Mirror Glaze Frosting Recipe

Mirror Glaze Frosting

Mirror Glaze Frosting
Mirror Glaze Frosting

Mirror Glaze Frosting is not a new technique, it's a French traditional recipe used for frosting the Cakes and Entremets. As it looks beautiful and textured but making glaze is so simple even a novice can make it on the first attempt. Today I will share a simple mirror glaze recipe for cake frosting. 

The traditional recipe has more ingredients but I will make its simple version so that everybody can try this Mirror Glaze Cake Frosting. The special in this recipe is that it has only 5 ingredients and you can make it in the microwave or using simply double boiler method to make it.

 Prep Time 10mins

Cook Time 10mins

Total Time 20 mins

Cuisine French

Type Dessert


 2 packets (15g) of gelatin

1/3 cup cold water ( to soak the gelatin)

200g granulated sugar

1/3 cup water (to dissolve sugar)

2/3 cup glucose

1/2 cup condense milk, sweetened

1 1/4 cup white chocolate chip 

Gel food colors


Soak the gelatin in the cold water, allow to sit. Boil the water, sugar, glucose in a saucepan over medium flame till dissolve completely, switch off the flame and add the soaked gelatin. Add the condensed milk.
Add the chocolate chips into this hot mixture allow it to rest for 5 minutes, after this stir carefully to dissolve the chips and make a smooth mixture.

The correct temperature is important to get the best texture, let the mixture reaches 90 degrees F. or 32 degrees C. Check the temperature using the thermometer.
When the glaze reaches at the required temperature, to make ready for dressing add the gel food color; make each color in a separate bowl, you need all the color ready at 90 degrees F. before you start.
Set the cake, using a small cake pan to rest the cake over it and a large glass plate to catch the run-off glaze.

To get a different color design, start to pour the glaze from the center, begin with the base color and cover the cake completely after that pour another color in a jiffy to create the spots let the glaze continue to drip for about 10 minutes, to finish take an offset spatula scrape away excess glaze from the bottom of the cake board.

Allow it to sit for a few minutes before moving the cake to the plate, put the cake into the refrigerator before serving.


you can also make the glaze a day ahead while using bring it required temperature do not overheat.
You can use corn syrup; I prefer to use glucose syrup just because all corn syrup contains glucose syrup and is best for candy making or glaze. But the choice is yours.

You can frost any cake with glaze with single color or multiple colors, you just need to work fast while using multiple colors. Frosting a mousses-covered cake with a glaze will bring a perfectly silky texture and flawless finish.

For Pastry or Entremets or layered cakes glaze frosting is perfect but you can experiment with any just because it is simple and gorgeous.


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