Chocolate icing for the cake hardens well. Chocolate frosting for cake at home recipe

Walking past the pastry shops, you feel the aroma of freshly baked cakes and pastries. A sweet breeze flows around the visitors. I want to take a piece of cake and put it in my mouth. This is due to the chocolate glaze. Freshly brewed, it fills the space with sweetish coffee notes. Gives confectionery products an unprecedented appetizing effect. But you can make such a delicacy yourself in your kitchen. Use a selection of recipes and surprise your loved ones with a sweet dish for dessert.

Classic chocolate cocoa glaze

Classic cocoa icing is quite simple to prepare. All ingredients should be mixed in a certain proportion. There is a secret in the recipe - the temperature of the ingredients. Read more in preparation. So, chocolate cocoa glaze is the first recipe.

Ingredients

• 100 ml milk;
• 3 tbsp. l. cocoa powder;
• 4 tbsp. l. Sahara;
• 100 gr. sweet butter (82% fat).

How to cook

1. Remove the butter from the refrigerator in advance. There are separate requirements for this product. The oil should be of high fat content and at room temperature. In this case, it will not flow with water when heated. That's the whole secret.
2. In a saucepan, combine milk, sugar, cocoa powder. Take unsweetened cocoa, nesquik will not work. Mix the cocoa frosting with a whisk.
3. Place the saucepan over low heat. Heat while stirring. To ensure that the mixture does not burn, use dishes with a thick bottom. Or heat in a water bath.
4. Once the mixture is smooth, remove from heat. Cool at room temperature, stirring with a whisk.
5. Has your workpiece cooled down yet? Feel free to add soft sweet butter into it. Beat the mixture with a mixer at first speed.

The cocoa glaze recipe can be slightly modified. Add a teaspoon of premium wheat flour to the saucepan along with cocoa. Or one egg yolk. After heating, the chocolate glaze becomes thick .

Are you wondering how to make chocolate cake frosting in a different way? Read on. Recipes with sour cream, cream or gelatin await you.

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How to cook with sour cream

Chocolate cake with sour cream-based ganache will turn out beyond all praise. Choose the amount of sweet mass yourself. You may want to cover just the top of the biscuit or the entire surface with the treat.

Ingredients

• 6 tbsp. l. sour cream;
• 6 tbsp. l. powdered sugar;
• 6 tbsp. l. unsweetened cocoa;
• 0.5 tsp. vanilla powder.

Cooking step by step

1. Chocolate icing for cocoa cake is cooked for 2-3 minutes. Mix the selected products in a saucepan. Use dishes with a thick bottom.
2. Whisk while heating. The fire needs to be slow. Is the cocoa frosting bubbling? Remove from heat. Cool at normal room temperature.
3. A simple chocolate glaze will coat the sponge in an even layer. It will harden in a couple of minutes. Cool the dessert in the refrigerator before eating.

Before making chocolate glaze from cocoa and milk, make sure the quality of the products. When choosing sour cream, pay attention to the expiration date.

With added cream

Cream is a fatty component. In a recipe, cream often replaces a mixture of butter and milk. It turns out one of the versions of the classic recipe. But there is one “but”. The thicker the cream used, the better the quality of the cocoa glaze.

Ingredients:

• 3 tbsp. l. heavy cream;
• 4-5 tbsp. l. cocoa powder;
• 3 tbsp. l. Sahara;
• 1 tsp. vanilla sugar.

How to cook:

1. Mix all other ingredients listed in a small saucepan with cocoa. Whisk a little.
2. Simmer over low heat until smooth. As soon as the mixture begins to gurgle, the chocolate glaze with cream is ready. Start using the sweetness.

There is another recipe for making icing. Cream and chocolate are mixed in a saucepan. For 50-60 ml of cream, take one 120 gram bar of delicacy.

The mass is heated in a water bath while stirring. Once all the tile pieces have melted , the mass is ready for use. Chocolate glaze made from chocolate and cream will cover sponge cakes, petit fours or shortbread cake. She's so delicious , which will add shine even to ice cream scoops or pieces of fruit.

Recipe for white or dark chocolate bars

Almost every housewife knows how to make chocolate icing from cocoa. How to melt chocolate pieces correctly? A cake with chocolate glaze will become a delicious treat if you prepare the semi-finished product according to the step-by-step guide.

Products:

• 200 gr. tiles (white or bitter);
• 180 gr. sweet powder;
• 2 full tbsp. l. heavy cream.

Preparation step by step:

1. The preparation of chocolate glaze begins in a trivial way. Break the tiles into pieces. Place in a saucepan. Place in a water bath.
2. Add a spoonful of cream and sweet powder.
3. Cook while stirring. Once the pieces are melted, add the rest of the cream. Remove from stove. Stir.
4. Immediately use the mixture for its intended purpose - for the cake. The recipe may contain brown sugar rather than powder. Choose ingredients according to your taste.

A chocolate coating like this is a sensitive thing. The mass is easy to digest into many small lumps. Therefore, when heating, use a water bath. Be careful not to overheat the mixture.

White and dark chocolate bars contain slightly different amounts of cocoa butter. But preparing semi-finished products from them is similar. Dark chocolate glaze may not be sickly sweet. Adjust the amount of sugar to taste. You already know how to cook sweet gravy.

With cocoa and milk

A cocoa cake frosting recipe usually uses milk. It naturally thickens the sweet mass. Making chocolate glaze thick is not difficult.

Products:

• 6 tbsp. l. milk;
• the same amount of sugar (or powder);
• 50 gr. unsalted butter;
• 2 full tbsp. l. cocoa.

How to cook:

1. Combine milk, sugar and cocoa in an enamel cup. Heat while stirring with a spoon.
2. Has the mixture become homogeneous? Turn off the fire. Cool a little.
3. Separately, beat soft butter. Connect both pieces. Beat until fluffy for a couple of seconds. Chocolate glaze without butter will not be as thick. The fattier the oil, the better the sweet mixture is formed.
4. The chocolate icing for the cake is ready to use. Proceed to apply to the cake.

Would you like to replace milk with water? Add some starch, corn or potato starch. Take cocoa, sugar and water 3 tablespoons each. And also a spoonful of starch. The recipe is similar to the classic version. The glaze on water is easy to apply and hardens quickly.

Mirror glaze for cake

There are several ways to make chocolate glaze mirror-like. The most popular option is . Cakes with chocolate icing on gelatin form a glossy, appetizing surface of the dessert.

Products:

• 80 ml cream;
• 120 ml boiled water;
• 250 gr. powdered sugar;
• 80 gr. cocoa powder;
• 50 gr. tiles;
• 1 tsp. loose gelatin.

Preparation step by step:

1. Grate the tile using a grater. Or grind in a coffee grinder.
2. Soak gelatin in water. For 1 teaspoon of powder, take 4 teaspoons of water. Mix. Leave for 5-6 minutes.
3. In a separate saucepan, mix the cream and the rest of the water. Add powder and cocoa. Cook over low heat until simmering. Remove from heat.
4. Mix the cream glaze with gelatin and tile crumbs. The simple chocolate frosting recipe is complete. Place the cake on a wire rack and coat with the sweet mixture. Refrigerate before serving.

Expert opinion

Novikova Yana

Chef

Use the chocolate icing recipe for the cake for other delicacies. Use it to transform store-bought or baked waffles, shortbread cookies, and sweet rolls.

With added oil

Cake icing made from cocoa and milk with butter is not in vain used by confectioners around the world. The sweet brown mixture coats the cakes on all sides. Or graceful smudges form on a strong layer of cream. The chocolate glaze looks presentable in any case. Whether it's a wedding or a birthday, both adults and children will be delighted with the dessert.

Ingredients:

• 100 gr. chocolate drops;
• 80 ml milk (or cream);
• 1 tbsp. l. unsalted butter;
• a pinch of vanillin.

How to cook:

1. Bring the milk (or cream) to a boil. Pour chocolate chips into a bowl. Mix with a whisk. After a couple of minutes the drops will melt. Do you have a few lumps left? Microwave the mixture for 5 seconds at maximum power. Stir again. So far the chocolate glaze is without butter.
2. Add vanillin and oil. Whisk everything together. This chocolate frosting recipe made from cocoa and milk is easy to follow and complete.

250 gr. milk tiles.

How to cook:

1. You can make chocolate icing for a cake faster if you break the bars into small pieces. Place them in a glass bowl.
2. Melt the pieces with cream. To do this, bring the cream to a boil. Pour in the crumbs. Leave it aside for a minute.
3. Stir until the unmelted pieces are completely combined into a smooth mass. Dark chocolate ganache is also prepared .

Immediately cover the cake or pie with it. For convenience, place the baked goods on a wire rack over a baking sheet. The ganache hardens immediately. This is the best option for a well-hardened mixture for decorating desserts. Keep the cake in the refrigerator before eating.

How to frost a cake with chocolate icing

1. Glaze made with water without milk goes on the biscuits just as smoothly as with milk. The difference is in the appearance of the coating. In some places the sweet gravy will remain a rich brown color, in others it will be a little lighter.
2. It’s easy to check how the coating will lay down. Chill the glass in the freezer. Get it. Turn upside down onto a plate. Imagine it's a cake. Gently spread a little ganache with a spoon. After 1-2 seconds the mixture should set. Congratulations, you now know how to make the perfect frosting at home.
3. How to do it? Use a spoon to spoon the gravy a little at a time around the edge of the cake. The droplets will flow down and solidify approximately halfway up the height of the dessert. Pour the remaining chocolate frosting onto the top surface of the cake. Level with a spatula or pastry spatula.

The chocolate frosting recipe takes a little time. It is important to choose the right products. Use natural chocolate or a confectionery bar instead of sweets.

• Chocolate icing with milk is a universal recipe. Replace milk with sour cream or cream in the list of ingredients. Suitable for home baking and store-bought pie crusts.
• Do you want to make your dessert original? Add a pinch of ground cinnamon, ginger or anise to the cocoa frosting. A special ground mixture of seasonings called “For sweet dishes and baked goods” is also suitable.
• Perhaps the most original chocolate glaze made from cocoa powder is with citrus juice. Mix the cream with orange juice as the base. If desired, use freshly squeezed lemon juice.
• Chocolate glaze made from chocolate and milk is prepared not only on the basis of cow's milk. Try coconut milk or regular condensed milk. The result will pleasantly surprise you.

In all cocoa glaze recipes , The powder can be replaced with freeze-dried or instant coffee.

What kind of frosting do you like?

An article about what you can make chocolate glaze from and how to prepare it.

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

That's what Experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
• The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
• You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
• First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Cake decorated with full chocolate cocoa frosting

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

Chocolate cocoa icing for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g melted butter and beat until fluffy.
3. Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
4. Place the cake in a cool place overnight and serve it with tea in the morning.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream.

This glaze can be used to make patterns on the cream if the top cake is covered with some kind of cream.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk glaze, recipe

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

Cocoa and condensed milk glaze

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
2. Remove from heat and add 0.5 tbsp. spoons of butter..
3. Immediately pour over the cake and leave to cool.

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

Chocolate glaze made from cocoa, used by professionals

This glaze recipe is used by professionals in confectionery shops. It's quite simple.

Recipe:

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

Milk powder and cocoa glaze recipe

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

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
2. Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
5. The glaze is ready, decorate the cake with it and leave to cool.

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

Frosting recipe with milk and cocoa

Sliced ​​cake covered with chocolate icing made from cocoa and milk

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Place in a stainless steel saucepan 1 tbsp. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at a low boil, until the desired thickness.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

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

Lenten chocolate cocoa glaze, recipe

Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

1. Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. Remove from heat and add 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.

Profiteroles filled with ice cream, decorated with lean chocolate cocoa glaze

Cold-processed lean chocolate glaze

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

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

Recipe:

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

Donuts decorated with white glaze and lean chocolate cocoa glaze

Cocoa Butter Frosting Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

1. Combine in a saucepan 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g butter, mix everything and set to cook until the butter melts.
2. We dilute it further 3 tbsp. spoons of milk and cook further, stirring.
3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick chocolate cocoa glaze

Thick

This is a very common glaze. It tastes like dark chocolate, but with sourness.

Recipe:

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

Chocolate glaze made from cocoa and sour cream

Strawberries in chocolate glaze made from cocoa and sour cream

Chocolate glaze made from cocoa and sour cream

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
3. Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate glaze made from cocoa in the microwave and sprinkled with nuts

Chocolate icing from cocoa in the microwave

Recipe:

1. Heat on fire 3 tbsp. spoons of milk and half a glass of sugar.
2. Combine in a microwave-safe bowl 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

We cover the tops of cakes, Easter cakes, cakes and cupcakes with icing.

The beautiful buttery sheen of cocoa glaze will add a delicious look to your cakes, cupcakes, pastries and donuts. It can also be used to decorate ice cream, sweet semolina porridge and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

The article offers you several recipes for making delicious chocolate glaze.

Chocolate glaze is a universal decoration and addition to any dessert. It is very easy to prepare glaze at home using products that are always available even in the smallest store. The most delicious recipe for making chocolate glaze with milk and cocoa is considered. Sweetness is added to taste with sugar.

Cocoa makes it possible to prepare icing much easier than doing it with dark chocolate and much faster. This glaze can be used to cover both a birthday cake and a regular charlotte pie.

You will need:

• Cocoa powder – 3-4 tbsp.
• Sugar - a few tbsp. according to preference (can be replaced with powder).
• Milk (preferably full fat) – a few tbsp. (3-5)
• Butter (without vegetable fats) – 50-60 g.

Cooking:

• The butter should be brought to a soft state at room temperature.
• Soft butter is thoroughly ground with either sugar or powder.
• Add cocoa to the mixture in small portions (1 spoon at a time) and stir thoroughly.
• Add milk along with cocoa, 1 spoon at a time, mix everything into a homogeneous dark brown mass.

How to make chocolate glaze from cocoa powder and sour cream with sugar: recipe

Glaze mixed with sour cream has a richer and richer taste. For this glaze, of course, it is best to use homemade sour cream, but high-fat store-bought sour cream will also work.

You will need:

• Fat sour cream - 250-300 ml. (store or separator).
• Cocoa powder – 2-3 tbsp.
• Black chocolate – 50 g (tiled or weighted)
• Sugar - a few tbsp.
• Vanillin – 1 sachet

Cooking:

• Sour cream at room temperature should be thoroughly beaten with a mixer along with the required amount of sugar (according to your tastes).
• Immediately add vanillin and dissolve it.
• Melt the chocolate in any way (microwave or steam bath).
• Pour the chocolate into the sour cream mixture in a thin stream without turning off the mixer.
• At the same time, stir in the cocoa powder; if the mass is not dark, rich and thick enough, stir in more cocoa.

How to make chocolate glaze from cocoa powder and cream with sugar: recipe

The cream glaze turns out incredibly tender, soft, light in taste, and has a pleasant coffee hue. This glaze tastes like milk chocolate. It is perfect for decorating and covering cakes, pastries, and cupcakes.

You will need:

• Heavy cream (25%-30%) – 250-300 ml.
• Cocoa - a few tbsp. (focus on the richness of the glaze to taste).
• Sugar - a few tbsp. according to your preferences (can be replaced with powder).
• Vanillin – 1 sachet

Cooking:

• Pour the cream into a food processor and beat until the mixture thickens.
• Add sugar or powder to the whipped cream, stir in cocoa in small portions.
• Beat until the mixture reaches the required thickness and brown color.

How to make chocolate lean glaze from cocoa on water with sugar: recipe

This recipe is suitable for Lenten recipes. It's also the easiest way to make frosting quickly and get a delicious chocolate ganache.

You will need:

• Cocoa - a few tbsp.
• Sugar - a few tbsp.
• Vanillin – 1 sachet
• Water – 0.5 cups (watch the consistency)

Cooking:

• Pour water into a saucepan and boil it
• Add sugar, dissolve it completely
• Add vanillin and dissolve
• Reduce heat to low
• Add cocoa in small portions, whisking thoroughly and dissolving it with a whisk.
• Add cocoa until the ganache is as thick and rich as you like.

How to make chocolate glaze from cocoa powder and condensed milk: recipe

Condensed milk is an excellent base for making chocolate glaze. It is rich, sweet and very creamy. Use regular condensed milk made from whole milk, not boiled milk.

You will need:

• Condensed milk – 1 jar (approx. 200 ml.)
• Cocoa - a few tbsp. (focus on consistency)
• Butter - 50-80 g (fatty, without vegetable fats).
• Vanillin– 1 sachet

Cooking:

• Melt the butter in a saucepan and add vanillin
• Pour in condensed milk, mix everything thoroughly
• Heat the mixture, but do not bring it to a boil.
• Add cocoa in small portions and stir in the glaze.
• Brew the glaze until it has a pleasant consistency and richness.

How to make chocolate glaze from cocoa, butter and milk with sugar: recipe

This recipe is the most common and delicious among the existing ones. The oil gives the ganache a glossy shine and a pleasant thickness, which is good for covering cakes, pies, pastries, and donuts.

You will need:

• Oil - 150-200 g (high fat content, without vegetable impurities).
• Cocoa - approximately 100 g (give or take a few tablespoons)
• Sugar - a few tbsp. (according to your preferences and taste)
• Vanillin – 1 sachet (optional)

Cooking:

• The butter should be placed in a saucepan and melted until liquid.
• Add sugar and vanillin, dissolve completely
• Without bringing the mixture to a boil, add cocoa, dissolving it to the desired consistency (thick or liquid).

Recipe for cocoa frosting that sets

Hardening glaze can be made from natural dark chocolate (bar or weight). You can buy it at any grocery store or supermarket. Choose chocolate with a cocoa content of more than 60-70%. Melt the chocolate in a saucepan, if you don't like its bitterness, you can add more sugar to it. Under no circumstances allow the chocolate to burn; turn the heat to the lowest possible setting. You can thicken the mass by adding cocoa powder or flour (if there is no cocoa).

Glitter cocoa glaze recipe

The secret to a shiny chocolate or cocoa powder glaze is 1 tbsp. vegetable oil in the recipe. It is this that allows the ganache to harden, but at the same time not lose its gloss.

How to Thicken Cocoa Frosting: Thick Frosting Recipe

You can thicken the glaze with the following ingredients:

• Powdered sugar
• Cocoa powder
• Corn or potato starch
• Pectin

IMPORTANT: Glaze made with sour cream or butter becomes thicker and hardens when cooled in the refrigerator.

Video: “Chocolate icing with cocoa”

Chocolate glaze is an ideal decoration for cakes, pies, desserts and pastries. There are many recipes for making chocolate glaze. 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 comes from cocoa powder; making it at home is not difficult.

Use the highest quality ingredients to make a delicious glaze. You will need:

• Cocoa powder – 3 tbsp;
• Sugar – 4 tbsp;
• Milk – 2 tbsp;
• Butter – 60 g;
• Vanilla.

In a small enamel saucepan, combine all the sugar and cocoa powder. Pour in some hot milk and add butter. Place the pan on low heat and cook, constantly stirring and whisking the mixture. When the butter has completely melted, add a little more hot milk and continue stirring the glaze. Its thickness can be easily adjusted with milk; the thicker the glaze you need, the less milk you should add to it. The finished chocolate glaze has a consistency similar to sour cream or liquid honey. You should not use it right away, the hot glaze will drain from the baked goods, so cool it until warm and you can cover the cake or pie. Cocoa powder glaze is suitable for absolutely any confectionery product; it adds smoothness, shine and a finished look to a pie, cake or cupcake. If you freeze the chocolate glaze, you get real solid chocolate. If your glaze is very thick, return it to the heat and add a little water or milk. You can make a liquid substance thicker with sugar. Also, the quality of the chocolate glaze depends on the quality of the butter used. Be sure to buy real hard butter; margarine or spread will not work. An interesting secret for making chocolate glaze is that before adding the butter, remove the mixture from the heat, cool, and then add the butter and beat with a mixer. The glaze will be airy, tender and soft. For taste, you can add a little vanilla or a spoonful of alcohol - cognac, rum or liqueur. Coconut flakes and chopped nuts are also added to the glaze. A very tasty glaze will be made from cocoa powder if you replace sugar and milk with condensed milk. The cooking principle is no different from the previous recipe - melt butter in a saucepan, add cocoa, stirring constantly, pour in condensed milk - 4 tbsp. The glaze must be brought to a boil, then removed from the heat, cooled and used for its intended purpose. Chocolate glaze with condensed milk has the taste of milk chocolate, it is more delicate and lighter in color.

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

Chocolate icing for a cake is one of the most common dessert decorations. Many housewives mistakenly believe that the process of preparing it is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate frosting is that you can use almost any type of chocolate and cocoa powder.

The taste will not be affected, but will differ slightly from each other.

Cocoa glaze can be prepared if you don’t have all the necessary ingredients on hand, namely a chocolate bar and cream.

What you will need:

• cocoa powder – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• drain butter – 50 g;
• milk – ½ tbsp.

Mix cocoa and sugar in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare the butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until thickened. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The glaze is cooked until it becomes sticky like honey.

How to cook with sour cream?

Glaze prepared with the addition of sour cream always turns out very tasty and easily spreads on the surface of the cake.

What you will need:

• sour cream 20% - 100 g;
• sugar – 5 tbsp. spoon;
• drain butter – 50 g;
• cocoa powder – 6 tbsp. spoon;
• salt – ½ teaspoon.

Take a small saucepan, put sour cream, butter, sugar and salt in it. Turn on a small fire on the stove and stir the mixture constantly. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Don't forget to stir and make sure the glaze doesn't burn. The fire should always be low.

During cooking, the glaze begins to gradually thicken. Readiness should be checked with a wooden spatula: if the mixture has a consistency similar to thick and liquid sour cream, then we can assume that the glaze is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With added cream

Creamy chocolate glaze is a traditional recipe used by most modern confectioners to decorate their sweet culinary masterpieces.

What you will need:

• chocolate – 150 g;
• cream – 50 g;
• drain butter – 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and completely melted in a water bath. After it has completely melted, add a piece of butter. Stir and wait until the butter softens so that it is easier to combine with liquid chocolate. Then pour the cream into the bowl and bring the mixture to a homogeneous mass. After removing from the water bath, the glaze must be cooled before using to decorate the cake.

Recipe for white or dark chocolate bars

First of all, before using any chocolate bar, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use for making glaze.

What you will need:

• any chocolate – 100 g;
• milk – 1 glass.

To make it easier to remove the glaze from the bowl where it will be cooked, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add milk. This is necessary so that the glaze does not turn out too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the glaze does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, without allowing it to cool completely.

With cocoa and milk

Try making an original and delicious glaze from cocoa powder, additionally using milk.

What you will need:

• cocoa powder – 2 tbsp. spoons;
• milk – ½ tbsp.;
• drain butter – 30 g;
• powdered sugar - ½ tbsp.;
• vanillin – ½ teaspoon.

Cocoa and powdered sugar are mixed together in a saucepan. Add milk to the mixture and mix thoroughly. Place the pan on the stove with low heat and cook until the glaze becomes foamy. After this, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, so the glaze will be more flexible and easier to apply to dessert.

Mirror glaze for cake

Mirror glaze for a cake can turn a dessert into a truly real work of culinary art. But when preparing it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and you won’t get a beautiful effect.

What you will need:

• sugar – 250 g;
• molasses – 80 g;
• gelatin – 15 g;
• cream – 150 ml;
• cocoa powder – 80 g.

First of all, you need to soak the gelatin in 30 ml of water until completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After this, separately boiled cream is added to it. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By this time, the gelatin will have swelled well and will be ready to be added to the glaze. Heat it and add to the resulting mixture. After this, beat the glaze a little in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate glaze, which has butter among its ingredients, is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary ingredients are not at hand.

What you will need:

• drain butter – 50 g;
• milk or cream – 30 ml;
• cocoa powder – 3 teaspoons;
• sugar – 4 teaspoons.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without forming lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After this, butter is immediately added and the glaze is stirred until it is completely dissolved. While the icing has not cooled and hardened, pour it over the prepared cake layer.

What you will need:

• milk – ¼ tbsp.;
• milk chocolate – 1 bar;
• sugar – 1 tbsp. spoon;
• piece of plum oils

As with the rest of the recipes, you first need to melt the chocolate using a double boiler or microwave. Place a bowl on a hot stove, pour in milk, add sugar and stir the mixture thoroughly until the granulated sugar crystals are completely dissolved. After this, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a tasty and liquid glaze, which is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly coat a cake with chocolate icing, you need to follow several rules that will make the dessert the most successful:

1. It is best to use cream, cherry, apricot or strawberry filling for sponge cake layers. All these flavors complement chocolate most successfully, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best suited for this purpose, but you can also use a regular confectionery bar. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are strictly not suitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with exclusively liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl using a culinary wooden spatula to level the surface.