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White chocolate glaze

Author
Cookinero 24 Aug 2025
1970
White chocolate glaze

White chocolate icing is a blank slate in the confectionery world. You can do whatever you want with it. Including coloring it in different colors, which you can’t do with classic dark or milk chocolate icing. The scope of application is just as diverse: cupcakes, cakes, pastries, and even homemade candies.

How to cook White chocolate glaze

Step 1

White chocolate glaze

Chop the chocolate in a bowl. Boil the cream and add it to the chocolate. Mix thoroughly until smooth. Add the softened butter and mix again until smooth.

Step 2

White chocolate glaze

Place the prepared white chocolate glaze in the refrigerator for 10-15 minutes.

White chocolate glaze - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute milk chocolate for white chocolate, but keep in mind the flavor will be richer and less sweet. Adjust the cream quantity slightly if needed for consistency.
The glaze can be stored in an airtight container in the fridge for up to 1 week. Reheat gently in short microwave bursts or over a double boiler before using.
Yes, this glaze is vegetarian-friendly as long as the white chocolate and cream used do not contain any animal-derived additives. Always check the labels if unsure.
Yes, use dairy-free white chocolate and replace the cream with coconut cream. The butter can be substituted with a plant-based alternative for a fully dairy-free version.
A grainy texture usually means the chocolate wasn't fully melted. Ensure the cream is hot enough and mix thoroughly. If needed, gently reheat the mixture and stir until smooth.
This glaze pairs beautifully with vanilla cake, red velvet cupcakes, fruit tarts, or as a drizzle over cheesecake. It also works great for dipping strawberries or pretzels.
Yes, the glaze freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently, stirring until smooth before using.
Chill it longer in the fridge or add a small amount of powdered sugar to thicken. For a richer option, mix in more melted white chocolate gradually.
For piping, chill the glaze longer until it reaches a thicker consistency. You may need to adjust with extra melted chocolate or powdered sugar for stability.

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