Condensed milk glaze. Colored mirror glaze with condensed milk Icing for cake with condensed milk

There are many recipes for chocolate icing. They differ in proportions, ingredients, and sequence of actions. Glazes also differ in the main ingredient, which will subsequently influence the glaze itself.

The basis for chocolate glaze can be milk, sour cream, cream, water, condensed milk. And depending on what ingredients are included in the glaze and what their proportion is, the glaze will be liquid or thick, soft or hard, shiny or matte. I bring to your attention chocolate icing based on condensed milk.

The glaze turns out tasty, aromatic, thick, shiny. It is perfect for covering cakes, cookies, and eclairs. Remember that before applying the glaze to the product, it should be allowed to cool slightly. If you apply the glaze too hot, it may drip off the piece. But if you apply it too late, it may lie unevenly, unevenly and the product will have an unpresentable appearance.

An article about what you can make chocolate glaze from and how to prepare it.

Chocolate glaze To apply to cakes, muffins, Easter cakes and pastries, it is not necessary to cook it from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.

That's what Experienced confectioners advise when working with glaze:

You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Cake decorated with full chocolate cocoa frosting

Chocolate glaze itself is a decoration for various desserts. In addition, glaze can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

Mix in a saucepan half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
Cool a little, add a pinch of vanillin, 30 g melted butter and beat until fluffy.
Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
Place the cake in a cool place overnight and serve it with tea in the morning.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream.

This glaze can be used to make patterns on the cream if the top cake is covered with some kind of cream.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk glaze, recipe

A piece of cake covered with chocolate glaze made from cocoa and condensed milk

Cocoa and condensed milk glaze

Recipe:

Mix in a saucepan half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
Remove from heat and add 0.5 tbsp. spoons of butter..
Immediately pour over the cake and leave to cool.

Cake covered with chocolate glaze made from cocoa, butter and condensed milk, which is used in confectionery shops

Chocolate glaze made from cocoa, used by professionals

This glaze recipe is used by professionals in confectionery shops. It's quite simple.

Recipe:

Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
Mix well and you can decorate any pastry.

Milk powder and cocoa glaze recipe

Piece of cake decorated with chocolate icing made from cocoa and milk powder

Cocoa and milk powder glaze

Recipe:

Fill in 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
The glaze is ready, decorate the cake with it and leave to cool.

After a couple of hours, the glaze will harden and the cake can be served with tea.

Frosting recipe with milk and cocoa

Sliced cake covered with chocolate icing made from cocoa and milk

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

Place in a stainless steel saucepan 1 tbsp. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at a low boil, until the desired thickness.
Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it shine.

Lenten chocolate cocoa glaze, recipe

Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
Remove from heat and add 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.

Profiteroles filled with ice cream, decorated with lean chocolate cocoa glaze

Cold-processed lean chocolate glaze

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.

Recipe:

Mix in a deep bowl 3 tbsp. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white glaze and lean chocolate cocoa glaze

Cocoa Butter Frosting Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

Combine in a saucepan 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g butter, mix everything and set to cook until the butter melts.
We dilute it further 3 tbsp. spoons of milk and cook further, stirring.
If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick chocolate cocoa glaze

Thick

This is a very common glaze. It tastes like dark chocolate, but with sourness.

Recipe:

Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
When the glaze boils, add 2 tbsp. spoons of butter and boil until the butter melts.
Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze made from cocoa and sour cream

Strawberries in chocolate glaze made from cocoa and sour cream

Chocolate glaze made from cocoa and sour cream

Recipe:

In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate glaze made from cocoa in the microwave and sprinkled with nuts

Chocolate icing from cocoa in the microwave

Recipe:

Heat on fire 3 tbsp. spoons of milk and half a glass of sugar.
Combine in a microwave-safe bowl 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

We cover the tops of cakes, Easter cakes, cakes and cupcakes with icing.

The beautiful buttery sheen of cocoa glaze will add a delicious look to your cakes, cupcakes, pastries and donuts. It can also be used to decorate ice cream, sweet semolina porridge and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

Condensed milk glaze is intended not only to decorate the confectionery product, but also to complement its taste. The condensed milk coating is very easy to prepare. Confectionery drizzle is quite easy to work with. All that is required of a novice cook is to purchase fresh ingredients and follow the condensed milk glaze recipe.

Features of preparing glaze from condensed milk and cocoa

Based on cocoa and condensed milk, it has a rich cocoa bean flavor. This is an ideal topping for chocolate and classic cakes. The coating retains the moisture of the baked goods, preventing it from drying out.

With cocoa and condensed milk glaze, you can cover:

cakes, including multi-tiered ones;
cakes;
eclairs;
donuts;
custard cakes.

Due to the fact that the pouring has a rather rare consistency, it is often used as a topping. You can pour the glaze over ice cream, fruit salad, pancakes and even cheesecakes.

Properly prepared glaze with condensed milk and cocoa will be the best decoration for home baking. The coating will help save the situation if the freshly baked confectionery product is slightly burnt. It is enough to remove the top layer of the cake and coat it with watering.

Ingredients for making glaze with condensed milk and cocoa

There are an impressive number of recipes for chocolate topping. We suggest you prepare the baking coating “in a hurry.” A budget set of ingredients, a minimum number of working tools and 15 minutes of preparation. Sounds tempting, then it's time to find out what products we need to prepare the sweet coating.

Required ingredients:

a couple of tablespoons of cocoa powder;
a couple of tablespoons of brown sugar;
100 grams of butter;
120 grams of condensed milk.

We recommend purchasing high-fat condensed milk. The higher the fat content of the sweet, the better. This will ensure that the coating on the confectionery product hardens quickly. Plus, it will be easier to work with such a product.

The general principles of preparing the coating boil down to kneading a homogeneous mass. At the end, the pouring should have a uniform consistency, without the formation of cocoa lumps.

Basic preparation steps

At the end of cooking, you will receive a homogeneous, aromatic and shiny coating that will perfectly cover the confectionery product. Remember that before applying the coating, the mass must cool to operating temperature - 28-32 degrees Celsius.

Step-by-step preparation of watering:

Sift cocoa through a fine sieve. This will allow you to prepare a homogeneous consistency, without the inclusion of lumps and other formations.
Pour the required amount of condensed milk into a dry bowl. We also sift the cocoa through a sieve. We begin to grind the mass using a spoon or whisk.
Pour the slightly melted butter into a saucepan. Place the ingredient on low heat and begin to melt the dairy product.
When the butter has completely dissolved, pour the chocolate mixture into the saucepan in a stream. Stir the liquid constantly with a wooden spoon. After the sauce has boiled, remove it from the heat.
Add a couple of tablespoons of brown sugar and mix the confectionery coating again. Chocolate glaze with condensed milk, ready.

Tip: natural flavors will help dilute and saturate the taste of the coating. For example, vanilla and orange extracts go well with chocolate topping. A couple of drops is enough to enrich the taste palette with new “shades”.

Practically the same can be done with condensed milk. True, it contains a couple more ingredients that provide exquisite shine, smoothness and a more viscous consistency. Dark chocolate and leaf gelatin are the main ingredients of the mirror drizzle, along with condensed milk.

It is advisable to glaze the confectionery product immediately after the coating has hardened. It can be stored in the refrigerator for no more than 3-4 days. The mass hardens very quickly, so during storage it will have to be heated in a water bath or in a microwave oven.

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Confectionery syrup for glazing from condensed milk and cocoa is a very necessary coating when you need to glaze a confectionery product in a short period of time. One of the main advantages of the drizzle is that it perfectly sets off fresh berries and emphasizes the delicate taste of chocolate and classic biscuits.

Cooking nuances:

To prevent the mixture from sticking to the walls during heating, you should use cookware with a non-stick coating.
It is very important to sift the dry ingredients so that no lumps form in the mixture. When adding cocoa to the mixture, constantly stir the liquid with a spoon.
The mixture should be boiled over very low heat. Otherwise, the liquid will burn and become unusable.
If lumps have formed in the coating, beat the mixture with a blender and then pass through cheesecloth. To prevent foam from forming in the liquid, it must be whipped at an angle of 90 degrees.
Hot liquid must be cooled. The fact is that the hot glaze will not “grab” onto the baked goods, but will simply drain from it.

A fragrant topping of cocoa and condensed milk makes the confectionery product more attractive and appetizing. Modern sweet tooths first evaluate with their eyes, and only then get down to business!

Which glaze is your favorite?

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This glaze is used by many confectioners. We’ll talk about it, but first I want to name a few general rules that apply to all mirror glazes and this is very important.

First of all, let's decide. Mirror glaze is applied to a frozen cake with a perfectly smooth surface, since the glaze will not hide imperfections, but will emphasize them. In addition, the glaze itself should be perfect, without any bubbles or lumps. To do this, during the cooking process, it is punched with a hand blender, placing it at an angle to form a funnel that draws in the bubbles.

Next rule. Mirror glaze is applied by heating to a certain temperature. It is also called the working temperature and each type of glaze has its own, depending on the composition of the ingredients. One more general nuance. In order for the glaze to lay beautifully and evenly on the surface, there must be a lot of it, that is, there is no need to save money here. The remains after glazing can be collected, if any crumbs get in, strain through a sieve and use for another cake. The glaze is perfectly stored in the refrigerator, covered with cling film, pressed tightly into contact with the surface to prevent a crust from forming.

Now, directly about the mirror glaze on condensed milk. It contains: 75 ml of water, 150 g. sugar, 150g. glucose syrup, 150g. chocolate (white, black or milk), 100g. condensed milk, 12g. gelatin, 60ml water for gelatin, food coloring

Since there is water in the glaze, any water-soluble food coloring, both powder and gel, can be used for coloring. As you noticed, it contains gelatin. Pastry chefs most often use sheet gelatin. It is, as a rule, stronger than powder, and therefore, to prepare the glaze, take two sheets of gelatin, 5 grams each. Leaf gelatin is soaked in any amount of cold water, allowed to swell and excess moisture squeezed out. Powdered gelatin requires a certain proportion of water. The confectioner is recommended to take 1:6, that is, six parts water to one part gelatin. I take 1:5, it’s more convenient for me to calculate.

I would like to write about one more ingredient - glucose syrup. It is included in almost all mirror glazes. What is it and what is it for? Glucose syrup or glucose syrup looks like a thick, viscous, viscous, transparent substance, reminiscent of liquid glass. The syrup is widely used in the food industry, and in confectionery it acts as an anti-crystallizer and sweetener. You can buy glucose syrup in online stores for confectioners.

Details on how to prepare mirror glaze with condensed milk can be found in the recipes on the website. For example, in the recipe “Red and Black” Cake, the glaze is prepared with the addition of dark chocolate, and in the recipes: Sea Buckthorn Mousse Cake and Fouette Cake, white chocolate and colored food coloring are used. In such cakes as: “Beatrice”, Cherry Boucher Cake “Adele” or “Strawberry Cake with Panna Cotta”, white food coloring titanium dioxide is used, which is widely used in the food industry and in pharmacology for its harmlessness and non-toxicity. By the way, unlike other water-soluble dyes, titanium dioxide easily colors chocolate and white.

The main advantage of this glaze is that it is actually very mirror-like. It reflects everything that is nearby. Well, one last thing. The cake or pastry, after applying this mirror glaze, if the need arises, can be stored in the freezer.

In conclusion, I want to say that this glaze is not at all difficult to prepare at home. The main thing is to follow all the technology and you will definitely succeed. Cook with pleasure! Let your holiday home always have a cake no worse than in a French pastry shop!

On the website you can familiarize yourself with and learn how to prepare colored mirror glaze using cream and neutral glaze.

If you like experiments and new trends in confectionery art, then you will probably be interested in leopard icing.

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Chocolate icing for a chocolate cake can transform even the simplest and most uncomplicated dessert. All you need is a couple of simple ingredients, a good recipe, and an excellent decoration for homemade sweets will be ready in just a quarter of an hour.

How to make chocolate frosting?

The easiest one is to make cake frosting from a chocolate bar. To make it, you don’t need anything else, but you can add a small amount of butter to the recipe. Before melting the chocolate for glaze in a water bath, you need to build a structure from a pan of water and a saucepan. It is not recommended to melt chocolate over an open fire; it may curdle.

Ingredients:

chocolate – 100 g;
butter – 20 g.

Preparation

Break the tile and place it in a saucepan.
Boil water in a saucepan and place a container of chocolate on top.
Stirring constantly until all the slices have dissolved.
At this stage, remove the glaze from the stove, add butter, and mix well.

Chocolate from chocolate, the recipe for which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoon of cocoa powder. There is no need to wait until the fudge cools down; for dessert it is applied hot, this way the cake will be better soaked, and the glaze itself will harden, forming a glossy surface.

Ingredients:

dark chocolate – 100 g;
butter – 50 g;
milk – 100 ml;
sugar – 50 g;
cocoa – 2 tbsp. l.

Preparation

Heat the milk in a saucepan without bringing it to a boil.
Throw in the butter and chocolate pieces, dissolve, stirring constantly.
Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
Stir until sugar dissolves and apply to cake while hot.

This recipe for chocolate glaze is the simplest and most hassle-free, the bar can be melted in a water bath or in a microwave oven, butter must be added to the composition, and if desired, supplemented with a spoon of cocoa for a richer taste. If the resulting fudge is too thick, add 20 ml of warm water or milk. This glaze option is not suitable for creating drips, but it is suitable for covering a soufflé cake.

Ingredients:

milk chocolate – 100 g;
cocoa – 1 tbsp. l.;
butter – 50 g;
water – 20 ml.

Preparation

Break the tile and melt it in a convenient way.
Add butter and a spoonful of cocoa to hot chocolate and mix thoroughly. Add warm water if necessary.
Chocolate frosting for milk chocolate cake is ready to use.

The most common way to decorate a dessert is to make a icing of chocolate and cream for the cake. This fondant can be used to decorate completely different sweets; it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate that lends itself well to melting; cream needs exceptionally high fat content, at least 35%.

Ingredients:

dark chocolate – 100 g;
butter – 40 g;
cream 35% - 100 ml;
powdered sugar – 50 g;

Preparation

Break the chocolate and place it in a bowl.
Dissolve the powder in the cream in a saucepan and heat without bringing to a boil.
Pour cream over the chocolate slices and wait until they dissolve.
Add the oil and beat the mixture with a whisk if necessary.
The dark chocolate glaze is ready to use.

Chocolate and butter cake frosting is a common way to decorate homemade desserts. It is important to remember when choosing a base for fudge that the higher the percentage of cocoa beans in the composition, the thicker the substance will be. If you want to get streaks on the surface of the cake, you need to increase the amount of milk, keeping in mind that the icing will harden as it cools.

Ingredients:

dark chocolate – 200 g;
butter – 150 g;
milk – 100 ml.

Preparation

Heat the milk in a water bath.
Drop in the chocolate pieces, stirring constantly.
Remove the pan from the stove, add the oil, mix thoroughly and use immediately.

The mega-popular one is actually incredibly easy to prepare. This fondant will turn an ordinary cake into a real masterpiece. And the glossy mass is obtained thanks to the addition of gelatin; the remaining ingredients are quite familiar for such recipes. Considering that the base is made from white chocolate, the sugar in the composition will be unnecessary.

Ingredients:

milk – 100 ml;
cream 35% - 100 ml;
vanilla;
gelatin – 15 g;
white chocolate – 150 g.

Preparation

Pour gelatin with a small amount of water.
Mix milk and cream in a saucepan, heat without boiling.
Remove the milk from the heat, throw in the chocolate pieces, stir until dissolved.
Add vanilla and gelatin, mix well until smooth and glossy.
Strain the mixture through a sieve and serve for dessert while still hot.

The glaze made from chocolate and condensed milk turns out to be incredibly sweet, so it is often used with savory cakes, so the taste of the finished dessert is more balanced. This fondant will perfectly cope with the task of decorating not only a cake, but also other sweets. The consistency of the mass is denser and thicker, unlike other, more familiar options.

Ingredients:

white chocolate – 150 g;
condensed milk – 100 ml.

Preparation

Break the tile and melt it in a water bath.
Add condensed milk, mix thoroughly.
This easy chocolate cake frosting is ready to use straight away.

This one with dye can transform the most boring dessert. To decorate the fondant, you need high-quality gel dyes, but if you don’t have any, use berry syrups, although they will not be able to dye the mixture a rich, bright color. For a glossy effect, add gelatin to the composition.

Ingredients:

powdered sugar – 100 g;
water – 100 ml;
white chocolate – 150 g;
cream – 100 ml;
dye – 5 ml;
gelatin – 10 g.

Preparation

Pour warm water over the gelatin and leave for 30 minutes.
Make syrup from powder and water.
Warm the cream with chocolate, pour in the syrup, beat with a blender.
Pour in the gelatin mass and dye without stopping the device.
Strain the glaze through a sieve and use as intended while still warm.

Soft chocolate icing for chocolate cake does not harden on the surface, remains smooth, like cream. This fondant is well absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special aroma, cognac or brandy is added to the composition, but if the delicacy is being prepared for children, it is better to avoid such an additive.

Ingredients:

sugar – 150 g;
cognac – 20 ml;
cocoa – 1 tbsp. l.;
chocolate – 100 g;
butter – 70 g;
milk – 50 ml.

Preparation

Melt the chocolate, pour in the milk, heat the mixture without bringing it to a boil.
Mix sugar and cocoa and add chocolate to the dry mixture.
Add cognac, butter, stir until smooth and apply to the cake.

This simple chocolate frosting comes together in minutes, you just need to watch the timing. The chocolate is stirred every 10 seconds while melting. Using only simple ingredients, the result is a smooth, sweet glaze that will set on the surface within an hour. This amount of ingredients is enough to cover a large cake.