Perhaps every housewife knows how to make chocolate icing , which successfully decorates most types of homemade cakes. But when it comes to decorating cakes, gingerbread or cookies, you can not do without white watering recipes. Matte or shiny, thick or liquid - it will equally draw guests' attention to dessert and give the hostess a reason to boast of her culinary skills. In addition, white glaze can easily make a color, thereby delight the kids.
How to make white icing for a cake?
Ingredients:
- milk fat - 110 ml;
- chocolate white - 320 g;
- cream fat (33%) - 110 ml;
- instant gelatin 10 g.
Preparation
Pour gelatin into half of the prepared milk and wait for 15 minutes. The remaining milk is combined with cream, warmed slightly and set aside. Next, pour the gelatinous mass into the milk-cream mixture and stir until homogeneous. Chop the chocolate in small pieces and pour it on the prepared ingredients. We stir until it is completely homogeneous glaze of white color.
White chocolate glaze - recipe
Ingredients:
- white chocolate (quality) - 320 g;
- white sugar (shallow) - 310 g;
- glucose syrup - 290 g;
- fat milk - 220 ml;
- gelatin leaf - 30 g;
- water filtered - 145 ml;
Preparation
In cool, purified water, soak gelatin. In a small pot, pour water, pour sugar, add milk and bring the mass to a boil. We pour in the glucose syrup and boil again. We set it aside, let it cool for 5-7 minutes and add gelatin. Then mix everything until completely dissolved. Pour our mixture through a sieve onto the broken chocolate and mix thoroughly until smooth. We rub the mass with a submerged blender. Ready-made frosting is obligatory for several hours left in the refrigerator, and before use it is heated to a temperature of 35 degrees.
White glaze for cake
Ingredients:
- chocolate white (qualitative) - 435 g;
- milk fat - 90 ml;
- Vanillin - on the tip of the knife;
Preparation
The main thing in the preparation of this particular glaze is properly melted chocolate. To do this, we break it into small pieces, send them into a deep saucepan and determine for a water bath. Stir until the chocolate is completely melted, pour in immediately the milk, pre-mixed with the powdered sugar, add vanillin and continue to stir intensely until complete homogeneity.
Now we remove the mass from the steam bath and mix it up with a mixer to a lush mass.