What could be tastier than chocolate icing on a cake or pastries? Probably only the filling itself. Many sweet-tooths prefer their home-made goodies to bought cakes and rolls. And so many are interested in how to make chocolate icing at home. Because it is the icing that gives the pastries a complete and elegant look, and its taste also leaves no one indifferent.
As a basis, you can take cocoa or milk chocolate. The finished coating for confectionery should not be poured very hot onto the cake, and so that the mass is evenly distributed throughout the dish (cake, cake), it is necessary to pour the icing in the center, and then use a knife or spatula to stretch it along the edges.
How to make chocolate icing from cocoa? For this option we will need: 2 tbsp. cocoa, sugar - an incomplete glass, hot milk - about 4 tablespoons, butter (soft) butter - 70 gr. Combine cocoa and sugar, gradually adding milk. In this case, it is necessary to constantly mix the entire mass so that there are no lumps. Then put the resulting mixture on fire and cook until it acquires a liquid creamy consistency. Remove the saucepan from the heat and gently add oil. Mix everything properly, let it cool slightly and you can water the product.
How to make chocolate icing directly from the chocolate itself? For this recipe we will take slightly different ingredients: about 100 grams of chocolate, butter - 50 g, icing sugar - a glass, milk - 5 tbsp, cocoa - 3 tbsp. tablespoons, a little starch and vanilla sugar. In a saucepan (or in another container), pour milk and add powdered sugar. Put on fire and warm until sugar melts. Gradually add chocolate and butter to the composition. Next, wait until the chocolate melts. Stir, add cocoa and starch. The mass must be constantly mixed, otherwise lumps will form, which will negatively affect the quality of the glaze.
You can recommend a delicious icing made of white chocolate. In this case, take the following ingredients: white chocolate - 200 grams, icing sugar - 170 grams, milk - 2 tablespoons. Melt the chocolate in a water bath, then add one spoonful of milk and then icing sugar. Gradually add the remaining spoonful of milk, beat the mass with a whisk. That's the whole simple way how to make chocolate icing from white chocolate.
There is another way to make this dessert. To do this, take:
- for chocolate sauce: finely chopped bitter chocolate - about 150 grams; water - 250 grams; sour cream or fat cream - about 125 grams; sugar - about 70 grams;
- for the glaze itself: cream - 80 grams, dark chocolate - about 100 grams, unsalted butter - 4 teaspoons, chocolate sauce - 110 grams.
How to make chocolate icing? To do this, mix the components for the chocolate sauce in a saucepan, put on fire and, constantly stirring, bring to a boil. Reduce the fire (make it minimal), stir with a wooden spoon until thickened. The stirring time is about 10 minutes. Then we take up the icing. Pour cream into a saucepan and bring to a boil, gradually add chocolate. Remove from heat and mix constantly. Put the butter and pour the chocolate sauce. Stir again, and the icing is ready.
We figured out how to make chocolate icing from cocoa, white, dark and dark chocolate. The finished dish should stand for some time in the refrigerator. From glaze you can make various decorations for cakes, cakes and other confectionery. To do this, you can drop a few drops of alcohol into the icing, and then mix quickly. The best option for density is when the icing drains from the spoon slowly. Frozen icing indicates a small amount of alcohol, you need to add more. How to cook chocolate icing for hearts, nets and other decorations? Everything is exactly the same as described above. To create a picture, you can take thick paper, pour the glaze into a pastry bag (you can pour it directly from a spoon, but in this case it will not work out to draw complex drawings) and, extruding, make patterns.