The best recipes for chocolate cocoa frosting for cakes

Photo: shutterstock.com: UGC Chocolate glaze serves as a filling or decoration for confectionery products. We will share recipes for cocoa powder frosting Prepare a topping for desserts using water, sour cream or gelatin.

Basic rules for making glaze

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

• The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle into an even layer and not drain. You can thicken the glaze with a spoon of powdered sugar and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake together, prepare a thick mass. Donuts and cupcakes are poured with liquid glaze.
• It is better to make powdered sugar yourself rather than buy ready-made ones. Grind the granulated sugar in a coffee grinder for several minutes; a cloud of sugar will rise from the finished powder.
• If the baked goods are very sweet, it is advisable to add lemon juice to the glaze instead of water or along with it. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate frosting is great for cakes.
• The mass will settle into a perfectly even layer if applied to the jam.
• It is better not to make chocolate icing for a cake from porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with icing using a pastry syringe.

Cooking tips and tricks

The glaze is prepared hot and may burn even with continuous stirring. To avoid this, it is recommended to use a water bath instead of direct heating on the stove. You will need 2 heat-resistant containers of different sizes, placed one inside the other. The required ingredients are placed in the smaller one, and hot water is poured into the larger one so that it does not fall into the chocolate mixture during boiling. Place the structure on low heat and cook the glaze following the step-by-step recipe.

Making glaze based on sour cream and cocoa.

To ensure that the texture of the fudge is uniform, it is recommended to first mix the bulk ingredients, then add the remaining additives. The consistency of the finished glaze should correspond to good sour cream. If it turns out to be too dense, you can dilute it a little with milk or water. Add liquid in small portions and mix well each time.

Adding the following will help thicken the liquid substance:

• powdered sugar;
• corn starch;
• extra cocoa.

There is no need to heat the mass again during their introduction.

If the product to be glazed turns out to be too sweet, sour chocolate fudge will help improve its taste. To do this, you need to pour 0.5-1 tsp into the finished composition. lemon juice.

There are several varieties of chocolate glaze, differing in composition and preparation characteristics. They are used to decorate cakes, pastries, rolls, cookies, donuts, muffins, bagels, Easter cakes, meringues, soufflés or ice cream. They are prepared according to the same principle.

Ingredients

Basic recipe includes:

• sour cream - 3 tbsp. l.;
• cocoa powder – 3 tbsp. l.;
• sugar – 3-4 tbsp. l.;
• butter – 50 g.

The sour cream should be thick, preferably homemade, but store-bought with a fat content of at least 20% is also suitable. You can use heavy cream instead. If you double their quantity, you don't have to add oil. Sometimes sour cream is replaced with an equal volume of whole milk. You can also use condensed milk. In this case, there is no need to additionally sweeten the mass.

The taste and color of the glaze largely depends on the quality of the cocoa powder. It should have a rich color, chocolate aroma without foreign notes, a bitter taste and a uniform structure. The optimal fat content is 12-15%. When rubbed between your fingers, good cocoa does not crumble completely, creating a slightly greasy feeling.

For a cake or sponge cake, creamy fondant with double the amount of butter is more suitable. In this case, the top cake does not need to be covered with cream, but immediately filled with glaze. This ingredient should not be replaced with margarine or cooking oil. This will negatively affect not only the taste, but also the consistency of the final product. Some housewives add very little of it (about 1 tsp) to give the mass shine and greater plasticity, or even do without it altogether.

Ingredients for making glaze.

You can change the taste characteristics of chocolate sauce by adding vanillin, honey, condensed milk, rum, maple syrup, instant coffee, and ground nuts into a paste. Sometimes spices are added to it: vanillin, cinnamon, cloves, mint, ginger powder, etc.

Cooking steps

To prepare cocoa and sour cream glaze, just follow a few simple steps:

1. Mix cocoa and granulated sugar in a saucepan, then add sour cream.
2. The resulting mass should be lightly beaten. Small lumps may remain, but they will disappear during cooking.
3. Cook the mixture over low heat with continuous stirring until all the sugar has dissolved and it becomes homogeneous.
4. If the sour cream was liquid, the heat treatment should be continued until the excess moisture evaporates.
5. Remove the mass from the heat and immediately add butter. When it has completely melted, stir the finished fudge thoroughly.

The glaze is soft, shiny and delicious. It is easy to apply and spreads well, goes well with cream, sour cream, custard and protein creams, jam, nuts, coconut flakes, confectionery toppings, and fruit and berry additives.

In the refrigerator, the glaze becomes denser, but does not harden completely. Products coated with it require careful handling. They should not be placed close together or on top of each other. For such cases, a glaze made from chocolate and sour cream is more suitable. To obtain it, simply melt a crushed bar of dark or milk chocolate with a spoonful of sour cream in a steam bath. This chocolate filling has a rich taste and hardens well, but it can turn out to be too brittle.

The gelatin-based glaze will neither crumble nor stick after hardening. To prepare it, you need to soak 8 g of gelatin, following the instructions on the package. While it swells, cook a double portion of chocolate fudge without oil. Gelatin is added to the hot mass, the resulting mixture is filtered through a fine sieve and cooled to room temperature. This composition must be applied to a cooled product.

Thickened glaze based on cocoa and sour cream.

Chocolate icing for cake based on cocoa and sour cream

Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. A sour dairy product will balance the taste of the finished product. I really like this recipe. I advise you to take a closer look at it.

Preparing food

• Cocoa - 2 tbsp.
• Sour cream – 2 tbsp.
• Butter - 2 tbsp.
• Powdered sugar - 4 tbsp.
• Vanilla sugar - 0.5 tsp. (optional).

Preparation

1. Take a convenient vessel that you don’t mind putting on the fire.
2. Sift cocoa and powdered sugar into it and mix.
3. Add vanilla sugar here too.
4. Add sour cream, stir.
5. Place over low heat and bring to a boil while stirring continuously.
6. Add oil.
7. Boil the mixture until the oil is completely dissolved.
8. Remove from heat, cool slightly and start decorating the cake.
9. The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.
10. And if you suddenly miss a moment and the product hardens too much, then send it to a water bath and correct the situation. The recipe can be slightly modified.
11. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.

Rules for applying glaze

You can completely cover the cake with glaze, achieving a mirror-like smoothness of the surface or leaving sagging and picturesque drips. To do this, the chocolate mass must be warm. To understand whether it has cooled enough, you need to immerse your fingertip in it. The temperature should be tolerable. Fudge that is too hot will run off quickly, exposing the cake or melting the outer layer of cream, and the frozen substance will be difficult to spread in an even layer.

If the glaze is intended for applying a pattern or inscription, it must first be cooled by keeping it in the refrigerator for about 1.5 hours. The thickened mass is applied using a pastry syringe or a silicone bag with nozzles.

Features of using glaze:

1. To frost the cake, place it on a wire rack over a bowl to catch any excess frosting. The product is poured with chocolate, leveling the layer with a spatula in the direction from the center to the edges.
2. The somewhat runny fondant can be applied in 2-3 layers using a silicone brush.
3. A thicker mass is applied with a pastry spatula. First, the side surfaces are coated from bottom to top, then the top of the cake is coated from the edges to the center.
4. It is recommended to sprinkle the buttercream with a thin layer of cocoa powder before pouring, and lubricate dense cakes with jam.
5. If the composition has thickened, it is slightly heated in a water bath, and in order for it to retain the desired consistency longer, the container with it should not be removed from the heated water.
6. To hold together parts of a cake or parts of a gingerbread house, use fairly thick fondant.
7. It is more convenient to dip small confectionery products, berries, and pieces of fruit into the glaze instead of filling it with glaze.

To create the most even surface of the cake, the mixture is applied in 2 stages. First, it is covered with a thin layer, smoothing out natural unevenness, and placed in the refrigerator for about half an hour. Now the fondant will lie better and spread more easily. The base layer is made thicker and carefully leveled with a pastry spatula or silicone spatula. If any irregularities remain, they can be removed by lightly sprinkling the glaze with water. Another way to achieve smoothness is to make a base layer of thick jam and apply glaze on top of it.

Excess frosting can be stored in the refrigerator for several days. If necessary, it is heated in a water bath and reused or mixed with a new portion of fudge.

After the chocolate layer has hardened, you can decorate it with fruits, nuts, marmalade, marshmallows, white chocolate, cream flowers, etc. This will not only give the cake a finished look, but will also hide any existing glazing flaws.

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• Chocolate sausage made from cookies and cocoa - 3 wonderful recipes!

Cocoa and sour cream glaze is one of the easiest to prepare. It requires a minimum of cooking time, all the ingredients of the dish are accessible and inexpensive. At the same time, the glaze turns out tasty and shiny, suitable for decorating baked goods and desserts.

Ingredients for making glaze

Ingredients for chocolate icing:

• 4 tbsp. natural cocoa without sugar;
• 3 tbsp. Sahara;
• 3 tbsp. sour cream;
• 1 tbsp. vegetable or butter.

Preparation:

1. In a deep bowl, mix sugar and cocoa powder - the mixture should be homogeneous.
2. Add sour cream to the cup. Stir the mixture of cocoa and sugar with sour cream - the mass will have lumps, they will melt when heated.
3. Place the bowl over low heat and cook, stirring constantly, until the glaze is smooth.
4. Remove the chocolate coating from the heat, add the butter and stir again.
5. The glaze is ready!

How to make cake frosting with condensed milk

Remember when I told you that it’s good to have different recipes on hand? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.

And the dessert is beautiful and so soft that it will melt in your mouth.

A simple grocery set

• Condensed milk 4 tbsp.
• Cocoa 4 tbsp.
• Butter 4 tbsp.

Tip: remove the butter from the refrigerator in advance. We will need it softened.

Cooking

1. Grind soft butter with cocoa.
2. Place the mixture in a water bath and melt it completely. Add condensed milk and mix.
3. Let the mixture simmer for another minute. 5 – 6 with continuous stirring. Remove from heat and let cool.
4. The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.

Chocolate cocoa glaze - recipe with butter

This equally simple chocolate frosting recipe uses butter instead of vegetable oil. It is this that gives the delicate creamy enveloping taste to chocolate fudge, so if you are not fasting or on a diet and you have butter in the refrigerator, give preference to it. You need to use softened, thawed product, so remove it from the refrigerator in advance. The milk should be slightly hot.

As mentioned earlier, you can use regular cocoa powder or baking powder. The difference is in color and aroma - the bakery one is more intense, but even with regular cocoa the glaze will turn out very tasty.

You will need:

• sugar – 2 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• butter – 40 gr.;
• milk – 50 ml.

Cooking stages.

1. To begin, take a saucepan with a thick bottom, add the dry ingredients into it and stir everything well.
2. Then add the milk while continuously stirring the sugar and cocoa.
3. Place the pan over low heat and cook for 5 minutes, stirring constantly. Make sure there are no lumps.
4. Add butter and stir everything again - the mass will immediately become shiny.
5. When the butter is melted, you can remove the chocolate glaze from the heat and top any dessert with it. This must be done quickly, while the glaze is still warm and not hardened.

Types of glaze for decorating New Year's cookies

Chocolate glaze

Cookies decorated with chocolate icing

Due to its versatility, chocolate and sour cream icing will be an excellent decoration for New Year's cookies. A delicious way to make chocolate sour cream frosting:

Compound:

• 150 g milk or dark chocolate, grated or finely broken;
• 4 tbsp. Sahara;
• 250 ml. fat sour cream.

Preparation:

1. Pour the sugar into a deep fireproof plate or pan. Add sour cream.
2. Place the mixture on low heat. Stir until the sugar is completely dissolved.
3. Add the grated chocolate to the cup and stir until the chocolate has dissolved.
4. You will get a homogeneous mass, which needs to be cooled slightly - and you can decorate the cookies.

Coffee glaze

Coffee glaze

Coffee glaze is suitable for very sweet desserts. It retains the coffee bitterness, which will appeal to all connoisseurs of coffee drinks.

Compound:

• 1 tbsp. instant coffee;
• 1 tsp soft butter;
• 200 g of powdered sugar.

Preparation:

1. Prepare hot coffee: pour 4 tablespoons of instant coffee. boiling water, stir.
2. Pour the resulting coffee mixture into the powdered sugar and add the butter.
3. Grind the future glaze, the mass should be smooth, without lumps. If necessary, gradually add water, 1 tbsp at a time.

Lemon glaze

Glaze with a pleasant lemony bitterness can become not only a decoration for confectionery products, but also a wonderful cream for a cake. Lemon glaze pairs best with vanilla or berry cake layers.

Cake with lemon glaze

Compound:

• 200 g of powdered sugar;
• 2 tbsp. lemon juice;
• 2 tbsp. hot water.

Preparation:

1. Sift the powdered sugar so that it is saturated with oxygen.
2. Add lemon juice and hot water to a cup with powdered sugar.
3. Stir until the mixture becomes homogeneous.

Strawberry and raspberry frosting

You can make berry glaze from fresh or frozen berries. It is better if the berries are homemade - they have a richer, natural taste. But even with strawberries and raspberries from the store it will turn out very tasty!

Compound:

• 100 g berries (raspberries or strawberries, your choice);
• 200 g of powdered sugar;
• 1-2 tbsp. hot water.

Strawberry and raspberry frosting

Preparation:

1. Prepare berry puree: puree the washed and peeled berries in a blender. Afterwards, grind the berry puree using a sieve so that no fibers remain.
2. Add hot water (almost boiling water) to a cup with sifted powdered sugar.
3. Gradually add the berry mass there, stirring.
4. The powdered sugar will begin to melt, the icing will thicken and become shiny.

Rum glaze

Rum icing is not the best cake decoration for children, but it will definitely please adults. It can be prepared not only with rum, but also with rum essence, which is sold in confectionery stores or hypermarkets.

Compound:

• 3 tbsp. Roma
• 1 tbsp. hot water
• 200 g powdered sugar

Preparation:

1. Sift the powdered sugar into a deep bowl.
2. Add rum and hot water there, grind with a spoon until smooth.

Baba

Butter icing

White icing for a white cake is a culinary classic. This simple sour cream cream does not require much time to prepare and consists of a minimum of ingredients. Taste: sweet, but with a pleasant sour cream taste.

Compound:

• 80 g of full-fat sour cream (from 25%, preferably homemade);
• ½ tbsp. powdered sugar.

Preparation:

1. Sift the powdered sugar.
2. Gradually add powdered sugar into a cup of sour cream.
3. Ready-made butter icing is suitable for decorating baked goods.

Colored glaze

Colored sour cream glaze is prepared in the same way as creamy glaze. To make it bright, use food coloring. Natural dyes are juice of vegetables and fruits, but in this case the colors will be paler.

Colored glaze

• Yellow – lemon and orange juice.
• Blue – blueberries.
• Red – cherry juice.
• Pink – raspberries, beets.
• Green – spinach juice.

Brown buttercream frosting

This sour cream frosting features the usual creaminess with the addition of cocoa. The result is a pleasant, fresh cream with a light chocolate aroma.

Compound:

• 1 tbsp. Sahara
• 2 tbsp. cocoa
• 1 cup full-fat sour cream
• 1 tsp soft butter

Preparation:

1. Make a cocoa mixture from natural cocoa and sugar. Add sour cream to the same cup.
2. Place the sour cream mixture on the fire and cook continuously until it thickens. Then remove the mixture from the heat and cool slightly.
3. Add butter to the resulting glaze for shine.

Chocolate-nut glaze

Chocolate-nut glaze

Icing with nuts is suitable for decorating cookies and biscuits. This unusual glaze remains delicious, but the nuts make it crunchy.

Compound:

• 3 tbsp. sour cream;
• 2 tbsp. cocoa;
• 5 tbsp. Sahara;
• 20 g butter;
• 3 tbsp. ground nuts.

Preparation:

1. Gradually add sugar and cocoa into the sour cream using spoons. Mix.
2. Place the bowl of chocolate mixture over low heat until the sugar has dissolved and the mixture is smooth.
3. Stir thoroughly while cooking, otherwise the mixture will burn.
4. Add butter and ground nuts to the still warm frosting. It is better to crumble them at home so that they do not turn into flour. Stir again.

Protein glaze

Protein glaze

Protein glaze is used to decorate baked goods: it holds its shape well. This glaze is used to decorate gingerbread and cookies, and to make lace patterns on desserts.

Compound:

• 1 egg white;
• 1 tbsp. powdered sugar;
• 1 tsp lemon juice.

Preparation:

1. Wash the egg well, because the white will be used without heat treatment.
2. Beat the egg whites until they form peaks.
3. Add the sifted powdered sugar to the beaten egg whites and mix.
4. Add lemon juice to the protein-sugar mixture. Stir again.
5. The resulting glaze is placed in a pastry bag and patterns are drawn.

Professional chocolate glaze

Professional confectioners have a delicious way to prepare chocolate glaze. All the ingredients in this recipe are taken in equal proportions - easy to remember and simple to make.

Professional chocolate glaze

Compound:

• 1 tbsp. cocoa;
• 1 tbsp. condensed milk;
• 1 tbsp. butter.

Preparation:

1. Melt the butter over low heat.
2. Pour condensed milk into hot but not boiling oil and add cocoa. Stir.
3. Remove the glaze from the stove and stir again.

Honey chocolate glaze with coconut milk

chocolate-honey glaze with coconut flakes

What we need:

• cocoa powder – 2 tsp;
• dark chocolate – 50 g;
• liquid honey – 1 tbsp. l.;
• coconut milk – 1 tbsp. l.;
• butter – 50 g.

Additionally, you will need a mixer or blender.

How to do it:

1. Take the butter out of the refrigerator to soften it.
2. Rub the tiles on a coarse grater.
3. Add chocolate to the glaze, also add cocoa, honey and coconut milk.
4. Place the container on low heat and stir constantly.
5. Bring everything to a boil, then cook for some more time until thick and smooth.
6. Remove the thick mass from the stove and let it cool slightly.
7. Then add oil.
8. Using a mixer or blender, beat the fudge.
9. The decoration is ready and should be used immediately.

Secrets to making a good glaze

When applying a glaze coating to a confectionery product made from dough, it is possible to preserve the freshness of the product longer. A hard crust or thick layer prevents biscuits or muffins from going stale, and high-fat cookies remain crumbly and don't develop a rancid smell. This is why coatings made from sugar and other ingredients are so widely used in confectionery practice.

But in order for chocolate glaze with cocoa to serve not only as a layer that protects against staling, but also to be beautiful and tasty, you need to know a few simple rules for its preparation:

1. A properly cooked mass should have a consistency that is not too thick and not particularly liquid. If it is very liquid, the layer will turn out thin and will not be able to retain moisture in the baked product: it will become stale, like an ordinary piece of sponge cake. If the glaze is too thick, it will not be possible to apply it evenly on the product, and the effect will be approximately the same as that of a liquid mixture. In addition, in neither case will the housewife be able to obtain a beautiful and shiny surface layer. The ideal glaze in the finished (hot) state should resemble medium-fat sour cream. When applied, such a mass will not flow from the cake, but will be easily spread with a knife or spatula.
2. In order for the glaze to turn out perfect at home, you need to follow the proportions given in the recipe as accurately as possible.
3. Sometimes, even if you follow the recipe exactly, the glaze comes out too thick or runny. In this case, you can quickly correct the situation by adding a little (1 tablespoon) powdered sugar to thicken the liquid mass. If it turns out to be too thick, then you should add 0.5-1 tsp. hot water and mix well.
4. If you boil down a little simple sugar glaze (not mirror glaze), you can use it to apply patterns on cakes or use it as a layer for gluing products together.
5. Adding butter to the chocolate mixture makes it taste richly creamy and helps achieve a beautifully shiny finish.
6. To make the glaze smooth, you need to use powdered sugar instead of sugar. It is very easy to prepare it yourself by grinding ordinary refined sand in a coffee grinder for 2-3 minutes. The powder must be sifted through a strainer.
7. Before making chocolate glaze from cocoa, you must sift it too. The powder should be mixed dry with powder or sugar and only then added to the liquid. This simple measure will eliminate the formation of lumps and significantly reduce the time for mixing the mass.
8. To prepare the glaze, you need to use only cocoa powder or chocolate. Instant mixtures such as Nesquik or granular analogues are completely unsuitable for this purpose.
9. Any recipe for chocolate glaze made from cocoa powder can be supplemented with the addition of alcohol (cognac, rum). This will give the product an interesting taste and aroma. Cinnamon, vanillin or lemon (orange) juice can serve the same purpose. In the latter case, the liquid replaces the water needed to prepare the chocolate mass. You can also add coconut milk.

To carefully apply the prepared thick glaze of sour cream and cocoa to the cake, you need to grease its surface with a thin layer of any jam. It will be much easier to apply and level the mass. When it begins to harden, you will get a beautiful and smooth surface.

A simple recipe for chocolate and cream frosting

The chocolate glaze for this recipe is incredibly easy to prepare. Just 2 ingredients, a few minutes of your time and real chocolate with a pronounced rich taste. It is very important to choose good chocolate here. Don’t skimp, as the quality of your glaze will determine how it turns out. Of course, the cream should also be at the same level. And the fresher the better.

You can adjust the thickness of the chocolate glaze using the amount of chocolate - the more, the thicker. If you want beautiful streaks around the edges of the cake, you can reduce its volume by 10-15 grams. Now read this shortest recipe and cook it yourself.

You will need:

• chocolate – 100 gr.;
• cream 33% fat – 50 ml.

Cooking stages.

1. Pour the cream into a small saucepan and place over medium heat. Stirring constantly, bring to a boil, but do not let them boil - this is extremely important.
2. Remove the cream from the heat. Break the chocolate into small pieces and place in still hot cream. Stir until the chocolate is completely dissolved. Bon appetit!

Step-by-step recipe for making chocolate frosting for a cream cake