ingredients:

white chocolate - 150 g;
condensed milk - 100 ml.

Cooking

Break the tile, melt in a water bath.
Add condensed milk, mix thoroughly.
This easy chocolate cake frosting is ready to use right away.

This one with dye can transform the most boring dessert. To decorate the fondant, you need high-quality gel dyes, but if you don’t have these, use berry syrups, although they will not be able to paint over the mixture in a rich bright color. For a glossy effect, add gelatin to the composition.

Ingredients:

powdered sugar - 100 g;
water - 100 ml;
white chocolate - 150 g;
cream - 100 ml;
dye - 5 ml;
gelatin - 10 g.

Cooking

Pour gelatin with warm water and leave for 30 minutes.
Make syrup from powder and water.
Warm the cream with chocolate, pour in the syrup, beat with a blender.
Pour in the gelatin mass, dye, without stopping the course of the device.
Strain the glaze through a sieve and use while still warm.

Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like a cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special flavor, cognac or brandy is added to the composition, but if the delicacy is prepared for children, it is better to refuse such an additive.

Ingredients:

sugar - 150 g;
cognac - 20 ml;
cocoa - 1 tbsp. l.;
chocolate - 100 g;
oil - 70 g;
milk - 50 ml.

Cooking

Melt the chocolate, pour in the milk, heat the mass without boiling.
Mix sugar with cocoa and add chocolate to the dry mixture.
Add cognac, oil, mix until smooth and apply on the cake.

A simple chocolate icing made from chocolate is prepared in minutes, you just need to keep track of the time. Chocolate is stirred during melting every 10 seconds. The composition includes only simple ingredients, the result is a smooth, sweet glaze that will harden on the surface within an hour. This amount of ingredients is enough to cover a large cake.

Cocoa icing is an indispensable ingredient in any birthday cake, if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa icing prepared on its basis can change any pastry beyond recognition and give it new colors of taste.

When preparing cocoa icing, sugar or powdered sugar is necessarily put into it, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.

Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. Add a few dark or milk chocolate cubes to add flavor and richness.

Chocolate icing for cocoa cake

This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.

Ingredients:

3 art. l. Sahara
5 st. l. milk
3 art. l. cocoa
70 g butter

Cooking method:

Pour sugar into a saucepan.
Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
Slightly melted butter, along with cocoa powder, add to the pan.
We mix all the ingredients together and put on a small fire, stirring them constantly.
After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.

Chocolate glaze from cocoa and sour cream

The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.

Ingredients:

5 st. l. sour cream
5 st. l. Sahara
5 st. l. cocoa powder
50 g butter

Cooking method:

We put sour cream in a metal bowl and add granulated sugar to it.
Pour in the main cocoa ingredients and mix thoroughly.
We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
A few moments before the glaze boils, remove it from the heat.
Add the butter to the mixture and stir again until smooth.

Milk-free chocolate icing

If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with ordinary boiled water, and the trick is in the bag.

Ingredients:

3 art. l. powdered sugar
2 tbsp. l. cocoa powder
2 tbsp. l. water
1 tsp butter

Cooking method:

Pour powdered sugar and cocoa into a saucepan, mix them together.
Pour the ingredients on top with water, and put on a small fire.
Stir constantly until the mass becomes homogeneous.
When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.

Now you know how to make cocoa frosting. Bon appetit!

Cocoa frosting is very easy to learn how to cook. To do this, you do not need to have serious culinary skills. After some 10 minutes, you will have an excellent chocolate "watering" ready for any home baking, which will only benefit from the presence of such an “all-covering layer”. Finally, I want to give a couple of tips on how to cook cocoa icing correctly and tasty:
The key to a good glaze lies in the quality of cocoa powder, so choose products from trusted manufacturers;
Butter should be added at the very end of cooking the glaze, from this it will be more delicate in taste;
Make sure that during the stay on the fire, the glaze does not boil;
The finished cocoa icing should only be applied to baked goods that have completely cooled down. Otherwise, the external presentable appearance of the dish may be spoiled by streaks.

Of course, every confection - be it cookies, cupcakes or a birthday cake - needs an appropriate decoration. After all, cooking is not just cooking, but also a kind of art. How to decorate pastries? Here a simple and quick recipe chocolate glaze.

Why frosting is needed

Chocolate icing from cocoa: a quick recipe

In order to quickly prepare fondant for a cake (or any other pastry), you will need the following ingredients:

three tablespoons of milk (you can take any fat content);
a tablespoon of cocoa powder (it should not be sweet, but it must be of high quality);
half a glass of sugar (can be replaced with powdered sugar, it is easier to work with);
50 grams of butter.

First, put cocoa powder and sugar in a saucepan or saucepan, pour them with milk and mix thoroughly. Now put the mixture on a small fire and, stirring constantly, bring to a boil, hold for 5-7 minutes. But remember that the glaze must be constantly stirred, otherwise most of it will stick to the bottom and walls of the dish, and the taste of burnt cocoa is completely useless to you. After that, you can add the oil, continuing to stir, make sure that it is completely dissolved. Such fondant, of course, hardens slightly when cooled, but still remains relatively liquid. What can be decorated with it? Yes, almost everything - cookies, cakes and other pastries. You can even pour some kind of dessert with such icing, such as ice cream or pancakes. In addition, this fudge is perfect for fruits. In the end, you can just spread it on a piece of bread.

How to make boiled chocolate icing

Boiled glaze is thicker. However, it does not set completely and is great for decorating baked goods. How to cook it? The recipe for chocolate icing for the cake is as follows:

First, prepare all the ingredients. You will need two tablespoons of cocoa powder, the same amount of sugar, as well as 70 grams of sour cream and a full (possibly with a slide) tablespoon of butter.
First, put sugar and cocoa in a saucepan, add sour cream there and mix everything thoroughly.
The mixture should be put on a small fire and stir constantly until it boils.
After that, add the oil and stir until it is completely dissolved and the mixture boils again. Now it can be removed from the heat - an excellent decoration for baking is ready. Agree, this recipe for chocolate icing is quite simple to prepare and does not require expensive products or special skills.

Homemade dark chocolate fudge

Some people love and know how to enjoy the exquisite and bitter taste of real dark chocolate. Yes, and some dishes require just such a decoration. The preparation of chocolate icing does not take much time, since the scheme of actions here is extremely simple. What ingredients are needed for such an exquisite delicacy? Here is their list: 100 g of dark chocolate (it is advisable to choose a quality bar), two tablespoons of milk, 50 grams of powdered sugar. First, put powdered sugar in a saucepan, pour it with milk, mix thoroughly and put on a small fire. While the liquid is heating, break the chocolate bar into small pieces so it will be easier to melt. As soon as the milk boils, place the chocolate in it. Stir the mixture thoroughly until everything is completely dissolved. This chocolate icing recipe is as simple as possible. By the way, you need to apply fondant on the cake while still warm, because when it cools it hardens very quickly.

White Chocolate Frosting: A Quick and Easy Recipe

Every cook, as well as a sweet tooth, knows that white chocolate is much sweeter, and its flavors are completely different. How to make chocolate icing from it? It should be noted right away that this product is much more difficult to work with - as soon as it is slightly overheated, it turns into hard lumps. So how do you make white fudge the right way? Luckily, you don't need too many ingredients to make it - you only need 100 g butter and 100 g white chocolate (by the way, it's better to break it into small pieces first). Put the ingredients in a container and place on water bath. Stir the frosting constantly. As soon as the oil is completely dissolved, the mixture can be removed from the bath - the chocolate will melt well in hot oil.

You can see how easy it is to make a classic fondant for baking. However, the recipe for chocolate icing can always be changed by adding new ingredients to your liking, which will emphasize the merits of the dessert you have prepared. For example, you can always add crushed, well-roasted nuts to fudge. Instead of sugar, honey can be added to the glaze - this will give the chocolate an interesting floral aroma and corresponding taste. Some crafters add a little cinnamon to the fondant - this recipe is especially good for baking with apples. It goes well with sugar and vanillin - it can be added either in the form of a powder or solution, or replaced with vanilla sugar (the main thing here is not to overdo it). In fact, there are many more recipes chocolate glaze. Each culinary specialist prepares it in his own way, adding unique ingredients. Therefore, try, experiment, please your relatives and guests.

confectionery glaze is a sweet semi-finished product that is designed to cover various confectionery. This product adds a more attractive flavor to desserts. appearance and improve their taste characteristics. Even the most ordinary cake, after coating with icing, acquires a special taste and aroma. Often, rolls, cakes, sweets, waffles, as well as ice cream, marshmallows and sweet cheeses are covered with confectionery glaze.

At the moment, there are four main types of this semi-finished product:

chocolate icing (ganache) - twenty-five percent consists of natural cocoa products, and this number includes twelve percent cocoa butter;
milk glaze - includes dry cocoa (15%), powdered milk(12%), cocoa butter (5%), milk fat (2.5%);
white glaze - it includes cocoa butter (10%), milk powder (14%), fat milk product (2,5%);
icing sugar - seventy-eight percent consists of solids, as well as sugar and purified water.

In addition, there is also royal icing, but it is usually used not as a cream, but to create confectionery decorations. From such a semi-finished product it is convenient to make both simple figures and very complex compositions.

Mirror and colored confectionery glazes are also very common. In the first case, the product is prepared with gelatin, and in the second - with food coloring. When mixing these two semi-finished products, an unusual, but very original glaze is obtained.

Today, you can buy confectionery glaze in almost every store with sweets. Usually it looks like a chocolate bar or small disks (see photo). Before use, the sweet semi-finished product must be melted to a temperature of 55 degrees. Glaze already melted can also be sold, for example, in tubes or buckets.

How to make confectionery icing at home?

To properly prepare confectionery icing at home, it is recommended to take into account some subtleties in the process of its preparation.

Homemade glaze should not be too thin or very thick. In both cases, the product will be inconvenient to work with. The consistency of confectionery glaze should resemble sour cream.
For making glaze, it is better to use homemade powdered sugar. In addition, it is very easy to do it yourself. To do this, you just need to carefully grind the granulated sugar in a coffee grinder.
Ordinary water can be replaced natural juice lemon. This will give the glaze a richer flavor and aroma. Optional lemon juice can be mixed with water.
It is recommended to add eggs to homemade glaze. These products thicken its consistency, and also endow it with a yellow tint.
If the icing is prepared for cakes, then it is recommended to include butter in its composition. So the sweet semi-finished product becomes tender and soft, and the consistency resembles a cream.
Confectionery glaze will become much brighter and more attractive if you add food colorings to it, thanks to which the product can be painted in absolutely any color.
It is not recommended to prepare this product from aerated chocolate.

The table below shows several ways to make homemade confectionery glaze, which we recommend that each of you use.

Name	Ingredients
classic glaze	Two hundred grams of powdered sugar, four tablespoons of hot boiled water.	The ingredients are mixed in one bowl and put on a minimum fire. After the glaze is cooked until it acquires a smooth consistency. Often it takes no more than seven minutes. The finished product is used immediately after preparation.
frosting with egg yolks	One and a half cups of powdered sugar, three tablespoons of orange juice, five egg yolks.	First of all, the yolks are mixed with orange juice and then beat well with a mixer. When whipping, powder is gradually added to the mixture, and everything is mixed until a homogeneous consistency is obtained. The finished icing is applied to cookies or any other flour product and sent to an oven preheated to one hundred degrees for drying.
glaze with rum	Three tablespoons of rum, a glass of powdered sugar, a tablespoon of water.	The powder is sifted through a fine sieve, combined with the indicated liquids and thoroughly mixed. Then the finished glaze is applied to sweet products.
chocolate icing	A tablespoon of butter, powdered sugar and chocolate (one hundred grams each), three tablespoons of water.	Chocolate is poured with the required amount of water and heated until it is completely melted. Oil and powder are added to the resulting chocolate mass, after which everything is ground into a homogeneous mixture.
protein glaze	One egg white, a teaspoon of lemon juice, a glass of powdered sugar.	The protein is whipped until foam appears, powder is sifted into it and juice is added. The mass is thoroughly mixed, and then a special syringe is filled with it, with the help of which various patterns on desserts can be made from this type of glaze.

The main advantage of the types of glaze mentioned above is that they contain only natural ingredients. Based on this, such sweet semi-finished products can be safely considered products that are useful for the body.

Confectionery glaze is a very tasty semi-finished product and an indispensable product in the preparation of many desserts.