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Chocolate Glaze

By Melissa Ben-Ishay
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Use this easy, no-cooking-necessary glaze to ice doughnuts and cupcakes, or drizzle over anything else you want.

Ingredients

2 cups confectioners' sugar
½ cup unsweetened cocoa powder
½ cup plus 1 tablespoon whole milk, at room temperature, plus more as needed
½ teaspoon pure vanilla extract
2 pinches of fine sea salt

Preparation

  1. Step 1

    Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.

    Step 2

    If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

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From Cakes by Melissa © 2017 by Melissa Ben-Ishay. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSauceDessertDoughnutCupcakeCakeCocoaNut FreeGluten FreeEasy30 Minutes or LessQuickHarper CollinsCookbooks
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