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.