Cocoa glaze - the most ordinary and delicious recipes for decorating homemade baked goods

Cocoa icing will simply and without frills help decorate a cake, pie or other pastries. Using ordinary chocolate fudge, you can beautifully decorate a festive treat, add richness to the dessert, or hide the small flaws of the confectioner when making the treat.

How to create cocoa frosting?

Taking into account the basis on which the chocolate glaze is made from cocoa, you can find its upcoming introduction.

If the recipe for making cocoa glaze involves the use of milk, cream and butter, such fondant can be safely used to decorate a dessert. It comes out smooth, shiny and dries perfectly. It often makes smudges on the edges of the product.
An ordinary cocoa glaze on water will harden quickly, its taste will not be as soft as that of a milk base, but no less tasty.
You can create a glaze using only cocoa, but adding dark chocolate to the composition will make the mixture of sweetness smoother and the taste will be richer.
A glossy or “mirror” glaze comes out when gelatin is added to the composition, and in addition to cocoa, it is necessary to add melted chocolate.
Soft cocoa glaze is made on the basis of sour cream or condensed milk; it does not harden during the impregnation of products.

Cocoa and milk glaze

The most common way to decorate homemade cakes is to create a cake icing from cocoa and milk. By pouring this fondant over the delicacy, you can create unique streaks on the surface of the product. Also, thanks to the watery mixture, the top layer will be additionally saturated before the glaze hardens. In addition to covering the cake, the cream can be used to decorate cupcakes or as a topping for ice cream.

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

Mix cocoa with sugar.
Add milk into the dry mixture in a narrow stream, stirring to break up any lumps.
Heat the mixture to a boil, cook for 5-7 minutes.
Set the container aside, cool the contents slightly, add the oil and stir.
Glaze made from milk and cocoa is consumed warm.

Chocolate glaze made from cocoa and sour cream

The sour cream and cocoa glaze is so tasty that you can eat it with a spoon. It is used to decorate a huge number of different sweets: cakes, donuts, muffins, eclairs. The slightly sour taste of sour cream mixes amazingly with chocolate. The main advantage of this amazing fudge for us is that you don’t need to cook it! If you use brown sugar instead of white sugar, the icing will come out with a caramel flavor.

cocoa – 3 tbsp. l.;
sour cream – 150 ml;
water – 100 ml;
sugar – 100 g;
vanilla.

Mix sugar, vanilla and cocoa.
Add water, kneading into a thick paste without lumps.
Add sour cream, stir well and immediately use as intended.

Cocoa and butter glaze

This cocoa glaze recipe is as simple and concise as the rest of its kind. The fondant comes out soft, glossy and very rich. Add half a bar of chocolate to the composition and the taste will be most striking. This glaze hardens well in the refrigerator and holds its shape, while not getting too hard and not spilling. You can use this cream to create inscriptions on the surface of the cake.

cocoa – 5 tbsp. l.;
butter – 100 g;
milk or water – 150 ml;
dark chocolate – 50 g;
sugar – 100 g.

Mix sugar and cocoa, pour in the liquid, stir, removing any lumps from the mixture.
Throw in the chocolate pieces and heat until boiling. Boil for 10 minutes.
Add cocoa butter to the glaze, mix and use immediately.

Cocoa and water glaze

The icing from cocoa and water for the cake is prepared quickly. It is used to completely or partially cover the dessert. For the most exciting taste, add vanilla sugar or a couple of drops of alcohol (snow-white rum or liqueur), it will give a special smell and glossy shine to the chocolate topping. If you need a lean version of the cream, replace the oil in the composition with vegetable oil (coconut, for example) or do not use it at all.

sugar – 100 g;
cocoa - 4 tbsp. l.;
rum – 20 ml;
water – 100 ml;
butter – 50 g.

Mix sugar with cocoa, pour in water, stir.
Heat the mixture to a boil, add rum. Cook for 10 minutes, stirring constantly.
Set aside the glaze, cool slightly, add butter, stir.
Use the cake frosting warm.

Chocolate glaze made from cream and cocoa

Chocolate glaze from cream and cocoa is prepared according to the principle of creating ganache. The result is a cream that covers the product in a thin layer and hardens instantly. For the most pronounced taste, add a little extra dark chocolate to the composition; thanks to this ingredient, the glaze will literally thicken. The purchased glaze for this recipe is enough to decorate a cake with drips around the edges.

chocolate – 50 g;
cocoa – 100 g;
cream – 250 ml;
butter – 50 g;
sugar – 100 g.

Heat the cream in a saucepan, throw in the chocolate pieces and melt it.
Mix cocoa and sugar separately, pour warm chocolate cream into the dry mixture, stir, breaking up any lumps.
Warm the cream over low heat until thickened, set aside.
Drop in the oil, stir and apply immediately.

Chocolate glaze made from condensed milk and cocoa

A savory and irresistibly sweet glaze made from condensed milk and cocoa is prepared quickly and without hassle. In this case, you don’t need to add sugar. To complement and enhance the taste, you can use confectionery flavorings: chocolate, rum or vanilla. It would not be superfluous to add the smell of coffee; you can brew espresso or use instant granules. This glaze can be used to coat eclairs or donuts.

cocoa – 100 g;
instant coffee – 2 tsp;
condensed milk – 200 g.

Mix cocoa and coffee.
Combine the condensed milk with the dry consistency and stir until all the granules have dissolved.
You can use it right away.

Mirror glaze with cocoa - recipe

The most beautiful and especially popular is mirror glaze with cocoa. Any novice confectioner can create it, and the result will be positive in any case. The secret to the perfect coating lies in the addition of gelatin. In addition to cocoa, it is better to add melted bitter chocolate to the recipe, it will add richness to the taste and color. This amount of cream is enough to cover a small cake or 10-12 cupcakes.

cream – 100 ml;
water – 100 ml;
cocoa – 50 g;
chocolate – 50 g;
sweet powder – 150 g;
gelatin – 10g.

Soak the gelatin.
Mix cocoa with sugar and chocolate pieces, add water and cream.
Bring the mixture to a boil.
Pass the glaze through a sieve, getting rid of any lumps or grains.
Add the swollen gelatin to the hot chocolate mixture and stir until the granules dissolve.
Use the glaze as intended when it has cooled to room temperature.

Cocoa frosting without sugar

Often desserts come out very sweet, sometimes even cloying. In this case, a glaze made from cocoa powder without adding sugar will help smooth out the taste of sweetness. The taste of the cream will be complemented by fragrant flavors in the form of vanilla, syrup or alcohol. Often this glaze is poured over ice cream or other soft, very sweet treats.

cocoa – 100 g;
low-fat milk or cream – 100 ml;
rum – 50 ml.

Pour the cocoa into an iron container, pour in the previously heated cream (or milk0.
While stirring, dissolve the lumps, heat the mixture to a boil, cook over low heat for 10 minutes.
Add rum, stir, use chilled glaze.

Chocolate glaze in the microwave from cocoa

Regular chocolate icing with cocoa, prepared in the microwave, is not inferior in quality to any other made using the conventional method. It is important to monitor the time spent in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, which includes the decimeter, centimeter and millimeter range of radio waves) , stir the mass for any 10 seconds, make sure that the glaze does not boil before all the ingredients are mixed. This amount of cream is enough to cover a small cake.

cocoa – 100 g;
sugar – 100 g;
dark chocolate – 100 g;
cream – 100 ml;
butter – 50 g.

Melt the chocolate in the microwave, add cocoa and sugar, stir.
Pour in the cream, put it in the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) and mix the contents for any 10 seconds.
When all the lumps dissolve and the mass becomes smooth and thickens slightly, add the oil, stir and use as intended.

Let's glaze: the best cake icing recipes

Steve Jobs once said: “You baked a beautiful cake, but you used dog shit instead of frosting.”

Although his phrase did not directly relate to the topic of cakes, it is quite relevant to our current article, since we will be talking about confectionery glazes. After our article about your icing, no one will say the way Jobs put it, so take note: we will give you the best recipe for icing for a cake, and we will also tell you how to work with it so that it turns out perfect.

How to create icing for cake decoration

The most common icing recipe for covering a cake is melted chocolate mixed with cream. But, if you want to delve deeper into the question of how to prepare icing for a cake or pastries, it is worth clarifying what kind of icing you want to cook. In any case, there are rules and aspects that should be taken into account. Want to create a watery icing for your cake? Or maybe for an inscription on a cake? For a mousse cake or sponge cake? Colored or white? Or maybe a thick cocoa or jelly glaze with gelatin? Each of these options will require its own set of products. Naturally, we won’t tell you all the glaze options, but we’ll go through the main ones. So, the most common glaze options are:

snow-white (combines such types of glaze as royal, milk, sour cream, protein icing, on snow-white chocolate)
chocolate (with chocolate and cocoa powder)
caramel
color
glazed (also mirror or jelly)
neutral
ready

These particular glazes are most often used by confectioners to decorate cakes, which means you will literally need their recipes.

How to create snow-white icing for a cake?

The concept of snow-white glaze combines several types of glaze, resulting in a white coating. We will give you three recipes for snow-white cake icing that you can prepare at home.

1. Recipe for sweet icing for a cake

What ingredients are needed:

sweet powder, 225 g
hot water, 40 ml

How to cook:

sift sweet powder into a bowl
add hot water to sweet powder
Using a wooden spatula, mix the ingredients until they have a homogeneous structure.
Using a mixer, beat the glaze
keep in mind that it dries out very quickly, so cook it when the other parts of the cake are ready

2. Royal icing for the cake

What ingredients are needed:

sweet powder, 1 cup
albumin, 5 g
water, 35 g
lemon juice, 1 tsp.

How to cook:

Dissolve albumin in water and let stand for 20 minutes.
combine with lemon juice and beat until stable foam is obtained
Without stopping whisking, add sweet powder little by little
beat until the mixture becomes homogeneous

Cocoa glaze

How to create cake frosting from cocoa? It’s not difficult to prepare according to our recipe:

What ingredients are needed?:

cocoa powder, 4 tbsp.
sweet sand, 5 tbsp.
milk, 170 ml
butter, 100 gr

How to cook:

sift cocoa into a bowl
pour milk into a saucepan and let it boil
add sifted cocoa and sweet sand, heat over medium heat until the sugar dissolves and do not forget to stir
When the sugar has dissolved one hundred percent, remove from heat and add butter, stir until the mass becomes homogeneous.
cool and use to cover the cake.

Caramel icing for cake: regular recipe

How to create caramel frosting for a cake? Our Caramel Jelly Frosting recipe is below:

What ingredients are needed:

gelatin, 5 g
corn starch, 10 g
cream 33%, 130 ml
lemon juice, 10 g
coconut sugar, 100 gr
water, 100 ml (we will divide them into 2 parts in a ratio of 70/30)
salt, 1-2 pinches

How to cook:

soak gelatin according to instructions
dilute corn starch in 30 ml water
pour coconut sugar into a saucepan and add lemon juice, put the saucepan on the fire, wait until the sugar dissolves
remove from heat, add cream and water, stir
return to the stove and add starch, let the mixture boil
the glaze must cool to 50 degrees, after which you need to add gelatin and cool all 30 degrees
Mix well again and use as intended.

Neutral icing for cake

Transparent icing is often used for mousse cakes and the recipe is quite simple. This neutral glaze provides a glossy and shiny finish, making it ideal for decorating fruits and mastic figures.

What ingredients are needed:

pectin NH, 10 g
sweet sand, 265 g
water, 250 gr
glucose-fructose syrup, 20 g

How to cook:

Mix 200 grams of sweet sand with water and glucose syrup
mix pectin with remaining sugar
Heat the mixture of water and invert syrup to 60 degrees
then stir in the sugar-pectin mixture
mix thoroughly and let it boil, keep it for about 2-3 minutes, then remove from the stove, pass through cheesecloth - the glaze is ready!

Colored glaze

How to create pink icing for a cake, and greenish or black? What about gold or blue?

It doesn’t matter what color glaze is made on the basis of snow-white chocolate and dye of the desired color. We will write a recipe for a yellowish glaze, but it is similar to any other, only the dye changes.

What ingredients are needed:

snow-white chocolate, 300 gr
butter, 45 g
natural dye Luxomix yellowish fat-soluble 0040

How to cook:

break snow-white chocolate into pieces, add butter
melt chocolate and butter in a water bath
add food coloring to get rich color
Mix everything well - the glaze is ready!

By the way, marble glaze is also prepared on the basis of colored glaze. For this, a number of types of multi-colored glazes are used, as well as a special spatula, with which marble stains are made.

Glazed mirror glaze

This glaze recipe is perfect for covering a mousse cake - take note!

What ingredients are needed:

powdered gelatin, 12 g
glucose-fructose syrup, 150 g
snow-white chocolate, 150 g
condensed milk, 100 gr
sweet sand, 150 gr
water, 135 g
natural fat-soluble dye Luxomix

How to cook:

Mix 60 grams of water and gelatin
In a saucepan, mix glucose syrup, sweet sand and remaining water
put on the stove and let it boil, the sugar should dissolve one hundred percent
break the chocolate into pieces and melt in a water bath
when the chocolate has melted, add condensed milk and hot syrup to it
add dissolved gelatin in parts
add dye and mix everything with a blender
pass the glaze through a sieve and use it as intended.

Ready-made cake icing

In general, as an option, if you do not want to prepare the icing yourself, manufacturers have come up with a ready-made confectionery coating. For example, in the online store 100ing.ru, multi-colored glazes are presented, as well as lauric and chocolate glazes of various colors.

How to use store-bought cake icing? Most often, you just need to melt it in a water bath, avoiding the formation of bubbles, and then cover the cake with the acquired consistency.

Our article was long enough, but quite detailed, so that you won’t have any questions. We figured out the aspects of making the most popular glazes and told you how to create them at home. If you don’t understand where to buy ingredients for making glazes, be sure to take a look at our catalog - everything you need is there! And see you in the newest articles: we are preparing a lot of exciting things for you!

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How to make chocolate icing from cocoa?

Friday, March 24, 2017 08:47 + to quote book

Chocolate icing for applying to cakes, muffins, Easter cakes and pastries does not necessarily need 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 comes out even better in taste and color than chocolate.

You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
The glaze, which does not require cooking, hardens quickly, so it must be applied immediately after production.
It is not allowed to cover a cake with hot icing that has already been spread with buttercream, but if this is necessary, then you should first cover the cream with watery jam or sprinkle with cocoa, and then with icing.
It is not allowed to cover the cake with freshly boiled glaze; it must be cooled slightly.
First, we apply a thin layer of glaze to the confectionery product, and then a thicker one.

In a saucepan, mix half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
Cool slightly, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze drips down the edges.
We put the cake in a cool space overnight (that is, in the dark) , and in the morning you can serve it with tea.

Mix half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
After removing from heat, add 0.5 tbsp. spoons of butter..
Immediately pour the cake over and leave to cool.

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

Pour 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour in 0.5 cups of water and heat until all ingredients are dissolved.
We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
The icing is ready, decorate the cake with it and leave to cool.

Pour 1 tbsp into a stainless steel saucepan. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at a low boil, until a suitable thickness.
Turn off the heat and add 50 g of butter, stir until the butter is completely dissolved.

Mix 2 tbsp in an enamel bowl. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, always stirring, until it thickens.
After removing from heat, add 1/3 of a teaspoon. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

Mix 3 tbsp in a deep plate. spoons of sweet powder without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
Add 3 tbsp. spoons of very cool water, knead again, and the glaze can be used.

In a saucepan, combine 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g of butter, mix everything and let it cook until the butter melts.
Dilute another 3 tbsp. spoons of milk and cook further, stirring.
If the glaze is thick, add another 2-3 tbsp. spoons of milk.

Mix 100 g of sour cream in a saucepan, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring always.
When the glaze boils, add 2 tbsp. spoons of butter and boil until the butter melts.
Turn off the heat and immediately cover the cake or pastries with it, otherwise it will cool down and become very thick.

In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, mix, and set to cook until the glaze thickens (10-12 minutes), always stirring.
When the glaze thickens, add 30 g of butter and heat further until the butter dissolves.
Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

Heat 3 tbsp over the fire. spoons of milk and half a glass of sugar.
In a microwave-safe bowl, combine 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 of a dark chocolate bar, place everything in the microwave. The glaze will be ready in 4 minutes.

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Cooking (various recipes)

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Chocolate cocoa glaze
(recipe with photo)

I associate this glaze with the Bird's Milk cake. I think almost everyone knows the taste of the glaze given to us, especially those who grew up in the Russian Union or ate desserts and cakes prepared by our mothers and grandmothers. This is a chocolate glaze made from cocoa , which can be used to make confectionery or simply eaten with a spoon =)

What is needed for production

A saucepan or ladle (preferably with a thick bottom)

List of ingredients

50 gr. butter, fat content 80%;
45 ml. milk, fat content 3.2% (

3 tablespoons);
60 gr. sugar (

4 tablespoons);
10 gr. cocoa powder (

3-4 teaspoons).

Manufacturing process

Making chocolate glaze from cocoa is not at all difficult, but there are some points to consider in the process. Let's take a closer look =) We begin production by preparing the ingredients. Place all the necessary ingredients in a saucepan or ladle (preferably with a thick bottom). These are butter, milk, sugar and cocoa powder.

Next we place the saucepan or ladle on the stove. You can prepare chocolate glaze from cocoa either in a water bath or by placing a saucepan directly on the stove. If you are cooking for the first time or want to play it safe, it is better to cook the glaze in a water bath. Naturally, the process will take more time, but nothing will burn, and you can supervise the process without effort. And if you choose to prepare the glaze by placing the saucepan directly on the stove, then the fire should be created a little below average. And, of course, don’t leave the stove anywhere, constantly stirring the glaze, otherwise it won’t work and it will burn. Of course, during production in a water bath it also needs to be stirred, but in this case there is less chance that the cocoa chocolate icing will burn.
Having chosen the production method, we place the saucepan on the stove and begin the process of making the glaze. To begin with, we wait until all the ingredients are one hundred percent dispersed and transformed into a homogeneous mass. Then the mass will begin to boil. During this step, it is important to stir the glaze constantly. Especially if you chose the option of making it right away on the stove. Thus, boil the glaze for 2-3 minutes. That's it, the glaze is ready!

Introduction of glaze

Chocolate glaze made from cocoa can be used in various confectionery products. It is excellent for soaking cakes. And if you want to use the glaze for impregnation, then after making it, let it cool slightly and, while it is watery, soak the cakes.

I also really like to cover the top of a cake with this glaze (for example, “Bird's Milk”), glaze donuts or eclairs. And most of the time, quite often I make chocolate streaks on the cake from the icing given to us.

Often, cake drips are made from chocolate ganache (chocolate is combined with heavy cream). But when you don’t have these ingredients at home, in my opinion, chocolate cocoa glaze is perfect for beautiful drips. To do this, you need to actively stir the finished glaze until it reaches the mixture that suits you. The glaze should become thicker. The main thing is to watch the mixture, because... The glaze may become quite thick.

I would like to show you an example of an unsuccessful glaze for drips. In this case, it turned out to be very watery and the streaks did not come out. As a result, all the glaze flowed down.

And in this example, in my opinion, the glaze was not thick enough for smudges. Although, it looks even better than when the icing comes out watery. But still try not to make the glaze too thick. Because It can drain very poorly or completely drain in pieces.

And on this cake, it seems to me that the icing turned out to be a very good mixture, which made it possible to create beautiful, even streaks.

On a note

For this glaze, it is important to use high-quality butter. Because More than once it happened that during boiling the oil separated from the main mass and, naturally, the glaze was spoiled.
To create beautiful drips, the cake itself must be cooled, and the icing does not have to be hot.

The uses of chocolate cocoa glaze are very diverse.
It can be used to soak cake layers, glaze donuts and eclairs, also cover the top of the cake and create chocolate drips. And I think that you can find many more different options where you can use this glaze. Try and experiment =) Also on the website there are recipes for cakes that can be decorated with drips from the chocolate icing given to us: Styopka-Rashka, Rotten Stump and others.

Cocoa glaze - the most ordinary and delicious recipes for decorating homemade baked goods