Sour cream and cocoa glaze: recipe, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Before you start making glaze, you need to figure out what can generally be called glaze. What types of glaze are there? For what confectionery is it used? The article provides answers to all these questions.

What is frosting?

Frosting (in cooking) is a coating, a top layer, that tightens a cake or other type of sweet pastry. In modern confectioneries, about 15-20 types of different glazes are used.

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Mistresses adapt glaze recipes from professional pastry chefs for cooking at home. They make protein, chocolate, erased, lemon, coffee, rum, custard foam, boiled, punch, syrups (1, 2, 3, 4, 5 degrees). Just imagine how many types of glaze can be prepared without special tools at hand. Today you will learn a few frosting recipes.

Recipeicing with sour cream, butter, cocoa

So, we present to your attention the first recipe.

We will need:

• butter (82% fat) - 100 grams;
• cocoa powder - 4 tablespoons;
• sour cream - 3-4 tablespoons;
• granulated sugar - 3-4 tablespoons.

Cooking:

1. Put a saucepan or a small saucepan on the stove. Spread soft butter. When the butter begins to melt, add sugar, mix until smooth.
2. Next, put sour cream. Keep stirring.
3. Last we introduce cocoa powder, previously sifted through a sieve.
4. Cook the mixture for 5-7 minutes. Keep in mind, the longer we cook the glaze, the thicker it becomes.

Glaze is ready to use. You can use it for decoration or just eat it as a dessert, it's so delicious.

Cocoa and sour cream frosting recipe

This recipe is also called a five-minute frosting. Became interesting? Then write down how to make cocoa and sour cream frosting.

Ingredients:

• granulated sugar - 2-3 tablespoons;
• cocoa powder - 2 tablespoons;
• sour cream - 2 tablespoons;
• milk (water) - a few tablespoons (if needed).

Cooking:

1. Mix sugar, cocoa and sour cream in a bowl or small saucepan.
2. Send to the fire and periodicallystir the mass. As the sugar begins to melt, it should become more liquid.
3. Bring the mixture to a boil. If the resulting icing is not liquid enough, add a few tablespoons of milk or water to it.

Chocolate icing recipe with sour cream

The next version of the glaze will differ significantly from the previous two, at least in the number of ingredients. But don't worry, following the step by step recipe will make it just as easy.

We will need:

• cocoa powder - 1-2 tablespoons;
• powdered sugar - 1 cup;
• sour cream (choose fat) - 120 grams;
• corn syrup - 1 tablespoon;
• vanilla essence - 1 teaspoon;
• bitter chocolate (from 70% cocoa) - 100 grams;
• vegetable oil (odorless) - 1 teaspoon.

Cooking:

1. Take a bowl or saucepan. Break or crush the chocolate with a knife. Place the bowl of chocolate on the steam bath. Melt chocolate until smooth.
2. Add vanilla extract and corn syrup to chocolate.
3. While the chocolate is melting, take the sour cream and beat it with powdered sugar. Add cocoa powder, sifted through a sieve, to whipped sour cream.
4. Cool the melted chocolate a little and gradually (in several steps) mix with whipped sour cream. Glaze is ready to use.

Cooking secrets

There isa few subtleties in the preparation, storage and use of glaze.

1. Glaze should be applied 15-20 minutes after preparation. If it hardens too much, it will be difficult to evenly cover the product with it. If you made the frosting ahead of time and it has set, warm it up a bit on the stovetop or in the microwave to make it more liquid and pliable again.
2. Don't use frosting that is too hot either, you need to keep it warm.
3. Apply the first layer of glaze thinly, it should be slightly transparent. When the first layer has hardened, you can start applying thicker layers.
4. If using warm frosting over buttercream, sprinkle a little cornstarch or powdered sugar on top of the buttercream to create a thin layer between the cream and frosting and spread the coating more evenly and smoothly.
5. Sour cream and cocoa glaze can be paired with fruit jam/marmalade, coconut flakes, nuts, wine, rum or liquor.

Walnut-Almond Cake Recipe

Cocoa powder and sour cream glaze can be used to decorate various confectionery products. When cooled, it can be used as a paste or spread on bread, buns, pancakes, pancakes.

Let's give an example of using sour cream and cocoa glaze for a nut cake according to the original recipe.

We will need to prepare the nut mass:

• egg yolks - 10 pieces;
• powdered sugar - 250 grams;
• cocoa powder - 1 tablespoon;
• chopped walnuts - 250 grams;
• vanilla essence - 1 teaspoon;
• milk - a few tablespoons.

For almond paste:

• egg whites - 10 pieces;
• powdered sugar - 200 grams;
• juice of half a lemon;
• cookies (crushed) - 3-4 tablespoons;
• ground almonds - 250 grams;
• vanilla essence - 1 teaspoon.

For decoration:

• orange jam (optional);
• cocoa and sour cream frosting.

Cooking:

1. Let's start with the preparation of the nut layer, it will be the bottom. The yolks should be rubbed with powdered sugar until a homogeneous bubbly mass is obtained (the yolks should brighten and increase in volume). Gradually pour into it the sifted cocoa powder, diluted in a few tablespoons of milk. Mix the resulting mass, add chopped nuts, vanilla essence.
2. Pour the resulting mixture into a mold pre-greased with butter or vegetable oil, sprinkled with flour or cornstarch, and leave on the table at room temperature.
3. Now let's prepare the almond layer. Beat the egg whites, gradually adding powdered sugar, sifted through a fine sieve, until a stable foam (peaks) is obtained.
4. Add lemon juice, vanilla essence, crushed biscuit cookies and, finally, ground, peeled almonds to whipped proteins. Gently mix the resulting mass.
5. Spread the almond-biscuit mass on top of the firstlayer so that a small hill forms in the middle. It is needed so that after baking the surface of the cake remains even, the mass shrinks during baking.
6. Put the cake in the oven at 170-180 degrees and bake for 50-55 minutes. Adjust the baking time to suit your oven. After you take the cake out of the oven, let it brew in the refrigerator (preferably overnight). The next day, pour over the cake with sour cream and cocoa glaze, the recipe of which is detailed above.

The cake should be served immediately after applying the icing. You can decorate it with fresh fruits, berries, grated chocolate or whole walnut kernels.