One of these two chocolate frosting, icing and glaze recipes can be used as a thick frosting (or icing) or can be warmed up and thinned into a glaze. The other recipe is a thin powdered (confectioners’) sugar chocolate glaze. Both are very sweet and yummy!
I was experimenting with making chocolate glazes for Mr. Key Lime’s birthday last month when I left one of the glazes sitting on the counter for a while. When I returned to use it, it was a nice thick spreadable icing, that would be excellent for cupcakes or other cake desserts. I heated it for 20 seconds in the microwave and it was back to a pourable glaze. It was just perfect for using on my Death by Chocolate Mini Bundt Cakes, because it ran down the sides of the cake, but was thicker than a typical glaze and didn’t soak into the cake or run onto the serving dish.
With these two recipes you have three options: thick icing or frosting, a thicker glaze and a thin glaze. You won’t need anything more when it comes to chocolate toppings!
When using the thicker frosting, you could fold in chocolate shavings, roasted nut pieces, or even coconut for an even richer, tastier icing. For birthdays and celebrations, these will satisfy any chocolaholic friends or family!
To make these frostings or the glaze, you must sift the powdered sugar and cocoa. It only takes a minute or two and you can pick up a cheap sifter at any big box department store.
Store any leftover icings in a covered container in the refrigerator for up to a week. Just stir or warm in the microwave or in a small saucepan on the stove top to use.
You might also like to make:
| Prep Time | 10 minutes |
| Servings |
cup
|
- 2 cups powdered or confectioners' sugar sifted
- 1/4 cup plus 2 tablespoons cocoa powder sifted
- 2 tablespoons vegan butter melted
- 1 teaspoon vanilla
- 3 tablespoons plant-based milk I use unsweetened almond milk
- 1/4 cup plus 2 tablespoons vegan chocolate chips I use Simply Delicious Nestle chocolate chips
- 2 tablespoons vegan butter
- 2 cups powdered or confectioners' sugar sifted
- 3 tablespoons plant-based milk I used unsweeted almond milk
- 1 teaspoon vanilla
Ingredients
For the thin glaze:
For the frosting, icing, or thick glaze:
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|
- Sift the powdered sugar and cocoa into a small mixing bowl.
- Add the melted vegan butter, vanilla, and plant based milk to the bowl.
- Mix well. Glaze will be thin enough for pouring and will soak into cakes or cupcakes.
- Store any unused portion covered in the refrigerator.
- Add the vegan chocolate chips and vegan butter to a small mixing bowl. Microwave 15 seconds at a time, stirring between times, until chips are almost melted. Set aside until the chips melt. Stir to make smooth.
- Sift the powdered sugar into the bowl with the melted ingredients, occasionally adding 1 tablespoon of plant based milk to help with stirring. Alternate sugar and milk until it has all been added.
- Stir to blend until smooth. To thin this frosting, microwave for 15 seconds at a time, until the icing reaches a thinner consistency. Pour or spread over cakes or cupcakes.
- To use the thicker version of the frosting, spread with a knife or cake icing spatula onto the cakes or cupcakes.
- Recipe can be doubled or tripled.
- Store any unused portion covered in the refrigerator.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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