Chocolate Glaze
Prep time
Cook time
Total time
You may substitute white chocolate here for a white glaze OR for the real deal professional white icing like the pros use: CLICK HERE
Serves: 2 cups
  • Unsalted Butter 8 Tablespoons (113g)
  • Whole Milk ½ cup (120ml)
  • Light Corn Syrup 1 Tablespoon (14g) *may use glucose or honey or leave it out
  • Vanilla Extract 2 teaspoons (10ml)
  • Semi Sweet Baking Chocolate 4oz (110g)
  • Confectioner's Sugar 2¼ cup (270g)
  1. Combine the butter, milk, corn syrup and vanilla over a double boiler and heat until the butter is melted.
  2. Remove from heat and stir in chocolate, whisk until it is smooth.
  3. Stir in the sifted confectioner's sugar and whisk smooth.
Chocolate glaze can be kept at room temperature for up to 4 days

Refrigerate for up to 3 weeks

Rewarm and stir back to dip-able consistency
Recipe by Gretchen's Bakery at