Soft icing for cake. Classic with egg whites

The cake is considered the main decoration of the holiday, but only if it looks appropriate. Many housewives prepare treats on their own, so they are actively interested in how to make mirror glaze. You can easily prepare the filling for the cake on your own at home. We offer the most best recipes icing, as well as mousse cake. Believe me, the guests will not remain indifferent and will appreciate your efforts.

White mirror icing for the cake: "a classic of the genre"

This option is suitable for a classic mousse cake, which has already been infused in freezer about 10-14 hours.

Ingredients:

condensed milk - 120 gr.
gelatin - 12 gr.
granulated sugar - 160 gr.
white chocolate (not porous) - 160 gr.
glucose - 150-160 gr.
filtered water - in fact

1. Prepare a saucepan or other heat-resistant container. Pour sugar with glucose into it, add 80 ml. water. Put on the most minimal fire, simmer and stir until the grains dissolve.

2. In another bowl, break the chocolate, put it on the steam or water bath, melt completely and combine with condensed milk.

3. Dilute gelatin in 70 ml. water, leave for 20 minutes. Then heat in the microwave until it becomes liquid, and add to the sugar mass.

4. Enter the chocolate composition here, arm yourself with a blender and start whipping the icing until smooth. Leave until cool.

5. It is worth remembering that for a perfect cake decoration, the icing should reach 38 degrees. Then she will cover the treat and lie flat.

Colored mirror glaze

Since you can make mirror glaze not only by classical technology, consider this recipe for a color fill for a cake. At home, you will need the following components:

condensed milk - 120 gr.
chocolate in briquettes (white) - 160 gr.
molasses - 150 gr.
granulated sugar - 0.15 kg.
gelatin - 11-13 gr.
food water-soluble dye (color of your choice) - 3 ml.

1. Mirror icing for the cake begins with soaking gelatin, the recipe is simple: mix the granules with 60 ml. filtered water, wait a third of an hour before swelling.

2. Now work on the granulated sugar. Pour it into a saucepan, enter 80 ml. water, stir. Add caramel syrup, send to a small fire and melt.

3. When the contents form a homogeneous syrup, add the gelatin mixture melted in the microwave. In a separate bowl, melt the chocolate, pour in the condensed milk and syrup.

4. Stir the contents, add the dye. You can divide the mixture into several parts and supply each of them with a different pigment.

5. Now take a blender, beat the icing. Keep the device at a minimum in order to avoid a large accumulation of bubbles.

Chocolate mirror icing on the cake

Mirror icing for the cake looks good in this version, so we hope that the recipe for chocolate filling will be useful to you. Most importantly, take the following components:

gelatin - 14 gr.
cocoa (powder composition) - 75 gr.
molasses - 90 gr.
granulated sugar - 230-250 gr.
high-fat cream - 170 ml.

Before you make a mirror glaze, you should remember that it is ideal for mousse cake, which was previously aged at home in the freezer. Due to temperature differences, the coating is perfect.

1. So, combine gelatin in the indicated amount with 40 ml. water, wait a third of an hour.

2. Take a saucepan, mix granulated sugar and 90 ml in it. water. Enter the molasses, send it to the fire and wait for the dissolution of all the granules.

3. Remove the syrup from the burner. Pour the cream into a clean saucepan, heat, combine with a warm sugar mass.

4. Send the swollen gelatin to the microwave and melt to the consistency of water. Stir in the main ingredients, start adding and at the same time sift the cocoa powder.

5. Mix until smooth with an immersion blender. Then bring the fill to about 37-38 degrees. It is this mode that ensures that the glaze is distributed perfectly.

Honey mirror glaze for cake

If you still don’t know how to make a mirror glaze on a cake, we recommend that you familiarize yourself with the honey filling variation. Ingredients required for glazing:

condensed milk - 110-120 gr.
gelatin - 13 gr.
granulated sugar - 0.15 kg.
food coloring(color at the discretion) - 1 ml.
chocolate (in briquettes, white) - 160 gr.
honey - 140 gr.

1. Before you make a mirror glaze, you need to prepare the ingredients and the base for the cake. Soak gelatin in 65 ml. water, let it reach a third of an hour at home.

2. After the specified time, place the plate with gelatin in the microwave. Preheat to liquid consistency, set aside. In another saucepan, you need to combine sugar with 140 ml. water, melt and add honey.

3. Now break the chocolate, move it into a bowl and place it in a water bath. Melt it, combine with condensed milk and sugar-honey mixture. Bring to homogeneity, pour in gelatin.

4. It's time to tint the fill using food pigment. The color is optional, the quantity is also indicated conditionally. Enter the dye and mix the ingredients with a blender.

5. It is very important to prepare the mass without bubbles. To this end, professional confectioners take a fine-grained kitchen sieve and pour the glaze through it several times.

Caramel mirror glaze

granulated sugar - 370 gr.
gelatin - 12 gr.
instant coffee - 20 gr.
filtered water - 0.3 l.
fat cream - 0.3 l.

To prepare a truly unusual delicacy, you need to know how to make a mirror glaze. There are many variations of filling for a cake, so start experimenting at home.

1. Fill a saucepan with water, stir in granulated sugar and coffee. Boil the mixture to a caramel color over a lazy fire. At the same time, bring the cream to a boil. After that, combine them with caramel.

2. Simmer the composition for 2-3 minutes. Remember to stir regularly. Soak the gelatin according to package directions. Since it is not difficult to prepare a mirror glaze for a cake, proceed further.

3. Stir the soaked gelatin into the caramel mass. Keep in mind that by this time it should cool down to 60 degrees. Whisk the ingredients thoroughly and strain.

Mousse cake with mirror glaze

If you want to make the most delicate mousse cake, you should carefully prepare. The dessert will turn out with a mirror glaze, if you carefully study the presented recipe.

Strawberry Confit:

gelatin - 8 gr.
lemon juice - 10 ml.
fresh strawberries - 270 gr.
rum - 40 ml.
granulated sugar - 85 gr.
water - 40 ml.

Chocolate mousse:

gelatin - 10 gr.
sugar - 40 gr.
water - 65 ml.
vanilla sugar - 20 gr.
chocolate (briquette, white) - 90 gr.
raw yolk - 2 pcs.
cream (first portion) - 245 ml.
cream (second portion) - 150 ml.

Glaze:

gelatin - 12 gr.
any dye - 1.5 gr.
condensed milk - 0.1 l.
white chocolate - 160 gr.
granulated sugar - 150 gr.
invert syrup - 140 ml.

Almond Brownie:

chocolate (white, briquette) - 60 gr.
bitter chocolate - 50 gr.
granulated sugar - 90 gr.
egg - 2 pcs.
ground almonds - 35 gr.
dark chocolate - 95 gr.
wheat flour - 50 gr.
butter - 100 gr.

Before you make a mirror glaze, you should arm yourself with all the ingredients for the cake. Start the process at home.

Brownie preparation:

1. Melt the butter in a suitable container. In a separate container, do the same with chocolate.

2. Pour sugar into a cup and pour in the oil. Stir the composition and add chocolate to it. Beat with a mixer. Add eggs, flour and almonds to the resulting mass.

3. Mix thoroughly and pour into a separate form. Bake in the oven at 160 degrees until done. Remove to refrigerator.

Confit preparation:

1. Send the washed berries to the pan and sprinkle them with sugar. Boil the ingredients on a lazy fire. In the meantime, soak the gelatin. Combine strawberry mass with it.

2. Pour into a shared cup lemon juice and rum. Mix it up. Pour the mass into the silicone mass. Send to freeze.

Chocolate mousse preparation:

1. Pour two types of sugar into a refractory container. Enter the yolks and grind the ingredients thoroughly. Heat the first batch of cream separately. They shouldn't boil. Pour the mixture into the sugar.

2. Simmer the ingredients on a lazy fire until thickened. In the meantime, prepare the gelatin. The finished composition should be slightly cooled. After that, add gelatin and mix.

3. Pour the mass into a blender bowl, add chocolate pieces. Whip the second portion of the cream in a separate bowl. Pour into the total mass and stir. Freeze half of the mixture in the mold.

Cake assembly:

1. Take out the frozen mousse and place the strawberry confit on it. Pour unfrozen mousse over this. Next comes the brownies.

2. Fill the remaining space in the form with the remaining mousse. Send the cake to the freezer for 13 hours.

Glaze preparation:

1. Since it’s easy to make a mirror glaze for a cake, let’s move on. At home, use the saucepan and enter into it glucose syrup.

2. Mix water with granulated sugar. Send to the fire and wait for the boil. Stir the ingredients regularly. Grind the chocolate on a grater and put it into the pan. Pour in the condensed milk, stir.

3. Do not forget to soak the gelatin in advance. After swelling, send it to the pan. Mix in the dye. Beat the mass with a mixer. Next, remove the frozen workpiece from the mold and put it on the wire rack.

4. Place the rack on the baking sheet. Glaze should cool to 37 degrees. Pour it over the cake. When the mass seizes, decorate the delicacy with chocolate petals.

If you didn't know how to make a mirror glaze before, detailed recipes help solve actual question. A unique decoration can be used not only for the cake, but also for any baking at your discretion. Don't be afraid to experiment at home.

If the time to make intricate jewelry for home baking no, frosting will save you. It is made on the basis of cocoa, real chocolate, sour cream, condensed milk or honey. The cake can be completely covered with icing, decorated with inscriptions, or even used as a layer for cakes. The glaze is prepared quickly, you do not need special skills.

Some tricks will help you decorate your birthday cake in an original way:

When cooking, the glaze must always be vigorously stirred, otherwise it will burn and will be bitter.
Chocolate can always be replaced with cocoa powder, just follow the proportions: if the recipe says “100 grams of chocolate”, take 50 grams of cocoa powder and 50 grams of butter, cream or condensed milk instead.
After decorating the cake, covered with icing, refrigerate for at least 3 hours.
Light glaze can be tinted with food coloring. One drop of blue dye will give a light glaze a snow-white tint, neutralizing the yellowness of the butter.

Chocolate for icing is more convenient to drown in microwave oven, having previously covered the container with a lid.

mirror glaze

This cake topper is shiny, smooth, and very durable. When cutting the cake portioned pieces the knife must be warmed up, otherwise the glaze may crack.

Ingredients:

Chocolate (white can be combined with food coloring, black) - 1.5 tiles;
Glucose syrup - 150 milliliters;
150 grams of sugar;
Condensed milk - 100 milliliters;
Gelatin (+ 60 milliliters of water) - 12 grams;
75 milliliters of water.

Cooking process:

First, soak the gelatin in water and let it swell.
Mix glucose syrup and sugar in a saucepan, put on fire and boil.
Boil a little, remove from heat, cool.
We add gelatin to cold syrup, pour condensed milk there.
At this stage, food coloring is added if the chocolate for the icing is white and a different coating color is needed.
Grind chocolate, pour syrup, beat with a blender.
We put the mass in the cold for the night. In the morning we heat it in the microwave to 35 degrees, if necessary, beat again and cover the cake. When decorating, simply pour the icing evenly onto the surface of the cake, without smoothing it with a knife.
We clean in the cold for 3-4 hours to harden.

Icing

This cake topping is the easiest to make and the most festive. The snow-white color on the surface of the dessert gives it solemnity and elegance. In addition, products for such a glaze can be found in the refrigerator of any hostess.

Ingredients:

Powdered sugar - 200 grams;
Lemon juice - 1-2 tablespoons;
Vanilla - 1 package.

Cooking process:

Sift the powdered sugar on a fine sieve, preferably twice.
Squeeze the juice from the lemon and strain.
Pour the juice into the powder in a stream, stirring the mass with a whisk.
When you get a viscous mass, beat it at high speed with a blender.
At the end, add vanilla or other essence as desired.
If you add 1 egg white to the composition, you get a fairly viscous and elastic glaze (icing). She can not only cover the cake, but also create amazing snow-white decorations, figurines, inscriptions.

Glaze with honey and coconut milk

Unusual chocolate icing based on liquid honey and coconut milk is very sweet, slightly viscous. It has excellent covering properties, fills in all the irregularities on the cake.

Ingredients:

Coconut milk - 35 milliliters;
Cocoa powder - 10-15 grams;
Honey - 30 milliliters;
Half a bar of dark chocolate;
A piece (about 40 grams) of butter.

Cooking process:

Break the chocolate with a blender or grate on a coarse grater.
Mix it with sifted cocoa powder, milk and honey.
Put the dishes on a small fire, preferably in a water bath.
While stirring, boil the mixture and boil it until all the components are dissolved.
Add a piece of butter to a slightly cooled mass, stir to dissolve it.
Spread the sauce on the surface of the cake and spread it with a knife.

Chocolate and sour cream glaze

Such a coating for baking is soft, delicate. You can apply the glaze in a fairly thick layer, and it will not flow, but it will not harden either. Can serve as a layer for cakes. Sour cream for this filling must be used fatty, without excessive acid.

Ingredients:

Sugar - 6 teaspoons;
Sour cream - 30 grams;
Cocoa powder - 2.5 teaspoons;
Butter - 20 grams.

Cooking process:

Mix sugar and cocoa powder, pour into a saucepan with thick walls.
Pour in sour cream, beat lightly with a whisk and put the mass on a small fire.
While stirring, bring the mixture to a boil.
Remove from the stove, cool slightly and melt a piece of butter in the mass, mix and cover the prepared cake. Put away in the cold.

Glaze with condensed milk

Chocolate icing based on condensed milk is very sweet, plastic, sticky. It serves as an optimal basis for further decorating the cake with mastic, icing figures and gluing details.

Ingredients:

Cocoa powder - 20 grams;
Butter - a teaspoon;
Condensed milk - 1 glass.

Cooking process:

Mix condensed milk and sifted cocoa powder in a thick-walled bowl.
Place on a small fire, boil and boil for no more than one minute, be sure to stir.
Let the boiled mixture cool slightly, then add a piece of butter and mix it into the glaze.
Cover the cake and put it away to cool for a few hours.

ganache

This french recipe chocolate icing differs in that it does not use powdered sugar or pure sugar in its preparation. Real high-quality white or milk chocolate gives all the sweetness to the filling.

Ingredients:

Chocolate - 180 grams;
A glass of 35 percent cream;
50 milliliters of liquor (like Baileys).

Cooking process:

Bring the cream to a boil in a heavy bottomed saucepan.
Chop or break the chocolate.
Remove the cream from the heat and immediately dip the pieces of chocolate into them.
Stir until they are all dissolved. Pour the liqueur into the chilled ganache.
Instead of white, you can use dark chocolate. In this case, rum or cognac will be the best flavoring, and the process of preparing all varieties of ganache is identical.

Colored chocolate icing

Chocolate-based cake topping can be more than just brown or white. For decorating cakes, you can prepare colored icing with the addition of food coloring.

The icing is chocolate, sugar. It covers the top of confectionery - cakes, Easter cakes, buns, gingerbread and cookies. It should be moderately thick and not very liquid.

A few tips for preparing and applying glaze to the finished product:

To make the surface of a cake or other product look even, it must be smeared thinly with jam, and then with icing, or first smeared with a thin layer of icing, and then thicker.
After preparing the glaze, let it cool slightly, and then apply it.
Hot glaze should not be poured over the product with butter cream, but if necessary, then cover the cream with jam, sprinkle with cocoa or powdered sugar, and then apply the icing.
Chocolate glaze to taste is combined with cognac, rum, vanilla and coconut flakes.

How to make thick chocolate icing?

This icing tastes like bitter chocolate, thick, suitable for greasing the top of cakes.

For glaze you need:

100 g sour cream;
3 art. spoons of sugar;
2 tbsp. tablespoons of butter;
3 art. spoons of cocoa powder.

Cooking:

Mix sour cream with sugar and cocoa, cook over low heat, stirring all the time, until it thickens, about 10 minutes.
Stir in the butter, let it dissolve, continue to knead until the icing acquires a glossy sheen.
Immediately grease the cake with icing, otherwise it will thicken as it cools.

How to make chocolate icing that does not require brewing?

This glaze does not harden for a long time, it can be applied to hot and cold cakes, buns and cookies.

For chocolate icing you need:

1 st. a spoonful of potato starch;
3 tbsp. tablespoons of dry cocoa, water and powdered sugar.

Cooking:

Mix with cocoa powder and starch, pour ice water and mix well. Glaze is ready.

How to make chocolate icing, which is used by professional confectioners?

For professional glaze need to:

1 st. a spoonful of butter, condensed milk and cocoa powder.

Cooking:

We melt the butter, add cocoa and condensed milk to it, knead, and you can grease cakes, eclairs, pastries and buns.

How to make lemon icing?

Lemon glaze is suitable for greasing donuts, cookies, cakes, muffins and gingerbread.

For lemon glaze need to:

2 tbsp. spoons of lemon juice and hot water;
200 g of powdered sugar.

Cooking:

Mix juice with hot water, add powdered sugar and grind until the glaze is shiny. You can grease fresh pastries.
You can also cook berry glaze, only instead of lemon juice you need to add mashed berries: strawberries, raspberries, black or red currants, cherries, cranberries.

How to make protein glaze for decorating Easter cakes?

For protein glaze you need:

1 glass of powdered sugar;
1 egg white;
lemon juice to your taste.

Cooking:

We mix the chilled protein and powdered sugar, grind until the mass turns white, adding a little lemon juice, taste it. The finished glaze should be shiny, glossy.
We apply icing on Easter cakes, and put in a warm oven, or dry it, laying it out on the table.

How to make icing sugar with gelatin?

Glaze with gelatin does not crumble on finished product, suitable for muffins, Easter cakes and buns.

For icing sugar need to:

1 cup of sugar;
1 teaspoon a spoonful of instant gelatin;
2 teaspoons spoons of cocoa powder;
6 art. spoons of water.

Cooking:

Gelatin pour 2 tbsp. spoons of cold boiled water and let it swell for 5-10 minutes.
Pour the sugar with the remaining water, and cook the syrup, stirring until all the sugar has dissolved.
Add gelatin and stir until completely dissolved.
Beat with a mixer until whitened, 2-3 minutes.
We divide the glaze into 2 parts: one is white, the other is tinted in a different color (yellow, orange - with turmeric, carrot juice; pink, burgundy - with beet juice; green - with nettle or spinach juice; purple - with juice red cabbage; brown - cocoa powder, instant coffee).
Coat the top of the cake with a brush white icing, and dripping drop by drop of a different color, and then with a toothpick we make stains resembling a marble pattern or stars.
This glaze hardens quickly (in 5 minutes).

Now we have learned how to prepare icing, which can be used to decorate cakes, muffins, buns and Easter cakes.

An article about what you can make chocolate icing from and how to cook it.

chocolate icing for applying to cakes, muffins, Easter cakes and pastries, it is not necessary to cook from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

That's what advice from experienced pastry chefs when working with glaze:

You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
The no-boil icing hardens quickly, so it must be applied immediately after preparation.
You can not cover the cake with hot icing, where it is already spread oil cream, but if necessary, then you should first cover the cream liquid jam or sprinkle with cocoa, and then glaze.
You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
First on pastry Apply a thin layer of glaze, and then thicker.

How to make icing for cocoa cake?

Cake decorated entirely with cocoa chocolate icing

Chocolate icing itself - decoration for different desserts. In addition, the icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
Cool a little, add a pinch of vanillin, 30 g of melted butter and whisk until fluffy.
We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
We put the cake in a cold place for the night, in the morning you can serve it with tea.

Cake first covered sour cream and then applied the pattern chocolate cream from cocoa

With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.

Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Icing from cocoa and condensed milk, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Icing with cocoa and condensed milk

Recipe:

Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
Remove from fire and add 0.5 st. butter spoons..
Pour over the cake immediately and set aside to cool.

Cake covered with chocolate icing made from cocoa, butter and condensed milk, which is used in pastry shops

Chocolate icing made from cocoa used by professionals

This glaze recipe is used by professionals in pastry shops. He is quite simple.

Recipe:

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

Powdered milk and cocoa glaze recipe

A piece of cake decorated with chocolate icing made from cocoa and milk powder

Icing made from cocoa and milk powder

Recipe:

We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
Mixing 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
Swollen gelatin is also dissolved on fire, but do not allow boiling.
Mix hot gelatin, boiling milk powder mixture, butter(30 g) and mix again.
The icing is ready, decorate the cake with it and set to cool.

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

Recipe for icing with milk and cocoa

Sliced cake covered with cocoa and milk chocolate icing

Icing made from cocoa, milk and flour

The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

Pour into a stainless steel saucepan 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

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

Lean cocoa chocolate icing recipe

Ice cream topped with cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

Mix in enamelware 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
Remove from fire, add 1/3 teaspoon tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix it all together.

We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.

Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing

Lean chocolate icing in a cold way

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

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

Recipe:

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

Donuts decorated with white icing and lean cocoa chocolate icing

Cocoa Butter Glaze Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

Combine in a saucepan 3 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
We dilute more 3 art. spoons of milk and continue to cook, stirring.
If frosting is thick, add another 2-3 tbsp. spoons of milk.

When the icing is ready, it should slowly drip from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick cocoa chocolate icing

thick

This is a very common frosting. It tastes like dark chocolate, but sour.

Recipe:

Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
When the frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze from cocoa and sour cream

Strawberries in chocolate icing with cocoa and sour cream

Chocolate glaze from cocoa and sour cream

Recipe:

Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

Warm up on fire 3 art. spoons of milk and half a glass of sugar.
Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.

We cover the top of cakes, Easter cakes, cakes and muffins with icing.

The beautiful buttery sheen of cocoa icing will add an appetizing look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

Any pastry, be it muffins, cakes, becomes much more beautiful and appetizing if it is decorated with chocolate icing. Imagine without her participation. Not the same effect, both taste and aesthetic.

Chocolate glaze recipes use a mixture of cocoa powder and milk with the addition of butter, which adds shine and softness to the product. By experimenting with the proportions of these main components, you can get a glaze with a different consistency, different in color, gloss, softness and even taste.

Powdered sugar will speed up the process of obtaining chocolate icing, and adding vanilla, chopped nuts or coconut flakes will help to make its taste and, as a result, decorated pastries especially tasty.

As a rule, it is recommended to decorate dishes with not too hot glaze in order to avoid its complete runoff, with the exception of rare cases provided for by individual recipes. If you apply it too late, then it will lie unevenly, with lumps and your dish will take on an unpresentable look.

How to cook chocolate icing from cocoa in milk?

Ingredients:

milk - 3 tbsp. spoons;
cocoa powder - 6 teaspoons;
granulated sugar - 5 tbsp. spoons;
butter - 45 g;
vanilla - to taste.

Cooking

We mix all the components in a metal, preferably enameled, ladle or in a small saucepan and heat it on the stove over low heat, stirring continuously, for three to four minutes, but it may take a little more time. We check the readiness by a hardening test drop on a cold saucer.

We immediately use the prepared chocolate icing for its intended purpose, decorating a cake, cupcake or pastries on top before it has time to harden.

Milk chocolate icing for cake

Ingredients:

milk - 3 tbsp. spoons;
cocoa powder - 2 tbsp. spoons;
powdered sugar - 1/2 cup;
butter - 30 g;
vanilla - 1/2 teaspoon.

Cooking

In a small saucepan, combine powdered sugar and cocoa, add milk and mix well. Then put on the stove on a small fire and cook until foamy chocolate mass, stirring continuously and vigorously. Now remove from heat and let cool slightly, about seven to ten minutes. Add butter and beat with a mixer. Thus, the icing for the cake will turn out more magnificent and softer.

We place the cake on a wire rack, set on a tray, and pour the prepared icing, pouring it into the center of the cake in a small stream and evenly distributing it over the entire surface and sides with a spatula. Place the cake completely covered with icing in the refrigerator to set.

You need to decorate a pie, cake or cookies, and you don’t know how to do it without using butter for icing, then our next recipe will help you.

Simple chocolate icing with cocoa and milk

Ingredients:

milk - 2 tbsp. spoons;
cocoa powder - 1 tbsp. a spoon;
powdered sugar - about 4 tbsp. spoons;
vanilla - to taste.

Cooking

Sift the powdered sugar through a strainer. We heat the milk to a boil, brew cocoa with it and stir until smooth. Now adding powdered sugar and stirring constantly, bring the chocolate icing to the desired consistency. The recipe indicates the proportions for obtaining an average density. If you need more liquid glaze, then add a little milk to make it more dense, add more powder.

Now you know how to cook various options chocolate glaze on milk with cocoa. The point is small, bake the base on which we will apply it. And, of course, the absorption of wonderful sweet culinary masterpieces made by hand.