Ready-made confectionery products are often inferior to home-baked goods - they can be incredibly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.

Finally (to complete the experience), the best cake needs to be decorated. Amateur cooks usually use several types of coating:

• buttery sweet cream - white or colored (the one made with boiled condensed milk holds its shape better);
• whipped cream - it’s quite possible to buy them in the store (fresh berries or pieces of canned fruit would look great on top);
• bright fruit jelly (you can also add fruit slices to it for beauty and taste);
• fudge - it is made from milk and sugar, adding natural food coloring for bright color.

Every sweet tooth has their own preferences, but a cake covered in a layer of chocolate will definitely appeal to absolutely everyone. Moreover, mastering the preparation of special glaze is extremely simple - the process takes literally a few minutes and does not require the highest culinary qualifications.

Chocolate icing for a cake can be prepared in different ways; there are many different recipes on how to do it. The simplest option is to melt a bar of dark chocolate and mix with a small amount of butter. But this will not be a completely natural product. It is better to make icing from cocoa powder. This is what the recipe will talk about.

This chocolate “drizzle” is quite simple and quick to prepare, and the result exceeds expectations. The range of uses of this product is very wide - not only cakes are covered with glaze, but also all kinds of cookies, various pastries and muffins; desserts and candies are made from it. It does not become hard in the refrigerator, it slightly stretches behind the knife even when cooled, but it does not drip off the confectionery. And if you put it in the freezer for a while, you will get excellent homemade chocolate.

The taste ideally comes out very rich. To make chocolate glaze from cocoa, do not skimp on the ingredients, all products must be of high quality (butter, cocoa) - then the result will please you!

Ingredients

60 g butter 72% fat;
8 tablespoons cow's milk;
3 tablespoons cocoa powder;
3 tablespoons of granulated sugar.

Preparation

Pour granulated sugar into a small saucepan. Heat the milk and pour 2 tablespoons into the sugar.

Add softened butter and cocoa powder.

Combine all the ingredients with a whisk and then place on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.

Add 3 more spoons of hot cow's milk and mix well again.

Is the icing thick enough? Again pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip your whisk into it and lift it, the glaze will slowly drip out in thick stripes.

Pour the chocolate “drizzle” into a separate bowl and coat the cake, muffins or other confectionery product. If the glaze has already hardened and begins to fit poorly on the cake, then you just need to warm it up a little again.

The buttery texture allows the consistency to be evenly applied to the surface of any baked goods. The shine of chocolate cocoa glaze gives confectionery products an appetizing and aesthetic appearance. We put the leftovers in silicone molds, leave them in the freezer until they completely harden and get delicious candies.

A simple, quick and very tasty recipe for chocolate icing from cocoa will definitely help out when creating confectionery masterpieces! Bon appetit!

Properly cooked glaze has an important advantage - it hardens perfectly and does not spread even if the confectionery product is left out of the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all the beauty will be smeared.

I advise you to use a sugar-protein mass; it does not melt, but on the contrary, it dries in the air, so the pattern will become stronger every hour. To prepare it you will need about a glass of powdered sugar, a teaspoon of natural lemon juice and one chicken egg (necessarily chilled). First, separate the protein and beat it with lemon, and then carefully mix in the powder. Using a pastry envelope, apply the finished mixture directly to the cake, on top of the glaze.

What could be tastier than homemade desserts covered with chocolate glaze? Just a lot of frosting!

You can decorate absolutely everything with chocolate mass: cakes, pastries, donuts, cookies, gingerbreads... and even fruits. Such delicacies will be appreciated by guests and household members, and making a sweet coating is much easier than it might seem.

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. Better to use bitter powder, requiring 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.

Chocolate for glaze You can use any, but to ensure a bright and fragrant 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 (powdered), 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 of 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

0.12 kg chocolate;

2 teaspoons of powdered sugar;

50 ml water;

50 ml cream;

30 gr. 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);

0.18 kg sugar;

0.13 ml cream at least 30%;

0.14 liters of water;

0.07 kg 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 of cocoa;

4 tablespoons of softened butter;

4 tablespoons 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 gr. cocoa;

spoon of cognac;

2 spoons of milk;

30 gr. oils;

60 gr. Sahara.

Preparation

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 gr. 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

0.15 kg of powder;

5 spoons of milk;

50 gr. chocolate and butter;

1 heaped spoon of starch;

3 spoons of 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

0.1 kg chocolate;

2 spoons of honey;

0.05 kg butter;

4 tablespoons 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.

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.

Cocoa glaze is a simple and no-frills way to decorate a cake, pie or other baked goods. Using regular chocolate fudge, you can effectively decorate a holiday treat, add richness to the dessert, or hide minor flaws of the confectioner when making the treat.

How to make cocoa frosting?

Considering the basis on which the cocoa chocolate glaze is made, you can determine its further use.

1. If the recipe for making cocoa glaze involves the use of milk, cream and butter, this fondant can be safely used to decorate the dessert. It comes out smooth, shiny and dries well. It often makes smudges on the edges of the product.
2. A simple cocoa glaze with water will harden quickly, its taste will not be as mild as milk-based, but no less tasty.
3. You can make the icing only from cocoa, but by adding dark chocolate to the composition, the consistency of the delicacy will be smoother and the taste will be richer.
4. A glossy or “mirror” glaze is obtained by adding gelatin to the composition, and in addition to cocoa, you need to add melted chocolate.
5. Soft cocoa glaze is made from sour cream or condensed milk; it does not harden during the impregnation of products.

Cocoa and milk glaze

The easiest way to decorate homemade cakes is to make cake frosting from cocoa and milk. By pouring this fondant over the delicacy, you can create original streaks on the surface of the product. Also, thanks to its liquid consistency, the top layer will be additionally soaked before the glaze hardens. In addition to covering the cake, the cream can be used to decorate cupcakes or as a topping for ice cream.

Ingredients:

• cocoa powder – 4 tbsp. l.;
• sugar – 1 tbsp. l.;
• milk – 1 tbsp.;
• butter – 50 g.

Preparation

1. Mix cocoa with sugar.
2. Add milk into the dry mixture in a thin stream, stirring to break up any lumps.
3. Heat the mixture to a boil, cook for 5-7 minutes.
4. Set the container aside, cool the contents a little, add the oil, and stir.
5. Glaze made from milk and cocoa is used warm.

It turns out so tasty that you can eat it with a spoon. It is used to decorate many different sweets: cakes, donuts, muffins, eclairs. The slightly sour taste of sour cream goes well with chocolate. The main advantage of this excellent fudge is that you don’t need to cook it! If you use brown sugar instead of white sugar, the frosting will have a caramel flavor.

Ingredients:

• cocoa – 3 tbsp. l.;
• sour cream – 150 ml;
• water – 100 ml;
• sugar – 100 g;
• vanilla.

Preparation

1. Mix sugar, vanilla and cocoa.
2. Add water, kneading into a thick paste without lumps.
3. Add sour cream, mix well and use immediately for its intended purpose.

Cocoa and butter glaze

This cocoa frosting recipe is as simple and concise as other similar ones. The fondant comes out soft, glossy and very rich. Add half a bar of chocolate and the taste will be brighter. This glaze hardens well in the refrigerator and holds its shape; it does not harden too much, but does not spread. This cream can be used to make inscriptions on the surface of the cake.

Ingredients:

• cocoa – 5 tbsp. l.;
• butter – 100 g;
• milk or water – 150 ml;
• dark chocolate – 50 g;
• sugar – 100 g.

Preparation

1. Mix sugar and cocoa, pour in the liquid, stir, removing any lumps from the mixture.
2. Throw in the chocolate pieces and heat until boiling. Boil for 10 minutes.
3. Add cocoa butter to the icing, stir and use immediately.

Cocoa and water glaze

The cocoa and water icing for the cake is prepared in a hurry. It is used to completely or partially cover the dessert. For a more interesting taste, add vanilla sugar or a couple of drops of alcohol (white rum or liqueur), it will add a special aroma and glossy shine to the chocolate topping. If you need a lean version of the cream, replace the oil in the composition with vegetable oil (coconut, for example) or do not use it at all.

Ingredients:

• sugar – 100 g;
• cocoa - 4 tbsp. l.;
• rum – 20 ml;
• water – 100 ml;
• butter – 50 g.

Preparation

1. Mix sugar with cocoa, pour in water, stir.
2. Heat the mixture to a boil, add rum. Cook for 10 minutes, stirring constantly.
3. Set aside the glaze, cool slightly, add butter, stir.
4. Use cake frosting warm.

And cocoa is prepared according to the principle of creating ganache. The result is a cream that covers the products with a thin layer and instantly hardens. For a more pronounced taste, add a little extra dark chocolate to the composition; thanks to this ingredient, the glaze will definitely thicken. The resulting glaze according to this recipe is enough to decorate a cake with drips on the sides.

Ingredients:

• chocolate – 50 g;
• cocoa – 100 g;
• cream – 250 ml;
• butter – 50 g;
• sugar – 100 g.

Preparation

1. Heat the cream in a saucepan, throw in the chocolate pieces and melt it.
2. Mix cocoa and sugar separately, pour warm chocolate cream into the dry mixture, stir, breaking up any lumps.
3. Warm the cream over low heat until thickened, set aside.
4. Drop in the oil, stir and use immediately.

A delicious and incredibly sweet glaze made from condensed milk and cocoa is prepared quickly and without hassle. In this case, you don’t need to add sugar. To complement and enhance the taste, you can use confectionery flavorings: chocolate, rum or vanilla. It wouldn’t hurt to add coffee flavor; you can brew espresso or use instant granules. This glaze can be used to coat eclairs or donuts.

Ingredients:

• cocoa – 100 g;
• instant coffee – 2 tsp;
• condensed milk – 200 g.

Preparation

1. Mix cocoa and coffee.
2. Combine the condensed milk with the dry mixture and stir until all the granules have dissolved.
3. Can be used immediately.

The most spectacular and especially popular is with cocoa. Every novice pastry chef can make it, the result will be positive in any case. The secret to a beautiful coating lies in the addition of gelatin. In addition to cocoa, it is better to add melted dark chocolate to the recipe; it will add richness to the taste and color. This amount of cream is enough to cover a small cake or 10-12 cupcakes.

Ingredients:

• cream – 100 ml;
• water – 100 ml;
• cocoa – 50 g;
• chocolate – 50 g;
• powdered sugar – 150 g;
• gelatin – 10g.

Preparation

1. Soak the gelatin.
2. Mix cocoa with sugar and chocolate pieces, add water and cream.
3. Bring the mixture to a boil.
4. Pass the glaze through a sieve, getting rid of any lumps or grains.
5. Add the swollen gelatin to the hot chocolate mixture and stir until the granules dissolve.
6. Use the glaze as directed when it has cooled to room temperature.

Cocoa frosting without sugar

Often desserts come out too sweet, sometimes even cloying. In this case, a glaze made from cocoa powder without adding sugar will help smooth out the taste of the treat. The taste of the cream will be complemented by aromatic flavors in the form of vanilla, syrup or alcohol. This glaze is often poured over ice cream or other soft, overly sweet treats.

Ingredients:

• cocoa – 100 g;
• low-fat milk or cream – 100 ml;
• rum – 50 ml.

Preparation

1. Pour cocoa into a metal container, pour preheated cream (or milk) into it.
2. While stirring, dissolve the lumps, heat the mixture to a boil, cook over low heat for 10 minutes.
3. Add rum, stir, use chilled glaze.

With cocoa, prepared in the microwave, is not inferior in quality to any other created in the traditional way. It is important to monitor the time spent in the microwave; stir the mixture every 10 seconds, making sure that the glaze does not boil before all the ingredients are mixed. This amount of cream is enough to cover a small cake.

We are all accustomed to the fact that confectionery products, to give them an appetizing appearance and delicious taste, are covered with all kinds of sweet glaze, which is prepared from a variety of ingredients (fruit fillings, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) . But the main, popular and most favorite coating is chocolate glaze, which is suitable for decorating absolutely all types of baked goods, making it sweeter, more attractive and preserving the freshness of the product for a long time. Let's learn how to make a variety of chocolate glazes at home to make our confectionery products more perfect.

Rules for working with chocolate icing

You can prepare chocolate glaze by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly flat and smooth surface. Therefore, the base of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate glaze, you must adhere to certain rules:

• The finished product should be coated with glaze when it has completely cooled. If you do this “hot on the heels,” your perfect chocolate glaze will be covered with an unattractive web of cracks of varying depths.
• Chocolate icing cannot be applied to baked goods while it is hot, as it will simply spread over your product, ruining its appearance.
• If you want to add gloss to your glaze, add a small piece of butter or margarine to it, if it is not originally included in the original recipe.
• At the beginning of cooking, be sure to sift the cocoa; such a simple manipulation will saturate it with oxygen and make it more airy.
• In order to evenly distribute the chocolate glaze over the product, pour it all into the center of the baked goods, then carefully distribute it from the center to the edges. Treat the sides of the product with thicker frozen fondant.
• Glaze made with powdered sugar hardens quickly.
• In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or any special flavoring. Chocolate glaze harmonizes perfectly with coconut flakes, rum, cognac and vanilla.
• The most important rule: you can adjust the thickness of the chocolate glaze, prepared yourself, by adding or subtracting sugar, cocoa or liquid ingredients.

Simple recipe for chocolate glaze

The recipe for this type of chocolate coating is the simplest, easy to remember and can be used as the basis for any other cocoa-based recipe.

You will need the following composition of products:

• 5 tbsp. l. milk (can be replaced with water), cocoa powder, sugar;
• 50 g butter.

Preparation does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.

Standard Glittery Chocolate Glaze Recipe

To prepare the most common fudge, you will need the following ingredients:

• 5 tbsp. l. natural cocoa powder;
• 3 tbsp. l. water, any alcohol and powdered sugar;
• 40-50 ml high fat cream (can be replaced with butter);
• vanilla or cinnamon;
• To improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.

Pour the required amount of water into a container placed in a water bath, add a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.

Chocolate frosting with sour cream

The principle of preparing this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type of glaze is more like a cream in texture; it has a peculiar thickness and a special taste due to the addition of sour cream.

Prepare the ingredients:

• 5 tbsp. l. cocoa powder;
• 4 tbsp. l. sour cream;
• 3 tbsp. l. powdered sugar, water;
• flavoring

Chocolate glaze based on condensed milk

This type of coating will be beautiful, tasty and glossy. Mix and grind 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To ensure that the chocolate glaze you prepare turns out perfect, do not forget to strictly follow the chosen recipe. Remember that a deficiency or excess of any product can completely change the taste of the coating, and with it the decorated dish.

Chocolate icing for applying to cakes, muffins, Easter cakes and pastries does not have to be made from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.

Here's what experienced confectioners advise when working with icing:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
• The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
• You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
• First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Recipe:

1. Mix half a cup of sugar in a saucepan,2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool slightly, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
3. Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
4. Place the cake in a cool place overnight and serve it with tea in the morning.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

cocoa and condensed milk icing, recipe

Cocoa and condensed milk glaze

Recipe:

1. Mix half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
2. After removing from heat, add 0.5 tbsp. spoons of butter..
3. Immediately pour over the cake and leave to cool.

Chocolate glaze made from cocoa, used by professionals.

Recipe:

1. Melt 1 tbsp in a saucepan. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
2. Mix well and you can decorate any pastry.

Milk powder and cocoa glaze recipe

Cocoa and milk powder glaze

Recipe:

1. Pour 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
2. Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour in 0.5 cups of water and heat until all ingredients are dissolved.
3. We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
5. The glaze is ready, decorate the cake with it and leave to cool.

After a couple of hours, the glaze will harden and the cake can be served with tea.

Frosting recipe with milk and cocoa

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Pour 1 tbsp into a stainless steel saucepan. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at low boil, until the desired thickness.
2. Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it shine.

Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

1. Mix 2 tbsp in an enamel bowl. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. After removing from heat, add 1/3 of a teaspoon. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.

Cold-processed lean chocolate glaze

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.

Recipe:

1. Mix 3 tbsp in a deep plate. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Cocoa Butter Frosting Recipe

Chocolate glaze made from cocoa and butter

Recipe:

1. In a saucepan, combine 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g of butter, mix everything and let it cook until the butter melts.
2. Dilute another 3 tbsp. spoons of milk and cook further, stirring.
3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.