Even the cake of the authorship of the greatest confectioner, without adequate coverage in the form of glaze, or sweets, will look like a heap of biscuits with cream. The glaze is not as complex in its preparation as fondant, and from that it is used for home baking much more often than fondant. In this article, we will tell you how to prepare the glaze from cocoa.
Recipe for glaze from cocoa and milk
Ingredients:
- flour - 20 g;
- cocoa powder 20 g;
- milk - 75 ml;
- sugar - half a century;
- butter - 50 g.
Preparation
In this recipe, the glaze density is directly proportional to the amount of milk added, or flour. Accordingly, if we increase the amount of flour - glaze will thicken, and if milk - vice versa.
So, put the sifted flour and cocoa into the saucepan. Add sugar (preferably powder). Fill the contents of the sauté pan with milk and put it on a small fire. Constantly stirring, cook our icing to the required degree of thickening. When the glaze cools down, a piece of butter should be added to it, which will give a shine to the frozen coating.
Glaze from sour cream and cocoa
Ingredients:
- cocoa powder - 4 teaspoons;
- sour cream (fatty) - 4 tbsp. spoons;
- powdered sugar - 1 ½ tbsp. spoons;
- butter - 1 tbsp. a spoon.
Preparation
This glaze is prepared in a matter of minutes. Whisk the sour cream with sugar powder, after which add cocoa powder and melted butter.
This glaze is perfect for covering cakes and as a supplement to ice cream, cheesecake , or milk jelly.
Frozen and cocoa glaze
Ingredients:
- evaporated milk - 1/2 jar;
- cocoa powder - 2 tbsp. spoons;
- butter - 1/2 tsp.
Preparation
Condensed milk is poured into the saucepan, and then we fall asleep cocoa powder. We put the stewpan on the fire and cook the future glaze, stirring, until homogeneity. As soon as the glaze cools down to warm, add a piece of butter and mix everything again.
If you prefer a milder, or vice versa - chocolate flavor, then, if desired, you can supplement the recipe with a couple of cubes of dark, or milk chocolate.
Cocoa glaze and oil on water
Ingredients:
- cocoa powder - 2 tbsp. spoons;
- water - 2 tbsp. spoons;
- powdered sugar - 3 tbsp. spoons;
- butter - 1 teaspoon.
Preparation
Cocoa powder, along with the powder, fall asleep in the saucepan and add water. Cook the glaze, stirring, until smooth. Let it cool slightly, and then add a piece of butter.
Creamy cocoa glaze with vanilla
Ingredients:
- powdered sugar - 1 item;
- cocoa powder - 2 tbsp. spoons;
- cream - 2 ½ tbsp. spoons;
- vanilla extract - 2 tsp.
Preparation
Sugar powder is sifted together with cocoa several times. In a homogeneous sifted powder, add the cream and mix everything thoroughly. Add vanilla extract and glaze is ready to decorate one of your confectionery masterpieces.
Honey glaze with cocoa and coconut milk
Ingredients:
- dark chocolate - 50 g;
- cocoa powder - 1 tbsp. a spoon;
- coconut milk, or cream - 1 ½ tsp;
- honey - 1 ½ tsp;
- butter - 1 ½ tbsp. spoons.
Preparation
Chocolate rub, or crumb with a knife. Put the chocolate in the saucepan, add the same tablespoon of cocoa. A pleasant "warm" taste of the glaze will give honey, or agave nectar, which we add to the stew pan along with coconut milk, or cream. Now it only remains to put the glaze on the stove and cook until thick and homogeneous. At the end of the cooking, add a piece of butter to the glaze, which will make the glaze smooth and shiny.