Chocolate icing is best for decorating any homemade baking. She can turn even the simplest bun or banal cake into a real masterpiece. There are many different recipes with which you can cook this magical mass in the usual home cooking.

Classic chocolate icing for cake

To decorate the cake, it is best to use aromatic chocolate icing. In a matter of minutes, she will give the product a finished look, while making it more luxurious. The main feature of this semi-finished product is that it is very easy to cook.

For the simplest option, only two main components are required:

  • 100 milliliters of whole milk;
  • 1 small bar (100 grams) of dark chocolate.

Such a mass is being prepared in three stages:

  1. First, the chocolate bar needs to be broken into pieces, and then put them in a bowl or stewpan. The container must be completely dry. From the inside, it can be slightly greased with any oil (vegetable or creamy). This is necessary so that in the end the finished mass lags behind the dishes better.
  2. Add milk. It is necessary to create the right consistency.
  3. Place a container of food in a water bath. Strain the composition until it gradually becomes quite homogeneous. Then it will be left to cool a little and the delicious icing for the decoration of the cake is ready.

Now it remains only to be applied to the prepared surface of the product. This is best done with a spoon or a special brush.

White chocolate

For the preparation of glaze, you can use both dark and white chocolate.

Under such an original coating, any product will look very elegant.

To make white chocolate frosting yourself, you will need three components:

  • 200 grams of white chocolate;
  • 40 grams of whole milk;
  • 175 grams of powdered sugar.

How to make this icing:

  1. Here, work will also be conducted in a water bath. Therefore, first you need to put the pot of water on the stove. As soon as the liquid boils, make the flame minimal.
  2. Put chocolate in a bowl after breaking it into small pieces. Set it on the pan.
  3. Wait for the chocolate to melt completely.
  4. Combine the powder with half the milk.
  5. Pour this mixture into a bowl and mix thoroughly.
  6. Pour in the remaining milk.
  7. Beat the resulting mass using a conventional mixer.

Glaze should be used before it cools. Otherwise, it will be difficult to apply it neatly in an even layer.

Cream Recipe

Some housewives believe that chocolate icing will turn out more delicate and elastic, if you cook it on cream. There is one good recipe that is familiar to any professional.

To work you need:

  • 100 grams of chocolate (black or white);
  • 40 grams butter;
  • 75 grams of cream (fatty).

Glaze Technology:

  1. Break the chocolate into pieces at random, put them in a bowl. Place the container in a prepared water bath.
  2. Melt the mass with constant stirring until smooth. To do this, you can use, for example, a silicone spatula.
  3. Introduce oil. Wait until it is completely melted.
  4. Separate whip cream. The main thing here is not to overdo it. A gentle mass should be obtained, not a stable foam.
  5. Add the cream to the bowl and mix it all well again.

During operation, one important rule must be observed: glaze should never be boiled. The mass should melt when lightly heated.

Dark chocolate glaze with smudges

A cake looks very impressive, on which the icing is applied “with smudges”. This decoration technique has been used quite often recently.

It is interesting: cocoa icing - recipe

 

Such a chocolate mass is also prepared using butter and cream.

True, in this case, a different ratio of components is already taken:

  • 80 grams of any (dark or white) chocolate;
  • 40 grams of cream and butter.

How to cook this not quite ordinary icing:

  1. The first step is to heat the cream in a saucepan in an ordinary water bath.
  2. Add chocolate to them. Wait until the mass becomes really homogeneous.
  3. Add oil and mix. It must finally melt.
  4. Cool the icing to about 35 - 40 degrees. By consistency, it should be slightly viscous.
  5. Pour the mass into a pastry bag and apply it to the edge of the product so that it flows slightly along the edges. Pour the remains in the center and level.

Before decorating, the product needs to be slightly cooled. In order for the glaze to “seize” and harden, there must be a certain temperature difference between it and the cake layers.

How to make in the microwave

Those who have modern kitchen appliances at home will be interested to learn how to make glaze, for example, in a microwave.

For the most popular recipe you need to take:

  • 100 grams of good dark chocolate;
  • 30 grams of cocoa powder;
  • 50 grams of sugar;
  • 100 grams of softened butter;
  • 30 grams of whole milk.

Aromatic mass is prepared quickly and extremely simply:

  1. In a deep container, add all prepared components in turn.
  2. Put it in the microwave. Set the power to 800 W and wait exactly 3 minutes.

Even if chocolate or butter did not have time to melt during this time, you still need to remove the container and bring the mass to condition by mixing by hand.

Extra seconds spent inside the oven can cause the glaze to burn, and its taste will finally deteriorate.

With sour cream

Chocolate icing takes on an original taste if cooked on sour cream. In this case, a water bath is not required.

For this option, you must have:

  • 1 full glass of sour cream;
  • 150 grams of chocolate;
  • 100 grams of sugar.

For this recipe, a completely different technology is used:

  1. First, sour cream must be poured into the pan.
  2. Add sugar to it and grind well.
  3. Put the pan on the stove. Heat over low heat until all sugar has dissolved.
  4. Add chocolate. It must first be rubbed.
  5. Heat until the mixture turns into a liquid homogeneous mass.
  6. Remove pan from heat.
  7. Continue mixing until the glaze thickens slightly.

Only after that it can be used to decorate baking.

Chocolate Mirror Baking

The real peak of excellence in cooking is considered to be "mirror" chocolate icing. She got her name not by accident. After the final cooling, the mass deposited on the finished product is smooth and shiny.

To prepare such an original decor, you must:

  • 135 milliliters of cold water;
  • 15 grams of sheet gelatin;
  • 150 grams of glucose syrup, sugar and chocolate (dark);
  • 100 grams of condensed milk.

To prepare such a glaze will already be a little more difficult:

  1. First you need to take 65 milliliters (half the measured amount) of water and soak the gelatin in it.
  2. Pour water, syrup into a deep bowl and add sugar.
  3. Place the container on the stove. Heat over low heat until sugar dissolves.
  4. In another bowl, collect broken chocolate, soaked gelatin and condensed milk.
  5. Add hot syrup to these products.
  6. Mix the ingredients first, and then beat well with a blender.

The glaze can be used for its intended purpose, when it cools down to 35 degrees.

Products watered with such an original mass always look very impressive.

So it turns out that with only one bar of chocolate and a small amount of dairy products, you can always decorate homemade cakes very effectively and tasty. Do not invent something complicated - just make chocolate icing!

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