Chef's secret: how to make chocolate frosting for a cake

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Many loves sweets, especially chocolate. For some, the chocolate frosting is their favorite part of the cake. The chefs know the secrets of preparing these delicacies so that the homemade dessert will not leave anyone indifferent.

Details

The best chocolate frosting is made from 70% dark chocolate and 33% fat cream.

We melt the chocolate, add the microwave-heated cream, mix thoroughly and make patterns on the cake or pour over the entire cake. The ratio is approximately one to one.

In order for your icing to be lump-free, you must first mix sugar with cocoa powder and then add water.

If you are making white icing from melted chocolate, you need to add 2-3 tablespoons of milk or sour cream. If you skip this, the glaze will be too thick and will harden on the cake faster than you will have time to spread it.

It is recommended to replace white sugar with powdered sugar – then the glaze will be prepared much faster. And you can add a little vanilla for flavor or orange peel to the cocoa powder icing if you are making a citrus cake.

It is not recommended to spread too hot icing as it will quickly run off the cake. It is best to wait a while until it hardens a little. But at the same time, it is important not to miss the moment, otherwise the glaze will have to be melted again.