It is not necessary to be a skilful confectioner in order to effectively decorate homemade desserts. Armed with our simple recipes of chocolate glaze, which is suitable for decorating cakes and pastries, and then set off to conquer new gastronomic horizons.
White chocolate glaze
We are used to watering desserts with a glaze of black or milk chocolate, but the option of white chocolate can look even more attractive. This glaze will profitably decorate not only cakes, but also muffins, cookies and gingerbread, after replacing cream with condensed milk, the final product will thicken and cover the product with a thick layer.
Ingredients:
- condensed milk - 85 ml;
- white chocolate - 130 g.
Preparation
Before making the chocolate icing, cut the chocolate into pieces of approximately equal size, so it will melt more evenly. Put a container of chocolate crumbs over a boiling water bath and add the condensed milk. Regularly stir the contents of dishes, wait for the mass to become uniform, slightly cool it and proceed to glaze.
How to make chocolate frosting for cake?
Ingredients:
- fat cream (at least 33%) - 155 ml;
- powdered sugar - 35 g;
- bitter chocolate - 95 g.
Preparation
Place the stewpan over low heat and pour cream into it. Add the powdered sugar, wait until it is completely dispensed, and then put the crumbled chocolate. Remove the sauté pan from the heat and allow its contents to stand for about 3 minutes, then stir everything, dissolving melted chocolate pieces in cream. The chocolate and cream cake glaze should be slightly cooled, and after coating the product it is better to put it in
Chocolate Glaze Recipe for Cake
Ingredients:
- black chocolate - 145 g;
- milk chocolate - 95 g;
- butter - 45 g;
- fat cream - 115 ml.
Preparation
Before properly melting the chocolate for glaze, it must be cut into pieces of approximately equal size. Chocolate is never placed over direct fire, in this case it is better to first bring the cream to a boil, throw a piece of butter in them, and only then pour the chocolate on them. Let the hot cream melt the chocolate for 2-3 minutes, then stir the icing and if it contains pieces of chocolate, place it in the microwave for 10 seconds.