Almost any homemade cake will be incomplete if there is no icing. Confectionery glaze, in most cases, is brown (chocolate) and white. Here we will show you how to make chocolate icing from cocoa. This cocoa icing recipe is suitable for a cake, and for a cupcake, and for gingerbread, and for cookies, and for donuts, and for eclairs, for Easter, Easter cake, and even for prunes in chocolate. In a word, a very simple and delicious cocoa chocolate icing recipe for making various confectionery products at home.

And so, how to make chocolate icing from cocoa so that it turns out smooth, hard, shiny.

Let's start with what we need:

cocoa - 4 tablespoons;

sugar or powdered sugar - 4 tablespoons;

milk - 1.5-2 tablespoons;

butter (hard, not soft spread) - 50 gr.,

vodka - 1 tablespoon.

Now, let's move on to how to make chocolate icing from cocoa. Let's describe the sequence of actions step by step.

Put cocoa, sugar in a small bowl or saucepan and mix.

Add milk, butter and mix again.

We put on a slow fire and interfere, until a homogeneous smooth mass is obtained. If you took granulated sugar, and not powdered sugar, and it doesn’t want to dissolve in any way, just set the bowl of icing aside, preferably in a warm place, and stir occasionally. The sugar will gradually dissolve on its own. If necessary, you can again put on a slow fire and heat.

Add vodka and stir again until smooth. Vodka is added to give the glaze extra shine, but you can not add it. The choice is yours.

ATTENTION: Adjust the thickness of the frosting with the amount of milk. You need a thick glaze - put less milk. You need a more liquid glaze - put more milk. If suddenly there is no milk - it does not matter. Milk can be easily replaced with water. It will not affect the quality of the glaze. Such a glaze made on water is very useful for housewives during fasting for lean baking.

But it depends on the quality of the butter, its ability to become hard again, whether your cocoa chocolate icing will be hard and whether it will harden well. Therefore, choose real butter, butter. Or at least hard speard or margarine.

Well that's all. Follow these simple rules and your cocoa chocolate icing will quickly become a real sweet chocolate decoration for any of your homemade baked goods.

If you want a video recipe on how to make cocoa chocolate icing, watch the video from the Vkusniashki73 channel. True, in the video recipe, chocolate icing is prepared not with milk, but with sour cream, but the cooking technique is the same. Watch the video:

An article about what you can make chocolate icing from and how to cook it.

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

That's what advice from experienced pastry chefs when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they perfectly complement each other.
• The no-boil icing hardens quickly, so it must be applied immediately after preparation.
• You can not cover the cake with hot icing, where butter cream is already smeared, but if necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You can not cover the cake with freshly boiled glaze, it needs to be cooled a little.
• First, a thin layer of glaze is applied to the confectionery product, and then thicker.

How to make icing for cocoa cake?

Cake decorated entirely with cocoa chocolate icing

Chocolate icing itself is a decoration for various desserts. In addition, the icing 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. tablespoons 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 of melted butter and whisk until fluffy.
3. We spread the icing in the middle of the baked top cake, spread it over its entire surface, grabbing the edges so that the icing flows down the sides.
4. We put the cake in a cold place for the night, in the morning you can serve it with tea.

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

With this glaze, you can make patterns on the cream, if the top cake is covered with some kind of cream.

Note. If the icing has become cold and thickened, it is poorly spread on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Icing from cocoa and condensed milk, recipe

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

Icing with cocoa and condensed milk

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
2. Remove from fire and add 0.5 st. butter spoons..
3. Pour over the cake immediately and set aside to cool.

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

Chocolate icing made from cocoa used by professionals

This glaze recipe is used by professionals in pastry shops. He is quite simple.

Recipe:

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

Powdered milk and cocoa glaze recipe

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

Icing made from cocoa and milk powder

Recipe:

1. We fill 1 st. a spoonful of gelatin 0.5 cups of water and let it swell.
2. Mixing 1 st. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. Swollen gelatin is also dissolved on fire, but do not allow boiling.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g) and mix again.
5. The icing is ready, decorate the cake with it and set to cool.

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

Recipe for icing with milk and cocoa

Sliced ​​cake covered with cocoa and milk chocolate icing

Icing made from cocoa, milk and flour

The density of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Pour into a stainless steel saucepan 1 st. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a slight boil, until the desired density.
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 a shine.

Lean cocoa chocolate icing recipe

Ice cream topped with cocoa chocolate icing

Lean cocoa chocolate icing

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 fire, add 1/3 teaspoon tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix it all together.

We cover pies, cakes, muffins with hot icing, and cold is suitable for watering ice cream.

Profiteroles stuffed with ice cream, decorated with lean cocoa chocolate icing

Lean chocolate icing in a cold way

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 art. spoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. cocoa spoons.
2. Adding 3 art. tablespoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white icing and lean cocoa chocolate icing

Cocoa Butter Glaze 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 art. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons cocoa, 60 g butter, knead everything and set to cook until the butter melts.
2. We dilute more 3 art. spoons of milk and continue to cook, stirring.
3. If frosting is thick, add another 2-3 tbsp. spoons of milk.

When the icing is ready, it should slowly drip from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick cocoa chocolate icing

thick

This is a very common frosting. It tastes like dark chocolate, but sour.

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 frosting boils, add 2 tbsp. butter spoons and boil until the butter melts.
3. Turn off the fire and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze from cocoa and sour cream

Strawberries in chocolate icing with cocoa and sour cream

Chocolate glaze from cocoa and sour cream

Recipe:

1. Combine in a stainless steel saucepan 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the frosting thickens, add 30 g butter and continue heating until the oil dissolves.
3. Remove from heat and immediately decorate fresh pastries with icing, or prepare a strawberry dessert in icing.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from microwaved cocoa and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

1. Warm up on fire 3 art. spoons of milk and half a glass of sugar.
2. Combine in a microwaveable bowl 2 tbsp. tablespoons butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 of a dark chocolate bar put everything in the microwave. The frosting will be ready in 4 minutes.

We cover the top of cakes, Easter cakes, cakes and muffins with icing.

The beautiful buttery sheen of cocoa icing will add an appetizing look to your cakes, muffins, brownies and donuts. It can also decorate ice cream, sweet semolina and other desserts.

Video: Chocolate icing. Cooking secret. Video recipe

Cocoa icing is an indispensable ingredient in any holiday cake, if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa icing prepared on its basis can change any pastry beyond recognition and give it new colors of taste.

When preparing cocoa icing, sugar or powdered sugar is necessarily put into it, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter are used. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat in a water bath, or bring almost to a boil over low heat.

Heating the glaze makes it homogeneous and leads to an even color shade. When the icing reaches the desired condition, you can immediately pour it over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have a desire and attitude, you can "play" with the color of the glaze. It depends not only on the quality of cocoa powder, but also on what you will cook it on. Glaze made with water will be the lightest, slightly darker with sour cream and milk. Add a few dark or milk chocolate cubes to add flavor and richness.

This frosting is versatile. It is perfect for any cake: sand, biscuit, custard, etc. The filling won't really matter either, as it's hard to find a product that doesn't pair well with chocolate.

Ingredients:

• 3 art. l. Sahara
• 5 st. l. milk
• 3 art. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into a saucepan.
2. Milk is slightly warmed up and poured into sugar 2 tbsp. spoons.
3. Slightly melted butter, along with cocoa powder, add to the pan.
4. We mix all the ingredients together and put on a small fire, stirring them constantly.
5. After the oil has dissolved, add 3 tbsp. tablespoons of warm milk and mix again.
6. Remove the icing from the heat and let it cool slightly, after which you can use it for its intended purpose or just eat with a spoon.

Chocolate glaze from cocoa and sour cream

The fattest version of the glaze, which is obtained as such due to sour cream. The glaze will be thick and hold its shape perfectly on any pastry.

Ingredients:

• 5 st. l. sour cream
• 5 st. l. Sahara
• 5 st. l. cocoa powder
• 50 g butter

Cooking method:

1. We put sour cream in a metal bowl and add granulated sugar to it.
2. Pour in the main cocoa ingredients and mix thoroughly.
3. We put the container with the mass on medium heat and constantly stir with a wooden spatula or spoon.
4. A few moments before the glaze boils, remove it from the heat.
5. Add the butter to the mixture and stir again until smooth.

Milk-free chocolate icing

If you don't have milk in the fridge, you can make the frosting without it. It is enough just to replace it with ordinary boiled water, and the trick is in the bag.

Ingredients:

• 3 art. l. powdered sugar
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. water
• 1 tsp butter

Cooking method:

1. Pour powdered sugar and cocoa into a saucepan, mix them together.
2. Pour the ingredients on top with water, and put on a small fire.
3. Stir constantly until the mass becomes homogeneous.
4. When the frosting has cooled down a bit, add the butter and stir. Then use in the desired recipe.

We are all used to the fact that confectionery products, in order to give them an appetizing look and delicious taste, are covered with all sorts of sweet icing, which is prepared from a variety of ingredients (fruit fillers, powdered sugar, milk, butter, sour cream, eggs, chocolate, starch, condensed milk, cocoa) . But the main, popular and most beloved coating is chocolate icing, which is suitable for decorating absolutely all types of baking, making it sweeter, more attractive and keeping the product fresh for a long time. Let's learn how to make a variety of chocolate icing at home to make our confectionery more perfect.

Rules for working with chocolate icing

You can prepare chocolate icing by melting pure chocolate in a water bath, adding a little white chocolate or butter, but it is worth considering that this type of coating quickly hardens, crumbles and is only suitable for cakes with a perfectly even and smooth surface. Therefore, the basis of any chocolate mixture for coating cakes, muffins, rolls, cookies, marshmallows, pastries, sweets, eclairs, homemade pies is prepared from a cocoa product, the dry residue of which must be at least 25%.

When making chocolate icing, you must adhere to certain rules:

• You need to glaze the finished product when it has completely cooled. If you do it "in hot pursuit" - your perfect chocolate icing will be covered with an unattractive cobweb of cracks of various depths.
• It is impossible to apply hot chocolate icing on pastries, as it will simply spread over your product, ruining its appearance.
• If you want to give your glaze a glossiness, put a small piece of butter or margarine into it, if it was not originally in the original recipe.
• At the beginning of cooking, be sure to sift the cocoa, such a simple manipulation will saturate it with oxygen and make it more airy.
• In order to evenly distribute the chocolate icing over the product, pour it all into the center of the cake, then carefully spread it from the center to the edges. Treat the sides of the product with a thicker frozen fudge.
• Icing prepared on the basis of powdered sugar quickly hardens.
• In order to diversify the taste of the glaze, you can add a little vanilla, mint, cinnamon or some special flavor to its composition. Chocolate icing is in perfect harmony with the taste of coconut, rum, cognac and vanilla.
• The most important rule: you can adjust the density of your own chocolate icing by adding or subtracting sugar, cocoa or liquid ingredients.

Easy chocolate frosting recipe

The recipe for this type of chocolate coating is the simplest, easy to remember and taken as the basis of any other cocoa-based.

You will need the following ingredients:

• by 5 st. l. milk (can be replaced with water), cocoa powder, sugar;
• 50 g butter.

Cooking does not take much time and effort: a mixture of sugar and cocoa powder is poured into butter melted over low heat in milk. Everything is stirred until completely dissolved and brought to a boil.

Standard Glitter Chocolate Icing Recipe

To prepare the most ordinary fudge, you will need the following ingredients:

• 5 st. l. natural cocoa powder;
• 3 tbsp. l. water, any alcohol and powdered sugar;
• 40-50 ml of high-fat cream (can be replaced with butter);
• vanilla or cinnamon;
• to improve the taste and texture of the glaze, you can add 50-60 g of dark chocolate.

Pour the required amount of water into a container placed in a water bath, pour a mixture of cocoa and powdered sugar into it, stir until completely dissolved. Then add cream, alcohol and flavoring.

Chocolate glaze on sour cream

The principle of preparation of this type of glaze is similar to the first, the only difference is that sour cream is added at the very end, adjusting the consistency of the product. This type of glaze in its texture is more like a cream, it has a peculiar density and a special taste, due to the addition of sour cream.

Prepare the ingredients:

• 5 st. l. cocoa powder;
• 4 tbsp. l. sour cream;
• 3 tbsp. l. powdered sugar, water;
• flavoring.

Chocolate glaze based on condensed milk

This type of coating will be beautiful, tasty and glossy. Mix and rub 3 tbsp. l. butter, condensed milk and cocoa powder. Heat everything over low heat, bringing to a boil.

To make your chocolate icing perfect, do not forget to strictly follow the chosen recipe. Remember that the lack or excess of any product can completely change the taste of the coating, and with it the dish being decorated.

Homemade chocolate icing - general principles of preparation

• Any chocolate icing consists of chocolate, cocoa, or a mixture of both. Cocoa comes with and without sugar. It is better to use a bitter powder that requires cooking. With it, the taste will be richer, and in most culinary recipes, it is precisely its quantity that is indicated. Before use, you need to carefully knead the lumps, if necessary, sift the powder. Homemade chocolate icing with cocoa needs to be cooked on fire; this type is rarely cooked in a water bath.

• Any chocolate can be used for icing, but in order for the coating to be bright and fragrant, it is advisable to choose a product containing at least 70% cocoa. The tile will need to be broken, you can chop and melt to a liquid state. It is more convenient to do this in a water or steam bath. To do this, put a bowl on a pot of boiling water and continue to heat it.

• Frequent ingredients in the glaze are: sugar (powder), dairy products, butter (butter, vegetable). Starch and gelatin can also be added as thickeners. Regardless of the type of ingredients, in the end you need to achieve a homogeneous mass. Therefore, in bulk products, you need to remove all lumps and sift the powders through a strainer. Oils and dairy products should be chosen with a maximum percentage of fat, otherwise there is a chance that homemade chocolate icing will not harden or the hardening process will take too long.

Recipe 1: Chocolate Icing with Cocoa Milk

A common and easy way to make homemade chocolate icing with cocoa powder. It turns out much cheaper than using ready-made chocolate bars. You will need a small saucepan or ladle, we will cook directly on the stove, without a water bath.

Ingredients

3 spoons of milk

Sugar 5 spoons

3 tablespoons cocoa

50 gr. oils

Cooking

1. Pour sugar into the cooking container, add cocoa and mix dry foods well so that lumps do not form.

2. Add milk, butter, put on the stove.

3. Cook over low heat, stir continuously, make sure that the mass does not burn.

4. After 2 minutes, drip homemade glaze with a spoon onto a saucer chilled in the freezer. If the drop solidifies, then you can turn off the fire and use it for its intended purpose.

5. If the mass spreads and does not harden, then we increase the cooking time, every half a minute we check the product for density.

Recipe 2: Glossy Chocolate Icing with Cream

An ideal homemade glaze for baking that stands out with a beautiful, shiny surface. Bird's milk is perfect for cake and pastries. The recipe uses ready-made chocolate, it is important that it be without additives and contain at least 70% cocoa beans. Cream should be fatty, not vegetable.

Ingredients

120 g chocolate

2 teaspoons powdered sugar

50 ml water

50 ml cream

30 g butter

Cooking

1. Break the chocolate bars into cubes, place in a bowl and put on a steam bath. The container should not touch the water, we will heat it over the steam released during boiling.

2. As soon as the tiles begin to melt, add water a little at a time, mix.

3. Pour the powdered sugar, continue to hold the bowl over the steam.

4. Add cream, mix.

5. The last ingredient is butter. As soon as it melts, homemade icing is ready and you can put glossy clothes on baking.

Recipe 3: Chocolate Icing for Gelatin Cake

The peculiarity of this homemade chocolate icing for the cake is that it always hardens, lays down with an even coating and shines wonderfully. It turns out a mirror surface, which looks especially impressive on pastries without additional decorations. Ideally, you need to use gelatin in the leaves, but since it is difficult to get it today, we will use a regular powder, it is better to take an instant one.

Ingredients

2 tsp gelatin (or 3 leaves)

180 g sugar

0.13 ml cream at least 30%

0.14 liters of water

70 g cocoa

Cooking

1. Add 40 ml of water to gelatin, set aside to swell.

2. Mix cocoa with granulated sugar, pour in the rest of the water and cream. We put it on the stove.

3. Cook over low heat for 8-10 minutes. We're filming.

4. Add dissolved gelatin to the hot mass, mix vigorously until completely dissolved.

5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it for its intended purpose.

Recipe 4: Chocolate icing for a cake with condensed milk

To prepare such homemade chocolate icing, you can use cocoa or ready-made chocolate, but it is very important that the tile is dark, of high quality, without palm fats. We will cook on the powder, with it the brush will be brighter. Condensed milk should be used Gostovskaya, without vegetable oils. Otherwise, the glaze may simply not harden. There is no sugar in the recipe.

Ingredients

3 tablespoons cocoa

4 tablespoons softened butter

4 tablespoons condensed milk (not boiled, plain white)

Cooking

1. We put a pan on the stove and put butter in it, melt it.

2. Add cocoa powder (or chocolate broken into small pieces, about 70 grams), mix well.

3. Pour in the condensed milk and hold until boiling, the mass can quickly burn, so we do not stop stirring.

4. Remove from heat, cool to 50-60 ° C and cover the prepared surface.

Recipe 5: Chocolate Icing for Cocoa Cake with Sour Cream

Well, a very quick option for making homemade cocoa chocolate cake frosting that only takes a few minutes to make. An ideal recipe for those who do not have a lot of food or time to decorate a homemade cake. It is better to use fatty, homemade sour cream to reduce the amount of water in the product.

Ingredients

2 tbsp. l. cocoa

2 tbsp. l. sour cream

2 spoons of sugar

Cooking

1. Combine all the ingredients and rub with a spoon until smooth. You need to do this immediately in a saucepan in which we will cook the glaze.

2. We send the saucepan with the ingredients to the stove, heat until boiling, cool a little and you can water the cake.

Of course, this option does not have a beautiful, glossy finish, but it is ideal for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the glaze hardens. If they are made on the basis of sugar, then the surface should not be hot.

Recipe 6: Chocolate icing for cocoa cake with cognac "Favorite"

An interesting variant of homemade chocolate icing for cocoa cake, which has a bright, nutty flavor. It is given by the addition of cognac, but only if it is real. Some housewives prepare such a glaze with the addition of rum or liquor, in which case it acquires a slightly different taste, depending on the product. This recipe calls for bittersweet cocoa powder, no added sugar.

Ingredients

60 g cocoa

Cognac spoon

2 spoons of milk

30 g butter

60 g sugar

P cooking

1. Mix cocoa powder with sugar, add milk and put on the stove. Stir until the grains are completely dissolved.

2. We introduce the butter cut into pieces, cook for 3 minutes.

3. Remove from heat, pour in cognac, mix, cool a little and you can decorate the cake.

Recipe 7: Chocolate Icing for Chocolate Egg Cake

The recipe for a very delicate and airy homemade icing for a chocolate cake, which resembles a soufflé. It can also be used for cakes, to fill baskets, nuts, it looks interesting when decorating mini cupcakes. It is important to use high quality chicken eggs as they are not cooked.

Ingredients

60 g butter and dark chocolate

Cooking

1. Butter should be kept out of the refrigerator for several hours to make it soft.

2. Separate the yolks from the proteins. Beat egg whites to stiff peaks with a mixer or whisk. In a separate bowl, grind the yolks with a spoon until white, to speed up the process, you can also use a mixer.

3. Grind the chocolate on a fairly large grater or finely chop with a large knife. You can just break it into cubes, but it will take longer.

4. We put a bowl in a water bath and melt the pieces of tiles.

5. Add softened butter and immediately remove from heat. Stir the mass until the fatty pieces are completely dissolved.

6. We introduce the pounded yolks, stir intensively.

7. Gently introduce protein foam, mix and decorate the cake. We freeze such a glaze for a long time, it can set up to 2 hours, but it does not crumble and does not exfoliate when cutting the cake.

Recipe 8: Chocolate Icing for Chocolate Potato Starch Cake

This homemade chocolate cake icing also contains cocoa to enhance the flavor and color. Starch before use must be passed through a sieve, knead the remaining lumps so that they do not spoil the final appearance of the coating. From this amount of products, a sufficiently large portion is obtained, which is enough to cover a good cake. Powder is used instead of sugar.

Ingredients

150 g powder

5 spoons of milk

50 g chocolate and butter

1 heaping spoonful of starch

3 tablespoons dark cocoa

Cooking method

1. In a saucepan, mix powdered sugar with starch, add cocoa and milk.

2. We crumble the chocolate bar into pieces, cut the butter and send it all together to the pan. Mix with the rest of the ingredients.

3. Put on a slow fire and cook continuously until lightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool slightly and you can use it. For a more even coating, you can level the surface with a knife, after a few minutes the marks will flow together and they will not be visible.

Recipe 9: Chocolate glaze with honey "Lakomka"

In addition to powdered sugar, honey is added to this chocolate icing, it gives the product an additional flavor, makes the coating shiny and smooth. You can use any honey, including candied. It is not necessary to melt in advance, under the influence of temperatures, the pieces will quickly disperse and the mass will take on a uniform consistency. Ready-made chocolate is used, milk chocolate can also be used in this recipe.

Ingredients

100 g chocolate

2 spoons of honey

50 g butter

4 tablespoons of milk and powder

Cooking method

1. Break the pieces of chocolate and put in a bowl. We put in a water bath.

2. Add chopped butter, melt.

3. As soon as the mass begins to melt, pour in the milk, mix.

4. Pour in the powder, keep in a water bath until the mass becomes homogeneous.

5. Remove from the stove, add honey and stir vigorously for a minute until it is completely dissolved.

6. You can use the mass for its intended purpose.

Recipe 10: White Chocolate Icing for Chocolate Cake

White chocolate icing for the cake can also be used for the main coating or for decoration. With its help, you can easily draw stripes on a dark background or, conversely, with classic chocolate on a white coating. Zebra cakes are made in this way. If you need clear stripes, then you need to wait until the base layer hardens. For blurry patterns, chocolate must be applied to a fresh surface.

Ingredients

0.2 kg of white chocolate;

0.1 kg of powdered sugar;

3 spoons of milk.

Cooking method

1. We chop chocolate bars in arbitrary, not very large pieces. We put it in a bowl and send it to a water bath. White chocolate cannot be heated directly on the stove or in the microwave, this is a rather capricious product.

2. Add powdered sugar and milk, mix and continue cooking until the mass is completely homogeneous.

3. Remove from heat, let cool to 50 degrees and cover the desired surface. For stripes, you can put the mass in a pastry bag or draw patterns with a spoon.

Recipe 11: Homemade chocolate icing for milk cakes with flour

The peculiarity of this recipe is that you can easily change the density of chocolate icing by adding flour. If you need to make the mass more liquid, then you can pour in additional milk. Icing is prepared on the basis of cocoa powder.

Ingredients

20 gr. flour;

0.1 kg of sugar;

40 gr. cocoa;

80 ml of milk;

50 g butter.

Cooking

1. So that lumps do not form during the cooking process, you need to pour sugar, cocoa and flour into a bowl, rub well with a spoon.

2. Add milk, butter cut into pieces, and put on the stove. The fire must be small.

3. Cook the mass until thickened, you need to stir continuously, scraping off the setting layer from the sides and from the bottom of the saucepan.

4. Cool the chocolate icing to a warm state, grease the surface and let it harden.

Recipe 12: Homemade chocolate icing "White with cream"

An option for preparing a very delicate and soft chocolate icing, for which ready-made white tiles are also used. The recipe contains cream, their fat content should not be less than 30%. A vegetable product for whipping is not suitable, cream should be natural, without sugar and additives.

Ingredients

0.15 l cream;

0.2 kg of white chocolate;

Vanillin to taste.

Cooking

1. Grind the tiles, send them to melt in a water bath.

2. At this time, whip the cream with a mixer into a strong foam. You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this stage too, with the help of a mixer they will be more evenly distributed in the mass.

3. We combine both masses, mix with an ordinary spoon and decorate cakes, pastries, any pastries.

Homemade Chocolate Icing - Tips and Tricks

Is there any icing left after finishing the cake? You can pour it into a plastic bag, cool and put it in the refrigerator. It will lie remarkably for several weeks before preparing the next treat, all that remains is to melt.

If you add chocolate flavor to homemade glaze along with cocoa, then the taste of the sweet coating will become more saturated.

White chocolate should not be brought to a boil in a water bath and overheated, flakes may appear in it or the mass will become plasticine, matte. The optimum temperature is 70-80 degrees.

Is the icing too thick and sticking to the surface in stripes? Add some vegetable oil to a saucepan and heat it up. The same technique can be used to give a glossy sheen.

Before decorating any surface, you need to cool the glaze slightly so that it becomes thicker and does not drain from the surface. The cooled and thick mass, on the contrary, needs to be slightly warmed up so that it lies more evenly.

It is important to remember that the icing is not applied to the cream, no matter what it is made of. The ideal surface is a simple cake, which can be soaked in syrup. It can also be smeared with a thin layer of jam, jam. In this case, the coating will lie flat and there will be no problems with solidification.

Cocoa powder takes a lot of moisture, so if you want to add more than indicated in the recipe, then the amount of liquid will also have to be increased.