Chocolate Glaze is a creamy, chocolaty spread made by blending coco powder with sugar in melted butter. Chocolate Glaze is used as a topping for bread, cake and rolls that could be made in minutes.
I have been making this chocolate glaze recipe since 2 yrs whenever I make birthday cakes for hubby and mittu. I am always reluctant to try heavy frosting with butter, cream etc So when I was searching for making a quick and simple glaze for mittus birthday cake 2 yrs back, happened to see this recipe and after that most of the cakes that I bake for family occassions will have this frosting as the lil one demands it.This is quick and handy which is originally from Hersheys website and I have tried this glaze with cakes,cupcakes and even for cookies, works perfect.I used this frosting for buttermilk chocolate cake that I made, will post the recipe by next week.
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Chocolate Glaze
Ingredients
- 1/2 cup powdered sugar
- 1 heaped tbsp butter
- 1 tbsp coco powder
- 1 tbsp water
- 1/4 tsp vanilla essence
Instructions
- Take powdered sugar and coco powder in a mixing bowl, whisk it well. Add water.
- In a container add butter and melt it in low flame, it should be just melted. Switch off and add it to sugar coco mixture. Add vanilla essence.
- Mix well with a whisk, it will look very thin further mixing and cooling down makes it thick.
- Your Chocolate glaze is ready to be used for cakes / cookies.
Notes
- Don’t melt the butter for more time, it will become ghee 😉 Just melt it for 2 seconds that's enough.
- Plus or minus water to adjust the consistency of the glaze.
- Double the measures if you are making for a big cake.
- The consistency is pourable as soon as its done. Once it is let to cool down it is spreadable though it will more fudgy.
- You can refrigerate it for at least a week and when you want to apply it, just add little hot water and whisk it to get the desired consistency.
- You can replace powdered sugar with icing sugar too.
- Just powder the sugar in a dry mixer.
Chocolate Glaze Recipe Step by Step
- Take powdered sugar and coco powder in a mixing bowl, whisk it well.Add water.
- In a container add butter and melt it in low flame, it should be just melted.Switch off and add it to sugar coco mixture.Add vanilla essence.
- Mix well with a whisk, it will look very thin further mixing and cooling down makes it thick.
Your glaze is ready to be used for cakes / cookies.
Expert Tips
- Don’t melt the butter for more time, it will become ghee 😉 Just melt it for 2 seconds thats enough.
- Plus or minus water to adjust the consistency of the glaze.
- Double the measures if you are making for a big cake.
- The consistency is pourable as soon as its done.Once it is let to cool down it is spreadable though it will more fudgy.
- You can refrigerate it for atleast a week and when you want to apply it, just add little hot water and whisk it to get the desired consistency.
- You can replace powdered sugar with icing sugar too.
- Just powder the sugar in a dry mixer.
Subashini
Looks really yumm?pics are as usual awesome..
Meena Srinivasan
Very tempting pic.. try to make, 1 doubt, after making the cake, how to apply on the top? Is there any specific method… after apply this, we need to freeze/keep in fridge? Last pic little choco cup cakes are cute and looking different mould? I didn't see the recipe of it,Can u please share the secret, it seems to be a basket/little well – can stuff something inside….
SHARMILEE J
You can just pour it over the cake….I will be posting the recipe by next week as I've mentioned in the post
sankar saranya
Nice clicks, tempting