The chocolate frosting recipe

Chocolate glaze: recipe

Simple chocolate glaze

The simplest glaze is done on the basis of sugar and water with cocoa.

Ingredients:

Cocoa powder (2 tablespoons)

Sugar (half Cup)

Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and set on fire. On a slow (very slow) heat cook the glaze, stirring constantly. First dissolve the sugar, then begin to bubble syrup. After the appearance of bubbles boil the glaze for another minute and remove from heat. Give much glaze to cool and thicken: hot is too liquid, completely cooled will Sacharissa and harden.

Note:

For a child’s cake or custard cakes in the still warm chocolate icing, you can add a bit of butter and whip it with a mixer. So the taste of the glaze will become softer.

Chocolate sour cream frosting

The most common recipe for homemade chocolate icing. She comes off as sort of real dark chocolate, it has a specific acidity, dilution cloying sugar. Great for icing the cake.

Ingredients:

Sour cream (100 g)

Sugar (3 tablespoons)

Butter (2 tablespoons)

Cocoa powder (3 tablespoons)

Preparation:

Sour cream, sugar and cocoa mix in the pot and plunger over low heat, stirring constantly. Once the glaze comes to a boil, add the butter and continue to cook until the butter dissolves. Then remove from heat, cool a bit and let the matter: glazirin cake, cakes or cupcake.

Note:

The glaze cools down quickly, and when it cools much thickening, but not harden.

Chocolate coating with starch

The original way of cooking chocolate glaze without scalding. It does not require butter or sour cream, it does not harden very quickly and can be applied both on hot and cold pastries.

Ingredients:

Potato starch (tablespoon)

Cocoa (3 tablespoons)

Powdered sugar (3 tablespoons)

Water (3 tablespoons)

Preparation:

In a bowl pour the sifted powdered sugar, starch and cocoa. Add very cold water and mix well. That’s all! Ready glaze to cover cakes. By the way, the specified number of products will be enough for the glaze, which you can cover with eight cupcakes (mini cakes).

Shiny chocolate glaze

Another prescription cold making the glaze. We can get almost real chocolate is just amazing.

Ingredients:

Powdered sugar (half Cup)

Milk (half Cup)

Cocoa (3 tablespoons)

Butter (one and a half tablespoons)

Vanilla

Preparation:

Mix cocoa with sugar and dilute with warm milk. Put the softened butter and a pinch of vanilla. RUB until you obtain a shiny glaze.

Note:

The icing hardens quickly, so you should do it after baking.

Professional chocolate glaze

With professionals, of course, difficult to compete. But everything is in our hands. And if we know the recipe of this chocolate glaze professional, then why not try to cook this delicious, brilliant and beautiful “swab”.

Ingredients:

Butter (tablespoon)

Condensed milk (tablespoon)

Cocoa powder (a tablespoon)

Preparation:

As you can see, to remember the composition of this glaze is very easy: all one-to-one. And cook it, it turns out that is easier. You just need to melt the butter (the fatter the better), add the condensed milk and cocoa. All mix, grate and cover ready to glaze your pastry creations.

Chocolate glaze in the microwave

Love to cook in the microwave? Then this recipe for the glaze is just right for you.

Ingredients:

Butter (2 tablespoons)

Milk (3 tablespoons)

Cocoa powder (3 tablespoons)

Sugar (half Cup)

A third tile of dark chocolate

Preparation:

Heated the milk and dissolve sugar in it. Cocoa mix with butter and add to the milk. Then put the chocolate and put back in the microwave. After three or four minutes, take it out, mix up and use ready-made frosting on purpose (to cover the cake, cake or pastries).

The glaze of bittersweet chocolate

Perfect for such a famous cake “Sacher”. Yes, and any other cakes, too, can be successfully cover this glaze. And it goes perfectly with coconut.

Ingredients:

Bitter chocolate (2 tiles)

Powdered sugar (half Cup)

Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and melt in a water bath. Milk mixed with powdered sugar and add to melted chocolate. Put on the heat and cook, stirring, until the glaze becomes a thick paste.

Chocolate-hazelnut frosting

How about chocolate, but white? It is also possible to cook a fancy chocolate glaze, for example, walnut.

Ingredients:

Butter (third pack)

Powdered sugar (half Cup)

Tile white chocolate

Milk (a teaspoon)

Nuts (any)

Vanilla

Preparation:

The oil is taken out from the refrigerator and leave for some time so that it becomes soft. In a saucepan put the broken chocolate, butter, and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Stir and remove from heat. The glaze is ready.

Tricks of the trade

In order for your experiments with glaze were fruitful, listen to the advice of experienced confectioners:

The icing on the cakes first, apply a thin layer, and the top to put more than a thick layer.

Very hot glaze is better not to pour confectionery – allow to cool slightly.

To correctly determine the readiness brewed glaze, use the “finger method”: if omitted the glaze finger suffers, then it is ready for use.

The frosting on the basis of powdered sugar, cooked “cold” method, it is desirable to use immediately, as it quickly hardens.

Hot glaze should not be applied to butter cream. If necessary, make between the cream and the glaze layer of jam or just sprinkle the cream with cocoa powder or powdered sugar.

Chocolate glaze goes well with coconut, vanilla, rum and brandy.

Such are the little tricks and such different recipes for chocolate – confection Haute couture. Join the high culinary fashion?

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