Chocolate icing for a chocolate cake - recipes for a delicious and beautiful dessert coating

Chocolate icing for a chocolate cake can transform even the most ordinary and simple dessert. All you need is a couple of ordinary ingredients, a good recipe, and an amazing decoration for homemade sweets will be ready in just a quarter of an hour.

How to create chocolate frosting?

The most common way to decorate a dessert is to create icing for a cake from a chocolate bar. Nothing else is needed for its production, but you can supplement the recipe with a small amount of butter. Before melting the chocolate for glaze in a water bath, you need to construct a system from a pan of water and a saucepan. It is not recommended to melt chocolate over an open fire; it may curdle.

chocolate – 100 g;
butter – 20 g.

Break the tile and place it in a saucepan.
Boil water in a saucepan and place a container of chocolate on top.
Stirring constantly, wait until all the slices have dissolved.
At this step, remove the glaze from the stove, add butter, and mix well.

Chocolate and milk frosting

Chocolate icing for a chocolate cake, the recipe for which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoon of cocoa powder. There is no need to wait until the fudge has cooled; for dessert, it is applied hot, this way the cake will be better soaked, and the glaze itself will harden, forming a glossy surface.

dark chocolate – 100 g;
butter – 50 g;
milk – 100 ml;
sugar – 50 g;
cocoa – 2 tbsp. l.

Heat the milk in a saucepan without bringing it to a boil.
Throw in the butter and pieces of chocolate, dissolve, stirring constantly.
Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
Stir until the sugar dissolves and apply to the cake while it is hot.

Milk chocolate frosting

This recipe for chocolate glaze is the most common and hassle-free, the bar can be melted in a water bath or in a microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven, oil is certainly added to the composition, if desired add a spoonful of cocoa for the richest taste. If the fudge ends up being very thick, add 20 ml of warm water or milk. This glaze option is not suitable for creating drips, but it is suitable for covering a soufflé cake.

milk chocolate – 100 g;
cocoa – 1 tbsp. l.;
butter – 50 g;
water – 20 ml.

Break the tiles and melt using the comfortable method.
Add butter and a spoonful of cocoa to the hot chocolate and stir thoroughly. Add warm water as needed.
Chocolate icing for a milk chocolate cake is ready to use.

Chocolate and cream frosting

The most common dessert design option is to create a frosting from chocolate and cream for the cake. This fondant can be used to decorate completely different sweets; it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate, which lends itself well to melting; cream is necessary only with the highest fat content, at least 35%.

dark chocolate – 100 g;
butter – 40 g;
cream 35% – 100 ml;
sweet powder – 50 g;

Break the chocolate and place it in a bowl.
Dissolve the powder in the cream in a saucepan and heat without bringing to a boil.
Pour cream over the chocolate slices and wait until they dissolve.
Add the oil and beat the mixture with a whisk as needed.
The bittersweet chocolate glaze is ready to use.

Chocolate and butter frosting

Cake frosting made from chocolate and butter is a common option for decorating homemade desserts. It is important to keep in mind when choosing a base for fudge that the higher the percentage of cocoa beans in the composition, the thicker the substance will be. If you want to get streaks on the surface of the cake, you need to increase the amount of milk, taking into account that the icing will harden as it cools.

bitter chocolate – 200 g;
butter – 150 g;
milk – 100 ml.

Heat the milk in a water bath.
Drop in the chocolate pieces, stirring constantly.
Remove the dishes from the stove, throw in the oil, stir thoroughly and use immediately.

Mirror chocolate glaze

The mega-popular mirror glaze made from snow-white chocolate is actually incredibly easy to prepare. This fudge will turn an ordinary shortcake into a real masterpiece. And the glossy mass comes out thanks to the addition of gelatin; other ingredients are completely familiar to similar recipes. Considering that the base is made from snow-white chocolate, the sugar in the composition will be unnecessary.

milk – 100 ml;
cream 35% – 100 ml;
vanilla;
gelatin – 15 g;
snow-white chocolate – 150 g.

Pour gelatin with a small amount of water.
Mix milk and cream in a saucepan, heat without boiling.
Remove the milk from the heat, throw in the chocolate pieces, stir until dissolved.
Add vanilla and gelatin, stir well until smooth and glossy.
Strain the mixture through a sieve and serve for dessert while it is still hot.

Frosting made from snow-white chocolate and condensed milk

The glaze made from chocolate and condensed milk comes out incredibly sweet, which is why it is often used with unsweetened shortcakes, so the taste of the finished dessert is most balanced. This fondant will do an amazing job of decorating not only a cake, but also other sweets. According to the mixture, the mass comes out the most dense and thick, in contrast to the other, most common options.

snow-white chocolate – 150 g;
condensed milk – 100 ml.

Break the tile and melt it in a water bath.
Add condensed milk, stir thoroughly.
This regular chocolate frosting for a chocolate cake is ready to use right away.

Colored frosting for snow-white chocolate cake

This snow-white chocolate icing with coloring can transform the most sour dessert. Fondant designs require high quality gel dyes, but if you don't have any, use berry syrups, although they won't give the mixture a rich, eye-catching color. For a glossy effect, add gelatin to the composition.

sweet powder – 100 g;
water – 100 ml;
snow-white chocolate – 150 g;
cream – 100 ml;
dye – 5 ml;
gelatin – 10 g.

Pour warm water over the gelatin and leave for 30 minutes.
Make syrup from powder and water.
Warm the cream with chocolate, pour in the syrup, beat with a blender.
Pour in the gelatin mass and dye without stopping the device.
Strain the glaze through a sieve and use as intended while still warm.

Soft icing for chocolate cake

Soft chocolate icing for a chocolate cake does not harden on the surface and remains smooth, like cream. This fondant is perfectly absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special smell, cognac or brandy is added to the composition, but if the delicacy is being prepared for children, it is better to avoid such additives.

sugar – 150 g;
cognac – 20 ml;
cocoa – 1 tbsp. l.;
chocolate – 100 g;
butter – 70 g;
milk – 50 ml.

Melt the chocolate, pour in the milk, heat the mixture without bringing it to a boil.
Mix sugar and cocoa and add chocolate to the dry mixture.
Add cognac, butter, stir until smooth and apply to the cake.

Chocolate frosting in the microwave

Regular chocolate frosting is made in minutes, you just need to watch the time. The chocolate is stirred during melting for any 10 seconds. Using only ordinary ingredients, the result is a smooth, sweet glaze that hardens on the surface within an hour. This amount of ingredients is enough to cover a huge cake.

dark chocolate – 150 g;
milk chocolate – 100 g;
butter – 50 g;
cream 35% – 100 ml.

In the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves), melt the chocolate, stirring for any 10 seconds.
When the mixture becomes smooth, add butter and pour in the cream.
Microwave the frosting for another 10 seconds.
Stir and use immediately.

Chocolate icing from chocolate - 8 recipes for making it at home

Chocolate glaze made from chocolate is a fragrant, colorful, self-sufficient decoration for confectionery and baked goods. Compared to its analogue, brewed from cocoa, it is much thicker and richer, and besides, it hardens quickly and does not flow down the edges, therefore it is suitable not only for eclairs or cakes, but also for Easter cakes, Lviv cheesecakes, and “Mushroom” cookies. and other “goodies”. The ingredients for its manufacture are publicly available, and the process itself does not require any special culinary abilities or skills. However, there are subtleties here that are worth considering.

What is important to know at the preliminary step?

Firstly, be sure to follow the technology for melting chocolate, since this confectionery product is quite capricious:

It is better to create it in a water bath.
The utensils used must be completely dry.
Only a wooden or silicone spoon is suitable for stirring.
We set the fire as low as possible.
The diameter of the bowl in which the chocolate is melted should not be absolutely smaller than the diameter of the container with water, otherwise steam will get into the glaze, which will affect the property and required elasticity of the final product.
The bottom of the bowl of chocolate does not have to touch the bubbling water.
It is prohibited to cover the glaze being prepared with a lid, this will create suitable conditions for the formation of condensation, and even a tiny drop of water is the worst enemy for our product.

Secondly, it is important to understand that chocolate is not suitable for making this product:

porous - due to the oil released during the melting process, the glaze does not come out watery, but turns into a large lump formed from small chocolate grains;
with fillings - nuts, fruit layers, raisins, caramel splashes (because of them, the delicacy for decorating cakes will not be homogeneous and flowing);
cheap, of unknown properties - the final product will turn out to be of the appropriate appearance and taste.

Culinary or dessert chocolate, fondant or couverture are suitable for coating baked goods.

Chocolate glaze made from milk chocolate

A savory milk bar from a proven brand is an ideal option for melting in a water bath. This particular variety is used in the basic recipe.

To create the chocolate frosting:

Take from 100 to 300 g of milk chocolate (based on the size of the surface of the pie or the number of cookies, Easter cakes).
We break it into small pieces.
Lightly grease the bottom of the dish in which the confectionery product is going to be melted - this way the chocolate will not stick, and it will be easy to clean later.
Heat the composition in a water bath, stirring for any 40 seconds, until there are no lumps and a uniform fluid structure. Pay attention! For the milk chocolate to start melting, just warm it up to 45, maximum – 50 degrees.
We give the finished product time to cool to 35 - 36 degrees, then cover dessert, fruit or pastries with it.

The temperature of the glaze at the time of application is very important: if it is hot, it will spoil the confectionery product and will spill; if it is cool, it will become too thick and unsuitable for coating due to loss of plasticity.

Made with snow-white chocolate

This type of chocolate has a typical, soft taste, and the snow-white chocolate icing for the cake looks elegant and original. In addition, this is an opportunity to experiment by adding food coloring of the desired colors during the melting process. Powdery, turquoise, and maybe even neon glaze is a good solution for baked goods made for children's parties, parties aimed at a specific theme, and “colored” weddings.

The specificity of manufacturing is no different from the method described in the previous version. With only one difference - after the snow-white chocolate bar is melted, add from 2 to 5 tbsp. l. milk or cream to obtain a suitable mixture of the finished product. Stir until the mass is completely homogeneous. Cool to a suitable temperature and apply to baked goods while warm.

This glaze is also suitable for Easter cake, instead of classic protein fondant. Easter baking will turn out extraordinary, with a delicious crunch of chocolate “crust”.

With butter

The chocolate icing, made from chocolate and combined with butter, comes out shiny, giving the cake a wonderful glossy surface. Immediately at the bottom it is very warm, melting in your mouth. This composition is applied sparingly and simply, and is prepared quickly.

Ingredients for the traditional recipe:

125 g of any chocolate (choose according to the advice!);
50 g of oil of good quality.

The last component is introduced evenly into the melted mass of chocolate. The fire is turned off, but the containers used for the water bath are left in place to ensure a suitable mixture and to prevent the oil from peeling off. The glaze is stirred well to a suitable thickness.

How to make chocolate frosting from chocolate and cream

Experienced cooks recommend this recipe when the cake cracked during baking, or the cake/top layer of the cake came out with a lumpy surface.

This chocolate glaze is thick, viscous, hardens well, and if you add a tablespoon of sweet syrup to it, it will also be mirror-shiny.

Ingredients for coating 1 cupcake or medium pie:

170 – 200 g chocolate (black is ideal);
2/3 tbsp. cream 33% fat;
1 tbsp. l. sweet syrup (optional).

Manufacturing stages:

Heat the cream in a saucepan over medium heat. We don't boil!
Prepare sweet syrup.
We break the chocolate bar into pieces of similar sizes.
Add other ingredients to the hot cream, which must be removed from the heat in advance. Leave for about 5 minutes so that the chocolate has time to melt.
Stir with a whisk until smooth.
Pour the cooled glaze onto the surface of the dessert and smooth it out with a knife or pastry spatula.

With the addition of sour cream

This fudge is especially tender, and the mixture is reminiscent of chocolate cream or Nutella. It does not dry out or crumble after it has completely hardened on the dessert.

Ingredients:

100 gram chocolate bar;
100 g sour cream with a fat content of 20 - 25%;
a piece of butter;
sweet syrup, sugar or powder - if desired and to taste.

To create chocolate frosting with sour cream:

The milk product is whisked with sugar (syrup or powder) in an enamel bowl.
Add a piece of soft butter to the resulting mass and lightly beat again.
Dump the previously broken chocolate bar into pieces and mix.
Cook over low heat until the first signs of boiling.

You can use the rest of the recipe: melt the chocolate in a water bath in advance, beat the other ingredients and add them evenly into the warm mass, actively stirring with a whisk or wooden spoon.

Regular recipe with milk

This glaze is perfect for eclairs, custard cakes and other similar delicacies. It is prepared simply from chocolate and milk (100 g + 3 tbsp), which are mixed and heated in a water bath. When a homogeneous pouring mixture is achieved, the chocolate mass is applied to the finished confectionery products with a silicone brush.

It is necessary to spread it quickly, because the decoration actually begins to harden immediately.

Chocolate frosting made from chocolate in the microwave

This method is optimal if the chocolate mass is prepared not for coating or pouring, but for mixing with other ingredients (for example, nuts to obtain a sweet sandwich paste). A broken chocolate bar is poured with a few spoons of milk and placed in the microwave for 3 to 7 minutes. The exact time depends on the power and operating characteristics of the microwave oven (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) . The melted mixture is mixed well and then used for its intended purpose.

Helpful Tips:

It is better to set the temperature and power low so that the chocolate mass does not overheat.
If you want to get the softest mass for the glaze, add soft chocolate butter to the bar broken into pieces (you can replace it with a mixture of regular butter and cocoa powder).
Experienced cooks say that a very useful function for melting chocolate in a microwave oven is “defrosting”.

Made from dark chocolate

A delicious coating for decorating baked goods is prepared according to any of the proposed recipes. It is important to remember that the temperature suitable for melting this type of chocolate is higher than that of its milk counterpart and is 55 degrees.

For the glaze, it is better to take a 72% bittersweet bar.

Naturally, this is far from an exhaustive list of recipes. Chocolate icing for a cake can also be prepared with the addition of condensed milk, gelatin, honey and even alcoholic beverages - for example, cognac or rum. Any housewife uses her own version, which is closer to her.

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How to create chocolate frosting

Saturday, January 14, 2017 09:01 + to quote book

Any cake, cupcake, cookie or pastry, when coated with chocolate glaze, gets the most beautiful and appetizing look. How delicious are the freshest juicy fruits in a chocolate glaze crust!

What kind of chocolate is better to choose, how to create it so that the glaze comes out with the right mixture and homogeneity? To make the glaze, you need to take unstained chocolate, without filling in the form of raisins, nuts, cookies and other inclusions.

Between porous, milk, white and dark (black) types of chocolate, not every type will be needed for melting. With porous chocolate, thermal action rarely achieves the desired density and homogeneity of the mixture.

A good product for icing mass is snow-white chocolate. Chocolate icing for cakes, rolls and other confectionery products, if snow-white chocolate is used, is also convenient in that it can be tinted in different colors. Snow-white chocolate is melted using a steam bath, adding vegetable oil and food coloring of a suitable color to the mass.

Cooking chocolate, dessert chocolate, couverture and fondant are also used to make glaze. Varieties of culinary chocolate differ in the percentage of cocoa butter in their content.

Cooking chocolate melts easier, but dessert chocolate is tastier. The icing comes out of a thick mixture, so it’s important to dilute the melted chocolate with milk or butter, literally according to the recipe, in order to get a not very dense mass.

Couverture has a significant presence of cocoa butter. The glaze comes out with a smooth structure.

The fudge contains less cocoa butter than couverture. It is excellent for making glazes.

Chocolate chocolate glaze - recipe

An example of making dark chocolate glaze with 72% cocoa includes the following initial products:

Glaze options

Using a similar technology, you can prepare a glaze with snow-white chocolate, consisting of the following ingredients:
• snow-white chocolate – 100 g,
• butter – 40 g,
• heavy cream (or sour cream) – 3 tbsp. spoons.

First, melt the chocolate and cream, and after removing the glaze from the heat, add butter and mix the mixture thoroughly.

A fascinating option for chocolate glaze with the addition of honey.

Ingredients:
• any chocolate – 100 g,
• milk – 4 tbsp.
spoons, • butter – 30 g,
• honey – 4 teaspoons.

After removing the prepared homogeneous mass of chocolate and milk from the heat, first add butter, stir, then add honey and mix again.

To contrast the taste, you can add various natural flavors, a little cognac, rum, ground nuts, and coconut to the finished glaze.

How to create chocolate frosting?

Glaze is an essential element of sweets. It not only decorates cakes, pastries, homemade cookies, but also adds an additional unique taste to these products. But not all housewives know how to create chocolate glaze.

This process is not that complicated and provides the confectioner with the opportunity to show all his culinary imagination.

Which chocolate to choose

with different fillings: nuts, pieces of fruit, etc., because the glaze mass must be homogeneous;
porous, because oil is released from it during melting, the delicacy itself does not melt, but gathers into a large lump of chocolate grains;
cheap because it is heterogeneous in composition and has low properties, which will inevitably affect the final product.

Milk is considered the ideal option; after melting, you don’t need to add anything to it, except maybe a little butter;
confectionery is more convenient in making glaze, it melts more quickly into a homogeneous mass, but in terms of taste it is significantly inferior to food tiles;
The introduction of snow-white chocolate is very interesting, it has a typical soft taste, and in this case the glaze can be tinted in various colors using food coloring;
Do not rush to put the bitter one aside; the icing made from it contrasts very uniquely with extremely sweet cakes or pastries.

If you are not going to use snow-white chocolate, pay attention to the color of the product; it should be dark brown and rich.

Rules for making glaze

Break the tile into pieces as small as possible;
The container in which the chocolate will be melted must be greased with butter so that the mixture does not stick to the bottom and walls;
Pick up another vessel, huge in diameter, heat the water in it (you don’t need to boil it) to 50–70 degrees;
Place the smallest container in the larger one, continuing heating, be sure to ensure that the burning water does not splash out onto the heated chocolate;
Stir the prepared glaze constantly, preferably with a wooden spatula;
It is not allowed to cover containers with a lid, this will lead to the formation of condensation, which will ruin everything;
Add a few tablespoons of milk, sugar or cream as needed;
Immediately after the chocolate has completely melted until smooth, add butter to the consistency;
If you like to experiment, use other additives, for example, honey, sour cream, condensed milk.

Remember that the mixture must be as homogeneous as possible and not very thick, otherwise it will harden to the full design of a confectionery masterpiece, and the icing will not turn out to be one color.

How to create glaze - step-by-step recipe with photos

dark chocolate - 120 g;
cow's milk - 4 tbsp.

Break the tile into pieces. Chocolate needs to be broken into slices or even small pieces
Melt until smooth, pour in milk. Melt chocolate in a steam bath
Apply to pastry product.
Let the mixture cool.
Decorate the cake with fruits and berries. If you use unstained chocolate, the glaze will be thick.

The given recipe is basic, main. On the base given to us, you can give free rein to your imagination - add honey, syrup, etc.

The introduction of condensed milk makes the mixture elastic and it will be easily applied to various products anywhere.

A cake surrounded by cupcakes, cherries and macaron lids. Glaze and creative approach allow even novice cooks and amateurs to reach unusual heights of skill.

The so-called mirror glaze looks very beautiful. It is prepared with the addition of diluted gelatin, frozen, then melted again and applied to the same frozen product.

Storage

Implementation

How to melt chocolate in a water bath: video

Chocolate coating is an important component of confectionery products. If you use it one day while creating a homemade cake, then later you will use it constantly. With all this, the manufacturing process is relatively simple. You just need to follow the rules of the recipe.