How to cook cocoa icing: a step by step recipe with a photo

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

Chocolate icing is often used to decorate confectionery. It is used for filling the surfaces of cakes and pastries, decorating donuts and in the manufacture of sweets at home. The serving of fruits and berries looks spectacular if they are first dipped in a glaze made from cocoa powder. Chocolate icing is able to correct the appearance of unsuccessfully cut cakes, smoothing out all the bumps in baking.

In the article, we will consider several options for how to cook cocoa icing. There are the simplest and easiest ways on the water, the mixture turns out delicious, there is brew it in milk or with the addition of sour cream. Mirror glaze looks very impressive on the surface of the cake. This is the most difficult method, but it is this icing that will give the cake a shiny gloss and a mirror-smooth surface. The housewives will have to tinker with it, but the result is worth the effort.

Basicfrosting ingredient

Before you cook cocoa glaze, you need to purchase its powder. It is made from the dried and crushed remains of cocoa beans after pressing the oil. Since it is considered a waste from chocolate production, its price is relatively low.

Its color is brown with a reddish tint. It contains much more useful trace elements than solid chocolate. These are calcium and magnesium, potassium and zinc, phosphorus and copper, as well as caffeine, which stimulates the nervous system.

In stores you can buy powder from cocoa beans with varying degrees of fat content. There is an option with a reduced fat content - from 5 to 8%, and there is - from 14 to 17%. Take your pick, however, to make the cocoa icing for the cake, it is better to use a product with a higher fat content, especially if you are brewing the mixture with water, as in our next recipe.

Simple frosting

For a quick chocolate cake topping, you will need 2 tbsp. l. cocoa powder, half a glass of granulated sugar or powdered sugar, 3 tablespoons of water. How to cook icing from cocoa powder, we will tell you sequentially further:

• in a container mix dry sugar and powder until smooth;
• fill with water and mix again so that there are no lumps;
• put the pan on a small fire and do not leave the stove, as you need to stir constantly;
• when the sugar dissolves and the syrup begins to boil, you can see it by the bubbles, hold the icing on the fire for another minute;
• take offsaucepan from the stove and let the mixture cool, after cooling it will thicken and not be too liquid.

Don't overcook, however, as the cold frosting will harden completely and will need to be re-melted!

Butter Glaze

How to cook chocolate icing from cocoa, you already know, you can advise using powdered sugar. For such an amount of powder and water, as in the previous recipe, use 150 grams of powder. To make the icing a creamy consistency, add a small piece of butter (20-30 grams) at the end and mix the mixture again. Some housewives use lemon juice instead of water. You can squeeze fresh juice from an orange, too, it will turn out delicious.

How do you apply icing on a cake?

How to cook chocolate icing from cocoa powder in a simple way, you already know. Let's look at the techniques for applying it to the baking surface. Since the icing has the consistency of thick sour cream, most often it is poured onto the cake from above and spread over the entire surface with a silicone spatula or the back of a tablespoon. To prevent excess icing from filling the dish, for this procedure, the cakes are laid out over the grate, and a baking sheet is placed below so that the excess icing flows into it.

If you use glaze for fruit or berry desserts, then leave the mixture in a container or pour it into a deep bowl. Prick each piece or whole berry, such as strawberries, on a wooden skewer and dip into the glaze. Take out and put inthe glass with a stick down to harden the coating. Then you can remove it from the skewers and beautifully arrange the glazed sweets on a dish.

Use for drawing

Knowing how to cook cocoa glaze without milk, you can use it in different ways. In some types of baking, it is used to create drawings or a congratulatory inscription for the hero of the day. The background can be white chocolate icing or white sour cream.

For such purposes, cook chocolate icing at home from cocoa, you need a thicker consistency, place it in a pastry bag and draw the selected pattern in a thin stream. It can be simple strokes or wavy lines along the edge of the cake, or flowers and petals. Here the hostess should show her imagination.

Cooking glaze with milk

Let's look at how to make cocoa and milk icing at home. You will need the following ingredients:

• 3 tablespoons cocoa powder;
• powdered sugar (can be replaced with brown sugar) - 6 tsp;
• 50 grams of butter;
• 4 tablespoons of milk, preferably 3.2% fat.

Pour sugar or powdered sugar into a stainless steel container, add cocoa powder and mix dry first. Then add warm milk and mix again. Put the pan or bowl on the fire and, stirring with a spoon, wait for the sugar to dissolve completely. A film should form on top. Then remove the containerfrom the stove, add butter, stir until smooth and cool until warm.

Only then you can water the baking surface with glaze. When it cools completely, it will turn into a crispy chocolate crust that will break into pieces when cut.

Condensed milk recipe

Next, let's figure out how to cook cocoa icing, which uses not ordinary liquid milk, but condensed milk. Naturally, sugar is no longer added, since milk is already sweet enough.

For cooking you will need:

• 4 heaping teaspoons of cocoa powder;
• can of condensed milk with 8% fat content;
• butter - 30 grams, if it is soft, then take one dessert spoon.

Step cooking

In a stainless steel or non-stick saucepan, mix cocoa powder and a can of condensed milk. Circular movements are made only with a wooden spoon until the powder is completely mixed with a thick liquid. Then put the pan on the stove and over low heat, stirring constantly, bring the mixture to a boil. When the icing starts to bubble, cook for 1 more minute and switch off.

Leave the pan on the table to cool until warm, and then throw in the softened butter and mix everything thoroughly again.

How to cook cocoa and sour cream glaze?

To prepare high-quality and buttery glaze, some housewives use sour cream, the fat content of which isnot less than 20%. You can use the market, bought from the peasants.

You will need the following components:

• granulated sugar or powdered sugar, it is advisable to use sifted through a sieve so that hard lumps do not come across - 6 tsp. slide;
• cocoa powder - 3-4 tsp;
• sour cream - 4 tsp;
• softened butter at room temperature, the presence of which in the glaze will add shine - 2 teaspoons;
• for flavor, you can add vanillin or vanilla sugar - 1 pack.

How to cook cocoa chocolate icing according to this recipe? Extraordinarily simple. All components are mixed in a saucepan (except oil) and put on fire until boiling. Then stir with a spoon until the mixture begins to thicken. When the icing has cooled a little, fill it with butter and mix everything for the last time. Everything, you can cover the surface of the cake or other pastries.

Original recipe with honey and chocolate

The icing cooked according to this recipe is fragrant and has a rich chocolate taste, as not only cocoa powder is used, but also bar chocolate. Consider the necessary products to create such a mixture:

• cocoa powder - 2 teaspoons;
• chocolate - ½ purchased bar (it is better to take dark dark chocolate, in which the content of cocoa beans is not less than 72%);
• liquid flower honey - 1 tablespoon;
• as much coconut milk;
• for gloss, prepare 50 grams72% fat butter.

In a container, grate a bar of chocolate on a fine grater, add cocoa powder. Some recommend sifting it through a sieve. Add honey and coconut milk there and mix until smooth.

Then put the pan on a slow fire and, stirring constantly with a spoon, bring the mass to a boil. Hold on fire until thickened and remove to the table. When the icing has cooled to a warm state, add the room temperature butter and stir. Use the baking mix immediately without waiting for it to set.

Mirror glaze: pros and cons

This type of glaze is used to give a glossy and amazingly smooth surface to baked goods. For chocolate icing, grated dark chocolate bar is used or it is made from cocoa bean powder. Colored icing looks beautiful, which is created from white chocolate with the addition of natural or food colorings. Making such a glaze is a little longer than usual, but the result is worth the effort spent on cooking. This cake can be frozen.

Among the shortcomings, people note that when cutting the cake into pieces, the icing reaches for the knife. It is recommended that you first hold such a cake in the refrigerator for a while, and only then cut it into pieces, and this is best done with a warm knife. According to people, the icing is so shiny that it reflects all the surrounding objects, so taking pictures at suchbaking is not recommended as there will be glare.

Mirror glaze recipe

If you are not afraid of the listed shortcomings and you still intend to make such a glossy coating for your baking for the holiday, then read the recipe for how to cook cocoa icing. You will need the following ingredients:

• 200 grams of granulated sugar;
• 130 grams of cream with 33% fat;
• 140ml plain water;
• 65 grams of cocoa powder;
• bag of gelatin - 10 grams.

First of all, soak the gelatin in half the amount of water. When it swells well and becomes transparent, you can start cooking the rest of the products. Take a separate pan and mix the sugar and the rest of the water, put on the fire and cook the syrup until it boils. Sift the cocoa powder through a sieve directly over the pan, while constantly and vigorously stir the mixture with a spoon so that no lumps form. It is advisable to call another family member to help you during this procedure. Boil the mixture for a few more minutes.

Then work is done with another clean container. Pour heavy cream into it and put on a slow fire. You need to warm them up well, but do not bring to a boil. It is very important. Then pour the swollen gelatin into the cream and stir until all lumps disappear. When a homogeneous mass is obtained, the contents of one and the other container are combined and everything is mixed a second time, but with the help of a blender. The lowest speed is set. This is necessary so that the glaze becomes even more homogeneous, without even the smallestlumps.

To harden the gelatin, the icing is covered with cling film so that it is in contact with the chocolate surface. This will keep air out of the frosting. Then we send the mass to brew in the refrigerator for at least 5 hours.

Cover a cake or other pastry after heating the mixture. This is best done with a microwave or steam bath. In the meantime, stir regularly. If heating is done in the microwave, then act in pulses of 10 or 15 seconds.

Before applying the melted glaze to the cake, strain it through a sieve. Apply a mirror glaze, starting from the center to the edges.

Use our recipes in your home practice and delight your guests with the beautiful appearance of your confectionery!