Chocolate Glaze for Donuts
No cooking required. Simple and flavorful homemade icing for donuts and pastries like eclairs. Chocolatey, sweet, and perfect for dipping or spreading. Donut Glaze recipe is made without corn syrup but still shiny and forms a crust. Makes about 2 cups (enough for 12+ donuts or an 8 x 8 inch éclair cake).
Servings 16
Calories 55kcal
Ingredients
- 2 cups powdered sugar (260 g)
- 1/3 cup cocoa powder (40 g)
- 5 to 6 tbsp milk (75 to 90 ml)
- 1½ tsp vanilla extract (7.5 ml)
Instructions
- In a large bowl, sift together powdered sugar with cocoa powder.
- Add in 3 tbsp of the milk and whisk until a smooth mixture begins to form. Continue adding milk by the tablespoon and whisking until desired consistency is reached, then stir in the vanilla.
- Glaze should fall from the whisk in thick ribbons and will run back together in the bowl.
- Use as desired to dip donuts or spread on other desserts. Glaze crust should set in about 1 hour.
How to store Chocolate Donut Glaze:
- Leftover glaze can be stored at room temperature in an airtight container for 4 days. Whisk again to smooth before using.
Notes
- Sifting the powdered sugar and cocoa until very fine (no lumps) ensures a smoother icing.
- For dipping donuts: place icing in a shallow dish and dip donut straight down, then lift above bowl and let excess icing drip off before placing donut on a cooling rack to set. If using sprinkles, dip in sprinkles directly after dipping in icing. Glaze should be thick enough not to run into the sprinkles (or very little).
Nutrition
Serving: 2tbsp | Calories: 55kcal