Making frosting from scratch can be a frustrating and time-consuming experience. A lot of practice is needed to create the right consistency and texture, for which many home bakers may not have the time. Homemade glaze is a fast alternative to frosting, and can be prepared using less ingredients. Some glazes require only three ingredients and don't always need to be cooked. Decorating with glaze is also easier, as it is poured on top. This creates the glaze finish as it cools.
Things You'll Need
- 1-1/4 cups heavy cream
- Large saucepan with lid
- 12 ounces semi-sweet or bittersweet chocolate
- Wooden spoon
- Mixing bowl
- 1 cup confectioners sugar
- 3 tbsp. fruit juice (like lemon or berry)
- 1 teaspoon vanilla extract
- 3 tbsp. heavy cream
- 1 tbsp. light corn syrup
- 1/2 tsp. vanilla extract or seeds from a 1/4 of a vanilla bean
Chocolate Ganache Glaze
Pour 1-1/4 cups of heavy cream into the saucepan. Turn the burner onto medium heat, stirring often.
Chop or grate chocolate into tiny pieces. The smaller the pieces the better they will melt.
Remove the pan from the heat when it begins to boil and sprinkle the chocolate pieces on top of the cream. Quickly put the lid on the pan.
Wait for 5 minutes, then take off the lid and stir until chocolate mixture is smooth. If the chocolate doesn't fully melt, place the pot back onto the stove and heat on low heat until it does.
Pour over cakes for a glaze.
Sift 1 cup of powdered sugar into a large mixing bowl.
Whisk the fruit juice into the sugar.
Stir until all lumps are removed. Add more juice if the glaze is too thick and more sifted sugar if it is too thin.
Pour over prepared cake.
Sift 1 cup of powdered sugar into a mixing bowl.
Add 3 tbsp. of heavy cream, corn syrup and vanilla; stir until blended and shiny. If it is too thick, add 1 tsp. of cream at a time until it becomes smooth.
Spoon glaze over cake. If it isn't dripping on its own, encourage it with the back of a spoon.
Tips & Warnings
- Frozen fruit can be cooked until softened, then strained to make fresh juice for glaze.
- Cake should be warm when glazed, as it will help the glaze easily fall over the cake.
- These glazes are versatile and can be used interchangeably on any kind of cake.
- "The Birthday Cake Book"; Dede Wilson; 2008
- New York Times; Moist Gingerbread Cake with Lemon Glaze Recipe; 2009
- Fine Cooking; Vanilla and Sour Cream Pound Cake with Vanilla Glaze; Abigail Johnson Dodge; 2005
- Photo Credit Jupiterimages/Comstock/Getty Images