Thick chocolate icing made from chocolate and cream for cake

Even the most delicious cakes and pastries become even more appetizing and desirable when glazed with a shiny chocolate coating. Today I will share with you my experience and tell you how to cook a simple chocolate icing from chocolate and cream at home. It can be used to decorate not only cakes, but also to decorate muffins, cakes and other sweet pastries. icing photo recipe will help you quickly and easily cope with this part of making cakes . I note that a delicious and simple chocolate icing made from chocolate and cream prepared according to this recipe turns out to be quite thick and hardens well.

Ingredients:

• dark chocolate - 100 gr;
• cream 30% - 80 gr.

General recommendations

Depending on your taste preferences and the desired color, you can use any kind of chocolate: from white, milk ... to black bitter. In dark chocolate, we add a little more cream than when using white or milk chocolate.

You can also take both chocolate bars and confectionery chocolate in cullets.

The fat content of cream for making glaze is unprincipled: both thick home-made and packaged ones are suitable. If you found only drinking cream 10-15%, it would be useful to add a piece of butter to the glaze.

The same glaze can be prepared using milk. If you choose this cooking option, then for 100 g of dark chocolate we take 50 g of milk and 30 g of butter.

How to make chocolate frosting with chocolate and cream

We collect the necessary products. As you can see from the list of ingredients, we only need cream and chocolate. In my case, black in cullets.

In a small bowl we send cream and chocolate. Bar chocolate must be broken into pieces.

For beginner confectioners, it is better to use a water bath to melt chocolate. Remember that the bottom of the container with chocolate should be above the surface of boiling water. Experienced cooks can try to melt chocolate by placing the ladle directly on the stove and turning on the minimum fire. It is better to stir the contents continuously.

Heat up the cream and wait until the chocolate is completely melted. As a result, we should get a homogeneous glossy mass. Allow the glaze to cool to room temperature before applying the glaze.

Depending on the desired density of the finished glaze, you can empirically determine the exact proportion of chocolate-cream. Remember that how thick your chocolate and cream icing gets depends on the fat content of the cream you use and the percentage of cocoa in the chocolate. Delicious culinary delights!