Feel free to substitute any flavor extract to customize the glaze. For example, use almond extract, butter extract, or peppermint extract. To make vegan glaze, buy vegan powdered sugar since it hasn’t been made using bone char. To thicken the glaze, you can add more sugar while mixing.
If you don’t have a whisk, you can use a spoon. Use the back of the spoon to break up any lumps of powdered sugar.
Use storebought food coloring or make homemade natural dye.
If you pour the glaze over a warm cake, the cake will absorb the icing. If possible, let the cake sit overnight in the fridge.
If you prefer, use a ladle to pour spoonfuls of the glaze over your cake.
You can also pour a mirror glaze over mousse cake.
The gelatin absorbs the water as it sits, which is why it’s important to set it aside while you work on the rest of the glaze.
Stir the glaze mixture occasionally as it heats.
If you don’t like white chocolate chips or want a brown mirror glaze, replace the white chocolate chips with semisweet or bittersweet chocolate chips.
If your glaze cools too much and the temperature falls below 90 °F (32 °C), microwave the glaze in 10-second intervals until it’s up to temperature.
Avoid spreading the glaze with a knife or offset spatula since these could leave streaks on the surface of the glaze.
Transfer the glazed cake to a cake stand or serving plate before you serve the cake.
Use the best quality chocolate you can for the glaze.
You can use heavy cream or whipping cream for the chocolate glaze.
Heat the mixture until the sugar is completely dissolved.
If you don’t have a whisk, you can use a spoon to stir the glaze.
Taste the glaze and add more salt if you like.
To glaze cupcakes, arrange them on the wire rack so they’re almost touching.
If you don’t want to use a ladle, slowly pour the chocolate glaze onto the cake. The chocolate glaze will thicken as it sits, so work quickly. If it’s too firm to pour, microwave the glaze for 5 to 10 seconds to loosen it.
