White icing for the cake. Colored streaks on the cake Make colored icing from white chocolate

White chocolate icing is a traditional coating for many confectionery products. Preparing the coating will not take you much time, and most importantly, you will get an exquisite syrup that will decorate the baked goods, giving it a vanilla-chocolate taste.

How to melt chocolate to make coating

Cooking cannot begin without preliminary heat treatment of the chocolate bar. You can use several options for heating the treats.

You can melt chocolate:

in the microwave;
in a water bath;
in the oven.

To melt the treats, it is preferable to use a water bath. In a water bath, the deliciousness will melt evenly, which means you will get the consistency necessary for preparing the coating.

Break the chocolate into small pieces and place in a dry bowl. We put the dishes in a water bath and start heating the delicacies. When the deliciousness begins to melt, stir the mass intensively with a spoon until it becomes homogeneous. White chocolate for glaze is ready!

How to water

White chocolate icing - ideal for decorating Easter cakes, cakes and eclairs. Some sweet tooths apply the topping to thin and American pancakes. White chocolate drizzle is versatile. Due to its unobtrusive taste, it can be used to coat many confectionery products.

To prepare, you should prepare the following ingredients:

a couple of white chocolate bars;
200 grams of granulated sugar;
3 tablespoons of milk.

Prepare a water bath. Break the chocolate into a bowl and place the dishes to melt the chocolate. When the chocolate mass reaches a homogeneous consistency, add 3 tablespoons of full-fat milk and gradually begin to add granulated sugar.

Stir the liquid until the granulated sugar is completely dissolved, stir and remove the dishes from the water bath. The white chocolate glaze is ready, start glazing the confectionery product.

Cake Covering Rules

A viscous liquid can easily be turned into a colored one. To do this, after finishing cooking (read the recipe for white chocolate glaze below), add a color dye of your choice to the mixture. Be careful, the more dye you add to the mixture, the richer the color of the glaze will be.

Glazing steps:

The temperature of liquid and baked goods should not exceed 30 degrees Celsius.
Place the cake on a stand.
Generously pour the white chocolate icing over the confectionery.
“Excess” and “unnecessary” smudges can be removed using a pastry spatula.

Place the confectionery product in the refrigerator for several hours. If you need to apply decorative elements, it is better to do this immediately after applying the confectionery coating.

White chocolate liquid with drip oil

This option for preparing the confectionery coating is considered more complex. Although it will be easier to work with due to its fairly dense consistency.

Ingredients:

chocolate bar;
50 grams of butter;
30 grams of granulated sugar;
15 grams of cream.

Break the delicacy into small pieces and place in a water bath. When the mass begins to melt, add butter. When the creamy chocolate mass reaches a homogeneous consistency, add cream and granulated sugar sifted through a sieve. The confectionery coating is ready. Start frosting your treats!

Making mirror glaze for white chocolate cake

A mirror coating based on white chocolate will make the most ordinary confectionery product appetizing, refined and delightfully beautiful.

Ingredients:

a couple of chocolate bars;
200 grams of granulated sugar;
20 grams of gelatin;
200 grams of sugar syrup;
100 grams of water;
120 grams of whole condensed milk.

First you need to soak the gelatin in water. To do this, soak the gelatin in 100 ml of warm water. Mix the swollen gelatin with sugar syrup. Place the liquid on low heat and bring to a boil.

Melt the chocolate in a water bath. When the mass has melted, add condensed milk and granulated sugar. We also pour the previously heated gelatin with sugar syrup here. Stir the mixture constantly until it reaches a homogeneous consistency. The white chocolate mirror icing for the cake is ready!

Glaze for eclairs and cake pops: cooking secrets

Cake pops and eclairs are a traditional delicacy of modern sweet tables. The treats won't be as attractive if they aren't covered in confectionery drizzle. The proposed coating is also good because during preparation you can create several shades of coating.

Ingredients:

chocolate bar;
30 grams of butter;
30 grams of heavy cream;
vanilla extract.

Melt the treat in a water bath. When the mixture begins to melt, add the milk ingredients and vanilla extract. Stir the mixture and start glazing. To do this, just dip cake pops and eclairs in the watering. Place the baked goods on paper napkins or plates and let the glaze harden.

Watering very well sets off fruits and decorative elements in dark shades. Beginners in the confectionery business are often faced with the fact that the coating does not harden. What nuances should you remember to prepare a sweet liquid?

Monitor the temperature of the chocolate mass during cooking. If the chocolate bar burns, this topping is considered unsuitable for use.
Bulk ingredients, including food coloring, should be passed through a fine sieve.
To dilute the taste of the liquid, you can add fruit extracts or flavors to it.
Cooled baked goods should be glazed. Only in this case will the liquid harden.
Use a quality cocoa bean product. The delicacy should be melted exclusively in a dry container.
If the coating does not harden, or “rolls off” from the baked goods, food gelatin will help correct the situation.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives love to prepare homemade desserts. Cakes or a cake with chocolate icing will delight adults and children, especially if you strictly follow the recipe. Glazed white or dark chocolate will be an excellent option for decorating bird's milk desserts, sponge cakes and other homemade baked goods.

How to make chocolate frosting for a cake

In order for the fudge to be the desired consistency, it is important to determine for what purpose it is planned to be used. The technology depends on whether you want to obtain a matte or glossy mixture. Classic chocolate cake frosting is easy and quick to prepare. Each housewife has her own recipes and secrets for making fondant for pies and cupcakes, but you can take into account a few basic rules on how to prepare chocolate icing for a cake:

The consistency should not be very thick or liquid. The ideal option would be a creamy mass, because it is more convenient to apply to the product. This mixture will harden faster.
If the mixture turns out to be very liquid, it is recommended to add a spoonful of powdered sugar. If it is too thick, dilute with a spoon of warm water.
It is better to make the powder yourself from sugar using a coffee grinder. The finished powder must be further sifted.
If you replace the water with lemon juice, the chocolate icing for the cake will turn out to be sour, which will add an unusual taste to the sweet dish.
If you want a meatless option, just melt the slab.
Many recipes call for adding butter for extra softness.
If you apply berry or fruit jam to the product before glazing, the mixture will lie in a perfectly even layer.

Chocolate glaze - recipe

You can make the mixture from confectionery bars or cocoa, depending on which chocolate glaze recipe you like for the cake. The resulting composition can be used for applying inscriptions, joining cake layers, and decorating. An experienced housewife knows that glazed pies always look more attractive than unglazed ones, so it's worth spending a few minutes preparing the composition. The classic base involves the use of sugar, cocoa, milk or water.

Below are several photo recipes describing how to make chocolate icing for a cake. Before using, it is recommended to cool the fudge a little so that it does not spread over the dish. If using buttercream, cool the mixture further. It is better to distribute with a brush. A little vanillin, rum, cinnamon or cognac will add a special taste.

From cocoa

The recipe presented in the photo will tell you how to cook a delicious plastic mass for decorating confectionery products. When it hardens, you will get a thick, glossy crust. To prepare such a mass, it is recommended to take dark varieties of cocoa powder and high-quality butter. Chocolate cocoa glaze is suitable for coating cupcakes, sweet pies, pastries or desserts with a creamy consistency, such as souffles.

Ingredients:

milk – 4 spoons;
butter – 50 g;
cocoa – 1 spoon;
sugar – 4 spoons.

Cooking method:

Melt the butter over low heat.
Add granulated sugar and milk to the saucepan.
Cook until sugar is completely dissolved.
Sift cocoa powder through a sieve and add to milk mixture.
Warm everything up for about two minutes.
Cool the mixture before decorating the pie.

From cocoa and milk

Many recipes call for using cocoa powder with milk, sour cream or cream. This combination of ingredients makes the coating shiny, soft, and dense. There are many photo recipes that provide different proportions of products. By experimenting, you can constantly obtain glazes from cocoa and milk of different shades and tastes. Coconut shavings, nuts, and confectionery topping will add originality.

Ingredients:

milk – 3 spoons;
vanillin;
granulated sugar – 5 spoons;
cocoa powder – 6 spoons;
butter – 50 g.

Cooking method:

Combine all ingredients in an enamel bowl.
Cook in a water bath, stirring the mixture constantly.
Check readiness by dropping a little glaze onto a saucer. The drop should freeze immediately.

Made from chocolate

The easiest way to make icing is to melt a bar of dessert chocolate. You can use white, milky or dark varieties, depending on personal preference. Chocolate icing is a quick way to decorate a product (as in the photo). For the recipe below, you need to take a bar with a cocoa content of 72%.

Ingredients:

milk – 5 spoons;
chocolate without additives – 100 g.

Cooking method:

Break the tiles and place them in a greased bowl. Water cannot be added.
Add milk to ensure the desired density of the coating mass.
Place the bowl of food in a water bath.
Heat until completely melted at 40 degrees. Stir the mixture constantly with a dry spoon until it melts.

Made from white chocolate

If you are making a homemade cake for a special occasion, you can use white chocolate for the frosting. With this coating the dessert will become truly elegant. The mixture is suitable for decorating rolls, cakes or butter jelly. White chocolate icing for the cake can be prepared with cream, condensed milk, and vanilla. Below is a classic recipe with photos.

Ingredients:

powdered sugar – 180 g;
white chocolate – 200 g;
milk – 2 spoons.

Cooking method:

Break the tile and place in a bowl.
Place the container in a water bath.
Add powdered sugar.
Pour in a spoonful of milk.
Stir the mixture constantly until you get a thick, homogeneous paste.
Remove the bowl from the stove.
Add a spoonful of milk.
Beat the mass with a blender.
Use the product while it is still hot.

With sour cream

The mass prepared according to this recipe will be thick, with a characteristic sour taste. Cocoa cake frosting with sour cream is suitable for dense homemade cakes or you can coat it with traditional sausage with nuts. It will not drain or sugar, but will immediately form a beautiful mirror-like surface. If desired, you can additionally decorate the product with butter cream, nuts, and candied fruits.

Ingredients:

sour cream – 2 spoons;
cocoa – 2 spoons;
powdered sugar – 4 spoons;
vanilla sugar - half a teaspoon;
butter – 1 spoon.

Cooking method:

Combine powder, sour cream, vanillin and cocoa in a bowl.
Place on low heat.
Cook for 3-5 minutes, stirring constantly.
Remove bowl from heat.
Add butter, stir.
Apply to cakes until cool.

Mirror

Glaze looks especially beautiful and festive on homemade pies. prepared with a special syrup or with the addition of a small amount of gelatin. This mass freezes very beautifully on the surface of the product. If the glaze comes out with bubbles, you can pass it through a sieve before applying it to the cake. You will need a thermometer: you can use the mass when it has cooled to 35 degrees.

Ingredients:

glucose syrup – 150 g;
water – 135 ml;
sugar – 150 g;
condensed milk – 100 g;
gelatin – 15 g;
chocolate – 150 g.

Cooking method:

Pour gelatin into 65 ml of water.
Place sugar, syrup, water in a bowl.
Place on low heat.
Stir the mixture constantly until the sugar dissolves.
Place the broken chocolate, condensed milk, and gelatin in another bowl.
Pour in hot syrup. Beat with a blender and cool to the desired temperature.

Made from chocolate and cream

The presented recipe is a classic, so it definitely won’t let novice cooks down. Chocolate frosting made from cream and chocolate will make even the simplest cake gourmet. To cook the glaze you will need a little time and a standard set of products. The chocolate bar for the recipe can be milky, white or dark. Thanks to the cream and butter, the mixture will turn out shiny, plastic, and thick.

Ingredients:

chocolate – 100 g;
cream 30% - 3 spoons;
butter – 40 g.

Cooking method:

Break the chocolate bar and place in a clean, dry bowl.
Place in a water bath.
Add oil.
Stir the mixture until it has a homogeneous consistency.
Whip the cream.
Gently mix the cream with the chocolate mixture.

With butter

One of the easiest and most proven methods for preparing a composition for glazing confectionery products is chocolate icing made from chocolate and butter. You can choose chocolate according to your taste, but prefer the option without additives. If you want to decorate the dessert with nuts or berries, place them on top of the icing.

Ingredients:

semi-sweet chocolate – 125 g;
butter – 50 g;
heavy cream - 3 tablespoons.

Cooking method:

Place ingredients in a metal bowl.
Heat in a water bath, stirring.
Refrigerate before use.

Made from milk chocolate

This recipe is suitable for those who are going to please their household with cakes, muffins, and rolls made from thin dough. The fragrant milk chocolate icing for the cake will be sweet, with an original aftertaste. The surface of the glazed cake will be matte, and if you want to achieve a mirror shine, you need to add oil to the composition.

Ingredients:

low-fat cream – 150 g;
chocolate – 180 g.

Cooking method:

The tile is broken and placed in a bowl.
Add cream.
Heat over low heat until a homogeneous mass is obtained.

How to frost a cake with chocolate icing

It is important to know not only how to prepare a mixture for decorating a pie or cupcake at home, but also how to properly pour the sweet mixture into the product. Glazing is a simple procedure: even a novice housewife can decorate a cake. The main rule is that the chocolate cake should cool slightly, but not thicken, so that the composition does not start to flow off the cake or turn into a lump.

It is recommended to decorate the cake with chocolate icing using a rubber brush. If you are making a dessert with a dense dough, try using apricot or peach or strawberry jam for an additional layer of lubrication. Coat the cake and leave for several hours.

After this, you need to put the cake on the wire rack and you can start decorating it: pour chocolate over it, leveling the surface with a spatula or rubber brush. If desired, the product can be additionally decorated with nuts, berries, and confectionery toppings. Cool the pie for several hours in the refrigerator or on the balcony.

Video

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White chocolate is not only very tasty, but also original. For example, you can make glaze from it. This glaze will make even traditional baked goods such as Easter cakes original and memorable. Chocolate glaze is prepared very quickly from a simple chocolate bar.

White white chocolate glaze

Of course, like most culinary recipes, this also has its own wisdom that you definitely need to know. For example, white chocolate for icing needs to be melted, but not everyone can do it right right away. Let's take it in order.

Required ingredients (for finished pastries with a diameter of 23 centimeters):
200 grams of ready-made white chocolate;
175 grams of sugar (preferably powdered);
10 grams of milk;

The white chocolate frosting recipe is quite simple. The chocolate should be broken as finely as possible and melted in an iron bowl over low heat in a steam bath. Please remember that this is a very delicate product and should be handled accordingly.

Add 5 grams or a tablespoon of milk to sugar or powder. Pour all ingredients into melted chocolate. Stir the white chocolate glaze until a homogeneous thick mass is formed. All that remains is to pour in the remaining milk and beat the glaze with a mixer.

Remember that white chocolate glaze is applied to dessert only when warm. You can sprinkle any additional decorations on top of it. This could be coconut flakes, chopped nuts, confectionery powder, sesame seeds, poppy seeds and so on.

How to melt white chocolate correctly?

In any case, chocolate glaze from a chocolate bar is prepared by melting. But only perfectly melted chocolate will allow you to get a good glaze. As you know, white chocolate does not contain cocoa powder, for this reason, when melting, it is important to take into account the temperature conditions so that it turns out uniform. You need to pour water into the pan and put it on the fire. In a smaller container you should place a chocolate bar broken into pieces (no more than 250 grams of product at a time).

The water must be brought to a boil over medium heat, but so that it does not have time to boil. If you see that it is about to boil, reduce the heat to minimum, place a bowl of chocolate and watch carefully so that no water gets into the container with our dessert. White chocolate is very sensitive to water. It is necessary to stir the mass until completely dissolved, while maintaining a constant temperature.

White chocolate frosting with butter

This recipe is a little more complicated, but it will allow you to get a denser product at the end.

Ingredients needed for white chocolate frosting:

125 grams of white chocolate;
50 grams of butter;
15 grams of heavy cream or thick sour cream;

Chocolate and butter frosting is made by mixing all these ingredients. Everything must be put in one container and cooked in the same water bath, stirring constantly. Before using this glaze, it must be allowed to cool down.

White chocolate is an ideal option for icing, as it makes it possible to prepare a beautiful and original glaze for any confectionery product.

Video recipe for white chocolate frosting

White chocolate icing is not only very tasty, but also an original product that allows you to make traditional baked goods memorable. It can be prepared fairly quickly using plain white chocolate, which differs from dark chocolate in that it does not contain cocoa powder. The presence of valuable cocoa butter in sufficient quantities allows you to obtain high-quality glaze for further use.

How to make white chocolate frosting

Recommendations for proper melting of white chocolate

Anyone who enjoys eating white chocolate, as well as chefs, knows that it is sweeter than bitter dark chocolate. This is due to completely different flavors. At the same time, working with such a product is more difficult, since at the slightest overheating of this glaze component it turns into a composition of solid lumps.

To properly make white fudge, you will need to prepare 100 g of white chocolate and 100 g of butter. Since white chocolate does not contain cocoa powder, it is necessary to use a temperature setting so that the chocolate melts evenly.

A pan of water is placed on the fire, into which a smaller container is lowered. It is necessary for a chocolate bar, which is first broken into pieces, all placed in a container placed in a saucepan. Water placed over medium heat is brought to a boil. If it is already boiling, then the fire is reduced to a minimum. In this case, water should not get into the container with chocolate, which is sensitive to water.

No more than 250 grams of product is melted at a time. All products in the container should be stirred constantly. To stir the mass until completely dissolved, it is necessary to maintain a constant temperature. After the oil has completely dissolved, the mixture is removed from the heat, since the chocolate itself will then dissolve perfectly in the hot oil.

If you are going to melt white chocolate, then you need to take into account that the fats contained in milk powder, as well as cocoa butter, will have different melting points. To obtain a homogeneous mass for creating the glaze, white chocolate should be carefully selected in the store. It's good to melt it in the microwave. It is better to give preference to well-known brands that do not contain vegetable fats.

Maintaining temperature conditions and uniform melting is important. Since the product is prepared by melting, to obtain a high-quality composition it is necessary to melt it first. When melting the product for making fudge and other desserts, heavy cream (at least 20%) can be added.

How to decorate confectionery products with white chocolate icing

To decorate confectionery products, you will need to prepare molds for casting figures. When the glaze is ready, it is melted to a temperature of 45 degrees. The composition should be stirred until it melts evenly. If the prepared glaze is melted, then figures can be cast from it. For this purpose, you can use a special mold into which you should pour the chocolate glaze and place it all in the refrigerator to harden. The prepared figures can be used to decorate cakes or pastries.

Using parchment paper, prepare the cornets. Melted white glaze is poured into them, after which they are tightly closed. A small corner is cut off at the tip of the cornet. With a little pressure, various figures are drawn on a special film placed on a flat, hard surface. The film is placed in the refrigerator. It is necessary to remove the drawn figures from it.

Glaze recipes

There are a large number of different recipes for white chocolate frosting, but every cook is interested in using his own ingredients to make the frosting to his taste. For the simplest preparation of chocolate, it should be broken into small pieces to melt in a container. For this, a water bath is prepared, since the product is quite delicate. Take powdered sugar and add one tablespoon of milk. Everything is poured into chocolate, which has already been melted in advance.

For the recipe you will need the following components:

White chocolate (200 g).
Powdered sugar (175 g).
Milk (10 g).

The composition is stirred until a thick and homogeneous mass is obtained. After this, the remaining milk is poured in, and the glaze is whipped with a mixer.

Spread white chocolate icing on a cake or other dessert while it is still hot.

Additionally, you can use confectionery topping, poppy seeds, sesame seeds, coconut flakes, etc.

Making butter and white chocolate frosting

This recipe is more complex, but the resulting product will be denser. The necessary ingredients for this glaze will be the following:

White chocolate (125 g).
Butter (50 g).
Heavy cream or thick sour cream (15 g).

You will need to mix the butter with the chocolate icing, transfer everything into a container and cook with constant stirring. You should wait until the glaze has cooled before using it.

To obtain a denser finished product, you can use the following complex recipe. To do this you will need:

White chocolate (125 g).
Butter (50 g).
Sour cream or cream (3 tbsp.).

It is necessary to prepare the composition by mixing all the products, which are first placed in a common bowl and boiled in a water bath with constant stirring. The resulting composition must be cooled before use.

Another recipe for making a very beautiful glaze for Easter cake is a method that requires the preparation of products such as milk and porous white chocolate, which must be melted by placing in a water bath. It is necessary to maintain a temperature of no more than 40 degrees, which excludes the use of a microwave.

Add milk one teaspoon at a time with constant stirring. If the chocolate has already become shiny and liquid, then smear it on the tops. Then sprinkle them with Easter sprinkles. The glaze turns out to be a little sticky; it is not pure white, but slightly beige. Chocolate glaze has a pleasant taste.

How to make white chocolate frosting with starch

List of ingredients needed to prepare the treat:

White chocolate (1 bar).
Powdered sugar or sugar (1 tbsp.).
Milk (2 tbsp.).
Butter (50 g).
Corn or potato starch (1 tbsp).

All components measured in tablespoons are taken without a slide. Pour powdered sugar or sugar into a saucepan, add milk, and then heat over low heat until the sugar dissolves. After this, a chocolate bar, broken into pieces, and butter are added to the composition. All must be boiled for a short time to obtain a homogeneous mass. Then starch should be added to it, which should be diluted in a small amount of cold milk.

Mix everything, heat it, but do not bring it to a boil, but only until it thickens. This type of glaze is more viscous than others. It is suitable for all cases where you need to fill complex shapes with glaze so that it flows around the product. If this glaze hardens, it may remain sticky. At the same time, it can be sprinkled with any confectionery crumbs, chocolate or nuts, and they will adhere well to the glazed surface.

The recipe for white chocolate glaze can be changed; new ingredients can be added to it, emphasizing all the advantages of the dessert that was prepared. If you are preparing fudge, then, for example, you can add roasted nuts, pre-chopped. Sugar in the recipe can be replaced with honey, which will give the glaze a unique floral aroma and taste. Cinnamon can be added, which is best suited for making baked goods filled with apples. Sugar can be combined well to taste with vanillin, which is added in the form of a solution or powder. You can also use vanilla sugar, but in small quantities.

What is the “purpose” of chocolate glaze? It is simple - decorate a cake, pastry or other pastries (and not only pastries). Chocolate glaze is the final touch that gives a dish (usually a pastry or dessert) an exquisite shine and gloss. Sometimes it is this touch that allows you to hide small flaws and failures that have absolutely no effect on the taste, but spoil the appearance. But this is rather an exception to the practice of using glaze. The rule is to highlight the taste and give the appearance, to provide an opportunity to secure decorative elements, such as sprinkles or small details.

There are a lot of recipes for chocolate glaze: some are very simple, and some are whimsical. Choosing from this variety is not so easy, especially when you need it here and now, quickly and beautifully. On this page I offer practical recipes for chocolate glazes made from cocoa, dark and white chocolate. They always turn out impressive and tasty, fast and not troublesome.

Chocolate cocoa glaze

A universal chocolate glaze made from cocoa is prepared by simply mixing the ingredients.

INGREDIENTS

cocoa - 3 tbsp. spoons
powdered sugar - 80 grams
milk - 0.5 cups
butter - 1.5 tbsp. spoons
vanilla

HOW TO COOK

In a bowl, mix dry ingredients: cocoa, powdered sugar, vanilla.

Heat the milk, add butter and stir. Pour into cocoa in a thin stream.

Rub the glaze thoroughly until shiny.

When it has cooled to room temperature, you can coat your baked goods with it.

Pros and cons of a quick chocolate frosting recipe

The undoubted advantage of this method is the speed and ease of preparation. Another important plus is that the glaze does not harden quickly, so there is no need to rush when working with it. The chocolate glaze turns out to be very thick and spreads evenly on the product, forming a beautiful shiny layer.

The downside (or maybe not) is that it does not harden, that is, no matter how long the product sits, the glaze remains soft.
Ideal if you need to quickly frost baked goods for home use.

Recipe for boiled chocolate icing from cocoa

The easiest frosting recipe to cook is chocolate frosting with sour cream.

Recipe ingredients: cocoa 2 tbsp. spoons, sour cream 70 grams, sugar 2 tbsp. spoons, butter 1 tbsp. heaped spoon.

How to make boiled chocolate glaze. Mix sugar and cocoa. Place sour cream in a saucepan, pour in the mixture and mix well. Place on low heat, stirring all the time. When the mixture boils, add oil. And mix thoroughly again. Keep on the heat until the butter has completely melted. Remove from heat, let cool and only then use.

Tips and secrets. This glaze also becomes very thick, but does not harden.
If you add an egg to the cooled glaze and mix thoroughly, and then bring to a boil, then after hardening the glaze will be shiny.

Recipe for chocolate glaze made from cocoa with condensed milk

Another recipe from the “quick and without stove” series.

Recipe ingredients: cocoa 3 tbsp. spoons, condensed milk 3 tbsp. spoons, butter 3 tbsp. spoons.

How to prepare glaze with condensed milk. Melt the butter (you can also do this in the microwave). Pour in condensed milk and stir. Add cocoa and rub thoroughly.
Once cooled, you can use it.

Chocolate glaze made from dark chocolate

If there is no cocoa, but there is a chocolate bar, then make the glaze from it. How? There are many recipes. Here, for example, is this one.

INGREDIENTS:

chocolate - 1 bar (100 grams)
milk - 2 tbsp. spoons
powdered sugar - 50 grams

HOW TO COOK

Place over low heat; when it boils, add chocolate pieces. Cook until the chocolate dissolves and thickens.

This chocolate glaze should be applied warm. By the way, it hardens very quickly. If you haven’t had time to use it all and it’s frozen, warm it up a little.

In most cases, glaze is used to obtain a smooth, shiny surface. Undoubtedly, a product with such a coating looks simply amazing. But you can deviate a little from the canons and make a relief surface that looks no less good.

White chocolate chocolate glaze

I must say that white chocolate is more capricious. It is very easy to overheat it and it will turn into insoluble lumps. Therefore, work with it very carefully.

Sometimes it happens that very little glaze is needed, since it covers small products or it is not the main one. The easiest way to make white chocolate frosting solves this problem.

INGREDIENTS:

white chocolate bar - 100 grams
fatty butter - 100 grams

HOW TO COOK

Place the butter and chocolate pieces in a container, such as a cup, and melt in the microwave or in a double boiler, stirring constantly.

The butter will heat up and melt much faster than the chocolate. There is no need to wait for the chocolate to melt; “dissolve” it in hot oil - this way you won’t overheat it.

AND A FEW MORE TIPS

You can make dark chocolate frosting using the same method (butter + chocolate).

You can use heavy cream instead of butter, but you need to use twice the amount of chocolate.

Or make it from 100 grams of any chocolate, 100 ml of cream and 10 grams. butter. Heat the cream, add butter and chocolate pieces, stir. Remove from heat and stir until mixture is smooth. Let cool and apply. You can also pour it while it’s hot.

Bonus. .
And try decorating with chocolate icing, for example. Very tasty with coffee.