The fashion for fat cream roses is over. Now the love of confectioners is colored icing for the cake. It can be transparent or opaque, all possible colors and different tastes, depending on the additives. It opens up huge scope for creativity. Do you want to surprise your guests with pastries, whose surface is covered with green icing in marble stains? Or mirror glaze, like on a cake in an expensive restaurant?
Unlike the mastic that has already become boring to many, which, of course, gives a lot of room for creativity, but few people like to eat it, the icing pleases not only the eye, but also taste buds. Most often it is used on mousse cakes to emphasize their perfect shape with a glossy sheen. It is usually based on chocolate, sugar or powdered sugar, which increases the calorie content of the dish, but sometimes you can risk a figure for a tempting piece, right?
How to make colored frosting
Decorating cakes with colored icing with streaks is very popular. “Flowing” drops fascinate us from photos on Instagram and blogs of culinary masters, and so we want to repeat this beauty!
Colored icing for smudges on a cake at home is not at all as difficult as it seems at first glance. It can be of different colors. They are achieved, using food coloring or natural dyes to brighten the frosting. Glaze acquires color depending on the type and concentration of the additive. To make the glaze pink, it is made with a drop of red dye or cherry juice. Cakes with pink icing are often baked for wedding celebrations and decorated on top with white elements and figurines of the bride and groom. If the amount of cherry juice is increased, then the color will be burgundy. The beets will give a purple color. Purple icing for baking will look very unusual in combination with a pie or cookie.
Red icing will still require a dye or, if you agree to a softer tone, then cranberries, for example, will come in handy. But cakes with red icing will certainly attract all the sweet tooth in the room. Green icing for the cake will come out after adding an ingredient unexpected for confectionery - spinach juice. Orange glaze is prepared, as you might have guessed, if you add carrot juice. But to get yellow, a color from blue to blue or another different colored glaze, you still have to use "chemistry", albeit safe. It is prepared even mother-of-pearl.
Multi-colored icing for cakes is prepared according to many recipes, although most often they are interested in how to make sweet sugar or chocolate icing. Chocolate icing (preparing on the basis of chocolate) can be both brown and colored as expected. Colored mirror glaze for cake is very popular - the product covered with it shines like polished.
Cake with colored icing with smudges always looks very elegant and interesting and will be the highlight of the festive table. But you can still pick up bright sweets, fruits, sprinkles to decorate the cake.
Ingredients
Colored icing for smudges on the cake is prepared according to different recipes. In most cases, the ingredients include chocolate, milk or white, or cocoa. An almost indispensable element is sugar, without sugar syrup you will not get a mirror glaze. And dye. Often the icing is made only from syrup and dye.
Also, the icing may contain butter, condensed or regular milk, cream, coffee, egg whites, lemon juice and white wine. Of course, not all at the same time, but the variety of recipes gives a wide scope for creativity - the color, taste, density, and calorie content vary.
Cooking methods
There are many ways to make colored icing for a cake. Roughly they can be divided into two types: requiring heat treatment and not requiring. The latter are usually prepared with egg whites, and for the former, syrup is boiled.
Consider, for example, making Lemon Orange Mousse Cake. This dish is very sunny and is prepared without baking. Shortbread cookies (400-450 grams) mixed with 120 grams of softened butter serve as shortcakes. We knead the “dough” to a more or less plastic mass, cover cling film and put it in the fridge to cool down for a while. Then put it on the bottom detachable form, evenly distributing along the bottom and forming low sides. We send the base back to the refrigerator so that the oil freezes.
For mousse, take the juice of one lemon (70 ml) and two oranges (170 ml) and their finely grated zest (1 tablespoon), 200 grams of sugar and the yolks of six eggs, as well as 30 ml orange liqueur, 2 teaspoons of gelatin and 360 ml of high-fat cream. Mix juice, zest, sugar and yolks in a saucepan and put on medium heat, stirring constantly until its contents thicken. Remove the mixture from heat and strain through a sieve, then add the liqueur and vanilla extract (1 teaspoon).
Soak gelatin in 60 ml of warm water. In parallel, whip the cream and combine them with a cream of yolks and citrus fruits. At this point, it's time to add the gelatin. Pour the mousse into the mold on top of the cake and refrigerate for several hours to solidify.
When the cake has hardened, you can start preparing the glaze. It will require the juice of one orange and about a glass of powdered sugar. We mix them - and the glaze is ready. You can add orange dye for a brighter color. We distribute it over the surface of the dessert, let it cool and serve the cake on the table.
Video of making colored glaze
When cooking the glaze, in no case should it be allowed to burn. Therefore, you can not be distracted even for a second and mix it intensively all the time. Otherwise, it may have a bitter aftertaste and the work will have to start over.
You don't have to buy chocolate for the icing - you can use cocoa instead. 100 grams of finished chocolate in the recipe will replace 50 grams of cocoa and 50 grams of butter or cream.
If the buttercream icing doesn't seem white enough, drop a little bit of blue dye into it - it will shade the yellowness, and you will get a snow-white decor.
Once you've covered the cake with frosting, don't forget to refrigerate it for at least three hours to set. And when you cut it, do not forget to heat the knife, otherwise the coating may crack.
What dyes can be used
As we wrote above, you can make icing with both “chemical” food colorings and natural ones, from the juice of berries and vegetables. With food coloring, the color will turn out to be more “pure”, but using natural ones can calm you down, and you will fearlessly put a piece of cake on a child’s plate, even if the dessert is covered with green icing.
By the way, orange icing can be made from orange juice and not just add food coloring or carrot juice. To prepare the cocoa chocolate coating, mix with butter, sour cream and sugar.
You can make glaze in almost any color using one or another dye.
Basic recipe with glucose syrup
The recipe for colored icing for smudges on the cake is based on chocolate and glucose syrup.
- 150 g chocolate (dark for brown icing, white - if you plan to use dyes);
- 150 ml of glucose syrup;
- 150 g of granulated sugar;
- 100 ml of condensed milk;
- 12 g gelatin;
- 135 ml of water (60 ml of water are left for soaking gelatin).
Soak the gelatin first. Glucose syrup and sugar bring to a boil and boil together for a while. We cool.
Pour gelatin, condensed milk, dye into the syrup and combine everything with chopped chocolate. Beat the mass with a blender and make sure that bubbles do not form. To do this, we hold the blender only in one direction and slightly inclined or take a special nozzle.
We cool the whipped mass for several hours, after which we heat it in the microwave to 35 degrees and carefully pour it onto the surface of the cake, previously lined with cream on top and sides (great for light cream cheese). The icing for the cake itself should spread, it is not necessary to level it with anything. If you want to get drips, and not completely “glaze” the cake, then just pour a little slower and less to control the situation.
If you took white chocolate and did not use dye, you will get white glossy glaze. And with dyes, you can even make a rainbow cake by dividing the syrup into several parts and coloring it in different colors, and then carefully covering the pastries with “enamel”.
What to do if there is no glucose syrup?
Glucose syrup can be prepared independently. Take two thirds (by weight) of glucose tablets or powder and one third of water and boil together until the glucose dissolves. Then add glycerin, pour into glass jar and store in the refrigerator for up to several months. From 64 grams of glucose, 36 grams of water and 1 teaspoon of glycerin, 100 grams of glucose syrup comes out.
milk chocolate recipe
Perhaps the easiest way to make glaze from milk chocolate(and from any other). You only need a bar (100 grams) of chocolate without additives (it is better to take a quality product - a cheap one can curl up) and five tablespoons of milk. Put the broken chocolate into a dry bowl, pour over milk and melt in a water bath, stirring regularly. All! You can apply the frosting as directed.
Creamy glaze
Creamy icing does not harden to a solid state, so it is used both for cakes and for Easter cakes, and even simple buns. Its original color is milky white, so it is very easy to color.
To cook it 2/3 cup heavy cream pour into a saucepan, add 2 tablespoons of butter and heat over medium heat until the butter dissolves. Pour 3 cups of powdered sugar and a little vanillin into the cream, mix, remove from the burner and immediately beat with a mixer at high speed.
Wait until the icing has cooled to a warm state and apply it on the cake.
Recipe for icing with cocoa and cream
Made from cocoa and cream thick glaze with rich taste.
Melt 30 grams of butter in 130 ml of cream. Add 90 grams of cocoa powder to a warm liquid. When it dissolves, gradually stir in two cups of powdered sugar. Before using, the glaze should be slightly cooled.
Chocolate icing can be decorated with additional colored crafts - powders, confectionery figurines or flowers.
The ideal coating for a mousse cake is a mirror glaze with invert syrup.
To obtain invert syrup, in a thick-bottomed saucepan, heat 130 ml of water and 300 grams of sugar, bringing it to complete dissolution, and the liquid to a boil over low heat. Then add 1/3 teaspoon of citric acid. Cooking time - another 25-35 minutes until thickened to the consistency of liquid honey, cool and store in the refrigerator in a glass jar.
For the glaze, we will take 150 ml of introvert syrup (can be replaced with glucose), 150 grams of sugar and 60 ml of water and bring the mixture to a boil. 150 grams of white grated chocolate mix with 100 ml of condensed milk and fill them with syrup. Add the soaked gelatin and the necessary dye. Now you need to gently beat everything with a blender so that bubbles do not form - with them the icing will look less aesthetically pleasing.
Before applying the glaze must be heated to 33-25 degrees. Pour it in a circular motion from the center of the cake, without touching it with foreign objects, so as not to disturb the perfect gloss. After it begins to harden, you can install additional decorations on the surface of the cake.
honey frosting recipe
Original glaze recipe with honey and coconut milk. For him, we will take half a bar of dark chocolate, grate it and put it to heat in a water bath, after mixing it with 10-15 grams of cocoa, 35 ml coconut milk and 30 ml of honey, until everything is dissolved. In a hot, but not boiling mass, put 40 grams of butter and mix it until the mass is homogeneous.
This glaze is thick, we apply it on the cake, leveling it with a knife or a pastry spatula.
caramel icing
We soak 5 grams of gelatin, and dilute 10 grams of starch in 30 ml of water. In a saucepan with a thick bottom, standing on low heat, pour 100 grams of sugar and add 10 grams of lemon juice, prepare caramel.
As soon as the pan is removed from the stove, pour in 70 ml of water and 130 ml of heavy cream, stirring constantly. We put it on fire again, add a whisper of salt and starch, let it boil. When the mass has cooled to 50 degrees, stir in the gelatin and cool at room temperature.
vanilla icing
A very simple recipe for vanilla frosting. Melt 1 teaspoon of butter, add a glass of powdered sugar, 2 teaspoons of milk, a pinch of salt and a quarter teaspoon of vanilla extract. We whip everything.
lemon glaze
For 100 grams of powdered sugar, we take 3-4 teaspoons of lemon juice. We mix. Add more juice if needed. Sweet and sour glaze is ready.
orange glaze
Prepared in the same way orange glaze. You can also add orange zest to it.
Covering cakes and pastries
To get a beautiful and evenly drenched cake, you need a special grill, on which it is installed when it is removed from the mold, and only after that they begin to pour the icing.
To make smudges, you need a glaze of two colors. For example, first, green icing is applied to the surface of the dessert, it is given time to “grab”, and then it is poured onto the “crown” of the cake. a small amount of pink icing so that it flows over the edges. It is advisable to cool it a little in advance so that it becomes more viscous and flows more slowly - there the smudges will be more pronounced and picturesque.
It is suitable for decorating cakes, Easter cakes, donuts or cupcakes.
Make a white icing out of powdered sugar, egg white or chocolate, and your sweet dish is guaranteed to have a snow-white outfit.
Consider the most common white icing recipes for a wide variety of confectionery products.
White icing - general principles of preparation
For the preparation of white glaze is always used powdered sugar.
It must be sifted through a fine sieve.
Separate the whites from the eggs and beat them until a homogeneous white foam is obtained.
Powdered sugar can be used instead of powdered sugar.
The whipped mixture is heated over low heat, stirring constantly.
White icing for Classic cake
To prepare the glaze in the classic way, you only need water and powdered sugar.
Ingredients:
One glass of powdered sugar;
Four table. spoons of water.
Cooking method:
Powdered sugar is sifted and poured into a small ladle or saucepan. Put the dishes on a slow fire and gradually add warm water. The mixture is heated until thickened, stirring all the time. When the mixture reaches a certain density and viscosity, the glaze is ready.
White icing for butter cake
If you add butter or margarine to the glaze, and replace the water with milk, it will turn out to be whiter in color and dense in consistency.
Ingredients:
One glass of powdered sugar;
150 grams of margarine or butter;
Two tables. spoons of milk.
Cooking method:
The sifted icing sugar is transferred to a deep bowl. Milk is heated and gradually poured into a bowl with powder in a small stream. In the process, the mass is well stirred. Margarine or butter is melted in a metal bowl and, when thickened, poured into the glaze. The resulting mixture is thoroughly mixed until smooth.
White icing for chocolate cake
You can make frosting using white chocolate. Add vanillin and the fudge will turn out fragrant.
Ingredients:
150 grams of white chocolate;
5 table. spoons whole milk;
150 grams of butter;
Salt on the tip of a knife;
Two tables. spoons of sugar;
Half a teaspoon of vanilla.
Cooking method:
White chocolate must be broken into pieces. Butter cut into pieces, put in a saucepan or deep bowl and put on water bath. The melting mixture is stirred until it becomes a thick homogeneous mass. Then salt, granulated sugar and vanilla sugar are added, milk is poured. Everything is thoroughly stirred and after a few minutes the glaze is removed from the water bath and left to cool. To do this, a bowl with the finished mixture can be placed in a container with cold water. Cooled down chocolate mass whisk for five to ten minutes with a whisk, blender or mixer at low speed. When the glaze begins to fall behind the spoon, it is ready.
White glaze "Mint"
This type of glaze is suitable for sand and cottage cheese baking. Looks original, tastes good.
Ingredients:
Four table. spoons of sour cream (preferably homemade);
50 grams of powdered sugar;
Half a teaspoon of mint syrup.
Cooking method:
In a small bowl or bowl, mix sour cream and powdered sugar. Put on a slow fire and bring to a boil, stirring constantly. Boil on slow gas for five to seven minutes, at the end add mint syrup. All mix well and remove from the stove. The prepared glaze is immediately applied to the surface of baked products. Dries out mint glaze In one hour.
White icing for cake and cake
Glaze is an indispensable decoration when baking Easter cakes or muffins with raisins. salt and lemon juice keep the icing from dripping off your browned pastries.
Ingredients:
One glass of powdered sugar;
One egg white;
One teaspoon of lemon juice.
Cooking method:
The protein is separated from the yolk, lemon juice is added and beat until a dense airy mass is obtained. Gradually add powdered sugar and continue to beat. To white icing did not form smudges, a little salt is added at the end of whipping.
Cake with white icing "Summer Kiss"
Who doesn't love cakes? There probably won't be any. White icing, berries and crispy cakes, isn't that a real treat? Prepare a cake with fresh berries. It is ideal for both tea and dessert wines.
Ingredients:
400 grams of premium flour;
250 grams of butter;
8 table. spoons of cold water;
One glass sour milk;
Half tea. spoons of salt;
One chicken egg.
For cream:
400 grams of butter;
Two glasses of red currant;
Two glasses of blackcurrant;
Two glasses of sugar.
For glaze:
300 grams of powdered sugar;
One table. a spoonful of hot water.
Cooking method:
To prepare puff pastry for a cake, margarine or butter is minced with flour until homogeneous mass by gradually adding water and stirring. Then the dough is rolled out with a sausage and cut into six pieces. Roll out each part, put on a baking sheet and bake in the oven. Prick the cake on top with a fork in several places.
In order to prepare the cream, the butter is melted and whipped. Currants are ground with sugar (red currants are separated from black ones) and the resulting berry syrup is added to the oil. Everything is thoroughly mixed. To prepare the glaze, powdered sugar is mixed with hot water and grind until smooth.
Finished cakes smeared with cream so that a layer of red currant, a layer of black currant, etc. is obtained. Top the cake with prepared white icing and put in the refrigerator for three hours.
Cakes with white icing "Royal feast"
Glaze is also used in the preparation of delicious cakes. Add walnuts or pine nuts to the fudge, they will give baking refined taste.
Ingredients:
One glass of starch;
One can of condensed milk;
Two chicken eggs;
Half tea. spoons of soda;
Salt on the tip of a knife.
For glaze:
One bar of white chocolate;
100 grams of walnuts.
Cooking method:
Condensed milk, two eggs are poured into the pan, salt and soda are added. Stir thoroughly, gradually pour in all the starch, pour the dough into molds, filling them by one third. Bake in the oven at medium temperature. To prepare the glaze, white chocolate is melted and mixed with crushed chocolate. walnuts. Finished cakes are poured with white icing.
Cakes with white icing "Raspberry secret"
Cakes are always a great way out to meet unexpected guests, just surprise old friends or come up with a treat for the festive table.
Ingredients:
One glass of flour;
Three eggs;
150 grams of oil;
One glass of sugar;
One tea. a spoonful of soda slaked with vinegar.
For cream:
200 grams of raspberry and blackberry puree;
One and a half glasses of cream;
15 grams of gelatin.
For glaze:
250 grams of powdered sugar;
50 grams of powdered milk;
25 grams of starch;
Two egg whites.
Cooking method:
Beat eggs with sugar, add softened butter, soda, flour. Three biscuit cakes are baked and cooled. To prepare the filling, gelatin is left for one hour in cold water, then dissolve it in hot raspberry puree. The mixture is cooled to a temperature of 15-20 degrees and mixed with whipped cream. Each layer of biscuit is covered with ready-made jelly. To prepare the glaze, mix into a homogeneous powder powdered milk, powder and starch. The biscuit is cut into pieces in the form of "handkerchiefs" and each cake is covered with icing on top. They are laid on them fresh berries raspberries or blackberries.
"Oysters" with white icing
From butter yeast dough you can cook delicious oysters. Dip them in freshly whipped icing, toast and enjoy your homemade baked product.
Ingredients:
1 kg of flour;
Two glasses of milk;
200 grams of butter;
8 table. spoons of sugar;
60 grams of yeast;
Two chicken eggs;
Salt is on the tip of a knife.
For filling:
300 grams of poppy;
300 grams of honey.
For glaze:
50 grams of butter;
¼ cup milk;
Two tables. spoons of sugar;
One egg;
Three table. spoons of cocoa.
Cooking method:
Knead the dough according to the basic recipe for rich yeast dough. When it comes up a second time, it is laid out on a cutting board greased with vegetable oil. Then they are divided into 30-40 parts and each is rolled into rectangular layers 10x10 cm. Lubricate each of them with melted butter. Poppy is mixed with honey and applied in a thin layer over all the squares. After that, they are rolled into rolls and placed on a greased baking sheet. After 10-15 minutes put in hot oven. Bake thirty to forty minutes.
While the oysters are baking, prepare the glaze. Milk is mixed with sugar, egg and cocoa, beaten and put on a slow fire. When it boils, boil for another 10-15 minutes, stirring constantly. Then cool slightly and beat with butter. Glaze is ready. Oysters are removed one at a time from the baking sheet, dipped with the top side in the icing and put on a dry cutting board for the time being, so that the icing has cooled. Then they put it on a beautiful dish and serve it with tea.
Donuts in white glaze
Deep-fried homemade donuts, pour white delicate glaze Yu. The secret to cooking them is that the deep-fryer should be warm enough, but at the same time, the oil should not be too hot. In this case, the products will burn, and the middle will remain raw. Before lowering into the fat, the product must be cleaned of flour with a soft brush so that the deep-fryer is not contaminated.
Ingredients:
seven eggs;
500 grams of milk;
200 grams of butter;
300-350 grams of flour;
600-700 grams vegetable oil.
For glaze:
100 grams of granulated sugar;
120-150 grams of milk;
Vanillin sachet.
Cooking method:
Boil milk with butter, add flour and stir. When the mass becomes homogeneous, it is cooled, after which one egg is added, without ceasing to interfere. In a saucepan, vegetable oil is heated, a spoon is dipped in it, a little dough is taken and dipped in boiling fat. Ready donuts are taken out with a slotted spoon and laid out on parchment paper.
While the donuts are cooling, prepare the frosting. To do this, pour sugar with hot milk and stir until it dissolves completely. Then put this mixture on a strong fire and bring to a boil, then the fire is reduced and the glaze is cooked until tender. Vanillin is added a few minutes before the end of cooking. Remove glaze from heat and beat until white foam forms. The consistency of the fondant should be similar to sour cream. The cooled donuts are dipped in glaze and spread on a dish. Before serving, donuts can be sprinkled with grated chocolate.
The icing is applied to the finished flour products with a culinary brush immediately after preparation, as it dries very quickly.
If the frosting dries out before you can spread it on the cake, heat the fondant on gas or in microwave oven.
Remember that cold protein whips faster than room temperature.
If the glaze does not thicken for a long time, put the dishes with it on ice cubes.
To speed up the process of thickening and density of the glaze, use freshly squeezed lemon juice.
To avoid burning the frosting, cook it in a non-stick pan.
If you do not plan to treat children with cooked flour products, add a little rum to the glaze.
decorative sprinkles Apply directly to frosting before it dries.
Good afternoon dear lover home baking! I want to offer you not only all kinds of cocoa cake icing, but also great recipes chocolate creams for decoration. I recommend that you take all the recipes into service. You don't mind a varied serving of desserts, do you? Here they will come in handy.
And from a practical point of view, it is very convenient. After all, recipes for every taste are great opportunities for culinary improvisation, the use of those products that are in the refrigerator at the moment.
I think that you do not need to persuade for a long time. Let's take a better look at how to make cocoa cake icing.
Icing recipe for cocoa and milk cake
I can't help but sing an enthusiastic ode to the wonderful cocoa product! For home cooking cakes are a real find. Well, judge for yourself - in conjunction with the most affordable products, it will decorate the dessert and saturate it with chocolate notes. What is called cheap and cheerful. And most importantly, naturally.
I will briefly talk about this recipe. That's how simple and fast, and how delicious.
For a chocolate masterpiece, you need to prepare
- Three tablespoons cocoa
- Three tablespoons Sahara
- Four tablespoons milk
- Sixty gr. butter.
The icing for the cake will turn out much tastier if you listen to the wishes
- Use good quality cocoa powder that needs to be brewed rather than boiled. In this case, the icing will have a pronounced chocolate flavor.
- Buy fatter butter and milk.
Please note that chocolate glaze for a cake made from cocoa and milk, it can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery. So if necessary, increase the amount of ingredients based on your needs.
Chocolate icing for cake based on cocoa and sour cream
Cocoa icing can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a look at it.
Cooking products
- Cocoa - 2 tablespoons
- Sour cream - 2 tbsp.
- Butter - 2 tbsp.
- Powdered sugar - 4 tablespoons
- Vanilla sugar - 0.5 tsp (optional).
Cooking
Chocolate icing will turn out just gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.
And if you suddenly miss the moment, and the product hardens strongly, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. fat cream. It will be good too. So experiment on health.
How to make icing for condensed milk cake
Remember, I told you about what is good to have on hand different recipes? This is just that case. There is condensed milk in the refrigerator, which means you can safely prepare the icing for the cake. It will turn out very tasty.
And the dessert is beautiful and so soft that it will melt in your mouth.
Simple grocery set
- Condensed milk 4 tbsp.
- Cocoa 4 tbsp
- Butter 4 tbsp.
Tip: Remove the butter from the refrigerator ahead of time. We need it softened.
The icing will become especially fragrant and glossy if you add 1 tbsp. cognac. This must be done before removing the dishes from the fire.
Especially delicate glaze will make an ordinary egg. This decoration is perfect for cakes with dense cakes.
Need to prepare
- 5 tbsp cocoa
- 130 gr. butter
- 2 tbsp Sahara
- 1 egg.
Step by step cooking
Very good recipe. Only the egg must be entered in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.
Highly interesting recipe glaze with honey. It brings its unusual aroma, gives shine to the finished product.
List of ingredients
- Cocoa powder 4 tbsp.
- Milk or cream 4 tbsp.
- Powdered sugar 4 tbsp.
- Honey 2 tbsp
- Butter 2 tablespoons (room temperature).
Glaze preparation
Now you can apply finishing touch on your own pastry. Decorate it with a magnificent glaze, from which you can’t take your eyes off.
Now we will increase the level of culinary skills, we will prepare a mirror chocolate icing.
For this you will need the following ingredients
- Instant gelatin 2 tsp
- Fatty cream 100 ml. (at least 30 percent)
- Sugar 7 tbsp.
- Cocoa powder 4 tbsp
- Water 170 ml.
Step-by-step preparation of a mirror miracle
If you prepare the mirror glaze in advance, then you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with a film so that it does not come into contact with air.
And now we will prepare such a yummy that it can be served as a separate dish. Needless to say, cocoa powder chocolate cream will be great both as a layer and as a cake decoration?
Cooking a set of products
- Milk 0.5 l.
- Cocoa - powder 2 tbsp.
- Butter 30 gr.
- Sugar 3 tbsp
- Starch 3 tbsp
- pinch of salt
- Vanillin pinch (if desired).
A little about the products
- Choose milk with a high percentage of fat.
- Starch can be replaced with flour.
- The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.
How to make chocolate cream from cocoa powder
- Separate 300 ml. milk, pour it into a saucepan, put on fire, heat it up.
- Add salt, sugar, cocoa and butter to it. Mix well.
- Bring the mixture to a boil, boil for 2 minutes. Let's make sure that the mass becomes homogeneous, without a single lump. Then take it off the fire.
- Dissolve starch in the remaining milk.
- Carefully pour the mixture into the hot milk while stirring all the ingredients.
- Let's put the pot on the fire. Bring to a boil and simmer until the mixture thickens. Time is min. 2 - 3.
- Then turn off the oven, add vanillin, mix. We will give time to cool, after which we put the finished cream in the refrigerator.
The taste of the cream can be made even richer if finely grated chocolate is added in the process. It must be put in the first batch of milk, and boiled together with sugar and cocoa.
If found in the refrigerator gr. fifty natural chocolate then be sure to add it. You'll like it, you'll see.
And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the serving and enrich the taste.
And for a snack - a recipe chocolate cream for sponge cake. I took out this recipe separately, because I adore biscuits and bake often. When there is no time to do the glaze, I grease both the top and the sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.
Required products
- Condensed milk 200 gr.
- Butter 270 gr. (softened)
- Cocoa 35 gr.
- Two yolks
- Boiled water 200 ml. (Chilled).
How to cook
- Mix the yolks with water, beat with a whisk.
- Add condensed milk, mix.
- Put on fire, boil with continuous stirring. Boil the mass until thickened.
- Add pre-melted butter, cocoa. To mix everything. Keep on fire for 1 min. and take off.
- Refrigerate and use as directed.
Cream can be used for other cakes, not only for biscuits. It will not only serve as a wonderful decoration, but also perfectly soak the cakes.
It remains to add the following: the proposed recipes can be used as basic ones. Add flavors, adjust the amount of cocoa and sugar to your taste. So fantasize at your discretion and let your pastries be the most delicious and beautiful!
When the hostess begins to master the creation of pastries, she faces the question of decorating ready-made delicacies. One of the simple, often budgetary, but spectacular options for decorating cakes, muffins, pies and cakes is icing. How to cook this mass correctly, how to use it and what varieties does it have?
How to make frosting
The classic recipe for such a cake coating consists of hot water and powdered sugar (less often, granulated sugar). However, it doesn’t end there: among the ingredients of the glaze, you can notice lemon juice, which whitens the mixture, gelatin and / or egg white, allowing it to solidify. For it can be used:
- cocoa;
- chocolate;
- milk;
- alcohol;
- fruit juice.
It is important to know how to decorate a cake with icing - liquid is poured into the center with spoons, allowing it to distribute itself. Thick (on mastic, etc.) is laid over the entire surface, leveling with a special silicone spatula. The sides are processed separately, for this it is recommended to put the cake with icing on a special podium that matches the diameter of the baking base, or on a round grill.
cake icing recipe
Taking into account the fact that this mass can be used not only for coating, but also for the purpose of gluing parts together, or for making individual relief elements, the glaze recipe must be chosen, having decided on its purpose. Among the options below, you can find the simplest compositions that even a young hostess can handle, and multicomponent ones that require a special careful approach.
Chocolate
- Cooking time: 35 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 1884 kcal.
- Cuisine: French.
Leading chefs are sure that high-quality chocolate icing on a cake should not be prepared from cocoa powder, but from cocoa beans and similar butter. However, these components are difficult to obtain, and the price is not budget, especially if the hostess wants to practice cooking and applying icing to a sweet dessert. A good alternative is chocolate. Take dark tiles with maximum simple composition.
Ingredients:
- condensed milk - a glass;
- bitter chocolate - 200 g;
- cream liqueur (Baileys is ideal) - 50 ml.
Cooking method:
- Having arranged a water bath, boil the cream.
- Reduce burner power to 20%. Pour in the chocolate broken into pieces.
- Stir until it melts and all components form a homogeneous mass. Remove from stove.
- Add liqueur, mix again. Use the cover warm.
Mirror
- Cooking time: 45 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 3756 kcal.
- Purpose: for festive table.
- Cuisine: French.
Mirror icing for a cake among confectioners is called "glazage" and requires well-established culinary skills. It is mainly used for cold desserts. The basis is gelatin, which provides a beautiful gloss on the surface. Second important condition- color saturation: transparent glazing is not customary. How to cook such a complex, but very beautiful glaze? Step by step recipe with the photo below should help you figure out its main nuances.
Ingredients:
- glucose syrup - 250 g;
- condensed milk - 200 g;
- sugar - 200 g;
- chocolate - 300 g;
- water - 150 ml;
- gelatin - 20 g.
Cooking method:
- Bring glucose syrup and water to a boil.
- Add sugar, mix.
- Pour the working mass into a blender or beat with a whisk.
- Add condensed milk, grated chocolate. Be sure to keep beating, and if a mixer/blender is used for this, it is held at an angle so there are no bubbles.
- Let the gelatin swell (the amount of water is determined by the manufacturer's instructions). Introduce into the future glaze when it cools down (55-60 degrees).
- Stir, strain the liquid through cheesecloth - if you skip this step, the coating will not shine.
- Use when the glass temperature drops to 35 degrees.
From cocoa
- Cooking time: 10 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 2594 kcal.
- Purpose: on the festive table.
- Kitchen: home.
- Difficulty of preparation: medium.
Looking for good and fast option frosting for smudges on a cake that has liquid consistency but it freezes quickly. Try this recipe for chocolate icing from cocoa, proven by hundreds of housewives. It is budgetary, light, the taste of the finished mass is not inferior to the classic one, which needs to be cooked on a chocolate bar. Condensed milk gives density and density.
Ingredients:
- butter - 200 g;
- condensed milk - a glass;
- cocoa powder - a glass.
Cooking method:
- Melt butter with condensed milk.
- Add cocoa while whisking.
- Pour over cake while frosting is moderately hot.
Sugar
- Servings: 10 persons.
- Calorie content of the dish: 1178 kcal.
- Purpose: on the festive table.
- Cuisine: English.
Classic powdered sugar frosting great option to cover the biscuits shortbread biscuits, gingerbread at home. She always helps out housewives who have an empty refrigerator and kitchen cabinets, because they always manage to find some sugar and grind it. Lemon juice is an optional element, responsible only for the whiteness of the finished mass. Important nuance this recipe - you need to glaze the cake very quickly, since the product has a high solidification rate.
Ingredients:
- powdered sugar - 300 g;
- water - 5 tbsp. l.;
- lemon juice - 1 tbsp. l.
Cooking method:
- Carefully sift the powdered sugar several times, forming a slide.
- Pour into the center hot water, immediately whisking everything with a whisk.
- If the mass turns out to be liquid, add a little powdered sugar or starch.
- Pour in the lemon juice, continuing to beat until the mixture is fluffy.
White
- Cooking time: 25 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 3260 kcal.
- Purpose: on the festive table.
- Kitchen: home.
- Difficulty of preparation: medium.
The ideal white icing for a cake that has an airy structure and does not become denser over time? Perhaps if you cook it on a protein basis with butter. A few drops of lemon juice will remove occasional hints of yellowness. This icing can be used as a cap for cupcakes and a layer for cakes - a delicious and outwardly attractive dessert is guaranteed.
Ingredients:
- butter 82% - 300 g;
- eggs (protein) - 3 pcs.;
- powdered sugar - 250 g;
- lemon juice - 2 tsp
Cooking method:
- Beat the cold whites vigorously, gradually adding powdered sugar with teaspoons.
- When you achieve a uniform mass, put the container with it on the burner.
- Continuing to beat, wait until the glaze base thickens and turns white.
- Remove from stove, let cool.
- Beat soft butter separately, pour in lemon juice.
- Combine both masses by turning on the mixer for this. Use the frosting immediately to decorate your cake.
color
- Servings: 10 persons.
- Calorie content of the dish: 1579 kcal.
- Purpose: on the festive table.
- Kitchen: home.
- Difficulty of preparation: easy.
When housewives master the basic options for sugar and protein coatings for desserts, they think about how to make colored icing for the cake. For this purpose, you can use any white base recipe by adding food coloring or fruit juice to it. Or try a delicious honey version with agar, chocolate and berry syrup(you can do it yourself). If you need a glossy surface, add 7-10 g of gelatin here.
Ingredients:
- honey - 50 g;
- sugar - 70 g;
- white chocolate - 130 g;
- fat cream - 40 g;
- berry syrup - half a glass;
- agar-agar - 2 tsp;
- water - 30 ml.
Cooking method:
- Mix sugar with honey and berry syrup in a saucepan. Warm up.
- Add water, stir.
- Pour boiling water over agar-agar (according to the manufacturer's instructions).
- Heat cream with broken chocolate separately so that the last component melts. Remove from burner.
- While whipping this mass, add sugar-berry syrup into it.
- Carefully fold in the gelatin so that no lumps form.
- If necessary, enhance the color with confectionery coloring. The operating temperature of this coating is 45 degrees.
Protein
- Cooking time: 40 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 1972 kcal.
- Purpose: on the festive table.
- Kitchen: home.
- Difficulty of preparation: medium.
Simple delicious icing from protein and sugar is used mainly for decorating cookies - if it is prepared for a cake, then often in order to create individual relief elements. Such a quick-setting icing keeps its shape perfectly, so with a slight adjustment of the recipe, it becomes a mastic, which is covered with cakes. From it it is also convenient to cut out figures for decorating a dessert.
Ingredients:
- granulated sugar - 240 g;
- powdered sugar - 250 g;
- egg white;
- citric acid - 1 g;
- gelatin - 7 g;
- water - 75 ml.
Cooking method:
- Soak the gelatin.
- Do sugar syrup by boiling it with water.
- Enter citric acid, swollen gelatin. Stir.
- Beat the protein with a mixer until the mass adds much in volume.
- Add powdered sugar, continue beating until you get a fluffy air cap.
- Transfer this mass to the sugar-gelatin mixture, make a soft elastic lump. Use immediately or store for up to a day by covering the container with the cake icing product with a damp towel.
Velvet
- Cooking time: 15 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 1433 kcal.
- Purpose: on the festive table.
- Cuisine: European.
- Difficulty of preparation: easy.
Velvet cake icing makes ready dessert very expensive and elegant, and it is created in a couple of minutes. However, to use it, you will need an airbrush that resembles an airbrush. Before glazing, the cake must be carefully cooled and placed on a rotating podium. Use a velvet coating preferably for mousse or yogurt desserts.
Ingredients:
- chocolate - 100 g;
- cocoa butter - 100 g.
Cooking method:
- Melt chocolate with cocoa butter, mix.
- Cool the mixture to 40 degrees, pour into the spray gun. Spray.
On milk
- Cooking time: 15 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 673 kcal.
- Purpose: on the festive table.
- Kitchen: home.
- Difficulty of preparation: easy.
Delicate milk icing for a cake in terms of calories looks much more attractive than creamy or oily. The zest is added by the coffee aroma received from grains. Such a glaze will easily drain over the dessert, but it will also quickly harden, so you need to cook it right before using it. Keep an eye on the freshness of the milk, otherwise it will curdle when boiled.
Ingredients:
- milk - 100 ml;
- coffee beans - 3 tbsp. l.;
- powdered sugar - 100 g;
- starch - 30 g.
Cooking method:
- Warm milk, pour coffee beans into it. Cook for a quarter of an hour.
- Catch them, throw them away.
- Pour in powdered sugar, starch. Whisk. Let cool slightly and use for cake.
Creamy
- Cooking time: 30 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 1387 kcal.
- Purpose: on the festive table.
- Cuisine: French.
- Difficulty of preparation: difficult.
Those who love the caramel note in desserts should figure out how to cook cream icing. It is glossy, so it is recommended for cakes with a perfectly flat surface. It is advisable to pre-use mousse cream under the glaze, or at least thick jam, which is leveled with a spatula. The recipe is written as detailed as possible, so its development should not be difficult for you.
Ingredients:
- cream 35% - 175 g;
- gelatin - 7 g;
- brown sugar - 200 g;
- water - 175 g;
- corn starch - 1 tbsp. l.
Cooking method:
- Soak the gelatin.
- After sifting the starch twice, pour over the cream (they should be cold!), mix, getting rid of lumps.
- Heat the sugar in a pan, wait until it darkens and begins to melt. The power of the burner is minimal, it is impossible to interfere.
- When the sugar has a caramel color, carefully pour in the warmed water. Increase the heat under the pan so that the mass boils.
- Add cream with starch, remove from the burner.
- When the mass has cooled slightly, add gelatin. Mix. Operating temperature - 27 degrees.
Glasage for cake - cooking secrets
Professionals assure housewives who are engaged in home baking for the first time that it is easy to make icing if you know the basic rules and nuances. For the perfect dessert, you also need to take into account the features of using each type of coating:
- The classic density of any glaze is medium, like that of fatty sour cream.
- Professionals advise preparing additional cream for icing if a mirror thin coating is planned.
- If you're wondering how to make chocolate frosting, don't buy porous bars.
- Cream under the icing, if it is glossy, you can not use, but then the cake needs to be frozen, otherwise the coating will fall badly.
- To change the color, you can pick up natural dyes: berry juice, some spices. Factory formulations must be water soluble.
- Cakes for which a protein mixture is used should preferably be kept in a hot (100 degrees) oven for several minutes to exclude possible salmonellosis.
- There should be no condensation on the surface of the dessert before applying the glaze, otherwise it will deform in a few hours.
- The mass, which will then become glossy, needs to be whipped at a very slow mixer speed - this way you will avoid bubbles.
- Before painting on a glazed cake, keep it in the refrigerator for a quarter of an hour.
Video
Homemade chocolate icing - general principles of preparation
- Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. It is better to use a bitter powder that requires cooking. With it, the taste will be more saturated and in most recipes its quantity is indicated. Before use, you need to carefully knead the lumps, if necessary, sift the powder. Homemade chocolate icing with cocoa needs to be cooked on fire; this type is rarely cooked in a water bath.
- Any chocolate can be used for icing, but in order for the coating to be bright and fragrant, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop and melt to a liquid state. It is more convenient to do this on water or steam bath. To do this, put a bowl on a pot of boiling water and continue to heat it.
- Frequent ingredients in the glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, in the end you need to achieve a homogeneous mass. Therefore, in bulk products, you need to remove all lumps and sift the powders through a strainer. Oils and dairy products should be chosen with a maximum percentage of fat, otherwise there is a chance that homemade chocolate icing will not harden or the hardening process will take too long.
Recipe 1: Chocolate Icing with Cocoa Milk
A common and easy way to make homemade chocolate icing with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle, we will cook directly on the stove, without a water bath.
Ingredients
3 spoons of milk
Sugar 5 spoons
3 tablespoons cocoa
50 gr. oils
Cooking
1. Pour sugar into the cooking container, add cocoa and mix dry foods well so that lumps do not form.
2. Add milk, butter, put on the stove.
3. Cook over low heat, stir continuously, make sure that the mass does not burn.
4. After 2 minutes, drip with a spoon homemade glaze on a chilled saucer in the freezer. If the drop solidifies, then you can turn off the fire and use it for its intended purpose.
5. If the mass spreads and does not harden, then we increase the cooking time, every half a minute we check the product for density.
Recipe 2: Glossy Chocolate Icing with Cream
An ideal homemade glaze for baking that stands out with a beautiful, shiny surface. Great for cake and pastries bird's milk. The recipe uses ready-made chocolate, it is important that it be without additives and contain at least 70% cocoa beans. Cream should be fatty, not vegetable.
Ingredients
120 g chocolate
2 teaspoons powdered sugar
50 ml water
50 ml cream
30 g butter
Cooking
1. Break the chocolate bars into cubes, place in a bowl and set on steam bath. The container should not touch the water, we will heat it over the steam released during boiling.
2. As soon as the tiles begin to melt, add water a little at a time, mix.
3. Pour the powdered sugar, continue to hold the bowl over the steam.
4. Add cream, mix.
5. The last ingredient is butter. As soon as it melts, homemade icing is ready and you can put glossy clothes on baking.
Recipe 3: Chocolate Icing for Gelatin Cake
The peculiarity of this homemade chocolate icing for the cake is that it always hardens, lays down with an even coating and shines wonderfully. It turns out a mirror surface, which looks especially impressive on pastries without additional decorations. Ideally, you need to use gelatin in the leaves, but since it is difficult to get it today, we will use a regular powder, it is better to take an instant one.
Ingredients
2 tsp gelatin (or 3 leaves)
180 g sugar
0.13 ml cream at least 30%
0.14 liters of water
70 g cocoa
Cooking
1. Add 40 ml of water to gelatin, set aside to swell.
2. Mix cocoa with granulated sugar, pour in the rest of the water and cream. We put it on the stove.
3. Cook over low heat for 8-10 minutes. We're filming.
4. Add dissolved gelatin to the hot mass, mix vigorously until completely dissolved.
5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.
Recipe 4: Chocolate icing for a cake with condensed milk
To prepare such homemade chocolate icing, you can use cocoa or ready-made chocolate, but it is very important that the tile is dark, of high quality, without palm fats. We will cook on the powder, with it the brush will be brighter. Condensed milk should be used Gostovskaya, without vegetable oils. Otherwise, the glaze may simply not harden. There is no sugar in the recipe.
Ingredients
3 tablespoons cocoa
4 tablespoons softened butter
4 tablespoons condensed milk (not boiled, plain white)
Cooking
1. We put a pan on the stove and put butter in it, melt it.
2. Add cocoa powder (or broken into small pieces chocolate, about 70 grams), mix well.
3. Pour in the condensed milk and hold until boiling, the mass can quickly burn, so we do not stop stirring.
4. Remove from heat, cool to 50-60 ° C and cover the prepared surface.
Recipe 5: Chocolate Icing for Cocoa Cake with Sour Cream
Well, a very quick option for making homemade cocoa chocolate cake frosting that only takes a few minutes to make. The perfect recipe for those who don't have a large number products or time to decorate a homemade cake. It is better to use fatty, homemade sour cream to reduce the amount of water in the product.
Ingredients
2 tbsp. l. cocoa
2 tbsp. l. sour cream
2 spoons of sugar
Cooking
1. Combine all the ingredients and rub with a spoon until smooth. You need to do this immediately in a saucepan in which we will cook the glaze.
2. We send the saucepan with the ingredients to the stove, heat until boiling, cool a little and you can water the cake.
Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the glaze hardens. If they are made on the basis of sugar, then the surface should not be hot.
Recipe 6: Chocolate icing for cocoa cake with cognac "Favorite"
An interesting variant of homemade chocolate icing for cocoa cake, which has a bright, nutty flavor. It is given by the addition of cognac, but only if it is real. Some housewives prepare such a glaze with the addition of rum or liquor, in which case it acquires a slightly different taste, depending on the product. This recipe calls for bittersweet cocoa powder, no added sugar.
Ingredients
60 g cocoa
Cognac spoon
2 spoons of milk
30 g butter
60 g sugar
P cooking
1. Mix cocoa powder with sugar, add milk and put on the stove. Stir until the grains are completely dissolved.
2. We introduce the butter cut into pieces, cook for 3 minutes.
3. Remove from heat, pour in cognac, mix, cool a little and you can decorate the cake.
Recipe 7: Chocolate Icing for Chocolate Egg Cake
The recipe for a very delicate and airy homemade icing for a chocolate cake, which resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, it looks interesting when decorating mini cupcakes. It is important to use high quality chicken eggs because they are not heat treated.
Ingredients
60 g butter and dark chocolate
Cooking
1. Butter should be kept out of the refrigerator for several hours to make it soft.
2. Separate the yolks from the proteins. Beat egg whites to stiff peaks with a mixer or whisk. In a separate bowl, grind the yolks with a spoon until white, to speed up the process, you can also use a mixer.
3. Grind chocolate enough coarse grater or finely chop with a large knife. You can just break it into cubes, but it will take longer.
4. We put a bowl in a water bath and melt the pieces of tiles.
5. Add softened butter and immediately remove from heat. Stir the mass until the fatty pieces are completely dissolved.
6. We introduce the pounded yolks, stir intensively.
7. Gently introduce protein foam, mix and decorate the cake. We freeze such a glaze for a long time, it can set up to 2 hours, but it does not crumble and does not exfoliate when cutting the cake.
Recipe 8: Chocolate Icing for Chocolate Potato Starch Cake
This homemade chocolate cake icing also contains cocoa to enhance the flavor and color. Starch before use must be passed through a sieve, knead the remaining lumps so that they do not spoil the final appearance of the coating. From this amount of products, enough large portion enough to cover good cake. Powder is used instead of sugar.
Ingredients
150 g powder
5 spoons of milk
50 g chocolate and butter
1 heaping spoonful of starch
3 tablespoons dark cocoa
Cooking method
1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.
2. We crumble the chocolate bar into pieces, cut the butter and send it all together to the pan. Mix with the rest of the ingredients.
3. Put on a slow fire and cook continuously until lightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool slightly and you can use it. For a more even coating, you can level the surface with a knife, after a few minutes the marks will flow together and they will not be visible.
Recipe 9: Chocolate glaze with honey "Lakomka"
In addition to powdered sugar, honey is added to this chocolate icing, it gives the product an additional flavor, makes the coating shiny and smooth. You can use any honey, including candied. It is not necessary to melt in advance, under the influence of temperatures, the pieces will quickly disperse and the mass will take homogeneous consistency. Ready-made chocolate is used, milk chocolate can also be used in this recipe.
Ingredients
100 g chocolate
2 spoons of honey
50 g butter
4 tablespoons of milk and powder
Cooking method
1. Break the pieces of chocolate and put in a bowl. We put in a water bath.
2. Add chopped butter, melt.
3. As soon as the mass begins to melt, pour in the milk, mix.
4. Pour in the powder, keep in a water bath until the mass becomes homogeneous.
5. Remove from the stove, add honey and stir vigorously for a minute until it is completely dissolved.
6. You can use the mass for its intended purpose.
Recipe 10: White Chocolate Icing for Chocolate Cake
White chocolate icing for the cake can also be used for the main coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, classic chocolate over white coating. Zebra cakes are made in this way. If you need clear stripes, then you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.
Ingredients
0.2 kg of white chocolate;
0.1 kg of powdered sugar;
3 spoons of milk.
Cooking method
1. We chop chocolate bars arbitrary, not very large pieces. We put it in a bowl and send it to a water bath. White chocolate cannot be heated directly on the stove or in the microwave, this is a rather capricious product.
2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.
3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mass in a pastry bag or draw patterns with a spoon.
Recipe 11: Homemade chocolate icing for milk cakes with flour
The peculiarity of this recipe is that you can easily change the density of chocolate icing by adding flour. If you need to make the mass more liquid, then you can pour in additional milk. Icing is prepared on the basis of cocoa powder.
Ingredients
20 gr. flour;
0.1 kg of sugar;
40 gr. cocoa;
80 ml of milk;
50 g butter.
Cooking
1. So that lumps do not form during the cooking process, you need to pour sugar, cocoa and flour into a bowl, rub well with a spoon.
2. Add milk, butter cut into pieces, and put on the stove. The fire must be small.
3. Cook the mass until thickened, you need to stir continuously, scraping off the setting layer from the sides and from the bottom of the saucepan.
4. Cool the chocolate icing to a warm state, grease the surface and let it harden.
Recipe 12: Homemade chocolate icing "White with cream"
An option for preparing a very delicate and soft chocolate icing, for which ready-made white tiles are also used. The recipe contains cream, their fat content should not be less than 30%. Won't fit herbal product for whipping, cream should be natural, without sugar and additives.
Ingredients
0.15 l cream;
0.2 kg of white chocolate;
Vanillin to taste.
Cooking
1. Grind the tiles, send them to melt in a water bath.
2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too, with the help of a mixer they will be more evenly distributed in the mass.
3. We combine both masses, mix with an ordinary spoon and decorate cakes, pastries, any pastries.
Homemade chocolate icing - helpful tips and tricks
Is there any icing left after finishing the cake? You can pour it into a plastic bag, cool and put it in the refrigerator. It will lie remarkably for several weeks before preparing the next treat, all that remains is to melt.
If you add chocolate flavor to homemade glaze along with cocoa, then the taste of the sweet coating will become more saturated.
White chocolate should not be brought to a boil in a water bath and overheated, flakes may appear in it or the mass will become plasticine, matte. Optimum temperature 70-80 degrees.
Is the icing too thick and sticking to the surface in stripes? Add some vegetable oil to a saucepan and heat it up. The same technique can be used to give a glossy sheen.
Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not drain from the surface. The cooled and thick mass, on the contrary, needs to be slightly warmed up so that it lies more evenly.
It is important to remember that the icing is not applied to the cream, no matter what it is made of. The ideal surface is a simple cake, which can be soaked in syrup. It can also be smeared with a thin layer of jam, jam. In this case, the coating will lie flat and there will be no problems with solidification.
Cocoa powder takes a lot of moisture, so if you want to add more than indicated in the recipe, then the amount of liquid will also have to be increased.
