How to Make an Easy Chocolate Glaze (Icing)

Everyone needs a simple Chocolate Icing they can whip up in minutes, that never fails.  This recipe uses a handful of simple ingredients, it never fails and can be used in so many ways! Use this delicious chocolate glaze on your favourite loaf cake, to finish off your layer cake or sponge cake, or just anywhere you want to add that delicious chocolatey flavour!  It's the simple recipe that every chocolate lover needs in their arsenal.

Part of my Back to Basics, this easy Chocolate Glaze recipe is one of those great base recipes that can be used on just about everything! You’re going to love this great, old school recipe that’s made with just 5 basic ingredients, all in one bowl and whisked together with a simple hand whisk.  So adaptable, you can use it anywhere you think needs a little finishing touch -think a shiny chocolate glaze over your Baked Donuts and Cupcakes….you could even add a chocolate drizzle over your favourite cookies.

Why You Will Love This Recipe

• It's a nostalgic, old school recipe that we grew up with
• It literally takes minutes to make
• It’s a great alternative to buttercream, for those people who prefer less icing (my boys!)
• This can be a thin or thick glaze -just adjust the amount of milk.
• There's no need to use your stand mixer -it's all by hand, using a whisk or wooden spoon!
• It’s a great base recipe that everyone needs

Ingredients

• Pure Icing sugar or powdered sugar, it is the body of the glaze and gives sweetness
• Cocoa:  Dutch process cocoa is an excellent choice for a smoother chocolate flavour
• Unsalted butter to add a little richness to the glaze
• Whole milk helps to thin out the icing and contribute to the creamy texture
• Vanilla bean paste for the ultimate flavour -use a high quality vanilla and use as much as you desire!  Using a good quality vanilla alongside chocolate or cocoa just gives another depth of flavour

Substitutions and Additions

• Milk -use heavy cream for a richer, creamier icing
• Pure icing sugar -I prefer pure icing sugar over confectioners' sugar, as there's no added cornflour that's present in confectioners' sugar.
• Cocoa -replace the cocoa with dark chocolate and let it melt through the mixture while it's on the pot, over low heat.  This will create a richer, luscious chocolate glaze and will give you a lovely glossy finish.

Step by Step Instructions

• Place all ingredients in a heatproof bowl (preferably glass bowl)
• Place the mixing bowl on top of a small saucepan of simmering water
• Use a hand whisk to stir the ingredients as the heat melts the butter and dissolves the sugar
• Once smooth, use as required (pour over a cake, drizzle over muffins or cookies, dip donuts or spread over cupcakes) 

Tips and Tricks

• The best way to get the right consistency is to start by adding half of the milk at first.  If you want a thinner glaze, add the remaining milk.
• Don’t worry about sifting your icing sugar, as it will dissolve while you whisk the mixture.
• If you’re not quite ready to use the glaze, just leave it over the hot water.  Simply stir it again, or reheat it and use when needed.
• This isn't a huge amount of icing, so you will only need a small bowl -just as long as it sits on top of your saucepan.

Serving Suggestions

• Cupcakes: a great, simple glaze when you just want a little bit of icing.  Use on my Vanilla Cupcakes for a simple dessert!  There's enough chocolate glaze in this recipe to cover 2 dozen cupcakes
• Bundt Cakes: because of the thin consistency, this glaze pours beautifully over Bundt Cakes
• Cookies:  elevate your shortbread cookies with a drizzle of this simple chocolate glaze
• Donuts:  top your delicious donuts with this delicious glaze, then sprinkle with 100's & 1,000's
• Muffins: this glaze is the perfect finishing touch to your chocolate muffins
• Baked goods:  this simple recipe can be used in a variety of ways!  Turn your Sponge Cake into a cheat's Boston Cream Pie by topping it with this chocolate glaze instead.

Storage

• Refrigerator: if you don’t use all of the glaze, simply cover it with plastic wrap or pop it into an airtight container and store it in the fridge for a week, then reheat in the microwave for about 20 seconds to use again.  It's a good idea to check the mixture after 20 seconds, to see if it's the right consistency.  If not, reheat for another 10 seconds.
• Freezer:  this glaze can also be frozen for up to 3 months.  Simply bring back to room temperature for 1-2 hours, then reheat for 10-20 seconds in the microwave.

Did you try this recipe?  I’d love it if you could  take a minute to leave a review or share your photos on Instagram, tagging @apple.cake.annie