How to make chocolate frosting. How to make chocolate frosting? Video: how to cook cocoa glaze

19.07.2021

Chocolate icing is the perfect decoration for cakes, pies, desserts and pastries. There are many recipes for making chocolate icing. The easiest way to make it is by melting milk or dark chocolate with a piece of butter. But the real shiny and smooth glaze is obtained from cocoa powder, making it at home is not difficult.

Use the highest quality products to make delicious frosting. You will need:

Cocoa powder - 3 tablespoons;
Sugar - 4 tablespoons;
Milk - 2 tablespoons;
Butter - 60 g;
Vanilla.

In a small enamel saucepan, combine all the sugar and cocoa powder. Pour in some hot milk and put in the butter. We put the pan on a slow fire and cook, constantly stirring and grinding the mixture with a whisk. When the butter is completely melted, add a little more hot milk and continue to mix the icing. Its density is easy to adjust with milk, the thicker the glaze you need, the less milk you need to add to it. Ready chocolate icing in consistency resembles sour cream or liquid honey. You should not use it right away, hot icing will drain from baking, so cool it to a warm state and you can cover the cake or pie. Cocoa powder icing is suitable for absolutely any confectionery product, it gives smoothness, shine and a finished look to a pie, cake or cupcake. If you freeze the chocolate icing, you get real solid chocolate. If you have a very thick glaze, then return it to the fire and add a little water or milk. And you can make a liquid substance thicker with the help of sugar. Also, the quality of chocolate icing depends on the quality of the used butter. Be sure to buy real hard butter, margarine or spread will not work. An interesting secret of making chocolate icing is before putting the butter, remove the mass from the heat, cool, and then put the butter and beat with a mixer. The glaze will turn out airy, tender and soft. For taste, you can add a little vanilla or a spoonful of alcohol - cognac, rum or liquor. Coconut flakes, chopped nuts are also put in the glaze. A very tasty icing from cocoa powder will come out if sugar and milk are replaced with condensed milk. The principle of preparation does not differ from the previous recipe - melt butter in a saucepan, add cocoa, stirring constantly, pour in condensed milk - 4 tbsp. Bring the icing to a boil, then remove from heat, cool and use as directed. Chocolate icing on condensed milk has the taste of milk chocolate, it is more delicate and lighter in color.

In addition to the above, there are many interesting recipes for making delicious chocolate icing - with honey, with cream, white icing. Any option is easy to prepare at home, icing is not only poured over cakes, but they write inscriptions and draw pictures. A little culinary fantasy - and chocolate icing will become your favorite sweet decoration for your confectionery masterpieces.

Find out how to make delicious chocolate icing at home from our selection of recipes: thick and viscous, mirror and even lean. The choice is yours!

cream 33% - 110 ml
bitter chocolate - 100 gr
butter - 30 gr

Pour cream into saucepan. Add butter.

Melt.

Add chopped chocolate.

Stir until chocolate is completely melted.

Recipe 2: how to make chocolate icing for a cake

Cocoa powder - 3 tbsp. spoons
Sugar - 3 Art. spoons
Milk - 4 Art. spoons
Butter - 60 Grams

Pour milk into a saucepan and add cocoa and sugar. We put on a slow fire.

Stirring constantly, cook until the sugar is completely dissolved.

Then add the butter and cook the mixture for several minutes until the butter melts and the mass becomes homogeneous.

We apply the finished icing to the cake before it cools. Here is such a beauty.

Recipe 3: Chocolate Buttered Cocoa Powder Glaze

This chocolate icing recipe will come in handy for decorating a wide variety of cakes and desserts. One serving is enough to decorate a small cake.

Cocoa powder - 2 tsp
Sugar - 4 tablespoons
Milk - 1 tbsp.
Butter - 50 g

Pour sugar into a ladle or small saucepan and sift cocoa powder.

Add a spoonful of milk and stir.

Put on the stove and bring to a boil. Then add soft butter.

Continuing to stir, boil the glaze for 2-3 minutes.

Let it cool slightly before applying the cocoa chocolate frosting to the cake. After applying the glaze, put the dessert in the refrigerator. Bon appetit!

Recipe 4: how to make chocolate icing from cocoa

cocoa powder - 4 teaspoons
milk - 3 tablespoons
sunflower oil - 3 tbsp.
sugar - 8 tablespoons

Recipe 5: Lean Starch Chocolate Icing

This icing does not need to be boiled, there is not a drop of oil in it, it behaves beautifully when applied to pastries, and looks quite decent on culinary products. It can be applied to both hot and cold pastries, and moreover, the icing does not freeze at lightning speed, so you can work with it slowly.

Cocoa powder - 3 tablespoons without a slide
Powdered sugar - 3 tbsp without a slide
Potato starch - 1 tbsp. without a slide
Water (boiled, ice) - 3-4 tbsp.

Sift starch, powdered sugar and cocoa through a strainer. Cocoa is better to take proven, good quality.

Pre-cool the water by adding a piece of ice to it, or hold it in the freezer. In a bowl, mix the sifted cocoa, powdered sugar, starch, mix everything well.

Add cold water to the dry mixture and mix thoroughly with a spoon, as if you were rubbing water into the mixture.

By adding 3 tablespoons of water, you will get a thick frosting that spreads well on cupcakes.

The glaze lays down tightly and looks velvety, after drying it does not stick, you can run your hand over it, it does not leave marks.

By adding a little more water, literally a teaspoon, you will get a more liquid glaze. But it also spreads well and doesn't run off the muffins.

Recipe 6: Cocoa and Sour Cream Glaze (Step by Step Photos)

This frosting will keep in the fridge for up to a week, or if you want, you can make a spare and freeze (warm up in a water bath before using).

butter - 2 full tablespoons;
sugar - 2 tablespoons;
cocoa powder - 2 tablespoons (without a slide);
sour cream - 1/3 cup.

Glaze should be prepared exclusively in a water bath. To do this, pour water into a small saucepan (2/3 of the saucepan), and place a deep plate or salad bowl on top, the diameter of which is equal to or greater than the diameter of the saucepan.

The first ingredient that is sent to the water bath is oil. We bring it to a state in which the oil becomes liquid.

Then add sugar to the butter and mix everything until smooth. We wait a couple of minutes until the sugar melts.

Then add cocoa powder to the mixture and with a spoon or wooden spatula intensively mix the mixture for a minute.

Pour sour cream into the mixture (fat content does not matter) and bring the glaze to a homogeneous state. This will take two to three minutes. The readiness of the glaze can be determined by a uniform glossy appearance and the absence of grains of sugar in it.

Remove the finished cocoa icing from the water bath and let it cool slightly (but not harden). Then we cover the cake, cakes or shortbread baskets with fruit with it, picking it up with a spoon and spreading it over the surface with light movements.

Recipe 7: chocolate icing for Easter cake (with photo)

It does not take much time to make chocolate icing from cocoa for Easter cake. Such chocolate icing is suitable not only for Easter cakes, but also for muffins and cakes. And it is also less high-calorie than icing with the addition of butter and chocolate.

Egg white - 2 pieces
Sugar - 70 Grams
Cocoa - 1 Art. spoon

Combine the proteins and sugar in a saucepan, put in a water bath.

Beat with a mixer for 5 minutes.

Then add cocoa powder and mix gently. Such a glaze does not harden, like ordinary sugar, but remains soft.

Recipe 8: How to Make Mirror Chocolate Glaze

1 glass of sugar (200g),
110ml water
0.5 cup full fat 33~35% cream (125g)
50g cocoa or 100g dark chocolate
10g gelatin

Soak gelatin in 50 grams of water.

Pour sugar into a saucepan and pour 60 grams of water. Bring to a boil over high heat until sugar is completely dissolved. Add heavy cream.

Bring to a boil and remove from heat. Put broken chocolate or sifted cocoa into the syrup.

Stir gently until the chocolate has melted or until all the cocoa has been blended into the liquid, leaving no lumps.

Put the swollen gelatin into the hot mass.

Continue stirring gently until all gelatin is dissolved.

You can blend the frosting with an immersion blender, holding it at an angle and not lifting it off the surface of the frosting so that bubbles do not form in the frosting.

Strain the glaze through a fine sieve.

Cover the icing with cling film so that it lies on the surface without an air gap. This will keep the frosting from drying out.

Leave frosting to cool. To properly stabilize the glaze, it must be removed overnight in the refrigerator after cooling.

If there is no time, then bring the glaze to body temperature or a little lower - a drop of glaze applied to the inner fold of the hand should not be felt.

If the glaze was kept in the refrigerator, then heat it to a liquid state in the microwave or in a water bath.

Then again cool down to body temperature (glaze working temperature 30~35°C).

After the glaze has reached the desired temperature, pour it onto a leveled surface of the product. The more glaze, the smoother it will lie on the product. Glaze is best applied in two stages - pour the first layer, wait 2-3 minutes and pour a second time.

In order for the icing not to drip off the cream, but to solidify immediately, the product must be kept for 8~10 hours in the refrigerator or 2 hours in the freezer before coating with the icing.

To cover the sides of the cake with icing, you need to put the cake on a wire rack. Place a tray lined with foil under the grate. After covering the top, pour the frosting evenly in a circle around the edge of the cake. In this case, part of the glaze will drain onto the pallet.

The dripping glaze can be scraped off the pan, reheated and reused.
Put the product covered with glaze in the refrigerator until completely solidified.

It happens that with high humidity in the room, the icing on the product, after being removed from the refrigerator, is covered with drops of water.

In this case, the drops should be gently blotted with a corner of a well-absorbing napkin, trying not to touch the icing.

The frosting can be stored in the refrigerator in a container with a lid for 5~7 days.

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

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

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

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

How to cook chocolate icing from cocoa in milk?

Ingredients:

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

Cooking

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

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

Milk chocolate icing for cake

Ingredients:

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

Cooking

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

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

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

Simple chocolate icing with cocoa and milk

Ingredients:

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

Cooking

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

Now you know how to make different types of chocolate icing with cocoa and milk. The point is small, bake the base on which we will apply it. And, of course, the absorption of beautiful sweet culinary masterpieces created by one's own hands.

The most requested culinary products have always been those covered with various types of glaze. It is she who is the final touch of any branded cake or pastry, wonderfully complements cookies, sweets and even sweet pastries.

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

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

Choice of chocolate for icing

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

In addition, cheap versions of chocolate products can curl and clump when melted, thereby completely eliminating the possibility of obtaining a beautiful uniform glaze. Vanillin, alcoholic ingredients (rum, cognac, liquor) or various flavors can be added to the glazing mass, enriching the aroma, and sprinkle coconut flakes or special sprinkles on top.

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

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

Milk chocolate hot chocolate frosting recipe

As a basic, simplest icing option, you can melt a bar of chocolate, such as milk chocolate. Thus, you get a milk chocolate icing that is sweet enough to cover not very sweet products, ice cream, fruits (strawberries) and even dried fruits, getting chocolate-covered prunes as candies.

150-200 g

The bottom of the container in which you will melt the chocolate can be lightly oiled if you are afraid that there may be sticking to the bottom.

Fold the broken chocolate into this container and heat in a water bath, stirring a little with a spatula, until completely softened and a fluid, uniform chocolate consistency.

Let it cool down a bit and use as directed.

In this recipe for milk chocolate icing, at the same time, it is necessary to mention how to use a water bath and what it is. You will need two containers of different sizes that fit one into the other, but so that water from the larger one is not poured into the smaller one. It is necessary to pour water into a large one and heat it up to 50 degrees (boiling is not necessary), and a melted product into a smaller one, and maintain the temperature until everything is melted to the required degree. Do not cover with a lid, because condensation will form.

Melted dark chocolate icing (with video)

As mentioned above, when making hot chocolate icing, you need to add additional products so that the icing is not too thick. It is ideal for applying to cakes, biscuits or cakes.

100 g;
3 art. l. hot cream with a fat content of 20%.

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

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

How to make chocolate icing for a dark chocolate cake: recipe with photo

There is also no difficulty in how to make chocolate cake icing, on the contrary, it turns out to be thicker and more docile from chocolate than the usual cocoa icing, and therefore the result looks much more appetizing, not to mention the advantages of simplicity of this option. .

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

100 g dark chocolate;
3 art. l. milk.

In a prepared container for melting or a special silicone ladle, finely break the tile and pour milk. Heat in a bath until completely melted, stirring occasionally so that the milk is evenly combined with chocolate.

Upon receipt of the plastic-flowing mass, remove the icing from the bath and carefully pour it over the cake or other products that have been laid out in advance. Correct the flaws immediately, before the icing has cooled, with a brush or spoon. After glazing is complete, place everything in the refrigerator to speed up the setting.

How to make chocolate icing from a white chocolate bar

To prepare white chocolate icing from a chocolate bar, all the principles remain the same and for application in icing you just need to dip the product and let the chocolate harden completely. The taste of the icing is the same as that of the ancestor chocolate, only complemented by the appetizing crunch of the breaking icing.

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

100 g of white chocolate;
5 st. l. milk or cream.

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

Dark chocolate smudge icing for cake

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

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

Add chocolate to the cream heated in a water bath or saucepan and, if we are talking about changing the shade, then use gel food coloring at the same stage. While stirring, wait until the chocolate is completely dissolved and the mass acquires a uniform shade, if necessary, slightly heating the mass, but not boiling.

Also add the butter and, having completely dissolved it in the mixture, cool it to 30-40 degrees and a stretchy consistency so that when applied to the cake, those very streaks are obtained.

The surface of the cake should be completely even, and it should be cold enough so that when it hits the edge of the cake, the chocolate, flowing down, freezes in relief drops. Glaze can be applied by pouring from a thin spout of a container for melting, a light deep spoon, or, much more conveniently, from a pastry bag or cornet folded from waxed or oiled paper. Pour the rest of the icing into the middle of the cake and smooth a little with a spatula until it is frozen. Refrigerate for 15 minutes to completely harden the chocolate before serving.

Preparing a shiny mirror glaze from chocolate

The most beautiful chocolate icing is mirror, which, although it requires practice, but its appearance fully justifies the effort. This chocolate icing has a glossy surface after setting and looks very professional, just like in expensive pastry shops.

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

For gelatin mass:

60 g of water;
13 g gelatin.

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

Strain the finished mass and send it to the cold overnight, after covering it with a film. Before use, warm up a little to the recommended temperature of 33-36 degrees.

In addition to the peculiarities of making this type of glaze from chocolate, it is important to properly cover the product with it. Chocolate mirror glaze should be applied to a pre-leveled surface of thoroughly frozen products (freshly from the freezer) to form a perfectly smooth surface, without unnecessary streaks, upon instant solidification. After glazing is completed, it is necessary to remove excess, streaks and droplets with a flat spatula or spatula. You can’t touch the surface of the glaze with your hands, therefore, to move the cake or small items covered with it, it is recommended to use spatulas or pre-prepared trays. Small defects in the coating, especially on the bottom of the products, can be masked with powders or decor. The final touch is to thaw pre-frozen products before icing, place them in the refrigerator for at least 6 hours or overnight.

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

Recipe for chocolate icing with cocoa and chocolate in the microwave

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

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

In warm, preheated milk, dissolve sugar, and separately carefully mix cocoa and soft butter (if desired, they can be replaced immediately with chocolate butter). Combine these two masses in a microwave-safe bowl and add chopped chocolate to it. Microwave for about 3-4 minutes, controlling and mixing as above, until the mixture is completely even.

Immediately cover the products (cupcakes, sponge cakes or pastries) with the finished icing.

Chocolate icing for chocolate and sour cream cake

Sour cream is the second option. Chocolate icing made from chocolate and sour cream has a very delicate aftertaste, reminiscent of childhood and grandmother's cakes. Actually applying such a chocolate and sour cream icing to a cake is the ideal solution, adjusting the density to achieve different effects by changing the proportions of chocolate in it. Also suitable as a decor for desserts and creamy homemade cakes.

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

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

Dark chocolate glaze with condensed milk

When condensed milk is added to chocolate icing, a delicate fluid mixture is obtained, which is convenient to use for pouring cakes and various creamy desserts. The finished product is quite a lot, about 450 g, so you can store the icing until the next time (but not more than 5 days) in the refrigerator and melt a little before use, or you can just eat with a spoon or dip cookies and waffle slices into it, here it is little tomboys to help you.

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

Heat all three ingredients on a medium flame of the stove until they are completely melted. Salt in this case will create a complete taste of the glaze and give originality to the entire decorated dessert.

Stir and continue to heat a little for another 10-15 minutes until the glaze thickens. If you do not need a very thick glaze, remove it from the stove earlier than this time, focusing on the eye.

You can add various flavors (for example, vanilla) to the completely cooled icing, mix and apply to dessert or pastries.

Glaze for chocolate eclairs with gelatin

A sister to the mirror-effect cake icing described above is chocolate gelatin icing. Sister, because it is better to use such chocolate icing for eclairs, various small cakes and small portioned desserts. Looks very impressive! Important notes: we choose only high-quality chocolate, you need to glaze only cakes already stuffed with cream, and after the glaze has completely solidified, they can even be shifted in a way convenient for you, the glaze does not deform from this.

For 250 g of empty eclairs (without cream):

50 g of a mixture of black and milk chocolate;
3 g gelatin;
30 g of whey.
Leave the gelatin to swell in the whey beforehand.

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

Test the finished icing on the palm of your hand: it should not spread and have an appropriate, mirror-like appearance. If the mass is thick, warm it up slightly, if it is liquid, hold it in the refrigerator for a while. When the desired consistency is reached, proceed to glazing.

Confectionery chocolate donut icing

And for various pastries, and for buns with poppy seeds, raisins, marzipan filling, and for beginners, donuts become familiar, and for donuts, chocolate icing is prepared no less quickly. Typically, such a icing is made from confectionery chocolate or a special purchased mass for making icing.

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

Grind and melt the chocolate, pour the cream into it in a thin stream and place the butter cut into pieces. On the minimum flame of the stove, heat until all the ingredients are completely dissolved and the mixture is homogeneous. Remove from heat and start dipping donuts or other baked goods in glaze. Top glaze can be sprinkled with shavings or sprinkles. Let the frosting set completely in the refrigerator and serve.

Chocolate icing for dark chocolate cookies

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

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

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

Chocolate frosting recipe for cake pops

It's easy to make chocolate frosting for cake pops and homemade chocolate coated candies. Dried fruits and nuts, various homemade small confectionery products, cookies can be dipped in such a mixture.

Before proceeding with the icing, all products for this must be thoroughly cooled, you can even hold them for half an hour in the freezer.

150 g dark chocolate;
150 g of white chocolate;
crumb for decor;
colored sprinkle.

Being careful not to overheat, melt the chocolate, each in a separate container. Dip the items into it one by one, creating layers of glaze on the surface. Shake off excess glaze. On top of the still wet icing, you can use powders or draw patterns with a contrasting chocolate icing.

In order to prevent the sticks from falling out of the cake pops, they must also be dipped in chocolate before being placed in the candy. Leave the finished sweets in the refrigerator for another 15-20 minutes until all layers of chocolate have completely solidified.

There is nothing tastier than a cake or a chocolate muffin covered with cocoa icing. Housewives often know 2-3 simple cooking options. But there are a large number of cocoa glaze recipes with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient in baking various confectionery products: biscuit and sand cakes, muffins, marshmallows, pastries. Unlike chocolate fondant, it is much faster and easier to prepare. Cake decorated with icing looks appetizing and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of dark and milk chocolate. Properly prepared from high-quality cocoa, the icing will be the best option for decorating various confectionery "masterpieces". It will help save the situation when holiday baking failed and you need to make it more presentable.

To make regular chocolate icing you will need:

cocoa - 2 tbsp. spoons;
water - 3 tbsp. spoons;
sugar (or powdered sugar) - 150 g.

Cooking steps:

Pour sugar, cocoa into the dishes and mix the ingredients.
Then carefully pour in the water and beat with a whisk.
Put on a slow fire and cook the glaze, stirring constantly so as not to burn.
When the mass begins to bubble, keep on fire for another minute and remove.

By replacing the usual ingredients (for example, milk with water, sour cream with condensed milk), adding other ingredients, you will get a product with a different texture and taste.

Note to housewives: what should be a good glaze

Some useful cooking tips for making delicious and beautiful cocoa icing.

Density. Properly prepared cocoa icing should resemble thick and fatty sour cream in consistency. Such a mass fits well on the surface of the cakes. If it turned out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze is diluted with boiled hot water.
Powdered sugar. To make the icing homogeneous, it is better to take powdered sugar carefully ground and sifted through a sieve.
Cocoa. During the introduction of cocoa, it must be well sieved through a sieve so that there are no large lumps.
Butter. To make the glaze acquire a soft creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you can not add oil.
Lemon or orange juice. Some recipes call for water to make the glaze, but lemon or orange juice can be used instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will beat better.
Apply cocoa glaze. Usually, the icing of a liquid consistency is applied to cakes with a soft confectionery brush. Mirror liquid glaze is poured directly from the dish, and then the excess is removed with a special pastry spatula. To create beautiful decorations from thick cocoa mass, use a confectionery syringe or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought-after products that are used to create various types of icing to decorate confectionery. Every housewife can prepare delicious cocoa icing with different ingredients in the home kitchen.

Glaze on milk

Composition of products:

cocoa - 4 teaspoons with a slide;
brown sugar (or powdered sugar) - 6 tsp;
butter - 50 g;
milk 3.2% fat - 6 tsp.

Fill preparation steps:

Pour sugar with cocoa into a deep bowl. Mix well and add warm milk.
We put the dishes on a slow fire and cook the mass until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly so that it does not burn.
We remove the mixture from the stove and let it stand for a while so that it becomes warm. In this form, it is already possible to water the cake with icing and decorate any confectionery. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to a warm mass, we get a lighter color of the glaze and a soft texture. And instead of milk, you can use the same amount of water.

Ready glaze can be poured over any baking surface.

Recipe with condensed milk

Composition of products:

cocoa powder - 4 teaspoons;
condensed milk with a fat content of 8% - 1 can;
oil with a fat content of 62–72.5% - a dessert spoon.

Cooking steps:

In a deep non-stick bowl, mix cocoa and a can of condensed milk.
Mix the ingredients well into a homogeneous mass and put it on a small fire. Bring to a boil and cook for 1 more minute, stirring constantly.
Remove from fire and let cool slightly.
Add softened butter and knead the whole mass thoroughly. The icing is ready and you can cover any biscuit or sand cakes.

Glaze with condensed milk - photo

For icing, mix cocoa and a jar of condensed milk Cook cocoa with condensed milk over low heat Cover the cake with finished icing

Recipe with honey and coconut milk

Required Ingredients:

cocoa - 2 teaspoons;
half a bar of chocolate;
flower honey - 1 tbsp. spoon;
coconut milk - 1 tbsp. spoon;
butter - 50 g.

Cooking steps:

We rub the chocolate on a large grater.
We put it in a deep bowl or pan and mix with cocoa sifted through a sieve, flower honey and coconut milk.
We put the dishes with the mass on a small fire and cook, stirring constantly.
After boiling, cook the mixture until it becomes homogeneous and thick.
Remove from stove and let cool slightly. Add butter and beat with a whisk or an electric mixer.
The prepared icing must be used immediately to decorate pastries until it has completely cooled.

Sour cream based recipe

Composition of ingredients:

sugar (or sifted powdered sugar) - 6 teaspoons with a slide;
cocoa - 2–2.5 tsp with a slide;
fat sour cream (fat content 21% or more) - 4 tsp;
butter - 2 teaspoons.

Step by step preparation:

The icing, which is prepared with good sour cream, does not harden quickly, does not flow, so it is perfect for pouring holiday cakes.

Cocoa mirror glaze

Composition of products:

cocoa - 80 g;
fat cream - 80 ml;
boiled water - 150 ml;
sugar - 1 glass;
gelatin - 8 gr.

Cooking steps:

Soak gelatin in warm water.
Pour sugar (or powder), cocoa, sifted on a fine sieve into the dishes, and then pour in heavy cream and water.
Mix with a wooden spoon and put on the stove. Cook over low heat - bring the mass to a boil, stirring, and when it starts to boil, remove from the stove.
To avoid lumps, filter the glaze through a sieve. When it cools down a bit, you can cover the confectionery.
In order for the icing to lie evenly on the surface of the cake, it is necessary to carefully and evenly pour it over the entire surface of the cake, while helping with a long metal or silicone spatula.

This icing hardens for two hours, and then the cake can be served on the festive table. Especially delicious are light cakes with mirror glaze.

How to make mirror glaze - photo

Mix cocoa, sugar, cream, soaked gelatin and water Cook the icing over low heat, stirring constantly Spread the warm icing on the cake with a spatula Birthday cake with chocolate icing

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold starch-based cocoa icing

corn starch (or potato starch) - 1 tbsp. spoon;
sifted cocoa - 3 tbsp. spoons;
sugar or sifted powdered sugar - 4 tbsp. spoons;
boiled cold water - 3 tbsp. spoons.

Cooking steps:

It is important to use ice water for cold frosting!

vanilla recipe

Composition of products:

butter - 50 g;
vinegar 9% - 1 teaspoon;
cocoa - 8 teaspoons;
water - 50 ml;
vanillin - 1 pack;
sugar - 15 teaspoons.

Step by step preparation:

Mix all the ingredients in a thick-walled bowl, except for the butter and vanilla.
We put the bowl on the stove, turn on the smallest fire and, stirring constantly, bring the mass to a boil.
Carefully add soft butter to the mixture and knead it well until smooth.
Add vanilla and mix again.

Lemon cocoa icing

Composition of ingredients:

cocoa (sifted) - 2 or 3 tbsp. spoons;
lemon or orange juice - 3 tbsp. spoons;
powdered sugar - 200–250 g;
butter - 1/3 pack (60 or 70 g).

Cooking steps:

In a deep bowl, first melt the butter and then pour the lemon juice into it.
Without removing from heat, add powdered sugar and cocoa, mix well.
On a small fire, cook for another 2 - 3 minutes, the mass so that it acquires a uniform consistency.
Remove from stove and set aside to cool slightly. Pour the cake, muffin, pastry with warm watery glaze.

Recipe with proteins, orange or lemon juice

Composition of products:

sifted powdered sugar - 1 cup;
egg whites - 1 or 2 pcs.;
vanillin - to taste;
cocoa - 2 teaspoons;
freshly squeezed lemon or orange juice - 1 teaspoon.

Cooking steps:

In a deep bowl, mix powdered sugar, cocoa and vanilla.
We put it in a water bath and pour lemon or orange juice into the mass, add egg white.
With a wooden spoon, carefully grind the resulting mass to get a homogeneous, uniform mixture.
Remove the finished glaze from the burner and set aside to cool slightly.
Pour over a cake or any other confectionery.

To diversify the classic cocoa chocolate icing recipe, you can include various aromatic spices and spices in it: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious cocoa chocolate ganache

If you follow the recipe exactly, you can easily and quickly prepare cocoa icing and various additional ingredients for pouring and decorating a birthday cake. Each housewife will be able to use mirror glaze to make a wonderful cake for the family out of biscuit.