Glaze made from condensed milk and cocoa. Condensed milk glaze. Caramel glaze on boiled condensed milk

In my edible creativity, I often prepare caramel glaze, which can be used to polish cakes, or beautifully apply drips to a butter cupcake or your favorite cake. Many housewives have plenty of recipes for making caramel glaze, but I present some of them that I like and have tested in practice.

Basic products and general cooking basics

For caramel glaze you will need the simplest products, but no one has canceled a little skill. Looking at the appearance of the sweets, you can immediately say that you won’t get such a mirror-like and beautiful caramel glaze. Yes, minimal experience is needed in this matter, but the most important thing is the desire to create and present!

The salting ingredient in the caramel glaze will be sugar. Plain or brown will do. It is possible to replace sugar with powdered sugar.
Next are dairy products: milk, cream, butter, which are supplemented depending on the type of recipe. The taste, color and consistency of the dessert will be complemented by vanilla, chocolate, condensed milk, gelatin and other additives.

As for the general cooking technology, you should choose dishes with a thick bottom, as the sugar will melt there. The temperature must be very low, otherwise the sugar may turn into a dark dense mass and then you will have no luck. During the melting process, it is possible to add a little water.

During the cooking process, do not stir too much, as hardened lumps may form. Light shaking of the pan or ladle is allowed.
To achieve a mirror glaze you need glucose or corn syrup. It’s even better if you cook the invert syrup yourself.

How to make invert syrup

When prepared, invert sugar resembles thick honey in appearance. Pour water into a thick-bottomed ladle and heat it. The quantity of components should be taken in this or double proportion (depending on how much you are preparing).
Add granulated sugar and heat to a boil. Then add citric acid and boil everything together for 1/3 hour.
You will need: sugar 300 grams, water - 130 milliliters, lemons 1/3 teaspoon.

1. Chocolate frosting for the cake

The glaze lays very beautifully on the top surface of the cakes; its shine is reflected as in a mirror. Let's try to cook it too.

Components:

• cream 33% - 80 milliliters;
• sugar - 215 grams;
• cocoa - 120 grams;
• water 65 millimeters;
• gelatin - 12 grams;
• water - half a glass.

According to the recipe, prepare the chocolate icing for the cake as follows:

1.Soak the gelatin in cold water, stir in a circular motion and leave to swell completely. The time is indicated on the package.

2. Sift the cocoa to remove any lumps.

3. In a thick-bottomed saucepan, boil the syrup from sugar and water to a temperature of 104 C.

4. Add cocoa powder and mix effectively.

5. Cook over medium heat for 1-2 minutes, stirring constantly.

6. At the same time, heat the cream in another bowl. When the cream begins to boil, add the prepared gelatin and stir until completely dissolved.

7. Pour the cream into the syrup, mix well with a whisk, and cook over low heat for one minute.

8. Beat the chocolate glaze with a blender.

9. Cover the chocolate glaze with cling film so that it touches the surface of the dessert. Place in the refrigerator for one day.

10. Before use, heat the glaze to 30 C. And the cake itself must be well cooled in order to obtain a perfectly smooth and glossy surface.

2. Caramel glaze with gelatin

Caramel glaze is used to coat cakes, sponges or donuts. This is another way to decorate your cake in an original way. Very tasty with the aroma of toffee, the glaze will give the finished product an appetizing look.

Components:

• gelatin - 5 grams;
• starch - 10 grams;
• cream 30% - 130 milliliters;
• lemon juice - 10 grams;
• sugar - 100 grams;
• water - 100 milliliters (divided into two parts in a ratio of 70 and 30 milliliters);
• salt - 1-2 pinches.

According to the recipe, prepare caramel glaze with gelatin as follows:

1. Soak the gelatin according to the instructions on the package.

2. We dilute starch with 30 milliliters of water.

3. Place a comfortable bowl with a thick bottom, add sugar and pour in lemon juice. The sugar should melt and turn into a golden, smooth caramel.

4. Remove from heat and then add the remaining water. Immediately pour in the cream, stirring the glaze constantly.

5. Put it on fire, add salt and starch diluted in water. Bring to a boil. Cool to 50 C, then add the swollen gelatin. Mix thoroughly and cool to a temperature of 30 C.

6. Pour caramel glaze over the finished cake, put it in the refrigerator for 20 minutes, and then cover it a second time.

3. Caramel glaze on boiled condensed milk

To give the caramel glaze a creamier taste, you can also add brown boiled condensed milk to the main ingredients, or it’s even easier to buy “Korovka” type candies, which results in a more delicate taste and color. It is good to apply it to buns, crumpets, donuts, etc.

Components:

• cream - 125 milliliters;
• condensed milk (boiled) - 130 grams;
• sugar - 60 grams;
• gelatin - one sachet (10 grams).

According to the recipe for how to make caramel glaze with boiled condensed milk, prepare it like this:

1. Add gelling agent (preferably gelatin) with water and leave to swell.
2. After 30 minutes, pour in the cream and stir.
3. Place the condensed milk in a frying pan, add sugar and mix everything carefully.
4. Heat the prepared mixture until the sugar is completely dissolved and remove from the stove.
5. Cool the caramel glaze on the boiled condensed milk, add the prepared gelatin
6. Cool the resulting mass, add the prepared gelatin and mix until smooth.
7. Next, strain through a fine strainer, cover with film and refrigerate for 6-8 hours. Before use, it should be reheated to a temperature of 35 C.

4. Mirror glaze with invert syrup

This type of glaze is very good for decorating cakes in the form of smudges or full coverage in colored colors.

Components:

• chocolate - 100 grams;
• invert syrup + sugar - 100 grams of each type;
• water - 5 milliliters;
• milk - 60 milliliters;
• gelatin 8 grams +50 milliliters of water to the gelling agent.

According to the recipe, we prepare mirror glaze with invert syrup as follows:

Transfer the water, sugar and invert syrup into a saucepan. Place on medium heat and heat to 103C. Invert syrup can be replaced with artificial honey.

After half a minute the first bubbles appear, remove and pour in the white chocolate broken into pieces. Mix everything. Here we introduce dissolved gelatin in water and milk at room temperature.

Before blending the resulting mass in a blender, you also need to add titanium dioxide and dye. Titanium dioxide is added to make the caramel glaze rich and pure in color. Mix everything in a blender, cover the vessel with film in contact with the contents and let it rest for 30 minutes.

Good afternoon, dear home-baking lover! I want to offer you not only all kinds of cocoa cake icing, but also excellent recipes for chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.

And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.

Cocoa and milk cake frosting recipe

I can’t help but sing an enthusiastic ode to the wonderful cocoa product! A real find for making cakes at home. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.

I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.

For a chocolate masterpiece you need to prepare

• Three tbsp. cocoa
• Three tbsp. Sahara
• Four tbsp. milk
• Sixty gr. butter.

The cake icing will turn out much tastier if you listen to the wishes

• Use high-quality cocoa powder, which should be brewed rather than poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
• Buy thicker butter and milk.

Please note that chocolate icing for a cake made from cocoa and milk can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery product. So, if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a closer look at it.

Preparing food

• Cocoa - 2 tbsp.
• Sour cream – 2 tbsp.
• Butter - 2 tbsp.
• Powdered sugar - 4 tbsp.
• Vanilla sugar - 0.5 tsp. (optional).

Preparation

The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss a moment and the product hardens too much, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.

How to make cake frosting with condensed milk

Remember when I told you that it’s good to have different recipes on hand? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

A simple grocery set

• Condensed milk 4 tbsp.
• Cocoa 4 tbsp.
• Butter 4 tbsp.

Tip: remove the butter from the refrigerator in advance. We will need it softened.

The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.

Need to prepare

• 5 tbsp. cocoa
• 130 gr. butter
• 2 tbsp. Sahara
• 1 egg.

Step-by-step preparation

Very good recipe. Only the egg needs to be introduced in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

A very interesting recipe for glaze with honey. It adds its extraordinary aroma and adds shine to the finished product.

List of ingredients

• Cocoa powder 4 tbsp.
• Milk or cream 4 tbsp.
• Powdered sugar 4 tbsp.
• Honey 2 tbsp.
• 2 tbsp butter (room temperature).

Preparing the glaze

Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.

Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.

For this you will need the following ingredients

• Instant gelatin 2 tsp.
• Heavy cream 100 ml. (at least 30 percent)
• Sugar 7 tbsp.
• Cocoa powder 4 tbsp.
• Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare the mirror glaze in advance, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.

And now we will prepare such a delicious dish that it can be served as a separate dish. Needless to say that chocolate cream made from cocoa powder will be great both as a layer and as a cake decoration?

Preparing a set of products

• Milk 0.5 l.
• Cocoa powder 2 tbsp.
• Butter 30 gr.
• Sugar 3 tbsp.
• Starch 3 tbsp.
• Salt a pinch
• A pinch of vanilla (if desired).

A little about the products

• Choose milk with a high percentage of fat content.
• Starch can be replaced with flour.
• The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

1. Separate 300 ml. milk, pour it into a saucepan, put it on the fire, heat it up.
2. Add salt, sugar, cocoa and butter to it. Mix well.
3. Bring the mixture to a boil, boil for 2 minutes. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
4. Dissolve starch in the remaining milk.
5. Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
6. Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
7. Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.

The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.

If there is gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the presentation and enrich the taste.

And for a snack - a recipe for chocolate cream for sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

• Condensed milk 200 gr.
• Butter 270 gr. (softened)
• Cocoa 35 gr.
• Two yolks
• 200 ml boiled water (chilled).

How to cook

1. Mix the yolks with water and beat with a whisk.
2. Add condensed milk, stir.
3. Put on fire, boil with continuous stirring. Boil the mixture until thickened.
4. Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
5. Cool and use as directed.

The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!

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

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

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

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

Instructions

Pour sugar and cocoa into a bowl and mix the ingredients.

Then carefully pour in water and whisk.

Place over low heat and cook the glaze, stirring constantly so as not to burn.

When the mixture begins to bubble, keep it on the fire for another minute and remove.

Note to housewives: what a good glaze should be like?

Some useful tips for cooks for preparing delicious and beautiful cocoa glaze.

1. Density. Properly prepared cocoa glaze should have a consistency similar to thick and rich sour cream. This mass fits well on the surface of cakes. If it turns out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze is diluted with boiled hot water.
2. Powdered sugar. To make the glaze uniform, it is better to use powdered sugar thoroughly ground and sifted through a sieve.
3. Cocoa. When introducing cocoa, it must be sifted well through a sieve so that there are no large lumps.
4. Butter. In order for the glaze to 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 do not need to add oil.
5. Lemon or orange juice. Some recipes call for using water to make the glaze, but you can use lemon or orange juice instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will whip better.
6. Applying cocoa glaze. Typically, liquid icing is applied to cakes using a soft pastry brush. The mirror liquid glaze is poured directly from the bowl, and then the excess is removed using a special pastry spatula. To create beautiful decorations from thick cocoa mass, use a pastry 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 glazes to decorate confectionery products. Every housewife can prepare delicious cocoa glaze with different ingredients in her home kitchen.

Milk glaze

Product composition:

• cocoa - 4 heaped teaspoons;
• brown sugar (or powdered sugar) – 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp.

Filling preparation steps:

1. Pour sugar and cocoa into a deep bowl. Mix everything well and pour in warm milk.
2. Place the dishes on low heat and cook the mixture until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly to prevent it from burning.
3. Remove the mixture from the stove and let it stand for a while until it becomes warm. In this form, you can already pour glaze over the cake and decorate any confectionery product. When it hardens, it will turn into a crispy chocolate crust.

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

The finished glaze can be poured over any baking surface.

Recipe with added condensed milk

Product composition:

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

Preparation steps:

1. In a deep non-stick bowl, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and place it on low heat. Bring to a boil and cook for another 1 minute, stirring continuously.
3. Remove from heat and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The glaze is ready and you can cover any sponge or shortbread cakes.

Glaze with condensed milk - photo

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:

1. Grate the chocolate on a coarse grater.
2. Place it in a deep bowl or pan and mix with sifted cocoa, flower honey and coconut milk.
3. Place the bowl with the mixture on low heat and cook, stirring constantly.
4. After boiling, cook the mixture until it becomes smooth and thick.
5. Remove from the burner and let cool slightly. Add butter and beat with a whisk or electric mixer.
6. The prepared glaze must be used immediately to decorate baked goods, before it has completely cooled.

Sour cream based recipe

Ingredients:

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

Step-by-step preparation:

Glaze, which is prepared with good sour cream, does not harden quickly and does not flow, so it is perfect for filling holiday cakes.

Mirror glaze made of cocoa

Product composition:

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

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder) and cocoa, sifted on a fine sieve, into a bowl, and then pour in heavy cream and water.
3. Mix with a wooden spoon and place on the stove. Cook over low heat - bring the mixture to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, strain the glaze through a sieve. When it has cooled down a little, you can coat the pastry.
5. In order for the glaze to lie evenly on the surface of the cake, you need to carefully and evenly pour it over the entire surface of the cake, helping with a long metal or silicone spatula.

This glaze hardens within two hours, and then the cake can be served on the festive table. Light cakes with mirror glaze are especially delicious.

How to make mirror glaze - photo

Mirror glaze - video

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

Cold cocoa glaze based on starch

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

Cooking steps:

It's important to use ice water for cold icing!

Recipe with vanilla

Product composition:

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

Step-by-step preparation:

1. Mix all ingredients except butter and vanillin in a thick-walled bowl.
2. Place the bowl on the stove, turn on the lowest heat and, stirring continuously, bring the mixture to a boil.
3. Gently add soft butter to the mixture and mix well until smooth.
4. Add vanilla and mix again.
   Add vanillin to glaze for flavor
5. Remove the glaze from the stove and set it aside to cool slightly. When hot, it has a liquid consistency and is therefore ideal for pouring over cakes and other baked goods.
6. When the mass has completely cooled, it can be placed in a pastry bag or syringe and decorated with various chocolate patterns.

Cocoa frosting with lemon

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:

1. In a deep bowl, first melt the butter and then pour lemon juice into it.
2. Without removing from heat, add powdered sugar and cocoa, mix well.
3. Cook the mixture over low heat for another 2-3 minutes until it reaches a uniform consistency.
4. Remove from the stove and set aside to allow the mixture to cool slightly. Pour warm liquid glaze over cake, cupcake, and pastry.

Recipe with egg whites, orange or lemon juice

Product composition:

• 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.

Preparation steps:

1. In a deep bowl, mix powdered sugar, cocoa and vanillin.
2. Place it in a water bath and pour lemon or orange juice into the mixture, add egg white.
3. Using a wooden spoon, thoroughly rub the resulting mass to obtain a homogeneous, uniform mixture.
4. Remove the finished glaze from the burner and set aside to cool slightly.
5. Drizzle over a cake or any other baked goods.

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

Video: how to make delicious chocolate ganache from cocoa

If you follow the recipe exactly, you can easily and quickly prepare glaze from cocoa and various additional ingredients for filling and decorating a birthday cake. Every housewife can use mirror glaze to make a wonderful cake for the family from a sponge cake.

Chocolate glaze recipes

Chocolate is called the food of the gods. This is not only an ordinary delicacy, it is also an excellent energy product. Just one hundred grams of chocolate contains almost 500 calories. It is also an excellent antidepressant.

Chocolate glaze made from sugar syrup and cocoa powder

Ingredients:

Cocoa powder - five tablespoons,

Granulated sugar - one glass,

125 ml. water,

Cooking process:

We can replace water with milk.

Chocolate glaze with cream

Ingredients:

Dark chocolate (preferably semi-sweet) – 150 grams,

Low fat cream – 125 ml.

Preparation:

Chocolate frosting with butter

We use ingredients:

White chocolate (semi-sweet) – 125 grams,

Butter – 50 grams,

Cream (thick, fatty) - three heaped tablespoons.

Cooking process:

Chocolate glaze with condensed milk

Ingredients:

Cocoa powder - three tbsp. spoons,

Butter - four tbsp. spoons,

Condensed milk - four tbsp. spoons.

Preparation:

Chocolate glaze with honey

Ingredients:

100 grams of chocolate,

Honey - two tablespoons,

Powdered sugar – 100 grams,

Butter – 50 grams,

Milk - four tablespoons.

Preparation:

Chocolate is called the food of the gods. This is not only an ordinary delicacy, it is also an excellent energy product. Just one hundred grams of chocolate contains almost 500 calories. It is also an excellent antidepressant.

The quality of chocolate usually depends on the cocoa content of the product.

You can not only eat chocolate, but even drink it and cook a whole host of delicious dishes with it. You can also make chocolate glaze.

Chocolate glaze is ideal for decorating ready-made baked goods: pastries, cakes, cookies. You can coat fruits and berries with chocolate icing, creating delicious desserts in a matter of minutes.

For glaze, you can use not only black, but also milk chocolate, be it sweet, bitter or semi-sweet. It is important that its quality is high enough.

Special cocoa powder is also used to prepare chocolate glaze. In order for the chocolate glaze to turn out excellent, you need to use high-quality cocoa powder.

You can add vanilla or other flavorings to your taste, small doses of alcohol, such as cognac, chopped peanuts, coconut flakes, or use it in its classic form.

There are a lot of recipes for making chocolate glaze, let’s look at some of them.

Chocolate glaze made from sugar syrup and cocoa powder

Ingredients:

• Cocoa powder - five tablespoons,
• Granulated sugar - one glass,
• 125 ml. water.

Cooking process:

Pour water into a ladle and pour granulated sugar into it. Stir and cook the syrup until it begins to thicken. Add cocoa powder, stir and cool. Rub the glaze well with a spatula. Once it thickens, the glaze can be used to decorate cakes, cookies, and pastries. We can replace water with milk.

Chocolate glaze with cream

Ingredients:

• Dark chocolate (preferably semi-sweet) – 150 grams,
• Low fat cream – 125 ml.

Preparation:

Break the chocolate into pieces, place them in a saucepan or other container and place directly in a water bath. Add the cream and cook, stirring constantly until the chocolate melts and is properly combined with the cream. The main thing is to bring the mass to its homogeneous state.

Afterwards, the glaze should be cooled and as soon as it becomes more viscous, use it to decorate a cake or other confectionery product.

Chocolate frosting with butter

We use ingredients:

• White chocolate (semi-sweet) – 125 grams,
• Cream (thick, fatty) - three heaped tablespoons.

Cooking process:
To prepare the glaze, place the cream, chocolate, and butter in a small saucepan and melt the chocolate and butter over low heat, stirring the mixture constantly. Before using the chocolate mass, you should cool it and wait until it thickens, then pour the glaze onto the cake.
Cream can be replaced with sour cream.

Chocolate glaze with condensed milk

Ingredients:

• Cocoa powder - three tbsp. spoons,
• Butter - four tbsp. spoons,
• Condensed milk - four tbsp. spoons.

Preparation:

To prepare the chocolate glaze, you need to melt the butter in a saucepan, add cocoa powder and mix well, then add condensed milk and mix everything thoroughly again. Bring to a boil and remove from heat, the mass is cooled to a warm state, after which it is used for its intended purpose.

Chocolate glaze with honey

Ingredients:

• 100 grams of chocolate,
• Honey - two tablespoons,
• Powdered sugar – 100 grams,
• Butter – 50 grams,
• Milk - four tablespoons.

Preparation:
Melt the chocolate in a water bath, add milk and powdered sugar, stirring constantly to bring the mixture until smooth. Remove the glaze from the heat, add butter, stir well. After this, add honey and mix again.

2013 -10-14 21:47

Chocolate icing for a chocolate cake can transform even the simplest and most uncomplicated dessert. All you need is a couple of simple ingredients, a good recipe, and an excellent decoration for homemade sweets will be ready in just a quarter of an hour.

How to make chocolate frosting?

The easiest one is to make cake frosting from a chocolate bar. To make it, you don’t need anything else, but you can add a small amount of butter to the recipe. Before melting the chocolate for glaze in a water bath, you need to build a structure from a pan of water and a saucepan. It is not recommended to melt chocolate over an open fire; it may curdle.

Ingredients:

• chocolate – 100 g;
• butter – 20 g.

Preparation

1. Break the tile and place it in a saucepan.
2. Boil water in a saucepan and place a container of chocolate on top.
3. Stirring constantly until all the slices have dissolved.
4. At this stage, remove the glaze from the stove, add butter, and mix well.

Chocolate from chocolate, the recipe for which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoon of cocoa powder. There is no need to wait until the fudge cools down; for dessert it is applied hot, this way the cake will be better soaked, and the glaze itself will harden, forming a glossy surface.

Ingredients:

• dark chocolate – 100 g;
• butter – 50 g;
• milk – 100 ml;
• sugar – 50 g;
• cocoa – 2 tbsp. l.

Preparation

1. Heat the milk in a saucepan without bringing it to a boil.
2. Throw in the butter and chocolate pieces, dissolve, stirring constantly.
3. Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
4. Stir until sugar dissolves and apply to cake while hot.

This recipe for chocolate glaze is the simplest and most hassle-free, the bar can be melted in a water bath or in a microwave oven, butter must be added to the composition, and if desired, supplemented with a spoon of cocoa for a richer taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This glaze option is not suitable for creating drips, but it is suitable for covering a soufflé cake.

Ingredients:

• milk chocolate – 100 g;
• cocoa – 1 tbsp. l.;
• butter – 50 g;
• water – 20 ml.

Preparation

1. Break the tile and melt it in a convenient way.
2. Add butter and a spoonful of cocoa to hot chocolate and mix thoroughly. Add warm water if necessary.
3. Chocolate frosting for milk chocolate cake is ready to use.

The most common way to decorate a dessert is to make a icing of chocolate and cream for the cake. This fondant can be used to decorate completely different sweets; it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate that lends itself well to melting; cream needs exceptionally high fat content, at least 35%.

Ingredients:

• dark chocolate – 100 g;
• butter – 40 g;
• cream 35% - 100 ml;
• powdered sugar – 50 g;

Preparation

1. Break the chocolate and place it in a bowl.
2. Dissolve the powder in the cream in a saucepan and heat without bringing to a boil.
3. Pour cream over the chocolate slices and wait until they dissolve.
4. Add the oil and beat the mixture with a whisk if necessary.
5. The dark chocolate glaze is ready to use.

Chocolate and butter cake frosting is a common way to decorate homemade desserts. It is important to remember when choosing a base for fudge that the higher the percentage of cocoa beans in the composition, the thicker the substance will be. If you want to get streaks on the surface of the cake, you need to increase the amount of milk, keeping in mind that the icing will harden as it cools.

Ingredients:

• dark chocolate – 200 g;
• butter – 150 g;
• milk – 100 ml.

Preparation

1. Heat the milk in a water bath.
2. Drop in the chocolate pieces, stirring constantly.
3. Remove the pan from the stove, add the oil, mix thoroughly and use immediately.

The mega-popular one is actually incredibly easy to prepare. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained thanks to the addition of gelatin; the remaining ingredients are quite familiar for such recipes. Considering that the base is made from white chocolate, the sugar in the composition will be unnecessary.

Ingredients:

• milk – 100 ml;
• cream 35% - 100 ml;
• vanilla;
• gelatin – 15 g;
• white chocolate – 150 g.

Preparation

1. Pour gelatin with a small amount of water.
2. Mix milk and cream in a saucepan, heat without boiling.
3. Remove the milk from the heat, throw in the chocolate pieces, stir until dissolved.
4. Add vanilla and gelatin, mix well until smooth and glossy.
5. Strain the mixture through a sieve and serve for dessert while still hot.

The glaze made from chocolate and condensed milk turns out to be incredibly sweet, so it is often used with savory cakes, so the taste of the finished dessert is more balanced. This fondant will perfectly cope with the task of decorating not only a cake, but also other sweets. The consistency of the mass is denser and thicker, unlike other, more familiar options.

Ingredients:

• white chocolate – 150 g;
• condensed milk – 100 ml.

Preparation

1. Break the tile and melt it in a water bath.
2. Add condensed milk, mix thoroughly.
3. This easy chocolate cake frosting is ready to use straight away.

This one with dye can transform the most boring dessert. To decorate the fondant, you need high-quality gel dyes, but if you don’t have any, use berry syrups, although they will not be able to dye the mixture a rich, bright color. For a glossy effect, add gelatin to the composition.

Ingredients:

• powdered sugar – 100 g;
• water – 100 ml;
• white chocolate – 150 g;
• cream – 100 ml;
• dye – 5 ml;
• gelatin – 10 g.

Preparation

1. Pour warm water over the gelatin and leave for 30 minutes.
2. Make syrup from powder and water.
3. Warm the cream with chocolate, pour in the syrup, beat with a blender.
4. Pour in the gelatin mass and dye without stopping the device.
5. Strain the glaze through a sieve and use as intended while still warm.

Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special aroma, cognac or brandy is added to the composition, but if the delicacy is being prepared for children, it is better to avoid such an additive.

Ingredients:

• sugar – 150 g;
• cognac – 20 ml;
• cocoa – 1 tbsp. l.;
• chocolate – 100 g;
• butter – 70 g;
• milk – 50 ml.

Preparation

1. Melt the chocolate, pour in the milk, heat the mixture without bringing it to a boil.
2. Mix sugar and cocoa and add chocolate to the dry mixture.
3. Add cognac, butter, stir until smooth and apply to the cake.

This simple chocolate frosting comes together in minutes, you just need to watch the timing. The chocolate is stirred every 10 seconds while melting. Using only simple ingredients, the result is a smooth, sweet glaze that will set on the surface within an hour. This amount of ingredients is enough to cover a large cake.