There are many recipes for chocolate icing. They differ in proportions, ingredients, and sequence of actions. Glazes also differ in the main ingredient, which will subsequently affect the glaze itself.
The basis for chocolate glaze can be milk, sour cream, cream, water, condensed milk. And depending on what ingredients are included in the glaze and what their proportion is, the glaze will be liquid or thick, soft or hard, shiny or matte. I bring to your attention chocolate icing based on condensed milk.
The glaze turns out tasty, aromatic, thick, shiny. It is perfect for covering cakes, cookies, and eclairs. Remember that before applying the glaze to the product, it should be allowed to cool slightly. If you apply the glaze too hot, it may drip off the piece. But if you apply it too late, it may lie unevenly, unevenly and the product will have an unpresentable appearance.
Condensed milk glaze is intended not only to decorate the confectionery product, but also to complement its taste. The condensed milk coating is very easy to prepare. Confectionery drizzle is quite easy to work with. All that is required of a novice cook is to purchase fresh ingredients and follow the condensed milk glaze recipe.
Features of preparing glaze from condensed milk and cocoa
Based on cocoa and condensed milk, it has a rich cocoa bean flavor. This is an ideal topping for chocolate and classic cakes. The coating retains the moisture of the baked goods, preventing it from drying out.
With cocoa and condensed milk glaze, you can cover:
- cakes, including multi-tiered ones;
- cakes;
- eclairs;
- donuts;
- custard cakes.
Due to the fact that the pouring has a rather rare consistency, it is often used as a topping. You can pour the glaze over ice cream, fruit salad, pancakes and even cheesecakes.
Properly prepared glaze with condensed milk and cocoa will be the best decoration for home baking. The coating will help save the situation if the freshly baked confectionery product is slightly burnt. It is enough to remove the top layer of the cake and coat it with watering.
Ingredients for making glaze with condensed milk and cocoa
There are an impressive number of recipes for chocolate topping. We suggest you prepare the baking coating “in a hurry.” A budget set of ingredients, a minimum number of working tools and 15 minutes of preparation. Sounds tempting, then it's time to find out what products we need to prepare the sweet coating.
Required ingredients:
- a couple of tablespoons of cocoa powder;
- a couple of tablespoons of brown sugar;
- 100 grams of butter;
- 120 grams of condensed milk.
We recommend purchasing high-fat condensed milk. The higher the fat content of the sweet, the better. This will ensure that the coating on the confectionery product hardens quickly. Plus, it will be easier to work with such a product.
The general principles of preparing the coating boil down to kneading a homogeneous mass. At the end, the pouring should have a uniform consistency, without the formation of cocoa lumps.
Basic preparation steps
At the end of cooking, you will receive a homogeneous, aromatic and shiny coating that will perfectly cover the confectionery product. Remember that before applying the coating, the mass must cool to operating temperature - 28-32 degrees Celsius.
Step-by-step preparation of watering:
- Sift cocoa through a fine sieve. This will allow you to prepare a homogeneous consistency, without the inclusion of lumps and other formations.
- Pour the required amount of condensed milk into a dry bowl. We also sift the cocoa through a sieve. We begin to grind the mass using a spoon or whisk.
- Pour the slightly melted butter into a saucepan. Place the ingredient on low heat and begin to melt the dairy product.
- When the butter has completely dissolved, pour the chocolate mixture into the saucepan in a stream. Stir the liquid constantly with a wooden spoon. After the sauce has boiled, remove it from the heat.
- Add a couple of tablespoons of brown sugar and mix the confectionery coating again. Chocolate glaze with condensed milk, ready.
Tip: natural flavors will help dilute and saturate the taste of the coating. For example, vanilla and orange extracts go well with chocolate topping. A couple of drops is enough to enrich the taste palette with new “shades”.
Practically the same can be done with condensed milk. True, it contains a couple more ingredients that provide exquisite shine, smoothness and a more viscous consistency. Dark chocolate and leaf gelatin are the main ingredients of the mirror drizzle, along with condensed milk.
It is advisable to glaze the confectionery product immediately after the coating has hardened. It can be stored in the refrigerator for no more than 3-4 days. The mass hardens very quickly, so during storage it will have to be heated in a water bath or in a microwave oven.
Did you like the recipe?
YesNo
Confectionery syrup for glazing from condensed milk and cocoa is a very necessary coating when you need to glaze a confectionery product in a short period of time. One of the main advantages of the drizzle is that it perfectly sets off fresh berries and emphasizes the delicate taste of chocolate and classic biscuits.
Cooking nuances:
- To prevent the mixture from sticking to the walls during heating, you should use cookware with a non-stick coating.
- It is very important to sift the dry ingredients so that no lumps form in the mixture. When adding cocoa to the mixture, constantly stir the liquid with a spoon.
- The mixture should be boiled over very low heat. Otherwise, the liquid will burn and become unusable.
- If lumps have formed in the coating, beat the mixture with a blender and then pass through cheesecloth. To prevent foam from forming in the liquid, it must be whipped at an angle of 90 degrees.
- Hot liquid must be cooled. The fact is that the hot glaze will not “grab” onto the baked goods, but will simply drain from it.
A fragrant topping of cocoa and condensed milk makes the confectionery product more attractive and appetizing. Modern sweet tooths first evaluate with their eyes, and only then get down to business!
Which glaze is your favorite?
Poll Options are limited because JavaScript is disabled in your browser.
I suggest you prepare a wonderful glaze based on condensed milk and cocoa, which can be used to coat cupcakes and muffins, sweet pies and cakes. The glaze turns out glossy and greatly decorates the baked goods; confectionery topping adheres perfectly to it. This chocolate glaze is also suitable as an addition to pancakes or pancakes. It's quite easy to prepare. The main thing to remember is that as it cools, the glaze begins to thicken, therefore, in order for it to adhere beautifully to the surface of the baked goods, it is better to apply it not immediately after cooking, but to let it cool a little. Be sure to try it!
Ingredients
To prepare glaze from condensed milk and cocoa we will need:
condensed milk - 100 g;
sugar - 2 tbsp. l.;
cocoa - 2 tbsp. l.;
butter - 70 g.
Cooking steps
Sift cocoa through a sieve into a saucepan, add sugar. Mix cocoa and sugar thoroughly and pour in condensed milk.
Mix the mixture well with a whisk again.
Add butter to a saucepan and place on low heat.
With constant stirring, bring the mixture to a homogeneous state and remove from heat.
The hot cocoa and condensed milk glaze will immediately drip from the whisk.
As it cools, the glaze will begin to thicken.
Bon appetit!
This glaze is used by many confectioners. We’ll talk about it, but first I want to name a few general rules that apply to all mirror glazes and this is very important.
First of all, let's decide. Mirror glaze is applied to a frozen cake with a perfectly smooth surface, since the glaze will not hide imperfections, but will emphasize them. In addition, the glaze itself should be perfect, without any bubbles or lumps. To do this, during the cooking process, it is punched with a hand blender, placing it at an angle to form a funnel that draws in the bubbles.
Next rule. Mirror glaze is applied by heating to a certain temperature. It is also called the working temperature and each type of glaze has its own, depending on the composition of the ingredients. One more general nuance. In order for the glaze to lay beautifully and evenly on the surface, there must be a lot of it, that is, there is no need to save money here. The remains after glazing can be collected, if any crumbs get in, strain through a sieve and use for another cake. The glaze is perfectly stored in the refrigerator, covered with cling film, pressed tightly into contact with the surface to prevent a crust from forming. 
Now, directly about the mirror glaze on condensed milk. It contains: 75 ml of water, 150 g. sugar, 150g. glucose syrup, 150g. chocolate (white, black or milk), 100g. condensed milk, 12g. gelatin, 60ml water for gelatin, food coloring
Since there is water in the glaze, any water-soluble food coloring, both powder and gel, can be used for coloring. As you noticed, it contains gelatin. Pastry chefs most often use sheet gelatin. It is, as a rule, stronger than powder, and therefore, to prepare the glaze, take two sheets of gelatin, 5 grams each. Leaf gelatin is soaked in any amount of cold water, allowed to swell and excess moisture squeezed out. Powdered gelatin requires a certain proportion of water. The confectioner is recommended to take 1:6, that is, six parts water to one part gelatin. I take 1:5, it’s more convenient for me to calculate.
I would like to write about one more ingredient - glucose syrup. It is included in almost all mirror glazes. What is it and what is it for? Glucose syrup or glucose syrup looks like a thick, viscous, viscous, transparent substance, reminiscent of liquid glass. The syrup is widely used in the food industry, and in confectionery it acts as an anti-crystallizer and sweetener. You can buy glucose syrup in online stores for confectioners.
Details on how to prepare mirror glaze with condensed milk can be found in the recipes on the website. For example, in the recipe “Red and Black” Cake, the glaze is prepared with the addition of dark chocolate, and in the recipes: Sea Buckthorn Mousse Cake and Fouette Cake, white chocolate and colored food coloring are used. In such cakes as: “Beatrice”, Cherry Boucher Cake “Adele” or “Strawberry Cake with Panna Cotta”, white food coloring titanium dioxide is used, which is widely used in the food industry and in pharmacology for its harmlessness and non-toxicity. By the way, unlike other water-soluble dyes, titanium dioxide easily colors chocolate and white.
The main advantage of this glaze is that it is actually very mirror-like. It reflects everything that is nearby. Well, one last thing. The cake or pastry, after applying this mirror glaze, if the need arises, can be stored in the freezer.
In conclusion, I want to say that this glaze is not at all difficult to prepare at home. The main thing is to follow all the technology and you will definitely succeed. Cook with pleasure! Let your holiday home always have a cake no worse than in a French pastry shop!
On the website you can familiarize yourself with and learn how to prepare colored mirror glaze using cream and neutral glaze.
If you like experiments and new trends in confectionery art, then you will probably be interested in leopard icing.
Dear friends! I will be very grateful to you for mentioning the Sweet Menu website and my name on social media. networks.
Good afternoon, dear home-baking lover! I want to offer you not only all kinds of cocoa cake icing, but also excellent recipes for chocolate creams for decoration. I recommend taking all the recipes into service. You're not against a varied serving of desserts, are you? So they will come in handy.
And from a practical point of view it is very convenient. After all, recipes for every taste provide great opportunities for culinary improvisation, using the products that are currently in the refrigerator.
I think that you don’t need much persuasion. Let's take a look at how to make cocoa cake frosting.
Cocoa and milk cake frosting recipe
I can’t help but sing an enthusiastic ode to the wonderful cocoa product! A real find for making cakes at home. Well, judge for yourself - together with the most affordable products, it will both decorate the dessert and fill it with chocolate notes. As they say, cheap and cheerful. And most importantly, it’s natural.
I'll tell you briefly about this recipe. This is how simple and quick it is, and how delicious it is.
For a chocolate masterpiece you need to prepare
- Three tbsp. cocoa
- Three tbsp. Sahara
- Four tbsp. milk
- Sixty gr. butter.
The cake icing will turn out much tastier if you listen to the wishes
- Use high-quality cocoa powder, which should be brewed rather than poured with boiling water. In this case, the glaze will have a pronounced chocolate taste.
- Buy thicker butter and milk.
Please note that chocolate icing for a cake made from cocoa and milk can thicken quickly. Therefore, it must be used hot. And one more thing: the indicated proportions are enough to decorate one medium-sized confectionery product. So, if necessary, increase the amount of ingredients based on your needs.
Chocolate icing for cake based on cocoa and sour cream
Cocoa glaze can be prepared taking into account the characteristics of the cake. If the cakes are very sweet, then you can give preference to options made from cocoa and sour cream. A sour dairy product will balance the taste of the finished product.
I really like this recipe. I advise you to take a closer look at it.
Preparing food
- Cocoa - 2 tbsp.
- Sour cream – 2 tbsp.
- Butter - 2 tbsp.
- Powdered sugar - 4 tbsp.
- Vanilla sugar - 0.5 tsp. (optional).
Preparation
The chocolate glaze will turn out simply gorgeous if you add coconut flakes, a couple of drops of rum or cognac to it.
And if you suddenly miss a moment and the product hardens too much, then send it to a water bath and correct the situation.
The recipe can be slightly modified. Instead of sour cream, add 2 tbsp. heavy cream. It will be good too. So experiment for your health.
How to make cake frosting with condensed milk
Remember when I told you that it’s good to have different recipes on hand? This is exactly the case. There is condensed milk in the refrigerator, which means you can safely prepare the frosting for the cake. It will turn out very tasty.
And the dessert is beautiful and so soft that it will melt in your mouth.
A simple grocery set
- Condensed milk 4 tbsp.
- Cocoa 4 tbsp.
- Butter 4 tbsp.
Tip: remove the butter from the refrigerator in advance. We will need it softened.
The glaze will become especially fragrant and glossy if you add 1 tbsp. cognac This should be done before removing the pan from the heat.
An ordinary egg will make the glaze especially tender. This decoration is perfect for cakes with thick layers.
Need to prepare
- 5 tbsp. cocoa
- 130 gr. butter
- 2 tbsp. Sahara
- 1 egg.
Step-by-step preparation
Very good recipe. Only the egg needs to be introduced in a timely manner. So that the temperature of the semi-finished product is loyal to the protein, and it does not curl.
A very interesting recipe for glaze with honey. It adds its extraordinary aroma and adds shine to the finished product.
List of ingredients
- Cocoa powder 4 tbsp.
- Milk or cream 4 tbsp.
- Powdered sugar 4 tbsp.
- Honey 2 tbsp.
- 2 tbsp butter (room temperature).
Preparing the glaze
Now you can put the finishing touch on your confectionery product. Decorate it with a gorgeous icing that you won't be able to take your eyes off of.
Now we will increase the level of culinary skills and prepare a mirror chocolate glaze.
For this you will need the following ingredients
- Instant gelatin 2 tsp.
- Heavy cream 100 ml. (at least 30 percent)
- Sugar 7 tbsp.
- Cocoa powder 4 tbsp.
- Water 170 ml.
Step-by-step preparation of a mirror miracle
If you prepare the mirror glaze in advance, you need to store it in the refrigerator as follows: pour it into a container, cover the surface of the glaze with film so that it does not come into contact with air.
And now we will prepare such a delicious dish that it can be served as a separate dish. Needless to say that chocolate cream made from cocoa powder will be great both as a layer and as a cake decoration?
Preparing a set of products
- Milk 0.5 l.
- Cocoa powder 2 tbsp.
- Butter 30 gr.
- Sugar 3 tbsp.
- Starch 3 tbsp.
- Salt a pinch
- A pinch of vanilla (if desired).
A little about the products
- Choose milk with a high percentage of fat content.
- Starch can be replaced with flour.
- The amount of cocoa can be increased if you want to make a cream with a more pronounced chocolate flavor.
How to make chocolate cream from cocoa powder
- Separate 300 ml. milk, pour it into a saucepan, put it on the fire, heat it up.
- Add salt, sugar, cocoa and butter to it. Mix well.
- Bring the mixture to a boil, boil for 2 minutes. Make sure that the mass becomes homogeneous, without a single lump. Then remove from heat.
- Dissolve starch in the remaining milk.
- Carefully pour the mixture into the hot milk, while constantly stirring all the ingredients.
- Put the saucepan on the fire. Bring to a boil and simmer until the mixture thickens. In time it is min. 2 – 3.
- Then turn off the oven, add vanillin, mix. Let it cool down and then put the finished cream in the refrigerator.
The taste of the cream can be made even richer by adding finely grated chocolate in the process. It needs to be added to the first batch of milk and boiled along with sugar and cocoa.
If there is gr. 50 natural chocolate, then be sure to add. You'll like it, you'll see.
And if you plan to serve the cream as a separate dessert, then leave the chocolate for sprinkling. When grated, it will decorate the presentation and enrich the taste.
And for a snack - a recipe for chocolate cream for sponge cake. I posted this recipe separately because I love biscuits and bake them often. When I don't have time to glaze, I grease both the top and sides with this excellent cream. Well, I smear the cakes, of course. It turns out beautiful and tasty.
Required Products
- Condensed milk 200 gr.
- Butter 270 gr. (softened)
- Cocoa 35 gr.
- Two yolks
- 200 ml boiled water (chilled).
How to cook
- Mix the yolks with water and beat with a whisk.
- Add condensed milk, stir.
- Put on fire, boil with continuous stirring. Boil the mixture until thickened.
- Add pre-melted butter and cocoa. Mix everything. Keep on fire for 1 minute. and remove.
- Cool and use as directed.
The cream can be used for other cakes, not just sponge cakes. It will not only serve as a wonderful decoration, but will also perfectly soak the cakes.
It remains to add the following: the proposed recipes can be used as basic ones. Add flavorings, adjust the amount of cocoa and sugar to your taste. So use your imagination at your own discretion and let your baked goods be the most delicious and beautiful!