Delicious icing for the cake is one of the finishing touches to creating a holiday dish. A dessert for a special occasion should be extraordinary, so every housewife has her own recipe for a sweet coating. If you're an aspiring pastry chef, try these simple guidelines using egg whites, chocolate, cocoa powder, butter, and more.
Protein icing for cake
Ingredients:
- 2 egg whites;
- 4 tablespoons icing sugar.
Beat the cooled egg whites with a whisk or mixer on medium speed until fluffy. Pour the icing sugar into it in small portions and continue beating the sweet egg mixture until thick, rich white and soft (falling) peaks. Glaze the cake or sponge cake immediately after cooking, otherwise it will dry out.
If the egg whites are not beating well, place the bowl in the refrigerator for 20 minutes or cover with ice. You can also add a pinch of salt or a few drops of fresh lemon juice to the egg mass.
On the basis of protein glaze, it is easy to make a color coating of any shade, for this it is enough to mix it with a dye, preferably natural. A teaspoon of raspberry or beetroot juice will give a red or burgundy color, carrot or orange juice - orange, hot coffee - brown, spinach broth - green, saffron infusion - yellow, etc.
Chocolate icing for cake, biscuit
Ingredients:
- 100 g of white or dark chocolate;
- 100 g of butter;
- 3 tbsp. milk;
- a pinch of salt;
- 1, 5 tbsp. Sahara;
- 1/3 tsp vanillin.
Break the chocolate bar into pieces, cut the butter, put everything in a saucepan or small saucepan and place in a water bath. Stir the melting mass continuously with a wooden spatula to prevent sticking. Once it is smooth, add the vanillin, sugar and salt, and after dissolving, carefully pour in the milk.
Cook the chocolate icing until thick, then remove the cookware from the stove. Immediately immerse it in a large container of ice water for 30-40 seconds, then beat with a mixer for 5-10 minutes until it begins to calmly lag behind the attachments.
Simple dark icing for cake
Ingredients:
- 3 tbsp. cocoa powder;
- 4 tablespoons milk;
- 60 g butter;
- 3 tbsp. Sahara.
A too loose or uneven cake surface can be smoothed out by thinly smearing it with a thick jam. Wait for it to dry and apply the glaze.
Combine milk, cocoa powder and sugar in a saucepan, heat over low heat. Cook the chocolate syrup, stirring constantly, until smooth. Toss in the butter, let it melt, stir in the brown mass completely, and set aside the dishes. Take a flat spatula and immediately spread the frosting over the sponge cake or cake, quickly spreading the frosting over its surface. If you do hesitate and the delicious frosting is frozen, just heat it up.
