Vegan Mirror Glaze — the recipe that swept the internet in 2015
At the bakery I used mirror glaze to finish many desserts, from full-sized cakes to delicate petit fours. The glossy, reflective finish instantly elevates a simple cake and is surprisingly approachable when you follow the right technique.
About the chocolate: use vegan white chocolate
In earlier versions of this tutorial I used a strawberry couverture that was once considered vegan. That particular product is no longer labeled vegan, so this updated recipe swaps in high-quality vegan white chocolate. Vegan white chocolate provides the same creamy base for coloring and glazing without animal ingredients.
Coloring the glaze
To achieve the soft pink I used on my Pistachio Rose Cake, add a small amount of concentrated food color to the melted chocolate mixture. Gel or oil-based colors designed for confectionery work best and give a vivid, stable color without thinning the glaze.
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Notes for success
When the original mirror glaze trend began, many recipes used fruit couverures and specialty chocolates. For a reliable vegan version, use vegan white chocolate as the base and treat the glaze like a thin, pourable ganache. Key tips:
- Measure ingredients carefully. The balance of chocolate, sugar, liquid, and gelling agent determines shine and setting behavior.
- Use sweetened condensed coconut milk for richness. If you can’t find a store-bought version, a simple homemade condensed coconut milk recipe follows below.
- Glazing requires generous volume. Expect a lot of excess glaze to run off the cake — that’s normal and necessary to get full, even coverage.
- Save and reuse the excess glaze. After glazing, scrape the leftover glaze from the tray into a clean container and refrigerate. Reheat gently when you want to reuse it.
Watch a video tutorial to see the technique in motion — pouring, allowing the glaze to flow, and finishing touches make a big difference in the final look.
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE VEGAN MIRROR GLAZE
Vegan Mirror Glaze Recipe
10 mins
5 mins
15 mins
Ingredients
- Vegan white chocolate — 4 ounces (113 g)
- Sweetened condensed coconut milk — 1/4 cup (50 ml) (store-bought or see recipe below)
- Granulated sugar — 1/2 cup (100 g)
- Corn syrup or golden syrup — 1/3 cup
- Water — 7½ tablespoons (112 ml)
- Agar powder — 1 teaspoon
Instructions
- Chop the vegan white chocolate into small, evenly sized pieces and place them in a large, heatproof bowl.
- In a saucepan combine the granulated sugar, water, sweetened condensed coconut milk, and corn syrup. Heat over medium while stirring frequently until the mixture reaches about 150°F (65°C).
- Add the agar powder, whisk constantly, and bring the mixture to a rolling boil to activate the agar.
- Pour the hot sugar mixture over the chopped chocolate and whisk until the chocolate is fully melted and the mixture is smooth.
- Cool the glaze to at least 90°F (32°C) before using. If the glaze is too hot it will be too thin; if too cool it will begin to set.
- Place your chilled cake on a cooling rack set over a parchment-lined sheet pan. Pour the glaze evenly over the center of the cake, allowing the excess to run down the sides.
- Because the agar causes the glaze to set quickly, avoid spreading with a spatula. Let the excess drip off naturally for the best glossy finish.
- Collect any excess glaze from the parchment, store it in a clean container in the refrigerator for up to one month, and gently rewarm when you want to reuse it.
- Decorate as you like — follow the video for the look shown here or customize with flowers, nuts, or piped details.
Let us know how it turned out!
Sweetened Condensed Coconut Milk (homemade)
- 1 — 14-ounce can full-fat coconut milk
- 1/3 cup granulated sugar
- Combine the coconut milk and sugar in a heavy-bottomed saucepan over medium-high heat.
- Bring to a boil while stirring frequently to dissolve the sugar and prevent sticking.
- Once boiling, reduce heat to a gentle simmer and cook, stirring occasionally, for about 45 minutes. Watch carefully to avoid burning or boiling over.
- The liquid should reduce to roughly 1 to 1¼ cups and begin to thicken.
- Remove from heat and allow to cool completely; it will thicken further as it cools.
- Use immediately in recipes or store as directed below.
Enjoy making mirror-glazed vegan cakes and pastries — with practice you’ll perfect the pour, color blending, and finishing touches that create mirror-like shine and bakery-quality presentation.