Appetizing, fragrant icing, which is poured over the entire cake or used for inscriptions and creating unique patterns, will help to make pastries beautiful. Chocolate icing for cocoa cake is easy to make yourself. We offer best recipes revealing all the secrets and subtleties of cooking.

Chocolate icing from cocoa - a classic recipe

It is not recommended to immediately apply the icing while hot, as it will quickly drain from the surface of the cake. You need to wait a little while the mass cools down. The main thing is not to miss the time, otherwise it will freeze and you will have to warm it up again.

Ingredients:

• cocoa - 55 g;
• water - 45 ml;
• sugar - 150 g

How to cook:

1. Mix sugar with cocoa and add water. Mix with a whisk.
2. Place on minimum fire mode. Cook while stirring with a whisk so that the glaze does not burn.
3. After the first bubbles appear, cook for 2 minutes. Remove from fire.
4. Before decorating pastries, the chocolate mass will need to be slightly cooled.

Icing from cocoa powder with butter

Chocolate glaze- an indispensable assistant to the housewives. Any home cake turns into a decoration thanks to a quickly cooked delicacy.

You will need:

• butter - 30 g;
• milk - 45 ml;
• cocoa - 55 g;
• vanillin - 2 g;
• granulated sugar - 70 g.

How to cook:

1. Pour cocoa with granulated sugar into an enamel bowl. Pour in milk and mix thoroughly.
2. Change to minimum flame. Cook, stirring constantly until the glaze begins to foam. Remove from fire. Wait 8 minutes for the mass to cool slightly and thicken.
3. Add chopped butter and beat with a blender. This will help the delicacy become soft and acquire a beautiful shiny shade.

If the icing is too thick and does not spread over the surface of the cake, then you will need to add a little milk and boil. If it turns out liquid, add sugar and bring to a boil.

On sour cream

Chocolate icing made from cocoa and sour cream is especially delicate. The main thing is to observe the exact proportions.

Ingredients:

• butter - 55 g;
• sour cream - 75 g;
• cocoa - 75 g;
• granulated sugar - 75 g.

Cooking:

1. To prevent the mass from burning, a small container is used for cooking. Cocoa and sugar are mixed, then poured with sour cream.
2. Place over low heat and cook until the sugar crystals dissolve.
3. Add chopped butter. Cook until bubbles form. You can't boil.
4. Let it cool down a bit and pour over the cake.

Lean chocolate icing

simple and a budget option will please moderately sweet taste and help to quickly decorate homemade cakes.

Ingredients:

• water - 45 ml;
• vegetable oil - 15 ml;
• cocoa - 50 g;
• sugar - 90 g.

How to cook:

1. For cooking use a container with a thick bottom. It evenly distributes heat and prevents the sweet mass from burning.
2. Pour cocoa into sugar and mix well. Then pour in oil and water.
3. Place on the minimum setting of the hob. Constantly stirring until bubbles appear. After that, cook for another 3 minutes. Leave to cool. Decorate pastries after the mass has thickened a little.

From milk powder and cocoa

Cocoa and milk icing looks elastic and shiny on cakes. If chocolate mass remains after decorating, you can place it in a bag and store it in the refrigerator. Simply melt before next use.

Ingredients:

• gelatin - 13 g;
• water - 120 ml for gelatin;
• cocoa - 25 g;
• dry milk - 25 g;
• granulated sugar - 40 g;
• water - 120 ml;
• butter - 35 g.

Cooking:

1. Pour gelatin with the specified volume of water. Leave to swell. It is better to use instant, then you will have to spend no more than 15 minutes waiting.
2. Mix milk powder with cocoa powder and granulated sugar. Pour in water and send to boil. The mass will need to be constantly mixed. When bubbles appear, remove from heat.
3. Place the gelatin in the microwave oven and heat up. Boiling should not be allowed, otherwise the gelling properties will disappear.
4. Connect the two masses. Add chopped butter and cook for 3 minutes.

How to make mirror chocolate icing

Home confectioners will be able to surprise guests with a fashionably decorated cake that will delight everyone with a mirror image. The variation is easy to prepare and does not require special ingredients in the form of glucose or invert syrup.

Ingredients:

• gelatin - 12 g;
• cocoa - 80 g;
• water - 60 ml for gelatin;
• sugar - 240 g;
• water - 80 ml;
• heavy cream - 160 ml (35%).

Cooking:

1. Gelatin should be soaked in advance with the specified volume of water and left to swell.
2. In a heavy-bottomed saucepan, mix water with sugar and cook until boiling. Sprinkle in the sifted cocoa. Cook stirring constantly for 3 minutes.
3. Boil the cream separately. Melt the gelatin in the microwave oven. Combine the two masses and pour into a hot chocolate blank.
4. Place in an immersion blender. It needs to be fixed in one place and not lifted to the side during whipping in order to avoid a large formation of bubbles that will spoil appearance glaze.
5. Pour the mixture through a sieve. This procedure will help get rid of the bubbles that have appeared.
6. The mass is used for decoration after it has cooled to 29 °. Ideally, the icing should rest for a day in the refrigerator. Then it is heated to operating temperature and decorated with products.

To diversify the taste of the glaze, any spices and spices can be added to the composition.

Lemon cocoa icing

Glaze will please with a pleasant citrus aroma. You can apply only on a bare cake not smeared with cream. For cooking, high-fat oil is used.

You will need:

• cocoa - 65 g;
• powdered sugar - 230 g;
• butter - 65 g;
• lemon juice- 45 ml.

Cooking:

1. Place oil in a container. After it melts, pour in the juice.
2. Pour in cocoa and then powder. Constantly stirring until boiling. Then cook for 3 minutes. The mass should acquire a uniform, shiny consistency.
3. Remove from fire and cool.

Cocoa icing is the best way to decorate cakes, desserts, cookies, muffins and other homemade baked goods. With its help, you can apply a mesh on the surface of the cake, create a beautiful pattern or drawing, and even write a birthday greeting.

In addition to purely external beauty, the icing will give the dessert an exquisite chocolate flavor. And with all this, it is not difficult to cook it at home.

Chocolate icing for cocoa cake is made from a very small set of ingredients. Only three of them are irreplaceable. These are cocoa, sugar or powdered sugar and milk (or water). All other components are added at your discretion.

The main ingredient in the glaze is cocoa. It is it that provides the chocolate taste and aroma of the dessert.

See chocolate frosting recipes

Features of making cocoa glaze

• If you want a more pronounced bitter taste, add a little more cocoa powder than indicated in the main recipe.
• An important point is the consistency of the glaze. Ideally, it should be similar to sour cream - not very thick, but not liquid. A thicker one will quickly harden, and a liquid one will drain from the surface of the cake.
• You can adjust the density of the finished product with powdered sugar and water (or milk). Add powder to too liquid and boil for 1-2 minutes, and too thick can be diluted with milk and warmed up a little. Do not pour the hot mixture over the cake, let it cool slightly.
• To get a beautiful silky sheen, fats are used. Usually it's butter. You can also add vegetable oils or sour cream.
• Sugar gives the sweet taste. It can be partially replaced with honey. If you want to get sour, cook icing on sour cream or add lemon juice. More spicy taste it will turn out if you put a pinch of vanillin or replace part of the usual sugar with vanilla. You can also experiment with cognac, rum, or food essences.
• If you add more sugar to the composition, then the glaze will harden faster and will not be sticky to the touch. This option can be prepared for cookies, or if the cake will be eaten by children - so there is less chance that they will get dirty. In this case, take less oil (or do not put it at all). When cooking according to this recipe, first mix sugar and cocoa, and then add milk.

Cocoa and milk frosting

This is the most common classic recipe icing for cakes and other desserts. There are many different options, which differ in the percentage of products used.

Here everyone can experiment by increasing or decreasing the proportion of milk, sugar or butter. Keep in mind that cocoa takes on a lot of liquid. Therefore, if you increase its amount, then it is advisable to add a little milk.

Ingredients

• cocoa powder - 1 tbsp. l.;
• milk - 4 tbsp. l.;
• sugar - 4 tbsp. l.;
• butter - 50 g.

Cooking

1. Melt the butter in a saucepan over low heat.
2. Add milk and granulated sugar (or powder) to the butter.
3. Cook over low heat, stirring constantly.
4. Add cocoa powder. It is advisable to sift it through a sieve.
5. Warm up for about 2 minutes.
6. Cool the finished glaze.

Cocoa and sour cream frosting

If you do not know how to make chocolate icing thicker, then this recipe is perfect for you. As a result, you will get a fairly dense mass that will not be candied. Therefore, it can cover almost any dessert. It will create a beautiful and dense smooth glossy surface. And on top you can put nuts, candied fruits, make patterns from butter cream.

The taste of this glaze is slightly sour. Vanilla adds an extra flavor.

Ingredients:

• cocoa powder - 2 tbsp. l.;
• sour cream - 2 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• butter - 1 tbsp. l.;
• vanilla sugar - 0.5 tsp

Cooking:

1. Mix cocoa, icing and vanilla. Add sour cream, mix.
2. We put the mixture on a small fire.
3. Stirring constantly, cook for about 3-5 minutes.
4. We take it off the fire.
5. Add softened butter. We mix.

You can apply such icing on the cakes in a fairly hot state - it will not drain.

If you love homemade cakes - and not only eat, but also cook - you regularly face the question of icing. Sweet, fragrant, it will add appeal to any cake, not to mention cakes and cupcakes. And sometimes, to be honest, it will help to mask some shortcomings like a crumbled cake or a failed golden crust. In a word, it never hurts a keen culinary specialist to have a couple of interesting recipes homemade glaze. Especially cocoa glaze - chocolate, fragrant, delicate and plastic.

The classic recipe and its variations

There are a great many recipes for a sweet coating for baking: from powdered sugar, whipped proteins, caramel. But leadership in this area is confidently held by chocolate, a recognized favorite of both culinary specialists and consumers. Preparing such a glaze is as easy as shelling pears, just melt a bar of chocolate in a water bath, and then mix it with a spoonful of butter (for shine) and a couple of tablespoons of heavy cream (for softness). And here to find necessary ingredients hard. For a quality coating, you need a treat containing at least 70% cocoa beans, which may not be easily found in a small shop. Alas, too often, under the guise of chocolates, we are sold the so-called confectionery bars, which do not contain a single gram of cocoa butter! Yes, and the real tile is not cheap ...

But with cocoa powder, such problems do not arise. It is accessible to everyone, cheap, does not create difficulties during cooking, endows the dessert with a breathtaking aroma of pure chocolate and a bright taste ... Beauty! The main thing is to get the “right” cocoa - the one that needs to be boiled, not poured hot water. And stock up on the necessary additional components.

But no matter what recipe you end up choosing, it is important that the resulting glaze meets three main requirements. Firstly, it should be quite liquid and easy to spread on the cake, but at the same time thick enough not to drain from it. Secondly, it must freeze well. Thirdly, its preparation should not take much time, because the icing is the final touch with which the hostess completes the creation of a culinary masterpiece.

And the icing should be delicious. This is perhaps the main condition.

Step by step cooking recipes

Chocolate glaze with milk

You will need:

• milk - 3 tbsp. l.;
• cocoa - 3 tbsp. l.
• sugar - 5 tbsp. l.;
• butter - 2-3 tbsp. l.

Cooking:

1. Rub cocoa through a fine sieve to break up possible lumps, and then mix with sugar.
2. Pour in the milk, add the butter and cook the mixture over low heat, stirring constantly, for 7-8 minutes. If you want, you can add the oil later, into the hot finished mixture.
3. As soon as you achieve uniformity, remove the chocolate-scented mass from the heat, cool slightly and you can use it for decoration.

To check if the frosting is ready, experienced housewives It is advised that before putting the pan on the stove, put a saucer in the freezer. Dropping 2-3 drops of fragrant brew on its chilled surface, you will immediately see whether they begin to harden or the icing should be kept on fire for a little more.

Video: how to cook cocoa glaze

On sour cream or cream

You will need:

• cocoa - 2 tbsp. l.;
• cream or sour cream - 2 tbsp. l.;
• butter - 1-2 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• vanilla sugar - 0.5 tsp

Cooking:

1. Sift cocoa and powdered sugar add vanilla sugar.
2. Combine in a saucepan with sour cream (cream) and put on a small fire. Don't forget to stir constantly!
3. Lastly, when the rest of the ingredients are already warm, add the butter. Mix everything well again, remove from the stove, cool a little ... and you're done!

If you missed the time and the icing began to harden right in the saucepan, it's not scary. Return it to the steam bath and bring it to the consistency you want.

Video: simple secrets for making homemade glaze

On condensed milk

You will need:

• condensed milk - 4 tbsp. l.;
• cocoa powder - 4 tbsp. l.;
• butter - 4 tbsp. l.

Cooking.

1. Rub cocoa with melted butter.
2. Put the mixture on water bath, melt completely and combine with condensed milk.
3. Hold the saucepan for a couple of another 5-6 minutes, constantly stirring the future icing, let it cool a little and you can start decorating.

If the cake is not intended for children, before removing the saucepan from the stove, add 1 tbsp. l. cognac - the dessert will turn out even more fragrant and glossy.

with eggs

You will need:

• cocoa - 5 tbsp. l.;
• butter - 130 g;
• sugar - 2 tbsp. l.;
• egg.

Cooking.

1. Melt the butter on big fire or steam bath and dissolve the sugar in it.
2. Add cocoa.
3. Remove the mass from the heat, let it cool slightly, add the egg to the butter with cocoa and sugar.
4. Whisk the glaze vigorously with a whisk.
5. The mass will turn out thick, dense, but, moreover, tender.

With starch

You will need:

• cocoa - 3 tbsp. l.;
• milk - 5 tbsp. l.;
• powdered sugar - 3 tbsp. l.;
• natural chocolate - 50 g;
• butter - 50 g;
• starch - 1 tbsp. l.

Cooking.

1. Thoroughly sift the starch, powdered sugar and cocoa.
2. Mix everything, pour milk and put on a small fire.
3. Break the chocolate into pieces or grate, add to the hot milk and boil the glaze, stirring constantly, until the mixture begins to thicken. And then it remains only to remove it from the fire, let it cool a little and use it for its intended purpose.

With honey

You will need:

• cocoa - 4 tbsp. l.;
• milk or cream - 4 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• honey - 2 tbsp. l.;
• butter - 2 tbsp. l.

Cooking.

1. Pound cocoa with butter softened at room temperature.
2. Pour in milk and heat over low heat.
3. Transfer the saucepan to a water bath, pour the powder into the milk and cook, stirring, until the mass begins to thicken.
4. Remove the saucepan from the stove, add honey to the glaze and mix well.
5. Let cool slightly and use for decoration.

mirror glaze

You will need:

• instant gelatin - 2 tsp;
• heavy cream (30%) - 100 ml;
• sugar - 7 tbsp. l.;
• cocoa - 4 tbsp. l.;
• water - 100 ml + 70 ml.

Cooking:

1. Gelatin pour 70 ml of cold water and let it swell.
2. Boil the syrup from 100 ml of water and sugar - just put it on the stove and boil until the sugar is completely dissolved.
3. Pour in the cocoa, pour in the cream and bring the mass to a boil, stirring constantly to prevent burning.
4. Remove the saucepan from the heat, add the swollen gelatin and mix again. Some advise using a blender for this purpose.
5. Let the glaze cool - it should just be warm - and apply to the cake.

Mirror glaze can be made in advance. Pour it into a storage container, cover with a film so that it fits snugly on the surface of the glaze, eliminating contact with air, and put it in the cold.

Video: mirror coating for mousse cake

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 products to make delicious frosting highest quality. 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. Icing from cocoa powder is suitable for absolutely anyone confectionery, it adds 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. Also put in the glaze coconut flakes, crushed nuts. Very delicious icing 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 glaze does not need to be boiled, it does not contain a drop of oil, 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 to dry mix cold water 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 can be stored in the refrigerator for up to a week, or if you wish, you can make a spare and freeze (reheat 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 to butter sugar and stir 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 it with a cake, pastries or sand baskets with fruit, 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. a 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 glaze with an immersion blender, holding it at an angle and not lifting it off the surface of the glaze so that bubbles do not form in the glaze.

Strain the glaze through a fine sieve.

Cover with icing 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 the 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 must 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.