How to make chocolate filling from cocoa. Recipes for chocolate icing from cocoa for cakes

Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.

In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:

1. The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
2. If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
3. It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
4. If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
5. If you want a lean option, just melt the tile.
6. Many recipes call for the addition of butter for extra softness.
7. If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.

Chocolate icing - recipe

You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

cocoa cake icing

The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.

Ingredients

• milk - 4 tablespoons;
• butter - 50 g;
• cocoa - 1 spoon;
• sugar - 4 tablespoons.

Cooking

1. Melt butter over low heat.
2. Add granulated sugar with milk to the saucepan.
3. Cook until sugar is completely dissolved.
4. Sift cocoa powder through a sieve, add to the milk mixture.
5. Warm everything up for about two minutes.
6. Let the mixture cool before decorating the cake.

Icing for cocoa and milk cake

Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.

Ingredients

• milk - 3 tablespoons;
• vanillin;
• granulated sugar - 5 tablespoons;
• cocoa powder - 6 tablespoons;
• butter - 50 g.

Cooking

1. Combine all ingredients in an enameled bowl.
2. Boil in a water bath, constantly stirring the composition.
3. Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.

Chocolate cake icing

The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for a chocolate cake is a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients

• milk - 5 tablespoons;
• chocolate without additives - 100 g.

Cooking

1. Break the tile, put in a bowl, greased with oil. Water cannot be added.
2. Add milk to ensure the desired density of the glaze mass.
3. Put a bowl of food in a water bath.
4. Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.

White chocolate icing

If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.

Ingredients

• powdered sugar - 180 g;
• white chocolate - 200 g;
• milk - 2 tablespoons.

Cooking

1. Break the tile, place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Constantly stir the mass until a thick homogeneous paste is obtained.
6. Remove bowl from stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product until it has cooled down.

Chocolate glaze on sour cream

The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or cookies, you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruit.

Ingredients

• sour cream - 2 tablespoons;
• cocoa - 2 tablespoons;
• powdered sugar - 4 tablespoons;
• vanilla sugar - half a teaspoon;
• butter - 1 tablespoon.

Cooking

1. Combine powder, sour cream, vanilla and cocoa in a bowl.
2. Put on low fire.
3. Cook for 3-5 minutes, stirring constantly.
4. Remove bowl from fire.
5. Add butter, mix.
6. Apply to cakes until cool.

Mirror glaze for cake

Glasage looks especially beautiful and festive on homemade pies. Mirror chocolate icing to cover the cake is prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.

Ingredients

• glucose syrup - 150 g;
• water - 135 ml;
• sugar - 150 g;
• condensed milk - 100 g;
• gelatin - 15 g;
• chocolate - 150 g.

Cooking

1. Gelatin pour 65 ml of water.
2. Place sugar, syrup, water in a bowl.
3. Put on a small fire.
4. Stir constantly until the sugar dissolves.
5. Place broken chocolate, condensed milk, gelatin in another bowl.
6. Pour in hot syrup. Beat with a blender and cool to the desired temperature.

Chocolate and cream frosting

The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.

Ingredients

• chocolate - 100 g;
• cream 30% - 3 tablespoons;
• butter - 40 g.

Cooking

1. Break the chocolate bar apart and place in a clean, dry bowl.
2. Put in a water bath.
3. Add oil.
4. Stir the composition until a homogeneous consistency.
5. Whip cream.
6. Gently fold the cream into the chocolate mixture.

Chocolate and Butter Glaze

One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.

Ingredients

• semi-sweet chocolate - 125 g;
• butter - 50 g;
• heavy cream - 3 tablespoons.

Cooking

1. Place ingredients in a metal bowl.
2. Heat in a water bath, stirring.
3. Refrigerate before use.

Milk chocolate glaze

This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients

• low-fat cream - 150 g;
• chocolate - 180 g.

Cooking

1. The tile is broken, placed in a bowl.
2. Add cream.
3. Heat over low heat until a homogeneous mass is obtained.

How to cover a cake with chocolate icing

It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate icing for the cake should cool slightly, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.

Chocolate icing for cake at home recipe

Recipes for cream and other confectionery decorations

25 minutes

475 kcal

5/5 (1)

How to make a cake more beautiful, tastier and give it a status or noble look? Of course, cover it with chocolate icing. With it, even the most ordinary cake will look completely different. It can be done fairly quickly with what is at hand. In my recipes, I will show you how to make a delicious and super shiny chocolate icing for a cake from different ingredients.

chocolate icing recipe for chocolate cake

Kitchen appliances: whisk, large and small saucepan.

List of Ingredients

Step by step cooking

video recipe

See how to make chocolate icing from chocolate in the detailed recipe video.

Such a glaze can be used in or over.

Recipe for chocolate icing for a cake made from cocoa powder and milk

• Servings: one.
• Cooking time: 25 minutes.
• Kitchen appliances: whisk, bowl, saucepan, sieve.

List of Ingredients

• 150 g cocoa powder;
• 150 g of sugar;

• 220 ml of milk;
• 100 g butter.

Step by step cooking

simple icing

There are many desserts on our site that use a similar icing, including.

mirror glaze
This glaze creates a perfectly smooth, shiny surface. And the cakes with it look just perfect.


She prepares a little troublesome. But I offer its simplified version. In addition to the ingredients for the main recipe, we need:

• 14 g granulated gelatin;
• 70-80 ml of water.

1. Soak gelatin in water, stir and give it time to absorb the liquid.
2. We prepare the glaze according to the main recipe.
3. At the end, we introduce gelatin and stir the mass until it is completely dissolved.
4. Cool the icing to body temperature and pour it over the cake.

I often cook this glaze for.

video recipe

Do you need to decorate a cake, but you don't know how to make chocolate icing from cocoa? Then watch this video, which shows in detail how easy it is to do.

Chocolate glaze from cocoa and sour cream

• Servings: one.
• Cooking time: 25 minutes.
• Kitchen appliances: whisk, saucepan.

List of Ingredients

• 150 g of sugar;
• 150 g sour cream;
• 150 g cocoa powder.

Step by step cooking

This is the fastest version of chocolate icing. For him, you do not need to calculate something and use a lot of dishes. To make it, you just need:

Glaze on sour cream does not harden and does not crumble. Cover with such icing, and your family will shower you with compliments from the incredible taste and presentation.

video recipe

Chocolate icing on sour cream is incredibly quick and easy to prepare. Watch the video and see for yourself.

How to frost a cake

There are several ways to apply icing on a cake. They depend on the density, purpose and idea. Cover the cake with icing using a pastry spatula or spatula. It is coated with either the entire cake, or just its top. In order not to keep the cake on weight, it is placed on a special spinning stand. And in order to cover only the top with icing, a detachable ring is put on the cake, clamped and icing is poured. After it hardens, it remains just to remove the ring. Instead, you can use a strip of cardboard that is attached around the cake with a thread.

In order to fill the entire cake with an even layer of glaze, it is placed on a stand or wire rack. And they, in turn, are placed on a tray or a large dish, on which the chocolate will drain. The fill starts from the center and spirals towards the edge. In this way, you can cover the entire cake or make beautiful smudges on the sides.

If it is necessary to make a perfectly even chocolate layer, then before applying the icing, the cake is leveled with cottage cheese or, and is also suitable for this.

Have you managed to decorate your masterpieces with icing according to my recipes? I look forward to your feedback. And if you have your own options for chocolate icing, then share them with us.

Food should be tasty and visually appealing - that's obvious. The appetizing appearance of the dish makes us indulgent and we are ready not to notice small taste sins. Chocolate icing for a cake is like a little black dress for a woman - both should be at the ready to highlight the advantages and hide the disadvantages.

What is frosting

Gingerbread, sweets, biscuit cakes and cakes, Easter cakes and gingerbread are covered. You can decorate the cake with cream roses or candied fruit, but many types of pastries require icing.

This is a sweet frozen syrup. You can cover the entire surface with chocolate, part of it or draw a flower on the gingerbread - this is a matter of taste. Chocolate or cocoa icing makes donuts and cakes even tastier and prevents baked goods from stale. Marshmallows and chocolate-covered ice cream, glazed strawberries or glazed curds can be prime examples of how they take on a new sound when paired with chocolate.

Glaze types

1. Sugar. Even a child can mix powdered sugar with water, so this type can be considered basic. At 80%, the glaze consists of sugar, it becomes white when solidified, although the syrup can be painted over with juice.
2. Confectionery. Consists of cocoa products, sugar and fat. This type of glaze is used in the food industry, but it is difficult to call it useful because of dubious fats. Homemade chocolate icing made from cocoa is a classic option that is delicious and easy to prepare.
3. Chocolate. In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. White chocolate icing also contains milk fat.

Basic rules for making glaze

There is nothing difficult in this, but home-made chocolate icing for a cake requires several rules to be followed:

• The consistency of homemade chocolate icing resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle down in an even layer and not drain. You can thicken the icing with a spoonful of powdered sugar, and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake, prepare a thick mass. Donuts and cupcakes are poured with liquid icing.
• It is better to make your own powdered sugar than to buy ready-made. Grind granulated sugar in a coffee grinder for several minutes, a sugar cloud will rise from the finished powder.
• If the pastries are very sweet, it is advisable to add lemon juice to the icing instead of water or with it. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate icing is great for cakes.
• The mass will settle down in a perfectly even layer if applied to jam.
• Chocolate icing for the cake is better not to make porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with glaze using a pastry syringe.

Chocolate icing - top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or cognac. The fondant should be allowed to cool before application so that you can control how it spreads over the surface.

Before you make chocolate icing, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and bar chocolate in a water bath, it is also allowed to use a slow microwave for this purpose.

cocoa glaze

Chocolate icing for cakes, rolls, pies and creamy desserts can be made from cocoa. The hardened crust will be glossy and dense if you use dark cocoa and good quality butter. This is the simplest, most basic recipe.

Products:

• Milk - 4 tbsp. l.
• Butter - 50 g
• Cocoa powder -1 tbsp. l.
• Powdered sugar - 4 tbsp. l.

Cooking:

1. Melt the butter in a saucepan over low heat or a water bath.
2. Add milk and icing sugar with vigorous stirring.
3. Cook until smooth.
4. Carefully add cocoa, stirring the mass so that no lumps form.
5. Heat up 2 minutes.
6. Cool down a bit.

pros: Cooking cocoa glaze is easy, it hardens for a long time, so you can work slowly. Thick mass is easy to level.
Minuses: May not set and remain soft.

Icing from cocoa and cream (milk, sour cream)

The use of dairy products is the easiest answer to the question of how you can make cocoa chocolate icing soft and shiny. Crushed nuts, coconut flakes and other powders can be added to a mass based on cream, sour cream or milk.

Products:

• Cream (sour cream, milk) - 3 tbsp. l.
• Powdered sugar - 5 tbsp. l.
• Cocoa - 6 tbsp. l.
• Butter - 50 g.
• Vanillin sachet

Cooking:

1. Mix everything in an enamel bowl.
2. Heat in a water bath and cook, stirring, until the chocolate becomes homogeneous.
3. If a drop of glaze on a dry saucer hardens quickly, the fudge is ready.

pros: Glaze is delicious and shiny. It remains soft for a long time, so it is easy to spread evenly over the surface.
Minuses: May not freeze.

Dark chocolate glaze

Chocolate icing for a cake is easiest to make from a chocolate bar. Any variety without a filling will do, but 72% dark chocolate icing will have a richer flavor.

Products:

• Milk - 5 tbsp. l.
• 100 gram chocolate bar
• Half a teaspoon of butter

Cooking:

1. Lubricate the bottom of the container with oil.
2. Break the chocolate bar and add milk.
3. Steam and stir for a few minutes.
4. Apply the mass warm, if it starts to cool, you can warm it up a little.

pros: This is a well-hardening chocolate glaze, it must be applied warm. The taste depends on the type of chocolate.
Minuses: Glaze layer may be brittle.

White chocolate icing

White icing will make a festive cake truly elegant and solemn.

Products:

• Barred white chocolate - 200 g
• Powdered sugar - 180 g
• Cream 30 percent - 2 tbsp. l.

Cooking:

1. Melt the crushed chocolate bar in a water bath.
2. Pour in powdered sugar, pour in a spoonful of cream and cook until the mass thickens.
3. Add a second spoonful of cream.
4. Blend with a blender until fluffy.
5. Use glaze without waiting for cooling.

pros: Nice texture and delicate taste.
Minuses: Easy to overheat during cooking, forming insoluble lumps.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than that described in previous recipes, but the efforts will pay off - the cake, biscuit roll, soufflé, cookies are transformed like Cinderella before the ball.

Products:

• Black or white chocolate - 50 g
• Cocoa - 80 g
• Cream 30% - 80 ml
• Water - 150 ml
• Powdered sugar - 250 g
• Gelatin - 8 g

Cooking :

1. Soak gelatin in water. There are always detailed instructions on the packaging about the time, temperature and volume of water.
2. Mix sugar and cocoa powder in a saucepan, add water and cream.
3. Heat the mixture over low heat. Once bubbles appear, remove from heat.
4. Grind chilled chocolate on a grater or in a blender.
5. Add chocolate and gelatin to the mixture and mix well.
6. Strain through a sieve and cool to room temperature.
7. Put the cooled cake on the wire rack and cover with icing.
8. Send the cake to the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and experienced housewives, but most of them hear this name for the first time. It is a transparent and viscous product with the consistency of honey, it has a very pleasant caramel taste without sugar cloying. Confectionery glucose is made from starch and sold in plastic containers. The syrup is used when baking muffins so that cakes, rolls and pies do not stale for a long time. Glucose in the glaze is needed for elasticity.

Products:

• Glucose syrup - 150 g
• Powdered sugar - 150 g
• Water - 135 ml
• Condensed milk - 100 g
• Chocolate - 150 g
• Gelatin - 15 g

Cooking:

1. Pour gelatin into 60 ml of water
2. Mix glucose syrup, powdered sugar and water in a saucepan.
3. Heat the mass over low heat. Stir until smooth and do not boil.
4. Melt the chopped chocolate in another bowl.
5. Add condensed milk and gelatin. Stir.
6. Add hot syrup and mix vigorously, you can use a blender or mixer.
7. Cool to room temperature. If time permits, place the icing bag in the refrigerator for a few hours, then warm it up slightly by dipping it in hot water.
8. Apply to chilled surface.

pros: Pronounced chocolate taste. The finished glaze can be stored in the refrigerator for several weeks. Before use, it must be heated to + 37 ° C. Frozen glaze with gelatin does not crumble and does not stick.
Minuses: In case of violation of technology or temperature conditions, the glaze may not harden. It is necessary to level the mass on the surface with clear short movements, and this requires some experience.

How to apply chocolate frosting

Glazing is not a very complicated process, although it does not always work the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience, you'll develop your own set of rules. We can warn you against the main mistakes of a novice confectioner:

• Allow the frosting to cool and thicken a bit before applying, but don't wait for it to clump.
• It is advisable to cover cakes from dense cakes with a thin layer of jam before glazing. Brush the sides and top with apricot or strawberry jam a few hours before frosting. Then place the cake on the wire rack and pour over the chocolate. Level the surface with a spatula or pastry brush. After that, send the finished cake to the refrigerator.
• It is more convenient to prepare the glaze in a water bath - this way nothing will burn and it will be easier for you to achieve a uniform consistency.
• Start applying the chocolate mass in the direction from the bottom up and from the edge to the middle.
• First, apply a thin layer of chocolate, which will become the basis for the final decoration. Cool down in the refrigerator. After that, the second layer will lie flat.
• If roughness appears on the surface during the application of the glaze, sprinkle with water and smooth with a spatula.
• Too thin glaze can be thickened with a small amount of flour.

A theoretical course in cooking is essential, but you will gain real experience only in practice. If the chocolate icing isn't perfect the first time you make it, don't be discouraged - it almost always happens. Practice on small cupcakes or buns, and very soon you will masterfully turn the cake into a work of confectionery art.

Make frosting- This is one of the most common ways to deliciously and beautifully decorate pastries. You can use store-bought frosting, but it's best to make your own at home. It will be much cheaper and healthier than store-bought icing. The main thing in this matter is to know exactly what kind of glaze you want to cook. And there are quite a few types. We will consider the most common of them in our article, and also get acquainted with the most popular glaze recipes.

First, let's look at what types of glaze exist today:

chocolate;

caramel;

marmalade;

sugar;

dairy;

Each type of glaze is good in its own way and is suitable for different purposes. With the help of different types of icing, you can decorate cakes, gingerbread cookies, buns and any other baked goods in an interesting and unusual way. Preparing such a delicious decoration is not at all difficult. The main thing is to know the ingredients that need to be mixed, as well as the method by which this is done. Now, having got acquainted with the general list of varieties of glaze, let's find out how to cook it correctly.

Chocolate

There are a lot of varieties of chocolate icing. It can be either dark or light. Both matte and shiny. In this case, we will consider the classic version of chocolate icing. In order to make it, you will need the following ingredients:

100 grams of powdered sugar,

3 tablespoons cocoa

5 tablespoons of milk

1.5 tablespoons softened butter

vanillin optional.

Let's get started: take all the bulk products and mix them together in one bowl, then slightly heat the fresh milk and gradually add it to the resulting mixture. Stir the ingredients, add the butter and stir again. You need to achieve a uniform consistency. But be careful: this glaze hardens very quickly, so you need to do it after your pastries are ready and standing next to you, waiting for glazing.

The icing made according to this recipe is very tasty and shiny. It evenly covers your pastries and gives it a certain charm.

Caramel

Homemade caramel icing gives dishes a light caramel flavor, and also covers the surface of the baked goods with a beautiful glossy layer. In order to properly make caramel icing, you need the following ingredients:

180 grams of instant sugar,

150 grams of warm water,

150 grams of cream (at least 35% fat),

10 grams of cornstarch,

5 grams of sheet gelatin.

To begin with, take the cream and sift the starch into them, mixing it all well, then soak the gelatin in cold water and let it brew. Now find a frying pan with a thick bottom and heat it over medium heat, then pour the required amount of sugar into it. Melt it until you get a liquid brown mass. Stirring and interfering with the melting process is not recommended. If you really can't wait, you can turn the pan a little, but do not touch the caramel with your hands or cutlery! It should melt on its own.

Slowly and carefully pour warm water into the finished caramel, mix it all, and bring to a boil, without ceasing to stir the liquid in the process. Carefully pour the finished caramel mass into a mixture of cream and starch, while stirring the contents of the container with a pastry whisk.

Now you can add pre-soaked gelatin to the caramel mass, which must be thoroughly squeezed before adding. Mix well the contents of the container and your glossy caramel icing is ready. It is advisable to apply it on perfectly flat surfaces in order to achieve a stunning effect.

Marmalade

Marmalade glaze can make any of your pastries incredibly attractive and unusual, as well as give it a special taste. For cooking you will need:

12 gummy candies

4 tablespoons of sugar

50 grams of butter,

2 tablespoons of sour cream.

Cut the marmalade candies into small pieces, then find a small saucepan and send the slices of marmalade there. After that, add sour cream with sugar, as well as softened butter. Stir well and put on medium heat so that the marmalade begins to melt. After boiling, cook for about 15 minutes, stirring the mixture regularly, and when the icing thickens, remove it from the heat, let it cool a little and you can decorate your pastries with it.

Sugar

There are many names for sugar icing: protein, white, gingerbread, icing for Easter cakes, and so on. But, despite the large number of names, she still has one way of cooking. And in order to make beautiful icing sugar at home, you will need a simple list of ingredients:

one egg white

half a glass of sugar

half a glass of water.

If you need more frosting, increase the ingredients.

Choose a small saucepan, pour water into it and pour sugar, then put on low heat and stir the mixture until the sugar is completely dissolved. After that, increase the fire and achieve complete evaporation of the water from the pan to make a viscous syrup. Beat the egg white well, and begin to slowly pour it into the sugar mixture, remembering to stir it constantly. Beat the resulting mixture again, and your icing is ready.

Dairy

Milk icing for the cake is often made from milk chocolate. To make milk icing with your own hands at home, stock up on the following ingredients:

180 grams of milk chocolate,

150 milliliters of low-fat cream.

The chocolate should be broken into small pieces, then put them in a saucepan and pour cream on top. Put this mass on a slow fire and stir regularly. Cook until chocolate melts. After that, you can remove the pan from the heat, cool your icing a little and decorate the cake with it.

Honey

Honey glaze is another type of chocolate glaze, only it hardens much more slowly and has a slightly different taste. To prepare it you need:

3 tablespoons of honey

2 tablespoons sour cream

2 tablespoons cocoa powder

30 grams of softened butter.

Making honey frosting is very easy. To do this, you need to mix all the ingredients well together, then send them to the pan and put on medium heat. Cook, stirring, until boiling. After the icing boils, let it simmer for a few more minutes, then turn off the heat, cool the icing, and you can spread it on your pastries.

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.

Chocolate icing for cocoa cake

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.

Now you know how to make cocoa frosting. Bon Appetit!

Cocoa frosting is very easy to learn how to cook. To do this, you do not need to have serious culinary skills. After some 10 minutes, you will have an excellent chocolate “watering” ready for any homemade baking, which will only benefit from the presence of such an “all-covering layer”. Finally, I want to give a couple of tips on how to cook cocoa icing correctly and tasty:

• The key to a good glaze lies in the quality of cocoa powder, so choose products from trusted manufacturers;
• Butter should be added at the very end of cooking the glaze, from this it will be more delicate in taste;
• Make sure that during the stay on the fire, the glaze does not boil;
• The finished cocoa icing should only be applied to baked goods that have completely cooled down. Otherwise, the external presentable appearance of the dish may be spoiled by streaks.