Chocolate icing for frosting the cake. Homemade chocolate frosting. Recipe with added condensed milk

An appetizing, aromatic glaze will help make your baked goods beautiful, pouring it over the entire cake or using it for inscriptions and creating unique patterns. Chocolate frosting for cocoa cake is easy to make yourself. We offer the best recipes that reveal all the secrets and subtleties of cooking.

Chocolate cocoa glaze - classic recipe

It is not recommended to immediately apply glaze while it is hot, as it will quickly drain from the surface of the cake. You need to wait a little while the mixture cools down. The main thing is not to waste time, otherwise it will freeze and you will have to reheat it again.

Ingredients:

cocoa – 55 g;
water – 45 ml;
sugar – 150 g

How to cook:

Mix sugar with cocoa and add water. Mix with a whisk.
Place on low heat. Cook while stirring with a whisk so that the glaze does not burn.
Once the first bubbles appear, cook for 2 minutes. Remove from heat.
Before decorating the baked goods, the chocolate mixture will need to cool slightly.

Glaze made from cocoa powder with butter

Chocolate glaze is an indispensable assistant for housewives. Any homemade cake turns into a decoration thanks to a quickly cooked delicacy.

You will need:

butter – 30 g;
milk – 45 ml;
cocoa – 55 g;
vanillin – 2 g;
granulated sugar – 70 g.

How to cook:

Pour cocoa and granulated sugar into an enamel bowl. Pour milk into them and mix thoroughly.
Set to low flame. Cook, stirring constantly until the glaze begins to foam. Remove from heat. Wait 8 minutes for the mixture to cool slightly and thicken.
Add chopped butter and beat with a blender. This will help the treat become soft and acquire a beautiful shiny hue.

If the glaze is too thick and does not spread over the surface of the cake, you will need to add a little milk and boil. If it turns out liquid, add sugar and bring to a boil.

With sour cream

The chocolate glaze made from cocoa and sour cream is especially tender. The main thing is to maintain exact proportions.

Ingredients:

butter – 55 g;
sour cream – 75 g;
cocoa – 75 g;
granulated sugar – 75 g.

Preparation:

To prevent the mass from burning, use a small container for cooking. Cocoa and sugar are mixed, then poured with sour cream.
Place over low heat and cook until the sugar crystals dissolve.
Add chopped butter. Cook until bubbles form. You can't boil it.
Cool the mixture a little and you can pour the cake.

Lenten chocolate glaze

A simple and budget option will delight you with a moderately sweet taste and will help you quickly decorate homemade baked goods.

Ingredients:

water – 45 ml;
vegetable oil – 15 ml;
cocoa – 50 g;
sugar – 90 g.

How to cook:

For cooking, use a container with a thick bottom. It distributes heat evenly and prevents the sweet mass from burning.
Pour cocoa into granulated sugar and mix well. Then add oil and water.
Place the hob on minimum setting. Stirring constantly until bubbles appear. After this, cook for another 3 minutes. Leave to cool. Decorate the baked goods after the mixture has thickened a little.

From milk powder and cocoa

The cocoa and milk glaze looks elastic and shiny on cakes. If there is any chocolate left over after decorating, you can put it in a bag and store it in the refrigerator. Simply melt before next use.

Ingredients:

gelatin – 13 g;
water – 120 ml for gelatin;
cocoa – 25 g;
powdered milk – 25 g;
granulated sugar – 40 g;
water – 120 ml;
butter – 35 g.

Preparation:

Pour gelatin with the specified volume of water. Leave until it swells. It is better to use instant, then you will have to wait no more than 15 minutes.
Mix dry milk with cocoa powder and granulated sugar. Add water and let it cook. The mass will need to be constantly stirred. When bubbles appear, remove from heat.
Place gelatin in a microwave oven and heat. Do not allow it to boil, otherwise the gelling properties will disappear.
Combine the two masses. Add chopped butter and cook for 3 minutes.

How to make mirror chocolate glaze

Home confectioners will be able to surprise guests with a fashionably decorated cake that will delight everyone with its mirror reflection. The variation is easy to prepare and does not require special ingredients in the form of glucose or invert syrup.

Ingredients:

gelatin – 12 g;
cocoa – 80 g;
water – 60 ml for gelatin;
sugar – 240 g;
water – 80 ml;
heavy cream – 160 ml (35%).

Preparation:

The gelatin should be soaked in advance with the specified volume of water and left until it swells.
In a thick-bottomed saucepan, mix water with granulated sugar and cook until it boils. Pour in sifted cocoa. Cook, stirring constantly, for 3 minutes.
Boil the cream separately. Melt gelatin in a microwave oven. Combine the two masses and pour into the hot chocolate mixture.
Place in an immersion blender. It needs to be fixed in one place and not lifted to the side during the beating process in order to avoid large formation of bubbles that will spoil the appearance of the glaze.
Pour the mixture through a sieve. This procedure will help get rid of the bubbles that appear.
The mass is used for decoration after it has cooled to 29°. Ideally, the glaze should sit in the refrigerator for a day. Then it is heated to operating temperature and the products are decorated.

To diversify the taste of the glaze, you can add any spices and spices to the composition.

Cocoa frosting with lemon

The glaze will delight you with a pleasant citrus aroma. Can only be applied to a bare cake not covered with cream. High-fat oil is used for cooking.

You will need:

cocoa – 65 g;
powdered sugar – 230 g;
butter – 65 g;
lemon juice – 45 ml.

Preparation:

Place oil in a container. After it melts, pour in the juice.
Pour in cocoa and then powder. Stirring constantly until it boils. Then cook for 3 minutes. The mass should acquire a homogeneous, shiny consistency.
Remove from heat and cool.

Since ancient times, housewives in Rus' have decorated Easter cakes with multi-colored icing. And now pastry chefs draw amazing shiny patterns on eclairs, cupcakes, muffins, and cakes. Raw egg whites, butter, honey, cream and even toffee candies are often used as a base for icing. We will make multi-colored glaze without using milk. Cocoa, beet juice, turmeric or food coloring sold in the store will give it a different color. This glaze adheres perfectly to any baked goods, does not crumble or deform, and does not crumble or break when cut.

Products used in making dairy-free frosting:

granulated sugar - 200 g (1 glass);
water - 6 tablespoons;
gelatin - 5 g (1 teaspoon);
food coloring, cocoa powder, vegetable or fruit juice, colored sprinkles - to taste.

Recipe for making glaze from granulated sugar and gelatin

Pour gelatin with two tablespoons of water and leave to swell in a warm place on 5-7 minutes.

Advice. The water must be cold, otherwise the swelling will occur too quickly and unevenly. It is better to use instant gelatin as it does not form lumps.

Fill the granulated sugar with four tablespoons of water. Place the container on low heat and bring until the sugar is completely dissolved, stirring occasionally.

Advice. Instead of sand, you can take powdered sugar, but half the amount, that is, 1/2 cup. The mixture does not need to be brought to a boil.

Remove the sugar syrup from the heat and add the swollen gelatin to it.

Or other pastries and desserts.

In fact, there are a lot of recipes for cocoa glaze; they differ mainly in proportions, sequence of actions, as well as the base, which can be milk, sour cream, cream, water, etc. If this is not chocolate glaze, then in it In addition to the base, the composition will necessarily include sugar, butter and, in fact, cocoa itself.

Sugar gives sweetness, oil– shine and to some extent softness. Therefore, in principle, these four ingredients are more than enough. But if you want to diversify your baked goods or emphasize a specific ingredient included in its composition, you can use various additions in the form of mint, vanilla, cinnamon or even special flavors.

Before , preferably prepared from a small amount of ingredients test samples to determine exactly which recipe is best. After all, the end result of any option will differ from others in consistency, color, shine, softness, thickness when hardening and even taste. It’s unlikely that anyone would want to spend a lot of time making a birthday cake and then undo all the results of their labors with an incorrectly selected “finishing touch.”

However, if we are talking about some kind of household dessert that is prepared simply to please the tummy, and not in honor of the holiday, then you can experiment. One way or another, each recipe is good in its own way, and none of them will radically spoil the dish. But, of course, a properly selected glaze can ultimately make the effect much brighter - both visually and tastefully.

Apply glaze should be done when it has already cooled down a little (but not completely!). If you do this right away, it will be too runny and may run off your baked goods, ruining their appearance. If you apply it too late, there is a chance that it will lie unevenly, in lumps and will not have the most presentable appearance.

Glaze “4 spoons”

The simplest recipe, for which you don’t even have to look at any notes. That is why we write about him in the first place.

To make this cocoa glaze you will need 4 tablespoons each of sugar, cocoa and milk, as well as 50 g butter. Accordingly, in order to increase or decrease the required volume of the finished glaze, you just need to add 1 spoon of each ingredient.

As for butter, its share is very arbitrary, so you can simply determine for yourself approximately how much you need to add to each spoon, and also increase the amount proportionally. At all, the more oil there is, the shinier the glaze will be. and vice versa. Therefore, you can choose the most optimal volume in your opinion.

So, in order to make such a glaze, in a separate bowl, carefully grind cocoa with sugar with a spoon - this is necessary in order to prevent the formation lumps. Then melt the butter in the milk over low heat and after it has completely dissolved (never before!), add the cocoa and sugar mixture, stirring constantly.

Still stirring and over low heat, bring our cocoa icing for the cake to a boil, but do not boil, but immediately turn it off. After it has cooled a little, we begin to apply it to dessert.

How to make cocoa frosting with flour

Since we need to make cocoa icing for the cake, we can use this recipe:

1 tablespoon flour
1 tablespoon cocoa
5 tablespoons milk
half a glass of sugar
50 g butter
vanillin

The peculiarity of this recipe is that it contains flour, and so we can adjust density the resulting product. Therefore, it is better to take more flour (a heaping tablespoon) if you are making a cake. If you want a liquid glaze that drips beautifully from your dessert, increase the amount of milk.

Add sugar, cocoa and flour to the milk and, stirring constantly, bring to a boil. When the glaze has cooled, add butter and vanilla.

Cocoa and sour cream glaze

A thick glaze that won't be hard, but won't run.

2 tablespoons sour cream
2 teaspoons cocoa
3 teaspoons sugar
20 g butter

Be sure to take sour cream with high fat content. Mix all the ingredients except the butter well, then put on the fire and, continuing to stir continuously, wait until the sugar dissolves. This usually happens within a few minutes. Then turn off the heat, add oil and continue stirring until the oil dissolves.

This cocoa frosting is for the cake, as it doesn't harden. Therefore, using it for cakes or cookies will not be very convenient. Or rather, it won’t be very convenient to eat them later. At the same time, it will not work, for example, to water it, since it is too thick for this. If you need a richer chocolate taste, add half a teaspoon more cocoa.

Cocoa glaze with condensed milk

So how to make cocoa frosting for cake You can do it in different ways, why not make it with condensed milk?

200 g butter
3-4 tablespoons sugar
1 can of condensed milk (8.5% fat)
2-3 tablespoons cocoa

This is an old Soviet recipe that came to us from those times when even getting each individual product was a big problem, not to mention ready-made baked goods. Therefore, it is quite unique in execution, but the result will still not disappoint you!

Melt the butter over low heat, add sugar and stir constantly, not allowing our glaze to boil. Add condensed milk and cocoa, continuing to stir until the mass becomes homogeneous. You can also make some kind of glaze from this glaze. baking decorations, for example, chocolate butterflies or an inscription on the finished cake.

Liquid cocoa icing for cake

The ingredients included in this glaze are the same as in the first recipe, the only differences are in the proportions and sequence of actions

2 teaspoons cocoa
4 tablespoons milk
4 tablespoons sugar
50 g butter

It all starts with oil. Melt it over low heat, add milk and sugar. Stir over low heat until the mixture dissolves, add cocoa. Since sugar is already in milk and butter, there is nothing to grind cocoa with. Therefore, in order to prevent the formation of lumps, you can sift the cocoa through a sieve.

The glaze will work It's runny and won't thicken much. even after cooling. But it is very shiny and beautiful - like it came from a factory. Therefore, if you need exactly water dessert or baked goods, creating the appropriate visual effect - this glaze will be the most suitable option.

There is nothing tastier than a cake or chocolate cupcake drizzled with cocoa frosting. Housewives often know 2 - 3 simple cooking options. But there are a large number of recipes for cocoa glaze with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of dark and milk chocolate. Properly prepared glaze from high-quality cocoa will be the best option for decorating various confectionery “masterpieces”. It will help save the situation when holiday baking has failed and you need to make it more presentable.

Preparation time

5 minutes

Portions

a portion

Preparation time

5 minutes

Portions

a portion

Instructions

Pour sugar and cocoa into a bowl and mix the ingredients.

Then carefully pour in water and whisk.

Place over low heat and cook the glaze, stirring constantly so as not to burn.

When the mixture begins to bubble, keep it on the fire for another minute and remove.

Note to housewives: what a good glaze should be like?

Some useful tips for cooks for preparing delicious and beautiful cocoa glaze.

Density. Properly prepared cocoa glaze should have a consistency similar to thick and rich sour cream. This mass fits well on the surface of cakes. If it turns out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze is diluted with boiled hot water.
Powdered sugar. To make the glaze uniform, it is better to use powdered sugar thoroughly ground and sifted through a sieve.
Cocoa. When introducing cocoa, it must be sifted well through a sieve so that there are no large lumps.
Butter. In order for the glaze to acquire a soft, creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you do not need to add oil.
Lemon or orange juice. Some recipes call for using water to make the glaze, but you can use lemon or orange juice instead. Then the mass will turn out even tastier and more aromatic, and the egg whites will whip better.
Applying cocoa glaze. Typically, liquid icing is applied to cakes using a soft pastry brush. The mirror liquid glaze is poured directly from the bowl, and then the excess is removed using a special pastry spatula. To create beautiful decorations from thick cocoa mass, use a pastry syringe or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought-after products that are used to create various types of glazes to decorate confectionery products. Every housewife can prepare delicious cocoa glaze with different ingredients in her home kitchen.

Milk glaze

Product composition:

cocoa - 4 heaped teaspoons;
brown sugar (or powdered sugar) – 6 tsp;
butter - 50 g;
milk 3.2% fat - 6 tsp.

Filling preparation steps:

Pour sugar and cocoa into a deep bowl. Mix everything well and pour in warm milk.
Place the dishes on low heat and cook the mixture until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly to prevent it from burning.
Remove the mixture from the stove and let it stand for a while until it becomes warm. In this form, you can already pour glaze over the cake and decorate any confectionery product. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to the warm mass, you will get a lighter color of the glaze and a softer consistency. And instead of milk, you can use the same amount of water.

The finished glaze can be poured over any baking surface.

Recipe with added condensed milk

Product composition:

cocoa powder - 4 teaspoons;
condensed milk with 8% fat content – 1 can;
butter with a fat content of 62–72.5% - a dessert spoon.

Preparation steps:

In a deep non-stick bowl, mix cocoa and a can of condensed milk.
Mix the ingredients well into a homogeneous mass and place it on low heat. Bring to a boil and cook for another 1 minute, stirring continuously.
Remove from heat and let cool slightly.
Add softened butter and knead the whole mass thoroughly. The glaze is ready and you can cover any sponge or shortbread cakes.

Glaze with condensed milk - photo

Recipe with honey and coconut milk

Required ingredients:

cocoa - 2 teaspoons;
half a bar of chocolate;
flower honey - 1 tbsp. spoon;
coconut milk - 1 tbsp. spoon;
butter - 50 g.

Cooking steps:

Grate the chocolate on a coarse grater.
Place it in a deep bowl or pan and mix with sifted cocoa, flower honey and coconut milk.
Place the bowl with the mixture on low heat and cook, stirring constantly.
After boiling, cook the mixture until it becomes smooth and thick.
Remove from the burner and let cool slightly. Add butter and beat with a whisk or electric mixer.
The prepared glaze must be used immediately to decorate baked goods, before it has completely cooled.

Sour cream based recipe

Ingredients:

sugar (or sifted powdered sugar) – 6 heaped teaspoons;
cocoa - 2–2.5 tsp. with a slide;
full-fat sour cream (fat content 21% or more) – 4 tsp;
butter - 2 teaspoons.

Step-by-step preparation:

Glaze, which is prepared with good sour cream, does not harden quickly and does not flow, so it is perfect for filling holiday cakes.

Mirror glaze made of cocoa

Product composition:

cocoa - 80 g;
heavy cream - 80 ml;
boiled water - 150 ml;
sugar - 1 glass;
gelatin - 8 gr.

Cooking steps:

Soak gelatin in warm water.
Pour sugar (or powder) and cocoa, sifted on a fine sieve, into a bowl, and then pour in heavy cream and water.
Mix with a wooden spoon and place on the stove. Cook over low heat - bring the mixture to a boil, stirring, and when it starts to boil, remove from the stove.
To avoid lumps, strain the glaze through a sieve. When it has cooled down a little, you can coat the pastry.
In order for the glaze to lie evenly on the surface of the cake, you need to carefully and evenly pour it over the entire surface of the cake, helping with a long metal or silicone spatula.

This glaze hardens within two hours, and then the cake can be served on the festive table. Light cakes with mirror glaze are especially delicious.

How to make mirror glaze - photo

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold cocoa glaze based on starch

corn starch (or potato) - 1 tbsp. spoon;
sifted cocoa - 3 tbsp. spoons;
sugar or sifted powdered sugar - 4 tbsp. spoons;
cold boiled water - 3 tbsp. spoons.

Cooking steps:

It's important to use ice water for cold icing!

Recipe with vanilla

Product composition:

butter - 50 g;
vinegar 9% – 1 teaspoon;
cocoa - 8 teaspoons;
water - 50 ml;
vanillin - 1 pack;
sugar - 15 teaspoons.

Step-by-step preparation:

Mix all ingredients except butter and vanillin in a thick-walled bowl.
Place the bowl on the stove, turn on the lowest heat and, stirring continuously, bring the mixture to a boil.
Gently add soft butter to the mixture and mix well until smooth.
Add vanilla and mix again.
Add vanillin to glaze for flavor
Remove the glaze from the stove and set it aside to cool slightly. When hot, it has a liquid consistency and is therefore ideal for pouring over cakes and other baked goods.
When the mass has completely cooled, it can be placed in a pastry bag or syringe and decorated with various chocolate patterns.

Cocoa frosting with lemon

Ingredients:

cocoa (sifted) - 2 or 3 tbsp. spoons;
lemon or orange juice - 3 tbsp. spoons;
powdered sugar - 200–250 g;
butter - 1/3 pack (60 or 70 g).

Cooking steps:

In a deep bowl, first melt the butter and then pour lemon juice into it.
Without removing from heat, add powdered sugar and cocoa, mix well.
Cook the mixture over low heat for another 2-3 minutes until it reaches a uniform consistency.
Remove from the stove and set aside to allow the mixture to cool slightly. Pour warm liquid glaze over cake, cupcake, and pastry.

Recipe with egg whites, orange or lemon juice

Product composition:

sifted powdered sugar - 1 cup;
egg whites - 1 or 2 pcs.;
vanillin - to taste;
cocoa - 2 teaspoons;
freshly squeezed lemon or orange juice - 1 teaspoon.

Preparation steps:

In a deep bowl, mix powdered sugar, cocoa and vanillin.
Place it in a water bath and pour lemon or orange juice into the mixture, add egg white.
Using a wooden spoon, thoroughly rub the resulting mass to obtain a homogeneous, uniform mixture.
Remove the finished glaze from the burner and set aside to cool slightly.
Drizzle over a cake or any other baked goods.

To diversify the classic recipe for chocolate cocoa glaze, you can include various aromatic herbs and spices: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious chocolate ganache from cocoa

If you follow the recipe exactly, you can easily and quickly prepare glaze from cocoa and various additional ingredients for filling and decorating a birthday cake. Every housewife can use mirror glaze to make a wonderful cake for the family from a sponge cake.

Of course, every confectionery product - be it cookies, cupcakes or a birthday cake - needs appropriate decoration. After all, cooking is not just cooking, but also a kind of art. How to decorate baked goods? This is where a simple and quick recipe for chocolate icing comes to the rescue.

Why do you need glaze?

Chocolate cocoa icing: a quick recipe

To quickly make fondant for a cake (or any other baked goods), you will need the following ingredients:

three tablespoons of milk (you can take any fat content);
a tablespoon of cocoa powder (it should not be sweet, but must be of high quality);
half a glass of sugar (can be replaced with powdered sugar, it is easier to work with);
50 grams of butter.

To begin, place cocoa powder and sugar in a saucepan or saucepan, pour milk over them and mix thoroughly. Now put the mixture on low heat and, stirring constantly, bring to a boil, hold for 5-7 minutes. But remember that the glaze needs to be stirred constantly, otherwise most of it will stick to the bottom and walls of the dish, and you won’t want the taste of burnt cocoa at all. After this, you can add the oil, continuing to stir, make sure that it is completely dissolved. This fudge, of course, hardens slightly when cooled, but still remains relatively liquid. What can you decorate with it? Yes, almost everything - cookies, cakes and other baked goods. You can even pour this glaze over some dessert, such as ice cream or pancakes. In addition, this fudge goes well with fruit. After all, you can simply spread it on a piece of bread.

How to make boiled chocolate glaze

Boiled glaze is thicker. However, it does not harden completely and is great for decorating baked goods. How to cook it? The recipe for chocolate icing for the cake is as follows:

First, prepare all the ingredients. You will need two tablespoons of cocoa powder, the same amount of sugar, as well as 70 grams of sour cream and a full (or maybe a heaping) tablespoon of butter.
First, put sugar and cocoa in a saucepan, add sour cream and mix everything thoroughly.
The mixture should be placed on low heat and stirred constantly until it boils.
After this, add the butter and stir until it is completely dissolved and the mixture boils again. Now you can remove it from the heat - an excellent decoration for baking is ready. Agree, this recipe for chocolate glaze is quite simple to prepare and does not require expensive products or special skills.

Homemade dark chocolate fudge

Some people love and know how to enjoy the exquisite and bitter taste of real dark chocolate. And some dishes require just such decoration. Preparing chocolate glaze does not take much time, since the procedure is extremely simple. What ingredients will be needed for such a delicious delicacy? Here is their list: 100 g of dark chocolate (it is advisable to choose a high-quality bar), two tablespoons of milk, 50 grams of powdered sugar. First, place powdered sugar in a saucepan, pour milk over it, mix thoroughly and place on low heat. While the liquid is heating, break the chocolate bar into small pieces - this will make it easier to melt. Once the milk boils, place the chocolate in it. Stir the mixture thoroughly until everything is completely dissolved. This chocolate frosting recipe is as simple as it gets. By the way, you need to apply the fondant to the cake while it is still warm, as it hardens very quickly when it cools.

White chocolate frosting: a simple and quick recipe

Every cook, as well as anyone with a sweet tooth, knows that white chocolate is much sweeter, and its flavor tones are completely different. How to make chocolate icing from it? It should be noted right away that this product is much more difficult to work with - as soon as you overheat it slightly, it turns into hard lumps. So how to make white fondant correctly? Fortunately, you don’t need a lot of ingredients to prepare it - you only need 100 g of butter and 100 g of white chocolate (by the way, it’s better to break it into small pieces first). Place the ingredients in a container and place in a water bath. Stir the glaze constantly. As soon as the butter has completely dissolved, the mixture can be removed from the bath - the chocolate will melt well in the hot oil.

You can see that making classic baking fudge is not difficult at all. However, you can always change the recipe for chocolate glaze by adding new ingredients to your taste, which will highlight the merits of the dessert you have prepared. For example, you can always add chopped, well-roasted nuts to fudge. Instead of sugar, you can add honey to the glaze - this will give the chocolate an interesting floral aroma and corresponding taste. Some craftswomen add a little cinnamon to the fudge - this recipe is especially suitable for baking with apples. Vanillin also goes well with sugar - it can be added either in the form of a powder or solution, or replaced with vanilla sugar (the main thing here is not to overdo it). In fact, there are many more recipes for chocolate frosting. Each chef prepares it in his own way, adding unique ingredients. Therefore, try, experiment, please your relatives and guests.