White glaze will transform any cake and give it originality, uniqueness and special charm. It can be prepared both on the basis of ordinary powdered sugar and with the addition of white chocolate, which, of course, improves its taste qualities, and also makes it smoother, silky, and therefore improves the appearance of the finished product.
Cream glaze made from white chocolate - recipe
Ingredients:
- chocolate white - 420 g;
- milk - 85 ml;
- vanillin - pinch;
- powdered sugar - 325 g.
Preparation
The most important thing in preparing this glaze is to melt white chocolate correctly. To do this, break it into small pieces, identify them in a deep saucepan or saucepan and place on a water bath in a bowl with hot water. We stir until the chocolate slices completely melt, pour in that instant milk, premixed with sugar powder, add a pinch of vanillin and continue stirring until complete homogeneity.
Now we remove the mixture from the water bath and break it with a mixer until we get a lush and airy mass. White chocolate icing for the cake is ready, we can start using it for the intended purpose, while it is still warm and did not have time to freeze.
White mirror glaze for cake - recipe
Ingredients:
- chocolate white - 135 g;
- cream 33-35% - 110 ml;
- milk - 110 ml;
- vanillin - pinch;
- gelatin - 1/2 tbsp. spoons.
Preparation
Gelatin soak in a small portion of purified water, and milk and fatty cream poured into a ladle or saucepan and determine for medium heat. We warm the milk mixture to a boil, remove it from the fire, lay the white chocolate that has been broken into small pieces and stir until it dissolves completely. Then add a little vanilla, soaked gelatin and mix it, so that it also completely dissolved. We give a white glaze glaze for the cake to cool to a temperature of forty degrees, and we cover it with the product, after having filtered through the strainer.
How to make oily white icing for a cake?
Ingredients:
- butter - 120 g;
- milk - 40 ml;
- powdered sugar - 180 g.
Preparation
We sift the powdered sugar, mix it with hot milk, add it with a thin trickle and mix it. Warm up the mass to thicken, put in butter and mix until smooth. We give the finished glaze a little cool, and cover it with cake.