White glaze on dry cream. Chocolate and cream icing for confectionery products. Coating of cakes and pastries

One of the traditional ways of decoration sweet pastries is the icing. for the cake will make it more festive and appetizing. In addition, thanks to the glaze, sweet baked goods will remain fresh longer. In order for the mixture to acquire the desired color, cocoa or other dyes, as well as flavoring additives, are added to it.

This article will talk about how to make glaze at home, what and how much to add to it so that it changes flavor and color shades. Will be offered different recipes, from which you can choose the one you like and treat your loved ones with a delicious dessert.

Classic recipe and its variations

First, let's look at basic recipe preparing the glaze. In the classic recipe:

• Vegetable oil – 6 g.
• Sugar or powdered sugar – 150 g.
• Milk – 20 g.
• Potato starch– 10 g.

If you need to make a cake with, then you don’t have to add any additional components, but if you want to make it in any color, then you should add 1 drop of food coloring to the composition. You will learn more about how to make white glaze and colored options later in the article.

1. To achieve the desired result, buy finely ground powdered sugar. If you have a coffee grinder at home, you can make your own. Start by combining the dry ingredients.
2. Mix starch and powdered sugar in a bowl. Then gradually pour milk into the dry mixture, while constantly stirring the contents of the bowl.
3. The proportion of milk is not exact, since the result depends on the quality of the powder. An additional 2-3 g of milk may be needed.
4. With the help of such manipulations, you will get a thick paste. Milk can be replaced orange juice. After this, you should add vegetable oil. Bring to readiness in a water bath. The composition should not boil.
5. In order for the cake icing to acquire the desired shade, you can add gel food coloring to it. Some cooks use natural additives.
6. If you are still inclined to use artificial dyes, then be careful and do not overdo it.
7. If the mastic is made as in the proportion indicated in the article, then for painting you need to add 1 drop of coloring matter. To achieve a better result, you can drop the dye onto a spoon and from there add the required amount of pigment to the mastic.

If you are a supporter natural dyes, then you can extract juice from fruits and vegetables, for example, cherries, carrots, beet, orange and tinctures of mint tea and saffron. This way you can achieve ivory, green, pink, yellow for coating pies and other goodies.

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Step-by-step cooking recipes

To cover a cake or even a cookie with chocolate, you may need several bars, and this is not cheap, so culinary specialists have developed different technologies for preparing glaze for baking. Let's look at some of them step by step that will help you make frosting at home.

Chocolate glaze with milk

Another tasty option The topping for the cake is made with milk. To prepare you will need:

• 4 tsp. cocoa.
• 50 g butter.
• 6 tsp. powdered sugar or sugar.
• 6 tsp. milk 3.2% fat.

How to prepare glaze? This is done in 3 stages:

1. Pour sugar and cocoa into a bowl, stir, and then add warm milk to the dry mixture.
2. The container is placed on low heat and boiled until the sugar is completely dissolved and milk foam forms. During the cooking process, you need to continuously stir the mixture so that it does not burn to the bottom.
3. Remove the mixture from the heat and cool it. Slightly warm mastic can be poured over delicate and delicious pastries and cakes. Once set, the topping will turn into a chocolate crisp.

Advice! If you want to ultimately get a soft glaze, then add butter to the composition. It is added at the stage of cooking the sauce so that the butter has time to melt. Milk can be replaced with the same amount of water.

With sour cream or cream

A simple glaze recipe can save you a ton of baking time. We invite you to familiarize yourself with simple recipe, which contains only 4 ingredients.

You will need:

• 3 tbsp. l. cocoa.
• 3 tbsp. l. Sahara.
• 50 g butter.
• 2 tbsp. l. sour cream.

You need to mix all the ingredients except the oil and cook them. To do this, place the container with the ingredients on low heat, stirring constantly, and bring to a boil.

Sour cream and cocoa can be replaced with cream and chocolate. After this, add the oil, wait for it to dissolve and remove from heat. A simple delicious glaze is ready, after it has cooled, you can decorate the cake.

With condensed milk

Which sweet tooth doesn't love condensed milk? Did you know that this sweet delicacy can be used to make delicious mastic for cakes? We are offering to you classic recipe.

To do this you will need the following components:

• 4 tsp. cocoa powder.
• 1 can of condensed milk.
• 1 dessert spoon of butter (fat content 62-72.5%).

So, let's start cooking.

1. Mix condensed milk and cocoa in a deep bowl in the specified proportion. It's good if you have a pan with a non-stick bottom.
2. The condensed milk and cocoa must be mixed well, and then simmered over very low heat. After heating slightly, you can add a few slices of chocolate to the mixture. As a result, the mixture should boil and cook for about one minute, during this process it is necessary to stir constantly.
3. Remove the mastic from the stove and let the mixture cool.
4. Then butter (butter) is added to it and kneaded until smooth. Now is the time to shape the cakes with frosting.

With eggs

Protein mastic is mainly prepared to decorate sweets. So, to prepare white protein glaze, you will need:

• 0.5 cups sugar.
• Egg white from 1 chicken egg.
• 0.5 glasses of water.

The cooking technology is as follows:

1. Pour water and sugar into the container in the above proportions. Stir the mixture with a spoon and cook over low heat until the water evaporates. You should have a thick syrup.
2. Beat the egg whites until foamy.
3. After the syrup has cooled, gradually pour the syrup into the protein mixture in a thin stream. The beating process must be continued until a homogeneous mass is obtained. The portion of glaze can be increased as needed.

With starch

Before making a glaze that contains starch, I would like to immediately note that this ingredient can be added to any of the above recipes if the mastic does not become thicker , and despite the correct proportions, it remains liquid.

So, this recipe includes:

• 3 tbsp. l. cocoa.
• Potato or corn starch - 1 tbsp. l.
• 3 tbsp. l. boiled chilled water.
• 4 tbsp. l. sugar or powdered sugar.

The process of making glaze with your own hands consists of the following steps:

• Pour dry ingredients into a container: cocoa, sugar, starch.
• Mix everything with a wooden spoon and add water, preferably pre-chilled in the refrigerator.
• Stir this mixture until smooth.

If you are not allergic to honey, then it can be used as the main component to prepare a topping for the cake, which will be a soft conclusion after the meal. So, you will need to prepare the following ingredients:

• 1 tbsp. l. honey
• 2 tsp. cocoa.
• 40 g chocolate.
• 1 tbsp. l. coconut milk.
• 50 g butter.

Cooking sequence:

1.Grate the chocolate.

To prepare the glaze, grate the chocolate.

2.In a separate container, mix sifted cocoa, coconut milk and honey, and then add chocolate to this consistency.

We can use honey to make glaze.

3. Constantly stirring the mixture, cook it over low heat. Boil it until it becomes smooth and thick.

Cook the glaze with honey and coconut milk, stirring constantly

4.Remove from the stove and let cool. Then add butter and beat with a whisk or blender/mixer.

Mirror glaze

Gives a special shine to confectionery products. It is used to decorate cakes and pastries. How to make frosting that has no color? We offer you a classic recipe for making glaze.

To do this you will need:

• 200 g of water.
• 200 g sugar.
• 4 g gelatin.

We prepare delicate and delicious decoration for cakes and pastries in the following sequence.

Cake icing

Today, strict classical forms and laconicism, even stinginess in jewelry, are in fashion. However, the classics are always relevant. It is the classic English traditions of cake decorating that now dominate the culinary world. A cake decorated in a simple style always has clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style using butter cream will be doomed to failure: it is “tailored” to other shapes (the same roses, for example). Frosting will help transform your cake into the epitome of elegance.

Each type of decoration uses its own tools and techniques. For decoration butter cream It is important to have a cornet and a set of nozzles on hand, the mastic for the cake is rolled out with a rolling pin and cut with a knife, and to decorate with icing you will need a rotating stand, a rule (a perfectly flat strip of metal or plastic, the length of which is greater than the widest part of the cake) and a spatula (or a wide knife ). The texture of the icing allows you to get a completely smooth surface, but achieving this by circling over a stationary cake is very difficult. Therefore, a rotating stand is indispensable in this matter. If there is no such stand, then you can try placing the dish with the cake on a circle of foam, and, in turn, lower it into a basin filled with water. The foam circle must be wider than the dish with the cake, otherwise the entire structure will tip over. A professional spatula for applying glaze can be replaced with a wide knife or you can buy a spatula for construction work. The spatula should be made of stainless steel.

It’s not without reason that a construction spatula is useful for decorating a cake with icing: the principle of applying glaze is similar to puttying. Place the platter on the turntable, spoon some of the frosting onto the surface, spin the cake and smooth out the frosting with a spatula, holding it at an acute angle to the surface. Adjust the thickness of the glaze by increasing or decreasing the pressure - the harder you press on the spatula, the thinner the layer of glaze will be. The angle of the spatula relative to the surface also matters: the closer it is to 90°, the more glaze you remove, the thinner the layer will be. Then remove the cake from the turntable and smooth the surface of the frosting by placing it on the far end of the cake and pulling it towards you. The movement should be continuous, and the pressure should be the same along the entire length. Repeat the alignment if it didn’t work out the first time. Then remove any remaining frosting from the edges and set the cake aside for 2-3 hours to allow the frosting to dry. After this, apply the frosting to the sides of the cake. If the cake is round, place it on a turntable and spread the frosting with a spatula, gently turning the cake and trying to keep the spatula level. If the cake is square, apply glaze to two opposite sides, skim off the remaining glaze to form an even angle, set aside to dry for 2-3 hours, and then apply glaze to the remaining sides.

You can add it to the glaze food colorings and flavors. You can replace the water in the recipe with citrus juice or strong coffee. And if your soul does not like strict lines, but asks for curls and trinkets, you can cover the cake with intricate icing patterns or make a real “fur coat” on it! To do this, cover the cake with a layer of icing, then dip a spatula or wide knife flat into the icing, apply the glazed side to the surface of the cake and tear off the blade. The frosting will remain on the cake in sharp peaks. With such a “fur coat” you can decorate only the edges of the cake, leaving the top smooth (for applying an inscription, for example), or you can make the entire cake “fluffy”. You can make figures out of fondant, roll it out and cut out leaves, twist roses... Use your imagination!

So, we’ve sorted out the tools and operating principles, now it’s time for the recipes.

Icing
Ingredients:
225 g powdered sugar,
30-40 ml hot water (2-3 tbsp).

Preparation:
Sift the powdered sugar into a bowl, add water and stir with a wooden spoon until smooth thick sour cream. Continue beating until the mixture becomes white and smooth. It should cover the convex side of the wooden spoon with a thick layer. This glaze dries quickly, so it must be applied immediately.

Meringue glaze
Ingredients:
2 squirrels,
125 g powdered sugar,
150 g butter.

Preparation:
Beat the whites in a heatproof glass bowl until large bubbles form. Gradually add sifted powdered sugar and beat until smooth. Place the bowl over a pan of simmering water and continue whisking until the mixture becomes white and thick. Remove from the water bath and whisk until completely cool. In a separate bowl, beat the butter until fluffy. Gradually add the egg whites, beating well after each addition. The finished mixture increases in volume and becomes thick. Frost the cake.

Royal icing
Ingredients:
2 squirrels,
¼ tsp. lemon juice,
450 g powdered sugar,
1 tsp glycerin.

Preparation:
Royal icing can be used for various types decorations. You can pour it over the surface of the cake, squeeze it out of the cornet and draw patterns with it, or simply apply an even, smooth layer - it all depends on the consistency. Combine egg whites with lemon juice and mash with a wooden spoon until smooth. Add about 1/3 of the sifted caster sugar and mix well until it reaches the consistency of heavy cream. Continue adding powdered sugar little by little and whisk the mixture until you reach the desired consistency. Then add glycerin and mix well.

Butter glaze
Ingredients:
125 g butter,
225 g powdered sugar,
2 tsp milk,
1 tsp vanilla essence.

Preparation:
Beat the butter in a bowl with a wooden spoon or mixer until fluffy. Gradually add sifted powder, milk and vanilla essence to the butter and beat until smooth.

American glaze
Ingredients:
1 protein,
2 tbsp. water,
1 tbsp. light molasses,
1 tsp cream of tartar,
175 g powdered sugar.

Preparation:
Place the egg whites, water, molasses and cream of tartar in a heatproof glass bowl and whisk until smooth. Add the sifted powdered sugar, stir and place the bowl in a water bath. Beat until the mixture is white and thick, then remove from the water bath and continue whisking until the glaze has cooled. Cover the cake with the finished glaze. The glaze becomes slightly crispy as it dries.

Glaze “Toffee”
Ingredients:
75 g butter,
3 tbsp. milk,
2 tbsp. fine brown sugar
1 tbsp. black molasses,
350 g powdered sugar.

Preparation:
Combine butter, milk, molasses and Brown sugar and grind until smooth. Place in a water bath and whisk, then remove from the heat and whisk, gradually adding the sifted caster sugar, until the mixture is smooth and glossy. Drizzle the cake immediately or let the glaze cool and spread it on with a spatula.

Chocolate glaze
Ingredients:
175 g dark (or milk) chocolate,
150 ml low-fat cream.

Preparation:
Break the chocolate into pieces and add to the cream. Gently heat the cream, stirring constantly, until all the chocolate has melted and the mixture is smooth. Cool until the frosting stops dripping off a wooden spoon. Apply the glaze immediately or wait until it hardens enough to apply the design.

Sugar fudge
Ingredients:
1 protein,
2 tbsp. liquid glucose,
2 tsp rose water,
450 g powdered sugar.

Preparation:
Pour the protein, glucose and rose water into a clean bowl and mash thoroughly. Add the sifted powdered sugar and stir with a wooden spoon until the mixture begins to set. After this, start kneading the mass with your hands until you get a ball. Place the ball on a table lightly dusted with powdered sugar and knead until the surface of the ball is smooth. The finished fondant should be elastic and plastic.

Protein honey glaze
Ingredients:
1 protein,
120-150 powdered sugar,
1 tbsp. honey.

Preparation:
Beat the egg whites with the sifted powder until you obtain a stable, shiny foam. Gradually add honey. If the glaze turns out runny, add powdered sugar. If, on the contrary, it is too thick, then add lemon juice. You can add cocoa to the glaze.

Yolk glaze with honey
Ingredients:
2 yolks,
100 g powdered sugar,
2 tbsp. water,
1 tbsp. honey,
100 g sugar.

Preparation:
Beat the yolks with powdered sugar until foam appears. Pour granulated sugar with water, mix with honey and place on low heat. Boil until you get a syrup when it comes out like a string. Remove from heat, cool slightly and pour over the foam from the yolks, stirring constantly. Cool the mixture, stirring constantly, and pour over the cake.

Lemon glaze with honey
Ingredients:
250 g powdered sugar,
2 tbsp. lemon juice,
1 tbsp. honey,
2 tbsp. boiling water

Preparation:
Mix all ingredients until a homogeneous consistency is obtained. If it gets too thick, add lemon juice.

Rum glaze
Ingredients:
200-250g powdered sugar,
½ cup boiling water
1 tbsp. honey,
2 tbsp. rum

Preparation:
Mix powdered sugar with hot water, add honey and rum. Stir until the glaze reaches the desired consistency. If there is a need to obtain a denser structure, then heat the mass in a water bath, also stirring constantly. You can use milk instead of water.

Cocoa-coffee glaze
Ingredients:
200 g butter,
40 g cocoa,
4 tbsp. strong coffee,
1 tbsp. honey,
200 g of powdered sugar.

Preparation:
Mix butter and cocoa. Place the caster sugar in a bowl, add the coffee and honey and boil for about 30 seconds over high heat. Strain. Pour the hot mixture over the cocoa butter and stir until the butter has melted. If the finished glaze is too thick, add a little warm coffee. Decorate the cake with unset icing.

Glaze “Caramel”
Ingredients:
3 tbsp. honey,
20 g chocolate,
2 tbsp. water,
30 g butter,
1 packet of vanilla sugar.

Preparation:
Boil the honey with water until it caramelizes, then add the grated chocolate and vanilla sugar and simmer over low heat until the mixture begins to thicken. Remove from heat and add butter, stir well. Use the frosting before it sets.

Chocolate glaze with honey
Ingredients:
120 g powdered sugar,
100 g chocolate,
1 tbsp. honey,
3 tbsp. water.

Preparation:
Boil sugar with water and honey until you get thick syrup(until the thread starts to stretch). Pour hot syrup over chocolate and stir until chocolate is completely dissolved. If it gets too thick, add a little warm water. Use warm.

Chocolate glaze with honey and butter
Ingredients:
120 g powdered sugar,
4 tbsp. water,
80 g chocolate,
1 tbsp. honey,
30 g butter.

Preparation:
Cook the powdered sugar with chocolate, honey and water over low heat, stirring constantly. Once the mixture thickens, remove it from the heat and add the butter, stirring well.

Honey fondant glaze
Ingredients:
250-300 g powdered sugar,
200 ml water,
1 tsp lemon juice,
1 tbsp. honey.

Preparation:
Boil sugar and water, stirring and skimming sugar crystals from the sides of the bowl. Before the syrup begins to boil, add lemon juice and honey. Lemon juice inhibits the crystallization process and helps maintain the shine and elasticity of the glaze. The readiness of the syrup is determined as follows: roll out a small amount of glaze between your thumb and forefinger. If a thread is formed that does not break, and the glaze becomes white after rubbing, the syrup is ready. After this, place the pan with the syrup in a large form with cold water and stir continuously until the whole mass turns white. If it gets too thick, add a little warm water. You can add rum, coffee, chocolate, cocoa, raw yolk, fruit juices. These ingredients are added to the syrup while it is boiling.

Iris glaze
Ingredients:
200 g hard toffees (“Golden Key”, “Kis-kis”, “Creamy”, etc.),
40 g butter,
¼ cup milk or cream,
1-2 tbsp. powdered sugar.

Preparation:
Bring the butter with milk (cream) to a boil, add powdered sugar and add candy. Cook, stirring, until the toffee is completely dissolved and a homogeneous mass is obtained. Apply to cake while warm.

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and pies are first coated 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 glaze that is too thick.

Simple chocolate frosting

The most simple glaze made from 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. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too runny; if it’s completely cooled, it will sugar up and harden.

Note:

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

Chocolate glaze with sour cream

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

Ingredients:

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

Preparation:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter has dissolved. Then remove from heat, cool slightly and put it to work: glaze a cake, pastries or cupcake.

Note:

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

Chocolate glaze with starch

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

Glittery chocolate glaze

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

Ingredients:

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

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

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

Professional chocolate glaze

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

Ingredients:

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

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze 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:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastry).

Dark chocolate glaze

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

Ingredients:

• Dark 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. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

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

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

Strawberry and raspberry frosting

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

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

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

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

Equipment 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. whisk
10. Storage containers
11. Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them 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 excess liquid.

Step 2: Chop Strawberries

Place the washed strawberries in a blender bowl and grind 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 powdered sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: combine strawberry mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, 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 has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. 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. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

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

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

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

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

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

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

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Sift the powdered sugar through a sieve into a bowl, add the egg whites and lemon juice and stir quickly until a glaze forms. The egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing glaze from beets, carrots and spinach).

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

Butter icing

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

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

Brown buttercream frosting

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

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

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1. 1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2. 2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3. 3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4. 4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5. 5Hot glaze must not be applied to 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.

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for purple - beetroot, for burgundy - cherry, and for green - spinach. Stir thoroughly until the mixture becomes homogeneous without lumps.

Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid. 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 from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.

Sugar glaze. Sugar glaze is one of the most successful finishing touches to almost any confectionery product (especially sweet baked goods), which, in the absence of such glaze, often have an unfinished appearance. Preparing sugar glaze is very simple, and applying it to baked goods is also not difficult - this is what distinguishes it from all kinds of creams. If the glaze is prepared correctly, it will fit perfectly onto the confectionery and set quickly. To make it set even faster, it is recommended to cool it first.

There are a huge number of varieties of icing sugar and ways to prepare it. The only thing that remains unchanged in all recipes is the main component – ​​sugar. At the same time, not only regular sugar is perfect for making icing sugar, but also powdered sugar, as well as cane or brown sugar. By the way, it is quite possible to prepare powdered sugar at home - to do this, you must first grind the sugar in a coffee grinder and then sift it. And additional ingredients can include cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe must under no circumstances contain any impurities - they must be completely natural and high quality. If there is chocolate in the recipe, then it doesn’t hurt to choose a quality product with a fairly high percentage of cocoa beans, otherwise there is a risk that the glaze will not harden. And so that it always turns out to be an A plus, eggs should be purchased only fresh, and dairy products should be with a sufficiently high fat content. As for juices, ideally they should be freshly squeezed - sugar glaze prepared with the addition of packaged juices is unlikely to be successful.

Sugar glaze can be either transparent or white, colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery products decorated with such glaze will always look extremely appetizing and elegant!

All housewives, without exception, would do well to know that they should not use aluminum utensils to prepare sugar glaze. Sugar icing, which is intended to decorate biscuits, cakes, tarts or pastries, can be considered a great success if it turns out to be not too liquid and at the same time not particularly thick. If you need to glue the products together, it makes sense to prepare a thick glaze, and if it is prepared in order to pour cupcakes or donuts with it, it may well be runny.

Chocolate icing for a cake is one of the most common dessert decorations. Many housewives mistakenly believe that the process of preparing it 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 frosting is that you can use almost any type of chocolate and cocoa powder.

The taste will not be affected, but will differ slightly from each other.

Cocoa glaze can be prepared if you don’t have everything on hand necessary ingredients, namely, a chocolate bar and cream.

What you will need:

• cocoa powder – 2 teaspoons;
• sugar – 4 tbsp. spoons;
• drain butter – 50 g;
• milk – ½ tbsp.

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

How to cook with sour cream?

Glaze prepared with the addition of sour cream always turns out very tasty and easily spreads on the surface of the cake.

What you will need:

• sour cream 20% - 100 g;
• sugar – 5 tbsp. spoon;
• drain butter – 50 g;
• cocoa powder – 6 tbsp. spoon;
• salt – ½ teaspoon.

Take a small saucepan, put sour cream, butter, sugar and salt in it. Turn on a small fire on the stove and stir the mixture constantly. As soon as the sour cream and butter begin to soften and melt, add cocoa powder in a timely manner. Don't forget to stir and make sure the glaze doesn't burn. The fire should always be low.

During cooking, the glaze begins to gradually thicken. Readiness should be checked with a wooden spatula: if the consistency of the mixture resembles thick and liquid sour cream, then we can assume that the glaze is ready. Before applying to the cake, you need to let it cool for a couple of minutes at room temperature.

With added cream

Creamy chocolate glaze is traditional recipe, used by most modern confectioners to decorate their sweet culinary masterpieces.

What you will need:

• chocolate – 150 g;
• cream – 50 g;
• drain butter – 30 g

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

Recipe for white or dark chocolate bars

First of all, before using any chocolate bar, make sure that it does not contain any impurities: chopped nuts, hazelnuts, caramel, etc. Otherwise, such chocolate will be unsuitable for further use for making glaze.

What you will need:

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

To make it easier to remove the glaze from the bowl where it will be cooked, 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 milk. This is necessary so that the glaze does not turn out 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 glaze 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, without allowing it to cool completely.

With cocoa and milk

Try making an original and delicious glaze from cocoa powder, additionally using milk.

What you will need:

• cocoa powder – 2 tbsp. spoons;
• milk – ½ tbsp.;
• drain butter – 30 g;
• powdered sugar - ½ tbsp.;
• vanillin – ½ teaspoon.

Cocoa and powdered sugar are mixed together in a saucepan. Add milk to the mixture and mix thoroughly. Place the pan on the stove with low heat and cook until the glaze becomes foamy. After this, remove from the stove, leaving to cool slightly. Add melted butter and beat with a mixer, so the glaze will be more flexible and easier to apply to dessert.

Mirror glaze for cake

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

What you will 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 completely dissolved. Then molasses and sugar are brought to a boil in 100 ml of water. After this, separately boiled cream is added to it. Mix thoroughly and add cocoa powder to the mixture. It can be replaced with a regular chocolate bar.

By this time, the gelatin will have swelled well and will be ready to be added to the glaze. Heat it and add to the resulting mixture. After this, beat the glaze a little in an immersion blender and make sure that its temperature is at least 37 degrees. Now the sweetness is ready to decorate the cake.

With added oil

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

What you will need:

• drain butter – 50 g;
• milk or cream – 30 ml;
• cocoa powder – 3 teaspoons;
• sugar – 4 teaspoons.

Sugar and cocoa are mixed in a mug or separate bowl so that both bulk components combine without forming lumps. Then milk or cream is added and the glaze mixture is mixed again.

The bowl is placed on the stove and brought to a boil. After this, butter is immediately added and the glaze is stirred until it is completely dissolved. While the icing has not cooled and hardened, pour it over the prepared cake layer.

What you will need:

• milk – ¼ tbsp.;
• milk chocolate – 1 bar;
• sugar – 1 tbsp. spoon;
• piece of plum oils

As with other recipes, first you need to melt the chocolate using a double boiler or microwave oven. Place a bowl on a hot stove, pour in milk, add sugar and stir the mixture thoroughly until the granulated sugar crystals are completely dissolved. After this, melted chocolate is added to them, and the glaze is mixed again until a homogeneous mass is obtained.

The result is a tasty and liquid glaze, which 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 coat a cake with chocolate icing, you need to follow several rules that will make the dessert the most successful:

1. It is best to use cream, cherry, apricot or strawberry impregnation for sponge cakes cake. All these flavors complement chocolate most successfully, and the dessert will not seem so cloying.
2. There are no special restrictions regarding the chocolate used. Real dark chocolate of the highest quality is best suited for this purpose, but you can also use a regular confectionery bar. Sweets containing nuts, raisins, marmalade, caramel and porous tiles are strictly not suitable.
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 exclusively liquid and warm glaze. It is placed on a wire rack and poured over the top from a ladle or bowl using a culinary wooden spatula to level the surface.