Dark chocolate frosting
A classic recipe for icing on a regular dark chocolate bar.
You will need:
100 g chocolate, 25 g butter, 45 g sour cream, 100 g powdered sugar, a pinch of salt.
Preparation:
Melt the chocolate and butter in a water bath and stir until smooth. Add sour cream, a pinch of salt and slowly add powdered sugar. Leave the glaze covered with film in the refrigerator for half an hour.
Icing for chocolate and cream cake, classic recipe
This chocolate cake frosting recipe is considered traditional and can be made with any chocolate: white, milk or dark. It is practically a win-win option, because chocolate and cream icing always succeeds, looks beautiful, is easy to apply and has a delicate taste.
Ingredients:
- natural chocolate – 1 bar;
- butter – 40 g;
- 30% heavy cream – 3 tbsp.
Preparation:
- Break the chocolate into a container and add butter.
- Place in a water bath and, stirring constantly, mix the melted ingredients into a homogeneous mass.
- Beat the cream with a mixer into a fluffy foam and carefully mix with the chocolate mass. Chocolate icing for chocolate cake with sour cream
Chocolate glaze with cocoa
The simplest option using available ingredients.
You will need:
50 g butter, 2.5 tbsp.
milk, 2 tsp. cocoa, 4 tbsp. Sahara. Preparation:
Mix sugar with cocoa and milk and place on the stove over low heat. Heat and stir until the mixture begins to thicken. Add butter and continue stirring until smooth.
Delicate icing for cake with cocoa and egg
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
- Melt the butter in a water bath.
- Add sugar. While stirring the mass, dissolve it.
- Add cocoa, mix.
- Keep the mixture on the fire until a homogeneous consistency is obtained.
- Remove from heat, let cool. The mass should be moderately warm.
- Add the egg and quickly beat the mixture with a whisk.
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.
Chocolate glaze with sour cream
The sourness of sour cream combines amazingly with the sweetness of sugar and the bitterness of cocoa.
You will need:
4 tbsp.
cocoa, 3 tbsp. sugar, 3 tbsp. fat sour cream, 1 tbsp. butter. Preparation:
Mix sugar with cocoa and sour cream, put on the stove and simmer for a couple of minutes, stirring. When the glaze acquires a homogeneous structure, remove it from the heat, add melted butter and stir again.
