Food should be tasty and visually attractive - that's obvious. The appetizing appearance of a dish makes us indulgent and we are ready to overlook small taste sins. Chocolate frosting is to a cake like a little black dress is to a woman - both should be at the ready to highlight the advantages and hide the flaws.

What is glaze

Gingerbread cookies, sweets, sponge cakes and cakes, Easter cakes and gingerbreads are covered with glaze. You can decorate the cake with cream roses or candied fruit, but many types of baked goods require icing.

Glaze is a sweet, frozen syrup. You can cover the entire surface or part of it with chocolate, or draw a flower on the gingerbread - it’s a matter of taste. Chocolate glaze made from chocolate or cocoa makes donuts and cakes even tastier and prevents baked goods from going stale. Marshmallows and chocolate-covered ice cream, glazed strawberries or glazed cheese curds can be prime examples of how sweets take on a new meaning when combined with chocolate.

Types of glaze

1. Sugar. Even a child can mix powdered sugar with water, so this type can be considered basic. The glaze is 80% sugar and turns white when it hardens, although the syrup can be colored with juice.
2. Confectionery. Consists of cocoa products, sugar and fat. This type of glaze is used in the food industry, but it is difficult to call it healthy due to questionable fats. Chocolate glaze made from cocoa, prepared at home, is a classic option, tasty and easy to prepare.
3. Chocolate. In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. White chocolate coating also contains milk fat.

Basic rules for making glaze

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

• The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle into an even layer and not drain. You can thicken the glaze with a spoon of powdered sugar and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake together, prepare a thick mass. Donuts and cupcakes are poured with liquid glaze.
• It is better to make powdered sugar yourself rather than buy ready-made ones. Grind the granulated sugar in a coffee grinder for several minutes; a cloud of sugar will rise from the finished powder.
• If the baked goods are very sweet, it is advisable to add lemon juice to the glaze instead of water or along with it. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate frosting is great for cakes.
• The mass will settle into a perfectly even layer if applied to the jam.
• It is better not to make chocolate icing for a cake from porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with icing using a pastry syringe.

Chocolate icing – top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or cognac. The fondant should be cooled before application so that you can control how it spreads over the surface.

Before making chocolate glaze, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and chocolate bars in a water bath; you can also use a microwave in low mode for these purposes.

Cocoa glaze

Chocolate icing for cakes, rolls, pies and creamy desserts can be made from cocoa. The set crust will be glossy and dense if you use dark cocoa and quality butter. This is the simplest, most basic recipe.

Products:

• Milk - 4 tbsp. l.
• Butter - 50 g
• Cocoa powder -1 tbsp. l.
• Powdered sugar - 4 tbsp. l.

Preparation:

1. Melt the butter in a saucepan over low heat or a water bath.
2. Add milk and powdered sugar while stirring vigorously.
3. Cook until smooth.
4. Carefully add cocoa, stirring the mixture so that no lumps form.
5. Heat for 2 minutes.
6. Cool slightly.

pros: Making cocoa glaze is easy; it takes a long time to harden, so you can work slowly. The thick mass is easy to level.
Minuses: May not harden and remain soft.

Glaze made from cocoa and cream (milk, sour cream)

Using dairy products is the simplest answer to the question of how to make cocoa chocolate coating soft and shiny. You can add crushed nuts, coconut flakes and other powders to a mass based on cream, sour cream or milk.

Products:

• Cream (sour cream, milk) - 3 tbsp. l.
• Powdered sugar - 5 tbsp. l.
• Cocoa - 6 tbsp. l.
• Butter - 50 g.
• Vanillin packet

Preparation:

1. Mix everything in an enamel container.
2. Heat in a water bath and cook, stirring, until the chocolate is smooth.
3. If a drop of glaze on a dry saucer hardens quickly, the fudge is ready.

pros: The glaze is delicious and shiny. It remains soft for a long time, so it is easy to spread evenly over the surface.
Minuses: It may not freeze.

Dark chocolate frosting

The easiest way to make chocolate frosting for a cake is from a chocolate bar. Any unfilled variety will work, but the 72% dark chocolate coating will have a richer flavor.

Products:

• Milk - 5 tbsp. l.
• 100 gram chocolate bar
• Half a teaspoon of butter

Preparation:

1. Grease the bottom of the container with oil.
2. Break the chocolate bar and add milk.
3. Melt over steam and stir for a few minutes.
4. Apply the mixture warm; if it starts to cool, you can warm it up a little.

pros: This is a well-hardening chocolate glaze, it should be applied warm. The taste depends on the type of chocolate.
Minuses: The glaze layer may be fragile.

White chocolate frosting

White icing will make the birthday cake truly elegant and festive.

Products:

• White chocolate bar – 200 g
• Powdered sugar - 180 g
• 30 percent cream - 2 tbsp. l.

Preparation:

1. Melt the crushed chocolate bar in a water bath.
2. Add powdered sugar, add a spoonful of cream and cook until the mixture thickens.
3. Add a second spoon of cream.
4. Beat with a blender until fluffy.
5. Use the glaze without waiting for it to cool.

pros: Pleasant consistency and delicate taste.
Minuses: It is easy to overheat during cooking, causing insoluble lumps to form.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than that described in previous recipes, but the efforts will pay off - the cake, sponge roll, souffle, cookies are transformed like Cinderella before the ball.

Products:

• Black or white chocolate - 50 g
• Cocoa - 80 g
• Cream 30 percent - 80 ml
• Water - 150 ml
• Powdered sugar - 250 g
• Gelatin - 8 g

Preparation :

1. Soak gelatin in water. There are always detailed instructions on the packaging about time, temperature and volume of water.
2. Mix sugar and cocoa powder in a saucepan, add water and cream.
3. Heat the mixture over low heat. As soon as bubbles appear, remove from heat.
4. Grind the cooled chocolate on a grater or in a blender.
5. Add chocolate and gelatin to the mixture and mix well.
6. Strain through a sieve and cool to room temperature.
7. Place the cooled cake on a wire rack and cover with frosting.
8. Place the cake in the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and experienced housewives, but most are hearing this name for the first time. This is a transparent and viscous product with the consistency of honey, it has a very pleasant caramel taste without sugary cloying. Confectionery glucose is made from starch and sold in plastic containers. The syrup is used when baking baked goods so that cakes, rolls and pies do not go stale for a long time. Glucose in the glaze is needed for elasticity.

Products:

• Glucose syrup - 150 g
• Powdered sugar - 150 g
• Water - 135 ml
• Condensed milk - 100 g
• Chocolate - 150 g
• Gelatin - 15 g

Preparation:

1. Pour gelatin into 60 ml of water
2. Mix glucose syrup, powdered sugar and water in a saucepan.
3. Heat the mixture over low heat. Stir until smooth and do not allow to boil.
4. In another container, melt the chopped chocolate.
5. Add condensed milk and gelatin. Stir.
6. Add hot syrup and mix vigorously, you can use a blender or mixer.
7. Cool to room temperature. If time allows, place the bag of icing in the refrigerator for several hours, then warm it up slightly by dipping it in hot water.
8. Apply to a cooled surface.

pros: Pronounced chocolate taste. The finished glaze can be stored in the refrigerator for several weeks. Before use, it must be heated to +37°C. The frozen glaze with gelatin does not crumble or stick.
Minuses: If the technology or temperature conditions are violated, the glaze may not harden. You need to level the mass over the surface with clear, short movements, and this requires some experience.

How to apply chocolate glaze

Glazing is not a very complicated process, although it doesn’t always work out the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience you'll develop your own set of rules. We can warn you against the main mistakes of a novice pastry chef:

• Allow the glaze to cool and thicken slightly before applying, but do not wait for it to clump together.
• It is advisable to cover cakes made from dense cake layers with a thin layer of jam before glazing. Coat the sides and top with apricot or strawberry jam a few hours before frosting. Then place the cake on a wire rack and pour chocolate over it. Level the surface with a spatula or pastry brush. After this, place the finished cake in the refrigerator.
• It is more convenient to prepare the glaze in a water bath - this way nothing will burn and it will be easier for you to achieve a uniform consistency.
• Start applying the chocolate mixture from bottom to top and from edge to middle.
• First, apply a thin layer of chocolate, which will serve as the base for the finish. Cool in the refrigerator. After this, the second layer will lie flat.
• If uneven surfaces appear while applying the glaze, spray with water and smooth with a spatula.
• Glaze that is too thin can be thickened with a little flour.

A theoretical cooking course is necessary, but you will only gain real experience through practice. If the chocolate glaze is not perfect the first time you make it, don't be discouraged - this almost always happens. Practice on small cupcakes or buns, and very soon you will masterfully turn the cake into a work of confectionery art.

Sweet, shiny, glossy - it's all icing. It is very difficult for confectioners to do without it. It is used to cover cakes and pastries, to paint on gingerbread cookies and cookies, to fill the tops of cupcakes, etc.

Glaze is not only beautiful, but also useful. Thanks to it, baked goods stay fresh longer. In addition, this cupcake decoration is very easy to prepare and not expensive. The only products you need are sugar and water. This is for the simplest frosting. But there are many recipes for this decoration; sometimes it seems that as many confectioners in the world, there are as many recipes, or even much more: everyone has at least two favorites.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, your baked goods will always be beautiful, fragrant and impressive.

Consistency

The glaze should not be too thick and not too runny. Almost like sour cream. Then it will be well applied to the product, will set quickly and will not drain. If you followed the recipe and the glaze turned out too thin, add a spoonful of powdered sugar, and if it turned out too thick, add a teaspoon of hot water.

Different goals

Liquid glaze is poured over the tops of cupcakes or donuts. Glaze with the consistency of 20 percent sour cream is used for patterns and designs on cakes. Or you can make the icing even thicker and use it to glue one half of the cake to the other. A brush will help with this.

Powder

It needs to be ground very carefully. Right within a few minutes. And when you open the lid of the coffee grinder, a “sugar smoke” should come from the powder. Yes, and of course, it’s best to make your own powder, not store-bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

It is often used as a substitute for water when making glazes. And sometimes they add a few drops to the glaze for flavor. Lemon juice gives the glaze a great taste and smell. And if the baked goods are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On whites and yolks

With eggs, the glaze acquires a rich taste and a soft, dense consistency. Protein glaze is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But for safety reasons, it is better to dry such glaze in the oven. Although this is often not mentioned in recipes.

Place the product in an oven heated to 100 C or a little more, even a little heating will protect you from salmonella, since it dies at 70 C.

With butter

When making icing for cakes, fat and butter are often added. The glaze with it turns out soft, creamy, it is well suited for cakes. The option with chocolate or cocoa and butter looks especially beautiful.

Secret: If you brush the cake with a thin layer of jam before frosting, the frosting will lie perfectly evenly and will shine very beautifully.

Dyes

It is often recommended to add food coloring to the glaze; with it, the color turns out bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with using food coloring from a bag, but you can add natural coloring products to the icing. For example, a spoonful of raspberry jam - you get a red color and a magical raspberry aroma. A pinch of turmeric and a piece of butter will give you an intense orange tint.

Secret: For glaze it is better not to use porous chocolate. And if you add a spoonful of cocoa to the chocolate, the color will be more saturated.

How to apply?

Liquid glaze for Easter cakes and cupcakes is applied with a brush. You can apply it in several layers. The glaze for painting is applied using a pastry syringe. By the way, you can use a regular disposable syringe.

Simple glaze

200 g powdered sugar

4 tbsp. l. hot water

Step 1. Mix powder and water and place on low heat.

Step 2. Cook, stirring, until the glaze becomes smooth. Approximately 5-7 minutes.

Step 3. Pour hot glaze over gingerbread cookies or buns.

Egg yolk glaze

5 yolks

1.5 cups powdered sugar

3-4 tbsp. freshly squeezed orange juice

Step 1. Beat the yolks with orange juice until a stable foam forms.

Step 2. Gradually introduce previously sifted powder. Stir everything until smooth.

Step 3. Cover the cake or cookies with icing and dry in the oven at approx. 100 C.

Glaze with rum

1 cup powdered sugar

3 tbsp. Roma

1 tbsp. l. hot water

Step 1. Sift the powdered sugar.

Step 2. Add water and rum and grind very thoroughly. Cover cupcakes or pastries.

Chocolate glaze

100 g chocolate

3 tbsp. l. water

1 tbsp. l. butter

100 g powdered sugar

Step 1. Break the chocolate into pieces, add hot water and heat until the chocolate dissolves.

Step 2. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Good to use for patterns

1 cup powdered sugar

1 tsp lemon juice

Step 1. Beat the whites until stiff foam.

Step 2. Sift the powder into the egg whites and beat very well again. Add lemon juice.

Step 3. Fill a pastry syringe or bag with icing. Apply a pattern to a cake, cookies or gingerbread.

Butterscotch icing

200 g hard toffees

40 g butter

1/4 cup milk

1-2 tbsp. l. powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2. Add toffee and powder, cook until the candies are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.

I associate this glaze with the Bird's Milk cake. I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. I offer you a recipe chocolate cocoa glaze, which can be used for making confectionery or simply eaten with a spoon =)

What is needed for cooking

A saucepan or ladle (preferably with a thick bottom)

List of ingredients:

50 gr. butter, fat content 80%;

45 ml. milk, fat content 3.2% (~ 3 tablespoons);

60 gr. sugar (~ 4 tablespoons);

10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process:

• Making chocolate glaze from cocoa is not at all difficult, but there are some points to consider in the process. Let's take a closer look =) We start cooking by preparing the ingredients. Place all the necessary ingredients in a saucepan or ladle (preferably with a thick bottom): butter, milk, sugar and cocoa powder.

• Next, place the saucepan or ladle on the stove. You can prepare chocolate glaze from cocoa either in a water bath or by sending the saucepan directly to the stove. If you are cooking for the first time or want to play it safe, it is better to cook the glaze in a water bath. Of course, the process will take more time, but nothing will burn, and you can easily control the process. And if you choose to prepare the glaze by placing the saucepan directly on the stove, then the heat must be set slightly below medium and not move away from the stove, constantly stirring the glaze, otherwise it will not work and will burn. Of course, while preparing the glaze in a water bath, it also needs to be stirred, but in this case there is less chance that it will burn if you interrupt the cooking process.

• Having chosen the cooking method, put the saucepan on the stove and begin the process of preparing chocolate glaze from cocoa. First, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Next, the mass will begin to boil. At this stage, it is important to constantly stir the glaze (especially if you chose the option of cooking directly on the stove). Thus, boil the glaze for 2-3 minutes. That's it, the glaze is ready!

Use of glaze:

Chocolate glaze made from cocoa can be used in various confectionery products. It is great for soaking cakes. And if you want to use glaze for impregnation, then after cooking, let it cool a little and, while it is liquid, saturate the cakes.

I also really like to cover the top of a cake with this glaze (for example, “Bird's Milk”), glaze donuts or eclairs. And lately, very often I make chocolate streaks on the cake from this glaze.

Often, cake frostings are made from chocolate ganache (chocolate is mixed with heavy cream), but when you don’t have these ingredients at home, in my opinion, beautiful frostings can be made from cocoa chocolate glaze. To do this, the finished glaze must be stirred vigorously until it reaches the consistency you need. The glaze should become thicker. The main thing is to monitor the consistency, because... The glaze can become very thick and it will not be possible to make beautiful smudges from it.

I want to show you an example of a bad drip glaze. In this case, it turned out to be too liquid and there were no streaks. As a result, all the glaze flowed down.

And in this example, in my opinion, the glaze turned out to be a little thick for smudges (although it looks much better than when the glaze turns out liquid). Don't make the glaze too thick, because... it may drain very poorly (and it will not look nice) or even flow in chunks.

And on this cake, it seems to me that the icing turned out to be of very good consistency, which made it possible to create beautiful, even smudges.

On a note:

• It is important to use high-quality butter for this glaze. Because More than once it happened that during boiling the oil separated from the main mass and, of course, the glaze was spoiled.
• To make beautiful drips, the cake itself must be cooled, and the icing should not be hot.

Application chocolate cocoa glaze very diverse. It can be used to soak cake layers, glaze donuts and eclairs, as well as cover the top of the cake and make chocolate drips. And I think that you can find many more different options where you can use this glaze. Try and experiment =)

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you did =)

Walking past the pastry shops, you feel the aroma of freshly baked cakes and pastries. A sweet breeze flows around the visitors. I want to take a piece of cake and put it in my mouth. This is due to the chocolate glaze. Freshly brewed, it fills the space with sweetish coffee notes. Gives confectionery products an unprecedented appetizing effect. But you can make such a delicacy yourself in your kitchen. Use a selection of recipes and surprise your loved ones with a sweet dish for dessert.

Classic chocolate cocoa glaze

Classic cocoa icing is quite simple to prepare. All ingredients should be mixed in a certain proportion. There is a secret in the recipe - the temperature of the ingredients. Read more in preparation. So, chocolate cocoa glaze is the first recipe.

Ingredients:

• 100 ml milk;
• 3 tbsp. l. cocoa powder;
• 4 tbsp. l. Sahara;
• 100 gr. sweet butter (82% fat).

How to cook:

1. Remove the butter from the refrigerator in advance. There are separate requirements for this product. The oil should be of high fat content and at room temperature. In this case, it will not flow with water when heated. That's the whole secret.
2. In a saucepan, combine milk, sugar, cocoa powder. Take unsweetened cocoa, nesquik will not work. Mix the cocoa frosting with a whisk.
3. Place the saucepan over low heat. Heat while stirring. To ensure that the mixture does not burn, use dishes with a thick bottom. Or heat in a water bath.
4. Once the mixture is smooth, remove from heat. Cool at room temperature, stirring with a whisk.
5. Has your workpiece cooled down yet? Feel free to add soft sweet butter into it. Beat the mixture with a mixer at first speed.

The cocoa glaze recipe can be slightly modified. Add a teaspoon of premium wheat flour to the saucepan along with cocoa. Or one egg yolk. After heating, the chocolate glaze becomes thick .

Are you wondering how to make chocolate cake frosting in a different way? Read on. Recipes with sour cream, cream or gelatin await you.

How to cook with sour cream

Chocolate cake with sour cream-based ganache will turn out beyond all praise. Choose the amount of sweet mass yourself. You may want to cover just the top of the biscuit or the entire surface with the treat.

Ingredients:

• 6 tbsp. l. sour cream;
• 6 tbsp. l. powdered sugar;
• 6 tbsp. l. unsweetened cocoa;
• 0.5 tsp. vanilla powder.

Preparation step by step:

1. Chocolate icing for cocoa cake is cooked for 2-3 minutes. Mix the selected products in a saucepan. Use dishes with a thick bottom.
2. Whisk while heating. The fire needs to be slow. Is the cocoa frosting bubbling? Remove from heat. Cool at normal room temperature.
3. A simple chocolate glaze will coat the sponge in an even layer. It will harden in a couple of minutes. Cool the dessert in the refrigerator before eating.

Before making chocolate glaze from cocoa and milk, make sure the quality of the products. When choosing sour cream, pay attention to the expiration date.

With added cream

Cream is a fatty component. In a recipe, cream often replaces a mixture of butter and milk. It turns out one of the versions of the classic recipe. But there is one “but”. The thicker the cream used, the better the quality of the cocoa glaze.

Ingredients:

• 3 tbsp. l. heavy cream;
• 4-5 tbsp. l. cocoa powder;
• 3 tbsp. l. Sahara;
• 1 tsp. vanilla sugar.

How to cook:

1. Mix all other ingredients listed in a small saucepan with cocoa. Whisk a little.
2. Simmer over low heat until smooth. As soon as the mixture begins to gurgle, the chocolate glaze with cream is ready. Start using the sweetness.

There is another recipe for making icing. Cream and chocolate are mixed in a saucepan. For 50-60 ml of cream, take one 120 gram bar of delicacy. The mass is heated in a water bath while stirring. Once all the tile pieces have melted , the mass is ready for use. Chocolate glaze made from chocolate and cream will cover sponge cakes, petit fours or shortbread cake. She's so delicious , which will add shine even to ice cream scoops or pieces of fruit.

Recipe for white or dark chocolate bars

Almost every housewife knows how to make chocolate icing from cocoa. How to melt chocolate pieces correctly? A cake with chocolate glaze will become a delicious treat if you prepare the semi-finished product according to the step-by-step guide.

Products:

• 200 gr. tiles (white or bitter);
• 180 gr. sweet powder;
• 2 full tbsp. l. heavy cream.

Preparation step by step:

1. The preparation of chocolate glaze begins in a trivial way. Break the tiles into pieces. Place in a saucepan. Place in a water bath.
2. Add a spoonful of cream and sweet powder.
3. Cook while stirring. Once the pieces are melted, add the rest of the cream. Remove from stove. Stir.
4. Immediately use the mixture for its intended purpose - for the cake. The recipe may contain brown sugar rather than powder. Choose ingredients according to your taste.

A chocolate coating like this is a sensitive thing. The mass is easy to digest into many small lumps. Therefore, when heating, use a water bath. Be careful not to overheat the mixture.

White and dark chocolate bars contain slightly different amounts of cocoa butter. But preparing semi-finished products from them is similar. Dark chocolate glaze may not be sickly sweet. Adjust the amount of sugar to taste. You already know how to cook sweet gravy.

With cocoa and milk

A cocoa cake frosting recipe usually uses milk. It naturally thickens the sweet mass. Making chocolate glaze thick is not difficult.

Products:

• 6 tbsp. l. milk;
• the same amount of sugar (or powder);
• 50 gr. unsalted butter;
• 2 full tbsp. l. cocoa.

How to cook:

1. Combine milk, sugar and cocoa in an enamel cup. Heat while stirring with a spoon.
2. Has the mixture become homogeneous? Turn off the fire. Cool a little.
3. Separately, beat soft butter. Connect both pieces. Beat until fluffy for a couple of seconds. Chocolate glaze without butter will not be as thick. The fattier the oil, the better the sweet mixture is formed.
4. The chocolate icing for the cake is ready to use. Proceed to apply to the cake.

Would you like to replace milk with water? Add some starch, corn or potato starch. Take cocoa, sugar and water 3 tablespoons each. And also a spoonful of starch. The recipe is similar to the classic version. The glaze on water is easy to apply and hardens quickly.

Mirror glaze for cake

There are several ways to make chocolate glaze mirror-like. The most popular option is . Cakes with chocolate icing on gelatin form a glossy, appetizing surface of the dessert.

Products:

• 80 ml cream;
• 120 ml boiled water;
• 250 gr. powdered sugar;
• 80 gr. cocoa powder;
• 50 gr. tiles;
• 1 tsp. loose gelatin.

Preparation step by step:

1. Grate the tile using a grater. Or grind in a coffee grinder.
2. Soak gelatin in water. For 1 teaspoon of powder, take 4 teaspoons of water. Mix. Leave for 5-6 minutes.
3. In a separate saucepan, mix the cream and the rest of the water. Add powder and cocoa. Cook over low heat until simmering. Remove from heat.
4. Mix the cream glaze with gelatin and tile crumbs. The simple chocolate frosting recipe is complete. Place the cake on a wire rack and coat with the sweet mixture. Refrigerate before serving.

Use the chocolate icing recipe for the cake for other delicacies. Use it to transform store-bought or baked waffles, shortbread cookies, and sweet rolls.

With added oil

Cake icing made from cocoa and milk with butter is not in vain used by confectioners around the world. The sweet brown mixture coats the cakes on all sides. Or graceful smudges form on a strong layer of cream. The chocolate glaze looks presentable in any case. Whether it's a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

• 100 gr. chocolate drops;
• 80 ml milk (or cream);
• 1 tbsp. l. unsalted butter;
• a pinch of vanillin.

How to cook:

1. Bring the milk (or cream) to a boil. Pour chocolate chips into a bowl. Mix with a whisk. After a couple of minutes the drops will melt. Do you have a few lumps left? Microwave the mixture for 5 seconds at maximum power. Stir again. So far the chocolate glaze is without butter.
2. Add vanillin and oil. Whisk everything together. This chocolate frosting recipe made from cocoa and milk is easy to follow and complete.

Chocolate icing made from chocolate and butter will lie evenly on the sponge cake when warm. Immediately after this it will begin to cool down.

Made from milk chocolate

Milk chocolate icing is an option for quickly decorating a homemade cake. The whole recipe requires 2 ingredients and 7 minutes of mixing. This is a cooking record! Try again.

Ingredients:

• 250 ml cream (any fat content);
• 250 gr. milk tiles.

How to cook:

1. You can make chocolate icing for a cake faster if you break the bars into small pieces. Place them in a glass bowl.
2. Melt the pieces with cream. To do this, bring the cream to a boil. Pour in the crumbs. Leave it aside for a minute.
3. Stir until the unmelted pieces are completely combined into a smooth mass. Dark chocolate ganache is also prepared .

Immediately cover the cake or pie with it. For convenience, place the baked goods on a wire rack over a baking sheet. The ganache hardens immediately. This is the best option for a well-hardened mixture for decorating desserts. Keep the cake in the refrigerator before eating.

How to frost a cake with chocolate icing

1. Glaze made with water without milk goes on the biscuits just as smoothly as with milk. The difference is in the appearance of the coating. In some places the sweet gravy will remain a rich brown color, in others it will be a little lighter.
2. It’s easy to check how the coating will lay down. Chill the glass in the freezer. Get it. Turn upside down onto a plate. Imagine it's a cake. Gently spread a little ganache with a spoon. After 1-2 seconds the mixture should set. Congratulations, you now know how to make the perfect frosting at home.
3. How to do it? Use a spoon to spoon the gravy a little at a time around the edge of the cake. The droplets will flow down and solidify approximately halfway up the height of the dessert. Pour the remaining chocolate frosting onto the top surface of the cake. Level with a spatula or pastry spatula.

The chocolate frosting recipe takes a little time. It is important to choose the right products. Use natural chocolate or a confectionery bar instead of sweets.

• Chocolate icing with milk is a universal recipe. Replace milk with sour cream or cream in the list of ingredients. Suitable for home baking and store-bought pie crusts.
• Do you want to make your dessert original? Add a pinch of ground cinnamon, ginger or anise to the cocoa frosting. A special ground mixture of seasonings called “For sweet dishes and baked goods” is also suitable.
• Perhaps the most original chocolate glaze made from cocoa powder is with citrus juice. Mix the cream with orange juice as the base. If desired, use freshly squeezed lemon juice.
• Chocolate glaze made from chocolate and milk is prepared not only on the basis of cow's milk. Try coconut milk or regular condensed milk. The result will pleasantly surprise you.

In all cocoa glaze recipes , The powder can be replaced with freeze-dried or instant coffee.

Chocolate icing is very often used to decorate confectionery products. This type of glaze was recently invented. Not so long ago it was considered a masterpiece of culinary art, since the cost of the cocoa from which it was made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery products. Today, chocolate is accessible to everyone, not just the rich. At the same time, this is not only an everyday, but also an exquisite delicacy, which is a product of the creativity of specialists in the field of culinary art.

How to make simple chocolate frosting?

A simple chocolate glaze is sometimes prepared to coat confectionery products. Water and sugar are added to cocoa. You will need 2 tablespoons of cocoa, 1/2 cup sugar, 3 tablespoons of water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is placed on a rather slow fire; it should be cooked, stirring continuously. First, the sugar will dissolve, and then the mass itself will bubble. One minute after bubbles appear, remove from heat.

You should wait for it to cool a little and thicken. If the mixture is still hot, then it has a liquid state, and when cooled, it quickly hardens and sugars. If you want to prepare a children's cake or custard pies, then add a small amount of butter to the icing, which has not yet cooled. Then the whole mixture is whipped using a mixer. After this, it acquires a milder taste.

Method for preparing chocolate glaze with sour cream

To prepare the glaze at home, you can use the most common recipe; its taste will resemble dark chocolate, which has a specific sourness. It is this that dilutes the cloying quality of sugar, so the presence of sour cream makes glazed cakes taste delicious.

To prepare a glazed cake, you need the following products to cover it:

• butter (2 tbsp);
• sour cream (100 g);
• cocoa powder (3 tbsp);
• sugar (3 tbsp.).

To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture boils, you need to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the heat; it is not cooled very much. It is used for frosting cupcakes, cakes, and pastries. This type of glaze begins to thicken after cooling, but does not become hard.

How is chocolate icing made from cocoa and starch?

Alternatively, you can make the glaze in a rather original way. There is a recipe based on starch without brewing the mixture. There is no need to add sour cream and butter here.

The composition will harden very slowly, so the mass can be applied to both cold and hot confectionery products.

Glazed coating for baked goods can be made based on the following components:

• potato starch (1 tbsp);
• cocoa (3 tbsp);
• powdered sugar (3 tablespoons);
• water (3 tablespoons).

Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently cooled water, the entire composition is thoroughly mixed. The finished mass is used to cover baked goods. For example, this amount of mixture can cover about 8 mini-cakes (cupcakes).

How to make chocolate frosting in the microwave?

For those who are good at cooking in the microwave, you can use a glaze recipe that contains the following products:

• milk (3 tbsp);
• sugar (1/2 cup);
• butter (2 tbsp);
• cocoa powder (3 tbsp);
• dark chocolate (1/3 bar).

When preparing the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is added there. After placing everything in the microwave in a special container, remove it after 3-4 minutes. Now the finished mass can be used for its intended purpose.

Recipe for professional chocolate icing

Cooking like a professional is quite difficult. At the same time, you can try to make professional chocolate icing yourself using a special recipe that requires the following products:

• condensed milk (1 tbsp.);
• butter (1 tbsp);
• cocoa powder (1 tbsp).

This recipe is quite easy to remember. The butter is melted. After adding condensed milk and cocoa, everything is mixed and ground to coat the confectionery with the finished chocolate glaze.

How to make shiny chocolate frosting?

There is another recipe for creating chocolate glaze without heating all the products. As a result, you can get almost real chocolate glaze, only shiny.

It includes:

• milk (1/2 cup);
• butter (1.5 tbsp.);
• powdered sugar (1/2 cup);
• cocoa (3 tbsp.);
• vanilla.

When preparing a shiny mass to cover a cake or pastry, cocoa is mixed with powdered sugar, then the mixture should be diluted with warmed milk. It is necessary to put butter in it, which has been softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. To prevent the mass from hardening so quickly, first prepare the confectionery products for which it will be intended.

Two recipes for mirror chocolate glaze

Products required for glaze:

• gelatin (8 g);
• sugar (250 g);
• cocoa powder (sifted 80 g);
• cream (80 ml);
• water (150 ml);
• dark chocolate (chopped 50 g).

To make a mirror glaze, you need to soak gelatin in water, following the instructions on the package. Take a saucepan, put sugar in it, adding sifted cocoa powder. Pour water and cream into the mixture, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire immediately turns off. Add dark chocolate, which is crushed, and mix everything. Then soaked gelatin is added to the mixture, then everything is mixed again.

The composition is left to cool to room temperature. After this, you need to remove the cake from the refrigerator, place it on a wire rack, and cover the surface of the confectionery product with the prepared mirror chocolate glaze. The resulting mass is used to decorate only the top part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.

A special spatula will help to completely decorate the cake with mirror glaze, with the help of which the composition is raked closer to the edge of the sides of the product so that it can flow down.

The drained mass is collected, filtered, and reused if necessary. Then the cake should be immediately transferred to a plate and refrigerated for 2 hours. When the entire mass has frozen, the cake is served to the table.

Using mirror glaze, you can decorate cakes such as “Bird's Milk”, “Daniella”, and other types of confectionery products.

The second recipe for mirror chocolate glaze from Pierre Hermé is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be of high quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but regular gelatin will do. Take a full tablespoon of gelatin (with the top). You can take any honey, but not candied honey.

First, gelatin is soaked for about 10-15 minutes so that it swells in 30-35 ml of water. Place honey, sugar, and the rest of the water in a thick-walled saucepan and bring the mixture to a boil. It needs to be boiled for about 2 minutes. After this, the composition is removed from the heat, condensed milk is added, and everything is stirred. After this, the swollen gelatin is laid out so that it can completely dissolve. When Pierre Hermé's mirror glaze is ready, it is used to coat confectionery products.

How to make dark chocolate frosting?

If you want to make glaze for such a popular cake as Sacher, you can combine it with coconut flakes. Products used to prepare chocolate glaze:

• milk (2 tbsp);
• dark chocolate (1/2 cup);
• powdered sugar (1/2 cup).

All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed by adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should have a thick chocolate icing for the cake.

How to make nut-chocolate frosting?

Often, chocolate icing for cakes, muffins and pastries is prepared from dark chocolate, but it can be made from white milk chocolate. You can add nuts and other required ingredients for chocolate glaze:

• milk (1 tsp);
• powdered sugar (1/2 cup);
• butter (1/3 pack);
• white chocolate (1 bar);
• vanilla;
• nuts (various).

The butter must be removed from the refrigerator and left for a certain time to soften. A white chocolate bar, which has previously been broken, is placed in a small saucepan. After adding oil there, melt all the contents in a water bath. After this, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Recipes for other types of chocolate icing

This confectionery coating for baking can be prepared not only from cocoa and chocolate, but also from other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare the rum glaze you will need the following products:

• powdered sugar (200 g);
• rum (3 tbsp);
• hot water (1 tbsp.).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.

The main products for coffee glaze are:

• powdered sugar (200 g);
• coffee extract (4 tbsp);
• butter (1 tsp).

Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.

To create a protein glaze, use the following products:

• egg whites (2 pcs.);
• powdered sugar (200 g);
• lemon juice (1 tbsp).

Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain an egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.

You can make colored glaze if you use the following products:

• juice of carrots, spinach, beets, etc. (3-4 tbsp.);
• powdered sugar (200 g);
• lemon juice (1-1.5 tbsp.).

Powdered sugar should be sifted using a sieve into a container where the juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.

Please remember that the heated icing is not applied to the buttercream.

If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.