Cocoa icing is a great addition to a variety of confectionery products, ranging from cookies to muffins and cakes. Unlike sweets, glaze can be prepared very quickly and easily, while the finished dish will look very appetizing and attractive.
What is icing for?
Most sweet pastries are cooked with the addition of such a filling. Properly prepared icing for cocoa cake will be a universal tool that will serve not only as an excellent decoration for dessert, but will also help to correct the situation if the baking is not entirely successful. Such glaze will improve the appearance of the dish or its taste.
With skillful handling and proper craftsmanship, you can create whole pictures on the cakes to impress guests.
The main components for the presented glaze are milk, granulated sugar, cocoa and butter. Thanks to the variety of recipes, you can cook a variety of options that differ in texture or color.
Replacing the standard components, you can change the taste of the fill. This will help to create an original and unsurpassed result. For example, you can take sour cream or water instead of milk.
Classic Chocolate Glaze
Ingredients for icing from cocoa and milk are:
- 4 tablespoons of cocoa powder;
- 6 tablespoons of sugar or powdered sugar;
- 50 g of oil;
- 6 tablespoons of milk.
Inside an enamel or metal dish you need to mix cocoa with powdered sugar. After a little, add milk, mix everything thoroughly and place the container on the fire. Cooking should continue on low heat until the sugar has completely dissolved and foam begins to appear. Be sure to constantly mix the mixture so that no lumps appear. As soon as the foam begins to appear, remove the dishes from the fire and leave them to cool slightly. In this form, the glaze is already completely ready for use. If its consistency is not too thin or thick, you can use it to decorate muffins or cookies.
After the icing hardens, a crispy matte will appear on its surface. If you add a little butter to the warm mass, you can change the color and texture. As a result, a lighter tone and soft texture will appear. After adding the oil to the mixture, mix it with a mixer, then process the baking.
For the presented recipe, icing from cocoa instead of milk, you can take water. This will require only 4 teaspoons. The cooking process will be similar. Boiling will take no more than 60 seconds, then turn off the gas, remove the container from the stove and wait until the mixture cools down to room temperature. After that, you can add butter.
Ready glaze can be used to decorate cupcakes and cakes. You can apply it with a spoon, smooth it with a knife. As a result, an attractive glossy crust will appear on baking, and you can choose the thickness yourself. If you decorate cakes or cookies, then it is easiest to level it with a teaspoon.
Condensed Milk Glaze
The main components for this recipe for cocoa glaze and butter are:
- 4 tablespoons of cocoa powder;
- 200 g of condensed milk;
- half a tablespoon of oil.
Mix the condensed milk with cocoa inside the stewpan. Put the container on fire. Wait until it boils, and boil the mixture for several minutes, stirring constantly.
The finished pouring after cooking should stand a little and cool. After gently add the required amount of butter. If you want to change the color of the glaze so that it turns out to be lighter or, conversely, saturated dark, add a few cubes of white or dark chocolate, at your discretion.
Icing with coconut milk and honey
The main ingredients for this recipe for cocoa powder icing are:
- 2 tablespoons of cocoa;
- 50 g of chocolate;
- a spoon of honey;
- a spoonful of coconut milk;
- butter.
Chocolate must first be crushed with a knife or grated. The crushed product must be placed inside the stewpan, mixed with cocoa, coconut milk or honey. Place the container on a small fire. Wait until the mixture boils and boil it so that it thickens and becomes a homogeneous consistency. Allow the contents to cool and add the butter.
Chocolate glaze with sour cream
The main ingredients of cocoa glaze are:
- 6 tablespoons of granulated sugar;
- 2 tablespoons of cocoa powder, if you like a more bitter taste, then add another half tablespoon;
- 4 tablespoons oily sour cream;
- 2 tablespoons of oil.
The process of preparing the glaze begins with the fact that the cocoa needs to be mixed in a container with sour cream and sugar, then put this mixture on fire and heat, constantly stirring.
Once the sugar has completely dissolved, the sauce can be removed from the heat, add butter to it and mix everything thoroughly. Leave the container until it has completely cooled. In a slightly warm state, the resulting glaze can be applied to confectionery.
The main feature of making such a glaze is that at the same time it can not harden or flow, so that it is perfect for decorating sweet cakes or cakes.
Thus, choosing a diverse set of products, you will be able to prepare the icing you need from cocoa. You will get a brilliant and tasty baking decoration with a pleasant chocolate aroma. Such a dessert will not leave anyone indifferent, neither guests nor relatives.
White Chocolate Recipe
White glaze will help to make baking more festive and elegant.
What ingredients do we need?
- 200 g of white chocolate;
- 180 g of powdered sugar;
- a few tablespoons of cream (fat content - 30%).
Cooking process:
- Melt the crushed chocolate in a water bath.
- Add powdered sugar, a spoonful of cream and simmer until the mass thickens.
- Then add a second spoonful of cream.
- Beat the whole mixture with a blender to get a lush consistency.
- Use icing without waiting for it to cool.
The main advantage of this recipe for cocoa glaze is its delicate taste.
The main disadvantage is that the glaze can be easily overheated during the cooking process, which will cause lumps that can no longer dissolve.
Mirror Glaze Recipe
Chocolate glaze already looks very festive and attractive. However, if the pastries have a glossy sheen, this will give it even more beauty. This recipe for icing from cocoa powder is notable for its complexity, but all your efforts will certainly pay off.
What products will be needed?
- 50 g of white or black chocolate;
- 80 g of cocoa powder;
- 80 ml of 30% cream;
- 150 ml of water;
- 250 g of powdered sugar;
- 8 g of gelatin.
Getting down to cooking
- Soak gelatin in water. On its packaging is always indicated a detailed instruction in which you can find out how long it takes, at what temperature and in what volume of water you need to soak it.
- Mix cocoa with sugar in a saucepan, pour water and cream.
- Heat over a low heat. As soon as you see the appearance of bubbles, you can remove the container from the stove.
- Grind chilled chocolate with a blender or a regular grater.
- Add chocolate, gelatin inside and mix well.
- Strain the mixture through a sieve and wait until it cools.
- Place the chilled pastries on the wire rack and begin to cover with the hardening chocolate cocoa glaze.
- Put the cake in the refrigerator for several hours and you can enjoy your meal.
Another option for mirror glaze
In this icing recipe, you need to use glucose syrup for cocoa cake . Such a component is well known to many confectioners and experienced housewives. However, most people first hear this name. This is a transparent viscous product, in its consistency resembles honey. It has a pleasant caramel taste without sugar sugary.
Confectionery glucose is made from starch and sold in plastic bags. A syrup is often used for baking muffins so that cakes, pies or rolls do not stale for a long time. Glucose in the composition of the glaze is necessary for better elasticity.
What products will be required:
- 150 g glucose syrup;
- 150 g of powdered sugar;
- 135 ml of water;
- 100 g of condensed milk;
- 150 g of chocolate;
- 15 g of gelatin.
Cooking:
- Gelatin is poured with water.
- Inside the pan, mix glucose syrup with water and powdered sugar. In no case do not allow it to boil.
- In a separate container, melt the finely ground chocolate.
- Add the condensed milk with gelatin inside and mix everything thoroughly.
- Add hot syrup, mix vigorously. It is best to use a mixer or blender for this.
- Cool the mixture. Place the icing bag inside the refrigerator for several hours. After a little warm, lowering in hot water.
- You can safely apply icing from cocoa and milk to chilled pastries.
The advantage of this solution is a pronounced chocolate flavor. Finished glaze can be stored inside the refrigerator for several weeks. Before use, heat it to 37 ° C. The applied cocoa glaze will not crumble or stick.
The disadvantage of this recipe is that if you violate the cooking technology or temperature conditions, the resulting glaze will not be able to freeze. It is necessary to level the mass with clear short movements, for which it is necessary to have the proper experience and skills.