Of course, every confection - be it cookies, cupcakes or a birthday cake - needs an appropriate decoration. After all, cooking is not just cooking, but also a kind of art. How to decorate pastries? This is where a simple and quick chocolate icing recipe comes to the rescue.

Why frosting is needed

Chocolate icing from cocoa: a quick recipe

In order to quickly prepare fondant for a cake (or any other pastry), you will need the following ingredients:

• three tablespoons of milk (you can take any fat content);
• a tablespoon of cocoa powder (it should not be sweet, but it must be of high quality);
• half a glass of sugar (can be replaced with powdered sugar, it is easier to work with);
• 50 grams of butter.

First, put cocoa powder and sugar in a saucepan or saucepan, pour them with milk and mix thoroughly. Now put the mixture on a small fire and, stirring constantly, bring to a boil, hold for 5-7 minutes. But remember that the glaze must be constantly stirred, otherwise most of it will stick to the bottom and walls of the dish, and the taste of burnt cocoa is completely useless to you. After that, you can add the oil, continuing to stir, make sure that it is completely dissolved. Such fondant, of course, hardens slightly when cooled, but still remains relatively liquid. What can be decorated with it? Yes, almost everything - cookies, cakes and other pastries. You can even pour some kind of dessert with such icing, such as ice cream or pancakes. In addition, this fudge is perfect for fruits. In the end, you can just spread it on a piece of bread.

How to make boiled chocolate icing

Boiled glaze is thicker. However, it does not set completely and is great for decorating baked goods. How to cook it? The recipe for chocolate icing for the cake is as follows:

• First, prepare all the ingredients. You will need two tablespoons of cocoa powder, the same amount of sugar, as well as 70 grams of sour cream and a full (possibly with a slide) tablespoon of butter.
• First, put sugar and cocoa in a saucepan, add sour cream there and mix everything thoroughly.
• The mixture must be put on a small fire and stir constantly until it boils.
• After that, add the oil and stir until it is completely dissolved and the mixture boils again. Now it can be removed from the heat - an excellent decoration for baking is ready. Agree, this recipe for chocolate icing is quite simple to prepare and does not require expensive products or special skills.

Homemade dark chocolate fudge

Some people love and know how to enjoy the exquisite and bitter taste of real dark chocolate. Yes, and some dishes require just such a decoration. The preparation of chocolate icing does not take much time, since the scheme of actions here is extremely simple. What ingredients are needed for such an exquisite delicacy? Here is their list: 100 g of dark chocolate (it is advisable to choose a quality bar), two tablespoons of milk, 50 grams of powdered sugar. First, put powdered sugar in a saucepan, pour it with milk, mix thoroughly and put on a small fire. While the liquid is heating, break the chocolate bar into small pieces so it will be easier to melt. As soon as the milk boils, place the chocolate in it. Stir the mixture thoroughly until everything is completely dissolved. This chocolate icing recipe is as simple as possible. By the way, you need to apply fondant on the cake while still warm, because when it cools it hardens very quickly.

White Chocolate Frosting: A Quick and Easy Recipe

Every cook, as well as a sweet tooth, knows that white chocolate is much sweeter, and its flavors are completely different. How to make chocolate icing from it? It should be noted right away that this product is much more difficult to work with - as soon as it is slightly overheated, it turns into hard lumps. So how do you make white fudge the right way? Luckily, you don't need too many ingredients to make it - you only need 100 g butter and 100 g white chocolate (by the way, it's better to break it into small pieces first). Put the ingredients in a container and put in a water bath. Stir the frosting constantly. As soon as the oil is completely dissolved, the mixture can be removed from the bath - the chocolate will melt well in hot oil.

You can see how easy it is to make a classic fondant for baking. However, the recipe for chocolate icing can always be changed by adding new ingredients to your liking, which will emphasize the merits of the dessert you have prepared. For example, you can always add crushed, well-roasted nuts to fudge. Instead of sugar, honey can be added to the glaze - this will give the chocolate an interesting floral aroma and corresponding taste. Some crafters add a little cinnamon to the fondant - this recipe is especially good for baking with apples. It goes well with sugar and vanillin - it can be added either in the form of a powder or solution, or replaced with vanilla sugar (the main thing here is not to overdo it). In fact, there are many more recipes for chocolate icing. Each culinary specialist prepares it in his own way, adding unique ingredients. Therefore, try, experiment, please your relatives and guests.

It helps out from cocoa when you need to beautifully decorate a dessert for serving it to the festive table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only some of them that do not require large financial and time costs.

Product General Information

Before telling you how to make chocolate icing, you should tell what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or pouring homemade confectionery products (for example, sweets, cakes, cookies, pastries, gozinaki, etc.).

What is chocolate icing made from? From cocoa, milk, cream, butter and various fruit fillers, flavorings. Sometimes regular chocolate is added to such a delicacy.

It is impossible not to note the important fact that cocoa powder chocolate icing turns out to be much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized.

Cooking at home a delicacy according to a classic recipe

How to make chocolate icing quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we need:

• settled water - 2 tbsp. l.;
• liquor, rum or good cognac - 1-2 dessert spoons;
• a little vanillin or cinnamon - a pinch;
• natural butter (if desired, you can replace it with heavy heavy cream) - about twenty to thirty milliliters.

Cooking process

Making chocolate icing from cocoa does not take much time. But in order for such a sweetness to turn out to be very tasty, it is necessary to strictly follow all prescription requirements.

First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a sieve. Next, rinse a small metal container and pour in the right amount of water. After that, the bowl must be placed in a wide saucepan, where to add clean drinking liquid, and bring it to a boil. As you already understood, cocoa chocolate icing will be cooked in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.

Then the sweet mixture must be put in a small bowl and stirred well so that the sugar is completely dissolved. By the way, the density of the glaze can be adjusted independently by adding one or another product to it (icing sugar, cocoa powder, starch, etc.).

If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour for its preparation. However, you should not add too many of these ingredients either. Otherwise, you will end up with more cream than cocoa chocolate icing.

After the powder mixture is completely dissolved, it should be removed from the water bath and immediately put butter in the bowl (you can pour in heavy cream), add vanillin or cinnamon, as well as rum, liquor or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze is used for its intended purpose.

It should be noted that as a result of the described actions, you should get a rather thick and fragrant delicacy that can be safely applied to eclairs, cake or other confectionery.

Chocolate icing from chocolate: a recipe for cooking

If you don’t want to purchase additional ingredients for such a treat, but you urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before you cook the chocolate icing, you need to take 1 or 2 tiles of a dark treat and break it into slices. Next, the product needs to be put in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After that, the dishes with the contents should be put on a very low fire. In this case, the ingredients must be regularly mixed with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, in a water bath. How this process is carried out, we described above.

After the chocolate begins to melt intensively, it must be removed from the stove and constantly stirred until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.

It is recommended to use the finished product for confectionery in a cooled state. However, you shouldn't keep the frosting too long at room temperature either, because it will harden pretty quickly and you'll have to reheat it.

We make a treat on sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you need to get not a simple decoration for confectionery, but a real cream, then we recommend using thick sour cream for this.

So, we need:

• cocoa powder - about 2-3 tbsp. l.;
• powdered sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• store sour cream 30% - 2 tbsp. l.;
• rum or good cognac - 1 dessert spoon;
• a little vanillin or cinnamon (a pinch).

Cooking process

This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small), and pour ordinary water into the larger one. Then it should be put on fire and bring to a boil. After that, fresh milk, rum or cognac must be poured into a small container. After mixing the components, they should be placed in a boiling liquid, thus making a water bath.

While the dairy product with an alcoholic drink is heated, you can begin to prepare other components. To do this, mix powdered sugar with cocoa powder, and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and mixed so that you do not form lumps. In addition to these ingredients, you must add cinnamon or a little vanillin.

After you have formed a homogeneous chocolate mass, it should be removed from the water bath and cooled slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished delicacy. Mix these ingredients preferably with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cake or pastries.

Easy and quick way to make frosting

There is another quick and easy recipe for making chocolate icing that does not require a long stay near the stove.

We will need:

• cocoa powder - about 2-3 tbsp. l.;
• sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• natural butter - 1 tbsp. l.

Cooking (step by step)

To create such a delicacy, you need to take dishes with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be put on low heat and, stirring regularly, bring to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they nevertheless appear, then the whole mass should be thoroughly mixed with a large spoon.

Summing up

Now you know how to quickly and easily make chocolate or cocoa powder frosting at home. Before using this delicacy to decorate a dessert, this product needs to be cooled slightly. If this is not done, then under the influence of hot glaze, the confectionery product may “leak”. If, on the contrary, the product is cooled too much, then it will solidify right in the bowl, and it will be impossible to remove it (only by reheating).

Chocolate icing for applying to cakes, muffins, Easter cakes and pastries does not have to be made 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.

Here is what experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to chocolate icing, they complement each other perfectly.
• The no-boil icing hardens quickly, so it should 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?

Recipe:

1. In a saucepan, mix half a cup 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 beat 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.

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.

zur from cocoa and condensed milk, recipe

Icing with cocoa and condensed milk

Recipe:

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

Chocolate icing made from cocoa used by professionals.

Recipe:

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

Powdered milk and cocoa glaze recipe

Icing made from cocoa and milk powder

Recipe:

1. Pour 1 tbsp. a spoonful of gelatin 0.5 cups of water and let it swell.
2. We mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. Swollen gelatin is also dissolved on fire, but do not allow boiling.
4. Mix hot gelatin, boiling mixture of powdered milk, 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

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. In a stainless steel saucepan, pour 1 tbsp. 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 heat and add 50 g of butter, stir until the butter is completely dissolved.

Glaze is used for coating cakes and cakes.

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

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. tablespoons of water and cook over low heat, stirring all the time, until it thickens.
2. After removing from heat, add 1/3 of the tea. tablespoons of cinnamon and 1 tsp. a spoonful of cognac, mix everything together.

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

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

Cocoa Butter Glaze Recipe

Chocolate glaze made from cocoa and butter

Recipe:

1. In a saucepan, combine 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons of cocoa, 60 g of butter, knead everything and set to boil until the butter melts.
2. Dilute another 3 tbsp. spoons of milk and cook further, stirring.
3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

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

Cocoa icing is used to decorate homemade cakes and give it additional flavor accents. Glaze is used to cover cakes, muffins, homemade cookies, use it as a sweet sauce for pancakes, ice cream and all kinds of desserts. With the help of glaze, they make inscriptions on cakes, draw patterns. With icing, homemade cakes, and indeed any sweet dish, takes on a competitive look and certainly surpasses factory-made confectionery in all respects.

Making glaze does not require special knowledge and skills. It is prepared from the available ingredients - cocoa powder, sugar, water or milk. To make the fondant smooth and silky, fat is added to the glaze. It can be butter, milk, fat sour cream.

Making a delicious frosting is not difficult, but skill and experience do not come immediately. Without knowledge of the subtleties, the glaze tends to turn out to be too thick and harden before you apply it to the product. Or too liquid, and therefore drain from the cake onto the dish. May crack when dry or not look very good. We will tell you how to make cocoa icing correctly and reveal little secrets with which your icing will be the final touch to the portrait of a great dessert.

Photo of chocolate icing from cocoa powder for cake

Chocolate icing for the cake turns out to be plastic, does not form a dense crust when solidified, has a thick creamy consistency, a glossy, shiny surface. Properly prepared icing does not drip, covers the cake with an even mirror surface, has a rich chocolate flavor. This glaze is best made from first-class butter and dark cocoa varieties.

Ingredients for the recipe:

• butter 50 g.
• milk 4 tbsp. spoons
• sugar 4 tbsp. spoons
• cocoa 1 tbsp. the spoon

How to make cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into melted butter. Cook, stirring, until sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up 1-2 minutes. Glaze is ready.
3. Allow glaze to cool slightly before use. It will thicken slightly and will not drip off the cake.

Photo of chocolate icing from cocoa for cookies

Icing according to this recipe is suitable for cookies, muffins, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, does not stick to hands. Such cookies can be put to children at school without fear that they will get dirty. A hard glaze is prepared from the same ingredients as in the previous recipe, but the products are mixed in a different sequence.

Ingredients for the recipe:

• sugar ½ cup
• cocoa 1 tbsp. the spoon
• milk 3 tbsp. spoons
• oil ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can make glaze on water). Cook over a slow window, stirring, until the sugar is completely dissolved and the mass begins to foam.
2. At the very end, put the butter. Stir until oil dissolves. Oil can not be put at all. It gives the glaze a shine and makes it softer.

Feed method: Dip the items in the hot glaze until it has cooled. If you do not have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The icing on sour cream turns out to be thick, has a characteristic milky sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy surface. On top of the glaze, you can make patterns with butter cream, decorate the cake with nuts, candied fruits, marzipan figurines.

Ingredients for the recipe:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp. spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp. the spoon
• vanilla sugar ½ teaspoon

Method for making cocoa and sour cream glaze:

1. Combine powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Put on the weakest fire, cook, stirring continuously for 3-5 minutes.
2. Remove glaze from heat. Stir in a tablespoon of butter. Let the glaze cool slightly. Apply to product warm.

Icing from cocoa powder on water

Photo of glaze from cocoa powder on water

The question often arises of how to make a homemade cake beautiful if there are no special artistic abilities and skills for this. Help out chocolate icing. Apply it with a grid on the finished product. It will turn out beautiful and tasty. For these purposes, the simplest glaze on water is prepared. It is liquid when hot, and when it cools it hardens, retaining the pattern.

Ingredients for the recipe:

• cocoa powder 3 tbsp. spoons
• sugar ½ cup
• water 3 tbsp. spoons

How to make cocoa powder frosting:

1. Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Put on fire and cook until the sugar is completely dissolved.
2. Apply the finished icing to the cake while hot. It quickly cools and hardens. If the frosting has hardened before you applied it, heat it up again.

Feed method: Glaze according to this recipe can decorate not only pastries, but also ice cream, curd mass, pancakes, thick milk porridge for children.

Cocoa frosting is the easiest and safest way to decorate homemade desserts. The advantages are that the frosting is very easy to prepare, and if something goes wrong, it is easy to fix the situation. True, for this it is not superfluous to know how to prepare cocoa icing in accordance with all the rules. To do this, use the little tricks from knowledgeable chefs:

• To make the glaze smooth, homogeneous, without lumps, mix cocoa with sugar, and even better with powdered sugar, and only then add liquid (milk, water, sour cream).
• Make the icing shiny allows butter or fat sour cream.
• Too thick glaze must be reheated by adding a little water or milk. To thicken the rare glaze, add powdered sugar and boil the mass for 1-2 minutes over low heat.
• Allow glaze to cool slightly before use. Hot glaze liquid. She'll just slide onto the platter.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mass.
• Hot icing should not be applied over buttercream. The oil will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.

Glazing confectionery products makes it possible to simultaneously decorate them and improve the taste of the cake. A simple chocolate icing made from cocoa and milk can even mask the mistakes of the hostess and correct them a little, giving the product a rich flavor of chocolate and those additives that were made during manufacture. With thick varieties of a sweet product, you can even layer cakes using it as a cream. Such a filling would also be appropriate when serving ice cream or fruit.

Secrets of making good frosting

When applying a glaze coating on a pastry confection, it is possible to maintain the freshness of the product for a longer time. A hard crust or layer of thick mass keeps biscuits or muffins from stale, and high-fat cookies remain crumbly and do not acquire a rancid smell. Therefore, the coating of sugar and other ingredients is so widely used in confectionery practice.

But in order for chocolate icing with cocoa to serve not only as a layer that prevents staleness, but also to be beautiful and tasty, you need to know a few simple rules for its preparation:

1. A properly cooked mass should not have a too thick and not particularly liquid consistency. If it is very liquid, then the layer will turn out to be thin and will not be able to retain moisture in the baked product: it will become stale, like a regular piece of biscuit. Too thick glaze cannot be evenly applied to the product, and the effect will be about the same as from a liquid mixture. In addition, in neither case will the hostess be able to get a beautiful and shiny surface layer. The ideal icing in the finished (hot) state should resemble medium-fat sour cream. Such a mass, when applied, will not drain from the cake, but will be easily smeared with a knife or spatula.
2. In order for the icing to turn out perfect at home, you need to follow the proportions given in the recipe as accurately as possible.
3. Sometimes even with the exact following of the recipe, the glaze comes out too thick or thin. In this case, you can quickly fix the situation by adding a little (1 tbsp.) Powdered sugar to thicken the liquid mass. If it turned out to be too thick, then add 0.5-1 tsp. hot water and mix well.
4. If you boil down a little simple sugar icing (not a mirror one), then you can use it to apply patterns on cakes or use it as a layer for gluing products.
5. The addition of butter to the chocolate mixture makes it taste rich and creamy and helps to achieve a beautifully shiny finish.
6. To make the icing homogeneous, you need to use powdered sugar instead of sugar. It is very easy to prepare it yourself, tar ordinary refined sand in a coffee grinder for 2-3 minutes. The powder must be sifted through a sieve.
7. Before you make chocolate icing from cocoa, you must definitely sift it. The powder should be dry mixed with powder or sugar and only then added to the liquid. This simple measure will eliminate the formation of lumps and significantly reduce the time for mixing the mass.
8. To prepare the glaze, you need to use only cocoa powder or chocolate. Instant mixtures such as Nesquik or granular analogues are completely unsuitable for this purpose.
9. Any recipe for chocolate icing made from cocoa powder can be supplemented with the addition of alcohol (cognac, rum). This will give the product an interesting taste and aroma. Cinnamon, vanillin or lemon (orange) juice can serve the same purpose. In the latter case, the liquid replaces the water needed to prepare the chocolate mass. You can also add coconut milk.

To gently apply the prepared thick icing of sour cream and cocoa on the cake, you need to grease its surface with a thin layer of any jam. Applying and leveling the mass will be much easier. When it begins to harden, you get a beautiful and even surface.

How to make cocoa frosting?

To make the chocolate coating delicious, you need to choose high-quality cocoa powder. This may be a product of the Babaevskaya factory (Golden Label, for example) or another well-established enterprise. Some manufacturers add ground cocoa bean husks to chocolate powder. This not only significantly reduces the cost of the product, but also affects its taste and affects the quality of confectionery. Therefore, when choosing cocoa, you should be wary of packages with an excessively low price.

Oil for adding to some types of glaze is better to take with a high fat content (at least 72.5%). Spreads and margarine should not be used. Some recipes allow the use of refined sunflower oil (odorless).

The simplest type of confectionery coating does not require oil. You will need the following ingredients:

• powdered sugar - 200 g;
• water (hot) - 4 tbsp. l.;
• cocoa powder - 3-5 tbsp. l.

The amount of cocoa and water can be a little more or less: when measuring with tablespoons, you have to take into account that their size is not always the same. Therefore, if necessary, to make the glaze more liquid, you need to add a little water (1/4-1/2 tablespoons).

Preparing the mass is not at all difficult, it is only important to first mix the powder with cocoa and sift the mixture, add water according to the recipe and put on the smallest fire. In the process of heating, the mass will become more liquid.

Next, you need to bring it to a boil and boil with constant stirring for about 5 minutes. If the mixture is too liquid, you can slightly increase its boiling time (up to 7 minutes) and boil until a creamy consistency is obtained (soft ball test). At this stage, it will be clear whether you need to add liquid or not.

Such chocolate icing is used for eclairs, buns or for cookies. When hardened, it forms a strong shiny crust. If you want to sprinkle products with sugar beads or other decorations, then you need to do this immediately after applying the chocolate mass.

Milk glaze with cocoa

If you cook chocolate icing on cocoa and milk, you can see how the taste of the product has changed compared to the previous recipe. Milk gives chocolate certain flavors, which can be further enhanced by the addition of vanillin. Milk chocolate topping has the same properties as those prepared with water, and you can add butter to it to enhance shine.

For the basic recipe you need:

• cocoa - 4 tsp;
• powdered sugar - 6 tbsp. l. (125 g);
• butter - 30-50 g;
• milk - 6 tsp;
• vanillin on the tip of a knife.

First you need to mix powder and cocoa, sift the powder into a saucepan and then add milk and vanilla. Stir the mass well (it is very convenient to do this with a whisk). Put the dishes on the smallest fire, bring to a boil and boil until foam appears. During cooking, you need to constantly mix the mass, making sure that it does not burn.

Then remove from heat and cool slightly. When used without oil, this mass can already be applied to cakes and pastries. But to improve the taste, some butter from cow's cream is usually introduced. Its quantity should not be large. The butter is placed in hot chocolate and quickly mixed until smooth. It is advisable not to use a frozen product, as the mass will cool very quickly.

When adding butter, you can notice how the glaze becomes a little lighter and acquires a shine. It can be applied to baked goods where a strong crust is required.

Milk glaze with cocoa and honey

Replacing sugar with honey, you can get an unusually aromatic coating for confectionery. It is suitable for cakes, and for buns, and for gingerbread. There are no more difficulties in how to cook honey topping with cocoa than in other options.

Making the glaze requires the following ingredients:

• cocoa - 2-3 tbsp. l.;
• chocolate - 50 g;
• honey - 4 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• milk - 4 tbsp. l;
• oil - 25-30 g.

Chop chocolate and melt with butter. Sift the powder and cocoa, mix them with milk and put them into the chocolate mass. Cool slightly and add honey. Mix everything again until smooth and use as directed.

The honey in this recipe will keep the sugar from crystallizing, so the icing will stay moist. It will not drain from the cake, as its consistency will turn out to be quite thick.

How to make icing on sour cream?

If you know how to make chocolate icing from cocoa and sour cream, then you can not only cover the cake on top. The thick consistency allows the mass to be used as a layer in cakes and pastries. To do this, it must be boiled until a test for a soft ball.

But even as a decoration, chocolate icing for a cake made from cocoa and sour cream (or heavy cream) always works well. It practically does not flow, it can be applied to the domed surfaces of unusual cakes (such as a chocolate turtle). But it will look no less attractive on ordinary cakes.

For cooking you will need:

• fatty and not very sour sour cream - 1 tbsp.;
• sugar - 1 tbsp.;
• cocoa powder - 5-6 tbsp. l.

All ingredients must be mixed in turn: first dry ingredients, and then add sour cream. Put the resulting mass on low heat and heat to a boil. Stir to achieve complete dissolution of sugar. At this time, the mass is already foaming very strongly, as it becomes thicker. It must be constantly stirred to prevent burning.

After a drop of glaze stops spreading on a saucer, the mass can be removed from the stove and cooled slightly. Thick icing on sour cream is convenient to level with a long knife if the cake has a flat surface. On the domed surface of the chocolate turtle shell, it will flow down by itself, and it is only enough to add it to the very top of the hemisphere. This sauce goes very well with ice cream, as it retains plasticity even when cold.

And even in the post you can decorate pastries

If some kind of celebration falls on the period of Christian fasting, then I really don’t want to refuse children their favorite treats. The situation can be saved by a cake with a recipe that does not contain eggs and dairy products, covered with vegetable oil icing. Alternatively, you can use the simple cocoa icing described above. But lean milk-free chocolate icing can be made in another way.

Have to take:

• cocoa - 3 tbsp. l.;
• sugar - 2 tbsp. l.;
• odorless vegetable oil - 1 tbsp. l.;
• water - 4 tbsp. l.

Mix dry ingredients, add water and put on fire. Cook, stirring, for about 2 minutes. After that, you need to pour in the oil and stir. Cover the pastries only after the mixture has completely cooled: it will turn out to be quite liquid and will drain from the product when hot.

A thicker and much more solidifying glaze will be obtained according to a different recipe:

• cocoa - 3 tbsp. l;
• powdered sugar - 3 tbsp. l.;
• potato starch - 1 tbsp. l;
• boiled cold water - 3-4 tbsp. l;
• optional - 1 tsp cognac or rum.

Sift dry ingredients and mix. Pour in water and carefully rub it into the dry mass. In the process, the mixture becomes more fluid. The mass does not need to be cooked. It is applied to confectionery and slightly dried. The thick mass keeps its shape well, and after drying it does not stick to the hands.

How to make mirror chocolate icing?

Recently, cakes covered with unusually glossy and smooth icing have come into fashion. It can be dyed in different colors with food colorants, but the easiest way is to add cocoa powder. Such a mass will not only decorate pastries, but also give it a special taste.

The most convenient thing is that you can prepare the glaze with a mirror surface in advance: it must definitely stand for about 1 day in the refrigerator. The next day, you can bake the cake without haste and glaze it. If necessary, the finished glaze is stored for up to 2 weeks in a cold place, warming up before use.

You will need the following:

• sugar -170 g;
• cocoa -75 g;
• cream (at least 33% fat) - 90 g;
• water - 100 g and 70 g for gelatinous mass;
• gelatin - 12 g.

Gelatin must be poured with cold boiled water (70 ml) in advance and left to swell for 40-60 minutes. After that, heat the mass until dissolved, but do not boil.

Mix sugar and cocoa, add cream and 100 ml of water, stir until smooth. Bring to a boil on the lowest heat, cook for 1 minute. Combine warm gelatin mass and chocolate mixture, knead. Pour into a bowl, cool and cover with cling film. Keep in the refrigerator for about 24 hours.

Freeze the cake first. Then put the product on the grate, under which lies a baking sheet. Heat the icing to + 370C (use a thermometer). Quickly pour the mass onto the surface of the cake and smooth the surface with 1-2 movements of a spatula or a long knife. Let the dessert stand for a few minutes so that the glaze hardens. Trim off any drips of coating on the bottom edges of the cake and refrigerate.

There are a lot of options for making glaze. Each recipe is good in its own way and, if done correctly, leads to excellent results: by mastering and preparing them all, you can learn how to make the best pies and desserts. If desired, you can cook a more liquid topping and apply it to the product with a pastry brush.

In contact with