How to make glaze with sour cream

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.

Citrus glaze

Ingredients

• a glass of powdered sugar;

• 2-4 tablespoons of freshly squeezed orange, lemon, lime or grapefruit juice.

Preparation

• using a whisk, slowly stir the gradually added powdered sugar into the fruit juice until you are happy with its consistency.

This glaze for eclairs is not particularly bright, but very tasty, slightly moistly permeating the choux pastry crust with a fruity flavor and aroma. You can also add a little finely grated zest to it to taste.

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.

Video: “Chocolate icing with cocoa”

In itself, it does not require special skill in preparation, but the process is simplified even more if you take simple and accessible sour cream as the base ingredient for the glaze.

Sour cream and sugar glaze

Ingredients:

• powdered sugar – 1/2 tbsp;
• sour cream – 3 tbsp. spoons;
• lemon juice – 1 tbsp. spoon.

Preparation

The preparation procedure is simply simple: sift the powdered sugar to get rid of lumps, and then mix with sour cream until completely homogeneous. Add a little lemon juice to the mixture (you can also grate the zest) and cover the cupcakes with the finished glaze.

Recipe for chocolate glaze with sour cream

Ingredients:

• sour cream – 1/2 cup;
• vanilla extract – 1 teaspoon;
• dark chocolate – 100 g;
• butter – 1 teaspoon;
• corn syrup - 1 ½ tbsp. spoons;
• powdered sugar – 1 tbsp.

Preparation

The chocolate and sour cream glaze is prepared as follows: melt the crushed dark chocolate with a piece of butter in a water bath. Stir the chocolate until it is completely smooth, and then mix it with vanilla extract and corn syrup. Let the chocolate cool slightly, and in the meantime beat the sour cream and powdered sugar until smooth. Mix the sour cream mass in portions with melted chocolate and cover our cupcakes with the finished chocolate glaze made from sour cream.

Glaze with sour cream and cocoa

Ingredients:

• cocoa powder – 1 tbsp. spoon;
• sour cream (fat) – 2 tbsp. spoons;
• butter – 1 tbsp. spoon;
• powdered sugar – 3 tbsp. heaped spoons.

Preparation

For the glaze, mix sour cream, cocoa and sugar until smooth in a small bowl. Place the bowl with the mixture on low heat and, stirring constantly, cook the glaze until the sugar is completely dissolved (2-3 minutes). After this, add a piece of butter to the mixture and mix thoroughly. Before covering the finished confectionery with glaze, let it cool slightly, otherwise it will simply be absorbed into your delicacy. Please note that if you want to make the glaze a little more chocolatey and slightly bitter, then add another half teaspoon

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.

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

• Dark chocolate (2 bars)
• Powdered sugar (half a glass)
• Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

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 eclairs: nuances and subtleties of preparation

You won't be able to resist this delicacy. And even if you are not one of those with a sweet tooth, this dessert will surprise you with its lightness and unobtrusive chocolate taste.

Ingredients:

• 130 ml water;
• 70 gr. butter;
• 75 grams of flour;
• vanilla and salt to taste;
• 120 ml fat milk;
• 6 eggs;
• a couple of tablespoons of sugar;
• half a tablespoon of starch;
• half a bar of dark chocolate.

The first step is to prepare the dough for baking the delicacy. Pour water into a saucepan and place on low heat. Add butter, salt, vanilla and the required amount of sugar to the mixture. When the butter has melted, remove the saucepan from the heat.

Beat 1 egg into a separate bowl. We also put the remaining 3 in a bowl and beat with a fork. Pour the wheat flour sifted through a sieve into a saucepan with butter. Place the saucepan with the dough on low heat and begin to knead the elastic mass. After a couple of minutes, remove the dishes from the heat and add one egg. After the dough becomes homogeneous, add the rest of the egg mass. Transfer the finished dough into a pastry bag.

Grease a baking sheet with butter. Using a pastry bag we form eclairs. On average, the length of the cakes is 10-15 cm. Place our pieces in a preheated oven and bake at 180 degrees for about 40 minutes.

While the delicacy is baking, let's start preparing the custard. To do this, pour milk into a saucepan and bring it to a boil. While the milk mixture is boiling, beat a couple of eggs into a bowl and add a tablespoon of potato starch. Pour the egg mixture into the milk, add vanilla and sugar to taste and boil the cream.

We take the pies out of the oven and let them cool. When the delicacy reaches room temperature, the center should be filled with custard milk cream. Now is the time to start preparing the chocolate glaze for the eclairs.

Melt 50 grams of chocolate in a water bath. Add 30 grams of butter to the mixture. Add a couple of tablespoons of warm water here. Bring the mixture to a homogeneous consistency and remove the dishes from the water bath. Dip the top of the delicacy in the drizzle and let the glaze “set.” Bon appetit!

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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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