3 Ingredient White Chocolate Glaze

Indulge in the creamy sweetness of white chocolate with this White Chocolate Glaze. Made with just three basic ingredients – real white chocolate, cream, and powdered sugar – this velvety glaze is incredibly easy to whip up and top over desserts like a white chocolate raspberry cake.

As a professional baker, I like to have lots of different glaze and frosting flavors in my back pocket. I never ever make a bundt cake like this white chocolate raspberry bundt cake, without covering it in a glaze like this- it makes the cake look so much prettier, plus I love the extra sweetness it brings.

This white chocolate glaze is so easy to make because there is no real cook time, and it only uses 3 ingredients. White chocolate is made from cocoa butter, milk solids, sugar, and vanilla. It has a more sweet flavor than regular chocolate.

The only thing I am asking when making this recipe is that you use a baking bar and not white chocolate chips. I ask this because chocolate chips do not have any cocoa butter, and baking bars do. If you try to make this recipe with white chocolate chips, it will not work!

My favorite baking bars are Bakers, and Ghirardelli.

Drizzle this over these white chocolate raspberry cupcakes or regular raspberry cupcakes!

No matter how you use it, this easy white chocolate glaze is a perfect addition to your dessert recipe collection when you need a quick and easy way to elevate any dessert!

Ingredients you need

• White Chocolate Baking Bar (not chips) – don’t use chocolate chips, instead use a baking bar. It contains cocoa butter, which ensures a smooth texture and optimal melting. I like Bakers White Chocolate.
• Heavy Cream – When heated, the cream combines with the white chocolate, resulting in a rich and pourable glaze.
• Powdered Sugar – It dissolves easily and combines seamlessly with white chocolate and cream, creating a glossy finish and adding a delicate sweetness to the glaze.

How to make this easy glaze

Prepare the chocolate: Remove the white chocolate from the package and chop it into similar-sized pieces to ensure even melting. Place the chocolate into a heatproof bowl.

Heat up the cream: Pour the cream into a microwave-safe bowl and heat up the cream in the microwave for 45 seconds.

Combine the cream and chocolate: Pour the cream over the chocolate and let it sit for 5 minutes to melt the white chocolate. Then, stir with a spatula after 5 minutes of sitting.

Assemble the glaze: Add the powdered sugar to the bowl, and whisk until fully combined. Let the glaze sit for an additional 5 minutes to thicken before drizzling it over your favorite desserts.

Recipe Tips

• Don’t use white chocolate chips as they will overheat, they are not a good quality to use here! Use a quality white chocolate baking bar like Baker’s Brand.
• Be patient and allow the hot cream to sit on the chopped white chocolate for the full 5 minutes. This resting time allows the heat to melt the chocolate thoroughly and ensures a smooth and well-incorporated glaze. Covering the bowl with a plate helps to retain the heat and aids in the melting process.
• Sift the powdered sugar into the glaze to avoid lumps for a smooth glaze.
• For a thicker glaze, let it sit for an additional few minutes before use. The glaze will naturally thicken as it cools. If you prefer a thinner consistency, you can gently warm it in the microwave in short bursts, stirring well in between, until you achieve the desired consistency.
• You can use a spoon, a piping bag, or a plastic squeeze bottle to achieve precise lines or artistic patterns when topping your desserts.

No storing or freezing

This glaze will harden quickly after its made and should be made right before glazing over a dessert. Because its so quick to make and it hardens quickly, you should only make as much as you need for the dessert you are serving.

I do not recommend storing or freezing this because Microwave the 1/4 cup cream for 45 seconds.

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