The most requested culinary products have always been those coated with various types of glaze. It is the finishing touch to any signature cake or pastry; it wonderfully complements cookies, sweets and even sweet pastries.

It is chocolate icing that is undoubtedly in favor among other types of culinary coatings, but not everyone knows that to make it and for the decorating process itself, it is not necessary to have a culinary education and 6 hands, like a Hindu deity.

In this article you will find detailed instructions on how to make chocolate icing for cakes, pastries, donuts and candies, what types of glaze can be made and how to use different types of chocolate to make it, add cocoa, condensed milk and even sour cream to it.

Choosing chocolate for glaze

When choosing chocolate for glaze, you need to take into account some requirements for its quality: it should not contain additives in the form of raisins, nuts or other fillings. Aerated chocolate will also not work. Sometimes dark chocolate frosting may require adding powdered sugar to enhance the sweetness or mixing it with condensed milk.

In addition, cheap versions of chocolate products can curl and clump when melted, thereby completely eliminating the possibility of obtaining a beautiful, uniform glaze. Vanillin, alcoholic ingredients (rum, cognac, liqueur) or various flavorings can be added to the glazing mixture to enrich the aroma, and coconut shavings or special sprinkles can be sprinkled on top of the glaze.

You can make glaze from dark, milk, white or confectionery chocolate. White chocolate is advantageous in that by adding food coloring to it during cooking, you can get any, most incredible, shade of glaze. Confectionery chocolate is chosen for easier melting and no need to add other ingredients to the mass. In contrast, ordinary chocolate, if simply melted, will be too thick for icing, although the taste of ordinary chocolate is many times higher than that of confectionery chocolate.

In addition to the recipes for chocolate glaze made from chocolate for cakes, it is advisable to take into account some application features. Applying the melted chocolate glaze in two stages: the first layer is thin, and then on top of it, the final, thick one. The temperature of the glaze should be 35-40 degrees - such that, dipping your finger into it, it will be tolerable: too hot glaze will ruin the product and will be too liquid, and too cold - too thick and not plastic.

Milk Chocolate Hot Chocolate Frosting Recipe

For the basic, simplest version of the glaze, you can melt a bar of chocolate, such as milk chocolate. Thus, you will get a chocolate glaze made from milk chocolate, which will be sweet enough to cover not very sweet products, ice cream, fruits (strawberries) and even dried fruits, getting, for example, chocolate-covered prunes as candies.

• 150-200 g.

You can lightly grease the bottom of the container in which you will melt the chocolate with butter if you are afraid that there may be sticking to the bottom.

Place the broken chocolate in this container and heat in a water bath, stirring slightly with a spatula, until the chocolate is completely softened and has a fluid, uniform consistency.

Let it cool slightly and use as directed.

In this recipe for milk chocolate glaze, it is also necessary to mention how to use a water bath and what it is. You will need two containers of different sizes that fit one inside the other, but so that water from the larger one does not pour into the smaller one. You need to pour water into the larger one and heat it to 50 degrees (boiling is not necessary), and into the smaller one - the melted product, and maintain the temperature until everything is melted to the required degree. You should not cover it with a lid, as condensation will form.

Chocolate icing made from melted dark chocolate (with video)

As mentioned above, when making hot chocolate frosting, you need to add additional ingredients so that the frosting is not too thick. It is ideal for applying to shortcakes, biscuits or pastries.

• 100 g;
• 3 tbsp. l. hot cream 20% fat.

Break the chocolate bar as small as possible and melt it in the same way as described above. Stir the cream into the melted mass and immediately remove all “bath” containers from the stove.

The chocolate icing presented in the video is made from chocolate of ideal consistency: it can be applied to the product with a special brush, spoon or spatula directly from a container in a water bath, so that the residual temperature of the water maintains the ideal consistency for such a glaze.

How to make chocolate frosting for a dark chocolate cake: recipe with photos

There is also no difficulty in making chocolate cake icing; on the contrary, chocolate makes it thicker and more manageable than the usual cocoa icing, and therefore the result looks much more appetizing, not to mention the advantages of the simplicity of this option .

The photo of the recipe for chocolate glaze shows a Lviv cheesecake covered with it and decorated with dried apricots and prunes.

• 100 g dark chocolate;
• 3 tbsp. l. milk.

Finely break the tiles into a prepared melting container or a special silicone ladle and fill with milk. Heat in a bath until completely melted, stirring occasionally so that the milk combines evenly with the chocolate.

After receiving a plastic-flowing mass, remove the glaze from the bath and carefully pour it over the cake or other pre-arranged products. Correct any imperfections immediately, before the glaze has cooled, using a brush or spoon. Once glazing is complete, place everything in the refrigerator to speed up setting.

How to make chocolate frosting from a white chocolate bar

To make white chocolate glaze from a chocolate bar, all the principles remain the same and to apply it to the glaze you just need to dip the product and let the chocolate harden completely. The taste of the glaze is the same as that of the progenitor chocolate, only complemented by the delicious crunch of the breaking glaze.

There are no secrets in how to make white glaze from a chocolate bar, they are in the application: about dipping is indicated above, and if you use the method of pouring onto a flat surface, then it is important to level it a little and correct minor flaws. You can also use it for various inscriptions and drawing on the surface of cakes or pastries; such white inscription on dark chocolate is especially effective.

• 100 g white chocolate;
• 5 tbsp. l. milk or cream.

Melt the chocolate in a water bath, add milk to it and, stirring occasionally, wait until the mass reaches the proper consistency. It is important not to add water, use dry dishes and not cover them with a lid to prevent condensation.

Frosting with drips of dark chocolate for cake

The most common effective method of decorating cakes is decorating a cake with drips of chocolate icing. The most popular use of dark chocolate in this type of cake glaze, but by using white and adding dyes to it, you can achieve absolutely any shade of the surface or decor of the finished product. Glaze a la “Rainbow”, which uses 5-7 contrasting colors, is now considered especially fashionable.

• 80 g chocolate;
• 40 g heavy cream;
• 40 g butter.

Add chocolate to the cream heated in a water bath or saucepan and, if we are talking about changing the shade, then use gel food colors at the same stage. While stirring, wait until the chocolate is completely dissolved and the mass acquires a uniform shade, if necessary, heating the mass a little, but without bringing it to a boil.

Also stir in the butter and, having completely dissolved it in the mixture, cool it to 30-40 degrees and have a stretchy consistency so that when applied to the cake you get those drips.

The surface of the cake should be completely flat, and the cake itself should be cold enough so that when the chocolate hits its edge, it drips and hardens into relief drops. The glaze can be applied by pouring from the thin spout of a melting container, a light deep spoon, or, which is much more convenient, from a pastry bag or cornet rolled up from waxed or oiled paper. Pour the remaining glaze into the middle of the cake and smooth it out a little with a spatula before it sets. Place in the refrigerator for 15 minutes to completely harden the chocolate before serving.

Making a shiny mirror glaze from chocolate

The most beautiful chocolate glaze is mirror glaze, which, although it requires practice, its appearance fully justifies the effort. This chocolate frosting has a shiny surface once it hardens and looks very professional, like something you would find in an expensive confectionery shop.

• 150 g chocolate;
• 150 g sugar;
• 150 g glucose syrup;
• 100 g condensed milk;
• 75 g water;
• optional food coloring.

For gelatin mass:

• 60 g water;
• 13 g gelatin.

Let the gelatin swell, and in the meantime, bring the mixture of sugar and syrup with water to a boil and immediately remove from the stove. While still hot, place chopped chocolate and condensed milk into the syrup and mix thoroughly before adding the last ingredient - the finished gelatin mass. If you want to change the color, use food coloring at this stage (and titanium dioxide to get a white glaze).

Strain the finished mixture and refrigerate overnight, after covering with film. Before use, warm slightly to the recommended temperature of 33-36 degrees.

In addition to the peculiarities of preparing this type of glaze from chocolate, it is also important to coat the product with it correctly. Mirror chocolate glaze should be applied to the pre-leveled surface of carefully frozen products (fresh from the freezer) to form a perfectly smooth surface upon instant hardening, without unnecessary drips. After glazing is completed, it is necessary to remove excess, drips and droplets with a flat spatula or spatula. The surface of the glaze should not be touched with your hands, therefore, to move the cake or small products covered with it, it is recommended to use spatulas or pre-prepared trays. Small defects in the coating, especially on the bottom of the products, can be masked with powders or decor. The finishing touch is to defrost pre-frozen items before icing by placing them in the refrigerator for at least 6 hours or overnight.

Now about the additives in the glaze. For example, you can add cocoa, and to make the experiment more unusual, you can also prepare chocolate glaze from chocolate in the microwave. At first glance, it seems that it will be even easier to cook this way, but with this method of melting it is important to monitor the process and not to overheat the chocolate and, moreover, to prevent it from burning. The oven power must be set to approximately half of the maximum possible and heated gradually, turning it off every 30-50 seconds to mix the future glaze and control the consistency. The more grams of chocolate you heat, the more time it will take, be guided by the mass itself

Recipe for chocolate glaze with cocoa and chocolate in the microwave

Cocoa in chocolate glaze with chocolate is used in approximately equal proportions by weight and gives it greater softness.

• 0.5 gr. Art. Sahara;
• 35 g chocolate;
• 3 tbsp. l. milk;
• 2 tbsp. l. butter;
• 3 tbsp. l. .

Dissolve sugar in warm, preheated milk, and separately thoroughly mix cocoa and soft butter (if desired, they can be replaced directly with chocolate butter). Combine these two masses in a microwave-safe container and add chopped chocolate to it. Microwave for about 3-4 minutes, monitoring and stirring as above, until mixture is completely smooth.

Immediately coat items (cupcakes, sponge cakes or pastries) with the finished glaze.

Chocolate icing for chocolate and sour cream cake

The second option for the additive is sour cream. Chocolate icing made from chocolate and sour cream has a very delicate taste, reminiscent of childhood and grandma's cakes. Actually using such chocolate and sour cream icing for a cake is the ideal solution, adjusting the thickness to achieve different effects by changing the proportions of chocolate in it. Also suitable as a decoration for desserts and homemade cream cakes.

• 110 g fat sour cream;
• 100 g dark chocolate;
• 35 g butter;
• 2 tbsp. l. powdered sugar.

In a heat-resistant container, mix and boil the cream and sugar, removing from the stove immediately after boiling. Stir the sweet liquid and add finely chopped chocolate with a knife. After 3 minutes, stir the mixture; by then the chocolate should all have melted, which means you can add butter. Mix the glaze again, it is convenient to do this with a whisk, and use as intended.

Dark chocolate icing with condensed milk

When condensed milk is added to chocolate glaze, a delicate flowing mixture is obtained, which is convenient to use for drizzling cakes and various creamy desserts. The finished product turns out to be quite a lot, about 450 g, so you can store the glaze until next time (but no more than 5 days) in the refrigerator and melt a little before use, or you can just eat it with a spoon or dip cookies and waffle slices into it, that’s it little brats to help you.

• 380 g condensed milk;
• 75 g dark chocolate;
• 0.5 tsp. vanilla (cognac, liqueur, other flavoring);
• 1 chip salt.

Over medium-high heat on the stove, heat all three ingredients until completely melted. Salt in this case will create a complete taste of the glaze and add originality to the entire decorated dessert.

Stir and continue heating little by little for another 10-15 minutes until the glaze thickens. If you do not need a very thick glaze, remove it from the stove before this time, using your eye as a guide.

When the frosting is completely cooled, you can add various flavors (for example, vanilla), mix and apply to desserts or baked goods.

Glaze for chocolate eclairs with gelatin

The sister cake frosting described above, which creates a mirror effect, is chocolate and gelatin frosting. Sister, because it is better to use this chocolate glaze for eclairs, various small cakes and small portioned desserts. Looks very impressive! Important notes: we choose only high-quality chocolate, you only need to glaze cakes already filled with cream, and after the glaze has completely hardened, you can even transfer them in a way convenient for you, the glaze will not be deformed.

For 250 g of empty eclairs (without cream):

• 50 g mixture of dark and milk chocolates;
• 3 g gelatin;
• 30 g whey.
• Leave the gelatin to swell in the whey in advance.

Melt the chocolate in a way convenient for you and add the gelatin mixture into it, stirring quickly. Bubbles may appear in the future glaze, continue stirring until the mixture becomes uniform (no lumps!) and let it cool completely.

Test the finished glaze on your palm: it should not spread and have an appropriate, mirror-like appearance. If the mixture is thick, warm it up slightly; if it is runny, keep it in the refrigerator for a while. Once the required consistency is reached, proceed to glazing.

Glaze for donuts made from confectionery chocolate

And for various baked goods, and for buns with poppy seeds, raisins, marzipan filling, and for beginners, donuts become familiar, and for donuts, chocolate glaze is prepared no less quickly. Usually this glaze is made from confectionery chocolate or a special purchased mass for preparing glaze.

• 200 g confectionery chocolate;
• 50 g heavy cream;
• 25 g butter.

Chop and melt the chocolate, pour a thin stream of cream into it and place the butter cut into pieces. Heat over low heat on the stove until all ingredients are completely dissolved and the mixture is stirred homogeneously. Remove from heat and begin dipping donuts or other baked goods into the glaze. The top of the glaze can be sprinkled with shavings or sprinkles. Let the glaze set completely in the refrigerator and serve.

Chocolate icing for dark chocolate cookies

For cookies, chocolate icing is good to use with the “Mushroom” varieties, glazing shortbread cookies and for decorating biscuits. The same glaze is suitable for marshmallows.

• 250 g powdered sugar;
• 100 g dark chocolate;
• 60 g milk;
• 10 g butter.

Melt milk and butter in a water bath until the latter is completely dissolved. After this, add chocolate and powder and also melt, stirring.

Chocolate frosting recipe for cake pops

It's easy to make chocolate frosting for cake pops and homemade chocolate-covered candies. You can dip dried fruits and nuts, various homemade small confectionery products, and cookies into this mixture.

Before you start glazing, all products must be thoroughly cooled; you can even keep them in the freezer for half an hour.

• 150 g dark chocolate;
• 150 g white chocolate;
• crumbs for decoration;
• colored sprinkles.

Taking care not to overheat, melt the chocolate, each in a separate container. Dip items into it one at a time, creating layers of glaze on the surface. Excess glaze must be shaken off. You can use sprinkles on top of the still wet icing or draw patterns with contrasting color chocolate icing.

To prevent the sticks from falling out of the cake pops, they must also be dipped in chocolate before placing them in the candy. Leave the finished candies in the refrigerator for another 15-20 minutes until all layers of chocolate have completely hardened.

Fashion trends penetrate into all areas of our lives. And cooking is no exception. Methods of decorating cakes reflect the general mood prevailing in society. Remember how fashionable cakes like “Cornucopia” were in the late 90s, when a huge chocolate horn lay on the surface, from which a riot of colors of butter flowers and fruits burst out. But life has changed since then, and new trends have appeared in cake decorating. Nowadays you won’t surprise anyone with butter roses on a cake. Today, strict classical forms and laconicism, even stinginess in jewelry, are in fashion. However, the classics are always relevant. It is the classic English traditions of cake decorating that now dominate the culinary world. A cake decorated in a simple style always has clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style using butter cream will be doomed to failure: it is “tailored” to other shapes (the same roses, for example). Frosting will help transform your cake into the epitome of elegance.

Each type of decoration uses its own tools and techniques. To decorate with buttercream, it is important to have a cornet and a set of nozzles on hand, the mastic for the cake is rolled out with a rolling pin and cut with a knife, and for decorating with icing you will need a rotating stand, a rule (a perfectly flat strip of metal or plastic, the length of which is greater than the widest part of the cake) and a spatula (or a wide knife). The texture of the icing allows you to get a completely smooth surface, but achieving this by circling over a stationary cake is very difficult. Therefore, a rotating stand is indispensable in this matter. If there is no such stand, then you can try placing the dish with the cake on a circle made of foam plastic, and, in turn, lower it into a basin filled with water. The foam circle must be wider than the dish with the cake, otherwise the entire structure will tip over. A professional spatula for applying glaze can be replaced with a wide knife or you can buy a spatula for construction work. The spatula should be made of stainless steel.

It’s not without reason that a construction spatula is useful for decorating a cake with icing: the principle of applying glaze is similar to puttying. Place the platter on the turntable, spoon some of the frosting onto the surface, spin the cake and smooth out the frosting with a spatula, holding it at an acute angle to the surface. Adjust the thickness of the glaze by increasing or decreasing the pressure - the harder you press on the spatula, the thinner the layer of glaze will be. The angle of the spatula relative to the surface also matters: the closer it is to 90°, the more glaze you remove, the thinner the layer will be. Then remove the cake from the turntable and smooth the surface of the frosting by placing it on the far end of the cake and pulling it towards you. The movement should be continuous, and the pressure should be the same along the entire length. Repeat the alignment if it didn’t work out the first time. Then remove any remaining frosting from the edges and set the cake aside for 2-3 hours to allow the frosting to dry. After this, apply the frosting to the sides of the cake. If the cake is round, place it on a turntable and spread the frosting with a spatula, gently turning the cake and trying to keep the spatula level. If the cake is square, apply glaze to two opposite sides, skim off the remaining glaze to form an even angle, set aside to dry for 2-3 hours, and then apply glaze to the remaining sides.

So, we’ve sorted out the tools and operating principles, now it’s time for the recipes.

Sugar icing for cake

Ingredients:
225 g powdered sugar,
30-40 ml hot water (2-3 tbsp).

Preparation:
Sift the powdered sugar into a bowl, add water and stir with a wooden spoon to the consistency of thick sour cream. Continue beating until the mixture becomes white and smooth. It should cover the convex side of the wooden spoon with a thick layer. This glaze dries quickly, so it must be applied immediately.

Ingredients:
2 squirrels,
125 g powdered sugar,
150 g butter.

Preparation:
Beat the whites in a heatproof glass bowl until large bubbles form. Gradually add sifted powdered sugar and beat until smooth. Place the bowl over a pan of simmering water and continue whisking until the mixture becomes white and thick. Remove from the water bath and whisk until completely cool. In a separate bowl, beat the butter until fluffy. Gradually add the egg whites, beating well after each addition. The finished mixture increases in volume and becomes thick. Frost the cake.

Royal icing for cake

Ingredients:
2 squirrels,
¼ tsp. lemon juice,
450 g powdered sugar,
1 tsp glycerin.

Preparation:
Royal icing can be used for many different types of decorations. You can pour it over the surface of the cake, squeeze it out of the cornet and draw patterns with it, or simply apply an even, smooth layer - it all depends on the consistency. Combine egg whites with lemon juice and mash with a wooden spoon until smooth. Add about 1/3 of the sifted caster sugar and mix well until it reaches the consistency of heavy cream. Continue adding powdered sugar little by little and whisk the mixture until you reach the desired consistency. Then add glycerin and mix well.

Butter icing for cake

Ingredients:
125 g butter,
225 g powdered sugar,
2 tsp milk,
1 tsp vanilla essence.

Preparation:
Beat the butter in a bowl with a wooden spoon or mixer until fluffy. Gradually add sifted powder, milk and vanilla essence to the butter and beat until smooth.

American cake frosting

Ingredients:
1 protein,
2 tbsp. water,
1 tbsp. light molasses,
1 tsp cream of tartar,
175 g powdered sugar.

Preparation:
Place the egg whites, water, molasses and cream of tartar in a heatproof glass bowl and whisk until smooth. Add the sifted powdered sugar, stir and place the bowl in a water bath. Beat until the mixture is white and thick, then remove from the water bath and continue whisking until the glaze has cooled. Cover the cake with the finished glaze. The glaze becomes slightly crispy as it dries.

Glaze “Toffee”

Ingredients:
75 g butter,
3 tbsp. milk,
2 tbsp. fine brown sugar
1 tbsp. black molasses,
350 g powdered sugar.

Preparation:
Combine butter, milk, molasses and brown sugar and puree until smooth. Place in a water bath and whisk, then remove from the heat and whisk, gradually adding the sifted caster sugar, until the mixture is smooth and glossy. Drizzle the cake immediately or let the glaze cool and spread it on with a spatula.

Chocolate frosting for cake

Ingredients:
175 g dark (or milk) chocolate,
150 ml low-fat cream.

Preparation:
Break the chocolate into pieces and add to the cream. Gently heat the cream, stirring constantly, until all the chocolate has melted and the mixture is smooth. Cool until the frosting stops dripping off a wooden spoon. Apply the glaze immediately or wait until it hardens enough to apply the design.

Sugar fudge

Ingredients:
1 protein,
2 tbsp. liquid glucose,
2 tsp rose water,
450 g powdered sugar.

Preparation:
Pour the protein, glucose and rose water into a clean bowl and mash thoroughly. Add the sifted powdered sugar and stir with a wooden spoon until the mixture begins to set. After this, start kneading the mass with your hands until you get a ball. Place the ball on a table lightly dusted with powdered sugar and knead until the surface of the ball is smooth. The finished fondant should be elastic and plastic.

Protein honey icing for cake

Ingredients:
1 protein,
120-150 powdered sugar,
1 tbsp. honey.

Preparation:
Beat the egg whites with the sifted powder until you obtain a stable, shiny foam. Gradually add honey. If the glaze turns out runny, add powdered sugar. If, on the contrary, it is too thick, then add lemon juice. You can add cocoa to the glaze.

Yolk glaze with honey

Ingredients:
2 yolks,
100 g powdered sugar,
2 tbsp. water,
1 tbsp. honey,
100 g sugar.

Preparation:
Beat the yolks with powdered sugar until foam appears. Pour granulated sugar with water, mix with honey and place on low heat. Boil until you get a syrup when it comes out like a string. Remove from heat, cool slightly and pour over the foam from the yolks, stirring constantly. Cool the mixture, stirring constantly, and pour over the cake.

Lemon glaze with honey for cake

Ingredients:
250 g powdered sugar,
2 tbsp. lemon juice,
1 tbsp. honey,
2 tbsp. boiling water

Preparation:
Mix all ingredients until a homogeneous consistency is obtained. If it gets too thick, add lemon juice.

Rum frosting for cake

Ingredients:
200-250g powdered sugar,
½ cup boiling water
1 tbsp. honey,
2 tbsp. rum

Preparation:
Mix powdered sugar with hot water, add honey and rum. Stir until the glaze reaches the desired consistency. If there is a need to obtain a denser structure, then heat the mass in a water bath, also stirring constantly. You can use milk instead of water.

Cocoa-coffee frosting for cake

Ingredients:
200 g butter,
40 g cocoa,
4 tbsp. strong coffee,
1 tbsp. honey,
200 g of powdered sugar.

Preparation:
Mix butter and cocoa. Place the caster sugar in a bowl, add the coffee and honey and boil for about 30 seconds over high heat. Strain. Pour the hot mixture over the cocoa butter and stir until the butter has melted. If the finished glaze is too thick, add a little warm coffee. Decorate the cake with unset icing.

Caramel icing for cake

Ingredients:
3 tbsp. honey,
20 g chocolate,
2 tbsp. water,
30 g butter,
1 packet of vanilla sugar.

Preparation:
Boil the honey with water until it caramelizes, then add the grated chocolate and vanilla sugar and simmer over low heat until the mixture begins to thicken. Remove from heat and add butter, stir well. Use the frosting before it sets.

Ingredients:
120 g powdered sugar,
100 g chocolate,
1 tbsp. honey,
3 tbsp. water.

Preparation:
Boil sugar with water and honey until you get a thick syrup (until it becomes a thread). Pour hot syrup over chocolate and stir until chocolate is completely dissolved. If it gets too thick, add a little warm water. Use warm.

Ingredients:
120 g powdered sugar,
4 tbsp. water,
80 g chocolate,
1 tbsp. honey,
30 g butter.

Preparation:
Cook the powdered sugar with chocolate, honey and water over low heat, stirring constantly. Once the mixture thickens, remove it from the heat and add the butter, stirring well.

Honey fondant glaze

Ingredients:
250-300 g powdered sugar,
200 ml water,
1 tsp lemon juice,
1 tbsp. honey.

Preparation:
Boil sugar and water, stirring and skimming sugar crystals from the sides of the bowl. Before the syrup begins to boil, add lemon juice and honey. Lemon juice inhibits the crystallization process and helps maintain the shine and elasticity of the glaze. The readiness of the syrup is determined as follows: roll out a small amount of glaze between your thumb and forefinger. If a thread is formed that does not break, and the glaze becomes white after rubbing, the syrup is ready. After this, place the pan with the syrup in a large pan with cold water and stir continuously until the whole mass turns white. If it gets too thick, add a little warm water. You can add rum, coffee, chocolate, cocoa, raw yolk, and fruit juices to this fudge. These ingredients are added to the syrup while it is boiling.

Ingredients:
200 g hard toffees (“Golden Key”, “Kis-kis”, “Creamy”, etc.),
40 g butter,
¼ cup milk or cream,
1-2 tbsp. powdered sugar.

Preparation:
Bring the butter with milk (cream) to a boil, add powdered sugar and add candy. Cook, stirring, until the toffee is completely dissolved and a homogeneous mass is obtained. Apply to cake while warm.

You can add food colors and flavors to the glaze. You can replace the water in the recipe with citrus juice or strong coffee. And if your soul does not like strict lines, but asks for curls and trinkets, you can cover the cake with intricate icing patterns or make a real “fur coat” on it! To do this, cover the cake with a layer of icing, then dip a spatula or wide knife flat into the icing, apply the glazed side to the surface of the cake and tear off the blade. The frosting will remain on the cake in sharp peaks. With such a “fur coat” you can decorate only the edges of the cake, leaving the top smooth (for applying an inscription, for example), or you can make the entire cake “fluffy”. You can make figures out of fondant, roll it out and cut out leaves, twist roses... Use your imagination!

Larisa Shuftaykina

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 pastry).

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. This universal decoration, which takes just 20-25 minutes to prepare, 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.

   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.

   Original post and comments at

Every self-respecting housewife knows how to bake cakes. You can cook them both on holidays and on ordinary days to please your family. Chocolate icing can make cakes more delicious. It's quite easy to prepare. The main thing is to use some culinary tricks to ensure that the consistency of the glaze is suitable. It is suitable for coating not only cakes, but also any other baked goods.

General principles

Before you start preparing chocolate icing for a chocolate cake, you need to determine the purpose of its use. The manufacturing technology must be chosen depending on what kind of surface you want to get: matte or glossy. Each housewife prepares glaze differently, based on her preferences and experience. However, the general rules for its preparation should be taken into account:

For the cocoa cake

The recipe for this coating is very simple. It is ideal for buns, pies, muffins and cakes. When it hardens, a thick, glossy crust is obtained. It will make any baked goods more appetizing. To prepare the glaze, take the following products:

1. Milk - 50 ml.
2. Butter - 50 g.
3. Sugar - 4 tablespoons.
4. Cocoa - 1 tablespoon.

Sequencing:

1. Place the butter in a saucepan and melt it over low heat.
2. Add milk and sugar to the pan. Gently stir the mixture until the sugar is completely dissolved.
3. Add cocoa powder to the mixture.
4. Continue cooking for 3 minutes.
5. Allow the mixture to cool before decorating the cake.

Some confectionery products lack spectacular decoration, such as icing. Most often you want it to be chocolate.

The recipe for this cake coating is very simple. To do this, you need to melt a chocolate bar and mix it with milk. You can use both dark and white chocolate. You will need 120 g of chocolate and 50 ml of milk.

Sequencing:

If you decide to make a coating with dark chocolate, use dark chocolate with a cocoa content of at least 72 percent.

Mirror glaze

This cake coating is prepared using special syrups. It makes any baked goods more appetizing and tasty. You will need the following products:

Cooking steps:

Based on sour cream

Many housewives loved the recipe for chocolate icing for a sour cream cake. It also works great for coating cookies and cakes. Grocery list:

1. Low-fat sour cream - 3 tablespoons.
2. Cocoa powder - 3 tablespoons.
3. Vanillin - half a teaspoon.
4. Powdered sugar - 5 tablespoons.
5. Butter - 35-40 g.

Preparation:

1. Mix vanilla, cocoa and powdered sugar in a bowl.
2. Pour in sour cream and mix it with the dry mixture.
3. Place it on low heat and cook for 5-7 minutes. It is very important to constantly stir its contents.
4. Remove the bowl from the heat and add the required amount of butter to it. If this is not done, the consistency of the glaze will be like cream.
5. After you apply this glaze to the cake, you need to put it in the refrigerator for 20-30 minutes.

Cream ganache

For most cakes, the best coating is chocolate icing. The recipe with the addition of cream is very simple. It is ideal for beginners, since all actions do not require culinary skills.

Grocery list:

1. Dark chocolate without additives - 100 g.
2. Butter - 50 g.
3. Cream with 30% fat content - 3 tablespoons.

Cooking method:

1. Break the chocolate into small pieces and place them in a bowl.
2. Place in a water bath and when the chocolate begins to melt, add a piece of butter.
3. Mix the contents of the bowl thoroughly until smooth and continue to cook over low heat for a minute.
4. Whip the cream with a mixer and mix it thoroughly with the chocolate mixture.
5. After about 10 minutes, the composition will cool down and you can apply it to the surface of the cake.

Some useful tips on how to make your cake look more presentable.

Allow it to cool before frosting the cake. To prevent it from dripping from the cake, it needs to be brought to a temperature slightly above room temperature. And if you overexpose it, it can turn into a lump.

The best way to decorate a cake with frosting is to use a rubber brush. To avoid having to level the surface of the cake, brush it with an extra layer of jam. After this, you can pour chocolate over the cake, decorate it with fruits, berries, nuts or colored sprinkles.

Don't skimp on chocolate to make glaze. If you buy a cheap product, it will affect the quality and taste of the entire confectionery product.

When you prepare the glaze on the stove, it should never boil. If this happens, its consistency will not be as pleasant, and even butter will not save the situation.

You can specially pour warm glaze over the cake while it is liquid. This is necessary so that there are drips, thanks to which your confectionery product will become more beautiful. Here you need to be guided only by your preferences, because some people don’t like drips.

After frosting and decorating the cake, refrigerate it for a few hours. Your cake will turn out very tasty and will decorate your holiday table.

Attention, TODAY only!

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

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

Step-by-step video recipe

Heating the glaze makes it homogeneous and results in an even color shade. When the glaze reaches the desired condition, you can immediately pour it over homemade baked goods: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. As it cools, the glaze hardens in an even layer and forms an appetizing crust, thereby giving any dish its own flavor.

If you have the desire and mood, you can “play” with the color of the glaze. It depends not only on the quality of the cocoa powder, but also on what you will use to cook it. The lightest glaze will be prepared with water, a little darker with sour cream and milk. To increase the aroma and richness, add a few cubes of dark or milk chocolate.

This glaze is versatile. It is perfect for any cake: shortbread, sponge cake, custard, etc. The filling will also not matter much, since it is difficult to find a product that would not be combined with chocolate.

Ingredients:

• 3 tbsp. l. Sahara
• 5 tbsp. l. milk
• 3 tbsp. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into the pan.
2. Heat the milk a little and pour 2 tbsp into the sugar. spoons.
3. Add the slightly melted butter along with cocoa powder to the pan.
4. Mix all the ingredients together and place on low heat, stirring constantly.
5. After the oil has dissolved, add 3 tbsp. spoons of warm milk and mix again.
6. Remove the glaze from the heat and let it cool slightly, after which you can use it for its intended purpose or simply eat it with a spoon.

Chocolate glaze made from cocoa and sour cream

The richest version of the glaze, which is obtained due to sour cream. The glaze will be thick and hold its shape perfectly in any baked goods.

Ingredients:

• 5 tbsp. l. sour cream
• 5 tbsp. l. Sahara
• 5 tbsp. l. cocoa powder
• 50 g butter

Cooking method:

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

Chocolate glaze made from cocoa without milk

If you don't have milk in the refrigerator, you can make the glaze without it. You just need to replace it with regular boiled water, and you’re done.

Ingredients:

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

Cooking method:

1. Pour powdered sugar and cocoa into a saucepan and mix them together.
2. Pour water over the ingredients and place on low heat.
3. Stir constantly until the mass becomes homogeneous.
4. When the glaze has cooled a little, add butter and stir. Then we use it in the desired recipe.

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