White icing for the cake. Recipe with photos at home

Many people love cakes and pastries. And to give them an appetizing look and improve their taste, professional confectioners and just housewives often decorate them with chocolate glaze. It's easy to prepare. At the same time, it turns out smooth and shiny, and the delicacy makes you want to try it as soon as possible!

Confectionery glaze prepared in a factory often contains various additives that will not benefit the body. Therefore, we suggest preparing it yourself.

There are different types of glaze. Now we will talk specifically about chocolate, which is very popular not only among those with a sweet tooth.

What is confectionery icing?

Confectionery glaze
Confectionery glaze is a ready-made semi-finished product containing, in addition to cocoa powder, water, dairy products, powdered sugar, as well as other components: egg yolks, fats, flavorings and food additives. From the article you will learn about their varieties, how to use them in cooking and you will be able to surprise everyone. There are types of glaze:

• chocolate;
• dairy;
• white;
• sugar.

It has become widespread both in cooking in general and in confectionery in particular. It is used to decorate finished products. For example, different types of icing for cakes, marshmallows, candies, and much more.

How to melt chocolate for fondue

Classic fondue is a national Swiss dish consisting of melted cheese spread on bread. There is a sweet fondue option. This is melted chocolate, which is eaten with chopped fruits, marshmallows, berries, and cookies. You can use any type: bitter, milky, white. You can melt the chocolate in a water bath by adding 1 tbsp. liqueur and half a glass of milk for every 200 g of product. This is the proportion for dark chocolate. Milk and white will require a little less liquid. The finished mass can be poured into a ceramic bowl and placed over a candle so that it does not thicken.

Professional chocolate glaze

Confectionery connoisseurs use confectionery glaze with a high chocolate content. By following the correct recipe during production and using exact proportions, you can get a brilliant and tasty decoration for a sweet delicacy.

The composition of such a “brush” includes:

• butter;
• condensed milk;
• cocoa powder.

Cocoa, butter and condensed milk

Cooking method:

Each ingredient is used in the amount of one tablespoon, that is, it is selected in a one-to-one ratio. Mix the melted butter, cocoa and condensed milk thoroughly, after which the product is ready for use.
Spread the glaze on the surface of the product and enjoy the dessert.

Description

Confectionery glaze is a sweet semi-finished product, which is intended for coating various confectionery products. This product adds a more attractive appearance to desserts and improves their taste. Even the most ordinary cake, after being covered with glaze, acquires a special taste and aroma. Often rolls, cakes, candies, waffles, as well as ice cream, marshmallows and sweet cheeses are covered with confectionery glaze.

At the moment, there are four main types of this semi-finished product:

• chocolate glaze (ganache) - twenty-five percent consists of natural cocoa products, and this number includes twelve percent cocoa butter;
• milk glaze – includes cocoa powder (15%), milk powder (12%), cocoa butter (5%), milk fat (2.5%);
• white glaze - it contains cocoa butter (10%), milk powder (14%), fatty dairy product (2.5%);
• sugar glaze - seventy-eight percent consists of dry substances, as well as sugar and purified water.

In addition, there is also royal icing, but it is usually used not as a cream, but to create confectionery decorations. From such a semi-finished product it is convenient to make both simple figures and very complex compositions.

Mirror and colored confectionery glazes are also very common. In the first case, the product is prepared with gelatin, and in the second, with food coloring. When mixing these two semi-finished products, an unusual but very original glaze is obtained.

Today you can buy confectionery icing in almost every sweets store. Usually it looks like a chocolate bar or small disks (see photo). Before use, the sweet semi-finished product must be melted to a temperature of 55 degrees. Already melted icing may also be sold, for example in tubes or buckets .

Chocolate frosting in the microwave

An excellent option for making a “brush” in a hurry. In 10 minutes you will get ready-made icing for the cake, and everyone will certainly be happy with the result.

To prepare you will need:

• 2 tablespoons butter;
• 3 tbsp. spoons of milk;
• 3 tbsp. spoons of cocoa powder;
• half a glass of sugar;
• ⅓ dark chocolate bar.

Preparation:

Pour sugar into preheated milk. Add cocoa and butter mixture. Add dark chocolate to the resulting mixture and then microwave it. After 4 min. take out the glaze and cover the surface of the cake or roll with it.

Glittery chocolate glaze

Glittery chocolate glaze

This is an option for preparing confectionery glaze at home, which is considered to be “cold”. After cooking is complete, you will receive a shiny product, almost indistinguishable from chocolate.

Ingredients you will need:

• powdered sugar (½ cup);
• milk (½ cup);
• cocoa (3 tbsp.);
• butter (1.5 tbsp.);
• vanilla (to taste).

Making glittery glaze at home is easy. Mix cocoa and powdered sugar together and add hot milk. Then pour in the oil and add a pinch of vanilla. After this, rub the resulting mass until shiny. Please note that this glaze is prone to hardening, which means you need to prepare it after you've finished baking.

What kind of chocolate is best to use?

Remember the most important thing: if you melt a cheap bar, you won’t get a beautiful chocolate glaze. Therefore, choose high-quality tiles with a high cocoa content and without foreign additives. Please note: good chocolate should not contain soy lecithin, but real cocoa butter.

Do not buy chocolate bars that are porous or filled with nuts, raisins, or other additives. The air layer in porous chocolate prevents uniform heating, so you can get burnt pieces on the bottom, while the top ones won’t have time to melt yet. And chocolates with fillings will melt into an incomprehensible substance that can hardly be called melted chocolate.

When choosing a chocolate bar, pay attention to the wrapper. O or “table” chocolate is distinguished by a high-quality product. In addition, this type of chocolate is the easiest to work with.

For glaze, the best choice is couverture - natural chocolate with a high content of cocoa beans and fine grinding, which can be found in stores specializing in confectionery. And if you want to decorate the cake with a message, dessert milk chocolate is perfect.

Any type of chocolate is suitable for melting.

Chocolate glaze with sour cream

A very popular type for cooking yourself. It’s not hard to guess that sour cream is used in its production, which gives it a sour taste and harmonizes perfectly with the sweetness of sugar. This confectionery “fondant” is used mainly for decorating cakes.

Ingredients for chocolate glaze with sour cream

Compound:

• 100 g sour cream;
• 3 tbsp. Sahara;
• 2 tbsp. butter;
• 3 tbsp. cocoa powder.

Cooking method:

In a saucepan over low heat, stir and brew sour cream, cocoa and sugar. Cook and stir the resulting mass. When everything boils, add butter and wait until it is completely dissolved. This glaze is used chilled. It is important to remember: due to the sour cream ingredients used, the glaze will thicken, but not completely set. There are many options for using the prepared mixture: from cakes to gingerbread cookies and muffins.

Useful tips

1. The ideal temperature for a black delicacy is 50 degrees, while for milk and white it is 45. If the temperature is exceeded, the chocolate mixture will begin to thicken and you will not achieve a liquid consistency.
2. Be careful not to let water, steam or condensation get into the mixture as this will ruin the taste and texture. Take only dry dishes and a spatula with which you will stir the mixture.
3. Uniformity can be achieved by breaking the tiles into small pieces in advance.
4. Keep stirring the mixture otherwise the mixture will have a grainy texture.
5. To get a liquid dark chocolate glaze, add warm cream or melted butter to the mixture in a ratio of 1 tbsp. per 50 g of product.
6. Do not try to dissolve the chocolate completely: it may burn. A better option is to remove it from the heat earlier and continue stirring the mass with a spatula. Then the unmelted pieces will dissolve on their own.

Chocolate glaze with starch

This type of glaze preparation does not include the cooking process. There is no need for butter and sour cream, which means there is no quick hardening, and you can cover both fresh and cold baked goods with it.

To prepare, you will need:

• potato starch;
• cocoa;
• powdered sugar;
• water.

How to cook?

Sift powdered sugar, starch and cocoa through a sieve. Pour the mixture with cold water and mix until smooth. The product is ready to use. The resulting amount of glaze is enough for several small cakes (cupcakes) or for larger cakes, but in smaller quantities.

Methods for melting chocolate

In the process of preparing a tasty and beautiful coating, experienced confectioners use any available means. There is only one rule - chocolate should not boil. Slow melting preserves all the properties and flavor characteristics of the product, allowing the pieces to melt evenly.

There are three main ways to melt chocolate for frosting:

1. The most popular and proven method is a water bath. The mass is constantly in sight and you can monitor the process. For a beginner this is an ideal choice.
2. The microwave is a bit of a risky option. However, if you set the setting to the weakest setting and periodically check and stir the chocolate, you can get the desired result.
3. The smartest ones came up with a way to melt the tiles in the oven as it cooled after the cake. Heat from all sides evenly warms the chocolate, turning it into a smooth, smooth glaze.

The features of each type of melting are discussed below.

Chocolate nut glaze

For white chocolate lovers, we suggest using nuts when preparing chocolate glaze. It will taste like a very tasty and original confectionery “smear”.

Ingredients:

• butter (⅓ pack);
• powdered sugar (½ cup);
• white chocolate (1 bar);
• one teaspoon of milk;
• nuts (of your choice);
• vanilla.

Cooking method:

Melt soft butter mixed with a chocolate bar in an accessible way. Pour milk into it and add powdered sugar, nuts and vanilla in small portions. Stir and turn off the fire. Everything is ready, you can cover the treats.

Secrets and tips of confectioners

These recommendations from professional chefs will help you bring any chocolate to the required consistency and make a delicious and healthy dessert.

1. Do not cover the container with a lid to prevent drops of condensation from dripping into the mixture.
2. Warm the tiles to room temperature in advance, because sudden changes in temperature will adversely affect the texture.
3. If you are not satisfied with the thickness, pour cream or softened butter into the mixture rather than water.
4. You can add shine to the glaze using butter.

Do not exceed the optimal temperature - improperly heat-treated sweets will turn out thick, separate, or form lumps. White chocolate needs a much lower temperature to melt. Here is an explanation of why the delicacy needs to be heated only in a water bath.

If you do overheat the mixture, do not get rid of it immediately. It is better to use this chocolate for cake or for making cocktails.

By following all these tips, you will definitely be able to prepare the perfect dessert that will delight you with its taste and properties. Bon appetit!

Cocoa glaze

For those who often work with icing, this option is probably familiar as a great option for making. You will need:

Ingredients for cocoa frosting

• 200 grams of powdered sugar;
• 2 tablespoons cocoa;
• 3-4 spoons of hot milk;
• 1 tbsp. spoon sl. oils;
• vanilla to taste.

Use the ingredients in the following order: first, sift the powder and cocoa. Pour hot milk over the dry mass and add butter. Finally, stir until a smooth, shiny mass is formed.

Caramel coating

If you need icing for cookies, you won't find a better option. It covers the entire top and is an excellent base for a creamy design.

Components you will need:

• 180 g sugar;
• half a tablespoon of starch;
• 20 g soluble gelatin sheets;
• 100 ml of non-cold water;
• 150 ml cream.

1. Soak the plates in half the total volume of water and let them stand for half an hour to swell.
2. Sift starch into the cream and stir well.
3. Heat the sugar in a frying pan until caramel-colored, pour in the remaining water and stir, cook until the crystals dissolve. Remove from the stove.
4. Add cream to hot caramel and stir well. Add the swollen gelatin here, knead until smooth, cool slightly and can be applied to the cookies.

Dark chocolate glaze

Have you ever tried Sachertorte? Then you probably remember its distinctive bittersweet taste. This is what the presence of dark chocolate in the glaze provides. This coating is also well suited for a lot of other desserts and will not spoil them at all. It’s hard to describe in words what will happen if you add a little coconut flakes there.

So, you need:

• two bars of dark chocolate;
• half a glass of powdered sugar;
• 2 tbsp. milk.

If everything is in place, start the process. Chop the chocolate into pieces and dissolve in a water bath. Mix powdered sugar with milk and pour over chocolate. Place the resulting syrup on the stove and cook, stirring occasionally until a thick paste (consistency) forms.

Bright design

Nowadays colored glaze has become very popular. There is nothing complicated in its preparation, and cakes and pastries decorated with it look very impressive.

Required Products:

• 100 ml water;
• less than half a glass of sugar;
• 1 teaspoon gelatin granules;
• 100 ml invert syrup;
• 150 g white chocolate;
• 80 g condensed milk;
• food coloring depending on wishes.

Sequential description:

1. Soak gelatin powder in two tablespoons of warm water. Let it swell for 30 minutes.
2. Mix sugar and invert syrup into the remaining water. Bring to a boil over low heat, stirring to dissolve the crystals.
3. Break the chocolate into small cubes and soften. It is better to do this over boiling water. It should look like paste. Add condensed milk on top. Stir well.
4. Add slightly cooled syrup and gelatin to this mass. Add as much dye as needed for the desired color and mix thoroughly. You can use a blender for these purposes.
5. Glossy glaze should have a uniform consistency without air bubbles. If they appear while beating, then pour it through a small strainer.

Making berry glaze

Ingredients for berry frosting

Bored of standard types of glaze? Try making an incredibly tasty “fudge” for your treat, which contains vitamins and minerals. You can prepare it in less than 30 minutes, but the result will exceed all your expectations. The aroma of the berry glaze, its bright taste and its appearance will not leave anyone indifferent.

To get a product weighing 300 grams, you need:

• 200 gr. powdered sugar;
• 100 gr. strawberries (you can use both fresh and frozen);
• 1-2 tbsp. distilled water.

Since the process is somewhat more complicated than for previous types, you will need special equipment:

• colander;
• blender;
• tablespoon;
• two deep bowls;
• kettle;
• plate;
• fine mesh sieve;
• shoulder blade;
• whisk;
• storage container;
• fridge.

Grind strawberries in a blender

First, stock up on berries. Peel and rinse strawberries (100g) under cold water and let dry for 10-15 minutes. After drying, beat the strawberries in a blender until they form a porridge (without lumps). Using a sieve, pour powdered sugar into a deep bowl. At this time, you can put a kettle of water on the stove and boil. While the kettle is heating, strain the strawberry mixture through a clean sieve into a deep bowl. Then rub the strawberry porridge on a sieve with a spatula to remove the fibers characteristic of all berries. Ideally, you will get juice with pulp. Take a bowl of powdered sugar and fill it with water. Then add strawberry juice in small portions. Stir with a whisk during the process. Carry out the procedure until the powder is completely dissolved in the juice.

Advice: the resulting mass should be thick, viscous and uniform.

A characteristic feature of berry glaze is hidden in its shelf life. Simply place it in a sterilized container and cover tightly with a lid. This way you can save it for a week. If it hardens, a steam bath or a stream of hot water directed at the container will help to melt it.

You can serve it in different ways: coat donuts, muffins, cakes and Easter cakes, or make pies. She will not leave anyone indifferent.

Strawberry and raspberry frosting

Confectioners simply adore this coating for their masterpieces. Preparing it will not cause much trouble, and guests will consider you an excellent pastry chef. What do you need to make strawberry and raspberry frosting? Take 200 g of powdered sugar, 3 tbsp. strawberry and raspberry juice and 1-2 tbsp. l. hot water.

Strawberry and raspberry frosting

Sift the powdered sugar through a sieve, add the juices prepared in advance and hot water. Take a spoon (it’s better to use a wooden one) and grind until shiny.

Tip: You can get a lemon flavor by adding lemon juice instead of strawberry and raspberry juice.

Creamy fudge

This recipe is often used for cupcakes. With its help, they not only acquire a festive decor, but also remain soft longer, maintaining their freshness.

List of required products:

• ½ cup dry cream;
• 1/2 cup sugar;
• 50 g starch;
• 50 ml milk or water;
• 2 teaspoons lemon juice.

Description step by step:

1. Grind the sugar into powder.
2. Mix the dry ingredients in a bowl: starch, powder, cream.
3. Combine water with lemon juice and heat slightly. Pour into the dry mixture, stir well and place in a steam bath. Cook until thick sour cream forms.
4. Once the white glaze has reached a pleasant warm temperature, it can be applied to the surface of the baked goods.