White chocolate frosting is a delicious and beautiful addition to any dessert. With its help you can decorate homemade baked goods, make them original and memorable. White chocolate as a base has a number of advantages. It goes well with flavors, alcohol additives and natural dyes.
However, there is one nuance - it is not always possible to obtain the desired consistency the first time. White chocolate is considered quite finicky among confectioners. But with enough skill and a little experience, the results will pleasantly surprise you. There are more than one recipe for white chocolate glaze on the Internet, each of which gives the mixture its own unique characteristics.
How to melt chocolate to make coating
Cooking cannot begin without preliminary heat treatment of the chocolate bar. You can use several options for heating the treats.
You can melt chocolate:
- in the microwave;
- in a water bath;
- in the oven.
To melt the treats, it is preferable to use a water bath. In a water bath, the deliciousness will melt evenly, which means you will get the consistency necessary for preparing the coating.
Break the chocolate into small pieces and place in a dry bowl. We put the dishes in a water bath and start heating the delicacies. When the deliciousness begins to melt, stir the mass intensively with a spoon until it becomes homogeneous. White chocolate for glaze is ready!
How to melt white chocolate correctly
Chocolate icing from chocolate bars is always prepared by melting. Only properly melted chocolate will allow you to get the perfect glaze. White chocolate does not contain cocoa powder, so when melting it is necessary to take into account the temperature conditions. They will help achieve even melting. Pour water into the pan and heat it up. Place the broken chocolate bar into a smaller container (do not melt more than 250 grams of products at the same time).
Now bring the water to a boil, but do not boil. As soon as the water reaches a boil, reduce the heat to low. Now put a bowl of chocolate and make sure that not a drop of water gets into the bowl, because it is the white product of this category that is very sensitive to water. Stir until completely dissolved, maintaining a constant temperature.
How to water
White chocolate icing - ideal for decorating Easter cakes, cakes and eclairs. Some sweet tooths apply the topping to thin and American pancakes. White chocolate drizzle is versatile. Due to its unobtrusive taste, it can be used to coat many confectionery products.
To prepare, you should prepare the following ingredients:
- a couple of white chocolate bars;
- 200 grams of granulated sugar;
- 3 tablespoons of milk.
Prepare a water bath. Break the chocolate into a bowl and place the dishes to melt the chocolate. When the chocolate mass reaches a homogeneous consistency, add 3 tablespoons of full-fat milk and gradually begin to add granulated sugar.
Stir the liquid until the granulated sugar is completely dissolved, stir and remove the dishes from the water bath. The white chocolate glaze is ready, start glazing the confectionery product.
Ingredients
The main ingredient of this glaze is white chocolate. There are not very many forms of its release, but this is not the most important thing. In order to obtain a homogeneous white chocolate glaze, it is important that the bar contains no vegetable fats. The thing is that the melting point of the components of real white chocolate varies slightly, and the presence of vegetable fats in the composition causes the mass to clump or form flakes.
Confectioners advise not to melt more than 300 g of product at once, because in this case heating occurs unevenly, and the glaze will turn out uneven. But this is more than enough for baked goods with a diameter of 30 cm.
To make classic glaze, use:
- 250 g chocolate;
- 70 ml milk;
- 200 g ultra-fine powdered sugar.
When you need a thick white chocolate glaze, more reminiscent of fudge, use a recipe with butter in a 1:1 ratio - for 200 g of chocolate 200 g of butter.
For any recipe, one thing remains unchanged - chocolate always melts in a water bath, so it’s worth thinking about its design in advance.
Cake Covering Rules
A viscous liquid can easily be turned into a colored one. To do this, after finishing cooking (read the recipe for white chocolate glaze below), add a color dye of your choice to the mixture. Be careful, the more dye you add to the mixture, the richer the color of the glaze will be.
Glazing steps:
- The temperature of liquid and baked goods should not exceed 30 degrees Celsius.
- Place the cake on a stand.
- Generously pour the white chocolate icing over the confectionery.
- “Excess” and “unnecessary” smudges can be removed using a pastry spatula.
Place the confectionery product in the refrigerator for several hours. If you need to apply decorative elements, it is better to do this immediately after applying the confectionery coating.
Features of applying white icing to a cake
White chocolate frosting can be easily turned into any color coating. To color the substance the desired shade, add food coloring to it after preparing the thick mass.
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