Glaze white on dry cream. Powdered sugar icing - step-by-step recipes for cooking in milk, lemon juice or water with a photo. Dark chocolate icing

Sugar glaze... Sugar frosting is one of the most successful finishing touches of almost any confectionery (especially sweet pastries), which, in the absence of such a glaze, often have an unfinished appearance. It is very simple to prepare icing, and it is not difficult to apply it to baked goods either - this is what distinguishes it favorably from all kinds of creams. If the frosting is prepared correctly, then it will ideally lie on the confectionery and set quickly. And in order for it to grab even faster, it is recommended to cool it first.

There are a huge number of varieties of sugar glaze and methods of its preparation. Only the main component remains unchanged in all recipes - sugar. At the same time, not only ordinary sugar, but also powdered sugar, as well as cane or brown sugar, is perfect for making icing sugar. By the way, it is quite possible to prepare powdered sugar at home - for this, sugar must first be ground in a coffee grinder, and then sieved. And as additional ingredients can be cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe should in no case contain any impurities - they must be completely natural and of high quality. If chocolate is present in the recipe, then it does not hurt to make a choice in favor of a quality product with a fairly high percentage of cocoa beans, otherwise there is a risk that the glaze will not solidify. And so that it always turns out to be five-plus, eggs should be purchased only fresh, and dairy products with a sufficiently high fat content. As for juices, ideally they should be freshly squeezed - icing made with the addition of packaged juices is unlikely to be successful.

Sugar glaze can be either transparent or white, or colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery decorated with such glaze will always look extremely appetizing and elegant!

It will not hurt all hostesses, without exception, to know that you should not use aluminum dishes for making sugar glaze. Sugar icing, which is planned to decorate biscuits, cakes, tarts or pastries, can be considered a success if it turns out to be not too liquid and at the same time not particularly thick. If you need to glue the products, it makes sense to prepare a thick icing, and if it is prepared in order to pour it on muffins or donuts, it may well be thin.

The fashion for roses from fat cream has passed. Now the love of pastry chefs is the colored icing for the cake. It can be transparent or opaque, of all possible colors and different tastes, depending on the additives. It opens up huge spaces for creativity. Would you like to surprise your guests with baked goods, whose surface is covered with a green glaze in marble stains? Or mirror glaze, like on a cake in an expensive restaurant?

Unlike the mastic already bored by many, which, of course, gives a lot of room for creativity, but few people like to eat it, the glaze pleases not only the eye, but also the taste buds. It is most often used on mousse cakes to highlight their ideal shape with a glossy sheen. It is usually based on chocolate, sugar or powdered sugar, which increases the calorie content of the dish, but sometimes you can risk your figure for a tempting piece, right?

How to make colored frosting

Decorating cakes with colored glaze drips is very popular. "Flowing" drops fascinate us from photos on Instagram and blogs of culinary masters, and I really want to repeat this beauty!

Colored icing for smudges on the cake at home is not at all as difficult as it seems at first glance. It can be of different colors. They are achieved by using food coloring or natural dyes to make the glaze bright. The glaze acquires color depending on the type and concentration of the additive. To make the icing pink, it is made with a drop of red dye or cherry juice. Cakes with pink icing are often baked for weddings and decorated with white elements and figures of the bride and groom on top. If the amount of cherry juice is increased, then the color will be burgundy. The beets will give a purple color. Purple baking icing will look very unusual when paired with a cake or cookie.

Red glaze will still require a dye, or, if you agree to a softer tone, then, for example, cranberries will come in handy. But cakes with red icing will certainly attract all the sweet tooth in the room. Green icing for the cake will come out after adding an unexpected ingredient for confectionery - spinach juice. The orange frosting is prepared, as you might have guessed, by adding carrot juice. But to get yellow, blue to blue or other multi-colored glaze, you still have to use "chemistry", albeit safe. It is even prepared with pearl.

There are many recipes for multicolored cake frosting, although most people are interested in how to make sweet sugar or chocolate icing. Chocolate icing (made with chocolate) can be expected to be brown or colored. Colored mirror glaze for the cake is very popular - the product covered with it shines like polished.

A cake with colored glaze with smudges always looks very elegant and interesting and will become the highlight of the festive table. But you can still pick up bright sweets, fruits, sprinkles for decorating the cake.

Ingredients

Colored icing for smudges on the cake is prepared according to different recipes. In most cases, the ingredients include chocolate, milk or white, or cocoa. An almost indispensable element is sugar, without sugar syrup you will not get a mirror glaze. And dye. Often, the glaze is made only from syrup and dye.

Also, the icing may contain butter, condensed or plain milk, cream, coffee, egg whites, lemon juice, and white wine. Of course, not all at the same time, but the variety of recipes gives a wide scope for creativity - the color, and taste, and density, and calorie content vary.

Cooking methods

There are many ways to make colored cake icing. They can be roughly divided into two types: requiring heat treatment and not requiring. The latter are usually cooked on egg whites, while syrup is boiled for the former.

Consider, for example, making a lemon mousse cake with orange frosting. This dish is very sunny and is prepared without baking. Shortbread cookies (400-450 grams) are used as cakes, mixed with 120 grams of softened butter. Knead the "dough" to a more or less plastic mass, cover with cling film and put it briefly in the refrigerator to cool. Then we lay it out on the bottom of a split form, evenly distributing it along the bottom and forming low sides. We send the base back to the refrigerator to freeze the oil.

For the mousse, take the juice of one lemon (70 ml) and two oranges (170 ml) and their finely grated zest (1 tablespoon), 200 grams of sugar and the yolks of six eggs, as well as 30 ml of orange liqueur, 2 teaspoons of gelatin and 360 ml high fat cream. Mix the juice, zest, sugar and yolks in a saucepan and put on medium heat, stirring constantly, until the contents thicken. Remove the mixture from heat and strain through a sieve, then add liqueur and vanilla extract (1 teaspoon).

Soak gelatin in 60 ml of warm water. Whisk the cream in parallel and combine it with the yolk and citrus cream. At this point, it's time to add the gelatin. Pour the mousse into a mold over the cake and refrigerate for a few hours.

When the cake has hardened, you can start preparing the icing. For her, you need the juice of one orange and about a glass of powdered sugar. We mix them - and the glaze is ready. You can add orange dye for a brighter color. We distribute it over the surface of the dessert, let it cool and serve the cake on the table.

Video of making colored glaze

httpss: //youtu.be/Pw9McwbdWiU

When cooking the glaze, you must never allow it to burn. Therefore, you should not be distracted for a second and stir it intensively all the time. Otherwise, it may have a bitter taste and the work will have to start over.

You don't have to buy chocolate for icing - you can use cocoa instead. 100 grams of finished chocolate in the recipe replaces 50 grams of cocoa and 50 grams of butter or cream.

If the glaze with butter doesn't seem white enough, drop a little blue dye into it - it will set off the yellowness, and you will get a snow-white decor.

After you've covered the cake with the icing, be sure to refrigerate it for at least three hours to freeze it. And when you cut it, do not forget to heat the knife, otherwise the coating may crack.

What dyes can be used

As we wrote above, you can prepare the glaze both with “chemical” food colors, and with natural ones, from the juice of berries and vegetables. With food coloring, the color will turn out to be more "pure", but the use of natural colors can calm you down, and you will fearlessly put a piece of cake on a child's plate, even if the dessert is covered with green icing.

By the way, orange frosting can be made from orange juice, not just add food coloring or carrot juice. To make a chocolate coating, mix cocoa with butter, sour cream and sugar.

You can make almost any color glaze using one or the other dye.

Basic recipe with glucose syrup

The recipe for the colored icing for dripping on the cake is based on chocolate and glucose syrup.

• 150 g of chocolate (dark for brown glaze, white if you plan to use dyes);
• 150 ml glucose syrup;
• 150 g granulated sugar;
• 100 ml of condensed milk;
• 12 g gelatin;
• 135 ml of water (60 ml of water is left for soaking gelatin).

Soak gelatin in advance. Bring glucose syrup and sugar to a boil and boil together for a while. We cool it down.

Pour gelatin, condensed milk, dye into the syrup and combine everything with crumbled chocolate. Beat the mass with a blender and make sure that bubbles do not form. To do this, hold the blender in only one direction and slightly obliquely or take a special attachment.

Cool the whipped mass for several hours, then heat it in the microwave to 35 degrees and gently pour it onto the surface of the cake, pre-aligned with cream on top and on the sides (light cream cheese is great). The icing for the cake itself should flow, you do not need to level it with anything. If you want to get drips and not completely “frost” the cake, then simply pour a little slower and less to control the situation.

If you used white chocolate and did not use dye, you will get a glossy white frosting. And with dyes, you can even make a rainbow cake by dividing the syrup into several parts and coloring it in different colors, and then carefully covering the baked goods with "enamel".

What if there is no glucose syrup?

You can make glucose syrup yourself. Take two-thirds (by weight) of glucose tablets or powder and a third of water and boil together until the glucose is dissolved. Then add glycerin, pour into a glass jar and store in the refrigerator for up to several months. From 64 grams of glucose, 36 grams of water and 1 teaspoon of glycerin, 100 grams of glucose syrup comes out.

Milk Chocolate Recipe

The easiest way, perhaps, to make a frosting from milk chocolate (and from any other). You only need a bar (100 grams) of unflavored chocolate (it is better to take a quality product - a cheap one can curl up) and five tablespoons of milk. Put the broken chocolate in a dry bowl, pour over the milk and melt in a water bath, stirring regularly. Everything! You can use the glaze as directed.

Creamy glaze

The creamy icing does not freeze until it is solid, so it is used for cakes, Easter cakes and even simple buns. Its original color is milky white, so it is very easy to color.

To prepare it, pour 2/3 cup of heavy cream into a saucepan, add 2 tablespoons of butter and heat over medium heat until the butter dissolves. Pour 3 cups of powdered sugar and a little vanillin into the cream, mix, remove from the burner and immediately beat with a mixer at high speed.

Waiting for the icing to cool down to a warm state and apply it to the cake.

Cocoa cream frosting recipe

From cocoa and cream, a thick glaze with a rich taste is obtained.

Melt 30 grams of butter in 130 ml of cream. Add 90 grams of cocoa powder to the warm liquid. When it dissolves, gradually stir in two cups of powdered sugar. Cool the glaze a little before using it.

Chocolate icing can be decorated with additional colored handicrafts - powders, confectionery figures or flowers.

The ideal coating for a mousse cake is a mirror frosting with invert syrup.

To obtain invert syrup, 130 ml of water and 300 grams of sugar are heated in a thick-bottomed saucepan, bringing it to complete dissolution, and the liquid to a boil over low heat. Then add 1/3 teaspoon of citric acid. Cooking time - another 25-35 minutes before thickening to the consistency of liquid honey, cooled and stored in a refrigerator in a glass jar.

For the glaze, we take 150 ml of introvert syrup (you can replace it with glucose), 150 grams of sugar and 60 ml of water and bring the mixture to a boil. Mix 150 grams of white grated chocolate with 100 ml of condensed milk and fill them with syrup. Add the soaked gelatin and the required dye. Now you need to carefully beat everything with a blender so that bubbles do not form - with them the glaze will look less aesthetically pleasing.

Before applying, the glaze must be heated to 33-25 degrees. Pour it in a circular motion from the center of the cake, without touching it with foreign objects, so as not to disturb the perfect gloss. After it begins to harden, you can add additional decorations to the surface of the cake.

Honey glaze recipe

The original recipe for glaze with honey and coconut milk. For him, we take half a bar of dark chocolate, grate it and put it on a water bath, after mixing it with 10-15 grams of cocoa, 35 ml of coconut milk and 30 ml of honey, until everything dissolves. Put 40 grams of butter in a hot, but not boiling mass and stir in until smooth.

This icing is thick, we apply it to the cake, leveling with a knife or pastry spatula.

Caramel glaze

Soak 5 grams of gelatin, and dilute 10 grams of starch in 30 ml of water. In a saucepan with a thick bottom, standing over low heat, pour 100 grams of sugar and add 10 grams of lemon juice, prepare caramel.

As soon as the pan is removed from the stove, pour in 70 ml of water and 130 ml of heavy cream, stirring continuously. Put on fire again, add a whisper of salt and starch, let it boil. When the mass has cooled to 50 degrees, stir in the gelatin and cool at room temperature.

Vanilla glaze

A very simple recipe for vanilla glaze. Melt 1 teaspoon of butter, add a glass of powdered sugar, 2 teaspoons of milk, a pinch of salt and a quarter teaspoon of vanilla extract. Beat everything.

Lemon glaze

For 100 grams of powdered sugar, take 3-4 teaspoons of lemon juice. We mix. Add more juice if necessary. The sweet and sour icing is ready.

Orange glaze

The orange glaze is prepared in the same way. You can also add orange peel to it.

Coating of cakes and pastries

To get a beautiful and evenly poured cake, you need a special grate on which it is installed when, removed from the mold, and only after that they begin to pour the icing.

To make the smudges, you need two colors of frosting. For example, first, green icing is applied to the surface of the dessert, it is given time to "grab", and then a small amount of pink icing is poured onto the top of the cake so that it flows over the edges. It is advisable to cool it a little in advance so that it becomes more viscous and flows more slowly - there the smudges will be more pronounced and picturesque.

Today, strict classical forms and laconicism, even stinginess in jewelry, are in vogue. However, the classics are always relevant. It is the classic English tradition of cake decorating that now dominates the culinary world. A cake decorated in a simple style is always clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style with butter cream will be doomed to failure: it is "sharpened" for other shapes (the same roses, for example). The icing will help transform your cake into the embodiment of elegance.

For each type of decoration, its own tools and techniques are used. To decorate with butter cream, it is important to have a cornet and a set of nozzles at hand, the cake mastic is rolled out with a rolling pin and cut with a knife, and for decorating with icing you will need a rotating stand, right (a perfectly flat strip of metal or plastic, the length of which is longer than the widest part of the cake) and a spatula (or a wide knife). The texture of the icing allows you to get a completely smooth surface, but it is very difficult to achieve this by circling over a stationary cake. Therefore, a rotating stand is indispensable in this matter. If there is no such stand, then you can try to set the dish with the cake on a foam circle, and, in turn, lower it into a basin filled with water. The foam circle must be wider than the cake dish, otherwise the whole structure will tip over. A professional glaze trowel can be replaced with a wide knife or you can buy a trowel for construction work. The spatula should be stainless steel.

It is not for nothing that a construction spatula is useful for decorating a cake with glaze: the principle of applying glaze is similar to filling. Place the dish on the turntable, place some of the frosting on the surface, unwind the cake and smooth out the frosting with a spatula, holding it at an acute angle to the surface. Adjust the thickness of the glaze by increasing or decreasing the pressure - the harder you press on the trowel, the thinner the glaze layer will be. The angle of inclination of the spatula in relation to the surface also matters: the closer it is to 90 °, the more glaze you remove, the thinner the layer will be. Then remove the cake from the turntable and right-level the icing by placing it on the far end of the cake and pulling it towards you. The movement should be continuous, and the pressure should be the same along the entire length. Repeat the alignment if it didn't work the first time. Then remove the remaining icing from the edges and set aside the cake for 2-3 hours to dry the icing. After that, apply the icing to the sides of the cake. If the cake is round, place it on the turntable and apply the icing with a spatula, turning the cake gently and being careful to keep the spatula level. If the cake is square, then apply the icing on two opposite sides, remove the remaining icing, forming an even corner, set aside for 2-3 hours to dry, and then apply the icing on the remaining sides.

You can add food coloring and flavoring to the glaze. You can substitute citrus juice or strong coffee for the water in your recipe. And if your soul does not lie to strict lines, but asks for curls and tricks, you can cover the cake with intricate glaze patterns or make a real "fur coat" on it! To do this, cover the cake with a layer of icing, then dip a spatula or wide knife flat into the icing, place the greased side on the surface of the cake and tear off the blade. The icing will remain on the cake in the form of sharp peaks. Such a "fur coat" can be used to decorate only the edges of the cake, and leave the top smooth (for lettering, for example), or make the whole cake "fluffy". You can mold figurines from fondant, roll it out and cut out leaves, twist roses ... Imagine!

So, we figured out the tools and principles of work, it's up to the recipes.

Icing
Ingredients:
225 g icing sugar
30-40 ml of hot water (2-3 tablespoons).

Preparation:
Sift the icing sugar into a bowl, pour in the water and rub with a wooden spoon until the consistency of thick sour cream. Continue whisking until the mixture is white and smooth. It should cover the convex side of the wooden spoon with a thick layer. This glaze dries quickly and must be applied immediately.

Glaze meringue
Ingredients:
2 squirrels,
125 g icing sugar
150 g butter.

Preparation:
Whisk egg whites in a heat-resistant glass bowl until bubbles are large. Gradually adding the sifted icing sugar, beat until smooth. Place the bowl in a saucepan of simmering water and continue whisking until the mixture is white and thick. Remove from the water bath and beat until cool. In a separate bowl, beat the butter until fluffy. Gradually add the protein mass, whisking well after each serving. The finished mixture increases in volume and becomes thick. Cover the cake with icing.

Royal icing
Ingredients:
2 squirrels,
¼ tsp lemon juice
450 g icing sugar
1 tsp glycerin.

Preparation:
Royal icing can be used for a variety of decorations. You can pour it on the surface of the cake, squeeze it out of the cornet and draw patterns with it, or simply apply an even smooth layer - it all depends on the consistency. Combine egg whites with lemon juice and rub with a wooden spoon until smooth. Add about 1/3 of the sifted caster sugar and mix well until it becomes heavy cream. Continue adding the powdered sugar in small portions and rub the mixture until the desired consistency is achieved. Then add glycerin and mix well.

Butter glaze
Ingredients:
125 g butter
225 g icing sugar
2 tsp milk,
1 tsp vanilla essence.

Preparation:
Whisk the butter in a bowl with a wooden spoon or mixer until fluffy. Gradually stir in the sifted powder, milk and vanilla essence to the butter, and beat until smooth.

American glaze
Ingredients:
1 protein
2 tbsp water,
1 tbsp light molasses
1 tsp tartar,
175 g icing sugar.

Preparation:
Place the egg white, water, molasses and tartar in a heat-resistant glass bowl and beat until smooth. Add the sifted icing sugar, stir and place the bowl in a water bath. Whisk until the mixture is white and thick, then remove from the water bath and continue whisking until the frosting has cooled. Cover the cake with the finished icing. When dry, the glaze becomes slightly crispy.

Glaze "Toffee"
Ingredients:
75 g butter
3 tbsp milk,
2 tbsp fine brown sugar
1 tbsp black molasses
350 g icing sugar.

Preparation:
Combine butter, milk, molasses and brown sugar and grind until smooth. Place in a water bath and whisk, then remove from heat and beat, gradually adding the sifted icing sugar, until the mixture is smooth and glossy. Pour over the cake immediately, or let the frosting cool and apply with a spatula.

Chocolate glaze
Ingredients:
175 g of black (or milk) chocolate,
150 ml of low-fat cream.

Preparation:
Break the chocolate into pieces and place in the cream. Heat the cream gently, stirring constantly, until all the chocolate is melted and smooth. Cool until the frosting stops dripping from the wooden spoon. Apply the glaze immediately or wait until it has hardened enough to apply the pattern.

Sugar fudge
Ingredients:
1 protein
2 tbsp liquid glucose,
2 tsp rose water,
450 g icing sugar.

Preparation:
Pour protein, glucose and rose water into a clean bowl and rub thoroughly. Add the sifted icing sugar and knead with a wooden spoon until the mixture begins to set. After that, start kneading the mass with your hands until you get a ball. Place the ball on a table, lightly dusted with powdered sugar, and knead until the surface of the ball is smooth. The finished fondant should be elastic and pliable.

Protein honey glaze
Ingredients:
1 protein
120-150 powdered sugar,
1 tbsp honey.

Preparation:
Whisk the protein and the sifted powder until a stable, shiny foam is obtained. Add honey gradually. If the icing is thin, add the icing sugar. If, on the contrary, it is too thick, then add lemon juice. You can add cocoa to the glaze.

Yolk glaze with honey
Ingredients:
2 yolks,
100 g icing sugar
2 tbsp water,
1 tbsp honey,
100 g of sugar.

Preparation:
Beat the yolks with the icing sugar until frothy. Pour granulated sugar with water, mix with honey and put on low heat. Boil until syrup is drawn when it is pulled with string. Remove from heat, cool slightly and pour over the yolk foam, stirring constantly. Cool the mixture, stirring constantly, and pour over the cake.

Lemon glaze with honey
Ingredients:
250 g icing sugar
2 tbsp lemon juice
1 tbsp honey,
2 tbsp boiling water.

Preparation:
Stir all ingredients until smooth. If it's too thick, add lemon juice.

Rum glaze
Ingredients:
200-250g icing sugar
½ cup boiling water
1 tbsp honey,
2 tbsp rum.

Preparation:
Mix the icing sugar with hot water, add honey and rum. Stir until the desired glaze density is obtained. If there is a need to obtain a denser structure, then heat the mass in a water bath, also constantly stirring. Milk can be used instead of water.

Cocoa coffee glaze
Ingredients:
200 g butter
40 g cocoa,
4 tablespoons strong coffee,
1 tbsp honey,
200 g icing sugar.

Preparation:
Combine butter and cocoa. Put the icing sugar in a bowl, add the coffee and honey and simmer for about 30 seconds over high heat. Strain. Pour the cocoa butter into the hot mixture and stir until the butter melts. If the finished icing is too thick, add a little lukewarm coffee. Decorate the cake with uncured icing.

Glaze "Caramel"
Ingredients:
3 tbsp honey,
20 g chocolate
2 tbsp water,
30 g butter
1 bag of vanilla sugar.

Preparation:
Boil the honey with water until it caramelizes, then add the grated chocolate and vanilla sugar and simmer over low heat until the mixture begins to thicken. Remove from heat and add oil, stir well. Use the frosting before it has set.

Chocolate icing with honey
Ingredients:
120 g icing sugar
100 g of chocolate
1 tbsp honey,
3 tbsp water.

Preparation:
Boil sugar with water and honey until a thick syrup is obtained (until it starts to stretch with a string). Pour the hot syrup over the chocolate and stir until the chocolate is completely dissolved. If it's too thick, add a little warm water. Use warm.

Chocolate glaze with honey and butter
Ingredients:
120 g icing sugar
4 tablespoons water,
80 g chocolate
1 tbsp honey,
30 g butter.

Preparation:
Cook the icing sugar with chocolate, honey and water over low heat, stirring constantly. Once the mixture thickens, remove from heat and add butter, stirring well.

Honey fondant glaze
Ingredients:
250-300 g icing sugar,
200 ml of water,
1 tsp lemon juice
1 tbsp honey.

Preparation:
Boil the sugar and water, stirring and removing the sugar crystals from the sides of the dish. Before the syrup starts to boil, add the lemon juice and honey. Lemon juice inhibits the crystallization process and allows the glaze to retain its gloss and elasticity. When the syrup is ready, roll a small amount of frosting between your thumb and forefinger. If at the same time a thread is formed that does not break, and the glaze becomes white after grinding, the syrup is ready. Then place the syrup pan in a large dish of cold water and stir continuously until the whole mixture is white. If it's too thick, add some lukewarm water. You can add rum, coffee, chocolate, cocoa, raw yolk, fruit juices to this fondant. These ingredients are added to the syrup during cooking.

Iris glaze
Ingredients:
200 g of hard toffee ("Golden Key", "Kis-kis", "Creamy", etc.),
40 g butter
¼ a glass of milk or cream,
1-2 tbsp icing sugar.

Preparation:
Bring the butter and milk (cream) to a boil, add the powdered sugar and sweets. Cook, stirring occasionally, until the toffee is completely dissolved and a homogeneous mass is obtained. Apply to cake warm.

In the decoration of confectionery products, simpler solutions have become increasingly common - without bulky flowers made of cream, sugar figurines, etc. Among all the options for the design of confectionery products, not the last place is taken by chocolate icing.

There are a lot of recipes, and they are all good in their own way. You can prepare a chocolate topping in a matter of minutes, but despite this, the icing always looks advantageous and gives the dessert an unforgettable and subtle chocolate flavor.

The dark chocolate and cream frosting is a combination of practicality, beauty and delicate taste, which is suitable for almost all confectionery products.

Components for making chocolate glaze

Before revealing the recipes for chocolate confectionery glaze made from chocolate and heavy cream, you should choose the right main components for making fondant.

One of the main ingredients is chocolate: any kind of chocolate is suitable for making fondant, but you need to proceed from what exactly is needed in the recipe. For example, dark chocolate may require some sugar, which would be inappropriate for white chocolate. Such nuances should be taken into account and try to adhere to the recommendations given in the cooking recipes. Also, when choosing a tile, you should pay attention to the following points:

• it should not contain additional inclusions (nuts, raisins, etc.);
• the porous appearance is not suitable for the preparation of glaze.

If we talk about how to make confectionery icing from cream and chocolate, then it is worth mentioning separately the dairy component of this recipe. It is the second main ingredient in this type of fondant and acts as a thickener. Therefore, it is necessary to choose cream with a high fat content and add it to the hot chocolate very slowly, stirring well.

Recipes on how to make a chocolate frosting using cream, dark or white chocolate

The chocolate and heavy cream frosting, recipes for which are given below, is prepared in a water bath. To do this, you need to take two containers, in one of which there will be water, and in the second the main ingredient will be heated. At the same time, the second bowl should be slightly larger in diameter than the lower one, which will not allow the boiling liquid from below to touch the bottom of the upper bowl, in which the chocolate is melting. You cannot put the container directly on the fire, as the glaze will burn and acquire an unpleasant taste.

Another point: during cooking, you must not allow moisture or condensation to enter the bowl with chocolate. This can lead to liquefaction or even separation of the components. Only use a dry heating container and stir with dry cooking utensils.

So, a chocolate glaze made from different types of chocolate and cream. The recipes are quite simple, do not require a lot of time or any special culinary skills.

For cooking, you need bitter or white chocolate in the amount of 125 g, heavy cream 50 g, butter 30 g. The chocolate must be broken into portions, put in a bowl for the furnace and put in a water bath. After the main component is completely melted, you need to add oil. Stir well again, allow time for the two components to combine well. Add cream and bring to a homogeneous state again. Remove from the water bath and let cool for a few minutes - you can safely decorate the dessert.

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The following frosting recipe is perfect for a cake. It is made from chocolate and cream, but cognac and nuts are added to the composition. The result is an amazingly fragrant fondant that will not only decorate, but also add flavor notes to any dessert. First, you should prepare nuts (walnuts) about 30 g: peel, fry and remove the husk. Grind to flour with a blender. Next, you need to make a chocolate-cream fondant in a water bath, gradually introducing the components. Enough 1 tile of the main ingredient and 50 ml of cream. Add ground nuts and brandy (1 tablespoon) to the finished mass, mix everything well and remove from heat. The fragrant fondant is ready and in a few minutes you can decorate the cake.

For this recipe, you will need bitter chocolate (at least 70% cocoa) in an amount of 120 g, powdered sugar 2 tbsp. spoons, cream 50 ml, butter 30 g. Preparing the glaze is quite simple, according to the principle of adding all the ingredients in sequence. The chocolate is melted, sugar is added to it, then cream and, last of all, butter. It is necessary to achieve a uniform shiny fondant consistency.

The good thing about the white chocolate and heavy cream frosting is that it ends up with a light fudge. If desired, you can leave it in this shade, or add any food coloring and make it brighter. To prepare it, you need to melt white chocolate (100 g) together with cream (3 tablespoons) in a water bath. Then add 40 g of butter and bring everything to a homogeneous mass.

It is not only fashionable to use recipes for delicious chocolate-creamy glaze in decorating confectionery, but also very tasty.

Read also:

Tangerine slices in chocolate: recipes with photos
Chocolate muffin tins recipe
Chocolate Balls Recipe for Cake Decorating
Biscuit chocolate recipes on boiling water in the oven and slow cooker
Chocolate recipes with sour cream at home
White Chocolate Mousse Cake Recipe

"The final touch ... a stroke ... an artist ... a canvas ..." Yes, painting, like poetry, is beautiful. And if a painter never knows exactly what the final touch of his painting will be, then a pastry artist always imagines what exactly he will create. And in his "art" very often the final touch is the icing, which is used to cover cakes, cookies, muffins, pastries and gingerbread.

And here it is for us, culinary artists - the very place to unfold in all our creative power. After all, the glaze can be very, very different. Of course, all of it is made on the basis of sugar or powdered sugar, but egg white or starch, milk or cream, sour cream or butter, cocoa or coffee, vanilla or fruit juice are added to it. You can also make the glaze white, colored or transparent, sour or sweet, shiny or matte. And all the pastries with glaze are not only especially tasty, but also especially elegant. And that's why people came up with a lot of all kinds of recipes for sugar glaze. Here are just a few of them.

Vanilla glaze

The recipe for the most traditional version of sugar glaze, not counting its "royal" performance. Suitable for absolutely any baking and even for Easter cakes.

Ingredients:

• Milk (teaspoon)
• Salt (pinch)
• Butter (teaspoon)
• Vanilla

Preparation:

Melt the butter and add the rest of the ingredients. Stir until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. Mix everything until the consistency of sour cream or cream. Put vanilla in the finished glaze. If the mass turns out to be too thick, milk can be added to it, if it is liquid - powdered sugar.

Custard glaze

This glaze is made on the basis of sugar and egg white. It turns out to be dazzling white, smooth and shiny. It is applied to cooled baked goods, on which the custard glaze dries quickly.

Ingredients:

• Sugar (glass)
• Egg whites (4 pcs.)

Preparation:

We will organize a water bath. Pour the proteins into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we listen to the glaze from the fire and continue to beat for another five to seven minutes

Caramel glaze

A recipe for an unusually tasty icing based on brown sugar and powdered sugar. It resembles caramel in appearance and taste.

Ingredients:

• Brown sugar (half a glass)
• Powdered sugar (glass)
• Butter (2 tablespoons)
• Milk (3 tbsp. L.)
• Vanilla

Preparation:

Melt the butter in a saucepan (saucepan), pour the milk into it and dissolve the brown sugar. Let it boil and boil for one minute. Remove the sugar and butter mixture from the heat and add half a glass of powdered sugar. Whisk well, cool, add vanilla and the remaining powder. Beat again until you get the finished glaze.

Lemon glaze

This glaze has a characteristic lemon flavor. Her recipe has many advantages over others, as this glaze gives the finished baked goods a piquant sourness.

Ingredients:

• Powdered sugar (3 cups)
• Butter (100 g)
• Lemon juice (2 tablespoons)

Preparation:

Mix the butter, freshly squeezed lemon juice and powdered sugar and beat thoroughly until fluffy. Add a little more juice or powder if necessary.

Orange glaze

This liquid frosting is made with orange juice and powdered sugar. It turns out that it is pale orange in color, it spreads over the baking itself, soaks it and hardens in a thin layer.

Ingredients:

• Powdered sugar (incomplete glass)
• Orange juice (3-4 tablespoons)

Preparation:

We squeeze the juice ourselves (packaged will not work). Pour the juice into a saucepan and gradually add the icing sugar to it. That's right (powder juice, not vice versa!). Mix the powder with orange juice, adding it to the desired consistency. The orange frosting should be a little runny so it can easily spread over the baked goods.

Creamy glaze

This is a recipe for a frosting that is neither too hard nor too soft for any baked item. In addition, it is convenient to tint it.

Ingredients:

• Powdered sugar (2 cups)
• Heavy cream (half a glass)
• Vanilla

Preparation:

Pour the cream into a saucepan, put the butter there and heat everything over medium heat until the butter melts. Then pour the icing sugar into the hot cream, add the vanillin and beat everything with a mixer. Beat until the glaze is completely cooled and the desired consistency (thick and homogeneous).

Professional colored glaze

This glaze is used by professional pastry chefs. When solidified, it becomes hard and perfectly retains any bright colors. Great for icing cookies and painting on cakes and muffins.

Ingredients:

• Powdered sugar (glass)
• Milk (2 teaspoons)
• Sugar syrup (2 teaspoons)
• Almond extract (quarter teaspoon)
• Food colorings

Preparation:

Mix the powdered sugar with milk until it becomes a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and start whisking until the glaze is shiny and smooth. Put the icing on the cups and add the desired dye to each cup. The more dye we put, the richer and brighter the color will turn out. To glaze a cookie, dip it in colored glaze or spread it with a brush. For drawing, put the icing in a pastry syringe and apply colored drawings to the cake or cookies.

Gingerbread icing

Amazingly delicious gingerbread cookies with translucent sugar glaze and white monograms-divorces. Without it, gingerbread is not gingerbread! And its composition is ridiculously simple: water and sugar. The secret of making the glaze and the way of glazing the gingerbread are important here.

Ingredients:

• Granulated sugar (glass)
• Water (half glass)

Preparation:

Pour the water into a saucepan, dissolve the sugar in it, bring to a boil and boil, removing the foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the glaze and add the flavors (vanilla, almond, rum). We cool it until it is still quite hot: the finger suffers, but it is very hot. Let's start glazing. On large gingerbread cookies and gingerbreads, apply the glaze with a brush. We simply immerse the small gingerbread cookies in the syrup, mix and carefully remove with a slotted spoon. We spread the gingerbreads on a wire rack so that the excess syrup flows, and the remaining one solidifies, turning into a gingerbread icing.

Coffee glaze

This is a sugar glaze recipe that claims to be elegant. The taste of the coffee, the aroma of the coffee, the color of the coffee, and as a result, the finished baked goods are elegance itself.

Ingredients:

• Powdered sugar (2 cups)
• Strong coffee (3 tablespoons)
• Butter (tablespoon)

Preparation:

We brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. Cool the coffee. Let the oil melt a little so that it becomes soft. Mix butter with icing sugar and coffee until smooth.

Chocolate glaze

This is just one recipe for chocolate icing. In fact, there are a lot more of them, but this one perfectly matches the concept of "icing".

Ingredients:

• Powdered sugar (2 cups)
• Milk (4 tbsp. L.)
• Cocoa powder (2 tbsp. L.)
• Butter (1 tablespoon)
• Vanillin

Preparation:

Add powdered sugar, cocoa and vanillin to soft butter. Grind well and gradually add milk, stirring until smooth.

Yolk glaze

Not a very common recipe for making icing sugar. Everything is somehow made from proteins, but from proteins. Shouldn't we try to use the yolks as well?

Ingredients:

• Powdered sugar (half glass)
• Sugar (half a glass)
• Egg yolks (2 pcs.)
• Water (2 tbsp. L.)

Preparation:

Pour the yolks into a saucepan, pour the icing sugar there and beat until foam appears. Mix sugar and water in another saucepan and cook the syrup (cook until sample per thread). Cool the finished syrup to a warm state and gradually add whipped yolks into it. The finished glaze cannot be stored. It cures very quickly and must therefore be used immediately.

These are the different recipes for making icing sugar, which will be the final touch of your pastry creation. Dare, invent, try, create!

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