At home, cakes are not baked daily; they are prepared on major holidays or for an anniversary, for a wedding celebration or on a birthday table. Therefore, the serving of baked goods should correspond to the solemn moment and cause admiring exclamations of the guests. Chocolate icing for white chocolate cake is used to cover the top layer of baking only on special occasions. The cake can only be covered with a white layer or give it bright notes. All this is possible only with white icing, filling from dark chocolate will turn out only brown. And from the white counterpart, the number of possible variations is much larger.
In the article, we will consider how to make white icing for white chocolate cake at home. You will learn the subtleties of its melting and possible varieties, how to cover cake cake, how to make streaks on the side walls, what is the best way to use for applying to baking. We will introduce you to the methods of staining the glaze in different colors, as well as give a recipe for a mirror glaze.
How to melt a bar of chocolate
To prepare white icing from white chocolate for a cake with a diameter of 25 cm, it is enough to melt just one tile. If the cake is wider or you need icing to cover the berries or sweets, then make a larger amount to be enough with a margin. Melt tiles only in a water bath. To do this, prepare two pots of different sizes so that the small one is inserted into the large one without touching the bottom. You can use a bowl.
First of all, about 1 liter of water is poured into the lower tank and put on fire. When the water heats well and steam appears, but it does not boil yet, put on top a bowl filled with small pieces of white chocolate bar and stirring constantly, bring it to a liquid state.
According to the recipe for icing from white chocolate, water or steam from the bottom of the pan should not get into the bowl with melted tiles. Also, you can not bring the icing to a boil. The temperature should be about 50 ° C, not more. If you have a culinary thermometer, then you can use it in this case.
Classic recipe
Let’s now look at how to make white chocolate frosting. Only 3 components are needed - the chocolate bar itself, safely melted earlier, icing sugar, which is easy to make at home and a couple of spoons of milk.
For 200 grams of chocolate, it will be enough to take 175 grams of powder and 2 tbsp. l pasteurized milk. You can buy the powder in the store, but it is easy to grind it yourself, pouring a few tablespoons of sugar into a coffee grinder or grind it with a blender. Nowadays, everyone in the house has kitchen appliances that will help in any difficult moment to cope with any task.
In warm melted chocolate, the first thing to do is pour the powder and knead until it melts completely and a homogeneous mass is obtained. Then pour milk and mix again. Some housewives beat the mixture with a mixer. Everything, white icing for the white chocolate cake is ready, you can fill the cake.
How to coat a cake with icing
Before applying the glaze, check that the cake layers are not hot, otherwise the coating will spread and soak inward, spoiling the appearance completely. The glaze itself should be warm and liquid, so that it is well smeared over baking.
It is most convenient to use the grill from the oven, placing any objects under it so that it does not touch the table. A cake blank is laid on it and glazed on top, the excess will drain down. Smooth the surface with the back of a tablespoon or with a silicone spatula.
Butter Recipe
If desired, white icing for a cake of white chocolate can be made more dense and thick. This recipe is used to create drips on pastries, as in the photo below in the article. Butter and fat cream are added to thicken the mass. Some housewives replace them with sour cream in the same amount.
To make this type of glaze, you need to mix in a water bath:
- 125 grams of crushed white chocolate;
- 50 g of oil;
- 3 tbsp. l cream or oily 20% sour cream.
Having achieved a uniform consistency, leave the icing aside so that it cools slightly. Do not worry if you think that the white icing for the white chocolate cake is liquid. After cooling, the mixture will necessarily thicken due to the addition of butter and cream. They play the role of peculiar thickeners. Pour the cake on top and do not spread it with a spatula. Streaks should be natural, of different lengths and widths.
Sticky fudge
According to the following recipe, the icing from white chocolate for the cake is thick and slightly sticky. It is used both for creating drips and for covering the top layer with decorative elements, for example, sweet powder, sesame or poppy seeds, chopped nuts or other decorations.
Glaze is brewed differently, and the following components are used for cooking:
- white chocolate bar;
- 1 cup icing sugar;
- 50 grams oils;
- fat milk - 2 glasses;
- potato or corn starch - 1 tbsp. l
Cooking steps
According to this recipe, the icing is prepared differently than in the classic version. In one container, milk and powder are combined over low heat, stirring constantly so that the bottom does not burn and a homogeneous consistency is obtained. It is not necessary to bring to a boil, the main thing is that the sugar has completely melted.
Break the tile into small pieces and send into milk. Then the bowl is placed in a water bath until the chocolate melts. For starch, leave a little cold milk, pour in the powder and mix thoroughly. When the chocolate has melted, add the starch mixture and heat again, stirring with a spoon. The mixture should be thick and viscous. When the icing has cooled slightly, pour the cake on top and sprinkle with the selected elements for decoration.
Colored icing for white chocolate cake
To add baking bright colors, mix the resulting mixture with food coloring of any selected shade. As a result of thorough kneading, a completely homogeneous mass should be obtained, with which the baking is covered.
Some pastry masters add several shades to one glaze at once and knead gently to get color streaks. It turns out an extraordinary coating in the style of ombre.
Mirror glaze
Cake covered with such icing just sparkles in the light of electric lamps, it looks incredibly impressive at any festive feast. Make it in several stages without a water bath. You will need these ingredients:
- 180 grams of grated white chocolate;
- 180 grams of granulated sugar for making syrup;
- a pack of gelatin - 20 grams;
- 80 grams of water;
- condensed milk - 120 grams;
- 2 tbsp. l any dye (optional).
The gelatin is poured into water, the powder is mixed and left to swell for 15-20 minutes. Then add the dye and sugar syrup to the bowl, put the pan on a slow fire and stir until it boils. Then set aside to cool, and in the meantime, mix the condensed milk with chocolate. Mix the first and second together, it is recommended to beat the mixture in a mixer.
After the surface of the cake is poured, it is put in the refrigerator for a while, so that the gelatin freezes and gives the dish a mirror shine.
White chocolate frosting for cake
A white coating for baking can be made without buying a chocolate bar. Brew it from these products:
- 3 tbsp. l powdered sugar;
- 50 grams oils (some use creamy margarine);
- 1 tbsp. l pasteurized milk.
On a fire, melt the oil in a pan, set the container aside, and cool slightly. Add the powder and stir with a spoon until it dissolves, add milk and stir again. You get a snow-white thick mixture, which is filled with cake or cookies from above. Often this option is used for white "caps" of Easter cakes.
As you can see, it is not difficult to make white icing for home baking, even a novice hostess will cope. Try cooking according to our recipes and make your loved ones happy! Good luck