Liquid icing for cake. Microwave cocoa chocolate icing

To make a cake you will need:

200 gr. baked cookies (ideally "savoyardi");
6 large chicken eggs;
125 gr. granulated sugar;
1 glass of citrus juice, such as orange;
75 gr. butter;
1 lemon or 2 limes;
50 ml. orange liqueur;
300 ml. heavy cream for whipping;
1 st. a spoonful of dry granulated gelatin.

To prepare the glaze:

2-3 juicy oranges;
550 gr. powdered sugar.

Every housewife faces the question of decorating a dish, especially after home baking has been mastered. Serve beautiful home cake, on which colored icing for the cake is applied, for the hostess is considered the height of culinary excellence.

But many are worried and wary that something might go wrong, and often refuse such a design. But in vain!

Glossy color cake icing is the simplest and most budgetary tool, not only as a decoration for baking, but also to hide and disguise small flaws after cooking, to make the dessert elegant and appetizing.

How to make the right icing for decorating cakes?

The classic glaze recipe is quite simple, and consists of ordinary granulated sugar or powder and water. But the list of ingredients does not end there, because as part of homemade colored glaze from white chocolate citric acid may also be present for the cake.

As well as chocolate and cocoa powder, condensed milk and butter, fruit or berry syrup, jams and jams, agar-agar or gelatin, which allow the glaze to harden on the surface, and even crushed nuts for texture.

It is easy to convince of this by looking at cakes with colored icing, photos of which can be easily found on the Internet.

Equally important is the correct distribution of glaze on the surface, for example, liquid glaze must be poured into the center so that it drains. naturally On the sides. The thick one is distributed over the entire surface, leveling it with neat strokes with a special silicone spatula. But not everyone knows how to cook colored glaze for the cake.

The side parts of the cake must be decorated separately, so for convenience finished cake must be placed on a special "podium", which coincides with the size of the baking itself, although it is quite possible to get by with a round grill. It's a miracle how the mirror glaze for the cake looks good on any pastry.

Let's take an example of how to quickly, with little or no effort, prepare a colored icing for a cake recipe with a photo. Citrus fruits will be responsible for the main taste in our dessert, so our icing will be bright and sunny in summer. Cake icing color recipe which you will definitely like, will be described below.

Recipe for Lemon Mousse Cake with Orange Color Glaze

Incredibly simple and quick recipe perfect for those housewives who have little time to prepare desserts. The cake does not need pre-baking, as cookies are used for its preparation, and we will tell you in detail how to make colored icing for the cake.

Making mousse cake step by step:

Grind cookies in a blender or food processor until smooth. breadcrumbs. After the “dough” for the cake is ready, you can prepare a mousse or colored icing for smudges on the cake.
Add softened butter, form a “likeness” of dough with your hands, carefully mixing the butter into dry crumbs. Form into a ball, wrap in parchment or cling film and place in the refrigerator to cool the resulting mass a little.
Spread the dough over the oiled detachable form by making small bumpers. Put the mold in the refrigerator, and while the cake hardens, start preparing the mousse. Remember that we still need to prepare the colored icing for the cake, the recipe without glucose is perfect for diabetics.
To do this, remove the zest from citrus fruits by rubbing the skin on a fine grater. In order for the dessert not to be bitter, it is necessary to remove only the colored layer, without affecting the white base near the pulp. Transfer the zest to a suitable container. beautiful cakes with smudges of colored icing and photos will cause appetite not only for the sweet tooth.
Roll the peeled lemons on the table, and then squeeze all the juice out of them thoroughly. Mix with zest and orange juice, add granulated sugar, liquor and mix well. Colored chocolate icing for the cake will go well with the aroma of citrus fruits.
Separate the whites from the yolks, the whites can be frozen for cooking icing sugar, and beat the yolks a little and add to the juice and zest. Put the mass on medium heat, and stirring regularly, wait until the resulting mass hardens. Strain it through a sieve or cheesecloth. This cake can be decorated with colored chocolate cake icing.
Dissolve gelatin in cold water and while it swells whip the cream well. Mix fruit mousse, gelatin and cream, spread over the surface of the cooled cake. You can prepare colored icing for a cake with smudges, the recipe of which will pleasantly surprise you with its speed.
Transfer the mold carefully to the refrigerator and wait for it to solidify completely, this will take a couple of hours. In the meantime, while the mousse cake hardens, there is time to start preparing the glaze. How to prepare colored icing for cakes at home?
Squeeze out all the juice from the oranges, mix with powdered sugar. To give the glaze a slightly caramel flavor, powdered brown sugar or a small amount of liquid honey will help.

How to make colored mirror glaze for a cake? Heat the mass, and boil it in such a way that it turns out thick, clear syrup orange. After the mass becomes thick, it must be cooled by pouring it into another dish and do not miss the moment for applying to the mousse cake.

When the mirror glaze for the cake, colored according to the recipe, is applied to the cake and starts to harden, the cake decorated with colored glaze must be cooled again, and after a couple of hours it can be served at the table set for tea drinking.

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

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

Homemade chocolate icing - general principles of preparation

Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. Better to use bitter powder requiring 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.

Chocolate for icing you can use any, 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 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 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 tablespoons;

3 tablespoons of 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 homemade glaze with a spoon onto a saucer chilled 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

0.12 kg of chocolate;

2 teaspoons of powdered sugar;

50 ml of water;

50 ml cream;

30 gr. butter.

Cooking

1. Break the chocolate bars into cubes, place in a bowl and put 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 ready and you can put on baking glossy clothes.

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);

0.18 kg of sugar;

0.13 ml cream at least 30%;

0.14 liters of water;

0.07 kg 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 of cocoa;

4 tablespoons of softened butter;

4 tablespoons of 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, very fast option making homemade chocolate icing for a cocoa cake, which takes only a few minutes to prepare. 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 option 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 gr. cocoa;

Spoon of cognac;

2 spoons of milk;

30 gr. oils;

60 gr. Sahara.

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 as they are not cooked.

Ingredients

60 gr. butter and dark chocolate;

Cooking

1. Butter you need to hold it 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 on water bath bowl and melt the 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

0.15 kg of powder;

5 tablespoons of milk;

50 gr. chocolate and butter;

1 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 on a uniform consistency. Ready-made chocolate is used, milk chocolate can also be used in this recipe.

Ingredients

0.1 kg of chocolate;

2 spoons of honey;

0.05 kg of 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 directly on the hob or in microwave oven you can’t heat it, it’s 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.

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 to the pot vegetable oil and warm 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.

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will please adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will become great option decorating bird's milk dessert, biscuit cakes and other homemade pastries.

How to make chocolate icing for a cake

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

The consistency should not be very thick or runny. The ideal option there will be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoon warm water.
It is better to make powder yourself from sugar using a coffee grinder. Finished Powder additional screening is required.
If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will add unusual taste sweet dish.
If you need lean version, just melt the tile.
Many recipes call for the addition of butter for extra softness.
If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. Experienced Hostess knows that glazed cakes always look more appealing than uncooked ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

From cocoa

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients:

milk - 4 tablespoons;
butter - 50 g;
cocoa - 1 spoon;
sugar - 4 tablespoons.

Cooking method:

Melt butter over low heat.
Add granulated sugar with milk to the saucepan.
Cook until sugar is completely dissolved.
Sift cocoa powder through a sieve, add to the milk mixture.
Warm everything up for about two minutes.
Let the mixture cool before decorating the cake.

From cocoa and milk

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Will give originality coconut flakes, nuts, confectionery topping.

Ingredients:

milk - 3 tablespoons;
vanillin;
granulated sugar - 5 tablespoons;
cocoa powder - 6 tablespoons;
butter - 50 g.

Cooking method:

Combine all ingredients in an enameled bowl.
Boil in a water bath, constantly stirring the composition.
Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

From chocolate

The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for - fast way decorate the product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

milk - 5 tablespoons;
chocolate without additives - 100 g.

Cooking method:

Break the tile, put in a bowl, greased with oil. Water cannot be added.
Add milk to ensure the desired density of the glaze mass.
Put a bowl of food in a water bath.
Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

From white chocolate

If homemade pie prepared for a special occasion, you can use white chocolate for glazing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is classic recipe with photo.

Ingredients:

powdered sugar - 180 g;
white chocolate - 200 g;
milk - 2 tablespoons.

Cooking method:

Break the tile, place in a bowl.
Place the container in a water bath.
Add powdered sugar.
Pour in a spoonful of milk.
Constantly stir the mass until a thick homogeneous paste is obtained.
Remove bowl from stove.
Add a spoonful of milk.
Beat the mass with a blender.
Use the product until it has cooled down.

On sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product oil cream, nuts, candied fruits.

Ingredients:

sour cream - 2 tablespoons;
cocoa - 2 tablespoons;
powdered sugar - 4 tablespoons;
vanilla sugar- half a teaspoon;
butter - 1 tablespoon.

Cooking method:

Combine powder, sour cream, vanilla and cocoa in a bowl.
Put on low fire.
Cook for 3-5 minutes, stirring constantly.
Remove bowl from fire.
Add butter, mix.
Apply to cakes until cool.

Mirror

Glasage looks especially beautiful and festive on homemade pies. prepared with special syrup or with the addition a small amount gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients:

glucose syrup- 150 g;
water - 135 ml;
sugar - 150 g;
condensed milk - 100 g;
gelatin - 15 g;
chocolate - 150 g.

Cooking method:

Gelatin pour 65 ml of water.
Place sugar, syrup, water in a bowl.
Put on a small fire.
Stir constantly until the sugar dissolves.
Place broken chocolate, condensed milk, gelatin in another bowl.
Pour in hot syrup. Beat with a blender and cool to the desired temperature.

From chocolate and cream

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients:

chocolate - 100 g;
cream 30% - 3 tablespoons;
butter - 40 g.

Cooking method:

break apart chocolate bar, place in a clean, dry bowl.
Put in a water bath.
Add oil.
Stir the mixture until uniform consistency.
Whip cream.
Gently fold the cream into the chocolate mixture.

With butter

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients:

semi-sweet chocolate - 125 g;
butter - 50 g;
heavy cream- 3 spoons.

Cooking method:

Place ingredients in a metal bowl.
Heat in a water bath, stirring.
Refrigerate before use.

Milk chocolate

The the recipe will do those who are going to please the household with cakes, muffins, rolls from thin dough. Fragrant glaze from milk chocolate for a cake it will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

low-fat cream - 150 g;
chocolate - 180 g.

Cooking method:

The tile is broken, placed in a bowl.
Add cream.
Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are preparing a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.

After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery topping. Cool the cake for several hours in the refrigerator or on the balcony.

Video

Colored glaze can safely be called an invention in the field of cooking, which has become unique in its kind.

You will be surprised at how to make colored glaze, because this is an incredibly simple process, despite the fact that the product is indispensable in the confectionery business.

Colored glaze covers gingerbread, it is applied to marshmallows, cupcakes, cakes and pastries. In general, the sweet mass can make desserts even tastier and more beautiful, and it also has the ability to increase energy value.

Glaze is a combination of sugar and protein. In order for it to have a bright color, you need to tint it and bring it to a certain consistency.

As additives, it is customary to use different products. It can be vanillin, juices, cocoa, cream (low fat), cl. oil, etc.

They make the surface of the glaze matte or mirror, the taste is sour or sweet, and they differ in color. Professional confectioners do not hide the recipe for colored glaze.

It is for this reason that every hostess in her kitchen can master the recipe. This is exactly what I propose to do after reading my article.

Basic principles of cooking

There are several ways to prepare colored glaze. It could be icing heat treatment and deprived of it.

Confectionery does not always require a baking process. The taste of the glaze, depending on the method of preparation, will be slightly different.

The difference lies in the cooking process and ingredients.

If the icing is made without heat transfer, you need to take a vegetable or fruit juice, chickens squirrels, lemon and sugar. powder. I recommend sifting the last product before mixing with lemon juice and protein.

Fruit juice should be added to the mixture, depending on what color of glaze you want to end up with. The components must be mixed well with each other.

That's all - colored homemade glaze will be ready, all that remains is to cover the pastries with it.

If you are processing glaze, you need to take water, sugar. sand, juice First of all, I mix sugar and water and put it on fire so that the mass boils.

When you get the syrup, you need to remove it and pour in the juice. As the mixture cools, it will begin to harden.

There is another option on how to prepare colored icing to paint desserts. It must be admitted that this option is in unprecedented demand.

Often, you can see it on pastries, on which decoration elements are painted in color. One gets the impression that the colored icing is similar to the one that covers Easter cakes, but in fact this is not at all the case.

It is necessary that the colored mass is dense, does not crumble, and even has an even structure.

Below is a recipe for how to make such a colored icing at home.

Colored home glaze

Components: 1 piece chickens. protein; 200 gr. sugar powders; 1 tbsp lemon juice; food dye.

The proportions of sugar powders are indicated for 1 pc. chickens. squirrel.

Cooking algorithm:

Kur. the protein must be poured into a bowl, but before that, remove all the fibers. Otherwise, the glaze will be spoiled.
I sow sah. powder through a sieve. I mix with chicken. protein. I beat the mass to get a white color.
I add lemon juice and continue beating. It is necessary that the glaze be thick, because only such a mixture will be able to draw thin lines. It is for this reason that a little more sah may be needed. powder.
I bring in the dye. I apply the coating with a confectionery syringe. But if you don’t have one, you can take a bag made of polyethylene or parchment.

Bright glaze with vanilla for gingerbread

Gingerbread glaze is translucent. Looking at it, you can see a lot of white stains. Thanks to her, the last step in the preparation of delicious gingerbread is taken.

Its composition is simple, but it is important to follow the cooking algorithm exactly as the recipe indicates.

Components: floor art. water; vanilla powder; 1 st. sugar sand.

Cooking algorithm:

I boil water together with sugar. sand. Need to appear on the surface big bubbles. As a rule, this process begins when the syrup is heated to 100 gr.
I remove the broth from the fire, let the mass cool. I introduce vanilla or another flavor.
I cover the gingerbread with icing when it becomes room temperature (from 32 to 40 gr.). It is not worth working with hot mass, because you can get burned, and ruin all the pastries.
I put the finished gingerbread cookies on the wire rack and leave them aside for a couple of hours. During this time, the excess glaze will drain, the mass will harden.

My advice to you: if you are icing small gingerbread cookies, you should put them in the mixture and take them out using a slotted spoon. But glaze large gingerbread with a kitchen brush.

Professional glaze color

Color glaze is used by professional confectioners. This type characterized by a dense structure, it amazingly retains its brightness, does not break, does not exfoliate and hardens well.

Components:

half tsp almond extract; corn syrup; 2 tbsp. sugar powders (you can use sugar sand); 4 tbsp milk; dyes.

Cooking algorithm:

I mix sugar. powder with the specified amount of milk. The mass will look like a viscous mixture.
I introduce extract and syrup. Whipping. The mixture will become shiny.
I lay out the mass according to the forms. I bring in the dye. You can take the same fruit juice. To draw small drawings, I take a simple syringe, and to cover a large surface, I advise you to use a brush.

Creamy glaze colored

It will turn out to make at home not hard, but not soft glaze, which can be tinted in different colors. Also feel free to use it in its original form.

Components: 2 tbsp. sugar powders; 1 st. cream; 1 tbsp sl. oils; van. powder.

Cooking algorithm:

I pour the cream into a bowl for cooking. I put sl. oil and heat. The mass needs to melt.
I bring sah. powder and vanillin.
I beat the mass with a mixer, I reach the desired consistency. I add dyes.

Pink frosting

The cooking algorithm is simple, you can make bright pink raspberry icing at home. Only in fact you can make it any color and taste.

Enter carrot juice, beetroot, cranberry or apple, orange or strawberry. The choice is entirely yours. Just know that you need to use only natural juice!

Ingredients: 500 ml of raspberry juice; 700 gr. Sahara.

Cooking algorithm:

I grind raspberries with a sieve, if there is a juicer, you can use it. The juice will turn out clean, without a single bone.
Boil by adding sugar. You need to make a syrup that will be thick.
I pour into a bowl. The glaze will thicken. I use it for baking.

It is important not to miss the right moment to cover the pastries beautifully.

orange yellow icing

Components: 1 tbsp. sugar powders; 2-3 tbsp orange juice; zest.

Cooking algorithm:

I squeeze juice from an orange. I take the zest.
Mixing juice, sah. powder and zest together. The mass will turn out thick, like sour cream. With the help of sah. powder, adjust the density.
I use a spoon for dessert. In a couple of minutes, the icing will dry out and the dessert can be served with tea.

It is important that the glaze has the right consistency - not thick, but not too liquid. In this case, it will not roll off the baking. It is very easy to control this feature. You need to watch the sugar, water or women's juice.
Thick icing can be used to paint or glue the dessert together, for example when making a gingerbread house.
I advise you to water fresh donuts, pies or cookies with flowing icing.
To make the icing lie evenly, grease the surface of the dessert with jam.
You can diversify the glaze in color, and even without harm to the body, if you enter delicious jam into its composition. It will turn out very tasty and beautiful icing.

Create real culinary masterpieces in your kitchen, delighting loved ones not only on holidays.

Get your kids involved in making the frosting and have fun cooking treats together! Bon Appetit!

My video recipe

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

Finally (for the sake of completeness) the most best cake needs to be decorated. Cooking enthusiasts usually use several types of coating:

oil custard- white or colored (one that is prepared on the basis of boiled condensed milk keeps its shape better);
whipped cream - it is quite possible to buy them in a store (they will look great on top fresh berries or pieces of canned fruit);
bright fruit jelly(fruit slices can also be added to it for beauty and taste);
cream fudge - it is boiled from milk and sugar, adding natural food colorings for vibrant color.

Any sweet tooth has its own preferences, but absolutely everyone will like a cake filled with a layer of chocolate. Moreover, to master the preparation special glaze extremely simple - the process takes just a few minutes and does not require the highest culinary skills.

Chocolate icing for the cake can be prepared in different ways, there are many a variety of recipes how to do it. The simplest option– Melt a bar of dark chocolate and mix with a small amount of butter. But it won't be quite natural product. It is better to make the glaze from cocoa powder. This will be discussed in the recipe.

Such a chocolate "watering" is quite simple and soon prepared, and the result exceeds expectations. The range of use of this product is very wide - not only cakes, but also all kinds of cookies, various cakes and muffins are covered with icing, desserts and sweets are prepared from it. It does not become hard in the refrigerator, slightly reaches for the knife even when it has cooled down, but it does not drain from the confectionery. And if you put it in freezer for a short time, you get excellent homemade chocolate.

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

Ingredients

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

Cooking

Pour sugar into a small saucepan. Warm up the milk and add 2 tablespoons of sugar.

Add softened butter and cocoa powder.

We combine all the ingredients with a whisk, and then put on low heat. Thoroughly mix the resulting mass so that all components are combined into a whole. The butter should melt.

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

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

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip the whisk into it and lift it up, the glaze will slowly drain in thick strips.

Pour the chocolate "watering" into a separate bowl and smear the cake, muffins or other pastry. If the icing has had time to harden, and the beginning does not fit well on the cake, then it just needs to be warmed up a little again.

The oily texture allows you to evenly apply the consistency to the surface of any baked goods. The sheen of cocoa chocolate icing gives confectionery products an appetizing and aesthetic appearance. The rest is laid out in silicone molds, leave in the freezer until completely solidified and get delicious sweets.

Simple, fast and very delicious recipe cocoa chocolate icing will definitely help out when creating confectionery masterpieces! Bon Appetit!

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

I advise you to use the sugar-protein mass, it does not melt, but on the contrary, it dries up in the air, so the pattern will become stronger every hour. It will take for its preparation about a glass of powdered sugar, a teaspoon natural juice lemon and one egg(necessarily chilled). First, separate the protein and beat it with lemon, and then gently mix in the powder. With the help of a confectionery envelope, we apply the finished mass directly on the cake, on top of the icing.