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Frosting white recipe for a cake at home. How to make cake frosting at home

Who doesn't dream of making such a cake to arouse admiration? Particular attention should be paid to the finishing of confectionery. White glaze for cake, ganache, mastic, praline - there are many decorating options. Our tips will help you to comprehend the art of making various types of glazes.

This type of glaze is considered the main and the simplest one, which does not require special skills, but it is he who gives the baked goods a solemn and presentable look. The nobility and brevity of the snow-white glaze are appropriate in any situation: be it the wedding cake, Easter cake or eclairs.

  • icing sugar - 1 glass;
  • citric acid - 1-2 teaspoons;
  • water - 6 tablespoons.

Procedure:

  1. Powdered sugar is sifted through a fine sieve, add citric acid and water.
  2. With constant stirring, the mass is heated over low heat, do not boil.
  3. The resulting mixture is ground until uniform.

Attention! This type of glaze dries very quickly. Therefore, it is prepared immediately before being applied to the product.

Birthday cakes or charlotte covered with white glaze will give the usual home tea party a festive atmosphere.

Cooking with cream

Creamy glaze has the property of not setting quickly, in contrast to the basic version. Differs in ease and speed in cooking. The frosting with cream is prepared when there is no need to rush to serve.

For cooking you will need:

  • butter - 2.5 tablespoons;
  • icing sugar - 3 glasses;
  • cream 25-30% fat - 180 grams.
  • vanillin - 0.5 teaspoon.

Procedure:

  1. In a bowl with a thick bottom, mix the butter and cream. Melt over low heat, stirring thoroughly. You do not need to cook the composition!
  2. Powdered sugar and vanillin are added to the bulk, and whipped while hot with a mixer until smooth.

Creamy icing is used to decorate various desserts: fruit salads, ice cream, homemade baked goods.

Mirror glaze recipe

This special type of glaze is correct preparation has a reflective surface. Keeping the proportions and adhering to the recommendations, cooking at home will not be a hassle.

Would need:

  • high-quality chocolate (if the color of the glaze is planned to be brown, it is taken dark chocolate, for color - white) - 150 grams;
  • glucose syrup - 150 grams;
  • icing sugar - 150 grams;
  • condensed milk - 100 grams;
  • gelatin - 12 grams;
  • water - 135 grams;
  • dye.

It is possible to make glucose syrup on your own: 64 grams of powdered glucose or tablets, 36 grams of water are taken. Everything is boiled until completely dissolved. Glycerin is added, the composition is thoroughly mixed. Stored in a refrigerator in a glass container for up to 3 months.

Procedure:

  1. From the total amount of water, 65 grams are taken, where gelatin is soaked.
  2. Glucose syrup and sugar are mixed, brought to a boil over low heat.
  3. With constant stirring, gelatin, the rest of the water, condensed milk, chopped chocolate, and dye are introduced into the syrup. Everything is whipped with a mixer or blender, preventing the formation of bubbles.
  4. Usually bubbles form anyway. To get rid of them, we pass the glaze through a fine strainer.
  5. Cool the resulting mass at room temperature for 2-3 hours, then heat in the microwave to a temperature of 35-36 degrees.
  6. Cover the product with the prepared glaze, pouring it in a thin stream.

Important! The surface of the cake should be perfectly flat. For this, a paste is used from a mixture of 200 grams of butter and 200 grams of boiled condensed milk.

The mirror glaze for the cake will give the product an attractive look and bring a touch of festive mood.

How to make drip frosting

The smudged pies transform baked goods into a spectacular cake.

  • heavy cream (fat content not less than 25-33%) - 70 grams;
  • dark chocolate - 80 grams;
  • butter - 70 grams.

Procedure:

  1. Heat the cream in a saucepan with a thick bottom, add chopped chocolate.
  2. Put butter in the prepared mass.
  3. Mix everything thoroughly and cool to a temperature of 28 degrees.
  4. Decorate the cooled cake with the finished icing. If the glaze cools down and starts to drain poorly, it is recommended to warm it up and continue decorating.

The dripping icing will give the cake an attractive look and completeness.

Chocolate-flavored coating

Ganache is a chocolate icing, but not just melted chocolate poured onto a product. For a real ganache, you have to try a little.

For cooking you will need:

  • condensed milk - 100 grams;
  • dark chocolate - 240 grams;
  • cocoa - 1 tablespoon;
  • butter - 200 grams;
  • icing sugar - 1 tablespoon.

Procedure:

  1. Cut the butter into cubes and leave at room temperature.
  2. Break the chocolate into small pieces and melt in a steam bath.
  3. Combine the softened butter with condensed milk and powdered sugar, beat with a mixer until smooth.
  4. Add cocoa for richer flavor and color.
  5. Remove melted chocolate from heat, let cool until very warm.
  6. Put everything together, carefully take out.

Ganache is ready! Cover the cake with warm icing. At this temperature, ganache is malleable, convenient for decorating a dessert.

Glaze Meringue

The peculiarity of the meringue is its delicate and airy consistency. It is used to coat cake layers, add to fruit desserts and ice cream.

For cooking you will need:

  • chilled egg whites - 2 pcs.;
  • icing sugar - 130 grams;
  • butter - 130 grams.

Procedure:

  1. Beat the whites with a mixer until large bubbles appear and increase the volume.
  2. Pour the powdered sugar in a thin stream to the whites, without ceasing to beat.
  3. Heat the mixture in a water bath, stirring constantly with a whisk, until the contents become dense and snow-white. Remove from stove, continuing to beat until complete cooling.
  4. In a separate bowl, beat the butter well and add to the protein mass in small portions, continuing to beat vigorously.
  5. The finished mixture will be 2 times the initial set of ingredients. This means that the meringue glaze is ready.

Meringue is a delicious and original decoration for all types of desserts. Combined with berries or chocolate, you can diversify the taste.

White chocolate frosting

Decorating with glaze from white chocolate... This type has a more delicate flavor than dark chocolate icing.

For cooking you will need:

  • white non-porous chocolate - 150 grams;
  • icing sugar - 100 grams;
  • milk - 2 tablespoons.

Procedure:

  1. Place small pieces of chocolate on water bath.
    Attention! You can't just melt white chocolate in a saucepan. Even with the slightest overheating, it can turn into a shapeless lump!
  2. Mix milk and icing sugar.
  3. All ingredients are combined, and with continuous stirring, bring to a homogeneous mass.
  4. The final step is to beat the resulting glaze using a blender or mixer.

This glaze is successfully used for decoration Easter baking... Feature - the surface remains sticky, which allows the use of decorative dressing.

Beautiful dessert design

It is possible to arrange a holiday for the family if you decorate the cake beautifully.

The dessert sparkling with icing can be decorated with pieces of fruit or marzipan figurines of fairy-tale characters. Such a product is appropriate for a children's holiday.

The openwork pattern is beautiful and easy to prepare. Place the food foil on a flat surface. Various ornate patterns are glazed with a culinary syringe. After hardening, the pattern is carefully removed from the foil and placed on the prepared surface. The cake takes on a solemn look.

The cake decorated with a cobweb looks original. A minimum of effort and skill is required. A cobweb pattern is applied to the prepared surface, previously filled with white glaze and well-cured, with dark chocolate glaze. The combination of white and dark colors is perfect for any occasion.

Any white icing for a cake will give baked goods a festive look, and in combination with butter cream, berry layer, biscuit or shortbread cakes, it will decorate anyone, even wedding banquet... A snow-white blank can be created different ways using white chocolate, sweet syrup, molasses, glucose and egg white... For every housewife there is her own, the best and most suitable recipe.

Mirror Cake Glaze

Glasses, as the baking coating is also called, is made from a minimum of budget ingredients. The main thing is to follow all the recommendations and accurately measure the required rate of ingredients. Glasses or mirror glaze for the cake will work out for everyone.

Ingredients:

  • condensed milk (120 grams);
  • granulated sugar (150 grams);
  • gelatin (12 grams);
  • glucose (150 ml);
  • white chocolate (180 grams);
  • water (160 ml).

Preparation:

  1. To make the white chocolate icing perfect, pour 60 ml of cool water into a bowl with gelatin. We are waiting for 10-15 minutes.
  2. combine the remaining water, glucose and granulated sugar in a saucepan. mix the ingredients with a culinary whisk and wait. When the workpiece boils, cook for another 2 minutes.
  3. Add chocolate to the hot mixture of glucose and sugar. We stir the workpiece until it acquires a uniform texture. We introduce condensed milk and jelly mass.
  4. We combine all the ingredients, filter the white mass through a sieve. We are waiting for the white mirror icing for the cake to cool down to 36 degrees, cover any baked goods of our choice.

Protein glaze

A coating such as white cake frosting is the easiest and most a budget option... The only disadvantage of this method is raw proteins. They cannot be used for making baked goods for little children.

Composition:

  • crude protein (1 pc.);
  • icing sugar (1 tablespoon).

Preparation:

  1. We spread the raw protein from the fresh chicken eggs in a bowl, add powdered sugar.
  2. Begin whisking the white cake frosting on a high speed mixer or food processor.
  3. The whole process can take 7-10 minutes. We use it to decorate any dessert.

Chocolate icing for cake

This coating will give any baked goods a noble look and sophisticated taste. In order for the chocolate icing for the cake to be perfect, to have an even texture and to “fit” well on the cakes, it is necessary to use only high-quality chocolate made from cocoa beans.

Ingredients:

  • butter (150 grams);
  • chocolate (150 grams);
  • milk (5 tablespoons);
  • granulated sugar (2 tablespoons);
  • salt (pinch);
  • vanillin (pinch).

Preparation:

  1. To create a blank at home, divide the chocolate bar in portions and put it in a saucepan. Add the required amount of oil.
  2. Bring the mixture to homogeneity (on a steam bath).
  3. Add milk, sweetener, vanilla and a pinch of salt to the hot mass. We make the workpiece homogeneous and cool slightly. After the thick mass begins to lag behind the spatula, the white chocolate icing is considered ready.

Sugar syrup glaze

Any icing for a cake or cupcake, white, chocolate or caramel, decorates baked goods, makes them bright and festive. But if the sweet "coating", which includes chocolate, makes the cost of the dessert high, then any housewife can afford a glaze based on syrup.
To clearly understand how to make white frosting from budget ingredients, you need to follow the tips below.

Ingredients:

  • water (100 ml);
  • granulated sugar (300 grams).

Preparation:

  1. Pour sugar into a saucepan.
  2. Pour water and combine the ingredients.
  3. Cook the sweet mass until it acquires a homogeneous texture and the syrup begins to form a "ball". Cover the top of any pastry with a hot sweet mass. After cooling down, the glaze becomes light and shiny.

Sour cream glaze

Another one of the most simple ways create a sweet mixture that can be applied to the cake. It turns out to be very tasty, with a slight sourness and is perfect for decorating a honey cake, baby cake or muffin. Before making the glaze, you need to choose high-quality, fatty sour cream. After all, the taste of our dessert depends on it.

Composition:

  • sour cream (4 tablespoons);
  • sugar (4 tablespoons);
  • white chocolate (100 grams);
  • butter (130 grams).

Preparation:

  1. Mix sour cream and sweetener, pour the preparation into a saucepan.
  2. Add chocolate pieces and butter.
  3. After the workpiece boils, cook the sweet mass for 5-6 minutes.
  4. After complete cooling, we use it for any purpose.

Any of the above options for making a sweet mass will help you decorate the dessert, make it more appetizing and original.

Video recipes for white icing for a cake


If you want to cook a tasty cake that will decorate festive table, you definitely need to cover it with icing to decorate with sprinkles or fresh fruit later. But the glaze is different, and you can cover not only cakes with it, but also muffins, cookies, Easter cakes, pastries and other confectionery products. Today we will tell our readers how to make white glaze without spending a lot of time and effort on it.

How to make icing sugar

According to this recipe, icing can be prepared by anyone, even those who have never cooked anything, except for scrambled eggs and dumplings. Pour 100 grams of water into a saucepan, dissolve 300 grams of sugar in it and put on fire. When the solution heats up, a sugar foam forms on the surface. Take a wooden spoon, skim off the foam and wait for it to thicken. That's all! Now you can spread the icing on the cake.

Also note that the prepared glaze can be used to make original jewelry for confectionery delicacies. To do this, you just need to pour it into small molds and wait a little.

How to make a protein white glaze

Take a suitable container and rub half a tablespoon of powdered sugar and egg white in it. Note that the sweet powder should be poured into the protein in small portions (gradually). Then take a blender and start whisking the mixture until the mixture is thick and at the same time running. If desired, you can add fresh lemon juice (a few drops) to the resulting glaze.

Protein and icing sugar Apply evenly with a knife or wooden spatula to the baked goods. Do this right after the sweet frosting is done. Otherwise, it may thicken.

How to make white glaze with sour cream

First, whisk 4 tablespoons in a blender. l sour cream and 4 tbsp. l sugar. Then pour the mixture into a cast iron bowl, put on fire, add 130 g butter and chopped white chocolate bar. Mix everything thoroughly and wait until the mass boils. Now bring the heat to low and simmer the mixture for five minutes, stirring constantly. After the specified time, remove it from heat and wait until it cools completely. You can now use icing on cake, cupcakes, and other pastries.

Finally

Delight your guests delicious pastries covered with sweet white glaze and garnished with fresh fruits (strawberries, cherries, kiwi). We wish you Bon Appetit and happy holidays!




The icing is used for pastries, cakes, biscuits and some types of buns. The surface of the products should be smooth, therefore, cakes and cakes are first lubricated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquid to the too thick glaze.


Plain chocolate icing

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

Ingredients:

  • Cocoa powder (2 tablespoons)
  • Sugar (half a glass)
  • Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Boil the glaze over low (very slow) heat, stirring constantly. First, the sugar will dissolve, then the syrup will begin to bubble. After the bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool and thicken a lot: the hot one will be too liquid, the completely cooled one will be sugared and hardened.

Note:

For baby cake or custard cakes, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the taste of the glaze.

Chocolate glaze with sour cream

The most common recipe homemade chocolate glaze. It turns out to be similar to real dark chocolate, has a specific sourness that dilutes the sweetness of sugar. Great for icing a cake.

Ingredients:

  • Sour cream (100 g)
  • Sugar (3 tablespoons)

Preparation:

Stir sour cream, sugar and cocoa in a saucepan and simmer over low heat, stirring constantly. As soon as the frosting boils, add the butter and continue cooking until the butter dissolves. Then we remove from heat, cool slightly and put into action: we glaze the cake, cakes or muffin.

Note:

The glaze cools quickly, and when it cools, it thickens strongly, but does not harden.



Chocolate glaze with starch

An original way of making chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

  • Potato starch(tablespoon)
  • Cocoa (3 tablespoons)
  • Powdered sugar (3 tablespoons)
  • Water (3 tablespoons)

Preparation:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add very chilled water and mix well. That's all! The finished glaze can be used to cover baked goods. By the way, the specified amount of products is quite enough for icing, which can be used to cover eight cupcakes (mini-cakes).

Glitter chocolate icing

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

  • Milk (half glass)
  • Cocoa (3 tablespoons)
  • Butter (one and a half tablespoons)
  • Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Put softened butter and a pinch of vanillin there. Rub until a shiny glaze is obtained.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate icing

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate glaze, then why not try to make this delicious, shiny and beautiful “shaving brush”.

Ingredients:

  • Butter (tablespoon)
  • Condensed milk (tablespoon)
  • Cocoa powder (tablespoon)

Preparation:

As you can see, it is very easy to remember the composition of this glaze: everything is one to one. And it turns out to be even easier to cook it. It is necessary to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with ready-made glaze.

Microwave chocolate icing

Do you like to cook in the microwave? Then this frosting recipe is just for you.

Ingredients:

  • Butter (2 tablespoons)
  • Milk (3 tablespoons)
  • Cocoa powder (3 tablespoons)
  • Sugar (half a glass)
  • A third of a bar of dark chocolate

Preparation:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three to four minutes, take out, mix and use the ready-made icing for the intended purpose (to cover the cake, cupcake or pastries).



Dark chocolate icing

Perfect for such a famous cake as "Sacher". Any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

  • Bitter chocolate (2 bars)
  • Powdered sugar (half a glass)
  • Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Put on fire and cook, stirring occasionally, until the icing turns into a thick paste.

Chocolate-nut glaze

What about chocolate, but only white? It can also be used to make unusual chocolate icing, for example, nut glaze.

Ingredients:

  • Butter (one third of a pack)
  • Powdered sugar (half a glass)
  • White chocolate bar
  • Milk (teaspoon)
  • Nuts (any)
  • Vanilla

Preparation:

We take the oil out of the refrigerator and leave it for a while to soften. Put a broken bar of chocolate, butter in a saucepan and melt it all in a water bath. Then add milk, icing sugar, nuts and vanillin. Mix and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon icing: 200 g icing sugar, 2 tbsp. spoons lemon juice, 2 tbsp. spoons of hot water.

Grate the icing sugar and sift through a sieve into a bowl, add lemon juice and hot water and grow with a wooden spoon until the glaze turns into a homogeneous shiny mass. Orange glaze is also prepared.

Strawberry and raspberry icing

Ingredients for strawberry and raspberry icing: 200 g icing sugar, 3 tbsp. spoonfuls of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepare in the same way as lemon frosting (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is quite simple - Berry frosting. A universal decoration that can be prepared in just 20 - 25 minutes, will delight you, not only with its appearance, aroma, but also amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Icing!

Ingredients for making berry glaze:

For 300 grams of finished product:

  1. Powdered sugar - 200 grams
  2. Strawberries - 100 grams
  3. Pure distilled water - 1 - 2 tablespoons

Inventory for making berry glaze:

  1. Colander
  2. Blender
  3. Tablespoon
  4. Deep bowl - 2 pieces
  5. Kettle
  6. Plate
  7. Fine mesh sieve
  8. Wooden kitchen spatula
  9. Corolla
  10. Storage container
  11. Fridge

Berry glaze preparation.

Step 1: prepare the berries


Peel the required amount of strawberries from the stalks, put in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain the excess liquid.

Step 2: chop the strawberries

Place the washed strawberries in a blender bowl and chop the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: prepare the icing sugar


Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn on the stove on a strong level, put a kettle on it with a little pure distilled water and bring the liquid to a boil.

Step 4: rub the strawberry puree


While the kettle is boiling, shake the sieve that you used to sift the powdered sugar over the sink, thus getting rid of excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should have juice with a small amount of very finely ground pulp.

Step 5: combine the strawberry mass and powdered sugar


Now add the required amount of already boiled water to a bowl with sifted icing sugar. Then start adding the strawberry juice in portions, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar is completely dissolved in strawberry juice, and the liquid mass became slightly thick, viscous, homogeneous and shiny.

Step 6: store the berry frosting


It is best to use the berry icing immediately after cooking. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. The berry glaze can be stored in the refrigerator for no more than 7 days. If the icing hardens a lot in the refrigerator, you can soften it in a steam bath, using a double boiler, or simply by placing a jar of icing under running hot water. After this time, it is better to get rid of of this product, as the berries will start to spoil, ferment and sour, which can lead to an upset stomach.

Step 7: serve the berry frosting


It is advisable to use the berry icing immediately after preparation. Donuts are poured over with this fragrant viscous mass.


Decorate with cookies and gingerbread.


Sponge cakes.


Easter cakes and muffins.


And they also prepare layers for amazingly delicious cakes. Easy to prepare and versatile berry frosting, your whole family will love it. Enjoy!

Berry glaze can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few of the options.

When making berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you use too sweet berry, you can acidify the finished glaze with a little concentrated lemon juice.

You can add a pleasant vanilla flavor to your frosting by adding ready product vanillin is on the tip of a knife, but be careful with this ingredient, remember that pure vanillin tastes bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for the rum glaze: 200 g icing sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

Sift the icing sugar through a sieve into a bowl, pour hot water and rum and rub with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, 4 tbsp is taken. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for the coffee glaze: 200 g icing sugar, 4 tbsp. tablespoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the icing sugar through a sieve into a bowl, add hot coffee extract and oil and rub with a wooden spoon into a shiny glaze.

Cocoa frosting

Ingredients for the cocoa frosting: 200 g icing sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

Sift the icing sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix in a shiny glaze.

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of icing sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate is dissolved. Then put softened butter and icing sugar and rub in a homogeneous glaze.

Protein glaze

Ingredients for the protein glaze: 2 egg whites, 200 g icing sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and stir quickly until a glaze is formed. You can season the egg glaze with rum, coffee extract, cocoa, and other condiments.

Colored glaze

Ingredients for colored glaze: 200 g icing sugar, 3-4 tbsp. tablespoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of glaze from beets, carrots and spinach).

Sift the icing sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Creamy glaze

Ingredients for the buttercream: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring occasionally, for 10-15 minutes, until the glaze thickens, add butter, season vanilla sugar and immediately use

Brown creamy glaze

Ingredients for the brown buttercream: 1 cup sugar, 2 tbsp. tablespoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring occasionally, in a small saucepan until the icing thickens, add butter and season with vanilla sugar.

Little tricks

To make your frosting experiments fruitful, heed the advice experienced confectioners:

  1. 1Glaze on baked goods should first be applied in a thin layer, and on top put a thicker layer.
  2. 2It is better not to pour very hot icing on the pastry - let it cool slightly.
  3. 3To correctly determine the readiness of the brewed glaze, use the "finger method": if the finger immersed in the glaze suffers, then it is ready to use.
  4. 4It is advisable to use icing based on icing sugar prepared using the cold method immediately, as it hardens quickly.
  5. 5 Do not use hot glaze on butter cream... If this is necessary, then make a layer of jam between the cream and the glaze, or simply sprinkle the cream with cocoa powder or powdered sugar.
  6. 6Chocolate glaze goes well with coconut, vanilla, rum and cognac.

Such are the little tricks and such different recipes making chocolate glaze - confectionery"Haute couture". Shall we join the high culinary fashion?

SOME MORE USEFUL TIPS

Combine sifted icing sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for purple - beetroot, for burgundy - cherry, and for green - spinach. Stir well so that the mass becomes homogeneous without lumps.

Surprise your guests with green icing. Grind the peeled pistachios finely. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the hazelnut mixture and stir until smooth.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

When the hostess begins to master the creation of baked goods, she is faced with the question of decorating ready-made delicacies. One of the simple, often budgetary, but effective options for decorating pastries, muffins, pies and cakes is icing. How to prepare this mass correctly, how to use it and what varieties do it have?

How to make frosting

The classic recipe for such a cake coating consists of hot water and powdered sugar (less often granulated sugar). However, this does not end there: among the components of the glaze, you can notice lemon juice, which whitens the mixture, gelatin and / or egg white, allowing it to harden firmly. For it can be used:

It is important to know how to decorate the cake with icing - liquid is poured into the center with spoons, allowing it to be distributed on its own. Thick (on mastic, etc.) is laid over the entire surface, leveling with a special silicone spatula. The sides are processed separately, for this it is recommended to put the cake with icing on a special podium, which coincides in diameter with the base of the baking, or on a round grid.

Cake frosting recipe

Taking into account the fact that this mass can be used not only for coating, but also for the purpose of gluing parts together, or for making individual relief elements, the glaze recipe must be chosen, having decided on its purpose. Among the options presented below, you can find both the simplest formulations that even a young hostess can handle, and multicomponent ones that require a special attentive approach.

Chocolate

  • Cooking time: 35 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 1884 kcal.
  • Cuisine: French.

Leading chefs are convinced that high-quality chocolate icing on a cake should not be made from powdered cocoa, but from cocoa beans and similar butter. However, these components are difficult to obtain, and the price is not budgetary, especially if the hostess wants to practice cooking and applying glaze on sweet dessert... A good alternative is chocolate. Take dark tiles with the simplest possible composition.

Ingredients:

  • condensed milk - a glass;
  • bitter chocolate - 200 g;
  • cream liqueur (Baileys is ideal) - 50 ml.

Cooking method:

  1. After setting up a water bath, bring the cream to a boil.
  2. Reduce the power of the hotplate to 20%. Pour in the chopped chocolate.
  3. Stir until it melts and all ingredients form a homogeneous mass. Remove from stove.
  4. Add liqueur, mix again. Use warm cover.

Mirrored

  • Cooking time: 45 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 3756 kcal.
  • Purpose: on the festive table.
  • Cuisine: French.

Mirror icing for a cake is called "glaze" among pastry chefs and requires developed culinary skills. It is used mainly for cold desserts. The base is gelatin, which provides a beautiful gloss on the surface. The second important condition is color saturation: it is not customary to make glazes transparent. How to prepare such a complex but very beautiful icing? Step by step recipe with the photo below, should help you understand its main nuances.

Ingredients:

  • glucose syrup - 250 g;
  • condensed milk - 200 g;
  • sugar - 200 g;
  • chocolate - 300 g;
  • water - 150 ml;
  • gelatin - 20 g.

Cooking method:

  1. Bring glucose syrup and water to a boil.
  2. Add sugar, stir.
  3. Drain the working mass into a blender or whisk.
  4. Add condensed milk, grated chocolate. Be sure to keep whisking, and if using a mixer / blender, keep it tilted so that no bubbles appear.
  5. Let the gelatin swell (the amount of water is determined by the manufacturer's instructions). Add to the future glaze when it cools down (55-60 degrees).
  6. Stir, strain the liquid through cheesecloth - if you skip this step, the coating will not shine.
  7. Use when the temperature of the glaze drops to 35 degrees.

From cocoa

  • Cooking time: 10 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 2594 kcal.
  • Purpose: on the festive table.
  • Kitchen: home.
  • Complexity of preparation: medium.

Looking for a quick and easy frosting option for smudges on a cake that has a liquid consistency but hardens quickly? Try this recipe for cocoa chocolate icing, tried and tested by hundreds of housewives. It is budgetary, lightweight, the taste of the finished mass is not inferior to the classic one, which needs to be cooked on a chocolate bar. Condensed milk gives density and density.

Ingredients:

  • butter - 200 g;
  • condensed milk - a glass;
  • cocoa powder - a glass.

Cooking method:

  1. Melt butter with condensed milk.
  2. Add cocoa, whisking this mass.
  3. Pour over the cake while the frosting is moderately hot.

Sugar

  • Servings Per Container: 10 Persons.
  • Calorie content: 1178 kcal.
  • Purpose: on the festive table.
  • Cuisine: English.

Classic icing with powdered sugar - great option for covering biscuits, shortbread cookies, gingerbread at home. She always helps out housewives who have an empty refrigerator and kitchen cabinets, because they always manage to find a little sugar and grind it. Lemon juice - an optional element responsible only for whiteness finished mass... An important nuance of this recipe is that you need to glaze the cake very quickly, since the setting speed of the product is high.

Ingredients:

  • powdered sugar - 300 g;
  • water - 5 tbsp. l .;
  • lemon juice - 1 tbsp. l.

Cooking method:

  1. Sift the powdered sugar diligently several times, forming a slide.
  2. Pour hot water into the center, whisking immediately.
  3. If the mass is liquid, add a little powdered sugar or starch.
  4. Pour in the lemon juice, keeping whisking, until the mixture is fluffy.

White

  • Cooking time: 25 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 3260 kcal.
  • Purpose: on the festive table.
  • Kitchen: home.
  • Complexity of preparation: medium.

The perfect white cake frosting that has an airy texture and doesn't get denser over time? Perhaps, if you cook it on a protein basis with butter. A few drops of lemon juice will strip away occasional hints of yellowness. This frosting can be used as a cupcake cap and a layer of cake layers - a delicious and visually appealing dessert is guaranteed.

Ingredients:

  • butter 82% - 300 g;
  • eggs (protein) - 3 pcs.;
  • powdered sugar - 250 g;
  • lemon juice - 2 tsp

Cooking method:

  1. Whisk cold whites actively, gradually adding powdered sugar with teaspoons.
  2. When you achieve a homogeneous mass, place the container with it on the burner.
  3. While whisking, wait for the glaze base to thicken and turn white.
  4. Remove from the burner, let cool.
  5. Whisk in soft butter separately, add lemon juice.
  6. Combine both masses by turning on the mixer. Use the frosting to decorate your cake immediately.

Colored

  • Servings Per Container: 10 Persons.
  • Calorie content: 1579 kcal.
  • Purpose: on the festive table.
  • Kitchen: home.
  • Complexity of preparation: easy.

When housewives master the basic options for sugar and protein coatings for desserts, they think about how to make colored glaze for the cake. For this purpose, you can use any recipe for a white base, adding to it food coloring or fruit juice. Or try a delicious honey version with agar, chocolate and berry syrup (you can make it yourself). If you need a glossy surface, add 7-10 g of gelatin here.

Ingredients:

  • honey - 50 g;
  • sugar - 70 g;
  • white chocolate - 130 g;
  • fat cream - 40 g;
  • berry syrup - half a glass;
  • agar-agar - 2 tsp;
  • water - 30 ml.

Cooking method:

  1. Mix sugar, honey and berry syrup in a saucepan. Warm up.
  2. Add water, stir.
  3. Pour boiling water over the agar-agar (according to the manufacturer's instructions).
  4. Heat the cream with broken chocolate separately so that the last component melts. Remove from the hotplate.
  5. Whisking this mass, add sugar and berry syrup to it.
  6. Inject the gelatin carefully so that no lumps form.
  7. If necessary, enhance the color with confectionery dye. The working temperature of this coating is 45 degrees.

Protein

  • Cooking time: 40 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 1972 kcal.
  • Purpose: on the festive table.
  • Kitchen: home.
  • Complexity of preparation: medium.

Simple delicious glaze from protein and sugar, it is used mainly for decorating cookies - if it is prepared for a cake, it is often in order to create individual embossed elements. Such a fast-setting glaze holds its shape perfectly, therefore, with a slight adjustment to the recipe, it becomes a mastic with which the cakes are wrapped. It is also convenient to cut out figures from it for decorating a dessert.

Ingredients:

  • granulated sugar - 240 g;
  • icing sugar - 250 g;
  • egg white;
  • citric acid - 1 g;
  • gelatin - 7 g;
  • water - 75 ml.

Cooking method:

  1. Soak the gelatin.
  2. Make sugar syrup by boiling it with water.
  3. Inject citric acid, swollen gelatin. Stir.
  4. Beat the protein with a mixer until the mass adds a lot in volume.
  5. Add the icing sugar and continue whisking until you get a fluffy cap.
  6. Transfer this mass to the sugar-gelatin mixture, make a soft elastic lump. Use immediately or store for about 24 hours by covering the container with the icing product with a damp towel.

Velvet

  • Cooking time: 15 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 1433 kcal.
  • Purpose: on the festive table.
  • Cuisine: European.
  • Complexity of preparation: easy.

Velvet cake frosting makes ready dessert very expensive and elegant, and it is created in a couple of minutes. However, to use it you need a spray gun that resembles an airbrush. Before icing, the cake must be carefully chilled and placed on a rotating podium. It is advisable to use a velvet coating for mousse or yoghurt desserts.

Ingredients:

  • chocolate - 100 g;
  • cocoa butter - 100 g.

Cooking method:

  1. Melt chocolate with cocoa butter, stir.
  2. Cool the mixture to 40 degrees, pour into the spray gun. Spray.

Milk

  • Cooking time: 15 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 673 kcal.
  • Purpose: on the festive table.
  • Kitchen: home.
  • Complexity of preparation: easy.

Delicate milk frosting for a cake in terms of calorie content looks much more attractive than butter or butter. The coffee aroma, obtained from the beans, adds a zest. Such glaze will easily flow over the dessert, but it will also quickly harden, so you need to prepare it exactly before use. Keep your milk fresh, otherwise it will curdle when boiled.

Ingredients:

  • milk - 100 ml;
  • coffee beans- 3 tbsp. l .;
  • icing sugar - 100 g;
  • starch - 30 g.

Cooking method:

  1. Warm milk, pour coffee beans into it. Cook for a quarter of an hour.
  2. Catch them, throw them away.
  3. Pour in icing sugar, starch. Beat. Let cool slightly and use for cake.

Creamy

  • Cooking time: 30 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 1387 kcal.
  • Purpose: on the festive table.
  • Cuisine: French.
  • Complexity of preparation: difficult.

Those who love the caramel note in desserts should figure out how to make a frosting with cream. It is glossy, therefore it is recommended for cakes with a perfectly flat surface. It is advisable to pre-use a mousse cream under the glaze, or at least thick jam that is leveled with a spatula. The recipe is painted in as much detail as possible, so mastering it should not be difficult for you.

Ingredients:

  • cream 35% - 175 g;
  • gelatin - 7 g;
  • brown sugar - 200 g;
  • water - 175 g;
  • corn starch - 1 tbsp. l.

Cooking method:

  1. Soak the gelatin.
  2. After sifting the starch twice, pour the cream (they should be cold!), Stir, getting rid of the lumps.
  3. Heat sugar in a frying pan, wait until it darkens and begins to melt. The power of the burner is minimal, you must not interfere.
  4. When the sugar has a caramel shade, gently pour in the warmed water. Increase the heat under the pan to bring the mixture to a boil.
  5. Add cream with starch, remove from the burner.
  6. When the mass has cooled down a little, add the gelatin. Mix. Working temperature - 27 degrees.

Cake glaze - cooking secrets

Professionals assure housewives who are first engaged in decorating homemade cakes that it is easy to prepare icing if you know the basic rules and nuances. For the perfect dessert, you also need to take into account the peculiarities of using each type of coating:

  • The classic thickness of any glaze is medium, like fat sour cream.
  • Professionals advise preparing an additional cream under the glaze if a mirror-like thin coating is planned.
  • If you're wondering how to make a chocolate frosting, don't buy porous bars.
  • Cream under the frosting, if it is glossy, can not be used, but then the cake needs to be frozen, otherwise the coating will not lie well.
  • To change the color, you can select and natural dyes: berry juice, some spices. Factory formulations must be water-soluble.
  • It is advisable to hold cakes for which a protein mixture is used in a hot (100 degrees) oven for several minutes to exclude possible salmonellosis.
  • There should be no condensation on the surface of the dessert before the glaze is applied, otherwise it will deform after a few hours.
  • The mass, which then becomes glossy, must be whipped at a very slow mixer speed - this way you will avoid bubbles.
  • Before painting on the glazed cake, refrigerate it for a quarter of an hour.

Video

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