I perfected a four-ingredient, five-minute Chocolate Glaze Icing Recipe that gives a mirror-like sheen to donuts, cakes and eclairs and I’m sharing the quick formula.
I make this when I want a quick wow factor, because glossy chocolate that looks bakery-made shouldn’t be a two hour drama. With powdered sugar and unsweetened cocoa powder the glaze turns rich and silky in no time, and it somehow fools everyone into thinking I spent way more effort.
This Homemade Chocolate Glaze is my little cheat for late-night baking experiments, and yes, I’ll slather it on warm pastries just to see the shine. If you’ve ever wondered how a simple topping can transform a plain cake, try it once and you’ll start dreaming about an Easy Chocolate Glaze For Cake every weekend.
Ingredients
- Powdered sugar: pure carbs, adds sweetness and smooth texture, can feel heavy, no fiber
- Unsweetened cocoa powder: bitter, lots of antioxidants and fiber, gives chocolate depth, low sugar
- Unsalted butter melted: rich fat for shine and mouthfeel, adds richness, mostly saturated fat
- Milk: thins the glaze, adds protein and calcium, slight lactose sweetness, helps blend flavors
Ingredient Quantities
- 1 cup (120 g) powdered sugar
- 1/4 cup (25 g) unsweetend cocoa powder
- 2 tablespoons (28 g) unsalted butter melted
- 3 tablespoons (45 ml) milk
How to Make this
1. Sift 1 cup (120 g) powdered sugar and 1/4 cup (25 g) unsweetened cocoa powder into a medium bowl to get rid of lumps, this step really matters or you’ll get gritty spots.
2. Melt 2 tablespoons (28 g) unsalted butter and let it cool for a minute, then measure 3 tablespoons (45 ml) milk and warm it briefly so the glaze becomes shiny and mixes easier.
3. Pour the melted butter into the dry mix, stir a bit, then add the warm milk slowly while whisking, start with half the milk then add the rest as needed.
4. Whisk until its smooth and glossy, scraping the sides with a spatula so no dry bits hide, dont over whisk or youll whip in too much air and make it frothy.
5. Check consistency: for a pourable glaze add 1 teaspoon milk at a time until it flows, for a thicker dip add a little more powdered sugar 1 tablespoon at a time.
6. Use the glaze while its still warm for the shiniest finish, dip donuts or pour over cakes and eclairs, let excess drip off for a cleaner look.
7. If the glaze cools and firms up, rewarm it gently in the microwave for 5 to 10 seconds and whisk until smooth again.
8. Store any leftovers in an airtight container in the fridge for up to a week, bring back to room temp or warm slightly before using, give it a quick whisk then youre good to go.
Equipment Needed
1. fine mesh sieve or hand sifter to sift the powdered sugar and cocoa
2. medium mixing bowl for the dry mix
3. small microwave safe bowl or small saucepan to melt the butter
4. measuring cups and spoons for sugar butter and milk
5. whisk for smoothing it out, dont whip too much air
6. rubber spatula to scrape the sides so no dry bits hide
7. tablespoon or small spoon to add milk teaspoon at a time
8. cooling rack or plate for dipping and letting excess drip off
9. airtight container to store leftovers in the fridge
FAQ
Easy Chocolate Glaze Recipe Substitutions and Variations
- Powdered sugar (1 cup): Make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until super fine, use 1 cup the same; powdered erythritol or allulose works 1:1 but can be a bit grainy; swap for 1 to 2 tablespoons honey or maple syrup, cut the milk by the same amount and expect a thinner, shinier glaze.
- Unsweetened cocoa powder (1/4 cup): Use Dutch processed cocoa 1:1 for a smoother, less acidic chocolate note; melt 1 ounce unsweetened baking chocolate for every 3 tablespoons cocoa and reduce the butter by about 1 tablespoon; for a milder taste use 1/4 cup hot cocoa mix but skip any added sugar in the glaze.
- Unsalted butter melted (2 tablespoons): Substitute melted coconut oil 1:1 for a dairy free option and it firms up when chilled; use softened margarine or vegan butter 1:1 for similar texture; replace with 1 to 2 tablespoons heavy cream for a richer, softer, glossier finish.
- Milk (3 tablespoons): Any plant milk works 1:1, almond, oat or soy, they change flavor slightly; use heavy cream instead for a thicker richer glaze, use the same amount; or swap some or all of the milk with hot brewed coffee for a mocha kick, use equal volume.
Pro Tips
1. add a pinch of salt and a teaspoon of light corn syrup or honey to the mix, it cuts the sweetness and makes the glaze shinier and more stable so it wont crack as easily.
2. dont pour scalding butter into the sugar, let it cool until just warm or you’ll get small oily clumps; warm milk helps everything come together smoother.
3. if the glaze firms up in the fridge rewarm very gently and whisk or blitz a few seconds with an immersion blender, add a teaspoon of milk at a time until it flows how you want.
4. use a small pouring jug or an offset spatula for neater edges and wipe drips away fast before they set, it makes even a quick job look pro.
Easy Chocolate Glaze Recipe
I perfected a four-ingredient, five-minute Chocolate Glaze Icing Recipe that gives a mirror-like sheen to donuts, cakes and eclairs and I’m sharing the quick formula.
4
servings
191.25
kcal
Equipment: 1. fine mesh sieve or hand sifter to sift the powdered sugar and cocoa
2. medium mixing bowl for the dry mix
3. small microwave safe bowl or small saucepan to melt the butter
4. measuring cups and spoons for sugar butter and milk
5. whisk for smoothing it out, dont whip too much air
6. rubber spatula to scrape the sides so no dry bits hide
7. tablespoon or small spoon to add milk teaspoon at a time
8. cooling rack or plate for dipping and letting excess drip off
9. airtight container to store leftovers in the fridge
Ingredients
-
1 cup (120 g) powdered sugar
-
1/4 cup (25 g) unsweetend cocoa powder
-
2 tablespoons (28 g) unsalted butter melted
-
3 tablespoons (45 ml) milk
Directions
- Sift 1 cup (120 g) powdered sugar and 1/4 cup (25 g) unsweetened cocoa powder into a medium bowl to get rid of lumps, this step really matters or you'll get gritty spots.
- Melt 2 tablespoons (28 g) unsalted butter and let it cool for a minute, then measure 3 tablespoons (45 ml) milk and warm it briefly so the glaze becomes shiny and mixes easier.
- Pour the melted butter into the dry mix, stir a bit, then add the warm milk slowly while whisking, start with half the milk then add the rest as needed.
- Whisk until its smooth and glossy, scraping the sides with a spatula so no dry bits hide, dont over whisk or youll whip in too much air and make it frothy.
- Check consistency: for a pourable glaze add 1 teaspoon milk at a time until it flows, for a thicker dip add a little more powdered sugar 1 tablespoon at a time.
- Use the glaze while its still warm for the shiniest finish, dip donuts or pour over cakes and eclairs, let excess drip off for a cleaner look.
- If the glaze cools and firms up, rewarm it gently in the microwave for 5 to 10 seconds and whisk until smooth again.
- Store any leftovers in an airtight container in the fridge for up to a week, bring back to room temp or warm slightly before using, give it a quick whisk then youre good to go.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 54.5g
- Total number of serves: 4
- Calories: 191.25kcal
- Fat: 6.86g
- Saturated Fat: 4.3g
- Trans Fat: 0.22g
- Polyunsaturated: 0.33g
- Monounsaturated: 1.9g
- Cholesterol: 16.63mg
- Sodium: 6.38mg
- Potassium: 112.12mg
- Carbohydrates: 33.67g
- Fiber: 2.06g
- Sugar: 30.58g
- Protein: 1.63g
- Vitamin A: 53.5IU
- Vitamin C: 0mg
- Calcium: 23.74mg
- Iron: 0.87mg
