Cocoa icing: ingredients and recipes

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

Cocoa frosting is a great addition to a variety of confectionery products, from cookies to muffins and cakes. Unlike fondant, icing can be prepared very quickly and easily, while the finished dish will look very appetizing and attractive.

What is frosting for?

Most sweet pastries are prepared with the addition of such filling. Properly prepared cocoa cake icing will be a universal tool that will serve not only as an excellent decoration for dessert, but also help to correct the situation if baking is not entirely successful. Such a glaze will improve the appearance of the dish or its taste.

With skillful handling and proper craftsmanship, you can create whole pictures on cakes to capture the imagination of guests.

The main ingredients for the presented glaze are milk, granulated sugar, cocoa and butter. Thanks to the variety of recipes, you can cook a variety of options that differ in texture or color.

By replacing the standard components, you can changefilling taste. This will help create an original and unsurpassed result. For example, you can take water or sour cream instead of milk.

Classic chocolate icing

The ingredients for the cocoa and milk glaze are:

• 4 scoops cocoa powder;
• 6 tablespoons of sugar or powdered sugar;
• 50g butter;
• 6 spoons of milk.

Inside an enameled or metal dish, mix cocoa with powdered sugar. After a little add milk, mix everything thoroughly and place the container on the fire. Cooking should continue on low heat until the sugar is completely dissolved and foam begins to appear. Be sure to stir the mixture constantly to avoid lumps. As soon as foam begins to appear, remove the dishes from the heat and leave them to cool slightly. In this form, the glaze is already completely ready for use. If its consistency is not too thin or thick, you can use it to decorate cupcakes or cookies.

After the glaze hardens, a crisp matte crust will appear on its surface. If you add a little butter to the warm mass, you can change the color and texture. This will result in a lighter tone and a softer texture. After adding the oil to the mixture, you need to mix it with a mixer, then process the pastries.

For the presented cocoa glaze recipe, instead of milk, you can take water. All you need is 4 teaspoons. Processcooking will be similar. It will take no more than 60 seconds to boil, then turn off the gas, remove the container from the stove and wait until the mixture has cooled to room temperature. After that, you can add butter.

The finished icing can be used to decorate cupcakes and cakes. You can apply it with a spoon, smooth it with a knife. As a result, an attractive glossy crust will appear on the baking, and you can choose the thickness yourself. If you are decorating cakes or cookies, the easiest way to level it is with a teaspoon.

Icing based on condensed milk

The main ingredients for this cocoa butter frosting recipe are:

• 4 scoops cocoa powder;
• 200 g condensed milk;
• half a spoonful of butter.

Inside a saucepan, mix the condensed milk with the cocoa. Put the container on fire. Wait until it boils and boil the mixture for several minutes, stirring constantly.

The finished filling after cooking should stand a little and cool. Then carefully add the required amount of butter. If you want to change the color of the frosting to make it lighter or darker, add a few white or dark chocolate cubes, as you like.

Glaze with coconut milk and honey

The main ingredients for this cocoa powder frosting recipe are:

• 2 scoops cocoa;
• 50g chocolate;
• honey spoon;
• spoonful of coconut milk;
• butter.

Chocolate must first be chopped with a knife or grated. The crushed product must be placed inside the saucepan, mixed with cocoa, coconut milk or honey. Place the container on a small fire. Wait until the mixture boils and boil it so that it thickens and becomes a homogeneous consistency. Allow contents to cool before adding butter.

Chocolate icing with sour cream

The main ingredients of cocoa icing are:

• 6 spoons of granulated sugar;
• 2 tablespoons of cocoa powder, if you like a more bitter taste, add half a spoon more;
• 4 tablespoons of heavy sour cream;
• 2 tablespoons butter.

The process of preparing the glaze begins with the fact that cocoa must be mixed in a container with sour cream and sugar, then put this mixture on fire and heat, stirring constantly.

As soon as the sugar is completely dissolved, the sauce can be removed from the heat, add butter to it and mix everything thoroughly. Leave the container until it has completely cooled down. In a slightly warm state, the resulting glaze can be applied to confectionery.

The main feature of making this glaze is that it can neither harden nor flow at the same time, so it is perfect for decorating sweet pies or cakes.

Thus, choosing a variety of product sets, you can prepare the necessarycocoa icing for you. You will get a shiny and tasty decoration for baking with a pleasant chocolate aroma. Such a dessert will not leave anyone indifferent, neither guests nor loved ones.

White chocolate recipe

White icing will help make baking more festive and elegant.

What ingredients do we need?

• 200g white chocolate;
• 180g powdered sugar;
• a few tablespoons of cream (30% fat).

Cooking process:

1. Melt the chopped chocolate in a water bath.
2. Add powdered sugar, a spoonful of cream and simmer until the mixture thickens.
3. After add a second spoonful of cream.
4. Beat the whole mixture with a blender to get a fluffy consistency.
5. Use frosting without waiting for it to cool.

The main advantage of this cocoa icing recipe is its delicate taste.

The main disadvantage is that the icing can be easily overheated during cooking, causing lumps to form that can no longer be dissolved.

Mirror glaze recipe

Chocolate icing already looks very festive and attractive. However, if the pastry has a glossy sheen, it will give it even more beauty. This cocoa powder frosting recipe is notable for its complexity, but all your efforts will certainly pay off.

What products will be needed?

• 50g white or dark chocolate;
• 80g cocoa powder;
• 80 ml 30% cream;
• 150ml water;
• 250g powdered sugar;
• 8g gelatin.

Start cooking

1. Soak gelatin in water. Its packaging always contains detailed instructions in which you can find out how long it takes, at what temperature and in what volume of water you need to soak it.
2. Mix cocoa with sugar in a saucepan, pour over water and cream.
3. Heat the mass over low heat. As soon as you see bubbles appear, you can remove the container from the stove.
4. Chop the chilled chocolate using a blender or a regular grater.
5. Add chocolate, gelatin and mix well.
6. Strain the mixture through a sieve and wait until it cools.
7. Place chilled pastries on a wire rack and begin to coat with hardening cocoa chocolate icing.
8. Place the cake in the refrigerator for a few hours and you can enjoy your meal.

Another version of mirror glaze

This cocoa cake frosting recipe calls for glucose syrup. Such a component is well known to many confectioners and experienced housewives. However, most people hear this name for the first time. This is a transparent viscous product, in its consistency it resembles honey. It has a pleasant caramel taste without sugary sugary taste.

Confectionery glucose is made from starch and sold in plastic bags. Syrup is often used for baking muffins so that cakes, pies or rolls do not get stale for a long time. Glucose in the composition of the glaze is necessaryfor better elasticity.

What products will be required:

• 150 g glucose syrup;
• 150g powdered sugar;
• 135ml water;
• 100 g condensed milk;
• 150g chocolate;
• 15 g of gelatin.

Cooking:

1. Gelatin is poured with water.
2. Inside the pan, mix glucose syrup with water and powdered sugar. Never let it boil.
3. In a separate container, melt carefully chopped chocolate.
4. Add condensed milk with gelatin inside and mix everything thoroughly.
5. Add hot syrup, stir vigorously. It is best to use a mixer or blender for this.
6. Cool mixture. Place the icing bag inside the refrigerator for a few hours. Then warm up a little by dipping in hot water.
7. Glaze from cocoa and milk can be safely applied to chilled pastries.

The advantage of this solution is a pronounced chocolate taste. Ready glaze can be stored in the refrigerator for several weeks. Before use, heat it up to 37°C. The applied cocoa icing will not crumble or stick.

The disadvantage of this recipe is that if you violate the cooking technology or temperature regime, the resulting icing will not be able to harden. It is necessary to level the mass with clear short movements, for which you must have the proper experience and skills.