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Glaze muffins, cookies, cinnamon rolls, donuts, holiday cookies and more with this 2-ingredient Cocoa Butter Icing Glaze. Crunchy drips, perfect coating, this classic glaze looks and tastes just perfect — but without any refined sugar.
Making an icing glaze without powdered sugar is actually easy to make with a natural sweetener!
The natural sweetener in this recipe is flexible; you can choose between: Maple syrup, honey, agave, or even a low carb sweetener.
This makes Cocoa Butter Icing Glaze perfect for many diets!: any real food diet, plus Paleo, Vegan and even Keto/Low Carb.
Ingredients in Cocoa Butter Icing Glaze
I decided to make this a small recipe, enough to glaze the tops of 6 jumbo muffins or regular size donuts — because cocoa butter’s expensive, and I know many people will not want to make a big batch if they don’t need it all for one small recipe. That being said, some of you will need to double this recipe: For example, for a batch of cinnamon rolls, a bigger batch of cookies, or 9 donuts etc.
Only two ingredients create this magical icing glaze:
- cocoa butter — Find it here.
- liquid sweetener of choice: maple syrup, agave or honey; or low carb liquid sweetener for Keto
- optional: vanilla extract (I leave this out, but I have used it in the past.)
How to make Icing Glaze
Freezing your cooled baked good for just 10 minutes before applying the glaze will help the glaze to set and look right. Step 2 below instructs you to do this to get the right texture and effect with your glaze.
- Combine ingredients in a small-ish bowl — broad enough to allow the dipping in of your baked good (upside down) — unless you’ll be drizzling/pouring it over (like with cinnamon rolls). The cocoa butter and sweetener will not completely mix (like oil and water), especially when the cocoa butter’s at its warmest. (As you dip in/or apply to more and more frozen baked goods, it will thicken a bit and the sweetener will stay mixed in more.)
- Freeze cooled baked good for 10 minutes. Double dip baked goods: Dip them once, then put them in the freezer for a few minutes to let the glaze firm up, then dip them in glaze again. (Or for larger baked goods, pour or drizzle on twice, to get the right effect.) When spooning on glaze, as with the cookies photographed here, it’s not necessary to apply twice because you can control the thickness of the layer more than with dipping or pouring.
What to use Cocoa Butter Icing on
Years ago, I first used this glaze on donuts, and it was perfect. Since then, I’ve used it on muffins, scones, cinnamon rolls, tea cakes, cupcakes and more recently, cookies.
It would also be great on a larger cake or pastries — anywhere you want that almost crunchy icing that then melts in your mouth.
Cocoa Butter Icing Glaze (refined sugar-free, Paleo, Vegan)
Equipment
- small pot
- small mixing bowl
Ingredients
- ¼ cup (1.8 ounces before melting) cocoa butter gently melted, don't let any water touch the cocoa butter at any point
- 1 Tablespoon maple syrup , agave or honey
- optional: ¼ teaspoon vanilla extract
Instructions
Freezing your cooled baked good for just 10 minutes before applying the glaze will help the glaze to set and look right. Step 2 below instructs you to do this to get the right texture and effect with your glaze.
- Using or fork or whisk to stir, combine ingredients in a small-ish bowl -- broad enough to allow the dipping in of your baked good (upside down) -- unless you'll be drizzling/pouring it over (like with cinnamon rolls). The cocoa butter and sweetener will not completely mix (like oil and water), especially when the cocoa butter's at its warmest. (As you dip in more and more frozen baked goods, it will thicken a bit and the sweetener will stay mixed in more.)
- Freeze cooled baked good for 10 minutes. Choose if you're going to spoon the icing over, drizzle it, pour it on or dip your baked good into it.For dipping: Double dip each baked good: Dip them once, then put them in the freezer for a few minutes to let the glaze firm up, then dip them in glaze again. (Perfect for muffins, donuts and some cookie applications.) For cinnamon rolls or larger baked goods, drizzle or pour icing over partially frozen baked good. Pour or drizzle twice over same area if you want the thicker whiter effect visually and texture-wise.Spoon it over baked goods like cookies, where you want to center the icing. You'll only need one spooning, using as much as you want, and then use the back of the spoon to spread it out.
Nutrition
Pin Cocoa Butter Icing Glaze here:
Baked goods that look and taste great with this glaze
Any muffin or donut, most cookies and homemade pastries, taste great with a finishing icing glaze on them. Here are a few examples:
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