Chocolate icing for the cake at home. How to make cocoa chocolate icing? Chocolate glaze with milk

There is nothing tastier than a cake or a chocolate cake topped with cocoa frosting. Housewives often know 2 - 3 simple cooking options. But there are a large number of cocoa icing recipes with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient for baking various confectionery products: biscuit and shortbread cakes, muffins, marshmallows, pastries. Unlike chocolate fudge, it is much faster and easier to make. The cake decorated with icing looks delicious and festively beautiful.

Today, housewives prefer to make icing from ordinary cocoa, which is part of black and milk chocolate. The glaze, properly prepared from high-quality cocoa, will be the best option for decorating various confectionery "masterpieces". It will help to save the situation when holiday baking has failed and you need to make it more presentable.

Glaze is an indispensable ingredient for baking various confectionery products: biscuit and shortbread cakes, muffins, marshmallows, pastries. Unlike chocolate fudge, it is much faster and easier to make. The cake decorated with icing looks delicious and festively beautiful.

Preparation time

5 minutes

Portions

a portion

Preparation time 5 minutes Portions a portion

Instructions

Pour sugar, cocoa into a bowl and mix the ingredients.

Then gently pour in water and beat with a whisk.

Put on low heat and cook the glaze, stirring constantly, so as not to burn.

When the mass begins to bubble, hold it on the fire for another minute and remove.

Note to housewives: what a good glaze should be

Here are some useful tips for cooking delicious and beautiful cocoa glaze.

1. Density. A properly prepared cocoa frosting should resemble thick and fat sour cream in consistency. This mass fits well on the surface of the cakes. If it turns out to be very liquid, you can thicken it by adding powdered sugar. A very thick glaze is diluted with boiled hot water.
2. Powdered sugar. To make the glaze homogeneous, it is better to take powdered sugar thoroughly ground and sifted through a sieve.
3. Cocoa. During the introduction of cocoa, it must be sifted well through a sieve so that there are no large lumps.
4. Butter. For the glaze to acquire a soft creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you do not need to add oil.
5. Lemon or orange juice. Some recipes use water to make the frosting, but you can use lemon or orange juice instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will beat better.
6. Cocoa glaze application. Usually, liquid icing is applied to cakes with a soft pastry brush. Mirror liquid glaze is poured directly from the dishes, and then the excess is removed using a special pastry spatula. To create beautiful decorations from a thick cocoa mass, a pastry syringe or bag is used.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient, cocoa, are in demand products that are used to create various types of glazes for decorating confectionery. Every housewife in the home kitchen can make delicious cocoa icing with different ingredients.

Glaze on milk

Products composition:

• cocoa - 4 teaspoons with a slide;
• brown sugar (or powdered sugar) - 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp

Stages of filling preparation:

1. Pour sugar and cocoa into a deep bowl. Mix everything well and pour in warm milk.
2. We put the dishes on low heat and cook the mixture until the sugar is completely dissolved and the foam appears. Stir the mixture slowly during cooking so that it does not burn.
3. We remove the mixture from the stove and let it stand for a while so that it becomes warm. In this form, icing can already be poured over the cake and decorate any pastry. When it hardens, it will turn into a crispy chocolate crust.

If we add softened butter to the warm mass, we get a lighter color of the glaze and a softer consistency. And instead of milk, you can use the same amount of water.

The finished glaze can be poured over any baking surface.

Recipe with the addition of condensed milk

Products composition:

• cocoa powder - 4 tsp;
• condensed milk with a fat content of 8% - 1 can;
• butter with a fat content of 62–72.5% - a dessert spoon.

Cooking steps:

1. In a deep non-stick dish, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and put it on a small fire. Bring to a boil and cook for another 1 minute, stirring continuously.
3. Remove from heat and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The icing is ready and you can coat any biscuit or shortcake cakes.

Condensed milk frosting - photo

Recipe with the addition of honey and coconut milk

Required Ingredients:

• cocoa - 2 tsp;
• half a bar of chocolate;
• flower honey - 1 tbsp. spoon;
• coconut milk - 1 tbsp spoon;
• butter - 50 g.

Cooking steps:

1. We rub the chocolate on a coarse grater.
2. Put it in a deep bowl or saucepan and mix with cocoa sifted through a sieve, flower honey and coconut milk.
3. We put the dishes with the mass on a small fire and cook, stirring constantly.
4. After boiling, cook the mixture until smooth and thick.
5. We remove from the burner and let cool slightly. Add butter and beat with a whisk or electric mixer.
6. The prepared frosting should be used immediately to decorate the baked goods before they have completely cooled down.

Sour cream recipe

Ingredient composition:

• sugar (or powdered sugar, sifted) - 6 teaspoons with a slide;
• cocoa - 2-2.5 tsp. with a slide;
• fat sour cream (fat content 21% or more) - 4 tsp;
• butter - 2 tsp.

Step by step cooking:

The glaze, which is cooked with good sour cream, does not quickly harden, does not flow, therefore it is perfect for pouring holiday cakes.

Cocoa mirror glaze

Products composition:

• cocoa - 80 g;
• heavy cream - 80 ml;
• boiled water - 150 ml;
• sugar - 1 glass;
• gelatin - 8 gr.

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder), cocoa sifted on a fine sieve into the dishes, and then pour in heavy cream and water.
3. Mix with a wooden spoon and place on the stove. Cook over low heat - bring the mass to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, filter the glaze through a sieve. When it has cooled slightly, you can cover the pastry baked goods.
5. In order for the icing to evenly lay on the surface of the cake, it is necessary to carefully and evenly pour it over the entire surface of the cake, while helping with a long metal or silicone spatula.

This icing hardens for two hours, and then the cake can be served on the festive table. Light cakes with mirror glaze are especially tasty.

How to make mirror glaze - photo

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Starch-based cold cocoa frosting

• cornstarch (or potato) - 1 tbsp spoon;
• sifted cocoa - 3 tbsp. spoons;
• sugar or sifted icing sugar - 4 tbsp. spoons;
• boiled cold water - 3 tbsp. spoons.

Cooking steps:

It is important to use ice water for cold glaze!

Vanilla recipe

Products composition:

• butter - 50 g;
• vinegar 9% - 1 tsp;
• cocoa - 8 tsp;
• water - 50 ml;
• vanillin - 1 pack;
• sugar - 15 tsp.

Step by step cooking:

1. Mix all the ingredients in a thick-walled bowl, except for butter and vanillin.
2. We put the bowl on the stove, turn on the smallest fire and, stirring constantly, bring to a boil.
3. Gently add soft butter to the mixture and knead it well until smooth.
4. Fill in the vanillin and mix again.
   Vanillin is added to the glaze for flavor
5. We remove the glaze from the stove and set it aside to cool down a little. Hot, it has a liquid consistency and is therefore ideal for watering cakes and other baked goods.
6. When the mass is completely cool, it can be placed in a pastry bag or syringe and decorate the cakes with various chocolate patterns.

Cocoa frosting with lemon

Ingredient composition:

• cocoa (sifted) - 2 or 3 tbsp. spoons;
• lemon or orange juice - 3 tbsp. spoons;
• icing sugar - 200-250 g;
• oil - 1/3 pack (60 or 70 g).

Cooking steps:

1. First melt the butter in a deep bowl and then pour the lemon juice into it.
2. Without removing from the heat, add powdered sugar and cocoa, mix well.
3. Boil the mass over low heat for another 2 - 3 minutes, so that it acquires a homogeneous consistency.
4. Remove from the stove and set aside so that the mixture cools down a little. Pour the cake, cupcake, pastry with warm liquid icing.

Recipe with proteins, orange or lemon juice

Products composition:

• sifted sugar - 1 glass;
• egg whites - 1 or 2 pcs.;
• vanillin - to taste;
• cocoa - 2 tsp;
• freshly squeezed lemon or orange juice - 1 tsp.

Cooking steps:

1. In a deep bowl, combine the icing sugar, cocoa and vanillin.
2. We put it in a water bath and pour lemon or orange juice into the mass, add egg white.
3. With a wooden spoon, carefully grind the resulting mass to obtain a homogeneous, uniform mixture.
4. Remove the finished glaze from the burner and set it aside so that it cools down a little.
5. Pouring on the cake or any other pastry baked goods.

To diversify the classic recipe for chocolate icing from cocoa, you can include various aromatic herbs and spices in it: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts, and others).

Video: how to make delicious chocolate ganache from cocoa

If you follow the specified recipe exactly, you can easily and quickly prepare icing from cocoa and various additional ingredients for pouring and decorating a birthday cake. Each housewife will be able to make a wonderful cake for the family using mirror glaze.

Cocoa frosting is an indispensable ingredient in any birthday cake if there are true lovers of baking with chocolate among the guests. Of course, cocoa powder cannot replace natural chocolate melted in a water bath, but the taste of cocoa glaze prepared on its basis can change any baked goods beyond recognition, and give it new colors of taste.

When a cocoa frosting is prepared, sugar or icing sugar is necessarily put into it, these ingredients are responsible for the sweet component. In order to regulate the consistency of the glaze, vegetable or animal fats are added to it. For these purposes, products such as vegetable oil, sour cream, milk and butter are used. Having decided on all the ingredients, it remains to mix them well, and then, depending on the specific recipe, heat it up in a water bath, or bring it almost to a boil over low heat.

Heating the glaze makes it uniform and brings it to an even color shade. When the frosting has reached the desired condition, it can be immediately poured over homemade cakes: cakes, muffins, pies, pastries, etc. Quite often, cocoa icing is used to decorate desserts and sweet snacks. During cooling, the glaze solidifies in an even layer, and forms an appetizing crust, thereby giving any dish its zest.

If you have the desire and attitude, you can play with the color of the glaze. It depends not only on the quality of the cocoa powder, but also on what you will be cooking it with. The lightest glaze will be cooked in water, slightly darker in sour cream and milk. Add a few cubes of dark or milk chocolate to it for added flavor and richness.

This glaze is versatile. It is perfect for any cake: shortbread, biscuit, custard, etc. The filling will also not matter much, as it is difficult to find a product that would not go with the chocolate.

Ingredients:

• 3 tbsp. l. Sahara
• 5 tbsp. l. milk
• 3 tbsp. l. cocoa
• 70 g butter

Cooking method:

1. Pour sugar into a saucepan.
2. Heat the milk a little and pour 2 tbsp into sugar. spoons.
3. Add the slightly melted butter along with the cocoa powder to the saucepan.
4. We mix all the ingredients together and put on a small fire, stirring constantly.
5. After the oil dissolves, add 3 tbsp. tablespoons of warm milk and mix again.
6. Remove the glaze from the heat and let it cool slightly, then you can use it as directed or just eat it with a spoon.

Cocoa and sour cream chocolate icing

The fattest version of the glaze, which is obtained as such due to sour cream. The frosting will be thick and hold its shape perfectly on any baked goods.

Ingredients:

• 5 tbsp. l. sour cream
• 5 tbsp. l. Sahara
• 5 tbsp. l. cocoa powder
• 50 g butter

Cooking method:

1. Put sour cream in a metal bowl and add granulated sugar to it.
2. Add cocoa to the main ingredients and mix thoroughly.
3. We put the container with the mass on medium heat and stir constantly with a wooden spatula or spoon.
4. A few moments before the glaze boils, remove it from the heat.
5. Put butter in the mass and mix once more until smooth.

Milk-free cocoa chocolate icing

If you don't have milk in the fridge, you can prepare the icing without it. It is enough just to replace it with ordinary boiled water, and the trick is in the bag.

Ingredients:

• 3 tbsp. l. icing sugar
• 2 tbsp. l. cocoa powder
• 2 tbsp. l. water
• 1 tsp butter

Cooking method:

1. Pour icing sugar and cocoa into a saucepan, mix them together.
2. Pour the ingredients on top with water and put on a small fire.
3. Stir constantly until the mixture is smooth.
4. When the glaze has cooled down a little, add the butter and stir. Then we use it in the desired recipe.

Chocolate cake frosting is one of the most common dessert decorations. Many housewives mistakenly believe that the cooking process is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate glaze is that almost any type of chocolate and cocoa powder can be used.

In this case, the taste will not suffer, but it will differ slightly from each other.

Cocoa frosting can be made if you do not have all the necessary ingredients at hand, namely chocolate bar and cream.

What you need:

• cocoa powder - 2 tsp;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ tbsp.

Cocoa and sugar are combined in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until they thicken. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The frosting is cooked until it stretches like honey.

How to cook with sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ tsp.

A small saucepan is taken, sour cream, butter, sugar and salt are put in it. A small fire turns on on the stove, the mixture is constantly stirred. As soon as the sour cream and the butter begin to soften and melt, add the cocoa powder in a timely manner. Remember to stir and make sure that the frosting does not burn. The fire should always be low.

During cooking, the glaze gradually begins to thicken. The readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the glaze is ready. Allow it to cool for a couple of minutes at room temperature before applying to the cake.

With the addition of cream

Creamy chocolate frosting is a traditional recipe used by most modern pastry chefs to decorate their sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait for the butter to soften so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a homogeneous state. After removing from the water bath, the frosting must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using any chocolate bar, pay attention to the fact that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of icing.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make the icing easier to remove from the cooking bowl, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add the milk. This is to prevent the icing from getting too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the frosting does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try making an original and delicious cocoa powder frosting with additional milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• icing sugar - ½ tbsp.;
• vanillin - ½ tsp.

In a saucepan, cocoa and powdered sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the pot on the stove with low heat and simmer until frothy appears in the frosting. After that, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, this will make the frosting more pliable and easier to apply to dessert.

Mirror cake frosting

Mirror icing for a cake can make a truly real work of culinary art out of a dessert. But when cooking it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until it is completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with regular chocolate bars.

By then, the gelatin will swell well and be ready to be added to the frosting. Heat it up and add to the resulting mixture. After that, whisk a little frosting in an immersion blender and keep it at a temperature of at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

Chocolate icing with butter among its ingredients is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary components are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 tsp;
• sugar - 4 tsp.

Sugar and cocoa are mixed in a mug or separate bowl in such a way that both loose components combine without the formation of lumps. Then add milk or cream and mix the frosting mixture again.

The bowl is placed on the stove and brought to a boil. After that, butter is immediately put in, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake crust.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• a slice of plums. oils.

As with the rest of the recipes, you first need to melt the chocolate using a water bath or microwave. We put a bowl in a saucepan on a preheated stove, pour milk there, pour sugar and mix the mixture thoroughly until the granulated sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a delicious and liquid icing that is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly cover the cake with chocolate icing, you must follow several rules that will make the dessert the most successful:

1. It is best to use a creamy, cherry, apricot, or strawberry soak for the sponge cakes. All of these flavors complement chocolate best, and the dessert will not seem so sugary.
2. There are no particular restrictions on the chocolate used. Real dark chocolate of the highest quality works best for this purpose, but regular confectionery bars can also be used. Sweetness containing nuts, raisins, marmalade, caramel and porous tiles is categorically unsuitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with an exceptionally liquid and warm icing. It is placed on a wire rack and poured from a ladle or bowl on top using a culinary wooden spatula to level the surface.

An article about what chocolate icing can be made from and how to make it.

Chocolate icing it is not necessary to cook from chocolate for application on cakes, muffins, Easter cakes and pastries. It can be made from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze is even better in taste and color than chocolate.

That's what experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze, they perfectly complement each other.
• The no-boil glaze hardens quickly and must be applied immediately after preparation.
• You cannot cover a cake with hot icing where butter cream has already been smeared, but if necessary, then first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with just boiled icing, it needs to be cooled a little.
• First, we apply a thin layer of glaze to the confectionery product, and then thicker.

How to make cocoa cake frosting?

Cake decorated entirely with cocoa chocolate icing

Chocolate glaze itself is a decoration for various desserts. In addition, icing can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Cocoa chocolate icing for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. tablespoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g of melted butter and beat until fluffy.
3. Put the icing on the middle of the baked top cake, distribute it over its entire surface, grabbing the edges so that the glaze flows down the sides.
4. We put the cake in a cold place at night, in the morning you can serve it with tea.

Cake first covered with sour cream and then patterned with cocoa chocolate cream

With this glaze, you can make patterns on the cream if you cover the top cake with some kind of cream.

Note... If the icing has become cold and thickened, it does not spread well on the cake, you need to heat it by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk frosting, recipe

A piece of cake covered with chocolate icing made from cocoa and condensed milk

Cocoa and condensed milk frosting

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. cocoa spoons and cook until smooth.
2. Removing from fire, add 0.5 tbsp. tablespoons of butter..
3. Pour the cake immediately and set it to cool.

Cake covered with chocolate glaze made from cocoa, butter and condensed milk, which is used in confectionery shops

Professional cocoa icing

This glaze recipe is used in pastry shops by professionals. It's very simple.

Recipe:

1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp each. spoon.
2. We knead well, and you can decorate any baked goods.

Powdered milk and cocoa frosting recipe

Piece of cake decorated with cocoa and milk powder chocolate icing

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. a spoonful of gelatin 0.5 cups of water and let it swell.
2. Mix 1 tbsp. a spoonful of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. We also dissolve the swollen gelatin on fire, but do not allow it to boil.
4. Mix hot gelatin, boiling milk powder mixture, butter (30 g), and mix again.
5. The icing is ready, decorate the cake with it and set to cool.

After a couple of hours, the icing will harden and the cake can be served with tea.

Milk and cocoa frosting recipe

Sliced ​​cake covered with cocoa and milk chocolate icing

Cocoa, milk and flour glaze

The thickness of such a glaze depends on the milk and flour taken according to the recipe, the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. We put in a saucepan made of stainless steel 1 tbsp. a spoonful of flour and cocoa, half a glass of sugar, 75 ml of milk, knead everything, and cook, stirring, with a low boil, until the desired density.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used to coat pastries and cakes.

Note... The presence of butter in the glaze gives it a shine.

Lean Cocoa Chocolate Frosting Recipe

Ice cream drizzled with lean cocoa chocolate icing

Lean cocoa chocolate icing

Recipe:

1. Mix in an enamel bowl 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. Having removed from the fire, we add 1/3 part of tea. tablespoons of cinnamon and 1 tsp. a spoonful of brandy, mix everything together.

We cover pies, cakes, muffins with hot icing, and cold icing is suitable for pouring ice cream.

Ice cream-filled profiteroles, decorated with lean cocoa chocolate icing

Cold Lean Chocolate Frosting

The recipe for this lean cocoa frosting is original and does not require boiling. It can be prepared in a hotel, outdoors.

This glaze does not harden for a long time, it can be used to cover both hot and cold sweets.

Recipe:

1. Mix in a deep plate 3 tbsp. tablespoons of powdered sugar without lumps, 1 tbsp. a spoonful of potato starch, 3 tbsp. cocoa spoons.
2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white frosting and lean cocoa chocolate icing

Cocoa and butter frosting recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Cocoa and butter chocolate icing

Recipe:

1. In a saucepan, combine 3 tbsp. tablespoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. tablespoons of cocoa, 60 g of butter, knead everything and set to cook until the butter melts.
2. We dilute more 3 tbsp. spoons of milk and cook further, stirring occasionally.
3. If the icing is thick, add another 2-3 tbsp. spoons of milk.

If the icing is ready, it should slowly drain from the spoon in thick streams.

How to make a thick cocoa frosting?

Choux cakes covered with thick cocoa chocolate icing

Thick

This is a very common glaze. It tastes like dark chocolate, but sour.

Recipe:

1. Stir in a saucepan 100 g sour cream, 3 tbsp. tablespoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the glaze boils, add 2 tbsp. tablespoons of butter and simmer until the butter melts.
3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken strongly.

Cocoa and sour cream chocolate icing

Strawberries in chocolate glaze with cocoa and sour cream

Cocoa and sour cream chocolate icing

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. cocoa spoons, 3 tbsp. tablespoons of sugar add 2 tbsp. sour cream spoons, mix, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat it further until the oil dissolves.
3. Remove from heat and immediately glaze fresh baked goods, or prepare iced strawberry dessert.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate icing made from cocoa in the microwave and sprinkled with nuts

Microwave cocoa chocolate icing

Recipe:

1. We heat it up on the fire 3 tbsp. tablespoons of milk and half a glass of sugar.
2. In a microwave oven, combine 2 tbsp. tablespoons of butter, 3 tbsp. cocoa spoons, warm sweet milk, 1/3 part dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

Glaze the top of the cakes, Easter cakes, cakes and muffins.

The beautiful buttery sheen of the cocoa frosting adds a mouth-watering finish to your cakes, muffins, brownies and donuts. It can also be used to decorate ice cream, sweet semolina and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

Or other pastries and desserts.

In fact, there are a lot of recipes for cocoa frosting, they differ mainly in proportions, sequence of actions, as well as a basis, which can be milk, sour cream, cream, water, etc. the composition, in addition to the base, will necessarily include sugar, butter and, in fact, the cocoa itself.

Sugar gives sweetness butter- gloss and to some extent softness. Therefore, in principle, these four ingredients are more than enough. But if you want to diversify your baked goods or emphasize a specific ingredient in its composition, you can use various additions in the form of mint, vanilla, cinnamon, or even special flavors.

Before , it is advisable to prepare with a small amount of ingredients test samples to determine exactly which recipe works best. After all, the end result of any option will differ from others in consistency, color, shine, softness, thickness when solidified, and even taste. Hardly anyone wants to spend a lot of time with a birthday cake and then cross out all the results of their labors with an incorrectly chosen “final touch”.

However, if we are talking about some kind of everyday dessert, which is prepared simply to please the tummy, and not in honor of the holiday, then you can experiment. One way or another, each recipe is good in its own way, and none of them will radically spoil the dish. But, of course, a properly selected glaze can ultimately make the effect much brighter - both visual and gustatory.

Apply glaze follows when it has cooled down a little (but not completely!). If you do this right away, it will be too runny and may run off your baked goods, ruining its appearance. If you apply it too late, if there is a chance that it will lie unevenly, in lumps and will not have the most presentable appearance.

Glaze "4 spoons"

The simplest recipe, for the execution of which you do not even have to pry into any records. That is why we write about him in the first place.

In order to make such a cocoa frosting, you will need 4 tablespoons of sugar, cocoa and milk and also 50 g butter... Accordingly, in order to increase or decrease the required volume of the finished glaze, you just need to add 1 spoon of each of the ingredients.

As for butter, its share is very conditional, so you can just roughly determine for yourself how much you need to add for each spoon, and increase the amount in the same way proportionally. Generally, the more oil there is, the more shiny the glaze will be and vice versa. Therefore, you can choose the volume that is most optimal in your opinion.

So, in order to make such a glaze, in a separate bowl, carefully rub with a spoonful of cocoa and sugar - this is necessary in order to exclude the formation lumps... Then melt the butter in the milk over low heat and after it has completely dissolved (never before!), Pour in the cocoa and sugar mixture, stirring constantly.

Stirring in the same way and over low heat, bring our cocoa frosting for the cake to a boil, but do not boil, but turn it off immediately. After it cools down a little, we begin to apply for dessert.

How to make flour cocoa frosting

Since we need to make the cocoa frosting for the cake, we can use this recipe:

1 tablespoon flour
1 tablespoon cocoa
5 tablespoons milk
half a glass of sugar
50 g butter
vanillin

The peculiarity of this recipe is that the composition includes flour and in this way we can adjust density the resulting product. Therefore, it is better to take more flour (a heaped tablespoon) if you are making a cake. If you need a liquid frosting that flows nicely from your dessert, increase the amount of milk.

Add sugar, cocoa and flour to milk and, stirring constantly, bring to a boil. When the glaze has cooled, add the butter and vanillin.

Cocoa and sour cream frosting

A thick frosting that won't hard but won't run.

2 tablespoons sour cream
2 teaspoons cocoa
3 teaspoons of sugar
20 g butter

Be sure to take sour cream with high fat content... Stir well all the ingredients except the oil, then put on fire and, while stirring continuously, wait for the sugar to dissolve. This usually happens after a few minutes. Then turn off the heat, add oil and continue stirring until the oil dissolves.

This cocoa frosting is for the cake as it does not freeze... Therefore, it will not be very convenient to use it for cakes or cookies. Or rather, it will not be very convenient to eat them later. At the same time, watering it, for example, will not work, since it is too thick for that. If you want a richer chocolate flavor, add more cocoa per half teaspoon.

Condensed milk cocoa frosting

So how to make cocoa frosting for cake can be done in different ways, why not make it with condensed milk?

200 g butter
3-4 tablespoons of sugar
1 can of condensed milk (8.5% fat)
2-3 tablespoons of cocoa

This is an old Soviet recipe that came to us from those times when it was a big problem to even get each product individually, not to mention ready-made baked goods. Therefore, it is quite peculiar in performance, but the result will not disappoint you anyway!

Melt the butter over low heat, add sugar and stir constantly, not letting our glaze boil. Add condensed milk and cocoa, continuing to stir until the mixture becomes homogeneous. Such glaze can be used to make some baking decorations, for example, chocolate butterflies or the inscription on the finished cake.

Liquid cocoa frosting for cake

The ingredients included in this glaze are the same as in the first recipe, the only differences are in proportions and sequence of actions.

2 teaspoons cocoa
4 tablespoons milk
4 tablespoons sugar
50 g butter

It all starts with butter. Melt it over low heat, add milk and sugar. Stir on the smallest heat until the latter dissolves, add cocoa. Since we already have sugar in milk and butter, there is nothing to grind cocoa with. Therefore, in order to prevent the formation of lumps, you can sift the cocoa through a sieve.

The glaze will turn out liquid and will not thicken much even after cooling down. But she is very shiny and beautiful - like a factory one. Therefore, if you need exactly to water dessert or baked goods, creating the appropriate visual effect - this icing will be the most suitable option.