The thought of frosting a baked cake may make you cringe and run to the nearest bakery. However, covering your favorite cake with a completely smooth layer of frosting is easy! Try one of these three methods for a perfectly frosted cake and share your beautiful baked goods with all your friends and family.

Steps

Start of glazing

Let the pie cool. The biggest mistake you can make when frosting a cake is using a hot cake and cold frosting. If the cake is even slightly warm, it will still melt the icing, which will then spread and wet the top layer, making it soggy. Plus, cold frosting won't spread smoothly enough and will create a lot of crumbs.

• You should definitely wait until both the cake and the frosting are at the same temperature - room temperature. You can wait several hours, but this is necessary to obtain a completely smooth layer of glaze.
• If the pie is cooling on a work surface, place a medium slice of sandwich bread on top of the pie. This will prevent it from drying out and help maintain freshness.

1. Make the pie flat. When you bake the cake, the center will likely rise into a small dome. This is completely normal, but it makes it difficult to apply the frosting in an even, smooth layer as it will slide off the domed surface of the cake. To avoid this, take a serrated knife (preferably for cutting the pie) and cut a thin horizontal layer from the top of the pie so that the top and bottom surfaces of the pie are parallel to each other.

   • If possible, cut off the top layer of the cake while it is still in the baking pan. This will help get a smoother surface.
   • If your pie has multiple layers, cut off the top layer of all the layers you baked.

2. Assemble the pie. Once the pie is cooled and the top is level, prepare it for frosting by placing it on a round piece of cardboard or pie plate. Place strips of wax paper about 2 inches (5 cm) wide along the edges of the dish under the bottom of the pie to help keep the dish clean. Once you've finished frosting the cake, remove the wax paper. The easiest way to frost a pie is on a special pie rack, which can be purchased at many hardware stores.

   • Prepare your cake frosting tools, including a spatula and a wide offset knife for smoothing out the frosting. Do not use a knife or rubber spatula. They are easier to use, but will not give the desired smooth surface.
   • If you prefer, you can use a piping bag with an icing tool to apply the first layer of icing. Using a pastry bag, you can also decorate the finished cake with various toppings.

3. Apply crumb catcher. This is an initial thin layer of frosting designed to bind loose crumbs on the surface of the cake before applying the final layer of frosting. Apply the crumb catcher using a special spatula, spreading room temperature frosting over the top and sides of the cake.

   Frosting a cake using the upside-down method

   1. Cut out the cardboard bottom. Measure the size of your cake using the bottom of your baking pan and cut a piece of cardboard the same size. Attach it with a piece of duct tape to the pie stand.

      Add wax paper. Cut out a large piece of wax paper or baking paper and place it on the cardboard and pie plate. The paper should completely cover the dish and its edges, hanging over the sides. Tape it to the cardboard so it doesn't slide back and forth as you frost.

      Apply top layer of glaze. Use a spatula to spread a 0.5 to 1 inch (1.2 to 2.5 cm) layer of frosting directly onto the wax paper. Completely fill the area of ​​wax paper under which the cardboard outline is located. If necessary, add a little extra frosting around the edges.

      Place the cake on top of the frosting. Remove the crumb catcher coated cake from the refrigerator and invert it onto the frosting. Do this slowly so that the cake gets exactly on top of the frosting.

      Frost the sides of the cake. Using a spatula, spread a generous amount of frosting onto the sides of the cake. Add in excess as you will still scrape off the excess with a wide scraping knife at the end.

      Align the sides. Take your scraper knife and hold it steady while you slowly turn the pie plate. Since it will collect excess icing, wipe it off and submerge it in warm water. Also wipe off any icing that gets on the wax paper.

      Refrigerate or freeze the pie. Place the pie dish in the refrigerator or freezer and let the glaze harden. Depending on the temperature, this may take from half an hour to several hours.

      Finish glazing. When the frosting is firm to the touch, remove the cake from the refrigerator. Peel off the wax paper and remove the pie from the platter. Remove the cardboard outline from the platter and invert the pie onto a platter. Then slowly peel off the wax paper to reveal a completely smooth surface underneath.

Cocoa glaze is used to decorate homemade baked goods and give them additional flavor accents. The glaze is used to cover pies, cupcakes, homemade cookies, and is used as a sweet sauce for pancakes, ice cream and all kinds of desserts. Using glaze, they make inscriptions on cakes and draw patterns. With icing, homemade baked goods, and indeed any sweet dish, take on a competitive look and are certainly superior to factory-made confectionery products in all respects.

Preparing the glaze does not require any special knowledge or skills. It is prepared from available ingredients - cocoa powder, sugar, water or milk. To give the fudge smoothness and silky shine, fat is added to the glaze. It could be butter, milk, full-fat sour cream.

Making a delicious glaze is not difficult, but dexterity and experience do not come immediately. Without knowing the subtleties, the glaze tends to turn out too thick and harden before you apply it to the product. Or too liquid, and therefore drips from the cake onto the dish. It may crack when drying or have an unattractive appearance. We will tell you how to prepare cocoa glaze correctly and reveal little secrets that will help your glaze become the finishing touch to the portrait of a magnificent dessert.

Photo of chocolate glaze made from cocoa powder for cake

Chocolate icing for a cake turns out to be plastic, when hardened it does not form a dense crust, has a thick creamy consistency, and a glossy, shiny surface. Properly prepared glaze does not drip, covers the cake with an even mirror-like surface, and has a rich chocolate taste. This glaze is best made from first-class butter and dark cocoa.

Recipe ingredients:

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

Method for preparing cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring, until the sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up for 1-2 minutes. The glaze is ready.
3. Let the glaze cool slightly before using. It will thicken slightly and will not drip from the cake.

Photo of chocolate cocoa glaze for cookies

The glaze for this recipe is suitable for cookies, cupcakes, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, and does not stick to your hands. These cookies can be given to children at school without fear that they will get dirty. Prepare a hard glaze from the same ingredients as in the previous recipe, but mix the products in a different sequence.

Recipe ingredients:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• butter ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can prepare the glaze with water). Cook on low, stirring until the sugar is completely dissolved and the mixture begins to foam.
2. Add butter at the very end. Stir until the butter dissolves. You don't have to put any oil at all. It adds shine to the glaze and makes it softer.

Feeding method: Dip the pieces into the hot glaze before it cools. If you don't have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The glaze with sour cream turns out thick, has a characteristic lactic sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy satin finish. You can make patterns on top of the glaze with butter cream, decorate the cake with nuts, candied fruits, and marzipan figures.

Recipe ingredients:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. spoon
• vanilla sugar ½ teaspoon

Method for preparing cocoa and sour cream glaze:

1. Mix powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Place on the lowest heat, cook, stirring continuously for 3-5 minutes.
2. Remove glaze from heat. Stir a spoonful of butter into the mixture. Let the glaze cool slightly. Apply warm to the product.

Cocoa powder glaze on water

Photo of glaze made from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if you don’t have any special artistic abilities or skills for this. Chocolate icing will help. Apply it in a grid over the finished product. It will turn out beautiful and tasty. For these purposes, a simple glaze is prepared using water. It is liquid when hot, and when it cools it hardens, maintaining the pattern.

Recipe ingredients:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

Method for making cocoa powder glaze:

1. Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Place on the fire and cook until the sugar is completely dissolved.
2. Apply the finished glaze to the cake while hot. It quickly cools and hardens. If the glaze hardens before you can apply it, reheat it.

Feeding method: This recipe can be used to decorate not only baked goods, but also ice cream, cheese curds, pancakes, and thick milk porridge for children.

Cocoa glaze is the easiest and most win-win way to decorate homemade desserts. The advantages are that the glaze is very easy to prepare, and if something goes wrong, it is easy to correct the situation. True, for this it is not superfluous to know how to prepare cocoa glaze according to all the rules. To do this, use these little tricks from knowledgeable chefs:

• To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, or even better, powdered sugar, and only then add liquid (milk, water, sour cream).
• Oil or rich sour cream can make the glaze shiny.
• If the glaze is too thick, you need to reheat it by adding a little water or milk. To thicken the rare glaze, add powdered sugar and simmer for 1-2 minutes over low heat.
• Let the glaze cool slightly before using. Hot glaze is liquid. It will simply flow onto the dish.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mixture.
• Hot icing should not be applied over buttercream. The butter will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and pies are first coated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick; if it turns out to be too liquid, you need to add powdered sugar; add liquid to the glaze that is too thick.

Simple chocolate frosting

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

Ingredients:

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

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too runny; if it’s completely cooled, it will sugar up and harden.

Note:

For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

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

Preparation:

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

Note:

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

Chocolate glaze with starch

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

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

Preparation:

Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cooled water and mix well. That's all! The finished glaze can be used to coat baked goods. By the way, the specified amount of products is enough for icing, which can cover eight cupcakes (mini-cakes).

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

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

Preparation:

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

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Of course, it’s difficult to compete with professionals. But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try making this delicious, shiny and beautiful “smear”.

Ingredients:

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

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

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

Preparation:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastries).

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

• Dark chocolate (2 bars)
• Powdered sugar (half a glass)
• Milk (2 tablespoons)

Preparation:

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

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

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

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

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 completely simple - Berry glaze. A universal decoration that takes just 20 to 25 minutes to prepare, it will delight you not only with its appearance and aroma, but also with its 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

Equipment for making berry glaze:

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

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them 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 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: Prepare 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 high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove 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 mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth 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 glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

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

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare 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. spoon of hot water.

Sift the powdered sugar through a sieve into a bowl, pour in hot water and rum and stir with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, take 4 tbsp. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon 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.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon 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 glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

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

Protein glaze

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

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

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing 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.

Butter icing

Ingredients for butter icing: 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 glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass 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 glaze thickens, add butter and season with vanilla sugar.

Little tricks

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

1. 1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2. 2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4. 4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5. 5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
6. 6Chocolate glaze goes well with coconut, vanilla, rum and cognac.

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for a purple glaze, add beet juice, for a burgundy glaze, add cherry juice, and for a green glaze, add spinach juice. Stir thoroughly until the mixture becomes homogeneous without lumps.

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

Homemade chocolate glaze - general principles of preparation

• Any chocolate coating consists of chocolate, cocoa, or a mixture of both. Cocoa comes with or without sugar. It is better to use bitter powder that requires cooking. With it the taste will be more intense and most culinary recipes indicate exactly its quantity. Before use, you need to thoroughly knead the lumps and sift the powder if necessary. Homemade chocolate glaze with cocoa needs to be cooked over a fire; this type is rarely prepared in a water bath.

• You can use any chocolate for the glaze, but to ensure a bright and aromatic coating, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop it and melt it to a liquid state. It is more convenient to do this in a water or steam bath. To do this, place a bowl on a pan of boiling water and continue heating.

• Common ingredients in glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, you ultimately need to achieve a homogeneous mass. Therefore, you need to remove all lumps from bulk products and sift the powders through a strainer. Oils and dairy products must be chosen with the maximum percentage of fat content, otherwise there is a chance that the homemade chocolate glaze will not harden or the hardening process will take too long.

Recipe 1: Chocolate glaze with milk and cocoa

A common and simple way to make homemade chocolate glaze with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle; we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk

Sugar 5 spoons

3 spoons cocoa

50 gr. oils

Preparation

1. Pour sugar into a cooking container, add cocoa and mix the dry products well so that no lumps form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, making sure that the mass does not burn.

4. After 2 minutes, drop a spoonful of homemade glaze onto a saucer chilled in the freezer. If the drop freezes, you can turn off the heat and use it for its intended purpose.

5. If the mass spreads and does not harden, then increase the cooking time and check the product for thickness every half a minute.

Recipe 2: Glossy chocolate frosting with cream

An ideal homemade glaze for baking, which has a beautiful, shiny surface. Bird's milk is perfect for cakes and pastries. The recipe uses ready-made chocolate; it is important that it is without additives and contains at least 70% cocoa beans. The cream should be full fat, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Preparation

1. Break the chocolate bars into cubes, place them in a bowl and place in a steam bath. The container should not touch the water; we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time and mix.

3. Add powdered sugar and continue to hold the bowl over steam.

4. Add cream, mix.

5. The last ingredient is butter. Once it melts, your homemade glaze is ready and you can wear your glossy clothes to bake.

Recipe 3: Chocolate glaze for Gelatin cake

The special thing about this homemade chocolate cake frosting is that it always hardens, lays out evenly and has a wonderful shine. The result is a mirror surface that looks especially impressive on baked goods without additional decorations. Ideally, you should use gelatin in leaves, but since it is difficult to obtain today, we will use regular powder; it is better to take instant powder.

Ingredients

2 tsp. gelatin (or 3 leaves)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g cocoa

Preparation

1. Add 40 ml of water to the gelatin and set aside for swelling.

2. Mix cocoa with granulated sugar, pour in the remaining water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, stir vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate frosting for cake with condensed milk

To prepare such homemade chocolate glaze, you can use cocoa or ready-made chocolate, but it is very important that the bar is dark, of high quality, and free of palm fats. We will cook with powder; it will make the shaving brush brighter. You should use GOST condensed milk, without vegetable oils. Otherwise, the glaze simply may not harden. Sugar is not included in the recipe.

Ingredients

3 spoons cocoa

4 tablespoons softened butter

4 spoons of condensed milk (not boiled, regular white)

Preparation

1. Place a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in condensed milk and keep it until it boils; the mixture can burn quickly, so don’t stop stirring.

4. Remove from heat, cool to 50-60 °C and cover the previously prepared surface.

Recipe 5: Chocolate frosting for cocoa cake with sour cream

Well, a very quick option for making homemade chocolate frosting for a cocoa cake that only takes a few minutes to prepare. An ideal recipe for those who don’t have a lot of ingredients or time to decorate a homemade cake. It is better to use full-fat, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa

2 tbsp. l. sour cream

2 spoons of sugar

Preparation

1. Combine all ingredients and rub with a spoon until smooth. This must be done immediately in the saucepan in which we will cook the glaze.

2. Place the saucepan with the ingredients on the stove, heat until boiling, cool slightly and you can pour over the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the icing hardens. If they are made with sugar, the surface should not be hot.

Recipe 6: Chocolate glaze for cocoa cake with cognac “Favorite”

An interesting version of homemade chocolate icing for a cake with cocoa, which has a bright, nutty aroma. The addition of cognac gives it, but only if it is real. Some housewives prepare this glaze with the addition of rum or liqueur, in which case it takes on a slightly different taste, depending on the product. This recipe calls for bitter cocoa powder, no added sugar.

Ingredients

60 g cocoa

spoon of cognac

2 spoons of milk

30 g butter

60 g sugar

P cooking

1. Mix cocoa powder with sugar, add milk and place on the stove. Stir until the grains are completely dissolved.

2. Add butter cut into pieces and cook for 3 minutes.

3. Remove from heat, pour in cognac, stir, cool slightly and you can decorate the cake.

Recipe 7: Chocolate frosting for chocolate cake with eggs

A recipe for a very delicate and airy homemade chocolate cake glaze that resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, and looks interesting when decorating mini-cakes and cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 g each of butter and dark chocolate

Preparation

1. The butter needs to be kept out of the refrigerator for several hours until it becomes soft.

2. Separate the yolks from the whites. Beat the egg whites to stiff peaks using a mixer or whisk. In a separate bowl, beat the yolks with a spoon until white. To speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly coarse grater or finely chop it with a large knife. You can just break it into cubes, but it will take longer.

4. Place a bowl in a water bath and melt the pieces of tile.

5. Add softened butter and immediately remove from heat. Stir the mixture until the fatty bits are completely dissolved.

6. Add the mashed yolks and stir vigorously.

7. Carefully add the protein foam, mix and decorate the cake. This glaze hardens for quite a long time, it can set for up to 2 hours, but it does not crumble or peel off when cutting the cake.

Recipe 8: Chocolate frosting for chocolate cake with potato starch

This homemade chocolate cake frosting also contains cocoa for a richer flavor and brighter color. Before use, starch must be passed through a sieve and the remaining lumps must be crushed so that they do not spoil the final appearance of the coating. This amount of food produces a fairly large portion, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g each of chocolate and butter

1 heaped spoon of starch

3 spoons dark cocoa

Cooking method

1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.

2. Chop the chocolate bar into pieces, cut the butter and place everything together in a saucepan. Mix with the rest of the ingredients.

3. Place on low heat and cook continuously until slightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool a little and you can use it. For a more even coating, you can level the surface with a knife; after a few minutes, the marks will flow together and will not be visible.

Recipe 9: Chocolate glaze with honey “Lakomka”

In addition to powdered sugar, honey is added to this chocolate glaze; it gives the product an additional flavor and makes the coating shiny and smooth. You can use any honey, including candied honey. There is no need to melt in advance; under the influence of temperatures, the pieces will quickly disperse and the mass will take on a homogeneous consistency. Ready-made chocolate is used; milk chocolate can also be used in this recipe.

Ingredients

100 g chocolate

2 spoons honey

50 g butter

4 tablespoons each of milk and powder

Cooking method

1. Break the chocolate pieces and put them in a bowl. Place in a water bath.

2. Add chopped butter and melt.

3. As soon as the mass begins to melt, add milk and stir.

4. Pour in the powder and keep in a water bath until the mass becomes homogeneous.

5. Remove from heat, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White chocolate frosting for chocolate cake

White chocolate cake frosting can also be used for the base coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white surface. Zebra cakes are decorated in this way. If you need clear stripes, you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. Chop chocolate bars into arbitrary, not very large pieces. Place in a bowl and place in a water bath. White chocolate cannot be melted directly on the stove or in the microwave; it is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mixture in a pastry bag or draw patterns using a spoon.

Recipe 11: Homemade chocolate icing for cakes made with milk and flour

The peculiarity of this recipe is that you can easily change the thickness of the chocolate glaze by adding flour. If you need to make the mixture more liquid, you can add additional milk. The glaze is prepared using cocoa powder.

Ingredients

20 gr. flour;

0.1 kg sugar;

40 gr. cocoa;

80 ml milk;

50 g butter.

Preparation

1. To prevent lumps from forming during the cooking process, you need to pour sugar, cocoa and flour into a bowl and rub well with a spoon.

2. Add milk, cut the butter into pieces, and place on the stove. The fire should be small.

3. Cook the mixture until it thickens; stir continuously, scraping the setting layer from the sides and bottom of the saucepan.

4. Cool the chocolate glaze until warm, grease the surface and let it harden.

Recipe 12: Homemade chocolate glaze “White with cream”

An option for preparing a very delicate and soft chocolate glaze, for which a ready-made white bar is also used. The recipe calls for cream, its fat content should not be less than 30%. A vegetable product is not suitable for whipping; the cream must be natural, without sugar or additives.

Ingredients

0.15 l cream;

0.2 kg white chocolate;

Vanillin to taste.

Preparation

1. Grind the tiles and send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too; with the help of a mixer they will be more evenly distributed in the mass.

3. Combine both masses, mix with a regular spoon and decorate cakes, pastries, and any pastries.

Homemade chocolate frosting - useful tips and tricks

Is there any icing left over after finishing the cake? You can pour it into a plastic bag, cool it and put it in the refrigerator. It will last wonderfully for several weeks before preparing the next delicacy; all that remains is to melt it.

If you add chocolate flavoring to your homemade glaze along with cocoa, the taste of the sweet coating will become more intense.

White chocolate should not be brought to a boil in a water bath or overheated; flakes may appear in it or the mass will become plasticine and matte. The optimal temperature is 70-80 degrees.

Is the glaze too thick and streaky on the surface? Add a little vegetable oil to the pan and heat it up. The same technique can be used to give a glossy shine.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not run off the surface. The cooled and thick mass, on the contrary, needs to be heated a little so that it lies more evenly.

It is important to remember that the glaze is not applied to the cream, no matter what it is made from. The ideal surface is a simple cake layer, maybe soaked in syrup. It can also be coated with a thin layer of jam. In this case, the coating will lie flat and there will be no problems with hardening.

Cocoa powder takes up quite a lot of moisture, so if you want to add more of it than indicated in the recipe, you will also have to increase the amount of liquid.

30.03.2017

Glaze for decorating confectionery products

The main attraction of confectionery products lies in their decoration and filling. Icing is basically a sugar paste with various flavorings and is thin enough to pour and spread in a thin layer. It is used not only for decoration, but also to improve the taste of a wide variety of dessert pastries. The basis of the glaze is sugar or powdered sugar, which can be stabilized by egg whites, citric acid, and invert syrup. The finished mass has a boiling white color and a barely noticeable glossy sheen.
Almost all types of glazes that contain sugar or powdered sugar are called “sugar”. Preparing the glaze is quite simple: all ingredients are thoroughly mixed with a whisk or mixer. When using powdered sugar, a thinner and more delicate consistency is obtained, which significantly improves the quality of the product.
There are two ways to glaze confectionery products: simplified or real glaze . If the frosting is made without egg whites, it is a simplified frosting, but the frosting with whipped egg whites is a real frosting. Products with real glaze look more beautiful and taste better.
Apply the glaze to the surface of the cooled flour confectionery products with a special silicone brush, and then (depending on the recipe and the products being decorated) dry it in a cool oven (80-100°C) or leave it as is. For example, semi-finished protein products are usually dried.
To highlight the taste of the semi-finished product and give it color, natural dyes are added to the glaze. From the juice of vegetables, berries and fruits you can get a wonderful palette of food colors.
The pleasant aroma of the glaze is added by infusing dessert alcohol (cognac, liqueur, liqueur), adding cinnamon, vanilla, citrus zest, chocolate, etc. Instead of natural raw materials, artificial colors and flavors can be introduced.

● To prepare lean glaze, it is advisable to use filtered drinking water, which should be placed in the freezer in advance.
● To make the glaze uniform, smooth and without lumps, all dry powder ingredients must be sifted through a strainer.
● The glaze must cool slightly before use, since the hot mixture may drip off the baked goods or spread unevenly.
● In order for the glaze to cover the confectionery product evenly, you need to apply it in layers using a special spatula: first, over the entire surface of the cake or pastry in a thin layer, and then go over it several more times.
● If the glaze is prepared using a cold method, it is recommended to apply it to the surface of the confectionery product immediately, since over time it will harden greatly and will not be able to be evenly distributed over the surface of the baked goods.
● The top of the glaze can be decorated with chopped nuts, coconut shavings, pieces of multi-colored marmalade, candied fruits, jelly, dried fruits - it all depends solely on the baking recipe and your taste preferences.
● If you need to add buttercream decorations to the icing, you need to wait until it hardens completely.
● If the glaze is applied to a surface greased with cream, it is advisable to sprinkle cocoa powder or powdered sugar on top.
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you

It is important!

Lemon acid found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. One spoon of crystalline citric acid is dissolved in two spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice squeezed from 1 lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. The simplest iced glaze

The simplest glaze is a paste of powdered sugar, warm water or fruit juice, which forms a translucent, not entirely solid glaze. A harder matte glaze is made by mixing sugar (in the form of sand or powder) and egg whites. This icing, called royal icing, spreads easily and hardens quickly.
Ingredients:

✵ water ‒ 60-70 ml (2-3 tablespoons).
Preparation
Sift the powdered sugar over a bowl to remove any lumps.
Gradually add warm water, spoonful at a time, into the small well made in the powdered sugar, stirring and rubbing after each addition to create a light, liquid consistency.
Then beat the mixture until it becomes white and smooth.

When preparing the glaze, you should take into account that if it turns out to be a little liquid, then add powdered sugar, but if it is too thick, then add water. The finished glaze should coat a spoon in a thin layer.
If desired, you can add a few drops.
Prepared iced glaze hardens quickly, so it must be used immediately.

Cook with pleasure!

Recipe 2. Powdered sugar custard glaze

Ingredients:
✵ powdered sugar - 100 g (5 tablespoons);
✵ water ‒ 25-50 ml (1-2 tablespoons).
Preparation
Sift powdered sugar into a pot or saucepan, add water and put on fire.
Stirring constantly, bring to a boil and let stand for 2-3 minutes until the mixture becomes transparent. It is very convenient to check the readiness of the glaze with a twisted wire. When you dip it, a stable film forms.

Now you can coat the baked goods: coat or dip directly into the glaze. The glaze hardens very quickly, so it needs to be used quickly or then simply melted again over the fire.
If desired, you can always increase the amount of ingredients, as well as add natural food coloring to make the baked goods look original and festive.

Cook with pleasure!

Recipe 3. Simplified powdered sugar glaze

Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ water ‒ 75 g (3 tablespoons);
✵ aromatics - optional;
✵ food coloring - optional.
Preparation
Sift the powdered sugar through a strainer into a small saucepan, add warm water, aromatics and, stirring with a spatula, heat to 40°C.
If the glaze turns out too thick, you need to add a little water, and if it’s too thin, add powdered sugar.
If desired, the glaze can be painted any color.
To speed up drying and improve the quality of the glaze, you can add 3 egg whites instead of water (i.e., replace every 1 tablespoon of water with 1 white).

Cook with pleasure!

Recipe 4. Simple sugar glaze

A simple recipe for such sugar glaze becomes a real lifesaver during Lent.
Ingredients:

✵ water ‒ 100-125 g (0.5 cups).
✵ flavorings (vanilla, almond, rum) - optional.
Preparation
Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing the foam, until large transparent bubbles appear (they appear at a syrup temperature of about +110°C).
Cool the glaze until hot (your finger can tolerate it, but it’s very hot).
Add flavorings and you can start glazing.
Apply glaze to large gingerbread cookies and gingerbread cookies with a special brush. Small gingerbread cookies can simply be immersed in the glaze, mixed, then carefully removed with a slotted spoon and placed on a wire rack so that the excess syrup drips off and the rest hardens, turning into gingerbread glaze.

Cook with pleasure!

Recipe 5. White lean glaze

We offer a recipe for icing for decorating various cookies and gingerbreads. Lemon juice or water acidified with citric acid is used as a diluent. At the same time, the taste of white glaze is simply incredible. It gives a slight sourness and the aroma of fresh lemon, and very successfully complements even the simplest baked goods.
Ingredients:
✵ powdered sugar - 180-200 g (1 heaped glass);
✵ water ‒ 50 ml;
✵ lemon juice - 50 ml (or citric acid on the tip of a knife + 50 ml of water);
✵ flavoring - 1 pinch (optional).
Preparation
Pour powdered sugar into a deep bowl. Pour in water and stir vigorously with a whisk or beat with a mixer. Then gradually add lemon juice and beat again until a thick viscous mass with a slight glossy sheen is formed. Apply the glaze to the pastry with a silicone brush and leave until dry.
If desired, you can replace lemon juice with any other citrus fruit or add chopped berries, which you probably have in your freezer. However, in this case the glaze will already take on the color of the added additive.

Cook with pleasure!

Recipe 6. Classic sugar glaze

Ingredients:


✵ lemon juice - 4-5 drops.
Preparation
Pour hot water into the powdered sugar and mix thoroughly with a wooden spoon to form a homogeneous shiny mass.
Cook until thickened in a water bath.
At the very end add lemon juice.

Cook with pleasure!

Recipe 7. Protein glaze with invert syrup

This glaze turns out lighter and airier. It is used to decorate gingerbread cookies and Tula gingerbreads, and to cover marzipan and other confectionery products.
Ingredients:
✵ egg whites - 4 pcs.;
✵ salt - 1 pinch;
✵ vanilla flavoring - optional;
✵ dye - optional.
For invert syrup:
✵ water - 150 ml (6 tablespoons);
✵ powdered sugar - 200 g (10 tablespoons);
✵ lemon juice - 20 ml (or 1 pinch of citric acid + 20 ml of water).
Preparation
Cook thick invert syrup from water, powdered sugar and lemon juice.
Cool the finished syrup to +60-70°C.
Add a pinch of fine salt to the chilled egg whites and beat into a thick, stable foam.
Then you need to gradually pour invert syrup into the fluffy protein mass in a thin stream, ensuring a continuous mixing process. If desired, you can add a little vanilla flavoring and a couple of drops of natural food coloring.
Use the finished glaze when warm to decorate confectionery products. After application, dry lightly in the oven.

Cook with pleasure!

Recipe 8. Sugar-protein glaze

Cookies and gingerbreads with sugar-protein glaze look more beautiful, retain their freshness better and taste more pleasant.
Ingredients:
✵ granulated sugar ‒ 180-200 g (1 cup);
✵ egg whites - 2 pcs.;
✵ water ‒ 200 ml (1 glass);
✵ aromatic substances;
✵ food paints.
Preparation
Boil sugar and water until tested on a soft ball.
Beat the egg whites well into a fluffy foam.
Gradually pour the hot thick syrup in a thin stream into the whipped egg whites, continuing to beat the mixture.
Then add aromatic substances, natural food colors and, stirring with a wooden spatula, heat to 60-65°C.
After this, the product (baked goods) can be glazed with a special brush and then dried.
Tip ☞ The glaze will be even better and tastier if in this recipe instead of sugar syrup you use honey boiled to the desired thickness.

Cook with pleasure!

Recipe 9. Perfect protein glaze

The egg white sugar glaze made using this recipe is simply perfect! It is dense, white, there is no transparency, it does not spread on the surface of the cake, but lies like a “cap”. The whole secret is in the dry egg white with increased whipping ability - albumin.
Ordinary chicken eggs have a number of features that interfere with the preparation of high-quality glaze. Firstly, the eggs must be very fresh, otherwise stable peaks will not be visible. Secondly, it is unacceptable for a single drop of yolk to get into the separated whites - this significantly reduces their whipping ability. Thirdly, albumin is a product in which the parameters of whipping and foam stability are higher than in fresh egg white.
Ingredients:
✵ powdered sugar - 110 g;
✵ albumin (dry egg white) - 8 g;
✵ water ‒ 65 ml.
Preparation
To restore dry egg white, you need to pour a little water (5 ml) into it and mix thoroughly. Then, continuing to stir, add the rest of the water (60 ml). After 10-20 minutes the powder will swell, and then you can beat it.
Beat the reconstituted egg white slowly at first, and when the mixture begins to bubble, gradually begin to increase the speed. Continue beating until the whites form a stiff mixture (when you remove the whisk, protein peaks follow, but do not immediately fall off).
Finally, add the powdered sugar in portions (2 tablespoons at a time), beating after each addition.

Cook with pleasure!

Recipe 10. Royal icing

Royal icing is a thick paste of powdered sugar and egg whites with lemon juice. This glaze is ideal for Easter cakes, because... spreads easily and hardens quickly.
Royal icing is made from the freshest egg whites. To prepare it, eggs are taken that have been stored for no more than 7 days. Quality can be determined by the yolk: the more liquid it is, the less fresh the eggs are considered.
Ingredients:
✵ powdered sugar - 1 cup (160-180 g);
✵ egg white - 1 pc.;
✵ lemon juice ‒ 1 tbsp. spoon.
Preparation
Carefully separate the egg whites from the yolks. You need to keep in mind that if particles of yolk get into the white, the glaze may not work out at all.
Sift the powdered sugar through a strainer so that there are no lumps. By the way, you can make it yourself from sugar using a coffee grinder.
Squeeze lemon juice.
Gradually stir half the caster sugar into the cooled egg whites, then add the lemon juice.
Using a mixer, whisk or fork, beat the mixture vigorously until it is smooth and fluffy.
Adding the remaining powdered sugar in parts, continue beating until you get a dense, shiny protein mass that does not flow off the whisk at all and holds its shape well. It will take 15 minutes by hand, and 7 minutes with a mixer.

The finished glaze should be used immediately for its intended purpose or covered with a damp cloth to protect it from drying out. Protein glaze can be stored in the refrigerator under film for several days.

Cook with pleasure!

Recipe 11. Protein glaze for Easter cakes

Cook with pleasure!

Recipe 23. Dark chocolate glaze

A dark chocolate-based glaze that is usually used to decorate sponge cakes and cakes.
Ingredients:
✵ powdered sugar - 160-180 g (1 cup);
✵ dark chocolate - 100 g;
✵ butter - 30 g (1 heaped tablespoon);
✵ water - 100 ml (4 tablespoons).
✵ lemon juice ‒ 1 tbsp. spoon (or ¼ teaspoon of citric acid + 1 tablespoon of water).
Preparation
Melt the dark chocolate pieces and butter in a water bath. Stir the mixture continuously and once completely dissolved, remove from the stove.
Cook invert syrup from 100 ml of water, a glass of powdered sugar and lemon juice. Reduce by a quarter and remove from heat.

Place the bowl of chocolate in a water bath again, heat it up and pour in invert syrup in a thin stream.
The chocolate mass must be continuously whipped (preferably with a mixer with one whisk).
The glaze mixture should boil down a little more, and as soon as the mixture thickens and begins to acquire a noticeable glossy shine, the glaze is ready. Cool it to 60°C and can be used for its intended purpose.

Cook with pleasure!

Recipe 24. Chocolate creamy milk glaze

The chocolate glaze for this recipe is practically classic. It perfectly complements any baked goods. A cake, cookies or Easter cake will be even more beautiful and tasty, and most importantly - original, if you top it with aromatic chocolate glaze. You can decorate any desserts, ice cream with it and, if desired, enjoy it just like that.
Ingredients:
✵ powdered sugar - 2 cups (320-360 g);
✵ cocoa powder - 2 tbsp. spoons (50 g);
✵ fresh milk - 4 tbsp. spoons (80 g);
✵ butter - 2 tbsp. spoons (50 g);
✵ vanilla sugar - 1 teaspoon (8 g).
Preparation
Place butter in a saucepan and heat slightly.
Gradually add sifted powdered sugar and vanilla sugar to the softened butter and grind thoroughly.
Then add milk and cocoa little by little, stirring until smooth. Cocoa is always added last.
After this, keep the mixture over low heat, stirring constantly, for no more than 3 minutes (do not boil). The main signs of readiness are sufficient thickness and a uniform, smooth structure.
The finished glaze can be used to coat baked goods. There is no need to worry about the consistency of the glaze: as soon as it cools, it will become even thicker. Delicious and aromatic chocolate glaze will make baking interesting and appetizing.