Dessert should not only be tasty, but also beautiful! And fondant for cakes will help a lot with this, which, however, can decorate not only a large work of culinary art, but also small ones - cakes, muffins, rolls, eclairs... Fondants come in three types: like a very soft dough, in the form of a viscous liquid (decoration from this type are applied with a culinary syringe) and simply liquid - they are also called glaze. Any of them serves one purpose: to make the delicacy even more tasty and tempting in appearance. As usual, there are a great many recipes. We will tell you how to make a cake using the most popular methods and using a variety of ingredients.
Classic sugar fudge
This is, one might say, a basic recipe. Tasty, beautiful and easy. For this decoration, take half a kilo of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on low heat, and the contents are cooked while stirring until all the sugar has dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. Eliminate stirring at this stage for the cake; after four minutes of boiling, lemon juice (about a tablespoon) is poured into the syrup and cooking continues for another minute. When the mass, poured in small quantities into cold water, can be rolled into a soft ball, the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light in color. If you want it to become dough-like, leave it on the counter for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.
Sugar frosting recipe for cupcakes
Cooking time: 10 minutes. Number of servings: 5-6. Kitchen appliances and utensils: saucepan, mixer.
Ingredients
| Sugar | 1 stack |
| Water | 6 tbsp. l. |
| Gelatin | 1 tsp. |
Preparing sugar glaze
- Pour a teaspoon of gelatin with 2 tablespoons of cold water. Let it swell for 5 minutes.
- At this time, prepare the sugar syrup: pour 4 tablespoons of water into a saucepan with a glass of sugar and stir.
- Place the saucepan on the fire and, stirring, wait for the sugar to dissolve.
- Turn off the heat, add gelatin to the sugar syrup and stir.
- Using a mixer, beat the mixture until it turns white (2-3 minutes).
Let the glaze cool and immediately put it into use; you can’t keep it for a long time, because due to the gelatin it contains, it will simply harden. The main advantage of this glaze is that it does not crumble at all.
Icing sugar recipe video
The video shows an algorithm for preparing sugar glaze using gelatin.
Creamy fudge
The principle of its preparation is approximately the same. In a bowl, combine half a glass of cream (as thick as possible), a glass of sugar, a little vanillin and forty grams of butter. When boiling, this cake fondant must be constantly stirred, otherwise it will definitely burn. Its readiness is checked in the same way as in the previous recipe. You should start checking when the mass becomes a soft cream color. By the way, fudge is good not only as a decoration. If you pour it into bowls and leave it in the refrigerator for half an hour, you will get a wonderful independent dessert.
Properties of Confectionery Fudge
Nutritional information | Vitamins | Minerals
How much does Confectionery fondant cost (average price for 1 pack)?
Moscow and Moscow region.
50 rub.
Any professional confectioner will tell you that the appearance of any confectionery product or sweet plays one of the primary roles. Indeed, the unpleasant appearance of any, even the most delicious, confectionery product can scare off potential buyers. Therefore, like hundreds of years ago, most confectionery products are decorated using special techniques and methods. Among the variety of confectionery decorations, it is worth paying special attention to confectionery fondant.
Protein fudge
Another professional culinary way to make fondant for a cake. You don't even need to cook this one. The whites are separated from two eggs and carefully beaten until they are more than four times in volume. Without stopping working with the mixer, add two large spoons of lemon juice and, little by little, a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense, fluffy foam, the cooking can be considered complete. But if you wish, you can add strained jam or syrup - then your cake fondant will become colored and acquire a fruity smell.
The easiest and fastest icing for painting gingerbread cookies for Christmas
https://www.youtube.com/watch?v=qe7MxO8NqGo&t=237s
The classic recipe for egg white icing is perfect for decorating gingerbread and Christmas cookies. There is a little secret: the more powdered sugar you put in the icing, the thicker and richer the pattern will be.
What we need:
- Powdered sugar – 150-200 grams,
- Egg white – 1 medium egg,
- Lemon juice - half a teaspoon.
The powdered sugar must be sifted to remove any lumps or unground crystals. I always make my own powder in an electric coffee grinder. The price of store-bought powder per 100 grams is several times higher than the cost of one kilogram of sugar.
Add lemon juice to sugar.
Mix a little and pour in the slightly cooled egg white.
Use a soft spatula to combine the components.
And we begin to beat with a mixer. It is advisable to do this in a deep container so that the powder does not scatter.
Beat until the mixture becomes thick, viscous and white.
This glaze can be made colored by adding a drop of dye to it.
To decorate gingerbread cookies, it is convenient to use disposable conical-shaped confectionery bags.
Fudge from No. 1
Coffee, chocolate and cocoa decorations are especially popular among children. That is why there are several recipes for making cake fondant using these ingredients. All options can be considered successful. The ones we have chosen are rather universal, since they are suitable for any dessert and do not require much time for preparation. The first cocoa cake fondant is based on milk: three quarters of a glass of sugar mixed with two tablespoons of cocoa powder, poured with four tablespoons of hot milk and heated over low heat until the sugar dissolves. You have to stir constantly. After removing from the stove, add a rather large piece of butter, about 70 grams, into the pan. It is better to soften it in advance so that it melts faster. If you are satisfied with the liquid cake fondant, you can stop there and pour over the dessert right away. If you want a classic dense one, you will have to cook it for some more time, and then beat it with a blender or mixer and cool it.
Coconut Glaze Recipe
A cupcake with frosting can be made using coconut. We invite you to learn how to make coconut frosting without adding flavors. The following products are used for this:
- Coconut flakes – 140 g.
- Sugar – 320 g.
- Milk – 250 ml.
- Starch – 30 g.
- Vanillin – 2 g.
The cooking process is as follows:
- Pour the coconut flakes into the milk and bring it to a boil. The milk must be boiled for 5 minutes.
- Next, the milk is completely cooled and filtered to remove chips.
- After this, sugar is poured into it, and the milk is boiled again over the fire until it thickens. Finally, vanillin and starch are added and everything is thoroughly mixed.
The prepared fondant is ready for use.
Cocoa fudge: recipe No. 2
You will need thick sour cream for it - naturally, homemade is best. If desired, you can replace it with cream, also homemade, since you can’t buy so much fat in the store. This recipe for cake fondant suggests the following ratio of products (in tablespoons): two spoons of sour cream, one of sugar, two of cocoa. Since the base is very thick, it is better to take sugar in powder, and do not buy ready-made, but grind the sugar in a coffee grinder. All ingredients are combined, placed in a saucepan and heated very, very slowly over low heat. Stir, stir and stir again! And it is better to take non-stick cookware. When the cake fondant thickens and begins to bubble, it is removed, cooled and poured onto dessert. For fluffiness, you can pre-whip it.
how to choose chocolate
The cocoa version is often called chocolate, but this is not entirely fair. Real chocolate fudge for the cake is made from the slab delicacy. However, not every chocolate is suitable for icing. There are several conditions that must be met:
- Chocolate must be “pure”, without fillers such as caramel, nuts, raisins and other things.
- Porous varieties do not provide the required uniformity and density and will have to be discarded.
- If you use dark chocolate, you need to take it with a high cocoa content - 72% will be just right.
- Amazing fondant for cakes is made from We remind you: do not use porous ones!
There are some doubts about some options that are quite suitable, but it is quite difficult to guess which one is suitable. So opt for either black or white.
Chocolate fudge: how to make it
The process begins with melting the chocolate. Take a completely dry container, break a 100-gram chocolate bar, put it in it and fill it with five spoons of milk. Prepare a water bath: take a deep saucepan and pour enough water into it so that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too quickly, and an unaesthetic whitish coating will form on the cooled chocolate. It is equally important to place the bowl on the pan in such a way that the mass in it does not touch the steam - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, its diameter should be significantly larger than a pan intended for a bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of the fondant. For the same reasons, you need to stir the mass with a perfectly dry spoon. When the chocolate is completely melted, turn off the heat and leave the bowl on the pan to prevent its contents from hardening prematurely. It is better to place the cake for covering next to the stove.
Honey-chocolate fudge
It has a very unusual taste, although it would seem that only one ingredient has been added! Any chocolate will do - white or black (subject, of course, to the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, first add butter (50 g piece), and after thoroughly stirring - honey, 4 teaspoons. You need to knead everything quickly so that the fondant does not have time to set.
Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and you can add coconut shavings or ground nuts to the already prepared one.
Essentially, fudge is a syrup made from granulated sugar, water and lemon juice, which is boiled to 115 degrees, then quickly cooled and whipped until white with a spatula or mixer. The result is a homogeneous white mass consisting of tiny sugar crystals, which make the texture of the sugar fudge pliable, soft and uniform.
Making sugar fudge at home is not too difficult. The main thing is to strictly follow all the given recommendations: maintain the proportions (ratio of water and sugar 1:3), boil the syrup to the desired temperature, add lemon juice in time, cool quickly. In total you will get approximately 550 g of fondant. This is enough to frost 20 rum baba or decorate 3 large cupcakes. The finished fudge can be stored for 2-3 months in the refrigerator, so there is a reason to cook a large portion at once and use it as needed.
Total preparation time: 40 minutes Cooking time: 15 minutes Yield: 550 g
How to make sugar fudge
Pour granulated sugar into a saucepan or thick-bottomed pan, add cold water and place on the stove, setting the heat to medium. Stirring constantly, bring to a boil until the sugar grains are completely dissolved.
Skim off the foam and use a brush to brush off any tiny sugar crystals from the sides of the saucepan.
Cook for 4 minutes without stirring, then add freshly squeezed lemon juice.
Continue boiling without stirring (!) until the temperature of the syrup reaches 115-117 degrees Celsius. Approximately this can take 2-5 minutes, it all depends on the intensity of the boil, the width of the pan and other factors.
If you don’t have a thermometer, then do a “soft ball” test. To test, drop a little syrup into a bowl of ice water and try to roll it into a ball with your fingers. If the resulting ball is soft to the touch, then the syrup has reached the required temperature. If it is difficult to roll it, then continue cooking.
Now the syrup needs to be cooled as quickly and evenly as possible. To do this, place the saucepan in a deep bowl with cold water and ice. Rock the pan slightly from side to side to mix the syrup evenly. After about 10 minutes it will cool down to the required 40 degrees (it feels pleasantly warm to the touch).
Now you need to beat the syrup. Stir it with a silicone spatula for about 10 minutes until it turns white and thickens. You can use a mixer with a hook attachment for this purpose, but it is more convenient to perform the procedure manually, this way you will not overbeat the fondant and definitely will not spoil it.
The finished fudge should be soft, white, and not stick to your hands. It will be thick, but at the same time flexible. Remember it with your hands, gather it into a ball and place it in a container.
Cover the bowl with cling film and leave it like this for a day somewhere on the table at room temperature - the fudge needs to sit for the micro-crystallization process to complete. Then you need to knead it again, cover with a lid and put it in the refrigerator for storage.
How to use fondant to cover desserts?
- Scoop a portion of fudge from the container (3-4 spoons is usually enough).
- Add 1 teaspoon of lemon juice or boiled cold water, stir and heat in a water bath until it melts. But don't overheat above 55 degrees! Otherwise, the fondant will crumble and will not be glossy, but matte. If necessary, add more water until the fudge reaches the consistency of liquid sour cream and flows off the spoon in a ribbon.
- Pour the hot glaze over the pastry - work very quickly as it hardens instantly, in just 7-10 seconds! If the fondant hardens faster than you can apply it, heat it again in a water bath. You can heat the fudge in the microwave, pulsed, for 5-10 seconds, stirring vigorously with a spoon each time.
Chocolate fondant for a cake not only gives the finished product a beautiful, finished look, but also allows you to hide minor imperfections in the cakes. It is made according to several different recipes, the best of which you will find in today’s article.
The technology for preparing chocolate coatings is extremely simple and does not require the cook to have specific skills. Therefore, any novice housewife can easily cope with this task. In order for everything to go as it should, several important nuances should be taken into account. Fudge for cakes can be prepared using water, thick sour cream, cream or full-fat cow's milk.
To give it a richer taste, chocolate chips, lemon juice, poppy seeds, ground cinnamon or vanillin are often added to it. The consistency of the finished coating also plays an important role. It should resemble thick sour cream. This glaze will lie more evenly on the surface of the cakes and harden more quickly.
Sugar fudge with gelatin without eggs for decorating Easter cakes
Another type of sugar fudge that can be made without eggs. The fondant becomes glossy due to the addition of gelatin. But its significant drawback is that fudge with gelatin sets quickly and cannot be left for future use.
To prepare we will need:
- Powdered sugar – 200 grams,
- Water – 40 ml,
- Gelatin – 5 grams,
- Water for swelling gelatin – 20 ml.
Sometimes you can find a recipe for fondant called frosting. This is incorrect because these two types of decorations for sweets are different in their composition and preparation technique.
Fudge is always prepared from sugar or powdered sugar and water over a fire. The syrup should become liquid by melting the sugar crystals. The fondant is more flexible and does not crumble on the finished product.
The glaze is prepared cold by mixing powdered sugar and egg whites. It is the egg whites that dissolve the sugar and hold it together. The glaze crumbles and cracks when it dries.
Let's return to our beautiful shiny fondant, which is perfect for custard cakes, Easter cakes, Christmas cupcakes and gingerbread cookies.
First, let's set the gelatin to swell. In a small container, pour 5 grams of gelatin with 20 ml of water at room temperature. The gelatin should increase in size and become soft granules.
Place a thick-walled pan on the fire, pour in the entire volume of powdered sugar and add 40 ml of water.
The sugar will begin to melt and the entire mass will turn into liquid.
After this, remove the fudge from the heat. Add gelatin to the slightly cooled thick sugar mass.
Start mixing with a mixer. You need to start with low speeds. Gradually increasing the pace.
You need to beat until the fudge turns snow-white.
Beautiful delicious fudge is ready. For flavor, you can add vanillin to it at the kneading stage.
Classic version
To make this cake fondant you will need a minimum of ingredients and a little patience. The process itself is extremely simple and does not take too much time. To make classic frosting, double-check in advance that you have everything you need at home. You will need:
- A tablespoon of butter.
- 100 grams of chocolate.
- 3 tablespoons of settled water.
- 100 grams of powdered sugar.
The broken chocolate is placed in a suitable bowl and combined with hot water, and then sent to a water bath. As soon as the mixture melts, add butter and sifted powdered sugar. Grind everything well until smooth. The resulting glaze is applied to the surface of the cake and wait for it to harden.
Homemade fudge with starch and white chocolate that won't crumble
It is believed that white chocolate is not related to cocoa beans because of its color. However, the classic recipe for white chocolate is made from cocoa butter, film powdered milk and vanillin. Powdered milk gives this chocolate a sticky caramel flavor.
And since there is no cocoa powder, it does not have the brown color characteristic of chocolate. For the first time, white chocolate produced by the now beloved Nestle went on sale in 1930 of the twentieth century. And this was an attempt to use cocoa butter, which the concern had in excess.
To prepare sugar fudge with starch and white chocolate we will need:
- Sugar or powdered sugar – 150 grams,
- Potato starch – 1 teaspoon,
- A bar of white non-porous chocolate – 100 grams,
- Full-fat milk – 6 tablespoons,
- Butter – 50 grams.
First, let's pay attention to the choice of white chocolate. For fudge, you need to take non-porous chocolate with a cocoa butter content of at least 25%.
Chop a white chocolate bar. In a container with thick walls.
Add sugar or powdered sugar to the melted white mixture.
After this, pour in the milk in a thin stream and add the butter.
Stir all ingredients over low heat. At the end, add starch.
Remove the fudge from the heat and beat with a mixer.
You should get a thick, aromatic mass.
You can decorate cupcakes, baba, Easter cakes, and buns with this fondant.
Option with egg
The technology described below produces a shiny, glossy glaze, ideal for decorating homemade baked goods. It is done so simply that even a teenager can easily cope with such a task. Before you prepare the cake fondant, make sure you have on hand:
- 150 grams of dark chocolate.
- Raw chicken egg.
- 200 grams of powdered sugar.
- 60 g butter.
The chocolate is broken into smaller pieces and placed in a suitable container. The required amount of butter is added there and the whole thing is sent to a water bath. Gently crack a raw egg into the melted mass and mix well. Add powdered sugar little by little and beat it all with a mixer. Hot fondant for cakes is carefully applied to the surface of the baked cakes and wait until it hardens.
Marmalade fondant for cake
Delicious fruit fudge can be made from marmalade. An important point: the fondant hardens very quickly, so you need to cover the cake with it very quickly.
The decoration includes:
- 200 g marmalade;
- 80 g sugar;
- 50 g butter;
- 40 g sour cream.
Progress:
- Grind the marmalade into small pieces, so it will be much easier to bring this ingredient to a liquid state.
- Place all fudge components into a fireproof container and place over moderate heat.
- Stirring, bring the mixture to a liquid homogeneous state, boil for about 10-15 minutes. Then cool slightly and use as intended.
Marmalade fudge can be like a kaleidoscope - multi-colored (red, yellow, green). To do this, you just need to purchase marmalade of the desired color.
Option with honey
The glaze made using the method described below has not only an interesting aroma, but also a pleasant, specific taste. Since it consists of a non-standard set of ingredients, check in advance that you have all the required components on hand. This time you will need:
- 180 grams of dark chocolate.
- 70 milliliters of real liquid honey.
- 200 grams of brown sugar.
- A can of condensed milk.
- 80 grams of coconut flakes.
Making cake fondant at home is very quick and easy. The whole process can be divided into several stages. In one bowl combine condensed milk, honey, butter and sugar. Whisk all this together and put it on the stove. Five or seven minutes after boiling, the resulting mass is removed from the heat and broken chocolate is added to it. As soon as the pieces are completely dissolved, add coconut flakes and mix well. The finished glaze is immediately applied to the surface of the cake.
Basic rules for making glaze
Glazing decorates the product, improves its taste, and preserves the freshness of homemade baked goods. The process of making chocolate fudge does not require any special skills; even a novice housewife can make it at home. To avoid difficulties, you should follow the rules:
- The taste and aroma of the glaze are determined by the quality of the products used. Cocoa powder should be dark, homogeneous, with a thick chocolate smell and a fat content of at least 10%. If you use ready-made chocolate instead, you need to take a bar without flavorings and foreign inclusions in the form of raisins, nuts, waffle crumbs, etc. Porous varieties are also not suitable: the mass is not smooth and dense enough.
- It is recommended to use powdered sugar instead of granulated sugar. It is advisable to grind it yourself immediately before use, since the caked lumpy substance will need to be sifted. It should be taken into account that Art. 7 l. sugar corresponds to 5 tbsp. l. homemade powder. Store-bought products contain starch, so they take the same amount as granulated sugar required by the recipe.
- To make the mass homogeneous, first combine the bulk products, and then add the remaining components one by one.
- When using a hot cooking method, it is better to heat the mixture in a steam bath. This way it won’t overcook and burn.
- When using a multicooker, you should set the “Steam” mode.
- Glaze that is too viscous will not spread well over the surface. It can be diluted by adding 1-2 tsp. warm milk or water.
- The liquid fill will spread unevenly. You can make it denser by adding a limited amount of powder ingredient (cocoa, powdered sugar, starch).
- The softness of the composition is regulated by the amount of butter: the more of it, the more plastic the coating will become and the longer it will harden. If the amount of this component is doubled, the resulting glaze can be applied directly to the biscuit dough product without first covering its surface with a layer of cream.
Aromatic fillers and natural additives (cognac, liqueur, ground zest, peanut butter, etc.) will help to add interesting notes to the usual taste of homemade desserts and baked goods.
Option with milk
This cake fondant with cocoa and starch has a pleasant chocolate taste and light aroma. It will be an excellent decoration for any homemade dessert. And even those who are doing this kind of thing for the first time can handle its preparation. Before starting the process, make sure that your home has:
- 20 grams of cocoa.
- 60 milliliters of cow's milk.
- 150 grams of sugar.
- 60 g butter.
- 15 grams of starch.
Milk is combined in one bowl with sugar and sent to the stove. As soon as the grains of sweet sand are completely dissolved, starch is poured there. Mix everything well, trying to prevent the appearance of the smallest lumps, and heat until the required consistency is obtained. The thickened mass is removed from the heat and cooled. Then it is carefully poured into a container in which butter and cocoa have previously been ground. All this is thoroughly mixed with a wooden spatula and immediately applied to the surface of the cake.
Cooking with oranges
Chocolate is used to make fudge with an extraordinary orange flavor. In order not to suffer a fiasco in the process of preparing it, you should buy only high-quality chocolate with a high percentage of cocoa (at least 76%).
List of products needed for cooking:
- 180 g chocolate;
- 90 ml orange juice;
- 120 g sugar;
- 80 g butter.
Sequence of actions:
- Break the chocolate into pieces, cut the butter into cubes. Combine these two products together and melt over low heat.
- When the butter and chocolate become a single mass, gradually add orange juice into it, followed by sugar.
- Stir the resulting mixture and boil until smooth. The hot mass should be cooled slightly before use.
You can also take packaged juice for fudge, but the brighter and richer taste of the final product will be obtained by those housewives who are not too lazy to squeeze the juice from the orange immediately before adding it to the chocolate-butter mixture.
Option with gelatin
This cake fondant recipe allows you to create a mirror finish quickly and without much hassle. This glaze looks very impressive on homemade baked goods, and therefore is very popular among domestic housewives. To prepare it you will need:
- 150 grams of sugar.
- 135 milliliters of purified water.
- 100 grams of condensed milk.
- 150 milliliters of glucose syrup.
- 15 grams of gelatin.
- 150 g chocolate.
First you should deal with gelatin. It is filled with 65 milliliters of filtered water and put aside for a while. In a separate bowl, combine syrup and sugar. All this is filled with the remaining water and sent to the stove. Heat the resulting liquid over low heat until the grains of sweet sand are completely dissolved.
In another bowl, combine broken chocolate, condensed milk and gelatin. All this is poured with hot syrup, whipped with a blender and cooled to thirty-five degrees. Only after this the finished fondant is spread on the surface of the cake.
From powdered milk
White fondant is no less popular for decorating homemade baked goods than chocolate fondant. Not only fondant can give a cake a snow-white color.
There are other options, for example, fudge based on milk powder:
- 100 g butter;
- 100 g sugar;
- 115 ml cream 33%;
- 200 g milk powder;
- 5 g vanilla sugar.
Prepare milk fudge as follows:
- Combine the butter with both types of sugar (regular and vanilla) and cook over medium heat until the sugar is completely dissolved.
- Pour the cream into the saucepan with the butter and simmer everything together for another five minutes. After this, cool the mixture to a warm state and, while beating it with a mixer, add dry milk into it. The consistency of the fudge can be adjusted by increasing or decreasing the amount of milk.
Twenty cashew nuts can turn this fudge into delicious candy. To do this, transfer the finished mass into a rectangular mold lined with cling film, divide it into twenty candies, pressing a nut into the center of each, and let it harden.
Option with cream
This is one of the simplest recipes, according to which you can quickly and without unnecessary hassle prepare icing for decorating homemade baked goods. To obtain it you will need a minimum of time and a little effort. Before you make your cake fondant, be sure to make sure you have everything you need on hand. In this case, you should have:
- 40 grams of butter.
- Standard chocolate bar.
- 3 tablespoons 30% cream.
Place the chocolate broken into pieces into a dry, clean bowl and place in a water bath. Add butter there and mix gently until smooth. At the final stage, whipped cream is carefully added to the resulting mass.
Berry decoration for cupcake
Berry fudge is also a great solution and goes great with chocolate cupcake. To obtain berry glaze, you need to prepare the following components:
- Water – 45 ml.
- Gelatin – 15 g.
- Berry puree – 60 g.
- White chocolate – 200 g.
- Sugar – 100 g.
- Cream 33% – 300 ml.
Cupcakes with frosting are prepared according to the following scheme:
- First of all, gelatin is soaked in water.
- At the same time, white chocolate is melted in a steam bath.
- The cream must be boiled with sugar, and then add melted chocolate, berry puree and gelatin.
- It is important not to rush, otherwise air bubbles will form. Blend the resulting mass for up to 6 minutes at low speed with a blender until the consistency thickens.
Option with cocoa
Using the technology described below, you can make a sweet and tasty glaze relatively quickly. It is ideal for decorating cupcakes, pastries, buns and other baked goods. Chocolate fondant for cocoa cake has a bright, rich color and a pleasant characteristic aroma. The intensity of the shade can be adjusted by decreasing or increasing the amount of powder-like ingredient. Since cocoa has a decisive influence on the consistency, taste, aroma and color of the finished product, it should not contain any additional herbal additives. To make dark, thick and shiny fudge you will need:
- 100 grams of unsalted butter.
- 5 or 6 tablespoons cocoa.
- 150 milliliters of cow's milk.
- 10 tablespoons of sugar.
Pour the required amount of cocoa into a convenient container. Granulated sugar is also sent there. Rub everything thoroughly with an ordinary spoon, trying to prevent the formation of lumps.
Melted butter and milk are added to the resulting mass. Mix everything vigorously again and place it on the stove. Bring the contents of the saucepan to a boil. It is important to constantly stir the mixture so that it does not stick to the bottom and walls of the container. As soon as the first bubbles appear on the surface of the liquid, turn the heat down to low and boil the future glaze to the required consistency. The thickened chocolate fudge is removed from the burner, cooled to thirty-eight degrees and only then used for its intended purpose.
To get a shiny, smooth glaze, on the surface of which there will not be the slightest hint of a white coating, it is advisable to use high-quality unsalted butter with a fat content of about 82-83%. Only in this case will the chocolate fudge not only have excellent taste and aesthetic appearance, but will also lie perfectly evenly on the baked cakes.
In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, icing for cookies will give homemade baked goods individuality and unique beauty.
Chocolate icing for cookies
This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food coloring, but it's unlikely to be found in the average kitchen.
So, dark (milk or white) chocolate icing is made from:
- 100 g chocolate;
- 60 ml milk;
- 10 g butter;
- 250 g powdered sugar.
Step-by-step preparation:
- Make a steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
- When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.
Tips and secrets
Before making chocolate fudge, it is recommended to study the following nuances:
- Decoration for desserts should be thick, the consistency of sour cream. Liquid glaze needs to be thickened with powdered sugar. An excessively dense composition is diluted with heated water. In addition, you can thicken the composition by adding corn or potato starch.
- To prepare a homogeneous composition, powdered sugar is ground and passed through a sieve.
- To prepare the glaze, use metal utensils with a non-stick coating.
- Glazing is done on cooled baked goods. Decorative elements are applied to the uncured fondant.
- Softened butter is added.
- Initially, the decoration was prepared only with oil. Variations of the recipes were then developed. Oil can be replaced with sour cream with a fat content of 20%.
- When preparing the glaze, water can be replaced with natural freshly squeezed orange or lemon juice. The decoration will acquire a refined aroma with citrus notes. You can add lemon zest to the milk to give the product an original taste.
- The decoration is applied to desserts, cakes, and pastries using a special pastry brush. The mirror glaze is poured from the container onto the dessert, then smoothed with a spatula. Decorations from a thick composition are made using a pastry syringe, paper or plastic bag.
- For the glaze, cocoa of a rich dark brown hue is chosen without flavorings or flavor enhancers. You can sift the powder using a fine sieve to create a uniform glaze texture and prevent lumps from forming.
- When preparing baked goods (eclairs, buns), you can combine light and dark glazes, creating original compositions.
Strawberry recipe
Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.
For berry glaze based on strawberries you should take:
- 200 g finely ground powdered sugar;
- 100 g fresh or frozen strawberries;
- 15-30 ml of drinking water.
Sequence of work:
- Blend the washed and dried berries with a blender into a homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
- Add hot water to the sifted powdered sugar and mix. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves and the fondant becomes shiny and homogeneous, but at the same time viscous and thick.
- The berry glaze should be used immediately, since during storage the fermentation process may begin, which can lead to digestive problems.
Lemon dessert decoration
Cupcakes with glaze, the main ingredient of which is lemon, are a great opportunity to try baked goods with an unusual sweet and sour taste. To prepare this decoration you will only need 2 products: medium-sized lemon (1 pc.) and powdered sugar (100 g).
The lemon glaze is prepared according to the following algorithm:
- Sift the powder using a sieve or a special mug with a sifting mechanism.
- Squeeze juice from lemon.
- Pour it into the powder in small portions (1 tablespoon), thoroughly mixing the components together each time.
The result should be a homogeneous mass similar to sour cream. If the taste turns out to be too sour, you can add 1-2 tbsp. l. water.
