Chocolate cake frosting is one of the most common dessert decorations. Many housewives mistakenly believe that the cooking process is too long and complicated. However, it is not. See for yourself by making your own cake frosting at home!

The main advantage when making chocolate glaze is that almost any type of chocolate and cocoa powder can be used.

In this case, the taste will not suffer, but it will differ slightly from each other.

Cocoa frosting can be made if you do not have all the necessary ingredients at hand, namely chocolate bar and cream.

What you need:

• cocoa powder - 2 tsp;
• sugar - 4 tbsp. spoons;
• drain. oil - 50 g;
• milk - ½ tbsp.

Cocoa and sugar are combined in a small bowl. Then milk is added to them, and the mixture is thoroughly mixed again. Prepare butter in advance. Milk, sugar and cocoa are placed on the stove and heated over low heat until they thicken. When the consistency becomes more liquid, you need to immediately add oil, remembering to stir constantly. The frosting is cooked until it stretches like honey.

How to cook with sour cream?

The icing prepared with the addition of sour cream always turns out to be very tasty and easily falls on the surface of the cake.

What you need:

• sour cream 20% - 100 g;
• sugar - 5 tbsp. spoons;
• drain. oil - 50 g;
• cocoa powder - 6 tbsp. spoons;
• salt - ½ tsp.

A small saucepan is taken, sour cream, butter, sugar and salt are put in it. A small fire turns on on the stove, the mixture is constantly stirred. As soon as the sour cream and the butter begin to soften and melt, add the cocoa powder in a timely manner. Remember to stir and make sure that the frosting does not burn. The fire should always be low.

During cooking, the glaze gradually begins to thicken. The readiness must be checked with a wooden spatula: if the mixture resembles thick and liquid sour cream in consistency, then we can assume that the glaze is ready. Allow it to cool for a couple of minutes at room temperature before applying to the cake.

With the addition of cream

Creamy chocolate frosting is a traditional recipe used by most modern pastry chefs to decorate their sweet culinary masterpieces.

What you need:

• chocolate - 150 g;
• cream - 50 g;
• drain. oil - 30 g

The chocolate bar is broken into portioned pieces, placed in a bowl and melted completely in a water bath. After it has completely melted, a piece of butter is added. Stir and wait for the butter to soften so that it is easier to combine with liquid chocolate. Then pour the cream into a bowl and bring the mixture to a homogeneous state. After removing from the water bath, the frosting must be cooled before using to decorate the cake.

White or dark chocolate bar recipe

First of all, before using any chocolate bar, pay attention to the fact that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use in the preparation of icing.

What you need:

• any chocolate - 100 g;
• milk - 1 glass.

To make the icing easier to remove from the cooking bowl, you can grease the chocolate bar with butter. Make sure there is no water. Break the chocolate into portions, place it in the container of your choice and add the milk. This is to prevent the icing from getting too thick. Otherwise, it will set very quickly and unevenly on the cake.

Start heating the mixture in a water bath, remembering to stir constantly so that the frosting does not burn. It is best to use a dry wooden spoon for this purpose. When it acquires a plastic consistency, you can cover the surface of the cake with it, preventing it from completely cooling.

With cocoa and milk

Try making an original and delicious cocoa powder frosting with additional milk.

What you need:

• cocoa powder - 2 tbsp. spoons;
• milk - ½ tbsp.;
• drain. oil - 30 g;
• icing sugar - ½ tbsp.;
• vanillin - ½ tsp.

In a saucepan, cocoa and icing sugar are mixed together. Add milk to the mixture and mix thoroughly. Place the pot on the stove with low heat and simmer until frothy appears in the frosting. After that, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, this will make the frosting more pliable and easier to apply to dessert.

Mirror Cake Glaze

Mirror icing for a cake can turn a dessert into a truly real work of culinary art. But when cooking it, you need to constantly maintain a high temperature, otherwise the icing will roll off the cake and a beautiful effect will not work.

What you need:

• sugar - 250 g;
• molasses - 80 g;
• gelatin - 15 g;
• cream - 150 ml;
• cocoa powder - 80 g.

First of all, you need to soak the gelatin in 30 ml of water until it is completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After that, separately boiled cream is added to them. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By then, the gelatin will swell well and be ready to be added to the frosting. Heat it up and add to the resulting mixture. After that, whisk a little frosting in an immersion blender and keep it at a temperature of at least 37 degrees. The sweetness is now ready to decorate the cake.

With added oil

Chocolate icing with butter among its ingredients is also a traditional and quick recipe. It can be used when you urgently need to decorate a cake or other recipe, but all the necessary components are not at hand.

What you need:

• drain. oil - 50 g;
• milk or cream - 30 ml;
• cocoa powder - 3 tsp;
• sugar - 4 tsp.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without the formation of lumps. Then add milk or cream and mix the frosting mixture again.

The bowl is placed on the stove and brought to a boil. After that, butter is immediately put in, and the glaze is stirred until it is completely dissolved. Until the icing has cooled and hardened, it is poured over the prepared cake crust.

What you need:

• milk - ¼ st.;
• milk chocolate - 1 bar;
• sugar - 1 tbsp. spoon;
• a slice of plums. oils.

As with the rest of the recipes, you first need to melt the chocolate using a water bath or microwave. We put a bowl in a saucepan on a preheated stove, pour milk there, pour sugar and mix the mixture thoroughly until the granulated sugar crystals are completely dissolved. After that, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a delicious and liquid icing that is very convenient for decorating cakes and other confectionery products. It hardens almost immediately after application, but it will not be too hard.

How to cover a cake with chocolate icing?

To properly cover the cake with chocolate icing, you must follow several rules that will make the dessert the most successful:

1. It is best to use a creamy, cherry, apricot, or strawberry soak for the sponge cakes. All of these flavors complement chocolate best, and the dessert will not seem so sugary.
2. There are no particular restrictions on the chocolate used. Real dark chocolate of the highest quality works best for this purpose, but regular confectionery bars can also be used. Sweetness containing nuts, raisins, marmalade, caramel and porous tiles is categorically unsuitable.
3. To add some zest to the glaze, you can add a drop of rum, cognac, cinnamon, orange or lemon zest.
4. The cake is covered with an exceptionally liquid and warm icing. It is placed on a wire rack and poured from a ladle or bowl on top using a culinary wooden spatula to level the surface.

With the help of white chocolate, you can prepare not only delicious and sweet, but also original icing. White chocolate icing will help make even the most traditional pastries, for example, Easter cake, memorable and original. Chocolate icing is prepared in no time.

But, as in many culinary recipes, there are tricks here that you should definitely know. For example, white chocolate for icing needs to be melted, but not everyone succeeds in mastering this process correctly the first time. However, everything will be discussed in order.

Required ingredients(for baked goods 23 centimeters in diameter):
200 grams of white chocolate;
175 grams of powdered sugar;
Two tablespoons of milk;

The recipe for white chocolate frosting is very simple. The chocolate needs to be broken into fairly small pieces and then melted in a bowl. It is necessary to heat white chocolate exclusively in a water bath, because it is a very delicate product.

A tablespoon of milk is added to the icing sugar. Pour these ingredients into melted chocolate. Stir the white chocolate glaze until a thick and homogeneous mass is obtained. It remains to pour in the rest of the milk and beat the frosting with a mixer.

Note! The white chocolate frosting should be spread over a cake or other dessert while it is still warm. You can pour any additional decorations on it: confectionery sprinkles, poppy seeds, sesame seeds, coconut flakes and others.

How to properly melt white chocolate

Chocolate icing is always prepared by melting. Only properly melted chocolate will produce the perfect icing. There is no cocoa powder in white chocolate, therefore, when melting, it is necessary to take into account the peculiarities of the temperature regime. They will help to get an even melting. In a saucepan, you need to pour water and put it to warm. Put the broken chocolate bar in a smaller container (do not melt more than 250 grams of food at the same time).

Now bring the water to a boil, but do not boil. As soon as the water comes to a boil, you need to reduce the heat to a minimum. Now put a bowl of chocolate and make sure that not a drop of water gets into the bowl, because it is the white product of this category that is very sensitive to water. Stir until completely dissolved, maintaining a constant temperature.

White Chocolate Butter Glaze Recipe

This is a more complex recipe and will allow for a denser finished product.

Required Ingredients:
125 grams of white chocolate;
50 grams of butter;
Three tablespoons of heavy cream or sour cream;

A butter and chocolate frosting is prepared by mixing all the ingredients. They must be put in one bowl and cooked in a water bath. Constantly interfere. Before using this glaze, be sure to cool it down.
White chocolate for icing is perfect. Because it makes it possible to prepare a very beautiful glaze for any baked goods and confectionery products of other categories.

Chocolate icing can decorate and transform any dessert. Only at first glance it may seem that it is too difficult to prepare it, but this is actually not the case. There are various options for preparing this delicious decoration, everyone can find an option for themselves.

How to make a chocolate frosting?

How to melt chocolate for icing is a question that interests everyone who is going to make this decoration for the first time. The recommendations below will help you cope with the task perfectly and make a real confectionery masterpiece.

1. It is best to melt the chocolate using a water bath. If you ignore this rule and try to drown it directly over the fire, there is a risk that it will curl up.
2. The dishes in which the chocolate is heated must be completely dry.
3. If you want a shiny frosting, add butter to it.
4. To prevent the icing from curling or flaking, you only need to use one type of chocolate.
5. If the glaze remains, you can freeze it, then melt it in a water bath and use it again.

Dark chocolate frosting - recipe

The dark chocolate icing sticks well to a variety of desserts. And with its help, you can make excellent homemade sweets. To do this, simply dip dried apricots, prunes or nuts into it and wait until it hardens completely. It is better to use bitter chocolate for this without various additives.

Ingredients:

• grated bitter chocolate - 150 g;
• granulated sugar - 100 g;
• sour cream 20% fat - 250 g.

Preparation

1. Grind sugar with sour cream, mix well, place on low heat and bring until it dissolves.
2. Add grated chocolate and wait for it to melt too.
3. Remove the mass from heat, stir again until thickened.
4. The dark chocolate frosting is immediately applied to the dessert.

Milk chocolate frosting

The chocolate cake frosting below is light brown in color. If you want a darker mass, you can add cocoa along with sugar to it. Then the color will become darker and the taste will be more intense. If desired, the glaze can be flavored with vanilla.

Ingredients:

• milk chocolate - 100 g;
• milk - 60 ml;
• granulated sugar - 50 g.

Preparation

1. Melt the chocolate.
2. Pour in milk.
3. Bring to a boil over low heat.
4. Add sugar, stir and bring to a boil again and boil until desired consistency.

White chocolate frosting

The white chocolate frosting for your cake is quick and easy. And so that the chocolate melts well, it is broken into small pieces and heated exclusively in a water bath. This is a prerequisite for such a delicate product. The finished glaze should be applied to the product immediately, while it is still warm.

Ingredients:

• milk - 50 ml;
• white chocolate - 200 g;
• powdered sugar - 180 g.

Preparation

1. Break a bar of chocolate into small pieces and melt in a bowl set in a water bath.
2. Pour half of the milk into the powdered sugar, stir thoroughly and pour the mixture into melted chocolate.
3. Stir until a homogeneous thick mass is obtained.
4. Pour in the remaining milk and beat the mixture with a mixer.
5. The white chocolate frosting is immediately applied to the cake while it is still warm.

Chocolate and butter frosting

It turns out shiny from chocolate and butter and looks great on all desserts. If the mass comes out too thick, a little warm water or milk is poured into it. Not a lot of icing will come out of the specified amount of ingredients, which is enough to cover a cake with a diameter of 24-28 cm.

Ingredients:

• milk chocolate - 100 g;
• butter - 50 g;
• drinking water - 20 ml;
• cocoa powder - 30 g.

Preparation

1. The chocolate is melted in any convenient way.
2. Add butter, cocoa to the hot mass and mix thoroughly.
3. If necessary, pour in a little warm water, stir and apply chocolate icing on the cake.

Chocolate and milk frosting

The chocolate and milk frosting is the easiest to make. You just need to use high-quality chocolate, otherwise the product may simply not melt. It is necessary to apply such icing to the cake immediately hot, then the surface will be smoother, and the cake will be additionally saturated.

Ingredients:

• dark chocolate - 100 g;
• milk - 50 ml.

Preparation

1. Break the chocolate into small pieces, place it in a dry bowl and melt it.
2. Milk is poured in and stirring, kept in a water bath until the mass becomes homogeneous.

Chocolate and cream frosting

A chocolate and cream frosting for cake is a great decorating solution for a homemade treat. It comes out tender and airy and resembles ganache in its structure. This glaze is also great for decorating other desserts. An important point in this case is the correct choice of cream. They should be fresh and their fat content should not be less than 35%.

Ingredients:

• white chocolate - 100 g;
• natural butter - 40 g;
• fatty cream - 3 tbsp. spoons.

Preparation

1. The chocolate is placed in a bowl and melted in a water bath.
2. Add oil and stir until dissolved.
3. Whip the cream until the desired thickness, gently add to the chocolate mixture and stir.
4. Using a pastry bag or a regular tight bag with a cut off tip, it is applied to the cake. Ideal for dripping white chocolate and cream.

White chocolate frosting for cake pops

Recently, they have become more and more popular. These small cakes on a stick will be appropriate for any event, and especially quickly they will fly away at a children's party. Colored white chocolate icing will make these desserts even more interesting. And in order for it to come out homogeneous, dry components must be sieved.

Ingredients:

• white chocolate - 4 tbsp. spoons;
• powdered sugar - 4 tbsp. spoons;
• wheat flour - 4 tbsp. spoons;
• milk - 4 tbsp. spoons;
• butter 82.5% fat - 50 g.

Preparation

1. The dry ingredients are mixed.
2. Milk is placed on the stove, butter is added and brought until it dissolves.
3. Add chocolate and stir.
4. The flour mixture is gradually introduced into the resulting mass and stirred quickly so that there are no lumps.
5. Add dye and bring to gloss over low heat, remove the chocolate glaze from the stove and cool to 30 degrees with constant stirring.

White chocolate mirror glaze

The chocolate frosting recipe presented below may seem too complicated at first glance. In fact, everything is much simpler. Such a decoration will turn even the most into an appetizing masterpiece. You need to apply the icing to the cake immediately after cooking, while it has not yet had time to cool.

Ingredients:

• water - 80 ml;
• white chocolate - 180 g;
• fine crystalline sugar - 180 g;
• gelatin - 20 g;
• glucose syrup - 180 ml;
• condensed milk - 120 g;
• titanium dioxide - 10 g.

Preparation

1. Gelatin is poured with a small amount of water, left to swell for a quarter of an hour.
2. Water is poured into a saucepan, titanium dioxide, sugar and glucose syrup are added.
3. Place the container on the stove, bring to a boil and boil, stirring, for 2 minutes.
4. Remove the container from the heat, add condensed milk with chopped chocolate and stir until dissolved.
5. The swollen gelatin is poured in.
6. All this is whipped with a mixer and, if necessary, a dye is introduced.
7. It is immediately applied from chocolate to the surface of the dessert.

Chocolate donut frosting

Chocolate is incredibly easy and simple to prepare. The main thing is to choose high-quality ingredients and melt them. You can do this in a water bath, or you can use a microwave. In order for the components used to melt faster, they must be pre-crushed.

Chocolate is rightfully called the favorite delicacy of the gods. In addition, chocolate is a tasty and healthy energy drink. Chocolate is also a great stress reliever. You can make many different dishes and side dishes from chocolate. This glaze will be a great decoration for any sweet dish, for example, for Easter cake or cake. You can also dip fruits in the icing and get delicious desserts in a matter of seconds.

The main thing that should be taken into account when preparing the glaze is that the chocolate must be taken of high quality and good, so that the glaze is tasty and thick. Also, if you want, you can add a variety of flavors, natural dyes, a little alcohol (cognac, rum), etc. to the glaze. There are many recipes for making chocolate glaze, in the same article we will tell you about some of them.

A very important nuance, you need to know how to properly melt chocolate for icing. After all, chocolate can become lumps or become very liquid, and then a high-quality glaze will not work. This is especially true for white chocolate, as there is no cocoa in it and this makes the melting process difficult. That is why it is very important to pay attention to the melting temperature of the chocolate.

1. First, fill a saucepan with a little water and put it on fire.
2. The water must be brought to a boil, but never boil. After that, put a small container with pre-broken chocolate inside the pan and screw the burner to the lowest heat.
3. In this case, you need to watch very carefully so that the water does not get into the bowl and ruin all the chocolate.
4. During heating, stir constantly the mass with a wooden spoon for even heating.
5. After the chocolate has completely melted, turn off the hotplate and leave it to cool.

The video shows how to properly melt chocolate:

Making white glaze

Simple

In order for the cake to have a more festive look, you can prepare and pour over it with white chocolate icing. There is such a simple recipe:

1. For cooking, you need 125 grams of melted white chocolate, plus 50 grams of melted butter and three tablespoons of fat sour cream or cream.
2. Mix the ingredients gently and evenly in a water bath over low heat.
3. After mixing the ingredients completely, let the frosting cool completely and then you can cover the cake or cupcake with it. This icing will perfectly fit on the cake and will be a wonderful and delicate decoration.

Mirrored

Mirror glaze will add uniqueness and beauty to your dessert. In addition, this recipe is very suitable for adding a variety of colors. Here it is:

1. For preparation, you need: dye (optional), 180 grams of granulated sugar, the same amount of white chocolate, 20 grams of gelatin, 80 grams of water, 120 grams of condensed milk, 180 milliliters of sugar syrup and 2 teaspoons of white dry dye.
2. First, fill the gelatin with water and let it infuse for 20 minutes. Then you mix water with gelatin, dry color, sugar syrup and syrup in a saucepan.
3. Bring to a boil, cook a little for 2-3 minutes, and then remove from heat.
4. Leave the mixture aside for a while, and mix the condensed milk with grated chocolate. After that, mix all the ingredients and beat until smooth using a mixer. If desired, add dye at this stage and apply the finished mixture to dessert. Voila!

The video shows how to make a mirror glaze:

With condensed milk

1. To prepare this glaze, you need 75 grams of white chocolate, 1 can of condensed milk, a little salt and half a teaspoon of vanilla sugar. Mix all ingredients and melt evenly over the fire.
2. After bringing the mixture to a boil, tighten the heat and stir over the heat for 10 minutes. Then remove from heat and let cool. That's it, the icing is ready!

Choose recipes and decorate your culinary masterpieces! you will find recipes for chocolate cake mousse.

White icing will transform any cake and give it originality, uniqueness and special charm. It can be prepared both on the basis of ordinary powdered sugar and with the addition of white chocolate, which, of course, improves its taste, and also makes it smoother, silky and, accordingly, improves the appearance of the finished product.

White chocolate cake frosting - recipe

Ingredients:

• white chocolate - 420 g;
• milk - 85 ml;
• vanillin - a pinch;
• icing sugar - 325 g.

Preparation

The most important thing in making such a frosting is to properly melt the white chocolate. To do this, break it into small pieces, define them in a deep saucepan or stewpan and place in a water bath in a bowl with hot water. Stir until the chocolate slices are completely melted, pour in the milk, previously mixed with powdered sugar, add a pinch of vanillin and continue stirring until completely homogeneous.

Now we remove the mixture from the water bath and break it with a mixer until a fluffy and airy mass is obtained. The white chocolate icing for the cake is ready, we can start using it for its intended purpose, while it is still warm and has not had time to harden.

White mirror icing for cake - recipe

Ingredients:

• white chocolate - 135 g;
• cream 33-35% - 110 ml;
• milk - 110 ml;
• vanillin - a pinch;
• - 1/2 tbsp. spoons.

Preparation

Soak gelatin in a small portion of purified water, and pour milk and heavy cream into a ladle or saucepan and set over medium heat. Warm up the milk mixture to a boil, remove from the heat, put white chocolate broken into small pieces in advance and stir until it is completely dissolved. Then add a little vanillin, soaked gelatin and stir so that it also completely dissolves. Let the white glossy icing for the cake cool to a temperature of forty degrees, and cover the product with it, having previously filtered the mass through a strainer.