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Easy mirror glaze recipe ingredients mixed in bowl showing smooth white chocolate base

Easy Mirror Glaze Recipe

A shiny, 5-ingredient mirror glaze made with white chocolate and sweetened condensed milk. Microwave-friendly, forgiving texture, and perfect for galaxy, marble, or single-color finishes on chilled buttercream cakes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 2 cakes (6-inch) or 1 x 8-inch
Course: Dessert, Frosting & Glazes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 tsp powdered unflavored gelatin 1 envelope
  • 0.25 cup water for blooming gelatin
  • 1.5 cups granulated sugar 300 g
  • 0.75 cup water room temperature (180 ml)
  • 0.67 cup sweetened condensed milk 170 g
  • 2 cups mini white chocolate chips 350 g
  • Gel food coloring various colors as desired; avoid liquid coloring

Equipment

  • Microwave or double boiler
  • heatproof bowl
  • whisk
  • Fine-mesh sieve
  • Digital thermometer
  • Small bowls for coloring
  • Large rimmed baking sheet
  • Small cake pan or bowl (for elevating cake)
  • Offset spatula

Method
 

  1. Bloom gelatin by sprinkling it over 1/4 cup water; let stand while preparing the glaze base.
  2. In a large heatproof bowl, combine sugar, 3/4 cup water, and sweetened condensed milk. Microwave 90 seconds on high; stir well. If sugar isn’t fully dissolved, heat in 10-second bursts, stirring until dissolved.
  3. Add the bloomed gelatin to the warm mixture and whisk until fully dissolved.
  4. In a separate bowl, melt white chocolate in 15-second microwave intervals, stirring between each, until smooth.
  5. Whisk melted white chocolate into the warm gelatin mixture until homogeneous. Strain through a fine mesh sieve to remove any unmelted bits.
  6. Divide glaze into four bowls and color with gel food coloring.
  7. Stir occasionally to prevent a skin until the glaze cools to 90°F/32°C (just warm to the touch).
  8. Pour colored glazes back into one large bowl, alternating and drizzling colors together without overmixing.
  9. Place a thoroughly chilled, firm buttercream cake on a small support over a rimmed baking sheet.
  10. Pour glaze over the center, moving in a slow circular motion until fully covered. Let drip 10 minutes, then scrape excess from the board with an offset spatula. Allow to set.

Notes

Yields enough for two 6-inch layer cakes or one 8-inch cake. Use gel food coloring only. Target pouring temperature is 90°F/32°C; glaze sets at this temperature. Cake must be well-chilled and buttercream firm to the touch. Not recommended for fondant or whipped cream frostings. Contains dairy. Leftover glaze keeps 1 week refrigerated; rewarm gently back to 90°F/32°C.