Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

When a housewife begins to master the creation of baked goods, she is faced with the question of decorating the finished delicacies. One of the simple, often budget-friendly, but effective options for decorating pastries, cupcakes, pies and pies is icing. How to prepare this mass correctly, how to use it and what varieties does it have?

How to make glaze

The classic recipe for such a cake coating consists of hot water and powdered sugar (less commonly, granulated sugar). However, it doesn’t end there: among the ingredients in the glaze you can see lemon juice, which whitens the mixture, gelatin and/or egg white, which allows it to harden firmly. For it the following can be used:

• cocoa;
• chocolate;
• milk;
• alcohol;
• fruit juice.

It is important to know how to decorate a cake with icing - pour the liquid in spoons into the center, allowing it to distribute on its own. Thick (on mastic, etc.) is laid over the entire surface, leveling with a special silicone spatula. The sides are processed separately; for this it is recommended to place the cake with glaze on a special podium that matches the diameter of the base of the baked goods, or on a round wire rack.

Cake frosting recipe

Taking into account the fact that this mass can be used not only for coating, but also for the purpose of gluing parts together, or for making individual relief elements, the glaze recipe must be selected after deciding on its purpose. Among the options presented below you can find the simplest compositions that even a young housewife can handle, as well as multi-component ones that require a special careful approach.

Chocolate

• Cooking time: 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 1884 kcal.
• Cuisine: French.

Leading chefs are confident that high-quality chocolate icing on a cake should be prepared not from cocoa powder, but from cocoa beans and similar butter. However, these components are difficult to obtain, and the price is not budget-friendly, especially if the housewife wants to practice cooking and applying glaze to a sweet dessert. A good alternative is chocolate. Take dark tiles with the simplest possible composition.

Ingredients:

• condensed milk - a glass;
• dark chocolate – 200 g;
• cream liqueur (Baileys is ideal) – 50 ml.

Cooking method:

1. After setting up a water bath, boil the cream.
2. Reduce burner power to 20%. Add the chocolate broken into pieces.
3. Stir until it melts and all ingredients form a homogeneous mass. Remove from stove.
4. Add liqueur and stir again. Use the coating warm.

Mirror

• Cooking time: 45 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 3756 kcal.
• Purpose: for the holiday table.
• Cuisine: French.

Mirror glaze for a cake is called “glaze” among confectioners and requires developed culinary skills. It is used mainly for cold desserts. The base is gelatin, which provides a beautiful gloss on the surface. The second important condition is color saturation: it is not customary to make glaze transparent. How to prepare such a complex but very beautiful glaze? The step-by-step recipe with photos presented below should help you understand its main nuances.

Ingredients:

• glucose syrup – 250 g;
• condensed milk – 200 g;
• sugar – 200 g;
• chocolate – 300 g;
• water – 150 ml;
• gelatin – 20 g.

Cooking method:

1. Bring glucose syrup and water to a boil.
2. Add sugar and mix.
3. Pour the working mass into a blender or whisk.
4. Add condensed milk and grated chocolate. Be sure to continue whisking, and if using a mixer/blender, keep it at an angle to prevent bubbles from appearing.
5. Allow the gelatin to swell (the amount of water is determined by the manufacturer's instructions). Add to the future glaze when it has cooled (55-60 degrees).
6. Stir, strain the liquid through cheesecloth - if you skip this step, the coating will not shine.
7. Use when the temperature of the glaze drops to 35 degrees.

From cocoa

• Cooking time: 10 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 2594 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: medium.

Are you looking for a successful and quick glaze option for drips on a cake that has a liquid consistency but hardens quickly? Try this recipe for cocoa chocolate glaze, tested by hundreds of housewives. It is inexpensive, light, and the taste of the finished mass is not inferior to the classic one, which needs to be prepared on a chocolate bar. Condensed milk gives it density and thickness.

Ingredients:

• butter – 200 g;
• condensed milk - a glass;
• cocoa powder - glass.

Cooking method:

1. Melt butter with condensed milk.
2. Add cocoa while whisking this mixture.
3. Pour over cake while frosting is moderately hot.

Sugar

• Number of servings: 10 persons.
• Calorie content of the dish: 1178 kcal.
• Purpose: for the holiday table.
• Cuisine: English.

Classic icing made from powdered sugar is an excellent option for coating biscuits, shortbread cookies, and gingerbread cookies at home. She always helps out housewives who have an empty refrigerator and kitchen cabinets, because they always manage to find some sugar and grind it. Lemon juice is an optional element, responsible only for the whiteness of the finished mass. An important nuance of this recipe is that you need to glaze the cake very quickly, since the product hardens quickly.

Ingredients:

• powdered sugar – 300 g;
• water – 5 tbsp. l.;
• lemon juice – 1 tbsp. l.

Cooking method:

1. Carefully sift the powdered sugar several times, forming a mound.
2. Pour hot water into the center, immediately whisking everything together.
3. If the mixture turns out liquid, add a little powdered sugar or starch.
4. Pour in lemon juice, whisking continuously until the mixture becomes fluffy.

White

• Cooking time: 25 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 3260 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: medium.

Perfect white cake frosting that has an airy texture and doesn't thicken over time? Perhaps if you cook it on a protein basis with butter. A few drops of lemon juice will remove any occasional hints of yellowness. This glaze can be used as a top for cupcakes and a layer for cake layers - a delicious and visually attractive dessert is guaranteed.

Ingredients:

• butter 82% – 300 g;
• eggs (white) – 3 pcs.;
• powdered sugar – 250 g;
• lemon juice – 2 tsp.

Cooking method:

1. Beat cold whites vigorously, gradually adding powdered sugar by teaspoons.
2. When you achieve homogeneity of the mass, place the container with it on the burner.
3. Continue whisking until the glaze base thickens and turns white.
4. Remove from the burner and let cool.
5. Separately, beat soft butter, pour in lemon juice.
6. Combine both masses by turning on the mixer. Use the frosting to decorate your cake immediately.

Colored

• Number of servings: 10 persons.
• Calorie content of the dish: 1579 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: easy.

When housewives master the basic options for sugar and protein coatings for desserts, they think about how to make colored icing for a cake. For this purpose, you can use any white base recipe by adding food coloring or fruit juice to it. Or try a delicious honey version with agar, chocolate and berry syrup (you can make it yourself). If you need a glossy surface, add 7-10 g of gelatin here.

Ingredients:

• honey – 50 g;
• sugar – 70 g;
• white chocolate – 130 g;
• heavy cream – 40 g;
• berry syrup - half a glass;
• agar-agar – 2 tsp;
• water – 30 ml.

Cooking method:

1. Mix sugar with honey and berry syrup in a saucepan. Warm up.
2. Add water, stir.
3. Pour boiling water over agar-agar (according to the manufacturer's instructions).
4. Heat the cream with broken chocolate separately until the last component melts. Remove from the burner.
5. While whipping this mass, add sugar and berry syrup into it.
6. Introduce the gelatin carefully so that no lumps form.
7. If necessary, enhance the color with confectionery coloring. The operating temperature of this coating is 45 degrees.

Protein

• Cooking time: 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 1972 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: medium.

A simple, tasty glaze made from protein and sugar is used primarily to decorate cookies - if it is prepared for a cake, it is often for the purpose of creating individual relief elements. This fast-hardening glaze holds its shape perfectly, so with minor adjustments to the recipe it becomes a mastic that is used to cover cakes. It is also convenient to cut out figures for dessert decoration.

Ingredients:

• granulated sugar – 240 g;
• powdered sugar – 250 g;
• egg white;
• citric acid – 1 g;
• gelatin – 7 g;
• water – 75 ml.

Cooking method:

1. Soak the gelatin.
2. Make sugar syrup by boiling it with water.
3. Add citric acid and swollen gelatin. Stir.
4. Using a mixer, beat the egg whites until the mixture has greatly increased in volume.
5. Add powdered sugar, continue the beating process until you get a fluffy airy cap.
6. Move this mass into the sugar-gelatin mixture, make a soft elastic ball. Use immediately or store for about a day, covering the container with the cake frosting product with a damp towel.

Velvet

• Cooking time: 15 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 1433 kcal.
• Purpose: for the holiday table.
• Cuisine: European.
• Difficulty of preparation: easy.

Velvet icing for the cake makes the finished dessert very expensive and elegant, and it is created in a couple of minutes. However, to use it you will need a spray gun, which resembles an airbrush. Before frosting, the cake must be carefully cooled and placed on a rotating platform. It is advisable to use a velvet coating for mousse or yoghurt desserts.

Ingredients:

• chocolate – 100 g;
• cocoa butter – 100 g.

Cooking method:

1. Melt chocolate with cocoa butter and stir.
2. Cool the mixture to 40 degrees, pour into the spray gun. Spray.

With milk

• Cooking time: 15 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 673 kcal.
• Purpose: for the holiday table.
• Kitchen: homemade.
• Difficulty of preparation: easy.

Delicate milk icing for a cake looks much more attractive in terms of calorie content than cream or butter. The coffee aroma obtained from the beans adds zest. This glaze will flow easily over the dessert, but will also harden quickly, so you need to prepare it carefully before using it. Make sure the milk is fresh, otherwise it will curdle when boiling.

Ingredients:

• milk – 100 ml;
• coffee beans - 3 tbsp. l.;
• powdered sugar – 100 g;
• starch – 30 g.

Cooking method:

1. Warm the milk and pour in the coffee beans. Cook for a quarter of an hour.
2. Fish them out, throw them away.
3. Add powdered sugar and starch. Beat. Let cool slightly and use for cake.

Creamy

• Cooking time: 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 1387 kcal.
• Purpose: for the holiday table.
• Cuisine: French.
• Difficulty of preparation: difficult.

Those who love a caramel note in desserts should figure out how to make cream icing. It is glossy, so it is recommended for cakes with a perfectly smooth surface. It is advisable to first use mousse cream under the glaze or at least thick jam, which is leveled with a spatula. The recipe is described in as much detail as possible, so mastering it should not be difficult for you.

Ingredients:

• cream 35% – 175 g;
• gelatin – 7 g;
• brown sugar – 200 g;
• water – 175 g;
• corn starch – 1 tbsp. l.

Cooking method:

1. Soak the gelatin.
2. After sifting the starch twice, pour in the cream (it should be cold!), stir, getting rid of lumps.
3. Heat the sugar in a frying pan, wait until it darkens and begins to melt. The power of the burner is minimal, you can’t interfere.
4. When the sugar has a caramel color, carefully pour in the warmed water. Increase the heat under the frying pan until the mixture comes to a boil.
5. Add cream with starch, remove from burner.
6. When the mass has cooled slightly, add gelatin. Mix. Operating temperature – 27 degrees.

Cake glaze - cooking secrets

Professionals assure housewives who are preparing homemade baked goods for the first time that preparing glaze is easy if you know the basic rules and nuances. For the perfect dessert, you also need to take into account the features of using each type of coating:

• The classic thickness of any glaze is medium, like that of rich sour cream.
• Professionals advise preparing additional cream for the glaze if you plan to have a mirror-like thin coating.
• If you're wondering how to make chocolate frosting, don't buy porous bars.
• You don’t have to use cream under the glaze, if it’s glossy, but then the cake needs to be frozen, otherwise the coating won’t apply well.
• To change the color, you can also choose natural dyes: berry juice, some spices. Factory formulations must be water-soluble.
• It is advisable to keep cakes for which a protein mixture is used in a hot (100 degrees) oven for several minutes to exclude possible salmonellosis.
• There should be no condensation on the surface of the dessert before applying the glaze, otherwise it will become deformed after a few hours.
• The mixture, which will then become glossy, must be beaten at a very slow mixer speed - this way you will avoid bubbles.
• Before painting on the frosted cake, keep it in the refrigerator for a quarter of an hour.

Video

Icing is a traditional decoration for home baked goods. Thanks to it, you can turn ordinary buns or into a real work of art. In this article we will tell you how to cook white icing and use it to decorate your favorite delicacies.

for ginger cookies

This traditional Christmas treat is prepared by many families not only in Europe, but also in Russia. Ginger cookies can be placed in beautiful boxes and given to friends and acquaintances. Or you can replace Christmas tree decorations with them by making unusual decorations for the Christmas tree. To make these cookies, follow our recipe:

• Heat three teaspoons of honey in a water bath.
• Beat 100 grams of melted butter and 100 grams of sugar with a mixer. Combine the resulting mass with honey and one chicken egg.
• Separately combine 100 grams of sifted flour, soda and spices cardamom and cinnamon).
• Knead the aromatic dough. After that, put it in the refrigerator for an hour or an hour and a half.
• When the required time has passed, roll out the dough and cut out figures from it using molds. Place the pieces on a baking sheet lined with parchment and bake them in a preheated oven for about seven minutes.

How to make white glaze without eggs:

• Pour 150 grams of powdered sugar into a deep bowl and add two lemon juices to it.
• Gradually pour boiled water into the mixture, remembering to stir the future glaze.

As a result, you should get a viscous mass, which should immediately be placed in a pastry bag. Please note that the glaze dries very quickly, so it should be used immediately. Use it to decorate cooled cookies and invite your loved ones to the table.

How to cook for a cake

We suggest you prepare baking decorations from the simplest ingredients. To do this you will need:

• Sift a glass of powdered sugar through a sieve.
• Add two and a half tablespoons of water and, if desired, the desired flavoring.
• Mix the ingredients thoroughly and then heat them in a water bath.

Now that you know how to make white cake frosting, you can easily decorate any homemade baked goods. You can adjust the thickness of the glaze at your own discretion by adding water or powdered sugar. You can choose any cake recipe, but we advise you to try the following:

• In a large bowl, mix 250 grams of walnuts (they should first be ground into powder), 50 grams of flour, salt and a bag of baking powder.
• Beat 250 grams of sugar with 150 grams of butter. Gradually add five yolks, the nut mixture and mix everything well.

Line the pan with parchment and then place the dough into it. Bake the cake in a preheated oven for 40-50 minutes. Cut the finished cake into two parts, brush them with jam, and cover the top with sugar icing.

How to make white icing for Easter cake

If you decide to prepare the main Easter treat yourself, then you will need our tips on how to properly cook white icing:

• Take two chicken eggs and separate the yolks from the whites. Try to do this carefully without mixing the products.
• Place the whites in a deep bowl, add salt and start beating with a mixer at low speed.
• When the product turns into a thick foam, increase the rotation speed and start gradually adding powdered sugar (you will need about 180 grams).

When the volume of the mixture has increased several times, you can begin decorating the Easter cake. If desired, you can add a little vanilla or other flavoring to the frosting. To prepare Easter cake, we recommend the following recipe:

• Mix two glasses of flour with warm milk (1.2 glasses) and 30 grams. Leave the mixture in a warm place for a while.
• When the dough rises, add five yolks, mashed with half a glass of sugar, 250 grams of melted butter and salt.
• into a thick foam and add to the dough. After this, add the sifted flour (two glasses) and knead the dough.

When the dough has risen, place it in the pan and bake until done.

White cream cheese frosting

Soft cheese baking decoration is ideal for homemade buns and pies. How to cook white glaze? Read the recipe and cook with us:

• Beat 60 grams of soft butter until it turns into a creamy mass.
• Add one package (250 grams) of room temperature cream cheese to a bowl.
• Beat the products with a mixer at low speed. Gradually add powdered sugar (200 grams) and a little vanilla in small portions.

When you are sure that all the lumps have disappeared, you can apply the cream glaze to the baked goods.

Butter icing

This recipe will give your cake or cookie decoration a special flavor. How to make white cream icing:

• Place 250 grams of 20% cream and 300 grams of sugar in a suitable saucepan.
• Place the dish on the fire and cook, remembering to stir, for about 15 minutes.
• Add 50 grams of butter and a little vanilla to the mixture.

When the glaze is ready, it should be used immediately for its intended purpose. Otherwise it will dry out very quickly.

Conclusion

We hope you find these tips on how to make white icing helpful. Thanks to our recipes, you can always prepare decorations for home baking in just a few minutes.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly follow the recipe. Glazed white or dark chocolate will be an excellent option for decorating bird's milk desserts, sponge cakes and other homemade baked goods.

How to make chocolate frosting for a cake

In order for the fudge to be the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you want to obtain a matte or glossy mixture. Classic chocolate cake frosting is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and cupcakes, but you can take into account a few basic rules on how to prepare chocolate icing for a cake:

1. The consistency should not be very thick or liquid. The ideal option would be a creamy mass, because it is more convenient to apply to the product. This mixture will harden faster.
2. If the mixture turns out to be very liquid, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
3. It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
4. If you replace the water with lemon juice, the chocolate icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
5. If you want a meatless option, just melt the slab.
6. Many recipes call for adding butter for extra softness.
7. If you apply berry or fruit jam to the product before glazing, the mixture will lie in a perfectly even layer.

Chocolate glaze - recipe

You can make the mixture from confectionery bars or cocoa, depending on which chocolate icing recipe you like for the cake. The resulting composition can be used for applying inscriptions, joining cake layers, and decorating. An experienced housewife knows that glazed pies always look more attractive than unglazed ones, so it's worth spending a few minutes preparing the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are several photos of recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fudge a little so that it does not spread over the dish. If using buttercream, cool the mixture further. It is better to distribute with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

From cocoa

The recipe presented in the photo will tell you how to cook a delicious plastic mass for decorating confectionery products. When it hardens, you will get a thick, glossy crust. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate cocoa glaze is suitable for coating cupcakes, sweet pies, pastries or desserts with a creamy consistency, such as souffles.

Ingredients:

• milk – 4 spoons;
• butter – 50 g;
• cocoa – 1 spoon;
• sugar – 4 spoons.

Cooking method:

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

From cocoa and milk

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

Ingredients:

• milk – 3 spoons;
• vanillin;
• granulated sugar – 5 spoons;
• cocoa powder – 6 spoons;
• butter – 50 g.

Cooking method:

1. Combine all ingredients in an enamel bowl.
2. Boil in a water bath, stirring the mixture constantly.
3. Check readiness by dropping a little glaze onto a saucer. The drop should freeze immediately.

Made from chocolate

The easiest way to make icing is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate icing 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 spoons;
• chocolate without additives – 100 g.

Cooking method:

1. Break the tiles and place them in a greased bowl. Water cannot be added.
2. Add milk to ensure the desired density of the coating mass.
3. Place the bowl of food in a water bath.
4. Heat until completely melted at 40 degrees. Stir the mixture constantly with a dry spoon until it melts.

Made from white chocolate

If you are making a homemade cake for a special occasion, you can use white chocolate for the frosting. With this coating the dessert will become truly elegant. The mixture is suitable for decorating rolls, cakes or butter jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, and vanilla. Below is a classic recipe with photos.

Ingredients:

• powdered sugar – 180 g;
• white chocolate – 200 g;
• milk – 2 spoons.

Cooking method:

1. Break the tile and place in a bowl.
2. Place the container in a water bath.
3. Add powdered sugar.
4. Pour in a spoonful of milk.
5. Stir the mixture constantly until you get a thick, homogeneous paste.
6. Remove the bowl from the stove.
7. Add a spoonful of milk.
8. Beat the mass with a blender.
9. Use the product while it is still hot.

With sour cream

The mass prepared according to this recipe will be thick, with a characteristic sour taste. Cocoa cake frosting with sour cream is suitable for dense homemade cakes or you can coat it with traditional sausage with nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can additionally decorate the product with butter cream, nuts, and candied fruits.

Ingredients:

• sour cream – 2 spoons;
• cocoa – 2 spoons;
• powdered sugar – 4 spoons;
• vanilla sugar - half a teaspoon;
• butter – 1 spoon.

Cooking method:

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

Mirror

Glaze looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. This mass freezes very beautifully on the surface of the product. If the glaze comes 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 has cooled 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 method:

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

Made from chocolate and cream

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

Ingredients:

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

Cooking method:

1. Break the chocolate bar and place in a clean, dry bowl.
2. Place in a water bath.
3. Add oil.
4. Stir the mixture until it has a homogeneous consistency.
5. Whip the cream.
6. Gently mix the cream with the chocolate mixture.

With butter

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

Ingredients:

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

Cooking method:

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

Made from milk chocolate

This recipe is suitable for those who are going to please their household with cakes, muffins, and rolls made from thin dough. The fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be 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 method:

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

How to frost a cake with chocolate icing

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

It is recommended to decorate the cake with chocolate icing using a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach or strawberry jam for an additional layer of lubrication. Coat the cake and leave for several hours.

After this, you need to put the cake on the wire rack and you can start decorating it: pour chocolate over it, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, and confectionery toppings. Cool the pie for several hours in the refrigerator or on the balcony.

Video

To make the glaze without lumps, you must first stir the sugar and cocoa powder and only then add water. Otherwise, you won't be able to mix the glaze well.

If you are making white frosting from melted chocolate, you will need to add a couple of tablespoons of milk or sour cream. Without this, the icing will be too thick and will harden on the cake faster than you can spread it.

Instead of granulated sugar, it is better to use chocolate powder - then the glaze will be prepared much faster. And you can add a little vanilla to the cocoa powder frosting for flavor or orange zest if you are making a citrus cake.

Chocolate glaze made from cocoa powder

To make chocolate frosting at home you will need:

• 2 tbsp. spoons of cocoa powder
• 3 tbsp. spoons of milk
• ½ cup powdered sugar
• 30 g butter
• ½ teaspoon vanilla

Mix sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Place over low heat and cook, stirring constantly, until the glaze begins to foam. Then remove from heat. Wait about 10 minutes for the glaze to cool slightly and thicken. Then add butter and beat with a mixer - this will make the delicacy softer.

Photo by KateSmirnova/iStock/Getty Images Plus/Getty Images

To frost the cake, place it on a wire rack over a tray. Then slowly pour the frosting into the middle of the cake and spread evenly with a spatula from the center to the edges. Then level the side of the cake. Excess glaze will drain into the tray through the grate. After this, put the cake in the refrigerator and wait until the glaze hardens.

If the glaze is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. You can add thickness to a too thin glaze using sugar.

Glaze is needed to decorate desserts. I have collected for you the best recipes for this simple decoration. Its main component is powdered sugar; other ingredients can be changed depending on the desired result.

Icing made from powdered sugar and lemon juice

Required utensils: whisk and containers for ingredients and glaze.

Ingredients

How to choose ingredients

• It is best to buy powdered sugar in the store, because it should be very finely ground. At home, fine powder is quite difficult to prepare. When purchasing, inspect its packaging and read the ingredients. Ideally, it should only contain sugar. Pay attention to the expiration date and do not buy an expired product. Under no circumstances should there be any lumps in the powder.. This means that it was not stored correctly and moisture got inside. The integrity of the packaging is another important point when choosing powder. Do not purchase this product if the packaging is torn or damaged in any way.
• A ripe lemon shines as if polished. Moreover, its color can range from greenish to bright yellow. Squeeze the lemon lightly; if it is firm and slightly springy, it is ripe.. If it is soft, it may be overripe or even starting to spoil. By the texture of the peel you can determine whether it is thick or thin. A lumpy surface indicates a very thick peel. This does not affect the taste or benefits of the lemon, just a large volume of the fruit will be taken up by the pulp of the peel. A smooth lemon has a thin skin.

Step by step recipe

Video recipe for making icing sugar from powdered sugar and lemon juice

This video shows how to make icing sugar.

Icing made from powdered sugar and water

Cooking time: 1 minute.
It will turn out: 270 g
Required utensils: whisk and containers for icing and ingredients.
Calories: 389 kcal per 100 g.

Ingredients

Step by step recipe

Video recipe for making icing from powdered sugar and water

This video shows how to make powdered sugar frosting.

Icing made from egg whites and powdered sugar

Cooking time: 15 minutes.
It will turn out approximately: 200 g.
Required utensils: silicone spatula, strainer and container for glaze.
Calories: 281 kcal per 100 g.

Ingredients

Step by step recipe

1. Take 1 protein and remove the flagellum from it.
   
   
2. Mash the whites with a silicone spatula.

   There is no need to beat it. When whipping, air bubbles form in the egg whites, which make the glaze brittle.

   
   
   
3. Gradually add sifted powdered sugar and continue grinding. This needs to be done for quite a long time, about 10-15 minutes.
   
   
4. Add powder until you get the desired thickness.
   
   
5. Decorate baked goods with the finished product.
   
   

Video recipe for making sugar glaze from proteins and powder

This video shows how to make white sugar icing.

• The glaze can be colored using gel dyes. They have the brightest and most saturated color.
• If you don't want to use synthetic dyes, use natural ones. The filling can be colored using the juice of various fruits and vegetables. Blueberries, beets, carrots, mulberries, spinach have rich colors, and you can also use cocoa powder. Vegetable and fruit juice should be added instead of water so that the syrup does not turn out too liquid.
• Even sift through store-bought powder; sometimes you will find whole sugar crystals in it. They can get in the way when decorating.

How to use glaze

The glaze can be used to decorate gingerbread cookies, cupcakes, Easter cakes, cakes and other desserts. You can beautifully decorate holiday cookies with tinted filling.

For Christmas or New Year, bake cookies in the shape of snowflakes, Christmas trees or angels. This dessert can be decorated with several colors. For example, give blue snowflakes a white border or draw multi-colored toys and decorations on a green Christmas tree. Easter cake is filled with syrup and sprinkled with colorful sugar confetti.

Glaze recipe options

• I recommend making it, it is suitable for decorating any desserts.
• prepared from the simplest ingredients.
• very beautiful. It can be used to decorate birthday cakes.
• not only gives beauty, but also adds the missing sweetness.

If you know how to quickly and easily make beautiful glaze, write it in your comments. I'm also wondering what dyes you use most often. I wish you a creative mood and bon appetit!