Chocolate frosting recipes for cakes and cupcakes. Discussion on LiveInternet

What kind of chocolate is best to use?

On store shelves, a chocoholic can find: “pure” chocolate without various additives, dessert with fillings (nuts, dried fruits, fruit and berry fillings) and chocolate drops. In this case, it is preferable to opt for:

“pure” chocolate without additives;
chocolate drops.

One more thing. Porous chocolate should absolutely not be used for icing. Firstly, the presence of bubbles during melting will negatively affect the consistency of the chocolate mass. Secondly, although a porous dessert melts faster, it almost always burns to the surface, which can completely ruin the confectionery topping.

It is also not recommended to use chocolate with various fillings. Such fillings almost always contain vegetable fats and a lot of sugar. This composition will negatively affect the taste of the sauce. Plus, the filling may not melt at all under the influence of high temperature.

So, you can use your choice of white, milk and dark chocolate. When buying a dessert, follow a few simple rules: natural composition, absence of flavors and preservatives, shelf life of the delicacy up to 1 year. So, how to properly melt chocolate for frosting at home?

Recipes for other types of chocolate icing

This confectionery coating for baking can be prepared not only from cocoa and chocolate, but also from other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare the rum glaze you will need the following products:

powdered sugar (200 g);
rum (3 tbsp);
hot water (1 tbsp.).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.

The main products for coffee glaze are:

powdered sugar (200 g);
coffee extract (4 tbsp);
butter (1 tsp).

Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.

To create a protein glaze, use the following products:

egg whites (2 pcs.);
powdered sugar (200 g);
lemon juice (1 tbsp).

Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain an egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.

You can make colored glaze if you use the following products:

juice of carrots, spinach, beets, etc. (3-4 tbsp.);
powdered sugar (200 g);
lemon juice (1-1.5 tbsp.).

Powdered sugar should be sifted using a sieve into a container where the juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.

Please remember that the heated icing is not applied to the buttercream.

If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.

The fastest way is the microwave

A microwave oven is an indispensable assistant in the kitchen. A household appliance, the heating speed of which is ensured by the use of ultra-high frequency microwaves, will help turn solid chocolate into a liquid consistency in a matter of seconds. But you shouldn’t forget about the rules for kindling dessert.

Expert opinion

Anastasia Titova

Confectioner

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Tip: you can melt the dessert in any container except metal. The use of metal utensils is prohibited by most modern manufacturers of microwave ovens.

Method for melting sweets to prepare glaze:

Break the chosen type of chocolate into a dry bowl. It is advisable to break the dessert into equal parts. This will allow the sweetness to melt evenly.
Place the dishes in the microwave and select the medium heating mode (approximately 800 W). We launch household appliances.

Don't forget that a microwave oven does not heat food evenly. Therefore, during cooking, we recommend stirring the chocolate mass with a spoon every 30 minutes.

After the mass has reached a homogeneous consistency, remove it from the microwave and begin preparing the glaze. The mass should be used immediately after kindling, since at room temperature it will turn from a liquid state into a solid.

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 (slab or weight)
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.

With sour cream

How to melt in a water bath

It is not for nothing that most modern confectioners prefer this particular option for kindling delicacies. A water bath is a method of cooking food in which the product boils without direct contact of the container with fire.

Among the advantages of melting chocolate in a water bath, it should be noted: speed, simplicity and uniformity of melting of the dessert. How to properly melt chocolate for icing in a water bath?

First, put the pan on the fire and pour the required amount of water. Then, on top of the pan (or any other container), place a deep bowl in which we will melt the sweetness.
Break the chocolate into small pieces and place in a dry bowl.
Constantly stir the mixture with a spoon until it reaches a homogeneous consistency.

During cooking, be careful not to let water or other liquid get into the middle of the bowl. If this could not be avoided, after kindling, you will have to beat the mass using a blender. Now you know how to melt chocolate for icing in a water bath .

Glaze like real chocolate

This frosting recipe contains no sour cream, milk, or butter. The mixture does not need to be cooked; it hardens for quite a long time, so you will have time to apply it to all the cakes. You can apply the glaze to both hot and cold baked goods. Moreover, it can be used to decorate cakes, covering fairly large areas. How is this amazing glaze prepared?

Ingredients needed to make chocolate glaze:

potato starch - 1 tablespoon;
boiled ice water - 4 tablespoons;
powdered sugar - 3 tablespoons;
cocoa powder - 3 tablespoons.

Preparation time: 10 minutes.

Cooking time: 5-10 minutes.

Total time: 15-20 minutes.

Amount of frosting: for 7-8 cakes.

Cooking method

Mix cocoa powder, powdered sugar and starch in one container.

Advice. It is better to use high-quality cocoa, without additives.

Sift the mixture through a sieve to avoid lumps.
Add 3-4 tablespoons of cold water.

Advice. To keep the water really cold, place the glass in the freezer for 15-20 minutes.

Mix the ingredients thoroughly until a homogeneous composition is obtained.
If the mixture is very thick, you can add a little more water.
Apply frosting to cupcakes using a silicone brush or spatula.

How to melt dessert on a stove

You can also melt chocolate for glaze on a regular tile. To do this you should prepare:

the required amount of confectionery based on cocoa beans;
non-stick saucepan;
wooden spatula.

Expert opinion

Anastasia Titova

Confectioner

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Tip: if you hear that the chocolate mass has begun to burn, add a little butter to it.

Break the sweetness into small pieces and place in a saucepan. We put the dishes on a small fire, and constantly stirring the mass, melt the sweetness. Your task is to constantly stir the mass until it reaches the required consistency.

How to make chocolate glaze 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.

On cream

Sour cream cake icing

You can prepare chocolate icing for a cake using various dairy products.

Take, for example, an option for which you will need:

150 g dark chocolate (preferably without additives);
250 ml sour cream;
100 g granulated sugar.

The cooking technology in this case will be slightly different:

In a saucepan, thoroughly grind the sugar and sour cream.
Place the container on fire. Heat the mixture on low until the sugar is completely dissolved. Don't boil!
Grind the chocolate using a regular large-mesh grater.
Pour the product into the pan and cook with constant stirring until a homogeneous mass is formed.
Remove container from heat. At first, you need to continue stirring the glaze, and then leave it alone until it cools completely.

After this, all that remains is to cover the cake with the cooled mixture in any known way.

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.

Chocolate ganache on water

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 (plus or minus 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).

On butter

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).

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 can (approximately 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.

On condensed milk

How to make glaze and pour chocolate over a cake

Every housewife should know how to pour chocolate over a cake in order to pamper sweet-toothed relatives or surprise even the most picky guests. This delicacy is guaranteed to become the star of any holiday table, attracting admiring glances and receiving the highest score in terms of taste. Perhaps only a few will refuse a delicious piece of homemade cake with aromatic chocolate glaze. This dessert is a special, incomparable pleasure.

Even a novice cook can coat a cake with chocolate icing. For some reason, it is mistakenly believed that this is a rather difficult trick. In fact, you need to know a few secrets, using which you can surprise your loved ones with a sweet masterpiece.

Where to start cooking?

First you need to make the cake itself. Most often, sponge cakes are baked using an oven or multicooker, which are soaked in delicate cream or fudge to taste. A very good option is to use apricot, cherry or cream impregnation. The listed types highlight the taste of chocolate very well. Now you can begin the creative process - decorating the dessert.

Which chocolate should you choose? It is best to use premium quality dark dark chocolate. Of course, you can save money and buy confectionery, but connoisseurs of the culinary arts admit that dessert chocolate has more valuable taste qualities, from which the cake will only benefit. One hundred and fifty grams of chocolate will be enough for an average cake.

To prepare the glaze, you can use cocoa powder if you need to save money.

How to melt chocolate for a cake?

First you need to prepare the dishes for the water bath. To do this, you need to take two saucepans of different diameters so that one can be placed in the other, but the first one should remain as if suspended. Naturally, the saucepan can be replaced with other convenient dishes, for example, a deep bowl.

Pour a small amount of water into a large saucepan and bring it to a boil. Place the chocolate previously broken into pieces into a smaller container; after boiling the water, place the bowl with chocolate in a large saucepan. Now all that remains is to constantly stir the melting chocolate, preferably using a wooden spoon. Continue until completely melted.

By the way, chocolate can also be melted in the microwave. It’s even easier, because you don’t have to bother with several saucepans. But it is important to remember that you should select special dishes for the microwave oven, and be sure to check whether they are dry before use. Next, break the chocolate into the selected container, after which you need to set the appropriate temperature. For these purposes, the defrost mode or simply the minimum temperature is best suited. It is recommended to melt the chocolate in the microwave in several stages, ten to fifteen seconds each, then remove the mass and stir. Continue until completely melted. In this case, it is very important to prevent the product from overheating.

How to make delicious cake frosting?

After the chocolate is melted, it is time for new manipulations. You need to add ingredients to the chocolate that will make the glaze elastic and incredibly tasty: soft on the inside, and on the outside with a delicious crispy crust.

For example, two tablespoons of heavy cream goes well with melted chocolate. Cream can be replaced with two tablespoons of milk and a small piece of butter. If these products are not in the refrigerator, sour cream is quite suitable. If the glaze doesn't seem sweet enough, you can always add powdered sugar. Sometimes additional spices are added to chocolate: cinnamon, cardamom, orange or lemon zest, cognac, rum... There are a lot of options, the main thing is not to be afraid to experiment! It is worth remembering the need to grind additional ingredients with chocolate into a homogeneous mass. When the fragrant mixture is ready, an exciting moment awaits - pouring over the cake.

How to pour chocolate over a cake?

The cakes are baked and soaked in the most delicate cream, the filling is prepared according to the recipe and exudes an incredible aroma. Now it's time to decorate the dessert beautifully.

Only at first glance it seems that glazing is a very complex process that only an experienced housewife can do. Coating a cake with chocolate is actually easy.

The main rule is that you need to let the chocolate cool a little, but not thicken.

The cake still needs to be covered with liquid and warm glaze!

To ensure that the cake is even and neat on all sides, you can resort to a little trick. Peach or apricot jam should be pureed with a few spoons of lukewarm water. Next, you need to grease the cake with the resulting mixture on all sides.

Now, how to pour the cake? Very simple. Place the cake on a wire rack and pour the chocolate glaze over it, smoothing the surface with a spatula. Now the chocolate needs to be allowed to cool, and you can surprise your guests, especially if you add a couple of twists to your culinary creation.

The chocolate cake is already beautiful in itself. But if you wish, you can make it more original and attractive. For example, top it with melted white chocolate. You can also make curls - you just need to thinly remove the shavings from the chocolate with a small knife. A very interesting option: carefully place carefully washed plum or cherry leaves on the not yet hardened glaze, and when the glaze hardens, carefully separate the leaves. You will get an incredibly beautiful pattern!

Chocolate masters do real painting on chocolate and can create figures and lattices. All this is not so difficult to learn, the main thing is desire. In addition, even the simplest homemade cake dipped in chocolate will not leave anyone indifferent.

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