Sweet glaze is intended for coating various confectionery products. It is prepared from various components: powdered sugar, milk, butter, fruit fillers. Cocoa frosting is perfect for coating cakes, eclairs, sweets and pastries. Standard chocolate icing is a mixture containing at least 25% cocoa solids.
A simple recipe for chocolate icing
For the preparation of this glaze, it is better to take natural cocoa powder, and not "Dutch" or alkalized.
Ingredients:
- 4 tbsp. spoons of cocoa powder;
- 2 tbsp. tablespoons of powdered sugar, water;
- 2 teaspoons of brandy, liqueur or rum;
- 30 ml of heavy heavy cream or butter;
- cinnamon or a little vanilla (one of the two, not worth using together).
First, you need to mix the cocoa powder with the powdered sugar, while trying to get rid of the lumps. It's even better to sift the mixture through a sieve. Rinse a small container with cold water, pour the specified amount of water into it, then place the container in a water bath. Next, the powder mixture is poured, you need to stir until the powdered sugar is completely dissolved. Then cream, rum for flavor and vanilla or cinnamon are added.
The thickness of the chocolate glaze can be easily adjusted by adding cocoa powder or powdered sugar. You can also include a small amount of ground nuts in the composition. But do not be zealous, otherwise you will get a mass that looks more like a cream than a baking icing.
By adding different fruit syrups and juices, you can add a very interesting flavor to the glaze. Adding to the finished dark chocolate with a high content of natural cocoa will not harm either - it will only improve the texture and taste of the glaze. It is enough to add 40-50 g of chocolate to the above proportions, melting it together with water, cocoa and powdered sugar.
Chocolate icing with sour cream
This recipe for making chocolate glaze is not much different from the previous one. But here, instead of water, pasteurized milk of medium fat content is used. In consistency, such a glaze is more like a cream, sour cream adds a special taste to it. Ideal for eclairs.
Ingredients:
- 4 tbsp. cocoa spoons;
- 3 tbsp. tablespoons of thick sour cream;
- 2 tbsp. spoons of water, powdered sugar;
- 1 teaspoon of rum;
- cinnamon or vanilla.
Powdered sugar is mixed with cocoa, sieved to get rid of lumps. Rum is poured into the container, a mixture of cocoa with powder and vanilla is added. Next, this mixture must be warmed up in a water bath for 20 minutes, the sugar must dissolve completely. Then sour cream is added, warmed up to the desired degree of thickening.
These two recipes make a delicious chocolate icing that will make any cake or pastry even tastier. Of course, you should not get carried away with such a wonderful confectionery mixture, it is very high in calories.
