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White chocolate icing for cake. White chocolate cake icing recipe with photo. Essential Ingredients for White Chocolate Frosting
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Many housewives love to cook homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly adhere to the cooking recipe. A glaze of white or dark chocolate will be an excellent option for decorating bird's milk desserts, biscuit cakes and other homemade pastries.
How to make chocolate icing for a cake
In order for the fondant to get the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you need to get a matte or glossy mixture. Classic chocolate icing on the cake is prepared quickly and easily. Each housewife has her own recipes and secrets for making fudge for pies and cupcakes, but there are a few basic rules for how to make chocolate icing for a cake:
- The consistency should not be very thick or runny. The ideal option would be a creamy mass, because it is more convenient to apply it to the product. This mixture will harden faster.
- If you get a very liquid composition, it is recommended to add a spoonful of powdered sugar. Too thick diluted with a spoonful of warm water.
- It is better to make powder yourself from sugar using a coffee grinder. The finished powder must be further sieved.
- If you replace the water with lemon juice, then the chocolate icing for the cake will turn out sour, which will give an unusual taste to the sweet dish.
- If you want a lean option, just melt the tile.
- Many recipes call for the addition of butter for extra softness.
- If you apply jam from berries or fruits on the product before glazing, then the mass will lie in a perfectly even layer.
Chocolate icing - recipe
You can make a mass from confectionery tiles or cocoa: depending on which recipe for chocolate icing for the cake you liked. You can use the resulting composition for applying inscriptions, connecting cakes, decorating. An experienced hostess knows that glazed pies always look more attractive than untreated ones, so it's worth taking a few minutes to prepare the composition. The classic base involves the use of sugar, cocoa, milk or water.
Below are a few photo recipes describing how to make chocolate icing for a cake. Before using the fondant, it is recommended to cool a little so that it does not spread over the dish. If using buttercream, cool the mixture even more. Distribute better with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.
From cocoa
The presented photo recipe will tell you how to cook a delicious plastic mass to decorate confectionery. When hardened, a dense glossy crust will be obtained. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Cocoa chocolate icing is suitable for topping cupcakes, sweet pies, cakes or creamy desserts such as soufflés.
Ingredients:
- milk - 4 tablespoons;
- butter - 50 g;
- cocoa - 1 spoon;
- sugar - 4 tablespoons.
Cooking method:
- Melt butter over low heat.
- Add granulated sugar with milk to the saucepan.
- Cook until sugar is completely dissolved.
- Sift cocoa powder through a sieve, add to the milk mixture.
- Warm everything up for about two minutes.
- Let the mixture cool before decorating the cake.
From cocoa and milk
Many recipes call for cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, dense. There are many photo recipes that provide for different proportions of products. By experimenting, you can constantly get glaze from cocoa and milk of different shades and tastes. Coconut flakes, nuts, confectionery dressing will add originality.
Ingredients:
- milk - 3 tablespoons;
- vanillin;
- granulated sugar - 5 tablespoons;
- cocoa powder - 6 tablespoons;
- butter - 50 g.
Cooking method:
- Combine all ingredients in an enameled bowl.
- Boil in a water bath, constantly stirring the composition.
- Check readiness by dropping a little frosting on a saucer. The drop should solidify immediately.
From chocolate
The easiest way to prepare frosting is to melt a bar of dessert chocolate. You can use varieties of white, milky or dark, depending on personal preference. Chocolate icing for - a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.
Ingredients:
- milk - 5 tablespoons;
- chocolate without additives - 100 g.
Cooking method:
- Break the tile, put in a bowl, greased with oil. Water cannot be added.
- Add milk to ensure the desired density of the glaze mass.
- Put a bowl of food in a water bath.
- Heat until completely melted at a temperature of 40 degrees. Constantly stir the composition with a dry spoon until it melts.
From white chocolate
If a homemade cake is being prepared for a special occasion, you can use white chocolate for icing. With such a coating, the dessert will become truly elegant. The mass is suitable for decorating rolls, cakes or creamy jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, vanilla. Below is a classic recipe with a photo.
Ingredients:
- powdered sugar - 180 g;
- white chocolate - 200 g;
- milk - 2 tablespoons.
Cooking method:
- Break the tile, place in a bowl.
- Place the container in a water bath.
- Add powdered sugar.
- Pour in a spoonful of milk.
- Constantly stir the mass until a thick homogeneous paste is obtained.
- Remove bowl from stove.
- Add a spoonful of milk.
- Beat the mass with a blender.
- Use the product until it has cooled down.
On sour cream
The mass prepared according to this recipe will turn out to be thick, with a characteristic sour taste. Cocoa cake icing with sour cream is suitable for dense homemade cakes or you can cover its traditional sausage with nuts. It will not drain or sugar, but will immediately lay down with a beautiful mirror surface. If desired, you can additionally decorate the product with butter cream, nuts, candied fruit.
Ingredients:
- sour cream - 2 tablespoons;
- cocoa - 2 tablespoons;
- powdered sugar - 4 tablespoons;
- vanilla sugar - half a teaspoon;
- butter - 1 tablespoon.
Cooking method:
- Combine powder, sour cream, vanilla and cocoa in a bowl.
- Put on low fire.
- Cook for 3-5 minutes, stirring constantly.
- Remove bowl from fire.
- Add butter, mix.
- Apply to cakes until cool.
Mirror
Glasage looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. Such a mass freezes very beautifully on the surface of the product. If the glaze will come out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it cools down to 35 degrees.
Ingredients:
- glucose syrup - 150 g;
- water - 135 ml;
- sugar - 150 g;
- condensed milk - 100 g;
- gelatin - 15 g;
- chocolate - 150 g.
Cooking method:
- Gelatin pour 65 ml of water.
- Place sugar, syrup, water in a bowl.
- Put on a small fire.
- Stir constantly until the sugar dissolves.
- Place broken chocolate, condensed milk, gelatin in another bowl.
- Pour in hot syrup. Beat with a blender and cool to the desired temperature.
From chocolate and cream
The presented recipe is a classic, so it definitely will not let novice cooks down. Chocolate icing made from cream and chocolate will make even the simplest cake gourmet. It will take a little time and a standard set of products to cook the glaze. The chocolate bar for the recipe can be milky, white or dark. Due to cream and butter, the mixture will turn out shiny, plastic, thick.
Ingredients:
- chocolate - 100 g;
- cream 30% - 3 tablespoons;
- butter - 40 g.
Cooking method:
- Break the chocolate bar apart and place in a clean, dry bowl.
- Put in a water bath.
- Add oil.
- Stir the composition until a homogeneous consistency.
- Whip cream.
- Gently fold the cream into the chocolate mixture.
With butter
One of the easiest and most proven methods for preparing a composition for confectionery glazing is chocolate icing from chocolate and butter. Chocolate can be chosen to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, put them on top of the icing.
Ingredients:
- semi-sweet chocolate - 125 g;
- butter - 50 g;
- heavy cream - 3 tablespoons.
Cooking method:
- Place ingredients in a metal bowl.
- Heat in a water bath, stirring.
- Refrigerate before use.
Milk chocolate
This recipe is suitable for those who are going to please the household with cakes, muffins, thin dough rolls. Fragrant milk chocolate icing for the cake will turn out sweet, with an original aftertaste. The surface of the glazed cake will turn out matte, and if you want to achieve a mirror shine, you need to add oil to the composition.
Ingredients:
- low-fat cream - 150 g;
- chocolate - 180 g.
Cooking method:
- The tile is broken, placed in a bowl.
- Add cream.
- Heat over low heat until a homogeneous mass is obtained.
How to cover a cake with chocolate icing
It is important to know not only how to prepare a mass for decorating a pie or cupcake at home, but also how to properly pour the product with a sweet mixture. Glazing is a simple procedure: even a novice hostess can decorate a cake. The main rule is that the chocolate should cool a little, but not thicken, so that the composition does not start to drain from the cake or turn into a lump.
Decorating the cake with chocolate icing is recommended to be done with a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach jam or strawberries for an extra layer of lubrication. Coat the cake, leave for a few hours.
After that, you need to put the cake on the wire rack and you can start decorating it: pour over chocolate, leveling the surface with a spatula or a rubber brush. If desired, the product can be additionally decorated with nuts, berries, confectionery dressing. Cool the cake for several hours in the refrigerator or on the balcony.
Video
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!Icing is used to make the dessert more refined, beautiful and tasty. There are a lot of cooking methods, each housewife has her own secrets and recipes.
If you want to learn how to make delicious icing with the right structure,
- hot glaze should not be poured over products, you need to let it cool a little;
- hot icing should not be applied to buttercream;
- glaze prepared in a "cold" way based on powdered sugar should be used immediately, as it quickly hardens;
- vanilla, rum, coconut and nuts go well with chocolate icing;
- you can get multi-colored icing by adding food coloring to it;
- Apply the icing to the dessert first with a thin layer, then put another layer on top, thicker.
Decorating confectionery is a very interesting process, it is easy to comprehend this art if you follow the recommendations and the recipe.
Chocolate icing for the cake - what ingredients to use for cooking
Chocolate icing for a cake is one of the best options for decorating a cake. For cooking, it is best to use natural high-quality chocolate. You can also use cocoa powder.
Chocolate cake icing after preparation is kept in the refrigerator. Then they heat it up and use it to decorate eclairs, pastries and cakes.
For cooking we need:
- bitter chocolate 150 g.
- cream - 100 ml.
Cooking method:
- Chocolate must be melted in a water bath. At this time, bring the cream to a boil, but do not let it boil.
- Pour a third of the cream into the melted chocolate mass, mix thoroughly. Pour the remaining cream and mix again until smooth.
- Beat the resulting mass with a blender, it is important to do it quickly so that a lot of air does not get into the icing.
- We cover the dish with icing with cling film and leave it in the refrigerator for several hours. Before use, warm up (no more than 30 degrees).
Also, a simple and quick recipe for chocolate icing can be prepared using cocoa.
To prepare cocoa icing for the cake, we need:
cocoa - 3 tbsp. l.
water 3 tbsp. l.
sugar - ½ tbsp.
Cooking:
- Grind sugar with cocoa, add water and mix well.
- Pour the resulting mixture into a saucepan and put on a slow fire.
- The frosting needs to be constantly stirred. After the sugar dissolves, the mixture will begin to bubble, wait another minute and remove from heat. The cocoa cake icing is ready and you can use it for various types of cakes and desserts.
White chocolate icing for cake - a way to cook at home
How to make icing for a cake is a question that interests many housewives, because you want the dessert you made to please the household. White icing for the cake looks very elegant and festive on desserts.
We will need:
- milk - 150 ml.
- cream - 150 ml.
- white chocolate - 175 g.
- gelatin - 10 g.
Actions:
- Prepare gelatin according to package instructions. Gelatin powder should be soaked in water for forty minutes, after which we heat the swollen gelatin over low heat until dissolved. We don't boil.
- Melt white chocolate in a steam bath. At this time, bring the cream and milk to a boil and remove from the stove.
- Pour the gelatin into the melted chocolate in a thin stream. We stir constantly. Important! Movements should be accurate and in one direction. Air must not be allowed to enter the frosting. If bubbles appear on the surface, tap the pan on the table a few times to release them. You should get a homogeneous mass.
For taste, you can add a little vanilla. Pour the icing on the cake without leveling, it should spread itself. Now you know how to make white cake icing the easy way.
Mirror glaze for cake - cooking secrets
Mirror icing for the cake has a soft structure and a bright chocolate taste. The peculiarity of this type of glaze is that we do not use chocolate here and the shelf life of the product is very long. You can make the frosting up to a week in advance by simply storing in the refrigerator and reheating.
We will need:
- 170 gr. cream;
- 12 g of gelatin;
- 80 g unsweetened cocoa powder;
- 100 g of heavy cream;
- 100 g of water.
We divide the preparation into stages:
- Soak and dissolve gelatin. At this time, grind sugar and cocoa in a saucepan. Add the cream to the sugar-coffee mixture and mix well.
- We put the resulting mixture on a small fire, bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Add gelatin and mix again.
- We should get a homogeneous mass. We leave in the refrigerator for a day. Before use, heat to 35-37 degrees in a water bath. Now you know how to make chocolate icing for a cake without chocolate.
Colored cake icing - recipe and cooking method
Colored mirror icing for a cake is a bright option for decorating desserts. The basis of the white glaze recipe. To get the color we want, add food coloring. Everyone has seen a cake with chocolate icing, but a delicious and colorful glossy cake can surprise and delight those present.
For cooking you need:
- 150 g of sugar;
- 100 g of condensed milk;
- food coloring of the desired color;
- 150 g glucose syrup;
- 75 ml. water;
- 150 g white chocolate;
- 15 g of gelatin.
Actions:
- Prepare gelatin according to package instructions.
- Sugar, glucose and water are mixed in a separate bowl and heated over low heat until boiling.
- Melt chocolate in a steam bath and add condensed milk. Mix well. Combine with sugar syrup.
- Add the dye to the resulting mass and beat everything with a blender. We send the glaze to the refrigerator overnight.
For smudges on a small cake with a diameter of 18 cm, we need 65 g of white chocolate.
Melt it in the microwave in a pulsed mode: heat it for 15-20 seconds, take it out, turn it over, heat it again, etc. No need to wait until all the chocolate is melted, stir it, and it will “reach” from its own heat and the heat of the bowl (if it's not plastic). Make sure that water does not get into the chocolate, let the bowl be completely dry and clean.
Here's what we'll get.
Now we add 20 g of odorless vegetable oil to our chocolate! Anyone! The main thing - odorless, refined. Sunflower or corn oil works well.
Mix well! Do not worry, the mass will seem liquid, but it should be so.
These are powdered food colorings that I really like, first of all, for their versatility: they are suitable for everything. They can be used to color cream, icing, mastic and, most importantly, chocolate! Without any special additives and dances with tambourines! Moreover, the consumption for chocolate turns out to be small, but if you want to paint the cream in a bright saturated color, the dye will still take a lot.
If you want snow-white smudges, use titanium dioxide, just in powder, you do not need to dilute with anything, but you need to mix well.
Carefully, until smooth, mix our glaze for future color smudges. See, she's pretty skinny.
We take out our already leveled and well-chilled cake. You don't need to chill it in the freezer, you can just chill it in the fridge.
We place the icing in a small pastry bag, tie it up so that it does not run away anywhere and it is more convenient for us to work.
Carefully cut off the small tip of the bag with scissors and make smudges along the edge of the cake.
Chocolate icing can decorate and transform any dessert. Only at first glance it may seem that it is too difficult to cook it, but this is actually not the case. There are various options for preparing this delicious decoration, everyone can find an option for themselves.
How to make chocolate frosting?
How to melt chocolate for icing is a question that interests everyone who is going to cook this decoration for the first time. The recommendations below will help you cope with the task perfectly and make a real confectionery masterpiece.
- Chocolate is best melted using a water bath. If you ignore this rule and try to drown it directly over the fire, there is a risk that it will curl up.
- The container in which chocolate is melted must be completely dry.
- If you want to get a shiny glaze, you need to add butter to it.
- So that the icing does not curl and does not exfoliate, you need to use only one type of chocolate.
- If the glaze remains, it can be frozen, and then melted in a water bath and used again.
Dark Chocolate Icing - Recipe
Dark chocolate icing holds up well on a variety of desserts. And with its help you can make excellent homemade sweets. To do this, they simply dip dried apricots, prunes or nuts into it and wait for it to completely solidify. For this, it is better to use bitter chocolate without various additives.
Ingredients:
- grated dark chocolate - 150 g;
- granulated sugar - 100 g;
- sour cream 20% fat - 250 g.
Cooking
- Sugar is rubbed with sour cream, mixed well, placed on a small fire and brought to its dissolution.
- Add grated chocolate and wait for it to melt too.
- Remove the mass from the heat, stir again until thickened.
- Dark chocolate icing is immediately applied to dessert.
Milk chocolate glaze
The icing for the chocolate cake, which is presented below, turns out to be a light brown color. If you want to get a darker mass, you can add cocoa to it along with sugar. Then the color will become darker, and the taste will be more saturated. If desired, the glaze can be flavored with vanilla.
Ingredients:
- milk chocolate - 100 g;
- milk - 60 ml;
- granulated sugar - 50 g.
Cooking
- Melt chocolate.
- Pour in milk.
- Bring to a boil over low heat.
- Sugar is added, stirred and brought to a boil again and reduced to the desired density.
White chocolate icing
White chocolate icing for the cake is prepared simply and quickly. And in order for the chocolate to melt well, it is broken into small pieces and heated exclusively in a water bath. This is a must for such a delicate product. The finished glaze should be applied to the product immediately, while it is still warm.
Ingredients:
- milk - 50 ml;
- white chocolate - 200 g;
- powdered sugar - 180 g.
Cooking
- A bar of chocolate is broken into small pieces and melted in a bowl set in a water bath.
- Half of the milk is poured into the powdered sugar, mixed thoroughly and the mixture is poured into the melted chocolate.
- Stir until you get a homogeneous thick mass.
- Pour in the remaining milk and beat the mixture with a mixer.
- The white chocolate icing is immediately applied to the cake while it is still warm.
Chocolate and Butter Glaze
From chocolate and butter, it turns out shiny and looks great on all desserts. If the mass comes out too thick, pour a little warm water or milk into it. Not much glaze will come out of the indicated amount of ingredients, which is enough to cover a cake with a diameter of 24-28 cm.
Ingredients:
- milk chocolate - 100 g;
- butter - 50 g;
- drinking water - 20 ml;
- cocoa powder - 30 g.
Cooking
- Chocolate is melted in any convenient way.
- Add butter, cocoa to the hot mass and mix thoroughly.
- If necessary, pour in a little warm water, stir and apply chocolate icing on the cake.
Chocolate and milk glaze
Chocolate and milk cake icing is the easiest to prepare. Just be sure to use high-quality chocolate, otherwise the product may simply not melt. It is necessary to apply such icing on the cake immediately while hot, then the surface will be more even, and the cake will be additionally soaked.
Ingredients:
- dark chocolate - 100 g;
- milk - 50 ml.
Cooking
- The chocolate is broken into small pieces, placed in a dry bowl and melted.
- Pour in milk and stirring, keep in a water bath until the mass becomes homogeneous.
Chocolate and cream frosting
Chocolate and cream cake icing is a great solution for decorating homemade treats. It comes out tender and airy and resembles ganache in its structure. This icing is great for decorating other desserts. An important point in this case is the right choice of cream. They must be fresh and their fat content should not be less than 35%.
Ingredients:
- white chocolate - 100 g;
- natural butter - 40 g;
- fat cream - 3 tbsp. spoons.
Cooking
- Chocolate is placed in a bowl and melted in a water bath.
- Add oil and stir until it dissolves.
- Whip the cream to the desired density, gently add to the chocolate mixture and stir.
- With the help of a pastry bag or a regular tight bag with a cut off tip, it is applied to the cake. Ideal frosting for smudges of white chocolate and cream.
White chocolate frosting for cake pops
Recently become more and more popular. These little cakes on a stick will be appropriate at any event, and they will fly away especially quickly at a children's party. Colored white chocolate icing will make these desserts even more interesting. And in order for it to come out homogeneous, dry components must be sieved.
Ingredients:
- white chocolate - 4 tbsp. spoons;
- powdered sugar - 4 tbsp. spoons;
- wheat flour - 4 tbsp. spoons;
- milk - 4 tbsp. spoons;
- butter 82.5% fat - 50 g.
Cooking
- Dry ingredients are mixed.
- Milk is placed on the stove, butter is added and brought to its dissolution.
- Add chocolate and stir.
- The flour mixture is gradually introduced into the resulting mass and quickly stirred so that there are no lumps.
- Dye is added and brought to a gloss over low heat, the chocolate icing is removed from the stove and cooled to 30 degrees with constant stirring.
White chocolate mirror glaze
The recipe for chocolate icing presented below may seem too complicated at first glance. In fact, everything is much simpler. Such a decoration will turn even the most appetizing masterpiece. Apply the icing on the cake immediately after cooking, while it has not yet had time to cool.
Ingredients:
- water - 80 ml;
- white chocolate - 180 g;
- fine-grained sugar - 180 g;
- gelatin - 20 g;
- glucose syrup - 180 ml;
- condensed milk - 120 g;
- titanium dioxide - 10 g.
Cooking
- Gelatin is poured with a small amount of water, left to swell for a quarter of an hour.
- Pour water into the pan, add titanium dioxide, sugar and glucose syrup.
- Place the container on the stove, bring to a boil and boil, stirring, for 2 minutes.
- Remove the container from the heat, add condensed milk with chopped chocolate and stir until dissolved.
- Pour in the swollen gelatin.
- All this is whipped with a mixer and, if necessary, a dye is introduced.
- Immediately, chocolate is applied to the surface of the dessert.
Chocolate donut icing
Chocolate is prepared incredibly easily and simply. The main thing is to choose high-quality ingredients and melt them. You can do this in a water bath, or you can use a microwave. In order for the components used to melt faster, they must first be crushed.
Chocolate is rightly called the favorite delicacy of the gods. In addition, chocolate is a delicious and healthy energy booster. Chocolate is also a great stress reliever. Chocolate can be used to make a wide variety of dishes and side dishes. Such glaze will be a wonderful decoration for any sweet dish, for example, for Easter cake or cake. You can also dip the fruit in the icing and get delicious desserts in a matter of seconds.
The main thing to consider when preparing the icing is that you need to take high-quality and good chocolate so that the icing turns out to be tasty and thick. Also, if you want, you can add a variety of flavors, natural dyes, a little alcohol (cognac, rum), etc. to the glaze. There are a lot of recipes for making chocolate icing, in the same article we will talk about some of them.
A very important nuance, you need to know how to properly melt chocolate for icing. After all, chocolate can take on lumps or become very liquid, and then high-quality glaze will not work. This is especially true for white chocolate, since it does not contain cocoa and this makes the melting process difficult. That is why it is very important to pay attention to the melting temperature of chocolate.
- To start, fill a saucepan with a little water and put it on the fire.
- Water must be brought to a boil, but in no case should it boil. After that, put a small container with pre-broken chocolate inside the pan and screw the burner to the lowest fire power.
- At the same time, you need to watch very carefully so that water does not fall into the bowl and spoil all the chocolate.
- While heating, stir constantly with a wooden spoon to ensure even heating.
- After the chocolate has completely melted, turn off the burner and leave it to cool the chocolate.
The video shows how to melt chocolate properly:
Preparation of white glaze
Simple
In order for the cake to have a more festive look, you can cook it and pour it with white chocolate icing. There is this simple recipe:
- For cooking, you need 125 grams of melted white chocolate, plus 50 grams of melted butter and three tablespoons of fat sour cream or cream.
- Gently and evenly mix the ingredients in a water bath over low heat.
- After the ingredients are completely mixed, let the glaze cool completely and then you can cover the cake or cupcake with it. Such icing will ideally fall on the cake and will be a wonderful and delicate decoration.
Mirror
Mirror glaze will give your dessert originality and beauty. In addition, this recipe is very suitable for adding a variety of dyes. Here he is:
- For cooking, you need: dye (optional), 180 grams of granulated sugar, the same amount of white chocolate, 20 grams of gelatin, 80 grams of water, 120 grams of condensed milk, 180 milliliters of sugar syrup and 2 teaspoons of white dry dye.
- First, pour gelatin with water and let it brew for 20 minutes. Then mix water with gelatin, dry dye, sugar syrup and syrup in a saucepan.
- Bring to a boil, cook a little for 2-3 minutes, and then remove from heat.
- Leave the mixture aside for a while, and mix the condensed milk with grated chocolate. After that, mix all the ingredients and beat until smooth with a mixer. If desired, add coloring at this stage and apply the finished mixture to the dessert. Voila!
On the video - how to make mirror glaze:
With condensed milk
- To prepare this glaze, you need 75 grams of white chocolate, 1 can of condensed milk, a little salt and half a teaspoon of vanilla sugar. Mix all the ingredients and heat evenly over the fire.
- After you bring the mass to a boil, turn on the fire and stir over the fire for 10 minutes. Then remove from heat and let cool. Everything, the icing is ready!
Choose recipes and decorate your culinary masterpieces! you will find chocolate mousse cake recipes.
