Icing for Easter cake made from powdered sugar - 7 recipes

Basic cooking principles

Absolutely all recipes for sour cream and cocoa glaze are extremely simple, and therefore the preparation technology will be understandable to any housewife. Work principles:

1. If you want to make the taste brighter and richer, add a pinch of vanilla or citrus juice to the ingredients.
2. Glaze prepared with water has a matte surface, but if you use butter as a base, it will give a shiny gloss when coating desserts.
3. Confectionery icing can have different colors: brown is achieved by adding cocoa, dark or milk chocolate; to obtain any other shade, you must use natural food coloring.
4. Prepare the glaze over low heat with constant stirring. If this condition is neglected, it will quickly burn, lumps will appear, and its taste will deteriorate.
5. It is necessary to apply the mixture onto the confectionery products, which has had time to cool slightly; If it is too hot, it will form a very thin layer as it will drain; if it is cold, it will form lumps on the surface.

Sour cream glaze with lemon juice and sugar

This recipe does not require cooking the glaze, so you will spend a minimum of time making it.

For a glass of powdered sugar you need to take:

• a tablespoon of freshly squeezed lemon juice;
• 160 g of sour cream, which must be full-fat.

Let's start cooking.

1. In order to avoid the appearance of lumps in the mass, sift the powder through a sieve with small cells. If you don’t have ready-made powdered sugar on hand, you can make it yourself. To do this, grind the sugar in a coffee grinder.
2. Combine the sifted powder with sour cream and mix thoroughly. The mixture should become homogeneous.
3. At the last stage, add lemon juice. Once again, mix the mixture well and immediately use it to decorate confectionery products.

Chocolate icing for cocoa cake

Chocolate icing can be used to decorate cakes, cupcakes, muffins, eclairs and other confectionery products. Perhaps every housewife chose a recipe that was already loved by all household members. Maybe you will find something new for yourself and will definitely want to try the chocolate glaze according to this recipe. Let's start our journey through confectionery land with the easiest way to make cocoa powder frosting.

Compound:

• potato table starch - 1 tbsp. l. without a mound;
• filtered or boiled water – 4 tbsp. l.;
• powdered sugar - 4 tbsp. l.;
• cocoa powder – 3 tbsp. l.

Preparation:

1. Before you start preparing the chocolate glaze, please note: all proportions must be observed so that the glaze does not float, and tablespoons should be filled without heaping. If you want to give the glaze a richer flavor, add a little more cocoa powder.
2. Sift cocoa powder, table starch and powdered sugar, and then place all ingredients in a separate container.

3. Take filtered or boiled water and be sure to cool it thoroughly. It is enough to place the container in the refrigerator for 15-20 minutes.
4. Combine all ingredients and mix thoroughly. You can beat it with a mixer.

5. Lightly thickened glaze can be used to coat the surface of the confectionery product.

Sour cream and cocoa glaze

Of the large number of options for making sour cream glaze, the recipe with cocoa is considered the simplest.

For this decoration you need to prepare 150 g of sugar, a heaping tablespoon of cocoa, a quarter of a pack of sandwich butter and half a glass of homemade sour cream. In addition, you will need an enamel saucepan and a silicone or plastic spatula.

Let's start cooking.

1. Combine the dry ingredients in a saucepan and mix.
2. Add sour cream in portions, thoroughly mixing the mixture each time. This will prevent lumps from forming.
3. Place on the stove and cook over low heat until the sugar is completely dissolved. Don't forget to stir the glaze all the time.
4. Turn off the gas supply, add oil and immediately beat the mixture with a whisk.
5. Let it cool a little and as soon as the mixture becomes thick enough, decorate the baked goods.

Simple cocoa and milk frosting with powdered sugar, no butter

If you need to decorate a cake, cookies, or eclairs with frosting, but don't want to waste butter, make chocolate fudge with powdered sugar. It always turns out homogeneous and hardens quickly. The delicate aroma of vanilla added to it further flavors the baked goods.

Ingredients:

• pasteurized milk – 60 ml;

• 50 grams of cocoa;

• 100 grams of powdered sugar;

• vanilla powder – a small pinch.

Cooking method:

1. Add cocoa and vanilla to hot milk. Stir thoroughly and boil. If the powder is added to cold milk, it will form lumps that will be difficult to break.

2. While vigorously stirring the boiling “chocolate” milk, gradually add powdered sugar sifted through the finest sieve. Warm the glaze for a few minutes and remove from heat.

3. From this amount of products, a thin and non-liquid glaze is obtained.

4. To make it denser, increase the amount of powdered sugar; to make it more liquid, increase the amount of milk.

Sour cream frosting with dark chocolate

Chocolate icing made from dark chocolate and sour cream is especially good for decorating cakes and large cupcakes.

To prepare it, add a glass of powdered sugar to a bar of dark chocolate, half a glass of homemade sour cream, a tablespoon of butter and corn syrup, and a couple of drops of vanilla extract.

Let's start cooking.

1. Chop the chocolate, put the pieces in a small container, which, in turn, is placed on a saucepan with boiling water.
2. Let the tile melt and, while stirring, add the oil. The mixture should acquire a homogeneous consistency.
3. Lastly, add the syrup and vanilla extract. Mix well and leave on the table.
4. Beat powdered sugar with sour cream. Add the resulting mixture into the slightly cooled chocolate mass in small portions, stirring each time with gentle movements from bottom to top.
5. We use the finished mixture to decorate homemade baked goods.

Preparing glaze with milk

When milk is added, the glaze acquires a delicate creamy taste. There are many different recipes for milk chocolate glaze. Let's look at the classic method.

Compound:

• cocoa powder – 3 tbsp. l.;
• powdered sugar – 150 g;
• milk of any fat content – ​​4 tbsp. l.;
• butter – 40 g;
• vanilla sugar – 0.5 tsp.

Preparation:

1. Place cocoa powder and powdered sugar in a separate container. Mix dry ingredients and add milk.

2. After thoroughly mixing, place the container over moderate heat and simmer the mixture a little until foam forms on the surface.

3. Then remove the container from the stove and let the mixture cool slightly. 8-10 minutes is enough for this.
4. Add slightly softened butter to the mixture and mix everything well. It is best to whip the glaze, then its texture will be light and fluffy.

5. Chocolate glaze with added milk is ready to use.

Sour cream and white chocolate frosting

A glaze of white chocolate and sour cream will make your confectionery products very delicate, their appearance will become light, literally airy. It is called universal because the color can be easily changed by adding a few drops of food coloring.

For one bar of white chocolate you need to take half a stick of sandwich butter and half a glass of sour cream and sugar.

Let's start cooking.

1. Combine sour cream with sugar and knead until the latter dissolves.
2. Add melted butter to the mixture. Using a whisk, combine the ingredients.
3. Break the chocolate into pieces (to make the process go faster, you can grate it) and add to the prepared mass.
4. Place on the stove and, with minimal gas supply, bring the contents of the saucepan to a boil. When the first air bubbles appear, remove from heat.
5. As soon as it cools down and becomes moderately warm, you can use it to decorate desserts.

Chocolate glaze made from cocoa and sour cream - step-by-step recipe

There are several varieties of chocolate glaze, differing in composition and preparation characteristics. They are used to decorate cakes, pastries, rolls, cookies, donuts, muffins, bagels, Easter cakes, meringues, soufflés or ice cream. They are prepared according to the same principle.

Ingredients

Basic recipe includes:

• sour cream - 3 tbsp. l.;
• cocoa powder – 3 tbsp. l.;
• sugar – 3-4 tbsp. l.;
• butter – 50 g.

The sour cream should be thick, preferably homemade, but store-bought with a fat content of at least 20% is also suitable. You can use heavy cream instead. If you double their quantity, you don't have to add oil. Sometimes sour cream is replaced with an equal volume of whole milk. You can also use condensed milk. In this case, there is no need to additionally sweeten the mass.

The taste and color of the glaze largely depends on the quality of the cocoa powder. It should have a rich color, chocolate aroma without foreign notes, a bitter taste and a uniform structure. The optimal fat content is 12-15%. When rubbed between your fingers, good cocoa does not crumble completely, creating a slightly greasy feeling.

For a cake or sponge cake, creamy fondant with double the amount of butter is more suitable. In this case, the top cake does not need to be covered with cream, but immediately filled with glaze. This ingredient should not be replaced with margarine or cooking oil. This will negatively affect not only the taste, but also the consistency of the final product. Some housewives add very little of it (about 1 tsp) to give the mass shine and greater plasticity, or even do without it altogether.

Ingredients for making glaze.

You can change the taste characteristics of chocolate sauce by adding vanillin, honey, condensed milk, rum, maple syrup, instant coffee, and ground nuts into a paste. Sometimes spices are added to it: vanillin, cinnamon, cloves, mint, ginger powder, etc.

Chocolate glaze made from sour cream and vegetable oil

This chocolate glaze is made from high quality cocoa and sour cream with a high percentage of fat content. For it you will need 75 g of homemade sour cream, 4 full tablespoons of ground cocoa and sugar, 1 tablespoon of vegetable oil.

Let's start cooking.

1. Grind the sifted cocoa powder with sugar in a small bowl.
2. Add the indicated portion of fatty sour cream to the resulting mixture.
3. Cook the mixture over low heat for a couple of minutes – it should become thicker.
4. Remove the saucepan from the stove and add vegetable oil.

Chocolate glaze made from cocoa and sour cream

Today I want to offer you a simple recipe for making chocolate icing from cocoa and sour cream. This glaze is universal; it is perfect for decorating cakes, cupcakes, ice cream, and berry desserts. And just by serving it with natural coffee, you will experience bliss. When applied to cakes, the glaze of cocoa and sour cream adheres well and the baked goods produce spectacular chocolate smudges. This glaze is shiny, does not stick to your hands, and does not crumble when cutting. When stored in the refrigerator, it hardens well and becomes thicker. If you need to reheat it, just put it in the microwave or in a water bath. The preparation time for this glaze is only 2-3 minutes. Try it!

Tips and Tricks

The following techniques will help you make sour cream decorative icing as tasty and easy to use as possible.

1. To make the taste more pleasant and rich, use high-fat sour cream. And if the recipe does not contain chocolate, the cocoa must be of the highest quality.
2. Did you make a lot of frosting? Refrigerate any leftovers and simply warm the decorating mixture in the microwave before next use.
3. We advise beginner cooks to prepare the glaze not over fire, but using a steam bath. In this case, it will definitely not burn.
4. Baked goods should be decorated in two stages: first apply the glaze in a thin layer, wait a little for it to set, and then make another, thicker layer.
5. What is considered the optimal temperature? Dip your finger into the mixture, and if it “tolerates”, it’s time to use it for decoration.
6. Glaze prepared with the addition of powdered sugar without heat treatment is used immediately. After time, it becomes hard and therefore unsuitable for work.
7. If you overheat the mixture and it becomes too thick, add a little milk or water and bring to a boil again. Confectioners recommend tightening glaze that is too thin with a small amount of powdered sugar, starch or flour.

Sour cream and cocoa glaze is a decorative element that allows you to experiment with yourself and easily accepts additives such as strong alcoholic drinks with an intense aroma (rum, cognac), coconut flakes and vanilla extract, which allows you to get a new taste every time.

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