Health

Glittery chocolate glaze recipe. Chocolate cocoa glaze: how to prepare

What is the “purpose” of chocolate glaze? It is simple - decorate a cake, pastry or other pastries (and not only pastries). Chocolate glaze is the final touch that gives a dish (usually a pastry or dessert) an exquisite shine and gloss. Sometimes it is this touch that allows you to hide small flaws and failures that have absolutely no effect on the taste, but spoil the appearance. But this is rather an exception to the practice of using glaze. The rule is to highlight the taste and give the appearance, to provide an opportunity to secure decorative elements, such as sprinkles or small details.

There are a lot of recipes for chocolate glaze: some are very simple, and some are whimsical. Choosing from this variety is not so easy, especially when you need it here and now, quickly and beautifully. On this page I offer practical recipes for chocolate glazes made from cocoa, dark and white chocolate. They always turn out impressive and tasty, fast and not troublesome.

Chocolate cocoa glaze

A universal chocolate glaze made from cocoa is prepared by simply mixing the ingredients.

INGREDIENTS

cocoa - 3 tbsp. spoons
powdered sugar - 80 grams
milk - 0.5 cups
butter - 1.5 tbsp. spoons
vanilla

HOW TO COOK

In a bowl, mix dry ingredients: cocoa, powdered sugar, vanilla.

Heat the milk, add butter and stir. Pour into cocoa in a thin stream.

Rub the glaze thoroughly until shiny.

When it has cooled to room temperature, you can coat your baked goods with it.

Pros and cons of a quick chocolate frosting recipe

The undoubted advantage of this method is the speed and ease of preparation. Another important plus is that the glaze does not harden quickly, so there is no need to rush when working with it. The chocolate glaze turns out to be very thick and spreads evenly on the product, forming a beautiful shiny layer.

The downside (or maybe not) is that it does not harden, that is, no matter how long the product sits, the glaze remains soft.
Ideal if you need to quickly frost baked goods for home use.

Recipe for boiled chocolate icing from cocoa

The easiest frosting recipe to cook is chocolate frosting with sour cream.

Recipe ingredients: cocoa 2 tbsp. spoons, sour cream 70 grams, sugar 2 tbsp. spoons, butter 1 tbsp. heaped spoon.

How to make boiled chocolate glaze. Mix sugar and cocoa. Place sour cream in a saucepan, pour in the mixture and mix well. Place on low heat, stirring all the time. When the mixture boils, add oil. And mix thoroughly again. Keep on the heat until the butter has completely melted. Remove from heat, let cool and only then use.

Tips and secrets. This glaze also becomes very thick, but does not harden.
If you add an egg to the cooled glaze and mix thoroughly, and then bring to a boil, then after hardening the glaze will be shiny.

Recipe for chocolate glaze made from cocoa with condensed milk

Another recipe from the “quick and without stove” series.

Recipe ingredients: cocoa 3 tbsp. spoons, condensed milk 3 tbsp. spoons, butter 3 tbsp. spoons.

How to prepare glaze with condensed milk. Melt the butter (you can also do this in the microwave). Pour in condensed milk and stir. Add cocoa and rub thoroughly.
Once cooled, you can use it.

Chocolate glaze made from dark chocolate

If there is no cocoa, but there is a chocolate bar, then make the glaze from it. How? There are many recipes. Here, for example, is this one.

INGREDIENTS:

chocolate - 1 bar (100 grams)
milk - 2 tbsp. spoons
powdered sugar - 50 grams

HOW TO COOK

Place over low heat; when it boils, add chocolate pieces. Cook until the chocolate dissolves and thickens.

This chocolate glaze should be applied warm. By the way, it hardens very quickly. If you haven’t had time to use it all and it’s frozen, warm it up a little.

In most cases, glaze is used to obtain a smooth, shiny surface. Undoubtedly, a product with such a coating looks simply amazing. But you can deviate a little from the canons and make a relief surface that looks no less good.

White chocolate chocolate glaze

I must say that white chocolate is more capricious. It is very easy to overheat it and it will turn into insoluble lumps. Therefore, work with it very carefully.

Sometimes it happens that very little glaze is needed, since it covers small products or it is not the main one. The easiest way to make white chocolate frosting solves this problem.

INGREDIENTS:

white chocolate bar - 100 grams
fatty butter - 100 grams

HOW TO COOK

Place the butter and chocolate pieces in a container, such as a cup, and melt in the microwave or in a double boiler, stirring constantly.

The butter will heat up and melt much faster than the chocolate. There is no need to wait for the chocolate to melt; “dissolve” it in hot oil - this way you won’t overheat it.

AND A FEW MORE TIPS

You can make dark chocolate frosting using the same method (butter + chocolate).

You can use heavy cream instead of butter, but you need to use twice the amount of chocolate.

Or make it from 100 grams of any chocolate, 100 ml of cream and 10 grams. butter. Heat the cream, add butter and chocolate pieces, stir. Remove from heat and stir until mixture is smooth. Let cool and apply. You can also pour it while it’s hot.

Bonus. .
And try decorating with chocolate icing, for example. Very tasty with coffee.

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and cakes are first coated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick; if it turns out to be too liquid, you need to add powdered sugar, add liquid to the glaze that is too thick.

Simple chocolate frosting

The simplest glaze is made from sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too liquid; if it’s completely cooled, it will sugar up and harden.

Note:

For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Preparation:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. Once the glaze begins to boil, add the butter and continue cooking until the butter has dissolved. Then remove from heat, cool slightly and put it to work: glaze a cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled it thickens greatly, but does not harden.

Chocolate glaze with starch

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Preparation:

Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cooled water and mix well. That's all! The finished glaze can be used to coat baked goods. By the way, the specified amount of products is enough for icing, which can cover eight cupcakes (mini-cakes).

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

Milk (half a glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Of course, it’s difficult to compete with professionals. But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try making this delicious, shiny and beautiful “smear”.

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
A third of a bar of dark chocolate

Preparation:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastry).

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

Dark chocolate (2 bars)
Powdered sugar (half a glass)
Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half a glass)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is completely simple - Berry glaze. This universal decoration, which takes just 20-25 minutes to prepare, will delight you not only with its appearance and aroma, but also with its amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

Powdered sugar - 200 grams
Strawberries - 100 grams
Pure distilled water - 1 - 2 tablespoons

Equipment for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
whisk
Storage containers
Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: Chop the Strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Prepare the powdered sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: combine strawberry mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

When preparing the berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

Sift the powdered sugar through a sieve into a bowl, pour in hot water and rum and stir with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, take 4 tbsp. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Sift the powdered sugar through a sieve into a bowl, add the egg whites and lemon juice and stir quickly until a glaze forms. The egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing beet, carrot and spinach glaze).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Butter icing

Ingredients for butter icing: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the glaze thickens, add butter and season with vanilla sugar.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
6Chocolate glaze goes well with coconut, vanillin, rum and cognac.

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for a purple glaze, add beet juice, for a burgundy glaze, add cherry juice, and for a green glaze, add spinach juice. Stir thoroughly until the mixture becomes homogeneous without lumps.

Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.

Any housewife wants her baked culinary masterpiece to be not only tasty, but also beautiful. The ideal coating for a confectionery product is a chocolate mirror shiny glaze.

Cakes, pastries and cookies decorated with icing acquire not only an attractive appearance, but also a special taste. There are several options for preparing this delicacy.

1.Simple chocolate glaze.

The simplest glaze is made from sugar and water with the addition of cocoa.

Products:

Cocoa powder 2 tbsp. spoons
Sugar half a glass
Water 3 tbsp. spoons

How to make simple chocolate frosting:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken much: hot will be too liquid, if completely cooled it will sugar and harden. For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

2.Chocolate glaze with sour cream.

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Products:

Sour cream 100 gr.
Sugar 3 tbsp. spoons
Butter 2 tbsp. spoons
Cocoa powder 3 tbsp. spoons

How to make chocolate frosting with sour cream:

3.Chocolate glaze with starch.

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Products:

Potato starch 1 tbsp. spoon
Cocoa 3 tbsp. spoons
Powdered sugar 3 tbsp. spoons
Water 3 tbsp. spoons

How to make chocolate glaze with starch:

4.Brilliant chocolate glaze.

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Products:

Powdered sugar 0.5 cups
Milk 0.5 cups
Cocoa 3 tbsp. spoons
Butter 1.5 tbsp. spoons
Vanilla

How to make shiny chocolate frosting:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze. The glaze hardens quickly, so you need to make it after preparing the baked goods.

5.Professional chocolate glaze.

Products:

Butter 1 tbsp. spoon
Condensed milk 1 tbsp. spoon
Cocoa powder 1 tbsp. spoon

How to make professional chocolate glaze:

6.Chocolate icing in the microwave.

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Products:

Butter 2 tbsp. spoons
Milk 3 tbsp. spoons
Cocoa powder 3 tbsp. spoons
Sugar 0.5 cups
0.3 bars of dark chocolate

How to make chocolate frosting in the microwave:

7.Dark chocolate glaze.

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Products:

Dark chocolate 2 bars
Powdered sugar 0.5 cups
Milk 2 tbsp. spoons

How to make dark chocolate glaze:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

8.Chocolate-nut glaze.

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Products:

Butter 0.3 packs
Powdered sugar 0.5 cups
White chocolate bar
Milk 1 teaspoon
Any nuts
Vanilla

How to make chocolate nut frosting:

9.Chocolate glaze with gelatin (glaze).

Products:

300 ml water
350 g sugar
250 ml cream
125 g cocoa
6 sheets (12 g) gelatin

How to make chocolate glaze with gelatin:

Heat water, sugar and cream, add cocoa, stir so that there are no lumps. Add melted gelatin and strain. Can be used as a sauce, but do not add gelatin (you can add zest).

Little tricks.

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners: The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top. It is better not to pour very hot glaze over confectionery products - let it cool slightly.

To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use. It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.

Hot icing should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar. Chocolate glaze goes well with coconut, vanilla, rum and cognac.

Bon appetit!

The article offers you several recipes for making delicious chocolate glaze.

Chocolate glaze is a universal decoration and addition to any dessert. It is very easy to prepare glaze at home using products that are always available even in the smallest store. The most delicious recipe for making chocolate glaze with milk and cocoa is considered. Sweetness is added to taste with sugar.

Cocoa makes it possible to prepare glaze much easier than doing it with dark chocolate and much faster. This glaze can be used to cover both a birthday cake and a regular charlotte pie.

You will need:

Cocoa powder – 3-4 tbsp.
Sugar - a few tbsp. according to preference (can be replaced with powder).
Milk (preferably full fat) – a few tbsp. (3-5)
Butter (without vegetable fats) – 50-60 g.

Cooking:

The butter should be brought to a soft state at room temperature.
Soft butter is thoroughly ground with either sugar or powder.
Add cocoa to the mixture in small portions (1 spoon at a time) and stir thoroughly.
Add milk along with cocoa, 1 spoon at a time, mix everything into a homogeneous dark brown mass.

How to make chocolate glaze from cocoa powder and sour cream with sugar: recipe

Glaze mixed with sour cream has a richer and richer taste. For this glaze, of course, it is best to use homemade sour cream, but high-fat store-bought sour cream will also work.

You will need:

Fat sour cream - 250-300 ml. (store or separator).
Cocoa powder – 2-3 tbsp.
Black chocolate – 50 g (tiled or weighted)
Sugar - a few tbsp.
Vanillin – 1 sachet

Cooking:

Sour cream at room temperature should be thoroughly beaten with a mixer along with the required amount of sugar (according to your tastes).
Immediately add vanillin and dissolve it.
Melt the chocolate in any way (microwave or steam bath).
Pour the chocolate into the sour cream mixture in a thin stream without turning off the mixer.
At the same time, stir in the cocoa powder; if the mass is not dark, rich and thick enough, stir in more cocoa.

How to make chocolate icing from cocoa powder and cream with sugar: recipe

The cream glaze turns out incredibly tender, soft, light in taste, and has a pleasant coffee hue. This glaze tastes like milk chocolate. It is perfect for decorating and covering cakes, pastries, and cupcakes.

You will need:

Heavy cream (25%-30%) – 250-300 ml.
Cocoa - a few tbsp. (focus on the richness of the glaze to taste).
Sugar - a few tbsp. according to your preferences (can be replaced with powder).
Vanillin – 1 sachet

Cooking:

Pour the cream into a food processor and beat until the mixture thickens.
Add sugar or powder to the whipped cream, stir in cocoa in small portions.
Beat until the mixture reaches the required thickness and brown color.

How to make chocolate lean glaze from cocoa on water with sugar: recipe

This recipe is suitable for Lenten recipes. It's also the easiest way to make frosting quickly and get a delicious chocolate ganache.

You will need:

Cocoa - a few tbsp.
Sugar - a few tbsp.
Vanillin – 1 sachet
Water – 0.5 cups (watch the consistency)

Cooking:

Pour water into a saucepan and boil it
Add sugar, dissolve it completely
Add vanillin and dissolve
Reduce heat to low
Add cocoa in small portions, whisking thoroughly and dissolving it with a whisk.
Add cocoa until the ganache is as thick and rich as you like.

How to make chocolate glaze from cocoa powder and condensed milk: recipe

Condensed milk is an excellent base for making chocolate glaze. It is rich, sweet and very creamy. Use regular condensed milk made from whole milk, not boiled milk.

You will need:

Condensed milk – 1 jar (approx. 200 ml.)
Cocoa - a few tbsp. (focus on consistency)
Butter - 50-80 g (fatty, without vegetable fats).
Vanillin– 1 sachet

Cooking:

Melt the butter in a saucepan and add vanillin
Pour in condensed milk, mix everything thoroughly
Heat the mixture, but do not bring it to a boil.
Add cocoa in small portions and stir in the glaze.
Brew the glaze until it has a pleasant consistency and richness.

How to make chocolate glaze from cocoa, butter and milk with sugar: recipe

This recipe is the most common and delicious among the existing ones. The oil gives the ganache a glossy shine and a pleasant thickness, which is good for covering cakes, pies, pastries, and donuts.

You will need:

Oil - 150-200 g (high fat content, without vegetable impurities).
Cocoa - approximately 100 g (give or take a few tablespoons)
Sugar - a few tbsp. (according to your preferences and taste)
Vanillin – 1 sachet (optional)

Cooking:

The butter should be placed in a saucepan and melted until liquid.
Add sugar and vanillin, dissolve completely
Without bringing the mixture to a boil, add cocoa, dissolving it to the desired consistency (thick or liquid).

Recipe for cocoa frosting that sets

Hardening glaze can be made from natural dark chocolate (bar or weight). You can buy it at any grocery store or supermarket. Choose chocolate with a cocoa content of more than 60-70%. Melt the chocolate in a saucepan, if you don't like its bitterness, you can add more sugar to it. Under no circumstances allow the chocolate to burn; turn the heat to the lowest possible setting. You can thicken the mass by adding cocoa powder or flour (if there is no cocoa).

Glitter cocoa glaze recipe

The secret to a shiny chocolate or cocoa powder glaze is 1 tbsp. vegetable oil in the recipe. It is this that allows the ganache to harden, but at the same time not lose its gloss.

How to Thicken Cocoa Frosting: Thick Frosting Recipe

You can thicken the glaze with the following ingredients:

Powdered sugar
Cocoa powder
Corn or potato starch
Pectin

IMPORTANT: Glaze made with sour cream or butter becomes thicker and hardens when cooled in the refrigerator.

Video: “Chocolate icing with cocoa”

Good afternoon, dear home-baking lover! I want to offer you not only all kinds of cocoa cake icing, but also excellent recipes for chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.

And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.

Cocoa and milk cake frosting recipe

I can’t help but sing an enthusiastic ode to the wonderful cocoa product! A real find for making cakes at home. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.

I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.

For a chocolate masterpiece you need to prepare

Three tbsp. cocoa
Three tbsp. Sahara
Four tbsp. milk
Sixty gr. butter.

The cake icing will turn out much tastier if you listen to the wishes

Use high-quality cocoa powder, which should be brewed rather than poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
Buy thicker butter and milk.

Please note that chocolate icing for a cake made from cocoa and milk can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery product. So, if necessary, increase the amount of ingredients based on your needs.

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a closer look at it.

Preparing food

Cocoa - 2 tbsp.
Sour cream – 2 tbsp.
Butter - 2 tbsp.
Powdered sugar - 4 tbsp.
Vanilla sugar - 0.5 tsp. (optional).

Preparation

The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.

And if you suddenly miss a moment and the product hardens too much, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.

How to make cake frosting with condensed milk

Remember when I told you that it’s good to have different recipes on hand? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

A simple grocery set

Condensed milk 4 tbsp.
Cocoa 4 tbsp.
Butter 4 tbsp.

Tip: remove the butter from the refrigerator in advance. We will need it softened.

The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.

Need to prepare

5 tbsp. cocoa
130 gr. butter
2 tbsp. Sahara
1 egg.

Step-by-step preparation

Very good recipe. Only the egg needs to be introduced in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.

A very interesting recipe for glaze with honey. It adds its extraordinary aroma and adds shine to the finished product.

List of ingredients

Cocoa powder 4 tbsp.
Milk or cream 4 tbsp.
Powdered sugar 4 tbsp.
Honey 2 tbsp.
2 tbsp butter (room temperature).

Preparing the glaze

Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.

Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.

For this you will need the following ingredients

Instant gelatin 2 tsp.
Heavy cream 100 ml. (at least 30 percent)
Sugar 7 tbsp.
Cocoa powder 4 tbsp.
Water 170 ml.

Step-by-step preparation of a mirror miracle

If you prepare mirror glaze in advance, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.

And now we will prepare such a delicious dish that it can be served as a separate dish. Needless to say that chocolate cream made from cocoa powder will be great both as a layer and as a cake decoration?

Preparing a set of products

Milk 0.5 l.
Cocoa powder 2 tbsp.
Butter 30 gr.
Sugar 3 tbsp.
Starch 3 tbsp.
Salt a pinch
A pinch of vanilla (if desired).

A little about the products

Choose milk with a high percentage of fat content.
Starch can be replaced with flour.
The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.

How to make chocolate cream from cocoa powder

Separate 300 ml. milk, pour it into a saucepan, put it on the fire, heat it up.
Add salt, sugar, cocoa and butter to it. Mix well.
Bring the mixture to a boil, boil for 2 minutes. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
Dissolve starch in the remaining milk.
Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.

The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.

If there is gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.

And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the presentation and enrich the taste.

And for a snack - a recipe for chocolate cream for sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.

Required Products

Condensed milk 200 gr.
Butter 270 gr. (softened)
Cocoa 35 gr.
Two yolks
200 ml boiled water (chilled).

How to cook

Mix the yolks with water and beat with a whisk.
Add condensed milk, stir.
Put on fire, boil with continuous stirring. Boil the mixture until thickened.
Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
Cool and use as directed.

The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.

It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!